Here’s the promised Tuscan bread recipe. The original version I used came from a long-forgotten cookbook that I’d borrowed, but I don’t think I’ve made many adaptations other than dissolving the yeast and sugar in the full 2 cups water rather than in 1/2 cup water which is later added to 1 1/2 cups.
We can safely assume that the method here isn’t authentic, seeing as it uses a food processor, but its simple ingredients are, I believe. The Tuscans, though, eschew salt.
Tuscan bread
- 1 envelope active dry yeast
- 1/2 teaspoon sugar
- 2 cups warm water (115 degrees)
- 4 cups (or more) unbleached all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon salt (see note)
- Stir yeast and sugar into water. Let stand till foamy and dissolved.
- Combine unbleached flour, whole wheat flour and salt, if desired, in bowl of food processor fitted with steel blade. Pulse a couple of times to blend.
- With motor running, pour yeast mixture into processor; process until mixture forms a ball. Mixture will be quite soft. If no ball forms after 1 minute, add flour 2 tablespoons at a time until ball forms.
- Remove dough from processor, and put on well-floured surface. Knead a few times, until smooth. It will remain quite moist and somewhat sticky.
- Place dough in oiled bowl, and turn to coat. Cover bowl with plastic wrap and place in warm place until dough doubles in bulk, about 1 1/2 hours.
- Punch dough down. Divide into two portions, and form into two 14-inch long loaves on floured baking sheet. Cover with towel, and let rise 30 minutes in warm place, until almost double.
- Bake 40 minutes at 400 degrees, or until nicely browned and bottom sounds hollow when thumped. Cool on racks. Makes 2 loaves.
Note: Tuscan bread traditionally uses no salt. I like a little flavor boost from the salt, but if the bread is to accompany a highly flavored or salty dish, you might be sure to skip it.
You really can’t beat it for simplicity of preparation, and I find the bread very satisfying. Try it, and let me know what you think.
nora // Jan 4, 2009 at 7:09 pm
tuscan bread
Faye // Jun 17, 2012 at 5:51 pm
I love this recipe and this bread. The crusty crust is wonderful and the taste is great. I had a few tries turn out as huge hamburger buns, lol, that tasted great even though a little on the heavy side. The last two times I’ve made it they actually were loaves of bread. I will continue to make the bread often.
Janet L. // Sep 4, 2010 at 12:35 pm
I used rye flower instead of wheat (since that was what I had in my cupboard). Also, I stired this recipe by hand until the ball formed. Very easy to make…It was sticky - thanks for the warning!
Mary B // Aug 7, 2013 at 6:41 pm
Janet,
Thank you so very very much for this bread recipe! My mom in law lives with us and, due to medical problems, is on a very sodium restricted diet. She is of Italian descent and ” lives to eat” …as opposed to those who just eat to live.
What she has missed most this last year is BREAD, the staff of life! While I am no baker, I can follow directions and happen to own a Kitchen Aid mixer with a dough hook.
I had eaten Tuscan bread in Italy, so I was thrilled to find your easy peasy recipe - particularly if made with my machine. I have made pizza dough for my g-children for years and fpund this recipe even easier!
Came great the first time. My MIL was ecstatic and can hardly wait for real toast in the morning. Good thing the recipe made two loaves! (She was pretty tired of the bought stuff from the health food store that tastes like sawdust!)
Your recipe was an answer to prayers. God bless
you!
Mary B // Aug 7, 2013 at 6:45 pm
Also, witth a mixer and dough hook, there was no need to knead. Just turn on the machine, let it go til it looks right, put in bowl, let it rise, make the loaves, and bake! YUM!!!
Thanks again!
Mary
Janet Majure // Aug 9, 2013 at 10:07 am
That’s great, Mary. How nice for you and your MIL. I knead the dough so little it never occurred to me to use the mixer and dough hook. I may have to give that a try sometime!
Mary B // Aug 15, 2013 at 10:49 am
Janet,
Made it again because we ate it all so quickly . For fun, I added a couple Tbls of ground fresh rosemary to the dough.
Yeesh! Delicious.
You are a life saver!