We met at Jeannie's home in November. She chose bread as her topic, she made broccoli cheese soup and pizza dip for accompaniments. Many breads were brought and sampled and all were so delicious! Thanks everyone for your contributions! Marlene demonstrated techniques for different styles of rolls, very helpful for the Thanksgiving holiday! Thanks everyone for coming! Next month is the cookie exchange and game night, hosted by Kristen Thomas. Very excited for this one, hope to see all of you there! I still need recipes from everyone if you want me to post them. Thanks!
Thursday, December 8, 2011
Artisan Bread
Adapted from ”Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François
1 1/2 tablespoons yeast
1 1/2 tablespoons salt coarse salt (kosher or sea salt)
3 cups water
6 1/2 cups unbleached, all-purpose flour, more for dusting dough (*you can replace about 1 to 1 1/2 cups of white flour with any whole grain flour with great results).
Cornmeal
1. In a large bowl, mix yeast and salt into 3 cups warm water. Add flour, and stir to combine completely. Let dough rise in a warm place for at least two hours, until it rises and collapses (up to 5 hours – or even overnight won’t hurt it). The dough may be baked at this point, or refrigerated for later use.
2. Cover dough, but make sure it is not airtight – gases need to escape – and place in fridge. When you are ready to use it, throw a small fistful of flour on the surface and use a serrated knife to cut off a piece of the size you desire. (The authors recommend a 1 pound loaf – which means cutting off grapefruit-sized piece of dough). Turning the dough in your hands, stretch the surface of the dough and tuck in under. The surface will be smooth, and the bottom with be bunched.
3. Dust a pizza peel (or any flat surface – I use a rimless cookie sheet) with cornmeal. (This prevents sticking, and adds a nice, rustic crunch. You can use flour instead, but you’ll need to use a very generous dusting). Allow dough to rest in a warm place for 40 minutes – longer (up to an hour and a half) if you use some whole wheat flour in place of the white, or if you make a larger loaf.
4. Twenty minutes before baking, preheat oven to 450 degrees with baking stone (or overturned baking sheet) inside on the middle rack, plus a shallow pan on the top rack. Throw a small fistful of flour over the dough, slash it 2-4 times with a serrated knife (in a cross, a tic-tac-toe, or a fan), and slide it into the oven, onto the baking stone. Throw 1-2 cups of tap water into the shallow pan, and quickly shut the oven door to trap steam inside. Bake for 30 minutes, or until crust is well browned and bread sounds hollow when you knock on the bottom.
Blueberry Cream Cheese Bread brought by Sissy Olsen
Recipe
Recipe Description
This bread is full of blueberries with a luscious cheesecake like layer in the center and a sugar glaze to top it off.
Preparation Instructions
Filling
In a medium bowl, combine cream cheese, sugar, 1 tablespoon flour, egg and orange zest; beat until smooth. (Be sure to use the measurements found under filling for these.) Set aside.
In a medium bowl, combine cream cheese, sugar, 1 tablespoon flour, egg and orange zest; beat until smooth. (Be sure to use the measurements found under filling for these.) Set aside.
Glaze:
Stir together the glaze ingredients and set aside.
Stir together the glaze ingredients and set aside.
For the bread:
Cream butter and sugar (1/2 cup) until fluffy. Add salt and vanilla. Add egg yolks (save the egg whites as you’ll need them later) to the sugar mixture; beat until creamy. Set aside.
Cream butter and sugar (1/2 cup) until fluffy. Add salt and vanilla. Add egg yolks (save the egg whites as you’ll need them later) to the sugar mixture; beat until creamy. Set aside.
In another bowl, combine flour (1 1/2 cups) and baking powder. Add this mixture, alternately with milk to egg yolk mixture.
Coat berries with 1 tablespoon flour and add them to the batter.
In a separate bowl, beat egg whites until soft peaks form. Add sugar (1/4 cup), 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter.
Pour 1/2 of the batter (or a little less) into a floured and greased bread pan. Layer the filling over the batter and then finish with remainder of batter. This will create a layer of “cheesecake” between the blueberry batter.
Pour glaze over top of unbaked loaf and bake at 350F for 55-60 minutes.
Ingredients
- FOR THE BREAD:
- ½ cups Butter
- ½ cups Sugar
- ¼ teaspoons Salt
- 1 teaspoon Vanilla Extract
- 2 whole Egg Yolks
- 1-½ cup All-pupose Flour
- 1 teaspoon Baking Powder
- ⅓ cups Milk
- 1-½ cup Blueberries (up To 2 Cups, Which I Prefer)
- 1 Tablespoon All-purpose Flour
- 2 whole Egg Whites
- ¼ cups White Sugar
- FOR THE FILLING:
- 8 ounces, weight Cream Cheese
- ½ cups Sugar
- 1 Tablespoon Flour
- 1 whole Egg
- 1 Tablespoon Orange Zest
- FOR THE GLAZE:
- 2 Tablespoons Sugar
- ½ teaspoons Vanilla
- 1 teaspoon Water
Subscribe to:
Posts (Atom)