Rustic Garlic And Herb Bread Abm Recipes

GARLIC AND HERB BREAD

Steps:

• For bread machine: Place all ingredients in bread pan as recommended by your manufacturer. Process on "Regular" or "White Bread" cycle. Remove promptly after baking cycle is complete.

ITALIAN HERB BREAD I

Steps:

• Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
• Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
• Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
• Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.

ITALIAN GARLIC AND HERB SEASONED PANINI - FOCACCIA BREAD (ABM)

Steps:

• Prior to placing ingredients in breadmaker, fill the container with water.
• It needs to accomodate at least 11 cups of water.
• If it has that capacity, you can dump the water out and proceed.
• The dough makes a large amount and does rise to the top of the container.
• Place all ingredients in bread machine in order suggested by the manufacturer.
• If desired, you can hold off placing the herbs into the machine and wait until forming the loaves to place on top of bread.
• Set machine to dough cycle.
• When cycle is complete, punch dough down and knead a few times on a lightly floured surface (the dough should remain somewhat sticky).
• Place dough in oiled bowl, turn to coat with the oil, cover, and allow to rise again until doubled, about 1 hour.
• Ten minutes prior to rising is finished preheat oven to 400°F Lightly grease two baking sheets (I line them with Silpat sheets).
• After dough has risen the second time, press air out and divide dough in half (dough will still be sticky, do not use more flour).
• Press (using your hands) each half with a light touch into approximately an 8 x 11-inch rectangle on the individual prepared pans (rustic looking is okay, but don't press too flat).
• Brush with olive oil.
• If you haven't already added the herbs into the dough, scatter garlic, oregano, rosemary, marjoram, peppers, and parsley over surface of each and press lightly.
• Sprinkle with salt.
• Bake about 20-30 minutes or until a light golden.
• Serve warm or slice to use for a panini sandwich and grill.
• *Notethat preparation time doesn't include about 3 hours of rising time.

RUSTIC ROUND HERB BREAD

Steps:

• In a large bowl, combine the first nine ingredients. Cut in butter until mixture resembles fine crumbs. In another bowl, whisk the egg, yogurt and milk. Stir into dry ingredients until just moistened. , Spoon into a 9-in. round baking pan coated with cooking spray. Sprinkle with poppy seeds. , Bake at 400° for 20-25 minutes or until golden brown. Cool in pan on a wire rack. Cut into wedges.

RUSTIC ITALIAN BREAD

Steps:

• BREAD MACHINE DIRECTIONS
• PLACE all ingredients except cornmeal and egg white in bread machine pan according to manufacturer's directions. Process on DOUGH setting.
• SPRINKLE ungreased cookie sheet with cornmeal. At end of dough cycle, remove dough from machine. Place on lightly floured surface. Punch down dough. (If dough is sticky, knead in additional flour before shaping.) Cover dough with clean cloth. Let rest for 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place loaf on cornmeal-coated cookie sheet. Cover. Let rise in warm place (80 degrees to 85 degrees F) for 20 to 25 minutes or until light and doubled in size.
• HEAT oven to 375 degrees F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
• CONVENTIONAL OVEN METHOD
• SPOON flour lightly into measuring cup. Level off. Combine flour, sugar, salt and yeast in large bowl. Mix well. Add warm water and oil. Mix well. Turn dough out onto lightly floured surface. Knead dough 10 minutes or until smooth. Place dough in lightly greased bowl. Cover with plastic wrap and cloth towel. Let rise in warm place (80 degrees to 85 degrees F) for 30 to 40 minutes.
• SPRINKLE ungreased cookie sheet with cornmeal. Punch down dough. Cover dough with inverted bowl and allow to rest on counter 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place dough on cornmeal-coated cookie sheet. Cover. Let rise in warm place 35 to 40 minutes or until doubled in size.
• HEAT oven to 375 degrees F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
• High Altitude (3500 ft.):
• No change.

RUSTIC GARLIC AND HERB BREAD ABM

Steps:

• Add ingredients to the bread machine, according to the manufacturer's directions.
• I mix all my flours, gluten and grains together, well, before adding to the bread machine.
• Add the salt in one corner of the pan and the sugar in another.
• Make a well in the flour and add the yeast in the middle.
• Set on basic setting with normal crust and check at the end of 5 minutes to see if more liquid or flour is needed.
• This makes a one pound loaf.

ONION HERB BREAD

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, rosemary, salt, dill, garlic powder, onion and 1 cup of flour. Beat until smooth. Add the remaining flour and stir for about 1 minute. , Transfer to a greased bowl. Cover and let rise in a warm place until doubled, about 30 minutes. , Stir the batter down, about 25 strokes. Spread into a greased 8x4-in. loaf pan. Cover and let rise until almost doubled, about 15 minutes. , Bake at 375° for 40-45 minutes. Remove from pan to a wire rack. Serve warm.