Date: Sat, 23 Oct 1999 09:05:13 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n054 -------------- 001 - "J. Mathew" Subject: Ciabatta / Flatbread / Focaccia w/rosemary Date: Sun, 17 Oct 1999 09:16:49 -0500 > From: hensley@columbus.rr.com > Date: 15 Oct 99 01:04:17 Eastern Standard Time > > I would like to see some breads with some rosemary, either foccacia's or > whatever...Can you guys and gals dig me some new ones up?? Hi Jenny, Once you have a good, basic bread recipe it is very easy to add savory ingredients, including rosemary. I have included some good recipes here in this post that will get you started. These are also posted (along with many others) on my recipe Web site, at http://www.geocities.com/Heartland/8098/recipes.html Enjoy, Joan Email: joanm@bigfoot.com Ciabatta with Olives and Italian Herbs -------------------------------------- Makes: 2 loaves Sponge: 1 c. bread flour 2 t. sugar 2-1/2 t. active dry yeast 3/4 c. warm water (approx. 110-120F -- warm to the wrist) Blend ingredients together thoroughly in medium bowl. Cover; place in refrigerator for 12-24 hours. Bread: Sponge starter (preferably at room temperature) 4 c. bread flour 1 to 1-1/4 c. warm water (approx. 110-120F -- warm to the wrist) 2 t. powdered milk 1/4 t. ground ginger 1/4 t. ground cayenne pepper 2-1/2 t. active dry yeast 1 t. salt 4-6 T. Italian herbs (I like to use a mixture of oregano, basil, and thyme -- you can use fresh, chopped herbs or dried herbs) 2.25 oz. can of sliced ripe olives, well drained 2 T. bread or all-purpose flour Preheat oven to 425F(400 if using convection). In a large mixing bowl, combine all bread ingredients (sponge through ripe olives) and knead for 7-9 minutes. Turn dough out onto a floured work surface and divide into two equal portions (you may also make 4 individual- sized bread loaves). The dough will be sticky and soft, so you may wish to flour your hands before working with the dough. Roll each portion into a roughly oval shape approximately 3/4" thick. These breads are more beautiful if they are shaped irregularly. Dust loaves lightly with flour. Place loaves on a baking sheet sprinkled lightly with cornmeal. Let rise for 20-30 minutes until doubled in thickness and puffy. Bake for 25-27 minutes until loaves are slightly browned on top and sound hollow when tapped. Remove from oven; cool on wire rack. NOTE: these loaves are excellent when used for sandwiches or "quick" pizzas. For sandwiches: slice loaf in half horizontally; toast lightly. Top one half with sandwich filling, place other half on top. Serve. For quick pizzas: brush very lightly with olive oil and other pizza toppings (cheese, tomato sauce, pepperoni, chopped fresh vegetables, herbs) and place under broiler until cheese is melted and bubbly. Serve immediately. Flatbread/Focaccia (for Cuisinart) ------------------------------------------------ Yield: 2 flatbreads 2 c. bread flour 1 c. Italian flour (available from King Arthur Baking Co.) 1/4 t. cayenne pepper 1/4 t. ground ginger 1-1/2 t. salt 1 T. sugar 1 T. yeast 3 T. olive oil 1 c. warm water (110-115F) 2-3 t. corn meal 6 Tbsp. olive oil (approximately) Desired toppings and/or additions (see below) Place baking stone in oven. Preheat oven to 450F for at least 30 minutes prior to baking. Insert metal blade in work bowl of food processor. Add flours, cayenne pepper, ground ginger, salt, and sugar. Pulse to blend. Add yeast and any other ingredient additions (flavors, spices, herbs, etc.). Pulse 5 or 6 times to blend well. Add olive oil and warm water; process about 45-60 seconds, or until dough forms a ball in the work bowl. Prepare pizza peel or baking sheet by sprinkling lightly with corn meal. Remove dough to flat, floured board. Divide into two equal-sized pieces. Using tips of fingers, gently pat down dough to about 1/4-1/2" thick. The shape does not matter -- I have used square, rectangular, and oval shapes. Gently place shaped piece on pizza peel or baking sheet sprinkled with corn meal. Repeat for the other piece of dough. Place pizza peel or baking sheet in a warm, draft-free location until dough pieces are puffy, about 25-30 minutes. Using end of wooden spoon, make depressions in dough. Brush lightly with olive oil. If using topping ingredients, sprinkle them on at this time. Turn oven down to 400F (375F if using convection) Fahrenheit. Place dough pieces on heating baking stone in oven; bake for approximately 13-15 minutes, or until bread is golden brown. Remove to cooling racks and cool briefly before slicing. If freezing loaves for later use, cool thoroughly (about 2 hours). ---------------------------- INGREDIENT ADDITIONS: 1) dried spinach & feta cheese (available from King Arthur Baking Co.) 2) sliced black olives, drained 3) herbs (e.g., rosemary, thyme, basil, oregano) 4) crushed red peppers 5) dried onion flakes 6) sun-dried tomatoes, chopped 7) dried bell peppers, chopped TOPPINGS: 1) crushed red peppers 2) herbs (e.g., rosemary, thyme, basil, oregano) 3) coarse salt Pizza Dough (for KitchenAid) ---------------------------- Yield: 1 12-16" crust 2 c. bread flour 1 c. whole-wheat flour 1 T. vital wheat gluten 2 T. sugar 1 T. salt 1/2 tsp. ground ginger 1 Tbsp. active dry yeast (I use rapid-rise) 3 Tbsp. olive oil 1 c. lukewarm water 6 Tbsp. olive oil (approximately) Desired pizza toppings With standard mixing attachment, thoroughly combine all dry ingredients except yeast into large mixing bowl. Add yeast and combine thoroughly. Add water and olive oil; mix only until dough starts to form a ball and mixer begins to labor a bit -- approximately 10-20 seconds. Attach dough hook to mixer and knead dough for approximately 7-9 minutes. Remove dough to greased glass container; cover loosely with tea towel or plastic wrap. Set in a warm, draft-free location until doubled in bulk; punch down. You may repeat for a second rising, but it is not necessary for pizza dough. Preheat oven to 500F for a minimum of 20 minutes (if using bread stone, preheat for at least 30 minutes to allow bread stone to reach proper temperature). Punch down dough and shape into a ball; let rest for 10-20 minutes. Roll out to desired thickness to fit pan, or to size desired. Ensure that the outer edges of dough are slightly thicker so that toppings do not drip off during baking. Brush dough all over with olive oil. Cover loosely with tea towel or plastic wrap; place in warm, draft-free location until dough has risen slightly (about 20-25 minutes). Turn heat down to 425F (or 375 if using convection); immediately uncover dough and place into oven for 10 minutes. Remove dough from oven; place toppings on pizza. Place pizza back into oven for approximately 25 minutes, or until toppings start to bubble and edge of crust begins to brown slightly. Cut into wedges and serve immediately. ---------------------------- VARIATION #1: To make a nice herbed pizza crust, add dried or fresh herbs along with the dry ingredients when mixing. These might include herbs such as basil, thyme, oregano, parsley, rosemary, and sage in the quantities that you like best. Alternately, you may wish to use an Italian herb mix which already contains various herbs. If the mix includes salt be sure to reduce the amount of salt you add in the recipe, perhaps cutting it in half. VARIATION #2: Pizza doesn't have to be round like many of the pies you see in restaurants! If you don't have a round pizza pan, just press the dough into a square jelly roll pan. For a deep-dish pizza, you may even want to use a 9x13 brownie pan. Using a square pan makes it easier to cut into even-sized squares when it's finished baking. Basic White Bread ----------------------------- Yield: 2 pizzas or 2 standard-sized loaves or 16 rolls Stir together: approx. 6 to 6-1/2 c. bread flour (all-purpose can be substituted if you wish) 3 T. granulated sugar 2 t. salt 1/4 t. ground ginger 2 T. vital wheat gluten 1/4 to 1/2 c. powdered milk (do not use for pizza dough) 3 T. soft shortening (optional in standard bread and rolls; do not use for pizza) Stir in: 4-1/2 to 6 t. granulated yeast (I use the instant stuff, but you can use the longer-rising yeast if you wish) Add: 2-1/4 c. warm water minus 2 Tbsp. (approx. 110-120F -- warm to the wrist) 2 Tbsp. lemon juice FOR PIZZA: I also add approximately 2-3 Tbsp. of good-quality olive oil, and often some Italian spices such as rosemary, basil, thyme, savory, etc. If you are using a KitchenAid, knead for approximately 9 minutes by machine; otherwise, use your standard hand-kneading techniques. Place dough in a greased bowl; cover loosely with plastic wrap or a tea towel. Place dough in a warm, draft-free location (in the summer my hot garage serves as my "proofing oven") until it has doubled in bulk. Punch down; let rise again until doubled. Punch down; divide dough into two equal portions. --------------------------------------------------------------------------- FOR STANDARD BREAD: Shape into loaves and place into greased loaf pans. Cover loosely with plastic wrap or tea towel. Place in a warm location until dough has risen approximately 1/4" to 1/2" above top of loaf pan. Bake in preheated oven at 375F for approximately 25 minutes. Remove loaves from pans; place loaves (without pans) back into oven. Bake for approximately 5-15 minutes longer until loaves are golden-brown and sound hollow when tapped. Remove loaves from oven; place on wire racks to cool thoroughly. NOTE: I use the basic proportions in this recipe to make most of my breads, often substituting a portion of the bread flour with whole-wheat or rye flour, adding ingredients such as cinnamon, egg, raisins, etc. You can also substitute warm milk for the warm water. I often make sweet rolls, breakfast breads, white bread, wheat bread, and so forth with the basic proportions presented here. --------------------------------------------------------------------------- FOR PIZZA: Roll out dough into rounds, from 1/4" to 1/2" thick depending on how thick you like your crusts (remember to allow for rising). If you are using a pizza peel, sprinkle some cornmeal on the peel and put dough on peel before continuing; otherwise, place dough on baking sheet or pan. Prick dough all over gently -- don't make holes through bottom or topping will drip through. Brush dough lightly with olive oil, making sure to brush around edges, as well. Put toppings on dough (e.g., tomato paste, pepperoni, cheese, garlic, sun-dried tomatoes, cooked sausage or hamburger, etc.) and set aside until oven is preheated. Bake in preheated oven at 450F until crust is lightly golden and cheese starts to bubble and melt. Remove from oven; cut into sections and serve immediately. NOTE: I find that the use of a baking stone makes a nicely finished crust on the bottom, avoiding any soggy bits inside the pizza. If you are using a stone or tiles, be sure that they are preheated thoroughly (e.g., at least 15 minutes) prior to placing the pizza on the stone or tiles. Sourdough White Bread with Commercial Yeast ------------------------------------------- Yield: 2 16" pizzas or 3 10" pizzas or 2 standard-sized loaves or 16 rolls Stir together: approx. 6 to 6-1/2 c. bread flour (all-purpose can be substituted if you wish) 3 T. granulated sugar 2 t. salt 1/4 t. ground ginger (you will not taste this) 2 T. vital wheat gluten 1/4 to 1/2 c. powdered milk (do not use for pizza dough) Stir in: 4-5 t. granulated yeast (I use instant rapid-rise yeast) Add: 3 T. soft shortening (optional in standard bread and rolls; substitute 2-3 T. good olive oil if making pizza) 1 c. basic white sourdough starter 1 c. warm water (approx. 110-120F -- warm to the wrist) 2 Tbsp. lemon juice (optional) If you are using a KitchenAid, knead for approximately 9 minutes by machine; otherwise, use your standard hand-kneading techniques. Place dough in a greased bowl; cover loosely with plastic wrap or a tea towel. Place dough in a warm, draft-free location (in the summer my hot garage serves as my "proofing oven") until it has doubled in bulk. Punch down; let rise again until doubled. Punch down; divide dough into portions and shape (see notes below). --------------------------------------------------------------------------- FOR STANDARD BREAD: Shape into loaves and place into greased loaf pans. Cover loosely with plastic wrap or tea towel. Place in a warm location until dough has risen approximately 1/4" to 1/2" above top of loaf pan. Bake in preheated oven at 375F for approximately 25 minutes. Remove loaves from pans; place loaves (without pans) back into oven. Bake for approximately 5-15 minutes longer until loaves are golden-brown and sound hollow when tapped. Remove loaves from oven; place on wire racks to cool thoroughly. NOTE: I use the basic proportions in this recipe to make most of my breads, often substituting a portion of the bread flour with whole-wheat or rye flour, adding ingredients such as cinnamon, egg, raisins, etc. You can also substitute warm milk for the warm water. I often make sweet rolls, breakfast breads, white bread, wheat bread, and so forth with the basic proportions presented here, although you may want to add a bit more sugar for some things. --------------------------------------------------------------------------- FOR PIZZA: I often add some Italian spices such as rosemary, basil, thyme, savory, garlic, etc. This tastes great when incorporated in the dough *as well as* sprinkled on top with other toppings. I also sometimes substitute a small amount (e.g., 1/4 cup) of cornmeal for some of the bread flour in the recipe to add a bit of texture and flavor. Roll out dough into rounds, from 1/4" to 1/2" thick depending on how thick you like your crusts (remember to allow for rising). If you are using a pizza peel, sprinkle some cornmeal on the peel and put dough on peel before continuing; otherwise, place dough on baking sheet or pan. Prick dough all over gently -- don't make holes through bottom or topping will drip through. Brush dough lightly with olive oil, making sure to brush around edges, as well. Put toppings on dough (e.g., tomato paste, pepperoni, cheese, garlic, sun-dried tomatoes, cooked sausage or hamburger, etc.) and set aside until oven is preheated. Bake in preheated oven at 425F until crust is lightly golden and cheese starts to bubble and melt. Remove from oven; cut into sections and serve immediately. NOTE: I find that the use of a baking stone makes a nicely finished crust on the bottom, avoiding any soggy bits inside the pizza. If you are using a stone or tiles, be sure that they are preheated thoroughly (e.g., at least 15 minutes) prior to placing the pizza on the stone or tiles. --------------- MESSAGE bread-bakers.v099.n054.2 --------------- From: Barry S Seidel Subject: flexible baking sheets Date: Fri, 22 Oct 1999 11:04:02 -0400 (EDT) I am looking for a source for the teflon-type flexible baking sheets, in a size that I can cut to 16" x 21". So far, I have only found a source that would sell me ten of them. Barry Seidel seidel@udel.edu --------------- MESSAGE bread-bakers.v099.n054.3 --------------- From: "Verna Manning" Subject: NoVac Technology instruction booklet? Date: Thu, 21 Oct 1999 12:00:17 -0400 I have no instruction booklet on how to use my bread machine. I tried using the packaged bread mix and it turned out fine, but when I tried a recipe from a friend the bottom of the bread was quite nice, but the top collapsed. I have tried to contact the company that sold the machine, but there is no trace of it. The 800 number rings but doesn't answer, and according to the post office, their address in Grand Prairie, Texas doesn't exist. My machine is from the NoVac Technology Corp. and I am hoping that someone is familiar with my machine, and could tell me or share with me instructions on the correct use of the machine and how to use it along with the timer. Once again, thank you and any help you can give me would be appreciated. Thanks, Verna --------------- END bread-bakers.v099.n054 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved