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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 large loaf 692g Recipe makes 1 large loaf) |
||
| Calories 1676 | ||
| Calories from Fat 279 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.1g | 47% | |
| Saturated Fat 4.4g | 21% | |
| Monounsaturated Fat 20.2g | ||
| Polyunsaturated Fat 4.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1815mg | 75% | |
| Potassium 615mg | 17% | |
| Total Carbohydrate 297.9g | 99% | |
| Dietary Fiber 11.8g | 47% | |
| Sugars 9.6g | ||
| Protein 45.4g | 90% | |
Menus using this recipe:
Rustic Italian Bread
By: andypandy
Jul 5, 2004
This is the one I make all the time. I use the bread machine to make my dough and then bake in oven to get that rustic look. It rises nice and the crust and texture is great--give it a try. Prep time includes the total bread machine and rising time. You can also make this in your KitchenAid mixer instead of the bread machine, using you kneading hook. Oil bowl cover let rise in a draft free spot.
1 large loaf
Ingredients
- 1 cup warm water
- 2 tablespoons olive oil
- 3 cups bread flour or all-purpose flour
- 2 teaspoons granulated sugar
- 3/4 teaspoon salt
- 2 teaspoons active dry yeast
- cornmeal, for baking sheet
- 1 egg white, slightly beaten
Directions
1
Add flour, oil, salt, sugar, yeast and water to your bread machine according to its instructions.2
Set on dough setting.3
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.4
Remove when signal beeps and cycle is done.5
Preheat oven to 375°F.6
Sprinkle cornflour or cornmeal onto a baking sheet.7
Punch dough down and form into a long or oval loaf.8
Cover and let rise for 25 more minutes.9
It should be doubled again by this time.10
Uncover and slash the top with a sharp knife or razor.11
Brush all over with the beaten egg white.12
Bake 25 minutes to 35 minutes, until hollow sounding when tapped on bottom.13
Cool.
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- Course > Breads > Yeast
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: Rollin in the Dough!
On Mar 7, 2010
This is pretty good bread. I also used 1/2 c whole wheat for more of a rustic taste and rolled the dough out and then rolled it up again and baked seam side down. It took about 30 minutes for my last rise. Thanks
From: stonecoldcrazy
On Mar 1, 2010
Delicious! I incorporated the ingredient, kneaded well by hand, allowed to rise an hour and then formed two loaves, allowed those to rise 25 minutes and baked. Yum!! Perfect with pasta sauce!!
From: rokmelon
On May 10, 2007
This is an outstanding bread recipe. I didn't think any recipe could top "Amish White Bread" but this one does for me at least. For non breadmachine instructions: Mix yeast with warm water and sugar. Let proof for 10-15 minutes until it gets foamy. Add salt and oil, then flour one cup at a time. Knead till smooth, cover and let sit for an hour, punch down, shape into loaf and bake! I also added roasted garlic to the recipe and WOW is it good! It has a wonderful chewy exterior with a tender interior. Seriously the loaf was GONE within 15 minutes of being made with my family. Thank you so much for the recipe!
From: HeidiSue
On Feb 17, 2007
Wonderful bread! I adapted for my kitchenaid mixer. Like someone else I rolled it out and then rolled it up and baked it seam side down. Made a nice long perfect loaf...like the yummy ones you get in the grocery store. A definate keeper! ***Updating this to note that I added a whole bulb of chopped roasted garlic to the dough and used roasted garlic olive oil...so wonderful!****
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