Italian Rolls (Modified from King Arthur in the size)

This is 1x RECIPE  I 2x it and it made 8 6" Long Rolls)

BIGA

1 1/2 cups King Arthur Unbleached All-Purpose Flour

1/4 cup King Arthur White Whole Wheat Flour

1 cup water

1/8 teaspoon instant yeast

DOUGH

biga (from above)

2 1/2 cups King Arthur Unbleached All-Purpose Flour

1/2 cup water

2 teaspoons salt

1/2 teaspoon instant yeast

Instructions

To make the biga: Mix all of the ingredients until well blended. Cover the bowl, and let rest at room temperature for 12 to 20 hours, until the mixture is very bubbly.

To make the dough: 

Mix the biga with the remaining ingredients for 2 to 4 minutes, using an electric mixer set on slow speed. Increase the mixer speed to medium, and mix for about 4 minutes; the dough will be soft and slightly sticky. Add additional water or flour if necessary.

Let the dough rise in a greased bowl, covered, for 1 to 2 hours, until very puffy.

Turn the dough out onto a well-floured surface, and shape it into a 6" x 12" rectangle. 

Using a bench knife or pizza wheel, cut out OR roll into lengths 3 to 6" square rolls. (depending on your preference)

Place the rolls, floured side up, onto parchment paper. cut 2 slits in each roll.

Let them rise for about 45 minutes, lightly covered, until they're puffy.

Bake 375 on parchment lined pan OR greased pan about 30 minutes.

Bake the rolls for 13 to 15 minutes, until they're golden brown. Remove them from the oven, and cool on a rack.

Yield: 8 rolls.

Cimbatta Bread same day

Ingredients

• 1-1/2 teaspoons active dry yeast
• 1-3/4 cups water (70° to 75°)
• 3-1/2 cups plus 1 tablespoon all-purpose flour, divided
• 2 teaspoons salt
• 1 tablespoon cornmeal or additional flour

Directions

1. In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover with plastic wrap; let rise at room temperature 1 hour.
2. Punch down dough. Turn onto a lightly floured surface; pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour.
3. Punch down dough and repeat folding process. Return dough rise 1 more hour

4. Put on parchment paper on baking pan and shape into oval. Cover with dish cloth

5. Rise 1 hour

1. Preheat oven to 425°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes.
2.  Remove foil; bake bread 25-30 minutes longer or until deep golden brown. Remove loaf to a wire rack to cool.

Oatmeal Dinner Rolls

Ingredients

• 2 cups water
• 1 cup quick-cooking oats
• 3 tablespoons butter
• 1 package (1/4 ounce) active dry yeast
• 1/3 cup warm water (110° to 115°)
• 1/3 cup packed brown sugar
• 1 tablespoon sugar
• 1-1/2 teaspoons salt
• 4-3/4 to 5-1/4 cups all-purpose flour

1. In a large saucepan, bring water to a boil; add oats and butter. Cook and stir for 1 minute. Remove from the heat; cool to lukewarm.
2. In a large bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down; allow to rest for 10 minutes. Shape into 18 balls. Place in two greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes.
5. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to wire racks. Yield: 1-1/2 dozen.

tasteofhome.com/recipes/oatmeal-dinner-rolls

Italian Country Bread

Prefer King Arthur Flour


Biga Starter

3 cups flour
1 cup water
1/4 t yeast dissolve in 1 t water

Add all to a bowl, cover and leave overnight, 10-12 hours.

Dough

Prefer King Arthur Flour

1 T salt
1/2 cup warm water with 1 1/2 t yeast dissolved
7 cups flour
2 3/4 cups water
1 cup of the starter, above

Add all items to mixing bowl of an electric mixer.
Kneed for 20 minutes
Rub olive oil over dough, place in bowl, let rise for 1 hour, covered.
Punch down after 1 hour and rise again, covered for 1 hour.

Take out of bowl and divide into 2 or 3 rounds.

Cover and let rise for 1 hour

Bake at 425 on baking sheets dusted with corn meal until brown and when tapped emit a hollow sound.

NOTE: You will have leftover starter, use for another bath of this bread or can use the rest for Ciabatta Bread, recipe under bread.

French Bread

NOTE: This bread is NOT light and is more suited to be cut into 2" slices and used for Onion Soup or cut in 1/2 and used for a French Dip. Would not suggest it for sandwiches.

Poolish Starter

Prefer King Arthur Flour

3 cups flour
10.5 oz water
1/4 t yeast dissovled in 1 t water

Add all to bowl, mix well and let sit 10-15 hours, covered.

French Bread Dough

Prefer King Arthur Flour

5 cups flour
4 t yeast
4 t salt
10.5 oz water

Add starter to bowl.

Add all dough items next

Kneed with a dough hook in an electric mixer 8 minutes.

Let rise for 2 hours, covered in a bowl that is greased with oil.

Remove from bowl.

Divide into 3.

Place on baking pan lined with parchment paper.

From into small logs, let rise for 20 minutes.

Now, form into 10-12 inch loaves that are about 3 inches wide.

Cover and let rise for 1 hour.

Preheat oven to 475.

Place bread into over and lower to 425.

Let bake for about 30 minutes or until you see they are brown and when tapped emit a hollow sound.

Ciabetta Bread

Biga Starter

Prefer King Arthur Flour

3 cups flour
1 cup water
1/4 t yeast dissolve in 1 t water

Add all to a bowl, cover and leave overnight, 10-12 hours.

Ciabetta Dough

Prefer King Arthur Flour

3 t yeast
3 Cups flour
3 t salt
2 t sugar
2 T wheat gluten (could omit)
3 to 4 oz water
1/4 cup olive oil

Add all of the Biga to the bowl of an electric mixer.
Add all items for dough next.

Beat for about 10 minutes using the paddle attachment. The dough should be wet but not like pancake batter, add a little more flour if this is the case.

Cover and let rise for 1 1/2 hours, deflate after 45 minutes

Divide the dough.

Transfer to a parchment paper lined baking sheet and shape into a 10 inch form, long and wide.

Let rise for about 2 hours covered.

Bake at 425 for about 30 minutes

Makes about 3 to 4 loaves.

Corn Bread

1 Cup Corn Meal, yellow
1 Cup Flour
1 Cup Milk
1/4 cup oil
1/2 cup sugar
2 eggs
1 Tablespoon Baking Powder

Pre heat oven to 425 F.

Place all items in a large bowl and blend, scraping the bottom to make sure all is incorporated.

Spray 8 x 8 pan with no stick spray. Place batter into pan.

Bake at 425 F. for about 25 minutes.