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parmesean cheese @ 1/2cup
Adobe seasoning 2tsp (more or less)
Cis
Cis
Empress for Life
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Joined: Aug 2007
This is one recipe that I make, my mother makes and my grandmother makes. We have all used different flours and find that regular bread flour works best to get the best crust. I prefer cornmeal and some kosher salt on the outside.
As for inside my favorite flavoring inside: fresh ground rosemary. So fragrant and compliments many meat and pasta dishes. I love this bread! If I can find the picture of my last loaf I will try to post it
"Time you enjoy wasting is not wasted time."
Laura
Posts: 12,139
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Jean, I made this variation once and it was absolutely delicious! Will be making this again. I'm glad you asked, because I forgot about it. I have also added the same flavorings you did and was real happy with the results.
Cranberry-Pecan Extraordinaire (from Breadtopia.com)
(makes 1 loaf)
1/2 cup (2 1/2 oz.) whole wheat flour
2 1/2 cups (13 oz.) all purpose or bread flour
1 1/2 tsp. salt
1/2 cup dried sweetened cranberries
1/2 cup pecan pieces
1 1/2 cups purified water
1/4 cup sourdough starter OR 1/4 tsp. instant yeast with 1/4 cup water
Combine the flours and salt
Mix the starter into the water until mostly dissolved
Mix the water/starter solution into the dry ingredients
Mix in the pecans and craisins
Cover bowl with plastic at let sit at room temperature for 18 hours
After 18 hours turn dough onto well floured surface and gently flatten enough to fold dough back onto itself a couple times to form a roundish blob. Note: This folding stage can be accomplished within the bowl, speeding up the process even further and leaving less of a cleanup.
Cover blob with plastic and let rest 15 minutes. During this rest period, coat a proofing basket or towel lined bowl with bran flakes.
Gently and quickly shape blob into an approximate ball and place in proofing basket or bowl.
Cover with a towel and let rise for 1-2 hours depending on room temperature.
As gently as possible, flip the dough into a Dutch oven or ceramic (e.g. La Cloche) baker preheated to 500F degrees and bake covered for 30 minutes. Remove cover and bake an additional 15 minutes at 450 degrees. See Great No-Knead Baking Techniques for more tips.
Allow bread to cool completely before slicing and eating. Warning: this most difficult step requires superhuman discipline and restraint.
You may have to adjust the baking times and temperatures to adapt to the various weights and materials of different baking containers.
Maryann
"Drink your tea slowly and reverently..."
Posts: 12,139
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Joined: Nov 2006
Here's another variation I have not tried, but am planning to!
Parmesan-Olive (from Breadtopia.com)
(makes 1 large loaf)
This recipe makes one amazing loaf of bread. It's great for special occasions, and considering the price of ingredients, you may want to reserve it for special occasions. Use fresh parmesan cheese and it's likely you will not find this loaf's equivalent in any bakery. They would have to charge too much!
1/2 cup (2 1/2 oz.) whole wheat flour
2 2/3 cups (13 1/2 oz.) bread flour
1 tsp. salt
7 oz. grated fresh parmesan cheese
2/3 cup pitted kalamata olives (cut in half lengthwise)
1 3/4 cup purified water
1/4 cup sourdough starter OR 1/4 tsp. instant yeast in 1/4 cup water
Follow the same steps as those listed above for the Cranberry Pecan recipe. Combine the dry ingredients (including the cheese) then add to that the combined wet ingredients and then stir in the olives. The ingredient measurements are a little different than usual as the cheese is salty to start with and the dry mix takes more water than usual.
Maryann
"Drink your tea slowly and reverently..."