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Lou's tasty white loaf made in a breadmaker recipe

Lou's tasty white loaf made in a breadmaker recipe

  • Recipes
  • Dish type
  • Bread
  • White bread

This white loaf is made using normal white flour (not bread flour) so it's good if you run out of bread flour ..or just want to keep the cost down but you still want a tasty light loaf. My kids can't get enough of it and always ask for seconds ....good for packed lunches or toast. I used a med crust colour and cooked it on the basic program ....


Kent, England, UK

19 people made this

IngredientsMakes: 1 (1 1/2 lb) loaf

  • 250ml warm water (not hot but a bit hotter than lukewarm)
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1 1/2 teaspoons dried milk powder
  • 1 tablespoon sugar
  • 1/2 tablespoon honey
  • 450g plain white flour
  • 1 1/4 teaspoon easy bake yeast

MethodPrep:5min ›Cook:2hr ›Ready in:2hr5min

  1. Place all the items into the bread maker in order of the recipe, leaving the flour and then the easy bake yeast to last. Bake according to manufacturer's instructions.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (5)

Altered ingredient amounts.Left out milk powder which gave it a lovely crusty texture.-24 Jun 2011

Came out as hard as a board and very very doughy inside, went in the bin.-02 Aug 2010

Found it worked fine every time and is useful as a quick makeshift bread.-24 Jun 2011


Lemonade

Food and travel go hand in hand. Certain dishes can take us back to places we visited years ago. Just the other day, I made a Nicoise Salad which of course reminded us of a trip to France where we visited the coastal city of Nice and ate the freshest seafood and soaked up the sun on the pebbly Mediterranean beach. As we ate that hearty dinner salad topped with seared Ahi tuna, we also reminisced about a trip to Australia where we indulged in a similar rendition of the classic Nicoise. Our thoughts turned to the quaint, inexpensive hotel we stayed at in Port Douglas, a coastal town just north of Cairns, which had an attached outdoor restaurant that served amazingly fresh seafood for very low prices. The food was so good in fact we ate there twice, against our "traveler code". For one of these meals, we sat at the bar and chatted with the friendly bar tender. I ordered sea scallops for the second time while in Australia and again the white firm fleshed circular mollusk that I was so familiar with had an orange colored "wing" on one side of it. From my prior experience, I knew I was supposed to eat it, but now I had the added benefit of being able to ask what the heck this was for I had never before seen a scallop like this in the states. The chef was beckoned and I was informed that it was the roe. I told him I had never seen this before and the chef alluded to the possibility that I was not buying real scallops. Interesting take, I thought, knowing this was not the case, but also finding it amazing that we had such a different knowledge and understanding of a common food, shaped by our geographical location of what we call home. And then there was the lemonade.

I was 4 months pregnant while traveling in Australia and it was an unusually hot summer in that January of 2007. Melbourne was in the middle of a 1000 year drought. While Lou was able to partake in their refreshing beers, I was looking for alternatives. Lemonade seemed to be on all the menus, but I never received quite what I ordered. I was continually getting a glass of soda, like Sprite or 7 UP. I reluctantly drank them, for lack of an alternative as ice tea was no where to be found either. It was on a bar tour in the city of Sydney that we clarified the issue. I was told by some locals that were entertaining family by taking them on the tour that lemonade IS soda. When I described the lemonade made up of lemon juice, sugar, and water that is so common here in the states, they looked confused and said they'd never heard of it. Never heard of Lemonade? I was shocked that such a common summertime drink for us Americans did not have the same reputation in another English speaking country. Perhaps they don't have lemons? Not so. My thoughts quickly turned to the fortune I could make by introducing lemonade to Australians. I figured it would be an instant hit, but then we don't buy much Vegemite either, so perhaps it is just a matter of taste. At any rate, I never pursued that business venture, but in the spirit of good will, perhaps an Aussie or two will find this post and decide to popularize this refreshing, centuries old concoction that we Americans have come to take for granted.

1 cup freshly squeezed lemon juice (about 8 lemons)
3 cups cold water
1/2 cup granulated sugar, or to taste

Mix all three ingredients until sugar is dissolved and serve over ice.

Variations: for basil or mint lemonade, muddle a few basil or mint leaves in the bottom of a glass before adding ice and the lemon juice mixture


Sloe syrup drizzle cake with caraway seeds

Instead of bottling a batch of sloe gin this year with my haul of sloe berries from the blackthorn in our garden, I decided to try something different and created sloe syrup using a recipe from Fuss Free Flavours.

It’s wonderful stuff and extremely versatile. Delicious poured over ice cream or pancakes, it is also perfect as a mixer for cocktails or adding to sparkling wine or champagne, while my daughters like it as a cordial mixed with fizzy water or lemonade.

And it also works a treat in baking, as in this variation on a lemon drizzle cake. I took a recipe for buttermilk loaf cake from the brilliant What To Bake And How To Bake It by Jane Hornby, added a few caraway seeds (I can’t get enough of these in cakes at the moment) and liberally doused the cake, while still warm from the oven, in the sweet, sticky sloe syrup. The end result is simply gorgeous and very, very moreish. Continue reading “Sloe syrup drizzle cake with caraway seeds” &rarr


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Failproof French Bread (Bread Machine) Recipe

Food.com DA: 12 PA: 50 MOZ Rank: 62

  • Place ingredients in bread machine according to manufacturers directions
  • When dough cycle is complete, remove dough with floured hands and cut in half on floured surface
  • Take each half of dough and roll to make a loaf about 12 inches long in the shape of French bread.

Bread Machine Crusty French Bread Recipe

  • Add the room temp water, oil, dry milk, all-purpose flour, bread flour, sugar, salt, and yeast to the bread machine in the order listed

Bread Machine French Bread (simple, simple, simple) Recipe

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  • Bread Machine French Bread (simple, simple, simple) Recipe by princess buttercup

Perfect Bread Machine French Bread Recipe CDKitchen.com

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  • Combine all the ingredients in the bread machine as directed by your machine manufacturer
  • Select white bread setting with a light crust, or if your machine has a rapid bake cycle you can use that
  • When the bake cycle is complete, remove the French bread

French Bread for 2-lb. Loaf Breadmaker

  • 2 teaspoons bread machine yeast
  • Place all ingredients in the breadmaker pan in order listed
  • Choose the French Cycle, 2 pound loaf for size of bread and dark for crust color
  • When done, remove bread from breadmaker and carefully remove kneading paddle from bottom of loaf
  • Let cool 10 minutes before slicing with a bread

French Bread Recipe for the Bread Machine Bread Machine

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How to make French Bread using a bread machine.

  • Into the bread machine loaf pan, add the following in order
  • Water, salt, sugar, bread flour, and yeast
  • This recipe will make a 2-pound loaf, you can split the finished dough into smaller loaves if you like
  • For this recipe, I chose to use it all as one loaf.

French Bread For Sunbeam Bread Machine Recipes

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French Bread Recipe – Oster Bread Maker Machine

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  • Cook Time: 20-25 minutes-ingredients (2 loaves) 2 1/2 cups of flour

French Bread Recipe: How to Make It Taste of Home

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  • In bread machine pan, place the first five ingredients in the order suggested by the manufacturer
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French Bread and French Breadsticks Bread Machine Recipes

  • Select the Dough course or remove the dough before the baking cycle begins for any of the other courses
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French Bread Recipe Allrecipes

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  • Knead for about 8 to 10 minutes total
  • Place dough in a greased bowl, and turn once
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French loaf for a bread machine recipe

EASY HOMEMADE FRENCH BREAD (Machine/By Hand) The …

  • Cut dough ball in half and roll each loaf out (or save one dough ball for later use and put in freezer) to about 12 inches long in the shape of french bread
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French Batard Loaf Bread Machine Recipes

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How to Make Homemade Bread Machine French Bread

  • A basic French Bread can be made quick and easy in your bread machine if you have flour, yeast, water salt, and oil
  • Light fluffy, basic white bread the kids will love tool
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French Bread Recipe for the Bread Machine Bread Machine

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  • How to Make French Countryside Bread (bread machine recipe) Step-by-Step
  • Measure and add liquid ingredients to the bread pan
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The French Bread Recipe Allrecipes

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  • Place a large baking stone onto the center rack of oven, and place a baking dish onto a lower rack
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Easy Bread Machine Recipe French Style

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  • How to make French Bread in your bread machine
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Recipe: Welbilt French Bread (bread machine)

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Welbilt French Bread (bread machine) 1 pkg dry yeast (regular) 2 cups bread flour 1 tsp salt 1 tsp sugar 1 tsp shortening 1 cup warm water Assemble the machine and pour the yeast into the inner pot along the edge, then add all of the remaining ingredients, carefully adding the water last

French bread with Bread machine Recipe SparkRecipes

  • This makes one 1.5 lb loaf of french bread
  • Place all wet ingredients in the bottom of pan in bread machine
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Page 9 POTATO BREAD Ingredients 1 Pound ⁄ Pounds 2 Pounds egg (s) plus 1 enough water to equal ⁄ 1 cup plus 3 TBL plus 1 T B L 2 TBL 2 TBL plus 2 tsp lemon juice 1 tsp 1 tsp dry milk 2 TBL 3 TBL


Monday, September 23, 2013

Banana Bread (Wheat, Dairy, Sugar and Nut Free)

I have been attempting to bake extra batches of things lately to stash in the freezer for after-baby. While I really should be focusing on dinners I can't seem to stop baking! I've had 2 very ripe bananas burning a hole in my fruit bowl (so to speak) so when I saw The Natural New Age Mum post a blog on not 1 or 2 but 8 different banana bread recipes, their fate was sealed!

The one I chose and adapted was from Mamacino, another favourite blogger of mine. While bananas are high in fructose I made it lower by using dextrose instead of regular sugar along with a few other little changes. It was absolutely delicious! Really moist and with a great banana flavour. The kids and I loved it and we still have over 1/2 the loaf in the freezer.

Easiest Banana Bread
(Wheat, Dairy, Sugar and Nut Free)
Adapted from Mamacino

1 cup white spelt flour
½ cup wholemeal spelt
2 tsp baking powder
1/3 cup coconut sugar
1 tsp ground cinnamon
3 eggs
1/2 cup coconut oil
2 mashed bananas
1 tsp vanilla extract

Preheat the oven to 160 degrees Celsius. Grease a loaf pan and line with baking paper.

Combine all the dry ingredients in a large bowl and make a well in the centre. In a separate bowl, whisk together the eggs, oil, bananas and vanilla. Pour the wet ingredients into the dry ingredients and mix until it is just combined. Pour the mixture into your prepared pan.

Bake for approximately 45-50 minutes or until the top springs back and a skewer comes out clean when you test it. Leave in the pan for five minutes and turn out to cool on a rack.

Lovely warm from the oven with a big smear of butter (if not dairy-free) or slice and freeze to make wonderful toast.


Tuesday, 26 June 2012

What Time Do You Call This! Stroppy Clocks and More at Seale Hayne

One of my greatest pleasures is that feeling of awe that I get from looking at other people's artworks. Humankind's potential for creativity and originality never ceases to amaze me. So, for the first time in ages I treated myself this weekend to a visit to Seale Hayne to see what was new in their grounds and gallery spaces.

'And about time too!' I was greeted by this cry from one of Sarah McCormack's marvellously stroppy clocks. 'Honestly, you're only just around the corner and haven't been here in ages!' Indeed it's been a bit of time since my last visit but I was lured up by publicity posters for the Summer of Art events. With all those talks, workshops and exhibitions it looks like I might be back a bit quicker next time. This time though, was a quick-ish visit. And what a lot of lovely covetable and inspirational objects that I found.


Tofu teriyaki with vegetables


Money-wise, it's worth buying a bottle of your favorite teriyaki sauce if you don't plan on cooking much else that's Japanese.




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Groceries delivery Pyecombe: is convenient and great. Your shopping bag full with popular groceries like Taylors Kew Green Tea Sweet Mint Teabags, Primroses Kitchen Raw Beetroot Ginger Muesli and often Wilkinson Sword Quattro Titanium Precision Razor Blades plus offers from brands like Budweiser can be up to 14,9 kilograms. Discover the convenience of the online store. Check home delivery groceries Pyecombe today. The supermarket will bring everything at your house. Did you know you can set your own delivery address? Early on Thursday at 11:45, saturday afternoon to 17:00 or friday evening around 20:45, delivery at work is also possible. You can also read more about Grocery Delivery Rochdale

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Do you ever order products online at DHgate.com ? Online grocery shopping is as easy as those webshops. Register yourself, find amazing groceries like LEGO Super Heroes Spiderman Doc Ocks Tentacle Trap 76059 7 and of course Dress Up By Design Triceratops 35 Years. You can also select a shelf such as Bird Products or check the brand page from e.g. Blink Intensive. Put all the desired groceries in your shopping cart. Found everything? Then you choose the delivery time. Very practical: make use of groceries pay after deliver, safe and easy with the debit card. Did you know, many online supermarkets also offer click and collect? Try it out: buy groceries online and try e.g. Sainsbury’s grocery delivery in Pyecombe.

Order online at the bakery and butcher
There are plenty of bakeries in and around Pyecombe who have their own professional delivery service. You order there a Pumpernickel, more and more butchers deliver Loin Roast. Your greengrocer delivers fresh Oyster Plant, and also ketembilla or Cloudberry at the delivery service Pyecombe. The big advantage is: high freshness groceries. You can have drinks delivered through the liquor like Kilannan Kolsch and a glass of Marzemino. By the supermarket you order a bottle Aloha Mango-Lime for the little ones. Internet grocery shopping is really a solution. Througout the day, you can get receive your order. This may be at 12:00 o’clock early in the morning 17:00 o’clock ‘in the afternoon or after work at 18:30 o’clock thanks to grocery delivery Pyecombe. The bakery delivery service, or buying online meals results in lots of extra time. Also try the grocery delivery service of Ocado, Sainsbury’s, Tesco, Asda, Lidl, Amazon Pantry, Aldi, Morrisons, Iceland, Waitrose. And also think of delivery by Netto, Gor Pets or the Farmfoods. Organizing a party? Then buy your portion Fish and shrimp chips or a container Walkers Sunbites Crispy Crackers Lightly Salted 5x24g with a discount via internet. Of course, you need to clean your house from time to time. Check the best Sainsbury’s Candle, Fresh Linen offer online.


Lou's tasty white loaf made in a breadmaker recipe - Recipes

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Recent News 2019 Tortilla and Flatbread Trade Show Schedule Thu, 27th Dec 2018 Casa Herrera is pleased to announce their schedule for the upcoming 2019 Tortilla, Flatbread, and Snack Food manufacturing trade shows. Please check below for updated booth information! .. Used EquipmentCasa Herrera carries a range of used equipment. You can visit our catalog of used products on-line here.. REQUEST A QUOTEVIEW PRODUCT CATALOG HOMEPRODUCTSSERVICESABOUT USSUPPORTPARTSNEWSFAQUSED EQUIPMENTJOBSCONTACT USWeb Design & Consulting XML SITEMAP`Home About The Books The Authors Beth's Blog Where to Buy Search: The Baker: Bread Machine Ciabatta Bread Sunday April 28, 2013 whole baked ciabatta/perfect is asymmetrical for this loafthe characteristic open crumb/great dipped in extra-virgin olive oilCiabatta is probably one of the hottest Italian-style rustic country breads made in this country today in artisan bakeries. It is totally delicious and has a very characteristic open moist crumb and appearance. You can even say in bread terms it is a craze. As a bread maker, it is one of those breads you want to master.It has become a beloved homemade bread as well due to the ease of making it in the bread machine. If you love good bread, you will love this recipe. For good reason–it has a superb flavor that is just a bit different than other Italian breads. It is the old-fashioned, no chemicals, nothing fake bread and it suits our times characterized by the eating of real food.It was designed to be a premier sandwich bread due to its shape and internal texture, but not by slicing like a regular loaf of bread, but cut horizontally, which gives you lots more of the crust to munch. Remember making a poor boy sandwich with a baguette and having to pull out some of the insides to make room for the filling? With ciabatta, you can skip that step. It also makes great open-faced crostini.The German word ciabatta describes the look of the white flour loaf, like a flat carpet slipper or old shoe, hence the regional nickname, “slipper bread”. It is a relatively new addition to the Italian bread family, having been invented in 1982 in the Veneto (think a dash south of Venice) in northern Italy’s rich agricultural lands of the Po River valley. At he time, surprisingly, Italy was importing ready-to-bake baguettes from France for their sandwich empire. An enterprising miller named Arnaldo Cavallari tinkered around recipe after recipe until he got a sandwich bread that would speak of Italy, from technique to the local mineral rich, high gluten flour he was milling. He used a bread from Lake Como area as his inspiration. It is the most fabulous Italian bread of modern times and it kicked off the artisan bread renaissance. He named it Ciabatta Polesano, after his home locale, and he trademarked it by 1989 as Ciabatta Italiana. It quickly spread across the northern Italian tourist areas, throughout Italy, and abroad. Molini Adriesi Cavallari’s baking company owns the licensing rights for distribution abroad. You want it. You have to go learn from the source.Ciabatta bread was brought to Britain in 1985 by Marks and Spencer, quickly becoming part of the British baking genre with their long love of Mediterranean flavors. It surfaced in America in 1987 via the Orlando Bakery of Cleveland, Ohio, of all places. The Midwest loves their Old World breads.Orlando Baking Company is a family organization founded in Castel di Sangro, Abruzzo, Italy, in 1872. The baker had 6 sons, 2 of whom came to Cleveland and started the bakery in 1904, which is still today family owned and run. They brought over 3 bakers from Cavallari’s bakery to develop the ciabatta and streamline an industrial mass production process. They successfully introduced a fresh bread, then later, a frozen version for large scale retailers to bake on the premises. Their ciabatta is a trademark process in the American commercial industry and you can follow the scent of the bread to supermarkets and restaurants.I believe ciabatta first showed up on the West Coast with the Il Fornaio bakeries in the mid 1980s by Chuck Williams of Williams-Sonoma kitchen store off a concept of a bakery school in Linguria (think Genoa). Il Fornaio was sold to restauranteer Larry Mindel in 1986, and the bakeries became a city-corner standard for yummy Italian breads and cookies. When I left to go work in Alaska’s Mt McKinley National Park as a cook in 1983, I turned down a job at the Il Fornaio master production bakery, which was then located in San Mateo on the San Francisco Bay Peninsula. I often wish I took the Il Fornaio job instead since it was a great opportunity to up my skills and many of the hottest artisan bakers did a stint there.I worked at Gayle’s Bakery in Capitola, California in 1982-3, when Joe Ortiz went to Italy for a vacation and came back with new Italian breads. He did not make ciabatta at that time, but within a few years did, and it is one of the best breads of the Santa Cruz area along with his baguettes, challah, and German inspired pumpernichel raisin that you need a hacksaw to slice. I used to serve these catering and the pumpernichel raisin with soft cheese for dessert. It was a masterpiece.Ciabatta crossed over to be available to home bakers with the publication of Carol Field’s The Italian Baker in 1985. The shape, a short flat log with coarse crumb, is easy to create since it is earthy and uneven (even described as ridiculous), so you don’t need any special skills to get it perfect. This is amazing since for all its simplicity, it can be a real tricky bread to make because of the high volume of liquid to flour, so its real sticky in comparison to a smooth springy dough for traditional pan breads, yet for all its puddling nature, it still has a gentle domed form when you turn out the dough. It needs 24 hours to be made properly and is an exclusively machine-made dough.shaped and ready for the ovenThis dough is perfect for the bread machine because it is so wet that it can’t be mixed with your hands, so don’t be tempted to add more flour, and the mechanical kneading time is about 23 minutes for the timed dough cycle, which is perfect. It is a bit more complex than a completely-made-and-baked-in-the-machine bread, since it is mixed in the machine on the dough cycle, then baked off in the regular oven to get its great shape. I went to make this same recipe in the Kitchen Aid stand mixer and to my surprise, the bread was not nearly as perfect as when it was make in the bread machine. I made the dough several times since I could not believe the same recipe could turn out so different when every single step was the same except for the tool used for mixing and kneading. So I don’t even fuss any more–I always make the ciabatta in the bread machine. Why try to improve on an already good thing?It has a lievito naturale, or starter known as a biga, that is firm like a bread dough and rests overnight, so plan for a two-day process before shaping by hand and baking in your home oven. This is the flavor element in the manner of a quick sour dough culture. In technical terms, the biga contributes the following to the dough:ciabattini rolls are squareMultiplication of the yeastsHydration (moisturizing) and maturation of the glutenFormation of acid and aromatic substances (just like in sourdough)Make the starter at night, then mix the dough in the morning, refrigerate the dough until late afternoon, and bake the bread by dinner.There are many variations of ciabatta now (some with fresh herbs, garlic, multigrain, dried mushrooms, or with a small proportion whole wheat flour) and it is made all over Italy. The biga version is common in USA. When made with whole wheat flour, it is known as ciabatta integrale (just substitute 1/2 cup whole wheat flour for the same amount unbleached flour in the main dough). When milk is added to the dough, as in this recipe, it becomes ciabatta al latte. The original inspiration for this particular formula is an adaptation from one by P.J. Hamel of the King Arthur Flour test kitchen that I included in The Bread Lover’s Bread Machine Cookbook. When this loaf comes out of the oven, I always think it is magic!Half of this recipe also makes a dozen long grissini, which are nice for appetizers with wine or alongside a lasagna. Divide the whole recipe into 8 portions and make ciabattini, or sandwich rolls for panini, great for burgers as well.Bread Machine Ciabatta BreadMakes 2 large loavesIngredientsBiga Starter1/2 cup water1 1/2 cups plus 3 to 4 tablespoons unbleached all-purpose flour1/4 teaspoon bread machine yeastDoughAll of the Starter7/8 cup warm water2 tablespoons milk2 teaspoons olive oil or organic canola oil1 1/2 teaspoons bread machine yeast2 cups bread flour1 1/2 teaspoons saltInstructionsMake the biga starter: Place the water, 1 1/4 cups of the flour, and yeast for the starter in the bread pan. Program for the Dough cycle. After about 5 minutes, carefully scrape down the sides while it is mixing and slowly sprinkle in another 1/4 cup of flour. When the kneading cycle ends, remove the small ball of dough from the machine and place the dough on a work surface. Hand knead in about 3 tablespoons more flour. You will have a smooth dough ball firmer and a bit drier than one for bread, stiff yet resilient at the same time. Return the dough to the bread pan and close the lid (you could press Pause, but I just leave the lid open. This takes all of about 30 seconds).the biga is firm, so you can tear or cut it into piecesWhen the cycle ends, unplug the machine and let the starter sit in the bread machine for 9 to 12 hours, or overnight. The dough will rise and fall back upon itself, become moist, and smell yeasty. If you can’t make the dough right away, store the biga in a Ziploc plastic baggie in the refrigerator up to 3 days. Bring to room temperature before making the dough, or warm it in the microwave for 10 seconds, before breaking up the pieces.Make the dough: With your fingers, tear the slightly sticky starter into walnut size pieces and leave in the machine. Place the water, milk, oil, and yeast in the bread pansticky sticky sticky/photo courtesy of The Fresh Loafwith the biga pieces. Add 1 1/2 cups of the bread flour and the salt. Program for the Dough cycle press Start. At the start of the Knead 2 cycle, add the remaining 1/2 cup of flour. The dough will be very wet and sticky like a savarin yeasted batter bread that is usually baked in a mold to hold its shape. Don’t add any more flour, just leave the dough alone except for scraping the sides into the center. The dough will end up elastic and shiny, but relaxed and slack sticking on the sides of the pan, If you tried to mix it by hand, you couldn’t knead it on a work surface. It would just be sloppy.Rising and Cold Rest: At the beep, after the rising cycle ends, the dough will have almost filled the pan. The top will be smooth, but if you stick your finger in, it will be sticky. Spray a deep 6-quart plastic bucket with olive oil vegetable cooking spray or brush with oil. Scrape the risen dough into the container (it will deflate), give the top a light spray of oil, cover, and refrigerate 6 hours to overnight, but no longer than 24 hours. This long, cool rise is important for the slow fermentation and the flavor of the finished ciabatta, so don’t skip it.Portion the Loaves: Line a large, heavy baking sheet with parchment paper (some bakers use aluminum foil) and sprinkle heavily with flour. Turn the chilled dough out onto a lightly floured work surface, sprinkle lots of flour on top, and pat into a long rectangle about 5 inches wide. Divide into 2 equal rectangles across the middle and place each portion on the baking sheet. Cover with a clean tea towel and let rest at room temperature 20 minutes to relax the dough.The Fresh Loaf cuts the dough vertically/I like horizontal to make squares/the metal bench scraper is one of my favorite tools for cutting doughs (in comparison to the dough scraper is a plastic card used like a rubber spatula)Shape the Loaves: Dust the tops with some flour. Using the flat section of your fingers below the fingertips and holding them in an open splayed position, press, push, and stretch the dough, making a rectangle about 10-x-5-inches (the width of your hand). Your fingers will not press in some areas, so you will have a dimpling, flattening effect, which will end up producing the characteristic uneven texture in the baked loaf. Cover again and let rest at room temperature until triple in bulk, about 1 1/2 hours. The loaves will stay flattish looking and have some flour on them. Don’t worry, they will rise dramatically in the oven.the dimpling of the doughTwenty minutes before baking, preheat the oven to 425º with a baking stone on the lower third oven rack.Bake Off: Spray or sprinkle the loaf by shaking some water off your fingertips and place the baking sheet directly on the hot stone. You can slip the parchment off the baking sheet and bake directly on the stone, if you like. Bake for about 25 minutes, until golden brown. Prop open the oven door about 5 inches and let the ciabatta cool in the oven at least 15 minutes. Remove from the oven and serve. Eat the same day it is baked. Wrap in plastic to store.Excerpted from The Bread Lover’s Bread Machine Cookbook, by Beth Hensperger. (c) 2000, used by permission from the Harvard Common Press.Recipe and text copyright Beth Hensperger 2013 Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.ciabattini rolls ready for baking/bake for 12 to 15 minutes Tags: Arnaldo Cavallari, beth hensperger, biga, bread machine, Carol Field, ciabatta, Ciabatta Italiano, ciabattini, grissini, Il Fornaio, King Artthur flour, Larry Mindel, Linguria, Monlini Adresi, Orlando Bakery, panini, PJ Hamel, Veneto Enter your email address:Delivered by FeedBurner Category ArchiveAppetizers & NutsBeansBeveragesBread Machine RecipesBreads – QuickBreads – YeastBreakfastCakes & CupcakesCandyCasserolesCatering and Other Tall TalesCheeseChez Dining RoomChocolateCookbook FavoritesCookiesCulinary TravelerDessertsDips & SpreadsEggsEquipmentFish & SeafoodFruitIce Cream & Frozen DessertsKitchen MemoirsMeatMicrowaves RecipesPasta & NoodlesPickles & PreservesPoultryRice & GrainsRice Cooker RecipesSaladsSandwichesSauces, Marinades & Salad DressingsSlow Cooker RecipesSoups & ChowdersStews & ChiliSweet Sauces and 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BH Beth 24/08/2015 at 10:47 am any of the bread machines that can do a DOUGH CYCLE will make the ciabatta. you will be shaping by hand and baking off in your home oven. Leave a Reply Name * Email * Website Not Your Mother's is a registered trademark of The Harvard Common Press. ® Copyright 2008-2009 The Harvard Common Press. All Rights Reserved. | Press Inquiry '))super-quick salsa chickenEntreeMexican 6 Ratings 2 Comments Prep 30 min Total 30 min Servings 4 Enjoy this Mexican dinner packed with rice, chicken, sweet corn and Old El Paso® salsa – ready in 30 minutes. MORE LESS- By Betty Crocker Kitchens Updated October 20, 2016 Ingredients 1 cup uncooked regular long-grain white rice 2 cups water 4 boneless skinless chicken breasts (1 1/4 lb) 2 tablespoons olive or vegetable oil 1/2 teaspoon salt 1/4 teaspoon pepper 1 medium zucchini, chopped (2 cups) 1 cup Old El Paso™ Thick ‘n Chunky salsa 1 can (11 oz) whole kernel sweet corn, drained 1/4 cup sour cream 2 tablespoons chopped fresh cilantro Steps Hide Images 1 Cook rice in water as directed on package. Meanwhile, between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. 2 In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken in oil 6 to 10 minutes, turning once, until golden brown on outside and no longer pink in center. Remove chicken from skillet cover to keep warm. 3 In same skillet, heat remaining 1 tablespoon oil. Cook zucchini in oil 3 minutes, stirring occasionally. Stir in salsa and corn. Reduce heat to medium cook 2 minutes longer or until thoroughly heated. 4 Serve chicken over rice top with vegetable mixture, sour cream and cilantro. Expert Tips If you’re short on time, skip flattening and cooking chicken breasts. Substitute 4 cups cubed cooked chicken add with the salsa and corn in step 3. If you have leftovers, serve them the next day as a Mini Tortilla-Topped Snack. Just chop up leftover chicken spoon chicken and vegetables into a large custard cup and refrigerate. To serve, microwave covered until hot and sprinkle with crushed tortilla chips. Nutrition Information Nutrition Facts Serving Size: 1 Serving Calories520 Calories from Fat140 % Daily Value Total Fat15g24% Saturated Fat4g21% Trans Fat0g Cholesterol95mg32% Sodium1580mg66% Potassium540mg16% Total Carbohydrate58g19% Dietary Fiber2g9% Sugars5g Protein38g % Daily Value*: Vitamin A15%15% Vitamin C8%8% Calcium6%6% Iron20%20% Exchanges: 2 1/2 Starch 0 Fruit 1/2 Other Carbohydrate 0 Skim Milk 0 Low-Fat Milk 0 Milk 2 1/2 Vegetable 3 1/2 Very Lean Meat 0 Lean Meat 0 High-Fat Meat 2 Fat Carbohydrate Choice 4 *Percent Daily Values are based on a 2,000 calorie diet. © 2019 ®/TM General Mills All Rights Reserved We Also Love Quick Chicken Quesadillas Lemon Chicken Light Lemon-Sesame Chicken Spicy Skillet Chicken Ranch Chicken Chicken Italian Try These Next Slow-Cooker Salsa Chicken Grilled Chicken with Chipotle-Avocado Salsa Grilled Chicken Salsa Verde Easy Grilled Chicken Tacos Bean and Salsa Chicken Wrap Chicken with Watermelon-Mango Salsa Rate and Comment HAHINZ84November 28, 2012Quick and super easy to put together! I changed the recipe a little bit and it was still delicious. I added sour cream to the salsa mixture while it was in the pan and served it on top of spinach leaves instead of the rice. I also topped the final product with a little ranch dressing and shredded mexican style cheese. We will definitely be having this again in the near future!Talitha2000September 09, 2010This was healthy and tasty. We cut the chicken into chunks. Next time, I may try doubling the zucchini--it was perfection in combination with the tastes and textures of the chicken, rice, and cilantro. 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Save Recipe Yield: 18 large cookies Share This Recipe Pinterest Facebook Twitter Email Ingredients 8 ounces (2 sticks) unsalted butter, softened at room temperature 2/3 cup sugar 1/4 vanilla bean, halved lengthwise, soft insides scraped out 1/8 teaspoon salt 2 cups plus 2 tablespoons all-purpose flour 1/4 cup apricot, raspberry, or another jam of your choice Directions Preheat the oven to 350 degrees. Butter a baking sheet. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter and sugar together until fluffy. Add the vanilla scrapings and salt and mix until incorporated. Add the flour and mix at low speed until incorporated. Using your hands, roll the dough into golf-ball-sized balls and arrange them 2 inches apart on the cookie sheet, flattening them out a bit as you go. Using your thumb, press the top of each cookie to make a shallow well. Roll your thumb back and forth to widen the well. Using a small spoon, fill the wells with jam. Bake until very lightly browned around the edges, 25 to 30 minutes. Let cool on the pan. Store in an airtight container. 'Butter Sugar Flour Eggs' by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999 My Private Notes Add a Note Show: Sweet Dreams Episode: Bake Sale Bonanza Categories: Baking Dessert Sugar Cookie Cookie Sugar Dairy Recipes Low Sodium Looking for Something Else? 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0_ Today it’s all about how to make a homemade tortilla. I have made tortillas for years for my family. I taught a class at The .