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"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Crusty Italian Bread Recipe

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This recipe for Crusty Italian Bread is from Michelle's Breads Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 tablespoons yeast

2 1/2 cups warm water (105°-115°)

6 cups bread flour

3 teaspoons sugar

4 teaspoons salt

4 tablespoons olive oil

2 tbsp wheat gluten

Combine the yeast, flour, wheat gluten, sugar, and salt in a large bowl or in the bowl of a stand mixer.

Combine the water and oil.

Add the water mixture to the flour mixture and mix until a shaggy dough forms.

IF MAKING BY HAND: dump the dough onto a lightly floured work surface and knead until smooth and elastic and springs back when lightly pressed, or use the windowpane test. About 10-15 minutes.

IF USING A STAND MIXER: mix on medium to medium high until smooth and elastic and springs back when lightly pressed , or passes the windowpane test. About 5 minutes.

Let rise in a lightly greased bowl until doubled in size, about 1-1.5 hours.

Shape into 2 football shaped loaves, and place seem side down on a parchment lined baking sheet. Let rise again for 40 minutes, covered in plastic wrap or a towel.

Heat oven to 425F while shaped loaves are rising.

Bake fore 10 minutes then lower oven to 400F and bake until loves are done, about 25-30 minutes. To check if loves are done thump the bottom of the loves, if they sound hallow they’re done.

Let cool on a wire rack.

For extra crispy crust: place a pan of boiling water on the bottom rack of the oven right before placing loaves in.

Number Of Servings:
Number Of Servings:
2 Loaves (1 Order)




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