Date: Mon, 13 Feb 2023 03:54:02 +0000 --------------- BEGIN bread-bakers.v123.n003 --------------- 01. Another Gael! (Gael Fashingbauer Cooper) 02. Bread Machine Alice's 7 Grain Bread (Reggie Dwork) 03. Bread Machine Olive Bread (Reggie Dwork) 04. Toffee Pecan Banana Bread (Reggie Dwork) 05. Best Homemade Biscuits (Reggie Dwork) 06. Bread Machine Espresso Bread (Reggie Dwork) 07. Basic Homemade Flour Tortilla (Reggie Dwork) 08. Blueberry Lemon Bread (Reggie Dwork) 09. Cinnamon Jam Loaf (Reggie Dwork) 10. Copycat Macaroni Grill Foccacia (Reggie Dwork) 11. Crusty Cloche (Reggie Dwork) 12. Fruit Piroshki (Reggie Dwork) 13. Honey Beer Bread (Reggie Dwork) 14. Irish Soda Bread 2 (Reggie Dwork) 15. Oma's Marzipan Stollen (Reggie Dwork) 16. Cast Iron Skillet Jalapeno Cornbread (Reggie Dwork) 17. Garlic Rosemary Herb Focaccia (Reggie Dwork) --------------- MESSAGE bread-bakers.v123.n003.1 --------------- Date: Sun, 22 Jan 2023 22:10:51 -0800 From: Gael Fashingbauer Cooper Subject: Another Gael! I was floored to see a recipe for Gael's Focaccia. Not too many of us out there who spell it GAEL - everyone misspells my name as Gail, Gayle, or Gale, but my mom loved her Irish heritage so went with GAEL. I'll have to bake this if only for the name! (Plus, it sounds great!) --------------- MESSAGE bread-bakers.v123.n003.2 --------------- Date: Sun, 12 Feb 2023 19:23:17 -0800 From: Reggie Dwork Subject: Bread Machine Alice's 7 Grain Bread * Exported from MasterCook * Bread Machine Alice's 7 Grain Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Fatfree Grains Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb loaf: 1 1/2 C Wheat flour 1 1/2 C Bread flour 1/3 C Seven grain mix 2 Tbsp Honey 1 1/2 tsp Salt 1 3/8 C Water 2 Tbsp Canola Oil 1 1/2 tsp Yeast Bake on RapidBake/Whole Wheat or on Basic/Whole Wheat. Source: "Electric Bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; 2g Fat (17.3% calories from fat); 3g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 202mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0109 --------------- MESSAGE bread-bakers.v123.n003.3 --------------- Date: Sun, 12 Feb 2023 19:24:30 -0800 From: Reggie Dwork Subject: Bread Machine Olive Bread * Exported from MasterCook * Bread Machine Olive Bread Recipe By : More Electric Bread Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water -- lukewarm 3 1/2 cups bread flour -- white 2 tablespoons dry milk 1 tablespoon sugar 1 1/4 teaspoons salt 2 tablespoons olive oil 1/2 cup green olive -- whole, stuffed 3/4 cup black olives -- whole, pitted 1/4 cup blue cheese -- crumbled 2 teaspoons active dry yeast -- or bread machine Add ingredients according to bread machine manufacturer's instructions. Makes a 1 1/2 pound loaf. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 4g Fat (24.5% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 288mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v123.n003.4 --------------- Date: Sun, 12 Feb 2023 19:25:38 -0800 From: Reggie Dwork Subject: Toffee Pecan Banana Bread * Exported from MasterCook * Banana Bread, Toffee Pecan Recipe By : Barry C. Parsons Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Nuts Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar -- white 1/2 cup vegetable oil 2 eggs -- beaten 3 medium bananas -- mashed 2 cups flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 cup orange juice 1 cup pecans -- toasted 3/4 cup toffee chips -- like Skor bits Toffee Pecan Banana Bread. Old fashioned, moist delicious banana bread with the addition of crunchy pecans and toffee chips. Perfect for lunchboxes, coffee breaks or a grab and go breakfast. prep: 15 MINUTES cook: 1 HOUR total: 1:15 Preheat oven to 350F. Toast the pecans on a cookie sheet for 10 minutes in the preheated oven. Turn them after 5 minutes. Allow them to cool to room temperature while you prepare the rest of the recipe Beat sugar and oil in a bowl. Add eggs and mashed banana. Sift together dry ingredients and fold into banana mixture alternately with orange juice. Give the cooled pecans aa rough chop with a knife and then fold them into the batter along with the toffee chips. Pour batter into 1 large or two small greased and parchment lined loaf pans, 9x5". Bake for 45 minutes to an hour depending upon pan size. A toothpick inserted in the centre which comes out clean is the best indicator that the loaf is fully baked. Cool in the pan for 10 to 15 minutes before removing to a wire rack to cool completely Notes: Don't worry if this banana bread does not bake in one hour in your pans or oven. It will tolerate more time. Just keep checking it and let the toothpick test be your guide. If you want to bump up the flavour pf this recipe even more, try adding 1/2 cup of chocolate chips to the batter when adding the pecans. Cal 319, Fat 22g, Carb 52g, Sod 234mg, Fiber 2g, Pro 5g S(Internet address): https://www.rockrecipes.com/toffee-pecan-banana-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 323 Calories; 16g Fat (44.4% calories from fat); 4g Protein; 42g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 195mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 3 Fat; 1 Other Carbohydrates. NOTES : 2021 - 0114 --------------- MESSAGE bread-bakers.v123.n003.5 --------------- Date: Sun, 12 Feb 2023 19:27:40 -0800 From: Reggie Dwork Subject: Best Homemade Biscuits * Exported from MasterCook * Biscuits, Best Homemade Recipe By :Bee | Rasa Malaysia Serving Size : 18 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick cold unsalted butter -- (4 oz) 2 1/4 cups self-rising flour -- more for dusting and work surface, Note 1 1/4 cups buttermilk -- low fat or full fat 2 tablespoons unsalted butter -- melted (1 oz) Biscuits - the best homemade biscuits recipe with high, buttery, flaky and crumbly layers. Easy step-by-step recipe with three ingredients only. Note: Whitelily Flour brand PREP: 25 MINUTES COOK: 45 MINUTES TOTAL: 1:10 Slice the cold unsalted butter into 1/4" thick (6 slices). Add the self-rising flour in a large bowl and toss in the butter slices. Using a pastry blender, cut the butter into the flour until the mixture is crumbly and resembles small peas. Cover and refrigerate for 10 minutes. Preheat the oven to 450F (230C). Lightly butter a baking sheet or line it with parchment paper. Add the buttermilk to the flour mixture, gently stirring with a fork until the flour is moistened. The dough will be very sticky. Turn the dough out onto a lightly floured surface and gently knead it 3 or 4 times, gradually adding more flour as needed. Using floured hands, press and pat the dough into a 3/4" thick rectangle (it should measure about 9 by 5"). Sprinkle the dough with a little more flour. Starting at a short end, fold the dough over onto itself in 3 sections as if folding a letter-size piece of paper. You should end up with a rectangle shape. Press the dough into a 3/4" thick again and repeat the entire process 2 more times, adding additional flour as needed. Press and pat the dough to 1/2" thick on a lightly floured surface. Cut the dough with a floured 2" cutter. Place the biscuits on the baking sheet. Assemble the dough scraps and cut out more biscuits until all dough is used up. Bake the biscuits for 13 to 15 minutes, or until lightly browned. Brush the tops with the melted butter and let cool slightly. Serve warm with your favorite preserves. Cal 118, Fat 7g, Carb 13g, Sod 205mg, Fiber 0.4g, Pro 2g Source: "Southern Living magazine" S(Internet address): https://rasamalaysia.com/homemade-bisucits/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 119 Calories; 7g Fat (50.8% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 217mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat. NOTES : 2019 - 1013 --------------- MESSAGE bread-bakers.v123.n003.6 --------------- Date: Sun, 12 Feb 2023 19:28:58 -0800 From: Reggie Dwork Subject: Bread Machine Espresso Bread * Exported from MasterCook * Bread Machine Espresso Bread Recipe By : More Electric Bread Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water -- lukewarm 3 1/4 cups bread flour -- white 1/4 cup sugar 1 1/2 teaspoons salt 1/4 cup heavy cream 3 tablespoons espresso coffee -- instant 1 tablespoon vanilla -- pure 1/4 cup vanilla yogurt, nonfat 1 3/4 teaspoons active dry yeast -- or bread machine Add ingredients according to bread machine manufacturer's instructions. Makes a 1.5 pound loaf. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 2g Fat (13.0% calories from fat); 4g Protein; 24g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 205mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v123.n003.7 --------------- Date: Sun, 12 Feb 2023 19:30:07 -0800 From: Reggie Dwork Subject: Basic Homemade Flour Tortilla * Exported from MasterCook * Bread, Basic Homemade Flour Tortilla Recipe By :Todd Porter and Diane Cu Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt -- or sea salt 1/2 cup vegetable shortening -- or lard 3/4 cup warm water Make your favorite flour tortillas from scratch in this easy recipe, which calls for basic ingredients that may already be in your pantry. Total: 45 min In a large bowl, whisk together the flour, baking powder and salt for 20 seconds. Pinch vegetable shortening into the flour mixture or use a pastry cutter until incorporated. The mixture will be crumbly. Start with 3/4 cup of water and mix into the flour mixture to form a semi-smooth dough ball. If necessary, add more water 1 tablespoon at a time until dough binds together into a semi-smooth ball (dough should form easily into a ball but not be sticky). Knead 15 times or until ball is smooth. Let dough rest for 15 minutes. Pinch off 1" balls of dough. Form into tight balls, and then flatten into fat discs. Allow to rest for 10 minutes. Heat a griddle, comal (a smooth rounded griddle) or large skillet over medium heat. Place the raw tortilla on the pan and cook until it puffs and starts to brown, about 30 seconds, flip over, press down with a spatula, and then cook for another 30 seconds, or until the second side is browned. Place tortilla on a plate and cover with a towel. Repeat with the remaining dough balls. S(Internet address): https://www.foodandwine.com/recipes/basic-homemade-flour-tortilla - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 153 Calories; 9g Fat (52.0% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 198mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0427 --------------- MESSAGE bread-bakers.v123.n003.8 --------------- Date: Sun, 12 Feb 2023 19:32:29 -0800 From: Reggie Dwork Subject: Blueberry Lemon Bread * Exported from MasterCook * Bread, Blueberry Lemon Recipe By :Meggan Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup sugar 1 cup plain Greek yogurt 4 eggs 2 teaspoons grated lemon zest 1/2 teaspoon vanilla 1/2 cup vegetable oil 6 ounces fresh blueberries -- or 1 cup frozen (see notes) An easy recipe for Blueberry Lemon Bread. Start with soft and sweet lemon bread made with Greek yogurt, then add juicy blueberries - fresh or frozen, your choice! No yeast required. You'll love this quick bread for breakfast, brunch, lunch, and dessert! Blueberries and lemons are made for each other. Prep: 5 minutes Cook: 1:20 Total: 1:25 Move an oven rack to the middle position and preheat oven to 350F. Line a loaf pan with parchment paper and coat with nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, whisk together sugar, yogurt, eggs, zest, and vanilla. Add the dry ingredients in 3 batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Fold in the blueberries and stir until just incorporated. Pour the batter into the prepared pan and bake for 1 hour until a toothpick inserted comes out clean. Remove from the oven and cool in the pan for 10 minutes. Using a sharp knife, slice around the inside of the loaf pan to loosen the cake and flip out onto a wire rack set over a baking sheet. Cool the bread completely. Recipe Notes: If using frozen blueberries, leave them frozen right up until the moment you are going to stir them in. Then, fold them in with as few strokes as possible. If you do see some residual purple streaks in the batter, they likely won't bake up that way. In my experience, the bread looks the same as one made with fresh blueberries. Cal 383, Fat 18g, Carb 48g, Sod 217mg, Fiber 1g, Pro 8g S(Internet address): https://www.culinaryhill.com/blueberry-lemon-yogurt-cake/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 353 Calories; 16g Fat (41.4% calories from fat); 6g Protein; 46g Carbohydrate; 1g Dietary Fiber; 106mg Cholesterol; 226mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 0328 --------------- MESSAGE bread-bakers.v123.n003.9 --------------- Date: Sun, 12 Feb 2023 19:34:08 -0800 From: Reggie Dwork Subject: Cinnamon Jam Loaf * Exported from MasterCook * Bread, Cinnamon Jam Loaf Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Desserts Nuts Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup firmly packed light brown sugar -- (220 grams) 3/4 cup sour cream -- (180 grams), Note 1: 2 large eggs -- (100 grams) 3/8 cup unsalted butter -- melted, (85 grams) 1 1/2 teaspoons vanilla extract -- (6 grams) 2 cups all-purpose flour -- (250 grams) 1 1/2 teaspoons ground cinnamon -- (3 grams) 1/2 teaspoon baking powder -- (2.5 grams) 1/2 teaspoon kosher salt -- (1.5 grams) 1/4 teaspoon baking soda -- (1.25 grams) 1/2 cup blueberry jam -- divided, (160 grams) Nut Streusel: 1/2 cup sliced almonds -- (57 grams), Note 2:,chopped 3/8 cup all-purpose flour -- (47 grams) 2 tablespoons granulated sugar -- (24 grams) 2 tablespoons firmly packed light brown sugar -- (28 grams) 1/2 teaspoon ground cinnamon -- (1 gram) 1/4 teaspoon kosher salt 1/4 cup unsalted butter -- cubed, (57 grams) Sugar Glaze: 1 cup confectioners' sugar -- plus 1 tablespoon (127 grams) 2 tablespoons whole milk -- (30 grams) Filled with sweet, jammy swirls and topped with a nutty streusel, this quick bread makes for a hearty breakfast or tasty dessert. Substitute the jam for whatever fruit preserves or spreads you have at home. If you're out of cinnamon, use nutmeg, allspice, or cardamom to spice things up instead. Preheat oven to 350F (180C). Line an 8 1/2x4 1/2-inch loaf pan with parchment paper. In a large bowl, whisk together brown sugar, sour cream, eggs, melted butter, and vanilla. In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda. Add flour mixture to sugar mixture, whisking just until combined. Spoon one-third of batter into prepared pan, spreading evenly. Top with 1/4 cup (80 grams) jam, leaving a 1/4-inch border. (Spread jam gently, so that it doesn't bleed into cake layer too much.) Spoon another one-third of batter over jam, spreading evenly. Top with remaining 1/4 cup (80 grams) jam. Spoon remaining batter over jam, spreading evenly. Top with Nut Streusel. Bake for 30 minutes. Cover with foil, and bake until a wooden pick inserted in center comes out clean, about 45 minutes more. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Drizzle with Sugar Glaze. Note 1: We used sour cream, but you can also use the same measurement of buttermilk, crème fraîche, or yogurt. Nut Streusel: In a small bowl, stir together almonds, flour, sugars, cinnamon, and salt. Using your fingertips, cut in butter until pea-size crumbs remain. Squeeze mixture into small and large clumps. Refrigerate until ready to use. Note 2: Use the same measurement of whichever kind of nut you prefer and have on hand. Sugar Glaze: In a small bowl, whisk together confectioners' sugar and milk until smooth. Use immediately. *If you don't have milk on hand, you can also make this glaze with heavy whipping cream, half-and-half, or even water, although the glaze will not have as much flavor when made with water. Review: Nice flavor. Rose beautifully. Next time I'll up the jam a little. Use raspberry maybe. Check for doneness after about 50 minutes so you don't overbake. I think the streusel could use a little more butter too. Just my experience with it. Overall, love it. Thanks S(Internet address): https://www.bakefromscratch.com/cinnamon-jam-loaf/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 282 Calories; 13g Fat (39.8% calories from fat); 4g Protein; 39g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 150mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2022 - 0312 --------------- MESSAGE bread-bakers.v123.n003.10 --------------- Date: Sun, 12 Feb 2023 19:35:28 -0800 From: Reggie Dwork Subject: Copycat Macaroni Grill Foccacia * Exported from MasterCook * Bread, Copycat Macaroni Grill Foccacia Recipe By :Jaclyn Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Italian Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- (110-115F) 2 1/4 tsp active dry yeast -- (1/4-oz packet) 2 tsp granulated sugar 3 Tbsp extra virgin olive oil -- divided, plus more for serving 2 1/2 cups all-purpose flour -- plus more for dusting, (to 3C) 3 1/2 Tbsp chopped fresh rosemary 1 tsp fine salt 1/4 tsp kosher salt -- optional Freshly ground black pepper -- for serving Once you try this easy bread recipe you'll be hooked! It has the perfect amount of fresh rosemary and it's amazingly delicious served warm with peppery olive oil for dipping. Prep: 20 minutes Cook: 25 minutes Total: 3:45 In the bowl of an electric stand mixer, whisk together 1/4 cup water, yeast and sugar until yeast has dissolved. Allow to rest 5 minutes. Add 1 Tbsp olive oil, remaining 3/4 cup warm water, 1 1/2 cups flour, the rosemary and fine salt and using the paddle attachment blend mixture until combined. Switch attachment on stand mixer to a hook attachment, add in 1 cup more flour and knead mixture on medium speed until smooth an elastic, adding additional flour as needed if dough is sticking to bowl. Cover bowl and allow to rest in a warm place until more than doubled, about 1 1/2 - 2 hour Scoop dough out and divide into two equal portions. Grease a rimmed baking sheet with 1 Tbsp olive oil. Lightly dust a clean work surface with flour and shape dough portions into ovals while folding tops into middle, tucking and pinching seams to build structure. Transfer to prepared baking sheet spacing evenly apart and allow to rest, uncovered, until more than doubled about 1 1/2 hours. Preheat oven to 400F during last 10 minutes of rising. Bake in preheated oven 10 minutes, the remove from oven and brush loaves with remaining 1 Tbsp olive oil and sprinkle tops evenly with kosher salt. Return to oven and bake 10 - 15 minutes longer until golden brown. Serve warm with a mixture of olive oil and freshly ground black pepper for dipping. Source: "adapted from Food Network" S(Internet address): https://www.allfreecopycatrecipes.com/Bread-and-Rolls/Copycat-Macaroni-Grill-Foccacia-Bread-Recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 4g Fat (25.7% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 218mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0403 --------------- MESSAGE bread-bakers.v123.n003.11 --------------- Date: Sun, 12 Feb 2023 19:38:36 -0800 From: Reggie Dwork Subject: Crusty Cloche * Exported from MasterCook * Bread, Crusty Cloche Recipe By : King Arthur Baking Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water -- lukewarm, (283g) 2 teaspoons instant yeast 1 tablespoon Pizza Dough Flavor 1 1/4 teaspoons salt 2 tablespoons olive oil -- (25g) 3 cups All-Purpose Flour -- Unbleached, (361g) 1/2 cup Hi-Maize Natural Fiber -- Note: *, (67g) This high-rising, chewy bread takes full advantage of a covered cloche stoneware baker. Note: *Substitute 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour for the 1/2 cup Hi-maize, if desired. PREP: 15 mins BAKE: 35 to 40 mins TOTAL: 2:25 YIELD: 1 large loaf Mix and knead everything together to make a smooth, slightly sticky dough. Cover the dough, and let it rise for 1 to 1 1/2 hours, until almost doubled. Gently deflate the dough, shape it into a ball, place in a cloche baker, and cover with the lid. Let the dough rise for 30 to 45 minutes, until it's almost doubled in size. Slash the top of the loaf several times, cover with the lid, and place the cloche in a cold oven. Set the oven temperature to 400F; bake the bread for 35 minutes, covered. Remove the lid, and bake the bread until it's golden brown, another 5 to 10 minutes. Take it out of the oven, and transfer the bread to a rack to cool. S(Internet address): https://www.kingarthurbaking.com/recipes/crusty-cloche-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; 2g Fat (17.5% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 168mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fat. NOTES : 2020 - 1121 --------------- MESSAGE bread-bakers.v123.n003.12 --------------- Date: Sun, 12 Feb 2023 19:40:03 -0800 From: Reggie Dwork Subject: Fruit Piroshki * Exported from MasterCook * Bread, Fruit Piroshki Recipe By :Natayla Drozhzhin Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup milk 1 1/2 tbsp active dry yeast 1/2 cup sugar 3 eggs 1 tsp salt 2 tbsp mayonnaise 6 cup flour -- Canadian flour works best for baked pastries 3 tbsp oil 3 cup jam 1 egg This Fruit Piroshki Recipe turns out perfectly every time and is always a hit with friends and family. Prep: 40 mins Cook: 45 mins Total: 1:25 Divide the dough into 24 equal pieces. The easiest way to divide the dough is by cutting it in halves. Continue dividing until you get 24 equal pieces. Roll out each piece into an oval shape. Place the jam on one side of the oval, folding it half way and sealing the jam. Make small cuts on the other side of the oval and fold it over to create a sliced top. Make small cuts on the other side of the oval and fold it over to create a sliced top. Lay out piroshki on a baking sheet. Cover them with a kitchen towel and let it rise in a warm place for at least 30 minutes. Brush piroshki with whisked egg. Bake them at 350F for about 45 minutes or until golden brown. Keep them in an air tight container. They can stay fresh for several days. Cal 120, Carb 29g, Sod 16mg Note: Depending on the flour brand you use you may need much more flour. Dough may still be a little sticky but not runny. Perfect Yeast Pastry Dough: Combine yeast together with two cups of warm milk and one tablespoon of sugar. Let ingredients rest on a counter for about 10 minutes. Add eggs, mayonnaise, salt and sugar into the mixture, whisking together to combine. Mix in flour using Kitchen aid mixer or a spatula, in small portions. Once the flour is all mixed in, add oil to the mixture. It is important to add oil last, as the texture of the dough turns out better. Knead the dough until it is elastic, at least for 10 minutes. Let dough rise for about an hour. S(Internet address): https://momsdish.com/recipe/138/savory-piroshky - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 277 Calories; 5g Fat (14.6% calories from fat); 6g Protein; 55g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 134mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 2 Other Carbohydrates. NOTES : 2019 - 0706 --------------- MESSAGE bread-bakers.v123.n003.13 --------------- Date: Sun, 12 Feb 2023 19:41:16 -0800 From: Reggie Dwork Subject: Honey Beer Bread * Exported from MasterCook * Bread, Honey Beer Recipe By : Kathleen's Cravings Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- baking spray -- or butter, to grease pan 3 cups all-purpose flour 1 tablespoon baking powder 1 pinch salt -- optional - if your butter is unsalted 1/4 cup honey 12 ounces beer -- I used Heineken 6 tablespoons butter -- salted, cut into ~1/2 Tbsp slices Honey Beer Bread is a super simple quick bread. Just 5 ingredients that you likely have on hand! Despite the name, the beer flavor is incredibly mild. I bet you won't even taste it! It's a moist, yet dense, bread that is even better when slathered with extra butter and a drizzle of honey.You only need FIVE ingredients! Prep: 10 Minutes Cook: 35 Minutes Total: 45 Minutes Preheat oven to 375F. Grease a 9x5" loaf pan with butter or a baking spray. In a medium-large bowl, whisk together the flour and baking powder (salt if using). Pour in the beer and honey. Stir together using a spoon or rubber spatula until just combined. The dough may be slightly lumpy. Pour the dough into the greased pan and top with the butter slices. Bake for 35 to 40 minutes until the bread is lightly golden on top, feels set to the touch, and a toothpick comes out clean or with just a few crumbs. Allow to cool in the pan for at least 10 minutes before removing. Slice and serve with butter and honey. S(Internet address): https://www.foodtalkdaily.com/44310922/honey-beer-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 198 Calories; 6g Fat (28.4% calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 194mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0107 --------------- MESSAGE bread-bakers.v123.n003.14 --------------- Date: Sun, 12 Feb 2023 19:42:08 -0800 From: Reggie Dwork Subject: Irish Soda Bread 2 * Exported from MasterCook * Bread, Irish Soda 2 Recipe By :Kelsey Nixon Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour -- plus more for dusting 3 tablespoons granulated sugar 2 teaspoons baking soda 1 1/2 teaspoons cream of tartar 1 1/2 teaspoons kosher salt 1 1/2 cups buttermilk 1/4 cup unsalted butter -- melted, (1/2 stick) 1/2 cup currants This is an incredible bread recipe that comes together in no time. It looks incredible coming out of the oven, and the currants are an added bonus. Active: 15 min Total: 55 min Preheat the oven to 400F. Whisk together the flour, sugar, baking soda, cream of tartar and salt in a large mixing bowl. Stir in the buttermilk and 3 tablespoons of the melted butter, using a fork, then stir in the currants. Once combined, the dough should come together. Turn the dough out onto a floured surface. Knead gently for just a few turns until the dough can be shaped into a 6" round (do not over-knead). Place the shaped dough into a cast-iron skillet or sheet tray. Cut an "x" into the top of the round loaf, using a knife. Bake until the center has cooked through (testing with a skewer), about 40 minutes. Slather with the remaining tablespoon melted butter. S(Internet address): https://www.cookingchanneltv.com/recipes/kelsey-nixon/irish-soda-bread-2042227 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 456 Calories; 9g Fat (17.9% calories from fat); 11g Protein; 82g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 958mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1108 --------------- MESSAGE bread-bakers.v123.n003.15 --------------- Date: Sun, 12 Feb 2023 19:43:03 -0800 From: Reggie Dwork Subject: Oma's Marzipan Stollen * Exported from MasterCook * Bread, Oma's Marzipan Stollen Recipe By :Abigail Leszczynski Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- (to 3 1/2C) 1/3 cup sugar 2 1/4 tsp active dry yeast -- (1/4 oz) 1 1/4 cups 2% milk 6 tablespoons butter -- cubed 2 teaspoons grated lemon zest FILLING: 12 1/2 oz almond cake and pastry filling 1 cup finely ground almonds 1 tablespoon 2% milk 1 teaspoon rum extract GLAZE: 1/4 cup confectioners' sugar 1/2 teaspoon 2% milk -- (to 1 tsp) My German grandma followed this stollen recipe and made it for us when we were young. I love this dessert. It tastes great, and it reminds me of her and the German food she made. I often freeze this sweet bread once it's shaped into a braid. Then I can pull it out the night before, let it rise on the counter overnight, and bake it in the morning. Prep: 30 min. + rising Bake: 30 min. Makes: 1 loaf (16 slices) In a large bowl, combine 2 cups flour, sugar and yeast. In a small saucepan, heat milk and butter to 120-130F. Add to dry ingredients; beat just until moistened. Add lemon zest; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. For filling, in a large bowl, beat almond pastry filling, almonds, milk and extract. Punch dough down; turn onto a floured surface. Divide into thirds. Roll each portion into a 15x6" rectangle. Spread each portion with a third of the filling to within 1/4" of edges. Roll up jelly-roll style, starting with a long slide; pinch seam to seal. Place ropes on a parchment-lined baking sheet. Using a sharp knife, make a 1/2" deep cut lengthwise down the center of each rope, stopping 1/2" from ends. Keeping cut surfaces facing up, braid ropes. Pinch ends to seal; tuck under. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375F. Bake until golden brown, 30 to 35 minutes. Remove to a wire rack to cool. Combine glaze ingredients to desired consistency; drizzle over warm stollen. Cal 270, Fat 10g, Carb 41g, Sod 73mg, Fiber 2g, Pro 5g Source: "Originally published as Oma's Marzipan Stollen in Taste of Home October/November 2019" S(Internet address): https://www.tasteofhome.com/recipes/oma-s-marzipan-stollen/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 305 Calories; 16g Fat (45.3% calories from fat); 7g Protein; 36g Carbohydrate; 3g Dietary Fiber; 13mg Cholesterol; 58mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1004 --------------- MESSAGE bread-bakers.v123.n003.16 --------------- Date: Sun, 12 Feb 2023 19:44:55 -0800 From: Reggie Dwork Subject: Cast Iron Skillet Jalapeno Cornbread * Exported from MasterCook * Cornbread, Cast Iron Skillet Jalapeno Recipe By :Lindsay Ponta Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Unbleached All-Purpose Flour 1 cup Medium Grind Cornmeal 1/4 cup Sugar 2 tsp Baking Powder 1 tsp Baking Soda 1 tsp Salt 1 cup Buttermilk 2 Eggs 1/4 cup unsalted Butter -- softened 2 cups Sharp Cheddar cheese -- grated, plus more for topping 1 large Jalapeno Pepper -- seeded and minced, plus more for topping Why not enjoy the spicier side of brunch? This cheesy, chili-flecked cornbread is from Lindsay Ponta of Shrimp Salad Circus and is excellent alongside eggs and pico de gallo. PREP: 15 minutes COOK: 20 to 25 minutes Preheat oven to 425F. Place a 9" cast iron skillet in the oven to warm up. In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt until smooth. In a separate small bowl, whisk together buttermilk, eggs and butter. Mix until completely smooth. Pour the wet ingredients over the dry and add jalapeños and cheese. Using a rubber spatula or wooden spoon, mix until just combined. Don't over-mix, or you'll end up with dry, tough cornbread. The batter will be pretty thick, somewhere in between a batter and a dough in consistency. Lower oven temperature to 375F. Remove skillet from the oven and grease the bottom and sides. Scrape batter into the skillet, and use the spatula or spoon to spread it around until it's flat and even. Sprinkle a generous handful of cheese over the top, then sprinkle with a few minced peppers. Bake on the center rack for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Don't bake it for too long, or it will be dry and crumbly. Serve immediately with butter and honey, if desired. Store leftovers covered at room temperature. Source: "Bob's Red Mill" S(Internet address): https://www.bobsredmill.com/recipes/how-to-make/cast-iron-skillet-jalapeno-cornbread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 273 Calories; 14g Fat (45.2% calories from fat); 10g Protein; 27g Carbohydrate; 1g Dietary Fiber; 79mg Cholesterol; 618mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1129 --------------- MESSAGE bread-bakers.v123.n003.17 --------------- Date: Sun, 12 Feb 2023 19:46:12 -0800 From: Reggie Dwork Subject: Garlic Rosemary Herb Focaccia * Exported from MasterCook * Focaccia, Garlic Rosemary Herb Recipe By : Sally Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water -- warm, (100-110F, 38-43C), (480ml) 2 teaspoons granulated sugar 2 teaspoons instant yeast -- or active dry yeast, Note 1: 1/4 cup extra virgin olive oil -- (60ml) 1 Tablespoon kosher salt 4 1/2 cups all-purpose flour -- (to 5C), or bread flour, plus more for hands, (565g-630g) Topping & Pan 5 Tablespoons extra virgin olive oil -- or more as needed, divided, (75ml) 2 garlic cloves -- minced 3 Tablespoons fresh herbs -- chopped, Note 2: sprinkle coarse salt & black pepper -- freshly ground This simple 6 ingredient focaccia dough is a wonderful starting point for many different flavors, including garlic rosemary herb focaccia. The homemade bread is chewy and soft in the center with a mega crisp exterior. For the BEST flavor, let the dough rest in the refrigerator overnight. Olive oil seeps down and infuses every bite. You'll love it! https://youtu.be/xZHqgxHlbfw Note 1: slightly less than 1 standard packet Note 2: such as basil, thyme, and rosemary, or 2 Tablespoons dried herbs, (to 4 Tbsp) Make Ahead Recipe: As mentioned above, the longer the dough rests, the better it tastes. Focaccia is a convenient make-ahead recipe since you can do most of the work the day before serving. The bread tastes AWESOME warm from the oven, but it lasts all day if you want to bake it several hours prior to serving. Leftovers keep well for a few days or even a few months in the freezer, but some of the crispiness is lost over time. However, a few minutes in a preheated oven quickly brings leftover focaccia back to life! Freezing dough: You can also freeze focaccia dough just as you would freeze pizza dough. After the dough rises in the mixing bowl, punch it down to release the air, coat it with a little olive oil, then cover and freeze for up to 3 months. Thaw in the refrigerator. Once thawed, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Finally, shape the dough on the baking sheet and continue with the recipe. Focaccia Toppings: Garlic & rosemary herb focaccia is a classic favorite, but you can customize it with various toppings. There's truly no limit and here's a list to prove it. Leave out the garlic and herbs (or keep them!), drizzle the dough with the olive oil, then add any of these toppings: Everything Bagel Seasoning Cherry Tomatoes or Sliced Tomatoes Parmesan (add before or after baking) Pesto (add before or after baking) Sliced Zucchini Pine Nuts Sliced Lemons or Lemon Zest Sun-Dried Tomatoes Olives Mushrooms Artichokes Raw or Caramelized Onions I topped a test batch with the garlic & herb olive oil called for in the recipe below, plus some pine nuts and thinly sliced tomatoes. We all DEVOURED it. Prep: 16 hours Cook: 20 minutes Total: 16:20 Yield: 2 dozen pieces Prepare the dough: Whisk half of the water (1 cup; 240ml), 2 teaspoons sugar, and 2 teaspoons yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. Add the remaining water, olive oil, salt, and 1 cup (130g) flour. Beat on low speed for 20 seconds, then add 3 and 1/2 cups (440g) more flour. Beat on low speed for 2 minutes. If the dough is still sticking to the sides of the bowl, add the last 1/2 cup (60g) of flour. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3 to 4 minutes. The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. If the dough is too sticky as you knead, add more flour 1 Tablespoon at a time. The dough should still feel a little soft, but shouldn't stick your hands. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading. Let the dough rise: Lightly grease a large bowl with a teaspoon of oil or some nonstick spray- just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 2 to 3 hours or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150F (66C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it's doubled in size, remove from the oven.) Prepare the pan: Generously grease a 12x17" baking pan (with at least 1 inch tall sides) with 2 Tablespoons of olive oil. This is the base layer of the bread, so be generous with the oil. A pastry brush is helpful to spread it. Flatten the dough: When the dough is ready, punch it down to release any air bubbles. Place on the oiled baking pan, then stretch and flatten the dough to fit the pan. Don't tear the dough. If it's shrinking (mine always does), cover it with a clean towel and let it rest for 5 to 10 minutes before continuing. This lets the gluten settle and it's much easier to shape after that. Let the dough rest: Cover the dough tightly and let it rest in the refrigerator for at least 1 hour and up to 24 hours. The longer it rests, the better the flavor. I recommend at least 12 hours. Remove the dough from the refrigerator and let it sit at room temperature as you preheat the oven and prepare the toppings. Keep it covered. It may rise a little during this time, but not much. Preheat oven to 450F (232C). Allow it to heat for at least 10 to 15 minutes so every inch of the oven is very hot. Prepare the toppings: Whisk the 3 remaining Tablespoons of olive oil with the minced garlic and herbs. Set aside. Using your fingers, dimple the dough all over the surface. You can watch me do this in the video above. Drizzle on the olive oil topping and use your hands or a pastry brush to spread it all over the top. Add a little more olive oil if needed so the dough is completely covered. (This creates the crisp crust!) Sprinkle with a little coarse salt and freshly ground black pepper. Bake for 20 to 23 minutes or until lightly browned on top. If desired, broil on high for the last minute to really brown the top. Cut and serve hot or let it come to room temperature before slicing and serving. Focaccia tastes wonderful warm or at room temperature. Cover leftover focaccia tightly and store at room temperature for 2 days or in the refrigerator for 1 week. You can also freeze the baked and cooled focaccia for up to 3 months. Thaw in the refrigerator or at room temperature. To reheat the slices, you can use the microwave or bake in a 300F (149C) oven for 5 minutes. Notes Freezing Instructions: After the dough rises, punch it down to release the air as instructed in step 5. Freeze the dough or portions of the dough to make at a later time. Lightly coat all sides of the dough ball(s) with olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen dough in the refrigerator overnight. Remove the dough from the refrigerator and allow to rest for 30 minutes on the counter, then continue with shaping the dough to fit the baking pan as instructed in step 5. (Even after thawing, the dough must still rest in the refrigerator as instructed in step 6.) Make Ahead Instructions: The is a wonderful recipe to begin the day ahead of time. The dough must rest in the refrigerator for at least 1 hour and up to 24 hours, as instructed in step 6. I've let it go for as long as 30 hours and the flavor is incredible. I wouldn't go past 24 to 30 hours. Smaller Portions: This recipe yields a big pan of bread. You can divide the dough in half and bake smaller portions on 2 baking sheets or 9x13 inch baking pans. If desired, you can divide the dough in half and freeze half of it. Or you can halve the entire recipe. Yeast: You can use instant or active dry yeast instead. The rise time in step 3 may be a little quicker if using instant yeast. No matter which yeast you choose, you only need 2 teaspoons which is a little less than 1 standard 7g packet. Reference my Baking with Yeast Guide for answers to common yeast FAQs. Flour: You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces a chewier bread. No matter which you choose, the focaccia is still soft and rich with a crispy exterior. Either flour is fine and there are no other changes to the recipe if you use one or the other. You may need slightly closer to 5 cups of flour if using all-purpose. Review: My first try and it was excellent! Easy to follow instructions, especially the measurements (tablespoons and cups vs grams and oz). I've been asked not to change a single thing and do it the exact way next time I make the bread. It was so perfect! Thank you, Sally! Review: Typing this with floury hands as I make my second-ever batch! This focaccia came out beautifully the first time and was promptly devoured. Both times however, I have had to add a ton of flour to this recipe (+2-3 cups) to get the dough to a sufficiently dry, workable state. Anyone else have this issue? I'm using bread flour. Review: I also had to add at least 1 1/2 cups of flour. The first time I made the recipe I thought I had done something wrong, but it came out delicious. Takes about 5 or more cups of flour. Review: I have avoided baking with yeast my entire life. If I had known I could've made amazing homemade focaccia this easily (focaccia is my favorite bread) I would have started baking with yeast a lot sooner! This recipe is delicious. I plan to make this again at Christmas with a Tuscan turkey roulade. Review: FANTASTIC RECIPE! I didnt change anything the first time i made it: the bread can out fantastic!! Since then i have made it many times, the only thing I changed was adding more herbs! Thank you for the wonderful recipe! Everyone who has tried it really loves it! Your recipes are treasures! Review: I made this for the first time today and I loved it. I didn't have a stand mixer but I was able to stir the dough with a sturdy spatula by hand. I used a slightly smaller baking than specified and the focaccia came out extra thick and fluffy and still delicious. Since it was extra thick I was able to slice it and use it as sandwich bread. Now I'm all set for lunch for the rest of the week. Thank you so much! Review: This was a sticker dough (I went with my gut on the lower amount of AP flour and machine kneaded for 7 minutes), and it yielded a light and delicious focaccia. I would recommend this recipe; it was easy, relatively quick, and the idea to rest the dough in the fridge (I was only able to do 4 hours) certainly helped deepen the flavor. I'll be making this again. Review: Fool-proof!! I've kneaded this by hand and now with a mixer and it turned out great either way, but if I do it by hand I end up adding about 1/4 1/2 cup more flour. I add some sliced tomatoes but that's the only thing I do differently. If you follow this recipe to a T you will NOT be disappointed! Easy to follow and absolutely delicious. Review: This was fantastic made exactly as the recipe is written. We cut the recipe in 1/2 and it still made a huge amount in a large baking dish. We did garlic/mixed fresh herbs over the entire focaccia and covered 1/2 with halved cherry tomatoes and sliced green olives. We were heavy handed with the olive oil and it made such a difference. The dough came together so easy, we kneaded it our KitchenAid (it was a 1/2 batch so not so much dough to overwhelm the machine). We only let it rise for a total of 5 hours (2 on first rise, 3 on 2nd rise in fridge) and the flavour was great. Will try again overnight but was too excited to bake it and have it ready for dinner. 1st attempt at focaccia and I couldn't be happier!!! Can't wait to experiment further. Thanks for a wonderful and easy recipe! I wish I would have tried it sooner. Review: I made this twice. The first time, I kept the bread for 4hours. The second time, I kept it overnight. And just like the recipe says, keeping the dough overnight made it phenomenal!!! It was so chewy, dense and there was so much depth to the taste.. Sally's cook book is my baking bible .. i don't even bother checking out other recipes Source: "Adapted from Bon Appetit & Pizza Crust" S(Internet address): https://sallysbakingaddiction.com/garlic-rosemary-herb-focaccia/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 5g Fat (36.4% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 236mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 1 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0116 --------------- END bread-bakers.v123.n003 --------------- Copyright (c) 1996-2023 Regina Dwork and Jeffrey Dwork All Rights Reserved