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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make starter - 1-3 days before baking bread, mix water and yeast but do not stir. Let sit for 5-10 minutes. Add flour and mix 5 minutes or so with your hand. Cover with plastic and set aside in a warm place to proof until you are ready to make the bread. | 2. To make bread - In a large bowl add yeast to 1/4 c warm water and let sit for 5-10 minutes. Add remaining water. Mix in starter until well dissolved. Add flour, starting with 3 1/2 cups adding 1/2 c more at a time as needed. You want dough to be well held together and you should be able to knead it. | 3. Place on well floured board and knead it for 5-10 minutes, until round, smooth and elastic. | 4. Pour a bit of olive oil in a large bowl and place dough in bowl and coat it, kneading in a bit of the oil as you go. Cover with a towel and set aside in a warm place to rise at least 2 hours. | 5. Place dough on a floured board and knead 5-10 minutes. Shape into loaf of your choice. Place on baking sheet covered with cornmeal. Cover and let rise again, until smooth and doubled. | 6. Bake 25-30 minutes at 400 degrees or bake on a stone for 30-35 minutes at 450 degrees. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1/2	cup		0.0	0.0	0.0	0.0
yeast	1	tablespoon		13.875	1.5315	1.791	0.0675
flour	1	cup	unbleached	364.56	26.8128	31.7604	17.346
yeast	1 1/4	1/4		13.875	1.5315	1.791	0.0675
water	1 1/4	cups		0.0	0.0	0.0	0.0
flour	3 1/2 - 4 1/2	cups		0.0	0.0	0.0	0.0
olive oil				-	-	-	-
cornmeal				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.