Rustic Bread For The Bread Machine Recipes

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RUSTIC COUNTRY BREAD



Rustic Country Bread image

A round loaf with a crisp crust--chewy, and great for sandwiches.

Provided by Chris

Categories     Bread     100+ Bread Machine Recipes

Time 16h40m

Yield 12

Number Of Ingredients 8

¾ cup spring water
¼ teaspoon bread machine yeast
1 ¾ cups bread flour
1 cup spring water
½ teaspoon bread machine yeast
2 cups bread flour
⅓ cup whole wheat flour
¼ teaspoon salt

Steps:

  • The day before making bread, place 3/4 cup spring water, 1/4 teaspoon bread machine yeast and 1 3/4 cup bread flour into pan of a bread machine. Select dough cycle and let knead for 5 minutes. Stop machine and let rise overnight.
  • The next day, pour starter from bread machine pan into a non-metallic container. Reserve 1/3 cup for this recipe and freeze remainder for later use.
  • In a large bowl, mix together 1/3 cup reserved starter, 1 cup spring water, 1/2 teaspoon yeast, 2 cups bread flour, whole wheat flour and salt. Select Dough Cycle; press Start. After 10 minutes, remove dough from machine and place in a lightly oiled bowl. Cover with a damp towel and let rise until doubled, about 2 hours. Deflate dough and let rise again until doubled, about 1 hour.
  • Turn dough out onto a lightly floured surface and form into a round loaf. Place loaf on a baking sheet that has been sprinkled with cornmeal. Cover and let rise until nearly doubled, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  • Spray loaf with water and place in preheated oven. Spray loaf again every two minutes during the first 10 minutes of baking. Bake for 40 minutes, until bottom of loaf sounds hollow when tapped.

Nutrition Facts : Calories 84.2 calories, Carbohydrate 17 g, Fat 0.4 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 49.5 mg, Sugar 0.1 g

RUSTIC ITALIAN BREAD



Rustic Italian Bread image

I never thought I could make my own Rustic Italian bread until I inherited this recipe. It's simple. You just need the ingredients, fork and a bowl. No fancy bread machine, or electric mixer. Just your hands.

Provided by Carrie Pacini

Categories     Baked Goods

Time 40m

Number Of Ingredients 7

2 cups of lukewarm water (you may not use all of it)
3 cups all-purpose flour, or (you can use Farina Tipo 00, Oat flour blend, or Wheat flour)
2 teaspoons granulated sugar
1 teaspoon salt
2 1/2 teaspoons of active dry yeast or a packet
1 Tablespoon of Olive Oil
1 Tablespoon of Sesame Seeds (optional for the top)

Steps:

  • Note: Preheat your oven to 375 degrees
  • There are 2 techniques that I will call out below that deal with where you add the sugar. There is one way where you add the sugar to the yeast and another where you add the sugar to the flour. I have used both ways and they both work for me.

Nutrition Facts : ServingSize 1 Slice, Calories 60 calories

EFFORTLESS RUSTIC BREAD



Effortless Rustic Bread image

This is the easiest recipe for rustic bread I've ever seen. Luckily it is also the yummiest. Feel free to halve the recipe if you only want one loaf, but beware: it's so addictive you may wish you'd just baked both loaves.

Provided by amyw

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 6h15m

Yield 20

Number Of Ingredients 5

3 cups warm water
1 ½ tablespoons active dry yeast
1 ½ tablespoons coarse salt
6 ½ cups all-purpose flour
½ cup cornmeal

Steps:

  • Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours.
  • Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes.
  • Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet.
  • Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.

Nutrition Facts : Calories 161.6 calories, Carbohydrate 33.7 g, Fat 0.5 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 526.6 mg, Sugar 0.1 g

RUSTIC ITALIAN BREAD ABM



Rustic Italian Bread ABM image

This is the one I make all the time. I use the bread machine to make my dough and then bake in oven to get that rustic look. It rises nice and the crust and texture is great--give it a try. Prep time includes the total bread machine and rising time. You can also make this in your KitchenAid mixer instead of the bread machine, using you kneading hook. Oil bowl cover let rise in a draft free spot.

Provided by andypandy

Categories     Yeast Breads

Time 3h35m

Yield 1 large loaf, 20 serving(s)

Number Of Ingredients 8

1 cup warm water
2 tablespoons olive oil
3 cups bread flour or 3 cups all-purpose flour
2 teaspoons granulated sugar
3/4 teaspoon salt
2 teaspoons active dry yeast
cornmeal, for baking sheet
1 egg white, slightly beaten

Steps:

  • Add flour, oil, salt, sugar, yeast and water to your bread machine according to its instructions.
  • Set on dough setting.
  • Always follow your machines instructions, when mixing open it and keep check on the dough. Dough should be in a nice round soft sticky to the touch ball. If it is not add more water, or add flour which ever is needed.
  • Remove when signal beeps and cycle is done.
  • Preheat oven to 375°F.
  • Sprinkle cornflour or cornmeal onto a baking sheet.
  • Punch dough down and form into a long or oval loaf.
  • Cover and let rise for 25 more minutes.
  • It should be doubled again by this time.
  • Uncover and slash the top with a sharp knife or razor.
  • Brush all over with the beaten egg white.
  • Bake 25 minutes to 35 minutes, until hollow sounding when tapped on bottom.
  • Cool.

Nutrition Facts : Calories 84, Fat 1.6, SaturatedFat 0.2, Sodium 90.9, Carbohydrate 14.9, Fiber 0.6, Sugar 0.5, Protein 2.3

RUSTIC ITALIAN CRUSTY BREAD RECIPE



Rustic Italian Crusty Bread Recipe image

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

3.25 cups all purpose flour (+ more for dusting)
1 tsp sea salt
1.5 cups warm water
2 tsp active dry yeast

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

RUSTIC BREAD



Rustic Bread image

This simple yet delicious loaf from baker Adam Leonti of Brooklyn Bread Lab relies on an overnight rest and fresh cake yeast to develop some of the sour, tangy flavor and chewy texture of sourdough bread with a much more streamlined process.

Provided by Adam Leonti

Categories     Bread     Sourdough     Bake     3-Ingredient Recipes

Yield Makes 1 loaf

Number Of Ingredients 4

500 grams bread flour (about 4 cups)
13 grams kosher salt (about 2 1/2 teaspoons)
5 grams fresh cake yeast (about 1 packed teaspoon), crumbled
All-purpose flour (for dusting)

Steps:

  • Using your hands, mix bread flour, salt, yeast, and 2 cups (450 grams) room-temperature water in a medium bowl. Lightly knead, grabbing corners of dough, gently pulling upward, and pushing toward the center, until dough comes together. Dust another bowl with all-purpose flour and transfer dough to bowl. Cover with plastic wrap and chill 12-18 hours.
  • Turn out dough onto a lightly floured work surface, dust with flour, and press into a 8x5" rectangle. Fold rectangle in half lengthwise, then roll up tightly at narrow end (like a burrito). Place both hands on top of dough; working against friction of work surface, pull gently down toward yourself to create a rounded boule shape.
  • Transfer dough to a lightly floured parchment-lined rimmed baking sheet and cover loosely with a clean flour-dusted towel. Let rise at room temperature 4 hours, or chill 6-12 hours.
  • One hour before baking, arrange rack in middle of oven; preheat to 500°F. After dough has risen, slash dough with a razor blade or very sharp knife in 3 parallel slits at least 1/4" deep. Transfer baking sheet to oven, reduce oven temperature to 450°F, and bake bread until crust is very brown and an instant-read thermometer registers 190-200°F, 30-40 minutes. Let cool before slicing, about 2 hours.

RUSTIC BREAD RECIPE



Rustic Bread Recipe image

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

3 cups warm water
2 ¼ tsp (1 pkg) active dry yeast
1 Tbsp sugar
6 cups (750 g) flour
3 tsp salt

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.

BREAD MACHINE ITALIAN BREAD



Bread Machine Italian Bread image

Bread Machine Italian Bread recipe. These easy step by step instructions show how to make crusty Italian bread in your machine. I make this homemade bread weekly for family!

Provided by Pamela

Categories     Side Dish

Time 3h5m

Number Of Ingredients 6

3/4 cup cold water
2 cups bread flour (I recommend King Arthur or Bob's Red Mill)
1 tablespoon sugar
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon active dry yeast

Steps:

  • Place water, bread flour, sugar, salt, olive oil and active dry yeast in the pan of the bread machine in the order recommended by the manufacturer.
  • If you have a Italian Bread cycle, press that. If you don't, select Basic Bread cycle. Press Start.
  • The machine will now make the bread. Once it's done baking, remove from the machine and serve.

Nutrition Facts : Calories 135 kcal, ServingSize 1 serving

RUSTIC BREAD FOR THE BREAD MACHINE



Rustic Bread for the Bread Machine image

This recipe is a combination of different bread recipes I have been working on for my Bread machine.I used to make a bread that had a Biga(Italian starter).I found PanNan's recipe, worked on it and came up with this great Rustic Bread.

Provided by Sageca

Categories     Yeast Breads

Time 3h45m

Yield 2 loaves

Number Of Ingredients 15

1 cup warm water
1 teaspoon bread machine yeast
1/2 cup unbleached flour
1/2 cup whole wheat flour
1 1/4 cups warm water
1 tablespoon honey
1 tablespoon barley malt
2 tablespoons butter
1 tablespoon vegetable oil
1 1/2 cups unbleached bread flour
2 cups whole wheat bread flour
2 teaspoons sugar
1 tablespoon salt
2 tablespoons vital gluten
2 teaspoons bread machine yeast

Steps:

  • Biga:.
  • In a glass or plastic bowl,stir flour, yeast and water together with a wooden spoon until smooth.Cover with a cloth and let stand overnight.It will be kind of bubbly.
  • Bread:.
  • Stir together flours,sugar,salt,.
  • and Vital Gluten; set aside.
  • Pour starter in bread machine.
  • Add water, honey, Barley Malt,butter and oil.
  • Add the flour mixture.
  • Make a groove in flour and add yeast.
  • Set Bread machine to Dough cycle.
  • Keep an eye on the machine as dough may reach the top before the end of the cycle;if this happens push it back down.
  • At the end of this cycle, remove dough from machine and split it in 2.
  • Shape your breads in free form or in bread pans.
  • Preheat oven 400*.
  • Cover breads and let them rise for 45 minutes.
  • Score the loaves.
  • Place in hot oven for 10 minutes.
  • Reduce heat to 350* and bake another 30 minutes.
  • Remove bread from pans and tap the bottom to make sure it is baked(hollow sound).If not, return bread in the oven (without the pan)for another 5 minutes.
  • Tip:.
  • If you do not have Barley Malt double the amount of honey.
  • While the oven is preheating,I set a large pan on top of the stove and sit my breads on a cookie on this pan for the rising stage.It works all the time.

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