Good eating and makes great toast next day. Once your yeast is active you can add it to the dry ingredients. I Made this bread a couple of times before and it turns out sensational! My husband’s favorite bread recipe he says lol this wife has pleased her husband surely thank you so much. Just made this recipe. How’d I achieve the airiness or bigger bubbles? Thank you so much!! If you have anymore recipes using the Tipo OO flour, could you please share. Can’t wait to try it! I have made this bread quite a bit (my granddaughter calls it Grammy bread) and it is always delicious. Just one thing though, I used part whole wheat flour and all purpose flour. Or let it rest? I know there’d be some adjustments, but would you know? Thank you! I made the Rustic Italian Bread and was very pleased with the outcome. I am giving your bread recipe a try tomorrow. I am new to baking, and I’m a retired steel worker. It rose beautifully. Some folks use the 2 cups some use less and some use more. I cannot seem to find any using bread dough. My only sub was brown sugar for white. I’ve never made bread before and was looking for a quick and simple recipe to beat my stir crazies down–this was perfect! We chose not to, and it was the right choice. by maybe 5 degrees Fahrenheit. I live in a dry climate (southern az) and used just short of the full two cups of water. My son and I are working on a video for this recipe so everyone will have a visual! Gently folding it to make the round ball that rises. Thank you ever so much for this recipe. I used bread flour instead of AP this time, as I was looking for a denser chewier bread. Remove the plastic wrap, slide a plastic bench scraper under one side of the dough, gently lift and … I have made this bread three times adding garlic, Italian seasoning, cheese and sliced green olives. The darker bread in the pictures above is the oat based recipe. Roberta. Just wanted to say – after pretty much…TWO YEARS finding this recipe that I LOVE IT! So this recipe t was so much easier than making pita bread. Rustic Italian Loaf - Large 2 Lbs. This is my husbands new favorite bread, he said “I’m so glad this bread is part of our marriage” guess I’ll be baking bread regularly now! Thank you for such an accessible recipe!! I am wondering if there was something wrong with the flour that you were using. Would I need to alter the measurements or just use the same amount of active dry? Help me !!!! Maybe the older ones were okay to heat that high, I’ve also used it while making French bread in a Dutch oven preheated to 500. I’m thinking of using this as pizza dough soon. Then, because my kids and I gobbled it up and not much was left for my husband, I made another loaf, but this time, it came out crummy…like a toasted sub roll and not a crusty Italian bread. HI Lauren, I am so glad you like this recipe! Now I feel like I can make authentic Italian bread. Well, expecting the worst, my house did smell awful good. Thanks for the recipe. Forgot to mention…. I am looking forward to trying your ciabatta recipe! I also let it rise twice and a little bit before I put it in the oven while on the parchment paper. See the image above. Any advice would be greatly appreciated. Tried it for the first time tonight and the result is fantastic Many thanks for sharing it. This bread had a really lovely flavour. I have one tiny problem with mine when i bake it…. Try a cast iron skillet upside down preheated with the oven. You just need the ingredients, a bowl and a fork along with an oven to bake in. Use a sharp knife and lightly carve an X in the top of the loaf or just make a few cuts across. After the 2nd rise I bundled it together gently and tried to shape it into a loaf-ish form then threw it in the oven. Made 2 smaller loaves instead of one. I wish I paid attention to the recipe more 2nd time!! Into a jug goes a cup of warm water with a tablespoon of honey and my yeast. I used self raising wheat flour and instant yeast. I made tomato sauce and meatballs and was looking for a recipe for bread to make meatball grinders… The bread is in the oven but I am not too hopeful as it didn’t rise much. Made this recipe for the first time tonight. There are just two of us and a full recipe makes way too much. Turned it into garlic bread, was delicious and so easy to make. I love that my 13 year old daughter can bake delicious bread! Yum and yum. ★☆ Some Tuscan Families like to add a little salt and some don’t. will be using this recipe time and time again! Otherwise, I may experiment with making 1/2 recipe. Love this recipe- Made several times already!!!!!!!! Also use the pan with water on the lower rack to create the steam needed for a crispy crust. We loved this recipe. I just discovered this recipe, it’s exactly what I’m searching for, really easy and no-fuss to make, loving it. I used floured hands. You can of course cooking longer If staring with a cold dutch oven. An other artisan bread recipe I’ve been using calls for 1 T of yeast to 3 c. flour…yeast and sugar dissolved in 1 1/2 c. water and I get 2 great round loaves. I am making the single loaf following the directions where I just added a package of yeast to 1 cup of water. After 30 minutes, it wasn’t brown. During the pandemic we are staying at home and unable to get the Whole Foods rustic Italian bread we use for panini. What a great recipe ! Hi Tammie, I always measure with the cups and the results will depend on the kind of flour I use. i have tried a dozen or so different recipes and this is by far my favorite. Flour your hands and begin to form the round ball. Excellent product. I’ll be using my cast iron Dutch oven. add more flour little by little .. that will fix the problem…. A classic Italian bread, ciabatta has a rustic appearance and an elegant … Love your idea Dave about adding spices to it and I am so glad that your family enjoyed it! I used wheat germ + flour and it was marvelous! Oh, I even forgot to make the knife cuts before baking. No need to apologize, you are the one doing me a favor. I’ve made this recipe successfully several times using a regular old baking pan or cookie sheet. so hope it turns out good. It’s not necessarily kneading per say. I am very very new to baking and so really want it to work. Thanks for the recipe. Also I have found if I mess with the dough too much it will not rise well. I think cup measurement is very subjective and the result would probably be very different. Thank you! Let me know how it turns out! I am so glad the recipe worked out for the project! Minutes. Fabulous recipe, thank you for sharing! I’d still add the water at the bottom if cooking with the lid off. I used one cup whole wheat flour, an the rest all-purpose. I am not sure if someone already asked, but have you ever tried this with whole wheat or multigrain flour? Omg!!! Hi Cyndi – Yes, less water if you are in Houston, we are so humid here most of the time. It came out looking beautiful and tastes great. Thank you for this recipe. I have to say, out of the recepe I can get 2 loafs of bread. I’m letting it rise now but I’m kind of curious about the difference in the dough consistency. Smart. Just made it for dinner tonight and had it with spaghetti . My wife and daughters loved it. He has not stopped thanking me for helping him. Holy cow, it was so simple! Hi Eileen, I am so glad that you like this recipe and that you are finding some joy in bread making! Soft inside but crunchy, crispy, just perfect crust. I have been making bread for thirty years. I have tried breads before and nothing comes close to this. But, I have one thing that bothers me: I don’t seem to get a very good rise out of the bread when it bakes. The cornmeal is next to the flour in the baking aisle. My family and friends thank you, This recipe is perfect just the way it is.. In AZ. Bravo!! How exciting that you are at a Farmers market this summer! I am going to try this out :). This was easy and delicious. I made this recipe with an Italian dinner. Ciao Fiorentina, just like 99.99% of the people who have commented. This is now going to be my go to recipe!!! Hi Susie, It all depends on the family. Thanks for sharing & for the tip to not add more flour. Hi Ardy! Unbelievable, crispy on the outside light and fluffy on the outside. I just started mixing the ingredients … so simple. Once shaped into loaves, does it need to rise again before baking? I added flour and kneaded to make it work. (I did add extra flour initially since it was so wet). Since I’ve only made bread now about 5 times and am not real experienced, SHOULD it deflate when doing a cut across the top? Wow thank you for sharing this. Next time Ill try to shape it like pain d’ epi to make it fancier :), 1 question though, can I substitute honey instead of sugar? I bake a lot of bread and this is one of my favorites. Thanks for sharing this simple bread recipe!!! If less than the total 2 cups water is needed, you’re not using the full 2 1/2 tsp of yeast. I’m psyched to try this recipe! I think honey and garlic would be interesting! Before baking, I covered the loaf with olive oil and sprinkled some Kosher salt on top. Would love to give it a try today but don’t have any parchment paper. Check back in 10 minutes to make sure it has bubbled and foamed up. I purchased an Old Stone Oven pizza stone, tried it on a wood grill at 700F. I allowed the dough to rise twice for 45 minutes, each time. I’ve added rosemary or garlic and Parmesan. Not so with your recipe. ★☆ The bread was a beautiful work of art and tasted amazing (along with a good quality olive oil dip). Stay safe, Carrie. I’m going to try today with pesto! I’ve been looking for a recipe that mimics my Sicilian grandma’s daily homemade bread recipe. I just made it again, and I FORGOT to heat the cast iron pan before baking. You are welcome. I would not recommend freezing this kind of bread, instead If you find yourself with a stale chunk simply do as the Italians do! You should be able to shape it any shape you like just don’t overwork it and yes you might wanna give it 15-20 extra minutes on the counter to rise after shaping. Also when should I split the ball of dough into two? Your Welcome Brian! What can I say, I’m a rebel. Thanks Lisa, I am so glad you liked the bread recipe. Hi, i’m wondering if you knead this dough at all. December 9, 2016 by Florentina 180 Comments. In a bowl, add 1 cup of warm water and dry active yeast and let it stand until creamy (about 5 minutes). Made this bread yesterday for spaghetti night. Bread can be temperamental and moody from time to time. Using a dough hook attachment, mix on the lowest speed of … I made this bread last night for a dinner party and it turned out very well. So glad it was a hit :). It is my go to bread recipe too. This method produces a ciabatta like texture with a wonderful crust. Hope that makes sense . Is there anyway I can fix that? (and there is currently no humidity here as the weather is below zero and the heat running constantly. Thanks Charleen, I am so glad it worked out for you. My family LOVE it very much… Definitely will keep this receipe. Hi Laura, you add it after you have mixed in the first cup with the yeast in it. Thank you a recipe using the Tipo OO flour. :). No 2 flours will ever be exactly the same. 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. it baked beautifully, but the taste of the AP flour was very strong. I did a half-recipe though, ie, halving all the amounts and only let it rise once for 30mins. I am a novice at baking bread but a “professional” at eating it and using this recipe (which was only the second time I have baked bread…ever) produced a phenomenal loaf. The dough did rise though, albeit slightly slower. Hi Carrie! she had great success too. Thank you! I attempted to make this bread and it came so delicious. I line it with parchment and form the dough on it. This bread has been kept simple for generations so you could easily bake a loaf the day of for a meal, which is extremely appealing to me. I told my husband that I will make this once a week (since I am vegan with lots of allergies) for him and he is thrilled. Thank you so much! Please can you click some intermediate photos for some steps. Ciao Florentina,, I’m so glad you’ve found your way to For the Feast. Hi Nancy! Do you have any other suggestions? I am going to have to make it everyday. :). On a cold, rainy day in New York, my house was very cold and there apparently wasn’t nearly enough humidity to let the dough rise. I have some smelting i’d like to do. One loaf usually lasts me a week. I added rosemary and olive oil and it was perfect. Hi Jennifer, I would use less olive oil to coat the bread. 6.25 cups of flour makes a humongous loaf of bread. Will be making this again. Just make sure the dough is a tad bit moist. I have gone to the store purchased all the ingredients to make your bread. Ive tried so many times and failed what’s one more? Thanks again, Zwaner – It’s so great to hear that you are getting lots of use out this recipe. I use just a fork and my hands. Will this Just made this bread and it came out awesome! would you be able to point out what could have possibly gone wrong in my bread making process? Hi, It’s rising now for the second time. Thank you so much. Out of curiosity, have you have tried shaping the dough into a “boule” type shape? We ate more than half the loaf minutes after it came out of the oven. Did the yeast bubble up? So easy, I thought I must have omitted some steps. how much should I put and when should I put it? I am always looking for new recipes, and this is a great one! Thank you everyone for the helpful tips! It came out great!!!!! I was so excited to try this recipe. need to add that the blowout means nothing other then cosmetic issues.. the taste and texture are still spot on. Tried it today. Very important to not overwork the dough If you are looking for holes in your bread like the ones in the photo. Maybe I’m not doing the yeast correctly. Very disappointing. Always a hit, much requested from friends and family! Thanks Lisa for following up and letting me know! I think this is the way I used to do it and had nice light loaves. I am so glad you found this recipe useful and that it will become a staple in your home! Allow the dough to rise at room temperature for 2 to 3 hours. This recipe is absolutely foolproof! Wonderful recipe! Best, Carrie. I am dying to try this out now. It looks so awesome! Love the taste and it is so easy. thanks!! Thanks for a great recipe. If you can get your oven to 375 Celsius, id sure like to know where you bought it. My family LOVED it. To make a one-bowl, no-knead, rustic, crusty bread, that … Instead of oiling my loaves I spray them down 3 times in the first 15 If not, would you happen to know of a bread dough recipe I can use for that purpose. Would love to hear from you. Rate this recipe Just put it in the oven. Woah!! Anyway, the main question I have is about the amount of water called for. I know the sugar, and probably the chocolate, alters the rise process. I’ve been trying to successfully make bread since I was a teen. Thanks for letting me know, I am so happy you like it :). Hi Sarah, A few people have used whole wheat flour with success. Can’t say enough about it. My husband lives all bread but this was his favorite thus far! I hope you enjoy this recipe for Italian Rustic Bread as much as we have over the years. Great recipe. The loaf of bread I served my family was THE BEST BREAD I HAVE EVER MADE! thanks much. I bet it was tasty with the fresh herbs. Can we cut into it right out of the oven! I would greatly appreciate it. I am going to go ahead and bake it after 10 minute rest but you tell me if it should rise again? Surprisingly needed more flour, just have to play with it. 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. I did use parchment paper to slide the mass onto the baking stone and probably should have removed it after about ten minutes, which may have contributed to the denseness on the bottom. Less flour? Add your sugar to yeast, stir to dissolve sugar,let stand for 2-3 min and it will become frothy,foamy and bubbly as the yeast eats it. So I started trying to do half-half: dough in the bread machine, then transfer to oven for baking. Thank you. I am having some success with adding vital wheat gluten flour and starch powder to my GF flour blends. I put some broken pieces of Walnuts in the dough mixture too! 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? ), did a light egg wash before baking. I made it today and it came out perfect. Put the dough back into the bowl and cover with a kitchen towel and let it rise. I have only ever done family bread recipes, so when i went into my pantry to pull all the ingredients necessary I was shocked to have seen the only oil I had was Olive. It warms back up really well. And I saw someone ask if they could shape it into a loaf after the first rise….if you do that, can you just cut the slits and bake it without touching it at all and leaving it risen? I was a little worried because it was so sticky and didn’t form a loaf very well. If I am doing 2 rises I will shape it after the 2nd rise. I read thru most of the comments and didn’t see this question- can I use a 1:1 gluten free flour to make this bread? Made this delicious bread today & agree it’s so easy & tastes great. Michael Fedele from Florida, This is an Italian loaf made with pizza dough, literally easiest bread ever! Make sure it is hot that’s all . When bread is done, use oven mitts to pull the pot out of your oven. January 3, 2013 at 1:10 pm Picture to follow if all goes to plan! A spin on my Italian pizza dough, except I use warm water to make the bread. Note: You may not need all of the water. I just wanted to let you know that I made this ‘last minute’ before my church’s annual dinner last night. It sounds fabulous :). Thank you. Don’t be afraid to try it again and again. Thanks so much! You can bake it on the stone just make sure the pan that has 1 cup of water is on the rack below the rack that the stone is on. Hi Kat, The water amount all depends on where you are. Make a big pot of Ribollita or this Tuscan Papa Al Pomodoro soup. So glad you both enjoyed the bread. Can’t find good pizza dough or Italian bread here in North Georgia. No knead, no machine, with only 2 hour rise time. Can I use active dry yeast (which I already have) instead of the instant. By chance you have a recipe for an Italian loaf? Lesson learned, but it is still so good! I kept stirring it as I added it, but I wonder if this is the reason some of the posters complained of too little rise?