• Bread Machine Month - 5

    From Dave Drum@1:229/452 to All on Sun Jan 9 11:18:46 2022
    National Bread Machine Baking Month

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Rustic Italian Cheese Bread
    Categories: Breads, Herbs, Cheese
    Yield: 12 Servings

    1 c Warm water; 125ºF/52ºC
    2 tb Olive oil
    3 c Unbleached flour
    2 ts Sugar
    1/2 ts Salt
    1 ts Italian seasoning mix
    1/4 ts Garlic granules
    1 Packet cheese mix from a box
    - of generic Mac & Cheese.
    1 pk Active dry yeast
    Cornmeal
    1 Egg white; beaten

    Place ingredients except cornmeal & egg white in bread
    machine pan according to manufacturer's directions.
    Process on dough setting.

    Sprinkle ungreased cookie sheet with cornmeal. At end
    of dough cycle, remove dough from machine; place on a
    lightly floured surface. Punch down dough (If dough
    is sticky, knead in additional flour before shaping).

    Shape dough into baguette-shaped loaf about 12" long.
    Place loaf on cornmeal-coated sheet. Cover; let rise
    in warm place, 80-85ºF/27-29ºC, for 20-25 minutes or
    until light and doubled in size.

    Heat oven to 375ºF/190ºC. With a sharp knife, make
    one deep lengthwise slash in top of loaf. Brush loaf
    with egg white.

    Bake for 25-35 minutes or until loaf sounds hollow
    when lightly tapped.

    Makes one 12 slice loaf.

    NOTE: You can also let the bread machine do the baking
    for you - but the loaf won't look "rustic". It will, of
    course, taste just as good. - UDD

    Uncle Dirty Dave's Kitchen

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  • From Dave Drum@1:3634/12 to All on Wed Jan 11 15:46:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pain au Citron (Lemon Bread)
    Categories: Breads, Citrus
    Yield: 16 Servings

    2 1/2 ts Active dry yeast
    1 1/2 c Rye flour; medium
    1 1/4 c Bread flour
    2 ts Gluten flour; 100%
    1 Lemon zest; grated
    1 ts Salt
    1 c Water; plus
    3 tb Water

    Dough Setting Makes two 6 x 4" oval loaves

    The addition of lemon zest to a rye and wheat bread yields
    a citrus-scented bread you'll love with seafood and pates.
    Shape the bread like big lemons. The crust will be golden
    brown, and the crumb dense and aromatic. The bread keeps
    at least 3 days wrapped in nothing but a paper bag.

    Place all ingredients in the bread machine pan and process
    on the dough setting, then remove to a lightly floured
    surface and punch down. Knead a moment or two, then divide
    the dough into two pieces.

    Shape each piece into a football (or lemon) shape - a
    short, thick oval with pointed ends. Place on parchment
    paper sprinkled with cornmeal and set on a baking sheet.

    Cover with plastic wrap and let the dough rise in a warm,
    draft-free place until almost doubled in bulk, no more
    than 1 hr. Make 3 quick, slashes in the top of each risen
    loaf.

    While the dough is rising, preheat the oven to
    450ºF/230ºC. Bake until golden brown and done through,
    about 30 min.

    Remove to a rack and cool thoroughly before slicing.

    Recipe by: Rustic European bread From Your Bread Machine
    Book by Linda West Eckhardt and Diana Collingwood Butts

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

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