Tuscan Bread

No votes yet
3 1⁄2 hours 1 loaf Print RecipeEmail Recipe


2cupwarm water (105° to 115°)
4 1⁄2teaspoonactive dry yeast (2 envelopes)
3 1⁄2cupunbleached white flour (plus additional all-purpose flour for kneading)
1⁄2cupwhole wheat flour


Pour 1/2 cup of the warm water into large bowl. Stir yeast into water; let stand until dissolved, about 5 minutes. Stir in remaining 1 1/2 cups water.

Stir white flour and whole wheat flour in separate bowl until thoroughly blended; stir in salt. Stir 1 cup of the flour mixture at a time into yeast mixture until a dough forms and mixture cleans sides of bowl.

Knead dough on lightly floured surface, using as much flour (up to 1 1/2 cups) as necessary to prevent sticking, until smooth and satiny, about 15 minutes. Shape dough into ball; place on floured surface. Let rise, covered with kitchen towel, in warm place until doubled in bulk, about 1 hour. Dough has risen sufficiently when surface does not spring back when depressed with finger.

Punch dough down; let rest, covered, on floured surface about 5 minutes.

Flatten dough into oval; fold loosely lengthwise in thirds to form an oblong loaf. Transfer, seam side down, to lightly floured baking sheet; let rise again, covered with kitchen towel, in warm place until doubled in bulk, about 1 hour.

Preheat oven to 375°.

Bake bread 55 to 65 minutes, or until crust is very brown and bread sounds hollow when tapped with knuckles. Slide bread onto wire rack to cool completely. Bread can be stored, tightly closed in a plastic bag, at room temperature for 1 to 2 days. For longer storage, freeze.

Recent comments