Easy and quick artisan Italian rustic crusty bread at home, no knead, no machine, no dutch oven, with only 2 hour rise time.
Ingredients:
- MAKES TWO LOAVES
- 1 1/3 C. WARM WATER
- 2 1/4 TSP. YEAST
- 1 TBSP. BROWN SUGAR
- 1 1/2 TSP. SALT
- 1 1/2 TSP. OLIVE OIL
- 4 C. FLOUR
Instructions:
step 1-place warm water, yeast and brown sugar in mixing bowl. stir and let stand for a few minutes until it start to bubble and foam a bit.
step 2-add olive oil and salt. mix and add the flour gradually.
step 3-you want to add enough that the dough comes away from the sides of the bowl. you want to mix it with the dough hook for a few minutes.
step 4-cover and let the dough rise until doubled about 30 minutes.
step 5-punch down dough and divide in two and form into two loaves (i doubled the recipe this time.)
step 6-cover with a damp cloth and let rise until doubled.
step 7-preheat oven to 375 degrees.”beat together:”
”one egg”
”one tbsp. water”
”one egg”
”one tbsp. water”
step 8-brush the risen loaves with the egg mixture.
make a single long quick cut down the center of the loaves with a sharp knife.
make a single long quick cut down the center of the loaves with a sharp knife.
step 9-now here’s the secret. place atleast 1 cup hot water in a shallow pan and place it on the rack underneath the bread. the steam will make the crust turn perfectly. you may need to add a bit more water during cooking. you do not want it to evaporate.
step 10-bake for 25-30 minutes or until the loaves turn golden brown and sound hollow when you tap them.
last step ,remove from pan and let cool on racks.enjoy your meals!
[please]: don’t forget to share!
last step ,remove from pan and let cool on racks.enjoy your meals!
[please]: don’t forget to share!
