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Still waiting on the recipe! ———
Archive for the ‘Bread’ Category
Cuban Bread
01
Jan
1 Pkg Yeast
7 Cups Flour, Sifted
2 Cups Lukewarm Water
Cornmeal
1 1/4 Tbls Salt
Water
1 Tbls Sugar
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Dissolve the yeast in the lukewarm (90 degrees) water. Add the salt and sugar. Stir well.
Add the flour, one cup at a time, beating it in using a wooden spoon (or using the dough hook on an electric mixer) to make a fairly stiff dough.
Shape the well mixed dough into a ball. Place in a greased bowl. Grease the top of the dough. Cover with a towel. Let stand in a warm place until doubled in bulk.
Do NOT preheat the oven.
Turn the dough out onto a lightly floured board. Shape into long, French style loaves (or into round, Italian style loaves, if you wish).
Sprinkle the baking sheet liberally with cornmeal. Place the loaves on the baking sheet. Allow to stand and rise for 5 minutes.
Slash the tops of the loaves in two or three places with a knife. Brush the loaves with water. Place in middle shelf of the COLD oven. Place a pan of BOILING (!) water on the bottom of the oven.
Set the oven control to 400 degrees. Bake the breads until they are crusty and done (roughly 40-45 minutes).
Makes 2 loaves.
Summer Herb Bread with Honey Almond Butter
01
Jan
Summer Herb Bread
1 cup warm water
1 egg, beaten
1 tsp salt
1 tbsp sugar
2 tbsp olive oil
2 tbsp fresh rosemary
1 tbsp fresh oregano
1 tbsp fresh basil
½ tbsp fresh sage
½ tbsp fresh dill weed
3 cups of bread flour
2 1/2 tsp yeast
Honey Almond Butter
1 stick of butter softened
2 Tbsp. chopped Almonds
2 Tbsp. honey
(I’m kinda guessing on these measurements, adjust to your taste! – Jeanette)
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Just add all of the ingredients in your bread machine according to the manual, and enjoy fresh Summer Herb Bread!
Since I don’t have a breadmaker, this was modified with the following instructions from my Kitchen Aid mixer instruction book:
Dissolve yeast in warm water.
Place dry ingredients into bowl, except last 1-2 cups flour. Using dough hook, mix on speed 2 until ingredients are combined (about 15 seconds).
Continuing on speed 2, gradually add liquid ingredients to flour mixture, about 30 seconds to 1 minute. Mix 1 minute longer.
Continuing mixing, gently tap remaining flour around the sides of bowl, 1/2 cup at a time, as needed. Mix until dough clings to hook and cleans sides of bowl, about 2 minutes.
Knead on speed 2 for 2 minutes until dough is smooth and elastic.
Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Punch dough down. Roll into a rectangle, approximately 9 x 14 inches. Starting at short end, roll dough tightly. Pinch to seal seam. Pinch ends and turn under. Place seam side down in loaf pan.
Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Bake at 400 degrees F for 30 minutes. Remove from pan immediately and cool on wire rack.
For the Honey Almond butter, just mix the ingredients together until well blended.
Makes 1 loaf.
Source: Livingincomfort.com
