1 Hour Basic Bread
11 cups bread flour
1/4 cup Nonfat, plain yogurt
1/2 cup sugar
3 Tbsp Instant Yeast
1 Tbsp salt
1/4 cup oil (olive or vegetable)
3 3/4 cup hot water
Mix dry ingredients. Add oil, yogurt, water. Mix until blended. Knead about 5 minutes until smooth and elastic. Shape into loaves and place into greased loaf pans. Let rise about 30 minutes. Bake at 350 F for 25 minutes. Makes 4 medium sized loaves.
3 cups chunky marinara sauce
1 can diced artichoke hearts, drained
1 lb cooked chicken, chopped
2 cups shredded mozzarella cheese
1 prepared bread dough recipe (or 1/4 of the previous recipe)
On a clean and floured surface, roll dough to about 1/4 inch thickness. You can then cut the dough into small-medium rectangles for individual calzones or leave it uncut to make one large calzone. In a medium mixing bowl combine marinara sauce, artichoke hearts and chicken. Spread all over 1/2 of the rolled dough making sure to leave 1 inch space from the edges of the dough. Sprinkle cheese over the top. Fold dough in 1/2 over the top of filling. Roll sides of the dough up and pinch the edges to seal. Carefully move to a large greased baking sheet. With a sharp knife, poke small holes in the top dough layer only for steam to vent as it cooks. Allow to rise for 20-30 minutes. Cook at 400 F for 25 minutes. Serve with additional marinara sauce for dipping if desired.
Sadly, the power went out while my calzone was cooking... that's why it is still ridiculously white in the center since it didn't fully cook. I'm hoping and praying that it got cooked enough at least that when I re-heat it tonight it will still taste ok. We'll see how it goes...
**Edit** Lucky for us the calzone turned out terrific. The bottom was just a tiny bit soggy, but overall tasted great and nobody minded it.
Cinnamon Rhubarb Breakfast Bread
1 loaf bread dough (or 1/4 recipe 1 Hour Bread)
1/2 cup sugar
1 Tbsp cinnamon
1 1/2 cup diced rhubarb
1/4 cup butter, softened
Roll bread dough to about 1/4 inch thickness. Spread butter all over top of bread dough. Mix cinnamon and sugar together and then sprinkle all over butter. Evenly spread rhubarb over dough. From the small end of the dough, roll dough up like a jelly roll. Seal edges and place on a greased baking pan seam-side down. Allow to rise 30 minutes then bake 25 minutes in 350 F oven.
4 comments:
So did you need to pre cook the rhubarb or does it get soft enough in the bread? We have a ton of rhubarb that I never know what to do with. This year it all went to seed because I was at the hospital instead of picking it!
Nope, no need to pre-cook the rhubarb. It will get soft as the bread cooks. You can dice it up and freeze it to add to recipes when you have more time too.
Do you ever use whole wheat flour when you make your 1 hour bread?
I have used whole wheat for the one hour bread. It is a little more dense though. My best result with whole wheat flour came from using white wheat, freshly ground. I also added 1/4 cup vital wheat gluten (take away 1/4 cup flour)and added a couple extra Tbsp. yogurt (take away 2 Tbsp water).
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