Ingredients
2 1/4 teaspoons yeast, active dry
7/8 cups water warm
2 1/2 cups bread flour unbleached
1 1/2 Teaspoons sugar *
1 1/2 Teaspoons salt
1 x cornmeal to sprinkle on baking sheet*
Directions
Proof yeast and 1/2 tsp sugar in 7/8 cup warm water for 10 minutes in a warm place.
In processor, mix flour, remaining 1 teaspoon sugar and salt for 20 sec.
With processor running, pour in the yeast mixture in a continuous stream.
Dough should combine and come clean from the sides of the bowl within a few seconds.
Add more warm water by the teaspoon if necessary.
After dough combines, let processor run (to knead) for 30-40 seconds.
Remove dough and roll it with your hands to about 18 inches long.
Place on sheet that has been sprinkled with corn meal (to prevent dough from sticking).
Cover loosely with oiled plastic wrap.
Allow to rise in warm place for about 45 minutes.
Preheat oven 375.
Remove plastic and diagonally slash loaf w/sharp knife at about 3-inch intervals.
Place in oven.
Spray loaf with water or place a pan of warm water in the rack beneath and bake for 20 min or until lightly browned.
Makes 1 loaf bread.
Snipped from: http://recipeland.com/recipe/v/Quick-Italian-Bread-8195
Garlic Bread
Ingredients you will need: 2 cloves minced garlic, 3- 4 Tablespoons olive oil, 2 Tablespoons butter and a loaf of suitable bread.
If you have those you are all set and in about 10 minutes it will be ready.
Instructions:
- Preheat the oven to 450 degrees F. NOTE: As with most of my recipes, I always promote flexibility. If you are concerned 450 is too high choose a lower temperature such as 375 and simply bake longer.
- Slice the loaf of bread lengthwise on its side so you have 2 long pieces of bread side by side.
- Melt the butter and mix with the olive oil and the minced garlic.
- Use a brush or spoon to spread the mixture over the bread as evenly as possible.
- Place bread face up on baking pan and place in oven. Some people will wrap the bread in foil leaving the face of the bread exposed. This will take longer, but is a good tip for preventing the bread from becoming too crispy on the sides.
- Bake about 5 minutes or until it is done to your desire. Keep a close eye on the baking so you do not end up with burnt toast!
- When finished, remove from the oven and slice into desired thickness. 1 inch thickness is fairly standard.
TIP #1: If the bread is done before you are ready to serve, wrap it in foil to keep warm.
TIP #2: I recommend doing the bread when you do not have a zillion other things going on at once. Simply because it is easy to forget about it until the smoke alarm goes off. Use a timer to remember to check the bread!
Tip #3: If you are trying to reduce the caloric intake, simply use olive oil and leave out the butter.
YUM! The possibilities are endless! Add almond extract and bits of almonds.
