Bread is one of those things that should never be missing on a table, better if a crusty Italian bread. In this post I will share the different characteristics of the many different types of bread, and my recipe for an authentic rustic loaf.
A quick note about leavening. I usually let the dough rest in the fridge, for about 20-24 hours. If you are in a hurry (i.e. you have about 5 hours before you will eat your homemade bread), make the leavening happen at ambient temperature; in this case, the time needed is about 3-3.5 hours.
, a funny expression that means clean the dish after a good pasta with sauce, better is the sauce is a tomato-based one, or an amazing ragu bolognese like my mom’s one.
Crusty Italian Bread Recipe
Another great way is to cut it into slices and prepare crostini, with garlic and tomato, or (my favorite, typical from Tuscany) liver.
Staying in Tuscany, this bread loaf will be an important ingredient of one of the tastiest soups you will ever eat, the ribollita. If you have never tried it… trust me, follow my instructions and you will find perfect comfort food for a cold winter day.
What's tastier, cheaper and makes you smile more than a fragrant slice of crusty Italian bread? Eat it with steamed meat or to prepare a wonderful and healthy snack for your children, homemade bread uses are countless. Enjoy!
Homemade Italian Bread Recipe
Let me know in the comments if the results were satisfying for you and your family. My daughter loves this rustic Italian bread 🙂
And if you love baking as much as I do, you can have fun with my Neapolitan pizza, with a typical pinsa from Rome or with one of my focaccia bread recipes (both with sourdough or an easier one with dried beer yeast).
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Jim Lahey's No Knead Bread
Yes, Italian. In love with our food, our gastronomic culture. Being born in Bologna, one of the capital towns of italian food, eating is not just a necessity, is a way of sharing love and care with your friends and family.
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Italian Peasant Bread
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Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.Philadelphians understand that line. The rest of you might be scratching your heads wondering what I’m talking about. In a word: Amoroso’s. Okay, that’s not helping you yet, is it?
Okay, put it this way. When you’re in Italy, you wouldn’t describe a restaurant as “Italian”. Kind of obvious, right? Well, when you’re in Philly you wouldn’t ask for a “Philly style steak sandwich”. You’d ask for a cheesesteak. Unless you want people to look at you like you just stepped in a pile of dog poo.
How To Make Crusty Bread
. Since I can’t get it here, I’m going to make my own. I may not get it perfect on the first try, but I’ll keep tweaking it until it’s as close as I can get.
Dissolve the yeast in a quarter-cup of warm water. You should actually check the temperature of the water. Too cold and it won’t activate, too hot and you can kill the yeast.
Don’t add the oil until after you’ve worked the water and flour together. Otherwise the oil will coat the proteins and prevent gluten formation. Gluten lets the dough stretch when it rises, making it light and chewy instead of crumbling like cake.
Crusty Italian Bread {c R A Z Y Easy To Make}
Stretch the dough away from you, fold it back, turn a quarter turn and repeat. Once the dough is well incorporated, slap it on the surface a few times. This will encourage more gluten production leading to a lighter, airier bread.
When the dough is smooth and silky, continue kneading for another several minutes. You can work it with both hands and keep turning the dough, or just hit it from opposite angles with each hand.
Once the dough is thoroughly kneaded, place it in an oiled bowl. Toss the dough around so it is coated with oil all the way around.
Focaccia Bread Recipe (video)
Cover the dough with plastic wrap, pressed right up against the dough. This will prevent a skin from forming on the dough, allowing it to rise more.
Pre-heat the oven to 425°. If you have a pizza stone, put it on the bottom rack. Otherwise, place a baking sheet upside-down on the bottom rack.
Turn the dough out onto a floured surface and punch down to knock out most of the air out. Don’t go crazy and try to turn it into a pancake. Just give it a quick couple of hits.
Crusty French Bread
Roll the dough out into a loaf shape and cut it in half. You can form the halves into loaves or, like I did here, divide each half into three smaller pieces.
If you have a peel (the large wooden spatula you see in pizza shops) use that. If not, a wooden cutting board will work. Dust it with cornmeal so the dough doesn’t stick.
. If you don’t have anything that is absolutely razor sharp, use a razor blade. You want to cut about a quarter-inch deep in a single quick stroke without sawing back-and-forth. This will prevent the bread from bursting open when it rises in the oven.
Pane Siciliano (semolina And Sesame Sourdough Bread)
Bake at 425° for 10 minutes, then turn the oven down to 400° and bake another 25-30 minutes. To check if they’re done, pick one loaf up and thump on the bottom with your thumb. If it has a hollow sound, it’s done.
If you want really crusty bread, great for dipping in olive oil or marinara sauce, place a pan of water in the bottom of the oven. The steam will keep a skin from forming too fast, giving the bread more time to rise. It will also make the crust crisper.
Don’t put the loaves near the top. The radiant heat from the top of the stove will brown the crust too much, too fast. Guess which ones in the picture below were on the baking sheet?
Easy Italian Bread Recipe
Or … let them cool off and maybe use them for sandwiches. Maybe I’ll have something special comingng up next. You think? Maybe?
Combine yeast, water, 1 teaspoon of sugar and 1 cup of flour in mixing bowl. Allow to rest for 10 minutes until the yeast starts bubbling and giving off a yeasty smell. Add the remaining flour, sugar and salt and mix until the flour is incorporated. Add the olive oil and knead for 10 minutes, until the dough is smooth and satiny. Place the dough in an oiled bowl, coating the dough all around with the oil. Cover with plastic wrap or a wet tea towel and place in a warm spot until the dough has doubled in volume -- 45 minutes to an hour or more, depending on temperature. Punch down the dough, roll into desired loaf shape, cover with plastic again and allow to rise until doubled in volume. Place a bowl of water in the stove and pre-heat to 425°. Turn down to 400 when you put the bread in. Bake 20-30 minutes, depending on shape of loaves. Bread is finished when it makes a hollow sound when you thump on the bottom with your thumb.This homemade Crispy Italian Bread Recipe is going to become a hit with the whole family. Crispy and crunchy on the outside and soft on the inside served with an amazing olive oil and herbs dip. This bread is like from Italian restaurants but homemade.
Oh, I’m so excited to update this older bread recipe, it’s amazing. Though it’s a little more time consuming than some of the other bread we have, it’s worth every minute. This bread is the perfect combination of a crispy, crunchy thick crust while the inside is soft and tender. What really makes this
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