* Exported from MasterCook *
Bread, Italian 101
Recipe By :PJ Hamel
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Hand Made
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Overnight Starter:
90 grams all-purpose flour -- (3/4C)
1/2 cup water -- (170g), lukewarm
1/8 teaspoon active dry yeast -- or instant yeast
Dough:
2 teaspoons active dry yeast -- or instant yeast
3/4 cup water -- (170g), lukewarm
326 grams all-purpose flour -- (2 3/4C)
1 1/4 teaspoons salt -- (8g)
Topping:
1 large egg -- beaten with the water
1 tablespoon water
sesame seeds
To make the starter: Weigh your flour; or measure it by gently
spooning it into a cup, then sweeping off any excess. Mix the starter
ingredients in a small bowl, cover, and let rest at room temperature overnight.
Combine the starter and the remainder of the dough ingredients. Mix,
then knead the dough ? by hand, mixer, or bread machine set on the
dough cycle ? to make a soft, fairly smooth dough.
Transfer the dough to a lightly greased bowl, cover the bowl or
bucket, and allow the dough to rise for 90 minutes, turning it over
and gently deflating it after 45 minutes. If you're using a bread
machine, remove the dough when the cycle is finished, deflate it
gently, and let it rest, covered, for 30 minutes.
Transfer the dough to a lightly greased work surface, and divide it
into three pieces.
Roll each piece of dough into an 18" rope. Braid the ropes (tucking
the ends under), and set the braid on a lightly greased baking sheet.
Cover the braid, and let rise it rise for about 60 to 90 minutes, or
until it's very puffy. Towards the end of the rising time, preheat
the oven to 425F.
Uncover the braid. Brush it with the egg white glaze, and sprinkle it
heavily with sesame seeds.
Bake the braid for 25 to 35 minutes; the longer it bakes, the
crunchier it'll be. When fully baked, the braid's internal
temperature should measure at least 190F on a digital thermometer.
Remove the braid from the oven and cool it on a rack. For extra
crispness, cool it in the turned-off oven with the door propped open.
Store the braid in a paper bag for 24 hours; wrap in plastic and
freeze for longer storage.
S(Internet address):
https://www.kingarthurbaking.com/recipes/italian-bread-101-recipe
Yield:
"1 loaf"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 90 Calories; 1g Fat (5.4%
calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber;
12mg Cholesterol; 153mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fat.
NOTES : 2022 - 0723