CINNAMON BREAD I
This is a lovely way to start off your morning when you want a little something different than your usual. Note: If you don't have buttermilk you may substitute milk with 1 tablespoon vinegar to measure 1 cup.
Provided by Carol
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
- Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
- Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
- Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 36.4 g, Cholesterol 31.8 mg, Fat 6.4 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 368.5 mg, Sugar 19.9 g
STUFFED FOCACCIA
To this day, focaccia is still one of my favourite breads to bake. By stuffing it we get more texture, more layers, more contrast between soft and spongy, crisp and crunchy, and we celebrate seasonal broad beans.
Provided by Jamie Oliver
Categories Bread Recipes Jamie Cooks Italy Bread Italian Fruit
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Put the flour and 5g of sea salt into a large bowl and make a well in the middle. In a jug, mix the yeast into 300ml of lukewarm water, leave for a few minutes, then gradually pour it into the well, stirring and bringing in the flour from the outside to form a dough. Knead on a flour-dusted surface for 10 minutes, or until smooth and springy. Place the dough in a lightly oiled bowl, cover with a clean damp tea towel and prove in a warm place for 1 hour, or until doubled in size. Meanwhile, pod the broad beans into a bowl, pinching the skins off any larger ones. Peel the garlic, finely chop with the top leafy half of the parsley and add to the bowl with 75ml of extra virgin olive oil. Finely grate in the pecorino and lemon zest, squeeze in the juice, season, mix together, then put aside.
- Lightly oil a deep baking tray (30cm x 40cm), and dust evenly with the breadcrumbs. Pound the dough a few times with your fist, then roll or stretch it out to 30cm x 80cm. Drape half the dough into the tray, leaving the rest overhanging. Pour over the broad bean mixture in an even layer, keeping some of the oil behind. Fold the overhanging dough over the top, drizzle with the reserved oil, then use your fingers to gently push down and, importantly, create lots of dips and wells in the dough. Cover with a clean damp tea towel and leave to prove until doubled in size again.
- Preheat the oven to 220ºC/425ºF/gas 7. Sprinkle the dough with sea salt, then bake for 25 minutes, or until golden and cooked through. Let it cool on a board, then slice up and tuck in. Absolute heaven.
Nutrition Facts : Calories 256 calories, Fat 8.4 g fat, SaturatedFat 1.9 g saturated fat, Protein 9.9 g protein, Carbohydrate 37.5 g carbohydrate, Sugar 1.6 g sugar, Sodium 1 g salt, Fiber 5.3 g fibre
CINNAMON FOCACCIA
From Baldwin City, Kansas, field editor Page Alexander notes, "A cinnamon-sugar and nut topping and a drizzle of glaze add sweetness to this lovely bread."
Provided by Taste of Home
Time 55m
Yield 2 round loaves.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each portion flat. Cover and let stand for 10 minutes. Press dough into two greased 12-in. pizza pans. Prick top of dough with a fork. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. Top with nuts. Let stand 10-15 minutes. , Bake at 350° for 25-30 minutes or until lightly browned. Remove from pans to wire racks. Combine confectioners' sugar and enough cream to achieve a glaze consistency; drizzle over warm bread.
Nutrition Facts : Calories 252 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 143mg sodium, Carbohydrate 42g carbohydrate (12g sugars, Fiber 1g fiber), Protein 5g protein.
ITALIAN FOCACCIA BREAD {LIGURUIAN FOCACCIA}
Classic Focaccia Genovese is the mother to all flatbreads. It's about ½ inch thick, a little chewy but still soft inside with a delicious olive oil crust on top and on the bottom.
Provided by Italian Recipe Book
Categories Bread
Time 40m
Number Of Ingredients 10
Steps:
- In a mixer bowl add lukewarm water and yeast.Let sit for a few minutes until yeast is completely dissolved.
- If you're using a stand mixer use dough hook attachment.Combine in a mixer bowl malt (or honey), flour, olive oil and salt. Give a quick stir with a spatula or a fork.
- Start kneading on low speed. Once flour has been completely incorporated increase the speed and knead for about 10 minutes until the dough comes together around the kneading hook, becomes elastic and smooth.Add a bit more flour if needed.
- Place the dough in a large bowl greased with extra virgin olive oil.Cover the bowl with a plastic wrap and kitchen towel.Let rise for 1.5 - 2 hours in a warm place (75-80F).Past that time the dough should double or even triple in size.
- Pour extra virgin olive oil on a quarter-sheet (9x13 inch) baking pan.Let the dough come out from the bowl onto the pan. Turn it over to coat another side of the dough with olive oil.
- Using your hands pat the dough down to fit the pan. Try to maintain the same thickness all over the pan.Cover with a lid if you have a lid that fits the pan or with linen towel and let rise for another 30-60 minutes or until it has doubled in size.In the meantime, prepare salamoia: beat quickly lukewarm water with extra virgin olive oil.Beat quickly lukewarm water with extra virgin olive oil for salamoia. Once your focaccia has doubled in size pour salamoia all over it.
- Lightly oil your hands and using your fingers press down the dough to imprint typical dimples all over focaccia.Sprinkle with coarse sea salt or sea salt flakes.
- Bake in a preheated to 450F oven for 15-20 minutes (preferably in the lower part of the oven).Once out of the oven brush your focaccia with extra virgin olive to taste.
CINNAMON FOCACCIA
Make and share this Cinnamon Focaccia recipe from Food.com.
Provided by Charmie777
Categories Yeast Breads
Time 2h25m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- In a mixing bowl, combine 2 cups flour, yeast and salt.
- Add water and oil; beat until smooth.
- Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each portion flat.
- Cover and let stand for 10 minutes.
- Press dough into 2 greased 12-inch pizza pans.
- Prick top of dough with a fork. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. Top with nuts.
- Let stand 10-15 minutes.
- Bake at 350° for 25-30 minutes or until lightly browned. Remove from pans to wire racks.
- Combine powdered sugar and enough cream to achieve a glaze consistency. Drizzle over warm bread.
Nutrition Facts : Calories 2544.9, Fat 74.6, SaturatedFat 22.7, Cholesterol 69.3, Sodium 1581.5, Carbohydrate 422.4, Fiber 15.3, Sugar 124.1, Protein 48.3
BREAD MACHINE STUFFED ROSEMARY FOCACCIA
Based on a recipe from Lora Brody's cookbook, Pizza, Focaccia, Flat, and Filled Breads From Your Bread Machine - Perfect Every Time. She says, "Just when you thought things couldn't get better bread-wise, along comes a whole new concept: two layers of rosemary-scented dough surrounding a savory filling of oil-cured olives, sun-dried tomatoes, and cream cheese (or goat cheese if you wish). The cream cheese makes a smooth mild filling while the goat cheese has a more assertive flavor. Think of this as a pizza with hidden filling. "The focaccia dough can be made up to three days ahead, placed in a large plastic bag or in an oiled bowl and covered with plastic wrap, and refrigerated. Alternatively, the cooled baked focaccia can be wrapped in plastic and frozen for three months. Defrost the wrapped focaccia at room temperature, then warm it in a 250°F oven for fifteen minutes."
Provided by mersaydees
Categories Yeast Breads
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Place all the ingredients in the machine in the order according to the manufacturer's instructions and program for "manual" or "dough", and press "start". Add just enough extra water, if necessary, to make a soft, slightly tacky dough. At the end of the final knead, remove the dough from the machine to a lightly floured work space.
- Knead the dough several times, adding just enough flour to keep it from sticking to the surface.
- Cover it with a clean cloth while you prepare the filling.
- TO FINISH THE FOCACCIA.
- Spray a 9- or 10-inch springform pan with nonstick vegetable spray or coat it lightly with vegetable oil.
- Cut the dough in half and stretch or roll one half in a circle large enough to fit the 9- or 10-inch bottom of the springform pan, and place it in the bottom of the prepared pan.
- Sprinkle the tomatoes, the olives, and pinches of the cream cheese (or crumbles of the goat cheese) over the dough, leaving a 1-inch border of dough around the circumference. Moisten the outer edge of the dough with water.
- Roll the remaining dough out to the same size as the first one and place it over the filling. Pinch the edges of the two doughs together to seal.
- Using the tip of a knife, carve three 1/2-inch vent strips in the top layer of dough.
- Cover the pan with plastic wrap and set it in warm place to rise for 30 minutes, or until doubled in bulk.
- Preheat the oven to 475°F with the rack positioned in the middle of the oven.
- Before placing the pan in the oven, using your fingertips, make indentations in the top of the dough. Drizzle on the tomato oil and sprinkle with the salt.
- Bake for 20 to 25 minutes, or until the top is golden brown.
- Release the springform sides and allow the focaccia to cool for 10 minutes before cutting.
- Serve hot or at room temperature.
Nutrition Facts : Calories 336.4, Fat 17.2, SaturatedFat 4.8, Cholesterol 15.6, Sodium 547.8, Carbohydrate 38.9, Fiber 2.3, Sugar 0.2, Protein 6.9
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- Dissolve yeast in warm milk in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups, and level with a knife. Stir in 3 cups bread flour, semolina, oil, and salt to yeast mixture to form a stiff dough. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining bread flour, one tablespoon at a time, to prevent dough from sticking.
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; roll into a 15 x 10-inch rectangle on a lightly floured surface. Place on a large baking sheet coated with cooking spray. Place 2 ounces cheese down the center of the short length of dough; top with 2 ounces prosciutto and 2 tablespoons chives. Fold one short end of dough over filling. Place 2 ounces cheese, 2 ounces prosciutto, and 2 tablespoons chives on top of fold. Fold remaining short end over filling, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place on a baking sheet coated with cooking spray. Cover focaccia, and let rise 45 minutes or until doubled in bulk.
- Uncover dough. Bake at 375° for 20 minutes. Remove from baking sheet; cool on wire rack. Cut loaf crosswise into 10 slices.
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- In the bowl of a stand mixer, whisk together water, yeast and sugar. Let sit for 10 minutes or until foamy.
- Whisk in 2 tablespoons oil, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder and 1/2 teaspoon salt.
- Place the bowl in the stand mixer with the dough hook on. Gradually add flour (one cup at a time to start), and knead on low speed until all flour is incorporated. Add just enough flour so that you have a soft but not too sticky dough (I used 3.5 cups).
- Place dough in an oil bowl and turn to coat. Cover with a lint free kitchen towel or plastic wrap, and place in a warm draft-free place to rise until doubled, about 1 hour.
OLIVE FOCACCIA - THE PIONEER WOMAN
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- With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour.
- Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.Warm a non-metal mixing bowl in the microwave until warm.
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- Combine all of the dough ingredients, then knead — using your hands, a mixer, a food processor or a bread machine — to form a smooth dough., Place the dough in a greased bowl, cover, and allow it to rise for 1 1/2 hours, or until it's puffy., Transfer the dough to a lightly floured or lightly greased work surface, knead it gently, then divide it in half.
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