Spinach And Parmesan Rustic Bread Bread Machine Recipes

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.

RUSTIC BREAD FOR THE BREAD MACHINE

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.

RUSTIC COUNTRY BREAD

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.