ETHNIC BREADS AND ROLLS
GRAPE AND ROSEMARY FOCACCIA
Preheat oven to 300°. Arrange grapes in one layer on a tray or cookie sheet and bake 30 minutes, or until soft and sticky. Beat together yeast, sugar and water. Let stand for 5 minutes. Add flour, salt and oil. With dough hook, knead 2 minutes to form soft dough. Form in a ball and let rest 10 minutes, covered, on a floured surface. Roll dough into 18" x 8" oval, arrange on a greased baking sheet. Sprinkle with grapes, rosemary, salt and pepper. Let rise, covered with plastic wrap in a warm place for 1 hour or until doubled. Set oven to 375°. Bake focaccia for approximately 1 hour, or until golden brown. Cool on a rack.
MY SUNSHINE BRAID
Makes 2 braids. In large mixer bowl, combine 2-½ cups flour, yeast and salt, mix well. In saucepan, heat milk, ½ cup water and butter until warm (120° to 130°; butter does not need to melt). Add to flour mixture. Add honey and 3 eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in carrots, raisins, orange rind and enough remaining flour to make dough firm. Knead on floured surface until smooth and elastic, 3 to 10 minutes. Place in greased bowl, turning to grease top. Cover, let rise in warm place until light and doubled, about 1 hour. Punch down dough. Divide into 2 parts. Divide each half into 3 equal parts. Roll each part on lightly-floured surface to make a 15" strand. On greased cookie sheet, braid loosely. Pinch ends and tuck under to seal. Cover; let rise in warm place until doubled, about 45 minutes. Combine remaining 1 egg and 1 tsp. water. Brush braids. Bake at 375° for 35-40 minutes until golden brown; cool.
RICOTIA BREAD FOR BREAD MAKERS
To make small loaf. Brink milk, ricotta cheese, margarine/butter and egg(s) to room temperature. Note: you can microwave them on 10-20% power for approximately 30 seconds. Put ingredients, in the order listed above (milk, ricotta, margarine, egg, sugar, salt, flour, yeast) into the bread maker. Bake on white bread cycle, light crust setting, or rapid cycle, light crust. Do not use a delayed time setting.
Ricotta Bread, Medium
Same direction as small loaf.
Ricotta Bread, Large
Same directions as for small loaf.
In a mixing bowl combine flour and salt, make a well in center, add eggs and ¼ cup water and beat the mixture until it is smooth and bubbles start to form. More water may be added a little at a time until a smooth thick batter forms that no longer adheres to the spoon. Bring salted water to a boil in a large soup pot. Dip a long narrow wood cutting board (with a handle) into the boiling water to moisten it.. Place a little dough (2 oz.) on the board, press it flat with a moistened knife, hold board at an angle above the surface of the water, moisten the knife and quickly cut fine strips of dough and push them into the boiling water. Moisten knife often. When spaetzle rises to the surface remove them, rinse briefly in cold water and put in hot water to keep warm while you cut more strips until all dough is used. Drain the spaetzle and warm in butter. Sprinkle with bread crumbs browned in butter.