Pebetes Bread Very Spongy Recipes

PEBETES BREAD (VERY SPONGY)

Steps:

• MEASURE all ingredients into bread pan according to your manufactures directions.
• SET machine for dough cycle, press start and let it work until the kneading process is complete. Shut machine off and allow dough to rest for 15 minutes.
• REMOVE dough to slightly floured surface and cut in 8 pieces.
• MAKE cylindrical balls with the pieces and place side by side in a buttered oven tray. Leave to rise for one hour.
• PREPARE cornflour or cornstarch, dissolve the cornflour or cornstarch in cold water add boiling water and leave to cool.
• BAKE 10 to 12 minutes at F428 C220.
• REMOVE from the oven and paint with the previous prepared cornflour cornstarch mix.
• LEAVE to cool on the rack and enjoy.

BASIC BREAD SPONGE FROM AMY

Steps:

• Whisk the yeast into the water. Allow to sit for about three minutes. Add the flour, mixing for another three minutes. Place in a nonreactive bowl and cover. Allow to sit in a draft-free spot until it rises and gets thick and sticky. This will take about eight hours.
• Use a spoon to stir the sponge down before measuring for use in a bread.
• Once risen, refrigerate for up to three days. Allow to come to room temperature before using. If it goes beyond three days, discard all but 1 cup of the sponge and make the recipe, adding the reserved sponge with the flour. Stir for two or three minutes before using.
• For all of the breads based upon this sponge, allow two days since the doughs require overnight refrigeration.
• For the best results, use as little of the kneading flour as possible.
• To allow yourself to slide the loaves into the oven, form them on a baking sheet without sides or on the bottom of one with sides that is turned upside-down.
• If you do not have a stone or tiles, bake directly on the baking sheet(s) upon which you formed the loaves (be sure to use either cornmeal or parchment between the dough and the sheet).
• All of the breads based upon the sponge can be frozen for up to two weeks. Don't freeze until the bread has cooled thoroughly - then wrap in foil and freeze. When ready to use, thaw them, still wrapped, at room temperature overnight. Then, unwrap and warm at 350 degrees for 5 or 10 minutes. Alternatively, you could warm the frozen and wrapped loaves at 300 for 35 to 40 minutes.