Bread Machine Sundried Tomato And Rosemary Recipe 345 Food

FOCACCIA WITH ROSEMARY AND SUN-DRIED TOMATOES

Steps:

• For the dough: Fill a small bowl with hot tap water. Let the water sit in the bowl for 2 minutes to warm the bowl, then dump it out. In the warmed bowl, combine the yeast, sugar, 1 tablespoon of the flour and 1/4 cup warm water (105 to 115 degrees F). Let stand about 5 minutes. (The mixture will be creamy and slightly bubbly; if it isn't, start over with new yeast.)
• In a large bowl, mix together the kosher salt and remaining 2 1/2 cups flour. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water (105 to 115 degrees F) with a wooden spoon. Mix until the dough starts to come away from the sides of the bowl (it will be sticky). If the dough looks dry, add an additional 2 tablespoons warm water. Turn the dough out onto a lightly floured surface; knead with floured hands until soft and elastic, about 8 minutes. Form into a ball. (If using a stand mixer, mix on medium speed until soft and elastic, 4 to 7 minutes.) Brush another large bowl with olive oil. Add the dough and roll to coat with the oil. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise 30 minutes.
• Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
• For the topping: Use your fingertips to dimple the dough. Brush with the oil, top with the sun-dried tomatoes and rosemary and sprinkle with flaky sea salt.
• Bake until golden brown, about 25 minutes. Remove from the baking dish and allow to cool slightly before slicing into squares. Finish with a drizzle of olive oil and more flaky sea salt.

SUN-DRIED TOMATO & OLIVE LOAF

Steps:

• In bread machine pan, place tomato juice, 1 tablespoon oil, salt, brown sugar, rosemary, flour and yeast in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed. Just before the final kneading (your machine may audibly signal this), add tomatoes and olives., When cycle is completed, turn dough onto a lightly floured surface. Roll into a 15x10-in. oval. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place on a greased baking sheet, seam side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 400°., Brush loaf with remaining oil. With a sharp knife, make 5 deep slashes across top of loaf. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

TOMATO BREAD - BREAD MACHINE

Steps:

• Place all ingredients in the order listed (unless your specific machine calls for it to be put in the opposite way).
• Set the machine for: 1 pound size; light crust;.
• When bread is done, remove from the pan and let cool for 1 hour before slicing.

ROSEMARY AND SUNDRIED TOMATOES BREAD/SCONES

Steps:

• Add the chopped rosemary and sun-dried tomatoes to the dry ingredients of White Soda Bread recipe and continue as in basic recipe. Shape into loaf or scones. Bake loaf as in basic recipe, bake scones for 20 minutes in a 450 degree oven.;
• In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Make a well in the center. Pour most of the milk into the well. Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a well-floured counter. Wash and dry hands. Knead lightly for 1 second, just to tidy it up, flip over. Pat dough into a round about 11/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out. Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked. If in doubt, tap the bottom of the bread, it should sound hollow.

BREAD MACHINE FOCACCIA WITH SUN-DRIED TOMATO

Steps:

• Place water, flour, powdered milk, sugar, salt, butter or margarine, tomatoes, and yeast into bread machine in the order suggested by the manufacturer.
• Set to Dough cycle, and start the machine.
• Dough will be 1/2 pound.
• When the bread machine has finished the Dough cycle, take the dough out.
• Knead for 1 minute by hand.
• Place in an oiled bowl, and turn a few times to coat the surface of the dough.
• Cover with a damp cloth, and let rise for 15 minutes in a warm place.
• Dust a 10 x 15 inch baking tray with cornmeal.
• Roll out dough to fit the pan.
• Make indentations in the dough with your finger tips.
• Brush top surface with oil, and cover with a damp cloth.
• Allow to rise for 30 minutes.
• Sprinkle with parmesan, rosemary, garlic salt, and mozzarella.
• Bake at 400 degree F for 15 minutes, or until nicely browned.
• Cool slightly, and cut into squares for serving.

ROSEMARY SUN-DRIED TOMATO BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease loaf pan.
• Combine flour,sugar,rosemary, tomatoes and Parmesan cheese.
• Blend,add beer and mix well together.
• Pour batter into a greased loaf pan.
• Bake 40-50 minutes.
• remove loaf from oven.
• Spoon butter over top of loaf.
• Bake 10-12 minutes longer.
• Let rest 10 minutes, remove from pan and finsh cooling on a wire rack.

ROSEMARY BREAD (BREAD MACHINE)

Steps:

• Combine milk with 2 T rosemary and microwave until warm; about 45 seconds.
• Place ingredients in bread pan in order specified by your bread machines manual.
• Use the white bread and light crust setting.
• Press start.
• BEFORE SERVING:.
• Mix above ingredients for the rub and brush on bread after removing from bread machine. Ideally, while bread is still warm.
• Enjoy!

SUN-DRIED TOMATO ROSEMARY BREAD (ABM)

Steps:

• Place all ingredients, except tomatoes, in your machine, in the order recommended by the manufacturer.
• Choose dough cycle. About 5 minutes before the dough cycle ends, add the tomato bits (this keeps the pieces recognizeable).
• When cycle ends, remove and shape as desired. When shaping, poke any pieces of tomato that stick up under the surface of the dough (the tomato will burn). Place on a cornmeal dusted baking sheet, spray lightly with olive oil. Let rise until doubled.
• Bake in a 375 deg. preheated oven for about 35 minutes or until bread tests done. (Rolls will be done in 15 or so minutes).