Tuesday, April 28, 2015

Rustic Italian Bread

2 Cups Bread Flour
1 Cup Whole Wheat Flour
White Flour for dusting
2 tsp Sugar
3/4 tsp Salt
2 tbsp EVOO
1 pkg Active Dry Yeast
1 Cup Warm Water heated to about 110 degrees (+ a little extra)
1 tbsp EVOO
1 Egg - Beaten
2 tbsp Italian Seasoning

In a stand mixer w/ the dough hook, add the bread flour and whole wheat flour, sugar, salt, evoo and yeast.  Turn mixer on low and start to combine.

Slowly add the water to form a rough dough ball.  Sprinkle counter w/ white flour and turn dough out on counter and kneed for about 6 minutes.  You may need to keep wetting your hands to bring the dough together.

Once it is a smooth ball, drizzle a bowl w/ about 1 tbsp of evoo.  Place in the bowl, covered with plastic wrap for about 1 hour.

Sprinkle counter with white flour and roll out dough into either a ball or long form or whatever you desire.  Place on the desired baking sheet and cover with a damp towel for 30 minutes.

Slice cross hatches in the top of the bread and brush with egg wash.  Sprinkle w/ Italian seasonings or whatever you like and bake in a pre-heated 375 degree oven for 25-35 minutes or until top is crusty golden and the center sounds hollow when tapped.

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