Interesting bread recipe

[angelight]

Daughter made this today
It was really good-if I had let them-children would have eaten it all at once

Asiago Sun-Dried Tomato Bread
This recipe comes from Robyn Brown Sargent, one of our baking education specialists. She writes a bread machine column in every Baking Sheet. If the spirit moves you to cook, this savory leave-in-the-machine bread is a great accompaniment to scrambled or poached eggs.
Makes One (1 1/2-pound) Loaf

1 1/4 cups (10 ounces) water
2 tablespoons (7/8 ounce) extra-virgin olive oil
1 teaspoon lemon juice
1 tablespoon sugar
2 tablespoons Baker's Special Dry Milk or instant powdered milk
1 teaspoon salt
3 cups (13 ounces) King Arthur Unbleached Special Bread Flour
2 tablespoons (1/4 ounce) chopped sun-dried tomatoes
1/4 cup (1 ounce) grated Asiago cheese
1 teaspoon dried basil (optional)
1/2 teaspoon freshly ground black pepper
2 teaspoons instant yeast
Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for the Basic setting, light crust, and press Start.

Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth ball of dough. Allow the machine to complete its cycle. Cool the bread completely before serving. Yield: 1 loaf.
Nutrition information per serving (1 slice, 1/16 of loaf, 41g): 112 cal, 2g fat, 4g protein, 18g complex carbohydrates, 1g sugar, 1g dietary fiber, 2mg cholesterol, 181mg sodium, 76mg potassium, 9RE vitamin A, 1mg iron, 39mg calcium, 52mg phosphorus.

This recipe reprinted from The Baking Sheet (r) (Vol. XII, No. 1, Holiday 2000 issue). The Baking Sheet is a newsletter published six times a year by The Baker's Catalogue(r), P.O. Box 876, Norwich, Vermont 05055. (The Baking Sheet and The Baker's Catalogue are both registered trademarks of The Baker's Catalogue, Inc.)



Kingarthurflour.com-has great recipes even if you don't use their flour
KM

 

[sssarawolf]

Love new bread recipes. Another one to try

 

[angelight]

Even better one
took awhile to make-but well worth the effort

French Asiago Bubble Bread
This recipe was developed by Robyn Brown Sargent, one of our baker education specialists. "This one is a real keeper," she notes. It makes a soft, feathery, 1 1/2-pound loaf with an olive oil-soaked base and delicious cheese and garlic flavor.
Dough
1 1/4 cups (10 ounces) water
1 tablespoon (1/2 ounce) honey
2 tablespoons (1/2 ounce) olive oil
1 large egg, beaten
3 3/4 cups (15 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (3 ounces) freshly grated Asiago cheese
1/4 cup (1 1/4 ounces) Baker's Special Dry Milk or nonfat dry milk
1 teaspoon sea salt
2 teaspoons instant yeast

Filling
1/2 cup (3 1/2 ounces) olive oil
1 tablespoon fresh crushed garlic
1/2 cup (2 ounces) freshly grated Asiago cheese
Dough: Place the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program for dough or manual, and press Start. At the end of the cycle, turn the dough out onto a lightly floured work surface. Cover it with a clean towel, and let it rest for 10 minutes.

Filling: Combine all of the filling ingredients in a small bowl. Set aside.

Assembly and Baking: Lightly oil a 9-inch round cake pan. Note: a dark-colored pan will produce bread with a crispier bottom than a light-colored, reflective pan. Divide the dough into 14 pieces and shape each into a ball. Dip each ball in the filling mixture, and lay them into the pan. Pour any remaining filling evenly over the dough. Cover the pan with greased plastic wrap, and let the dough rise for 30 minutes. Bake the bread in a preheated 400°F oven for 20 to 25 minutes, or until it's golden brown. Remove it from the oven, and allow it to cool for 10 minutes before serving. Yield: One loaf, 12 to 14 servings.
Nutrition information per serving (1 /16 of loaf, 71g): 237 cal, 12g fat, 8g protein, 23g complex carbohydrates, 1g sugar, 1g dietary fiber, 22mg cholesterol, 329mg sodium, 102mg potassium, 32RE vitamin A, 1mg vitamin C, 2mg iron, 149mg calcium, 130mg phosphorus.

This recipe reprinted from The Baking Sheet (r) (Vol. XI, No. 6, Autumn 2000 issue). The Baking Sheet is a newsletter published six times a year by The Baker's Catalogue(r), P.O. Box 876, Norwich, Vermont 05055. (The Baking Sheet and The Baker's Catalogue are both registered trademarks of The Baker's Catalogue, Inc.)

Copyright 2002, The King Arthur Flour Company. All rights reserved.



WARNING-THE OIL BUBBLED OVER THE TOP OF THE PAN DURING BAKING_
caused just a small fire in my oven-fortunately was just as i was ready to take it out-
PLEASE all for above and bake with something under the pan to catch the oil

KM

 

[Mail Lady]

yummmmm..... thanks for posting these, 12kitty! Am definately going to try the second one! Just love the pungent asiago flavor!

 

[Mail Lady]

12kittymom: Well, I made the bubble asiago bread and it was delicious!!! Will definately make it again. One problem though.... during the final minutes of baking, the filling mixture (olive oil) bubbled out into the bottom of my oven... smoking up the house something awful!!! Nothing like opening your windows when it's 5 degrees outside with husband using a sheet of cardboard to fan the smoke towards the window!!! AAACK!!!! Think I'll bake it in a bundt pan next time!

The dark pan made the outside edges nicely brown with a slight crunch... loved that!! Wonderful garlic/asiago flavor.

Thank you for the recipe!! Brenda, a 4kittymom

 

[angelight]

Mail Lady
that was why I posted the warning at the end of the recipe
went over in my oven too-and then caught fire
I was thinking maybe a dutch oven -I had baked mine in a cast iron skillet
KM

 

[Mail Lady]

Ooops.... I didn't see your warning. Now I see what happened.... the warning was printed at the top of the second page. All the good particulars of the recipe were on the first page... I didn't bother to look on. Dumb me!!!! That'll sure teach me!!!! Makes quite a smoke, huh??? Kitties did not like it!!!

Thanks 12kittymom!

 

[Mushroom]

Mail Lady, the next time you get smoke in your kitchen, add salt to the offending spot in the oven then wet a large towel and swing it over your head to catch as much of the smoke as possible. It does work and you get some exercise while you plan your next batch and ways to foil the problem. Ps, if the kids laugh at you, pretend you are leading a parade and ask them to join in.

Mushroom

 

[Mail Lady]

Mushroom, thanks for the advice; I'll definately try that next time but, instead, I'll have my kids get the exercise and I'll sit back and laugh at them!!!!