BREADS 18
BEET BREAD
For a dense, moist, flavorful sweet bread, use beets instead of zucchini.
Combine 2 cups peeled, grated raw beets
2 tablespoons canola oil,
6 egg whites,
3/4 cup buttermilk
1/2 cup maple syrup.
In a separate bowl,
combine 3 cups flour,
2 1/2 teaspoons baking powder,
1/2 teaspoon baking soda,
1/2 cup granulated sugar
1/2 teaspoon each cinnamon, nutmeg and ginger.
Make a well in the dry ingredients and stir in beet mixture until just blended. Coat a 9-inch loaf pan with nonstick spray and bake at 350° F for 50 minutes to an hour, or until a toothpick inserted in center comes out clean.
PRARIE BREAD (OATMEAL ZUCCHINI)
4 eggs
2 cups sugar
1 cup oil
2-1/2 cups flour
1 cup oatmeal
3 cups grated zucchini
1 teaspoon vanilla
1-1/2 teaspoon baking soda
1-1/2 teaspoon salt
1 teaspoon cinnamon
1 cup raisins
1 cup nuts, chopped
Break eggs in a bowl and gradually add sugar and then the oil. Combine the dry ingredients and add to the egg mixture alternating with zucchini. Stir in raisins and nuts and vanilla. Grease and flour 2 large or 3 medium loaf pans. Bake at 350 degrees for 1 hour. Makes great muffins too!
ZUCCHINI SPOON BREAD
1 cup fresh or frozen whole kernel corn
1/2 cup chopped onion (1 medium)
1/2 cup green sweet pepper strips (1 medium)
1/2 cup water
1 cup chopped zucchini
1 cup shredded cheddar cheese (4 ounces)
1/2 cup cornmeal
2 large eggs
1/2 cup milk
1/4 teaspoon pepper
5 - 6 dashes bottled hot pepper sauce
1 cup chopped tomato (2 small)
1/2 teaspoon salt
In a large saucepan combine corn, onion, pepper strips, and water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Do not drain. Stir in zucchini, tomatoes, cheese, and cornmeal. Set aside. In a small mixing bowl beat eggs slightly; stir in milk, salt, pepper, and hot pepper sauce. Stir egg mixture into the vegetable mixture in the saucepan. Turn the mixture into a greased 1-1/2-quart casserole. Bake, uncovered, in a 350 degree F. oven about 40 minutes or until set. Let stand for 5 minutes. Makes 6 servings.
PUMPKIN YEAST BREAD
1/2 cup warm water, plus 2 tablespoons warm water (70-80F)
1/2 cup pumpkin puree, canned or cooked from fresh
1/4 cup butter or margarine
1/4 cup instant nonfat dry milk powder
1/4 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2-1 teaspoon ground nutmeg
3/4 teaspoon salt
1/8 teaspoon ground ginger
2 3/4 cups bread flour
2 1/4 teaspoons active dry yeast (1 Packet)
16 servings 1 1 1/2 pound loaf
Place ingredients in bread machine pan in the order suggested by the manufacturer and select basic setting for a 1 1/2 pound loaf.
PUMPKIN NUT BREAD
3/4 cup canned pumpkin puree*
6 tablespoons lukewarm milk (70°F)
1 large egg, lightly beaten
2 tablespoons olive oil
1 teaspoon pumpkin pie spice
1 teaspoon salt
1/4 cup firmly-packed brown sugar
3/4 cup chopped nuts, toasted
3 cups bread flour
3 teaspoons Instant Active Dry Yeast
Cornmeal (optional for dusting pan)
*The same as you would use for making pumpkin pie
Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start. NOTE: If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface (use a nonstick cooking spray). Form dough into an oval, cover with plastic wrap and let rest for 10 minutes.
Shape dough either into a large baguette loaf or two small round and place on large baking sheet dusted with cornmeal. Cover with plastic wrap and place in a warm spot to rise, approximately 20 to 30 minutes.
Preheat oven to 375° F. After rising, slash the bread with a bread razor or a very sharp knife making three 1/2-inch deep diagonal slashes on loaf shape or a cross on rounds. Bake for 25 to 30 minutes. After 15 minutes, cover loaves with aluminum foil to prevent over browning. Remove from oven and place the bread on a wire rack to cool. Let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking while it is cooling).
Makes 1 large baguette loaf or 2 small round loaves
TOASTING NUTS:
Preheat oven to 350 degrees F. Place nuts in a shallow baking pan and bake for 15 to 20 minutes or until nuts are lightly browned, stirring occasionally. Remove from oven and let cool.
ITALIAN OLIVE BREAD
For a large gathering this recipe can easily be doubled and baked in one long loaf.
Makes one loaf
2 1/2 to 3 cups bread or flour
1 package dry yeast
2 tablespoons sugar
1 teaspoon salt
1/3 cup hot water (120-130 F)
2 eggs
1/4 cup (1/2 stick) butter, room temperature
1/2 cup green pimiento-stuffed olives
1/2 cup pitted ripe black olives (or other olives of choice)
1 egg yolk, beaten
1 baking sheet (14x16-inch), greased, Teflon, or sprinkled with cornmeal.
BY PROCESSOR:
2 minutes
Attach the steel blade. Place 2 cups flour in the work bowl and add the dry ingredients. Pulse to blend. Remove the cover and add the hot water, eggs, and butter. Turn on the machine for 30 seconds.
Add flour, 1/4 cup at a time, through the feed tube, pulsing after each addition.
KNEADING:
When the batter becomes dough and begins to clean the sides of the bowl, knead for 45 seconds. During kneading, the dough will ride with or on the blade.
FIRST RISING: 1 1/2 hours
Place the dough in a greased bowl and set aside at room temperature to rise. Because of its richness, the dough is slow to begin rising, but it will double in bulk in about 1 1/2 hours.
SHAPING:
Drain the olives and mix the green and black ones together so they can be uniformly scattered over the dough. Set aside.
Punch down the dough and turn onto the floured work surface. Pat and push the dough into a 14-inch square. Allow it to relax for 3 or 4 minutes before scattering the olives. Press the olives lightly into the dough.
Roll up the dough as for a jelly roll to enclose the olives and place seam side down on a baking sheet. Tuck the open ends of the dough under to make a smooth surface. Pat the loaf to flatten and shape into an oval about 2-inches thick.
SECOND RISING: 30 minutes
Cover the loaf with wax paper or plastic wrap and leave at room temperature until puffy, about 30 minutes.
Preheat the oven to 350 degrees F 20 minutes before baking.
Uncover the loaf and brush with the beaten egg yolk.
Bake in the oven until richly browned, about 45 minutes.
Place on a rack to cool for at least 10 minutes. Serve warm or at room temperature.
If made ahead, let cool, package airtight, and let stand overnight at room temperature. Freeze to store longer; let thaw, wrapped, for at least 6 hours. To reheat, place the unwrapped loaf in a 325 degree F oven for 20 to 30 minutes.
The bread is delicious sliced and toasted. Spread slices with anchovy or unsalted butter.
KALMATA OLIVE BREAD
Liquid from olive jar
Warm water (110 F.)
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 tablespoon crushed dry rosemary
1 1/2 cups light rye flour
2 3/4 cups bread flour
3 teaspoons instant active dry yeast
6-ounce bottle or 1 cup pitted Kalamata olives
Add enough warm water to olive juice to equal 1 cup of total liquid. Place all ingredients in bread pan according to manufacturer's instructions; select dough setting and press start. NOTE: Depending on how much juice is in the olives, you might need to add additional flour. Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoons at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover with plastic wrap, and let rest for 10 minutes. After resting, turn dough bottom side up and press to flatten.
Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
Place on a jelly roll pan dusted with cornmeal; cover with plastic wrap, and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F.
After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned. A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.
CORNSTARCH GLAZE
1/2 cup cold water mixed with 1 teaspoon cornstarch. Place in pan and bring to a boil, stirring constantly. Remove from heat and brush top of bread 10 minutes before removing from the oven (this give the crust a nice crunch).
Makes 1 1/2-pound loaf
OLIVE BREAD
yield: 1 - 1 1/2 pound loaf
8 ounces black olives, drained
1 1/4 cups water
1 1/2 tablespoons butter, softened
1 1/2 tablespoons brown sugar
3/4 teaspoon garlic salt
3 1/4 cups bread flour
2 1/4 teaspoons active dry yeast
Place ingredients in the pan of the bread machine in the order
recommended by the manufacturer. Select White Bread Setting;
press Start.
OLIVE BREAD
1 1/2 lb loaf ---------------- 1 lb loaf
____________________________________________
2 tsp yeast ------------------1 tsp yeast
5 tbsp chopped black olives -- 3 1/2 tbsp
3 c + 1 tbsp bread flour ------ 2 c
1 tsp salt --------------------1/2 tsp
2 tbsp sugar ------------------- 1 1/2 tbsp
2 tbsp olive oil --------------- 1 tbsp
9 oz warm water ----------------- 3/4 c
BLACK OLIVE & ROSEMARY
1 1/4 cups water
1 tablespoon oilve oil
1 teaspoon salt
1/2 cup wheat flour
2 2/12 cups flour
2 1/4 teaspoons yeast
1/2 cup olives
2 tablespoons rosemary
1 tablespoon olive oil
Wash olives... brine will affect recipe otherwise.
Set aside olives and rosemary.
Add wet ingedients, then dry ingredients.
Use French bread cycle.
Use 1 1/2 pound load setting.
Use medium crust setting.
Add olives and rosemary in last kneading cycle.
Brush with olive oil before baking cycle.
OLIVE BREAD
3/4 C warm water
4 tbs olive oil
3/4 C finely chopped onion
3 1/4 C bread flour
1 tsp sugar
1 tsp salt
1 1/2 tsp yeast
1 C pitted, chopped olives **
Cook the chopped onion in 2 tbs of the olive oil until soft and
translucent, Set aside to cool with the olives. Place remaining
ingredients into breadmaker. Add olives and onion at the add-in
beep or at the end og the first kneading. Set at 2lb loaf light
or medium crust
**Black olives work well since they come pitted in cans.
Kalamatas add great flavor thoug...but you'll probably have to
pit them yourself.
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