Ingredients: 8 ozs. mashed potatoes 1 1/2 tsp. active dry yeast 3 cups bread flour 1 cup lukewarm water (105 to 115° F) 1 1/2 tsp. honey 1 Tbsp. dry Italian seasoning herb mix 1 tsp. salt 1 Tbsp. olive oil Crisco (for greasing pans) Extra-virgin olive oil Coarse salt
Preparation: Prepare mashed potatoes by boiling peeled/quartered potatoes until tender (approx. 20 minutes) and mashing with 2 Tbsp. milk.
Prepare dough sponge and proof yeast by mixing yeast, 1/2 cup flour, and 1/2 cup water with 1/2 tsp. honey dissolved in the water in a bowl and letting stand for 20 minutes until mixture is foamy. (Throw out and start over with fresher yeast if not foamy.)
Mix 1/2 of remaining flour with herb mix, salt, remaining water with remaining honey dissolved in it, olive oil, dough sponge, and mashed potatoes. Mix in remaining flour (dough should only be slightly sticky). Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth.
Place dough in lightly oiled bowl and cover with plastic wrap. Let rise until doubled (about 1 to 1 1/2 hours) in a warm place.* Punch dough down and divide in half. Put dough halves in greased 9 inch cake pans and spread over bottom. Cover with towel and let rise until doubled. (I just stick all of the ingredients in the bread maker with all of the dry ingredients first and the wet ingredients on top. Place the machine on dough cycle and let it mix and rise. Then you can skip to the putting the dough in two 9 inch pans part and let it rise for the second time.)
Dimple the dough surface with fingers. Drizzle with extra-virgin olive oil** and sprinkle with coarse salt. Bake in preheated 400° F for 25-30 minutes or until golden brown. Remove from pans and place on a wire rack.
Cut in wedges and serve warm or at room temperature with dipping plates of extra-virgin olive oil (3 Tbsp.) and balsamic vinegar (1 tsp.). Focaccia Tips: * Let dough rise until it falls (approx. double the time) and knead in extra flour. This technique improves the texture and flavor of the focaccia. ** Substitute other toppings such as a herbed garlic oil, sun-dried tomatoes, Greek olives and walnuts, etc. Add fresh herbs only after baking.
Preheat oven to 400°. Line a cookie sheet with parchment paper.
Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute. Remove from heat and add parsley.
In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls (1.5 oz each) onto prepared cookie sheet.
Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom.
Focaccia Bread
ReplyDeleteIngredients:
8 ozs. mashed potatoes
1 1/2 tsp. active dry yeast
3 cups bread flour
1 cup lukewarm water (105 to 115° F)
1 1/2 tsp. honey
1 Tbsp. dry Italian seasoning herb mix
1 tsp. salt
1 Tbsp. olive oil
Crisco (for greasing pans)
Extra-virgin olive oil
Coarse salt
Preparation:
Prepare mashed potatoes by boiling peeled/quartered potatoes until tender (approx. 20 minutes) and mashing with 2 Tbsp. milk.
Prepare dough sponge and proof yeast by mixing yeast, 1/2 cup flour, and 1/2 cup water with 1/2 tsp. honey dissolved in the water in a bowl and letting stand for 20 minutes until mixture is foamy. (Throw out and start over with fresher yeast if not foamy.)
Mix 1/2 of remaining flour with herb mix, salt, remaining water with remaining honey dissolved in it, olive oil, dough sponge, and mashed potatoes. Mix in remaining flour (dough should only be slightly sticky). Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth.
Place dough in lightly oiled bowl and cover with plastic wrap. Let rise until doubled (about 1 to 1 1/2 hours) in a warm place.* Punch dough down and divide in half. Put dough halves in greased 9 inch cake pans and spread over bottom. Cover with towel and let rise until doubled.
(I just stick all of the ingredients in the bread maker with all of the dry ingredients first and the wet ingredients on top. Place the machine on dough cycle and let it mix and rise. Then you can skip to the putting the dough in two 9 inch pans part and let it rise for the second time.)
Dimple the dough surface with fingers. Drizzle with extra-virgin olive oil** and sprinkle with coarse salt. Bake in preheated 400° F for 25-30 minutes or until golden brown. Remove from pans and place on a wire rack.
Cut in wedges and serve warm or at room temperature with dipping plates of extra-virgin olive oil (3 Tbsp.) and balsamic vinegar (1 tsp.). Focaccia Tips: * Let dough rise until it falls (approx. double the time) and knead in extra flour. This technique improves the texture and flavor of the focaccia. ** Substitute other toppings such as a herbed garlic oil, sun-dried tomatoes, Greek olives and walnuts, etc. Add fresh herbs only after baking.
Garlic Cheddar Biscuits
ReplyDelete2 tbsp butter, melted
2 cloves garlic, minced
2 tbsp fresh chopped parsley
2 cups Heart Smart Bisquick
3.5 oz shredded sharp Cheddar cheese (Cabot 50% reduced fat)
2/3 cup fat free milk
Preheat oven to 400°. Line a cookie sheet with parchment paper.
Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute. Remove from heat and add parsley.
In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls (1.5 oz each) onto prepared cookie sheet.
Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom.