RUSTIC COUNTRY BREAD
A round loaf with a crisp crust--chewy, and great for sandwiches.
Provided by Chris
Categories Bread 100+ Bread Machine Recipes
Time 16h40m
Yield 12
Number Of Ingredients 8
Steps:
- The day before making bread, place 3/4 cup spring water, 1/4 teaspoon bread machine yeast and 1 3/4 cup bread flour into pan of a bread machine. Select dough cycle and let knead for 5 minutes. Stop machine and let rise overnight.
- The next day, pour starter from bread machine pan into a non-metallic container. Reserve 1/3 cup for this recipe and freeze remainder for later use.
- In a large bowl, mix together 1/3 cup reserved starter, 1 cup spring water, 1/2 teaspoon yeast, 2 cups bread flour, whole wheat flour and salt. Select Dough Cycle; press Start. After 10 minutes, remove dough from machine and place in a lightly oiled bowl. Cover with a damp towel and let rise until doubled, about 2 hours. Deflate dough and let rise again until doubled, about 1 hour.
- Turn dough out onto a lightly floured surface and form into a round loaf. Place loaf on a baking sheet that has been sprinkled with cornmeal. Cover and let rise until nearly doubled, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Spray loaf with water and place in preheated oven. Spray loaf again every two minutes during the first 10 minutes of baking. Bake for 40 minutes, until bottom of loaf sounds hollow when tapped.
Nutrition Facts : Calories 84.2 calories, Carbohydrate 17 g, Fat 0.4 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 49.5 mg, Sugar 0.1 g
ITALIAN BREAD USING A BREAD MACHINE
Wonderful Italian bread made in a bread machine then baked in the oven.
Provided by Destiny
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h20m
Yield 20
Number Of Ingredients 9
Steps:
- Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion.
- Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 20.6 g, Cholesterol 9.3 mg, Fat 0.9 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 178.9 mg, Sugar 0.7 g
RUSTIC RYE BREAD RECIPE FOR BREAD MACHINE
This rye bread recipe produces one medium size loaf. Baking times can slightly vary depending on your bread machine baking cycle.
Provided by Jen Evansy
Categories Sides
Time 1h30m
Number Of Ingredients 9
Steps:
- Add the water, sugar, milk, salt, and flour to the bread machine.
- Add 2 ½ teaspoons of bread machine yeast. Active dry yeast or instant yeast will work as well.
- Close the lid and set the baking cycle to Basic or White Bread Cycle. Press start.
- About 5 to 10 minutes before the end of the kneading cycle, add two teaspoons of caraway seeds.
- Let the bread machine finish the baking cycle. Once finished, remove the bread pan and place the loaf on a cooling rack for 15-20 minutes before slicing.
Nutrition Facts : Calories 86 cal
SPINACH AND PARMESAN RUSTIC BREAD (BREAD MACHINE)
This is a wonderful bread. I love to eat it with fresh egg salad, tomato and lettuce. Very good with a bowl of hearty soup. My family favorite!
Provided by out of here
Categories Breads
Time 43m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a frying pan; add the chopped onion and sauté until a light golden color. Add the spinach, stir well to combine and cover tightly.
- Remove from the heat and let stand for 5 minutes. Then stir again and let the pan, uncovered, to cool.
- Place the spinach mixture in the bread machine pan. Add the water and egg.
- Sprinkle the bread flour, ensuring that it completely covers the liquid mixture.
- Now sprinkle the cheese inside.
- Place the salt and sugar in separate corners of the bread pan.
- Make a shallow indention in the center of the flour, add the yeast.
- Set the bread machine to the dough setting. Press start.
- Lightly flour 2 baking sheets.
- When the dough cycle has finished, remove the dough from the machine and place on a lightly floured surface, gently punch the dough down, then carefully roll it out to a rectangle about 1 inch thick.
- Roll up the dough from one long side to form a thick baton shape with a square end.
- Place the baton on the prepared baking sheet, seam side up, cover it with lightly oiled plastic wrap; set aside to rest 15 minutes.
- Turn the bread over and place on the second baking sheet. Plump up the dough by tucking the ends and sides under.
- Cover with the oiled wrap and let rest in a warm place for 30 minutes.
- Preheat the oven to 425°F.
- Using a sharp knife, slash the top of the bread with 5 diagonal slashes.
- Bake for 28 minutes, or until it is golden.
- Turn unto a wire rack to cool.
RUSTIC ITALIAN BREAD ABM
This is the one I make all the time. I use the bread machine to make my dough and then bake in oven to get that rustic look. It rises nice and the crust and texture is great--give it a try. Prep time includes the total bread machine and rising time. You can also make this in your KitchenAid mixer instead of the bread machine, using you kneading hook. Oil bowl cover let rise in a draft free spot.
Provided by andypandy
Categories Yeast Breads
Time 3h35m
Yield 1 large loaf, 20 serving(s)
Number Of Ingredients 8
Steps:
- Add flour, oil, salt, sugar, yeast and water to your bread machine according to its instructions.
- Set on dough setting.
- Always follow your machines instructions, when mixing open it and keep check on the dough. Dough should be in a nice round soft sticky to the touch ball. If it is not add more water, or add flour which ever is needed.
- Remove when signal beeps and cycle is done.
- Preheat oven to 375°F.
- Sprinkle cornflour or cornmeal onto a baking sheet.
- Punch dough down and form into a long or oval loaf.
- Cover and let rise for 25 more minutes.
- It should be doubled again by this time.
- Uncover and slash the top with a sharp knife or razor.
- Brush all over with the beaten egg white.
- Bake 25 minutes to 35 minutes, until hollow sounding when tapped on bottom.
- Cool.
Nutrition Facts : Calories 84, Fat 1.6, SaturatedFat 0.2, Sodium 90.9, Carbohydrate 14.9, Fiber 0.6, Sugar 0.5, Protein 2.3
RUSTIC BREAD FOR THE BREAD MACHINE
This recipe is a combination of different bread recipes I have been working on for my Bread machine.I used to make a bread that had a Biga(Italian starter).I found PanNan's recipe, worked on it and came up with this great Rustic Bread.
Provided by Sageca
Categories Yeast Breads
Time 3h45m
Yield 2 loaves
Number Of Ingredients 15
Steps:
- Biga:.
- In a glass or plastic bowl,stir flour, yeast and water together with a wooden spoon until smooth.Cover with a cloth and let stand overnight.It will be kind of bubbly.
- Bread:.
- Stir together flours,sugar,salt,.
- and Vital Gluten; set aside.
- Pour starter in bread machine.
- Add water, honey, Barley Malt,butter and oil.
- Add the flour mixture.
- Make a groove in flour and add yeast.
- Set Bread machine to Dough cycle.
- Keep an eye on the machine as dough may reach the top before the end of the cycle;if this happens push it back down.
- At the end of this cycle, remove dough from machine and split it in 2.
- Shape your breads in free form or in bread pans.
- Preheat oven 400*.
- Cover breads and let them rise for 45 minutes.
- Score the loaves.
- Place in hot oven for 10 minutes.
- Reduce heat to 350* and bake another 30 minutes.
- Remove bread from pans and tap the bottom to make sure it is baked(hollow sound).If not, return bread in the oven (without the pan)for another 5 minutes.
- Tip:.
- If you do not have Barley Malt double the amount of honey.
- While the oven is preheating,I set a large pan on top of the stove and sit my breads on a cookie on this pan for the rising stage.It works all the time.
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