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Rating: 4.5/5 (2 votes cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Californian
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Authentic Italian Bread

Date Added: March 19, 2012

Ingredients:

1 Teaspoon Dry Yeast or 1/3 small cake (6 grams) fresh yeast
1 Unit Syrup
1/3 Cup Water
Cup Milk
1 Cup All-Purpose Flour
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Directions:

1. This takes 2 days but is worth the wait.

2. Makes 2 round loaves Starter Stir the yeast and malt into the water; let stand until foamy, about 10 minutes.

3. Stir in the milk and beat in the flour with a rubber spatula or wooden spoon about 100 strokes until smooth.

4. Cover with plastic wrap and let stand until bubbly, at least 4 hours but preferably overnight.

5. Dough 2 cups water, at room temperature 6 1/4 cups (860 grams) unbleached all-purpose flour 1T salt Cornmeal Mix the starter and the water in a mixer until the starter is well broken up.

6. Add the flour and salt and mix for 2 to 3 minutes at low speed.

7. The dough will be smooth but won't pull away from the side of the bowl.

8. 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.

9. Finish kneading by hand on a floured work surface.

10. First rise Place in a well-oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 1/2 hours.

11. The dough is ready when it is very bubbled and blistered.

12. Shaping and second rise Cut the dough in half on a floured surface and shape into 2 round loaves.

13. Place on an oiled cookie sheet sprinkled with cornmeal.

14. Cover and let rise till doubled, about 1 hour.

15. Baking Preheat oven to 400 degrees F Bake about 1 hour and cool on racks.

16. To get a really good crust spray the loaves with water 3 times in the first 15 minutes of baking.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Yeast, Gluten allergies.
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