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FareShare Gazette Recipes -- May 2001 - R's

  

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Rapidmix Cool Rise White Bread
Rosemary Focaccia

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                      * Exported from MasterCook *
                      Rapidmix Cool Rise White Bread
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-05 May 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Makes 2 loaves
                        --
  7 3/4           cups  unsifted flour -- (7 3/4 to 8 3/4)
  3        tablespoons  sugar
  4 1/2      teaspoons  salt
  3           packages  active dry yeast
     1/3           cup  softened margarine
  2 2/3           cups  very warm water (120 - 130 Degrees)
In a large bowl thoroughly mix 3 cups flour, sugar, salt and undisclosed 
yeast.  Add margarine. Gradually add tap water to dry ingredients and 
beat 2 minutes at medium speed of electric mixer, scraping bowl 
occasionally.
Add 1/2 cup flour.  Beat at high speed 2 minutes, scraping bowl 
occasionally.  Stir in enough additional flour to make a stiff dough.
Turn out onto lightly floured board; knead until smooth and elastic, 
about 10 to 12 minutes.  Cover with plastic wrap, then a towel.  Let rest 
20 minutes.
Divide dough in half.  Roll each half to a 14 x 9-inch rectangle.  Shape 
into loaves.  Place in 2 greased 9 x 5 x 3-inch loaf pans.  Brush with 
vegetable oil.  Cover loosely with plastic wrap.  Refrigerate 2 to 12 
hours.  (I usually make up the dough in early afternoon and don't bake it 
until the next morning.
When ready to bake, remove from refrigerator.  Uncover dough carefully.  
Let stand at room temperature 10 minutes.  Puncture any gas bubbles which 
may have formed with a greased toothpick or metal skewer.
Bake at 400 Degrees 35 to 40 minutes, or until done.  Remove from baking 
pans and cool on wire racks.
Contributed to the FareShare Gazette by Judy <lj@ocsmccook.com>; 
29 May, 2001.
Year 4 Volume 05 Number 29
<http://www.fareshare.net>
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                      * Exported from MasterCook *
                            Rosemary Focaccia
Recipe By     :Cook's Illustrated
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-05 May 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  (9 oz  baking potatoes -- peeled and quartered
  1 1/2      teaspoons  rapid rise yeast
  3 1/2           cups  unbleached flour
  1                cup  warm water -- 105 to 115
  2        tablespoons  extra virgin olive oil
  1 1/4      teaspoons  salt
  2        tablespoons  extra virgin olive oil
  2        tablespoons  fresh rosemary leaves
     3/4      teaspoon  sea salt or kosher salt
Boil 1 quart water in saucepan, add potato and simmer until tender.  
Drain, cool and put through fine disk on ricer or grate through large 
holes on box grater.  Reserve 1 1/3 cups lightly packed potato.
In large bowl of electric mixer or workbowl of food processor fitted 
with steel bland, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm 
water until combined.  Cover tightly with plastic wrap and set aside 
until bubbly, about 20 minutes.  Add remaining dough ingredients, 
including reserved potato.  If using mixer, fit with paddle attachment 
and mix on low speed (#2 on Kitchen Aid) until dough comes together.  
Switch to dough hook attachment and increase speed to medium (#4 on KA); 
continue kneading until dough is smooth and elastic, about 5 minutes.  
For food processor, process until dough is smooth and elastic, about 40 
seconds.
Transfer dough to lightly oiled bowl, turn to coat with oil, and cover
tightly with plastic wrap.  Let rise in warm, draft free area until dough 
is puffy and doubled in volume, about an hour.
With wet hands (to prevent sticking), press dough flat into generously 
oiled 15 1/2 by 10 1/2 jelly roll pan, or halve and flatten each piece of 
dough into 8" round on large, generously oiled baking sheet.  Cover dough 
with lightly greased or oil sprayed plastic wrap; let rise in warm, draft 
free area until dough is puffy and doubled in volume, 45 minutes to an 
hour.
Adjust oven rack to lower middle position and heat oven to 425.  With 
two wet fingers, dimple risen dough at regular intervals.
For the topping:
Drizzle dough with oil and sprinkle evenly with rosemary and coarse 
salt, landing some in pools of oil.
Bake until focaccia bottom(s) are golden brown and crisp, 23 to 25 
minutes. Transfer to wire rack to cool slightly.  Cut into squares or 
wedges; serve warm.
Sage Focaccia:  Add 1 tablespoon chopped fresh sage with dough 
ingredients and substitute 24 whole sage leaves for rosemary.
Parmesan Focaccia:  Substitute 2/3 cup grated Parmesan cheese for 
rosemary and sea salt.
Focaccia with Black Olives and Thyme:  Substitute 1 teaspoon fresh thyme 
leaves and 24 pitted large black olives for rosemary.
NOTES : If using an equal amount of regular active dry yeast instead of 
rapid rise yeast, let the sponge develop for thirty minutes instead of 
twenty minutes, and increase the first and second rises to one and one 
half hours each.
Contributed to the FareShare Gazette by Jennie <BarFav@aol.com>; 
31 May, 2001.
FareShare Gazette Y4 v05 n31
<http://www.fareshare.net>
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