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| Recipe Source |
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Author: Robin and Bob Young Web page: www.rockinrs.com |
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| Recipe Type |
| Bread |
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| Ingredients |
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| 3¼ c |
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warm Water (110° F) |
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| 1 t |
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Sugar |
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| 2 T |
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Active Dry Yeast |
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| 1¼ T |
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Malt syrup |
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| 2 T |
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Basil, dried (Optional) |
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| 2 med |
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Garlic cloves, crushed (Optional) |
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| ½ T |
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Sea salt |
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| 7 c |
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Bread flour |
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| 1 |
Pre-heat oven to 350°F |
| 2 |
Add the sugar, malt syrup and yeast to the warm water and let proof. |
| 3 |
Stir in 4 cups of flour, basil and garlic and beat until smooth. Cover and let rest for 15 minutes. |
| 4 |
Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size. |
| 5 |
Once doubled, punch down and divide into half. Place back in separate bowls, cover, and let rise. |
| 6 |
Once doubled again, punch down and form into two pudgy long loaves. Grease heavy cookie sheets and sprinkle with corn meal. Place the loaves on the sheets, cover with a towel, and let rise. |
| 7 |
Once risen, mist with water and place in a preheated 350° F oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom, 30-40 minutes. Optimum loaf temperature is 190°F. |
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| Yield: 2 Loaves |
| Preparation time: 2 hours and 30 minutes |
| Cooking time: 30 minutes |
| Ready in: 3 hours |
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| Cooking Tips |
| Misting the loaves creates a crispy crust. If you do not want the crust crispy, do not mist. |
| Try this: Using a standard mix - no herbs added to the dough - I am making 1 batch, 2 loaves, through the initial mixing stage. I am then dividing the dough in half, placing in a plastic covered plastic bowl and refrigerating the dough until needed, minimum of 16 hours. Use 1 batch at a time. |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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