Best 2 Geoffrey Zakarian Bread Machine Recipes
**Indulge in Perfectly Crafted Bread Delights: A Culinary Journey with Geoffrey Zakarian's Bread Machine Recipes**
Elevate your homemade bread-making skills with Geoffrey Zakarian's Bread Machine Recipes, a comprehensive collection of delectable bread creations made effortlessly in a trusty bread machine. Embark on a culinary adventure as you discover a symphony of flavors and textures, from the classic white bread and the hearty whole wheat to the irresistible cinnamon swirl bread and the savory rosemary bread. Each recipe is carefully curated and tested to ensure a foolproof baking experience, allowing you to savor the joy of freshly baked bread without the hassle. Whether you're a seasoned baker or a novice, Geoffrey Zakarian's Bread Machine Recipes will inspire you to create artisanal loaves that are both visually stunning and tantalizingly delicious.
RED AND WHITE GAZPACHO
This refreshing chilled soup is based on a Spanish classic; white gazpacho, also known as Ajo Blanco. I used watermelon and apple in this recipe because I wanted to have a little fun with color and texture, and these two fruits eat well without turning the soup overly sweet. This gazpacho comes to play with sweet, sour and salty notes. Some gazpacho has bread blended into it, but this one is lighter, made with puréed almonds, and it is gluten free. I also garnished with fennel fronds, which really make it special.
Provided by Geoffrey Zakarian
Categories appetizer
Time 1h35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the gazpacho: In a blender, combine the cucumbers, verjus blanc or grape juice, fennel, grapes, almonds, apples, honey, vinegar, lime juice and salt to taste. Purée until smooth. With the blender on low, stream in the olive oil to emulsify. Adjust the seasonings. Strain the soup through a fine-mesh strainer into a bowl or large liquid measuring cup. If serving immediately, chill in an ice bath until cold. Otherwise, chill the soup in the refrigerator until ready to serve. Season with additional salt.
- Create small piles of the julienned watermelon and apples in the center of each of four bowls, then scatter the sliced grapes around the piles. Ladle the soup around the piles. Garnish with the fennel fronds. Serve immediately.
GARDEN FOCACCIA
Provided by Geoffrey Zakarian
Time 5h
Yield 10 servings
Number Of Ingredients 17
Steps:
- Combine 2 cups warm water with the honey and yeast in a stand mixer fitted with the paddle attachment. Stir on very low speed until the yeast is dissolved. Increase the speed to low and let run until the yeast is bubbly. If the yeast is not foamy, it is not active and must be replaced. Turn off the mixer and allow the yeast mixture to sit for 2 minutes.
- Add 1/2 cup oil and a couple large spoonfuls of the flour to the bowl. Mix on very low speed. Increase the speed to low and add the remaining flour, a couple of spoonfuls at a time. Continue to beat on low speed for 2 minutes. Scrape down the sides of the bowl. Increase the speed to medium-low and beat for another 3 minutes. Scrape down the sides of the bowl. Add the salt and remaining 2 tablespoons warm water and mix for 1 more minute.
- Grease a large bowl with olive oil, just to coat. Add the dough to the bowl, then cover the bowl with a damp cloth or plastic wrap and allow to proof in a warm area until the dough is twice its size, 60 to 90 minutes.
- Drizzle the remaining 1/4 cup olive oil onto a parchment paper-lined half-sheet pan. Transfer the dough to the pan. Stretch the dough into the corners, pressing down with your fingers to make dimples that don't pierce all the way through. Flip the dough over a couple of times to ensure an even coating of oil. Allow the dough to sit for 90 minutes for a second proof.
- Preheat the oven to 450 degrees F.
- Press your fingers into the dough once more to form dimples, then brush the focaccia with the melted butter. Arrange the vegetables and herbs to create a picture or pattern of your choice, from a garden to a sun-even a house. You can use the herbs as stems and the olives, tomatoes, peppers, onions and capers to form flowers. Lightly press the vegetables into the dough, being careful to not collapse the air. Sprinkle the top with a generous amount of sea salt. Bake for 20 minutes, then reduce the heat to 400 degrees F and continue to bake until the focaccia is golden, about 10 minutes longer.
- Allow to cool in the pan for 30 minutes before serving.
Tips:
- Always use fresh, high-quality ingredients for the best results.
- Make sure to measure your ingredients accurately for consistent results.
- Follow the recipe instructions carefully, especially when using a bread machine for the first time.
- Experiment with different recipes and ingredients to find your favorite bread.
- If you are new to bread baking, consider starting with a simple recipe like the classic white bread.
- Once you have mastered the basics, you can try more complex recipes like the honey oat bread or the sourdough bread.
- Be patient and don't be discouraged if your first loaf of bread doesn't turn out perfect. With practice, you will be able to bake delicious bread like a pro.
Conclusion:
Geoffrey Zakarian's bread machine recipes offer a variety of options for home bakers of all skill levels. Whether you are a beginner or an experienced baker, you are sure to find a recipe that you will love. With a little patience and practice, you can create delicious, homemade bread that will impress your family and friends. So, preheat your bread machine and get ready to bake some amazing bread!
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