New Bread Recipes!

March 21, 2010

Oh, food blog. How I’ve missed you. I check you often for my favorite recipes, but I’ve neglected you so, for far too long. And the future doesn’t look promising. (Okay, it looks even busier.) But I love you. Please remember that.

I finished off another bag of bread flour (this one took a while, it was 50 lbs). I was about to toss it in the recycle can when I saw recipes on the back. If nothing else, I love to bake. And I love to bake bread (which I happen to be doing right now). And these recipes look sooo tasty that I’m going to post them here. Mostly so I can get rid of the giant, empty flour sack. I haven’t tried them yet, but trust me, it won’t be long!
Rosemary Focaccia

3 c bread flour
2 t salt
1 T sugar
1 package (or 1 1/4 t) instant active dried yeast
1 1/3 c warm water
3 T canola oil
2 T parmesan cheese
2 T dried rosemary leaves

Mix flour, salt, sugar, yeast, water, and 2 T of oil. Mix dough until pliable. Knead dough on floured surface until smooth. Place dough in oiled bowl, cover, let rise until doubles, 45 minutes. Coat baking sheet with oil and gently press the dough out to about 1/2 inch thickness. Brush remaining oil over the top of the dough. Sprinkle rosemary and cheese. Let rise until doubled, 20 minutes. Bake for 25 minutes at 375.

French Herb Bread

3 t instant active dried yeast
2 T sugar
1 t salt
4 c bread flour
1 c milk
1 T vinegar
1/4 c water
1/4 c butter
1/2 c minced onion
1 clove minced garlic
1/2 t salt
1 T minced parsley
2 T butter

Combine yeast, sugar, 1 tsp of salt, and 1 1/2 cups of flour. In pan, melt 1/4 c butter in milk and water, let cool. Add milk mixture and vinegar to the flour mixture and blend until moistened. Stir in 1 1/2 cups additional flour to form sticky dough. Add rest of flour and knead dough on floured surface until smooth. Place dough in greased bowl, cover and let rise until doubled, 45 minutes. Roll dough into 16 x 8 in rectangle shape. In pan, heat the onion, garlic, 1/2 tsp salt, parsley and 2 Tbsp butter. Spread herb mixture over dough, starting from 16 in side, roll the dough up tightly like a jelly roll. Place the bread seam side down onto greased pan, cover, and let rise until doubled in size. Bake for 30 minutes at 400. Brush hot bread with melted butter and sprinkle with chopped parsley.

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!