A Breadmaker too much work?
- Thread starter Augustmomx2
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tamlynn
Lovin' The Homestead
lol, making a loaf of bread (in the breadmaker) has become our Sunday tradition. Today I'm trying a new recipe for cream of cauliflower soup since I picked 12 pounds of cauliflower yesterday.
I'm glad its overcast and chilly. Makes soup and bread taste so much better.
I'm glad its overcast and chilly. Makes soup and bread taste so much better.
hwillm1977
Almost Self-Reliant
oh... meLdychef2k said:Okay, show of hands....how many of you weren't planning to make bread today, until you saw this thread?
I'm now making rosemary focaccia, to go with spinach dip and chopped fresh veggies for supper
miss_thenorth
Frugal Homesteader
Have you posted this recipe?hwillm1977 said:oh... meLdychef2k said:Okay, show of hands....how many of you weren't planning to make bread today, until you saw this thread?
I'm now making rosemary focaccia, to go with spinach dip and chopped fresh veggies for supper
hwillm1977
Almost Self-Reliant
My very favorite bread:
Rosemary Focaccia (from italianfoodforever.com)
1 (1/4 ounce) package active dry yeast
3/4 cup warm water (You may need a few extra spoonfuls of water, I did)
3 cups unbleached all-purpose flour (I use 2 cups of this and 1 cup whole wheat flour)
1 teaspoon salt
6 tablespoons olive oil (I've only ever used 3-4)
2 tablespoons chopped fresh rosemary (I knead in 1 tablespoon, and sprinkle 2 tablespoons on the top, I love rosemary... you can use dried)
coarse salt
Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly. In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water. Mix thoroughly with a wooden spoon and then your hands. Transfer to a floured work surface and knead by hand for a few minutes or until smooth. Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours. Punch down and place on an oiled baking sheet, forming into an oval or circle. Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt and rosemary. Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden. Serve warm or at room temperature.
Variations: Instead of the rosemary, you might add 2-3 tablespoons of fresh chopped sage to the dough with some Fresh Parmesan on top. Other alternatives are sliced olives, thinly sliced zucchini or thinly sliced onions. Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good.
Rosemary Focaccia (from italianfoodforever.com)
1 (1/4 ounce) package active dry yeast
3/4 cup warm water (You may need a few extra spoonfuls of water, I did)
3 cups unbleached all-purpose flour (I use 2 cups of this and 1 cup whole wheat flour)
1 teaspoon salt
6 tablespoons olive oil (I've only ever used 3-4)
2 tablespoons chopped fresh rosemary (I knead in 1 tablespoon, and sprinkle 2 tablespoons on the top, I love rosemary... you can use dried)
coarse salt
Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly. In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water. Mix thoroughly with a wooden spoon and then your hands. Transfer to a floured work surface and knead by hand for a few minutes or until smooth. Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours. Punch down and place on an oiled baking sheet, forming into an oval or circle. Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt and rosemary. Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden. Serve warm or at room temperature.
Variations: Instead of the rosemary, you might add 2-3 tablespoons of fresh chopped sage to the dough with some Fresh Parmesan on top. Other alternatives are sliced olives, thinly sliced zucchini or thinly sliced onions. Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good.
chipmunk
Lovin' The Homestead
ooooooohhhh! That Rosemary Foccaccia sounds might good! 
Wouldn't it have been nice if my foccacia had lasted long enough for me to snap a photo? LOL
I made the dough in the bread machine, let it rise, patted it out on my baking stone, dimpled it, sprinkled with lemon scented olive oil, coarse salt and crushed rosemary. Popped it in the oven and that's when the twister hit that took out my fence. Instead of 25 minutes, it went for an hour. It was beautifully golden, the edges were crunchy but not inedible, and best of all it was FAB-you-luss.
All this bread is going to do me in....what a way to go !
I made the dough in the bread machine, let it rise, patted it out on my baking stone, dimpled it, sprinkled with lemon scented olive oil, coarse salt and crushed rosemary. Popped it in the oven and that's when the twister hit that took out my fence. Instead of 25 minutes, it went for an hour. It was beautifully golden, the edges were crunchy but not inedible, and best of all it was FAB-you-luss.
All this bread is going to do me in....what a way to go !
Dace
Revolution in Progress
hwillm1977 said:oh... meLdychef2k said:Okay, show of hands....how many of you weren't planning to make bread today, until you saw this thread?
I'm now making rosemary focaccia, to go with spinach dip and chopped fresh veggies for supper
Me too....made a couple loaves of cinnamon swril bread for the kids to have for breakfast. They were begging for sugar cereal or .........
pop tarts!I figured they were due a treat. All is well and my cinnamon-y house this morning, I have dodged yet another mutiny.
Farmfresh
City Biddy
A TWISTER? !!!Ldychef2k said:
