 |
Prep Time: 30 Minutes Cook Time: 130 Minutes |
Ready In: 160 Minutes Servings: 10 |
|
This is a basic free form loaf of simple, delicious Italian Bread. I make it regularly, and have never messed it up-which is saying a lot;-) Substitute a cup of whole wheat or spelt flour for one of the cups of all-purpose for a heartier flavor and more nutritional value. This bread is definitely best on day of baking; like French bread, it goes stale after the first day. Use any left-over to make dry bread-crumbs for other recipes. From Confident Cooking Breads and Rolls. Ingredients:
cornmeal |
2 1/4 teaspoons dried yeast |
1/4 cup warm water |
3 -3 1/2 cups unbleached all-purpose flour |
1 teaspoon salt |
1 tablespoon agave nectar (or honey, if not vegan) |
1 tablespoon olive oil |
1 cup warm water, extra |
1 tablespoon water |
1/2 teaspoon salt |
Directions:
1. Dissolve yeast in 1/4 cup warm water. Cover and leave in warm place until frothy-approximately 5-10 minutes.
2. Meanwhile, sift 3 cups flour with salt into a large bowl. Make a well in the center.
3. Pour yeast/water mixture, Agave, oil, and 1 cup extra water into the well.
4. Using a wooden spoon, stir until mixture is well-combined and forms a rough ball. Turn out onto a lightly-floured surface, and knead until the dough is smooth and elastic, about 10 minutes. Add extra flour as necessary to form a smooth ball.
5. Place dough in large, lightly oiled bowl. Brush surface of dough with oil. Cover and leave to rise in warm place for about 1 hour or until well risen.
6. Sprinkle a baking sheet with cornmeal.
7. Punch down dough and knead for 1 minute. Shape dough into smooth ball and place on prepared baking sheet. Slightly flatten top.
8. Using a sharp knife, slash a criss-cross/checkerboard pattern into the top of the dough. Cover and leave to rise in warm place for about 1 hour or until well risen.
9. Preheat oven to 350°F Place a shallow baking dish containing 2 cups of water in the bottom of the oven to help bread form a hard crust.
10. Brush dough with glaze of water and salt; sprinkle with cornmeal or flour.
11. Bake 35-40 minutes or until base of bread sounds hollow when tapped. Cool on a wire rack.
|
|