The Laurel's Kitchen Bread Book_ A Guide to Whole-Grain Breadmaking - Laurel Robertson [175]
SAVORY COTTAGE DINNER LOAF
Follow the directions above, using dill, crushed rosemary, or any favorite herb. Reduce salt by half. At the “extras” signal, add Parmesan cheese and olives.
COTTAGE SWEETIE
Use the recipe at the top, but substitute ¼ cup brown sugar for the 2 tablespoons honey.
Remove the dough from the machine just before the last rise. Take out the paddle(s) and grease the peg(s). With a wet cloth, wipe your countertop, and turn the dough out onto it. Pat dough into a long rectangle about as wide as your machine’s bucket. Spread the swirl mixture over the dough and roll up, trying not to incorporate any air. Seal the “seam” and ends by pinching, put the loaf back into the machine, and close the lid for the final rise.
When the bread is done, brush with Cinnamon Glaze (see margin). This recipe also makes excellent cinnamon swirl rolls (see this page).
Electric Focaccia
1 ½ cups + ½ cup warm water
2 teaspoons salt
4 cups whole wheat bread flour
2 teaspoons yeast
½ cup oil rosemary and basil, or other herbs of choice
OPTIONAL TOPPINGS
sliced tomatoes
sautéed mushrooms
roasted onions, garlic
roasted peppers
pine nuts
crumbled soft cheeses
grated hard cheeses
Note: Focaccia requires a lot of oil. Not to worry! The bread is so delicious that no one ever dreams of putting butter on it. Olive oil is, of course, the traditional choice. You’re cooking it, so don’t use extra virgin, as the taste evaporates. In fact, because of the flavorful herbs, even gourmet friends won’t guess if you use canola. Really.
This airy, flattish, flavorful Italian bread, thicker than pizza and not so gooey, can be ho-hum or wow, depending; this recipe makes wonderful, crispy-chewy focaccia, quite wow even without a single one of the optional toppings. The recipe is made in steps: to achieve a desirable holey texture, the dough rests in the refrigerator for hours (or days) before it’s baked. The first steps make a fun, messy project for a day when you’ll be hanging out in the kitchen anyhow.
Good hot, good cold, good warm…
Warm the bread machine’s bucket by filling it with very warm water. Gather your ingredients. Empty the bucket. Put in the 1 ½ cups water, salt, flour and yeast in the usual way. Bypass “preheat” if you can; mix and knead for 10 minutes. Then, bit by bit, pour in the reserved water, letting it incorporate into the dough. The dough will be very wet—as it should be. Help it with a rubber spatula if you feel the urge. When the whole kneading cycle is finished, turn off the machine.
Sprinkle a clean countertop with flour. Turn the dough onto it and, with wet hands, pat into a big rectangle. The dough is very soft and sticky. Measure a tablespoon of oil and spread it over two-thirds of the dough, then fold it up like a letter with the oil inside. Wait a little, then pat it out and repeat the oil and the folding. Now let it rest again.
In a small pan or measuring cup, warm remaining oil to about 100°F and add 2 tablespoons of dried herbs or ¼ cup fresh, or a combination. Chopped rosemary and basil are marvelous, or use your own favorites. Set aside.
Grease a 12X18″ baking pan with sides. Coat it with a tablespoon of oil. Loosen the dough and lift it carefully onto the pan, centering as much as possible, without ripping it. Pat it out to nearly fill the pan. Let it rest awhile longer.
With fingertips only, make little dents ½″ apart all over the dough. No more patting with anything but fingertips from now on, because the little dents encourage the characteristic holey texture. Spoon herbed oil (and herbs) onto the top, letting it pool in the dents. Use most of the oil.
Cover with another similar pan upside down, or put into a blown-up plastic bag. Put into the refrigerator overnight, or for as long as a couple of days. When you’re ready to bake, it will look oily and not promising—but just wait!