Description
Crusty Italian Bread brings the warmth of a rustic bakery straight to your kitchen, with a golden-brown exterior that crackles beautifully when torn. Simple ingredients and classic techniques help you craft this authentic European treasure that connects generations through one delicious slice.
Ingredients
Scale
Main Ingredients:
- 3.5 cups all-purpose flour
- 1.25 cups warm water
Leavening Agents:
- 2.25 teaspoons active dry yeast
Seasoning and Support:
- 1.5 teaspoons salt
- 1 tablespoon granulated sugar
- Cornmeal (for dusting)
Instructions
- Combine 1 ¼ cup warm water at 110°F, 1 tablespoon sugar, and 2 ¼ teaspoon active dry yeast in a large bowl. Let the mixture sit and develop bubbles for 5-10 minutes.
- Add 3 ½ cups all-purpose flour and 1 ½ teaspoon salt to the activated yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
- Transfer the dough onto a floured surface. Knead thoroughly for 8-10 minutes until the texture becomes smooth and elastic.
- Grease a clean bowl with olive oil. Place the kneaded dough inside and cover with a damp kitchen towel. Allow the dough to rise in a warm location for 1-1 ½ hours until it doubles in volume.
- Gently deflate the risen dough by pressing down with your palm. Shape the dough into a round or oval loaf.
- Dust a baking sheet with cornmeal. Position the shaped loaf on the sheet and cover with a clean kitchen towel. Let it rise an additional 30-45 minutes.
- Arrange your oven rack and place a shallow pan of water on the bottom rack. Preheat the oven to 450°F.
- Make 3-4 diagonal slashes across the loaf surface using a sharp knife. This helps steam escape during baking.
- Bake the bread for 25-30 minutes until the crust turns deep golden-brown. Test doneness by tapping the bottom – it should sound hollow.
- Transfer the bread to a wire rack. Allow it to cool completely before slicing to maintain the perfect texture.
Notes
- Check water temperature carefully, as too hot or cold can kill the yeast and prevent proper rising.
- Kneading develops gluten, so take time to work the dough until it becomes smooth and stretchy.
- Creating steam in the oven helps develop a crisp, golden crust that crackles when sliced.
- For a gluten-free version, swap wheat flour with a blend of rice, almond, and tapioca flours, and add xanthan gum for structure.
- Prep Time: 2 hours 25 minutes
- Cook Time: 25-30 minutes
- Category: Breads
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 147 kcal
- Sugar: 1 g
- Sodium: 186 mg
- Fat: 0.4 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.3 g
- Protein: 4.5 g
- Cholesterol: 0 mg