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Directory:KJ Kitchens/Italian Bread (view source)
Revision as of 18:20, 30 January 2007
, 18:20, 30 January 2007__NOTOC__
Italian Bread
== Italian Bread ==
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{| align=right
'''Biga''':
|-
|
* 1/2 teas. active dry yeast
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* 1 cup lukewarm water
google_ad_client = "pub-5512298628457000";
* 2 cups unbleached, all-purpose flour
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</adsense>
|}
<h2>'''Biga''':</h2>
=== Ingredients: ===
* 1/2 teas. active dry [[Recipe Ingredient:=yeast]]
* 1 cup lukewarm [[Recipe Ingredient:=water]]
* 2 cups unbleached, all-purpose [[Recipe Ingredient:=flour]]
=== Directions: ===
Mix the yeast and water together, and then slowly start adding the
Mix the yeast and water together, and then slowly start adding the
flour, mixing well. Cover with plastic wrap and let sit at room
flour, mixing well. Cover with plastic wrap and let sit at room
temperature for up to 6 hours. Refrigerate overnight.
temperature for up to 6 hours. Refrigerate overnight.
'''Bread''':
<h2>'''Bread''':</h2>
=== Ingredients: ===
* 2 cups warm water (about 90 degrees f.)
* 2 cups warm water (about 90 degrees f.)
* 1 pkg. active dry yeast
* 1 pkg. active dry yeast
* 5-6 cups all-purpose, unbleached flour
* 5-6 cups all-purpose, unbleached flour
* 2 ts. salt
* 2 ts. [[Recipe Ingredient:=salt]]
=== Directions: ===
Place the water in a large bowl, sprinkle the yeast overtop and mix well.
Place the water in a large bowl, sprinkle the yeast overtop and mix well.
Let sit 10 minutes until bubbly. Add the biga, flour, and salt and stir with
Let sit 10 minutes until bubbly. Add the biga, flour, and salt and stir with
hollow when you tap the bottom. Allow the bread to cool to room temperature
hollow when you tap the bottom. Allow the bread to cool to room temperature
and serve.
and serve.
----
[[Recipe Name:=Italian Bread]]
[[Recipe Contributor:=KJ Kitchens]]
----
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</adsense>
<br>
[[Page Of::Directory:KJ Kitchens|KJ Kitchens]]
[[Category:Recipes]]
[[Category:Italian Recipes]]
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