Herbpeelawaybread Recipes

Steps:

• In a large bowl, combine the first six ingredients. Spread on one side of each bread slice; wrap loaf in foil. Bake at 350° for 20-25 minutes or until heated through.

Steps:

• Combine 2 cups flour, salt, sugar, and yeast in a large bowl. Stir in the water, shortening, parsley, rosemary, and thyme. Use an electric mixer to beat on low speed for 1 minute, scraping bowl frequently. Turn mixer to medium, and beat for an additional 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour; mix until smooth. Scrape batter from sides of bowl. Cover, and let rise in warm place for 35 to 40 minutes.
• Grease a 9x5 loaf pan. Stir down batter by beating about 25 strokes. Scrape batter into greased pan; pat down with floured hands. Cover pan. Let dough rise in warm place until doubled, about 30 minutes. Do not allow dough to over-rise.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven until the loaf sounds hollow when tapped on the bottom, 40 to 45 minutes. Brush top with margarine. Remove from pan, and cool on wire rack.

Steps:

• Slice ciabatta bread into serving sizes and toast on both sides, in the oven or grill. Set aside.
• Pound the peppers, garlic, and walnuts in a mortar. Slowly add olive oil to make an amalgamated paste. Next, add pomegranate molasses. Finally, season with salt and pepper, to taste.
• Put generous spoonfuls of the paste on the toast.

Steps:

• Dissolve yeast in the warm water.
• Mix together (using a spoon) the yeast mixture, egg, sugar, salt, Parmesan cheese, herbs, the 1/4 cup butter, and half of the flour (1 3/4 cup).
• Mix in the remaining flour and knead for 5 minutes. I always need to add quite a bit more flour to make it 'kneadable'; up to 1 cup depending on the flour brand. It has never harmed the finished product. Let rise until double, about 60-90 minutes.
• Lightly flour a cutting board or counter top. Punch down dough, then put in on the floured surface. Roll it into a 12-inch square. Brush with the additional 2 tablespoons melted butter. Cut into approximately 25 squares.
• Overlap the squares, butter side down, in a greased bundt pan. Let rise until double, approx 30-45 minutes.
• Bake at 375F for 20-25 minutes. Watch to keep the top from burning.
• Remove from oven and dump the bread onto a plate. Flip to another plate to turn it right side up. The squares that you made should seperate easily into perfect sized pieces.
• It's best served warm with butter.

Steps:

• Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)
• Add olive oil to water and mix.
• In a large bowl, mix flour, salt, pepper, and herbs together.
• Once incorporated, create a small well in the middle and pour in the water/yeast/oil mixture.
• Mix by hand, wetting your working hand before mixing so the dough doesn't stick to your fingers. The water and flour should come together and form a rough dough that pulls away from the sides of the bowl.
• NOTE: If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
• Once the dough begins to come together, turn it out onto a lightly floured work surface and knead the dough until it forms a smooth ball.
• Coat the bowl the dough was initially mixed in with about a tablespoon of olive oil and place the dough ball inside. Give it a few turns to coat the dough in the oil.
• Cover and let the dough rise until it doubles in size about 1 hour.
• While the dough rises, prepare a large baking sheet by generously coating it with olive oil.
• Once the dough has risen, turn it out onto the prepared baking sheet and flatten it out into a large rectangle.
• Using a knife or dough scraper, cut the dough into 4 evenly sized rectangles.
• Press the rectangles flat and arrange them with each one pressed into a corner of the baking sheet.
• Cover and let the dough rest for 20 to 30 minutes. Preheat the oven to 450˚F (230˚C) while the dough is resting.
• Depending on the temperature of your kitchen and activeness of the yeast, the 4 rectangles should have risen to be about an 1-inch (2 ½ cm) thick.
• Using your fingers, poke the the dough all over--creating small dimples across the surface.
• Generously coat the tops of the dough rectangles one last time with olive oil (some oil will pool inside of the divots we made with our fingers. That's ok!) Use a basting brush to ensure all of the dough gets covered with olive oil.
• Top the dough rectangles with your choice of toppings. (We did four different combinations, including tomatoes with fresh rosemary, caramelized onions and parmesan cheese, mixed olive with gorgonzola cheese, and 3-cheese using parmesan, mozzarella, and gorgonzola.)
• Once finished with the toppings, liberally sprinkle the breads with a coarse salt.
• Bake at 450˚F (230˚C) for 20-25 minutes until golden brown.
• Allow the bread to cool for 10 minutes before cutting into equal pieces.
• Enjoy!

Steps:

• In bread machine pan, place the milk, egg, 1 tablespoon butter, sugar, salt, caraway seeds, poppy seeds, onion, sage, nutmeg, flours and yeast in the order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When the cycle is completed, turn dough onto a lightly floured surface. Punch down; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to wire rack. Melt remaining butter; brush over loaf.

Steps:

• Cut the baguette in half lengthwise and sprinkle the cut surface of each half with the oil, wine, pepper and garlic, dividing the ingredients evenly between the two halves.
• Trim the Brie to remove any crust and cut into quarter-inch slices, preferably large and thin. Spread half the herbs on the cut surface of the bottom half of the loaf and arrange the cheese slices on top. Spread the remaining herbs on top of the Brie and place the top half of the bread loaf on top to reform the loaf. Press firmly together and roll as tightly as possible in plastic wrap and then in aluminum foil. (If tightly wrapped, the bread absorbs the juices better.)
• Press the loaf between two baking sheets and refrigerate with three-to-five pounds of weight (a can or jar, perhaps) on top for four to five hours before cutting in slices to serve. It can be consumed cold or lukewarm

Steps:

• In a large stand mixer bowl, combine 2 cups flour, yeast and 3 Tsp salad dressing mix, reserving 1 Tsp of mix, and mix well.
• Heat buttermilk, water and shortening (or olive oil) until warm (110-115°F), and add to flour mixture.
• Add egg, and beat at medium speed for 3 minutes.
• Gradually add enough remaining flour to make a firm dough, remove from bowl, and knead until smooth and elastic, 5-10 minutes, adding more flour as needed.
• Put in a well greased bowl, turn to grease top, cover, and let rise for 20-30 minutes.
• Punch down, and divide into 2 equal parts.
• On a lightly floured board, pat each one into a 7-12" rectangle.
• Roll up, starting with a long side, and seal edges and ends, turning ends down on seam side.
• Place seam side down on a grease baking sheet that has been dusted with cornmeal.
• Make diagonal slices about 2" apart on top, cover, and let rise in a warm place until doubled in bulk, about 30-40 minutes.
• Bake at 375°F for 25-35 minutes or until bottom sounds hollow when rapped with a knuckle (or 190°F internal temperature on an instant reading thermometer).
• While warm, brush with melted butter, and sprinkle with remaining teaspoon of salad dressing mix.
• Cool on a wire rack before wrapping.

Steps:

• Mix parmesan into flour.
• Add ingredients in order suggested by your bread machine.
• Make a well in the center and add yeast.
• Bake on French setting, medium crust. Makes a 1 1/2 pound loaf.