BGKYSmoker
Nepas OTBS #242
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
What you will need for both the starter and 2 loaves.
You can use your mixer with the hook if you like
1/4 oz package plus 1 T active dry yeast
1 cup AP flour
4 3/4 cup bread flour
1 cup warm milk
olive oil
1 x large egg
3 1/2 T sugar divided
2 c warm water
2 1/2 tsp salt
2 T butter softened
cornmeal
1 T water
First make the starter. This will be a 2 day process.
2 cups warm water Make sure you use a large bowl.
2 T active dry yeast. Added to the water. Mix well
Then add 1/2 T sugar, mix well.
Add the 1 cup AP flour, mix well. Cover with clear wrap lightly
Store starter at room temp for 2 days.
2 days later it bread time
Now the bread.
Large bowl add 1 cup of the bread flour. Add the remaining sugar, 1 pack of yeast, stir in the milk and butter. Mix well then add 1 1/2 cups of the starter, mix with a spoon then add the remaining bread flower gradually while mixing. If your dough is too sticking you can add a little more flour.
Once your dough is not sticking you can turn it onto a floured surface to kneed for 10 mins or use your stand mixer.
Coat a bowl with the olive oil, roll your dough in the bowl to coat with the oil.
Cover the bowl with a dish towel or plastic to let rise for 1-2 hours and doubles in size.
After the rise gently punch down the dough, leave uncovered to rest for 15 mins before shaping into 2 loaves.
Place the loaves onto a lightly greased baking sheet and toss on the cornmeal. Place loaves on the sheet and let rise for another hour.
If you have bread pans you can use those also.
Pre heat oven to 375*
Make some slash cuts on the top of loaves. Beat the egg with the 1 T water and brush onto the loaves.
Bake for 30 mins until golden brown
You can use your mixer with the hook if you like
1/4 oz package plus 1 T active dry yeast
1 cup AP flour
4 3/4 cup bread flour
1 cup warm milk
olive oil
1 x large egg
3 1/2 T sugar divided
2 c warm water
2 1/2 tsp salt
2 T butter softened
cornmeal
1 T water
First make the starter. This will be a 2 day process.
2 cups warm water Make sure you use a large bowl.
2 T active dry yeast. Added to the water. Mix well
Then add 1/2 T sugar, mix well.
Add the 1 cup AP flour, mix well. Cover with clear wrap lightly
Store starter at room temp for 2 days.
2 days later it bread time
Now the bread.
Large bowl add 1 cup of the bread flour. Add the remaining sugar, 1 pack of yeast, stir in the milk and butter. Mix well then add 1 1/2 cups of the starter, mix with a spoon then add the remaining bread flower gradually while mixing. If your dough is too sticking you can add a little more flour.
Once your dough is not sticking you can turn it onto a floured surface to kneed for 10 mins or use your stand mixer.
Coat a bowl with the olive oil, roll your dough in the bowl to coat with the oil.
Cover the bowl with a dish towel or plastic to let rise for 1-2 hours and doubles in size.
After the rise gently punch down the dough, leave uncovered to rest for 15 mins before shaping into 2 loaves.
Place the loaves onto a lightly greased baking sheet and toss on the cornmeal. Place loaves on the sheet and let rise for another hour.
If you have bread pans you can use those also.
Pre heat oven to 375*
Make some slash cuts on the top of loaves. Beat the egg with the 1 T water and brush onto the loaves.
Bake for 30 mins until golden brown