Olive And Roasted Pine Nut And Parmesan Cheese Bread Brai
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Olive And Roasted Pine Nut And Parmesan Cheese Bread Brai
  Cheese    Bread    Nuts  
Last updated 6/12/2012 12:59:39 AM. Recipe ID 22644. Report a problem with this recipe.
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      Title: Olive and roasted pine nut and parmesan cheese bread brai
 Categories: E.
      Yield: 4 Servings
 
      1    Envelope of yeast (1/4
           Ounce)
      1 tb Olive oil
      1 tb Sugar
      1 c  Warm water (120 degrees F.
           To 130 degrees F.)
      1 tb Salt
      3 c  Flour, plus 1/4 cup for
           Dusting board
    1/4 c  Corn meal
    1/4 c  Olive oil
           Add ins:
           Olive and Roasted Pine Nut:
      1 tb Garlic, minced
    1/2 c  Black olives, chopped
    1/2 c  Roasted pine nuts
           Sundried Tomato and
           Rosemary:
      1 tb Garlic minced
    1/2 c  Sundried tomatoes, chopped
    1/4 c  Chopped fresh rosemary
           Basil, Black Pepper and
           Parmesan Cheese:
    1/2 c  Basil, chopped
      2 tb Cracked black pepper
    1/2 c  Parmesan Reggiano Cheese
 
  Combine the yeast, oil and sugar together in the Kitchen Aid mixing
  bowl. Whisk the warm water into the yeast mixture to dissolve. Add
  the flavoring ingredients to the liquid mixture. Add the flour and
  salt. Using a dough hook on low speed, mix the ingredients until
  moistened. Change the speed to medium and mix until the dough forms a
  ball and starts to climb the dough hook.
  
  Turn the dough into a greased bowl and cover. Let rise for about an
  hour or until double in size. Turn the dough onto a floured surface
  and punch down. Shape the dough into a ball. Roll the ball into an
  evenly thick rope about 2 inches. To braid the bread, line up the
  three ropes, 1 inch apart, on a greased baking sheet, dusted with
  cornmeal. Starting in the middle, braid by bringing the left rope
  underneath the center rope and laying it down. Then bring the right
  rope under the new center rope and lay it down. Repeat until the
  bread is fully braided. Tuck the ends underneath to seal the braid.
  Let the braid rise in a warm draft free place until double in size,
  about 20 minutes. Sprinkle with flour and bake for 20 to 25 minutes
  or until golden brown. Remove from the oven and brush the braid with
  olive oil and slice.
  
  Yield: 1 large loaf
  




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Recipe ID 22644 (Apr 03, 2005)

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