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Bread Recipes

Bread Recipes

Olive and Rosemary Bread

Fennel Bread Rings

Fig Rye Bread

Polenta Bread

Focaccia - 3 recipes

Sweet Olive Oil Quick Bread

Olive and Rosemary Bread  (makes 2 loaves)

1 pkg. (2-1/2 tsp.) dry yeast

2 cups warm water (105-115 degrees F)

Butter Bell

4 cups all-purpose or bread flour

1 cup whole-wheat flour

Butter Bell crocks will safely keep butter fresh and spreadable without refrigeration for up to 30 days on your countertop

1 tsp. dried rosemary

2 tsp. salt

1-1/2 cups mixed olives, pitted and coarsely chopped

In a bowl, combine 1 cup of warm water with the yeast.  Let sit for 5 minutes.

Whisk in 1 cup of bread flour, cover, and let sit until thick and bubbly, about 1 hour.

In a large bowl, combine the remaining 3 cups of bread flour, the whole-wheat flour, the rosemary, and the salt,

Add the yeast mixture and 1 cup of warm water and stir until a soft dough forms.

Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Form into a smooth ball.

Oil a bowl.  Transfer the dough to the bowl and turn once to coat.

Cover and let rise in a warm place until double in size, about 1 to 1-1/2 hours.

Oil a baking sheet.  Punch down the dough and transfer to a floured surface.

Cut the dough in half.  Flatten each half into a 8x12" oval.

Scatter the olives evenly over the dough.

Tightly roll up each oval to form a loaf 12" long.

Place the loaves about 6" apart on the baking sheet.

Cover and let rise until double in size, about 45 minutes.

Preheat oven to 400 degrees F.

Using a sharp knife, make diagonal slashes 1/2" deep on the top of each loaf.

Bake 40-45 minutes, or until golden brown.

Transfer loaves to a rack to cool.

Fennel Bread Rings (makes 6 dozen)

1 pkg.(2-1/2 tsp.) dry yeast

1/2 cup warm water (105-115 degrees F)

3 cups all-purpose flour

1 cup semolina flour

2 TB. fennel seeds

2 tsp. salt

3/4 cup dry white wine

1/2 cup olive oil

In a bowl, combine the yeast and warm water.  Let sit for 5 minutes.

Semolina Flour

The mixture will appear to be creamy.

In a large bowl, stir together both flours, fennel seeds, and salt.

Add the yeast mixture, wine, and olive oil.  Stir to form a soft dough.

Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 10 minutes.  Shape the dough into a ball.

Oil a bowl.  Place the dough into the bowl and turn once to coat.

Cover and let rise in a warm place until double in size, about 1 hour.

Transfer the dough to a floured surface and cut into 8 pieces.

Work with one piece at a time.  Pinch off a small piece about the size of a walnut.

Using the palms of your hands, roll the dough until it stretches into a 4" long rope.

Shape the dough into a ring and pinch the ends together to seal.  Repeat with remaining.

Bring a large pot 3/4 full of water to a boil.

Add the rings, a few at a time, and cook until they rise to the surface, about 1 minute.

Using a slotted spoon, transfer them to a towel to drain.

Preheat oven to 350 degrees F.

Arrange the rings on an oiled baking sheet.

Bake until golden brown and crisp, about 45 minutes.

Turn off the oven and open the door slightly.  Leave rings in oven another 10 minutes.

Transfer to a wire rack to cool.  Store in a container for up to 2 weeks.

Fig Rye Bread (makes 2 loaves)

1 pkg. (2-1/2 tsp.) dry yeast

2 cups water (105-115 degrees F)

1/2 tsp sugar

1 TB. vegetable oil

1 TB. salt

3-2/3 cups all-purpose flour

2 cups rye flour

2-1/2 cups dried figs, chopped

Dried Figs

In a bowl, combine yeast, water, and sugar.  Stir to dissolve.

Let mixture sit until foamy, about 10 minutes.

Add oil and salt to yeast mixture.

Gradually stir in 3 cups all-purpose flour and 2 cups rye flour.

Knead on a floured surface until smooth and elastic, about 10 minutes.

Add more flour if dough is too sticky.

Oil a large bowl.  Add dough and turn to coat.

Cover and let rise in a warm area until double in size, about 1 to 1-1/2 hours.

Dust 2 large baking sheets with flour.

Punch dough down and transfer to a lightly floured surface.

Press dough to a 1" thick rectangle.  Sprinkle figs over evenly.

Roll up dough and knead to distribute figs evenly.  Divide dough in half.

Roll each piece into a 16" loaf.  Transfer to baking sheets.

Cover and let rise in a warm area, about 45 minutes.

Preheat oven to 400 degrees F.

Bake loaves until golden brown about 45 minutes.

Use a spray bottle to spray the oven with water every 10 minutes to create a crisp crust.

Cool loaves on wire racks.

Polenta Bread (makes 1 round loaf)

3 cups bread flour

1/2 cup quick-cooking polenta, plus extra for baking sheet

1 pkg. (2-1/2 tsp.) dry fast-rise yeast

1 tsp. salt

1-1/3 cups warm water (105-115 degrees F)

1 TB. olive oil

1 egg beaten with 1 TB. water

In a large bowl, combine the flour, polenta, yeast, and salt.

Stir to mix well.  Add warm water and olive oil and stir until a dough forms.

Gather the dough into a ball and transfer to a floured surface.

Sunbeam 5891 2-Pound Programmable Breadmaker

Knead until smooth and elastic, about 10 minutes.

Add more flour if the dough is too sticky.

The dough should remain in a rounded shape and not flatten when left for a minute or two.

If the dough flattens, add more flour.

Cover and let rise in a warm area until double in size, about 1 to1-1/2 hours.

Sprinkle baking sheet with a little polenta.

Punch the dough down and knead a few times on a floured surface.

Shape into a ball and place on baking sheet.  Cover and let rise 30-40 minutes.

Preheat oven to 425 degrees F. with rack in the middle of the oven.

Using a sharp knife, make a 1/2" deep cut across the top of the dough.

Brush the surface with egg mixture.  Bake for 15 minutes.

Reduce the temperature to 375 degrees and continue to bake until golden and crusty.

Transfer loaf to a wire rack to cool.

Focaccia  (makes one 10x15" flat bread)

3-1/2 cups all-purpose or bread flour

1 pkg. (2-1/2 tsp.) dry yeast

1 tsp. salt 1 tsp. sugar

3 TB. olive oil, plus extra for brushing

1-1/4 cups warm water (105-115 degrees F)

Optional:  2 tsp. herbs to taste (any combination of oregano, basil, rosemary, etc.)

Coarse sea salt to dust top

In a large bowl, combine the flour, yeast, and salt.  Add 3 TB. olive oil.

Gradually add the water until a dough forms.  Add herbs now, if desired.

Polished Stainless Steel Bread Box

Gather the dough into a ball and transfer to a floured surface.

Knead until smooth and elastic, about 10 minutes.  Add more flour if dough is sticky.

Place the dough in an oiled bowl, turn to coat.  Cover and let rise in a warm place about 1 hour.

Position a rack in the lower portion of the oven and preheat to 400 degrees F.

Brush a 10x15" baking sheet with 1/2" sides with olive oil.

Punch down the dough and transfer to a floured surface.

Knead the dough a few times then form into a 4x8" rectangle.

Transfer the dough to a baking sheet and stretch and pat the dough to cover the bottom of the pan.

Cover and let rise until 1" high, about 30 minutes. Use your fingers to dimple the surface of the dough.

Brush the top with olive oil.  Sprinkle with salt, if desired.  Bake 20-25 minutes, or until brown.

Transfer to a wire rack and let cool in the pan for a few minutes.

Cut into squares and serve warm.

Tomato and Cheese Focaccia

Focaccia dough recipe (above)

Topping:

3 TB. tomato paste

1/2 cup spaghetti sauce

Prosciutto

1/4 cup prosciutto, chopped

1/2 cup mozzarella cheese, shredded

1/4 cup green onion, chopped

1 clove garlic, minced

Prepare dough above as far as spreading dough into baking pan.

Combine tomato paste and sauce.  Spread over dough

Combine remaining ingredients.  Spread evenly over sauce.

Press gently into dough.  Cover and let rise about 30 minutes.

Preheat oven to 400 degrees F. and bake 20-25 minutes or until brown

Slide out of pan onto cutting board and cut into pieces.

Henckels 8-in. Five Star Bread Knife

Grape Focaccia

Focaccia dough recipe above but add 2 TB. sugar and reduce olive oil to 1 TB.

Topping:

3 TB. olive oil

1-1/2 cups seedless white grapes

1/4 cup sugar

Prepare dough above as far as spreading dough into baking pan.

Brush the dough with olive oil.

Scatter the grapes evenly over the dough and press each one into the dough.

Sprinkle sugar evenly over the surface. Bake in a 400 degree F oven for 20-25minutes or until brown.

Transfer the pan to a rack and let cool a few minutes.

Cut into squares and serve warm.

Sweet Olive Oil Quick Bread (makes 1 loaf)

2-1/2 cups all-purpose flour

2 tsp. baking powder

Pinch salt

1 cup sugar

2 eggs, lightly beaten

3/4 cup milk

1/2 cup olive oil

1/2 cup golden raisins

Grated zest of 1 lemon

1/4 cup coarsely chopped walnuts.

Preheat oven to 350 degrees F.

In a mixing bowl, stir together the flour, baking powder, salt and sugar.

Add the eggs, milk, and olive oil.  Beat well.

Add the raisins and lemon zest and stir to distribute evenly.

Butter a loaf pan.  Pour the batter into the pan and sprinkle the top with the walnuts.

Bake for 60 minutes, or until a skewer inserted in the center comes out dry.

Let cool a few minutes, unmold, and cool on a rack.

Try our recipe for Traditional Italian Panettone

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