Rosemary Currant Focaccia Bread Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
1 LB. LOAF
DOUGH
3/4 cup: water, warm
2 tbsp: extra-virgin olive oil,
1 3/4 cup: bread flour,
1/2 cup: whole wheat flour,
2 tsp: sugar,
1 tsp: fresh rosemary leaves, chopped or 1, /2 tsp. dried
1 tsp: salt,
1 1/2 tsp: fleischmanns bread machine yeast,
1/2 cup: sun*maid raisins or currants,
1 1/2 LB. LOAF
DOUGH
1 cup: water, warm
3 tbsp: extra-virgin olive oil,
2 1/4 cup: bread flour,
3/4 cup: whole wheat flour,
1 tbsp: sugar,
1 1/2 tsp: fresh rosemary leaves, chopped or 3, /4 tsp. dried
1 1/2 tsp: salt,
2 tsp: fleischmanns bread machine yeast,
3/4 cup: sun*maid raisins or currants,
Directions:
SOURCE: Sun-Maid Raisin (On the Rise) Breads, Bread Machine Recipes
cookbooklet, copyright 1995 by Sun*Maid Growers of California. MM
format by Ursula R. Taylor.
Measure carefully, adding all ingredients to bread machine pan in the
order recommended by the manufacturer. Select Dough/Manual cycle. Add
raisins or currants at the raisin/nut cycle or 5 minutes before last
kneading cycle ends.
Lightly grease a large cookie sheet. Flatten dough with hands or
rolling pin into a 12 inch circle for 1 lb. loaf or if making the 1
1/2 lb. loaf, shape into two 8 inch circles on lightly floured
surface. Place on cookie sheet. Cover top of bread with plastic wrap
and place in a warm place for 30 to 45 minutes or until dough has
almost doubled. Using the handle of a wooden spoon or your
fingertips, make indentions in top of dough.
Heat oven to 400~F. Bake for 18 to 25 minutes or until lightly
browned. Cut into wedges.
PER SERVING: 195 calories, 35 g carbohydrate, 4 g fat, 2 g dietary
fiber, 295 mg sodium, 2 mg iron. Each one lb. loaf makes 8 servings.
Source from luhu.jp
cookbooklet, copyright 1995 by Sun*Maid Growers of California. MM
format by Ursula R. Taylor.
Measure carefully, adding all ingredients to bread machine pan in the
order recommended by the manufacturer. Select Dough/Manual cycle. Add
raisins or currants at the raisin/nut cycle or 5 minutes before last
kneading cycle ends.
Lightly grease a large cookie sheet. Flatten dough with hands or
rolling pin into a 12 inch circle for 1 lb. loaf or if making the 1
1/2 lb. loaf, shape into two 8 inch circles on lightly floured
surface. Place on cookie sheet. Cover top of bread with plastic wrap
and place in a warm place for 30 to 45 minutes or until dough has
almost doubled. Using the handle of a wooden spoon or your
fingertips, make indentions in top of dough.
Heat oven to 400~F. Bake for 18 to 25 minutes or until lightly
browned. Cut into wedges.
PER SERVING: 195 calories, 35 g carbohydrate, 4 g fat, 2 g dietary
fiber, 295 mg sodium, 2 mg iron. Each one lb. loaf makes 8 servings.
Source from luhu.jp