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More assorted breads to try - 2

JPellegrino <gigimfg@ix.netcom.com>
Sun, 27 Dec 1998 14:11:47 -0600
v099.n003.2
Here are some more wonderful breads for you to try:
Grilled Black Olive And Rosemary Focaccia
White Cloud Inn Baked Nut Loaf
Candy Rainbow Bread - Abm



                 *  Exported from  MasterCook  Buster  *

                Grilled Black Olive And Rosemary Focaccia

Recipe By     : www.culinarycafe.com
Serving Size  : 1    Preparation Time :
Categories    : Breads                           Foccacia
                Grilling

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      fluid ounces  water -- 105-115F
                        -- (40-45C)
   2 3/4  cups          bread flour -- more as needed
     1/4  ounce         active dry yeast
     1/4  teaspoon      granulated sugar -- or honey
     1/2  teaspoon      kosher salt -- plus more, to taste
  24                    calamata olives -- pitted and halved
   1      teaspoon      rosemary -- chopped
     1/4  teaspoon      black pepper -- fresh cracked, to
                        -- taste
   2      ounces        extra-virgin olive oil

1.  Make a sponge by thoroughly combining the water, 1 3/4 cups of the
flour, the yeast, and sugar or honey in a large bowl, or the bowl of a
heavy-duty mixer fitted with a dough hook.

2.  Cover and let sit in a warm place for 45 minutes to 1 hour.  The
sponge should be thick, foamy, and bubbly with a strong yeasty aroma.

3.  Blend in the remaining 1 cup flour and the salt.

4.  Knead the dough until a smooth, elastic dough is formed.

5.  Shape the dough into a ball and rub it lightly with olive oil, cover
with a damp towel or plastic wrap, and let rise in a warm place for 1 to
2 hours, or until doubled in size.

6.  Punch down the dough and divide it into 2 equal pieces.  Shape into
rounds and let rest while preparing the pans: Lightly coat two 8-inch
round cake pans with olive oil and sprinkle generously with cornmeal. 
Gently tap out the excess.

7.  Place a ball of dough in each pan.  With your fingertips, push the
dough out, working from the center, until it covers the pan.  (If the
dough sticks to your fingers, dip them in some olive oil.).  Press the
olives into the dough.  Sprinkle with the rosemary and pepper.

8.  Cover the pans with a damp towel and let rise in a warm place until
nearly doubled in size, about 45 minutes.

9.  Preheat a grill to high heat.  Place the pans on the upper shelf,
cover the grill and cook the focaccia until done.  While still warm,
brush generously with extra-virgin olive oil and sprinkle with salt. 
Cool on wire racks.

10.  Cut into wedges and serve warm or at room temperature.

Although focaccia is traditionally baked in an oven, this recipe employs
the use of a grill, enabling the bread to take on a hint of smoky smell
and flavor.

Yields: 2 Loaves

Preparation time: 3 hours 55 minutes

Recipe from http://www.culinarycafe.com/Breads-Biscuits.html


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                 *  Exported from  MasterCook  Buster  *

                      White Cloud Inn Baked Nut Loaf

Recipe By     : White Cloud Inn,The Poconos
Serving Size  : 6    Preparation Time :
Categories    : Breads                           Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Chopped onion
     1/2  cup           Diced celery
   1      tablespoon    Oil
   1      cup           Chopped nuts -- (walnuts and
                        -- cashews),finely
                        -- chopped
   1      cup           Cottage cheese
     1/2  teaspoon      Salt
   1      cup           Bread crumbs
   2                    Eggs -- lightly beaten
     1/4  teaspoon      Poultry seasoning
   1 1/4  teaspoons     Onion powder
     2/3  cup           Water

Preheat oven to 375.  Saute onion and celery in oil.  Put all
ingredients into a greased 11-3/4" x 7-1/2" baking dish and bake until
just firm and slightly brown on top, about 35 to 40 minuets.  Serve with
you favorite sauce or gravy.  The Inn uses a mushroom sauce, but the
dish is also good with a tomato sauce or onion gravy.  

Yield: 5 to 6 servings.

From: The Thanksgiving Book "This hearty vegetarian standard takes the
place of roast turkey at White Cloud Inn, in the Pocono Mountains of
Penn." Shared By: Pat Stockett

Recipe from http://www.webvalue.net/recipes/bread7.htm#wcibnl


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                 *  Exported from  MasterCook  Buster  *

                        Candy Rainbow Bread - Abm

Recipe By     : www.mega-zine.com
Serving Size  :      Preparation Time :
Categories    : Breads                           Sweet Breads
                ABM

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Yeast
   3      cups          Better for Bread flour
     1/4  cup           Instant nonfat dry milk
   3      tablespoons   Sugar
   1      tablespoon    Butter Buds
   1      teaspoon      Salt
   2                    Eggs
                        OR 1/2 c Egg Beaters
   2      tablespoons   Butter; or margarine
   1 1/2  teaspoons     Vanilla
     1/2  cup           Very warm water; + 1 Tb
     1/2  cup           Dec a Cake Sequins  -- (Multi colored
                        (Durkee French) or 'Color Shots Decors')

Add all the ingredients into the pan in the order listed, select sweet
bread and push "Start." Add the candy at the "beep," 88 minutes into the
cycle.(33 minutes with Dak Turbo II Pretty enough to frame and hang on
the wall, this Funtastically delicious bread brightens any special
occasion.

Recipe from http://www.mega-zine.com/kitchen/bread/recipe089.html


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