Rustic Italian Bread Recipe

Name: Rustic Italian Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water, heated to 120u00b0 to 130u00b0F.; 2 tablespoons Crisco(R) Pure Olive Oil; 3 cups Pillsbury BEST(R) Bread Flour; 2 teaspoons sugar; 1/2 teaspoon salt; 1 (1/4 oz.) package active dry yeast; Cornmeal; 1 large egg white, beaten

Rustic Italian Bread – a delicious recipe with water, Olive Oil, Bread Flour, sugar, salt, active dry yeast. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 cup water, heated to 120u00b0 to 130u00b0F.
2 tablespoons Crisco(R) Pure Olive Oil
3 cups Pillsbury BEST(R) Bread Flour
2 teaspoons sugar
1/2 teaspoon salt
1 (1/4 oz.) package active dry yeast
Cornmeal
1 large egg white, beaten

1
BREAD MACHINE DIRECTIONS
2
PLACE all ingredients except cornmeal and egg white in bread machine pan according to manufacturer's directions. Process on DOUGH setting.
3
SPRINKLE ungreased cookie sheet with cornmeal. At end of dough cycle, remove dough from machine. Place on lightly floured surface. Punch down dough. (If dough is sticky, knead in additional flour before shaping.) Cover dough with clean cloth. Let rest for 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place loaf on cornmeal-coated cookie sheet. Cover. Let rise in warm place (80u00b0 to 85u00b0F) for 20 to 25 minutes or until light and doubled in size.
4
HEAT oven to 375u00b0F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
5
CONVENTIONAL OVEN METHOD
6
SPOON flour lightly into measuring cup. Level off. Combine flour, sugar, salt and yeast in large bowl. Mix well. Add warm water and oil. Mix well. Turn dough out onto lightly floured surface. Knead dough 10 minutes or until smooth. Place dough in lightly greased bowl. Cover with plastic wrap and cloth towel. Let rise in warm place (80u00b0 to 85u00b0F) for 30 to 40 minutes.
7
SPRINKLE ungreased cookie sheet with cornmeal. Punch down dough. Cover dough with inverted bowl and allow to rest on counter 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place dough on cornmeal-coated cookie sheet. Cover. Let rise in warm place 35 to 40 minutes or until doubled in size.
8
HEAT oven to 375u00b0F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
9
High Altitude (3500 ft.): No change.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 8 ingredients. The key ingredients include: 1 cup water, heated to 120u00b0 to 130u00b0F., 2 tablespoons Crisco(R) Pure Olive Oil, 3 cups Pillsbury BEST(R) Bread Flour, 2 teaspoons sugar, and more.

Yes, Rustic Italian Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
437 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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