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Stuffed Flat Bread (Focaccia Ripieno)
Sift flour in large bowl.
Mix yeast in warm water until dissolved.
Make a well in thr flour and add yeast and salt.
Mix and knead for 10 minutes.
Pour oil over dough and continue to knead until no longer sticky.
Cover dough, let rise until double in bulk.
Divide dough in half.
Roll into rectangular pieces 1/4″ thick to fit a vookie sheet with a 1″ edge.
Combine parsley and oil, spread on dough.
Layer provolone and salami on top and sprinkle with pepper.
Cover with remaining dough, crimp the edges.
Bake in a preheated 350 degree oven for 30-45 minutes until golden brown.
Serve warm.
Stuffed French Bread
Hollow out bread pieces, leaving 1/2 inch thick walls.
Spread inside with combine remaining ingredients; pack mixture into bread.
Wrap in plastic; chill several hours.
Cut into 1/2 inch slices.
Stuffed Bread
In the oil with the salt and cumin until soft.
Let cool slightly, then mix in oregano.
Roll out bread dough on a greased baking sheet into a rectangle about 15- by 11-inches.
Spread the vegetables and cheese down the middle of the dough.
Cut dough using kitchen shears on opposite sides in diagonal 1-inch strips.
Fold in the ends, then fold the strips toward the center, alternating sides for a braided effect.
Cover with a towel and let rise about 30 minutes.
Heat oven to 375 degrees.
Brush loaf with egg glaze.
Bake until golden, about 30 minutes.
Note: this bread can be made 2 days in advance and served reheated or room temperature.
Stromboli (Bread Machine Made)
Stromboli- remove dough from machine and roll into a rectangle.
Spread filling ingredients over the middle third of the rectangle so it runs the lenght of the wide end.
Fold one side over top of the filling and then the other side on top of that; pinch ends closed.
Place, seam side down, on a lightly buttered baking sheet, cover and let rise for about 30 minutes.
Lightly olive oil top, and bake in preheated over 350f oven for 20-30 minutes or until done.
Strawberry-Banana Bread
* for best results start with yeast and place all dry ingredients in first.
Because of the strawberries the bread will look like whole wheat when finished.
Strawberry-Pecan Bread
Beat eggs, sugar and oil until well combined.
Add flour, cinnamon, baking soda and salt.
Beat until well blended batter should be thick.
Stir in the partially thawed, undrained berries and the nuts.
Pour batter into a greased 9 x 5 x 3 inch loaf pan.
Bake at 350f for 55-65 minutes, or until tester comes out clean.
Let cool in pan for 10 minutes.
Remove from pan and cool completely on a wire rack.
Wrap and store in refrigerator.
Strawberry Shortcake Bread
* in syrup defrosted add all ingredients except fresh berries into pan.
Select white bread and push start.
Add fresh berries at the beeps.
Hope you like it as well as we did! pat in jupiter, fl.
Strawberry Nut Bread
Beat eggs until fluffy; add sugar, oil and thawed strawberries.
Combine flour, cinnamon, soda and salt; sift together.
Add to egg mixture and mix well.
Stir in nuts.
Pour into 2 greased and floured loaf pans.
Bake at 350 degrees for 1 hour and 10 minutes for that little extra, serve with strawberry butter: mix 2 sticks margarine or butter with 1/2 cup strawberry jam; blend well.
Recipes for that special time of the year.
Cakes, cookies and specialties that will become family holiday traditions.
Every recipe perfect for a gift for cherished friends or for your own very special family.
Strawberry Banana Bread
Very good.
Moist, sweet and good breakfast bread.
Have all ingredients at vampires.
Strawberry Bread With Cream Cheese
Batter.
O mix flour, sugar, baking soda, cinnamon and salt o make a well in center of batter and add 1/2 cup of berry juice, strawberries, oil and eggs - mix ingredients together by hand o grease and flour 2 4×8″ loaf pans o pour batter into pans and bake at 350 degrees for 1 hour cheese spread.
O combine cream cheese with enough berry juice to make it spread easily o frost breads.
Strawberry Bread Bowl
Line sides and bottom of 1 1/2 quart Round bowl with 12 over-lapping slices of bread.
Puree 1 cups berries with orand juice and 3 packets equal.
Add remaining berries.
Stir in remaining equal.
Pour into bread-lined bowl.
Top with reamaining 4 slices of bread.
Lay plate over bread and place 3-4 pound weight such as a large can of tomatoes on top.
Refrigerate overnight.
To serve: remove weight, unmold onto plate and slice to serve.
Diabetic exchanges: 1 fruit, 1 starch, 1/2 fat.
Strawberry Bread
Oven: 350 prepare a loaf pan with cooking spray and flour.
In a mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
In another bowl, combine egg whites, vanilla, applesauce, and strawberries.
Mix dry ingredients with wet ingredients just until moistened.
Pour into prepared pan and bake for 25 minutes depending on pan size.
*note: if using frozen strawberries, measure them after defrosting and draining them.
Very low fat!
Stollen Fruit Bread
Add ingredients as your machine instructs except fruit, nuts and 3 tablespoons flour.
Dust cheeries, nuts and raisins with flour.
Add when alert sounds during the knead cycle.
After bread is done and cooled, dust with powdered sugar or drizzle with a powdered sugar icing before slicing.
Strass Rye Bread
From the narsai david sheet.
Posted by chef on September 24th, 2009 under bread, rye | Comment now »Stollen - Traditional German Christmas Bread
Germans traditionally eat stollen around christmastime.
This recipe comes from someone i went to school with.
She, and her parents, who are from southern germany, recommended it as quite an authentic recipe.
It is indeed a very tasty and rich bread.
1 dissolve the yeast in the water and proof it.
2 add the sugar, eggs, egg yolk, butter and half of the flour.
Beat for 10 minutes.
3 blend in the remaining flour, nuts, fruits, and peel.
4 let rise about 1 1/2 hours, until doubled.
5 punch down, cover, and refrigerate overnight.
6 knead the dough.
7 roll into one or two rectangles, butter it, and fold over the edges to make a rolled loaf.
8 place on a greased cookie sheet with the folded edges down.
Spread with a combination of 1 egg white and 1 tbsp water.
Let rise until doubled in size 45 to 60 minutes.
9 bake 30-35 minutes at 375 deg.
Fahrenheit until golden brown.
Notes my loaves of stollen come out somewhat wide and short.
Some traditionalists make them long and narrow.
You can also make them in normal bread pans instead of on cookies sheets, in which case you should increase the baking time somewhat.
Rating difficulty: moderate.
Time: hand-on time: 30 minutes; ris- ing times: 1 1/2 hours overnight 1 hour; baking time: 30-35 minutes.
Precision: measure the ingredients, though you can experiment with the fruits and nuts.
Stout Rye Bread
Joel ehrlich.
Posted by chef on September 23rd, 2009 under bread, rye | Comment now »Steamed Pumpkin Bread With Walnuts And Dates
Generously butter 1 empty 28-ounce can.
Place small rack on bottom of large pot.
Pour enough water into pot to reach depth of 3 inches.
Bring water to boil.
Mix first 5 ingredients in large bowl.
Stir in dates and walnuts.
Whisk buttermilk, pumpkin, honey and yolk in medium bowl.
Add to dry ingredients.
Stir just until blended.
Transfer to can.
Cover can with buttered foil, buttered side down.
Secure foil tightly by tying kitchen string around can just below top rim.
Place can on rack in pot; pour enough additional hot water into pot so that water level is 2/3 up sides of can.
Bring water to boil.
Cover pot; reduce heat to medium-low and simmer until wooden skewer inserted into center of bread comes out clean, occasionally adding more hot water to pot to maintain water level, about 1 1/2 hours.
Using tongs, transfer can to another rack.
Cool 10 minutes.
Remove foil.
Run knife around sides of bread.
Gently shake can to remove bread.
Can be made 1 day ahead.
Cool completely.
Return bread to can.
Cover tightly with foil and secure with string.
Store at room temperature.
Steam bread in covered can on rack set over simmering water until heated through, about 15 minutes.
Cut into slices.
Serve warm.
Steamed Bread Pudding
In the top of an oiled double boiler, mix the brown sugar and raisins.
Remove crusts from bread, butter the slices on one side, and then cut them into 1/2 inch cubes; you should have about 2 cups.
Place the cubes on top of the brown-sugar mixture.
Immediately loosen the edges of the pudding with a rubber spatula and invert onto a 12 inch round platter with a lip.
Arrange any stray raisins decoratively around the edge of the platter.
Serve warm.
Steamed Boston Brown Bread With Carrots And Dried Cranberri
In a small bowl, cover cranberries with hot water.
Let stand at room temperature 1/2 hour to plump.
Generously spray desired containers or molds, and line the bottoms with a circle of parchment paper.
Place a rack in the bottom of a large canning kettle or stockpot.
Add a few inches of water, cover, and bring to a boil.
In a large bowl, combine cornmeal, flours, baking soda, baking powder, and salt.
In a 4-cup measure or medium bowl, stir together buttermilk, molasses, and egg.
Pour into the dry ingredients and beat well until evenly moistened.
Add drained, plumped cranberries and carrots; stir to distribute evenly 3.
Pour batter into prepared molds, filling each no more than two-thirds full.
Cover tightly with lids or with foil and thick rubber bands.
Set molds on the rack.
Add more boiling water, ~f necessary to a depth 0f 1 to 2 inches up the sides of the molds.
Cover pot and return to a boil; then lower heat to a simmer.
Steam 2-1/2 hours, or until ! a cake tester inserted into the center of each loaf comes out clean.
Add more boiling water, if necessary to maintain level during steaming.
When breads are done, remove lids and let stand for 20 minutes.
Slide loaves out of molds, peel off parchment, and cool on a rack.
Wrap in plastic and store at room temperature for up to 3 days.
Not all stovetop breads are fiat.
Traditionally made by cooking in tightly covered molds in simmering water to form cylindrical loaves, brown bread is pure americana.
Use 2 1-pound coffee cans, 4 wide-mouth pint canning jars, or glass baking crocks topped with fri.
Or, if you have them, european-style metal pudding molds with clamp lids make a more decorative shape.
Serve this ultra-moist bread sliced into rounds spread with natural cream cheese or tangy kefir or yogurt cheese.
Slices are also great toasted.
La ct 0 /0 vo.
Per 1/12 recipe: 154 cal 7% from fat, sg prot, 2g fat.
Steamed Brown Bread With Currants And Walnuts
Combine the first 6 ingredients in a large bowl, and make a well in center of mixture.
Combine buttermilk and molasses; stir well.
Add to flour mixture, stirring just until moistened.
Fold in currants and walnuts.
Spoon the mixture into a 13-ounce coffee can coated with cooking spray.
Cover with aluminum foil coated with cooking spray; secure foil with a rubber band.
Place the can in an electric slow cooker; add enough hot water to cooker to come halfway up sides of can.
Cover with lid, and cook on high-heat setting for 2 hours and 50 minutes or until a wooden pick inserted in center comes out clean.
Remove can from water.
Let bread cool, covered, in can on a wire rack for 5 minutes.
Remove bread from can and let cool completely on wire rack.
Calories 170 13% from fat; protein 4.4g; fat 2.4g sat 0.5g, mono 0.3g, poly 1g; carb 34.5g; fiber 2.3g; chol 0mg; iron 1.9mg; sodium 252mg; calc 82mg.
Mealmaster format by iris grayson.