1 tsp active dry yeast or 1/3 small cake, (6 grams) fresh
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
A Recipe for
Authentic Italian Bread
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
This Recipe for Authentic Italian Bread is one of thousands in the Recipes-to-go Ethnic Cookbook.
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| John Barrymore |
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The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Food Tip |
This is a recipe for Authentic Italian Bread from the recipe cookbook of Recipes-to-go (Ethnic)
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted. |
| Miss Manners' Guide to Excruciatingly |
I drink no more than a sponge. |
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Food is an important part of a balanced diet. |
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| Norwegian Proverb |
Food Tip |
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.
Serves: 2
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