Hello Don, I think I have your answer. This recipe comes from the Ciao Italia cookbook by Mary Ann Esposito, who had her own cooking show for quite awhile. Like you, I was really tired of all those boring bread recipes, and then I found this one. It's absolutely incredibly delicious, and I know you'll love it.
Start a day before you need it.
TUSCAN BREAD
Makes one large loaf
FOR THE SPONGE (STARTER DOUGH):
1 tbsp (1 pkg) active dry yeast
1/2 cup warm water (110-115 degrees F)
1 cup unbleached all-purpose flour
FOR THE DOUGH:
1 1/2 tsp (1/2 pkg) active dry yeast.
1 1/4 cups warm water (110-115 degrees F)
4 to 4 1/2 cups all purpose flour, divided use
Cornmeal (if using a baking stone)
TO MAKE THE SPONGE:
Sprinkle yeast over water in a small bowl. Let stand until foamy (approximately 10 minutes.) Add 1 cup unbleached flour and mix well. Cover bowl with Saran Wrap, and let rise for 24 hours in a warm place.
THE NEXT DAY, TO MAE THE DOUGH:
In a large bowl, sprinkle yeast over 1/4 cup of the water, let sit for 10 minutes.
Add 1 cup of water to the yeast mixture, then add the sponge mixture and mix well with your hands.
Add 3 1/2 cups flour and mix well. Add enough of the remaining 1 cup flour to make a soft ball. Place on a floured surface and knead until smooth. Put in a lightly greased bowl, turn to coat the dough: cover with Saran Wrap, and let rise for 3 to 4 hours, until doubled.
TO SHAPE THE LOAF:
Place on a floured surface and shape into a round or rectangular shape. Place on a greased baking sheet. Let rise for 35 minutes, or until doubled in size.
WHEN READY TO BAKE:
Preheat oven to 400 degrees F, when oven is hot, bake for 30-35 minutes or until evenly browned and bottom crust is hard.
Source: Ciao Italia - Bringing Italy Home by Mary Ann Esposito
Start a day before you need it.
TUSCAN BREAD
Makes one large loaf
FOR THE SPONGE (STARTER DOUGH):
1 tbsp (1 pkg) active dry yeast
1/2 cup warm water (110-115 degrees F)
1 cup unbleached all-purpose flour
FOR THE DOUGH:
1 1/2 tsp (1/2 pkg) active dry yeast.
1 1/4 cups warm water (110-115 degrees F)
4 to 4 1/2 cups all purpose flour, divided use
Cornmeal (if using a baking stone)
TO MAKE THE SPONGE:
Sprinkle yeast over water in a small bowl. Let stand until foamy (approximately 10 minutes.) Add 1 cup unbleached flour and mix well. Cover bowl with Saran Wrap, and let rise for 24 hours in a warm place.
THE NEXT DAY, TO MAE THE DOUGH:
In a large bowl, sprinkle yeast over 1/4 cup of the water, let sit for 10 minutes.
Add 1 cup of water to the yeast mixture, then add the sponge mixture and mix well with your hands.
Add 3 1/2 cups flour and mix well. Add enough of the remaining 1 cup flour to make a soft ball. Place on a floured surface and knead until smooth. Put in a lightly greased bowl, turn to coat the dough: cover with Saran Wrap, and let rise for 3 to 4 hours, until doubled.
TO SHAPE THE LOAF:
Place on a floured surface and shape into a round or rectangular shape. Place on a greased baking sheet. Let rise for 35 minutes, or until doubled in size.
WHEN READY TO BAKE:
Preheat oven to 400 degrees F, when oven is hot, bake for 30-35 minutes or until evenly browned and bottom crust is hard.
Source: Ciao Italia - Bringing Italy Home by Mary Ann Esposito
MsgID: 0220067
Shared by: Nikki-Atlanta, Ga
In reply to: ISO: Making good Homemade Bread
Board: All Baking at Recipelink.com
Shared by: Nikki-Atlanta, Ga
In reply to: ISO: Making good Homemade Bread
Board: All Baking at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Making good Homemade Bread |
Don - Vernon, BC. Canada | |
2 | Recipe(tried): Tastey Whole Wheat Bread Recipe for Don |
Beth/Ohio | |
3 | Thank You: Tasty Whole Wheat Bread |
Don - Vernon BC. | |
4 | ISO: Tasty Whole Wheat Bread - doing something wrong. |
Don - Vernon BC. | |
5 | re: Tastey Whole Wheat Bread Problems |
Beth/Ohio | |
6 | Recipe(tried): Sunday Best Irish Soda Bread |
Beth/Ohioq | |
7 | Recipe(tried): Making Good Homemade Bread - Don your question is all too common... |
jeff , kalamazoo michigan | |
8 | Recipe(tried): Tuscan Bread |
Nikki-Atlanta, Ga |
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