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Chicken w/ Herbed Dumplings
Posted by jaynem on May 30, 2011 in Breads, Uncategorized
Italian Bread (Italian Boule)
Posted by Bob on Feb 1, 2011 in Artisan
From: Artisan Bread Baking
Discussion
This is my standard Italian Bread recipe. It’s derived from a recipe in Clayton, “The Breads of France.”
This bread is made with all white bread flour, but you can substitute up to 20% whole wheat flour with no change in the recipe. I’ve modified the recipe to accommodate my style:
- I made a poolish of 200 grams each bread flour and water and 8 ml / 1/2 teaspoon yeast.
- I left the poolish on the counter overnight.
- I added an autolyse of 25 minutes after initial mix and before adding salt and doing the kneading.
- I did three fermentation periods, two of one hour separated by a fold, then another fold and a final fermentation period of 30 minutes.
- You can also do a simpler method: ferment for 2 hours, then fold and ferment for 30 minutes.
- You can choose the fermentation method that fits your schedule.
- Final rise period after shaping was 50 minutes.
Parmesan Sun Dried Tomato Bread
Posted by nicki on Nov 30, 2010 in Breads
1 cup water
3 T olive oil
1 tsp salt
3 cups bread flour
1/2 cup grated parmesan
1/2 tsp ground black pepper
1 3/4 tsp yeast, active dry, instant or bread machine
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the bread machine. Press medium loaf size and French/Italian program, or rapid bake (58 minutes) and bake.
French Bread
Posted by jaynem on Jul 4, 2010 in Crusty Breads
Ingredients
* 2 packages active dry yeast
* 2 1/2 cups water (105F to 115 F)
* 1 tablespoon salt
* 1 tablespoon melted margarine or butter
* 7 cups all-purpose flour
* 2 tablespoons cornmeal
* 1 egg white
* 1 tablespoon cold water
Directions
1.Dissolve yeast in warm water in warmed mixer bowl.
2.Add salt, butter, and flour.
3.Attach bowl& dough hook to mixer, turn to Speed 2 and mix about 1 minute or until well blended.
4.Knead on Speed 2 about 2 minutes longer.
5.Dough will be sticky.
6.Put dough in large greased bowl, turning to coat.
7.Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
8.Punch dough down and divide in half.
9.Roll each half into 12″ x 15″ rectangle.
10.Roll dough tightly, from longest side, tapering ends, if needed/wanted.
11.Put loaves on greased baking sheets that have been dusted with cornmeal.
12.Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
13.With sharp knife, make 4 diagonal cuts on top of each loaf.
14.Bake at 450F for 25 minutes, then remove from oven.
15.Beat egg white and water together and brush each loaf with this mix.
16.Return to the oven and bake 5 minutes longer.
17.Immediately remove from baking sheets and cool on wire racks.
Serve with your favorite spread such as herbed butter, garlic bread topping, etc.
Kitchenaid mixer recipe found on RecipeZaar.com
New York-Style Homemade Bagels
CDKitchen http://www.cdkitchen.com
Serves/Makes: 8 | Difficulty Level: 3 | Ready In: 1-2 hrs
Tested
Homemade Bagels
Emeril Legassi recipe for making bagels from scratch. Read more…
Flour Tortilla
Posted by Bob on Nov 30, 2009 in Breads
Homemade Flour Tortilla Recipe
- 2 cups of white flour
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 2 tsp. vegetable oil
- 3/4 cup warm water
Read more…
Asian Pear Cake
Posted by nicki on Oct 10, 2009 in Cake, Sweet breads
I made this recipe when I had an abundance of asian pears and was quite pleased with the result. Read more…
Cranberry-Orange Bread
Posted by jaynem on Nov 17, 2008 in Sweet breads
Apples make this bread very moist – for a breakfast treat, slice and toast. Read more…