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GARLIC AND DRIED-TOMATO BREAD Recipe

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This recipe for GARLIC AND DRIED-TOMATO BREAD, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fran Rajotte
Added: Tuesday, February 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
(Mary Jane’s recipe, which she mailed to my Mom, Grandma Angie. I recently found this in her old recipe box.)

1 ¼ cup water
2 tspns. olive oil
¼ cups finely chopped onions
1/3 cup snipped dried tomatoes (not oil pack)
2 large cloves of garlic, minced (2 tspns.)
1 tspn. dried rosemary, crushed
3 cups bread flour
¾ cups whole wheat flour
2 tspns. sugar
1 tspn. salt
2 ¼ tspns. yeast for bread machine or 1 package active dry yeast.

Directions:
Directions:
Use a bread machine that will make a 1 ½ pound loaf. Add all ingredients to the bread machine in the order suggested by manufacturer’s manual; bake.
Or, prepare bread following a conventional yeast bread method and bake as baguettes. To bake the dough as baguette, set the guide to “dough” or “manual.” When machine signals, remove dough to lightly floured surface. (Dough will be slightly sticky.) Punch down. Divide into two or four equal portions. Let rest 10 minutes. Shape into two 15 inch or flour 8 inch loaves. Place on a greased baking sheet. Cover and let rise until nearly double (30 to 45 minutes). Slash tops with a sharp knife. Bake in a 375 degree oven about 30 minutes or until bread sounds hollow, brushing twice with cold water during baking. Makes 1 ½ pound loaf or two or four baguettes.

99 calories, 1 gram total fat, 0 cholesterol

Number Of Servings:
Number Of Servings:
1 1/2 pound loaf
Preparation Time:
Preparation Time:
2-3 hours
Personal Notes:
Personal Notes:
Mary Jane was my best friend and I miss her terribly. She was a great cook. This was a recipe of hers I found in one of my cookbooks, mailed to my mother, Angie, who lived with me for 7 years before she died. The recipe is made the easiest in a bread machine. If you don't have one, I strongly suggest you buy one. There is nothing like preparing bread whenever you like it and without having to worry about being confined for 4 hours. The machine does it all. This is a great bread to eat with an Italian meal or almost as a meal in itself with some mozzarella or provolone cheese.

I really miss my dear friend, who died at age 55 from cancer in 1997. Now I also miss my sweet mother, Angela, who died in 2001. Things are not the same without either of them. However, life goes on and that is why I am hoping their recipes will also be kept alive.

 

 

 

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