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1. In a small saucepan combine the milk, butter and sugar. Warm over low
heat until the butter is melted. Remove from heat and set aside to cool to
room temperature.
2. Dissolve the yeast in the warm water. Let stand 5 minutes, or until mixture
is foamy. Combine with cooled milk mixture and beaten egg. Put the flour
and salt in the work bowl of a food processor fitted with the dough or metal
chopping blade and process for 10 seconds. With the machine running,
slowly add all the liquids through the feed tube and process until a dough
ball forms. Continue processing 45 seconds to knead the dough. Shape the
dough into a smooth ball, and put it in a clean mixing bowl and cover with
plastic wrap. Let rise in a warm place until the dough has doubled in size,
about 60 minutes.
3. Lightly butter a 9-inch round baking pan. Punch the dough down and then
divide into 12 equal pieces (about 2 ounces each). Roll into smooth rounds
and arrange in the prepared pan. Put the pan in the oven, with the rack in
the lower rack position. Set to Steam at 100°F for 25 minutes to proof.
4. Remove from oven and lightly brush the proofed rolls with egg wash. Return
to oven and set to Bread at 375°F for 25 minutes to bake. Rolls should be
golden brown and have an internal temperature of 190°F.
5. Remove rolls from the pan and cool slightly before serving.
Nutritional information per roll:
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Rustic Italian Bread
Active Time: 15 minutes Total Time: 2 hours 10 minutes
This airy and crusty loaf proves that making artisanal-style bread
at home has never been easier.
Makes 1 round loaf (about 16 servings)
1¾ teaspoons active dry yeast
¾ teaspoon granulated sugar
1 cup warm water (105–110˚F)
3 cups bread flour
1
⁄3
cup wheat bran
1½ teaspoons kosher salt
1½ tablespoons olive oil
egg wash (1 large egg and 1 tablespoon cold water whisked
together)
1. In a measuring cup, dissolve the yeast and sugar in the warm water. Let
stand 5 minutes, or until mixture is foamy.
2. Put the flour, wheat bran and salt in the work bowl of a food processor fitted
with the dough or metal chopping blade and process for 10 seconds. Add
the oil. With the machine running, slowly add the liquid through the feed
tube and process until a dough ball forms. Continue processing 1 minute to
knead the dough. Shape the dough into a ball and put in a large bowl that
has been lightly floured. Cover the bowl tightly with plastic wrap and let the
dough rise for 1 hour, until doubled in size.
3. Punch down the dough, reshape into a ball and cover the bowl again with a
clean piece of plastic wrap. Let rise 1 hour.
4. Line the baking pan with a piece of parchment. Gently punch down the
dough and shape into a tight, large round. Put the round on the pan and in
the oven with the rack in the lower rack position. Set to Steam at 100˚F for
25 minutes to proof.
5. Remove from oven; with a serrated knife cut an X into the top center of the
loaf, brush with the egg wash and return to the oven. Set to Bread at 400˚F
for 30–35 minutes to bake.
6. Bread should be nicely browned and have an internal temperature between
200˚F and 207˚F. Remove bread from the oven and cool completely on a
wire rack before slicing.
Nutritional information per serving:
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