This is one of the first bread recipes I ever made, I’m talking about a 30 year recipe here! It is super simple, even for the beginner bread maker, which is what I really was back then!
Since then, I have advanced my bread making abilities, but this little loaf is still a favourite. You can make it with all purpose flour, which is what we usually have in the pantry, but it is better if you use bread flour, as the protein content is higher, resulting in a chewier bread.
You can make it as written, or you can give it a double proof, which makes it more tender. If that’s what you want to do, simply let it rest after kneading in an oiled bowl, covered, until doubled in size. Than, shape it and let it rise on the tray for the second proof. After it’s doubled it's size, bake as directed.
Either way, you will be rewarded with a delicious bread. I love to use it in sandwiches or simply with olive oil and balsamic vinegar on a nice charcuterie board.
SIMPLE RUSTIC ITALIAN LOAF
2/3 cup warm water
1 1/2 tsp instant dry yeast
Pinch sugar
1 1/4 - 1 3/4 cups bread or all-purpose flour
1 tsp kosher salt
In medium bowl, mix warm water, yeast and sugar. Let rest for about 5 minutes, until yeast blooms.
When sponge is ready, add 1 cup flour and salt. Mix well, adding more flour as needed to form a smooth dough that’s not sticky. Transfer mixture to a floured board.
Knead for 5-10 minutes, and then let it rest, covered with a towel, on a greased baking tray until almost doubled in size, about 30 minutes.
Preheat oven to 375°F.
When ready to bake, using a sharp knife or bread lame to slash the top of the loaf.
Place a shallow tray or bowl on the bottom of the oven. Place the bread in the oven and pour boiling water or a handful of ice cubes onto the hot roasting tray; this should release a blast of steam that will help give the loaf a crust.
Bake for approximately 20-24 minutes or until loaf is golden and the bottom sounds hollow when tapped. Internal temperature should be around 200°F. Let cool completely before slicing.
Makes 1 loaf.