Guest guest Posted January 28, 2001 Report Share Posted January 28, 2001 Here's the last of what I've finish this far... * Exported from MasterCook * 100% Whole Wheat Bread 2 Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For 1 1/2 lb. bread machine 1 1/4 cups water 2 tablespoons olive or vegetable oil 1/4 cup honey or maple syrup 3 cups King Arthur 100% White Whole Wheat or -- (3 to 3 1/2) Traditional Whole Wheat Flour 1/4 cup Sunflower, Sesame or Flax Seeds, or a Combination -- optional 1 tablespoon vital wheat gluten 1 1/2 teaspoons salt 1 1/2 teaspoons instant yeast Put all of the ingredients into the bread pan in the order listed. Program for basic white bread, and press Start. Source: " Source: King Arthur Flour Company Website " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 3206mg Sodium. Exchanges: . NOTES : The following recipe is one we worked out for the Zojirushi. It makes a firm, sweet loaf of golden bread. It shouldn't be hard adapting it to your own machine; all you need to know is what proportion of flour/liquid/yeast your machine functions best with. Take a look at the dough after it's kneaded for 20 minutes or so; it should be smooth, not sticky (too little flour) or lumpy (too little liquid), forming a nice ball. If the dough looks good at this point, you're probably all set. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ciabatta & Pan Bagna Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --sponge-- 1 3/4 cups King Arthur Unbleached All-Purpose Flour 1/8 teaspoon pain de campagne starter 1/8 teaspoon instant yeast 3/4 cup warm water --dough-- all of the sponge (above) 1 1/4 cups warm water 1/2 teaspoon instant yeast 3 cups King Arthur Unbleached All-Purpose Flour 1 1/2 teaspoons salt The Sponge: Mix together all of the starter ingredients, and stir until well-blended. Cover and let rest in a warm place for 12 to 20 hours, or until the mixture has doubled. The Dough: Combine all of the dough ingredients, and mix and knead them together -- by hand, mixer or bread machine -- till you've made a very soft, smooth dough. Allow the dough to rise, covered, for 1 1/2 hours. Gently transfer the risen dough to a parchment-lined or lightly greased baking sheet, and pull and stretch it into a rough 8 x 14-inch oval. Cover it with a dough rising cover or very heavily greased plastic, and let it rise until it feels very light, about 2 hours. Bake the ciabatta in a preheated 475°F oven for 10 minutes. Reduce the heat to 425°F, and bake for an additional 10 to 15 minutes, or until it's a dark, golden brown. Pan Bagna Split a ciabatta in half lengthwise, and brush each half with olive oil. Fill the ciabatta with Italian cold cuts, provolone cheese, chopped olives, softened sun-dried tomatoes, sliced red onions, lettuce, basil leaves, sliced peppers or pimientos, or any combination of any similar sandwich-type fillings. Wrap the sandwich tightly in plastic wrap or aluminum foil, and top with a weighted baking sheet (a baking sheet with a couple of bricks or heavy cans on top). Let the pan bagna rest under the weights for a couple of hours, then slice and serve. Yield: 8 to 12 servings. Source: " Source: King Arthur Flour Company Website " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 3212mg Sodium. Exchanges: . NOTES : Ciabatta, a somewhat flat, chewy, large-holed loaf, becomes pan bagna when brushed with olive oil and sandwiched around your favorite Italian-type filling. This is a wonderful picnic loaf. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cinnamon Chip Loaf Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --for 2-pound Loaf-- 1 cup water 2 teaspoons vanilla 1 egg 3 tablespoons butter or margarine 3 tablespoons Baker's Special Dry Milk or Nonfat Dried Milk 1 teaspoon cinnamon 1 1/2 teaspoons salt 1/2 teaspoon baking powder 3 tablespoons sugar 1 tablespoon instant yeast 4 cups King Arthur Unbleached All-Purpose Flour 1 cup cinnamon chips --for 1 1/2-pound Loaf-- 1 cup less 1 tablespoon water 2 teaspoons vanilla 1 egg 2 tablespoons butter or margarine 2 tablespoons non-instant dried milk 1 teaspoon cinnamon 1 1/4 teaspoons salt 1/2 teaspoon baking powder 2 tablespoons sugar 2 1/2 teaspoons instant yeast 3 cups King Arthur Unbleached All-Purpose Flour 3/4 cup cinnamon chips Place all of the ingredients except the cinnamon chips into the pan of your machine, program for raisin or mixed bread, and press Start Add the chips at the signal. (If your machine doesn't have an " add-in " cycle, program it for basic or white bread, and add the chips about 5 minutes before the end of the final kneading cycle.) Yield: 1 loaf. Description: " This bread tastes like a warm-from-the-oven cinnamon bun -- without the fuss of rolling and cutting. " Source: " Source: King Arthur Flour Company Website " Yield: " 1 Loaf " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 945 Calories; 66g Fat (63.7% calories from fat); 12g Protein; 73g Carbohydrate; 2g Dietary Fiber; 529mg Cholesterol; 7055mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 12 1/2 Fat; 4 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Crostini With Basil, Garlic, Goat Cheese & Sun-dried Tomato Topping Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --crostini-- 2 teaspoons active dry or instant yeast 3 cups King Arthur Unbleached All-Purpose Flour 1 1/2 teaspoons salt 2 teaspoons granulated sugar 1 1/4 cups lukewarm water 1/4 cup olive oil --topping-- 1 package goat cheese (plain or herbed) -- (16 ounces) 3 cups loosely packed fresh basil leaves 1 heads fresh garlic -- cloves separated, peeled, and thinly (1 to 1 1/2) sliced 2 cups Sun-dried Tomato Slices Packed in Oil, Drained (snipped in Half if Large) -- (about 9 to 14 ounces) (2 to 3) Crostini: Place all of the ingredients into the pan of your bread machine, program the machine for Dough, and press Start. Check the dough 10 minutes before the end of the second knead cycle; it should be extremely soft and sticky. Adjust the consistency as necessary with flour or water. When the machine has completed its cycle; transfer the dough to a lightly oiled work surface. Divide it into three pieces. If you're using a baguette pan, grease the molds of the pan, and sprinkle them with coarse semolina or yellow cornmeal. Working with one piece at a time, lay the dough in the pan and stretch and pat it to within 1 inch of each end. Repeat with the remaining pieces of dough. If you're not using a baguette pan, roll the dough as best you can into three 16-inch logs, and place them on a couple of lightly oiled cookie sheets. Cover the dough with lightly oiled plastic wrap, and set aside to rise until it's very puffy, 1 to 1 1/2 hours. When the bread has risen, bake it in a preheated 425°F oven for 20 to 25 minutes, or until it's golden brown. Remove the bread from the oven, and transfer it to a wire rack to cool completely. When the bread is cool, drape it with a cloth towel and let it rest overnight; it needs to be a bit stale before you cut it. Slice the bread crosswise into 1/3-inch rounds. Pour a generous coating of olive oil (about 1/8-inch) into a couple of half-sheet pans, or two large cookie sheets with sides; use your fingers to spread the oil completely over the bottom of the pans. Put the bread slices into the pans in one layer, as close together as you can get them. Drizzle the slices lightly with olive oil, and bake them in a preheated 275°F oven for 45 minutes, or until they're very dry and are just beginning to brown. Remove the crostini from the oven, and let them cool. If not serving them the same day, store the crostini in an airtight container. Just before serving, use the following topping to complete the crostini. Serve as an appetizer, or as part of a large antipasto. Yield: about 9 dozen crostini, enough to serve 16 people. The Topping: Note that all of the amounts are approximate. You'll use more or less depending on a variety of factors, including how big the basil leaves and tomatoes are, how thinly you slice the garlic, and how generous you are with the cheese. To say nothing of how many crostini you've sampled before even getting to the topping... If you find yourself with leftover topping ingredients, make salad. Unwrap the goat cheese, and gently crumble it into a small bowl. Spread each crostini with 1 teaspoon of cheese, then top with a basil leaf, a slice or slices of garlic, and a sun-dried tomato slice, cut in half if overly large. Serve immediately; the crostini will get soggy if they wait more than about half an hour. Source: " Source: King Arthur Flour Company Website " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 514 Calories; 54g Fat (92.8% calories from fat); trace Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3198mg Sodium. Exchanges: 0 Vegetable; 11 Fat; 1/2 Other Carbohydrates. NOTES : A coarse-grained bread with lots of large, uneven holes -- a typical Italian or French loaf -- comes from dough which is very slack, or wet. It's simple to make a slack dough in the bread machine; you never have to knead it by hand, so you don't have to deal with sticky fingers. This dough should never form a ball which cleans the sides of the pan, but should remain sticky; it'll mound up as if trying to form a ball, but it won't. The best way to make bread for crostini is in French baguette pans. The resulting loaves, long and skinny, when sliced into thin rounds make bite-sized crostini, ideal for appetizers. Simply grease the pans, and scoop the dough into them, stretching and patting it to fit with your lightly greased fingers. There's no need to try to roll the dough into a log and transfer it to the pan; though the stretching and patting method makes a messy looking loaf at first, once it's risen and baked it'll be as smooth as any shaped loaf. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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