Crusty Rustic Bread

One of the surest ways to create a warm, inviting home is to bake. Invite some friends over soon, and bake this easy old world Crusty Rustic Bread. You can serve it straight out of the oven with some chilled sweet cream butter. Or maybe you want to dish up a bowl of a hearty beef vegetable stew? I like this bread with my Traditional Chicken Noodle Soup, or even better, with some of my Pop’s Cioppino. What’s your your favorite soup or stew?

RECIPE:    

1 1/2 teaspoons active dry yeast
4 1/2 cups all-purpose flour – divided

1 Tablespoon red wine vinegar
1/2 cup warm water (100 degrees)
1 (12 fluid ounce) can of beer, room temperature
2 teaspoon salt

Additional flour for forming the loaf
Corn meal for dusting

OPTIONAL INGREDIENTS:

This bread lends itself nice to add-ins, or sprinkle ingredients on top. I brush or drizzle the top with olive oil and sprinkle one of these ingredients on top.

Coarse Salt

Red Pepper Flakes

Italian Herbs

Alternatively, you could add a 1/2 cup of one or both of these:

Kalamata or Calabrese Olives

Asiago, Fontina or Parmegano Cheese, grated or cubed

SPECIAL EQUIPMENT:

800 litre cast iron pot with lid.

Parchment paper

Mix together the yeast, 1/2 cup of the flour and the warm water in a large bowl.
Cover and let in a warm place for about 15 minutes, until you witness it beginning to bubble. Open and pour in the beer and the remaining flour and salt to the yeast mixture. With a wooden spoon or paddle, mix until the flour is incorporated.
Let sit, covered, over-night or for 12-18 hours.

Preheat the oven to 425 degrees. Place the cast iron pot in the over and warm for 30 minutes. While the oven is preheating, form the loaf and allow it to rise.

Scrape the dough onto a clean, well-floured countertop. Generously flour the top of the dough and form it into a round loaf. It’s fine to leave some of the flour unincorporated into the loaf. It adds an authentic old world appearance.

Allow the dough to rise for 12-24 hours. I usually make the dough before bed and finish it the next morning. First, place a sheet of parchment on a baking sheet and sprinkle with cornmeal. Then, shape the loaf with your hands dipped in flour to prevent sticking. Next, with a sharp kitchen knife, make two or three slash marks across the prepared loaf. This aids in the rising process. Cover the loaf with a light-weight kitchen towel. After approximately 30 minutes, and once the oven and pot are preheated, place a small oven-proof pan, filled with water, on the bottom rack of the oven. This will form a steam inside the oven as the bread bakes and give your loaf a beautiful crust.

I like to drizzle olive oil on top of the loaf, and sprinkle coarse sea salt on its top. Your loaf is now ready for baking.

Transfer the loaf, on the parchment paper, to the heated cast iron pot. Cover with the hot lid. Bake for 30 minutes. Remove the lid. Even though it looks done, bake an additional 15minutes with the lid off.

Enjoy the fresh baked bread aromas as it bakes and fills your home with warmth. As it emerges from the hot oven, you will be tempted to try a slice, slathered in butter. But honestly, this bread is so good, even plain. Try not to eat too much of it before your guests arrive.

Want to enjoy fresh baked, crusty bread? This recipe will show you how to make a simple dough and the tricks to developing that crusty crust with dense chewy center. It’s a perfect accompaniment with simmering winter soups and stews.