Italian Bread II
A simple crusty Italian style loaf bread.
- 3 cups unbleached all-purpose flour
- 1 tablespoon brown sugar
- 1 1/2 teaspoons salt
- 1 1/8 cups warm water (110 degrees F/45 degrees C)
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoons active dry yeast
- 1 egg
- 1 tablespoon water
- 1 tablespoon sesame seeds
- 1 tablespoon cornmeal
- 1Add all ingredients except egg, 1 tablespoon water, sesame seeds, and cornmeal into your bread machine in the order suggested by the manufacturer. Select the dough cycle.
- 2Divide dough into 2 parts and form into loaves. Sprinkle cornmeal on greased baking sheet. Place loaves on pan seam side down. Brush top of loaves with water. Let rise til double, about 50 minutes.
- 3Preheat oven to 375 degrees F (190 degrees C).
- 4Brush loaves with egg wash. Sprinkle with sesame seeds. Make 4 cuts about 1/4 inch deep across top of log. Place a pan of hot water in bottom of oven. Bake bread for 25 to 30 minutes or until golden. To make a nice crusty bread, bake bread in the afternoon and pop into oven again for 5 minutes before meal. Makes a very crusty bread! You would be surprised how much better it is if you heat it that last 5 minutes. Try it. I learned this in a bread machine class!
A light loaf without olive oil or milk, this one conveniently bakes in your bread machine.
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Just flour, yeast, sugar, salt and water in the right proportions make this basic bread a winner. The recipe makes three loaves, so you can freeze what you cannot use or give them away to your friends.
This is the traditional biscuit of the ham-loving South. In days gone by, these were made by beating the dough until it blistered (about 15-30 minutes). It was then baked, and each biscuit sliced in half to receive a paper-thin slice of incredible salt cured ham. Today, you could use the food processor or a biscuit brake (usually nothing more than a converted washing wringer) to make the dough "snap."
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Take five minutes today to make the starter, also called sponge, and tomorrow you can bake two loaves of this marvelous, slightly sour, rustic Italian bread that has a hearty crust.
This is a different kind of loaf and has a smooth texture.
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These biscuits are very easy to make and are very good.
I own a small coffee shop/deli and my customers really enjoy this delicious breakfast bread! To Make Vanilla Flavored Sugar: To a 1 gallon jar of sugar, add one vanilla bean. Let sit at least one week before using.
This is a good way to use up the last of your cottage cheese and is good served with salads or fruit luncheon. The flavor enhances from the peel.
Abby was a French friend I knew years ago. She taught me the method of "dejourger," which means to draw out water. Using this method I developed a moist but not heavy zucchini bread. It makes other zucchini breads look like lead bombs!
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