I wanted to make a loaf of bread to serve with the Beef and Mushroom Ragu over Rigatoni. I decided to try a different recipe other than my French bread. I found this recipe online at Allrecipes and when I saw all of the great reviews for this Italian bread, I was excited to give it a try. I halved the recipe because I only wanted one loaf. It turned out absolutely delicious and paired nicely with the rigatoni and a green salad.
Crusty Italian Bread:
- 2/3 cup of warm water
- 3/4 tsp olive oil
- 3/4 tsp salt
- 1 1/2 tsp brown sugar
- 2 cups of flour
- 1 1/8 tsp yeast
- 1 egg + 1 tbsp water
How to Make Crusty Italian Bread
Once the dough cycle has been completed (mine lasts 1 1/2 hours). Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle then roll up jelly-roll style and pinch the seam closed. Place the loaf onto a silpat mat that has been sprinkled with cornmeal. Cover with a cloth and let rise, until doubled in size, about 40 minutes.
Preheat the oven to 375 degrees. Combine the egg with the water and beat until thoroughly mixed. Brush the egg mixture on the top of the loaf. Carefully slice a long single cut down the center of the loaf with a very sharp knife. Place the silpat mat onto a baking sheet.
Place into the oven and bake for 30-35 minutes or golden brown and the loaf sounds hollow when tapped on the bottom.
Click here for a printable version of this recipe – For the Love of Cooking.net
Adapted recipe and photos by For the Love of Cooking.net Original recipe by Allrecipes