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Tuesday’s Taste Tempters 10.18.11

Tuesday’s Taste Tempters 10.18.11

Posted: Tuesday, October 18, 2011 8:02 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted, no exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by email at dryder@ucmessenger.com.
Today’s recipe comes from the cookbook “200 Fast and Easy Artisans Breads” (ISBN: 978-0-7788-0212-9) by Judith Fertig.

Master Recipe No. 1 Easy Artisan Dough
 Makes bread, rolls, pizza or flatbread to serve 12 to 16
 
6 1/2 cups unbleached all-purpose or bread flour, plus more for dusting
1 1/2 tablespoon instant or bread machine yeast         
1 1/2 tablespoon fine table or kosher salt         
3 cups lukewarm water, about 100°F (38 °C)    
1/4 cup cornmeal or polenta for sprinkling       
2 cups hot water for broiler pan
 
Measure. Spoon the flour into a measuring cup, level with a knife or your finger, then dump the flour into a large mixing bowl.
Mix. Add the yeast and salt to the flour. Stir together with a wooden spoon or Danish dough whisk. Pour in the water and stir together until just moistened. Beat 40 strokes, scraping the bottom and the sides of the bowl, until the dough forms a lumpy, sticky mass.
Rise. Cover the bowl with plastic wrap and let rise at room temperature 72°F for two hours or until the dough has risen near the top of the bowl and has a sponge-like appearance.
Use right away or refrigerate. Use that day or place the dough, covered with plastic wrap, in the refrigerator for up to nine days before baking.

Published in The Messenger 10.18.11

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