Crusty Italian Bread
A rustic loaf with a golden crust and a soft, chewy interior, perfect for sandwiches or as a companion to soup.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour
- 1.5 cups warm water (about 110°F/43°C)
- 2 tsp salt
- 1.5 tsp active dry yeast
- 1 tsp sugar
- 1 tsp cornmeal (for dusting) Optional
Instructions
Preparation
- In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour and salt, stirring until incorporated. Make a well in the center and pour in the yeast mixture. Gradually mix with a wooden spoon until the ingredients start to come together into a shaggy dough.
- Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
- Place the kneaded dough in a lightly greased bowl, turning it to coat the surface. Cover it with a clean kitchen towel and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
- After the dough has risen, punch it down gently to release the air. Transfer it back onto the floured surface and shape it into a round loaf.
- Place the shaped loaf on a prepared baking sheet dusted with cornmeal or lined with parchment paper. Cover it with a towel and let it rise again for about 30-60 minutes.
Baking
- Preheat your oven to 450°F (230°C) while the dough is rising.
- Just before baking, use a sharp knife to make several slashes on the top of the loaf. Place the loaf in the preheated oven and bake for 25-30 minutes, until the crust is deep golden brown.
- Remove the bread from the oven and let it cool on a wire rack.
Notes
For an even more crusty loaf, place a pan of hot water at the bottom of the oven during baking. Use a kitchen scale to measure flour for accuracy. This bread pairs well with a variety of toppings.