>I would like to have a recipe for Tomato Basil Bread for my >bread machine. Thanks. Marilyn Gardner
PESTO-TOMATO BREAD 1#--+-- 1-1/2# size loaves
1/4 C. 1/3 C. Coarsely chopped, softened* sun-dried TOMATOES
(not oil packed)
3/4 C. 1C+2T WATER
1/4 C. 1/3 C. PESTO
2C. 3C. Bread FLOUR
1T 2T. SUGAR
1 t. 1-1/2 tsp. SALT
3/4 t. 1-1/4 tsp. Bread Machine YEAST
Select Basic/white cycle. Use medium or LIght crust color Do
not use delay cycles.*Soak tomoatoes in 1C very hot water about
10 minutes or until softened; drain.
Bev in Mn (Claycooker)
SUN-DRIED TOMATO HERB BREAD
The Bread Machine Cookbook
by Melissa Clark
1# Size and (1-1/2# size)
1 C. (1-1/3 C) WATER
2 T. (3T.) OLIVE OIL
1/4 C. (1/3 C.) fresh BASIL LEAVES
2 T. (3T) fresh PARSLEY LEAVES
1 (1-1/2) cloves GARLIC, mashed
2 tsp. (2-1/2 tsp.) SUGAR
1 tsp. (1-1/2 tsp.) SALT
3/4 tsp. (1 tsp) PEPPER
1 C. (1-1/2 C.) Whole Wheat FLOUR
2 C. (2-1/2 C.) Bread FLOUR
1-1/2 tsp. (2-1/2 tsp.) YEAST
1/2 C. (2/3 C) oil-packed sun- dried TOMATOES, chopped
Add sun-dried tomatoes 5 min before the final kneading is
finished...Bev in Mn (Claycooker)
BASIC DEEP DISH DOUGH
1 1/2 ts Active dry yeast
3 c Bread flour
1/2 ts Salt
1 ts Sugar
1/4 c Olive oil
1 c -lukewarM water.
----------TOPPINGS---
1 c Mozzarella/cheddar cheese-(grated),
2 cl Garlic; (crushed),
1 c -slightly cooked fresh Broccoli florets,
lg Sliced tomato,
Shredded fresh basil; and
Feta cheese; TO TASTE
NOTE: I just bought Donna German's book THE BEST PIZZA IS MADE
AT HOME and discovered her "secret" for Sicilian pizza dough.
Evidently the difference in deep dish pizzas like the Sicilians
is that they contain some sugar and a higher proportion of
oil. Donna's recipe for the dough is simple.I made this for
supper and did the dough in my bread machine on the "dough"
cycle. It was made in my largest old iron skillet which I'd
sprayed with olive oil Pam. After I took it from the ABM, I
made the dough into a circle by trying to imitate those expert
pizza chefs who fling the dough around. Mine didn't get flung
too high but it worked! I spread it in the skillet and brought
up the extra dough to form a lip around the edge, then put
the pan to rise for 30 minutes while preheating the oven to
475F. Bake the crust for 5 minutes by itself--but before you
do that, prick it well with a fork all over. Before you add
toppings, drizzle olive oil on the crust and spread it around
with a brush. Toppings are up to you--but I used (in this
order) 1 cup mozzarella/cheddar cheese(grated), 2 cloves garlic
(crushed), 1 cup slightly cooked fresh broccoli florets, a
large sliced tomato, shredded fresh basil and feta cheese to
top. It was VERY good! This makes a thick crust but it's so
good there was none left to give to the birds! I hope Maria who
first requested a Sicilian dough finds this--because I'd like
to be able to share more of the goodies from this book with
her! There are thin pizza doughs as well--and all kinds of
toppings. The comments above were those of my friend Linda
Calwell on Proidgy. Bev in Mn (Claycooker)