Apulian Bread

Course : Bread Machine
Serves: 1
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---starter (biga):
1/2 cup water -- warmed
1 dash sugar
1/4 teaspoon active dry yeast
1 cup all-purpose flour -- unbleached
1/2 cup water
---small loaf:
3/4 cup vegetable broth -- or water
1/4 cup starter(biga)
1 3/4 cups all-purpose flour -- unbleached
3/4 teaspoon salt
1/2 teaspoon active dry yeast
---large loaf:
1 1/2 cups vegetable broth -- or water
1/3 cup starter(biga)
3 3/4 cups all-purpose flour -- unbleached
1 1/2 teaspoons salt
1 teaspoon active dry yeast

Preparation / Directions:

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 and the yeast, stir briefly, and let mixture stand for 10 minutes or so in a warm spot, until it looks creamy and bubbly. Then mix in the flour and 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 and 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 loa

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