Rustic Olive Flatbread From King Arthur Flour Recipes

RUSTIC OLIVE FLATBREAD FROM KING ARTHUR FLOUR

Steps:

• DOUGH:.
• Mix and knead all of brad ingredients - by hand, mixer or bread machine - to make a soft smooth dough.
• Transfer dough to lightly greased bowl and let rise covered, for 1 to 1 1/2 hours until just about doubled in bulk.
• Gently deflate dough and shape into a 10" x 12" oval on lightly greased parchment.
• TOPPING:.
• Brush lightly with olive oil and sprinkle with sea salt.
• For traditional shape, cut slits of the way through dough from top to bottom. Pull dough apart at the slits (at least 2" to allow for rising).
• Cover flatbread and let rest for 30 to 45 minutes, while you preheat oven to 400 with a baking stone on the middle rack.
• With baker's peel transfer flatbread on its parchment to heated stone.
• Bake for 20 to 25 minutes, until golden brown.
• Remove from oven, transfer to rack to cool.
• HINT: If you do not have a baking stone, simply bake on a baking sheet on middle rack of your oven.

SPINACH AND PARMESAN RUSTIC BREAD (BREAD MACHINE)

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.

SIMPLE RUSTIC BREAD WITH WALNUTS

Steps:

• In a large bowl, sprinkle yeast over 1/2 cup of warm water and let stand for 5 minutes.
• Stir to dissolve yeast.
• Add remaining 1 1/2 cups water, sugar, salt and bread flour.
• Mix at low speed until flour is thoroughly incorporated.
• Note: dough will be sticky, not smooth.
• Place dough in a large oiled bowl and turn to coat all sides with oil.
• Cover loosely with a towel and set in a warm place to rise until double in size, about 1 1/2 hours.
• Punch dough down.
• Transfer dough to a lightly floured work surface, add walnuts, and knead lightly to eliminate air bubbles.
• Cut dough into 2 pieces.
• With floured hands, shape each piece into a 12-inch log.
• Place logs on a parchment paper lined baking sheet a few inches apart and cover loosely with a towel.
• Let rise for 30 minutes.
• Meanwhile place pizza stone on lowest rack in oven.
• When dough begins last rise, preheat oven to 400.
• Pull the parchment paper off the baking sheet and transfer to the pizza stone.
• (Or just bake on the baking sheet if you don't have a pizza stone.) Bake bread for about 40 minutes, or until it sounds hollow when tapped.
• Cool on a rack.

RUSTIC FLATBREAD

Steps:

• Place 1 1/2 cups warm water in large bowl; sprinkle 1/4 teaspoon yeast over. Let stand 5 minutes. Add 1 1/2 cups unbleached flour and 1/2 cup whole wheat flour. Using wooden spoon, beat until well blended, about 2 minutes. Cover starter mixture with plastic wrap and let stand at room temperature overnight. Stir starter to deflate. Cover and refrigerate 1 hour.
• Pour milk into large bowl of heavy-duty mixer fitted with paddle attachment. Whisk remaining 2 teaspoons yeast into milk. Let stand until yeast dissolves, about 10 minutes.
• Scrape starter into milk mixture. Stir in oil and salt. At low speed, mix in remaining 2 3/4 cups unbleached flour. Beat until dough pulls away from sides of bowl, about 6 minutes. Scrape dough off paddle attachment. Let dough rest in bowl 10 minutes.
• Turn dough out onto well-floured work surface (dough will be sticky). Knead with floured hands until smooth and elastic, about 2 minutes (dough will be soft).
• Lightly oil large bowl. Add dough; turn to coat. Cover with plastic wrap, then towel. Let rise in warm draft-free area until doubled in volume, about 1 hour. Punch dough down. Turn dough out onto floured surface. Knead briefly until smooth. Divide dough in half. Let dough halves rest 5 minutes. Shape each half into log on work surface. Lightly flour each half; let rest 5 minutes longer. Lightly oil 2 heavy large baking sheets; sprinkle with cornmeal. Gently roll out each dough half into 14 x 6-inch rectangle, allowing dough to rest 3 minutes if dough springs back. Transfer each rectangle to prepared baking sheet. Lightly sprinkle tops with flour. Cover dough with lightly oiled plastic wrap, oiled side down. Let dough rise in warm draft-free area until doubled, about 30 minutes.
• Position 1 rack in bottom and 1 rack in top third of oven and preheat to 425°F. Lightly sprinkle tops of dough with flour again. Press dough all over with fingertips to dimple. Cover with lightly oiled plastic wrap, oiled side down. Let dough rise until light and puffy, about 20 minutes.
• Bake breads until brown and crusty, about 30 minutes. Transfer breads to rack and cool slightly. (Can be prepared 8 hours ahead. Rewarm breads in 400°F oven about 8 minutes, if desired.)

GLUTEN-FREE RUSTIC BREAD

Steps:

• Whisk together sorghum flour, potato starch, tapioca starch, flaxseed meal, salt, sugar, and yeast in a bowl.
• Stir in the egg whites and olive oil.
• Stir in the water and cider vinegar.
• Pour the batter into a non-stick loaf pan.
• Bake for 35 minutes at 175C/350F, starting from a cold oven.

RUSTIC PUMPKIN BREAD (COUNTRY WOMAN)

Steps:

• In a large bowl, combine the first six ingredients and set aside.
• In a large mixing bowl, beat the sugar, pumpkin, oil, and water.
• Add eggs, one at a time, beating well after each addition.
• Stir into the dry ingredients just until moistened. Fold in pecans.
• Pour into 2 9x5x3 inch loaf pans.
• For topping, in a small bowl, combine the flour, brown sugar, and cinnamon and cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter.
• Bake at 350 for 60 to 65 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from the pans to wire racks.