PANE - BREAD

A rustic bread with a nice crispy and crusty exterior, and a fluffy and soft interior crumb. Hearty and heartwarming, perfect for dunking in soups and stews! A labour of love that is well worth the end result.

Nothing beats the joy that fresh homemade bread brings to ones home, especially the aroma wafting through your home. With not much time needed to make, this bread will be a hit!

PANE

Prep Time: 30 Minutes

1st Rest Time: 4 Hours

2nd Rest Time: 1 Hour

Cook Time: 1 Hour, 20 Minutes

Total Time: 6 Hours, 50 Minutes

Servings: 1 Loaf

Ingredients:

Dough

• 4 cups all purpose flour

• 2 packages dry active yeast (2 1/4 teaspoon per package)

• 1 teaspoon honey or sugar

• 2 cups warm water

• 1/2 cup warm milk

• 2 teaspoons salt

• 3 tablespoons EVOO (extra virgin olive oil)

Instructions:

1. First proof your dry active yeast by combining the yeast in a bowl with the honey (or sugar) and 1/2 cup of warm water. After about 5 to 10 minutes, the yeast should have bubbled/foamed and doubled in size.

2. In a large bowl, sift the flour and salt. Next, make a well in the middle of the bowl.

3. Once the yeast is active, add the yeast, EVOO, milk and remaining 1 1/2 cups of water into the well, in the bowl.

4. Slowly mix the ingredients in the well by slowly incorporating the flour a bit at a time into the wet mixture.

5. Once the wet mixture is no longer runny and has formed a gooey consistency, transfer the dough onto a well-floured surface and proceed to knead the dough by folding it. Fold the dough by alternating directions as to get as much air and layers into the dough.

(Tip: If you find the dough is too dry, slowly add more water. You should have a wet, slightly sticky dough.)

6. After about 20 folds, place the dough into a lightly greased bowl (I prefer to use EVOO) and cover with plastic wrap, then cover with a kitchen towel. Set the bowl aside somewhere warm and draft-free, and let the dough proof for 4 hours.

7. Once the dough has risen, should be doubled in size, DO NOT PUNCH DOWN!, remove from bowl onto a lightly floured surface and fold the dough 3 times, alternating directions.

8. Next, lightly form the dough into your desired shape, transfer onto a cookie sheet and lightly dust the top of the bread with flour. With a sharp knife or blade, score the top of the bread with an 'X' mark or whatever mark/design you prefer.

9. Cover the bread with a damp kitchen towel and set aside somewhere warm and draft-free for approximately 1 hour. This is the final proof.

10. While the bread is in its final proof, preheat the oven to 450 degrees Celsius.

11. After the final proof, it should have grown in size, place the bread into the oven and bake at 450 degrees Celsius for 10 minutes.

12. After the initial 10 minutes, remove the bread from the cookie sheet and bake directly on the oven rack. Add 8 ice cubes to bottom of oven to create steam (this will help form a nice crispy crust) and immediately close oven door. Continue to bake at 450 degrees Celsius for another 15 minutes.

13. After the 15 minutes, add another 8 ice cubes as noted above. Then lower the heat to 350 degrees Celsius and cook for another 35 minutes.

14. After the 35 minutes, add another 8 ice cubes, as noted above. Then lower the heat to 250 degrees Celsius and continue to bake for an additional 20 minutes.

15. After the final 20 minutes, remove the bread from the oven and let cool...

OR cut up and enjoy your warm crusty bread with butter or some EVOO drizzled on top.

Note: Depending on the time of year and where you live, you may need to add more water. It is best to add a little bit of water at a time, until you have a dough that is not too dry. Alternatively, if your dough is too wet you can add a little bit of extra flour at at time, until the dough is no longer too sticky/wet.