Pane Rustica

I think it's been about 3 months since we bought a loaf of bread. Instead I've been baking it all myself.

This recipe is just the most basic version of bread there could be - yeast, water, sugar, salt, flour. If you've ever been afraid of tackling yeast bread, it can't get more simple than this.


Pane Rustica

1 tbsp dry active yeast
2 1/4 cup warm water
1 tbsp sugar
1 1/2 tbsp salt
5-6 cups flour plus extra for kneading

Combine yeast and water in a bowl, stir until dissolved. Add salt and sugar, stir to combine. Let rest 5 minutes.

Stir vigorously while adding in flour until the dough starts to pull away from the wall of the bowl. Turn flour out onto lightly floured surface. Knead gently until dough is smooth and elastic, adding flour as necessary to prevent sticking. Lightly oil bowl and place dough in it, turning once to coat. Cover with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours.

Turn dough out and divide into 2 equal loaves. Reshape into desired shape (generally either round or oval). Lightly oil a baking sheet, dust with cornmeal if desired. Place loaves on sheet and into a cold oven. Bake at 400 until done and the crust is golden brown, about 45 minutes. Remove from oven and let cool on wire rack.

Quick note: You may use more flour than recommended. I add flour by touch to the bread. Some recipes I end up adding less than recommended, sometimes more. Use your judgment.