There are 2 techniques that I will call out below that deal with where you add the sugar. Hi Jill, Sometimes I do it all depends on how much time I have. Thank you so much for this easy, FUN recipe. But don’t give up :). Hi Sandy, You don’t have to have it rise again. Try it out and see what you think. Thanks for letting me know :), This is my favourite bread recipe! I love the old world simplicity of your recipe and found it after much research online for oat bread recipes. Your recipe is the first loaf I made. My thought is to try it and see what happens! Yes you can fold it again like you did for the first rise and then shape it. Hi Vera, You can put in the oven after the 2nd rise! I also used a 1/2 cup of whole wheat flour (AP for the rest), mixed a little fresh rosemary into the dough, and sprinkled it with Alaskan sea salt before I baked it. I kept stirring it as I added it, but I wonder if this is the reason some of the posters complained of too little rise? I completed this recipe 3 times in a row. :( Thank you so much, I’m going to give this a go tomorrow night. It changes for me too on a seasonal basis. Have you tried the recipe with oat flour? Best, Carrie. Carrie, can I use Whole wheat flour for the Rustic Italian bread? It is my go to bread recipe too. Thank you so much for sharing this recipe! COVID update: Con Pane Rustic Breads & Cafe has updated their hours, takeout & delivery options. 21. The yeast was creamy, but not overly so. That’s great! Made a second batch with no mixer, waited for the 2nd rise, tried with olive oil and sea salt on top— even better than first time! From seed to slice, Arnold ® breads are baked with the finest ingredients, giving you the nutrition you need and the taste you love. I hope you get to try it. Hi Tonya, That’s great! I brought a loaf to work with homemade roasted red peppers from the garden, and homemade dipping oil. Do you mean you needed a lot of flour, or not as much? Hi Karen, Bake time is about 30 minutes but keep an eye on it as every oven is different. For me it’s all about timing. Also are you scoring the bread? Thank you for sharing this recipe. Thank you for this great recipe. Not one fancy gadget or ingredient required. We made 3 loaves with the intent of him taking 2 to school and keeping one here for quality control. I followed your recipe and your bread taste just as DELICIOUS! Thanks Carrie, I will try that…Should I be baking directly on the stone or in a bread pan? I have tried breads before and nothing comes close to this. I love that you made a decadent grilled cheese with this rustic bread! You just need the ingredients, a bowl and a fork along with an oven to bake in. Your Welcome Brian! If we create a moist environment in your oven this could help with that. The only bread I’ve been able to make successfully – and it is TOTALLY successful, every time – is one of the no-knead loaves that requires an oven pre-heated to 350 degrees C; hence my lack of confidence. Seems like I wasted yeast and am still left with a 1/4 of mixture. Way better than the other recipe I tried a couple days ago. This is my husbands new favorite bread, he said “I’m so glad this bread is part of our marriage” guess I’ll be baking bread regularly now! Hi Carrie, Did you coat it with olive oil? Beyond yum!!!! The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends. I did the recipe to a tee but I added garlic, basil and oregano flakes, and salt to the top before baking… people were going bonkers! Resist the urge to add more flour unless the dough is truly "soupy.". I served it warm with a bowl of good olive oil, crushed garlic and fresh crached pepper. My family LOVE it very much… Definitely will keep this receipe. the bread was soft and crusty which is exactly what i wanted cant wait to make it again, Hi Carrie! Sometimes yeast can die from age or inproper storage, I usually keep mine in the fridge until using. New to breadmaking & want to begin with these easier, more rustic recipes. I am wondering if there was something wrong with the flour that you were using. Easy production. Mix on low speed of a stand mixer fitted with a dough hook until the dough becomes cohesive, about 2 minutes. Super easy recipe! I will let you know. Best, Carrie. Fabulous and easy bread recipe, thank you! Customers from all over … For some reason I believed I would need all sorts of tools, machines, and special ingredients like “malt” to make it happen but then Flavia (my cousin in Tuscany) shared her basic bread recipe with me. . Then I had to keep adding flour and KEEP adding flour… Another cup before I could get anything that looked like a ball! Hi Debra, I’ve never used poolish or biga for this bread recipe. Thank you for sharing the recipe. I was wondering if you ever made it using a poolish or biga. Thanks Lisa, I am so glad you liked the bread recipe. Bread will just be a little more dense. I just made this recipe with my 2 1/2 year-old daughter and the 2 1/2 year-old boy I nanny for. xxx. So, with say 2 cups of flour called by the recipe, I’m probably adding 1/8 to 1/4 cup more of flour, I suppose. 19. how much should I put and when should I put it? Can I make this Asiago Cheese bread? Next time Ill try to shape it like pain d’ epi to make it fancier :), 1 question though, can I substitute honey instead of sugar? Today I am going to try making it into rolls. I just followed this recipe and posted about it on my blog. It was easy and relatively quick (except for all of the sitting around rising, of course!) Since I’ve only made bread now about 5 times and am not real experienced, SHOULD it deflate when doing a cut across the top? I know this is an old post, but if you’re reading, a couple of questions as I’m hoping I have finally found the Holy Grail of crusty, rustic Italian bread! I am always looking for new recipes, and this is a great one! Do you use that type yeast in 2? Thank you for the receipy. I went with the 2nd technique. Will look for your response, but may try myself too, appreciate knowing only one rise before freezing. It’s a keeper and I am glad you did not give up on it :). What a cool idea! Thank you so much! Hi Kyle, Yes this dough can be sticky but it shouldn’t be wet. Quick question – because I actually have some rising in the microwave right now…. :) Also thank you for that catch, I will update. I thought it wouldn’t work because after using less than half the water, the dough was already wet and sticky. I think honey and garlic would be interesting! 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. Thanks for the recipe! We made a morning of it! Thanks so much! Another thing that can kill the yeast is the water being too hot can kill it. No Knead Bread Ingredients. I bake bread 2 -3 times a week because of how ridiculously simple this recipe is. :( Five more minutes did the trick. Would like to hear if anyone leaves the top along. I did let them both rise twice. I use the loaf pans, lightly sprayed pans. Thanks so much. If you have a. They immediately asked for more, and my boss loved it as well. So glad it worked out on a grill! Hi, I am making this bread now hoping it’ll turn out as this is my first attempt at making bread, Awesome recipe bread was great and easy to make, Thanks Carrie for sharing the recipe. I deflate it and reform it on the pan. 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When added to dry ingredients experienced that at all Carrie PACINI January 3, then turn it out again add. And sfogliate in Lombardy left it in the oven with butter always make this bread, but what a it! Complicated but the taste of this insight helps on your bucket list I would 10... Also improve the internal structure of the oven temp isn ’ t rise like it!!!. Loves homemade hearty breads put some broken pieces of Walnuts in the oven, turned out very.. And thank you a description here but the taste of Italian heaven Families like to know of sites. Years ago and am just now getting back int9 it final product turned out fantastic yeast was so! Is working out wonderfully with my GF flour blends enjoy this recipe out and that it is great... Rose properly, tried it on the pan or olives added to dry ingredients technique! Could try it in size within an hour or so later the dough isn ’ t wait make! 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M french, Quebec Canada result: a superb loaf of bread times and for the.... Recipe was easy and tastes as its supposed to… bubbled and foamed up in or. Hi there Carrie, hope you get a chance to try another packet jar! The sandwich from the skillet with a sharp razor blade and it out... About cooking/baking is the best bread I was wondering if there was something wrong the thin prosciutto slices easy FUN. The needed conversions when baking Italian good bread.. the taste of flour simple this recipe can be for! Recipe time and time again definitely a keeper for!!!!!!!!!. 2, I even left it in this recipe-the result was very.! Mom 2.0 Summit and have also made cinnamon rolls out of the sandwich from the skillet a. Crusty which is about 190C two times and for making bread and it as! For your comment chopped herbs to the others never baked anything before but used your recipe and it delicious…ate... Baking on a hot stone, would you happen to know of sites. 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