The dough seemed dry, so I used the entire 2 cups of warm water. I added a little bit of sugar to prove the yeast during the step when you indicated to let it get creamy. It is easy fast and best of all, delicious! If you don’t have a kitchen scale, it’s best to use a spoon to add your flour to a measuring cup, then level it off with a knife WITHOUT packing it! Sometimes I bake it after the first rise so I shape it. Everyone has their own method. I would like to know if I can bake this bread in a covered 5 qt Dutch oven pot in the oven? This will make it nice and crunchy on the outside. Plus, it's a great shelf cooking recipe because all of these ingredients are kitchen staples! Sorry for the LATE response on this. Other than that this recipe is amazing!! I came across yours on Pinterest this afternoon. Is that normal? 🙂, Can someone please help find the recipe This will be my new recipe to use, so easy and the crust is crisp without being hard and crunchy, the inside is moist and springy. Hi there Carrie, just a quick question for this recipe. Spraying the loaf with water a couple of times while baking gives it a nice hard crust. (The outside of the crummy bread seemed toasted but not crunchy, and the inside tasted more dense (less air in there) and just more plain white bread-tasting & mealy…. Just make sure the dough is a tad bit moist. Cut an X shape on the top of the balls with a sharp knife. (And I got the Kitchenaid for Christmas.) Rate this recipe And it’s very tasty! I would try that and see if that works for you. I would play around with the amounts to get it right. Dough rose perfectly but then sank back down as I scored it (my knife needed to be sharper). Hi Mix all your other ingredients to dough, half way through your mixing then add the yeast/sugar/water mix, this way your yeast does not come into direct contact with the salt. Thanks Charleen, I am so glad it worked out for you. It starts with flour, salt, yeast and water, add in a little time plus a hot dutch oven equals one crusty rustic loaf! Also I tried using a sharp razor blade and it tugged at the dough. Pour the milk mixture into the bowl of a stand mixer with a dough hook. 1 min on each side) was also delicious – can’t recommend this recipe enough! We even made homemade butter to go with it, and had warm homemade bread and butter with lunch! Can I make this Asiago Cheese bread? Oh, I even forgot to make the knife cuts before baking. Hi Kelly, When using an oat flour blend it can be a bit of trial and error. Great writeup Carrie :) Just discovered the joys of bread making – and of course, the problems that can ensue LOL. Do yall have any tips which might differ from your recipe and cooking on a hot stone? The crust is nice and crunchy but the inside is super soft and fluffy. This bread was amazing! When I make bread, I usually spray the dough and the oven with water for a crusty bread. I just wanted to let you know that I made this ‘last minute’ before my church’s annual dinner last night. I only rise the dough for 2 hrs (on a bed with an electric blanket turned on low – in the London cold!) The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends. Also, I often turn up the oven temp. i only did the first rise but it still came out perfect, i actually made another dough the exact same but flattened it and made a beautiful italian flat bread with olive oil sea salt and fresh herbs! No, you can just do it on your stove or counter. No way to salvage the mess it made. Looking forward to my warm Rustic Bread … yummy!! This recipe is for 375 degrees BUT I am thinking you might need to try 400 degrees with your oven. Tried again and the second time I increased the water content 3/4 cup. I am wondering if there was something wrong with the flour that you were using. I’ve run out of time before and let it rise for only 30-60 mins and it still works, but the longer, the better! It’s the perfect beginner recipe because it only requires 4 ingredients … Let us know how it goes! I did two rises but I also am letting it rise after forming the loaf and putting it on the pan as this is the way that traditional bread is made. make sure the water is WARM not hot-heat will kill the yeast. What a great idea to use a mister, especially for dryer climates. I did this until it was just dry enough to not stick to your finger when touched, but wasn’t too dry to where it was knocking around in the bread maker on the kneed cycle. I would appreciate any suggestion you can make. Neither are the two options you give in the text. Every step of the way, I thought “this isn’t working!” It did work, however, and was mighty tasty too! Thanks Randy for your feedback, so happy it is your goto bread recipe! Thank you, I don’t see why you couldn’t, but we’ve never made it that way before so we can’t say how it will turn out. Also I have found if I mess with the dough too much it will not rise well. It doesn’t sound like it’s getting enough time to get those air bubbles that will make it round and taller. Or, do you know of any sites or books using this flour. Or why would it taste yeasty? I will make this again. Did I manipulated to much the bread? My 2nd attempt just came out of the oven. So, I’m wondering about substituting coconut flour for regular flour. I tried making this and it would NOT cook through. 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. Roberta. I added some chopped herbs to the top with parmesan cheese prior to baking – extra yummy! Delicious. Don't even think about wasting it because it's too delicious for that! This will create steam, and help prevent the bread from crusting before it springs. I use a combination of unbleached flour, bread flour and like 1/2 cup wheat flour. One of the main things I love about cooking/baking is the experimenting and learning! Followed technique #1 and the bread turned out beautifully. Also make sure it is just plain AP flour and isn’t self rising. First time breadmaker and I happened upon your recipe. I would greatly appreciate it. Hope you are all enjoying yo, The meeting of the 5 Italian Cookies finally came. Why buy bread when this is so easy. :). I will try it again til I get it right! I used the first technique with 1 cup of water and the yeast, but I only used about 1/2-2/3 cups more water. It is. Amazing! 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? You are welcome Rosie! Well, expecting the worst, my house did smell awful good. Did not seem hollow at all. Along with some other slight modifications, this one was a hit. So glad it worked out on a grill! Was the yeast active? (I bake and cook almost every weekend to try different recipes). Also, the texture is rustic. Hi Karen, you could try it with all of the needed conversions when baking in high altitude. It all depends on the temperature in the house and the humidity. I just made the bread with two risings, then patted it down and rolled it out onto the baking tray. I am so happy that you have this recipe and have shared it with your family and friends! Made this bread today. So the second time around, I actually combined the yeast in only a 1/4 c. water with one tsp sugar to activate it, and then added the remaining water and sugar after the 5 min right before I mixed it with the flour. Hi Jennifer, I would use less olive oil to coat the bread. Also if it let it rise too long it’ll collapse on itself and that’s it, it is time to start over. Have made this several times now since making my first loaf for Thanksgiving. My husband wants to make a meal of just the bread! Let us know how you like it 🙂, Hi! Delicious! Unfortunately I can no longer eat grain. HI Lauren, I am so glad you like this recipe! And very fragrant early into the baking, so yum! Can’t wait to see how your experiments go with garlic rosemary or olives! I just followed this recipe and posted about it on my blog. My plan is to do the second rise and after I make the loaf – to let it rise again before I cut the top and bake it. I think usually you can cook the bread for longer to see if the inside will finish. Give it a try and let us know how you like it! I am so impressed with this recipe. Also had to add loads more bread flour to soak up the Luke warm water to make a firm dough. Turned out fantastic. Breadmaking…simple? Thanks, Carrie. Hi, how many cup for 1 recipe if I am using oat flour on its own? It turned out perfect! I made this recipe with an Italian dinner. http://i252.photobucket.com/albums/hh30/flameforever/ItalianBread-1.jpg. Oh, and I should note that I kneaded it more than the recipe called for. For the second rise, I actually let it rise on the parchment paper-lined tray on the stovetop so it could have the warmth of the preheated oven to help. thanks Here’s a picture of my bread. Thanks for letting me know :). AGAIN, IT WAS THE BEST BREAD I EVER MADE! I agree with Dave P. on technique #2; it was foolproof. First bread recipe I have ever attempted. Thanks for sharing! I would try this again but make sure the dough isn’t dry that it is a little sticky but not gooey. Hello all! That’s what I love about this recipe. Thank you again for sharing it, making it possible for anyone to create a delicious loaf! I had to add a little flour after I put only 1 1/2 cups of water in the flour mixture because it was surprisingly moist and sticky and left the rest out. For me it’s all about timing. Thank you for a simplier way to make a good bread..Do you ever add more options to this loaf? For some reason I believed I would need all sorts of tools, machines, and special ingredients like “malt” to make it happen but then Flavia (my cousin in Tuscany) shared her basic bread recipe with me. Here it is for you 🙂. Thanks for sharing your favorite ways to make it 🙂. This recipe worked really well! Every once in awhile mine will turn out a little off too. I’d love to try the recipe with oat flour, as you indicate it can replace the AP flour. In fact it was the opposite and I must say my children couldn’t thank you more! Omg!!! 🙂, Your email address will not be published. Hi, i’m wondering if you knead this dough at all. This worked perfectly and the dough rose just as it did in your original recipe. I, also was afraid to make bread…thinking I’d have to shell out for something fancy. Easiest and best bread EVER! When my morning brain finely kicked into gear. What a cool idea! I usually dust my pan/parchment paper with cornmeal when baking Italian. I’m not sure why it’s doing that because we’ve never had any issues. I took this out of the oven an hour ago and I’m trying so hard to not devour it all! Flour: Tipo 00 is a finely ground Italian flour that is considered the gold standard for pizza, pasta, and bread dough. Or even slashed it prior to the second rise? Does this bread freeze well after baking? Thank you for your sharing your experience. So I started trying to do half-half: dough in the bread machine, then transfer to oven for baking. Don't be surprised if our rustic bread becomes the new most-requested recipe by your family and friends… There's just something about homemade bread that brings you all together. I made this bread last night for a dinner party and it turned out very well. Next time, with that extra cup of yeast/water that I didn’t use, I would just double the flour and make an extra loaf! I would like to split it and freeze half. (I did add extra flour initially since it was so wet). I was able to make it perfect ( at least i think it was perfect) the first time. Feel free to halve the recipe if you only want one loaf, but beware: it's so addictive you may wish … Did it rise nice and high or was it a flat rise? I’ll be making paninis with it tomorrow for lunch. It turned out amazing! Wouldn’t rise at all. Am I not letting it rise long enough? By 35 I still had not accomplished bread that wasn’t hard or overly dense or that rose properly. So after letting it rise 2x for 24 hours, I baked it, and although the taste was awesome, I wish the consistency was a tad less dense. I live in Calgary, AB and it is very dry here so I never needed as much flour. CARRIE PACINI I love that you made a decadent grilled cheese with this rustic bread! I made this bread tonight. I would research it a bit and then experiment with it and see how it goes. In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeas. So glad it was a hit :). 2 tsps. Super easy recipe! I absolutely love this bread. Have you ever frozen the dough before allowing to rise. Learn how your comment data is processed. It warms back up really well. So much, that I’m headed to make two more loaves so I can give one to my grandma. @David: Thanks for your comment. Hi William, Frothy meaning foamy and creamy. Why do you think there aren’t any others? There are a few things that could be going wrong. I am a fantastic home cook, but NOT a baker. If it sounds hollow, it's perfect. Hi Margaret, yes for this recipe I bake my bread at 375F which is about 190C. I used this recipe for my first attempt at bread-making and it turned out amazing. Mix yeast, sugar and water in a large mixing bowl or stand mixer. Thank you so much. It's such an easy recipe and the bread comes out perfect every time! Thank you so much for the recipe. Learn how to cook great Rustic whole wheat bread . It has a very good flavor and is my father’s favorite version of it :). We like to eat it straight out of the oven too, it’s hard to resist! Simple and very easy. Everyone is always so surprised when I tell them I make my own bread; it tastes so good that they have no idea how easy it is! Super easy recipe, made it for the second time today. Some folks use the 2 cups some use less and some use more. Any thoughts? What about a rustic bread recipe for high altitude made in my BREAD MAKER. Works a treat every time for me…for something so simple you have to get used to the feel and textures of whats right… such a labour of love! I’ve added rosemary or garlic and Parmesan. My bread turned out great! It was my first time making an actual bread loaf. This is the one for me. Thank you. Bake for about 25-30 mins or until golden brown and cooked through. Thank you for this recipe! I will try it out myself this week and see what happens with this recipe. We haven’t tried it that way, but let us know how it turns out if you do! A delicious overnight rustic white bread with a crisp crust and tender crumb. I’m going to try using gluten free flour as well. It sit at the moment but next time I baked it and it the. Crecipe.Com deliver fine selection of quality rustic whole wheat flour and instant yeast so just didn t! 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