Herbed Doughs - A Selection
Submitted by brianjwood on November 28, 2002 at 4:34 am

DESCRIPTION
Herbed Doughs - A Selection

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Most of these are not ABM specific, but to get the best value from your new machine when it arrives it is worth practising how to convert from standard to ABM.That way you open up far more recipes to your repertoire. In general, I suggest these rules. 1)Add upto 5% more water to get a slacker dough, but watch during kneading to settle on a precise amount. It's very obvious whether you need to add 1 or more tbsp of flour or water once you get used to the look of ABM dough; 2) if your machine doesn't have an 'add ingredients' option (but it surely will), add any 'bits' near the end of the kneading cycle, say 3 - 5 minutes before the end; 3)adust the sugar and yeast quantities from non ABM recipes such that the proportions of yeast/water to flour are the same as for the ABM recipes you have for white and/or wholemeal breads;4) use the dough only cycle until you feel comfortable that the mix and proportions are right. Then, if you want to bake in the machine on some occasions you will feel comfortable with it.
Cheers, Brian

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Title: Herbed Focaccia
Categories: Breads,Italian
Yield: 8 Servings

1 pk Dry yeast
1 t Sugar
1 c water (105-115F),Warm
2 1/3 c Bread flour
1/3 c Cornmeal
1 1/4 t Salt
1/2 c Light-tasting olive oil
2 lg Garlic cloves,minced
1 t rosemary,Dried
1 t basil,Dried
1 t oregano,Dried
Kosher salt
1 T Fresh chives,snipped
1 T Fresh parsley,minced
1 T Red pepper flakes

A small amount of cornmeal gives this focaccia--a flat bread--a
perfect texture for improvised open sandwiches. You might start with thinly sliced salami and cheese. PREHEAT OVEN TO 450F. Fifteen minutes before baking focaccia, put rack in center of oven. If you have 2 ovens, preheat both; otherwise bake focaccias in sequence, one after the other. Generously oil 2 large baking sheets, preferably black steel. Stir yeast and sugar into warm water. Let stand until foamy, about 5 minutes. Mix flour, cornmeal and salt in food processor fitted with metal blade (can also be kneaded with mixer dough hook or by hand). Turn on processor. Slowly pour yeast mixture through feed tube. Also pour 2 tablespoons oil through. Process until
dough cleans inside of work bowl but is still moist. If it sticks, add a little flour; if it's dry, add a little water. Once dough is moist but not so wet that it sticks to sides of bowl, process until uniformly kneaded, elastic and supple, about 40 seconds. Transfer dough to large plastic food bag, squeeze out air and seal at top, allowing room for dough to expand. Let dough rise in warm spot until doubled, about 1 hour. Punch down; use immediately or refrigerate overnight. Combine remaining 6 tablespoons oil, garlic and dried herbs. Gently heat until warm (not hot) on stove top or microwave
oven. Divide dough in half. Let rest 5 minutes. On floured board, roll each piece into about a 12-inch round. Transfer to prepared baking sheets. Prick surface with fork. Brush with oil mixture, including edges. Sprinkle with Kosher salt. Bake, one at a time, until very lightly browned around edges only, about 8-10 minutes. Do not overbake. Check after 2 minutes in oven; prick any air pockets with fork. Brush with any remaining oil, including edges. Sprinkle with fresh herbs and pepper flakes. Can be baked in advance and frozen. To do so, cool completely, freeze and then wrap airtight. Let thaw in wrapping. To reheat, place in cold oven and set at 300F. Bake until hot, about 5-7 minutes. Cut into wedges and serve hot. Yield: 2 12-inch rounds.

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Title: Herbed Oatmeal Bread
Categories: Breads,Harned 1994,Herb/spice
Yield: 1 Servings

1 c All-purpose flour
1 c Whole wheat flour
1 1/4 c Quick-cooking oats
1 T Baking powder
1 pn Salt
1 lg Egg
1/4 c Honey*
1 1/2 c Buttermilk or
1 1/2 c Soured milk
1/2 t Caraway seeds
1 t Dried,crumbled herbs**
1 T Unsalted butter,melted

*Heat the honey until it's liquefied.

**Dried herbs such as tarragon, thyme and marjoram.

Grease a 9 x 5" loaf pan.

In large mixing bowl, combine flours, oats, baking powder and salt.

In a smaller, separate bowl, whisk together egg, honey and buttermilk until well blended. Stir in caraway seeds and herbs.
Pour all at once over dry ingredients; blend together with a wooden spoon or spatula until evenly combined. Pour into prepared pan; brush top with melted butter. Bake at 350 F. for 50 minutes, or until toothpick inserted in center comes out clean. Cool slightly in pan, then turn onto a wire rack.
Bread freezes well.

To vary, add 1 tb minced, sauteed onion; chopped, cooked bacon; or grated Cheddar cheese.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pg. 20. ISBN 0-88862-788-2.
Electronic format by Cathy Harned.

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Title: Herbed Parmesan Batter Bread
Categories: Breads
Yield: 2 Servings

1 c Milk
1/4 c Butter
1/4 c Sugar
1 1/2 T Oregano leaves
1 t Salt
1 t Onion salt
1/2 t Celery salt
1/2 c Lukewarm water
1 t Sugar
2 Env. yeast
1 Egg,slightly beaten
1/2 c Parmesan cheese,Grated
3 3/4 To
4 c All-purpose flour

Makes 2 loaves.

Heat milk, 1/4 cup butter, 1/4 cup sugar, oregano, salt, onion salt and celery salt until butter melts. Cool to lukewar. Pour lukewarm water into a large bowl. Stir in 1 tsp sugar until dissolved. Sprinkle yeast over mixture. Let stand 10 minutes, then stir well. Stir in lukewarm milk-butter mixture, egg and 1/2 cup Parmesan cheese. Add 3 cups of the flour. Beat until smooth and elastic. Gradually work in sufficient additional flour to make a soft dough, 3/4 cup to 1 cup more. Turn dough into a large greased bowl. Cover and let rise in a warm place until double in bulk (about 1 1/4 hours). Stir down batter with wooden spoon and beat vigourously for 30 seconds. Turn into two greased 1 quart round casseroles. Cover and let rise until almost double in bulk (about 1/2 hr.) Bake in preheated 350 F oven 40 to 45 minutes. Remove from pans at once and cool on wire rack. Makes 2 loaves.

Source: Milk Cookbook posted by Linda Davis

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Title: Herbes De Provence French Bread
Categories: Digest,Mar95
Yield: 4 Servings

2 1/2 c water,Warm
1 pk Dry yeast
2 T Sugar
1 T Salt
2 T Herbes De Provence
7 c Flour
1 Egg white,lightly beaten

Stir the first five ingredients together to dissolve the yeast,
sugar and salt. Stir in the flour. Knead 10 minutes. let rise, covered, until doubled in bulk. Punch down, knead three or four times to remove air, then divide in four equal pieces. Shape each piece into a long loaf and place in a well greased French bread pan; slash the top. Brush the loaves with the egg white and let rise until doubled. Bake 1o minutes in an oven preheated to 400, then reduce the heat to 350 and bake 20 minutes longer, or until the loaves sound hollow when tapped. Remove the loaves from the pans and cool on racks. Wrap in
aluminum foil and freeze if desired.

Source: Mary Ann Miller, Jacksonville, Fl. The Herb Companion
12/94-1/95. Typed by Carolyn Shaw. Joell's notes: Your fav
combination of dry herbs may be subsititued for the herbes de
provence for variety. Collected from Fido Cooking Echoes 95

Reposted by joell@jolt.mpx.com.au (Joell Abbott) to the Fatfree Digest
[Volume 16 Issue 10] Mar. 14, 1995.

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Title: Herb'n Crunch Wheat Bread
Categories: Savoury
Yield: 2 Servings

1 1/2 c Water
2 c Bread flour
2 c Wheat flour
2 T Sugar
2 T Dry milk
2 T Margarine (or butter) softened
2 t Salt
2 t basil leaves,Dried
1 t thyme leaves,Dried
2 t Yeast
2/3 c Dry-roasted sunflower nuts

Measure carefully, placing all ingredients except sunflower nuts in bread machine pan in the order recommended by the manufacturer. Add sunflower nuts at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends. Select Basic/White cycle. Use medium or light crust color. Remove baked bread from pan and cool on a wire rack.

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Title: Herbed Pretzels
Categories: Pretzels
Yield: 12 Servings

1 c water,Warm
3 c Flour,sifted
1/2 t Salt
2 T Sugar
2 t Yeast
1/8 c herbs,Dried
1/4 c Egg substitute
2 T Sesame seeds

If using a bread maker put in all ingredients, except egg substitute, topping and spray oil and run on dough setting. If making by hand, place all dry ingredients in bowl and mix. Add water in a well and combine. Knead until smooth and elastic. Set in a warm place, covered, to rise until doubled (about 1 hour). Punch down and allow to rise again until doubled.
Preheat oven to 450 degrees. Divide dough into pieces (12, 8 inch lengths would give you a dozen regular size pretzels). Make shapes or leave in ropes for bread sticks. Spray a cookie sheet and place shapes on. Brush with egg substitute and sprinkle with topping. For softer, browner pretzels lightly spray top with spray oil. Bake for 12 to 15 minutes or until
brown.

NOTES : Calories: 140.4 (10.6% from fat) Fat: 1.6g Cholesterol: 0mg
Carbohydrates: 26.7g Fiber: 1.1g Sodium: 101mg

Recipe by: http://www.lightcooking.com

Posted to EAT-LF Digest by "Lisa Whittington" on
Aug
30, 1998, converted by MM_Buster v2.0l.

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Title: Quick And Easy Herbed Pizza Crust
Categories: Breads,Italian,Kooknet
Yield: 2 Servings

2 1/2 c Whole Wheat Flour
1 pk Rapid-Rise Yeast
1 t Salt
1 t Sugar
1 t Dried Oregano,crushed
1/2 t Dried Basil,crushed
1 c Water
1 T Olive Oil

In a large mixing bowl or food processor fitted with a dough blade, combine 1 12/ cups of the flour with the yeast, salt, sugar, oregano and basil; mix well. Heat the water and the oil until hot to the touch (120-130F.) Add the hot liquid to the dry ingredients and mix well. Add the remaining cup of flour, a little at a time, mixing well after each addition. Knead the dough fo several minutes or until smooth and elastic, either by hand or in the food processor. Add additional flour, if necessary, until dough is no longer sticky. Form dough into a ball, cover and allow to rest for 10-15 minutes, then divide the ball in half. (If you are only going to use half the pizza dough, refrigerate the remaining half to use in the next few
days or freeze for future use.) On a lightly floured surface roll each half out into a circle 10-12" in diameter. Place the crust on a pizza pan which has been coated with a nonstick vegetable spray and top with sauce and toppings of choice.

Source: San Francisco Examiner Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach,