Monday, February 23, 2009


Focaccia Bread (italian flat bread)

TIME: Prep: 15 Min + rising
BAKE: 20 min.
3 C. bread flour
1/2 tsp. salt
2 tsp. rapid rise yeast
6 tbsp. olive oil
2/3 C. warm water (110 F)

1/4-1/3 C. olive oil
1 tsp. salt
1 tsp. basil
1 tsp. garlic salt
1 tsp. garlic powder
1 tsp. onion powder
dash cumin
1 thinly sliced tomato (optional)
crumbled feta cheese (optional)
sliced olives (optional)

  • in a large bowl, sift together flour and salt; stir in yeast. Add olive oil and warm water; mix well. Knead on a lightly floured surface until smooth and elastic, about 5 min. Cover dough and let relax for 10 min.
  • Roll dough into a rectangle approx. 7x11 in. Place on a lightly oiled baking sheet and make about 20 deep impressions in the dough with your fingers. Cover with greased (cooking spray) plastic and leave in a warm place until doubled in size, about 40 min. 
  • Preheat oven to 425 F.
  • Pour 1/2 of remaining olive oil in small bowl. Stir in salt, basil, garlic salt, garlic powder, onion powder, and cumin and mix. Add tomato slices (and feta and olives) to olive oil and spice mixture and coat well. Brush loaf with remaining olive oil, then top with tomatoes. Drizzle remaining oil and spice mixture over loaf.
  • Bake in preheated oven until golden brown, about 20 minutes.

Honey Oat Whole Wheat Bread
TIME: Prep: 25 min. + rising 
Bake: 40 min. + cooling


  • 2 cups water, divided
  • 1 cup rolled oats
  • 1/3 cup butter, softened
  • 1/3 cup honey
  • 1 tablespoon salt
  • 2 packages (1/2 ounce each) active dry yeast
  • 1 egg
  • 4 to 5 cups all-purpose flour (2+ cups white, 2+ cups wheat), divided
  • Melted butter, optional


  • In a small saucepan, heat 1 cup water to boiling. Stir in the oats, butter, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Heat remaining water to 110°-115°. 
  • In a large mixing bowl, dissolve yeast in warm water. Add the egg, oat mixture and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough. 
  • Spread batter evenly into two greased 8-in. x 4-in. loaf pans. Smooth tops of loaves. Cover and let rise in a warm place until doubled, about 35-40 minutes. 
  • Bake at 375° for 40-45 minutes. Remove from pans to wire racks to cool. Brush with melted butter if desired. Yield: 2 loaves (12 slices each).

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