This Crusty Italian Bread is simple to whip up and no bread pan is needed. Just mix it up, let it rise and bake! Enjoy it anytime!
Welcome to the world of artisan bread baking, where the aroma of freshly baked Crusty Italian Bread fills the air, enticing your senses with its irresistible allure. Today we will dive into the nuances of crafting the perfect loaf, from understanding the key ingredients to mastering each step of the baking process. Get ready to embark on a culinary journey through Italy as we uncover the secrets behind this beloved staple.
Why you’ll love this Easy Rustic Bread
- A crusty exterior with a soft inside!
- Goes great with any meal!
- Enjoy it with butter or dip it in olive oil!
- No bread pan needed!
- Easy to whip up!
Tips for Making the Best Crusty Italian Bread
- Measure the flour accurately. Use a spoon and add it to the measuring cup to ensure the correct amount.
- Activate the yeast in a measuring cup or mixing bowl. Let sit for 10 minutes until it has doubled in size and is foamy. (Follow the directions below).
- Add 2 cups of the yeast mixture to the flour first. If needed, add in the third cup, a little at a time, until your batter is the right consistency.
- If dough is too sticky to handle add in a little extra flour.
- If the crust is getting too brown, tent foil over the top.
- Check for doneness, the internal temperature of the bread should read 190℉. Tap the top of the bread, if it sounds hallow then it’s done.
How to Activate Yeast
- Run the tap water until it feels warm. The ideal water temperature to activate rapid rise instant yeast is 120-130℉. Hot water above 140 ℉ will kill the yeast and your bread will not rise.
- Pour water into a measuring cup or mixing bowl. Accurately measure the amount of water the recipe calls for.
- Add the yeast and sugar. Sprinkle the amount of yeast and a 1 tbsp of sugar into the warm water.
- Let it sit for ten minutes. It should double in size and turn foamy.
- Pour into the dry ingredients. Add the yeast mixture to the dry ingredients.
Trouble Shooting
If the yeast doesn’t double in size and get foamy you may have one of the following problems:
- The water was too hot (140℉) and it killed the heat. Make sure to use a thermometer to test the temperature of the water before adding in the yeast. The ideal temperature should be 120-130℉ (for rapid rise instant yeast).
- The yeast may be too old and is no longer active. Make sure to check the expiration date on the package.
Crusty Italian Bread-Ingredients
- 3 cups warm water (120-130℉)
- 1 package rapid rise instant yeast
- 1 tbsp sugar
- 6 cups flour
- 3 tsp salt
Instructions
- Mix water, yeast and sugar in a mixing bowl. Set aside for 10 minutes to foam and double in size.
- In a large mixing bowl add flour and salt. Pour in yeast mixture and mix until a soft dough forms. The dough should be slightly sticky, if it is too sticky add 1/4 cup of flour at a time.
- Cover with a clean kitchen towel, place in a warm spot and let rise for 1-2 hours.
- Sprinkle flour onto a work surface and flour your hands. Turn out dough and use your hands to fold the dough onto itself. Don’t handle it more than you need to. Divide the dough in half and form it into two balls.
- Place the shaped dough balls onto a baking sheet lightly sprinkled with flour and cut an X shape on each top with a sharp knife.
- Bake in a preheated oven set to 450℉ for 40-45 minutes or until golden brown and when tapped sounds hallow. Internal temperature should read 190℉.
- Remove from oven and let sit on the baking sheet for 5 minutes. Use a spatula to remove the bread and place on a wire rack.
- Let cool for 30 minutes.
- Serve warm or toasted with butter or olive oil for dipping.
- Enjoy!
Serving Suggestions
- Serve alongside with soups, pasta or mains.
- Slice and use as bread for grilled cheese or french toast.
- Toast, butter and top with cinnamon and sugar.
- Butter or dip in olive oil to start off your dinner.
- Make into cheesy garlic bread by topping with garlic and mozzarella cheese.
Storing
If you have any leftovers, slice and store in an airtight bag for 2-3 days. Bread only lasts a few days before going stale. To maintain optimal freshness, wrap the entire loaf in aluminum foil and place in a freezer bag. You can also slice the bread and place in a freezer bag. Frozen bread lasts for about 3 months.
Fill your kitchen with the smell of freshly baked Crusty Italian Bread!
You’re now ready to make this irresistible Crusty Italian Bread right in your own kitchen. So gather your ingredients, fire up the oven, and let the aroma of freshly baked bread transport you to the streets of Italy. Buon appetito! And remember…
Life’s too short to eat bad food!
For other delicious homemade bread try:
Double Chocolate Zucchini Bread
Simple Glazed Coconut-Lemon Bread
Crusty Italian Bread
Equipment
- Baking sheet
Ingredients
- 3 cups warm water 120-130℉
- 1 package rapid rise instant yeast
- 1 tbsp sugar
- 6 cups flour
- 3 tsp salt
Instructions
- Mix water, yeast and sugar in a mixing bowl. Set aside for 10 minutes to foam and double in size.
- In a large mixing bowl add flour and salt. Pour in yeast mixture and mix until a soft dough forms. The dough should be slightly sticky, if it is too sticky add 1/4 cup of flour at a time.
- Cover with a clean kitchen towel, place in a warm spot and let rise for 1-2 hours.
- Sprinkle flour onto a work surface and flour your hands. Turn out dough and use your hands to fold the dough onto itself. Don't handle it more than you need to. Divide the dough in half and form it into two balls.
- Place the shaped dough balls onto a baking sheet lightly sprinkled with flour and cut an X shape on each top with a sharp knife.
- Bake in a preheated oven set to 450℉ for 40-45 minutes or until golden brown and when tapped sounds hallow. Internal temperature should read 190℉.
- Remove from oven and let sit on the baking sheet for 5 minutes. Use a spatula to remove the bread and place on a wire rack.
- Let cool for 30 minutes.
- Serve warm or toasted with butter or olive oil for dipping.
- Enjoy!
Recent Comments