I just bought myself a present. A friend recommended The Bread Lover’s Bread Machine Cookbook (see link below) and since I hadn’t had any luck turning regular bread recipes into bread machine recipes I thought I’d give it a shot. Be warned this is a BIG book, like “bring along someone to carry it for you” big. 300 recipes, I kid you not. I decided to try the “Country Pancetta-Cheese Bread” first, and since I had some leftover shredded mozzarella I used that in place of the chunks of mozzarella, and since my Kroger is being renovated (hate that) and I couldn’t find pancetta I used chunks of ham. I also left out the gluten and used regular bread flour in place of the fancy flours. I know, I know, but I’m a rebel like that. Here’s what I ended up doing:
1 1/8 cup water
1 Tbsp olive oil
2 3/4 cup bread flour
1/4 cup yellow cornmeal (plus a little for sprinkling)
pinch of sugar
1 tsp salt
2 1/2 tsp bread machine yeast
3/4 cup ham chunks
1 cup shredded mozzarella
Place all ingredients in bread machine except ham and mozzarella.
Set for dough cycle and press start.
While the dough is rising cook the ham chunks in a skillet until slightly browned. Drain on paper towels.
When the machine beeps turn the dough out onto a floured surface and pat into a large, thick oval.
Sprinkle the ham and cheese over the dough and gently knead to distribute.
Form into a round loaf, cover with a towel, and let rise in a warm place for 40 minutes or until doubled.
Preheat oven to 425.
Slash the loaf with an “X” 1/4 inch deep. Bake for 15 minutes.
Reduce over temp to 350 and bake another 15 minutes, or until brown on top and bread sounds hollow when tapped. Let cool before slicing.
This is a great bread for lunch during a busy week. A hunk of this and an apple makes a nice light yet satisfying meal.
I’ll be linking this one up to Recipe Swaps at Colleen’s Kitchen and The Grocery Cart Challenge, because it’s too good not to share!