*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Saturday, May 04, 2024 3:29 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Italian » Authentic Italian Bread
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Authentic Italian Bread recipe to your favorite Save to favorite   Discuss Authentic Italian Bread recipe Write a comment   Print Authentic Italian Bread recipe Print this recipe   Email Authentic Italian Bread recipe to friend Email this recipe
  Authentic Italian Bread
  Category: Italian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 304
Ingredients:
1 tsp Active dry yeast or 1/3 small cake (6 grams) fresh yeast
1 Scant tsp. malt syrup
1/3 cup Warm water
2/3 cup Milk at room temperature
1 cup (135 grams) unbleached all-purpose flour
Instructions:
This takes 2 days but is worth the wait. Makes 2 round loaves Starter

Stir the yeast and malt into the water; let stand until foamy, about
10 minutes. Stir in the milk and beat in the flour with a rubber
spatula or wooden spoon about 100 strokes until smooth. Cover with
plastic wrap and let stand until bubbly, at least 4 hours but
preferably overnight.

Dough 2 cups water, at room temperature 6 1/4 cups (860 grams)
unbleached all-purpose flour 1 T. salt Cornmeal

Mix the starter and the water in a mixer until the starter is well
broken up. Add the flour and salt and mix for 2 to 3 minutes at low
speed. The dough will be smooth but won't pull away from the side of
the bowl. Change to the dough hook and knead at medium speed,
scraping down the side of the bowl as necessary, until the dough is
elastic but slightly sticky, 3 to 4 minutes. Finish kneading by hand
on a floured work surface.

First rise Place in a well-oiled bowl, cover tightly with plastic
wrap, and let rise until doubled, about 1 1/2 hours. The dough is
ready when it is very bubbled and blistered.

Shaping and second rise Cut the dough in half on a floured surface and
shape into 2 round loaves. Place on an oiled cookie sheet sprinkled
with cornmeal. Cover and let rise till doubled, about 1 hour.

Baking Preheat oven to 400 degrees F. Bake about 1 hour and cool on
racks. To get a really good crust spray the loaves with water 3 times
in the first 15 minutes of baking.
Rate this recipe:  
Featured Recipe
» Broccoli "Pesto"
Category: Pasta
Hits: 203
Rating:rating: (2)(2)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com