How To make Rustic Italian Bread
1 c Warm water; 120-130 f.
2 tb Olive oil
3 c All-purpose flour
2 ts Sugar
1/2 ts Salt
1 pk Active dry yeat
Cornmeal 1 Egg white; beaten
Recipe by: Pillsbury Low-Fat Italian Cooking Place ingredients except cornmeal and egg white in bread machine pan according to manufacturer's directions. Process on dough setting. Sprinkle ungreased cookie sheet with cornmeal. At end of dough cycle, remove dough from machine; place on lightly floured surface. Punch down dough (If dough is sticky, knead in additional flour before shaping). Shape dough into baguette-shaped loaf about 12" long. Place loaf on cornmeal-coated sheet. Cover; let rise in warm palce, 80-85 F., for 20-25 minutes or until light and doubled in size. Heat oven to 375 F. With a sharp knife, make one deep lengthwise slash in top of loaf. Brush loaf with egg white. Bake at 375 F. for 25-35 minutes or until loaf sounds hollow when lightly tapped. Makes one, 12 slice loaf. Conventional Directions: Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, salt and yeast; mix well. Add warm water and oil; mix well. Turn dough out onto lightly floured surface. Knead dough for 5 minutes or until smooth. Place dogh in bowl; cover with plastic wrap and cloth towel. Let rise in warm place ( 80-85 F.) for 30-40 minutes. Sprinkle ungreasee cookie sheet with cornmeal. Punch down dough. Shape dough into baguette-shaped loaf about 12 " long. Place dough on cornmeal-coated sheet. Cover; let rise in warm place for 25 to 30 minutes or until doubled in size. Heat oven to 375 F. With sharp knife, make 1 deep lengthwise slash in top of loaf. Brush loaf with egg white. Bake at 375 F. for 25-35 minutes or until loaf sounds hollow when lightly tapped. No change for High Altitude. Nutrition Information per 1 slice serving:140 calories, 3 g. fat, 5% CFF, 0
mg. cholesterol. Dietary Exchange: 1 1/2 starch and 1/2 fat OR 1 1/2 carbohydrate, 1/2 fat. MC formatting by bobbi744@sojourn.com -----
How To make Rustic Italian Bread's Videos
How to make Rustic Italian Bread
If you want a really simple recipe for rustic italian bread, this is it. Not only is it simple but it tastes like I bought it from a professional bakery. I love this recipe, and I hope you like it too!
The recipe is here:
Music: Air Hockey Saloon by Chris Zabriskie from YouTube Audio Library
Professional Baker Teaches Rustic Italian, THE BEST White Bread EVER!!!
Watch and learn how to make this unbelievable Rustic Italian at home. No doubt the best white bread you will ever taste!!!
Check out our online academy.
Easy Homemade Italian Bread – Rustic Italian Bread Recipe
Papa P shows you how to make easy homemade Italian bread with his Rustic Italian Bread recipe. This Italian bread dough recipe only takes five minutes to prepare. You will be absolutely amazed with the aroma, texture and taste of this fantastic bread. Never buy Italian bread again! Much less expensive and a lot healthier.
Rustic bread is generally lean, for example just flour, water, salt, and yeast. The steaming that we use when baking rustic breads also makes for a crisper crust. The Brooklyn Brothers will demonstrate this technique as well.
What is a great piece of Italian bread without a nice olive oil dip? We will also show you have to make this amazing olive oil dip using fresh herbs and garlic. Just one dip and you will be hooked!
BrooklynBrothers recommendations on Amazon:
Rustic Italian Bread Recipe:
• 3 & ½ cups of All-purpose flower
• 1 tsp. sea salt
• 2 tsp. active dry yeast
• 1 & 1/2 cups of warm water
Olive Oil Dip
• 1 c. Extra Virgin Olive Oil
• 1TBSP of Fresh Garlic (chopped)
• 1 TBSP Italian Parsley (chopped)
• TBSP of Fresh Basil (chopped)
• 1 tsp. Fresh Rosemary (chopped)
• 1 tsp. of Crushed Red Pepper
• ¼ tsp. of Salt
• ¼ tsp. Black Pepper
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Crusty Italian Bread Recipe
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Italian Ciabatta is Airy, Crunchy, and Simple to Make
Recipe:
Do you love bread with an open, airy crumb that gives you a huge crunch on the outside and a tender fluffiness on the inside? Look no further than Rustic Italian Ciabatta. Using King Arthur's Bread Flour (link below), Martin starts off by making a biga, a type of preferment used in many popular Italian breads. Once water is added and it's agitated (kind of like kneading), the dough is folded, proofed, and divided. Pop them onto a sheet tray with our beloved parchment paper, and they're ready to bake and enjoy! Savor that first slice of the knife as you reveal the gorgeous crumb structure inside.
Bread Flour:
Cookie Sheet Pan:
Parchment Paper Sheets:
Credits
Host: Martin Philip
Producer: Tucker Adams
Chapters
0:00-0:15: Intro
0:16-1:42: Creating the biga
1:43-2:53: Making bread dough with the biga
2:54-4:15: Agitate (knead) dough and rest
4:16-6:08: First fold to encourage elasticity and extensibility
6:09-9:04: Proof and divide the dough into loaves, then cover
9:05-9:49: Load the ciabatta loaves onto a sheet tray with parchment
9:50-10:28: Bake the ciabatta loaves on a preheated stone
10:29: Slice the ciabatta and enjoy that airy open crumb interior
Never Fail at Making Bread - Italian Bread Recipe (Quick & Easy)
Making bread is a skill anyone can learn. Cut out technical expertise and sub in a low-tech recipe like this one and you don’t need the skill. Get great results every time you use this recipe. It hasn’t failed me yet.
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INGREDIENTS
400g (2 ⅔ c) Bread flour
330g (~1 ½ c) Water (lukewarm)
7g (2 1/4 tsp or one packet) Active dry yeast
9g (1 1/2 tsp) Salt
INSTRUCTIONS
Mix all ingredients and let sit for 30 minutes, kneading every 10 minutes (3 sets total).
Let rise for 1 hour.
Split dough in half and shape.
Set oven to 425 F (220 C).
Proof dough logs for 30 minutes, covered.
Bake 30 minutes.
Cool or dig straight in (crispiest fresh or a couple days after baking).
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MACROS, PER LOAF (1/2 RECIPE)
P: 20.7g, F: 2g, C: 152.6g
Calories: 730
(Split a loaf in half (345 kcal) to use as the perfect size for a sub or one of the other meal ideas to come….)
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