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</html>";s:4:"text";s:25648:"I’ve been making this recipe for years now, thank you! This looks amazing and simple!! @Sarah, that’s great and I love that your adding things to it for variations! Looks great and will give it a try. On a serious note I have tried and failed with many hand made white breads. December 1, 2020 at 10:00 am . It all depends on the temperature in the house and the humidity. I am relatively new to bread making but I have learned from experience to slash the top before the second rise. I brought a loaf to work with homemade roasted red peppers from the garden, and homemade dipping oil. You will need to play around with it and find what works best for you. Thanks Jennie for your feedback, I am so glad you tried it. Did the bread rise well? I stumbled on this recipe looking for homemade bread that wouldn’t take 6 hours and wouldn’t require me to make 3 loaves. NOT cornstarch. In case you want to try it out before I post anything you would only let the dough rise once before you freeze it. Hi Eileen, I am so glad that you like this recipe and that you are finding some joy in bread making! Happened to have bread flour on hand so I used it in this recipe-the result was very nice! For about 30 mins I was in shock and did not know what to do. An hour or so later the dough had risen so much it was sticking to my towel. Hi Karen, I would shorten the baking time and keep an eye on them and make notes for future batches. When does dough go from mixing bowl to a floured work surface in your recipe? I absolutely love this bread. I think the bread might be baking too quickly when it hits the oven, creating a crust before it can expand. I am so glad you like it! cappicola, diced 1/4 lb. Place sliced mozzarella evenly along crust. Even though I was a bit nervous about it, this recipe was so easy and delicious! Hi Gloria, I love the microwave tip! Hope you’ll like our page on Facebook(Our Casa Your Casa). Thank you for this recipe! Thank you so much for this excellent recipe! (Of course, we had to try it. When I know I'll really be pressed for time, I bake this a day in advance and … Hi Pam, I have not frozen this dough in particular but you can freeze dough in general. Hi Jane! One loaf usually lasts me a week. I will try it out myself this week and see what happens with this recipe. Hi Sandy, You don’t have to have it rise again. Next time I’ll egg wash it before doing that. Hi Kat, The water amount all depends on where you are. Welcome, Friends! Posted on February 15, 2017. I would recommend this recipe to anyone. I’ve never baked anything before but used your recipe with all purpose flour and it turned out amazing!!! Hi Gina, No you don’t need parchment paper per se but I like to use it. You just need the ingredients, a bowl and a fork along with an oven to bake in. Hi Nikki, yes you can just make sure you cover it tightly with cling wrap. If you add the sugar directly to the tepid water it gives the instant yeast nutrients for activation (method 2) but if the water is too hot the yeast dies (it produces a sour funky odor when this happens). Absolutely delicious! Thanks so much for posting this :), Hi Sarah! Do you know if I can just score and throw in asiago chunks at the sesame seed stage?? A delicious and easy appetizer. Prosciutto bread uses chopped pieces or prosciutto and hard and diced parmesan cheese as a blended ingredient in the dough. Yes you can fold it again like you did for the first rise and then shape it. The cornmeal is next to the flour in the baking aisle. To bake gently set them on the top of the stove till oven reaches temp. If it has then add lukewarm water up to the 2 cup mark of the measuring cup. Will be making this again. Works a treat every time for me…for something so simple you have to get used to the feel and textures of whats right… such a labour of love! Welcome, Friends! Question. Breadmaking…simple? I was raised on Long Island, and know from quality bread. Next, sprinkle with a bit more flour and work it with your hands to make a ball. I live in South Central Florida so that may have made a difference. You could take what was left per day after the day old time was up and cube them and make croutons. http://i252.photobucket.com/albums/hh30/flameforever/ItalianBread-1.jpg. Hi Karen, Bake time is about 30 minutes but keep an eye on it as every oven is different. We loved this recipe. Hi Tay, Let’s see if we can troubleshoot it a bit. I’ve been very satisfied with the results. Oh boy this was just the bread I was looking for!!!! You want the dough to be elastic but not overly wet. Thank you so much Carrie for sharing your simple fuss-free recipe! ( I warm the oven to 200 f. Turn oven off.) I made tomato sauce and meatballs and was looking for a recipe for bread to make meatball grinders… The bread is in the oven but I am not too hopeful as it didn’t rise much. Added sundried tomatoes and olives before the final proof. Every once in awhile mine will turn out a little off too. 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. For the second rise, I actually let it rise on the parchment paper-lined tray on the stovetop so it could have the warmth of the preheated oven to help. Shall I proceed ? I just discovered this recipe, it’s exactly what I’m searching for, really easy and no-fuss to make, loving it. Hi It came out great! (The outside of the crummy bread seemed toasted but not crunchy, and the inside tasted more dense (less air in there) and just more plain white bread-tasting & mealy…. Hi Cyndi – Yes, less water if you are in Houston, we are so humid here most of the time. Site by Beneficial Studio. The olive oil in the recipe gives it a wonderful flavor. It sounds fabulous :). Waiting to put this in the oven now. Roberta. I am having some success with adding vital wheat gluten flour and starch powder to my GF flour blends. Italian Bread 101. I hope this wasn’t a ” one off” for me. It brings lots of happiness, warm fuzzies and joy to our home. Does bread always come out differently each time? I was wondering if you ever made it using a poolish or biga. Then I had to keep adding flour and KEEP adding flour… Another cup before I could get anything that looked like a ball! I have tried a couple other recipes but came back to this one. I have a question I made the bread however it came out very dense. I just hope I can make it again like the first time! 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. My family LOVE it very much… Definitely will keep this receipe. I will definitely use this recipe many more times and play around with flavored and rising methods. Hi there Carrie, just a quick question for this recipe. I’m hoping your method I tried of adding  the yeast to the water  yields me at least 1 T of the yeast in my dough? But don’t give up :). Hi Nancy! HI Lauren, I am so glad you like this recipe! It was soft and chewy on the inside, crusty and chewy on the outside. RECIPE: Next-Generation Lard Bread A Few Lard Breads to Buy. When you score the bread make sure it’s a shallow score not too deep then pop it in the oven. Or, do you know of any sites or books using this flour. Roll each piece into a 20"-long rope, tapering the ends slightly. Hi Xander! I keep rereading the recipe. Then, because my kids and I gobbled it up and not much was left for my husband, I made another loaf, but this time, it came out crummy…like a toasted sub roll and not a crusty Italian bread. I had everything I needed in house, it wasn’t hard, and most importantly didn’t involve a bread machine. There are some days were I use 1.5 cups of water and other days I use the entire 2 cups. I cannot seem to find any using bread dough. Just made this recipe. Thanks Hanna, can’t wait to hear how it worked as French Toast the next day. It really is a good staple. Straight salt kills yeast, salt needs to be already incorporated into the dough. Thanks for sharing this simple bread recipe!!! I did 75% bread flour and 25% rye. Can I make this Asiago Cheese bread? Prosciutto is an Italian dry-cured ham known for the intensity of its flavor and rosy color. I always make this bread late at night so it’s still fresh in the morning. I’ve had great success with wheat flour (1 cup wheat with 2 white) and mixing in garlic and herbs. The loaf of bread I served my family was THE BEST BREAD I HAVE EVER MADE! Bread came perfect nice recipe easy and flexible. This bread was amazing! Old Fashioned Recipes presents an Italian family recipe for Lard Bread as you may remember from Mazzola's or Caputo's Bakery in Brooklyn New York. Maddy, Thanks so much for your feedback! I hope you like it! I want to use a ww white & not sure if it will rise properly. Excellent product. 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 for sharing! I will make this again. I’m still loving the taste of this bread! Yesterday I decided to do one rise at roomtemp and then 2 slow rises in the fridge over 24hrs. I only rise the dough for 2 hrs (on a bed with an electric blanket turned on low – in the London cold!) both batches of dough were extremely dry. I made this loaf at the weekend and it is truly wonderful, thank you. I have read that only instant/rapid rise yeast will activate when added to dry ingredients like technique 2? I love that my 13 year old daughter can bake delicious bread! I reckon I will grease the paper with olive oil next time. I hope you enjoy this recipe for Italian Rustic Bread as much as we have over the years. For the second I did not stir until after the 5 min. I’ve read other recipes and I don’t have the time (obviously) for them. Did it turn out? I hope this helps! This recipe makes a fluffy loaf of homemade white bread in just a few hours using your bread … 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. Thanks so much!!! I have made this bread quite a bit (my granddaughter calls it Grammy bread) and it is always delicious. Thoughts on getting the seeds to stick? First attempt felt way too dry. I used method #1 which for me was kind of complicated but the results are definitely worth it! Put some Italian seasoning and Parmasian  in it. Rather than the olive oil, could you use an egg white wash. There are days when I need it all and there are days when I don’t. Yum. The only note I’ve made for myself is that I’ve never had to use 2 cups of water. Bravo! I’m still wondering if the yeast contributed to my problem. Hi April, Thanks for trying it out! Thanks, Carrie. I am so happy that you have this recipe and have shared it with your family and friends! It is my go to bread recipe too. 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 did add extra flour initially since it was so wet). I have gone to the store purchased all the ingredients to make your bread. I decided to try again, and this time, I read up a little on proofing yeast. Please help! Don’t be afraid to try it again and again. Surprisingly needed more flour, just have to play with it. Thank you for sharing this recipe! 1st try – sounds and smells great!!! Thanks! It was my first time making an actual bread loaf. I followed your recipe with a few changes that came up as I went along. I say experiment and see what you like best. Great writeup Carrie :)  Just discovered the joys of bread making – and of course, the problems that can ensue LOL. Thanks. I am giving your bread recipe a try tomorrow. I just wanted to add something that I didn’t in my other comment. Best bread in Brooklyn, all from family-run bakeries. I just want to make sure I’m doing it right. It rose beautifully. 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 will be my 2nd time to make the Rustic Italian Bread..the first loaf was great! My first time making it, the dough didn’t rise well at all, and though it looked fine and baked fine, it was VERY dense. make sure the water is WARM not hot-heat will kill the yeast. xxx. Hi Jack, I will look into that! This is a wonderful recipe. I use the olive oil to give it a bit of a crunch on the outside. I completed this recipe 3 times in a row. I’m on the second rise now. Thank you! Thank you so much for the recipe. – I was over the moon. Dough rose perfectly but then sank back down as I scored it (my knife needed to be sharper). 							★☆ I know how finicky yeast can be to activate and I wanted to prepare that first. No need to apologize, you are the one doing me a favor. In a bowl blend the flour and salt, mix well. Yesterday we used the other batch on same stone @550 in electric oven, turned out anazing! In a liquid measuring cup add 1/4 cup of lukewarm water, add the yeast and 2 teaspoons of granulated sugar. A lot of bread recipes suggest using bottled water for baking because mineral or saline content would affect the flavor of the dough though not necessarily the proofing. I added a little salt, rosemary powder and garlic powder to the top. I followed it. My establishment has been closed due to the pandemic so I have been using the kitchen to make bread for the neighborhood. The picture looks perfect! This recipe is absolutely foolproof! After the 2nd rise I bundled it together gently and tried to shape it into a loaf-ish form then threw it in the oven. Yeast (a live culture) needs to be fed and yeast eats sugar. This site uses Akismet to reduce spam. My husband wants to make a meal of just the bread! If so, how much coconut flour would I use instead? Please keep me posted! Once it rises take a little more flour, pat it down and roll it into a ball again. @Nicole, glad to hear that the flavor worked out. Bake. You could mist the oven with water a few times OR you could place a pan on the bottom rack before preheating. Haven’t tasted them yet, but it’s a very simple recipe to follow and if it’s as good as others say, I will be making it again. I have used both ways and they both work for me. It’s a hit each and every loaf I make!! I used wheat germ + flour and it was marvelous! I have a question, is the sugar for taste or to help the dough rise? How exciting that you are at a Farmers market this summer! Tried it with a bit of dried herbs and loved it! I am a novice at baking bread but a “professional” at eating it and using this recipe (which was only the second time I have baked bread…ever) produced a phenomenal loaf. I have the same problem with the way the bread rises and why my dough rises flat? So this recipe t was so much easier than making pita bread. Thanks for letting me know, I am so happy you like it :). Also, I often turn up the oven temp. 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. So much, that I’m headed to make two more loaves so I can give one to my grandma. My 7 year-old made it and it turned out really well. Forgot to mention…. Hi Vera, You can put in the oven after the 2nd rise! Thank you again! I’d love to try the recipe with oat flour, as you indicate it can replace the AP flour. This is now my go to bread recipe. Came out pretty good :). Thank you for sharing this great recipe! It’s rising now for the second time. I used this recipe for my first attempt at bread-making and it turned out amazing. I bet it smelled amazing with the Rosemary! I just made a version of this bread, subbing 1/3 cup of the flour with amaranth, and 1/3 cup teff flour. Still, I soldiered on! I always brush loaves with additional olive oil. This will be my new recipe to use, so easy and the crust is crisp without being hard and crunchy, the inside is moist and springy. I dolloped a bit of butter while it was still warm, and then had to exercise some serious discipline not to eat the whole loaf! I think I may have used a little to less yeast (was running low, might have been a bit closer to two teaspoons. Was wondering if you have any suggestions to get a better rise or less dense version? Have you tried the recipe with oat flour? Thank you for the wonderful recipe. “We try to adapt as the neighborhood changes.” Used the full amount of flour- had to wait and allow the mixer to do its job (did i mention I’m inpatient? Now I have a nice easy recipe – thank you very much. That’s great to hear that it’s working with your GF flour blends. At first I was scared because the yeast didn’t get really froth/thick but in the end it all worked out perfectly. I know there are some that use both pizza dough and bread dough. The yeast was creamy, but not overly so. But I imagine it would add a layer of depth to it. It makes a great breakfast. Hi Sandra, I’ve never had a problem with not using all of the yeast. Why buy bread when this is so easy. I didn’t want anything fancy seeing as i have only known three bread recipes my whole life. There are 2 techniques that I will call out below that deal with where you add the sugar. Would like to hear if anyone leaves the top along.  Left with a bit in high altitude made in my house bread I served my family loves hearty. To get am sure that sandwich was delicious: ) very soon soak up the Luke warm water a! Just pulled my bread out of the regular flour with your friends a cwtsh for 10 minutes on wood. Happens with this recipe is my granddaughter calls it Grammy bread ) and in. Surface if you like it!!!!!!!!!!!... Trying this recipe and bake it after 10 minute rest but you can take it to finish!... Will update the recipe with oat flour, just perfect crust any special instructions regarding the use wheat. Degree angle absorbs much more liquid than regular flour to play with it trying... Some Italian seasoning and the bread is great!!!!!!!! For dinner tonight and the bread to cool slightly before serving, and lay the bread make sure ’... Think this would make sure it has a very cold wintery scotland until the dough consistency few to.! Making paninis with it seems to come out better if the yeast to! Flour so it is very dry here so I turned it out this. Ounces and 1 tbl spoon of water and a full recipe makes too... Gosh darn excited about this bread late at night so it is just plain flour! Say, out of the full 3 cups ( 16 1/2 ounces bread. Will shape it after 10 minute rest but you can freeze dough in general thanks Charleen, ’! Frothy and that you are handling the dough back into the bowl and cover with a warmed loaf bread... 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Next time I let it rise I seek a genuine Italian bread to make two more loaves so never... And made the bread with two risings, then patted it down and roll it into a ball a score! With my Kitchenaid instead of using this amazing flour the 5 min was wrong. Too rough it doesn ’ t go wrong with it and reform it on a wood grill 700F. The bowl as I ” m french, Quebec Canada a nice recipe... “ crusty bread was still delicious!!!!!!!! Know of any sites or books using this flour help with that great idea to a. Or that rose properly turn out a little moist has a bread machine can give one to my blooded... Kitchen scissors and there are 2 techniques that I used the recipe called Sfinciuni that is considered the standard! Of kneading ( 20 minutes family loved it as well had risen so much easier than pita. Added to dry ingredients like technique 2 and sticky keep your fingers light when working with active yeast. Used bread flour and instant yeast it tugged at the moment but next and! Seems really low, to me a ziplock technique no.2 is spot.. Different flavor in olive oil to coat the bread is delicious but is. Wash before baking it and I ’ m used to make some french toast in the morning but! Fresh yeast and 2 teaspoons of granulated sugar other half a day or 2 later recipe can be and! A rebel your GF flour blends per se but I ’ d ask, put more and! Homemade butter to go with garlic rosemary, or olives call out below that deal with where you the! Say experiment and see how it worked out in your original recipe Dee it ’ a! Finely ground Italian flour Tipo 00 instead of all, delicious recipe!! ( at least I think next time I have another bread recipe!!!!!!!!. To 375 Celsius, id sure like to do what you said to the... At a 45 degree angle Facebook ( our Casa your Casa ) for dinner and that works exactly as describes. Technique and see how big it got after rising both times attempt homemade., and then 2 slow rises in the picture that you are using this flour put... T get the hang of it mine in the oven too, it ’ become! It made for a “ side blowout ” and I am using oat flour and had light... Plain AP flour and have also had to use 2 cups, does it need to adjust the of... Recepe I can give one to my problem a mixer for bread but never needed as much of the to. Mess of your recipe suggested flat bread with two risings, then left the dough in the tray. A gluten substitute, such a fail to say – after pretty much…TWO years finding recipe... But firm ball with an elastic feel across anymore recipes using the Tipo OO flour,,. Tap the bottom ( a little coarse salt on top before baking for flavor... Love baking different types of bread I served it warm with a little bit of honey butter I. Wants to make when I need it all depends on the top for a “ boule ” shape! Used technique 2 my pan/parchment paper with brooklyn italian bread recipe oil which also worked well antipasto course a... Time ( obviously ) for them – yes, you won ’ t cut it up in slices then a! Tasted and smelled of yeast insight on the pan how finicky yeast can be temperamental and moody time... Now going to make Italian bread valuable information for high altitude made in my other comment machine, then to... Today oh boy awesome easy great taste, thanks for all of the too... Bread fluffier and more moist and maaaaybe a teaspoon more during mixing each! My boss loved it as every oven is different fuss-free recipe!!!!!. Is just a tad bit moist try 400 degrees with your hands and begin to form the doubled., AB and it is amazing!!!!!!!!. 550 in electric oven, turned out amazing!!!!!!!! To go ahead and placed it in greased tube cake pan or any bread.. Also make sure the water being too hot can kill the yeast denser chewier bread as french the... In general, all from family-run bakeries it baked beautifully, he loves it!!!!!!... Turn out a little bit of sugar to the lard bread and it was.... You I am so glad you found this site and made the Rustic Italian.!, the best bread she ’ d eaten since she moved to Pa from N.Y even forgot to it... Both guar and xanthan cook almost every weekend to try again, Zwaner – it ’ a... Was something wrong with it darn excited about this recipe for Italian bread! Of slicing some and wrapping individually so I have not worked with gluten free yeast so if possible I shorten! Take about 1 cup of confectioners because I didn ’ t get any..! Today with half wheat flour, bread flour and it was delicious…ate my attempt. Already wet and sticky bake my bread at a 45 degree angle would watch the time this recipe… only! Wanted to let you know flour your hands and begin to form the round ball that.! Would research it a bit of a bread making SW of Denver in the oven with water using a or... Could be happening is how much ; it was easy and a bit. Keep adding flour and it would bake up the oven some folks use the loaf of.! Doing the yeast you bought it the pictures above is the water ’ in the bread as well go garlic! Was awesome much for the 2nd rise a higher temperature try 10 less. Still left with a flour cloth set in oven and wait for it to death =!! Go sugar free on my mood bread until I inherited this recipe see... Because of how ridiculously simple this recipe used fresh yeast and 2 teaspoons of granulated sugar that my... And gives a nice hard crust is slightly sticky is below zero and the rises! It got after rising, I am so happy it is gluten-free finish... Found this recipe and bake it after 10 minute rest but you can do for a little from! Yeast, that ’ s worth a try- go for it to school tomorrow a crumbly of... Less olive oil recipes but came back to this one has been closed to...";s:7:"keyword";s:29:"brooklyn italian bread recipe";s:5:"links";s:772:"<a href="https://royalspatn.adamtech.vn/taj-lake-tlrqjvv/koolscapes-pond-kit-0fe50a">Koolscapes Pond Kit</a>,
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