Bread Galore

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Sometimes you just find yourself craving the smell and taste of fresh homemade bread; that was me yesterday. Why go to the local bakery or grocery to buy bread ?, when it’s so easy and better tasting when you make it yourself. Making bread is not hard and doesn’t have to take a lot of time.

Quality bread can be made using a stand mixer, food processor, bread machine or the gift God gave us, our two hands. The bread I made yesterday was made with my food processor but could also just as easily be made with your stand mixer, bread machine or your hands. All these methods will produce the same quality result.

Food processor method is explained in the recipes, the stand mixer method would consist of adding the dry ingredients to bowl of a stand mixer fitted with dough hook with motor running add the water and blend until combined and knead until smooth with the stand mixer and proceed as follows in the recipes with the completed dough.

With the bread machine, ingredients would be added as per machines instructions using only the dough function, proceed as usual and follow the recipe starting from the completed mixed/kneaded dough.

By hand, consists of combining dry ingredients and placing on a counter or dough board and making a well. Add the water a bit at a time mixing as you go and knead until smooth. Continue on with the following recipes as stated.

The Country White French and Rosemary Parmesan Boules utilize the same recipe with the exception of the addition of the rosemary and Parmesan. Here’s where you should let your imagination run with abandon with different combinations of additions such as, sun dried tomatoes, olives, other fresh herbs, peppers, onions, garlic- fresh or roasted, other cheeses. Go crazy.

I wanted fresh bread now, so I made the dough the same day I baked it. For a dough with more depth of flavor make the dough and refrigerate at least overnight. The dough ferments during that time creating a wonderful flavor profile.

The breads I made were Country White French Boule, 003 (9)

Rosemary Parmesan Boule,021

Ham-Gruyere Twist,025

and last but certainly not least, something sweet, Raspberry Sweet Rolls.015 (2)

For ease of preparation purposes, I used instant yeast. It doesn’t need any proofing and is added directly to the dry ingredients.

Country White French and Rosemary Parmesan Boules

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500 grams unbleached bread flour

10 grams kosher salt

1 tsp. instant yeast

315 grams water

Rosemary Parmesan additions, 1/4 cup finely chopped fresh rosemary and 1/2 cup quality grated Parmesan cheese

Cornmeal for the baking sheet or baking stone.

Food Processor Method:

Add to the bowl of the food processor all the dry ingredients, with motor running slowly pour in the water. Continue to run the motor until dough comes together. Remove from the processor bowl and knead until smooth.

If making the Rosemary Parmesan bread, now is the time to knead in the fresh chopped rosemary and grated Parmesan cheese. Flatten the kneaded dough into a square and sprinkle the rosemary and Parmesan evenly over the top. Roll up like a jelly roll and then fold in half. Continue to knead until the additions have been evenly dispersed.

Place the dough in a bowl or clear plastic lidded bucket. The plastic lidded bucket is what I use. Mark on the outside of the bucket with tape the top of the dough. This way you can easily see when the dough has risen to double its size. Once the dough has risen to double its size, remove from bucket and shape into a round loaf. Place the loaf on a sheet pan dusted with cornmeal or on a pizza peel dusted with cornmeal. Cover the shaped loaf with a damp towel and place in a warm draft free place to rise again until double.

Meanwhile, place a shallow pan on the lowest set rack in the oven.Rack should be in the center of the oven. If you are using a baking stone , now is the time this would be placed on center rack in the oven. Preheat oven to 475 degrees.

Once bread has risen sufficiently, slash the top as desired and  place in preheated oven using the baking sheet or slide the loaf from a cornmeal dusted pizza peel onto the heated baking stone. Pour about 1 cup of water into the shallow pan that was placed earlier in the oven . Close oven and reduce temperature to 450 degrees. Bake 2 minutes and then pour another cup of water into the shallow pan. This procedure enables you to achieve the crunchy chewy crust so loved with artisan breads. Continue baking the bread for about 35-40 minutes or until the internal temperature reaches 200 degrees. Remove from oven and allow to cool. As tempting as it may be to dive right into that fresh hot from the oven bread, restrain yourself and allow to cool completely. The hot loaf,if cut will only smoosh together; It’s worth the wait.

Ham and Gruyere Twist

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500 grams unbleached bread flour

10 grams kosher salt

1 tsp. instant yeast

315 grams water

85 grams finely diced smoked ham

85 grams grated Gruyere cheese

Mix the dough using the same method as the Country White French and Rosemary Parmesan Boules. The method is the same with the exception of the oven temperature and shaping. To shape the bread, flatten out dough to about 16 inches long and sprinkle evenly ham and cheese. Roll up into a log. Fold ends on opposing sides into the center, creating an “S” shape. After loaf has risen sufficiently, slash several times on the top and bake as before with the water treatment.  Preheat oven to 500 degrees and lower to 475 degrees baking for about 25-30 minutes or until internal temperature is 205 degrees.

Raspberry Sweet Rolls

015 (2)

Dough

1 cup milk, room temperature

2/3 cup sugar

3 1/4 tsp. instant yeast

1/2 cup butter, room temperature

2 eggs, room temperature

1 tsp grated lemon zest

1/2 tsp. pure almond extract

1/2 tsp. kosher salt

4 1/2 cups all-purpose flour, plus more for dusting

Filling

1-12 oz. package frozen raspberries. No syrup

1/4 cup plus 2 tablespoons sugar

1 tsp. cornstarch

Glaze

3/4 powdered sugar

3 tablespoons butter, melted

1 1/2 tablespoons heavy cream

This dough can also utilize the food processor,bread machine or stand mixer.

Food processor method

Add all the ingredients except the milk, eggs and almond extract to the processor bowl. Combine the wet ingredients, with motor running pour into the bowl and process just until combined. Remove from the bowl and let rise in oiled covered bowl until doubled in bulk.

Bread Machine

Add ingredients in the order you brand of machine requires set on the dough setting.

Stand Mixer

Add the milk, yeast and sugar to the bowl. With beater running add the butter, eggs, zest, extract and salt. Scrape down the bowl and add the remaining ingredients. Beat at medium speed until dough is combined and smooth. Place dough in oiled bowl, cover and allow to rise until doubled.

All methods

Line a 9×13 pan with parchment paper , allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured surface and roll out to a 10-inch by 24-inch rectangle.

In a medium bowl combine the filling ingredients. Raspberries must remain frozen. Working quickly sprinkle evenly the filling ingredients over the dough. Roll up dough to form a 24-inch log. Cut into 16 rolls. Place the slices into the prepared pan . Scrape up any berries which may have fallen out and place in between the rolls in the pan. Cover pan with plastic wrap and set in warm draft free place to rise to double in bulk. This will take awhile at the very least 2 hours or more. Once risen bake in a preheated oven of 425 degrees. Bake the rolls for about 25 minutes or until golden and cooked through. Remove from oven and allow to cool in pan 30  minutes before de-panning. Mix the glaze ingredients in a small bowl until combined .Place a tray on top of pan and flip over, peeling off parchment paper. Flip back onto serving dish. Spread the glaze over the top.

 

 

 

 

Fuyu Persimmon Bundt Cake

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Fuyu Persimmon Bundt Cake

2 Tablespoons orange zest

3 cups finely diced peeled Fuyu persimmons

2 teaspoons lemon juice

1/2 cup butter, room temperature

2/3 cup plus 3 tablespoons granulated sugar

2/3 cup plus 3 tablespoons packed brown sugar

2 eggs, room temperature

2 teaspoons vanilla extract

2 teaspoons baking soda

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cloves

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg, preferred

1 cup finely chopped toasted walnuts

3/4 cup bourbon soaked raisins- pour enough bourbon to cover. Ready when plump. Save bourbon for other uses.

Orange Glaze

Juice from 1 orange

Enough powdered sugar for nice drizzle consistency

Preheat oven 350 degrees.

Grease and flour well a bundt cake pan’ set aside.

Combine the diced Fuyu, lemon juice and orange zest; set aside.

In a bowl combine the flour, baking soda, baking powder, salt and spices; whisk to combine.

In the bowl of a stand mixer cream the butter and sugars. Add the eggs one at a time until blended. Add vanilla and Fuyu mixture and blend well. Add the dry ingredients and mix just until combined. Stir in the nuts and soaked raisins.

Spoon thick batter into the prepared pan and level  off. Bake for about 55-60 minutes. Finished baking when toothpick comes out clean when inserted into the center. Remove from oven and allow to cool in pan 15 minute before releasing from pan onto a wire rack. Allow to cool completely . Make glaze. Drizzle on glaze.

 

 

No-Fry Doughnuts

No-Fry Doughnuts

2 packages active yeast

1/4 cup warm water(105*-115*)

1 1/2 cups whole milk, room temperature

2 eggs, room temperature

1/2 cup sugar

1 tsp. salt

1 tsp. nutmeg

1/4 tsp. cinnamon

1/3 cup shortening

about 4 1/2 cup flour

about 1/4 cup melted butter

In a mixer bowl, dissolve yeast in the warm water. Add milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and 2 cups of the flour. Blend on low speed for about 1 minute, scraping bowl often. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping sides of the bowl. Cover; let rise in warm place until double.

Turn dough onto a well floured board; roll around to coat dough with flour. Dough is soft to handle. Gently roll dough 1/2 inch thick. Cut with a floured doughnut cutter (2 1/2 inch diameter and 1 inch center hole.)

Place the doughnuts 2 inches apart on parchment lined baking sheets ; cover and allow to double in size.

Preheat oven to 4 25 degrees. Bake the doughnuts for about 8-10 minutes or until golden. Immediately brush doughnuts with butter.

Coatings:

Cinnamon Sugar:

1/2 cup sugar

1/2 tsp. cinnamon

Place in plastic bag; mix. Toss doughnuts one at a time in mixture to coat.

Chocolate Glaze:4 oz. semisweet chocolate

1/3 cup butter

2 cups powdered sugar

1 1/2 tsp. vanilla

hot water

Melt butter and chocolate until combined. Add to sugar and vanilla. Stir until combined . Add enough hot water until the glaze is the correct consistency.

Vanilla Glaze:

1/3 cup butter

2 cups powdered sugar

1 1/2 tsp. vanilla

hot water

Melt the butter and add to sugar and vanilla. Blend together until combined. Add just enough water to create the correct glaze consistency.

Peach Snack Cake

Peach Snack Cake

1 cup flour

2 tsp. baking powder

rounded 1/4 tsp. salt

1/2 cup butter,softened

3/4 cup sugar plus 1/2 tablespoon, divided

2 eggs

1 tsp. vanilla

1/8 tsp. almond extract

2 peaches,peeled,pitted and sliced into 1/2 inch thick wedges

1/2 tsp. nutmeg

 

Preheat oven to 350 degrees. Lightly spray a 9 inch springform pan with cooking spray.

Whisk the flour, baking powder and salt together in a bowl.

Beat the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well with each addition. Add the extracts. At low speed add the flour mixture and mix just until combined. Spread the batter evenly into the bottom of the prepared pan. Scatter the sliced peaches over the top of the batter. Stir together the remaining sugar and nutmeg and sprinkle over the top. Bake until cake is golden and top is firm yet tender. Remove from oven and allow to rest 10 minutes before removing the outside ring. Serve by itself or with a dollop of whipped cream.

Tri-Berry Chocolate Chip Pancakes

Tri-Berry Chocolate Chip Pancakes

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1/2 cup butter, divided

1 3/4 cups whole milk plus 2 tablespoons

2 eggs, beaten

2 cups flour

1/4 cup sugar

4 tsp. baking powder

1/2 tsp. salt

1/3 cup each of blueberries, raspberries and blackberries

1 cup semi sweet chocolate chips

In a large bowl add the dry ingredients and whisk together.In a sauce pan, melt 4 tablespoons of the butter. Pour in the milk and heat just until heated through. Whisk into eggs. Pour milk mixture into flour mixture and fold the berries and chocolate chips in gently. Heat griddle. Test with a drop of water. When water sizzles, griddle is ready. Butter the griddle with each batch of pancakes you cook.Cook over moderate heat. Cook and flip when bottom is golden brown. Serve with warm maple syrup.

Whole Wheat Apricot Scones

Whole Wheat Apricot Scones

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1 cup , chopped dried apricots

5 1/2 cups whole wheat pastry flour

1/2 cup sugar

2 tablespoons baking powder

1/2 tsp nutmeg

1 tsp. salt

2 1/2 cups heavy cream plus more for brushing tops

about 3 tablespoons turbinado sugar

Cover the dried fruit with hot water for about 10 minutes and then drain well.

In a mixer bowl sift together and add the dry ingredients; pour in the heavy cream into the dry ingredients. Blend just until combined. Do not over mix. Remove from bowl and knead in the dried fruit. Divide in half. Form each half into 9 inch discs. Cut each disc into 8 wedges. Place on a baking sheet and cover. Allow to rest on counter for 1 hour. Preheat oven to 425 degrees. Brush the tops with heavy cream and sprinkle tops with turbinado sugar. Bake for about 15 minutes or until cooked. Do not over bake. Place on wire rack to cool slightly.

French Raisin Buns

French Raisin Buns

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These rolls must be started a day in advance but well worth the extra planning.

1/4 cup dark rum

1/2 cup raisins

Brioche dough:

1/4 cup warm water

1 tablespoon plus 1 tsp. active dry yeast

4 cups flour

1/4 cup plus 1 tablespoon sugar

1 3/4 tsp. salt

5-6 egg, as needed

1 1/4 cups butter, cool

Pastry Cream:

2 cups whole milk

1 vanilla bean , split and seeded

1/2 cup sugar

5 egg yolks

3 tablespoons flour

3 tablespoons cornstarch

3 tablespoons sugar

1 tsp ground cinnamon

1 egg, beaten for glaze

1/2 cup powdered sugar

Place the raisins into a jar with the rum, seal and let soak overnight.

Brioche Dough:

Place the warm water in a bowl and sprinkle the yeast over the water. Let stand until bloomed. Transfer yeast mixture to a bowl of a stand mixer fitted with a dough hook. Add the flour, sugar and salt; mix until combined.

Add 3 of the eggs. Mix on low until blended; add another egg. Raise the speed and mix until nearly blended. Add another egg and mix. The dough should be smooth and elastic; not too dry or too soggy but should stick to the sides and bottom of the bowl. If the dough is too dry, add the remaining egg. Knead for about 10 minutes until dough is very smooth. Cover the dough and let rise until doubled.

Return the bowl to the mixer. Add the butter  2 tablespoons at a time, mixing until absorbed. Don’t over mix. You do not want the dough to become warm. Transfer the dough to a bowl ; cover and refrigerate overnight.

Pastry Cream:

Combine the milk , vanilla beans and scraped seeds in a saucepan. Bring the milk mixture to a boil. Remove from heat; cover for 10 minutes. Remove the vanilla pod. In a bowl whisk together the egg yolks and sugar until pale. Whisk in the flour and cornstarch. Place the milk back on the heat and bring to a simmer. Temper the egg mixture with the hot milk, adding about half, whisking in until combined. Pour the egg mixture back int the saucepan with the remaining milk mixture and whisk to combine. Continue whisking mixture until it begins to boil; whisk constantly 2 minutes . Remove from heat. Place pastry cream in a bowl. Cover the top of the pastry cream with plastic wrap to prevent a skin from forming. Allow to cool. Store in refrigerator until ready to use.

Strain the raisins from the rum; reserving the rum. Drain well.

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

Combine the cinnamon and 3 tablespoons of sugar; set aside.

Remove the dough from the refrigerator and roll out to a 14×14 inch square. Spread the cooled pastry cream evenly over the top of the dough, leaving a small clean edge of dough at one end. Sprinkle the cinnamon sugar evenly over the pastry cream. Sprinkle the drained raisins evenly over the pastry cream. Gently press the raisins into the pastry cream. Start rolling the dough up like a sausage ending with the clean edge of dough; seal together. Cut the dough into 12 pieces. Place evenly on the baking sheet. Press each roll down slightly. Brush the tops with beaten egg. Reserve extra beaten egg. Place the uncovered sheet pan to rise for 1 hour. Brush the tops with remaining egg. Bake for 15 minutes. Remove from oven; leave oven on. Slide the parchment with the buns onto a wire rack. Allow to cool. Mix together the reserved rum and the powdered sugar. Brush tops of buns with the rum mixture and place cooled buns back in the oven for 2 minutes. Remove and cool. Serve buns warm or at room temperature.

Jelly Doughnuts

Jelly Doughnuts

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Yeast Dough:

1 cup warm water

2 1/4 tsp. active yeast

4 1/2 cups flour

2/3 cup sugar

2/3 cup butter, softened

3 eggs

2 tsp. vanilla

1 tsp. salt

zest from 1 lemon

beaten egg white

Jam

powdered sugar

Bloom the yeast in the warm water. In a bowl of a stand mixer fitted with the dough hook, add the 3 cups flour, yeast mixture, sugar, and softened butter beaten eggs, vanilla, salt and zest. Blend and add remaining flour and continue to beat/knead until dough dough is smooth. Place dough in a large lightly greased bowl and cover with plastic. Let rise once. Punch down and place in refrigerator for at least 3 hours. Roll dough out to a 3/8 inch thickness on a lightly floured surface. Using a 3-31/2 inch round cutter, cut out rounds and place on a floured surface until all the dough has been cut out.

Place 1 heaping tsp. of jam on half of the rounds. Brush the edges of the all the rounds with egg white. Place the unfilled rounds over the top of the jam filled rounds and pinch the edges to seal the seams. P[lace the filled doughnuts onto a parchment lined baking sheet and allow to rise about an hour or until really puffy.

In a large pot add about 3 -31/2 inches of oil; heat vegetable oil to 375 degrees. Add the doughnuts into the hot oil. Do not over crowd. Cook for about 2 minutes on each side until golden brown. You may want to check the first one for doneness and continue . Drain the doughnuts on paper towels and dust with powdered sugar.

Cowboy Bread

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2 1/2 cups flour

1 1/2 cups packed brown sugar

1/2 cup plus 2 tablespoons sugar

1/2 tsp. salt

1 1/2 tsp. cinnamon

12 tablespoons butter

1 cup chopped toasted walnuts

1/4 tsp. heaping of nutmeg

1 tsp. baking soda

1 egg

1 cup buttermilk

1 tsp. vanilla

Preheat oven to 350 degrees. Flour and butter a 9×13 inch pan.

Combine the flour, brown sugar, 1/2 CUP granulated sugar, salt, and 1 tsp. cinnamon in a mixing bowl. On low speed beat the mixture until it becomes crumbly. Remove 1 1/2 cups of this mixture and mix in the nuts. Press 1 1/4 cups of the nut mixture into the bottom of the pan.

Take 1/4 cup of the nut mixture and add the remaining 1/2 tsp. cinnamon. nutmeg and the 2 tablespoons granulated sugar. Set aside for the topping. Mix the remaining cup of the nut mixture into the remaining crumb mixture and add the baking soda, egg , vanilla and buttermilk. Mix on medium speed just until combined. Pour into the pan and spread evenly. Sprinkle the topping evenly over the top. Bake for about 40 minutes or until a toothpick comes out clean when inserted into the center. Allow to cool completely.

Cherry Cream Scones

Cherry Cream Scones

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3/4 cup dried cherries

1 cup boiling water

3 cups flour

3 tablespoons sugar

1 tablespoon baking powder

1/2 tsp. salt

1/2 tsp. cream of tarter

1/2 cup cold butter, cut into chunks

1 egg, separated

1/2 cup sour cream

3/4 cup half-and-half

1 1/2 tsp pure almond extract

coarse sugar (sanding sugar) for tops of scones

Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.

Place dried cherries in a bowl and pour the boiling water over them. Allow to set for 30 minutes and drain well.

In a bowl whisk together the flour, baking powder, sugar, salt and cream of tarter.

With a pastry cutter or fork , cut in the butter until it resembles pea size. In another bowl whisk together the sour cream, half-and-half, egg yolk and almond extract.

Toss the drained cherries in the flour mixture. Pour in the liquid ingredients and lightly blend until the mixture begins to form a dough.

Divide dough in half. Form each half into a disk 1/2 inch thick. Cut each disk into 4 wedges. Place wedges on a parchment lined baking sheet. Brush the tops with beaten reserved egg white and sprinkle with sanding sugar. Bake for about 15-20 minutes until cook through.