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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 102.6
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 73.5 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.5 g

View full nutritional breakdown of Rustic Itialian Bread - Revised instructions calories by ingredient
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Rustic Itialian Bread - Revised instructions

Submitted by: FEDUPWITHFAT2

Introduction

This is a nice crusty bread good served with pasta or hot soup! One of Pillsbury's best! This is a nice crusty bread good served with pasta or hot soup! One of Pillsbury's best!
Number of Servings: 16

Ingredients

    1 c. water heated to 100* to 110*F
    2 tbls. olive oil
    3 c. bread flour
    2 tsp sugar
    1/2 tsp salt
    1/4 oz. package active dry yeast
    Cornmeal
    1 egg white, beaten

    *Cornmeal or egg white not in nutritional values because only minimal amounts used.

Directions

Bread Machine directions
Place all ingredients except egg white and cornmeal in order listed for your bread machine.
Set machine for (manual) or dough setting.
Sprinkle ungreased cookie sheet with cornmeal, set aside.
At end of dough cycle, (before 1st raising), remove dough from machine; place on lightly floured surface. If dough is sticky, knead in additional flour till smooth dough.
Place in a lightly greased bowl.
Cover dough with clean cloth or plastic wrap ; let rise for 20 -25 minutes, or until double in bulk.
Punch down dough.
Cover with bowl and let rest for 15 minutes.
Shape into baguette shaped loaf about 12 to 14 inches long. Place loaf on cornmeal coated cookie sheet. Cover loosely; let rise in warm place (80* to 85*F) for 30 to 35 minutes or until doubled in size.
Heat over to 375*. With a sharp knife, make a 1" deep lengthwise slash in top of loaf. Brush loaf with egg white.
Bake at 375* for 25 to 35 minutes or until loaf sounds hollow when tapped.
Makes 1 loaf ( 16 slices )

Number of Servings: 16

Recipe submitted by SparkPeople user FEDUPWITHFAT2.






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