Turn any meal into a special night with this homemade country-style table bread. All you need are a few ingredients, a couple of large bowls, and a flat surface for kneading. This is a really simple Pane Di Casa bread recipe that anyone can make. However, you will need 2-3 hours for this recipe. It contains 3 risings (first rise takes 1-2 hours, second rise takes 30 minutes, and final rise takes another 30 minutes). Definitely worth the time. And with very little effort, this bread makes a very nice presentation on the table.Pane Di Casa: Italian Table Bread makes 2 loaves Ingredients:
4 cups flour, plus additional for kneading
2 teaspoons RapidRise yeast
14 ounces cool water
1/2 teaspoon salt
Extra Virgin Olive Oil (EVOO), for greasing bowl Directions:
- Place 3 1/2 cups flour in a large bowl. Make a well in the middle. Mix the yeast slightly into the flour and slowly add the water until the dough comes together. Add the remaining 1/2 cup flour if the dough is too sticky. The desired consistency should still be tacky.
- Place the dough on a floured countertop. Add a little more flour and knead for 10 minutes. Use the palm of your hand to stretch it and turn it over.
- Spread the dough out slightly and add the salt. Dust with more flour and continue to knead for several minutes. Knead into a smooth ball and let rise for 1 to 2 hours, in a bowl greased with EVOO and covered with a kitchen towel. You’ll know it’s ready when the dough springs back when you touch it gently with your finger. The temperature of the dough is about 80°F and has doubled in size.
- Remove the dough from the bowl and cut it in half. Press it down and roll up each piece. Turn them on their sides and roll them up again – this rolls the gas out of them.
- Place each dough in their own greased bowls and cover with kitchen towel for 30 minutes, until they have again doubled in size.
- To make the final rounds, fold the dough two times, shaping them into balls. Then place the balls seam side down on a greased baking sheet. Dust with flour. Let sit 30 minutes more, covered.
- Preheat oven to 450°F.
- Sprinkle the rounds with more flour, and press a little air out the sides. Score the tops of the rounds with a sharp knife several times. Bake 25-30 minutes or until golden brown. Check after 20 minutes. Tap the bottoms and listen to hear if they sound hollow; if they do, their ready. Remove them and let cool to room temperature before slicing.