Rosemary And Toasted Onion Bread Bread Machine Dough Recipes

Steps:

• Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
• Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
• Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
• Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
• Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
• Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

Steps:

• Add wet ingredients, then dry ingredients to bread machine (or in the order that your bread machine instructs). I add water and oil first, then flour, sugar, salt, rosemary, onion and garlic. I then create a small well in my flour, and add the yeast, ensuring the yeast does not make contact with the wet ingredients).
• Place your bread machine on the dough setting and start. Check regularly at the beginning to ensure your dough is sticky to the touch but holding it's shape. Adjust accordingly (more water or flour as needed to get correct consistency).
• When bread machine is done, turn the dough onto a floured surface and punch down the dough to remove air bubbles.
• On a cookie sheet lined with parchment paper, form dough into desired shape. I prefer an oblong loaf so it can be cut into bread for sandwiches.
• Cover dough and let rise for 30-60 minutes. It should double in size.
• Preheat oven to 375 while dough is rising.
• After is has risen, remove cover and brush dough with egg wash and sprinkle coarse sea salt. I use approximately 1 tbsp, but you can adjust to your liking. Some rosemary or additional dried onion can substitute the salt topping if you have sodium concerns.
• Bake for 30 minutes until the bread is golden brown.
• Allow to cool before cutting.
• Enjoy!

Steps:

• Place ingredients, according to manufacturer's directions into your bread machine. Some call for all liquids, or all dry ingredients first, so know your machine. Set machine to "dough cycle" and wait. (This takes most machines about an hour and a half for a full cycle). Remove from machine when cycle is complete and place on a lightly greased baking sheet. Shape dough by hand, into a rectangular mound, spreading kind of thin, maybe an inch or two of thickness. Cover and let rise in a warm place for about an hour or until doubled in size. (This is a good time to go ahead and turn the oven on to preheat and help warm the kitchen). Brush with a little olive oil, sprinkle with rosemary and salt if desired. (This is the way its done at Macaroni Grill). Bake at 375°F for 20-25 minutes until crust is golden and crispy. Bread is meant to be a flatter shape and not a high rising bread. Have everyone tear their pieces of bread with their hands,and serve with olive oil flavored with fresh ground pepper.

Steps:

• Pour the water into the pan of a bread machine, then sprinkle in the yeast and sugar. Let the mixture sit in the bread machine until a creamy foam forms on top of the water, about 10 minutes. Sprinkle in the salt, then add olive oil, thyme, garlic powder, rosemary, and flour. Set the machine for light crust setting, and start the machine.

Steps:

• Put the ingredients in the bread machine in the order recommended by the manufacturer.
• (Mine says wet stuff first, so I do the flour and yeast last-- the order of everything else doesn't matter.) Press START on the machine!
• (I personally prefer Light crust setting.).

Steps:

• In bread machine pan, place the first six ingredients in 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 cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Divide dough in half. Roll each portion into a 15x10-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Pinch ends to seal and tuck under. , Sprinkle the cornmeal onto a greased baking sheet. Place loaves on pan. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg yolk. Make 1/4-in.-deep cuts 2 in. apart in each loaf. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. Freeze option: Securely wrap and freeze cooled loaves in heavy-duty foil. To use, place a foil-wrapped loaf on a baking sheet and reheat in a 450° oven for 10-15 minutes. Carefully remove foil; return to oven for a few minutes to crisp crust.

Steps:

• Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
• Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
• Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
• Preheat oven to 375 degrees F (190 degrees C).
• Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

Steps:

• Melt butter in skillet over medium-low heat. Cook onions in butter 10 to 15 minutes, stirring occasionally, until onions are brown and caramelized. Do not hurry the process. Remove from heat.
• Place all remaining ingredients in bread machine pan in the order recommended by the manufacturer.
• Set to basic cycle with medium or light crust. Add onions at beep signal or 5 to 10 minute before end of kneading cycle.
• Alternatively, use dough cycle. Remove dough at end of cycle, shape as desired, place on cornmeal-sprinkled baking sheet and let rise. Bake for app. 30 to 40 minutes in a 400 deg. oven. Exact time depends on shape.
• Note: I generally substitute one cup of whole wheat or rye flour for one cup of the bread flour. Rye is particularly excellent.

Steps:

• Add ingredients to bread machine in order given, bake.
• For a traditional loaf, use the dough cyle, then shape dough into a loaf, place in bread pan.
• Let rise until doubled. Time will depend on the warmth of your kitchen, 33-45 minutes Bake 30-40 min's at 350.
• For brown bread, use 2cups white and 1 cup brown flour.