Marian Buchanan's refrigerated Orange or cinnamon rolls

 THIS IS  REALLY FOR THE DOUGH RECIPE ONLY altho I have included the orange mixutre.  Marian says it's the one one she uses and you can keep the dough in the fridge for almost a week and pull out what you need.

Marian thinks this makes about 2 pans.  

1 cup shortening

3/4 cup sugar

2 t. salt

1 cup hot water

2 T yeast

1/2 cup warm water

4 eggs

7-1/2 cups flour

1 cup cold water

ORANGE MIXTURE:

1 cup powdered sugar

3/4 cup butter

grated rind of 2 oranges

Put shortening, sugar and salt in a large bowl. Add 1 cup hot water and stir.  Cool. Soften yeast in lukewarm water  Add yeast to cooled mixture.  Add eggs.  Then add flour and cold water alternately.  Mix with mixer (will be sticky). Grease top and refrigerate overnight.  Roll out and spread with butter and then  with either orange mixture or cinnamon/sugar,  Roll up; cut. Place in greased muffin tins.  Let rise 1-1/2 -to 2 hours. Bake at 425 for 8-10 minutes til baked through.

Ice as desired.

Morning Glory Muffins

 13-15 muffins

Ingredients

2 cups all purpose flour

1-1/4 cups sugar

2 t. baking soda

2 t cinnamon

1/2 t salt

2 cups carrots, peeled and shredded (3-4 carrots)

1/2 cup raisins

1/2 cup unsalted walnuts, chopped

1/2 cup shredded coconut

1 apple, peeled, cored, grated

3 large eggs

1 cup vegetable oil

2 t vanilla

Preheat oven to 350 degrees F.  Prepare muffin trays by lining them with paper liners.  You'll need 12-15.  Next in a large bowl, stir together the flour, sugar, baking soda, cinnamon, and salt until well-combined.  Add in the grated carrot, raisins, copped nuts, coconut, and apple, stirring to combine.  In a separate bowl mix together the eggs, oil and vanilla.

Stir the wet ingredients into the flour mixture, scraping the bottom and sides of the bowl to make sure everything is combined. Do not overmix. Spoon the batter into the prepared liners, all the way to the top.

Bake the muffins for 30-35 minutes or until a toothpick inserted comes out clean.

Let the muffins cool in the tins for several minutes, then remove them and let them cool on a wire rack before enjoying.

Storing: These can be stored in an airtight container in the refrigerator for up to a week.

52 weeks, 52 sweets by Vedika Luthra

Cinnamon Bread Sophia Corbridge

 6.5 - 7 cups flour

6 T sugar

1-1/2 t salt

2 T yeast in 3/4 cup water

1 cup milk

1/3 cup margarine

3 eggs

mix, rise,   roll into loaf

Rise and Sprinkle with topping:

     1/3 cup flour

   1/3 cup brown sugar

   1 t. cinnamon

   3 T margarine

Make a Foil Tent.  make at 375 for 40 minutes

Drizzle melted Margarine, 1/2 cup sugar, 2 t cinnamon, 1 egg white slightly beaten

Malabar Paratha..bigger bolder baking...flaky

This Malabar Paratha recipe gives you the crispy, buttery bread that's incredibly popular in Southern India — and for good reason!

Course: Lunch, Dinner, Breakfast 

Cuisine: Indian 

Servings: 8 parathas

Author: Gemma Stafford

Ingredients

• 3 cups (15oz/426g) all-purpose flour (plus more for rolling)
• 1 ½ teaspoons salt
• 2 tablespoons vegetable oil
• 1 cup (8floz/240ml) water (at room temperature)
• ½ cup (4oz/115g) butter or ghee (softened, plus more for cooking)

Instructions

1. In a large mixing bowl, combine the flour and salt, and then add the oil and rub into the flour until evenly mixed.

2. Pour the water into the flour mixture and stir until a dough is formed. Knead the dough for 5 minutes, then cover the bowl and set aside for 1 hour to let the gluten relax.

3. After the dough has rested, divide the dough into 8 equal portions, actually twisting the dough to make the 9 portions.  do not cut into portions.

4. Working with one portion of dough at a time, on a floured surface roll out as thinly as possible, using more flour as needed to prevent sticking.

   

   
   

   
   

5. With a pastry brush, spread about 1 tablespoon (½ oz/14g) of butter or ghee over the surface of the dough, and then roll the dough into a tight coil.

6. Starting at both ends of the roll, coil the ends until they meet in the middle. Then fold the coils together to make a disc, press together, and set aside.

   

7. Repeat with the remaining portions of dough and then cover well and set aside for another hour to let the gluten relax.

8. When ready to cook, warm a 10-inch skillet over medium-low heat and set a wire rack next to the stove.

9. Working with one disc of dough at a time, on a floured surface, roll out the dough into a roughly 8-inch (20cm) circle, brush off the excess flour and cook in the dry skillet for about 3-4 minutes per side, until cooked and lightly golden. Set aside on the wire rack and repeat with the remaining dough.

10. Once all the dough is cooked, turn the heat up to medium, add a little butter or ghee to the pan and toast the paratha on both sides until crispy, about a minute or two per side.

11. Using a clean tea towel to avoid burning your hands, carefully crush the paratha to release the steam and then place it on the wire rack while you toast the remaining paratha.

12. Serve immediately. Store leftover paratha in an airtight container in the refrigerator for up to 3 days. Reheat on a warm, dry skillet.

    
    

    Gemma’s (And Ami’s!) Pro Chef Tips For Making Malabar Paratha

    • You can replace the all-purpose flour in this recipe with maida (white flour made from durum wheat) or whole wheat pastry flour for a more authentic texture.
    • You can make parathas ahead of time: cook the parathas through Step 9 and then refrigerate for up to 3 days or freeze for up to 2 months. Defrost if needed and then proceed as directed with toasting in Step 10 when ready to serve.
    • It takes time but resting the dough is essential – the gluten needs to rest, or the dough can become stretchy and difficult to roll out.
    • This is not traditional, but these parathas are so flaky that they remind me of a breakfast pastry. Try serving these in the morning with a little jam – you won’t be disappointed!
    • This recipe can easily be doubled to serve a crowd!

    
    

    
    

    
    

    
    

Rusic Semolina Bread Marcy Goldman

 In a large mixer bowl, blend the water, yeast and bread flour and stir well. Cover and let stand 30 minutes.

Then add the semolina or durum flour, salt, honey and olive oil and mix and then knead to make a soft dough, 5-8 minutes with a dough hook on slow speed, dusting in more bread flour as required. Remove from bowl and place in an oiled bowl, cover and let rise one hour (or overnight in fridge). Press down and shape into a ball. Roll in sesame seeds and semolina.
Place in a proofing basket or a bowl lined with parchment paper. Cover lightly with plastic wrap and let rise another hour or until almost doubled in size.

Preheat oven to 425 F. Place a Dutch oven in the oven and let heat 30 minutes (as oven is heating up).

Place bread in the Dutch oven, bake 20 minutes covered and 20-25 minutes uncovered until bread is nicely browned all over.

Cool completely before cutting.

Makes one medium loaf

 print

Cheesecake Factory brown bread

For Yeast Mixture

1 1/2 cup or 375ml water 1 tbsp or 12g sugar 1 packet or 7g yeast For Dough 2 cups or 240g bread flour 1 3/4 cups or 210g wheat flour 2 tsp or 12g salt 1 tsp or 2g Postum 2 tsp or 4g cocoa powder 1/4 cup or 85g honey 2 tbsp or 40g molasses 1 tbsp or 14g butter 1 tsp or 5g oil

Method I like to start by preparing the yeast mixture. To make the yeast mixture we’re gonna take about 1 1/2 cup or 375ml of water to which we’re going to add 1 tablespoon or 12g of sugar and one packet or 7g of dry active yeast. Stir everything up nicely and put it to the side for 5-10 mins or until bubbles form. Then we’re gonna take about 2 cups or 240g of bread flour and 1 and 3/4 cups or 210g of wheat flour. By the way, you can use all-purpose flour instead of bread flour and it turns out fine. Next Add, 2 tsp or 12g salt, 1 tsp or 2g instant coffee, 2 tsp or 4g cocoa powder. Mix all of the dry ingredients up then add 1/4 cup or 85g honey, tbsp, or 40g molasses. Start mixing it. You can use a mixer or do it by hand. Knead until dough becomes soft, while kneed add about 1 tbsp or 14g butter. Finally, shape the dough into a ball and cover it with 1 tsp or 5g oil . Let it rest for 1 hour. After one hour you wanna take out your dough and Lightly dust it with some flour. Some people don’t like to use flour you can also wet your hands and work the dough. At this step, you are removing any air remaining in the dough. Doing this will remove any air pockets and help make a finer bread. I cut this dough ball into 4 smaller balls. You can shape them in any way you like I went for small baguettes shaped bread. Next, we will add some oatmeal on a plate. We’re gonna top our bread off with some oatmeal as that’s how this bread served at the Cheesecake Factory. To apply the oatmeal first take some water and apply it on top of your bread then place your dough on the plate. For added measure sprinkle some more oatmeal from the top so it adheres properly. Again we are gonna let dough reset for another hour before baking. Finally, bake it at 350°F or 180°Celciius for about 30 to 35 minutes. Once you take it out from the oven wait for at least 15 minutes before cutting the bread. That's pretty much it. Hope you like and enjoy it!

No Knead, No Breadmachine Milk Bread Rolls

        BUT DEFINITELY YOU CAN USE A KITCHEN MACHINE..as the dough rises throughout the course it will become as you would expect it to.

220 g. Lukewarm Milk

2 t dry yeast

30 g sugar

60 g condensed milk

1 t salt

350 bread flour

50 g melted butter

GLAZE--20 g softened butter, 20 g condensed milk

In a bowl place milk and yeast and mix it well to melt the yeast.  Let sit a couple of minutes

Add the condensed milk, salt and sugar.  Mix it well

Put in the bread flour and mix it roughly

Add melted butter and mix until the butter is soaked (40 seconds at least)

Cover it and rest for 20 minutes in warm kitchen

Fold it 10 times and rest it another  30 minutes

Fold it 10 times again and over it and ferment for an hour.

Remove the gas and divide into 5 equal parts.

Make each piece round and rest it 15 minutes

Keep one ball as is.  Roll each of the remaining 4 pieces into a elongated oval and roll up from short end, Pinch the sealing.  

Lightly grease a 9" pan (springform pan worked well).  

Take the rolled up ovals and cut into 4 equal pieces and place the 20 sliced standing up around the edge of the pan and the one remaining ball in the middle.

Cover with plastic wrap and allow to rise til it is about the night of the pan

Bake it on a 350 oven for 20 minutes

MIX THE GLAZE TOGETHER AND BRUSH ACROSS THE ROLLS.

PEASANT BREAD

I found this recipe through a book and it was everything the woman said it was.

512g flour  (4 1/8 cup if you can't weigh it!)
2 t. kosher salt
2 t. sugar
1-1/4 t instant yeast
2 c lukewarm water

Whisk the dry ingredients together and add the water.  Mix until it forms a sticky ball.

Cover with plastic wrap and let sit in a warm spot for 90 minuytes

Turn on the oven to 425 degree F.

Butter TWO PYREX 322 bowls (or one 323 Pyrex which is l.5 ltr)  The smaller bowls make for a more rounded bread loaf but the other works just as well.

Separate dough into the 2 bowls and rise to the rim.

Bake at 425 for 15 minutes and 375 degrees for 17-20 minutes.

HERE IS THE LINK FOR MORE ILLUSTRATIONS ON HOW-TO AND MORE VARIATIONS

https://alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/

Pam Barlow's Nut Rolls

PAM’S NUT ROLLS

DOUGH

1 package yeast

1 T warm water

1/2 t. sugar

3-1/2 cups flour

3 T sugar

1/2 t. salt

1/2 cup better

3 eggs

1/2 cup sour cream

Put yeast in 1 T water and stir in 1/2 t sugar - set aside (this will bubble up and get ugly looking).

Mix flour, sugar and salt in a bowl. Cut in butter until crumbly.  Beat together eggs, yeast and sour cream.  Add to the flour mixture and mix. Turn out on a lightly floured surface.  Knead until smooth.

Divide dough into 4 pieces. Roll into ovals 1/4” thick.  Spread with filling (for most filling I use Solo filling in a can).  Roll up and pinch ends to keep filling from coming out.

Place on greased cookie sheet. Cut slits 1” apart in the top of rolled nut rolls and cover and let rise for 2 hours.  Brush with beaten egg and bake in a 350 degree oven for between 30-45 minutes, til browned. Cool on a cooling rack. After cooling these can be frozen.

NUTS-double this to use on all 4 doughs.  Make this FIRST and keep in fridge

1 pound nuts ground (3 cups ground up)

1 cup brown sugar

1 t. vanilla

slight bit of milk to moisten

Combine all and keep in fridge till ready to use.

Cara's Thanksgiving Dinner Rolls

2019...Thanksgiving at Team Kennedy's home. Cara blessed us with amazing food, fun and more food. Here is (now) her recipe for Dinner Rolls.


2 1/2 c. scalded milk on the stove top
1/2 cup butter slice and melt in hot milk
1/2 c sugar
1 tsp salt
2 eggs
1 1/2 tablespoon yeast (She used rapid rise.)
6 cups flour

Mix by hand. (The dough is very, very soft.) Let rise two times. Form and let rise again. At this point you can form them into dinner rolls, cinnamon rolls, ham and cheese pinwheels, etc. Bake at 350 for 10-15 minutes.

**Shared by Sally Daetwyler.

Commercial Style Challah MG

Sometimes you want a challah like your favorite Jewish bakery makes it: a little denser, a little more yellow, a touch more sweet, with a darker crust and great toasting abilities. This is that bread – but made by you.  I make this and slice the entire bread for the freezer, simply to be used as toasting or sandwich bread. It makes two smaller challah breads or one medium challah and a few rolls. This is a great bread dough to prepare in a bread machine on Dough cycle.

Dough
1 1/2 cups warm water
5 teaspoons dry yeast
2 3/4 teaspoons salt
1/3 cup sugar
3 eggs
1 yolk
¼ teaspoon egg yellow food coloring (in paste, not liquid)  *
1/3 cup oil
6-8 cups bread flour

Egg wash1 egg
Sesame seeds for sprinkling

* The use of  egg-yellow food colouring is an old trick from commercial bakeries. I am not sure they still use it but it makes for that somewhat more deeply yellow crumb. You can omit it but it’s fun to try.
Line a doubled up baking sheet with parchment paper.

In a mixer bowl, stir yeast and water together and let stand a few minutes. Then add in a cup of the flour and stir. Then add in remaining ingredients, holding back about one third of the flour so that you mix everything well. Then, using dough hook, knead on slow speed, add in more flour as required, to make a soft dough,  knead 8-10 minutes, until dough is soft but elastic. Dough will be more yellow than your usual challah but that is the commercial appeal (and the cheat bakeries used to use to make bread seem richer and more egg laden)

Gather dough together in mixer and spray with non-stick cooking spray. Cover entire mixer with a huge plastic bag and let dough rise 45-60 minutes or until almost doubled in size. (A cool rise is fine too).

Gentle deflate dough and turn out onto a lightly floured work surface. Divide in two (one part is 2/3’s the dough, the rest, save for 3-5 challah rolls or make two smaller braids). Let rest 10 minutes and then form the larger portion into two or three ropes and braid. Make rolls of the remaining dough (this is what I do but feel free to make two smaller loaves instead). Place on the prepared baking sheet.

Spray the loaf with non-stick cooking spray and cover loosely with a large plastic bag. Let rise until almost doubled and then glaze with egg wash. Sprinkle on sesame seeds.

Preheat oven to 375 F. Place in oven, immediately lowering temperature to 350 F. Bake until done, about 35-45 minutes. Cool well before serving.

Makes 2 medium breads or one larger bread and a few rolls

Glazed Orange Rolls

GLAZED ORANGE ROLLS

4-1/4-4-1/2 cups flour

1 pkg yeast

1 cup milk

1/2 cup sugar

3 T butter

3 eggs

6 T butter, softened

1/2 cup sugar

1-12 te shredded orange peel

1-1/2 cup sifted powdered sugar

2-3 T orange juice

In mixer bowl, combine 2 cups flour and yeast.  Heat milk, 1/2 cup sugar, 3 T butter and 1/2 t salt til warm stirring to melt butter

Add to dry mixture; add eggs, Beat at low for 1/2 minute,  Beat 3 minutes at high.  Stir in enough remaining flour to make moderately soft dough.  Knead til smooth.  Place in grated bowl; turning once, Cover; let rise til double 1-2 hours.  Punch down divide in half. Cover and rest 10 minutes

Roll each half into 12x8” recgtangle. Combine 6 T butter, 1/2 cup sugar and peel; spread over dough. Roll up.

Slice into 12 rolls.  place in muffin pans

Cover and let rise til double.  Bake at 375 for 15-20 minutes.

Combine powdered sugar and OJ for glaze. Drizzle.  Makes 24

HIGBEE'S MUFFINS

4 cups flour
2 T baking powder
1-1/2 t. salt
1 cup sugar
2 eggs
1-1/2 cup milk
1 cup melted margarine.

In large bowl, stir together flour, baking powder, salt and sugar

Beat together eggs and milk. Then add the dry ingredients. Stir GENTLY with fork, just til ingredients are moistened.

Stir in melted margarine

Divide among 24 paper lined muffin cups

Bake 25 minutes or til done

Carole Morgan's BROWN BREAD

Mix in order given:

1 T shortening
1/2 cup sugar
1 egg
1/4 t. salt
1 cup sour milk or buttermilk
1 t. baking soda (add to the milk above)
1 T molasses
1-1/2 cup brown flour (whole wheat)
1/2 cup white flour

Bake in greased and floured loaf pan at 350 degrees for 45 minutes

Use wheatworth flour which is fine milled.

West Virginia Biscuits

2 C. warm water
2 T sguar
1 pkg Dry Yeast
1 T shortening
Approx 3 C Self-raising flour

Combine water, sugar, yeast, and shortening. Mix well.

Mix in just enough flour to make a workable dough.

Roll out dough and cut

Place biscuits on greased baking sheet.  Set in warm place for 1 hour.

Bake at 425 degrees until golden brown about 15-20 minutes

Naan

The first time ever, in my very long life, that I had Naan bread was when we first visited NHB in Florida.  Hillary took out some naan and made individual pizzas for lunch.  It was so good.  Yesterday I needed to make a couple of dishes for the library's CookBook BookClub.  One I opted for was naan, a recipe in the cookbook we were all working from.

Turns out it was SO easy and SO MUCH better that better.  Here's the recipe.  It's a keeper for sure.

3-1/2 cups all-purpose flour, plus more as needed for roling
1-1/2 t. active dry yeast
1 t. sugar
2 t. kosher salt
1 cup warm water
1/2 cup plain yogurt
Grapeseed or canola oil
unsalted butter, melted, as needed for cooking
Kosher salt, as needed

1.  Sift the flour, yeast, sugar, salt together into the bowl of a stand mixer. In a small bowl, combine 1 cup warm water and the yogurt.

2.  Place the bowl on the mixer, fit with a dough hook, and add the yogurt mixture.  Mix on low speed until completely combined.

3.  Increase the speed to high and mix about 8 minutes to develop the gluten. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rest for 30 minutes or til the dough as doubled in size.

4.  Divide the dough into 8 equal pieces and form each piece into a smooth ball.  Allow to rest 10 minutes.  On a lightly floured surface, roll out each piece to a circle about 1/4" thick (after the first one I cooked and which we immediately ate, I rolled the rest out a bit thinner...and yet it still bubbled nicely).

5.  Heat a part cast-iron skillet over medium heat. Working in batches, brush the naan with melted butter and sprinkle with salt. Cook in the skillet until the naan is golden brown and puffed on both sides, 3-5 minutes per side. Serve immediately

Makes 8 flat breads

Variations:
Garlic Naan:  Mince 2 cloves garlic and sprinkle on top of the naan with the salt.

Onion Naan:  Dice enough yellow onion to make 1/2 cup and sprinkle on top of the naan with the salt.

Cilantro Naan:  Coarsely chop enough cilantro to make 1/4 cup and sprinkle on top of the naan with the salt.

Banana Bread

Horrors! I went to make some banana bread with very ripe fruit only to discover that my bread cookbook is GONE!  Gulp! Luckily most of my recipes are from Baker Susan Hatch, aka Mom. But I still have a few of my own...which are now, gone.  This is the only Banana Bread recipe that I like and I found it in an ancient cookbook when I was in college. Probably one that my grandmother gave to me when I moved into my first darling apartment.

Banana Bread

Sift togethter:
2 2/3 c flour
3 t baking powder
1 t salt
1/4 t baking soda

Cream:
1/2 c. butter
1 c sugar

Then add 3 eggs, one at a time. Beat well.

Smash 3 med. bananas.

Mix flour mixture with cream mixture, alternately with bananas.  Pour into greased and floured loaf pan.  Bake 325 degrees for 1 hour and 20 minutes.

No-Knead French Bread

1/2 cup warm water
2-1/2 t. sugar
2 pkgs dry yeast
1 cup boiling water
2 T. sugar
2 T butter
2 t. salt
1 cup cold water
6-7 c. all purpose flour
1 egg, beaten
2 T milk
poppy seeds or sesame seeds

Combine warm water, sugar and yeast.  Let stand 5 minutes til frothy

Combine boiling water, 2 T sugar, butter and salt and stir til butter melts.  Add cold water; cool too lukewarm.

Add 2.5 cups flour.  Beat at med speed til blended. Gradually stir in enough remaining flour to make a soft dough.

let dough stand for 10 minutes, gently stir for a few minutes.  Repeat gentle stirring every 10 minutes for the next 40 minutes.

Turn dough onto a lightly floured surface; divide into 3 equal portions.   Roll each portion into a 13x8" rectangle.  Roll up jelly roll fashion.  Pinch ends and seam to seal.

Place each loaf seam side down on a separate greased baking sheet. Cover and let rise in warm place for 40 minutes or untl doubled.

Make diagonal slits about 1/4" deep down the length of the loaves.

Combine egg and milk, beating til blended.  brush gently over loaves after rising.  sprinkle each loaf with seeds.

Bake at 400 for 20-25 minutes or until loaves sound hollow when tapped.

Turkeys for Seminary Turkeys

Thanks Pillsbury

1

can (17.5 oz) Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing

10

slices bacon

5

candy corns

5

red mini candy-coated chocolate candies

10

candy eyeballs

15

mini pretzel sticks, cut in half

Heat oven to 350°F. Line cookie sheet with cooking parchment paper.

Set icing aside. Separate dough into 5 rolls; place about 3 inches apart on cookie sheet. Unroll each roll about 1 inch; tuck dough into roll to create neck of turkey.

Bake 20 minutes or until light golden brown. Remove from cookie sheet to cooling rack; cool 5 minutes.

Meanwhile, cook bacon until crisp; drain on paper towel-lined plate. Cut bacon slices in half. Tuck 4 halves of bacon into back of each cinnamon roll so they stick up and look like tail feathers.

Drizzle tops of rolls with icing. Decorate turkeys with candy eyeballs, candy corn and candy-coated chocolate candies. Before serving, place halved pretzel sticks underneath each turkey to resemble turkey’s feet.

Asiago Ciabatta Bread

If the Italian Rolls turn out well tonight (or even if not), I think this will be next on my to-try list:

Asiago Ciabatta

The nutty, mellow flavor of Asiago cheese adds a kick to this traditional Italian loaf. Biga (Starter) 1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour 1/4 cup (1 ounce) pumpernickel, rye, or whole wheat flour 1 cup (8 ounces) water 1/8 teaspoon instant yeast Dough all of the starter 2 1/2 cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour 1/2 cup (4 ounces) water 1 tablespoon Pizza Dough Flavoring (optional) 1 1/2 teaspoons salt 1/2 teaspoon instant yeast 4 to 5 ounces Asiago or Parmesan cheese, cut into 1/4-inch dice (about 1 cup), plus extra for grating over the top of the bread Biga: Mix all of the biga ingredients in a medium-sized bowl until well-blended. Cover the bowl, and leave it at cool room temperature (68°F-70°F) for 12 to 20 hours, until the biga is very bubbly. Dough: Mix the biga and the remaining dough ingredients, except the cheese, using an electric mixer set on slow speed, for 2 to 4 minutes. Increase the speed to medium and mix for about 4 minutes; the dough should be soft and slightly sticky. Add additional water or flour if necessary. Mix in the cheese; don't worry if some pieces pop out. Allow the dough to rise, in a greased, covered bowl, for 1 to 2 hours, until it's very puffy. Note: You can also mix this dough in a bread machine set on the dough cycle; add the diced cheese several minutes before the end of the final kneading cycle. Turn the dough out onto a well-floured surface, and shape it into two long loaves, about 12 x 4 inches each. Place the loaves, floured side up, onto parchment paper (if you plan to bake on an oven stone) or baking sheets. Cover the loaves with a proof cover or well-greased plastic wrap, and allow them to rise for 45 minutes, or until they're very puffy. Sprinkle them with additional grated cheese. Bake the ciabatta in a preheated 450°F oven for 22 to 26 minutes, until it's golden brown. Remove it from the oven, and cool on a rack. Yield: 2 loaves.