Best Rustic Italian Bread Recipes

RUSTIC ITALIAN BREAD ABM

Steps:

• Add flour, oil, salt, sugar, yeast and water to your bread machine according to its instructions.
• Set on dough setting.
• Always follow your machines instructions, when mixing open it and keep check on the dough. Dough should be in a nice round soft sticky to the touch ball. If it is not add more water, or add flour which ever is needed.
• Remove when signal beeps and cycle is done.
• Preheat oven to 375°F.
• Sprinkle cornflour or cornmeal onto a baking sheet.
• Punch dough down and form into a long or oval loaf.
• Cover and let rise for 25 more minutes.
• It should be doubled again by this time.
• Uncover and slash the top with a sharp knife or razor.
• Brush all over with the beaten egg white.
• Bake 25 minutes to 35 minutes, until hollow sounding when tapped on bottom.
• Cool.

CHEF JOHN'S RUSTIC ITALIAN CORN BREAD

Steps:

• Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until the yeast softens and forms a creamy mixture, about 40 minutes.
• Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add bread flour to yeast mixture until a dough pulls together.
• Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours.
• Turn dough out onto a lightly floured surface and roll into a 14-inch wide rectangle. Roll dough, starting from the long-end, into a loaf, finishing seam-side down.
• Dust a baking sheet with 1 tablespoon cornmeal. Place loaf on baking sheet, cover with a dry towel, and let rise until doubled, about 1 hour.
• Preheat oven to 425 degrees F (220 degrees C). Place a shallow pan of water on the lower rack of the oven.
• Cut a 1/2-inch deep slash down the center of the loaf.
• Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.

ULTIMATE RUSTIC ITALIAN BREAD

Steps:

• For the biga:.
• Combine the flour, yeast and water in the bowl of a standing mixer fitted with the dough hook. Knead on the slowest speed (stir for a KitchenAid), until it forms a shaggy dough, about 2-3 minutes.
• Transfer the biga to a medium bowl, cover tightly with plastic wrap, and let stand at room temperature until it begins to bubble and rise, about 3 hours.
• Refrigerate biga at least 8 hours, or up to 24 hours.
• For the dough:.
• Remove the biga from the refrigerator and let stand at room temp while making the dough.
• To make the dough, combine flour, yeast, and water in bowl of the standing mixer fitted with dough hook. Knead the dough on lowest speed until rough dough is formed, about 3 minutes.
• Turn the mixer off and, without removing the dough hook or bowl from the mixer, cover the bowl loosely with plastic wrap. Let the dough rest for 20 minutes. (This allows protein in the dough to relax, making for a stronger dough that can rise higher, with a better crust.).
• Remove the plastic wrap over the dough, and add the biga and salt to bowl. Continue to knead on the lowest speed until ingredients are incorporated (dough should clear the sides of the bowl but should stick to the very bottom), about 4 minutes.
• Increase the mixer speed to low (speed 2 on a KitchenAid) and continue until the dough forms a more cohesive ball, about 1 minute.
• Transfer the dough to a large bowl (at least 3 times the size of the dough) and cover it tightly with plastic wrap. Let the dough rise in a cool, draft-free spot away from direct sunlight, until slightly risen and puffy, about 1 hour.
• Remove the plastic wrap and turn the dough by doing the following: lift the left third of the dough and fold inwards towards the center, then repeat with the right third of the dough, folding inwards toward the center. Then fold the dough in half from bottom to top (perpendicular to the first two folds).
• Replace the plastic wrap and let the dough rise 1 hour.
• Turn dough again, replace plastic wrap, and let dough rise 1 hour longer.
• Dust the work surface liberally with flour. Hold the bowl with the dough at an angle over the floured surface. Gently scrape the dough out of the bowl and onto the work surface (the side of the dough that was against bowl should now be facing up). If you want two smaller loaves, split the dough into two equal halves. Use a knife or bench scraper.
• Dust the dough and your hands liberally with flour and, using minimal pressure, push dough into a rough 8- to 10-inch square. If you are making two loaves, shape each piece into a smaller rectangle.
• Shape the dough by folding the upper left corner towards the center of the square dough, then the right corner towards the center. Next, roll the dough into a log from top to bottom and place it seam-side down onto a large sheet of parchment paper. Dust loaf liberally with flour and cover loosely with plastic wrap; let loaf rise until doubled in size, about 1 hour.
• Meanwhile, adjust the oven rack to the lower-middle position, and place a baking stone on the rack. (I use a cast iron griddle flat side up.) Pre-heat the oven to 500 degrees. It's really important to preheat the pan in the oven to ensure even heat and optimal crust results.
• Using a single-edged razor blade, or sharp chef's knife, cut a slit 1/2 inch deep lengthwise along top of loaf, starting and stopping about 1 1/2 inches from the ends. Lightly spray the loaf with water. Slide parchment sheet with loaf onto baker's stone or cast iron griddle in the oven. If you are not using a baking stone or tile, simply place the loaf on a baking sheet in the oven.
• Bake for 10 minutes, then reduce oven temperature to 400 degrees and quickly spin loaf around half way using the edges of the parchment paper.
• Continue to bake until deep golden brown and the loaf sounds hollow when tapped on the bottom. For one large loaf this will be about 35 minutes longer. For two smaller loaves this will be closer to 30 minutes.
• When the bread is done, transfer it to a wire rack and discard the parchment paper. If you'd like a butter crust, immediately wipe the end of a stick of butter over the crust until coated. Now the hardest part - cool the loaf to room temperature, about 2 hours.

ITALIAN RUSTIC SPINACH BREAD

Steps:

• Lightly spoon flour into measuring cup and level off.
• In large bowl, combine flour, sugar, salt and yeast.
• Add warm water and oil, mix well with fork.
• Turn dough out onto lightly floured board and knead at least 10 minutes until smooth.
• Spray a bowl with cooking spray and place dough inside, and cover with plastic wrap and cloth towel.
• Let rise in warm place (80-85F) for 30-40 minutes.
• Sprinkle ungreased cookie sheet with cornmeal.
• Punch down dough and cover with inverted bowl, and rest for 15 minutes.
• Divide dough into two loaves.
• Roll out one loaf at a time into approximately 12"x14" and spread spinach mixture evenly all over surface.
• Roll up tightly tucking in sides and set aside on a cookie sheet that is lightly covered with cornmeal. Cover with plastic wrap and cloth towel.
• Let loaves rise for another 30-40 minutes.
• Heat oven to 375°F.
• With a sharp knife cut several deep diagonal slits on top of each loaf.
• Brush tops with beaten egg white.
• Bake for 25-35 minutes or until loaves sound hollow when lightly tapped.
• Cool slightly and serve warm.
• Note: For freezing, cool completely and wrap in aluminum foil. Reheat in oven at 350F for 15 minutes.
• Filling Directions:.
• Place thawed spinach in large frying pan over low flame.
• Mix in the balance of ingredients and continue cooking for 8-10 minutes.
• Cool.
• With your hands, squeeze out as much liquid as you can and set aside.

NO KNEAD ITALIAN RUSTIC BREAD - RECIPE HAS BEEN CORRECTED!

Steps:

• I like to prepare this with my Kitchenaid dough hook.
• Place flour, salt, sugar and yeast in the mixer bowl. Add the water.
• Using the dough hook and the "stir" setting on the mixer allow the dry and wet ingredients to come together (this should take a minute) until all the flour is incorporated. You can do this with a wooden spoon or spatula just as effectively.
• Cover the bowl with a towel and rest in a warm place for 12 to 18 hours. It will double in size, bubble and long gluten strands will form.
• Lightly flour your hands and the work surface then remove the dough from the bowl. Quickly form it into a ball.
• Thoroughly flour a cotton towel and rest the dough on it. Cover it with another floured cotton towel.
• You may also rest the dough on a non-stick 'Silpat' mat and cover it with just one towel. Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more.
• A half an hour or so before the dough is ready preheat your oven to 450 degrees. You may use cast-iron, steel, enamel or ceramic.
• When the dough has fully risen slide your hand under the towel and quickly invert the delicate dough into the hot pot. Shake the pot a bit to settle it then place the lid on the pot and start baking.
• Bake for 30 minutes with the lid then remove it and bake for 15 minutes more.

RUSTIC ITALIAN BREAD (SPONGE METHOD)

Steps:

• 1. About 4 hours before you want to bake the bread, make the sponge (starter). Place all the ingredients for the sponge in a large bowl. Stir to combine. Cover with lid or plastic wrap. Let sit about 2 hours. It should be quite bubbly.
• 2. After the sponge has processed, start adding the rest of the ingredients. Sprinkle the 1 1/4 tsp yeast on top of the sponge. Then sprinkle (most) of the 2 cups Bread Flour. (hold back several Tbsp of the flour to incorporate as needed). Add the liquid mix of Olive Oil and Warm Water. Mix as well as you can with a large spoon. Working in the bowl, use hands to bring the dough together. This will take a few minutes. Continue kneading in the bowl, or transfer to a board to knead a few more minutes, incorporating some (or all) of the reserved flour. The dough should be smooth and elastic.
• 3. Place the dough in a clean bowl and coat the dough ball with little Olive Oil. Cover with lid or plastic until doubled. If you have used the right temp of warm water this should happen rather quickly....in approximately an hour, give or take.
• 4. When the dough has doubled, punch down and knead for a minute or so. Use hands to form a nicely shaped ball.
• 5. Place a piece of parchment paper in the bottom of a 5 qt. Dutch Oven. Sprinkle some flour on top of parchment. Place dough ball, centered, on floured parchment. Make three slits on top of dough, not too deep. I do this with scissors. Sprinkle some flour on top of dough. Cover with lid or plastic until doubled. That should take just a little less than an hour.
• 6. This bread is baked by starting in a cold oven. The oven should not pre-heat.
• 7. When bread is ready to bake, place lid on Dutch Oven and place in a cold oven in the lower 1/3 of oven. For non-black pot, turn oven on to 450 degrees. For cast iron, turn oven on to 425 degrees. Set the timer to bake 65 minutes.
• 8. At 55 minutes, remove lid from Dutch Oven. Continue baking, uncovered for the remaining 10 minutes.
• 9. Remove bread from oven. Plop loaf out onto a rack. Thump the bottom of loaf. It should sound hollow. If so, place top up on rack to cool thoroughly before slicing, about 1 1/2 hours. If the loaf does not sound hollow, you may finish it up by placing it back in the oven for several more minutes, baking directly on the oven rack (no pan).

RUSTIC ITALIAN BREAD SALAD

Steps:

• Heat oven to 400°F.
• Place cream cheese onto parchment-covered baking sheet. Spray with cooking spray; sprinkle with 1/2 tsp. garlic, zest and pepper. Bake 8 to 10 min. until lightly browned. Cool slightly.
• Meanwhile, cut each bread piece diagonally in half; place on baking sheet. Spray with cooking spray. Bake 3 to 5 min. on each side or until golden brown on both sides.
• Arrange bread, arugula, avocados, tomatoes and cream cheese on platter. Beat vinegar, oil, sugar and remaining garlic with whisk until well blended. Drizzle over salad.

ROSE'S RUSTIC ITALIAN BREAD

Steps:

• 1. In a large bowl, spoon flour, sugar, salt and yeast. Mix. Add warm water, oil...mix well. Turn dough onto a lightly floured surface. Kead dough a few minutes. Place dough in lightly greased bowl, cover with plastic and towel and let rise for 1 hour or until doubled in size. Punch down dough, cover dough with inverted bowl and allow to rest 15 minutes. Shape dough into baguette shape loaf about 12 inches long. Place dough on parchment paper and onto cookie sheet. Cover let raise 40 minutes. Brush top with egg wash. Make two or three slits in top. Bake 35 minutes or until dough sounds hollow when tapped. Enjoy
• 2. Bake at 375.

RUSTIC ITALIAN BREAD

Steps:

• BREAD MACHINE DIRECTIONS
• PLACE all ingredients except cornmeal and egg white in bread machine pan according to manufacturer's directions. Process on DOUGH setting.
• SPRINKLE ungreased cookie sheet with cornmeal. At end of dough cycle, remove dough from machine. Place on lightly floured surface. Punch down dough. (If dough is sticky, knead in additional flour before shaping.) Cover dough with clean cloth. Let rest for 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place loaf on cornmeal-coated cookie sheet. Cover. Let rise in warm place (80 degrees to 85 degrees F) for 20 to 25 minutes or until light and doubled in size.
• HEAT oven to 375 degrees F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
• CONVENTIONAL OVEN METHOD
• SPOON flour lightly into measuring cup. Level off. Combine flour, sugar, salt and yeast in large bowl. Mix well. Add warm water and oil. Mix well. Turn dough out onto lightly floured surface. Knead dough 10 minutes or until smooth. Place dough in lightly greased bowl. Cover with plastic wrap and cloth towel. Let rise in warm place (80 degrees to 85 degrees F) for 30 to 40 minutes.
• SPRINKLE ungreased cookie sheet with cornmeal. Punch down dough. Cover dough with inverted bowl and allow to rest on counter 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place dough on cornmeal-coated cookie sheet. Cover. Let rise in warm place 35 to 40 minutes or until doubled in size.
• HEAT oven to 375 degrees F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
• High Altitude (3500 ft.):
• No change.

BAKING ESSENTIALS: RUSTIC ITALIAN BREAD

Steps:

• PREP/PREPARE
• There are several ways to make this bread, here are three possible methods:
• The Classic Fontana: This is the method my Aunt Josephine used, and the one that she taught me. It takes a bit of practice to master, but I find it relaxing, as well as a bit of a challenge. To use this method, pile up your dough on a clean, dry surface, and use your fist to punch a hole in the center... Think volcano, and you have a pretty good picture of what you have. Make sure to keep the walls of the flour thick. Now, add all your liquid ingredients into the hole (eggs, water, milk, proofed yeast, the lot), and use a fork to mix them all together. Then, use that fork to carefully pull flower from the walls into the liquid and mix... Just a bit at a time. I love making things like bread, and other baked goods using this method; however, it does take a bit of practice, because if you break through the wall, all of that liquid is going to spill out, and wind up on your work surface, and on the floor. And, I HATE it when that happens.
• The Cheating Fontana: Everything I mentioned for the Classic Fontana, works here except instead of placing the flour on a flat surface, you put it into a big bowl. So, if the flour wall breaks, the bowl will hold everything in. Cheating... Maybe. But it is a brilliant way to practice the Classic Fontana technique without making a mess of things.
• To my knowledge Aunt Josephine never used a stand mixer; however, that does not mean that you cannot. This is the method that we will be using.
• My Aunt always called the Classic Fontana method: Vesuvius, because she said that pile of flour always reminded her of Mount Vesuvius in Italy; the country where she was born.
• If you want to give the bread some added depth of flavor, try substituting part or all of the grapeseed oil with a good Italian extra virgin variety.
• Variation on a Theme If you want to have some fun, try this... Before adding the oil, place it into a saucepan over low heat. Then add some spices or herbs. For example, add some crushed garlic and let it sit in the warm oil for about 30 minutes, or some other spices... your favorite combination. Then, strain and allow to cool before using. It is great for infusing awesome flavors into your rustic breads. FYI: If you are using herbs, fresh are best.
• Gather your ingredients (mise en place).
• PROOF THE YEAST
• Add the sugar to the warm water, dissolve, then sprinkle the yeast over the top. In 5 - 10 minutes it should have a nice foam on the surface. If you do not see any foam, your yeast is dead. Give it a "proper" burial and get some fresher yeast.
• MAKE THE BREAD
• Add the hot water, sugar, salt, oil, and three cups of flour to a stand mixer, fitted with a dough hook.
• Turn on slow and begin mixing, stopping once or twice, to scrape down the sides of the bowl.
• Add the proofed yeast, and another cup of the flour, set the mixer to low.
• Continue to mix and scrape, adding a bit of flour at a time, until the dough begins crawling up the hook.
• Place on a lightly floured surface, and knead, while adding a bit more flour, until it is still a bit sticky, but does not easily stick to your hands.
• Place in a lightly oiled bowl and cover.
• Allow to rise till it doubles in size, about an hour.
• Remove from the bowl and knead for about a minute.
• Cut the dough in half.
• Roll out into logs about 12 inches (30.5cm) in length, or whatever shape you desire.
• Then put them on a parchment-lined baking sheet, cover with a tea towel, and let rise for about 30 - 40 minutes.
• I am using a baking rack designed for baking loaves of bread.
• While the dough is rising, place a rack in the middle position, and preheat the oven to 400f (205c).
• You can use a sharp knife or lame to cut across the tops of the loaves, being careful not to deflate the dough.
• Bake in the preheated oven until golden, about 25 - 30 minutes.
• If you want a really crispy crust, use a spray bottle with water, and spray the sides of the hot oven 2 - 3 times during the baking process. The steam helps to crisp the bread.
• Allow the bread to cool before slicing.
• PLATE/PRESENT
• Slice and serve with butter and preserves, or use to make your favorite sandwich. These work great for a meatball hoagie. Enjoy.
• Keep the faith, and keep cooking.

RUSTIC ITALIAN BREAD

Steps:

• 1. BREAD MACHINE DIRECTIONS: Place all ingredients except cornmeal and egg white in bread machine pan according to manufacturer's directions. Process on dough setting.2. Sprinkle ungreased cookie sheet with cornmeal. At end of dough cycle, remove dough from machine place on lightly floured surface. Punch down dough several times to remove all air bubbles. (If dough is sticky, knead in additional flour before shaping.) Shape dough into baguette-shaped loaf about 12 inches long. Place on cornmeal-coated cookie sheet. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 20 to 25 minutes.3. Heat oven to 375°F. Uncover dough. With sharp knife, make 1 deep lengthwise slash on top of loaf. Brush loaf with egg white. Bake at 375°F. for 25 to 35 minutes or until loaf sounds hollow when lightly tapped. Immediately remove from cookie sheet cool on wire rack for 1 hour or until completely cooled.1. CONVENTIONAL DIRECTIONS: In large bowl, combine flour, sugar, salt and yeast mix well. Add warm water and oil mix well. Turn dough out onto lightly floured surface. Knead dough 5 minutes or until smooth. Place dough in greased bowl cover with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 30 to 40 minutes.2. Sprinkle ungreased cookie sheet with cornmeal. Punch down dough several times to remove all air bubbles. Shape dough into baguette-shaped loaf about 12 inches long. Place on cornmeal-coated cookie sheet. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 25 to 30 minutes. Continue as directed above.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 140 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 95 mg 4% * Total Carbohydrate: 25 g 8% * Dietary Fiber: 1 g 4% * Sugars: 1 g * Protein: 4 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 1/2 Fat or 1 1/2 Carbohydrate, 1/2 Fat

RUSTIC ITALIAN BREAD(COOK'S ILLUSTRATED)

Steps:

• For the Biga: Combine flour, yeast and water in large bowl of mixer fitted with dough hook. Knead on lowest speed until it forms a shaggy dough, 2 to 3 minutes. Transfer biga to a medium bowl and cover tightly with plastic wrap. Let stand at room temperature until beginning to bubble and rise, about 3 hours. Refrigerate for 8 to 24 hours.
• For the Dough: Remove biga from the refrigerator and let set at room temperature while making the dough. Combine the flour, yeast and water in large bowl of mixer fitted with dough hook. Knead on lowest speed until a rough dough is formed, about 3 minutes. Turn mixer off and, without removing bowl or dough hook, cover bowl loosely with plastic wrap and let rest for 20 minutes.
• Remove the plastic wrap; add the biga and salt to the bowl.(Might be easier to add the biga in pieces). Knead on lowest speed until ingredients are incorporated and the dough forms and clears the sides of the bowl, about 4 minutes. Increase mixer speed to the next setting and knead until the dough forms a ball, about 1 minute. Transfer dough to a large bowl and cover tightly with plastic wrap. Let rise in a cool, draft-free spot away from direct sunlight until slightly risen and puffy, about 1 hour.
• Remove plastic wrap and turn the dough by first sliding a curved plastic bench scraper or flexible spatula underneath, then gently lifting and folding one third of dough toward center. Do the same with the opposite side of dough. Then fold the dough in half, perpendicular to the first folds. Dough should be shaped into a rough square if folded correctly. Replace plastic wrap and let dough rise 1 more hour.
• Fold again as described above. Replace plastic wrap and let rise 1 more hour.
• To shape the Dough: Dust work surface liberally with flour. Gently scrape the dough out of the bowl and invert onto the work surface so that the side which was on the top is now on the bottom. If you want two smaller loaves, split the dough into two equal halves. Use a knife or bench scraper. Dust the dough and hands with flour. Using minimal pressure, push the dough into a rough 8 to 10 inch square. Fold the top left corner diagonally to the middle. Repeat with the top right corner. You should now have a peak/point at the top. Gently roll the dough from the top peak/point to the bottom until it forms a rough log. Place the seam on the bottom and transfer to parchment paper. Start tucking the bottom edges underneath, working from the center to the ends, and gently stretch the dough until it is about a 16-inch long football-type shape. Dust top liberally with flour and cover loosely with plastic wrap. Let rise until doubled in size, about 1 hour.
• To bake: Adjust oven rack to lower-middle position. Place baking stone on rack and preheat oven to 500°F Using a lame or a very sharp knife, cut a slit 1/2-inch deep lengthwise into the center top of the dough, starting and ending 1-1/2 inches from the ends. Using a spray bottle, spray the loaf lightly with water. Slide the parchment paper with the loaf onto a baker's peel or other large, flat surface, then onto the hot baking stone in oven. Bake for 10 minutes. Reduce oven temperature to 400° and, using the edges of the parchment paper, quickly rotate the loaf 180°. Continue to bake until a deep golden brown and an instant-read thermometer inserted into the center registers 210°, about another 35 minutes. For two smaller loaves this will be closer to 30 minutes. Transfer to a cooling rack and remove the parchment paper. Cool to room temperature before slicing.