Best 2 Rustic Italian Bread Recipes

**Rustic Italian Bread: A Taste of Tradition**

Savor the delightful flavors of Italy with our collection of rustic Italian bread recipes. Embark on a culinary journey as we explore the secrets behind creating authentic Italian loaves. Discover the art of crafting focaccia, a classic Ligurian flatbread, with its airy texture and savory toppings. Learn to make ciabatta, a beloved bread from the Veneto region, known for its large holes and crispy crust. Experience the simplicity of pane bianco, a versatile white bread perfect for sandwiches and bruschetta. And don't miss out on the hearty goodness of pane integrale, a whole-wheat bread packed with nutrients and flavor. Each recipe is carefully crafted to guide you through the process, from selecting the finest ingredients to shaping and baking the perfect loaf. Immerse yourself in the rich tradition of Italian bread-making and bring a taste of Italy into your kitchen.

Here are our top 2 tried and tested recipes!

CHEF JOHN'S RUSTIC ITALIAN CORN BREAD

Chef John's Rustic Italian Corn Bread image

I was speaking with my mother, Pauline, last week, and she told me about a bread she used to eat at her grandmother's house. She said it was basic Italian bread, but had some cornmeal in it, and was one of her favorites. I love to play food detective, so I took her description and went to work. I believe this is pretty close to what she remembers, and even if it's a bit off, it was still delicious.

Provided by Chef John

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 4h30m

Yield 8

Number Of Ingredients 9

Ingredients

1 cup warm water
½ cup bread flour
1 (.25 ounce) package active dry yeast
⅛ teaspoon white sugar
½ cup cornmeal
2 ½ tablespoons olive oil
1 ½ teaspoons salt
2 cups bread flour, or as needed
1 tablespoon cornmeal, or as needed

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.

Nutrition Facts : Calories 102.7 calories, Carbohydrate 13.3 g, Fat 4.7 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 440.4 mg, Sugar 0.2 g

RUSTIC ITALIAN BREAD

Rustic Italian Bread image

Provided by Food Network

Categories side-dish

Time 1h50m

Yield 1 loaf

Number Of Ingredients 8

Ingredients

1 cup water, heated to 120 degrees to 130 degrees F
2 tbsps. Crisco® Pure Olive Oil
3 cups Pillsbury BEST® Bread Flour
2 tsps. sugar
1/2 tsp. salt
1 (1/4 oz.) pkg. active dry yeast
Cornmeal
1 large egg white, beaten

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.

Tips:

Use high-quality ingredients: Using fresh, high-quality ingredients will result in a better-tasting bread. Make sure to use bread flour, which has a higher protein content than all-purpose flour, resulting in a chewier crust and a more open crumb.
Activate the yeast properly: Before adding the yeast to the dough, activate it in warm water with a pinch of sugar. This will ensure that the yeast is alive and active, which is essential for the bread to rise properly.
Knead the dough properly: Kneading the dough develops the gluten, which gives the bread its structure and elasticity. Knead the dough for at least 10 minutes, or until it is smooth and elastic.
Let the dough rise in a warm place: The dough should rise in a warm place until it has doubled in size. This can take anywhere from 1 to 2 hours, depending on the temperature of the room.
Shape the dough properly: Before baking the bread, shape it into a loaf or rolls. Be careful not to overwork the dough, as this can result in a tough bread.
Bake the bread at a high temperature: The bread should be baked at a high temperature, which will create a crispy crust and a chewy interior.

Conclusion:

This rustic Italian bread recipe is a great way to make delicious, homemade bread. By following the tips above, you can ensure that your bread turns out perfect every time. So, next time you're in the mood for some fresh, homemade bread, give this recipe a try!