West Bend L4805 - Manual (Page 47)

47
FOCACCIA
An Italian flatbread brushed with olive oil and flavored with grated Parmesan cheese, garlic salt and
rosemary. Bake on a jellyroll pan or a cookie sheet. Cut into squares for serving.
INGREDIENTS
8½ ounces (1 cup + 1 Tbsp.)
WATER, 95°F/35°C
3 cups
ALL PURPOSE or BREAD FLOUR
2 tablespoons
DRY MILK
3½ tablespoons
SUGAR
1 teaspoon
SALT
3 tablespoons
BUTTER or MARGARINE
2 teaspoons
ACTIVE DRY YEAST
---or--- ---or---
1½ teaspoons
BREAD MACHINE/FAST RISE YEAST
2 tablespoons
OLIVE OIL
2 tablespoons
GRATED PARMESAN CHEESE
2 teaspoons
ROSEMARY LEAVES
1 teaspoon, or to taste
GARLIC SALT
BREAD SELECT SETTING TO USE: Dough
1.Add lukewarm water to pan.
2.Add flour, dry milk, sugar and salt to pan. Tap pan to settle ingredients, then level ingredients, pushing
some of the mixture into corners. Place butter into corners of pan.
3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4.Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from
bread maker. Place dough onto floured surface. Let rest 15 minutes.
5.Knead dough about 1 minute. Roll dough into a rectangle to fit jelly roll pan or large cookie sheet, about
15 x 10 inches. Place on greased pan and press dough evenly into pan forming an edge. Cover and let
rise in warm, draft-free place for 20 to 30 minutes until slightly risen. With handle of wooden spoon,
make indentations in dough at every inch. Brush dough with olive oil, then sprinkle with Parmesan
cheese, rosemary leaves and garlic salt.
6.Bake in preheated 400°F oven for 15 minutes or until nicely browned. Cool slightly and cut into squares
for serving. Serve warm.
TRADITIONAL FRENCH BREAD
Shape dough into a traditional shaped loaf and bake in your own oven. Makes 1 large loaf.
INGREDIENTS
10½ ounces (1¼ cup + 1 Tbsp.)
WATER 95°F/35°C
3½ cups
ALL PURPOSE or BREAD FLOUR
1½ teaspoons
SUGAR
1¼ teaspoons
SALT
1 tablespoon
BUTTER or MARGARINE
2 teaspoons
ACTIVE DRY YEAST
---or--- ---or---
1½ teaspoons
BREAD MACHINE/FAST RISE YEAST
1 teaspoon
EGG WHITE, slightly beaten
1teaspoon
WATER
POPPY or SESAME SEED for garnish