Robin Hoods Cheese And Tomato Grainery Bread Food

ROBIN HOOD'S CHEESE AND TOMATO GRAINERY BREAD

Steps:

• Add the first ten ingredients to machine according to manufacturer's directions.
• Add tomatoes and cheese at"add ingredients" signal or after first rising.
• Select whole wheat cycle for a bread machine loaf; OR select dough cycle, shape and bake in conventional oven.
• LOAF: Shape dough into 3 or 4 balls.
• Place in greased 8 1/2" x 4 1/2" loaf pan and cover loosely with plastic wrap.
• Let rise in warm place about 1 hour.
• Bake at 375°F for 25 minutes.
• Cover with foil if becoming too brown.
• ROLLS: Shape dough into 16 balls.
• Place in greased 9" square pan.
• Cover loosely with plastic wrap and let rise 30- 40 minutes.
• Bake at 375°F for 18- 23 minutes.

ROBIN HOOD OATMEAL RAISIN BREAD (ABM)

Steps:

• Add first nine ingredients plus gluten to machine in order.
• Select White or Whole Wheat, Regular or Rapid Cycle.
• Add raisins to the dough after the first rising.

GREAT GRAINERY BREAD - ROBIN HOOD

Steps:

• Dissolve 1 tsp sugar in 1/2 cup warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
• Heat 1 cup water, milk, brown sugar and butter together to lukewarm, stirring to dissolve sugar. Add milk mixture and 2 cups flour to the yeast mixture. Beat with a wooden spoon or electric mixer until smooth and elastic.
• Stir in oats, bran, sesame seeds, sunflower seeds, salt and 2-3/4 cups of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out onto a floured board. Round up into a ball.
• Knead dough, adding more flour as necessary until dough is smooth, elastic and no longer sticky (about 10 minutes).
• Place in a lightly greased bowl. Cover with greased waxed paper and a tea towel.
• Let rise in a warm place (75°- 85°F/ 24°- 29°C) until doubled in size (45 - 60 minutes).
• Punch down. Turn out onto a lightly floured surface. Divide into 2 portions.
• Shape one portion into a loaf. Place seam side down in a greased 8 1/2" x 4 1/2" loaf pan. Shape the other portion into 16 balls. Place in a greased 9" (23 cm) square pan. Cover both with a tea towel.
• Let rise in warm place until doubled (35 - 45 minutes).
• Bake the loaf at 400°F for 25 - 30 minutes. Rolls at 375°F for 15 - 20 minutes. Remove from pans immediately. Cool on wire racks.

ROASTED CHERRY TOMATO AND FRESH HERB BREAD

Steps:

• Preheat oven to 375°F. Mix tomatoes, 1/4 cup oil, shallots, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Roast uncovered until tomatoes are very tender and juicy, stirring occasionally, about 45 minutes. Stir in 2 tablespoons marjoram. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Brush cut surface of each bread half lightly with additional oil. Arrange bread, cut side up, on baking sheet. Distribute about 1 cup tomato mixture over each bread half. Bake until bread is crusty, about 10 minutes. Transfer to cutting board. Sprinkle with additional marjoram and freshly ground black pepper. Cut bread into squares and serve.