AMY'S CRUSTY ITALIAN LOAF
Provided by Food Network
Time 19h
Yield 3 loaves
Number Of Ingredients 6
Steps:
- Sponge Starter:
- 1 1/2 cups (12 ounces) very warm water (105 degrees F to 115 degrees F)
- 1/4 teaspoon active dry yeast
- 3 1/2 cups (16 ounces) unbleached all-purpose flour
- Mix all the ingredients together in a medium bowl and stir vigorously with a wooden spoon for 2 to 3 minutes until a smooth, somewhat elastic batter has formed. The batter will be very stiff; it gets softer and more elastic after it has proofed. You may find it easier to mix the sponge using an electric mixer, with a paddle or a dough hook, on medium speed for 1 to 2 minutes. Scrape the sponge into a 2-quart clear plastic container and cover with plastic wrap. At this point you have two options:
- If you plan to make your dough later that same day, let the sponge rest at room temperature until it has risen to the point where it just begins to collapse. This may take 6 to 8 hours, depending on the temperature of the room and the strength of the yeast. The sponge will triple in volume and small dents will begin to appear in the top as it reaches its peak and then begins to deflate. The sponge is now in perfect condition to be used in a dough. It's best if you have already weighted or measured out all of your other recipe ingredients before the sponge reaches this point so you can use it before it collapses too much.
- If you're not planning to make your dough until the next day or the day after, put the covered sponge in the refrigerator and let it rise there for at least 14 hours before taking it out to use in a recipe. Be sure to compensate for the cold temperature of the starter by using warm water (85 degrees to 90 degrees F) in the dough instead of the cool water specified in the bread recipe. Or let the starter sit out, covered until it reaches room temperature (this may take several hours), but don't let it collapse too much before you use it.
- Yield: 28 ounces
- Combine the warm water and yeast in a large bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes.
- Add the cool water and sponge starter to the yeast mixture and mix with your fingers for about 2 minutes, breaking up the sponge. The mixture should look milky and slightly foamy.
- Add the flour and salt and mix with your fingers to incorporate the flour, scraping the sides of the bowl and folding the ingredients together until the dough gathers into a mass. It will be wet and sticky, with long strands of dough hanging from your fingers. If the dough is not sticky, add 1 tablespoon of water.
- Move the dough to a lightly floured surface and knead for about 5 minutes, until it becomes supple and fairly smooth. This is a sticky, wet dough; don't be tempted to add more flour to the work surface. Just dust lightly and use a dough scraper as necessary to loosen the dough from the table during kneading. Allow the dough to rest for 15 minutes, covered with oiled plastic wrap. (This rest period is the autolyse.)
- Knead the dough 3 to 5 minutes, until it is stretchy and smooth, yet still slightly sticky. Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn the dough in the bowl to coat with oil. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature (75 to 77 degrees) for about 1 hour, or until the dough looks slightly puffy but has not doubled.
- Place the dough in the refrigerator for at least 8 hours, or preferably, overnight to let it relax, develop flavor, and become more manageable.
- Take the dough from the refrigerator and let it sit at room temperature for 1 to 2 hours, until it begins to warm up and starts to rise.
- Flour a work surface well and gently dump the dough onto it. Divide the dough into three equal pieces, about 13 ounces each. Gently flatten one piece, pressing out some of the air bubbles, and stretch it into a rectangle. Fold the top third down and the bottom third up as if you were folding a business letter. Now form the loaf into a short baguette by rolling the dough over from left to right and sealing the seam with the heel of your palm. Fold the dough over about 1/ 3 of the way each time, seal the length of the loaf, then repeat. You want to gently draw the skin tight over the surface of the loaf while leaving some air bubbles in the dough.
- Seal the seam, being careful not to tear the skin of the dough or deflate its airy structure. Do not elongate. These loaves are about 10 inches long. Cover an area on the work surface with a thick layer of flour and place the loaf, seam side down, on the flour. Repeat with remaining pieces of dough. The loaves will be loose and slightly irregular in shape. Leave plenty of space between the loaves they will spread as they rise. Cover the loaves with well oiled plastic and let them rise for 1 to 2 hours, until bubbly and loose.
- Thirty minutes before baking, preheat the oven to 475 degrees. Place a baking stone in the oven to preheat and position an oven rack just below the stone.
- Sprinkle a peel very generously with cornmeal. Line an upsidedown baking sheet with parchment paper and sprinkle very generously with cornmeal. Lift one loaf, flip it over so the floured side is on top, and gently tug on the ends to stretch the loaf to the full length of the peel, or about 14 inches on a pan. Repeat with the remaining loaves, placing 2 on the peel and 1 on the pan. Dimple each loaf with your finger in about 6 places, but don't deflate them too much. Be sure the loaves are loosened from the peel, then carefully slide them onto the baking stone. Place the pan of bread on the rack below the stone. Using a plant sprayer, quickly mist the loaves with water 8 to 10 times, then quickly shut oven door. Mist the loaves again after 1 minute. Then mist again 1 minute later.
- Bake for about 10 minutes, then reduce the temperature to 450 degrees and bake 15 minutes longer or until the loaves sound slightly hollow when tapped on the bottom and the crust is a medium to dark brown. (If the crust is not brown enough, the loaves will soften as they cool.) Transfer the bread to a rack to cool for at least 30 minutes before serving.
AMY'S CRUSTY ITALIAN LOAF
Provided by Food Network
Time 12h55m
Yield 3 long loaves
Number Of Ingredients 9
Steps:
- Combine the warm water and yeast in a large bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes.
- Add the cool water and sponge starter to the yeast mixture and mix with your fingers for about 2 minutes, breaking up the sponge. The mixture should look milky and slightly foamy.
- Add the flour and salt and mix with your fingers to incorporate the flour, scraping the sides of the bowl and folding the ingredients together until the dough gathers into a mass. It will be wet and sticky, with long strands of dough hanging from your fingers. If the dough is not sticky, add 1 tablespoon of water.
- Move the dough to a lightly floured surface and knead for about 5 minutes, until it becomes supple and fairly smooth. This is a sticky, wet dough; don't be tempted to add more flour to the work surface. Just dust lightly and use a dough scraper as necessary to loosen the dough from the table during kneading. Allow the dough to rest for 15 minutes, covered with oiled plastic wrap. (This rest period is the autolyse.)
- Knead the dough 3 to 5 minutes, until it is stretchy and smooth, yet still slightly sticky. Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn the dough in the bowl to coat with oil. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature (75 to 77 degrees) for about 1 hour, or until the dough looks slightly puffy but has not doubled.
- Place the dough in the refrigerator for at least 8 hours, or preferably, overnight to let it relax, develop flavor, and become more manageable.
- Take the dough from the refrigerator and let it sit at room temperature for 1 to 2 hours, until it begins to warm up and starts to rise.
- Flour a work surface well and gently dump the dough onto it. Divide the dough into three equal pieces, about 13 ounces each. Gently flatten one piece, pressing out some of the air bubbles, and stretch it into a rectangle. Fold the top third down and the bottom third up as if you were folding a business letter. Now form the loaf into a short baguette by rolling the dough over from left to right and sealing the seam with the heel of your palm. Fold the dough over about 1/ 3 of the way each time, seal the length of the loaf, then repeat. You want to gently draw the skin tight over the surface of the loaf while leaving some air bubbles in the dough.
- Seal the seam, being careful not to tear the skin of the dough or deflate its airy structure. Do not elongate. These loaves are about 10 inches long. Cover an area on the work surface with a thick layer of flour and place the loaf, seam side down, on the flour. Repeat with remaining pieces of dough. The loaves will be loose and slightly irregular in shape. Leave plenty of space between the loaves they will spread as they rise. Cover the loaves with well oiled plastic and let them rise for 1 to 2 hours, until bubbly and loose.
- Thirty minutes before baking, preheat the oven to 475 degrees. Place a baking stone in the oven to preheat and position an oven rack just below the stone.
- Sprinkle a peel very generously with cornmeal. Line an upsidedown baking sheet with parchment paper and sprinkle very generously with cornmeal. Lift one loaf, flip it over so the floured side is on top, and gently tug on the ends to stretch the loaf to the full length of the peel, or about 14 inches on a pan. Repeat with the remaining loaves, placing 2 on the peel and 1 on the pan. Dimple each loaf with your finger in about 6 places, but don't deflate them too much. Be sure the loaves are loosened from the peel, then carefully slide them onto the baking stone. Place the pan of bread on the rack below the stone. Using a plant sprayer, quickly mist the loaves with water 8 to 10 times, then quickly shut oven door. Mist the loaves again after 1 minute. Then mist again 1 minute later.
- Bake for about 10 minutes, then reduce the temperature to 450 degrees and bake 15 minutes longer or until the loaves sound slightly hollow when tapped on the bottom and the crust is a medium to dark brown. (If the crust is not brown enough, the loaves will soften as they cool.) Transfer the bread to a rack to cool for at least 30 minutes before serving.
- Mix all the ingredients together in a medium bowl and stir vigorously with a wooden spoon for 2 to 3 minutes until a smooth, somewhat elastic batter has formed. The batter will be very stiff; it gets softer and more elastic after it has proofed. You may find it easier to mix the sponge using an electric mixer, with a paddle or a dough hook, on medium speed for 1 to 2 minutes. Scrape the sponge into a 2-quart clear plastic container and cover with plastic wrap. At this point you have two options:
- If you plan to make your dough later that same day, let the sponge rest at room temperature until it has risen to the point where it just begins to collapse. This may take 6 to 8 hours, depending on the temperature of the room and the strength of the yeast. The sponge will triple in volume and small dents will begin to appear in the top as it reaches its peak and then begins to deflate. The sponge is now in perfect condition to be used in a dough. It's best if you have already weighted or measured out all of your other recipe ingredients before the sponge reaches this point so you can use it before it collapses too much.
- If you're not planning to make your dough until the next day or the day after, put the covered sponge in the refrigerator and let it rise there for at least 14 hours before taking it out to use in a recipe. Be sure to compensate for the cold temperature of the starter by using warm water (85 degrees to 90 degrees F) in the dough instead of the cool water specified in the bread recipe. Or let the starter sit out, covered until it reaches room temperature (this may take several hours), but don't let it collapse too much before you use it.
- Yield: 28 ounces
FABULOUS CRUSTY ITALIAN LOAF
'Pane Crostoso'--The Best sandwich bread. Delicious and surprisingly easy to make; just like the crusty loaves that you would purchase at your favorite Italian bakery (in my opinion). Adapted from "Cucina di Calabria" a cookbook of Calabrian recipes by Mary Amabile Palmer. This is also great with pasta (for dipping in the sauce!) or the second day as bruschetta or crostini. For bread machine, simply use machine to mix the dough and bring it through its first rise, then follow instructions for shaping loaves. Variation for making rolls follows at end of recipe. Preparation time includes rise time.
Provided by Cinizini
Categories Yeast Breads
Time 3h40m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast with a quarter cup of the lukewarm water. Pour yeast into a large bowl. Mix in flour, sugar, salt, and remaining lukewarm water and mix in until dough starts to form. If too sticky, add a bit more flour.
- Turn out onto flat surface and knead for 6-8 minutes or until smooth and elastic. Put dough into an oiled bowl, turn to coat, cover with a thick towel, and let rise in a warm place, free from draft, until doubled in size, or about 1.5-2 hours.
- For bread machine, just use to mix and do the first rising of the dough, then remove to shape into loaves and do second rise, following instructions below.
- Preheat oven to 425°F.
- Remove dough onto a floured surface. Punch down and shape into 2 oblong loaves about a foot long each. If you own a baking stone or unglazed ceramic tiles, dust lightly with cornmeal and put into preheated oven. Put loaves on a peel (large wooden spatula), also lightly dusted with cornmeal, or on a cookie sheet sprinkled with cornmeal. Cover and let rise again for 40 minutes. Loaves will about double in width.
- In a small dish, add egg yolk and 1 tablespoon of water. Slit tops of risen bread 3 or 4 times, making slits that are a quarter of an inch deep. With a brush, paint tops with egg wash. If on a peel, slide loaves onto stone or tile; otherwise put cookie sheet in oven.
- Bake for 10 minutes at 425°F Then lower heat to 400F and bake for an additional 30-35 minutes, until golden and baked through. To check if it's done, thump the bottom of each loaf; if it sounds hollow, it's done.
- Note: Although the original recipe has you bake it at a higher temperature for the first 10 minutes and then lower the temperature, I was able to bake it continuously at 400F for 40 minutes total and mine turned out perfectly. I am including both here so that you can decide, depending on your oven.
- Don't wait to let it cool; eat it when it's hot! Delicious!
- Tip: For crustier bread, put a shallow baking pan filled with boiling hot water on bottom shelf of oven.
- Variation: To make rolls, preheat oven to 400°F After dough rises, remove to a floured surface. Punch down dough and shape into 12-14 rolls. Place on cookie sheet sprinkled with cornmeal. Let rise for 20 minutes. Slit each roll once and paint tops with egg wash. Bake for 18-22 minutes or until golden and baked through.
DEEP SOUTH CRISCO CAKE
This is a delicious pound cake made without the addition of milk... My mom would ask me, when I was a kid, what kind of cake did I want for my birthday. My answer was always "Crisco Cake!" This is also the only cake requested for Christmas dinner this year! Do not scrape off the crust that forms on the top of the cake.. it is the best part!!!!
Provided by monagrays
Categories Dessert
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Cream the sugar and Crisco together.
- Add three eggs and mix.
- Add 1 cup flour and mix.
- Add the other 3 eggs and mix.
- Add the other cup of flour and mix.
- Add flavorings and mix for 10 minutes with the mixer on high speed.
- Pour batter into an ungreased tube pan.
- Cook in 325 degree oven for one hour.
- Do not open oven while baking!
Nutrition Facts : Calories 393.6, Fat 19.8, SaturatedFat 6, Cholesterol 105.8, Sodium 35.5, Carbohydrate 49.5, Fiber 0.6, Sugar 33.6, Protein 5.3
CRUSTY FRENCH LOAF
A delicate texture makes this French bread absolutely wonderful. I sometimes use this French bread recipe to make breadsticks, which I brush with melted butter and sprinkle with garlic powder. -Deanna Naivar, Temple, Texas
Provided by Taste of Home
Time 45m
Yield 1 loaf (16 pieces).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes. , Preheat oven to 375°. Punch dough down. Turn onto a lightly floured surface. Shape into a 16x2-1/2-in. loaf with tapered ends. Sprinkle cornmeal over a greased baking sheet; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes. , Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 109 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 225mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
SIMPLE WHITE CRUSTY BREAD
A good, old-fashioned, English, white crusty loaf soft inside and lightly textured is still hard to beat, couldn't be easier to make, and the pleasure of eating it is difficult to match.
Provided by belldavies
Time 2h
Yield Makes Bread
Number Of Ingredients 0
Steps:
- Begin by warming the flour in the oven for about 10 minutes, then turn the oven off. Sift the flour, salt, yeast and sugar into a bowl, make a well in the centre of the mixture, then add the water. Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing, adding a spot more water if there are any dry bits. Wipe the bowl clean with the dough and transfer it to a flat work surface (you may need to flour this).
- Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic). You can now either return the dough to the mixing bowl or transfer it to a clean bowl; either way, cover it with clingfilm that has been lightly oiled on the side that is facing the dough. Leave it until it looks as though it has doubled in bulk, which will be about 2 hours at room temperature.
- After that, knock the air out, then knead again for 2 minutes. Now divide the dough in half, pat each piece out to an oblong, then fold one end into the centre and the other in on top. Put each one into a buttered tin, sprinkle each with a dusting of flour, then place them side by side in an oiled polythene bag until the dough rises above the tops of the tins âÃÂàthis time about an hour at room temperature. Alternatively, place all the dough in the one tin. Meanwhile, pre-heat the oven to gas mark 8, 450F (230C).
- Bake the loaves on the centre shelf for 30-40 minutes, or 35-45 minutes for the large loaf, until they sound hollow when their bases are tapped. Now return them, out of their tins, upside-down to the oven to crisp the base and side crust for about 5 minutes, then cool on a wire rack.
CRUSTY LOAF CAKE
This is a never-fail pound cake with a crusty top. It's delicious with coffee as well as ice cream.
Provided by Beck
Categories Holiday Cakes
Time 1h5m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray pan with non-stick spray.
- Cream together the shortening and sugar. Add eggs, vanilla, flour and mix well.
- Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 50 to 60 minutes or until top is golden brown.
Nutrition Facts : Calories 599.2 calories, Carbohydrate 74.2 g, Cholesterol 139.5 mg, Fat 30.8 g, Fiber 0.8 g, Protein 7.9 g, SaturatedFat 7.9 g, Sodium 53.2 mg, Sugar 50.4 g
More about "crusty loaf cake food"
11 SIMPLE LOAF CAKE RECIPES | FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
CRUSTY LOAF CAKE RECIPE - RECIPES.NET
From recipes.net
1/5 Category CakesCuisine AmericanTotal Time 1 hr 5 mins
- Pour into prepared pan and bake at 350 degrees F for 50 to 60 minutes or until top is golden brown.
CRUSTY FRENCH LOAF RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
THE CRUSTY LOAF - AWARD WINNING BAKERY IN THE FOREST OF DEAN.
From thecrustyloaf.business.site
CRUSTY LOAF CAKE PHOTOS
From crecipe.com
CRUSTY LOAF CAKE | RECIPE | LOAF CAKE, POUND CAKE, RECIPES
From pinterest.com
RECIPE FOR LOAF CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CRUSTY HAZELNUT LOAF CAKE • PURPLE FOODIE
From purplefoodie.com
BASIC CRUSTY WHITE LOAF FOR BREADMAKERS - THE IMPROVING COOK
From theimprovingcook.com
CRUSTY POUND CAKE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
CRUSTY LOAF CAKE | RECIPE | LOAF CAKE, CHOCOLATE OATMEAL COOKIES, …
From pinterest.co.uk
BEST CAKE BOOK: CRUSTY LOAF CAKE
From bestcakebook.blogspot.com
AUNT PHYLLIS'S CRUSTY BUTTER POUND CAKE — SHAUNA SEVER
From shaunasever.com
FOOD LUST PEOPLE LOVE: CRUSTY CAPRESE LOAF FOR #TWELVELOAVES
From foodlustpeoplelove.com
RED VELVET CHEESECAKE LOAF CAKE RECIPE - CRAZY FOR CRUST
From crazyforcrust.com
THE CRUSTY LOAF BAKERY | COLEFORD | UK
From crustyloafbakery.co.uk
CRUSTY LEMON BAKE – FOOD GANGSTER
From foodgangster.wordpress.com
CRUSTY LOAF CAKE
From crecipe.com
CRUSTY LOAF BAKERY - BAKERIES, BREAD AND CAKE SHOPS, FOOD …
From local.infobel.com.au
TCLB - THE HOME OF GREAT BREAD | THE CRUSTY LOAF BAKERY
From thecrustyloafbakery.com.au
CRUSTY LOAF CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
CRUSTY LOAF CAKE - REVIEW BY PROSEDIVA - ALLRECIPES.COM
From allrecipes.com
EASY CRUSTY BREAD - SIMPLY DELICIOUS
From simply-delicious-food.com
REDDIT - DIVE INTO ANYTHING
From reddit.com
LOAF CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CRUSTY LOAF CAKE - HOLIDAY CAKE RECIPES
From worldrecipes.org
KINGSMILL - CRUSTY WHITE LOAF - MYFITNESSPAL
From myfitnesspal.com
CRUSTY LOAF | RATING BUSINESS DETAILS | FOOD STANDARDS AGENCY
CRUSTY LOAF CAKE | RECIPESTY
From recipesty.com
160 POPULAR LOAF RECIPES IDEAS | RECIPES, YUMMY FOOD, DESSERTS
From pinterest.ca
CRUSTY WHITE SANDWICH LOAF - GLUTEN-FREE HEAVEN
From freefromheaven.com
THE BEST CARROT CAKE LOAF CAKE - CRAZY FOR CRUST
From crazyforcrust.com
CRUSTY LOAF CAKE - CAKECENTRAL.COM
From cakecentral.com
CRUSTY WHOLE WHEAT LOAF RECIPE | EAT SMARTER USA
From eatsmarter.com
ICE CREAM CAKES | FOOD & WINE
From foodandwine.com
CRUSTY LOAF CAKE FOOD- WIKIFOODHUB
From wikifoodhub.com
CLASSIC LEMON BLUEBERRY LOAF CAKE - YAY! FOR FOOD
From yayforfood.com
THE CRUSTY LOAF BAKERY AT THE STREET, OLVESTON, BS354DR BRISTOL, …
From addr.ws
2022 CRUSTY RYE GRAIN LOAF BREAD COOKIES BISCUITS CONVEY TUNNEL …
From machinio.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love