Crusty Italian Bread {C-r-a-z-y Easy To Make}

9:12 AM

Making a Crusty Italian Bread doesn't have to be pain laboring as I thought. 

 As soon as I saw this recipe over at Food For A Hungry Soul, I knew it would be my go-to crusty bread recipe too. 

There is no kneading; you just mix all the ingredients, let it rise for four hours, shape into loaves, and bake.  How c-r-a-z-y easy it that?

Not only is the recipe fabulous for making Crusty Bread----you can also make Crusty Rolls and Pizza Dough with it. Don't you just love recipes that just keep on giving!

Take a look at this video for other ways you can make this wonderfully easy bread.  

Thank you, Tony, for sharing the video and the Word of it.  When you are in Texas, come see me!!  Blessing, K

Crusty Italian Bread
Recipe Source: Food For A Hungry Soul

4 cups, all-purpose, unbleached flour
1 teaspoon salt
1 teaspoon yeast
2 cups warm water

When ready to bake, preheat oven to 500 degrees F and place an oven-proof dish of 2-3 cups of water on a baking sheet to be used while baking the bread in the oven.

Mix dry ingredient in a large bowl; add water.  Mix until all the flour is incorporated and a dough has formed.  Cover with a towel and let rise for 4 hours—Line a baking sheet with parchment paper; set aside.

On a well-floured surface, pour out the dough covering the outside surface with flour as the dough is wet and sticky.  Handling the dough as little as possible (you're trying not to burst the bubbles), shape your dough into your desired shape and place on a prepared baking sheet. Bake for 35-50 minutes depending on how dark you like your bread.  Watch how dark the bread crust gets as to how long you leave it in the oven.  The oven temperature is really high, and you can easily over brown the bread. So check the bread after 35 minutes.

Note:  For more hints about using this dough, I suggest you visit the post for Nonna's Crusty Bread.  She has suggestions for keeping the dough in your refrigerator and for reheating the bread. 


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Kay Little
Kay Little

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