Side Pannel
Sourdough Italian Bread
Sourdough Italian Bread
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads, Italian
Ingredients List
- 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
Directions
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 hurt.
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 hour.
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.
10, 97
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 hurt.
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 hour.
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.
10, 97
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