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INGREDIENTS:
3 1/2 to 3 3/4 cups Gold Medal® Better for Bread™ bread flour or Gold Medal® all-purpose flour
1 teaspoon granulated sugar
1 package regular or fast-acting dry yeast (2 1/4 teaspoons)
1 1/4 cups water
2 tablespoons olive or vegetable oil
2 teaspoons dried rosemary or thyme leaves, if desired
1 teaspoon salt
1 1/4 cups diced Asiago, Swiss or other firm cheese
Cooking spray for greasing bowl and cookie sheet
DIRECTIONS:
1. In a large bowl, stir 1 1/2 cups of the flour, the sugar and yeast until well mixed. In a 1 1/2-quart saucepan, heat the water over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the warm water to the flour mixture. Beat with a wire whisk or an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Cover bowl tightly with plastic wrap; let stand about 1 hour or until bubbly.
2. Stir in the oil, rosemary and salt with a wooden spoon. Stir in enough of the remaining flour, 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle. Cover with plastic wrap; let stand 15 minutes.
3. Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading 5 to 10 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Knead in 1 cup of the cheese. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap; let rise in a warm place 45 to 60 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
4. Lightly spray a cookie sheet with the cooking spray. Sprinkle flour lightly on a countertop or large cutting board. Gently push your fist into the dough to deflate it. Place dough on floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on the cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap; let rise in a warm place 45 to 60 minutes or until dough has almost doubled in size.
5. Move oven racks to lowest and middle positions. Place an 8-inch or 9-inch square pan on the bottom oven rack; add hot water to the pan until about 1/2 inch from the top. Heat the oven to 450°F.
6. Pour a small amount of cool water into a clean spray bottle. Spray the loaf lightly with water; sprinkle with a small amount of flour. With a sharp serrated knife, carefully cut a 1/2-inch-deep slash lengthwise down the center of the loaf. Sprinkle the remaining 1/4 cup cheese into the slash.
7. Bake 10 minutes. Reduce the oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to a cooling rack. Cool 30 minutes before slicing; cut with a serrated knife.
Three loaves of Oat Bread and one large loaf of white bread. Baked from scratch fresh from the oven cooling on the rack.
Yummy rye bread in a bread machine:
1 tsp yeast
250g Rye flour
100g Wholewheat or spelt flour
1 tbsp treacle or honey
1 tsp salt
1 tbsp oil
280ml water
Set machine to wholewheat medium loaf - poof! Rye bread
I baked some homestyle bread last weekend. It turned out pretty okay. I think that I over-kneaded it because it was a bit denser than the Italian-style loaves I like to get at Central Market.
using this recipe, except this time i used half whole wheat flour, plus a generous sprinkle of hemp seeds, ground flax and chia. i also used coconut oil instead of canola, and almond milk. so yum.
Pugliese bread I made to go along with my Leek and Potato soup. It turned out really well. I added a bit of left over mashed potatoes to the dough.
Another attempt to conquer my fear of yeast. Now I just need to figure out how to make a bread when I don't have an actual mixer.
This was a regular light brown bread dough baked in ordinary small flower pots from a garden centre (not used yet for growing anything!)
Bread has lots of grain within or at least I'm hoping this bread does!!
Our Daily Challenge ~ Grain, Grained or Grainy ...
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Found in folder "Ephemera - Bread Labels," Weights and Measures Records (Record Series 2705-02), Seattle Municipal Archives.
One of my fav cakes to make and eat, here's the recipe.
You will need a 2lb Loaf Tin lined with grease proof paper, don't grease the tin as the olive oil is quite enough.
8oz Self Raising Flour
4oz Ground Almonds
6oz Golden Caster Sugar
1oz Poppy Seeds
4 medium sized bananas (a few days old is best, just as they are starting to get spotty)
3 Large Eggs
2 fl oz Olive Oil
1 cap vanilla essence
Preheat oven to 180*
Sift flour into bowl and add all dry ingredients.
In a separate bowl mash the bananas, (I use a potato masher), and then add all the other wet stuff and give it a good going over with the masher, then pour wet stuff into dry and mix thoroughly, pour into lined loaf tin.
Place in middle shelf of preheated oven and bake for approx 1hr, I tend to check after about 50 mins just in case.
And that's it.
Enjoy!
:)
www.kingarthurflour.com/shop/PrintRecipe?RID=91&radio=1
Rustic Sourdough Bread
1 cup "fed" sourdough starter
1 1/2 cups lukewarm water
2 teaspoons instant yeast
1 tablespoon sugar
2 1/2 teaspoons salt
5 cups King Arthur Unbleached All-Purpose Flour
Directions
1) Combine all of the ingredients, kneading to form a smooth dough.
2) Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes.
3) Gently divide the dough in half; it'll deflate somewhat.
4) Gently shape the dough into two oval loaves; or, for longer loaves, two 10" to 11" logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
5) Spray the loaves with lukewarm water.
6) Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
7) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.
New recipe... it turned out really good :D Just in time to have tea with the parents, too (who are now visiting for the holidays!)
Hooray! Baking!
Storm front came through last night, this morning. Nice air. Lower pressure? Higher humidity? Anyway, my bread dough liked it. Tastes good, too.