{"id":11113,"date":"2023-05-29T05:37:57","date_gmt":"2023-05-29T05:37:57","guid":{"rendered":"https:\/\/drewfrederic.com\/?p=11113"},"modified":"2023-05-29T05:37:58","modified_gmt":"2023-05-29T05:37:58","slug":"rustic-italian-bread","status":"publish","type":"post","link":"https:\/\/drewfrederic.com\/?p=11113","title":{"rendered":"Rustic Italian Bread"},"content":{"rendered":"\n

Easy and quick artisan Italian bread recipe. No knead, no machine, and only a 2 hour rise time. Make as one round loaf or into several small football shaped loaves. A fantastic comfort bread!!<\/p>\n\n\n

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Rustic Italian Bread<\/figcaption><\/figure>\n<\/div>\n\n\n

Ingredients<\/em><\/strong>:
3 1\/4 cups of all purpose flour (a little more for dusting)
1 teaspoon sea salt
1 1\/2 cups warm (room temperature) water
2 teaspoons active dry yeast<\/p>\n\n\n\n

Directions<\/em><\/strong>:
1<\/strong>. In a large bowl add flour and salt and mix well. Add yeast and mix well.
2<\/strong>. Pour in warm water and mix until everything is incorporated and a soft dough has formed. It will stick to the bottom of the bowl. This is okay.
3<\/strong>. Cover the bowl with some plastic wrap and a tea towel. Allow the dough to rise in a warm place, free of drafts, for 2 to 3 hours or until doubled in size.
4<\/strong>. Gently scoop out onto a bread board and dust with flour. You may have to flour hands as the dough will be a little sticky.
5<\/strong>. With floured hands, fold the dough into one round ball or cut into 8 pieces and gently form into small foot ball shapes. Dust slightly with flour. If you use one round ball, cut an “X” in the top of the loaf or make a few small cross cuts. If you use 8 football shape loaves, cut down the middle. Do not knead and do not handle it anymore than you need to.
6<\/strong>. Place the bread dough onto a cookie baking sheet that has been lined with parchment paper. Cover with a tea towel and let it rest while your oven is preheating.
7<\/strong>. Preheat your oven to 450 degrees. Place an oven proof bowl with 2 inches of water on the bottom rack. This will create the steam that will cause the crust to become crusty as it bakes.
8<\/strong>. Once the oven is hot, place the bread on the center rack and bake the bread for 30 to 45 minutes until golden brown all over and cooked through.
9<\/strong>. Transfer the bread to a cooling rack and allow to cool off completely before slicing. You can also let the bread cool inside the oven with the door slightly open. I actually cheat with the small loaves and tear open a loaf shortly after I take it out of the oven. Poke some butter inside and you have gastric heaven!!<\/p>\n\n\n\n

Enjoy this amazing rustic Italian bread with some Pasta e Fagioli as it is perfect for dipping!! Cheers, Drew Frederic<\/p>\n","protected":false},"excerpt":{"rendered":"

Easy and quick artisan Italian bread recipe. No knead, no machine, and only a 2 hour rise time. Make as one round loaf or into several small football shaped loaves. A fantastic comfort bread!! Ingredients:3 1\/4 cups of all purpose flour (a little more for dusting)1 teaspoon sea salt1 1\/2 cups warm (room temperature) water2Continue reading “Rustic Italian Bread”<\/span><\/a><\/p>\n","protected":false},"author":65103359,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_crdt_document":"","advanced_seo_description":"Artisan Italian crusty bread recipe. Easy and quick to make.","jetpack_seo_html_title":"Rustic Italian Bread","jetpack_seo_noindex":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[2832],"tags":[669514336,669514337,669514332,6096,669514189,669514334,669514190,669514186,669514335],"class_list":["post-11113","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-artisan-bread","tag-baking","tag-bread","tag-cooking","tag-drew-frederic-recipes","tag-italian-bread","tag-italian-food","tag-recipes","tag-rustic-italian-bread","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6puAb-2Tf","amp_enabled":true,"_links":{"self":[{"href":"https:\/\/drewfrederic.com\/index.php?rest_route=\/wp\/v2\/posts\/11113","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/drewfrederic.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/drewfrederic.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/drewfrederic.com\/index.php?rest_route=\/wp\/v2\/users\/65103359"}],"replies":[{"embeddable":true,"href":"https:\/\/drewfrederic.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11113"}],"version-history":[{"count":6,"href":"https:\/\/drewfrederic.com\/index.php?rest_route=\/wp\/v2\/posts\/11113\/revisions"}],"predecessor-version":[{"id":11119,"href":"https:\/\/drewfrederic.com\/index.php?rest_route=\/wp\/v2\/posts\/11113\/revisions\/11119"}],"wp:attachment":[{"href":"https:\/\/drewfrederic.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11113"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drewfrederic.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11113"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drewfrederic.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11113"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}