Just a girl in the world...of culinary adventures! I'm beginning culinary academy in the fall, but will be doing a LOT of work before then to get myself ready for this. _____________________
This is a blog of my journey to change my life.
Posts tagged "Bread"
Vanilla Cloverleaf Sweet Rolls with Strawberry Jam
Master sweet dough (see recipe here) 1 tbsp butter, melted 3 tbsp whole milk 2/3 cup plus 3 tbsp sugar 1 lb fresh strawberries, hulled and quartered 1 large green apple, peeled and shredded 1 tbsp lemon juice Flour, for dusting
Combine the strawberries and 2/3 cup sugar in a large skillet, then stir in the shredded apple. Cook over medium-low heat, stirring to break up the strawberries, until the sugar dissolves.
Simmer until the jam thickens, about 2 hours. Then stir in the lemon juice.
Transfer to a bowl or jar, cover, and chill until set, about 2 hours.
Preheat oven to 375-deg and place a rack in the center. Lightly coat a muffin pan with the melted butter, then set aside.
Punch the dough down and divide in half. Working on a floured surface, roll half of the dough into a 12” long log. Cut into 6 equal pieces, then cut each of those pieces into three.
Roll each piece of dough into a 1” thick ball and place three balls in each muffin cup. Then repeat with the other dough half.
(Note: cover the half you’re not working with in plastic wrap to keep it from drying out.)
Loosely cover with plastic wrap and let rise for an hour or until the dough has risen about 1” over the rim of the muffin pan. Brush the top of the rolls with the milk, then sprinkle with the remaining tbsp of sugar.
Bake until puffed and golden brown, about 20 minutes. Then transfer the rolls to a wire rack to cool for at least 20 minutes. Serve with the strawberry jam.
1-1/4 oz active dry yeast 1-1/2 cup warm water (105 to 110-deg), divided 2 tsp table salt 1 tbsp coarse sea salt 1 tsp sugar 2 tsp herbs de provence 3 cups bread flour 1 large egg yolk, beaten with 1 tbsp water Cornmeal (for dusting) Vegetable oil
In a small bowl, combine the yeast, sugar, and half the water.Stir with a spoon and let proof for 5 minutes or until the mixture bubbles up.
In the bowl of a stand mixer fitted with a dough hook, combine proofed yeast, the remaining water, the herbs de provence, and table salt.Then add the flour—1 cup at a time—mixing for 2 minutes after each addition.
(Note: since you’re mixing the dough with the hook, there’s no need to knead it afterwards.)
Slide the dough into a large metal bowl that’s been greased with oil.Cover with a damp towel and let rise in a warm place for about 2 hours or until it doubles in size.
(Note: you can also let the dough rise in an oven. Preheat it to 150-deg, then turn the oven off and open the door for about 30 seconds to dissipate some of the heat. Rub about 1 tbsp vegetable oil onto the top of the ball of dough to prevent it from drying, out, then stick he bowl of dough inside the oven and close the door.Let rise 60-90 minutes or until it has doubled in size.)
Cover a baking tray with parchment paper and sprinkle with some cornmeal—just enough to keep the dough from sticking to the paper.
Punch the dough in the bowl down after it has risen and knead for 1 minute, then shape into an oval loaf.Place the loaf on the baking tray and cover with a damp towel and allow to rise for one more hour.
Preheat oven to 400-deg.Fill a pyrex dish with boiling water and place on the lower rack of the oven.
Using a sharp knife or razor, cut shallow slashes across the surface of the bread, about 2” apart.Then brush the top of the bread with the egg wash and sprinkle with the sea salt.
Place the bread on the middle rack of the oven and bake for 30-40 minutes or until the bread is crusty and golden brown.
For the Bread: 1 package active dry yeast (2-1/4 tsp) 3 tbsp warm water (105-deg to 115-deg) 1 cup whole milk, warmed to 105-deg to 115-deg 5 tbsp melted butter 1 tbsp butter for greasing 3 tbsp sugar 1 large egg, beaten 1 tsp salt 3-1/2 to 4 cups all purpose flour or bread flour
For the Filling: 1/2 cup raisins 2 tbsp sugar 3 tsp cinnamon 4 tsp melted butter, divided 1 egg, beaten Pinch of salt
Mix the yeast and water in the bowl of an electric stand mixer fitted with a flat paddle. Let stand 5 minutes to allow the yeast to activate.
Add the milk, 5 tbsp melted butter, 3 tbsp sugar, beaten egg, and salt. Mix for at least one minute on low speed, then gradually add 3-1/2 cups flour. If needed, add more flour, 2 tbsp at a time, until the dough is moist but not sticky. Then swap out the flat paddle for the dough hook and knead for 10 minutes on low to medium speed until the dough it smooth and elastic.
Transfer the dough to a buttered bowl and turn it over once to coat. Loosely cover with plastic wrap and let rise for 2 hours or until it doubles in volume.
While the dough is rising, place the raisins in a small saucepan with enough cold water to cover them by 1/2” and bring to a boil. Then drain and let cool before placing them in a small bowl with the 2 tbsp sugar and cinnamon.
Grease an 8.5” x 4.5” loaf pan.
Punch the dough down, then roll it into an 8” x 18” rectangle about 1/2” thick. Brush the dough with the 2 tbsp melted butter and sprinkle all but 2 tsp of the cinnamon mixture over it. Brush your hand over the dough to spread the raisins out evenly across the surface.
Starting from one of the short sides, roll up the dough and pinch the seam and ends closed. Place the loaf seam-side down in the pan. Cover loosely with greased plastic wrap and let rise until it doubles in volume, about 2 hours.
Preheat oven to 375-deg.
Remove the plastic wrap from the dough. Whisk the egg and salt together and brush the mixture over the top of the loaf. Sprinkle with the reserved cinnamon mixture and bake until the crust is a deep golden brown, about 40-45 minutes (or until the internal temperature measures 195-deg).
Remove the loaf from the pan onto a cooling rack. While still warm, brush the top with the remaining 2 tsp of melted butter, then let cool completely before cutting and serving.
1 cup Warm Water 1 Tablespoon Honey 1 envelope Active Dry Yeast (2 1/4 Teaspoons) 1 teaspoon Salt 3 cups Bread Flour Olive Oil 1/3 pound Sharp White Cheddar 1/2 cup Garlic Butter
In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’.
Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough.
After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.
Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.
Punch down dough and cut into two equal portions. Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink. Cover with plastic wrap and rise 30 minutes.
Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.
In the meantime, slice the cheese into thin slices and melt the butter.
Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.
Cut 1-inch slices 3/4′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted. Serve immediately.
1 cup elbow macaroni 3 tablespoons butter, divided 1 tablespoon all-purpose flour 1/2 cup milk 2 ounces cream cheese 1/2 cup (2 ounces) Wisconsin Cheddar Cheese, shredded 1/4 cup (1 ounce) Wisconsin Asiago Cheese, shredded 1/4 cup (1 ounce) Wisconsin Romano Cheese, shredded 2 tablespoons olive oil 1/2 pound pancetta, thinly sliced to make 12 slices 12 slices sourdough bread, toasted
In large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
Melt 1 tablespoon butter in medium saucepan over medium heat. Whisk in flour until well combined. Gradually whisk in milk and cook, whisking constantly, until incorporated, 1-2 minutes. Stir in cream cheese, then gradually whisk in Cheddar, Asiago and Romano, a handful at a time, until smooth, about 1-2 minutes. Remove from heat; add cheese sauce to pasta and stir.
Heat remaining butter in grill pan over medium-high heat. Place 2 slices pancetta on one side of sourdough bread and top with generous scoop of prepared macaroni and cheese and then top with another slice of bread to create sandwich. Repeat with remaining slices of bread and macaroni and cheese to make six sandwiches.
Place sandwich in pan and grill, flipping once, until bread is golden and filling is heated through, about 2-3 minutes per side.
2/3 cup fresh basil leaves 1 garlic clove 12 tbsp extra virgin olive oil 8 large eggs 1-1/2” thick brioche slices (challah also works well with this recipe) 3/4 cup shaved parmesan cheese
Preheat an oven to 350-deg and line a baking sheet with tinfoil.Sprinkle the brioche slices with the parmesan and bake for 5-7 minutes until golden.
Meanwhile, in a blender, puree the basil, garlic, and olive oil until smooth. Season with salt and pepper.
Bring a medium skillet filled 3/4 of the way with salted water to a simmer over medium heat.Crack the eggs one at a time into a bowl and then gently slip them into water. Cook until the whites are just set and the yolks are still runny, about 2-1/2 to 3 minutes.
Plate up the brioche and then, using a slotted spoon, transfer the well-drained eggs on top.
Sprinkle the eggs with salt and pepper and drizzle a bit of the pesto over each before serving.
1-1/3 cups warm water 1 pkt instant yeast 4 tbsp butter, softened 1/2 cup honey 2-3/4 cups bread flour 1-3/4 cups white whole wheat flour 2 tsp kosher salt 1/2 cup yellow cornmeal (optional)
Preheat oven to 350-deg.
Combine water and yeast in a small bowl.Once the yeast activates (it will start to bubble), place in the bowl of an electric mixer fitted with a dough hook.
Add the butter, honey, bread flour, and salt.Mix to combine, then slowly add the whole wheat flour, scraping down the sides of the bowl as needed.Mix for 5 minutes or more until the dough comes together (will be slightly sticky).
Let the dough rise in a covered bowl, left in a warm location (or an oven set to 85-deg) for at least an hour.(Note: it won’t double in size, but it should have risen some.) Then knead for at least 10 minutes or until the dough has a good elasticity to it.
Divide the dough into 12 equal pieces and shape into ovals.(Optional: roll the balls in the cornmeal for an additional crunch to the crust.)
Place the rolls on a parchment-paper lined baking sheet and allow to rise again in a warm place for at least 90 minutes.(To check if they’ve risen enough, press down into the dough—if the indentation rebounds slowly, then the dough is ready.)
Bake rolls for about 24 minutes or until the bottoms have browned.Cool the rolls on a rack for about 10 minutes, then serve.
Three 14-oz cans artichoke hearts 1 cup romano cheese, grated 8 oz garlic and chive-flavored cream cheese, softened 3/4 cup bacon, cooked and crumbled into small pieces 4 tablespoons butter 1 loaf Italian bread 1/2 cup olive oil Non-stick cooking spray
Preheat oven to 350-deg. Grease a 13” x 9” baking dish.
Cut artichokes into small bite-sized pieces and place in the bottom of the baking dish.
In a food processor, blend the romano, cream cheese, and butter until well combined.Then stir in the bacon.
Spread the cheese mixture evenly over the artichokes, then bake for 20 minutes or until the cheese is slightly browned.
Slice Italian bread thinly and lightly brush each slice with the olive oil.Toast in the oven until crispy, about 5 minutes. Spread artichoke mixture on bread slices and serve warm.
3-3/4 teaspoons active dry yeast 1 cup warm water (105 to 115-deg) 1 cup milk 1/4 cup olive oil 5 cups all purpose flour, divided 1/4 cup fresh rosemary, minced 4 teaspoons freshly ground salt 1-1/2 teaspoons coarse salt
In the bowl of an electric mixer, stir the yeast into the warm water. Let stand until frothy, about 10 minutes.Then stir in the milk and oil.
In another bowl, combine 4-1/2 cups of flour with the rosemary and salt, stirring to mix.Add the flour mixture to the yeast and blend with the paddle attachment at low speed until flour is absorbed, about 1 to 2 minutes.
Now using the dough hook, knead dough on medium speed until the dough is velvety, elastic, smooth, and somewhat moist, about 5 minutes.
Gradually add enough of the remaining flour until the dough stops sticking to the bottom and sides of the bowl.
Finish kneading the dough by hand on a lightly floured surface for a few minutes.Then put the dough in an oiled bowl, turning the dough so surface is lightly and evenly coated in oil.Cover with plastic wrap and allow to rise in a warm place until doubled in size, about 1-1/2 hours.
Gently punch the dough down on a lightly floured surface but do not knead it.Cut the dough in half and shape each into a round ball.Put loaves on a lightly floured bread board, cover loosely with plastic wrap, and allow to rise again until doubled in size, about 45-55 minutes.
Heat oven to 450-deg and allow to sit for at least 30 minutes before baking.Prepare a spray bottle with water.
Just before you put the loaves in the oven, make several shallow slashes in the top of each loaf with a razor blade or very sharp knife, sprinkling the coarse salt into the slits.
Place loaves on a lightly oiled baking sheet and bake for 10 minutes, during which you spray the water inside the oven 3 or 4 times to help develop a crusty shell around the bread.
Reduce temperature to 400-deg and bake until the bread is nicely browned and the loaves sound hollow when tapped on the bottom, about 30-35 minutes longer.Allow to cool on wire racks before cutting into slices to serve.
2/3 cup packed fresh basil leaves 1 garlic clove 3/4 cup extra virgin olive oil 8 large eggs 1 loaf challah bread, cut 1-1/2” thick Freshly shaved parmesan cheese Salt and pepper to taste
Preheat oven to 400-deg and line a large baking sheet with tinfoil.
In a blender, puree basil, garlic, and olive oil until smooth. Season pesto with salt and pepper.
Cover the bottom of a medium skillet at least 1-1/2” high and salt the water. Bring water to a simmer over medium heat.
Crack eggs into a bowl (do not beat) and gently slip them into water, bring careful not to break the yolk. Cook until whites are just set and yolks are still runny, about 2-1/2 to 3 minutes.
Toast bread in the oven for 5-7 minutes, then plate up and sprinkle with parmesan cheese. Using a slotted spoon, transfer an egg onto each piece of bread, sprinkling with salt, pepper, and a drizzle of the pesto.