Recipes Included On This Page Roasted Red Pepper Bread Rye Beer Bread Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Roasted Red Pepper Bread Recipe By : Vicki Caparulo Serving Size : 1 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 onions -- peeled and sliced into thin rings 2 tablespoons extra virgin olive oil 3 red peppers 1 tablespoon active dry yeast 1 1/4 cups warm water 1 tablespoon granulated sugar 1 clove garlic, minced 1/4 teaspoon cayenne pepper 1/4 teaspoon black pepper 1 tablespoon salt 6 cups flour 1 1/2 tablespoons oregano 1 large egg 1 tablespoon water Sauté the onion rings in the oil until translucent. Take 1/4 cup and purée them and set aside. Cut the peppers into halves, seed and place hollow side down, on a lightly oiled baking sheet. Place under broiler and cook until skins are blackened. Place the peppers in a brown paper bag and let steam for 10 minutes. Peel the skins off. Purée one and chop one more of the peppers. Set aside. Take the last pepper and slice it into thin strips. Dissolve yeast in water and add 1/2 cup flour and the sugar. Let this sit for 10 to 15 minutes to give the yeast a chance to get going. Add the garlic, puréed onion, and all of the spices. Add the flour, a cup at a time, until the dough is the consistency of brownie batter. Add the roasted red pepper purée and the chopped roasted red peppers. Add more flour until the dough is pulling away from the sides of the bowl. Turn the dough out onto a floured counter and knead it, adding more flour as necessary until the dough has formed a smooth ball. Place the dough in a lightly oiled bowl and cover with a damp towel or plastic wrap. Let the dough rise for 1 1/2 to 2 hours, or until it has doubled in size. Punch the dough down and divide it into 3 equal pieces. Roll each piece into a round bowl shape and place on a baking sheet that has been sprinkled with cornmeal. Cover with a damp towel and let rise for about 30 to 45 minutes or until swollen but not doubled. Preheat oven to 400F. while the loaves are rising. Slash the tops of the loaves in a cross pattern with a knife. Brush the loaves with an egg wash of one large egg beaten with 1 tablespoon water. Mix any extra glaze with the onion rings and the red pepper strips. Decorate the tops of the loaves with vegetables and sprinkle with the oregano. Place the loaves in the oven and turn the temperature down to 350F. Bake for 45 minutes or until done. Cool on a rack. Contributed to the FareShare Gazette by Jennie in response to a request; 30 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rye Beer Bread Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups warm beer 4 ounces warm water 2 teaspoons salt 1/2 cup dark molasses 2 packages active dry yeast 3 tablespoons vegetable oil 3 1/2 cups all-purpose flour 3 cups rye flour 2 tablespoons black cocoa In a medium bowl combine the beer, water, salt, molasses, yeast and vegetable shortening; stir this mixture and allow it to rest for a minimum of 25 minutes until the yeast becomes active and frothy. Add the flours and cocoa to the bowl and, using a wooden spoon, stir until it forms a solid mass. (I use a Magic Mill and skip the next step) Turn the dough out onto a work surface and knead it for 10 minutes, it should become smooth and firm. Place the dough in a clean bowl that is large enough to allow it to rise and set the bowl in a warm draft free area for 1 hour, or until the dough has doubled in bulk. After the dough has risen turn it out onto a work surface. Cut the dough into two equal pieces and shape them into round or oval loaves; place the loaves on a baking tray. Loosely cover the dough with plastic wrap or a damp cloth and let it rise for 30-60 minutes. Preheat an oven to 375° F. After the loaves have risen brush them with an egg that has been diluted with a couple of tablespoons of water and bake them for approximately 40 minutes, or until a wooden skewer inserted into the bread comes out clean and they sound hollow when tapped on. Remove the bread from the oven place it on a wire cooling rack and allow it to cool for a 30 minutes before slicing. Yield : "2 loaves" Contributed to the FareShare Gazette by Jennie; 1 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - -