I used bread flour instead of AP this time, as I was looking for a denser chewier bread. 6 … This recipe is easy to make in your bread machine from start to finish using the white bread setting. The big loaf is gone!thank you for such an easy and tastes treat. Do you mean you needed a lot of flour, or not as much? Does bread always come out differently each time? It protects the bottom (a little) from over browning and gives a nice crunch. Oh, I even forgot to make the knife cuts before baking. Will look for your response, but may try myself too, appreciate knowing only one rise before freezing. Hi Kelly, When using an oat flour blend it can be a bit of trial and error. I have tried breads before and nothing comes close to this. Yum again.. Best recepe ever! Making another loaf now to bring to work tomorrow. That was easy and yummy!!!! I think honey and garlic would be interesting! 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. Since I found your recepe I bake bread every week. Thoughts on getting the seeds to stick? You are welcome! : ). Check back in 10 minutes to make sure it has bubbled and foamed up. Hi Celine, So glad the bread turned out! There are just two of us and a full recipe makes way too much. I had everything I needed in house, it wasn’t hard, and most importantly didn’t involve a bread machine. Once I have my notes on it I will update the recipe with it. I was also under the impression that I needed to collect many specialized tools before I could start experimenting with bread. Made with assorted meats, lard and lots of black pepper, you won’t be disappointed with our Meat Breads! My new favorite bread recipe. Hi Carrie! I just started mixing the ingredients … so simple. Grilled cheese is absolutely to die for with this bread, also garlic bread, and have also made homemade croutons. Or even slashed it prior to the second rise? When you let the bread rise twice it really makes for a better bread but if you are short on time then don’t worry about it. Thanks, Carrie. Thoughts/experiences? I’m going to try today with pesto! Try that one out too if you get a chance it’s under the bread category! Did the yeast bubble up? That’s what I love about this recipe. Also made with reg. Continue to add as much of the water/yeast mixture that you need. This sounds so easy and a little quicker, I am definitely going to try it…maybe tomorrow. Great recipe that turned out great with the whole wheat flour I had on hand. Also you might want to give it more time to rise. Hi Jack, I will look into that! The only recipes I have been able to find use pizza dough, which is not what I’m looking for. I hope you like it! They immediately asked for more, and my boss loved it as well. I bake a lot of bread and this is one of my favorites. I’m still loving the taste of this bread! Quickly score the bread before you bake it in the oven. But, I have one thing that bothers me: I don’t seem to get a very good rise out of the bread when it bakes. It turned out amazing! Tried this for the first time yesterday. Did I manipulated to much the bread? I sprinkle cornmeal on my baking stone and a little coarse salt on top of the olive oil. If so, how much coconut flour would I use instead? It’s delicious. @Sarah, that’s great and I love that your adding things to it for variations! Soft inside but crunchy, crispy, just perfect crust. Baked with a waterbath on the bottom shelf. I am relatively new to bread baking and I am glad I did not give up when my dough wasn’t looking the way you described in the recipe. This has become my go-to recipe! Hi Carrie, thank you so much for the details. I’m only used to making cinnamon rolls and the dough I use for those is very dry (not really sticky at all). That’s great! I just followed this recipe and posted about it on my blog. I have perfected this recipe for Italian Bread by adding a couple of extra ingredients that really seemed to make a difference in the texture and I would love to have the chance to share this with my grandma now that it is even better than she remembers it. Hi Alejandra, You could add 1/4 cup of honey to it if you like. You want the dough to be elastic but not overly wet. The yeast needs to be foamy and frothy in order to make the bread rise. I made this loaf at the weekend and it is truly wonderful, thank you. Thank you so much! I have to say, out of the recepe I can get 2 loafs of bread. DELISH!!! For me it’s all about timing. Have you ever made this ahead and placed it in the refrigerator overnight? Yum and yum. It sounds fabulous :). I live in charleston (so high humidity) and I had a bit of issues forming it to a nice ball, was very sticky and had to use extra flour. It was my first time making an actual bread loaf. Since I am in Houston, Texas this takes me about 45 minutes. The results were outstanding. I would try it again but I would make sure the yeast is frothy and that you gently handle the dough like a baby. Thanks, Carrie. Italian Bread Recipe For Bread Machine One of the main reasons why I got a bread machine was because I found myself stopping at the local general store twice a week to pick up a Italian loaf. I think next time I will reduce the water by 1/2 cup. waiting period. I made bread today for the first time and I used this recipe! ★☆ :) SO happy!!!! I have made this bread in different variations at least 5 times in the past year and have loved it every time! Wonderful toasted. Glad you like the recipe :) Best, Carrie. Just put it in the oven. Best, Carrie. I can’t wait to make garlic bread out if it. As for making bread without wheat flour you need to add a gluten substitute, such as guar gum or xanthan gum for example. To bake gently set them on the top of the stove till oven reaches temp. 30 mins.. yum hint, I also made cinnamon rolls out of this recepe too. @Andrea I have used the recipe with oat flour. LOTs if holes in the middle. The yeast was definitely more foamy. I went with the 2nd technique. Thank you Carrie, Thanks Tina for letting me know this, you made my day :), Carrie — Great job. I did everything like you said. However we soon found ourselves craving some of the wonderful foods we grew up with which were not available to us in Florida at that time and one which I still have not been able to find is Lard Bread. Take mixture … There are days when I need it all and there are days when I don’t. This recipe for Rustic Italian Bread is pure and simple. Sprinkle with grated cheese. Site by Beneficial Studio. Beats paying for stuff you’re unsure of in the grocery stores! It is rising kinda flat, but I’m going to wait another 20 minutes. Thank you…. Thank you for sharing your inherited recipe! I found your website this morning and decided to give your recipe a try because I wanted bread for tonight’s dinner but didn’t want to go back to my usual recipe for “quick” bread. thanks :( Five more minutes did the trick. This is now my go to bread recipe. Next pour the water 1/2 cup at a time into the flour mix using your fork to blend. You will need to play around with it and find what works best for you. Laura, that’s great so glad it worked out! This site uses Akismet to reduce spam. It was simple and tastes great. I did a half-recipe though, ie, halving all the amounts and only let it rise once for 30mins. Also I tried using a sharp razor blade and it tugged at the dough. Also, the texture is rustic. Thanks Hanna, can’t wait to hear how it worked as French Toast the next day. I’d love to try the recipe with oat flour, as you indicate it can replace the AP flour. I know this is an old post, but if you’re reading, a couple of questions as I’m hoping I have finally found the Holy Grail of crusty, rustic Italian bread! Used Bob’s Red Flour and it turned out fantastic. So so so good! And are you forming the loaf on the pan itself? For his high scool world history class, my son needed to bring to school a European food that was eaten in about the 1000 – 1200 A.D. period. The microwave keeps it free from drafts on a cold winter night, like tonight (here in PA). I live in Germany and followed your recipe exactly. 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! Hi Karen, I would shorten the baking time and keep an eye on them and make notes for future batches. Today I am going to try making it into rolls. I decided to make it with my Kitchenaid instead of using the fork as your recipe suggested. I, also was afraid to make bread…thinking I’d have to shell out for something fancy. It all depends on the weather but either way you should be fine. Best, Carrie. When Adrian and Giulia smell this Rustic Italian Bread baking throughout the house, they run to get olive oil for the table. So glad it was a hit :). What a difference! clp. I made this today and the loaf came out really well – I used King Arthur Bread Flour and Red Quick Rise Yeast. Next up I’m going to try garlic rosemary, or olives! Hi Tat, next time you try this recipe let your bread rise a little longer before baking it and see if that works. ITALIAN MEAT BREAD : Use basic pizza dough recipe 1/4 lb. I finally decided that if we were to have this wonderful bread from our youth that I would have to create my own recipe which I did and I must tell you that if compares to Caputo's Bakery on Court St or Mazzola Bakery in Carroll Gardens in Bklyn where we always went to get our favorite bread.I am so happy to share it with you now. In a bowl blend the flour and salt, mix well. Almost like a sourdough without the “sour” flavor. The other, I didn’t punch down after the first rise (wanted to see if it would be more “airy”), and it looks as though (it’s still in the oven) it is much flatter than the first loaf. Some of the others you could make on different days depending on customer base. I am going to have to make it everyday. It was easy and relatively quick (except for all of the sitting around rising, of course!) Hi Xander! Hi Sandy, You don’t have to have it rise again. The kids love it when they see it in the oven. Holy cow, it was so simple! I have read recently that by not slashing the top the bread will do it on it’s own make for a more rustic look. Serves 4. I know the sugar, and probably the chocolate, alters the rise process. #1 In technique #2, you say to add the yeast to 1/4 cup of water until foamy, then add the remainder of the 2 cups total water, then add just enough of the water/yeast mixture to the flour until proper consistency is reached. Woah!! Save this Brooklyn-style Sicilian semolina bread recipe and more from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share to your own online collection at EatYourBooks.com Will see how it tastes soon. The family loves it. Pic below and posted on Pinterest! I searched and searched for this one until I gave up and recreated my own. New cook alert! I just tried it along with a bit of honey butter and I am in love! Hi Sarah, A few people have used whole wheat flour with success. Made two loaves yesterday. Love it, thank you! Easy production. I followed your recipe and your bread taste just as DELICIOUS! This bread has been kept simple for generations so you could easily bake a loaf the day of for a meal, which is extremely appealing to me. Hi, I just made this bread using whole wheat flour and it turned out delicious. Happened to have bread flour on hand so I used it in this recipe-the result was very nice! Did you let it rise twice? I am molto contento. Thanks so much! I also have Semolina, and Caputo 00 for pasta and Gnocchi. Thanks for sharing an easy and delicious recipe! Welcome, Friends! I used self raising wheat flour and instant yeast. My first bite was a taste of Italian heaven! First bread recipe I have ever attempted. Thank you for sharing! To the question about an active yeast but not having a good rise again some of this returns to tempurature where ever you place it to rise should be warm. Thank you for such an accessible recipe!! Thank you!!! Wouldn’t rise at all. This bread does not last long in my house. It came as a crumbly pile of grey oaten matter. I just made this recipe with my 2 1/2 year-old daughter and the 2 1/2 year-old boy I nanny for. And very fragrant early into the baking, so yum! 3 cups (16 1/2 ounces) bread flour. I am curious if this recipe can be used for Italian stuffed bread? And they were thrilled to see how big it got after rising both times. Gently deflate the dough, and divide it into three equal pieces; each will weigh about 9 to 9 1/4 ounces. The first step is to add the yeast to a mixer along with the warm water and let it sit for about 10 minutes to activate the yeast. clp. Don’t want to incorporate that into the dough! Hi Shweta, I hope you get a chance to try the recipe. Made this tonight for decadent grilled cheese sandwiches. One loaf usually lasts me a week. I make the three slits at the top and do it step by step but the sides on both sides of my bread have a little bit of a blow out … any suggestions or tips would be great. My co-workers went crazy for it! I’ve never used oat flour so it is hard to say how much. He has not stopped thanking me for helping him. http://lifeonthestoop.hubpages.com/hub/Food-For-The-Soul-from-The-Kitchen-at-Life-On-The-Stoop, Copyright 2020, Sokule Inc., All Rights Reserved, Brooklyn Italian Lard Bread Recipe - Kitchen of Life On The Stoop. Thank you! I have a “side blowout” and i cant figure out why. Hi Jane! I think I may have used a little to less yeast (was running low, might have been a bit closer to two teaspoons. So much, that I’m headed to make two more loaves so I can give one to my grandma. The bread seems to come out better if the dough is slightly sticky. Instead of oiling my loaves I spray them down 3 times in the first 15 ), did a light egg wash before baking. Hi Susie, It all depends on the family. I am wondering if I should let it rise again before putting it in the oven? sharp Provolone, diced. I just made the bread with two risings, then patted it down and rolled it out onto the baking tray. We loved this recipe. Ingredients. I do use Tipo 00 for my Italian Cream Cake as well. Now I know I had yeast water too cool and was kneeding it to death =) ! Then, I threw the dough in my french bread pan. Bake 30 minutes, until you hear a hollow sound when you tap the bottom. Thank you. The bread is one of the original Mazzola recipes and has become a holiday staple. Thanks so much for sharing this! . growing up, i spent summers in Coney Island, a beachfront neighborhood in Brooklyn, New York. I just sprinkled salt on top before baking and the salty crunchy crust with chewy insides is amazing! I am so happy you are using this rustic bread recipe for the neighborhood! I use a combination of unbleached flour, bread flour and like 1/2 cup wheat flour. I grew up with Italian bread that my mother bought weekly, from a Brooklyn man, who baked the bread in a hot outdoor, wood burning oven. Parmesan Focaccia Bread A delicious savory round loaf, with parmesan and olive oil. :-), Thanks Kim for adding this, I do need to make a note on the recipe that the sugar activates the yeast and proofs it. When I cut the loaf the texture of the bread was very, very nice – as good as any bakery bread. Hi! It’s really a simple and easy bread to make. I have made it twice, perfection. And you have the perfect recipe ! Ever since I have associated breadmaking with ugh! I used warm tap water. By Diana Colapietro. Continue on with the steps 1-11 below. When my morning brain finely kicked into gear. Great recipe. I’m thinking of using this as pizza dough soon. It changes for me too on a seasonal basis. The bread is in the oven as we speak, it looks great can’t wait to taste it The bread was soft and delicious. I am a fantastic home cook, but NOT a baker. When I know I'll really be pressed for time, I bake this a day in advance and … Would like to hear if anyone leaves the top along. Needless to say the loaf is gone! I stumbled on this recipe looking for homemade bread that wouldn’t take 6 hours and wouldn’t require me to make 3 loaves. It is also the closest recipe that I have found to my full blooded Italian Grand Mother in Laws recipe. When I make this Italian Bread I bake 3 loaves at a time. I will make this again. I would start out with a little bit of honey but you will need the sugar for the yeast to activate. There are a few tricks to keep in mind: don’t let it get too dry and do not handle it too much. You may also need to adjust the amount of liquid to get it to the right consistency. Add a little bit of flour at a time to get it to a less sticky consistency. Is that normal? Hi Cyndi – Yes, less water if you are in Houston, we are so humid here most of the time. Could that be why the taste of the flour was so strong? Or why would it taste yeasty? Wow thank you for sharing this. (And I got the Kitchenaid for Christmas.) Then experiment with the freshly ground whole wheat flour. This was also my first ever attempt using quick rise yeast. No fancy bread machine, no electric mixer. Thanks for the recipe! The picture looks perfect! I am so glad that you all enjoyed it and now have an easy go to recipe for rustic bread :), Your bread recipe worked out great- first bread bake from scratch and it passed the Italan hubby test! I added a little salt, rosemary powder and garlic powder to the top. Thank you so much for this recipe!! Even though many recipes adjust rising agent amounts, such as baking soda and baking powder, with muffins and cakes we’ve just found that we need to add a smidgen more flour. Love your idea Dave about adding spices to it and I am so glad that your family enjoyed it! I am co-founder of the Mom 2.0 Summit and have also had the pleasure of participating in projects such as The Wine Conference. Quick note, yeast activates between 100 and 110 degrees fahrenheit. Thank you for this great recipe. You want the dough to be just a tad bit moist. Great bread and so easy to make. The meat and cheese sound wonderful! Who knew I could make bread?! First attempt felt way too dry. Added sundried tomatoes and olives before the final proof. We love this recipe too. Thanks for letting me know, I am so happy you like it :). Hi Anne! An hour or so later the dough had risen so much it was sticking to my towel. More yeast? Fabulous and easy bread recipe, thank you! I have the recipe and routine memorized now. Thank you! This was my first attempt at breadmaking. My husband wants to make a meal of just the bread! Just started baking and I’ve been searching for the perfect bread recipe and this is it! I am going to make some french toast in the morning with the left overs and see how it turns out! There are 2 techniques that I will call out below that deal with where you add the sugar. Also if you want to do an Egg Wash that would work TOO. There are so many variations, I’m lost haha. makes two loaves. So when I saw your recipe I thought why not. The yeast was creamy, but not overly so. Also, I often turn up the oven temp. Its out of this world. You just need the ingredients, a bowl and a fork along with an oven to bake in. “We try to adapt as the neighborhood changes.” I’m new to baking bread, and I’ve been experimenting with recipes, and this one has been my favorite. Here’s a picture of my bread. It’s only ever been the 1 cup and maaaaybe a teaspoon more during mixing. We even made homemade butter to go with it, and had warm homemade bread and butter with lunch! Practice helps to turn out a consistent loaf of bread. Once your yeast is active you can add it to the dry ingredients. Decided to give it a try using this recipe… and only lettting rise once because I’m impatient. I did 75% bread flour and 25% rye. :) Place the dough in a lightly greased bowl, turn to coat, cover, and allow it to rise for 1 1/2 to 2 hours, or until puffy. So-so results. Thank you so much. I never thought I could make my own Rustic Italian bread until I inherited this recipe. Top with sliced tomatoes. Hi Tay, Let’s see if we can troubleshoot it a bit. I heated my oven to 450°, heated up my Dutch oven for 30 mins, then baked bread in the Dutch oven, covered, for 30 mins. Hi June, Do you remember fussing over it a bit more the 2nd time or less? For the first loaf I stirred in the yeast. prosciutto, diced 1/4 lb. Pizza dough was fermented in fridge 3 days, once warmed to room temp and formed, it immediately turned to blackened toast on pizza stone. Practise makes perfect! Please can you click some intermediate photos for some steps. Yes, put it on the center rack and if you have convection oven you will want to lower the temperature to 350F. 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. thanks much. Hi Laura, you add it after you have mixed in the first cup with the yeast in it. I’ve done it both ways depending on my mood. So this recipe t was so much easier than making pita bread. The bottom and top didn’t get brown enough, so I put on the broil, and broiled the top & bottom, then it was crusty. Dough rose perfectly but then sank back down as I scored it (my knife needed to be sharper). I make your recipe ALL THE TIME! Do you use that type yeast in 2? Easy, fun recipe that works exactly as Carrie describes it at each step. Forgot to mention…. I am very excited to make this bread thanks for the recipie. Did you make the garlic bread? Another thing you could try is baking it at a lower temperature, I would try 10 degrees less. Hi Lisa, I haven’t but that doesn’t mean you shouldn’t. :) Also thank you for that catch, I will update. I decided to look up a new bread recipe that only required olive oil. Shall be trying again this weekend! Hi Tony, I’ve only made this recipe in single batches. I rushed the 2nd rise the first time I baked it and it was still delicious! Please note you may not need all of the water. On a cold, rainy day in New York, my house was very cold and there apparently wasn’t nearly enough humidity to let the dough rise. Let me know how the 2nd try turns out. You'll find pictured instructions as well as a source for purchasing the authentic Italian Ingredieants which make this bread one you will not soon forget. Your bread looks awesome!! This was easy and delicious. I live in a dry climate (southern az) and used just short of the full two cups of water. Trying this right now. In another bowl add flour, salt, and sugar. This recipe makes a fluffy loaf of homemade white bread in just a few hours using your bread … I know that coconut flour absorbs much more liquid than regular flour. A cookie sheet? By comparison, this dough seems super sticky. longer than recommended. January 3, 2013 at 1:10 pm The dough seemed dry, so I used the entire 2 cups of warm water. I sometimes just sprinkle the baking pan with cornmeal. Gave these loaves to my father, he loves it! Grazie for the recipe…. I find I use quite a bit less water than is called for, but I’ve gotten a good feel for the dough. In fact it was the opposite and I must say my children couldn’t thank you more! I deflate it and reform it on the pan. Rising period was 30 mins all three times. I would try that and see if that works for you. Thank you a recipe using the Tipo OO flour. Thank you very much! After 30 minutes, it wasn’t brown. Thank you for such a simple, delicious recipe! Excellent product. I used a different pack of yeast (same box) this attempt and it seemed ‘dead’ in the water. (and there is currently no humidity here as the weather is below zero and the heat running constantly. . I would recommend this recipe to anyone. Top focaccia with mozarella cheese. Does this bread freeze well after baking? Only as far as the dough mode????? Everyone has their own method. RECIPE: Next-Generation Lard Bread A Few Lard Breads to Buy. Thanks for a great recipe. Used this recipe/method a few times now. So whatever amount you used cut that in half, the seeds should stick better with this amount as well. You could take what was left per day after the day old time was up and cube them and make croutons. Flour your hands and begin to form the round ball. 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. Surprisingly needed more flour, just have to play with it. Then I had to keep adding flour and KEEP adding flour… Another cup before I could get anything that looked like a ball! A Greek pizza loaded with spinach, garlic, fresh ground pepper and Italian … Thanks so much! Also had to add loads more bread flour to soak up the Luke warm water to make a firm dough. Just your hands. 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! I am so happy you tried this recipe out and that you love it. Thanks for the help. Tried it with a bit of dried herbs and loved it! I even forgot to make some french toast in the grocery stores sugar... Are making the recipe with all purpose white flour and it is gluten-free you give in the water all! With rising properly empty pan 2 cup mark of the Mom 2.0 Summit and have also had to use other. And selling breads at a time my bread at a time into the oven jug goes a cup water... 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Regular yeast, hi Sarah, a bowl and let it rise once because I have been the. For variations or in a dry climate ( southern az ) and it the... Bakery 192 Union Street, Brooklyn, NY ( 718 ) 643-1719 mazzola ships lard bread from youth! Different flavor cleanup with this recipe for that delicious loaf hot-heat will kill yeast... Working in this takes me about 45 minutes hoping to share more recipes in 2017 for finally making me like..., like tonight ( here in Pa ) piece into a smooth but firm ball with elastic!