Via Good to the Grain by Kim Boyce.
Ingredients
2 Tbsp. butter, melted, for the bowl and baking sheets
Dough:
1 package active dry yeast
1 tbsp. honey
1 cup rye flour
2 1/2 cups all-purpose flour
1 tbsp. kosher salt
Bath:
1/2 cup baking soda
Finish:
Coarse sea salt
Directions
Measure the yeast into a large bowl. Heat 1.5 cups of water in a saucepan till warm to the touch, about 100 degrees F, and pour over yeast. Add the honey and stir to combine. (Make sure the yeast starts to expand and bubble to make sure it's active). Add the flours and salt, and stir again.
Dump the sticky dough onto a floured surface and knead. Add up to 1/2 cup all-purpose flour as needed until the dough is tacky but not sticky. Knead for about 12 minutes, until the dough is soft and supple.
Lightly brush a large bowl with the melted butter. Move the dough into the owl, and cover with a warm wet towel (so dough doesn't dry out) and let rise about 1.5 hours until doubled in size.
While the dough is rising, make sure your oven is turned on to 450 degrees F, and that the two racks are at the top and bottom thirds of the oven. Brush two baking sheets generously with butter.
Once the dough is doubled, gently pour it from the bowl onto a lightly floured surface. Cut the dough into 12 equal pieces. One at a time (leave the remaining pieces covered by the wet towel meanwhile), roll out each piece of dough into the shape of a long snake, about 15-17 inches long. Don't flour the surface as your roll; the slight stickiness lets you roll the dough evenly and quickly.
To make the pretzel shape: take both ends of the snake-shape (leaving the center on the counter) and meet in the middle, and switch places in the hands (so the left side is now in right hand, and right side now in left hand). Bring the ends back down and make sure it has the curves of a normal pretzel shape, and gently press back down onto the sides of the center of the snake-shaped roll. Place pretzel on one of the baking sheets. Continue until you are finished with all the dough and pretzels, and let rise additional 15-20 minutes.
Meanwhile, for the bath, fill a large pot with ten cups of water, and bring to a boil. Once the pretzels have risen for the 20 minutes and the water is boiling, add the baking soda to the water. Place 2-3 pretzels into the pot, (depending on size of pot, you don't want the pretzels to touch), and boil each side of the pretzel for 30 seconds, then use a straining spoon to lift the pretzels out and back onto the baking sheets, (tapping gently with a towel or against pot to remove excess water). Repeat for all pretzels, and sprinkle liberally with salt while still moist.
Place the baking sheets with pretzels in the oven and bake 15-18 minutes, rotating sheets halfway through. The pretzels should be a dark mahogany color. Transfer to a rack to cool, and are best eaten warm, ideally within the hour and with mustard.
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Thursday, October 20, 2011
Saturday, May 14, 2011
Coconut Banana Bread
I got this recipe (and idea for sprinkling the thick, natural Demerara sugar along the top) from Orangette. Molly, of course, got it from HomeBaking: The Artful Mix of Flour and Tradition around the World, by Jeffrey Alford and Naomi Duguid.
Ingredients
3 large, overripe bananas
2 cups unbleached all-purpose flour
¾ tsp. baking soda
½ tsp. freshly grated nutmeg
Pinch of salt
1 stick (4 ounces) unsalted butter, at room temperature
1 cup granulated sugar
1/8 tsp distilled white vinegar
2 Tbsp. dark rum
½ cup dried shredded unsweetened coconut
Demerara sugar (to your sprinkled liking)
Directions
Preheat the oven to 350 degrees F. Butter a standard loaf pan.
If using frozen bananas, make sure they are completely thawed (at least 4 hours out of the freezer...alternatively put them in the fridge the day before or overnight).
In a blender or food processor, purée the bananas. Measure out 1 1/2 cups of purée to 1 3/4 and set aside.
In a bowl, whisk together the flour, baking soda, nutmeg, and salt. Set aside.
In a large bowl beat together the butter and sugar until light and fluffy. Add the vinegar and rum, and beat to mix well. Add the banana purée and the flour mixture alternately, about 1 cup at a time, beginning with the banana and beating to just incorporate. Use a spatula to fold in any flour that has not been absorbed, and stir in the coconut. Be careful to not overmix.
Scrape the batter into the prepared pan and sprinkle evenly with the demerara sugar. Bake for 50-65 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Let cool on a wire rack or cutting board and try not to dig in while the loaf is still steaming. If you must though, I understand completely. When storing the loaf, keep in an airtight container...you don't want it to dry out.
Makes 1 loaf.
Ingredients
3 large, overripe bananas
2 cups unbleached all-purpose flour
¾ tsp. baking soda
½ tsp. freshly grated nutmeg
Pinch of salt
1 stick (4 ounces) unsalted butter, at room temperature
1 cup granulated sugar
1/8 tsp distilled white vinegar
2 Tbsp. dark rum
½ cup dried shredded unsweetened coconut
Demerara sugar (to your sprinkled liking)
Directions
Preheat the oven to 350 degrees F. Butter a standard loaf pan.
If using frozen bananas, make sure they are completely thawed (at least 4 hours out of the freezer...alternatively put them in the fridge the day before or overnight).
In a blender or food processor, purée the bananas. Measure out 1 1/2 cups of purée to 1 3/4 and set aside.
In a bowl, whisk together the flour, baking soda, nutmeg, and salt. Set aside.
In a large bowl beat together the butter and sugar until light and fluffy. Add the vinegar and rum, and beat to mix well. Add the banana purée and the flour mixture alternately, about 1 cup at a time, beginning with the banana and beating to just incorporate. Use a spatula to fold in any flour that has not been absorbed, and stir in the coconut. Be careful to not overmix.
Scrape the batter into the prepared pan and sprinkle evenly with the demerara sugar. Bake for 50-65 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Let cool on a wire rack or cutting board and try not to dig in while the loaf is still steaming. If you must though, I understand completely. When storing the loaf, keep in an airtight container...you don't want it to dry out.
Makes 1 loaf.
Wednesday, March 2, 2011
Buttermilk Oatmeal Bread
Found this lovely gem from Antonia James via Food52. Hey-o! Great cooks contribute to a great site. Check it out, lovelies.
Makes one loaf
Ingredients
1 tsp. sugar
2 ¼ teaspoons active dry yeast, or 1 ½ teaspoons of “rapid-rise” or instant yeast
7/8 cup buttermilk (lowfat is fine)
½ cup rolled oats (old fashioned or quick)
2 tablespoons melted butter
3 tablespoons honey
1 ½ teaspoon salt
3 – 3 ¼ cup bread flour (You may need just a bit more for kneading.)
1/4 teaspoon baking soda
Olive oil for brushing the dough before baking
Directions
Proof the yeast by putting it in a small measuring cup with 3 tablespoons of water that is warm (no hotter than 115 degrees Fahrenheit), with a pinch of sugar. Set it aside for at least ten minutes.
Mix together the buttermilk, oats, melted butter, salt, honey, 1 cup of flour and the baking soda. Beat well until combined. (If you have a stand mixer, use the dough hook attachment).
Beat in another half cup of flour, then add the yeast and water mixture along with another half cup of flour, and beat some more, until combined. The dough should start to feel a bit stretchy.
Stir in another half cup of flour as best you can and then dump the contents of the bowl onto a lightly floured work surface.
Set the remaining ¾ cup of flour close to your work area. Knead, adding flour a bit at a time as necessary, using a bench scraper to lift from your work surface any dough that is sticking.
Knead for about ten or twelve minutes, adding only as much flour as you need to keep the dough from sticking hard to your hands. You don’t need to add the entire amount stated in the ingredients list. Remember, this dough has oatmeal in it, which will continue to soak up the liquids in the bread during the rise.
Let the dough rest for a few minutes while you prepare the bowl and your rising area, if necessary.
Wash in hot water the same bowl that you used for mixing the dough. Dry it and drizzle in the bottom a teaspoon or two of good, fruity olive oil. You can also use butter to coat the bowl, if you prefer.
Gently form the dough into a ball, put into the bowl topside down, and then flip it over to coat with the oil.
Cover the bowl with a damp tea towel. Allow to rise until doubled, for about an hour to an hour and a half. Carefully remove from bowl, then roll loosely like a log. Pinch the seams together. and place in a greased bread pan or oven-proof pot. Cover the pan/pot with the damp cloth.
Allow to rise a second time about 45 minutes or until nearly doubled in size.
Brush with olive oil, slice the dough a few times with a sharp knife, and bake at 350 Fahrenheit (for regular ovens) for about 55 minutes, or until the loaf sounds hollow when the bottom is gently tapped.
Allow to cool on a rack or cutting board for about an hour before slicing.
Makes one loaf
Ingredients
1 tsp. sugar
2 ¼ teaspoons active dry yeast, or 1 ½ teaspoons of “rapid-rise” or instant yeast
7/8 cup buttermilk (lowfat is fine)
½ cup rolled oats (old fashioned or quick)
2 tablespoons melted butter
3 tablespoons honey
1 ½ teaspoon salt
3 – 3 ¼ cup bread flour (You may need just a bit more for kneading.)
1/4 teaspoon baking soda
Olive oil for brushing the dough before baking
Directions
Proof the yeast by putting it in a small measuring cup with 3 tablespoons of water that is warm (no hotter than 115 degrees Fahrenheit), with a pinch of sugar. Set it aside for at least ten minutes.
Mix together the buttermilk, oats, melted butter, salt, honey, 1 cup of flour and the baking soda. Beat well until combined. (If you have a stand mixer, use the dough hook attachment).
Beat in another half cup of flour, then add the yeast and water mixture along with another half cup of flour, and beat some more, until combined. The dough should start to feel a bit stretchy.
Stir in another half cup of flour as best you can and then dump the contents of the bowl onto a lightly floured work surface.
Set the remaining ¾ cup of flour close to your work area. Knead, adding flour a bit at a time as necessary, using a bench scraper to lift from your work surface any dough that is sticking.
Knead for about ten or twelve minutes, adding only as much flour as you need to keep the dough from sticking hard to your hands. You don’t need to add the entire amount stated in the ingredients list. Remember, this dough has oatmeal in it, which will continue to soak up the liquids in the bread during the rise.
Let the dough rest for a few minutes while you prepare the bowl and your rising area, if necessary.
Wash in hot water the same bowl that you used for mixing the dough. Dry it and drizzle in the bottom a teaspoon or two of good, fruity olive oil. You can also use butter to coat the bowl, if you prefer.
Gently form the dough into a ball, put into the bowl topside down, and then flip it over to coat with the oil.
Cover the bowl with a damp tea towel. Allow to rise until doubled, for about an hour to an hour and a half. Carefully remove from bowl, then roll loosely like a log. Pinch the seams together. and place in a greased bread pan or oven-proof pot. Cover the pan/pot with the damp cloth.
Allow to rise a second time about 45 minutes or until nearly doubled in size.
Brush with olive oil, slice the dough a few times with a sharp knife, and bake at 350 Fahrenheit (for regular ovens) for about 55 minutes, or until the loaf sounds hollow when the bottom is gently tapped.
Allow to cool on a rack or cutting board for about an hour before slicing.
Monday, February 21, 2011
Pita Bread
Martha Stewart has a great and simple recipe for homemade pita. In doing a bit of research, it seems that almost everyone has nearly the exact same recipe and technique: bake these puppies in the oven, or in a cast iron skillet, a spritz of water, and you're golden.
Makes 8 pitas
Ingredients
1 1/4 cups warm water (approximately 100 to 110 degrees)
1 teaspoon active dry yeast
3 cups all-purpose flour (or a mix of whole wheat and regular), plus more for dusting
1 tablespoon salt
1 1/2 teaspoons olive oil, plus more for bowl
Directions
Pour water into the bowl of an electric mixer, and add a pinch of sugar. Sprinkle yeast over water, and stir to dissolve. Mix in 1 1/2 cups flour until well incorporated. Cover bowl; let sit in a warm place for about 1 1/2 hours, until dough has doubled in bulk.
Sprinkle salt over flour and yeast mixture, and add olive oil and remaining 1 1/2 cups flour. Mix on medium-low speed until dough is smooth and elastic, about 5 minutes.
Transfer dough to a floured work surface, and knead about 10 turns, forming a ball. Place in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm place until dough has doubled in bulk, about 1 1/4 hours.
Heat oven to 450 degrees. Turn dough out onto a board, and cut in half. Cut each half into four pieces, and form each piece into a ball. Cover them loosely with a piece of plastic wrap to keep the dough from drying out. On a floured work surface, roll two balls into circles 7 inches in diameter and slightly less than 1/4 inch thick. Place pita on an ungreased baking sheet (or cast iron skillet), sprinkle a few drops of water (or spritz with a spray bottle), and bake until puffed and light brown, about 5-8 minutes (keep an eye on the pita!) . Repeat, baking two pita breads at a time.
Best if served warm, but you can let them cool and wrap them up and keep them for a few days for any meals you want some pita lovin' on.
Makes 8 pitas
Ingredients
1 1/4 cups warm water (approximately 100 to 110 degrees)
1 teaspoon active dry yeast
3 cups all-purpose flour (or a mix of whole wheat and regular), plus more for dusting
1 tablespoon salt
1 1/2 teaspoons olive oil, plus more for bowl
Directions
Pour water into the bowl of an electric mixer, and add a pinch of sugar. Sprinkle yeast over water, and stir to dissolve. Mix in 1 1/2 cups flour until well incorporated. Cover bowl; let sit in a warm place for about 1 1/2 hours, until dough has doubled in bulk.
Sprinkle salt over flour and yeast mixture, and add olive oil and remaining 1 1/2 cups flour. Mix on medium-low speed until dough is smooth and elastic, about 5 minutes.
Transfer dough to a floured work surface, and knead about 10 turns, forming a ball. Place in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm place until dough has doubled in bulk, about 1 1/4 hours.
Heat oven to 450 degrees. Turn dough out onto a board, and cut in half. Cut each half into four pieces, and form each piece into a ball. Cover them loosely with a piece of plastic wrap to keep the dough from drying out. On a floured work surface, roll two balls into circles 7 inches in diameter and slightly less than 1/4 inch thick. Place pita on an ungreased baking sheet (or cast iron skillet), sprinkle a few drops of water (or spritz with a spray bottle), and bake until puffed and light brown, about 5-8 minutes (keep an eye on the pita!) . Repeat, baking two pita breads at a time.
Best if served warm, but you can let them cool and wrap them up and keep them for a few days for any meals you want some pita lovin' on.
Sunday, November 21, 2010
Cinnamon Sugar Banana Bread
I adapted this recipe from Orangette who in turn adapted it from a Bakesale Betty recipe in Bon Appetit a few years back. Thanks everyone! You have re-introduced banana bread joy into my little kitchen.
Ingredients
For bread:
1 1/2 cups all-purpose flour
1 cup sugar (I actually did 1/2 white sugar, 1/2 brown sugar. Do as you will!)
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe banana (about 2-3 medium bananas)
2 large eggs
1/2 cup vegetable oil
1/4 cup honey
1/4 cup water
For topping:
2 Tbsp. sugar
1 tsp. ground cinnamon
2 Tbsp. packed dark brown sugar
Couple handfuls of shredded, sweetened coconut (optional)
Directions
Preheat the oven to 350° F. Butter and flour a 9- x 5-inch metal loaf pan. (Alternatively, you can spray the pan lightly with cooking spray and then line it with parchment paper, which makes for easy lifting and clean-up).
In a medium bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. In a large bowl, whisk together the banana, eggs, oil, honey, and water. Add the dry ingredients to the wet ingredients, and stir well. Scrape the batter into the prepared pan.
In a small bowl, mix together the topping ingredients. Sprinkle them evenly over the batter.
Bake the bread until a tester inserted into its center comes out clean, about 1 hour, give or take a little. Cool the bread in the pan on a wire rack (or the counter) for 30 minutes. Then carefully remove the bread from the pan. Cool completely before slicing.
Ingredients
For bread:
1 1/2 cups all-purpose flour
1 cup sugar (I actually did 1/2 white sugar, 1/2 brown sugar. Do as you will!)
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe banana (about 2-3 medium bananas)
2 large eggs
1/2 cup vegetable oil
1/4 cup honey
1/4 cup water
For topping:
2 Tbsp. sugar
1 tsp. ground cinnamon
2 Tbsp. packed dark brown sugar
Couple handfuls of shredded, sweetened coconut (optional)
Directions
Preheat the oven to 350° F. Butter and flour a 9- x 5-inch metal loaf pan. (Alternatively, you can spray the pan lightly with cooking spray and then line it with parchment paper, which makes for easy lifting and clean-up).
In a medium bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. In a large bowl, whisk together the banana, eggs, oil, honey, and water. Add the dry ingredients to the wet ingredients, and stir well. Scrape the batter into the prepared pan.
In a small bowl, mix together the topping ingredients. Sprinkle them evenly over the batter.
Bake the bread until a tester inserted into its center comes out clean, about 1 hour, give or take a little. Cool the bread in the pan on a wire rack (or the counter) for 30 minutes. Then carefully remove the bread from the pan. Cool completely before slicing.
Wednesday, September 15, 2010
Maple Bread
I snagged this recipe from the always-awesome The Wednesday Chef who in turn adapted it from this Florence Fabricant article from the late 1980's. That was a good decade. I was born, this bread was written about, and MJ and Madonna rocked the airwaves. Happy baking!
Makes 1 large loaf
Ingredients
1 cup milk
1/4 cup maple syrup
4 tablespoons sweet butter
1 teaspoon salt
1 package active dry yeast
1/4 cup warm water (about 110 degrees)
1 teaspoon sugar or maple sugar
1 egg beaten
4 cups (approximately) unbleached all-purpose flour (or a combo of wheat and white)
Directions
Place milk, maple syrup, butter and salt in a saucepan and scald. Allow to cool to lukewarm.
Dissolve yeast in warm water along with the sugar. Set aside for five minutes until the mixture becomes frothy. Transfer the milk mixture to a large bowl, stir in the yeast mixture and then stir in the egg.
Stir in two cups of the flour. Then add more flour about one-half cup at a time until a ball of dough forms. Turn the dough out onto a floured board and knead for about eight minutes until the dough is smooth and elastic, adding more flour as necessary to keep the dough from sticking. Place dough in an oiled bowl, turn the dough to oil on all sides, cover lightly and set in a warm place (I usually use the top of my stove, with the oven turned on) to rise until doubled, about an hour.
Punch down dough, turn onto a lightly floured board and knead for another minute or so. Roll dough into a rectangle about nine by 12 inches, then roll tightly, jellyroll fashion, starting from the narrow side. Pinch the seam and ends closed. Fit the dough seam side down into a greased bread pan.
Cover and set in a warm place to rise until doubled, about 45 minutes.
Preheat oven to 350 degrees. Place bread in the oven and bake about 45 minutes, until well browned. Remove from pan and allow to cool, then slice up. I usually wait a solid 5-8 minutes to slice off a hunk. It's just too good to resist, but try if you can.
Makes 1 large loaf
Ingredients
1 cup milk
1/4 cup maple syrup
4 tablespoons sweet butter
1 teaspoon salt
1 package active dry yeast
1/4 cup warm water (about 110 degrees)
1 teaspoon sugar or maple sugar
1 egg beaten
4 cups (approximately) unbleached all-purpose flour (or a combo of wheat and white)
Directions
Place milk, maple syrup, butter and salt in a saucepan and scald. Allow to cool to lukewarm.
Dissolve yeast in warm water along with the sugar. Set aside for five minutes until the mixture becomes frothy. Transfer the milk mixture to a large bowl, stir in the yeast mixture and then stir in the egg.
Stir in two cups of the flour. Then add more flour about one-half cup at a time until a ball of dough forms. Turn the dough out onto a floured board and knead for about eight minutes until the dough is smooth and elastic, adding more flour as necessary to keep the dough from sticking. Place dough in an oiled bowl, turn the dough to oil on all sides, cover lightly and set in a warm place (I usually use the top of my stove, with the oven turned on) to rise until doubled, about an hour.
Punch down dough, turn onto a lightly floured board and knead for another minute or so. Roll dough into a rectangle about nine by 12 inches, then roll tightly, jellyroll fashion, starting from the narrow side. Pinch the seam and ends closed. Fit the dough seam side down into a greased bread pan.
Cover and set in a warm place to rise until doubled, about 45 minutes.
Preheat oven to 350 degrees. Place bread in the oven and bake about 45 minutes, until well browned. Remove from pan and allow to cool, then slice up. I usually wait a solid 5-8 minutes to slice off a hunk. It's just too good to resist, but try if you can.
Sunday, August 15, 2010
Rosemary Focaccia Bread
I adapted this gem from Epicurious. Of course, it came from Gourmet in 2002.
The original recipe calls for 5 cups flour, but I used 4 and it worked out great! Next time I might add herbs to the dough itself, and maybe some garlic. One helpful tidbit: I'm very impatient with rising dough, and I found it works really well to put any bowl with rising dough inside of a skillet (I use my cast-iron skillet) and put that whole contraption on top of my warm oven. Works like a charm!
Ingredients
1 (1/4-ounce) package active dry yeast
4 cups unbleached all-purpose flour plus additional for kneading
1/4 cup plus 3 tablespoons extra-virgin olive oil
3 teaspoons table salt (for dough mixture)
1 tablespoon finely chopped fresh rosemary
1 teaspoon coarse sea salt (for sprinkling on top)
Special equipment: a stand-mixer equipped with both a paddle and dough hook. However, if you don't have one, a hand-mixer should be fine. Also, those hands are made to knead dough! The dough hook is convenient, but not necessary.
Directions
Stir together 1 2/3 cups lukewarm (105 to 115°F) water and yeast in bowl of mixer and let stand until creamy, about 5 minutes.
Add 5 cups flour, 1/4 cup oil, and 3 teaspoons table salt and beat with paddle attachment at medium speed until a dough forms. Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes.
Turn dough out onto a lightly floured surface and knead in 1 to 2 tablespoons more flour. Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with oil. Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1 1/2 hours.
Press dough evenly into a generously oiled 15- by 10- by 1-inch baking sheet. Let dough rise, covered completely with a moist kitchen towel, until doubled in bulk, about 1 hour.
Preheat oven to 425°F.
Stir together rosemary and remaining 3 tablespoons oil. Make shallow indentations all over dough with your fingertips, then brush with rosemary oil, letting it pool in indentations. Sprinkle sea salt evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.
Remove from oven, let cool on rack or plate, and enjoy!
The original recipe calls for 5 cups flour, but I used 4 and it worked out great! Next time I might add herbs to the dough itself, and maybe some garlic. One helpful tidbit: I'm very impatient with rising dough, and I found it works really well to put any bowl with rising dough inside of a skillet (I use my cast-iron skillet) and put that whole contraption on top of my warm oven. Works like a charm!
Ingredients
1 (1/4-ounce) package active dry yeast
4 cups unbleached all-purpose flour plus additional for kneading
1/4 cup plus 3 tablespoons extra-virgin olive oil
3 teaspoons table salt (for dough mixture)
1 tablespoon finely chopped fresh rosemary
1 teaspoon coarse sea salt (for sprinkling on top)
Special equipment: a stand-mixer equipped with both a paddle and dough hook. However, if you don't have one, a hand-mixer should be fine. Also, those hands are made to knead dough! The dough hook is convenient, but not necessary.
Directions
Stir together 1 2/3 cups lukewarm (105 to 115°F) water and yeast in bowl of mixer and let stand until creamy, about 5 minutes.
Add 5 cups flour, 1/4 cup oil, and 3 teaspoons table salt and beat with paddle attachment at medium speed until a dough forms. Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes.
Turn dough out onto a lightly floured surface and knead in 1 to 2 tablespoons more flour. Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with oil. Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1 1/2 hours.
Press dough evenly into a generously oiled 15- by 10- by 1-inch baking sheet. Let dough rise, covered completely with a moist kitchen towel, until doubled in bulk, about 1 hour.
Preheat oven to 425°F.
Stir together rosemary and remaining 3 tablespoons oil. Make shallow indentations all over dough with your fingertips, then brush with rosemary oil, letting it pool in indentations. Sprinkle sea salt evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.
Remove from oven, let cool on rack or plate, and enjoy!
Monday, May 17, 2010
No-Knead Bread
From Jim Lahey at Sullivan Street Bakery, via The New York Times
Ingredients
3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 3/4 teaspoons salt
Cornmeal
Directions
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. (I put the covered bowl of dough in my cast iron skillet that always sits on my stove...warmest spot in the kitchen.)
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour or cornmeal; put dough seam side down on towel and dust with more flour or cornmeal (I prefer cornmeal, adds a lovely crunch). Cover with another cotton towel, or loosely just drape the ends of the cotton towel you're already using across the top of the dough, and let rise for about 2 more hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. (Note: I had a big pot but no lid, so I just used some aluminum foil as the lid and it worked like a gem.)
Enjoy!
Ingredients
3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 3/4 teaspoons salt
Cornmeal
Directions
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. (I put the covered bowl of dough in my cast iron skillet that always sits on my stove...warmest spot in the kitchen.)
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour or cornmeal; put dough seam side down on towel and dust with more flour or cornmeal (I prefer cornmeal, adds a lovely crunch). Cover with another cotton towel, or loosely just drape the ends of the cotton towel you're already using across the top of the dough, and let rise for about 2 more hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. (Note: I had a big pot but no lid, so I just used some aluminum foil as the lid and it worked like a gem.)
Enjoy!
Saturday, May 23, 2009
Panzanella
Adapted from Ina Garten on the Barefoot Contessa show (via Food Network)
Ingredients:
3 tablespoons good olive oil
Half a french baguette, torn into chunks (about 5-6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/3 red onion,thinly sliced
Handful of basil, coarsely chopped
3 tablespoons capers, drained
For Vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons vinegar (I typically use Red Wine Vinegar, but Ina's recipe calls for Champagne)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed, and some fresh cracked pepper to your tasting.
For the vinaigrette, whisk all the ingredients together and set aside. I personally like to use a little jar to add all dressing ingredients then shake the life out of it. It keeps everything contained and its easy.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the toasted bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
Ingredients:
3 tablespoons good olive oil
Half a french baguette, torn into chunks (about 5-6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/3 red onion,thinly sliced
Handful of basil, coarsely chopped
3 tablespoons capers, drained
For Vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons vinegar (I typically use Red Wine Vinegar, but Ina's recipe calls for Champagne)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed, and some fresh cracked pepper to your tasting.
For the vinaigrette, whisk all the ingredients together and set aside. I personally like to use a little jar to add all dressing ingredients then shake the life out of it. It keeps everything contained and its easy.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the toasted bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
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