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Basic French
11 oz. luke warm water
3 1/2 c bread flour
1 1/2 tea. salt
1 1/2 tab. sugar
2 tab butter
2 tea. dry active yeast or 1 package
Assemble
per your machine's directions and used a Basic Cycle and a Medium
Crust setting.
Basic
Sweet Bread
4
oz. luke warm water
4 oz. luke warm milk
1 egg, room temperature
3 c. bread flour
1 tea. salt
1/4 c. sugar
2 tab butter
2 tea. dry active yeast or 1 package
Assemble
per your machine's directions and used a Sweet Cycle and a Light
Crust setting.
Focaccia
(Italian Flat Bread)
Use the Basic French recipe and set cycle to Manual or Dough. When
cycle is complete, place dough on a lightly floured surface. Using
your fist, punch the dough down and knead gently 4 to 5 times. Then
allow dough to rest for about 10 minutes. Meanwhile, prepare topping
by placing the below ingredients in a small sauté pan over
medium low heat.
1/4
cup butter
2 tab. fresh rosemary
1/2 tea. garlic powder
1/2 tea. salt
2 tab. dried minced onion (optional)
Heat
until ingredients fuse, about 3-4 minutes. Set aside. Preheat oven
to 375 degrees and place rack in the middle. Spread on a 13 inch
round baking
stone or a jelly roll pan. Spread topping evenly. Cover with
a dish towel and sit in a warm place for about 30 minutes to rise.
Bake for 25 to 30 minutes or until golden brown. Server warm or
cold.
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Raspberry
Cream Cheese Braid
Use the Basic Sweet Bread recipe and set cycle to Manual or
Dough. Preheat oven to 350 degrees. Meanwhile prepare fillings.
Raspberry
Filling
1/2 c. raspberry jam
2 tab flour
In a small bowel, mix together jam and flour. |
Cream
Cheese Filling
6 oz. cream cheese, softened
1 tab. soft butter
1/4 c. sugar
1/4 tea. salt
1 tea. vanilla extract
2 tab flour
1 egg
In a medium-sized bowl, beat cream cheese, butter, sugar, salt and
vanilla. Mix in flour and egg thoroughly.
When
bread cycle is complete, place dough on a lightly floured surface.
Using your fist, punch the dough down and knead gently 4 to 5 times.
Then allow dough to rest for about 10 minutes. Divide dough in half.
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Roll
each half into a 15 X 10 inch rectangle and place them on lightly
greased or parchment lined baking sheets. Spread jam in a 2
1/2 inch wide path down the middle of each rectangle, leaving
1 inch at each end. Top jam with cheese filling. Make 1 1/2
inch cuts every 3/4 inch down both sides of rectangles as shown.
Fold each strip toward middle, over filling, alternating each
side creating a braid. |
Cover
braids and allow to rise 30-45 minutes. If desired, brush with an
egg wash (mix 1 egg and 1 tab. water), or spray with water and sprinkle
with sugar. Bake for 30 to 35 minutes, until golden brown. Cool
at least 15 minutes before slicing. |
