Marina asked for any recipes for FLAVORED breads.
Here are 2 super ones. They were originally bread machine recipes. I added
an extra 1/4 c. flour as they were pretty sticky. I used malted milk powder
in the first recipe because I didn't have dry milk. I read somewhere that
it was a good flour enhancer (whatever that means : ), so I threw it into
the second one too. Both were so good I didn't even butter them -- although
the apricot bread makes wonderful buttered toast.
I never seem to make a recipe as written : )
I think there was an instruction re: bread machines...something about
setting for light crust. I assume that will be meaningful to those of you
who have them.
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ABSOLUTELY APRICOT BREAD
Bill Camarota <gfx4tv@acy.digex.net>
The Electric Bread Cookbook
3/4 cup water
2 1/4 cups bread flour
1 tablespoon dry milk (I used malted milk powder)
1 teaspoon salt
1 tablespoon butter
3 tablespoons apricot jam
1/2 cup dried apricots
2 teaspoons yeast
Mix. Let rise to double. Shape into loaf and let rise to double. Bake at
350 for 30 minutes.
SAFFRON BREAD
Bill Camarota <gfx4tv@acy.digex.net>
The Electric Bread Cookbook
3/4 cup water (use part of the water with the saffron ... see instructions)
2 1/4 cups bread flour
1 teaspoon sugar
1 teaspoon salt
1 egg
1 1/2 tablespoons olive oil
1/4 - 1/2 teaspoon ground saffron (allow to sit in boiling water 10 minutes)
-- or --
1/8 - 1/4 teaspoon saffron threads (allow to sit in boiling water 10
minutes) - (grind them down w/mortar and pestle according to original
recipe....I didn't)
1 t. malted milk powder (opt)
2 teaspoons yeast
Mix. Let rise to double. Shape into loaf and let rise to double. Bake at
350 for 30 minutes.