Mimi’s Cyber-Cookbook Chapter Six: Yeast Breads
September 11th, 2012 | 
Author: Does frozen dough count??? Really like this one…
Nancy’s Focaccia Bread
1 tsp. vegetable oil
1 tsp. olive oil
1 lb. pkg. frozen bread dough
1 onion (about 1 c.), peeled and sliced very thin
3 cloves (about 1 tbsp.) garlic, peeled and sliced thin
2 tsp. fresh or 1 tsp. dried oregano
3 tbsp. olive oil
2 tbsp. Romano or Parmesan cheese, grated
¼ tsp. black pepper, freshly ground
Grease a cookie sheet (preferably rimless to simplify clean-up) with the vegetable oil. Place the frozen bread dough on the cookie sheet, cover with plastic wrap, and allow to defrost overnight in the refrigerator or for about 1 1 ½ hours at room temperature.
Focaccia is usually round, so use a pizza pan or round cookie sheet, preferably without sides. Oil the surface of the pan with the 1 tsp. olive oil, and place the thawed dough in the center of the pan.
Wet your hands with cold water and press on the dough, extending it to form a circle 10 to 12 inches in diameter. The dough is elastic and will tend to shrink back, so press firmly until the circle holds its shape. Prick the dough about 10 times with a fork.
Combine the onion, garlic, oregano, and 3 tablespoons olive oil. Spread the mixture evenly over the dough. Sprinkle it with the cheese, and let it rise at room temperature for 40 to 50 minutes.
Bake in a 425 degree oven for approximately 25 minutes, until the dough is nicely browned and the onions are cooked. Let the focaccia cool on the pan for a few minutes, then transfer it to a wire rack and cool completely. Cut into wedges and serve. Makes 1 loaf.
Posted in Mimi's Cyber-Cookbook
We love this stuff. It came from a friend in the Italian town where I grew up. She is an awesome cook! If you don’t like anise, you won’t like this one. Maybe it could be just made with vanilla flavoring??? Do NOT overbake it and make it dry.
Toddi’s Easter Bread
Beat until thick: 6 eggs at room temperature
Add: 2 cakes of yeast OR 4 pkgs. dry yeast
Stir to dissolve yeast
Add: 1 c. vegetable oil
1 ½ c. sugar
½ jar anise seed
yellow food coloring as desired
Mix to combine, then add 8 ½ c. flour a little at a time just enough to make a soft dough (not sticky, not hard). Knead until all is smooth and combined.
Run a large bowl or pan under hot water so it’s warm. Spray with some cooking spray or grease it. Turn the dough into the bowl to raise. Allow to raise for about three hours in a warm place. After it has doubled in bulk, punch it down and let it raise again for another hour or so.
Shape into two large loaves or bread or into buns. Place in greased loaf pans, cover with a clean towel and let raise again.
Bake at 300 degrees for about 40 minutes. Buns will take a lot less time.
Pizza Dough
2 packages yeast
2 teaspoons sugar
4 cups flour– or more if needed
1 teaspoon salt
1/4 cup olive oil extra virgin, if available
1 1/2 cups warm water
Method
Put yeast and sugar in a cup. Add 1/2 cup of 100 degree water. Wait about 5 minutes. In a large mixing bowl, add the flour, salt, olive oil, 1 cup of warm water and the yeast mixture. Mix with a fork until water is absorbed. Turn out on floured surface and knead until the texture is smooth and uniform. If the dough seems a little sticky, add a little more flour. . Place the dough in a bowl and drizzle with olive oil. Place bowl in draft free area and cover with a cloth. Let the dough rise for about an hour. Push down the dough and wait about 45 minutes. Cut in half. Dust a rolling pin roll out until desired shape. Keep using flour, so the dough won’t stick. Dust a cookie sheet with cornmeal. Place dough in centre. Assemble pizza
Sweet Rolls ( I sometimes bake this recipe as a loaf)
3 cups warm water
1 tsp. white sugar
2 packages traditional yeast
5 to 6 cups flour
1/4 cup sugar
1 egg
1 tablespoon margarine melted
Method for Sweet Rolls
In a medium bowl mix water 1 tsp. sugar and yeast, let stand for 15 minutes. In a large bowl mix flour and 1/4 cup sugar. Beat egg. Add melted margarine to egg mixture Add egg mixture to yeast mixture and stir into flour mixture. Knead for 20 minutes.. Place bowl in draft free area and cover with a cloth. Let rise until double in size. Press down gently and shape into rolls place in 8 x 8 inch pan and let rise again. Preheat oven to 425° Bake until they are golden and sound hollow when tapped. Turn out onto cooling rack and lightly grease tops with butter