Rustic Italian Bread

Rustic Italian Bread

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Rustic Italian bread, known for its crispy crust and soft, airy interior, is a versatile and delicious addition to any meal. This recipe yields two large loaves, perfect for sharing or saving for later.

Ingredients:

For the Bread:

- 5 1/2 cups (660g) all-purpose flour

- 2 1/4 tsp (1 packet) active dry yeast

- 2 cups (480ml) warm water (about 110°F or 45°C)

- 2 tsp salt

- 1 tbsp olive oil (plus more for greasing)

Instructions:

Prepare the Dough:

1. In a small bowl, dissolve the yeast in the warm water. Let it sit for about 5-10 minutes, until it becomes frothy.

2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.

3. Stir with a wooden spoon until the dough begins to come together.

Knead the Dough:

1. Turn the dough out onto a lightly floured surface. Knead the dough for about 10 minutes, until it is smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step, kneading on medium speed for about 7 minutes.

2. Form the dough into a ball and place it in a lightly oiled bowl. Turn the dough to coat it with oil.

First Rise:

1. Cover the bowl with a damp cloth or plastic wrap. Let the dough rise in a warm, draft-free place for about 1.5 to 2 hours, or until it has doubled in size.

Shape the Loaves:

1. Punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it into two equal portions.

2. Shape each portion into a round or oval loaf. Place the loaves on a baking sheet lined with parchment paper or a lightly floured baking cloth.

Second Rise:

1. Cover the loaves with a damp cloth or plastic wrap and let them rise for another 30-45 minutes, until they have puffed up noticeably.

Preheat the Oven:

1. While the loaves are rising, preheat your oven to 425°F (220°C). Place a baking stone or an inverted baking sheet in the oven to heat up, and place an empty baking dish or pan on the bottom rack.

Prepare for Baking:

1. Just before baking, make a few slashes on the top of each loaf with a sharp knife or razor blade. This allows the bread to expand properly in the oven.

2. If desired, brush the tops of the loaves with water or olive oil for a crisper crust.

Bake the Bread:

1. Carefully transfer the loaves to the preheated baking stone or inverted baking sheet.

2. Pour about 1 cup of hot water into the empty baking dish or pan to create steam, which helps develop a crispy crust.

3. Bake for 25-30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.

Cool the Bread:

1. Remove the loaves from the oven and transfer them to a wire rack to cool completely before slicing.

Tips:

- Flour: You can substitute some of the all-purpose flour with bread flour for a chewier texture or whole wheat flour for a heartier flavour.

- Steam: Creating steam in the oven is crucial for a crispy crust. Be careful when adding water to the hot pan to avoid burns from steam.

- Storing: Store the bread in a paper bag at room temperature for up to two days. For longer storage, wrap the cooled loaves in plastic wrap and foil, then freeze. Thaw and reheat in a 350°F (175°C) oven for about 10 minutes.

Rustic Italian bread is perfect for serving alongside soups, stews, or salads, making sandwiches, or simply enjoying with a good olive oil and balsamic vinegar dip. Its hearty crust and tender crumb make it a delightful addition to any meal. Enjoy!

4 Hours, The Rustic Italian Bread recipe serves 4 people, with each serving containing approximately 450 calories, 0.25 grams of fat, 13 grams of protein, 93 grams of carbohydrates, and 1 gram of fiber. This traditional bread is rich in carbohydrates and provides a moderate amount of protein, making it a wholesome addition to any meal.

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