Alexandrian Cumin Bread
Yield: 1 loaf
3 c. flour
1 pkg. dried yeast
1 1/2 tsp. salt
1 tsp. cumin
1 c. + 3 oz. lukewarm water
Place the flour, yeast, salt, and ground cumin in a large mixing bowl. Blend well. Add the water and mix the dough for 2-3 minutes, until all the water is absorbed and evenly distributed. The dough will be damp and very sticky, but no internal dry areas should appear by the end of the mixing. If they do, mix a few minutes more, or add a little more water and mix again. Let the dough rest 5 minutes. Now sprinkle 1 or 2 tbsps. flour over the dough and knead, either in the bowl or on a lightly floured surface for 5-10 minutes, until the dough is smooth and elastic and only slightly sticky. Add more flour if needed (e.g. in humid weather). Let the dough rest for 2 minutes more. The dough should now be very smooth and easy to handle. Knead 30 seconds more, return the dough to the bowl, cover the bowl with a dish towel or large plate, and let rise at room temperature for at least 3 hours; the dough should almost triple in size. Flour the top of the dough lightly, punch it down, and remove the dough from the mixing bowl. Form the dough into a rectangular loaf and place in a well greasad loaf pan, 9-1/4 in. by 5-1/4 in. by 2-3/4 in. Cover with a towel and let rise 1 hr., until nicely risen. Bake in a preheated 400 degree oven for 35 minutes, until browned on top; the bottom of the bread should sound hollow when tapped with the finger. Let the bread cool, then serve.
Banana Nut Loaf
Posted to "Suzy Q's Bakery Shoppe" list 6/17/98
* You can omit the nuts, or substitute chocolate chips!
2 ripe bananas
3/4 c. sugar
2 tbs. vegetable shortening
1 egg
3/4 c. milk or orange juice
3 c. flour
4 tsp. baking powder
1 tsp. salt
3/4 c. chopped nuts
In a bowl, mash ripe bananas. Add the sugar, shortening, and egg and mix well. Gradually stir in the milk or orange juice. In as separate bowl, combine the flour (or the flours, oatmeal, and wheat germ), baking powder, and salt. Add the dry ingredients to the banana mixture and stir until they are completely blended. Mix in the nuts and pour the batter into a greased 9 x 5 x 3 inch loaf pan. Let the batter sit for 20 minutes, then bake in an 150 degree oven for 10 minutes.
Onion and Cheese Supper Bread
1/2 c. onion, chopped
1 egg, beaten
1/2 c. low-fat milk
1 1/2 c. Bisquick baking mix
1 c. cheddar cheese, shredded
Preheat oven to 400 degrees. In a small mixing bowl, combine egg and milk
using an egg beater. In a large mixing bowl, combine chopped onion, biscuit
mix, parsley, and 1/2 of the shredded cheese. Pour liquid into the large bowl
and stir just until moist. Spread dough into an 8-inch round pan that has
been sprayed with nonstick cooking spray. Spread remaining cheese over the
top. Bake for 20 minutes.
Panmarino (Rosemary Bread)
1/4 tsp. active dry yeast
1/2 c. warm water
2 3/4 c. flour
3/4 tsp. salt
1/2 c. cool water
1/2 c. biga at room temp. (recipe follows)
additional flour for work surface
yellow cornmeal for baker's peel
2 tbs. rosemary
2 tbs. milk
cooking spray
coarse sea salt
BIGA (Starter Dough)
1/4 tsp. active dry yeast
1/2 c. warm water
3 1/2 c. bread flour
1 1/4 c. cold water
In a small bowl, dissolve the yeast in warm water. Set aside for 15 minutes. Measure flour into a large bowl. Stir the salt into the flour. Using a wooden spoon, make a well in the flour and add the yeast mixture, cool water and biga. Using the spoon, stir the ingredients until dough is too resistant to be stirred. Knead dough on lightly floured surface to 20 minutes. Return dough to the bowl, add milk and rosemary. (Don't panic it will be a gloopy mess. Knead it for 5 minutes and it will be fine; if it's still a mess after 5 minutes, add a pinch more of flour to get it to take shape) Shape dough into a ball. Spray a large bowl with cooking spray, and place the ball in the bowl. Turn ball so it gets coated. Cover with a towel and let rise until double appromimately 1-1/2 hours. Punch down the dough by folding the edges in and turning it over so the top is smooth again. Re-cover the bowl, and let rise again about 45 minutes or until doubled. Turn dough out onto a lightly floured work surface. Trying not to overwork the dough, fold edges in toward the center. Work in a circular motion, folding the entire rim of the dough toward the center twice to form a loose round ball with a smooth side. Place the ball, rough side up, on the floured surface. Using your finger tips gently press the dough into a disk about 6-inches in diameter and 1 inch thick. Lift the far edge of the disk and fold toward you, to rest on top of the disk, so that 1/3 of the disk remains uncovered. Lift the folded edges and roll it toward you until the dough takes a football shape. When you reach the edge nearest you, press the edges of the roll to the bottom edges of the disk with the heel of your hand, forming a seaam. Turn the loaf so that it rests seam side down on a bakers peel dusted with cornmeal. Cover witha towel and let rise at room temperature, until doubled about 50 minutes. Meanwhile place a baking stone in the oven and preheat 425*F. Mist the preheated oven with a spray bottle and quickly shut oven door. Using a sharp serrated knife, make a slash on top of the loaf. Sprinkle coarse sea salt into the slash. Mist the loaf. With a rhythmic snap of the wrist, slide the loaf onto the baking stone. Mist the oven again (and anyother time you open the door) And bake until the loaf is golden brown, and has a hollow ring when tapped on the bottom (40 to 50 minutes) Remove to wire rack to cool completely.
Directions for Starter Dough:
In small bowl dissolve yeast in warm water. Measure flour into a large bowl. Using a sturdy wooden spoon, form a well add the yeaast mixture and cool water. Using the spoon, stir together all ingredients until sticky and difficult to stir. Cover tightly and allow to ferment in the refrigerator for 24 hours before using. Store in refrigerator for up to 2 weeks, or freeze in 1/4 or 1/2 portions. To use, rinse a measuring cup in cool water, scoop out amount needed and bring to room temperature.
Pumpkin Bread
2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. pumpkin
1 c. sugar
1/2 c. milk
2 eggs
1/4 c. margarine, softened
Combine flour, baking powder, baking soda, cinnamon, and nutmeg. Mix pumpkin,
sugar, milk, and eggs together in a mixing bowl. Add dry ingredients and
softened margarine, mix until well blended. Spread in well greased 9x5-inch
loaf pan. Bake at 350 degrees for 55 minutes or until done.
