Tuscan Bread

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Traditional home-made bread that turns out a crispy tasty crust with a delicate soft interior.

 
  
. Prep
20 min.
Cook
50 min.
Ready In
4 hrs
12 servings
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Sodium-Free, Low Sodium
 
Metric measurements

Ingredients

1ounce yeast, active dry fresh
1 1/4cups water warm
2 1/4cups flour, unbleached all-purpose
1/4cup whole wheat flour
* not incl. in nutrient facts

Directions

In a large bowl, dissolve the yeast in the water.

Mix the 2 flours and stir them in to make a soft dough.

Knead 10 minutes by hand, or 4 minutes in a heavy duty mixer with a dough hook.

Oil a clean bowl and set the dough in it, cover tightly with plastic wrap and let rise until doubled in bulk.

(In the traditional warm place, this will take about 2 hours.

However, a cooler temperature will do as long as the dough has enough time to rise, including overnight in the refrigerator.)

If the dough is ready sooner than it is needed, punch it down and refrigerate it or let it rise slowly again at room temperature until ready to use.

Rub 2 to 3 tablespoons flour into a lintless dish towel and set the towel on a baking sheet.

When the dough has completed its rising, punch it down, turn it out onto a floured work surface, and flatten it into an oblong about 8 inches wide, 10 inches long, and 1/4-inch thick.

It will still be very soft, but try to use a minimum of additional flour in handling it.

Roll the dough tight, jelly-roll fashion, into a cylindrical shape.

Flatten this to about 1-inch thick and roll it again.

(This activates the web of gluten that will keep the loaf from flattening out in the oven .)

FOR A ROUND LOAF, tuck both ends of the cylinder under to meet in the center, pinching to seal them.

Roll the dough around the work surface under your hands, to shape it into a smooth ball about 5 inches in diameter.

FOR AN OBLONG LOAF, roll the dough under your hands into a fat cigar shape, extending it to about 10 inches in length.

Set the loaf on the floured towel and fold the ends of the towel loosely around it.

Put the covered loaf, on its baking sheet, in a warm place to rise for 1 hour.

Preheat an oven lined with baking tiles to 400F.

Have a water-filled sprayer handy.

Slide your hand under the towel, pick up the loaf, and gently deposit it upside down on the tiles.

Spray water into the oven before closing the door, and spray twice more at 2-minute intervals.

Bake for 50 minutes or until golden brown.

The bread should have a hollow sound when you knock on its bottom.

First published: last updated: 2014-03-11

 
 
 
 
5 stars - based on 5 ratings, best: 5, worst: 0, reviews: 4

Reviews


Reviewed: about 2 years ago

Delicious. I used my kitchen aid with the dough hook. When do this as opposed to kneeding you usually have to add some extra flour (I used 1/4 cup). This is a very soft dough but it comes out great!

(0)

Reviewed: about 2 years ago

anonymous

Reviewed: almost 3 years ago

This bread was pretty delicious and such an easy recipe..Thank you!

Also, to the above reviewer, I know that comment is from 6 years ago, but if it had salt, then it wouldn't be tuscan bread...

(1)
+4

Reviewed: almost 9 years ago

I can't thank you enough! This is such an easy recipe. However, I think a pinch of salt might inhance the flavor a bit.

(1)
+4

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1 comment

All I got when I made this was a huge mess. The dough never made it past the "too sticky to even touch" phase. Seems like there wasn't enough flour. It just wound up on my dough hook and never turned into a ball of dough. Waste of time, $ & supplies.

Holly
Berea, United States over 4 years ago
 
 
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Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 1003% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 6%
Sugars g
Protein 7g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 9%
* based on a 2,000 calorie diet How is this calculated?