Recipe - Pane Di Casa

FOR THE SPONGE
2 pack Dry yeast
One half cup Warm water
One half cup Plus 1 tablespoon of
allpurpose flour

FOR THE DOUGH
5 cup Allpurpose flour
1 Three fourths cup Lukewarm water
1 Pinches salt

Start by making the sponge, by dissolving the yeast in the warm water,
stirring with a wooden spoon.

Place One half cup of the flour in a large bowl, add the dissolved yeast and mix
with a wooden spoon till the flour is incorporated. Sprinkle the additional
tablespoon of flour over the mixture, cover the bowl with a towel and place
in a warm spot for 1 hour, allowing it to double in size.

Place the 5 cups of flour in a mound on a board, making a well in the
center. In the well, place the sponge after 1 hour, with a pinch of salt
and One half cup of the warm water. Using a wooden spoon, carefully mix together
all the ingredients, adding the remaining water. Start mixing with your
hands, kneading the dough on the board for about 15 minutes, making a
smooth homogenous dough. Give the dough the shape you desire, either a long
or round shape, cover with a towel, place in a warm spot for one hour,
allowing to double in size.

Preheat oven to 400 degrees. Place the dough in an oven, baking the bread
for 55 minutes. When the bread is finished, remove from the oven and place
it on a pasta board, standing on one of its sides, don=t allow the bread to
sit flat. The bread should be allowed to cool for at least 2 hours.

Yield: 1 loaf

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9447 DAVID RUGGERIO

Converted by MM_Buster v2.0l.