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Asiago Basil Bread

1.5 lb loaf

1 1/4 Cups Warm Water


1 T Sugar
2 T Olive Oil
2 T Dry Milk Powder
1 tsp Salt
2 tsp Dried Basil
1/2 tsp Ground Black Pepper
1/2 Cup Grated Asiago Cheese **
3 Cups Bread Flour *
2 1/4 tsp Instant Yeast

* I tried half bread flour and half whole wheat. I did not like the
results. The bread's flavor is too delicate to work with whole wheat.

** You can substitute Parmesian, Romano, or other like cheeses.

Place all ingredients in your machines fully assembled pan and in


the order specified by your machines manufacturer. Select the Basic
or White cycle and press start. After the first 10 minutes of
kneading check the dough, it should form a smooth round ball that
when touched with your finger is tacky. However, when you pull your
finger away no dough should stick to it. If the dough is too dry
add 1 tbsp. of water at a time until the dough is the proper
consistency. If the dough is too wet add 1 tbsp. of flour at a time
until the dough is the proper consistency. It is normal for all
recipes to need some sort of an adjustment.
Bread Machine Recipe Club
2 April 2004

* Exported from MasterCook *

Asiago Sun-Dried Tomato Bread

Recipe By : Bread Machine Recipe Club 3/21/03


Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 Cups bread flour
1 1/4 Cup water
2 Tbsps. olive oil
1 Tsp. lemon juice
2 Tbsps. dry milk
1 Tbsps. sugar
1 tsps. salt
2 Tsp. basil -- dry
1/2 Cup asiago Cheese -- grated **
2 Tbsps. sun-dried tomatoes -- not oil packed, chopped
1/2 Tsp. ground black pepper
2 tsps. yeast

Place all ingredients in your machines fully assembled pan and in the order specified by your
machines manufacturer. Select the Basic or White cycle and press start. After the first 10
minutes of kneading check the dough, it should form a smooth round ball that when touched
with your finger is tacky. However, when you pull your finger away no dough should stick
to it. If the dough is too dry add 1 tbsp. of water at a time until the dough is the proper
consistency. If the dough is too wet add 1 tbsp. of flour at a time until the dough is the proper
consistency. It is normal for all recipes to need some sort of an adjustment.

Per Serving (excluding unknown items):


175 Calories; 5g Fat (23.6% calories from fat); 6g Protein; 27g Carbohydrate; trace Dietary
Fiber; 5mg Cholesterol; 253mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other
Carbohydrates.

NOTES : ** In a pinch, I substituted 1/2 Cup of the grated white 'Pizza Cheese' you can buy
already grated at the store. Worked OK, but not as rich.

Southern Barley Bread

1 1/2 lb loaf

1 egg, room temperature,


Plus enough water (80 degrees) to
Equal 3/4 cup liquid plus an additional
2 tablespoons warm water
1 teaspoon lemon juice
1 tablespoon oil
1 tablespoon honey
1 teaspoon salt
2 tablespoons dry milk
3 tablespoons cooked barley
2 teaspoons uncooked grits
1/4 cup uncooked oat bran cereal
1/3 cup whole wheat flour
1-1/4 cups bread flour
1-1/4 teaspoons active dry yeast

Place all ingredients in your machines fully assembled pan and in the order
specified by your machines manufacturer.

Select the Basic or White cycle and press start.

After the first 10 minutes of kneading check the dough, it should form a smooth
round ball that when touched with your finger is tacky. However, when you pull
your finger away no dough should stick to it. If the dough is too dry add 1 Tbsp.
of water at a time until the dough is the proper consistency. If the
dough is too wet add 1 tbsp. of flour at a time until the dough is the
proper consistency. It is normal for all recipes to need some sort of an
adjustment.
.
Beer Rolls

4 cups bread flour


2 tablespoons honey
1/4 teaspoon salt
1 tablespoon butter
10 to 12 ounce Beer (nut brown ale or brown ale works best)
1 package active dry yeast
1 pinch ground cinnamon
Butter, melted

Allow 10 to 12 ounces of beer to reach room temperature and go flat. This will
take approximately 3 to 4 hours.
Combine flattened beer, butter, cinnamon, salt, and honey in the pan of bread
machine. Add flour and yeast being careful that the yeast does not touch the
liquid.

Select Dough setting, and Start.

After the dough has risen, remove the dough from the pan. Form into a long loaf;
cut and form rolls. Place on a floured baking sheet, cover, and allow to rise
for approximately 45 minutes.

Brush top of rolls with melted butter.

Bake at 350 degrees for 30 minutes, or until golden brown.

This recipe yields 16 to 18 rolls.

Comments: A delicious dinner roll that is made from beer, honey, and a slight
pinch of cinnamon. Excellent with turkey, roasts, etc. Different beer may be
substituted, but be advised that a highly hopped beer will create an astringent
bitter taste. The unique taste comes from the malt used in making the beer.

Cuban Bread

1 1/2 lb loaf

1 medium potato, peeled, quartered


1-1/2 cups water
1-1/2 cups whole wheat flour
1-1/2 cups bread flour
1-1/2 teaspoons sea salt
1-1/2 teaspoons date sugar
2 tablespoons canola, safflower, or sunflower oil
4 teaspoons active dry yeast
1-1/2 tablespoons yellow cornmeal

In small pot, combine the potato quarters and the water, and bring to a boil.

Reduce the heat and simmer until the potato quarters are tender, about 10
minutes. Remove the potato quarters and either discard or save for another use.

Set the liquid aside to cool. Add ingredients to pan along with the 1 1/4 cups
of the reserved potato water. Do not add the cornmeal.

Select Whole Wheat Dough cycle.

When the dough has finished rising, turn it out onto a lightly floured
surface. Form it into a long loaf. Lightly coat a baking sheet with oil and
sprinkle with the cornmeal.

Place the loaf in the center of the sheet. With a sharp knife, slash the top
in 6 places. Cover with a clean towel and let rise for 20 minutes.

Bake the loaf in a preheated 400 degree oven for 10 minutes.

Lightly brush the top with cold water and bake 10 minutes more. Brush the bread
again and bake until golden, about 15 minutes more. Serve hot.
.

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