Recipes Included On This Page Rapidmix Cool Rise White Bread Rosemary Focaccia Use Your Browser's "Back" Button to Return to This Recipe List
	* 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> - - - - - - - - - - - - - - - - - - - * 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 115¹ 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 425¹. 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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