Jump Up and Kiss Me: Spicy breads

[Guest guest]

WOW! Spicy breads. These will be on my list of the next breads to make:

 

Parmesan-Cayenne Bread

Jody's Sundried Tomato-Garlic Bread

 

* Exported from MasterCook *

 

Jody's Sundried Tomato-Garlic Bread

 

Recipe By : Jump Up and Kiss Me, by Thompson, page 253

Serving Size : 24 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 cups dry-packed sundried tomatoes

4 heads roasted garlic

1 teaspoon extra virgin olive oil

2 tablespoons active dry yeast

2 1/2 cups tepid water

6 cups all-purpose flour -- up to 6 1/2

1 teaspoon salt

 

Makes 2 loaves

 

This bread is filled with two of my favorite ingredients: sun-dried

tomatoes and roasted garlic. You can experiment with other fillings, such

as olive tapenade, roasted garlic, and fresh herbs. Whatever filling you

choose, it's a handsome loaf to set out with dinner or present as a

late-night snack with a good ale.

 

Steam the sundried tomatoes in a vegetable steamer over boiling water for 8

minutes, or until soft, then chop. Lightly mash the roasted garlic cloves

in a small bowl with the olive oil.

 

Dissolve the yeast in the water and let stand 5 minutes. Place the yeast

mixture in a mixing bowl and slowly add the flour. Beat with the paddle of

an electric mixer (or work in flour by hand) until dough pulls away from

the sides of the mixing bowl. Add 1/4 of the garlic mixture and the salt.

Place the dough hook on mixer and knead for 5 minutes (or knead by hand for

15 minutes).

 

Place the dough in a lightly oiled bowl, and cover loosely with a kitchen

towel. Let rise in a warm place 1 to 2 hours, or until doubled in bulk.

Punch the dough down and let it rise for 1 to 1 1/2 hours until doubled in

bulk again. Punch down and divide the dough in half. Roil each half into

a 15 by 7-inch rectangle about 1/2 inch thick. Spread the remaining garlic

and chopped tomatoes evenly between the two rectangles. Roll each as for a

jelly roil, beginning with the narrow side. Seal the long edge. Grease

two loaf pans. Place sealed edge down in the loaf pans. Let rise again

until doubled, about 45 to 60 minutes.

 

Preheat the oven to 450, and bake bread for 10 minutes. Reduce the heat to

400, and cook 25 to 35 minutes longer, or until loaves sound hollow when

tapped. Transfer to a rack to cool.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Parmesan-Cayenne Bread

 

Recipe By : Jump Up and Kiss Me, by Thompson, page 256

Serving Size : 24 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 1/2 teaspoons dry active yeast

1 1/4 cups tepid water

2/3 cup nonfat dry milk

1 cup fresh Parmesan cheese plus

1 tablespoon fresh Parmesan cheese

1 large egg -- lightly beaten

1 tablespoon extra virgin olive oil

plus additional for coating

2 teaspoons granulated sugar

1 1/2 teaspoons salt

3/4 teaspoon ground cayenne pepper

1 tablespoon Jump Up and Kiss Me Hot Sauce with

Passion

3 3/4 cups all-purpose flour -- up to 4

1 egg white lightly beaten -- for glazing

 

Makes 2 loaves

 

Nestled along the shore of Buzzards Bay in southeastern Massachusetts,

Mattapoisett is a small village that was a shipbuilding center centuries

ago (Herman Melville went to sea in a ship made there). Today, it's a

quaint harbor and popular haven for sailors on their way to the Vineyard or

down east. The launch brings sailors ashore, where their noses lead them

to the Shipyard Galley, a bakery on the wharf that serves sweets and

breads, including Parmesan-Cayenne Bread, which baker Jan Spark adapted

from Eating Well magazine. Soulful with the flavor of freshly grated

Parmesan, the bread is also spicy from the cayenne pepper. For a " hotter "

loaf, add more cayenne.

 

Dissolve yeast in warm water. Stir in the milk, 1 cup of cheese, egg, oil,

sugar, salt, cayenne pepper, hot sauce, and 3 cups of the flour. Beat

well. Stir in remaining flour until dough pulls away from the side of the

bowl. Knead the dough by hand for 5 minutes on a floured surface or in a

mixer with a dough hook until smooth and elastic, adding more flour if

necessary.

 

Oil a large bowl and add the dough, turning to coat it lightly and

thoroughly with oil. Cover loosely with a kitchen towel and let rise 1 1/2

hours, or until doubled in volume.

 

Punch down the dough and divide in half to form 2 balls. Place balis on a

greased baking sheet. Cover loosely and let rise in a warm place until

doubled in size, about 30 to 40 minutes.

 

Preheat oven to 350. Slash breads, brush with the egg white, and sprinkle

with remaining Parmesan cheese. Bake for 25 to 35 minutes or until crust

is golden brown.

 

Converted by MC_Buster.

 

 

 

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schuller