RUSTIC ITALIAN CRUSTY BREAD RECIPE
Easy and quick artisan Italian crusty bread recipe you can make at home. No knead, no machine, with only 2 hour rise time. Made with active dry instant yeast, flour and water and baked on a hot pizza stone.
Provided by Florentina
Categories Baked Goods
Time 45m
Number Of Ingredients 4
Steps:
- In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeast. Use a spatula or the paddle attachment and mix to combine well.
- Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. It will still stick to the bottom of the bowl and that is OK.
- Cover the bowl with some plastic wrap loosely and a tea towel. Allow the dough to rise at room temperature for 2 to 3 hours until doubled in size.
- Sprinkle some flour on your kitchen counter and dump the bread dough on it. Flour your hands to help it out of the bowl as it will be sticky. Don't panic, this is normal.
- With floured hands fold the dough onto itself forming it into a round ball. Do not knead it, do not handle it anymore than you need to. Use a sharp knife and lightly carve an X in the top of the loaf or just make a few cuts across.
- Place the bread dough on top of a lightly floured pizza peel, cardboard or parchment paper and allow it to rest while your oven is heating up.
- Preheat your oven to 450"F with a pizza stone inside for about 45 minutes before baking the bread. Fill an oven proof bowl with 2 inches of water and place it on the bottom rack. This will create the steam that will cause the crust to become crispy as it bakes.
- Once your oven is hot sprinkle the pizza stone with some semolina flour or corn meal and carefully slide the bread loaf on top. Bake the bread for about 30 to 45 minutes until golden brown all over and cooked through.
- Transfer the bread to a cooling rack and allow to cool off completely before slicing into it. You can also let it cool inside the oven with the door slightly open.
Nutrition Facts : Calories 195 kcal, Carbohydrate 40 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 295 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
INSTANT POT® RUSTIC COUNTRY BREAD
Simple country bread recipe that utilizes an Instant Pot® to achieve a well-risen and well-baked loaf of bread. Serve with softened salted butter and jam, or olive oil and freshly cracked black pepper.
Provided by John Somerall
Categories Bread Yeast Bread Recipes
Time 5h35m
Yield 6
Number Of Ingredients 6
Steps:
- Stir bread flour, whole wheat flour, and salt together in a large bowl until well combined; set aside.
- Gently whisk 1 1/4 cups warm water and yeast together in a small bowl. Allow to rest at room temperature until foamy and fragrant, about 10 minutes.
- Make a shallow well in the center of the flour mixture, and pour in the yeast mixture. Stir together using a spatula until a coarse dough begins to form. Transfer dough to a lightly floured work surface and begin kneading, dusting with more flour as needed to prevent dough from sticking, until smooth and elastic, about 10 minutes.
- Shape dough into a ball and place in a large bowl lightly greased with cooking spray. Cover the bowl with a towel lightly dampened with warm water and set aside in a warm spot to rise until doubled in size, about 2 hours.
- Lightly grease a 7- to 8-inch round cake pan with cooking spray and line the bottom with parchment paper; lightly grease parchment paper with cooking spray; set aside.
- Using your fingers, gently press down on dough to deflate slightly and transfer to a work surface that has been very lightly dusted with flour. Gently knead dough 2 or 3 times, preserving as many air bubbles as possible. Using the sides of your hands, shape dough into a ball by pulling the sides under until a smooth and slightly shiny surface develops. Gently transfer dough to the prepared cake pan and lightly dust with flour; cover tightly with aluminum foil.
- Add remaining 1 cup water and a steam rack to a multi-functional pressure cooker (such as an Instant Pot®); place cake pan on the rack. Close and lock the lid. Turn vent to Sealing position. Select Manual/Yogurt setting; set timer for 1 hour. Dough will rise in cooker and double in size. Press Cancel.
- Meanwhile, preheat the oven to 450 degrees F (230 degrees C).
- Select Manual/Pressure Cook setting on the Instant Pot®. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 3 to 5 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 8 to 10 minutes. Unlock and remove lid. Carefully remove the cake pan as it will be hot; remove aluminum foil.
- Transfer cake pan to the preheated oven and bake until bread is golden brown, about 20 minutes. Remove bread from the cake pan and transfer to a wire rack to cool completely before slicing, about 30 minutes. Using a bread knife, slice loaf crosswise into 3/4-inch thick slices.
Nutrition Facts : Calories 239.7 calories, Carbohydrate 48.8 g, Fat 1.2 g, Fiber 3.8 g, Protein 8.8 g, SaturatedFat 0.2 g, Sodium 645.2 mg, Sugar 0.2 g
RUSTIC BREAD RECIPE
A warm, crusty rustic bread goes with just about any meal and it's so simple to make! Throw it together, let it rise, and you'll have a yummy bread that's ready for dinner in just a few hours' time. No bread pan needed!
Provided by ShelfCooking.com
Categories Side Dish
Time 2h
Number Of Ingredients 5
Steps:
- Mix water, yeast, and sugar in a large mixing bowl or stand mixer. Let sit for about 5 minutes until bubbly.
- Add flour and salt. Mix until combined into a soft dough. (The dough should be slightly sticky to the touch, but not so that much comes off on your hands. If it's too sticky to handle, add ¼ cup flour at a time.)
- Cover loosely with plastic wrap and kitchen towel. Let rise for 1-3 hours, if possible! 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!
- Preheat oven to 450°F and put a pizza stone or flipped-over cookie sheet in the oven to heat up.
- Fill a baking dish with 2 inches of water and place on the bottom rack to create steam for an extra crispy crust.
- Sprinkle flour on the counter, turn out the dough, fold on itself, divide in half and form it into 2 balls. Don't knead or handle it more than you need to. Add a little flour if it's too sticky.
- Cut an X shape on the top of the balls with a sharp knife.
- Place on a lightly floured pan, then place on top of the hot pizza stone or cookie sheet.
- Bake for about 25-30 minutes or until golden brown and cooked through.
More about "instant pot rustic country bread recipes"
NO KNEAD BREAD - COOKING CLASSY
From cookingclassy.com
4.9/5 (53)Total Time 12 hrs 55 minsCategory BreadsCalories 155 per serving
- In a large mixing bowl, whisk together flour, salt and yeast. Pour in warm water and stir mixture with a wooden spoon until a shaggy ball forms (you can add a little more water or a little more flour if you feel it needs it).
- Cover bowl with plastic wrap and allow to rise for 12 - 18 hours (on the counter at room temperature).
- Heat oven to 450 degrees. Once oven has reached 450 degrees, place an enameled cast iron pot covered with lid into preheated oven, heat pot for 30 minutes.
- Meanwhile, turn dough out onto a well floured surface, or onto a floured sheet of parchment paper (oven safe to 450) then shape dough into a ball. Cover shaped dough with an extra large bowl and allow to rest while pot is heating, about 30 minutes.
INSTANT POT BREAD #15 - PRESSURE COOK RECIPES
From pressurecookrecipes.com
5/5 (33)Calories 184 per servingCategory Breakfast, Dinner, Lunch
- Make Bread Dough: In a large mixing bowl, add in 400g all-purpose flour, then 8g fine table salt. Mix them very well. Add in instant yeast, and mix them very well.*Pro Tip: If you're using Active Dry Yeast, please see recipe notes section.Yeast Rising Time Chart:Option 1 - Good Flavor (2 - 3 hrs on countertop): use 6g – 8g Instant Yeast or 7.5g – 10g Dry Active YeastOption 2 - Middle Ground (2 hrs on countertop + 12 hrs in Fridge): use 4g – 6g Instant Yeast or 5g – 7.5g Dry Active YeastOption 3 - Best Flavor (2 hrs on countertop + 24 hrs in Fridge): use 4g Instant Yeast or 5g Dry Active YeastPush all the flour mixture to the side by creating a well in the middle. Gradually pour 300ml cold water into the well, then mix the flour until well incorporated to form a wet sticky dough.*Pro Tip: Make sure all the flour is mixed in. Depending on your flour, you may need another 30ml of cold water.Cover the dough with a lid or food wrap to retain moisture.
- Rising Dough: Let dough rise to almost double in size for 2 hours at 75°F (24°C) to 85°F (29°C). Then, you can continue to step 3 or place it in the fridge for 12 - 24 hours.Option to Rising Dough in Instant Pot: If your kitchen is cooler or warmer, you can use Instant Pot Yogurt Low or Less setting (Temperate: ~72°F - 76°F) or Sous Vide function (set Temperature to 80°F). Grease the bottom of the inner pot with some oil. Add dough in Instant Pot, then cover Instant Pot with a lid. Wait & let the dough rise until it doubles in size (~2 - 3 hours).*Pro Tip: The temperature affects the time it takes for the dough to rise, and the rising time determines the bread's flavor. Generally speaking, the longer you let the dough rise, the more flavor it develops.
- Shape Bread Dough (see photo): Lightly dust your work surface with some flour. Place the dough on the dusted surface.*Pro Tip: To prevent the dough from sticking to your hand, wet your hand with a bit of water before you fold the dough.Fold the bottom part of the dough up, then pull and stretch the top part of the dough and fold it down. Flip the dough over and roughly shape it into a round "ball" shape. Grease the bottom of a stainless steel container with some oil, then place the dough in the container. Cover the container with a lid.
- Final Proof Bread (Optional): Let the dough rest and proof for 1 to 2 hours at 75°F (24°C) to 85°F (29°C).*Note: This final proofing step is recommended. You can also proof the bread in Instant Pot using "Yogurt Low or Less setting" or "Sous Vide function" (see Step 2 for instructions).
INSTANT POT HOMEMADE BREAD RECIPE - INSTANT POT CHEF
From instantpotchef.ca
4.5/5 (230)Category Bread & RollsCuisine AmericanTotal Time 3 hrs
18 EASY INSTANT POT BREAD RECIPES - RECIPES FROM A PANTRY
From recipesfromapantry.com
INSTANT POT NO KNEAD BREAD - ULTIMATE GUIDE - SPICES N FLAVORS
From spicesnflavors.com
4.4/5 (30)Category Side Dish
- Grease a bowl with little oil, transfer the wet dough to it, cling wrap, allow it to proof for 8 hours on countertop. Alternatively, grease the inner pot of your Instant Pot. Transfer the dough to it. Set the yogurt mode and time to 4 hours, normal pressure. Proof for the set time.
- Dust the worktop with some flour and tip the proofed dough onto it. Dust the top of the dough as well with some bread.
QUICK AND EASY INSTANT POT BREAD - HOMEMADE RECIPES
From homemaderecipes.com
Estimated Reading Time 6 mins
INSTANT POT CRANBERRY BREAD - ALL INFORMATION ABOUT ...
From therecipes.info
DOWNLOAD INSTANT POT RUSTIC COUNTRY BREAD PICS - IDEAS RECIPES
From 2006saundra.blogspot.com
INSTANT POT® RUSTIC COUNTRY BREAD | RECIPE | BREAD RECIPES ...
From pinterest.com
INSTANT POT RUSTIC COUNTRY BREAD RECIPES
From tfrecipes.com
INSTANT POT BREAD LOAF RECIPES
From tfrecipes.com
BREAD IN THE INSTANT POT RECIPES
From tfrecipes.com
INSTANT POT BREAD RECIPES
From tfrecipes.com
RUSTIC COUNTRY BREAD RECIPES
From tfrecipes.com
INSTANT POT® RUSTIC COUNTRY BREAD - GINGERSNAP RECIPES
From worldrecipes.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love