Rustic White Bread Food

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RUSTIC WHITE BREAD



Rustic White Bread image

Make and share this Rustic White Bread recipe from Food.com.

Provided by LMillerRN

Categories     Yeast Breads

Time 3h25m

Yield 1 loaf

Number Of Ingredients 8

2 1/4 teaspoons dry yeast (1 package)
1 cup warm water (100 to 110)
3 cups bread flour, divided
1 teaspoon salt
cooking spray
1 teaspoon cornmeal
1 teaspoon water
1 large egg white, lightly beaten

Steps:

  • Dissolve the yeast in 1 cup warm water in a large bowl, and let stand for 5 minutes.
  • Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.).
  • Punch dough down. Cover and let rest 5 minutes. Shape dough into a 6-inch round; place on a baking sheet sprinkled with cornmeal. Lightly coat surface of dough with cooking spray. Cover and let rise 45 minutes or until doubled in size.
  • Preheat oven to 450°.
  • Uncover dough. Combine 1 teaspoon water and egg white, stirring with a whisk; brush over dough. Make 3 (4-inch) cuts 1/4 inch deep across top of dough using a sharp knife.
  • Bake at 450° for 20 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

Nutrition Facts : Calories 1420.6, Fat 4.5, SaturatedFat 0.7, Sodium 2400.5, Carbohydrate 292.1, Fiber 12.7, Sugar 1.3, Protein 46.2

TRADITIONAL COTTAGE LOAF - OLD FASHIONED RUSTIC ENGLISH BREAD



Traditional Cottage Loaf - Old Fashioned Rustic English Bread image

Just the shape of this traditional loaf of bread is reminiscent of ploughman's lunches and warm cottage kitchens! A delightfully shaped loaf of bread, which represents all that is rustic and rural in Britain, but especially England. This bread keeps well and makes lovely, if odd shaped sandwiches! Cut the loaf into wedges and serve with freshly churned butter and a hunk of mature Cheddar cheese, maybe with a pickled onion or two. Quintessential British bread at its best. This reminds me of baking days in my grandmothers' old cottage, sitting in her warm and cosy kitchen; she would have baked this in her wood burning Aga stove, as I sometimes do in the winter when my Godin wood burning stove is working. I often leave the first batch of dough to prove and rise overnight - leave it in a cool but NOT cold place, and then continue shaping and proving it next morning. We used to call this wooden spoon bread when we were little, as you push a wooden spoon down through the two loaves to stick them together before baking! Preparation time includes the proving of the dough - but NOT the overnight method!

Provided by French Tart

Categories     Yeast Breads

Time 2h15m

Yield 1 Large Cottage Loaf, 6-8 serving(s)

Number Of Ingredients 7

500 g strong white bread flour
2 teaspoons salt
1 teaspoon caster sugar
2 teaspoons fast-rising active dry yeast or 1 ounce fresh yeast
325 ml tepid milk, and water mixed
1 egg
salt, for glaze

Steps:

  • Sift flour and salt into a bowl, stir in sugar and yeast. Make a well in the centre, stir in the tepid milk and water to make the dough. (If using fresh yeast - put the yeast in a jug with a little of the milk and water mixture, and allow it to dissolve and become frothy - mixing thoroughly, then add it to the flour.).
  • Tip the dough onto a lightly floured surface and knead for 10 to 15 minutes until smooth and elastic.
  • Put the dough in a large, clean, oiled bowl. Cover with oiled clingfilm and leave in a warm place until it has doubled in size.Then knead the dough for 1 minute and divide it into two-thirds and a third. Shape the pieces into rounds. Cover them and leave for 5 minutes.
  • Put the smaller round on top of the larger one. Push a floured wooden spoon (or your fingers) through the centre of both rounds, to join them together. Take a very sharp knife and make cuts all around the top round and the bottom round - see my photos. Put the cottage loaf on a lightly floured baking tray, cover and leave for about 45 minutes, or until it has doubled in size. Meanwhile preheat the oven to 220C/440F/Gas 7.
  • Beat the egg with a tablespoon of water and a pinch of salt. Brush the glaze over the cottage loaf and bake for about 35 to 45 minutes, until dark golden brown and hollow sounding when tapped beneath.
  • Cool before slicing. Delicious served with butter, jam, cheese, cold meats or make sandwiches or toast for picnics and breakfast!

Nutrition Facts : Calories 356.1, Fat 3.6, SaturatedFat 1.6, Cholesterol 42.6, Sodium 815.1, Carbohydrate 67.3, Fiber 2.5, Sugar 1, Protein 11.9

RUSTIC COUNTRY BREAD



Rustic Country Bread image

Make and share this Rustic Country Bread recipe from Food.com.

Provided by Gingerbear

Categories     Yeast Breads

Time P1DT35m

Yield 1 large loaf

Number Of Ingredients 9

3 teaspoons active dry yeast
1 cup warm whole milk (105° to 115°)
2 tablespoons sugar
1/4 cup semolina flour or 1/4 cup cornmeal, plus additional for dusting
1/2 cup whole wheat flour
3 1/2-4 cups bread flour
1 cup warm water (105° to 115°)
1 tablespoon kosher salt
2 tablespoons unsalted butter, melted

Steps:

  • In a large bowl, combine 1 1/2 teaspoons yeast, milk, sugar, 1/4 cup semolina flour, whole wheat flour and 1/2 cup bread flour.
  • Whisk until creamy and smooth.
  • Cover with plastic wrap and let rise at room temperature 12 to 24 hours.
  • Place dough in a large bowl of a heavy-duty mixer fitted with a paddle.
  • Add remaining yeast, water, salt, butter and 1 cup bread flour.
  • Beat at medium speed 3 minutes, or until smooth.
  • Add remaining flour at low speed, 1/2 cup at a time, until soft dough is formed.
  • Dough will just clear sides of bowl.
  • (Process can also be done by hand in a large bowl.) Switch to a dough hook and continue mixing about 3 to 4 minutes, adding flour 1 Tablespoon at a time.
  • (If kneading by hand, turn dough out onto a lightly floured work surface and knead 5 to 7 minutes, adding flour 1 Tablespoon at a time as necessary.) Dough should barely hold its shape.
  • Place in a greased bowl, turning once to coat.
  • Cover with plastic wrap and let rise in a warm place until tripled, about 2 hours.
  • Gently deflate dough, turn out onto a lightly floured work surface and form into a round ball or oblong loaf.
  • Roll lightly in flour and place on a baking sheet sprinkled with semolina flour.
  • (Or, place dough in a greased 12" x 5" x 3 1/2" loaf pan.) Cover loosely with plastic wrap and let rise until puffy, about 45 minutes.
  • Preheat oven to 475° for at least 30 minutes.
  • Make a slit in top of loaf with a serrated knife.
  • Bake at 475° for 10 minutes, 400° for 15 minutes, and 325° for 20 to 30 minutes.
  • Loaf is done when slightly domed and browned.
  • Cool on a rack.
  • Makes 1 large loaf.
  • Note: Dough can also be shaped into flatbread, breadsticks or rolls.

Nutrition Facts : Calories 2435.8, Fat 38.1, SaturatedFat 20.3, Cholesterol 85.5, Sodium 7108.3, Carbohydrate 449.3, Fiber 23.1, Sugar 38.9, Protein 71.2

EFFORTLESS RUSTIC BREAD



Effortless Rustic Bread image

This is the easiest recipe for rustic bread I've ever seen. Luckily it is also the yummiest. Feel free to halve the recipe if you only want one loaf, but beware: it's so addictive you may wish you'd just baked both loaves.

Provided by amyw

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 6h15m

Yield 20

Number Of Ingredients 5

3 cups warm water
1 ½ tablespoons active dry yeast
1 ½ tablespoons coarse salt
6 ½ cups all-purpose flour
½ cup cornmeal

Steps:

  • Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours.
  • Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes.
  • Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet.
  • Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.

Nutrition Facts : Calories 161.6 calories, Carbohydrate 33.7 g, Fat 0.5 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 526.6 mg, Sugar 0.1 g

RUSTIC BREAD



Rustic bread image

This is a traditional Sicilian bread that you can make in the morning to get ahead

Provided by Ursula Ferrigno

Categories     Side dish, Snack

Time 30m

Yield Makes 8

Number Of Ingredients 6

250g strong white bread flour
1 tsp fast-action dried yeast
1 tbsp olive oil , plus extra for drizzling
200ml sparkling water
semolina , for sprinkling (optional)
finely chopped rosemary and Maldon salt, for sprinklng

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Mix together the flour, yeast and 1/2 tsp salt. Add the oil, then pour in the water gradually, adding enough to make a soft dough. Knead the dough on a lightly floured surface for about 4-5 mins until the dough feels strong, bouncy and has a silky feel to it.
  • Cut the dough into 8 pieces, then roll out into rough rounds about 16-17cm in diameter. (Don't pile them on top of each other or they will stick together.)
  • Sprinkle a baking sheet or two with semolina if you have it, otherwise leave plain. Lay the breads on the sheets and let them sit for 5 mins, then scatter with rosemary, salt and pepper and drizzle with olive oil. Bake in batches for 8-10 mins until puffy and golden. Can be made 3-4 hrs ahead.

Nutrition Facts : Calories 137 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.94 milligram of sodium

RUSTIC BREAD FOR THE BREAD MACHINE



Rustic Bread for the Bread Machine image

This recipe is a combination of different bread recipes I have been working on for my Bread machine.I used to make a bread that had a Biga(Italian starter).I found PanNan's recipe, worked on it and came up with this great Rustic Bread.

Provided by Sageca

Categories     Yeast Breads

Time 3h45m

Yield 2 loaves

Number Of Ingredients 15

1 cup warm water
1 teaspoon bread machine yeast
1/2 cup unbleached flour
1/2 cup whole wheat flour
1 1/4 cups warm water
1 tablespoon honey
1 tablespoon barley malt
2 tablespoons butter
1 tablespoon vegetable oil
1 1/2 cups unbleached bread flour
2 cups whole wheat bread flour
2 teaspoons sugar
1 tablespoon salt
2 tablespoons vital gluten
2 teaspoons bread machine yeast

Steps:

  • Biga:.
  • In a glass or plastic bowl,stir flour, yeast and water together with a wooden spoon until smooth.Cover with a cloth and let stand overnight.It will be kind of bubbly.
  • Bread:.
  • Stir together flours,sugar,salt,.
  • and Vital Gluten; set aside.
  • Pour starter in bread machine.
  • Add water, honey, Barley Malt,butter and oil.
  • Add the flour mixture.
  • Make a groove in flour and add yeast.
  • Set Bread machine to Dough cycle.
  • Keep an eye on the machine as dough may reach the top before the end of the cycle;if this happens push it back down.
  • At the end of this cycle, remove dough from machine and split it in 2.
  • Shape your breads in free form or in bread pans.
  • Preheat oven 400*.
  • Cover breads and let them rise for 45 minutes.
  • Score the loaves.
  • Place in hot oven for 10 minutes.
  • Reduce heat to 350* and bake another 30 minutes.
  • Remove bread from pans and tap the bottom to make sure it is baked(hollow sound).If not, return bread in the oven (without the pan)for another 5 minutes.
  • Tip:.
  • If you do not have Barley Malt double the amount of honey.
  • While the oven is preheating,I set a large pan on top of the stove and sit my breads on a cookie on this pan for the rising stage.It works all the time.

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