Rosemary Focaccia
Ingredients
1/4 cup olive oil
1 onion chopped
1/2 tsp granulated sugar
1 1/2 cups warm water
1 1/2 tsp active dry yeast
2 T. olive oil
1/2 tsp salt
3 cups all-purpose flour
1 T. chopped fresh rosemary
cornmeal
coarse salt
Directions
In skillet, heat 1/4 cup olive oil over low heat; cook onion, stirring occasionally, for about 30 minutes or until golden. Let cool. Meanwhile, in large bowl, disolve sugar in warm water. Sprinkle with yeast and let stand for 10 minutes or until frothy. Stir in 2 tbsp olive oil and salt. Add 2 cups of the flour and beat with electric mixer for 2 minutes or until smooth and elastic. Gradually stir in remaining flour, onions and rosemary.
Turn out onto lightly floured surface and knead lightly until smooth and elastic, adding flour as needed for 8 to 10 minutes.
Place in greased bowl, turning to grease all over. Cover and let rise for 35 to 45 minutes. Punch down. Divide in half; pat each half into flat round. Let rest for 5 minutes; stretch into 10-inch rounds. Place on greased baking sheets sprinkled with cornmeal. Cover and let rise for 35 to 45 minutes. Brush tops with olive oil; sprinkle with coarse salt and rosemary. Bake in 375 F (190 C) oven for 25 to 30 minutes or until bottom is browned and crisp. Let stand for 10 minutes. Cut into wedges to serve.
Makes 2 rounds.Good bread recipes?
Go to FOODTV.com and search for bread!!! they have LOTS of really good recipes for almost everything..
Try www.KingArthurFlour.com - you'll find hundreds of really good recipes.
NaNa's Zucchini Bread
3 eggs
2 cups sugar
1 cup oil
2 tsp vanilla
2 cups grated zucchini
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
2 tsp cinnamon
1 - 10oz jar maraschino cherries, quartered
1 cup walnuts or raisins, or a mix of the two
1/2 cup coconut
Dash each of nutmeg, cloves
Beat eggs, add sugar, oil, vanilla, and zucchini. Mix well. Add all dry ingredients. Grease and flour 2 large loaf pans. Bake at 325 for 50-60mins.
get non sliced bread from shops or make ur self make a hole in the middle of the bread and fill it up with left over curries or anything of your chioce, it make a good picnic food.
then when ready to eat slice the peices out.
Bread Bowls
(makes an excellent 'bowl' for thick stews and chowders)
2 1/2 cups warm water (105-115 degrees Fahrenheit)
2 packages active dry yeast
1 Tbsp. salt
1 Tbsp. sugar
2 Tbsp. oil
6 1/2 - 7 1/2 cups bread flour
1 egg, beaten
1 Tbsp. milk
Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved.
Add salt, sugar, oil and 3 cups flour; beat until smooth. Add enough
additional flour to make a stiff dough. Turn out onto lightly floured board;
knead until smooth and elastic, about 10 to 12 minutes. Place dough in bowl
that has been lightly coated with nonstick spray, turning to grease top.
Cover; let rise in warm place until doubled, about 1 hour.
Grease outside of 12, 10-ounce custard cups or oven-proof bowls of similar
size.
Punch dough down; divide into 12 pieces. Cover and let rest 10 minutes.
Spread each piece into a circle about 6 inches in diameter. Place over
outside of bowl, working dough with hands until it fits. Set bowls, dough
side up, on baking sheet that has been coated with nonstick spray. Cover
with plastic wrap; let rise in warm place until doubled, about 30 minutes.
Combine egg and milk; gently brush mixture on dough. Bake at 400 degrees
Fahrenheit for 15 minutes until golden brown. Using potholders, carefully
remove the bowls. Set bread bowls open side up on baking pan; bake 5
minutes. Makes 12 servings.
For larger bowls, use oven-proof bowls that are approximately 6 inches in
diameter. Divide dough into 6 portions. Frozen bread dough also can be used.
A 1-pound loaf will make 2 large or 4 small bowls.
here's my family's favorite bread. Hope you like it too.
Banana Cream Cheese Pecan Loaf
Ingredients:
8 ounces cream cheese, softened
1 cup granulated sugar
1stick butter softened
1 cup mashed bananas, about 3 very ripe bananas
1 1/2 teaspoons vanilla extract
2 eggs
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chopped pecans
Preparation:
Preheat oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.
Cream together softened cream cheese, sugar and butter, blending well. Blend in bananas, vanilla extract and eggs.
Combine dry ingredients and add slowly, to banana mixture, mixing just until moistened. Fold in nuts. Pour into prepared pan. Bake for 1 hour and 10 minutes.
Cool 10 minutes before removing from pan.
Notes:
I love this moist and easy bread, it's very good as toast with peanut butter too! My kid's now, always leave at least 3 bananas so I have to make it.
** CINNAMON RAISIN APPLE MUFFIN MIX **
Servings : 12
2 cups Whole-wheat pastry flour or, unbleached all-
purpose
1 teaspoon Ground cinnamon
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1/2 cup Raisins
-----ADDITIONAL INGREDIENTS-----
1 cup Apple juice
1/2 cup Apple sauce
2 tablespoons Oil
Whisk together first 6 ingredients and store in an airtight container.
Package raisins separately.
Attach these instructions:
To prepare, preheat oven to 350 degrees. Mix together 1 cup apple juice, 1/2 cup apple sauce
and 2 tablespoons vegetable oil. Add dry ingredients and raisins and stir until just
combined.
Spoon into lightly oiled muffin tins, and bake for 20 to 25 minutes, or until middle is done.
**BANANA CHOCOLATE CHIP BREAD **
1 cup sugar
1 egg
1/2 cup butter
1 cup ripe mashed banana
3 tbsp milk
2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/2 cup chocolate chips, more or less to taste
Cream sugar, egg and butter in large bowl till fluffy. Set aside.
Mix mashed banana and milk in small bowl. Set aside.
Sift in small bowl, flour, baking soda and baking powder. Into the creamed sugar/butter mixture, alternately mix by hand the flour and mashed bananas. Stir until the flour is just moist. Blend in the chocolate chips.
Turn batter into greased 9x5x3 loaf pan, or 3 small loaf pans.
Bake 40-45 minutes at 350 degrees till toothpick comes out clean.
enjoy!!!
No comments:
Post a Comment