The photo of these loaves made me want to save it in MC. Strips of fresh
herbs are pressed into the dough before baking and then brushed with
olive oil so they won't burn. This recipe is not for the ABM, it makes 4
baguette type loaves. x-posted Veg_recipe list
JoAnn
PS> Reggie had asked for grilled bread recipes.
A few weeks back I sent about 5 - "On The Grill".
If you missed these, let me know.
* Exported from MasterCook *
Gardener's Treat Bread - Better Homes & Gardens
Recipe By :BH&G page 236 - photo page 220
Serving Size : 16 Preparation Time :0:40
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups all-purpose flour -- up to 4 1/2
1 package active dry yeast
1 cup milk
3 tablespoons sugar
2 tablespoons butter or margarine
1/2 teaspoon salt
2 eggs -- beaten
1 cup Asiago Cheese -- shredded
OR Parmesan cheese
2 tablespoons fresh chives -- snipped
1 egg white -- beaten
1 tablespoon water
1 whole green onion
1 white-part leek -- thinly sliced
fresh chives
Italian parsley sprigs
1 tablespoon olive oil
In a large mixing bowl stir together 2 cups of the flour and the yeast;
set aside.
In a medium saucepan heat and stir milk, sugar, margarine or butter, and
salt just until warm (120 to 130 degrees) and margarine almost melts.
Add milk mixture to dry mixture along with the two eggs. Beat with an
electric mixer on low to medium speed for 30 seconds, scraping sides of
bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon,
stir in cheese, snipped chives, and as much of the remaining flour as
you can.
Turn dough out onto a lightly floured surface. Knead in enough remaining
flour to make a moderately stiff dough that is smooth and elastic (6 to
8 minutes total). Shape the dough into a ball. Place in a lightly
greased bowl; turn once. Cover; let rise in a warm place about 1 hour or
until dough is double in size.
Pinch dough down. Turn dough out onto a lightly floured surface. Divide
dough into 4 portions. Cover; let rest 10 minutes. Meanwhile, lightly
grease 2 baking sheets.
Shape dough by gently pulling each portion of the dough into a 10 x 4
1/2 inch rectangle. Place on prepared baking sheets. In a small bowl,
stir together egg white and water. Brush loaves with egg white mixture.
To decorate the loaves:
Gently press green onion into one loaf. Arrange leek slices on a second
loaf. Place several whole chives on a third loaf. Top remaining loaf
with parsley sprigs. Gently brush onion, chives, leeks, and parsly with
olive oil to prevent them from drying out. Cover and let rise in a warm
place until dough is nearly double in size (about 45 minutes).
Preheat oven to 375F. Bake for 15 to 18 minutes or until golden.
(If necessary, cover loosely with foil the last 5 minutes of baking to
prevent overbrowning.) Remove from baking sheets; cool on wire racks.
Makes 4 loaves (16 servings)
Description:
"A handmade bread shimmering with fresh garden herbs."
Source:
"Better Homes and Gardens April 1999"
Yield:
"4 baguettes"
Start to Finish Time:
"3:15"
- - - - - - - - - - - - - - - - - -
-
Per serving: 192 Calories (kcal); 6g Total Fat; (26% calories from fat);
7g Protein; 28g Carbohydrate; 36mg Cholesterol; 188mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : The photo of these loaves shows the fresh herbs pressed onto the
top of the breads. A spring or summer treat!
Posted to Veg-Recipe and Bread Bakers 6/99 Typos by JoAnn Pellegrino
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0