Description
A recipe for making crusty Italian bread with a perfect golden-brown crust.
Ingredients
Scale
- 1 1/2 teaspoons salt
- 3 1/2 cups all-purpose flour
- 1 1/2 cups warm water (about 110°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- Cornmeal, as needed to sprinkle
Instructions
- Turn on the oven to 450°F (232°C). Put a shallow pan filled with water on the lowest rack to create steam during baking.
- In a bowl, stir together the flour and salt. Add in the water, sugar, and yeast mixture. Keep mixing until a rough dough takes shape and everything’s blended well.
- Cover the shaped loaf with a cloth. Let it sit for 30 to 45 minutes until it looks puffy.
- Grab a sharp knife. Make a few shallow cuts on top of the loaf. This helps it to expand while baking.
- In a big bowl, mix the warm water, sugar, and yeast. Let it sit for 5 to 10 minutes until the top appears bubbly.
- Take the bread out of the oven and set it on a wire rack. Let it cool down completely before slicing it up.
- Put the dough on a floured surface. Knead it with your hands for 8 to 10 minutes until it’s soft and stretchy.
- Put the dough in a lightly greased bowl. Cover it with a damp towel and put it in a warm spot for 1 to 2 hours, or until it’s about double the size.
- Place the loaf in the oven on the middle rack. Bake for 25 to 30 minutes until the crust turns golden brown and sounds hollow when you tap the bottom.
- Deflate the risen dough. Form it into a round or oval shape and set it on a baking sheet that’s dusted with cornmeal.
Notes
- Use a sharp knife to make cuts on top of the loaf to ensure even rising.
- Let the bread cool completely before slicing to prevent it from becoming gummy.
- Ensure the water used is warm, not hot, to activate the yeast properly.
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 0.5g
- Sodium: 180mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg