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Recipe Name: Apulian Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

Starter BIGA-
1/2 Cup(s) Water, warmed
1 Pinch(s) Sugar
1/4 Teaspoon(s) Active dry yeast
1 Cup(s) All-Purpose Flour
1/2 Cup(s) Water
Small Loaf-
3/4 Cup(s) Vegetable broth, or water
1/4 Cup(s) Starter, Biga
3/4 Teaspoon(s) Salt
Large Loaf-
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 &
the yeast, stir briefly, & let mixture stand for 10 minutes or so in a
warm spot, until it looks creamy & bubbly. Then mix in the flour & 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 & 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 loaf. Recipe by: More Recipes for Your
Bread Machine Bakery by R. W. Langer Posted to Bakery-Shoppe Digest V1
#441 by "Christopher E. Eaves" <> on Dec 6, 97

Nutrition (calculated from recipe ingredients)
Calories: 6574
Calories From Fat: 186
Total Fat: 21.9g
Cholesterol: 5.4mg
Sodium: 6646.4mg
Potassium: 2370mg
Carbohydrates: 1367.8g
Fiber: 52.9g
Sugar: 9.7g
Protein: 190.2g

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