Do I still add the water at the bottom with the Dutch? Mine just came out a little too doughy. I’d still add the water at the bottom if cooking with the lid off. I saw your Grandma’s recipe and immediately had to give it a try. Lesson learned, but it is still so good! A friend would like to know if she could use buckwheat flour? Because this is a quick bread recipe with a short rise time, it will typically have a tighter crumb (fewer air pockets) than a sourdough recipe or a yeast bread that rises for 8+ hours. By chance you have a recipe for an Italian loaf? Just exactly what I was hungering for. Thank you ever so much for this recipe. Sorry about that Dana, sounds like the yeast didn’t do its job but can’t tell for sure, I’ve never had that issue before. Brush the risen loaves with egg mixture. Otherwise just add the water at the same time with the bread. Hi Florentina! Do you put in the dish with water during the 45 minutes preheating time, or only at the same time as the bread goes in? Thank you for another fantastic recipe! Learn how your comment data is processed. Thanks for sharing & for the tip to not add more flour. Easy and quick Italian crusty bread recipe you can make at home. HELP! I would like to Teh it but would you have the recipe in grams? The only issue I had was that the bread ended up more dense that I believe it was supposed to. My bread came out delicious. It WAS excellent. Hi Joann, sorry for your troubles, ovens not working is so frustrating. I am a microbiologist by trade. Crusty Italian Bread. I’ll use this recipe again but make adjustments to prevent back pain from maneuvering it. What can I tell you, we are if all the same day so off to make another. That sounds exciting Angela, I have not had mine cook that quick, sounds like you have an amazing oven, i need an upgrade haha. Definitely report back when the oven is back up and running . It WAS excellent. Yes, I made homemade pasta sheets. Your help would be greatly appreciated as I do like the taste for sure but very heavy. makes 2 loaves 1 1/3 cups warm water 2 1/4 teaspoons yeast 1 Tablespoon brown sugar 1 1/2 teaspoons salt 1 1/2 teaspoons olive oil 4 cups flour. Does this affect the baking time? I baked this bread in my Dutch oven that I oiled and coated the bottom with corn meal. I followed your directions word for word, with the exception of a pizza stone. This bread had a really lovely flavour. I know there’d be some adjustments, but would you know? Wowza! But when I knocked on it, it made the amazing hollow sound that good bread should. I flour my hands very well and just help it along out of the bowl. After 25 Minutes the bread had risen beautifully but was very, very dark. Make sure it is hot that’s all . Just found this recipe today and tried it. Trying it again after your reply, then will make the pizza dough. We won’t be buying store bought bread for our panini ever again. PS this is only the second time I’ve made bread in my life and I’m in my 80’s. But it wasn’t always called Country Crusty Round Loaf… A few years back, my kids were studying the middle ages. Any suggestions? Absolutely delicious! Knead until as soft and … Despite its savory flavor, many Italian bread recipes do use sugar. How’d I achieve the airiness or bigger bubbles? Between this, fresh baked scali bread and a few others I may never buy bread again. Made this to go with some home made ham and potato soup for dinner. Thank you soooo much for this recipe!!! 6 cups of flour taken off the top of a fresh bag will weight a lot less than 6 cups taken of the bottom in the bag that has been settling for months. Hope that helps! Not a bread Baker in the past but my grandmother’s did so I said, “I’ll give it a rip!” WELL, four slices later..it’s fabulous!! Steam makes crusty bread! Should I just add the water a little at a time and not use the full 3 cups if the dough doesn’t need it? Best bread I ever made or ate! Pampered Chef stones can’t be heated over 400’F, nor can they be preheated in the oven (I was a PC rep for 10 years). Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the … Holy cow! Delicious. Add the flour and salt and mix with your fingers to incorporate the flour, scraping the sides of the … Have had great success with everything except Crusty Italian bread until yesterday. But I can’t. I followed your directions, I thought to the letter. It was very “glutenny” and sticky, so I was afraid it would come out too dense, but it came out perfect. I’ll post the remodel photos on my VeggieSociety.com blog soon if you wanna see them . Help me !!!! This bread, which we like to call Country Crusty Round Loaf, is quick to throw together and delicious in your belly. Please look for a different type of stone that is oven safe at higher temperatures. Thank you. Do you think it’s possible to double the recipe? I would definitely give it at least 20 extra minutes on the counter for sure! Give it another try. Does the yeast need to be prepared or can it just go straight into the bowl? Also use the pan with water on the lower rack to create the steam needed for a crispy crust. There is an optimum temperature for all microorganisms. It was extremely heavy and doughy. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. I love making “slow foods” like this. I actually used my pampered chef stone and it was perfectly fine! Ingredients : 1 package (2½ teaspoons) active dry yeast; 1¼ cups warm water (105-115°) 3 cups bread flour or all-purpose flour ; 2 teaspoons sugar; 1 teaspoon salt; 1 tablespoon olive oil; cornmeal for dusting; Directions : Combine yeast, water, 1 teaspoon of sugar and 1 cup of flour in mixing bowl. I’ll be using my cast iron Dutch oven. I measured my I also baked it on a cast iron griddle instead of a pizza stone or skillet as I have neither of those. I like to bake things before bed so i can have them for breakfast, and I’m definitely having a lice of that with a poached egg in the morning. Turned it into garlic bread, was delicious and so easy to make. Also, don’t forget the water dish for steam and crusty crust . Hello there. Add the all purpose flour, yeast and sea salt to a large mixing bowl or your kitchen aid mixer. Use about a teaspoon of oil to lightly grease a clean work surface (using oil instead … I’ve made bread hundreds of times since I got married 40+ years ago, but I’ve NEVER made one as easy as this one. Then I sprinkle a little more flour on top and shape the loaf without any kneading or handling it more than you must. Only thing I did different was to add a cup of water to the bottom of the oven to crisp up the crust. It came out looking beautiful and tastes great. I swear there’s nothing like the magic of a pizza stone, however you could also bake it inside a cast iron skillet or dutch oven If you really wanted to. Do I put the water in at the same time as the bread or while the oven is preheating? I made this for company and they were astounded at the perfection! My 11 year old daughter and I made this yesterday. This site uses Akismet to reduce spam. This bread was so easy to make and so delicious! Can I use active dry yeast (which I already have) instead of the instant. Made by hand, with active dry instant yeast, flour and water and baked on a hot pizza stone. Your email address will not be published. Transfer the dough to a lightly greased bowl, cover the bowl or bucket, and allow the dough to rise … Will this ou could also bake it inside a cast iron skillet or dutch oven If you really wanted to. Thank you! My wife and I ate at the North End in Boson. Traditionally, Italian bread is baked on a stone to give it that signature thin crisp crust, golden brown in color. Perfect for dipping or to dunk into a bowl of vegetable soup. Bake in preheated oven for 30 to 35 minutes or until loaves sound hollow when tapped on the bottom. Just wondering why you can’t freeze this bread? Yeasts are living organisms. I followed the recipe and ended up with a runny blob. Xo’s ~ Florentina, You can but you don’t need to, just all purpose flour works best . I think cup measurement is very subjective and the result would probably be very different. This is not an average-sized loaf. straight into the bowl like the video shows . Thank you. I’ve made this countless times and it always turns out fluffy with lots of holes and super crusty. I have made it with active dry too, just make sure to use warm water, I didn’t change anything. Made this for the 5th time in my Dutch Oven using parchment paper. I did take the liberty of measuring the flour for anyone else who defaults to grams instead of cups. My mix was slightly different as i had 3 cups of Caputo 00 flour leftover from some pizzas I made. thanks so much for your clear and straightforward instructions. Thanks! If it's cold, your yeast just isn't going to rise as fast as you'd like. There’s something very therapeutic about taking your time with simple ingredients, especially when the end result is so delicious. One day I’ll try it. This loaf was perfect, I was worried at first because of the sticky dough but I just floured my hands well and followed the video steps. But bread is intimidating for many…and so good when still warm with (peanut) butter! Your instructions are perfect! Anyone else have this experience or a solution. I made this bread today…irst attempt to make homemade bread. No knead, no machine, with only 2 hour rise time. So happy to hear Anna, I know the feeling, I still get excited every time I bake it! Since we work with human pathogens, and not commercial food organisms, I don't know the exact range that this would be. It looks so awesome! Husband had suggested spaghetti for dinner so there has to be bread!! It should be totally fine if you don’t overwork the dough. Never mind, sure they taste the same. I didn’t have sea salt, would that make any difference? It is perfect! Tonight, I made another loaf of the Italian bread. I read some of the other reviews advice about cutting the dough deep, although I think I cut mine loaves too deep! Just want to confirm that you place the pan with water on the bottom rack during the preheat? I just watched your video and I often make bread but it just didn’t look like 6 1/4 cups of flour not did it look like 3 cups of water.. Is the recipe halved in the video? I will make this again! would you be able to point out what could have possibly gone wrong in my bread making process? I also baked it on my Pampered Chef pizza stone that I have had since about 2005. The only thing I did different was make 4 smaller loaves out of it. Only thing I did different was to add a cup of water to the bottom of the oven to crisp up the crust. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it. Sure, I’ve never had issues when I let it go an hour or two longer. Hi, I'm Florentina, the voice behind the wholesome recipes you find in this journal. Hi Ardy! Give the yeast a few minutes, until it starts bubbling, then mix it in with the rest of … The crust is superb; nice and chewy and the middle was nice and soft. You made my day, so happy to hear, we love this bread so much, easiest recipe of all times Xo’s. Sounds good, I’d give it a go. This bread is so delicious!! Made this bread yesterday for spaghetti night. Your email address will not be published. https://www.food.com/recipe/crusty-italian-garlic-bread-281657 It came out PERFECT! I can’t wait to cut into it and slather it with butter. ... Any loaf bread recipe can be made on the dough cycle for dinner rolls, hamburger buns, sub rolls, baguettes and more. https://ciaoflorentina.com/ciabatta-bread-recipe/. This recipe for sourdough country loaf bread is by far my favorite and most produced in my kitchen! Also will depend on if people are packing flour into a cup or not. A-maz-ing. thanks. I imagine a really hot baking sheet would honestly work just fine, too. Hi Ken, sounds like you overworked the dough. Joe, You can use bread flour too, most people always have all-purpose flour on hand so to make it easier for everyone to whip this up I say all-purpose . (I know I’m answering this question a few years after it was posted, but hoping this might help people who are just now stumbling across this recipe like I am). You can of course cooking longer If staring with a cold dutch oven. Sounds like you probably overworked the dough while shaping the loaf. Add olive oil and salt. or would that make things get weird? This time the bread was a winner. First of all…..the 3 cups of water made a dough that was not just soft, but it wouldn’t even come together and stay in a ball. I made the loaf last night and it came out great! Make sure you don't forget the add the dish with water in the oven to create steam If you are after an extra crusty loaf! I’ve been looking for a recipe that mimics my Sicilian grandma’s daily homemade bread recipe. No one has her recipe anymore, so I decided to try different ones to find the one that tasted the closest to her’s. Filed Under: Bruschetta/ Crostini/ Panini, How to .., Top Recipes, Vegan, Vegetarian. It was perfect! Unbelievable, crispy on the outside light and fluffy on the outside. I baked it on a cast iron skillet but put the water pan in at the pre heat so I do not think the skillet got quite hot enough, I will do that different next time. Deflate the dough and turn it out onto a lightly floured surface. So I just mixed the flour with 3.25 cups of King Arthur AP flour and it came out great. Sorry Mary, this recipe is measured in cups, I don’t have a scale so I couldn’t even tell you in grams until i get one. Or would it work to just bake it on quillon parchment paper? Any thoughts? Italian bread dough is typically wetter than other doughs because it uses more liquid (water or milk) and fat (butter or olive oil). Thanks for the wonderful recipe, that was so easy to make. If the bread is too dense it’s a sign of overworking the dough when forming the loaf. I did let the bread rise about ten minutes longer than the recipe called for, as it looked a bit on the skinny side at 40 minutes. I didn't have any cornmeal so I skipped that. I used floured hands. I would like to perfect it though using the flour, yeast, etc. Let it cool off and rest a good 20 minutes. Also why weren’t the holes as large as your picture. To make crusty bread, choose the right recipe. Thank you for sharing this recipe! Sorry, I have not tested this with any gluten free flour, I really don’t think it would work that great to be honest. I tried adding some more flour, but didn’t want to add too much and change the texture of the bread. So, what could I have done wrong? I wish I could rave about this receipe like your many reviews above. Love your recipe! I would not suggest using just buckwheat flour, it’s gonna be way to dense, I’d start with a 20% buckwheat and all purpose flour and tweak it from there. Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. Not to mention the sandwiches, the dipping… basically, I’m pumped but haven’t cut into it yet. I read some of the other reviews advice about cutting the dough deep, although I think I cut mine loaves too deep! I DID make a smaller loaf. In a very large (6-quart) bowl, whisk together the flour, salt, and yeast. Place the bread dough on top of a lightly floured pizza peel or cardboard and gently slide it on top of the hot pizza stone. I attempted to make this bread and it came so delicious. Hi! Sal, Sal, are you sure your oven was very hot to begin with ? Hi Sarah, the process is the same, shape it the way you like from the very start . * Percent Daily Values are based on a 2000 calorie diet. December 9, 2016 by Florentina 180 Comments. That is the only way to describe this rustic Italian bread. Make a single long, quick cut down the centre of the loaves with a sharp knife. Any other recommendations? Anyway, the main question I have is about the amount of water called for. I have already shared this recipe with several friends. Proceed accordingly with that! I was about to get rid of my pizza stone, and now I have a new love for the thing! Despite its savory flavor, many Italian bread recipes do use sugar. It turned out perfect. Hey! Bake the bread for about 45 minutes until golden brown all over and cooked through. I do know that the extra ten minutes made all the difference in the rising for this bread. They respond to moisture and, more importantly, temperature. Thanks! So I followed directions to the letter. I wanted to make Italian bread. Yeasts are living organisms. Now return them, out of their tins, upside-down to the oven to crisp the base and side crust for about 5 minutes, then cool on a wire rack. I used all bread flour and it was fine. Thank you. Made it a couple weeks and my husband loved it! Required fields are marked *. Great with just about any dinner, one loaf is never enough. THIS IS THE RECIPE I’VE BEEN SEARCHING FOR!!! This bread was good! Hope that makes sense . … ... I’m guilty of the last minute SRC recipe too. Thank you! Form dough into two loaves. This bread is perfect … Ive been using that method for other breads. https://www.italianrecipebook.com/pagnotta-italian-round-bread Tried it for the first time tonight and the result is fantastic Many thanks for sharing it. It’s 1015 g plain white flour. Never mind, sure they taste the same. Crunchy, tasty, and a wonderful compliment to any dish. Place the loaf in the oven, then immediately pour some tap water into the hot metal pan underneath the loaf and quickly shut the oven door. I am looking forward to trying your ciabatta recipe! I would not recommend freezing this kind of bread, instead If you find yourself with a stale chunk simply do as the Italians do! as Dannie above suggested). Made this to go with some home made ham and potato soup for dinner. WoW ! Makes 1 kg loaf (or about 2.2 lbs) Ingredients: 350 grams (1 ½ cups) warm water at 80-85°F 120 grams (2/3 cup) sourdough starter or mother yeast 500 grams (4 cups) bread flour, plus more for dusting and coating 7 grams (1 ¼ … I’ll let you know! Wanted to post a pic but did not see where I would do that…. Crusty Italian Parmesan Bread is one of the easiest bread recipes to make. Food has to be evenly Stripping it on the stoneware or it will crack. https://www.deliaonline.com/recipes/type-of-dish/bread-recipes/easy-white-loaf Omg!! Preheat your oven to 450”F with a pizza stone inside for about 45 minutes before baking the bread. Perhaps you could confirm with me the flour measurement in grams. Directions: Place warm water, yeast and brown sugar in mixing bowl. Thank you! Thanks so much! Thank you for sharing this beautiful. I get the best result when I preheat them for at least 45 minutes, sometimes 1+ hours. 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