Bake or Break Recipes » yeast breads http://www.bakeorbreak.com/recipes Tue, 07 Feb 2012 01:28:46 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Focaccia with Onion and Rosemary http://www.bakeorbreak.com/recipes/2008/05/14/focaccia-with-onion-and-rosemary/ http://www.bakeorbreak.com/recipes/2008/05/14/focaccia-with-onion-and-rosemary/#comments Thu, 15 May 2008 01:39:36 +0000 Jennifer http://www.bakeorbreak.com/recipes/?p=118 Read and see more about this focaccia at Bake or Break. From Artisan Bread in Five Minutes a Day.

Olive Oil Dough

  • 2 & 3/4 cups lukewarm water
  • 1 & 1/2 tablespoons granulated yeast (1 & 1/2 packets)
  • 1 & 1/2 tablespoons salt
  • 1 tablespoon sugar
  • 1/4 cup extra virgin olive oil
  • 6 & 1/2 cups unbleached all-purpose flour

Mix yeast, salt, sugar, and olive oil with the water in a 5-quart bowl or lidded, non-airtight food container. Mix in flour (without kneading) using a spoon, food processor with dough attachment, or stand mixer with dough hook. Cover loosely and allow to rest at room temperature until dough rises and collapses or flattens on top (about 2 hours).

After the initial rise, the dough can be used but is handled more easily when cold. Refrigerate in a lidded, non-airtight container and use over the next 12 days.

Focaccia

  • Olive Oil Dough
  • 1/4 medium white or yellow onion, thinly sliced
  • 2 tablespoons extra virgin olive oil, plus 1 teaspoon for drizzling
  • 3/4 teaspoon dried rosemary leaves, or 1 & 1/2 teaspoons fresh rosemary
  • coarse salt and freshly ground pepper

Twenty minutes before baking, preheat oven to 425°. Place an empty broiler tray on any shelf that won’t interfere with the focaccia. Grease a cookie sheet with olive oil or line with parchment paper or a silicone mat.

Dust the surface of the refrigerated dough with flour. Cut off a 1-pound piece, about the size of a grapefruit. Dust with more flour and quickly shape into a ball stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Flatten dough into a 1/2- to 3/4-inch-thick round, using your hands or a rolling pin and a minimal amount of flour. Place on prepared cookie sheet.

Saute onion slices in 2 tablespoons of olive oil until softened but not browned. Sparingly place the onions over the surface of the dough, leaving a 1-inch border at the edges. Allow most of the dough’s surface to show through the onions to allow the focaccia to brown well. Sprinkle dough with rosemary, salt, and pepper. Lightly drizzle the remaining 1 teaspoon of olive oil over the focaccia, not covering the whole surface. Allow focaccia to rest and rise for 20 minutes.

After focaccia has rested, place the cookie sheet on a rack near the center of the oven. Pour 1 cup of hot water into the broiler tray and quickly close the oven door. Bake for about 25 minutes, or until crust is medium brown. Be careful not to burn the onions. Cut into wedges and serve warm.
]]> http://www.bakeorbreak.com/recipes/2008/05/14/focaccia-with-onion-and-rosemary/feed/ 0 Cinnamon Swirl Rolls http://www.bakeorbreak.com/recipes/2007/10/24/cinnamon-swirl-rolls/ http://www.bakeorbreak.com/recipes/2007/10/24/cinnamon-swirl-rolls/#comments Thu, 25 Oct 2007 03:42:55 +0000 Jennifer http://www.bakeorbreak.com/recipes/2007/10/24/cinnamon-swirl-rolls/ Recipe from Cuisinart. Read more about these at Bake or Break.

Bread

  • 2/3 cup milk, warmed to 80-90 degrees
  • 3 large eggs, at room temperature
  • 6 Tablespoons unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 & 1/2 teaspoons vanilla extract
  • 4 cups bread flour
  • 2/3 cup cornstarch
  • 2 & 1/4 teaspoons active dry yeast
 Place ingredients in bread pan with kneading paddle. Select Dough/Pizza Dough and large size. Press start. When cycle is completed (mixing, kneading, and rising), remove dough and punch down. Divide into 2 equal portions. Rest for 10 minutes.

Filling

  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 & 1/2 Tablespoons cinnamon
  • 4 Tablespoons unsalted butter, melted
 Combine sugars and cinnamon until well blended. Set aside.

Spray 2 10″ round cake pans.

Roll dough into 12″ wide rectangles, about 1/2-inch thick. Brush each rectangle with melted butter to within 1 inch of one long side and to the edge of the other sides. Sprinkle with cinnamon-sugar mixture. Roll up, jelly-roll fashion, ending with the unbuttered side. Pinch along long side to seal. Cut with a serrated knife into 12 equal portions. Arrange in pans and cover with plastic wrap. Let rise for 35 to 40 minutes. Preheat oven to 350 degrees.

Bake for about 25 minutes, or until puffed and hollow-sounding when tapped.

Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1 & 1/2 cups powdered sugar, sifted
  • 1 Tablespoon milk
 Combine ingredients until smooth.

Let rolls cool about 20 minutes before spreading or drizzling frosting.
]]> http://www.bakeorbreak.com/recipes/2007/10/24/cinnamon-swirl-rolls/feed/ 0 Jalapeno Focaccia http://www.bakeorbreak.com/recipes/2007/10/17/jalapeno-focaccia/ http://www.bakeorbreak.com/recipes/2007/10/17/jalapeno-focaccia/#comments Wed, 17 Oct 2007 16:14:42 +0000 Jennifer http://www.bakeorbreak.com/recipes/2007/10/17/jalapeno-focaccia/ Recipe adapted from Cuisinart. Read more about this bread and see pictures at Bake or Break.

Crust

  • 1 & 1/8 cups water, 80-90 degrees
  • 2 Tablespoons + 1 teaspoon extra virgin olive oil
  • 1/2 Tablespoon chili powder
  • 1/2 Tablespoon ground black pepper
  • 1 Tablespoon red pepper flakes
  • 1 & 1/2 teaspoons salt
  • 3 cups + 3 Tablespoons bread flour
  • 1 & 1/2 teaspoons active dry yeast
 Attach kneading paddle to the bread pan. Place all ingredients, in order, in the bread pan, and place pan in bread machine. Select Dough/Pizza Dough. Select medium size. Press start to begin mixing, kneading, and rising. When cycle is finished, remove dough from pan. Punch to deflate. Let rest 10 minutes.

Topping

  • extra virgin olive oil, for pan and for drizzling
  • cornmeal, for dusting
  • 3/4 teaspoon coarse salt
  • chili powder, to taste
  • fresh ground pepper, to taste
  • 1/4 – 1/2 cup (or to taste) shredded cheese (We used a Mexican blend)
  • 1 jalapeno, sliced (& seeded, if you like)
 Brush a 12″ x 8″ pan with olive oil and sprinkle with cornmeal. On a lightly floured suface, roll out dough to size of pan. Place dough on pan and cover loosely with plastic wrap. Let dough rise in a warm place about 40-50 minutes, or until it has doubled in size.Preheat oven to 425 degrees. Press fingertip indentations into dough about an inch apart and a half inch deep. Drizzle dough with olive oil. Sprinkle with salt, chili powder, ground pepper, and cheese. Place sliced jalapenos evenly on top. Bake until golden and crispy, about 15 minutes.
]]> http://www.bakeorbreak.com/recipes/2007/10/17/jalapeno-focaccia/feed/ 0 Prosciutto-Swiss Rolls http://www.bakeorbreak.com/recipes/2006/12/04/prosciutto-swiss-rolls/ http://www.bakeorbreak.com/recipes/2006/12/04/prosciutto-swiss-rolls/#comments Tue, 05 Dec 2006 02:35:23 +0000 Quinn http://www.bakeorbreak.com/recipes/2006/12/04/prosciutto-swiss-rolls/ Read more at Bake or Break.

  • 700 g bread flour
  • 7 g instant dry yeast
  • 440 ml water
  • 70 g olive oil
  • 20 g butter
  • 16 g salt
  • 225 g prosciuto, medium dice
  • 225 g swiss cheese, medium dice
 Mix flour and yeast together in mixer bowl. Add water, olive oil, butter and salt and mix at low speed 4 minutes and at medium speed for 2 minutes. Add prosciutto and cheese and mix at medium another minute.Proof the dough for about 30 minutes, until roughly doubled. Fold, then allow the dough to proof again for 30 minutes.Divide dough into 100 g blobs and form each into a small square. Bring the left and right sides over to the middle of the dough, then repeat with the top and bottom sides. Roll the dough lightly to seal the seam. Proof the rolls one last time for about 1 1/2 hours.

Score the top of each roll in an X pattern with a lame or sharp knife. Bake in a 425 deg oven for 30-35 minutes, until lightly brown on top.
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