Mountain Climber Bread, Pan rustico

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I found this recipe in my grandmother’s recipe accordion folder and decided to try it. A picture of the original recipe is at the end of this video.

Recipe Mountain Climber Bread
Bake at 400F (205C)
Bake time: 20-30 minutes (start checking at 20 minutes!)
Ingredients:
2 packages (4 ½ teaspoons) active dry yeast
1 cup warm water
1 cup milk – scalded (warmed till skin appears on top)-cool before mixing w yeast
1/4 cup butter ( ½ stick)
¼ cup sugar
1 Tablespoons salt
7-8 cups flour – in this video, I mixed 4 whole wheat flour and 4 bread flour…used probably 7 cups total.
Steps:
Scald milk, stir in sugar, salt, and butter; cool to lukewarm.
Put yeast and water in a bowl and stir till dissolved. Stir in 4 cups of flour.
Stir until smooth, then add remaining flour, except for a little bit to flour the bread board.
Turn out to a floured bowl and knead 10 minutes or until smooth and elastic.
Cover and let rise till double (45 minutes). Put finger on dough and if dent remains it’s ready!

Punch down, place on a floured board and cover with a towel, and let rest for 15 minutes.
Shape into large round; flatten slightly.
Place on a buttered baking sheet; cover and let rise until double (30 minutes)
Preheat oven to 400F (205C).
Bake in preheated oven for 20-30 minutes. Loaf will “thump” hollow when done.
I hope you enjoyed this video! See you again very soon!