Apulian Bread
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Apulian Bread
Last updated 6/12/2012 1:04:56 AM. Recipe ID 29675. Report a problem with this recipe.
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      Title: Apulian bread
 Categories: Regular, Cycle
      Yield: 1 Servings
           ---Starter; (BIGA)---
    1/2 c  Water; warmed
      1 pn Sugar
    1/4 ts Active dry yeast
      1 c  All-purpose flour;
    1/2 c  Water
           ---Small Loaf---
    3/4 c  Vegetable broth; or water
    1/4 c  Starter; (Biga)
  1 3/4 c  All-purpose flour;
    3/4 ts Salt
    1/2 ts Active dry yeast
           ---Large Loaf---
  1 1/2 c  Vegetable broth; or water
    1/3 c  Starter; (Biga)
  3 3/4 c  All-purpose flour;
  1 1/2 ts Salt
      1 ts Active dry yeast
  Starter: To make the starter called Biga pour the warmed water into a
  glass bowl, pre-warmed by rinsing in hot water. Add a pinch of sugar
  & the yeast, stir briefly, & let mixture stand for 10 minutes or so
  in a warm spot, until it looks creamy & bubbly. Then mix in the flour
  & the other water. This concoction should then be allowed to ferment,
  covered with plastic wrap, anywhere from 6 - 24 hours or more,
  depending on the temperature. The longer it ferments the stronger the
  flavor it imparts to the bread. If the mix separates noticeably & a
  clear liquid settles to the bottom, it's reaching the outer limits of
  use. If the starter begins to turn pink TOSS IT OUT!! Bread: Pour all
  wet ingredients into bread machine baking pan. Measure all other
  ingredients except yeast into baking pan. Sprinkle yeast over dry
  ingredients, being careful not to get yeast wet. Use regular bake
  cycle on your machine for this loaf.

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Recipe ID 29675 (Apr 03, 2005)

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