National Bread Machine Baking Month

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Title: Rustic Italian Cheese Bread
Categories: Breads, Herbs, Cheese
Yield: 12 Servings

1 c Warm water; 125ºF/52ºC
2 tb Olive oil
3 c Unbleached flour
2 ts Sugar
1/2 ts Salt
1 ts Italian seasoning mix
1/4 ts Garlic granules
1 Packet cheese mix from a box
- of generic Mac & Cheese.
1 pk Active dry yeast
Cornmeal
1 Egg white; beaten

Place ingredients except cornmeal & egg white in bread
machine pan according to manufacturer's directions.
Process on dough setting.

Sprinkle ungreased cookie sheet with cornmeal. At end
of dough cycle, remove dough from machine; place on a
lightly floured surface. Punch down dough (If dough
is sticky, knead in additional flour before shaping).

Shape dough into baguette-shaped loaf about 12" long.
Place loaf on cornmeal-coated sheet. Cover; let rise
in warm place, 80-85ºF/27-29ºC, for 20-25 minutes or
until light and doubled in size.

Heat oven to 375ºF/190ºC. With a sharp knife, make
one deep lengthwise slash in top of loaf. Brush loaf
with egg white.

Bake for 25-35 minutes or until loaf sounds hollow
when lightly tapped.

Makes one 12 slice loaf.

NOTE: You can also let the bread machine do the baking
for you - but the loaf won't look "rustic". It will, of
course, taste just as good. - UDD

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pain au Citron (Lemon Bread)
Categories: Breads, Citrus
Yield: 16 Servings

2 1/2 ts Active dry yeast
1 1/2 c Rye flour; medium
1 1/4 c Bread flour
2 ts Gluten flour; 100%
1 Lemon zest; grated
1 ts Salt
1 c Water; plus
3 tb Water

Dough Setting Makes two 6 x 4" oval loaves

The addition of lemon zest to a rye and wheat bread yields
a citrus-scented bread you'll love with seafood and pates.
Shape the bread like big lemons. The crust will be golden
brown, and the crumb dense and aromatic. The bread keeps
at least 3 days wrapped in nothing but a paper bag.

Place all ingredients in the bread machine pan and process
on the dough setting, then remove to a lightly floured
surface and punch down. Knead a moment or two, then divide
the dough into two pieces.

Shape each piece into a football (or lemon) shape - a
short, thick oval with pointed ends. Place on parchment
paper sprinkled with cornmeal and set on a baking sheet.

Cover with plastic wrap and let the dough rise in a warm,
draft-free place until almost doubled in bulk, no more
than 1 hr. Make 3 quick, slashes in the top of each risen
loaf.

While the dough is rising, preheat the oven to
450ºF/230ºC. Bake until golden brown and done through,
about 30 min.

Remove to a rack and cool thoroughly before slicing.

Recipe by: Rustic European bread From Your Bread Machine
Book by Linda West Eckhardt and Diana Collingwood Butts

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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