Bread - Recipes for crusty italian bread

Nutrition:

• Calories: 495 calories
• Carbohydrate: 99 grams carbohydrates
• Fat: 2 grams fat
• Protein: 16 grams protein

How to cook:

1. Add the Yeast to the warm water and let sit for about 10 minutes to allow yeast to activate. Then add the rest of the ingredients for the dough. Mix well and using a dough hook on your mixer continue to knead the dough until it no longer sticks to the sides and becomes a good solid ball.
2. Separate the dough into two balls and then form each ball into a loaf.
3. Allow loaves to rise on a cornmeal covered baking sheet in a warm area covered with a warm damp towel until doubled in size, this could take about 2 hours.
4. Brush the contents of one egg and sprinkle the cornmeal on top of the bread.
5. Bake at 375 for about 25-30 minutes or until the crust is perfectly crisp and the inside is chewy.
6. Enjoy!

Notes: Homemade Italian Bread Recipe, Place on a parchment paper lined cookie sheet. Cover again and let rise for two hours. Pre-heat oven to 425F (220C). Place a pan of water on the …

How to cook:

1. Combine dry ingredients
2. Add water and mix just until all ingredients are combined
3. Cover at room temperature for 2 hours
4. Refrigerate for minimum of 2 hours (overnight is better)
5. When dough is ready, place desired amount on floured surface
6. Form dough into a baguette shape
7. Preheat oven to 425 degrees Fahrenheit
8. Sprinkle dried basil on top of loaf, cover and let rise for 30 minutes
9. Sprinkle grated parmigiano reggiano on top of loaf
10. Bake for 20 to 25 minutes, until top is golden brown

Notes: Buy Crusty Italian Bread Online Best Recipes, What is Italian slice bread? Slice and use to make sandwiches or serve with flavored oils. Inspired by the great breads of Puglia in Southern Italy, this hand …

Nutrition:

• Calories: 150 calories
• Carbohydrate: 27.6 grams carbohydrates
• Cholesterol: 0.0 milligrams cholesterol
• Fiber: 1.6 grams fiber
• Protein: 3.9 grams protein
• Serving Size: 1 slice
• Sodium: 211.5 grams sodium
• Sugar: 0.4 grams sugar

How to cook:

1. In a large bowl, combine the olive oil with water, yeast and salt.
2. Let it sit for five minutes.
3. Mix the herbs and sugar into the flour.
4. Stir in the flour mixture until the dough is stiff enough to knead. Add the flour a little bit at a time. Three cups flour is an approximate amount, your exact amount may vary. slightly
5. Knead the dough until it is smooth and elastic–just a few minutes.
6. Place dough in a greased bowl; cover and let rise until the dough has almost doubled. (about 45 minutes)
7. Form the dough into an oval free-form style loaf and place on greased baking sheet.
8. (Dust baking sheet with flour first if desired and make slits in the top of the loaf for a nice finish when done.)
9. Place immediately in a 375º F oven.
10. Do not preheat the oven, the bread will rise some more as your oven heats up.
11. Bake for 30-40 minutes.

Notes: Italian Bread Recipe, The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends. Place a baking stone on the center oven rack and …

How to cook:

1. In a small bowl, whisk 1 tablespoon of granulated sugar and 1 tablespoon of active dry yeast into 1 3/4 cups of warm water (110 degrees) and let it sit for about 5 minutes or until it becomes frothy
2. In a large bowl, whisk about 4 cups of the bread flour with 2 teaspoons of salt
3. Once the yeast is bloomed and foamy, whisk in 1 tablespoon of very soft butter and add this mixture to the flour mixture
4. Use a spatula to bring the flour and yeast mixture together until a soft dough begins to form
5. Using some of the remaining flour, generously flour your counter or cutting board
6. Transfer the soft dough onto the flour surface and sprinkle a little more flour over the top of the dough
7. Knead for 5-7 minutes, adding additional flour only if the dough is really sticky
8. Once the dough feels smooth and is tacky, but no longer sticky, form it into a ball and place it into a large bowl greased with olive oil
9. Flip the dough over once or twice so that the entire surface is lightly coated in olive oil
10. Cover the bowl tightly with plastic wrap and let it rest in a warm place for 30-40 minutes
11. Transfer the dough onto a floured surface and divide it into two equal portions
12. Roll each portion into a large rectangle and then roll the rectangle into a long cylinder
13. Pinch the seams together and tuck the ends of the dough under neatly
14. Grease a baking sheet lightly with olive oil
15. Transfer the two formed loaves seam side down onto the prepared baking sheet and cover with a clean kitchen towel
16. Let the loaves rest for 20 minutes in a warm place
17. Preheat your oven to 425 degrees
18. Once the loaves are rested and puffy, use a very sharp knife to slice 4 marks across the top of each loaf (photos above)
19. Bake the loaves in a 425 degree oven for 20 minutes
20. Whisk together 1 egg white and 1 tablespoon of cold water and once the loaves have baked for 20 minutes, quickly remove them from the oven and brush them with the egg wash
21. Return the loaves to a 425 degree oven and bake for an additional 5-7 minutes
22. Transfer the baking sheet onto a heat proof surface to allow the loaves to cool for at least 20 minutes before slicing
23. Store leftover loaves wrapped tightly in foil at room temperature

Notes: Rustic Italian Crusty Bread Recipe Video, Instructions In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeast. Use a spatula or the paddle attachment Pour in the warm water and keep mixing until everything is incorporated …