Saturday, December 27, 2014

Tuscan Bread

This recipe comes from someone's More Bread Machine Magic book, but works just as well self-risen and baked in the oven. I learned this one day when the machine inexplicably decided to stop working. 

Tuscan Bread

Dissolve 1 packet of dry yeast in 1.5 cups of warm water
Mix in: 2 tbsp olive oil
1 tsp salt, 1 tsp sugar
3 cups flour

I also mixed in a jalapeño, and a half of a zucchini, both diced finely. 
(You could do shredded veggies of all types). 

Rise ~2 hours, beat once in between if that's your style. Roll into a luscious log, or a toad stool, or a regular looking baguette. I cut a star into the top of mine too and the veggies peaked out.

Baked at 375 degrees F for 40-50 minutes. Use a knife test to see if yours is done. 

And just for fun, here is a real toad stool (Amanita Muscaria) seen the other day at Sibley Volcanic Preserve when some friends and I climbed the top of a volcano. There were bright red mushrooms everywhere after the long rainy days we have had. 

1 comment:

Crystal said...

Yay, aminitas! One of the many great things bout hiking in the bay area. <3