Rustic Brown Bread Abm Food

RUSTIC ITALIAN BREAD ABM

Steps:

• Add flour, oil, salt, sugar, yeast and water to your bread machine according to its instructions.
• Set on dough setting.
• Always follow your machines instructions, when mixing open it and keep check on the dough. Dough should be in a nice round soft sticky to the touch ball. If it is not add more water, or add flour which ever is needed.
• Remove when signal beeps and cycle is done.
• Preheat oven to 375°F.
• Sprinkle cornflour or cornmeal onto a baking sheet.
• Punch dough down and form into a long or oval loaf.
• Cover and let rise for 25 more minutes.
• It should be doubled again by this time.
• Uncover and slash the top with a sharp knife or razor.
• Brush all over with the beaten egg white.
• Bake 25 minutes to 35 minutes, until hollow sounding when tapped on bottom.
• Cool.

RUSTIC GARLIC AND HERB BREAD ABM

Steps:

• Add ingredients to the bread machine, according to the manufacturer's directions.
• I mix all my flours, gluten and grains together, well, before adding to the bread machine.
• Add the salt in one corner of the pan and the sugar in another.
• Make a well in the flour and add the yeast in the middle.
• Set on basic setting with normal crust and check at the end of 5 minutes to see if more liquid or flour is needed.
• This makes a one pound loaf.

OLIVE FOUGASSE (RUSTIC BREAD) -- ABM

Steps:

• Combine the yeast, flour, sugar, salt, milk, water and olive oil in the bread machine pan and process on the dough setting. At the end of the cycle, turn out the dough onto a lightly floured board and knead in the olives. Turn the bread pan over the dough and let it rest for 15 minutes.
• Divide the dough into two equal pieces and roll each piece into an 8x10" rectangle. Place each rectangle on a parchment paper covered baking sheet. Make two rows of 6 to 8 evenly spaced diagonal slashes, leaving 1" at the border and in between the rows, cutting all the way through the dough. Open these slits by pulling them well apart with your hands (this traditional pattern looks like a leaf.) Coat the flatbreads with olive oil and set aside to rise until the dough is puffed, about 20 minutes.
• Preheat the oven to 375°F.
• When loaves are puffy, bake for 15 to 20 minutes, or until golden brown. Cool on a rack.

EFFORTLESS RUSTIC BREAD

Steps:

• Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours.
• Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet.
• Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.

RUSTIC BREAD

Steps:

• Heat oven to 220C/fan 200C/gas 7. Mix together the flour, yeast and 1/2 tsp salt. Add the oil, then pour in the water gradually, adding enough to make a soft dough. Knead the dough on a lightly floured surface for about 4-5 mins until the dough feels strong, bouncy and has a silky feel to it.
• Cut the dough into 8 pieces, then roll out into rough rounds about 16-17cm in diameter. (Don't pile them on top of each other or they will stick together.)
• Sprinkle a baking sheet or two with semolina if you have it, otherwise leave plain. Lay the breads on the sheets and let them sit for 5 mins, then scatter with rosemary, salt and pepper and drizzle with olive oil. Bake in batches for 8-10 mins until puffy and golden. Can be made 3-4 hrs ahead.

ULTIMATE RUSTIC ITALIAN BREAD

Steps:

• For the biga:.
• Combine the flour, yeast and water in the bowl of a standing mixer fitted with the dough hook. Knead on the slowest speed (stir for a KitchenAid), until it forms a shaggy dough, about 2-3 minutes.
• Transfer the biga to a medium bowl, cover tightly with plastic wrap, and let stand at room temperature until it begins to bubble and rise, about 3 hours.
• Refrigerate biga at least 8 hours, or up to 24 hours.
• For the dough:.
• Remove the biga from the refrigerator and let stand at room temp while making the dough.
• To make the dough, combine flour, yeast, and water in bowl of the standing mixer fitted with dough hook. Knead the dough on lowest speed until rough dough is formed, about 3 minutes.
• Turn the mixer off and, without removing the dough hook or bowl from the mixer, cover the bowl loosely with plastic wrap. Let the dough rest for 20 minutes. (This allows protein in the dough to relax, making for a stronger dough that can rise higher, with a better crust.).
• Remove the plastic wrap over the dough, and add the biga and salt to bowl. Continue to knead on the lowest speed until ingredients are incorporated (dough should clear the sides of the bowl but should stick to the very bottom), about 4 minutes.
• Increase the mixer speed to low (speed 2 on a KitchenAid) and continue until the dough forms a more cohesive ball, about 1 minute.
• Transfer the dough to a large bowl (at least 3 times the size of the dough) and cover it tightly with plastic wrap. Let the dough rise in a cool, draft-free spot away from direct sunlight, until slightly risen and puffy, about 1 hour.
• Remove the plastic wrap and turn the dough by doing the following: lift the left third of the dough and fold inwards towards the center, then repeat with the right third of the dough, folding inwards toward the center. Then fold the dough in half from bottom to top (perpendicular to the first two folds).
• Replace the plastic wrap and let the dough rise 1 hour.
• Turn dough again, replace plastic wrap, and let dough rise 1 hour longer.
• Dust the work surface liberally with flour. Hold the bowl with the dough at an angle over the floured surface. Gently scrape the dough out of the bowl and onto the work surface (the side of the dough that was against bowl should now be facing up). If you want two smaller loaves, split the dough into two equal halves. Use a knife or bench scraper.
• Dust the dough and your hands liberally with flour and, using minimal pressure, push dough into a rough 8- to 10-inch square. If you are making two loaves, shape each piece into a smaller rectangle.
• Shape the dough by folding the upper left corner towards the center of the square dough, then the right corner towards the center. Next, roll the dough into a log from top to bottom and place it seam-side down onto a large sheet of parchment paper. Dust loaf liberally with flour and cover loosely with plastic wrap; let loaf rise until doubled in size, about 1 hour.
• Meanwhile, adjust the oven rack to the lower-middle position, and place a baking stone on the rack. (I use a cast iron griddle flat side up.) Pre-heat the oven to 500 degrees. It's really important to preheat the pan in the oven to ensure even heat and optimal crust results.
• Using a single-edged razor blade, or sharp chef's knife, cut a slit 1/2 inch deep lengthwise along top of loaf, starting and stopping about 1 1/2 inches from the ends. Lightly spray the loaf with water. Slide parchment sheet with loaf onto baker's stone or cast iron griddle in the oven. If you are not using a baking stone or tile, simply place the loaf on a baking sheet in the oven.
• Bake for 10 minutes, then reduce oven temperature to 400 degrees and quickly spin loaf around half way using the edges of the parchment paper.
• Continue to bake until deep golden brown and the loaf sounds hollow when tapped on the bottom. For one large loaf this will be about 35 minutes longer. For two smaller loaves this will be closer to 30 minutes.
• When the bread is done, transfer it to a wire rack and discard the parchment paper. If you'd like a butter crust, immediately wipe the end of a stick of butter over the crust until coated. Now the hardest part - cool the loaf to room temperature, about 2 hours.

BACON BREAD - ABM

Steps:

• Cook the bacon first, save the fat, crumble, and then re mix with the fat before you measure it.
• Add ingredients in the order suggested by the bread machine manufacturer, use white, rapid, or delay bake cycles.