Home Bread-Bakers v096.n062.6

your tomato/basil request!

Bev Janson <claycooker@worldnet.att.net>
Sun, 01 Dec 1996 08:09:16 -0600
>I would like to have a recipe for Tomato Basil Bread for my >bread machine.  Thanks.  Marilyn Gardner

PESTO-TOMATO BREAD    1#--+-- 1-1/2# size loaves
1/4 C.  1/3 C.  Coarsely chopped,  softened* sun-dried TOMATOES 
(not oil packed)
3/4 C.  1C+2T  WATER
1/4 C.  1/3 C.  PESTO
2C.  3C.  Bread FLOUR
1T  2T.  SUGAR
1 t.  1-1/2 tsp.  SALT
3/4 t.  1-1/4 tsp.  Bread Machine YEAST
Select Basic/white cycle. Use medium or LIght crust color Do 
not use delay cycles.*Soak tomoatoes in 1C very hot water about 
10 minutes or  until softened; drain.
Bev in Mn (Claycooker)

The Bread Machine Cookbook 
by Melissa Clark
1# Size  and (1-1/2# size)
1 C. (1-1/3 C) WATER
2 T. (3T.) OLIVE OIL
1/4 C. (1/3 C.) fresh BASIL LEAVES
2 T. (3T) fresh PARSLEY LEAVES
1  (1-1/2) cloves GARLIC, mashed
2 tsp. (2-1/2 tsp.) SUGAR
1 tsp. (1-1/2 tsp.) SALT
3/4 tsp. (1 tsp) PEPPER
1 C. (1-1/2 C.) Whole Wheat FLOUR
2 C. (2-1/2 C.) Bread FLOUR
1-1/2 tsp. (2-1/2 tsp.) YEAST
1/2 C. (2/3 C) oil-packed sun- dried TOMATOES, chopped
Add sun-dried tomatoes 5 min before the final kneading is 
finished...Bev in Mn (Claycooker)

BASIC DEEP DISH DOUGH                      
  1 1/2 ts Active dry yeast                                 
      3 c  Bread flour                                      
    1/2 ts Salt                                             
      1 ts Sugar                                            
    1/4 c  Olive oil                                        
      1 c  -lukewarM water.                                 
      1 c  Mozzarella/cheddar cheese-(grated),                                       
      2 cl Garlic; (crushed),                               
      1 c  -slightly cooked fresh Broccoli florets,                                
        lg Sliced tomato,                                   
           Shredded fresh basil; and                        
           Feta cheese; TO TASTE                            
NOTE: I just bought Donna German's book THE BEST PIZZA IS MADE 
AT HOME and discovered her "secret" for  Sicilian pizza dough. 
Evidently the difference in deep dish pizzas like the Sicilians 
is that they contain  some sugar and a higher proportion of 
oil. Donna's recipe for the dough is simple.I made this for 
supper  and did the dough in my bread machine on the "dough" 
cycle. It was made in my largest old iron skillet  which I'd 
sprayed with olive oil Pam. After I took it from the ABM, I 
made the dough into a circle by trying to imitate those expert 
pizza chefs who fling the  dough around. Mine didn't get flung 
too high but it  worked! I spread it in the skillet and brought 
up the  extra dough to form a lip around the edge, then put  
the pan to rise for 30 minutes while preheating the  oven to 
475F. Bake the crust for 5 minutes by  itself--but before you 
do that, prick it well with a fork all over. Before you add 
toppings, drizzle olive oil on the crust and spread it around 
with a brush. Toppings are up to you--but I used (in this 
order) 1 cup mozzarella/cheddar cheese(grated), 2 cloves garlic  
(crushed), 1 cup slightly cooked fresh broccoli  florets, a 
large sliced tomato, shredded fresh basil and feta cheese to 
top. It was VERY good! This makes a  thick crust but it's so 
good there was none left to give to the birds! I hope Maria who 
first requested a Sicilian dough finds this--because I'd like 
to be able  to share more of the goodies from this book with 
her!   There are thin pizza doughs as well--and all kinds of  
toppings. The comments above were those of my friend Linda 
Calwell on Proidgy.    Bev in Mn (Claycooker)