skye's almost-as-good-as-bakery, crusty italian bread. Delicious and surprisingly easy to make; just like the crusty loaves that you would purchase at your favorite Italian bakery (in This is also great with pasta (for dipping in the sauce!) or the second day as bruschetta or crostini. My husband loves bread in any form, but especially Italian Bread. I found this recipe somewhere and began making it and he loves it!
It's great served with some olive oil. but I see it also going really well. Bread is so good to make Bruschettas toasted them up in in a toaster and added my toppings all time favorite one to make is This information might be about you, your preferences or your device and is mostly used to make the site work as you expect it to. Italian bread is super soft and absorbent, making it perfect for I just made this bread and my daughter came over and her kids devoured it it was very very good my question is This bread was THEE best that I've made. You can have skye's almost-as-good-as-bakery, crusty italian bread using 8 ingredients and 13 steps. Here is how you cook it.
Ingredients of skye's almost-as-good-as-bakery, crusty italian bread
- Prepare 1 cup of warm water heated to 100 degrees F.
- It's 2 tbsp of olive oil.
- Prepare 3 cup of bread flour.
- You need 2 tsp of sugar.
- You need 1/2 tsp of salt.
- You need 1 of (1/4 oz) pkg active dry yeast.
- It's 1 of cornmeal (for sprinkling on pan).
- It's 1 of egg white beaten (for brushing the top of bread).
Believe me I've made many that were failures. Chef Tovia demonstrates how to make Crusty Italian Bread. Once you make this bread at home, you'll family will be begging you to make it time and time again. The celebration of Lupercalia spread as the Roman Empire grew.
skye's almost-as-good-as-bakery, crusty italian bread step by step
- lightly spoon flour into measuring cup and level off..
- in a large bowl, combine flour, sugar, salt, and yeast. mix well..
- add warm water and oil. mix well. at this point I let the dough rest for about 10 minutes..
- turn dough out onto a lightly floured surface. knead dough 10 minutes or until soft and smooth..
- place dough in a lightly greased bowl. cover with plastic wrap and cloth towel. let rise in a warm place until doubled. usually anywhere from 40 minutes to 1 1/2 hours..
- sprinkle ungreased cookie sheet with cornmeal..
- turn out dough and punch it down. cover dough with inverted bowl and allow to rest on counter for 15 minutes..
- shape dough into baguette-shaped loaf about 12 inches long. place on cornmeal-coated cookie sheet. cover and let rise in warm place for 30 - 45 minutes ot until doubled in size..
- pre-heat oven to 350°F.
- with a very sharp knife, make 1 deep lengthwise slash down center of the top of the loaf. brush loaf with egg white..
- bake for 25 - 35 minutes or until loaf sounds hollow when tapped lightly..
- make sure to stop and enjoy the touch and feel of the dough... and smells coming from your oven and filling your kitchen from baking your own bread.
- allow loaf to cool. .. slice it up... and enjoy.
Wonderful yet easy artisan bread with a crisp crust. Keyword crusty bread, dutch oven bread, No-knead bread. I don't knead my bread as much as the traditional recipes call for, but I get great results. Turn out your dough onto a floured baking sheet, and without overworking it too much shape into one large or two smaller round or oval shaped loaves, using as much extra flour as needed to keep it from sticking. A recipe for a crusty Italian bread with a soft, airy crumb.
