Gondola Bread Recipes

Steps:

• 1. Dissolve yeast in warm water; add remaining ingredients & knead for approximately 10 minutes, or until dough is smooth & elastic.
• 2. Place dough in a greased bowl, turning once to bring greased side up.
• 3. Cover with a cloth & let rise in a warm, draft-free spot until dough has doubled in bulk (1 1/2 to 2 hours).
• 4. After first rising, punch dough down in bowl & turn over; let rise again until double (30-45 minutes).
• 5. Cut dough into 5 to 6 portions, each about the size of a grapefruit.
• 6. Let rise, covered for 10 minutes.
• 7. Flatten dough, pressing out all the air, and form into long loaves, about 12" long.
• 8. Place loaves on greased & floured cookie sheets; cover & let rise again (50-60 minutes).
• 9. Preheat oven to 350F.
• 10. Bake loaves for 20-25 minutes, until tops are golden brown & loaves sound hollow when tapped on the bottom.

Steps:

• 1. Heat water for 1 minute on HIGH in the microwave.
• 2. Put the ingredients in the order listed above in the pan of the bread machine. Put on dough setting. Check the dough after a few minutes. If it's too wet, add a little flour. If it's too dry, add a little water.
• 3. After the dough cycle is finished, put the dough on a floured surface and shape into 2 loaves. Set the loaves on a cookie sheet lined with parchment paper or greased. Let rise for at least 1 hour. Bake at 350º for 8-12 minutes or until done.

Steps:

• Dissolve yeast in warm water. Let sit, undisturbed for about 10 minutes. You should see little bubbles appear. This tells you that the yeast is active.
• In a large bowl, mix oil, eggs, salt, sugar and water and yeast mixture together till blended.
• Add flour one cup at a time, mixing well after each addition.
• Knead till smooth and elastic.
• Let rise till doubled, about 1 hour and 30 minutes.
• repeat the kneading and rising.
• Punch down.
• Cut dough into 2 pieces.
• Let rise, covered for 10 minutes.
• Shape into 2 oblong loaves, about 14 inches long.
• Place on greased cookie sheets.
• Cover: let rise again, about 50-60 minutes.
• Cut slash down middle of bread or 3 slashes diagonally on top.
• Bake at 350 for 20 to 25 minutes.

Steps:

• Dissolve yeast in warm water; add remaining ingredients& knead for approximately 10 minutes, or until dough is smooth& elastic.
• Place dough in a greased bowl, turning once to bring greased side up.
• Cover with a cloth& let rise in a warm, draft-free spot until dough has doubled in bulk (1 1/2 to 2 hours).
• After first rising, punch dough down in bowl& turn over; let rise again until double (30-45 minutes).
• Cut dough into 5 to 6 portions, each about the size of a grapefruit.
• Let rise, covered for 10 minutes.
• Flatten dough, pressing out all the air, and form into long loaves, about 12" long.
• Place loaves on greased& floured cookie sheets; cover& let rise again (50-60 minutes).
• Preheat oven to 350F.
• Bake loaves for 20-25 minutes, until tops are golden brown& loaves sound hollow when tapped on the bottom.

Steps:

• Garlic Oil:.
• Preheat oven to 450°F.
• Wrap garlic head in foil and roast in middle of oven until tender, about 45 minutes.
• Carefully unwrap garlic and cool.
• Horizontally halve garlic head and arrange, cut sides down, in a small bowl with oil.
• Let mixture stand, covered and chilled, 2 to 3 days to infuse oil with garlic flavor.
• Preheat broiler.
• In a saucepan boil cream, stirring occasionally, until reduced to about 1/2 cup.
• Add Gorgonzola and cook over low heat, stirring constantly, until cheese melts and sauce is smooth.
• Remove pan from heat and keep sauce warm, covered.
• Horizontally halve baguette and arrange, cut sides up, on a baking sheet.
• Broil bread 2 to 3 inches from heat until golden. (If crust is soft, you may broil crust side of baguette as well.)
• Brush cut sides of baguette with garlic oil and season with salt.
• Cut baguette crosswise into 1-inch-thick slices.
• Pour warm Gorgonzola sauce onto center of a large plate and arrange roasted garlic bread slices around sauce.