Recipe: Sourdough Italian Bread and Basil Tomato Parmesan Bread (bread machine)

SOURDOUGH ITALIAN BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 c Starter
1 t Salt
1 c Lukewarm water
1 1/2 c Flour
2 Cakes or packages yeast
1 1/3 c Lukewarm water
1/2 c Plus 1 tsp. grated Romano or
-Parmesan cheese
1/2 ts Salt
1/2 ts Black pepper (coarse)
4 To 5 cups flour
1 t Sesame seed

Early in the morning combine the starter, 1 tsp.
salt, 1 cup lukewarm water and 1-1/2 cups flour. Beat
to blend thoroughly. Cover with a clean towel and set
aside for approximately 5 hours. If the sponge has to
set for a little longer or shorter period of time, it
won't be hurt.

When ready to finish the dough, stir the sponge down.
Dissolve the yeast in the lukewarm water and add to
the sponge. Now stir in the next 4 ingredients in the
order given, adding 4 cups flour first, and then using
the other cup of flour if needed. Turn the dough out
onto a lightly floured breadboard and knead
thoroughly, about 7 to 10 minutes. Then return the
dough to a buttered bowl, cover with a clean towel,
and set aside to rise until doubled, about 1 hour.
When doubled, punch the dough down and set aside,
covered, for another 1/2 hour.

Now turn the dough out onto a lightly floured board
again, and divide into 6 pieces of dough. Roll and
stretch each piece of dough into a long rope. Braid 3
of the ropes together for each loaf. Tuck the ends
under, and lift each braid into a buttered glass loaf
pan. Cover and set aside to rise until doubled again,
about 1 hour. Brush loaves with melted butter and
sprinkle each loaf with a mixture of 1 tsp. each
sesame seed and grated Romano or Parmesan cheese. Bake
loaves in 375 oven until browned and done, about 40 to
45 minutes.


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SOURDOUGH PIZZA BREAD ABM

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 tb Yeast
3 c Flour
1 tb Sugar
1/2 tb Salt
3 tb Cheese, Parmesan, grated
1/2 ts Basil leaves -- crumbled
1/2 ts Oregano leaves -- crumbled
1 3/4 c Sourdough starter
1 Eggs
2 tb Oil
1/4 c Pepperoni -- finely minced

A very unique bread, guaranteed to garner many
compliments.

Combine all ingredients in bread machine.

Sylvia's notes: I substituted some chopped olives and
leftover turkey for the pepperoni, and it came out
fine. Overrose and then cratered, but I give up;
after several tries, I haven't been able to produce a
perfect loaf. If you don't mind cratered tops, the
flavor's fine.

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Title: SOURDOUGH ITALIAN BREAD
Categories: Breads, Starter, Sourdough, Italian
Yield: 1 Servings

1.25 c Starter
1.00 ts Salt
1.00 c Lukewarm water
1.50 c Flour
2.00 Cakes or packages yeast
1.33 c Lukewarm water
0.50 c Plus 1 tsp. grated Romano or
-Parmesan cheese
0.50 ts Salt
0.50 ts Black pepper (coarse)
4.00 To 5 cups flour
1.00 ts Sesame seed

Early in the morning combine the starter, 1 tsp. salt, 1 cup lukewarm
water and 1-1/2 cups flour. Beat to blend thoroughly. Cover with a
clean towel and set aside for approximately 5 hours. If the sponge
has to set for a little longer or shorter period of time, it won't be
hurt.

When ready to finish the dough, stir the sponge down. Dissolve the
yeast in the lukewarm water and add to the sponge. Now stir in the
next 4 ingredients in the order given, adding 4 cups flour first, and
then using the other cup of flour if needed. Turn the dough out onto
a lightly floured breadboard and knead thoroughly, about 7 to 10
minutes. Then return the dough to a buttered bowl, cover with a clean
towel, and set aside to rise until doubled, about 1 hour. When
doubled, punch the dough down and set aside, covered, for another 1/2
hour.

Now turn the dough out onto a lightly floured board again, and divide
into 6 pieces of dough. Roll and stretch each piece of dough into a
long rope. Braid 3 of the ropes together for each loaf. Tuck the ends
under, and lift each braid into a buttered glass loaf pan. Cover and
set aside to rise until doubled again, about 1 hour. Brush loaves
with melted butter and sprinkle each loaf with a mixture of 1 tsp.
each sesame seed and grated Romano or Parmesan cheese. Bake loaves in
375 oven until browned and done, about 40 to
45 minutes.

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* Exported from MasterCook *

Basil Tomato Parmesan Bread

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound loaf
1/2 cup water
1/4 cup milk
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
2 teaspoons dried basil
1/3 cup grated Parmesan cheese
2 cups bread flour
2 teaspoons yeast
1/4 cup sun-dried tomatoes -- chopped

Add all ingredients except tomatoes in the order suggested by bread machine
instructions. Set machine for white bread, medium crust. Add tomatoes when
machine beeps.