| herbed flat bread |
Herbed Flat BreadPosted by artsycook at recipegoldmine.comThis is a rich, flat bread that you break apart with your hands when the dish is passed to you, buttery with garlic and herbs and kinda sweet. IT GOES FAST!6 tablespoons granulated sugar1 cup milk, scalded and cooled to room temperature2 packages dry yeast3 cups unbleached all-purpose flour1/2 teaspoon salt8 tablespoons butter, chilled...
|
 |
|
| italian herb focaccia with three cheeses and caramelized onions |
Italian Herb Focaccia with Three Cheeses and Caramelized OnionsSource: Pastry chef Bill Gormley of The Greenbrier2 cups water, at 70 degrees F2 teaspoons RapidRise yeast4 to 4 1/2 cups bread or all-purpose flour1 tablespoon sea salt1/4 cup olive oil, plus additional for coating dough Place water and dry yeast in a 5-quart Kitchen Aid mixer bowl. Let sit 5 minutes. Scoop in bread flour, and add...
|
|
|
| lefse |
Lefse (Norwegian)3 cups mashed potatoes1/2 cup lard1 tablespoon granulated sugar1 teaspoon salt1/2 teaspoon baking powder1 1/2 cups all-purpose flourAfter mashed potatoes are cooled, cut in lard and mix; add remaining ingredients and knead. Roll out very thin and bake on lefse grill.
|
|
|
| mozzarella bruschetta |
Mozzarella Bruschetta1 loaf Italian bread 1/3 cup olive oil 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup green onions, thinly sliced 3/4 cup chopped tomato1 1/2 cups mozzarella cheeseCut bread in half lengthwise. Place cut side up on foil.Combine oil, garlic, salt and pepper. Drizzle over bread. Sprinkle with green onions and tomato. Top with mozzarella cheese and bake...
|
|
|
| cherry-almond focaccia |
Cherry-Almond FocacciaPosted by kdipaolo at recipegoldmine.com May 21, 20011 (30 ounce) package (12 rolls) frozen cinnamon roll dough (with icing)1 cup frozen unsweetened pitted tart cherries, thawed and drained1/2 cup sifted powdered sugar2 tablespoons toasted, sliced almonds1/4 cup granola (no dates or raisins)1 teaspoon milk1/4 teaspoon almond extractThaw dough according to package...
|
|
|
| okra fry bread |
Okra Fry BreadSource: Paula Deen1 cup cornmeal 1 cup self-rising flour 2 teaspoons salt 2 1/2 cups water 1 (16 ounce) bag whole okra, sliced into 1/2-inch rounds 1/2 cup chopped Vidalia onions 1 tablespoon clarified butter, plus more as neededIn a large bowl, whisk together cornmeal, flour and salt. Whisk in water to make a thin batter. Stir in okra and onions.Over medium heat, add clarified...
|
|
|
| olive and rosemary focaccia |
Olive and Rosemary FocacciaSource: Bridgford Frozen Bread1 loaf frozen bread dough, thawed1 to 2 tablespoons olive oil1 tablespoon fresh rosemary1/2 cup pimento-stuffed green olives1/2 cup kalamata (Greek) olives or ripe olives, pittedFifteen minutes before baking, preheat oven to 400 degrees F. Lightly grease 12-inch round pizza pan or large flat baking sheet. On lightly floured surface, roll...
|
|
|
| pesto chicken bruschetta |
Pesto Chicken Bruschetta2 tablespoons olive oil 1 teaspoon garlic, coarsely chopped 8 (1/4-inch) diagonal slices sourdough bread 1/2 cup Asiago cheese, grated 2 tablespoons prepared pesto 1/4 teaspoon pepper 4 boneless, skinless chicken breast halves 12 slices mozzarella cheese2 tomatoes, slicedIn a 10-inch skillet, heat 1 tablespoon olive oil and 1/2 teaspoon garlic. Add 4 slices bread. Cook...
|
|
|
| pita |
Pita (Middle Eastern Bible or Pocket Bread)1 package yeast1 1/3 cups warm water1 tablespoon vegetable oil1 teaspoon granulated sugar1 teaspoon salt3 to 4 cups all-purpose flourDissolve yeast in warm water. Stir in oil, sugar and salt, then stir in 2 cups of the flour. Beat until smooth. Stir in remaining flour until the dough is easy to handle. Knead for 10 minutes. Cover and let rise in a...
|
|
|
| rosemary tomato focaccia |
Rosemary Tomato Focaccia1 (10 ounce) tube refrigerated pizza crust 1/4 cup olive oil 2 garlic cloves, minced Salt and pepper to taste 2 tablespoons fresh rosemary, crushed 2 fresh tomatoes, sliced 1/4 cup Parmesan cheese, grated 1/4 cup minced fresh parsleyRoll out pizza crust and place on a greased baking sheet. Poke indentations with fingertip about 1 inch apart all over the crust.Combine...
|
|
|
|
Add To Favorites
Make LIG Your Home Page
Feedback?
