Crusty Italian Bread
Embrace the irresistible aroma of freshly baked Crusty Italian Bread with this foolproof recipe that's perfect for bread lovers. Made with simple pantry staples like all-purpose flour, olive oil, and a touch of sugar, this bread achieves a golden, crackly crust and soft, airy interior through expert techniques like steam baking and a double rise. Whether you're an experienced baker or a beginner, this recipe guides you through every step, from kneading the dough to slashing the top for that iconic artisan look. Ideal for dipping in olive oil, pairing with soups, or crafting the ultimate sandwich, this homemade bread will elevate any meal. Bake up a loaf and give your kitchen a true taste of Italy!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1.5 cups Warm water (around 110°F/45°C)
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Granulated sugar
- 2 teaspoons Salt
- 2 tablespoons Olive oil
- 2 tablespoons Cornmeal (for dusting)
Instructions
In the bowl of a stand mixer or a large mixing bowl, combine the warm water, sugar, and yeast. Let the mixture sit for 5-10 minutes, or until it becomes frothy.
Add the olive oil, salt, and 3 cups of flour to the yeast mixture. Mix on low speed (or with a spoon) until the dough starts to come together.
Gradually add the remaining 1 cup of flour, 1/4 cup at a time, until the dough is smooth and slightly sticky but pulls away from the sides of the bowl.
Turn the dough out onto a floured surface and knead for 6-8 minutes, or until the dough is elastic and smooth.
Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm area for 1 hour, or until doubled in size.
Punch down the risen dough and turn it out onto a floured surface. Shape it into a round or oblong loaf, depending on your preference.
Place the shaped loaf on a baking sheet lined with parchment paper and sprinkled with cornmeal. Cover it with a kitchen towel and let it rise again for 30 minutes.
Preheat your oven to 450°F (230°C). Place an empty baking pan on the lower oven rack while preheating.
Before baking, make 2-3 shallow slashes on the top of the loaf using a sharp knife or bread lame. This allows the bread to expand while baking.
Place the baking sheet with the bread on the middle rack. Carefully pour 1 cup of hot water into the empty pan on the lower rack to create steam, which helps develop a crusty exterior.
Bake the bread for 25-30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing and serving.
Nutrition Facts
Calories |
2094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4732 mg | 206% | |
| Total Carbohydrate | 386.0 g | 140% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 5.2 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 690 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
