 |
 |
 |
 |
| Come into my country kitchen, (Yes, this really is my kitchen!) |
|
|
|
| NEXT |
| I received a bread machine as a gift a few years ago and I use it to make all my bread. All of these recipes can be made by the conventional method or even using dough hooks. SMALL LARGE 1 tsp lemon juice 1 tsp 1/4 c sun-dried tomatoes 1/3 c 3/4 c water 1 c plus 2 Tbsp 2 tsp butter 1 Tbsp 2 c flour 3 c 1/2 tsp dried oregano 3/4 tsp 1/2 tsp dried basil 3/4 tsp 1 tsp salt 1 1/2 tsp 2 tsp sugar 1 Tbsp 1 1/2 tsp yeast 2 1/4 All ingredients should be at room temperature. Sun-dried tomatoes in oil should be dried on a paper towel and adjust butter amount downwards. I put them in at the bottom with the liquids and the machine chops them for me. Place in bread machine in order listed for your machine. Set for white bread, medium. |
| SUN-DRIED TOMATO HERB BREAD |
| 3 pkg dry yeast 1 tsp salt 1 1/2 c warm water 6 Tbsp sugar 4 c flour 4 Tbsp oil Add yeast to warm water. Mix in salt and sugar when yeast is dissolved. Add oil and flour to liquid. Blend to make dough, then turn out on floured surface and knead for 5 minutes. Add a little more flour if needed. (You can do all the mixing and kneading with dough hooks.) Separate dough into small balls. You can put 2 or 3 together to make rolls that separate. Place in a greased muffin tins or on a cookie sheet about one inch apart. Let rise 45 minutes. Bake in 350 degree oven until brown. |
| QUICK YEAST ROLLS |
| 1 pkg active dry yeast 1 tsp sugar 1 c warm water (105 to 115F) 3 c flour 1 tsp salt 2 Tbsp vegetable oil 1 c shredded Monterey Jack cheese (4 ounces) 4 Tbsp butter or margarine, melted 1/4 c chopped parsley 3 tsp finely chopped fresh thyme or 3/4 tsp dried thyme leaves, crushed I use my bread machine on the dough cycle to start this bread. After the first rise, add the cheese and let it mix, then remove the dough and place it in a greased bowl. Follow the rest of the recipe from that point. To proof yeast, sprinkle yeast and sugar over warm water in small bowl, stir until yeast is dissolved. Let stand 5 minutes or until mixture is bubbly. Combine flour and salt in mixer with dough hooks inserted. Add yeast mixture and oil. Process until mixture forms dough that leaves side of bowl. If dough is too dry, add 1 to 2 tablespoons water. If dough is too wet, add 1 to 2 tablespoons additional flour until dough leaves side of bowl. Dough will be sticky. Place dough in a large greased bowl. Turn dough over so that top is greased. Cover with towel, let rise in warm place about 1 hour or until doubled in bulk. Punch down. Knead cheese into dough on lightly floured surface until evenly distributed. Cover with towel, let rest 10 minutes. Grease a bundt pan, an 8 x 12 inch loaf pan, or a large round casserole dish and set aside. Combine butter, parsley and thyme in small bowl. Pinch one inch size balls off the dough and dip into the parsley mixture. Place in prepared pan. Cover with towel, let rise in warm place about 45 minutes or until doubled in bulk. Preheat oven to 375F. Bake until the top is golden and the loaf sounds hollow when tapped. Immediately remove from casserole dish, cool on wire rack 30 minutes. Serve warm. |
| THYME CHEESE BUBBLE LOAF |
 |
|
| SMALL LARGE 3/4 c water 1 1/4 c 2 tsp butter 1 Tbsp 1 clove garlic, crushed 2 cloves 2 c bread flour 3 1/4 c 1 Tbsp sugar 2 Tbsp 1 tsp salt 1 1/2 tsp 1/4 tsp dried rosemary 1/2 tsp 1/8 tsp dried thyme 1/4 tsp 1/8 tsp dried basil 1/4 tsp 1 3/4 tsp bread machine yeast 2 1/4 tsp Place all ingredients in pan in order listed for your machine. Select white, medium settings. |
| GARLIC-HERB BREAD |
 |
 |
| Click on the banner to visit my Sis' recipe pages. |
| SOUR DOUGH STARTER There is yeast present in the air, in your flour, on your skin, everywhere. If you prefer a strong flavored starter take 1 cup flour, 1 tablespoon sugar and 1 cup very hot water. Combine and keep at room temperature for 2 days. Then discard any skin that has formed on the starter. Add 1 cup flour and 1 cup water. Refrigerate for 2 days and then use. The sour will get better the longer you keep it. Yeast cells bud and like people the older they are the more character they have. Replenish weekly, use 2 days after replenishing. BREAD MACHINE SOURDOUGH BREAD One of my favorite breads is a sourdough French bread using the �long sponge" method. This makes the bread more sour, and eliminates the need to add yeast. Combine in the machine, in the following order; 1 c starter 1 c water 2 Tbsp butter 2 Tbsp sugar 2 tsp of salt 1 1/4 c bread flour Use the mix cycle to thoroughly mix the dough. Leave the dough in the machine at room temperature for at least 9 hours (stop the machine and reset it). I usually set the timer as soon as the mix cycle is over, so that the entire cycle is over in 9 or more hours. The machine should be set for French bread. By leaving the dough to ferment for that long, the sourdough has a chance to work longer, and tastes more sour. The texture is also better. I have found that 12 hours from mixing to finish of baking works best. Note that no yeast is added; the natural yeast of the starter does the work. |
| BREAD MACHINE SOURDOUGH BREAD |