I had sent these all as one message previously, but I think that I exceeded a
message length limit, so I'm re-sending them in two messages. Also, I should
not have included the Maple Oatmeal Bread in the previous message - it's not
based on the sponge.
Incidentally, I made two loaves each of the Rosemary Olive Oil and Walnut Maple
this weekend. They were excellent. One warning, however: the Walnut Maple
came out just a bit overdone, so, watch it carefully once it's been baking for
20 minutes. Also, the sugar in the syrup will tend to make the crust quite
dark since the sugar will carmelize.
-steve
* Exported from MasterCook *
Olive and Thyme Bread
Recipe By : Amy Scherber, Food&Wine 2/93
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1 teaspoon active dry yeast
1 1/2 cups water -- 105-115 degrees
1 1/4 cups basic bread sponge
3 1/4 cups all-purpose flour -- unbleached
1/3 cup all-purpose flour -- for kneading
4 teaspoons kosher salt
1/2 cup Kalamata olives -- pit & chop roughly
4 teaspoons fresh thyme -- coarsely chopped
Can use any fleshy black olive in place of Kalamatas.
In a bowl, dissolve the yeast in the water. Allow to proof for three
minutes.
Stir the sponge into the water, breaking the sponge up using your hands or
a spoon.
Add 3 1/4 cups of the flour and salt and mix, scraping and folding until
the dough gathers into a single mass. Mix in the olives and thyme until
distributed. This dough will be wet and sticky.
Turn the dough out onto a lightly floured surface, and knead as much of
the 1/3 cup of flour as is required to make a smooth and elastic dough.
Place the dough in a lightly oiled bowl, cover with plastic wrap and
refrigerate overnight.
Halve the dough and shape each piece into a ball and place in an oiled
bowl and cover with plastic. Allow to rise in a draft-free location for
two hours.
Turn out each piece of the dough onto a lightly floured work surface and
press out any large bubbles. Shape each half into a loose oval. Transfer
each of the ovals into a 9x5 loaf pan, with the seam on the bottom. Cover
again with plastic and allow to double in bulk, which should take 2 to 2
1/2 hours.
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. Place the loaf pans on the
stones and then immediately pour the boiling water into the baking pan.
Bake for 35-40 minutes until the loaves are hollow sounding when removed
from the pans and tapped on the bottom. Take the loaves out of the pans
and cool on a rack.
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* Exported from MasterCook *
Semolina Bread with Black Sesame Seeds
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 7/8 cups water -- 105-115 degrees
1 1/4 cups basic bread sponge
3 1/2 cups durum wheat flour
1/3 cup durum wheat flour -- for kneading
1/3 cup yellow cornmeal
1/4 cup black sesame seeds
4 teaspoons kosher salt
cornmeal -- for sprinkling
Black sesame seeds may be available at health food stores or Japanese
markets.
In a bowl, dissolve the yeast in the water. Allow to proof for three
minutes.
Stir the sponge into the water, breaking the sponge up using your hands or
a spoon.
Add 3 1/2 cups of the durum flour, cornmeal, 2 tablespoons of sesame
seeds, and the salt and mix, scraping and folding until the dough gathers
into a single mass. Turn the dough out onto a lightly floured surface,
and knead the dough until smooth and elastic, gradually adding as much of
the 1/3 cup of durum aas needed (but as little as you can get away with).
Shape into a ball and place the dough in a lightly oiled bowl, cover with
plastic wrap and refrigerate overnight.
After removing the dough from the refrigerator, allow to sit for two hours
in a draft-free location.
Sprinkle a baking sheet, without sides, generously with cornmeal. Flour a
worksurface. Halve the dough and flatten each half gently into a 10x12
inch rectangle. Roll each rectangle tightly along a 10 inch side, making
two 12 inch cylinders. Roll from the center towards the edge to make 20
inch ropes. Coil the rope from one end, pulling up the center knot.
Place the coils on the baking sheet.
Mist the loaves lightly using a plant sprayer. Spoon a tablespoon of the
seeds along each of the coils. Cover with plastic wrap and allow to
double in a draft-free location. This should take 1 to 2 hours.
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. Pour the boiling water into
the baking pan. With a quick jerk, slide the loaves off the sheet and
onto the stone.
Bake for 25 minutes until the loaves are hollow sounding when tapped on
the bottom. When done, cool on a rack.
Note: Durum wheat is the hardest variety of wheat and makes a very
high-gluten flour. Durum is made from the same wheat as semolina, but is
finely ground and is superior for making bread. It can be found in health
food stores, specialty food markets, and some Italian markets.
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Nutr. Assoc. : 0 0 0 0 0 0 1357 0 0
* Exported from MasterCook *
Walnut Honey or Maple Bread
Recipe By : Amy Scherber, Food&Wine 2/93
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups walnuts -- coarsely chopped
1/2 teaspoon active dry yeast
1 cup water -- 105-115 degrees
2 tablespoons water -- 105-115 degrees
3/4 cup basic bread sponge
5 tablespoons honey
1 1/2 tablespoons walnut oil
2 3/4 cups all-purpose flour -- unbleached
1/2 cup all-purpose flour -- for kneading
1 tablespoon kosher salt
cornmeal -- for sprinkling
Try using maple syrup instead of honey.
Can use olive oil instead of walnut.
Preheat the oven to 400 degrees. Place the walnuts on a baking sheet,
roasting until fragrant and golden brown, about eight minutes. Cool.
In a bowl, dissolve the yeast in the water. Allow to proof for three
minutes.
Stir the sponge, honey and oil into the water, breaking the sponge up
using your hands or a spoon.
Add 2 3/4 cups of the flour and salt and mix, scraping and folding until
the dough gathers into a single mass. Knead, in the bowl, until the dough
becomes soft and only slightly sticky, using the additional flour
gradually as necessary.
Turn the dough out onto a lightly floured surface, and knead the nuts into
the dough until they are evenly distributed. Place the dough in a lightly
oiled bowl, cover with plastic wrap and refrigerate overnight.
Halve the dough and shape each piece into a ball and place on a
flour-dusted kitchen towel. Cover with plastic wrap and allow to rise in
a draft-free location for two hours.
Sprinkle a baking sheet generously with cornmeal. Gently press one of the
dough balls down on a lightly floured surface and then reshape into a
ball. Do the same with the other risen ball. Place both balls, with the
seams on the bottom, on the baking sheet, cover with plastic wrap and
allow to rise until doubled, in a draft-free location. This should take
2-3 hours.
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. Using a razor blade, make an
'X' in the top of each of the loaves. Pour the boiling water into the
baking pan. With a quick jerk, slide the loaves off the sheet and onto
the stone.
Bake for (20??) 30-35 minutes until the loaves are hollow sounding when
tapped on the bottom. When done, cool on a rack.
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