I sent the following to the MC recipe list when someone requested it. I
thought that this list would appreciate the same.
* Exported from MasterCook *
Basic Bread Sponge
Recipe By : Amy Scherber, Food&Wine 2/93
Serving Size : 1 Preparation Time :9:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1/4 teaspoon active dry yeast
1 1/2 cups water -- 105-115 degrees
4 cups all-purpose flour -- unbleached
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.
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* Exported from MasterCook *
Maple Oatmeal Bread
Recipe By : Charlene
Serving Size : 8 Preparation Time :0:00
Categories : Bread Machine Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tsps yeast
2/3 c quick-cooking oats
2 c bread flour
3/4 tsp salt
3 1/2 tbsps maple syrup
2 tsps cooking oil
7/8 c warm water
Add ingredients in order recommended for your machine.
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* Exported from MasterCook *
Rosemary Olive Oil Bread
Recipe By : Amy Scherber, Food&Wine 2/93
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon active dry yeast
1 1/2 cups water -- 105-115 degrees
2 cups basic bread sponge
3 tablespoons extra virgin olive oil
extra virgin olive oil -- for brushing
3 cups unbleached all-purpose flour
1/3 cup unbleached all-purpose flour -- for kneading
1/2 cup whole wheat flour -- preferably organic
1/4 cup fresh rosemary -- finely chopped
2 tablespoons kosher salt
cornmeal -- for sprinkling
Measure the rosemary *after* chopping.
In a bowl, dissolve the yeast in the water. Allow to proof for three
minutes.
Stir the sponge and 3 tablespoons oil into the water, breaking the sponge
up using your hands or a spoon. Stir in the rosemary and salt.
Add 3 cups of the unbleached flour, the whole wheat flour, and salt and
mix, scraping and folding until the dough gathers into a single mass which
will be wet and sticky with strands hanging from your fingers.
Turn the dough out onto a lightly floured surface and allow to rest for 3
minutes. knead in as much of the 1/3 cup of flour as is required to make
a smooth, elastic and only slightly sticky dough (use as little flour as
is possible). Shape into a ball.
Place the dough in a lightly oiled bowl, brush the top of the dough with
additional oil, and cover with plastic wrap and refrigerate overnight.
Remove from the refrigerator and allow to warm-up in a draft-free spot for
two hours.
Sprinkle a baking sheet without sides generously with cornmeal. On a
floured work surface, halve the dough and then shape one piece into a
ball, pressing to remove any large bubbles at the edges. Place the
dough-ball on the baking sheet, being sure to put the seam on the bottom.
Repeat with the second ball, leaving 3 to 4 inches between the two. Cover
with plastic and allow to rise until doubled, in a draft-free location.
This should take 2-2 1/2 hours. These loaves will be flat and wide.
Preheat the oven for at least thirty minutes along with a baking stone or
tiles on the middle rack to 425. Place a baking pan with decent sides on
the bottom shelf. Boil two cups of water. Brush the loaves again with
oil and then, using a razor blade, make a tic-tac-toe pattern in the top
of each of the loaves - do not tear the dough, you want to cut it. Pour
the boiling water into the baking pan. Slide the loaves off the sheet and
onto the stone.
Bake for 20 minutes, reduce the temperature to 350 and then bake for
another 30-35 minutes until the loaves are a light golden brown and hollow
sounding when tapped on the bottom. When done, brush with additional
olive oil and transfer to cool on a rack.
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