The Faster EZ Bread

Ingredients:

For the sponge:

1 1/2 teaspoon dry active yeast

1/2 cup AP flour

1/2 cup warm water (about 100 degrees)

Then:

12 oz bottled beer

18 ounces AP flour (about 4 cups)

1 1/2 teaspoon fine salt

Directions: 

Make the sponge and let sit for 30 mins in a warm area with a damp towel on top. Then add the rest of the ingredients. Let it stand for 2 hours until it doubles in size. Shape the dough into desired shape. Place it on a cookie sheet covered in cornmeal. Dust the top of the loaf with flour. Let it proof (rise) for another 30 minutes. Preheat oven to 425F and let it cook for 45 minutes. Add a small loafpan with water at the bottom of the oven to humidify the oven to give a nice crust to the bread.

Orecchiette Dough (Mario Batali)

Ingredients

• 2 cups semolina flour
• 2 cups all-purpose flour
• 1 to 1 1/4 cups tepid water

Directions

Place both types of flour in a large mixing bowl and stir to mix well. Make a well in the center of the flour mixture and add the water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity in your kitchen.

Place the dough on a floured work surface and knead it like bread until smooth and elastic, about 8 to 10 minutes. Cover the dough and let it stand for 10 minutes at room temperature.

Roll the dough into long dowels about 3 to 4 inches thick. Cut the dough into flat disks about 1/4 to 1/2-inch thick. Press the center of each disk with your thumb to form saucer-shaped pasta. Place theorecchiette on a sheet tray that has been dusted with semolina flour, cover the pasta with a clean dish towel, and set aside until ready to use. At this point, the pasta can be frozen for several months.