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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the Starter~. | 2. Stir the flour and water together-mix well. | 3. Tie the grapes in clean doubled cheesecloth. | 4. Lightly crush grapes, swish through the flour/water mixture then submerge. | 5. Cover tightly with a lid or plastic wrap. | 6. Leave@ room temp. | 7. Day 3-Lift out the bag of grapes and squeeze their juices back into the starter. | 8. Stir up the starter to incorporate juices. | 9. Day 4-Stir in 1 cup of flour and 1 cup of water into the container, blending well. | 10. Let stand at room temp until it bubbles up, around 3-4 hours. | 11. Cover and place in the fridge. | 12. Day 5-repeat day 4. | 13. Day 6-repeat day 5. | 14. Now you are ready to use this starter. | 15. It will keep for 4-5 months in your fridge. | 16. Rustic Bread~. | 17. Measure flour into the bowl of a large food processor and add the 2 cups starter. | 18. Measure out the the rest of the ingredients and mix together the milk and water. | 19. Turn on the processor and pour in the water/milk mixture in a thin stream. | 20. Add the three T. olive oil in a thin stream. | 21. Add the yeast and process for 25 seconds. | 22. Add the salt and process 5 seconds more. | 23. Your batter should be a bit like soft cooked oatmeal. | 24. Let rest, in bowl for 5 minutes. | 25. Process for 20 seconds. | 26. Lightly oil a large glass bowl and scrape in the dough. | 27. Cover with plastic wrap and let rest until doubled, around 2&1/2 hours. | 28. Punch down and turn out onto a lightly floured board. | 29. Let rest for 5 minutes. | 30. Knead for 8-10 minutes or until smooth and elastic, adding a small amount of flour if needed. | 31. Form into 1 or two round loaves. | 32. You can place rounds onto a lightly flour dusted baking sheet-no baking stone needed OR Place a baking stone in the center of your oven and preheat to 500 degrees 30 minutes before baking. | 33. Let rounds rise until doubled, around 1&1/2 hours. | 34. Place baking sheet into center rack of oven OR GENTLY place raised dough rounds onto the hot stone and spritz oven with water. | 35. Close and reduce heat to 400 degrees. | 36. Bake for 25 minutes or until done, spritzing oven a few times. | 37. Knock on the loaf and if it sounds hollow it's done. | 38. (very scientific, I know!) Remove to cool on a wire rack. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread flour	2	cups		989.14	198.7322	32.8252	4.5484
bread flour	3	cups		989.14	198.7322	32.8252	4.5484
tap water	2 1/2	cups	tepid	0.0	0.0	0.0	0.0
tap water	3	cups		0.0	0.0	0.0	0.0
red grape	1/2	lb	stemmed	156.4896	41.0502	1.6329	0.3629
cheesecloth				-	-	-	-
bread flour	7	cups		989.14	198.7322	32.8252	4.5484
bread	2	cups		3624.4	0.0	0.0	410.0
milk	3	tablespoons		27.45	2.151	1.4175	1.4715
tap water	1	cup	tepid	0.0	0.0	0.0	0.0
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
active yeast	1	package		-	-	-	-
salt	1	tablespoon		-	-	-	-

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