Here is an interesting green colored bread from Mark Miller's Coyote
Cafe. It can be made by hand or in the abm. I x-posted at an earlier
date to RecipeCafe and FareShare.
JoAnn
* Exported from MasterCook *
Arugula Watercress Flatbread (Mark Miller's Coyote Cafe)
Recipe By : Mark Miller, Coyote Cafe, Santa Fe, NM
Serving Size : 8 Preparation Time :0:00
Categories : Abm Breads
Chefs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup milk
1 cup water, lukewarm
2 teaspoons active dry yeast
2 1/2 cups bread flour
2 teaspoons salt
30 arugula leaves -- coarsely chopped
20 sprigs watercress -- coarsely chopped
1. Combine the milk and 1/2 cup of the water in the bowl of a heavy duty
mixer or in a large mixing bowl.
2. Sprinkle the yeast over the mixture, stir in, and let sit for 2
minutes.
3. Mix in 1 cup of the bread flour with the dough hook (or knead by
hand).
5. Add the remaining 1/2 cup water, the remaining 1 1/2 cups bread
flour, and salt.
6. Mix the dough hook 8-10 minutes (or by hand), or until dough appears
resilient and silky.
7. Fold or knead the arugula and watercress into the dough until evenly
distributed.
8. Transfer dough to a lightly oiled bowl and cover with plastic wrap.
9. Let rise in a warm place for 2 hours.
10. Turn over a baking sheet and sprinkle with cornmeal or semolina
flour.
11. Place dough on a work surface generously sprinkled with semolina
flour and cut in 2 equal pieces.
12. Gently pull and stretch each piece into an 8 inch round or a 7 inch
square.
13. Press each flatbread into the semolina flour, then flip to coat the
other side.
14. Transfer to the prepared baking sheet.
15. Cover with plastic wrap and let rise in warm place 45 minutes to 1
hour.
16. Place a baking stone on the middle rack in the oven and preheat to
450 F.
17. Using a spray bottle, spritz the oven walls with water. Work quickly
so oven doesn't lose heat.
18. Slide the flatbreads onto the hot stone.
19. Bake for 14 to 16 minutes, or until the bread browns.
20. Transfer the flatbreads to a rack to cool.
Yield: 2 flatbreads
BREAD MACHINE INSTRUCTIONS:
1. Combine all the ingredients, except the arugula and watercress, in
the bread pan in the
order specified by the manufacturer's instructions.
2. Process on the dough setting.
3. When the cycle is complete, turn the dough out onto a well-floured
work surface.
4. Knead the arugula and watercress into the dough until evenly
distributed.
5. Continue with step 8 of the above recipe.
Note: People tend to do a double take when they first set eyes on this
bright green bread.
When they taste it, the spicy aromatic greens have the same effect on
the palate! Arugula,
also called rocket, has a peppery, pleasantly savory flavor. Use it as
soon as possible as
it loses its spark after a day or two.
Recipe from Mark Miller's Book - Flavored Breads
Recipes from Mark Miller's Coyote Cafe
ISBN 0 89815 862 1
Posted to RecipeCafe and FareShare 11/98 by JoAnn Pellegrino
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