| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads |
2 |
Servings |
INGREDIENTS
| 1 |
pk |
Active dry yeast |
| 2 |
c |
Water; warm (105~-115~) |
| 2 |
c |
All purpose flour |
| 1 |
pk |
Active dry yeast |
| 2 |
tb |
Water; lukewarm |
|
pn |
Sugar |
| 1 1/2 |
c |
Water; warm (105~-115~) |
| 1 |
c |
Starter |
| 4 |
c |
All purpose flour |
| 2 |
ts |
Sugar |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 2 |
c |
Unsifted all purpose flour |
| 1 |
tb |
Cornmeal |
INSTRUCTIONS
PATTI - VDRJ67A
STARTER
DOUGH
STARTER: In large bowl mix yeast with warm water and flour. Beat until
smooth. Cover and let stand at room temperature for 48 hours, stirring mix
4 times during the 2 days. DOUGH: In a cup soften yeast in warm water with
a pinch of sugar for 5 minutes. Pour 1-1/2 cups warm water into mixing
bowl. Stir in the yeast mix and starter. Stir in flour, sugar and salt. Mix
vigorously for 3 minutes. Turn into greased bowl. Cover. Let rise in warm
place until doubled. Mix baking soda with 1 cup remaining flour. Add to
dough. Turn onto floured board. Knead, adding remaing flour little by
little until smooth and satiny. Divide dough in half. Shape into 2 loaves
on a gresed and cornmeal dusted baking sheet. Cover. Let rise until
doubled. Brush loaves with water. Slash diagonally with sharp knife. Place
a shallow pan of hot water in bottom of oven. Bake loaves at 400~ for about
45 minutes or until crust is golden. For a crisper crust, remove loaves
from oven after 35 minutes. Brush with salted water. Bake for another 10
minutes.
TIP: Store starter in refrigerator for future use. Bring to room
temperature for 4 hours before using.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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