Delicious! In case you want to try it out before I post anything you would only let the dough rise once before you freeze it. In fact it was the opposite and I must say my children couldn’t thank you more! Simple and very easy. You might want to try splitting the different between the amount of oat flour with the white or the wheat to see if that helps. I followed your instructions as set out in Technique 1 and the result was sensational! Your method is so easy and it turned out just great. When you try it again can you use a different AP flour, even if it is the same brand just a different bag of it. Crust was delicious and crispy. I bake a lot of bread and this is one of my favorites. The family loves it. Will see how it tastes soon. My bread turned out great! Beyond yum!!!! All the best, Carrie. I am so glad you like it! Ancient food writer Apicius in On Cooking provides recipes to go with your bread. Thank you a recipe using the Tipo OO flour. I also want to let you know that I did attempt the dough again, but, this time I did not use my countertop electric mixer and did it all by hand as you suggest. After 8 minutes take the yeast and give it a mix then add it to the flour mixture, mixing it in with a fork until sticky, add the additional cup of water a little at a time and continue to form it into a ball. When you let the bread rise twice it really makes for a better bread but if you are short on time then don’t worry about it. Tried it with a bit of dried herbs and loved it! I’ve never baked anything before but used your recipe with all purpose flour and it turned out amazing!!! Thanks for your suggestions! I sometimes just sprinkle the baking pan with cornmeal. I’ve never used oat flour so it is hard to say how much. Thanks Katie for your feedback! If it has then add lukewarm water up to the 2 cup mark of the measuring cup. Internal temp of 190 F = perfection. flaxseed meal.". That’s great! Simple and delicious…thanks, wish we could share our proud photos. I have made it twice, perfection. I don’t use cornmeal just parchment paper and sometimes I will add sesame seeds to the top for a different flavor. If it’s really dry then I would mist it. What a difference! Once your yeast is active you can add it to the dry ingredients. First bread recipe I have ever attempted. The brand is best known for "Roman Meal Bread", which is a brand of whole-grain bread. The texture turned out great, I think this would make a great pizza dough as well. We love this recipe too. My young grandons and I made our 1st amazing Margarita pizzas from scratch yesterday using simple Napoletana recipe and Caputo Tippo 00 bakers flour, SAF yeast, Mediterranean fine sea salt and 62% hydration with filtered water. Great writeup Carrie :) Just discovered the joys of bread making – and of course, the problems that can ensue LOL. Since it has the basic ingredients and only requires elbow grease, I figured it met the time period requirements and he couldn’t go wrong baking it, with a little bit of help. I will definitely make this again. Thank you. I have tweaked it slightly. so hope it turns out good. When I make this Italian Bread I bake 3 loaves at a time. I’ve never used this recipe in a bread machine so I have no experience with that. Check out the most popular copycat bread recipes: How to Make Little Caesars Crazy Bread http://chefincollege.blogspot.com/2013/06/homemade-italian-bread.html. If you would like to try the recipe with Oat Flour I would try reducing the all-purpose or Tipo 00 flour by 25 percent and replacing it with an equal amount of oat flour so it’s more of a blend. (Sorry for my English as I”m French, Quebec Canada. Thx. The demand for the cereal soon became It rose beautifully. I use the olive oil to give it a bit of a crunch on the outside. Thanks for the recipe. Whole Wheat Bread Recipe. It was a hot breakfast Otherwise, I may experiment with making 1/2 recipe. What an easy recipe! it baked beautifully, but the taste of the AP flour was very strong. Thanks so much for posting this :), Hi Sarah! I tried making the recipe with oat flour, and it came out nothing like the darker loaf. Your site was the only one that has a bread recipe using this amazing flour. Hi Laura, you add it after you have mixed in the first cup with the yeast in it. See image below in my post. make sure the water is WARM not hot-heat will kill the yeast. On a serious note I have tried and failed with many hand made white breads. I use a combination of unbleached flour, bread flour and like 1/2 cup wheat flour. It turned out perfect. Here’s a picture of my bread. When does dough go from mixing bowl to a floured work surface in your recipe? First time breadmaker and I happened upon your recipe. Did it rise nice and high or was it a flat rise? One thing I will be doing different next time is letting the final rise be while on the pan instead of the bowl.When you turn it out on the pan it needs to rise or it will deflate. Just curious what a baking tray is. My husband brought the wrong yeast home, it is gluten-free . I am going to try this out :). Add a little bit of flour at a time to get it to a less sticky consistency. Thanks for the recipe. Neither are the two options you give in the text. My 2nd attempt just came out of the oven. Next time you make it try 1.5 cups of water. Yum. Next pour the water 1/2 cup at a time into the flour mix using your fork to blend. Love this recipe- Made several times already!!!!!!!! Also if it let it rise too long it’ll collapse on itself and that’s it, it is time to start over. Just wondering why the inside of the bread is really dense. It’s rising now for the second time. It’s just an option if you have time. This straightforward wheat bread is ideal to have on hand as it … It’s a hit each and every loaf I make!! :( I allowed the dough to rise twice for 45 minutes, each time. I moved to rural WV from a place that offer good Italian Bread within walking distance. So much, that I’m headed to make two more loaves so I can give one to my grandma. (I did add extra flour initially since it was so wet). Put 4 cups of the flour into the bowl and whip it for 10 minutes. Then I had to keep adding flour and KEEP adding flour… Another cup before I could get anything that looked like a ball! Came out great. But it is! ZDNet. I followed method 2 to activate the yeast. I was looking for a “quick ” Italian bread to make to take to my mother’s for lunch tomorrow. There is a Bobs Red Mill cereal that is supposed to be similar, but not qhite the same. No need to apologize, you are the one doing me a favor. One of our docs from N.Y. said it was the best bread she’d eaten since she moved to Pa from N.Y. I am so glad that you all enjoyed it and now have an easy go to recipe for rustic bread :), Your bread recipe worked out great- first bread bake from scratch and it passed the Italan hubby test! I took off the lid and let it brown up a bit more for about 10 minutes. You can, however, buy it online at the Roman Meal website: I am not familiar with other cereal products that might be substituted for Roman The only recipes I have been able to find use pizza dough, which is not what I’m looking for. Thanks Clint for your feedback I am glad the recipe worked out for you. I rushed the 2nd rise the first time I baked it and it was still delicious! The results were outstanding. Please send me the exact name of the the product and the name of the Hi Vera, You can put in the oven after the 2nd rise! Hi Eve! Hi Franca, that’s so funny! point and reduces rancidity. I’ve been making this recipe for years now, thank you! Thank you! historical diet of the ancient Roman legionnaires. Hi Shweta, I hope you get a chance to try the recipe. In a liquid measuring cup add 1/4 cup of lukewarm water, add the yeast and 2 teaspoons of granulated sugar. This is now going to be my go to recipe!!! Hi Pam, I have not frozen this dough in particular but you can freeze dough in general. I’m so happy to find tips from fellow Coloradans!! Roman Meal Bread Company . Thank you Carrie;for this simple,delicious recipe . Wow! I made tomato sauce and meatballs and was looking for a recipe for bread to make meatball grinders… The bread is in the oven but I am not too hopeful as it didn’t rise much. Hi, Can I prepare the dough, refrigerate and make next day? I am not sure when I can separate the dough into two and if I need to cook in a bread pan on top of my pizza stone or if I can bake directly on it….I live in AZ, so it is very dry here, but I do get a good rise both times. My 3 year old Daughter and I like to do Sunday Morning baking – currently awaiting the second rise – its our first attempt at bread and very very nervous and excited!!! My wife and daughters loved it. Talking to my Italian friend, I realized what I really need to try is an Italian bread recipe and yours was the third Google search result. Roman Meal. The kids love it when they see it in the oven. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends. This looks amazing and simple!! Next time, with that extra cup of yeast/water that I didn’t use, I would just double the flour and make an extra loaf! Hi Stephanie, I actually have a dough that works better with chocolate, it’s going to be in a collection of bread stories that I will be publishing soon! When I cut the loaf the texture of the bread was very, very nice – as good as any bakery bread. So glad it was a hit :). Best, Carrie. I love the old world simplicity of your recipe and found it after much research online for oat bread recipes. Thanks so much for sharing this! Is this recipe correct?????????????? Almost like a sourdough without the “sour” flavor. Roman Meal Bread Retailers . Your Welcome, I am hoping this works out for you! We live SW of Denver in the mountains between Conifer and Bailey and are at 9,000 ft. altitude. Any tips on how to work with oatmeal flour? keep up with his sales. For the second I did not stir until after the 5 min. When you place the bread in the oven, pour about 1 cup of very hot water into the empty pan. It’s very forgiving and easy. Not one fancy gadget or ingredient required. Hi Pat, Yes it does. Also are you scoring the bread? Best, Carrie. Roman Meal Company makes whole grain products inspired by original whole grain recipes dating back to the company’s 1912 beginning. Back in the oven and bake away! So I turned it out into a floured counter, put more flour on top and covered with same towel. butter are better choices than shortening and margarine made from partially hydrogenated A link to the bread recipe will be posted on this page, and on the front page of our site, as soon as it is published. Fabulous and easy bread recipe, thank you! Hi There, When I get a denser bread it’s usually because I didn’t get a good rise. Thank you for posting this phenomenal recipe for which I’m sure he will score well. Please keep me posted! Thank you Carrie, Thanks Tina for letting me know this, you made my day :), Carrie — Great job. I’d say I’m sorry for rambling, but I am just so gosh darn excited about this bread! NOT cornstarch. Hi Alejandra, You could add 1/4 cup of honey to it if you like. taste quite the same - more of a baking soda taste. Better still is to eliminate trans fats completely and keep saturated fats Next time I’ll egg wash it before doing that. TVGuide.com. Every step of the way, I thought “this isn’t working!” It did work, however, and was mighty tasty too! Thank you so much! Last, I have convection feature on my oven — would it better to use the convection setting or not? are of a different type than those in partially hydrogenated oils, and do not appear I also let it rise twice and a little bit before I put it in the oven while on the parchment paper. I made the Rustic Italian Bread and was very pleased with the outcome. Mist the oven with water using a spray bottle before the bread goes in to bake. The dough was sticky, but not ‘smooth.’ As it started to rise, there were cracks everywhere. Tried it with the olive oil and they all pretty much fell off after baking :(. I just made this bread and it is absolutely delicious! Yes, put it on the center rack and if you have convection oven you will want to lower the temperature to 350F. Made this recipe for the first time tonight. But, I have one thing that bothers me: I don’t seem to get a very good rise out of the bread when it bakes. Surprisingly needed more flour, just have to play with it. Hi Eileen, I am so glad that you like this recipe and that you are finding some joy in bread making! Will look for your response, but may try myself too, appreciate knowing only one rise before freezing. I’ll be making paninis with it tomorrow for lunch. The yeast was bubbling and frothing, and the dough doubled in size within an hour for both rises. Butter it, put it in a sandwich press, and dip it in my morning espresso or my espresso zabaglione. I made this bread tonight. If we create a moist environment in your oven this could help with that. Thanks for the the note that I can use wheat flour its a great + as I am trying to reduce the use of maida or APF at home. But if I am out of Tipo 00 I use All-Purpose and that works fine too. Very first time making bread. My second attempt was with oatmeal flour and it was a fail. This one ☝️ is a thinker, wildly creative and, I’ve been working on my first book - a brea, Spritz Cocktailsare popular aperitifs in Italy, One of my favorite spots for cocktails before dinn, It’s official, we have a high school gradua, I completely forgot to post this on Sunday for Mot, I made this afternoon tea a few weeks ago that inc, ✨Pistachio is one of my favorite flavors and my, An Ossobuco Recipe for a Cozy Night In at Home, http://pinterest.com/pin/123215739777557844/, http://chefincollege.blogspot.com/2013/06/homemade-italian-bread.html, https://forthefeast.com/2010/10/sfinciuni, https://www.instagram.com/p/BBq7UluyYF5/?taken-by=cftodd. What a great idea to use a mister, especially for dryer climates. So far I love how well it rises. I’ve used AP flour many times with this recipe and haven’t experienced that at all. Hi Carrie, Therefore, it would appear that given a choice limited to those four fats, lard and I am so happy I came across your bread recipe! After 30 minutes, it wasn’t brown. Did you coat it with olive oil? Bake 30 minutes, until you hear a hollow sound when you tap the bottom. I added a little salt, rosemary powder and garlic powder to the top. Hope you’ll like our page on Facebook(Our Casa Your Casa). THANK YOU! There are so many variations, I’m lost haha. Thanks, Carrie. I also used herbs de provence to give it a nice rustic flavor. It is excellent!!!!! Excellent product. Our product offerings have evolved through the years, so click through to learn more about our current products. Learn how your comment data is processed. Thank you! I followed it. Quick question: You do not let the dough rise after it is shaped into loaves? TV.com. I was out of honey so I used a 1/8 cup of agave sweetener, and 1/2 cup more of water after combining the yeast water and flour since the dough seemed pretty dry, even though I only used 3/4 cup of flour for every 1 cup. Both raved all weekend about how great the bread was, soft on the inside, crunchy on the outside…it was awesome. Gamespot. Hydrogen gas is bubbled through vegetable oil to make it solid. clp. I’m sure it will taste great. Put some Italian seasoning and Parmasian in it. What did you do differently from this recipe? The yeast was definitely more foamy. Next, sprinkle with a bit more flour and work it with your hands to make a ball. For the second rise, I actually let it rise on the parchment paper-lined tray on the stovetop so it could have the warmth of the preheated oven to help. Thanks for the recipe! Every once in awhile mine will turn out a little off too. I have only ever done family bread recipes, so when i went into my pantry to pull all the ingredients necessary I was shocked to have seen the only oil I had was Olive. If you have anymore recipes using the Tipo OO flour, could you please share. Bravo! You want the dough to be just a tad bit moist. Hi Rebecca, I hope you tried it again. This will make it nice and crunchy on the outside. Would love any insights you might have. I never made home-made bread before and you have turned me into a bread making maniac. It has a very good flavor and is my father’s favorite version of it :). Tried this for the first time yesterday. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Thanks Lori! The bread was soft and delicious. Can this dough be frozen? Do you have any ideas why? Well, expecting the worst, my house did smell awful good. If you can get your oven to 375 Celsius, id sure like to know where you bought it. Hi Susan, I usually work it all in the bowl as I continue to add flour to it. ★☆ Jim. Yum again.. Best recepe ever! It comes out quite well. I have a bread maker so I made this recipe exactly, set the bread maker to the dough setting (just mixes it, doesn’t bake), then after it had risen twice shaped it onto a baking pan. My 7 year-old made it and it turned out really well. I’ve added rosemary or garlic and Parmesan. I would appreciate any suggestion you can make. That’s great to hear that it’s working with your GF flour blends. Baked for thirty minutes. Thank you for this recipe! I couldn’t take a flop to Mom’s). Did you let it rise twice? What about a rustic bread recipe for high altitude made in my BREAD MAKER. New cook alert! So, I’m wondering about substituting coconut flour for regular flour. I made this recipe with an Italian dinner. Hi Michele, you could try it with this Rustic Bread Recipe BUT I like using my Sfinciuni Bread Recipe when I am stuffing it with other items: https://forthefeast.com/2010/10/sfinciuni. I didn’t want anything fancy seeing as i have only known three bread recipes my whole life. I bet it smelled amazing with the Rosemary! So so so good! Since I’ve only made bread now about 5 times and am not real experienced, SHOULD it deflate when doing a cut across the top? Hi, This was my first attempt at breadmaking. It was simple and tastes great. Here is a great variety of bread, some can be made quickly, and others will need time to rise. If less than the total 2 cups water is needed, you’re not using the full 2 1/2 tsp of yeast. Continue to add as much of the water/yeast mixture that you need. I’m so glad you’ve found your way to For the Feast. I found your website this morning and decided to give your recipe a try because I wanted bread for tonight’s dinner but didn’t want to go back to my usual recipe for “quick” bread. I followed the recipe and let it rise twice, but it turned out flat, dense and dry :( Not sure what went wrong? Nice touch with the herbs de provence :). Did two loaves, one I followed the directions to a Tee, the bread rose nicely and after 35 minutes in the oven, on a pizza stone, came out golden brown. Would that not be a problem? It all depends on the temperature in the house and the humidity. I just followed this recipe and posted about it on my blog. Used Bob’s Red Flour and it turned out fantastic. add more flour little by little .. that will fix the problem…. CBS News. Hi Jane! Can’t say enough about it. Quick question – because I actually have some rising in the microwave right now…. Hi there Carrie, just a quick question for this recipe. Thanks for letting me know :). I think honey and garlic would be interesting! I absolutely love this bread. So versatile. Did the yeast bubble up? Her twin wants to make it next! I am going to have to make it everyday. Even though many recipes adjust rising agent amounts, such as baking soda and baking powder, with muffins and cakes we’ve just found that we need to add a smidgen more flour. The sugar does help the dough rise. Still, I soldiered on! Haven’t tasted them yet, but it’s a very simple recipe to follow and if it’s as good as others say, I will be making it again. Thanks Lisa, I am so glad you liked the bread recipe. i have tried a dozen or so different recipes and this is by far my favorite. Have you ever made this ahead and placed it in the refrigerator overnight? Trying this right now. We like to eat it straight out of the oven too, it’s hard to resist! It’s become my “goto” bread — and I make it several times each week. I started off with making two loaves this morning and it’s mid afternoon and I have to make more because my family devoured them! The first rise took 45 minutes, then I formed it into two loaves (I doubled the recipe), then I brushed with olive oil, sprinkled with sea salt flakes, and let rise another 30 minutes. Have you tried the recipe with oat flour? The whole family loved it. Thanks Amy, and what you described is exactly what you do when you are making the flat bread with this dough. You can bake it on the stone just make sure the pan that has 1 cup of water is on the rack below the rack that the stone is on. Glad you like the recipe :) Best, Carrie. I was raised on Long Island, and know from quality bread. Second and third were wonderful! This sounds so easy and a little quicker, I am definitely going to try it…maybe tomorrow. This turns out a flatter bread. so great that Dr. Jackson had to set up a small factory in Tacoma just to I am new to baking, and I’m a retired steel worker. I grew up with Italian bread that my mother bought weekly, from a Brooklyn man, who baked the bread in a hot outdoor, wood burning oven. Hi Carrie, I just want to make sure I’m doing it right. Don’t be afraid to try it again and again. Thank-you so much, This is my go to bread recipe and i make this at least once a week and it comes better then any store bought bread i can find. Hi Karen, I would shorten the baking time and keep an eye on them and make notes for future batches. Hi Cyndi – Yes, less water if you are in Houston, we are so humid here most of the time. Why buy bread when this is so easy. Your technique no.2 is spot on!, everyone should use that one, it’s foolproof. Good evening from CT, Have made this several times now since making my first loaf for Thanksgiving. There are some days were I use 1.5 cups of water and other days I use the entire 2 cups. I did everything like you said. I used Italian flour and it came out great, I did let it rise twice. And on my way to gaining many pounds. Not so with your recipe. I can bay the ingredients in bulk and make my own if I have a recipe. I hope you get to try it. Now I have a nice easy recipe – thank you very much. New to breadmaking & want to begin with these easier, more rustic recipes. Thanks so much for posting this and for making me feel like I *can* do it! I hope it becomes a tradition for you all :), We have a bread machine that we use on and off, but I don’t really like the square, boring loaf that comes out. Another study seems to bear this out, but the I am dying to try this out now. Great bread and so easy to make. See the image above. I LOVE BREAD ! Even my picky five year old begged for more and when she wasn’t begging her and her big sister were stealing peices lol. I just tried this for the first time. Please note you may not need all of the water. I just made the bread with two risings, then patted it down and rolled it out onto the baking tray. Made this bread today. Thanks for sharing this great recipe…. Have some rising right now. Roman Meal Bread Add to My Items. Then, because my kids and I gobbled it up and not much was left for my husband, I made another loaf, but this time, it came out crummy…like a toasted sub roll and not a crusty Italian bread. I let it rise the first time for over an hour, then I let it rise a second time overnight. Another tip, your bread makes it to the oven, when you are checking for it being done, do not slam the door of the oven, could cause it to collapse. Continue on with the steps 1-11 below. I have put it in the refrigerator for up to 2 days. Did it proof? diabetes, while saturated fats have not. Roman Meal partners with dozens of regional bakeries across the United States to deliver freshly baked bread to your local grocery store instead of frozen bread that’s been shipped long distances. When I took it out and cut it to try a slice, it was actually nice and soft on the inside, with a thick, crispy (not dry) crust. For some reason I believed I would need all sorts of tools, machines, and special ingredients like “malt” to make it happen but then Flavia (my cousin in Tuscany) shared her basic bread recipe with me. To bake gently set them on the top of the stove till oven reaches temp. Going to try it next with flour. Wow, I’m super impressed. Minutes. What did I do wrong? Roman Meal Company was an American bread company with headquarters in Fargo, North Dakota. Hi Kelly, When using an oat flour blend it can be a bit of trial and error. Easy production. Tay, let me know how technique 1 works once you try it. WOW! I am going to go ahead and bake it after 10 minute rest but you tell me if it should rise again? Also make sure it is just plain AP flour and isn’t self rising. trans fats also lower the level of HDL("good")cholesterol, thereby making it much more I added rosemary and olive oil and it was perfect. Site by Beneficial Studio. The dough just didn’t rise like it did with the all purpose. If I am doing 2 rises I will shape it after the 2nd rise. Yum and yum. Flour your hands and begin to form the round ball. I’m a South Wales, UK lady living in Southern Italy…. Mix and sieve the flours together with the gluten and add to the water, continuing to mix until homogenous. Do you use that type yeast in 2? Love this bread! I took this out of the oven an hour ago and I’m trying so hard to not devour it all! Thank you so much for this recipe!! I was wondering if you ever made it using a poolish or biga. I am currently working my way through the Tartine and FWSY bread books and selling breads at a local farmers market this summer. Even though I was a bit nervous about it, this recipe was so easy and delicious! Holy cow, it was so simple! © 2020 – For the Feast. There's been lots of stuff in the news about trans fats lately, and it gets confusing. After an hour, it should start taking shape — we’re now just looking at cosmetics. @Bill Yes, you could use an egg white and it would make it very shiny which is nice to look at. He was bummed out because he couldn’t find something relatively easy until he found this bread recipe. I used a different pack of yeast (same box) this attempt and it seemed ‘dead’ in the water. Just made it for dinner tonight and had it with spaghetti . I live in Germany and followed your recipe exactly. I used the first technique with 1 cup of water and the yeast, but I only used about 1/2-2/3 cups more water. I am co-founder of the Mom 2.0 Summit and have also had the pleasure of participating in projects such as The Wine Conference. You want the dough to be elastic but not overly wet. Roman Meal Bread Where To Buy . Thank you. Partially hydrogenated vegetable oil products I would recommend this recipe to anyone. I’ve been looking for a good bread recipe that I could make frequently and this is it. Will be making this again. I will definitely use this recipe many more times and play around with flavored and rising methods. We made 3 loaves with the intent of him taking 2 to school and keeping one here for quality control. We used the Caputo tipo 00 bread flour for the rest of the flour blend and topped it with garlic powder, onion powder, sesame and poppy seeds. Thoughts/experiences? Hi Nicole, Not sure why it would have a strong flavor. Hi Jill, Sometimes I do it all depends on how much time I have. I used wheat germ + flour and it was marvelous! I decided to try again, and this time, I read up a little on proofing yeast. Great recipe. Baked 35 minutes and came out perfect. Next…second rising-form your loaf after the 1st rise, put it on your pan, THEN cover & allow to rise a second time-makes for a more “risen” loaf! I am so happy that you found this recipe and the family loves it too! Some trans fats occur naturally in milk and in the body fat of animals like cows and Thank you for sharing this recipe. Thank you so much for this recipe!! We eat it with olive oil, butter, garlic and various kinds of humus. I can’t wait to make garlic bread out if it. Thank you. (And I got the Kitchenaid for Christmas.) After rising, I placed it on a baking stone then brushed the top with the olive oil mix adding rehydrated onion pieces. Hi Stephanie, I have not worked with gluten free yeast so if possible I would get regular yeast. longer than recommended. I just wanted to let you know that I made this ‘last minute’ before my church’s annual dinner last night. developed Dr. Jacksons Roman Health Meal, which he based on the This is now my go to bread recipe. I have been making bread for thirty years. I had a question because I’ll be doing some baking in Denver within a few months, similar climate, and even higher altitude. I am very very new to baking and so really want it to work. Suscríbete al canal de Recetas de Esbieta: https://bit.ly/2HqCtC8 Aprende a preparar un pan de molde integral auténtico. @David: Thanks for your comment. I have not tried to freeze this dough but I am sure it would be fine. As you can see it’s not quite as high and is flatter compared to the others. Way better than the other recipe I tried a couple days ago. I wonder if it would bake up the same? Any tips would be helpful and thanks again :), This is a great tip. I am an American living in Pakistan… I am craving Italian bread and there is none to be found here. Leading nutritionists recommend you eat three servings or more of whole grains every day. Or even slashed it prior to the second rise? Also overworking the bread can cause a denser bread. Or why would it taste yeasty? Is there a sub I could use? – I was over the moon. I used to make a killer banana bread from a recipe on the box of Roman Meal Cereal. http://i252.photobucket.com/albums/hh30/flameforever/ItalianBread-1.jpg. I have one tiny problem with mine when i bake it…. Thanks so much for the recipe Im from Costa Rica and I’ll be baking this same afternoon!!! Result: A superb loaf of crusty Italian bread with a beautifully soft interior. Thank you. The yeast was creamy, but not overly so. I am so glad you both enjoyed it. Hi Jodi, It depends on how dry the climate is where you are. Big mistake. It’s simple. Im going to make it ASAP!!! I am co-founder of the Mom 2.0 Summit and have also had the pleasure of participating in projects such as The Wine Conference. Into a jug goes a cup of warm water with a tablespoon of honey and my yeast. I have a question I didn’t see listed above…after I let the bread rise and before I shape it into a loaf, do I fold it to get the air out (like I did after the 1st rise) or try to leave it risen as much as possible? Am I being ridiculous ? Also made with reg. Hi Carrie, I want to know if I can make smaller loaves with this recipe. I have a question, is the sugar for taste or to help the dough rise? Oh boy this was just the bread I was looking for!!!! So glad it worked out on a grill! You are welcome! I am a few loafs in and I must say your recipe is really great. Wow thank you for sharing this. I would add less water next time. I'm looking for a recipe to make this in bulk. clp. xxx. Best bread recipe on the face of this good god earth! Your wonderful recipe has become my signature bread! Great recipe! This recipe is gold! You are welcome! Waiting to put this in the oven now. Served with some fresh cooked garlic in olive oil and it was a treat for the whole family. Note: This recipe is the first part of a two-part series; a bread recipe for Roman bread will follow next week.The bread recipe can be prepared with this leaven after about a week, once the leaven has matured and been fed. My son and I are working on a video for this recipe so everyone will have a visual! I am a fantastic home cook, but NOT a baker. Add to Cart. First attempt felt way too dry. I just discovered this recipe, it’s exactly what I’m searching for, really easy and no-fuss to make, loving it. Let it rise 3x’s added about an extra 3/4 cup of flour. Thank you for your lovely comment. My plan is to do the second rise and after I make the loaf – to let it rise again before I cut the top and bake it. many recipes suggest misting the loaves before and during baking. Tech Republic. I have a question I made the bread however it came out very dense. :), 190 degrees Celsius seems really low, to me. A cookie sheet? I added some chopped herbs to the top with parmesan cheese prior to baking – extra yummy! Mike. Amazing! I can’t wait to taste it. Hi Debra, I’ve never used poolish or biga for this bread recipe. I just hope I can make it again like the first time! Can’t get any easier.. thank you for sharing your family recepe.. And when you do your second rise, do you shape it after that or just before the 2nd rise? If not make sure to do that. I purchased an Old Stone Oven pizza stone, tried it on a wood grill at 700F. I ask because there’s a lot of noise out there about making yeast bread with oat flour — that it can’t replace all the AP flour, that it won’t rise, that it’ll bake a brick, that it can’t be done. that contain no trans fats. Hi Joe, so glad you stuck with it :) the water and flour combination is always unique to where you are and how the weather is. Take the dough and gently mold it into a smooth but firm ball with an elastic feel. It was delicious…ate my first slice (and another and another) hot out of the oven with butter. It makes a great breakfast. I know if this recipe clicks for you it will become a new tradition in your home. Only as far as the dough mode????? Thx for your wonderful recipe. Thanks for sharing an easy and delicious recipe! There is one way where you add the sugar to the yeast and another where you add the sugar to the flour. There are 2 techniques that I will call out below that deal with where you add the sugar. I think the bread might be baking too quickly when it hits the oven, creating a crust before it can expand. Thanks. It was wonderful! Here is how to make Romanian country-style bread or țară pâine, which includes a combination of cornmeal and all-purpose flour.Cornmeal figures prominently in Romanian cuisine, as evidenced by mamaliga and other polenta-type dishes that abound. Was thinking could save time if I made several (one clean up) and frozen, then could thaw in frig over night, let rise and bake, as limited time during the week with work & travel. There are just two of us and a full recipe makes way too much. The brand @Jules I haven’t but it’s worth a try- go for it. I am giving your bread recipe a try tomorrow. It all depends on the weather but either way you should be fine. Did not seem hollow at all. It became really flat, almost like focaccia dough. Hi Tat, next time you try this recipe let your bread rise a little longer before baking it and see if that works. I am from Long Island, NY. Neither one raised very much even after the second rise period. Hi June, Do you remember fussing over it a bit more the 2nd time or less? I would research it a bit and then experiment with it and see how it goes. I make your recipe ALL THE TIME! The new Roman Meal is not the same as the old version. Thanks for sharing this simple bread recipe!!! No way to salvage the mess it made. Used this recipe/method a few times now. @Andrea I have used the recipe with oat flour. Grilled cheese is absolutely to die for with this bread, also garlic bread, and have also made homemade croutons. It was excellent. I am so glad the recipe worked out for the project! The bread seems to come out better if the dough is slightly sticky. It’s not necessarily kneading per say. You just can’t go wrong with it. Hi Carrie, just wanted to thank you for a great recipe. Reply Cathy K. January 11, 2015 at 10:19 am. I like to cut it up in slices then wrap it in foil and bag it in a ziplock. Just made dough and leaving to rise for first time. Just wondering how it would do or if it would interfere with rising properly. The dough would not rise nearly as fast or as high as the simple recipe. Thanks in advance! Set for second rise and will bake to have for dinner. Wish me Luck :D, It actually did here is a pic http://pinterest.com/pin/123215739777557844/. This recipe is absolutely foolproof! Good eating and makes great toast next day. The bread is in the oven as we speak, it looks great can’t wait to taste it to make pancakes, muffins, and bread. Turn the dough out onto a lightly greased surface, shape it into a 8" x 4" log, and put it into a lightly … Thank you. It really is a good staple. Roman Meal Bread Recipe . Turned out fantastic. I used to bake years ago and am just now getting back int9 it. Thank you! Hi Sandra, I’ve never had a problem with not using all of the yeast. So the second time around, I actually combined the yeast in only a 1/4 c. water with one tsp sugar to activate it, and then added the remaining water and sugar after the 5 min right before I mixed it with the flour. I made my first attempt at this today. I can’t wait to make another one. Definitely will be making more and experimenting with some variations. I have my loaf in the oven right now but have a question about the process for the next time I try this. It changes for me too on a seasonal basis. Hi, this looks lovely, but I wonder about using salt, as I have read that traditionally, Tuscans didn’t put it in their bread? I add my 2 tsps of sugar to the yeast. I will be trying this recipe again very soon! ), did a light egg wash before baking. I baked the bread, then spread the inside with margarine, sprinkled on garlic powder,baked it a little more, and voila-garlic bread. I am a teenager who likes to bake, and I have never made bread “from scratch” before (not using a bread machine). I am crossing my fingers that this works! ★☆ Tried it today. Hi Celine, So glad the bread turned out! :( Five more minutes did the trick. I love that my 13 year old daughter can bake delicious bread! Carrie, can I use Whole wheat flour for the Rustic Italian bread? Flour: Tipo 00 is a finely ground Italian flour that is considered the gold standard for pizza, pasta, and bread dough. The half-half was much the same as the all white but this one tasted and smelled of yeast. Next, score the top of the dough with a sharp knife at a 45 degree angle. I bake bread 2 -3 times a week because of how ridiculously simple this recipe is. Hi, Carrie. It was delicious and it rose so nicely. Roman Meal Bread Walmart . Forgot to mention…. In the morning I baked it for almost an hour at close to 375’f, and it didn’t darken up hardly at all. Hi Kevin, I would do everything the same but would watch the time as it might bake quicker. If you are new to bread making try this recipe and see how it goes. My friends ask for the recipe and I send them to your blog. And they were thrilled to see how big it got after rising both times. I’ve done it both ways depending on my mood. Hi Roberta, I am wondering if you need to bake the bread at a higher temperature. Seems like I wasted yeast and am still left with a 1/4 of mixture. When I make bread, I do it on a day we use the fireplace and rise it next to that, as we tend to keep inside house temps. I put some broken pieces of Walnuts in the dough mixture too! Second, does it go on the center rack? I am so glad that you like this bread recipe and that you don’t have to move :) Best, Carrie, I have not bought bread since I found this recipe about 2 months ago. Along with some other slight modifications, this one was a hit. In the water/yeast mixture or flour mixture? This is a wonderful recipe. Instead of making a smooth elastic ball, I had a shaggy sticky mess! I’ll be making this recipe over and over and over again. I never thought I could make my own Rustic Italian bread until I inherited this recipe. difficult! both batches of dough were extremely dry. I think I may have used a little to less yeast (was running low, might have been a bit closer to two teaspoons. CNET. Sometimes I bake it after the first rise so I shape it. The mixer could not make the bread any better in taste or texture. by maybe 5 degrees Fahrenheit. Thanks for letting me know :), This is my favourite bread recipe! I have made this bread in different variations at least 5 times in the past year and have loved it every time! I am glad the half white and wheat worked out :). And thank you for sharing my blog with your friends! @Nicole, glad to hear that the flavor worked out. Select a store to see pricing. I look forward to it! I altered your recipe by replacing 1 cup of flour with 1 cup of powdered sugar and used 1 tbsp of sugar and then added chunks of hershey chocolate bar. Just wanted to say – after pretty much…TWO YEARS finding this recipe that I LOVE IT! Do yall have any tips which might differ from your recipe and cooking on a hot stone? Another thing that can kill the yeast is the water being too hot can kill it. Repeat this entire folding process once more, for a total of 6 folds. Made this tonight for decadent grilled cheese sandwiches. I am making this bread now hoping it’ll turn out as this is my first attempt at making bread, Awesome recipe bread was great and easy to make, Thanks Carrie for sharing the recipe. My two toddlers loved it so much they kept asking for more. I love baking different types of bread and this was very easy and delicious. In AZ. You are welcome Rosie! Hi Nikki, yes you can just make sure you cover it tightly with cling wrap. I keep rereading the recipe. It made the best chewy, whole-grain textured banana bread. Thank you so much for this easy, FUN recipe. This was my 2nd attempt at homemade bread and it turned out fabulous! Yeast (a live culture) needs to be fed and yeast eats sugar. Easy, fun recipe that works exactly as Carrie describes it at each step. Any thoughts? I have made this bread quite a bit (my granddaughter calls it Grammy bread) and it is always delicious. Yes you can fold it again like you did for the first rise and then shape it. I make the three slits at the top and do it step by step but the sides on both sides of my bread have a little bit of a blow out … any suggestions or tips would be great. Decided to give it a try using this recipe… and only lettting rise once because I’m impatient. I would start by replacing 1/3 of the regular flour with your oat flour and work your way up from there. The aroma was amazing. Its out of this world. I know! I stumbled on this recipe looking for homemade bread that wouldn’t take 6 hours and wouldn’t require me to make 3 loaves. I’ve never made bread before and was looking for a quick and simple recipe to beat my stir crazies down–this was perfect! Anything hotter kills the yeast and cooler won’t activate. Carrie- THANK YOU! Heaven! Learn the good & bad for 250,000+ products. ( I warm the oven to 200 f. Turn oven off.) Super easy recipe! Thank you so much for sharing!! Then half in each pan, cover lightly with a flour cloth set in oven and wait for the second rise. Founded in Tacoma, Washington, in 1912, the company focused on whole-grain products, including bread, hot cereal, and snack bars History. I added a little bit of sugar to prove the yeast during the step when you indicated to let it get creamy. Followed technique #1 and the bread turned out beautifully. And are you forming the loaf on the pan itself? A loaf pan? Hi Karen, Bake time is about 30 minutes but keep an eye on it as every oven is different. Thank you so much. Thank you again for sharing it, making it possible for anyone to create a delicious loaf! When you print the recipe, the oven temp isn’t included. Perfection! Ever since I have associated breadmaking with ugh! Meal Planner You can group recipes into meal plans and easily add all the ingredients to your cart or lists! Please let me know asap!! Do you have any special instructions regarding the use of wheat flour instead of all purpose? Once shaped into loaves, does it need to rise again before baking? Hi Lisa, I haven’t but that doesn’t mean you shouldn’t. This will be my 2nd time to make the Rustic Italian Bread..the first loaf was great! However for those who use :)). Did it rise for you? It is my go to bread recipe too. Sometimes when I handle the dough too rough it doesn’t rise as well and gets dense instead of airy. But I do love to knead the dough. Omg!!! Just started a loaf at 3, then left to pick up kids. The cornmeal is next to the flour in the baking aisle. The Matthaei family, with bread-making heritage dating back to the 1800's, purchased the recipe in 1927 to include in their bread and cereals. I am a chronic failure at bread making – seeing this recipe has reignited my willingness to bake not just an edible but delicious (and beautiful) loaf of bread!! The loaf of bread I served my family was THE BEST BREAD I HAVE EVER MADE! Quickly score the bread before you bake it in the oven. Just wondering . Omg! The entire house smells incredible. I was wondering if you could make bread bowls for soup with it or would it have to be tweaked in any way? The darker bread in the pictures above is the oat based recipe. Yesterday I decided to do one rise at roomtemp and then 2 slow rises in the fridge over 24hrs. (I bake and cook almost every weekend to try different recipes). After reading all the comments I have decided I must have handled it too much. Thank you for sharing it. I left it in my mixing bowl, covered it with a damp towel and put it in a warm oven with the oven turned off. Cheers. I am a food writer, photographer, and stylist based in Houston, Texas, where I live with my husband and two children. What a cool idea! What temperature n the oven roughly? I can’t wait to go eat the rest of it! I’ve been trying new alternatives with different spices, such as rosemary and olive oil which also worked well. I’m hoping your method I tried of adding the yeast to the water yields me at least 1 T of the yeast in my dough? Hi Joanne, sometimes I let it rise twice if I have the time but on most days I let it rise once and it is good to go! I am molto contento. You just need the ingredients, a bowl and a fork along with an oven to bake in. Roman Meal bread is baked with whole wheat as our first ingredient. Thank you for this staple in our home. Out of curiosity, have you have tried shaping the dough into a “boule” type shape? sold in most stores. Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus. I see pizza dough recipes, but nothing else. While saturated fats and trans fats both increase blood levels of LDL "bad" cholesterol, I just made my first ever no mixer pretzels and now want to move on to my first loaf of bread. Thoughts on getting the seeds to stick? I’ve made it many times and it always disappears within hours. Hi Gloria, I love the microwave tip! :). :). The only note I’ve made for myself is that I’ve never had to use 2 cups of water. Grazie for the recipe…. I have searched for the perfect bread recipe the last 20 years. TWO cups of water is WAY too much for 3 cups of flour. Since I am in Houston, Texas this takes me about 45 minutes. Making another loaf now to bring to work tomorrow. You just don’t get the same feeling with a warmed loaf of store bought bread. Thanks for writing and letting me know – I am hoping to share more recipes in 2017! I only rise the dough for 2 hrs (on a bed with an electric blanket turned on low – in the London cold!) Hi Margaret, yes for this recipe I bake my bread at 375F which is about 190C. Also the proportion of flour to water may be off, you want the dough to be elastic and not dry, this requires using a bit more water. Thank you so much!! :). I’m letting it rise now but I’m kind of curious about the difference in the dough consistency. This raises its boiling I did a half-recipe though, ie, halving all the amounts and only let it rise once for 30mins. Let’s see how it comes out! This site uses Akismet to reduce spam. My family loved it!!! Also, the texture is rustic. :). Hi Jack, How did it bake? Was wondering if you have any suggestions to get a better rise or less dense version? I made this bread on Sunday afternoon. Baked with a waterbath on the bottom shelf. This could take anywhere from 30 minutes to 1 hour. Apart from a company manufacturing health bars/cereals I can find no reference … Hi Cindy, Yes you can do that. Flatten out dough on … There are days when I need it all and there are days when I don’t. I’m curious to see if this makes a difference when you have time to make it again. Put the flour and yeast into the bowl of a stand mixer fitted with the dough hook. I read that active dry yeast must be activated in water? Hope mine looks and tastes as its supposed to…. I will be trying this recipe tomorrow for a potluck. Have you ever not slashed the bread? ¡Riquísimo y saludable! I am wondering if I should let it rise again before putting it in the oven?
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