Breads

Breads

Anne’s Breadsticks

·      1 ½ c hot to the touch water

·      2 tbsp sugar

·      ½ tsp salt

·      1 tbsp yeast

o   Let sit for 5 minutes while yeast rises

·      3 ½ c flour

o   Knead by hand or in a mixer for 5 minutes—until totally elastic and doughy.

Spread ¼ c melted butter in the bottom of a jellyroll pan.  Roll out dough on the oiled counter top.  Place in pan and then flip (so butter is on each side).  Dust with Parmesan cheese, garlic salt, and paprika (optional).

Let rise until almost double (about 35-55 minutes).  Bake at 400 for 10-15 minutes.

Basic Fast White Dough (for cinnamon rolls, dinner rolls, and bread)

·      10 ½ c white bread flour

·      ½ c sugar

·      1 ½ tbsp salt

·      3 rounded tablespoons instant yeast (best is SAF instant yeast)

o   Mix in Kitchen aide or Bosche mixer

·      3 tbsp liquid lecithin

·      4 c hot tap water

Mix for 1-2 minutes seeing how the dough is.  Add more water if it’s too stiff and dry.  Add more flour if it’s too sticky and globby.  Once it has a good texture and looks good, turn on knead for 5 minutes.

Then it’s done.

Shape into four loaves of bread.

Cinnamon Rolls

      Divide dough in half

·      1 c brown sugar

·      1 tsp cinnamon

·      ¼ c melted butter.

o   Roll out dough so it’s about four to six inches wide and about 18-24 inches long.

o   Pour melted butter over the dough and spread with a large spoon.

o   Spread with a large spoon the cinnamon sugar mix.

o   Roll up and carefully cut into 1-1 ½ inc circles.

o   Place on a greased/parchment papered jellyroll pan.

o   Let rise for 30 min-1 hour.

o   Bake at 400 for 10-15 minutes.

·      Frosting:

o   ½ stick butter softened

o   ½ package of softened cream cheese

o   2-3 c powdered sugar

o   1 tsp vanilla

o   1-2 tbsp cream (you may not need it).

All appears to change when we change. –Henri-Frederic Amiel

Rustic White Bread (adapted from The American Test Kitchen Cookbook)

·      4 ½ c white flour

·      2 ¼ tsp instant yeast

·      2 tsp salt

o   Mix together in a large bowl or Kitchen aid or Bosche (that’s what I use), then add:

·      1 ¾ c warm water

·      2 tbsp sugar

o   Mix only until the dough comes together—about 1 minute

o   Cover with plastic wrap (with the dough hook on or just sitting in the Bosche) and let sit 15 minutes

o   Then knead for about 10  minutes (until dough is elastic—dough should clear the sides of the mixer but not the bottom)

o   Put dough onto clean counter and form into a ball.

o   Place on parchment paper and cover with greased plastic wrap.

o   Let rise 1-1 ½ hours (though it’s 45 minutes at the most for me)

o   After 15 minutes, turn on the oven to 500 with a baking stone in.  Let heat for at least 30 minutes while bread is rising.

o   Score a cross on the dough with a sharp knife and then slide onto the baking stone using the parchment paper to slide.

o   For the first 15 minutes, spray the loaf with water from a spray bottle every three minutes (it will make it spotty and brown and perfect!!)

o   Reduce heat to 400 and continue to bake until the inside of the loaf is 400 degrees (I actually do this—it’s so easy!)

o   Let cool on a rack for about 15 minutes before you serve.

o   BEST BREAD EVER!!

Slow down and everything you are chasing will come around and catch you. 

–John De Paola

Focaccia (this takes about 2-2 ½ hours, but is easy—just needs to rise a lot)

·      1 russet potato (though you can use red)

·      1 ½ c water

o   Dice up the potato and put in a small pan with the water

o   Boil until the potato is soft

While the potato water is boiling, combine:

·      3 ½ c all purpose flour

·      1 ½ tsp instant yeast

·      1 ¼ tsp salt

·      1 c warm water (the water from the potato water)

·      ¾ tsp course sea salt (or kosher salt0

o   Combine first three ingredients,

o   Then once the potato is soft, take out the potato and mash it.

o   Reserve 1 cup of the potato water.

o   Add mashed potato to the flour mixture.

o   Then slowly add the cup of water. 

o   Knead with the kitchen aid for about 1-2 minutes and the dough clears the sides and looks like a ball of dough.

o   Cover the top with plastic wrap and let rest for about 1 hour.

o   After the dough has doubled in size, place 1-2 tbsp Olive oil in bottom of a jellyroll pan and spread out.

o   Place dough on the jellyroll and press out on to all four corners. 

o   Cover with a greased sheet of plastic wrap. And let rise for another 20-25 minutes or until it’s obviously bigger at lest by a third.

o   Preheat your oven to 425

o   With wet fingers, softly press on the dough so it’s dimpled. 

o   Drizzle olive oil over the top and sprinkle with the ¾ tsp sea salt (or kosher salt).

o   Bake for 20-25 minutes.

o   I serve it with Italian or anything.  It’s honestly my FAVORITE!!

THE DOORS WE OPEN AND CLOSE EACH DAY DECIDE THE LIVES WE LIVE. 

–Flora Whittemore

Mom’s Whole Wheat Bread (in her own words)—2 loaves

·      2 ½ c body temperature water

·      Sprinkle 1 tbsp yeast over the water with 1 tbsp sugar

o   Wait 5-10 minutes for the yeast to bubble and foam.

·      Add ¼ c oil and ½ c honey and 1 tbsp salt.

·      Add enough whole wheat flour so that it’s like a thick gravy (about 2-3 cups)

·      Cover and wrap in a towel and let rise 20-30 minutes

·      Then, add enough whole-wheat flour to make dough.

·      Knead until dough is soft, adding flour on top of dough as needed (it should be the texture of play dough).

·      Place in an oiled bowl, cover with plastic wrap and let rise 3-5 hours (punch down every time you remember)

·      Roll out and place in pan.

·      Let raise ½- ¾ an hour in the pan—until well rounded.

·      Bake at 350 until bread comes out easy and is brown on all sides.

·      Rub margarine on top.