ABM: Italian Bread Recipes by RisaG

posted by RisaG 02-03-103 6:39 PM

* Exported from MasterCook *
Goddess Italian Herb - 1.5 lb
Recipe By : RisaG
Serving Size : 10 Preparation Time :0:00
Categories : White
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup lukewarm water
2 tbsp olive oil
3 cups bread flour
2 tbsp sugar
1 tsp salt
2 ta breadmachine yeast
2 tsp garden herb blend -- OR 1 tsp garlic powder
1 tsp dried parsley


Place ingredients in machine according to manufacturer's directions. French bread cycle, medium crust.



* Exported from MasterCook *
Risa's Italian Bread with Sponge
Recipe By : RisaG
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sponge -- or sour dough starter
4 tsp garlic-infused oil
1/2 cup water -- + 2 tbsp
1 cup bread flour
1/2 cup spelt flour 2/3 tsp sea salt
3 tsp Splenda Sweetener
1/2 tsp SAF yeast -- + 1/8 tsp*


Place all ingredients in bread pan according to manufacturers directions. Dough cycle. When cycle is over, punch down and let it rise again, in bread pan.

Remove after 30 minutes, to floured work surface. Knead dough by hand for a moment just to get dough less sticky and then roll it out a bit.

Place dough on a peel or the back of a cookie sheet that has been sprinkled with cornmeal. Like a jelly roll, roll the dough up and let it sit for 30 minutes while the oven preheats to 375F. Slash the top of the loaf in 3 places. Cover with a clean kitchen towel.

Let oven preheat for 30 minutes. Spray oven with some water, around the walls, not on the floor of the oven. Close and let preheat for another second. If using a pizza stone, place dough right onto the stone. Bake for 20 minutes. If not using a stone, place dough onto a cookie sheet that has been in the oven preheating. Bake for 20 minutes.

Check for doneness - brown on top is a good sign. If you wish, with mitts on your hands, remove bread and thump on the bottom to check for doneness. There should be a good thud sound.

When done, remove to wire rack to cool completely.
This loaf should be crispy and crunchy.

NOTES : Risa's notes:
* If making a sponge, place 3/4 cup warm water, 1/8 tsp SAF yeast, 1.75 cups all purpose flour into a 2 quart plastic container. Mix well. You might have to add a bit more water to get a good consistency (not too doughy, not too wet). Cover slightly and put aside for 3-8 hours, or if you wish more fermentation overnight.

If using this method and have used 1.5 cups flour, you want a total of 3/4 tsp SAF yeast. So, add the 1/2 tsp and then the 1/8 tsp yeast to make a total of 3/4 tsp.

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