Bread is taken very seriously in Italy. More than a mere culinary staple, bread is the cornerstone of the Italian culture, which takes deep pride in simply transforming the gifts of nature. Bread, in Italy, is even used to express the pleasant mannerisms of people. Someone with a good character, for example, would be “good… like bread”. A big-hearted person would be “warm… like bread. If someone were flexible, they would be “soft.. like bread”. The list of Italian bread metaphors is endless.
This is a simple, crusty bread which is perfect for soaking up the sauce from hearty, tomato-based stews. It is best eaten on the day it is baked. Leftover, day old pieces can be used for bruschetta, bread crumbs or croutons. It can also be frozen, defrosted, and reheated in a 400 degree oven for approximately 5 minutes, or until warm. To slice it, use a long serrated knife, and cut 1/4 -inch slices on the diagonal. For extra crusty bread, place a baking pan with a shallow layer of boiling water on the bottom shelf in the oven, or spray the walls of the oven with water after it is preheated.
Ingredients:
1 package active, dry yeast
3 cups unbleached, all-purpose flour
1 teaspoon sugar
1 teaspoon sea salt, or kosher salt
3 tablespoons olive oil, divided
2 tablespoons semolina
1 package active, dry yeast
3 cups unbleached, all-purpose flour
1 teaspoon sugar
1 teaspoon sea salt, or kosher salt
3 tablespoons olive oil, divided
2 tablespoons semolina
Preparation:
Dissolve yeast in 1/4 warm water in a small bowl. Let stand for 5 minutes, until it bubbles. Put flour, sugar, and salt into a large mixing bowl. Make a well in the center, add the dissolved yeast and another cup of warm water. Mix well to form a dough. If the dough seems sticky, add more flour, a tablespoon at a time. If the dough seems to dry, and will not form a ball, add more water, a tablespoon at a time. * Be aware that adding too much flour will make the bread tough. Place the dough ball on a lightly floured surface. Knead the dough by punching it down and pushing it, with both hands away from you. Then pull it back towards you. Continue kneading the dough, using the back and forth motion, for approximately 5 minutes, or until you have a smooth, soft, and elastic dough. Line a large bowl with 1 tablespoon of the the olive oil. Place the dough into the bowl, and turn to coat with the olive oil. Cover the bowl with plastic wrap and then kitchen towels. Place it in a draft-free area and allow it to rise until double in size. This will take 1 to 1 1/2 hours. When dough has risen, preheat the oven to 425 degrees. Punch down the dough. Dust a baking stone, or baking sheet with the semolina. Divide the dough into two equal sized pieces. Place the dough pieces on the baking stone or sheet and form them in to 2 (4x12-inch) loaves. Make sure that there is at least 4 to 5 inches between each loaf, so that when they rise, they will not stick together, or else use separate baking sheets. Loosely cover with a kitchen towel, and allow to rise for another hour. Uncover the bread, make 4 (1/8 inch) slits on the diagonal across each loaf. Brush each loaf with 1 tablespoon of olive oil. Bake for 15 minutes. Lower the temperature to 400 and bake for 25 minutes, or until bread is golden brown. Allow to cool slightly.
Dissolve yeast in 1/4 warm water in a small bowl. Let stand for 5 minutes, until it bubbles. Put flour, sugar, and salt into a large mixing bowl. Make a well in the center, add the dissolved yeast and another cup of warm water. Mix well to form a dough. If the dough seems sticky, add more flour, a tablespoon at a time. If the dough seems to dry, and will not form a ball, add more water, a tablespoon at a time. * Be aware that adding too much flour will make the bread tough. Place the dough ball on a lightly floured surface. Knead the dough by punching it down and pushing it, with both hands away from you. Then pull it back towards you. Continue kneading the dough, using the back and forth motion, for approximately 5 minutes, or until you have a smooth, soft, and elastic dough. Line a large bowl with 1 tablespoon of the the olive oil. Place the dough into the bowl, and turn to coat with the olive oil. Cover the bowl with plastic wrap and then kitchen towels. Place it in a draft-free area and allow it to rise until double in size. This will take 1 to 1 1/2 hours. When dough has risen, preheat the oven to 425 degrees. Punch down the dough. Dust a baking stone, or baking sheet with the semolina. Divide the dough into two equal sized pieces. Place the dough pieces on the baking stone or sheet and form them in to 2 (4x12-inch) loaves. Make sure that there is at least 4 to 5 inches between each loaf, so that when they rise, they will not stick together, or else use separate baking sheets. Loosely cover with a kitchen towel, and allow to rise for another hour. Uncover the bread, make 4 (1/8 inch) slits on the diagonal across each loaf. Brush each loaf with 1 tablespoon of olive oil. Bake for 15 minutes. Lower the temperature to 400 and bake for 25 minutes, or until bread is golden brown. Allow to cool slightly.