Hand-Made Spanish Rustic Bread

Added: 05/23/2006

Rustic bread is a great addition to any meal. However, it is only in Spanish eating culture where rustic bread is an appetizer and a side meal and a dish itself! Well, bread is essential part of our diet- we eat it any time, any place with any meal. In fact, it was the first meal people ate in the beginning of times. Is there anything tastier than this crispy crust? Only Spanish rustic bread with green olives!

The number of varieties of rustic bread is hard to count and each possesses its own flavor and taste. But, according to the latest research, the most popular and beloved type still remains Spanish rustic bread. The analogies to are in plenty in many European (or Middle East and Asian) cultures, indeed - is there anything tastier this crispy crust? Only if you add the tender pulp and gentle sunshine. Only Spanish rustic bread with green olives! Agree, that even the warmest bread from the shop is no comparison to that baked by you. Why not please your relatives and friends and yourself, naturally, by baking a rustic bread?

It is baked with a great variety of additions and served as well, but the most popular variant is rustic bread with green olives. This is the recipe to make such a rustic bread and it is excellent. You can substitute 8-grain flour for some of the white and oil for the butter. This could be made by hand, processor or heavy-duty mixer.

You will need the following ingredients-1/2 teaspoons yeast, /2 cups warm water (105 to 115° F), a tablespoon salt, a tablespoon olive, vegetable or canola oil, 5 cups unbleached all-purpose flour, 2 cups 8-grain or other grain flour, quarter a cup cornmeal, an egg whit? and a tablespoon cold water. So the rustic bread cooking process begins with dissolving yeast in warm water in warmed mixer bowl. Salt, butter, and both types of flour are added in a few minutes.

Using dough hook, mix on low speed until well blended (about a minute). Then knead on the same speed (depending on your mixer) for 2 minutes more. Dough will be sticky, but do not add extra flour unless you know from experience that it is too wet. Then place the dough for rustic bread in a greased bowl, turning to grease top, cover with plastic wrap, then a heavy towel, place the batter in draft-free area and let rise until doubled, about 1 hour.

Punch the future rustic bread down and divide in two halves, each of each you should roll into a 12 x 15-inch rectangle. (If the dough is very sticky, lightly flour the rolling surface, but it is better not to) Roll each rectangle tightly, from longest side, tapering ends and folding ends under slightly. Place rustic bread loaves, seam side down on greased baking sheet which have been dusted with cornmeal, being certain to leave enough space between the loaves for additional rising( for a dozen centimeters). Cover the loaves with plastic wrap and towel, let rise in draft-free area about an hour until doubled. This was pre -baking period of cooking rustic bread.

Now, it starts then baking itself. With a sharp knife, make four diagonal cuts on top of each loaf. Bake in preheated 450° F oven for 25 minutes. Meanwhile, make egg wash by beating together the egg white and water. In half an hour remove rustic bread loaves from oven and brush their tops with egg wash, it will give them glaze. Then, return it to oven and bake 5 minutes longer. Remove the ready rustic bread from baking sheet and cool on wire racks. Let cool completely before slicing.

Serve with olive oil mixed with a little Italian or Spanish seasoning, but better put green olives near. Now you can eat the rustic bread - a great addition to any dish!

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