Tuscan bread
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Tuscan bread
  Tuscan    Bread    Italian  
Last updated 6/12/2012 1:02:32 AM. Recipe ID 26143. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Tuscan bread
 Categories: Breads, Italian
      Yield: 1 servings
 
      1 oz Fresh yeast; -=OR=-
      2 pk -Instant dry yeast granules
  1 1/4 c  Warm water (125F)
  2 1/4 c  Unbleached white flour
    1/4 c  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 inches
  wide, 10 inches long, and 1/4-inch 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-inch 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 inches in
  diameter. FOR AN OBLONG LOAF, roll the dough under your hands into a
  fat cigar shape, extending it to about 10 inches 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.
  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.
  
  Makes 1 Loaf
  
  TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 26143 (Apr 03, 2005)

[an error occurred while processing this directive]