35
Portuguese party
bread
BIGA (STARTER):
4 cups (1L) all-purpose flour
1 cup (250 mL) water (100-110°F [38-43°C])
3⁄4tsp. (4 mL) active dry yeast
Preparation of the Biga (Starter):
Stir the yeast into warm water. Let stand until
the yeast is dissolved. Combine yeast mixture
and flour and mix on low speed about
1 minute. Knead on low speed for 5 minutes.
Place in a glass or plastic bowl and cover with
plastic wrap so that the plastic touches the
surface of the biga (starter). Allow to rise for
12 to 14 hours at about 64-68°F (18-20°C).
INGREDIENTS:
Biga (Starter)
1 pkg. active dry yeast
1 cup (250 mL) water (100-110°F [38-43°C])
2 cups (500 mL) corn flour
4-41⁄2cups (1-1.12 L) all-purpose flour (divided)
11⁄4cups (313 mL) milk (95-100°F [35-38°C])
3 T (45 mL) butter, softened
1 T (15 mL) salt
Pour warm water into mixing bowl and stir in
yeast. Let stand until the yeast is dissolved.
Add biga (starter) to yeast mixture, tearing biga
(starter) into small pieces. Mix for about 2 min-
utes. Add corn flour, 3 cups (750 mL) of the all-
purpose flour, milk and butter and mix until well
combined. Knead the dough for 5 minutes
adding the remaining flour as needed until the
dough is smooth and elastic. At 21⁄2minutes
into the kneading time, add the salt.
Divide the dough into 4 equal parts and shape
into balls. Cover and let stand for 15-20
minutes.
On a lightly floured surface, roll the loaves into
12 in (30.4 cm) circles. Place on baking sheets
lined with nonstick parchment paper. Cover
and let rise for 70 minutes or proof in oven for
50 minutes.
After rising, sprinkle lightly with flour. Bake
using the BREAD setting with preheat temper-
ature set to 430°F (221°C) for about 20-25
minutes.
Makes 4 – 1 lb (455 g) loaves.
Rye bread
BIGA (STARTER):
4 cups (1 L) all-purpose flour
1 cup (250 mL) water (100-110°F [38-43°C])
3⁄4tsp. (4 mL) active dry yeast
Preparation of the Biga (Starter):
Stir the yeast into warm water. Let stand until
the yeast is dissolved. Combine the yeast
mixture and flour and mix on low speed about
1 minute. Knead on low speed for 5 minutes.
Place in a glass or plastic bowl and cover with
plastic wrap so that the plastic touches the
surface of the biga (starter). Allow to rise for 12
to 14 hours at about 64-68°F (18-20°C).
INGREDIENTS:
Biga (Starter)
11⁄2tsp. (7 mL) active dry yeast
12⁄3cups (417 mL) water (100-110°F [38-43°C])
23⁄4cups (687 mL) rye flour
13⁄4-2 cups (438-500 mL)all-purpose flour
1 T (15 mL) salt
Pour warm water into mixing bowl and stir in
yeast. Let stand until the yeast is dissolved. Add
biga (starter) to yeast mixture, tearing biga (starter)
into small pieces. Mix for about 2 minutes. Add the
rye flour, 11⁄2cups (375 mL) of the all-purpose flour
and mix until well combined. Knead the dough for
5 minutes adding the remaining flour as needed
until the dough is smooth and elastic. At 21⁄2
minutes into the kneading time, add the salt.
Place dough in a greased bowl turning to grease
all sides of the dough. Cover with plastic wrap and
let stand at room temperature for 15-20 minutes.
Divide the dough into 5 equal parts and shape
into round loaves. Let stand, covered, for 15-20
minutes.
Dust surface of loaves with rye flour and place
on baking sheets lined with nonstick parchment
paper. Make diagonal slashes about
1 in (2.5 cm) apart with razor blade or sharp
knife to form a diamond pattern on the top of
each loaf. Cover and let rise for 80-90 minutes
or proof in oven for 60 minutes.
Bake using the BREAD setting with preheat
temperature set to 430°F (221°C) for about
30-35 minutes.
Makes 5 – 10 oz (285 g) loaves.
Bread Recipes
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