The best delicious Apulian Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Apulian Bread recipe today!
Hello my friends, this Apulian Bread recipe will not disappoint, I promise! Made with simple ingredients, our Apulian Bread is amazingly delicious, and addictive, everyone will be asking for more Apulian Bread.
What Makes This Apulian Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Apulian Bread.
Ready to make this Apulian Bread Recipe? Let’s do it!
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—Starter; (BIGA)—
1/2 c Water; warmed
1 pn Sugar
1/4 ts Active dry yeast
1 c All-purpose flour;
-unbleached
1/2 c Water
—Small Loaf—
3/4 c Vegetable broth; or water
1/4 c Starter; (Biga)
1 3/4 c All-purpose flour;
-unbleached
3/4 ts Salt
1/2 ts Active dry yeast
—Large Loaf—
1 1/2 c Vegetable broth; or water
1/3 c Starter; (Biga)
3 3/4 c All-purpose flour;
-unbleached
1 1/2 ts Salt
1 ts Active dry yeast
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.
Yields
1 Servings
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