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Crusty Italian Bread

Crusty Italian Bread

I wanted to make a loaf of bread to serve with the Beef and Mushroom Ragu over Rigatoni. I decided to try something different from our usual French bread, and found this recipe for a crusty Italian bread on Allrecipes. This wonderful Italian bread turned out absolutely delicious and paired nicely with the rigatoni and a big green salad.

Crusty Italian Bread:

Ingredients:

  • 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
  • Cornmeal
  • 1 egg + 1 tbsp water

Crusty Italian Bread

How to Make Crusty Italian Bread

Place the water, olive oil, salt, brown sugar, flour, and yeast into a bread machine pan in that order. Turn the bread machine to the dough setting and push start.

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.

Crusty Italian Bread

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.

Crusty Italian Bread

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.

Crusty Italian Bread

 

Crusty Italian Bread

Crusty Italian Bread

Prep Time: 5 minutes
Cook Time: 35 minutes
Rising Time:: 2 hours 10 minutes
Total Time: 2 hours 50 minutes
Course: Breads and Muffins
Cuisine: Italian
Servings: 1 loaf
Author: Pam - For the Love of Cooking / Original by Allrecipes

Equipment

Ingredients

  • cup of warm water
  • ¾ tsp olive oil
  • ¾ tsp salt
  • 1 ½ tsp brown sugar
  • 2 cups of flour
  • 1 ⅛ tsp yeast
  • Cornmeal
  • 1 egg + 1 tbsp water

Instructions

  • Place the water, olive oil, salt, brown sugar, flour, and yeast into a bread machine pan in that order. Turn the bread machine to the dough setting and push start.
  • 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 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.
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5 Comments

  1. This bread looks amazing. I am also wondering if you could give some instruction to those of us without a bread machine… Please?

  2. MaryAnn,

    I never make bread without my machine, so I wouldn't be much help in giving you directions. I am sure if you google bread making without a machine it will give you directions and help. I hope this helps you.

    Cheers,
    Pam