Italian Hearth Bread Recipe - King Arthur Baking
WEBItalian Hearth Bread. Recipe by Sue Gray. 64 Reviews 4.2 out of 5 stars. Share. Here is one of our favorite single-loaf recipes for this pan. This light, fine-grained loaf makes great garlic bread... or delicious grilled cheese sandwiches! Try fontina, mozzarella, or a combination of Parmesan and mascarpone cheeses.
European-Style Hearth Bread Recipe - King Arthur Baking
WEBEuropean-Style Hearth Bread. Recipe by King Arthur Test Kitchen. 44 Reviews 4.1 out of 5 stars. Share. These batards (or Italian-style loaves), featuring a crunchy crust and chewy interior marked by irregular holes, are a perfect accompaniment to any meal. They also make great sandwiches.
How to make a simple hearth bread - King Arthur Baking
WEBMar 16, 2020 · Hearth bread, the simplest version of crusty chewy artisan bread, is well within your reach — even if this is the first yeast loaf you've ever baked.
Focaccia Farcita (Filled Italian Hearth Bread) Recipe - Food.com
WEBBake in a preheated oven at 400°F/200°C for 30-45mins until golden. Drizzle immediately with remaining olive oil, and serve warm. Variation- use 1 lb cherry tomatoes (drizzle with 1 TB olive oil, season with salt and pepper, then bake at 400°F for 20 mins), 5 oz mozzarella and 4 oz rocket (arugula) as filling.
Dan's Como Bread - Served From Scratch
WEBJan 13, 2014 · My husband Dan's Como Bread is a rustic Italian hearth bread that has a delicate crumb, with a thin soft crust perfect for sandwiches or just a comforting slice of bread with butter.
Italian Hearth Bread by King Arthur Flour | Emile Henry USA
WEBInstructions. 2 1/2 cups King Arthur Unbleached All-Purpose Flour. 1/2 cup semolina. 1 cup plus 2 tablespoons water. 2 tablespoons olive oil. 1 teaspoon sugar. 1 1/4 teaspoons salt. 2 tablespoons Baker's Special Dry Milk OR nonfat dry milk. 2 teaspoons instant yeast.
Ciabatta Italian Hearth Bread - Forno Bravo. Authentic Wood …
WEBJun 21, 2011 · Instructions. Mix to a pancake batter consistency, cover with plastic wrap and let ferment for 3-4 hours, or over night. Refrigerate after 3-4 hours. Mix the dough to where it is well hydrated (almost sticky). Stretch and fold (like a letter) and let rest covered with plastic for 30 minutes.
Italian Hearth Bread - Marcy Goldman's Better Baking
WEBThis bread has a great crust and rustic interior. It calls for a brief sponge of 2-8 hours ahead but it makes a real difference in flavor. This is the bread for soup, salad, lasagna or just the perfect hot, fresh bread to serve with a grand feast. Dust with semolina or flour before baking for that bakeshop look.
Hearth Bread - Cooking with Mary and Friends
WEBMar 23, 2013 · Cut the dough in half and shape into two Italian or French-style loaves (or make into round loaves). Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.
Hearth Bread - What Megan's Making
WEBSep 25, 2009 · Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.