Guest guest Posted December 21, 1999 Report Share Posted December 21, 1999 I have made all of these breads: Curried Onion Bread Dried Tomato and Basil Focaccia Five-Grain Bread * Exported from MasterCook * Curried Onion Bread Recipe By : Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Serving Size : 24 Preparation Time :0:00 Categories : Beans And Legumes Breads Ready To Post Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil plus oil for the bowl 2 large onions -- thinly sliced (6 cups thinly sliced) 2 cups cooked chickpeas 5 teaspoons curry powder 1 envelope active dry yeast 1 tablespoon sugar or honey 2 1/2 cups warm water 2 tablespoons honey 4 teaspoons sea salt 7 cups unbleached flour -- (7 to 8) 1 each egg white beaten for glaze 1 each vegetable oil spray High-Flavor Low-Fat Vegetarian Cooking, by Steven Raichlen, page 81 Note: Caramelized curried onions give this bread a rich flavor, while chickpeas provide extra protein and a pleasing contrast in textures. The sponge (intermediary rising of part of the dough) gives the bread extra lift and flavor. 1. Heat the olive oil in a large nonstick skillet. Cook the onions over medium-low heat until a light golden brown, about 10 minutes, stirring occasionally. Stir in the chickpeas and curry powder and continue sauteing the onions until a deep golden brown, about 3 minutes. 2. Combine the yeast, sugar, and 1/4 cup warm water in a small mixing bowl and stir to mix. Let stand for 6 to 8 minutes: It should foam like a head of beer. 3. Prepare the sponge: Stir 2 tablespoons warm water into the yeast mixture. Stir in 1 cup flour or enough to obtain a moist but shapable dough. Roll the dough into a ball and drop it into a deep bowl filled with warm water. It will sink to the bottom. After 5 to 10 minutes, it will rise to the surface. The sponge is now activated and ready to use. 4. Transfer the sponge to a large mixing bowl. Stir in the remaining water, the 2 tablespoons honey, the salt, and the onion-chickpea mixture. Stir in the flour, one cup at a time. Add flour until the dough becomes too stiff to stir: it should be dry enough to come away from the sides of the bowl but soft enough to knead. Turn the dough out onto a lightly floured work surface. Wash the bowl and lightly oil it with spray oil. 5. Knead the dough for 6 to 8 minutes, or until smooth and elastic. If the dough is too sticky to knead, work in a little more flour. Note: The dough can be mixed and kneaded in a heavy-duty mixer fitted with a dough hook or a large food processor fitted with a dough blade. 6. Return the dough to the oiled bowl and cover with plastic wrap. Place it in a warm, draft-free spot and let it rise for 1 1/2 to 2 hours, or until doubled in bulk. (The dough can be allowed to rise at lower temperatures, even in the refrigerator, but the rising time will be longer.) 7. Punch the dough down and cut in half. Pat each half into an 8-inch-long oval. Plump the ovals in the center and drop them, seam side down, into two 9-inch loaf pans greased with spray oil. 8. Cover the loaves with dish towels and let the dough rise again until doubled in bulk. Preheat the oven to 375 degrees F. Brush the top of each loaf with beaten egg white or water and, using a sharp knife or razor blade, make a series of parallel diagonal slashes, 1/4 to 1/2 inch deep. 9. Bake the loaves for about 35 to 40 minutes, or until firm and nicely browned. The standard test for doneness is to tap the bottom of the loaf: If it sounds hollow, the bread is cooked. You can also test for doneness with an instant-read thermometer: The internal temperature should be about 190degrees F. 10. Let the breads cool for 5 minutes in the loaf pans, then turn them out onto a cake rack. Let cool slightly or completely. (Bread piping hot out of the oven is very hard to slice.) Makes 2 loaves (24 slices) - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dried Tomato and Basil Focaccia Recipe By : High-Flavor Low-Fat Vegetarian Cooking, by Steven Raichlen Serving Size : 6 Preparation Time :0:00 Categories : Breads Ready To Post Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope dry yeast 2 teaspoons sugar 1 1/2 cups warm water 2 teaspoons salt 4 teaspoons extra virgin olive oil 4 1/2 cups unbleached flour -- (4 1/2 to 5) 12 each tomatoes, dried--not in oil 2 tablespoons cornmeal 12 each basil leaves 1/2 teaspoon kosher salt -- for sprinkling 1/2 teaspoon cracked black peppercorns -- for sprinkling 1 spray olive oil spray High-Flavor Low-Fat Vegetarian Cooking, by Steven Raichlen, page 77 This classic Italian bread makes a great snack, hors d'oeuvre, soup or salad accompaniment, or enhancement to a bread basket. Serves 6-8. 1. Combine the yeast, the sugar, and 5 tablespoons of the warm water in the bottom of a large mixing bowl. Let stand for 6 to 8 minutes, or until the mixture is foamy like a head of beer. 2. Stir in the remaining water, the 2 teaspoons salt and 2 teaspoons of the olive oil. Stir in the flour, 1/2 cup at a time, to form a dough that is stiff enough to come away from the sides of the bowl. Turn it out onto a lightly floured work surface. Wash and lightly oil the bowl. Knead the dough until smooth and elastic, 6 to 8 minutes, adding flour as necessary. Note: The dough can be mixed and kneaded in a food processor fitted with a plastic dough blade or an electric mixer fitted with a dough hook. 3. Place the dough in the oiled bowl, cover with plastic wrap and a dish towel, and let rise in a warm place until doubled in bulk, 1 to 2 hours. If using store bought dried tomatoes, plump them in hot water (place in a bowl with hot water just to cover) for 15 minutes. If using homemade dried tomatoes drain well. 4. Punch the dough down and roll it out into 1 large or 2 small ovals, each 1/2 inch thick. Transfer the oval(s) to a baker's peel (wooden baker's paddle), cookie sheet, or tart pan bottom liberally sprinkled with cornmeal. Cover the focaccia with a clean cloth and let rise until doubled in height (30 to 60 minutes). Place a baking stone or sheet pan in the oven on the middle shelf and preheat to 350 degrees F. 5. Poke your fingers over the surface of the focaccia to decoratively dimple the surface. Arrange the tomato halves (cut side down) and basil leaves in an attractive pattern on top. Brush the top with 1 teaspoon olive oil and sprinkle with kosher salt and black peppercorns. 6. Slide the focaccia onto the baking stone and bake until crisp and golden brown, 20 to 30 minutes. Let cool slightly before serving. Just before serving, drizzle focaccia with the remaining olive oil. Cut into wedges and serve. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Five-Grain Bread Recipe By : High-Flavor Low-Fat Vegetarian Cooking, by Steven Raichlen Serving Size : 24 Preparation Time :0:00 Categories : Breads Ready To Post Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dried yeast 1 tablespoon honey 1/4 cup warm water For the sponge: 2 3/4 cups warm water 2 tablespoons honey 2 tablespoons molasses 2 cups all-purpose flour 1 cup whole wheat flour To finish the bread: 1/2 cup rye flour 1/2 cup wheat berries, cooked 1/2 cup cooked barley 1/2 cup rolled oats 4 teaspoons salt 1 cup whole wheat flour 2 cups white flour -- as needed 1 each vegetable oil spray High-Flavor Low-Fat Vegetarian Cooking, by Steven Raichlen, page 78 Note: Rustic and rich is this five-grain bread, which is loaded with nutrients and fiber. Feel free to substitute any cooked grains or beans for the ones called for. We use a sponge (intermediary rising of part of the dough) to give the bread extra lift and flavor. 1. Combine the yeast, the honey, and the 1/4 cup warm water in a small bowl and stir to mix. Let stand for 6 to 8 minutes: it should foam like a head of beer. 2. Prepare the sponge. Transfer the yeast mixture to a large mixing bowl. Stir in the 2 3/4 cups warm water, 2 tablespoons honey, 2 tablespoons molasses, 2 cups white flour, and 1 cup whole wheat flour. Let this mixture sit for 1 to 2 hours, or until it bubbles and starts to rise. 3. To finish the bread, stir the rye flour, wheat berries, barley, oats, salt, and remaining whole wheat flour and white flour into the sponge, adding white flour until the dough becomes too stiff to stir: It should be dry enough to come away from the sides of the bowl, but soft enough to knead. Turn the dough out onto a lightly floured work surface. Wash the bowl and lightly oil it with the spray oil. 4. Knead the dough for 6 to 8 minutes, or until smooth and elastic. If the dough is too sticky to knead, work in a little more flour. Note: The dough can be mixed and kneaded in a heavy-duty mixer fitted with a dough hook or a large food processor fitted with a plastic dough blade. 5. Return the dough to the oiled bowl and cover with plastic wrap and a dish towel. Place it in a warm, draft free spot and let rise for 1 1/2 to 2 hours, or until doubled in bulk. (The dough can be allowed to rise at lower temperatures, even in the refrigerator, but the rising time will be longer.) 6. Punch down the dough. To make one large round loaf, oil a large (12-inch), shallow, round-bottomed bowl. Place the dough in it. To make 2 rectangular loaves, cut the dough in half. pat each half into an 8-inch-long oval. Plump the ovals in the center and drop them into 2 oiled 9-inch non stick loaf pans, seam side down. Cover the loaves with dish towels and let the dough rise again until doubled in bulk. 7. Preheat the oven to 375 degrees F. If making rectangular loaves, invert the dough onto an oiled nonstick baking sheet. If making rectangular loaves, leave them in the pans. Lightly sprinkle the tops of the loaves with flour. Using a razor blade, make a series of decorative slashes, 1/4 to 1/2 inch deep. 8. Bake the loaves for 40 to 50 minutes, or until firm and nicely browned. (Rectangular loaves may need a little less baking time.) The standard test for doneness is to tap the bottom of the loaf: If it sounds hollow, the bread is cooked. You can also test for doneness with an instant-read thermometer: The internal temperature should be about 190 degrees F. 9. Transfer the bread to a cake rack to cool. If making rectangular loaves, turn them onto the cake rack. Let the bread(s) cool slightly or completely. (Bread piping hot out of the oven is very hard to slice.) Cut into slices for serving. Makes two 9-inch loaves (24 slices) - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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