Bread Machine Rustic Italian Bread or Handmade
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 15 ingredients
- Must
- 1 teaspoon active dry yeast -- or bread machine yeast
- 1 1/2 teaspoons bread flour
- 4 teaspoons olive oil
- 1/4 cup milk
- 3/4 cup bread flour
- Cuts
- 1/3 cup water
- 1 teaspoon sugar
- yellow cornmeal
- 1/3 cup warm water -- (105 - 115F)
- 1 teaspoon bottled minced roasted garlic
- Punch
- 3/4 teaspoon dried rosemary -- crushed
- Rub
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- The bread machine pan must have a capacity of 10 cups or more. OR make by hand
- For an interesting shape, place dough ball in a well-floured woven basket or wooden bowl. Let rise, then invert onto prepared baking sheet and bake as directed.
- To make starter: Dissolve the yeast in the 1/3 cup warm water. Stir in the 3/4 cup bread flour, milk, and sugar. Beat with a wire whisk or rotary beater just until smooth. Cover with plastic wrap. Let stand at room temperature (75F to 85F) for 24 hours or until mixture has a slightly fermented aroma, stirring 2 or 3 times. (Or refrigerate for up to 4 days.)
- To finish the bread: Add the starter mixture and the next 6 ingredients to the bread machine according to the manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.
- On a lightly floured surface, shape dough into a ball. Place on a lightly greased baking sheet sprinkled with the cornmeal; flatten slightly to an 8" round loaf. Lightly rub top with the 1-1/2 teaspoons bread flour. With a very sharp knife, make several cuts about 1/4" deep on top of loaf. Cover; let rise in a warm place for 30 to 45 minutes or until nearly double. Bake in a 400F. oven about 25 minutes or until loaf sounds hollow when lightly tapped. Remove from baking sheet; cool on a wire rack.
- Makes 16 servings.
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Plating
Cookware for this recipe
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Baking tray
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Mixing bowl
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Whisk
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Chef's knife
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Cutting board
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Wooden spoon