* Exported from MasterCook *
Bread, Tuscan
Recipe By :Nite Owl's Kitchen
Serving Size : 12 Preparation Time :0:20
Categories : Bread Bread-Bakers Mailing List
Fatfree Grains
Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 teaspoons active dry yeast -- or 1/4 oz
1 1/4 cups water
2 1/4 cups unbleached all-purpose flour
1/4 cup whole wheat flour
In a large bowl, dissolve the yeast in the water.
Mix the 2 flours and stir them in to make a soft dough.
Knead 10 minutes by hand, or 4 minutes in a heavy duty mixer with a dough hook.
Oil a clean bowl and set the dough in it, cover tightly with plastic
wrap and let rise until doubled in bulk.
(In the traditional warm place, this will take about 2 hours.
However, a cooler temperature will do as long as the dough has enough
time to rise, including overnight in the refrigerator.)
If the dough is ready sooner than it is needed, punch it down and
refrigerate it or let it rise slowly again at room temperature until
ready to use.
Rub 2 to 3 tablespoons flour into a lintless dish towel and set the
towel on a baking sheet.
When the dough has completed its rising, punch it down, turn it out
onto a floured work surface, and flatten it into an oblong about 8"
wide, 10" long, and 1/4" thick.
It will still be very soft, but try to use a minimum of additional
flour in handling it.
Roll the dough tight, jelly-roll fashion, into a cylindrical shape.
Flatten this to about 1" thick and roll it again.
(This activates the web of gluten that will keep the loaf from
flattening out in the oven.)
FOR A ROUND LOAF, tuck both ends of the cylinder under to meet in the
center, pinching to seal them.
Roll the dough around the work surface under your hands, to shape it
into a smooth ball about 5" in diameter.
FOR AN OBLONG LOAF, roll the dough under your hands into a fat cigar
shape, extending it to about 10" in length.
Set the loaf on the floured towel and fold the ends of the towel
loosely around it.
Put the covered loaf, on its baking sheet, in a warm place to rise for 1 hour.
Preheat an oven lined with baking tiles to 400F (200C.)
Have a water-filled sprayer handy.
Slide your hand under the towel, pick up the loaf, and gently deposit
it upside down on the tiles.
Spray water into the oven before closing the door, and spray twice
more at 2-minute intervals.
Bake for 50 minutes or until golden brown.
The bread should have a hollow sound when you knock on its bottom.
Description:
"Traditional home-made bread that turns out a crispy tasty crust
with a delicate soft interior."
Source:
"recipeland.com"
S(Internet address):
"https://recipeland.com/recipe/v/tuscan-bread-45377";
Start to Finish Time:
"4:00"
T(Bake):
"0:50"
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Per Serving (excluding unknown items): 96 Calories; trace Fat (2.9%
calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 2mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean
Meat; 0 Fat.