The yeast was definitely more foamy. The other, I didn’t punch down after the first rise (wanted to see if it would be more “airy”), and it looks as though (it’s still in the oven) it is much flatter than the first loaf. CNET. I’m curious to see if this makes a difference when you have time to make it again. Did you let it rise twice? so hope it turns out good. :)). Had one request though. I am so happy that you found this recipe and the family loves it too! Also if it let it rise too long it’ll collapse on itself and that’s it, it is time to start over. Hi Pat, Yes it does. Looks great and will give it a try. Roman Meal Bread Retailers . I have a mixer for bread but never needed it for the recipe and never will. Thanks so much! Thank you so much for this recipe!! Thanks for sharing this simple bread recipe!!! Please send me the exact name of the the product and the name of the In AZ. Learn how your comment data is processed. Thank-you so much, This is my go to bread recipe and i make this at least once a week and it comes better then any store bought bread i can find. It’s very forgiving and easy. I have a “side blowout” and i cant figure out why. Practise makes perfect! I’m thinking of using this as pizza dough soon. When I get a chance I’ll apply “Bakers” math to it and see if I can get a formula going for at least a 2x. The bottom and top didn’t get brown enough, so I put on the broil, and broiled the top & bottom, then it was crusty. Hi Kelly, When using an oat flour blend it can be a bit of trial and error. This is now going to be my go to recipe!!! Thanks for sharing! Well this bread recipe has saved the day!! I did two rises but I also am letting it rise after forming the loaf and putting it on the pan as this is the way that traditional bread is made. © 2020 – For the Feast. Learn the good & bad for 250,000+ products. A cookie sheet? The results were outstanding. Thank you! I can’t wait to go eat the rest of it! I will be trying this recipe again very soon! I use the loaf pans, lightly sprayed pans. Yesterday we used the other batch on same stone @550 in electric oven, turned out anazing! I’ve been trying new alternatives with different spices, such as rosemary and olive oil which also worked well. Only as far as the dough mode????? I am making the single loaf following the directions where I just added a package of yeast to 1 cup of water. I made this bread on Sunday afternoon. Once your yeast is active you can add it to the dry ingredients. There is more calcium in every loaf of Roman Meal bread than in 2 quarts of milk - at least 30% of your daily calcium in just two slices. When my morning brain finely kicked into gear. Thanks so much for sharing this! I made this today and the loaf came out really well – I used King Arthur Bread Flour and Red Quick Rise Yeast. Turned out great! An other artisan bread recipe I’ve been using calls for 1 T of yeast to 3 c. flour…yeast and sugar dissolved in 1 1/2 c. water and I get 2 great round loaves. I allowed the bread to rise 50 minutes the first time, 30 the second. Try it out and see what you think. I am giving your bread recipe a try tomorrow. I used to make a killer banana bread from a recipe on the box of Roman Meal Cereal. Baked for thirty minutes. Hi, This is something that all cooks working with active dry yeast should be aware of. The yeast is good and active and I followed everything exactly, and as I mentioned earlier great taste and texture – but very little rise. I am a chronic failure at bread making – seeing this recipe has reignited my willingness to bake not just an edible but delicious (and beautiful) loaf of bread!! Just started baking and I’ve been searching for the perfect bread recipe and this is it! Along with some other slight modifications, this one was a hit. I also used the full 3 cups of flour and then ‘added’ 1 cup of confectioners. The brand is best known for "Roman Meal Bread", which is a brand of whole-grain bread. ★☆ Holy cow, it was so simple! I am glad the half white and wheat worked out :). Maddy, Thanks so much for your feedback! Then I put it back in the bowl to rise. Hi June, Do you remember fussing over it a bit more the 2nd time or less? I used active dry yeast, it fizzled a bit when I added warm water, but wasn’t extremely frothy. Hi Michele, you could try it with this Rustic Bread Recipe BUT I like using my Sfinciuni Bread Recipe when I am stuffing it with other items: https://forthefeast.com/2010/10/sfinciuni. @Lynn If your dough was dry you probably need more water. You are welcome! There is so little cleanup with this delicious recipe. I seek a genuine Italian bread – with holes, and chewy. Thank you. And are you forming the loaf on the pan itself? Thanks for the help. Stay safe, Carrie. I have tweaked it slightly. I am co-founder of the Mom 2.0 Summit and have also had the pleasure of participating in projects such as The Wine Conference. Couple tips from someone who bakes alot of different breads: add the sugar to the yeast & water & let sit for 5 minutes-sugar activates the yeast. It makes a great breakfast. No fancy bread machine, no electric mixer. Love your idea Dave about adding spices to it and I am so glad that your family enjoyed it! Thanks so much! Check out the most popular copycat bread recipes: How to Make Little Caesars Crazy Bread Thanks so much :). I made this bread. We loved this recipe. Thanks Clint for your feedback I am glad the recipe worked out for you. My friends ask for the recipe and I send them to your blog. I want to use a ww white & not sure if it will rise properly. Some Tuscan Families like to add a little salt and some don’t. Hi Debra, I’ve never used poolish or biga for this bread recipe. Easiest and best bread EVER! I also let it rise twice and a little bit before I put it in the oven while on the parchment paper. Thank you for sharing your inherited recipe! Bread was good, but not crusty at all. Great recipe! I say experiment and see what you like best. Didn’t really think I could do it this fast, but with a warm oven and pan of hot water I can get a good rise in 30-40 min. It was perfect for a novice like me! I don’t have pictures to share at the moment but next time I will grab a few to post. It takes mine about 30 to 40 mins. Any tips would be helpful and thanks again :), This is a great tip. Works a treat every time for me…for something so simple you have to get used to the feel and textures of whats right… such a labour of love! Hi Jack, I will look into that! The bread was soft and delicious. I love the old world simplicity of your recipe and found it after much research online for oat bread recipes. I have some smelting i’d like to do. #2 After the 2nd rise, do you not need to gently deflate, knead slightly before forming the loaf to remove air bubbles? You could mist the oven with water a few times OR you could place a pan on the bottom rack before preheating. When you print the recipe, the oven temp isn’t included. Beats paying for stuff you’re unsure of in the grocery stores! . My plan is to do the second rise and after I make the loaf – to let it rise again before I cut the top and bake it. So whatever amount you used cut that in half, the seeds should stick better with this amount as well. ZDNet. I am currently working my way through the Tartine and FWSY bread books and selling breads at a local farmers market this summer. Note: This recipe is the first part of a two-part series; a bread recipe for Roman bread will follow next week.The bread recipe can be prepared with this leaven after about a week, once the leaven has matured and been fed. Put the dough back into the bowl and cover with a kitchen towel and let it rise. It was soft and chewy on the inside, crusty and chewy on the outside. Still, I soldiered on! I used one cup whole wheat flour, an the rest all-purpose. Hi Karen, Bake time is about 30 minutes but keep an eye on it as every oven is different. Thanks so much for the great recipe. I decided to try again, and this time, I read up a little on proofing yeast. Once I am back from picking them up I roll into a ball again and let it rise a 2nd time. Just made it for dinner tonight and had it with spaghetti . This will make it nice and crunchy on the outside. TWO cups of water is WAY too much for 3 cups of flour. ty for a great bread. My whole family loved it, and I have a feeling we’ll be making it a lot in the future! All the best, Carrie. I’ve never used oat flour so it is hard to say how much. This could take anywhere from 30 minutes to 1 hour. The brand What will that do to the baking time? Used Bob’s Red Flour and it turned out fantastic. Any advice would be greatly appreciated. What a cool idea! One issue I had though was that the sesame seeds didn’t stick to the bread, and the olive oil seemed to make the crust a bit soft. Thank you Carrie, Thanks Tina for letting me know this, you made my day :), Carrie — Great job. Always a hit, much requested from friends and family! I am relatively new to bread baking and I am glad I did not give up when my dough wasn’t looking the way you described in the recipe. I came across your website when searching for Italian bread recipes. You just need the ingredients, a bowl and a fork along with an oven to bake in. 1st try – sounds and smells great!!! I’ve made it many times and it always disappears within hours. Thank you so much. equivalents such as butter and lard contain 3% trans fats. Thanks for letting me know :). Would love to give it a try today but don’t have any parchment paper. Even though many recipes adjust rising agent amounts, such as baking soda and baking powder, with muffins and cakes we’ve just found that we need to add a smidgen more flour. :-), Thanks Kim for adding this, I do need to make a note on the recipe that the sugar activates the yeast and proofs it. I bet it was tasty with the fresh herbs. In case you want to try it out before I post anything you would only let the dough rise once before you freeze it. I added rosemary and olive oil and it was perfect. Great recipe! Thanks in advance! Thanks Amy, and what you described is exactly what you do when you are making the flat bread with this dough. @Jules I haven’t but it’s worth a try- go for it. The microwave keeps it free from drafts on a cold winter night, like tonight (here in PA). At least 20 of the cake recipes call for Roman meal. I used fresh yeast and it turned out great, flufy and moist. Thank you. The half-half was much the same as the all white but this one tasted and smelled of yeast. For about 30 mins I was in shock and did not know what to do. I LOVE BREAD ! (I bake and cook almost every weekend to try different recipes). WOW! Thank you so much for sharing this recipe! I use just a fork and my hands. The Matthaei family, with bread-making heritage dating back to the 1800's, purchased the recipe in 1927 to include in their bread and cereals. Chowhounds Also was the oven at the same temperature as the first time? This sounds so easy and a little quicker, I am definitely going to try it…maybe tomorrow. There is contact information for both Nabisco and Archway there. I live in Calgary, AB and it is very dry here so I never needed as much flour. Is that normal? Once it rises take a little more flour, pat it down and roll it into a ball again. Hi Carrie, thank you so much for the details. Maybe I’m not doing the yeast correctly. Then I had to keep adding flour and KEEP adding flour… Another cup before I could get anything that looked like a ball! What an easy recipe! Love this recipe- Made several times already!!!!!!!! But, I have one thing that bothers me: I don’t seem to get a very good rise out of the bread when it bakes. When I make this Italian Bread I bake 3 loaves at a time. Anything hotter kills the yeast and cooler won’t activate. You can bake it on the stone just make sure the pan that has 1 cup of water is on the rack below the rack that the stone is on. I just tried it along with a bit of honey butter and I am in love! I am from Long Island, NY. I just wanted to let you know that I made this ‘last minute’ before my church’s annual dinner last night. Great recipe. However, the company's original product was a hot cereal: About 1910, a physician named Robert Jackson living in Tacoma, Washington developed Dr. Jackson’s Roman Health Meal , which he based on the historical diet of the ancient Roman legionnaires. When you mix your yeast in warm water (100-105 degrees) it will become creamy when dissolved. I would start by replacing 1/3 of the regular flour with your oat flour and work your way up from there. It turned out amazing! Hi Jill, Sometimes I do it all depends on how much time I have. i only did the first rise but it still came out perfect, i actually made another dough the exact same but flattened it and made a beautiful italian flat bread with olive oil sea salt and fresh herbs! The meat and cheese sound wonderful! I baked the bread, then spread the inside with margarine, sprinkled on garlic powder,baked it a little more, and voila-garlic bread. milk crackers in cooking, the Archway product may be the solution. I reckon I will grease the paper with olive oil next time. Tech Republic. Add your sugar to yeast, stir to dissolve sugar,let stand for 2-3 min and it will become frothy,foamy and bubbly as the yeast eats it. So glad to hear it. it baked beautifully, but the taste of the AP flour was very strong. {OPTIONAL} Put the dough back into the bowl and let it rise 1 more time. I kept stirring it as I added it, but I wonder if this is the reason some of the posters complained of too little rise? I came across yours on Pinterest this afternoon. Bread came perfect nice recipe easy and flexible. I would appreciate any suggestion you can make. Internal temp of 190 F = perfection. Rate this recipe Hi There, When I get a denser bread it’s usually because I didn’t get a good rise. And thank you for sharing my blog with your friends! I am a teenager who likes to bake, and I have never made bread “from scratch” before (not using a bread machine). If you would like to try the recipe with Oat Flour I would try reducing the all-purpose or Tipo 00 flour by 25 percent and replacing it with an equal amount of oat flour so it’s more of a blend. Great recipe! It’s delicious. Also made with reg. Just put it in the oven. Now I know I had yeast water too cool and was kneeding it to death =) ! Who knew I could make bread?! Thanks for the great recipe. Second, does it go on the center rack? TVGuide.com. This will give you a great rise everytime. This loaf is always first to go so it really is fine I just wondered if the poolish or biga would add another depth of flavor. http://i252.photobucket.com/albums/hh30/flameforever/ItalianBread-1.jpg. Thank you for a simplier way to make a good bread..Do you ever add more options to this loaf? Hi Nikki, yes you can just make sure you cover it tightly with cling wrap. Just wondering . I’m so glad you’ve found your way to For the Feast. So I started trying to do half-half: dough in the bread machine, then transfer to oven for baking. Turned out terrific! Before the second rise, I brushed the dough with olive oil, Italian herbs and kosher salt then fashioned it into a loaf by foldinding in the sides and turning. Although the bread is sold everywhere in the U.S., the cereal is no longer Can this dough be frozen? Thanks Jennie for your feedback, I am so glad you tried it. This was my first time making bread and I can’t believe how easy it was. I have gone to the store purchased all the ingredients to make your bread. Thank you everyone for the helpful tips! Thanks for the recipe! I had to add an entire extra cup of flour and even then the dough was still wetter than I’m used to. Another thing that can kill the yeast is the water being too hot can kill it. Thanks Randy for your feedback, so happy it is your goto bread recipe! Good eating and makes great toast next day. So I turned it out into a floured counter, put more flour on top and covered with same towel. I am so happy I came across your bread recipe! I had to add a little flour after I put only 1 1/2 cups of water in the flour mixture because it was surprisingly moist and sticky and left the rest out. Now I use a very sharp pair of kitchen scissors and there is hardly any drag. After this, add the salt and keep mixing for three minutes. vegetable oil. I love this recipe… I love that you can almost hear the yeast working… I use technique 2 as when I had a dodgy batch of yeast I could see it straight away and discard it. Happened to have bread flour on hand so I used it in this recipe-the result was very nice! I added some chopped herbs to the top with parmesan cheese prior to baking – extra yummy! Do you have any special instructions regarding the use of wheat flour instead of all purpose? It’s a hit each and every loaf I make!! You want the dough to be elastic but not overly wet. Great recipe. Also had to add loads more bread flour to soak up the Luke warm water to make a firm dough. I chose yours because I don’t have a stand mixer and it looked easy enough. This will be a new staple in our home. Thank you so much for the recipe. Glad it turned out. Great writeup Carrie :) Just discovered the joys of bread making – and of course, the problems that can ensue LOL. Therefore, it would appear that given a choice limited to those four fats, lard and I told my husband that I will make this once a week (since I am vegan with lots of allergies) for him and he is thrilled. Practice helps to turn out a consistent loaf of bread. Do you have any ideas why? I am 14 years old and I love to cook and bake. This recipe for Rustic Italian Bread is pure and simple. Can’t say enough about it. Thanks for writing and letting me know – I am hoping to share more recipes in 2017! Note: If it didn’t then you need to try another packet / jar of yeast. Your site was the only one that has a bread recipe using this amazing flour. Then half in each pan, cover lightly with a flour cloth set in oven and wait for the second rise. Ancient food writer Apicius in On Cooking provides recipes to go with your bread. PS I saw where you said to bake at 375F but for how long? I started off with making two loaves this morning and it’s mid afternoon and I have to make more because my family devoured them! I still have the recipe, but unfortunately RMC is no longer available. This all depends on the weather and the humidity that you are working in. When I cut the loaf the texture of the bread was very, very nice – as good as any bakery bread. I will make this again. Gently folding it to make the round ball that rises. Jim. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. I followed your recipe with a few changes that came up as I went along. Hi, I would research it a bit and then experiment with it and see how it goes. When I took it out and cut it to try a slice, it was actually nice and soft on the inside, with a thick, crispy (not dry) crust. Once I have my notes on it I will update the recipe with it. Thank you for such a simple, delicious recipe! Thank you. Oh boy this was just the bread I was looking for!!!! This is the one for me. (I did add extra flour initially since it was so wet). Hi Eric, let’s just say with bread you open many doors :) In regards to the sesame seeds sprinkle them on top and pat them lightly with your finger tips. how much should I put and when should I put it? I am going to make some french toast in the morning with the left overs and see how it turns out! Thank you for such an accessible recipe!! For me it’s all about timing. Hi Joe, so glad you stuck with it :) the water and flour combination is always unique to where you are and how the weather is. That’s what I love about this recipe. I didn’t want anything fancy seeing as i have only known three bread recipes my whole life. Love this bread! Hi Kevin, I would do everything the same but would watch the time as it might bake quicker. I altered your recipe by replacing 1 cup of flour with 1 cup of powdered sugar and used 1 tbsp of sugar and then added chunks of hershey chocolate bar. I also used herbs de provence to give it a nice rustic flavor. @Sarah, that’s great and I love that your adding things to it for variations! The yeast was creamy, but not overly so. I would recommend this recipe to anyone. We eat it with olive oil, butter, garlic and various kinds of humus. @Andrea I have used the recipe with oat flour. Hi, Carrie. referring to is the original Roman Meal cereal, which contains: The whole family loved it. Neither are the two options you give in the text. Thanks! Since I am in Houston, Texas this takes me about 45 minutes. Hi Susan, I usually work it all in the bowl as I continue to add flour to it. i have tried a dozen or so different recipes and this is by far my favorite. I just made the bread with two risings, then patted it down and rolled it out onto the baking tray. As for making bread without wheat flour you need to add a gluten substitute, such as guar gum or xanthan gum for example. Made this tonight for decadent grilled cheese sandwiches. I heated my oven to 450°, heated up my Dutch oven for 30 mins, then baked bread in the Dutch oven, covered, for 30 mins. Super easy recipe! Followed technique #1 and the bread turned out beautifully. Thank you…. We like to eat it straight out of the oven too, it’s hard to resist! I have used both ways and they both work for me. I am so glad the recipe worked out for the project! (The outside of the crummy bread seemed toasted but not crunchy, and the inside tasted more dense (less air in there) and just more plain white bread-tasting & mealy…. I am so glad that you all enjoyed it and now have an easy go to recipe for rustic bread :), Your bread recipe worked out great- first bread bake from scratch and it passed the Italan hubby test! I used technique 2 , I guess I will try the 1st technique and see what happens. Another thing that could be happening is how much you are handling the dough, make sure you are lightly working with it. The all white loaf was very good and rose well, though it was still pretty dense – the bubbles were quite small and even all through the bread – should they be larger? Try that one out too if you get a chance it’s under the bread category! I will let you know. I’ve used AP flour many times with this recipe and haven’t experienced that at all. I think I may have used a little to less yeast (was running low, might have been a bit closer to two teaspoons. I am crossing my fingers that this works! My guess, Marie is that the "Roman Meal" that your friend's recipes are I give it a good stir then wrap a teatowel around it and give it a cwtsh for 10 minutes. This will be my new recipe to use, so easy and the crust is crisp without being hard and crunchy, the inside is moist and springy. Have you made this recipe into hard rolls and if so do you have Any suggestions? It’s fantastic! It was wonderful! Hi Stephanie, I actually have a dough that works better with chocolate, it’s going to be in a collection of bread stories that I will be publishing soon! After the 2nd rising and shaping, is there no more additional rest time before baking?? Reply Cathy K. January 11, 2015 at 10:19 am. The yeast was bubbling and frothing, and the dough doubled in size within an hour for both rises. After an hour, it should start taking shape — we’re now just looking at cosmetics. I’m planning on stuffing it with meat and cheese. I can’t wait to taste it. New to breadmaking & want to begin with these easier, more rustic recipes. I’ve read other recipes and I don’t have the time (obviously) for them. So much, that I’m headed to make two more loaves so I can give one to my grandma. Hi Anne! difficult! Just wondering why the inside of the bread is really dense. Next time, with that extra cup of yeast/water that I didn’t use, I would just double the flour and make an extra loaf! See image below in my post. (Sorry for my English as I”m French, Quebec Canada. Hi, I just made this bread using whole wheat flour and it turned out delicious. You may also need to adjust the amount of liquid to get it to the right consistency. I’m letting it rise now but I’m kind of curious about the difference in the dough consistency. Thank you for sharing! I know this is an old post, but if you’re reading, a couple of questions as I’m hoping I have finally found the Holy Grail of crusty, rustic Italian bread! I used the exact recipie and it was a very sticky wet dough. AND, how do you get your sesame seeds to stick? Hi! @David: Thanks for your comment. I haven’t tried it without it but maybe you can cut down on the amount of sugar and see what happens. If you can get your oven to 375 Celsius, id sure like to know where you bought it. I just discovered this recipe, it’s exactly what I’m searching for, really easy and no-fuss to make, loving it. Roman Meal understands the value of whole grains. I used method #1 which for me was kind of complicated but the results are definitely worth it! I made this bread last night for a dinner party and it turned out very well. No fancy bread machine, or electric mixer. As mentioned, the yeast is “alive” or active it gets foamy and bubbly. I love baking different types of bread and this was very easy and delicious. It’s only ever been the 1 cup and maaaaybe a teaspoon more during mixing. clp. Definitely will be making more and experimenting with some variations. Question. Thanks for my starter recipe- It looks great. Yum again.. Best recepe ever! One of our docs from N.Y. said it was the best bread she’d eaten since she moved to Pa from N.Y. Do you mean you needed a lot of flour, or not as much? Not only is it easy but the result is spectacular. In the water/yeast mixture or flour mixture? Thank you for this perfect rustic bread recipe. My new favorite bread recipe. While saturated fats and trans fats both increase blood levels of LDL "bad" cholesterol, Thanks. the bread was soft and crusty which is exactly what i wanted cant wait to make it again, Hi Carrie! Just wanted to say – after pretty much…TWO YEARS finding this recipe that I LOVE IT! For his high scool world history class, my son needed to bring to school a European food that was eaten in about the 1000 – 1200 A.D. period. When I make bread, I usually spray the dough and the oven with water for a crusty bread. Have you ever made this ahead and placed it in the refrigerator overnight? I, also was afraid to make bread…thinking I’d have to shell out for something fancy. I think honey and garlic would be interesting! I absolutely love this bread. The kids loved smelling the yeast as it bloomed and kneading and punching down the dough! So easy and oh so good! Thx. Thanks Lisa for following up and letting me know! I sometimes just sprinkle the baking pan with cornmeal. In 1927, baker William Matthaei purchased the Roman Meal Company from Her twin wants to make it next! Continue on with the steps 1-11 below. xxx. My stove/oven are out of order due to a power surge but my family loves homemade hearty breads. So glad he liked them :). is best known for "Roman Meal Bread", which is a brand of whole-grain bread. Apart from a company manufacturing health bars/cereals I can find no reference … I made it tonight and the texture was wonderful. I cannot seem to find any using bread dough. The weather also has a lot to do with this recipe. Absolutely delicious! Otherwise, I may experiment with making 1/2 recipe. Partially hydrogenated vegetable oil products Thank you for posting this phenomenal recipe for which I’m sure he will score well. I like to use the Italian Flour Tipo 00 instead of all-purpose. Hi Pam, I have not frozen this dough in particular but you can freeze dough in general. What temperature n the oven roughly? Minutes. I did everything like you said. Thank you. Think it will work ? to make pancakes, muffins, and bread. On a serious note I have tried and failed with many hand made white breads. ( I warm the oven to 200 f. Turn oven off.) I am not sure when I can separate the dough into two and if I need to cook in a bread pan on top of my pizza stone or if I can bake directly on it….I live in AZ, so it is very dry here, but I do get a good rise both times. Hi Xander! Thank you so much for sharing this recipe! Tay, let me know how technique 1 works once you try it. There is one way where you add the sugar to the yeast and another where you add the sugar to the flour. Actual cornmeal, and lay the bread on top. I’d love to try the recipe with oat flour, as you indicate it can replace the AP flour. I am so happy that you have this recipe and have shared it with your family and friends! Hi Lisa, I haven’t but that doesn’t mean you shouldn’t. Some trans fats occur naturally in milk and in the body fat of animals like cows and Also the proportion of flour to water may be off, you want the dough to be elastic and not dry, this requires using a bit more water. Have you ever not slashed the bread? I also used a 1/2 cup of whole wheat flour (AP for the rest), mixed a little fresh rosemary into the dough, and sprinkled it with Alaskan sea salt before I baked it. Out of curiosity, have you have tried shaping the dough into a “boule” type shape? I am relieved, I do not have to move. I just want to make sure I’m doing it right. I would add less water next time. Thank you so much for finally making Me a bread making success! I am new to baking, and I’m a retired steel worker. I let it rise two times and for the second time, I had it rising on the parchment paper. This is the process used to make shortening and margarine. After you rub it down with olive oil you can sprinkle a bit of sea salt or sesame seeds on top. I use a combo of OOO flour, continental flour and wholemeal. I followed the recipe and let it rise twice, but it turned out flat, dense and dry :( Not sure what went wrong? The new Roman Meal is not the same as the old version. Roman Army Bread is our nickname for this recipe which is based on text from the Roman … Or even slashed it prior to the second rise? Also I have found if I mess with the dough too much it will not rise well. Roman Meal Bread Walmart . Thanks. Thank you so much, I’m going to give this a go tomorrow night. I hope this helps! Thank you for this great recipe. Thank you for this recipe! ★☆ I will be trying this recipe tomorrow for a potluck. Shall be trying again this weekend! Thank you!!! Meal Planner You can group recipes into meal plans and easily add all the ingredients to your cart or lists! Thank you so much. So glad you both enjoyed the bread. This was my 2nd attempt at homemade bread and it turned out fabulous! Thx for your wonderful recipe. Turn the dough out onto a lightly greased surface, shape it into a 8" x 4" log, and put it into a lightly … But it made for a very good ciabatta bread. Using 100% whole wheat flour to make a soft fluffy and healthier bread. I can’t wait to make garlic bread out if it. Filled with natural whole grain goodness. The US National Dairy Council has asserted that the trans fats present in animal foods Can’t get any easier.. thank you for sharing your family recepe.. I do use Tipo 00 for my Italian Cream Cake as well. Hi Nicole, Not sure why it would have a strong flavor. My husband wants to make a meal of just the bread! Pizza dough was fermented in fridge 3 days, once warmed to room temp and formed, it immediately turned to blackened toast on pizza stone. So glad it worked out on a grill! Thank you Carrie;for this simple,delicious recipe . Can I make this Asiago Cheese bread? Butter it, put it in a sandwich press, and dip it in my morning espresso or my espresso zabaglione. I think the bread might be baking too quickly when it hits the oven, creating a crust before it can expand. Omg!!! Also, the texture is rustic. It’s simple. I’ve been trying to successfully make bread since I was a teen. Great bread and so easy to make. See the image above. Thank you again! Yes I am scoring it, but after the second rise and I split the dough into two loaves it never rises again, by adding the water into the oven will it, or should it rise again? Rather than the olive oil, could you use an egg white wash. Hope some of this insight helps on your next go around :). I have put it in the refrigerator for up to 2 days. In the recipe I have it says to use an egg white and 1 tbl spoon of water mixed. You are correct about "Roman Meal" being a brand name in the U.S. I tried the 1st technique the bread came out still dense not as much as before but still dense not airy or fluffy helps please. Randy. I’m sure it will taste great. If it has then add lukewarm water up to the 2 cup mark of the measuring cup. : ). Would like to hear if anyone leaves the top along. This will create steam, and help prevent the bread from crusting before it springs. Delicious bread! THANK YOU~, Mine ended up a dense brick of salt…..made lots of bread before, no idea what went wrong :(. Did two loaves, one I followed the directions to a Tee, the bread rose nicely and after 35 minutes in the oven, on a pizza stone, came out golden brown. Turned out wonderful! Big mistake. Hi Rifka! I just made this bread and it is absolutely delicious! It’s just an option if you have time. Very first time making bread. Trying this right now. Or why would it taste yeasty? Thanks for the the note that I can use wheat flour its a great + as I am trying to reduce the use of maida or APF at home. Did not seem hollow at all. Each loaf is gobbled up within a few hours of coming out of the oven. :). The result: incredible! I know the sugar, and probably the chocolate, alters the rise process. Put the flour and yeast into the bowl of a stand mixer fitted with the dough hook. Both raved all weekend about how great the bread was, soft on the inside, crunchy on the outside…it was awesome.