Directions:
- For the Biga: Stir the yeast in warm water to dissolve. Sprinkle sugar over the mix and let sit for 5 minutes, if yeast is foamy it is active.
- Mix yeast with flour until all flour is incorporated, no dry clumps. Cover and let rise in a warm draft free place for 6 hours. Refrigerate overnight.
- For Bread: Stir the yeast in warm water to dissolve. Sprinkle sugar over the mix and let sit for 5 minutes.
- In bowl of stand mixer with hook attachment mix yeast, biga, 3 cups of the flour and salt on low speed for one minute. Scrape down sides and mix on medium, add remaining flour 1 cup at a time, mix and scrape down before adding more flour. Dough should be sticky but smooth, you may not need all the flour.
- Put dough in a greased bowl (I just spray the bowl with cooking spray) turning to grease the top. Cover and rise in a warm, draft free area for 30 minutes. Punch the dough down, recover and let rise another 1 hour.
- Punch dough down and divide in half. Roll each half into a large rectangle , then roll tightly, from the long side, tapering the ends. Place the loaves on a greased baking sheet, cover and let rise 1 hour or until doubled in bulk.
- When the dough has about 30 minutes left, preheat the oven to 350 deg. F and place a dish of hot water on the bottom rack.
- With a sharp knife cut diagonally 3-4 times across the tops of the loaves. Spritz the top of the loaves with water, either from a spray bottle or just wet your fingertips and flick the water at the loaves. Bake for 30 minutes at 350, then lower the oven temperature to 300 deg. and bake an additional 30 to 45 minutes. Bread will be browned on top when done and sound hollow when you knock on it.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 432.25 Kcal (1810 kJ) | ||
| Calories from fat | 11.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.28g | 2% | |
|---|---|---|---|
| Sodium | 586.2mg | 24% | |
| Potassium | 138.65mg | 3% | |
| Total Carbs | 89.94g | 30% | |
| Sugars | 0.31g | 1% | |
| Dietary Fiber | 3.89g | 16% | |
| Protein | 12.27g | 25% | |
| Iron | 1.2mg | 7% | |
| Calcium | 27.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 206.57 Kcal (865 kJ) | ||
| Calories from fat | 5.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 2% | |
|---|---|---|---|
| Sodium | 280.14mg | 24% | |
| Potassium | 66.26mg | 3% | |
| Total Carbs | 42.98g | 30% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 1.86g | 16% | |
| Protein | 5.86g | 25% | |
| Iron | 0.6mg | 7% | |
| Calcium | 13mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Rice Loaf
Active dry yeast, White sugar, All-purpose flour, Water and 17 more.. -
Chinese Steamed Buns
Active dry yeast, White sugar, All-purpose flour, Water and 6 more.. -
Country White Bread
Warm water, Active dry yeast (or 2/3 tsp rapid rise yeast) and 8 more.. -
French Chocolate Coffee Cake
All-purpose flour, Active dry yeast, Sugar, Water and 12 more.. -
Amish Friendship Cake
Active dry yeast, Warm water, White sugar and 14 more.. -
Soft Pretzels II
White sugar, Warm water (110 degrees f/45 degrees cup) and 8 more.. -
Traditional Layered French Croissants
All-purpose flour, Unsalted butter, at room temperature and 9 more.. -
Chelsea Buns
Active dry yeast, White sugar, Warm water and 10 more.. -
Qatayef
Sugar, Active dry yeast, Warm water, Whole-wheat flour and 12 more.. -
Delicious Sane Baked Sufganiot (Doughnuts) for Hanukkah
Water (lukewarm), Sugar, Active dry yeast, Low-fat milk and 11 more.. -
Soft Pretzels
Warm water, Active dry yeast, All-purpose flour and 9 more.. -
Philly-style Pretzels
Sugar, Water (warm ) and 10 more.. -
Buttermilk Cinnamon Rolls
Active dry yeast and 16 more.. -
Focaccia
Active dry yeast, Sugar, Water, Onion, chopped and 8 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
