jim4065
09-09-2009, 04:24 PM
This recipe was modified from a couple of book recipes - I like a little more zing. It will work well with a bread machine on the "white bread" cycle. No preservatives, so it won't keep over 4 days at room temperature here in Arkansas. Makes extraordinary toast.
14 3/4 oz of white "bread" flour - can sub all-purpose flour
1 1/2 tbsp dry milk
1 1/2 tbsp sugar
1 tbsp crushed red pepper
1 tsp salt
1/4 tsp Oregano
1/4 tsp Onion powder
1/4 tsp Garlic powder
1/2 cup shredded cheese - I prefer "Mexican" or Parmesan. Experiment!
1/3 cup chopped Jalapenos
2 oz or 20 slices chopped Pepperoni
1 tsp Olive oil
10 1/2 oz lukewarm water
1 tsp active dry yeast
Mix top ingredients. Allow to come to "room temperature" with 90 degrees best. I've had some luck heating at 10% in the microwave for 90 seconds. Probably safer to start with warm (100 degree) water. Now add the active dry yeast. Continue mixing the yeast into the warm dough until thoroughly mixed then knead for at least 6 minutes.
Let it rest until doubled (in a warm place - but don't microwave the yeast). Punch down, then let it rest until doubled again. Shape or put in non-stick loaf pan. Pre-heat oven to 375 degrees. Bake at 350 degrees for 30 to 40 minutes (or until done) - test with a toothpick until you are able to judge by the crust. Cool thoroughly on a rack at room temperature before slicing.
Notes: I do the 375 to 350 trick because it seems to compensate for the heat loss when you open the oven door. Ovens vary - you may want to go up or down 25 degrees. If too spicy you can cut out the red pepper or adjust the amount of Jalapenos. Too much cheese will make the bread heavier and (ultimately) soggy. Be careful about adding Garlic salt or anything else bringing in more salt. It will adversely effect the rise (but usually not the flavor). Sorry about the measurements by weight - it's easy to get used to a kitchen scale - and you'll never have to "pre-sift" flour again.
14 3/4 oz of white "bread" flour - can sub all-purpose flour
1 1/2 tbsp dry milk
1 1/2 tbsp sugar
1 tbsp crushed red pepper
1 tsp salt
1/4 tsp Oregano
1/4 tsp Onion powder
1/4 tsp Garlic powder
1/2 cup shredded cheese - I prefer "Mexican" or Parmesan. Experiment!
1/3 cup chopped Jalapenos
2 oz or 20 slices chopped Pepperoni
1 tsp Olive oil
10 1/2 oz lukewarm water
1 tsp active dry yeast
Mix top ingredients. Allow to come to "room temperature" with 90 degrees best. I've had some luck heating at 10% in the microwave for 90 seconds. Probably safer to start with warm (100 degree) water. Now add the active dry yeast. Continue mixing the yeast into the warm dough until thoroughly mixed then knead for at least 6 minutes.
Let it rest until doubled (in a warm place - but don't microwave the yeast). Punch down, then let it rest until doubled again. Shape or put in non-stick loaf pan. Pre-heat oven to 375 degrees. Bake at 350 degrees for 30 to 40 minutes (or until done) - test with a toothpick until you are able to judge by the crust. Cool thoroughly on a rack at room temperature before slicing.
Notes: I do the 375 to 350 trick because it seems to compensate for the heat loss when you open the oven door. Ovens vary - you may want to go up or down 25 degrees. If too spicy you can cut out the red pepper or adjust the amount of Jalapenos. Too much cheese will make the bread heavier and (ultimately) soggy. Be careful about adding Garlic salt or anything else bringing in more salt. It will adversely effect the rise (but usually not the flavor). Sorry about the measurements by weight - it's easy to get used to a kitchen scale - and you'll never have to "pre-sift" flour again.