Wheat Italian Bread (4P+)

This recipe requires a lot of rest time so don't attempt it on a busy day.  I suggest making two small loaves (freeze one until you need it) but you could make one large loaf.

To begin, add the following ingredients to your bread machine.  

1²/₃ c Water

1¹/₂ c All Purpose Flour

1 c Whole Wheat Flour

¹/₄ t Bread Machine Yeast

Set your machine for the DOUGH cycle but only allow it to run for 10 minutes.  Turn off the machine and let the starter sit for 4 hours then add:

1¼ c All Purpose Flour

1¼ T Sugar

1 T Vital Wheat Gluten

2 t Salt

2 ½ t Bread Machine Yeast

Run this through the DOUGH cycle of the bread machine.

When the cycle has completed (approximately 90 minutes) turn the dough out onto a clean surface.  Cut dough in half and form into two long, thin loaves.  Place loaves on a baking pan covered in parchment paper and dusted with cornmeal.  Cover loosely with plastic wrap and let rise at room temperature for 60 minutes.

Preheat the oven to 425°.  Bake for 30-35 minutes until slightly browned.  Cool on a wire rack for 20 minutes before cutting.  Cut each loaf into 15 slices.

Serving Size: 3 slices  

Total Servings: 10 (5 per loaf)

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