Wednesday, February 23, 2011
cookbook winner and recipe revealed!
Thanks so much to all of the comments and entries for Gooseberry Patch's new cookbook, Mom's Very Best Recipes (winner of the cookbook announced below). As promised, I tallied up all of the results to determine which of my featured recipes got the most votes.
The winner...Lori's Rosemary Focaccia!
It was a tight contest between this focaccia and the sour cream chili bake, but I'm so excited that the focaccia won! This is such an elegant bread to serve alongside salads or soups (or even in a sandwich), and it's so very easy to make.
A few notes on the recipe: The recipe calls for optional shredded Cheddar cheese, which I didn't use. Also, the recipe uses a bread machine, where I simply made up the dough by hand. I'll be giving you the picture tutorial of what I did, but I'll include the original recipe below.
In a large mixing bowl, combine 3 cups bread flour, 1 tablespoon dried rosemary, 1 tablespoon sugar, 1 teaspoon salt, 2 1/4 teaspoons (or 1 packet) instant/active-rise dry yeast, 3 tablespoons olive oil, and 1 cup of very warm water (120 to 130 degrees). Knead for several minutes until soft dough forms.
Divide dough in half and form each half into a flattened 10-inch circle...and I use the word "circle" lightly. Mine looked a bit more like amoebas since I used my fingers to stretch them out instead of a rolling pin. Focaccia should be lumpy and uneven, right? Right!
I put these on parchment paper to avoid sticking. Cover the tops loosely with plastic wrap sprayed with cooking spray. Let rise until double in size, about 30 minutes.
Brush the tops with remaining tablespoon of oil. At this point, you can either sprinkle with cheese or with kosher salt (like I did).
Bake at 400 degrees for 15 to 20 minutes, until golden.
So there you have it...elegant bread in less than an hour! I know this is one recipe I'll be making again and again.
Lori's Rosemary Focaccia
from Mom's Very Best Recipes
3 c. bread flour
1 T. dried rosemary
1 T. sugar
1 t. salt
2 1/4 t. (or 1 packet) instant dry yeast
3 to 4 T. olive oil, divided
1 c. very warm water, 120 to 130 degrees
Optional: 1 c. shredded Cheddar cheese
In the order listed, place all ingredients except one tablespoon oil and Cheddar cheese into a bread machine. Set machine to dough cycle. When finished, divide dough in half. Form each half into a flattened 10-inch circle. Cover loosely with plastic wrap sprayed with non-stick vegetable spray. Let rise until double in size, about 30 minutes. Place on greased baking sheets. Brush tops with remaining oil; sprinkle with cheese, if desired. Bake at 400 degrees for 15 to 20 minutes, until golden. Makes 2 loaves.
And the winner of Mom's Very Best Recipes...Linda Dubbelman! Linda said, "Thanks for the pie recipe!! I'd love to win the book. The recipe that I'd like for you to share is the hot sausage dip. :)" Linda, go up to "contact the cook" and shoot me an e-mail with your mailing address. I know you'll love your new cookbook!