Carascubanbread Recipes

Steps:

• Place ingredients into the bread machine in order suggested by the manufacturer.
• Use the whole wheat, regular crust setting.
• After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

Steps:

• Combine all of the ingredients, except oil and lemon, in small food processor. Pulse briefly, just until all ingredients are evenly chopped. Stir in 1/2 teaspoon oil and lemon juice. Refrigerate in airtight container. To serve, combine about 1 1/2 teaspoons spice blend with 3 to 4 tablespoons olive oil on a small dish. Serve with bread for dipping.

Steps:

• Combine yeast, brown sugar and warm water in a large mixing bowl; stir to mix.
• Stir in 2 cups of the flour; beat well.
• Let stand 10 minutes for yeast to develop.
• Stir in salt.
• Add remaining 3 to 4 cups flour, about 1 cup at a time, stirring after each addition, until a stiff dough forms.
• Turn out dough onto a lightly floured surface.
• Knead 8 to 10 minutes, adding more flour as needed to keep dough manageable.
• Dough should be smooth, elastic and not sticky.
• Oil the surface of the dough and put it in the rinsed mixing bowl.
• Cover and let rise in a warm, draft-free place 45 to 60 minutes, or until doubled in bulk.
• Punch down dough.
• Knead lightly.
• Form into two long loaves.
• Sprinkle cornmeal on a baking sheet; place loaves on baking sheet.
• Let rise, uncovered, 10 minutes.
• Using a sharp knife or razor blade, make 3 or 4 diagonal slashes in the top of each loaf.
• Brush loaves with egg wash.
• Place on middle shelf of a cold oven.
• Place a shallow pan on the bottom shelf; pour hot water into pan.
• Set oven temperature at 400 degrees and bake 30 to 35 minutes, or until loaves are well browned and sound hollow when tapped.
• Remove from baking sheet and let cool on wire racks.
• Note: For the best results, this recipe requires bread flour.
• All-purpose flour works, but it often produces a low loaf if it is not kneaded thoroughly.
• Notice the absence of oil or butter in the dough, which makes the bread crustier.
• This bread is so good you won't have to worry much about leftovers, but if you think you'll use only one loaf within a day, don't freeze the other-- just give it away!

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine caraway seeds, salt, honey, yeast mixture, whole wheat flour and 1-1/2 cups all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Grease a 15x10x1-in. baking pan; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf; place on prepared pan. Cover with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 425°., Using a sharp knife, cut a large "X" in top of loaf. Bake on a lower oven rack 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

Steps:

• Bake loaf of Italian bread in oven until lightly browned. Slice the bread into ½" slices and discard end pieces. Cut larger middle slices into equal halves.
• Mix softened butter with chopped garlic and garlic powder. Spread garlic butter over six of the smaller pieces of bread.
• Place fontina slices on 3 buttered slices of bread.
• Place mozzarella on the three remaining pieces of buttered bread.
• Place sauteed mushrooms on top of the fontina cheese. Top the mozzarella cheese with the tomato slices and Pesto.
• Place all six slices on a baking pan and bake in a preheated 500ºF oven for 4 minutes, or until cheese has melted.
• Remove from oven and top fontina-mushroom bruschette with a drizzle of olive oil.
• Do not add olive oil to the tomato-pesto bruschette. Sprinkle all bruschette with the thinly sliced basil leaves.