Only $5.99! Italian Country Bread Mix to Make Crostini

Use these links to make more:

• Panzanella Bread Salads and Other Bread Salads
• Croutons for Soups and Salads
• Roasted Garlic Bread with Roasted Garlic Oil

****************************************************************************

Today, let's make Crostini

First, the bread: The taste is country sour, not quite a sourdough but a distinctive country artisan bread flavor. It tastes like it came from a village in the mountains of Italy or Switzerland. It forms a distinctive backdrop to any sandwich you make.

The crumb that carries this country sour taste is moist, soft, and chewy. The crust is crisp and crackly, lighter than sourdough but distinctive and chewy.  

How to Make Crostini

Crostini is easy. It's simply Italian bread sliced a half-inch thick and toasted. It can be sweet or savory. Brush a little melted butter or olive oil on the bread before toasting to make it a little crispier.

Traditionally, it's toasted in the oven but you don't need to. Your toaster works just fine, get it well-done so it''s crispy.

Then let your imagination roam.

That's crostini with fig jam--but you can use strawberry jam. The base is a spread of cream cheese or maybe thinnly sliced havarti.  

Croistini with avocado, tomato, arugala, a little blue cheese, and a spread of olive oil with a touch of garlic.

Crostini with peanut butter, bananas, and a drizzle of honey. Consider a sprinkle of cinnamon too.

Crostini with cream cheese and finely chopped chives.

An assortment of toppings. The toasted crostini was placed under the broiler for a few miinutes to minutes to soften the cheese.

Ham and cheese on crostini

Mandarin oranges on cream cheese

What others say:

This is a five-star bread, with 113 of 119 reviews. "This bread is so good it's scary! Maybe it's perfect!"

"This bread is delicious! Rises well - crusty outside, chewy/light inside."  Cris Parr

". . .  this bread has to be my favorite. It is moist with a crunchy outside, and has the perfect chew. I can slice it thin, and it doesn’t fall apart. Plus, it takes like Heaven."  Linda Christensen

" . . . The flavor reminds us of the Italian bread we used to get at our local bakery every Sunday morning when we were kids! What a treat. Easy to make, easier to eat and enjoy."  Benjamin Uticone 

Your Questions About this Bread

• Is this a sourdough bread? Not really. It's a European country sour—a little sour without being a full-blown sourdough. It tastes slightly sourdough, not nearly like a full sourdough bread. but more character and taste than a grocery store loaf.
• Is it crusty like a sourdough? It's more like a French bread—crusty on the outside but soft in the middle. It's more crackly than chewy. The interior is creamy and soft.
• What's the difference between a French bread and an Italian bread? Both French and Italian breads are broad in scope and can vary from region to region with overlap. Some Italian breads have herbs--this one doesn't.  Some Italian breads have traces of olive oil and milk.  This one has a touch of dairy.
• Will my kids like it? Kids like white bread. This is white. 
• Can I make it round or long? You can make it any shape you want, even sandwich rolls. 
• Why is the water temperature important? The ideal temperature for yeast is 79 degrees. That's where yeast grows best. 
• Is it sweet at all? Not really, pleasant, but not sweet. Actually, it's a little sour.
• What do I need to add? Only water.
• It says "no preservatives."  We add nothing except a touch of dough enhancer to help the yeast grow.  Without preservatives, it won't last forever. If you're not going to use it in four or five days, freeze the extra.

Dennis Weaver

"My Perfect Bread! I’ve tried many of the Prepared Pantry’s creations, but this bread has to be my favorite. It is moist with a crunchy outside and has the perfect chew. I can slice it thin and it doesn’t fall apart. Plus, it takes like Heaven."  Linda Christensen

You can load it into your bread machine and push a button. You can set your bread machine to the "dough" setting and bake the bread in a pan or on a baking sheet. Or, you can use your stand-type mixer. Easy. Authentic.

You'll love it too. Just try it.