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Bread Machine Rustic Italian Bread or Handmade

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 11 Nov 2017 14:09:12 -0700
v117.n044.2
* Exported from MasterCook *

               Bread Machine Rustic Italian Bread or Handmade

Recipe By     :From Betty Crocker
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread                           Bread Machine
                 Bread-Bakers Mailing List       Hand Made
                 Italian                         Low Fat
                 Posted                          Stand Mixer

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1           teaspoon  active dry yeast -- or bread machine yeast
      1/3           cup  warm water -- (105 - 115F)
      3/4           cup  bread flour
      1/4           cup  milk
   1           teaspoon  sugar
      1/3           cup  water
   4          teaspoons  olive oil
      3/4      teaspoon  dried rosemary -- crushed
   1           teaspoon  bottled minced roasted garlic
                         yellow cornmeal
   1 1/2      teaspoons  bread flour

The bread machine pan must have a capacity of 10 cups or more.
OR make by hand

For an interesting shape, place dough ball in a well-floured woven 
basket or wooden bowl. Let rise, then invert onto prepared baking 
sheet and bake as directed.

To make starter: Dissolve the yeast in the 1/3 cup warm water. Stir 
in the 3/4 cup bread flour, milk, and sugar. Beat with a wire whisk 
or rotary beater just until smooth. Cover with plastic wrap. Let 
stand at room temperature (75F to 85F) for 24 hours or until mixture 
has a slightly fermented aroma, stirring 2 or 3 times. (Or 
refrigerate for up to 4 days.)

To finish the bread: Add the starter mixture and the next 6 
ingredients to the bread machine according to the manufacturer's 
directions. Select dough cycle. When cycle is complete, remove dough 
from machine. Punch down. Cover and let rest for 10 minutes.

On a lightly floured surface, shape dough into a ball. Place on a 
lightly greased baking sheet sprinkled with the cornmeal; flatten 
slightly to an 8" round loaf. Lightly rub top with the 1-1/2 
teaspoons bread flour. With a very sharp knife, make several cuts 
about 1/4" deep on top of loaf. Cover; let rise in a warm place for 
30 to 45 minutes or until nearly double. Bake in a 400F. oven about 
25 minutes or until loaf sounds hollow when lightly tapped. Remove 
from baking sheet; cool on a wire rack.

Makes 16 servings.

Source:
   "<recipe.com>"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 39 Calories; 1g Fat (32.3% 
calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 
1mg Cholesterol; 2mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

NOTES : 2014 - 1214