Wow- great Bread Recipe

[kima]

I am always reluctant to plug recipes from other magazines here but I just had a slice of Rustic Country Bread from the January issue of Oprah's magazine. I made it before xmas and froze it. We had so much food around we never got to it. we are having it with pasta tonight. I just had a slice- wonderful. Dense and chewy!! And so easy. Check it out if you have the magazine

[Mamasue]

Kima,

Thank you for bringing this to my attention. Number one... it never occured to me to check out her magazine site. I have seen her magazine on the shelves but didn't really take the time to breeze through. I bookmarked the site and will check out further. I did copy the recipe to Mastercook and hopefully will give it a try soon.

Thanks again and enjoy the rest of your birthday evening! :)


* Exported from MasterCook *

RUSTIC COUNTRY BREAD

Recipe By :O, the Oprah magazine, January 2002
Serving Size : 0 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 teaspoons active dry yeast
1 cup whole milk (105° to 115°) -- warm
2 tablespoons sugar
1/4 cup semolina flour or cornmeal -- plus additional for dusting
1/2 cup whole wheat flour
3 1/2 cups bread flour -- (3 1/2 to 4)
1 cup warm water (105° to 115°)
1 tablespoon kosher salt
2 tablespoons unsalted butter -- melted


In a large bowl, combine 1 1/2 teaspoons yeast, milk, sugar, 1/4 cup semolina flour, whole wheat flour and 1/2 cup bread flour. Whisk until creamy and smooth. Cover with plastic wrap and let rise at room temperature 12 to 24 hours.

Place dough in a large bowl of a heavy-duty mixer fitted with a paddle. Add remaining yeast, water, salt, butter and 1 cup bread flour. Beat at medium speed 3 minutes, or until smooth. Add remaining flour at low speed, 1/2 cup at a time, until soft dough is formed. Dough will just clear sides of bowl. (Process can also be done by hand in a large bowl.)

Switch to a dough hook and continue mixing about 3 to 4 minutes, adding flour 1 Tablespoon at a time. (If kneading by hand, turn dough out onto a lightly floured work surface and knead 5 to 7 minutes, adding flour 1 Tablespoon at a time as necessary.) Dough should barely hold its shape. Place in a greased bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place until tripled, about 2 hours.

Gently deflate dough, turn out onto a lightly floured work surface and form into a round ball or oblong loaf. Roll lightly in flour and place on a baking sheet sprinkled with semolina flour. (Or, place dough in a greased 12" x 5" x 3 1/2" loaf pan.) Cover loosely with plastic wrap and let rise until puffy, about 45 minutes.

Preheat oven to 475° for at least 30 minutes. Make a slit in top of loaf with a serrated knife. Bake at 475° for 10 minutes, 400° for 15 minutes, and 325° for 20 to 30 minutes. Loaf is done when slightly domed and browned. Cool on a rack. Makes 1 large loaf.

Note: Dough can also be shaped


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2270 Calories; 33g Fat (13.0% calories from fat); 71g Protein; 421g Carbohydrate; 12g Dietary Fiber; 62mg Cholesterol; 5662mg Sodium. Exchanges: 26 1/2 Grain(Starch); 1/2 Lean Meat; 5 Fat; 1 1/2 Other Carbohydrates.

NOTES : Recipe by Rori Trovato


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

[Barrie]

It sounds yummy. And I just picked up that issue of O at the grocery store this afternoon. Thanks for the review; I will definitely try it.

[carolynne]

Mamasue - thank you for posting the recipe. I am definitely going to try it this weekend. what is Oprah's magazine website address?

[Mamasue]

Here it is carolynne.....

http://www.oprah.com/omagazine/omag_landing.jhtml;jsessionid=OOHAR1YOD0ATFLARAYFC FEQ

[carolynne]

Mamasue - thank you for the website info. I recently took the King Arthur Class in Portland, ME. the instructor was very entertaining and provided interesting tidbits. there was a fair share of product push but good nonetheless.