Sourdough italian bread
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Sourdough italian bread
  Sourdough    Starters    Italian    Bread  
Last updated 6/12/2012 1:23:41 AM. Recipe ID 56888. Report a problem with this recipe.
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      Title: Sourdough italian bread
 Categories: Breads, Starter, Sourdough, Italian
      Yield: 1 Servings
  1 1/4 c  Starter
      1 ts Salt
      1 c  Lukewarm water
  1 1/2 c  Flour
      2    Cakes or packages yeast
  1 1/3 c  Lukewarm water
    1/2 c  Plus 1 tsp. grated Romano or
           -Parmesan cheese
    1/2 ts Salt
    1/2 ts Black pepper (coarse)
      4    To 5 cups flour
      1 ts Sesame seed
  Early in the morning combine the starter, 1 tsp. salt, 1 cup lukewarm
  water and 1-1/2 cups flour.  Beat to blend thoroughly. Cover with a
  clean towel and set aside for approximately 5 hours. If the sponge
  has to set for a little longer or shorter period of time, it won't be
  When ready to finish the dough, stir the sponge down. Dissolve the
  yeast in the lukewarm water and add to the sponge. Now stir in the
  next 4 ingredients in the order given, adding 4 cups flour first, and
  then using the other cup of flour if needed.  Turn the dough out onto
  a lightly floured breadboard and knead thoroughly, about 7 to 10
  minutes. Then return the dough to a buttered bowl, cover with a clean
  towel, and set aside to rise until doubled, about 1 hour. When
  doubled, punch the dough down and set aside, covered, for another 1/2
  Now turn the dough out onto a lightly floured board again, and divide
  into 6 pieces of dough.  Roll and stretch each piece of dough into a
  long rope. Braid 3 of the ropes together for each loaf. Tuck the ends
  under, and lift each braid into a buttered glass loaf pan. Cover and
  set aside to rise until doubled again, about 1 hour. Brush loaves
  with melted butter and sprinkle each loaf with a mixture of 1 tsp.
  each sesame seed and grated Romano or Parmesan cheese. Bake loaves in
  375 oven until browned and done, about 40 to
       45    minutes.
  From: A World of Breads Shared 

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Recipe ID 56888 (Apr 03, 2005)

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