MINI girl

Overnight Parmesan Rolls

Serve warm rolls with dinner! These you mix together the night before (no kneading required), and then form and bake the following day.

Yield: 8 rolls

Ingredients:
1/2 tsp dry yeast
2 Tbsp warm water (100° to 110°)
1 Tbsp extra-virgin olive oil
1 tsp dried thyme
1/3 cup milk (2% reduced fat)
1/4 cup grated Parmigiano-Reggiano cheese
1 Tbsp sugar
1/2 tsp kosher salt
1 egg, lightly beaten
1/4 cup whole-wheat white flour
1 cup (plus up to 1/4 cup additional) all-purpose flour
Cooking spray

Next Day:
bench flour (all-purpose, for sprinkling on dough)
1 Tbsp extra-virgin olive oil
1/4 cup grated Parmigiano-Reggiano cheese
1/2 tsp cracked black pepper
parchment paper

Method:

1. Dissolve yeast in 2 warm water in a large bowl; let stand 5 minutes or until bubbly.
2. Heat 1 Tbsp oil in a small saucepan over medium heat. Add thyme and cook 1 minute or until fragrant. Add this mixture along with milk to yeast mixture, stirring with a whisk. Add half of the cheese, sugar, salt, and egg. Stir well.
3. Using a wooden spoon, stir whole-wheat flour into yeast mixture.  Add 1 cup of all-purpose flour to yeast mixture, stirring well. Add enough of additional 1/4 cup flour, a little at a time, to form a smooth but very sticky dough. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and refrigerate overnight. (Note: Unlike most yeast doughs, this one will not double in size.)
4. Remove dough from refrigerator. Do not punch dough down, rather, gently turn dough out onto a floured surface and sprinkle lightly with flour. Roll into a 12" x 7" rectangle and brush with 1 Tbsp oil. Sprinkle 1/4 cup cheese and cracked pepper evenly over dough. Beginning with a long side, roll up dough like a jelly-roll. Pinch seam to seal (do not seal ends of roll). Cut roll into 8 equal slices. Place slices, cut sides up, on a baking sheet covered with parchment paper. Cover and let rise in a warm place (85°), away from drafts, about an hour or until rolls have risen slightly.
5. Preheat oven to 400°.
6. Place pan in oven, and immediately reduce heat to 375°. Bake rolls at 375° for 12 minutes or until golden brown. Serve warm.

This is a loose dough (like a thick batter) that you can mix together quickly the day before you bake them. Don't be tempted to add flour to the dough as this will make them dry.

Best Bread Pudding

I used some leftover Cardamom Bread that I'd made instead of the Italian bread. It was delicious.

Ingredients

2 cups granulated sugar (I used 1 cup sugar and 1 cup Splenda®)
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened (I used Smart Balance®)
1 cup chopped pecans or walnuts

Method

1. Preheat the oven to 350 degrees F. Grease a 13" by 9" by 2" pan.
2. Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
3. In another bowl, mix and crumble together brown sugar, butter, and pecans.
4. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

Adapted from a recipe from Paula Deen of the Food Network.

Puffed Pancake

This recipe is a family favorite; it was published in the Mayflower Church cookbook in 1983 and we've been enjoying this delicious breakfast dish ever since. It consists of a single, pie-sized pancake which puffs up during baking - similar to a Dutch pancake you might order at Pannekoeken or The Original Pancake House.

Yield: 2 (hungry) to 4 (not so hungry) servings

Ingredients:
3 eggs
1/2 cup milk
2 Tbsp melted butter
1/2 cup flour
1/4 tsp salt

Method:

1. Preheat oven to 450F degrees.
2. Grease a glass pie plate and set aside.
3. Beat eggs with a fork. Add remaining ingredients;  beat until smooth. Pour into prepared pie plate and bake for 10-20 minutes or until golden and puffy.

Note: when you remove the pancake from the oven it will fall. Serve with your favorite toppings such as maple syrup, sliced fruit, or powdered sugar and lemon juice.

Zucchini Bread

This is an easy recipe to make in the summer when fresh, local zucchini is plentiful.

Yield: 24 Servings

Ingredients:
3 Eggs
1 cup Oil
2 cups Sugar
1 tsp Vanilla
2 cups well packed Shredded Zucchini
1 1/2 cups White Flour, Unbleached
1 cup Whole Wheat Flour
1/2 tsp Salt
3/4 tsp Nutmeg
1 tsp Baking Soda
1/2 tsp Baking Powder
1 1/2 cups Nuts (any kind, chopped)
1 cup semi-sweet chocolate chips (optional)
2 Tbsp Flaxseed

Method:

• Preheat oven to 325F degrees.
• In a large bowl, beat eggs, oil, sugar and vanilla together. In a seperate bowl, combine the remaining dry ingredients. Stir the dry ingredients into the wet and fold in the zucchini.
• Pour batter into two greased 9 inch loaf pans. Bake 45-60 minutes or until done.

NUTRITIONAL INFORMATION for 1 Slice (67g):
Calories 260, Calories from Fat 140, Total Fat 15g, Saturated Fat 1.5g, Cholesterol 25mg, Sodium 110mg, Total Carbohydrate 30g, Dietary Fiber 2g, Sugars 17g and Protein 4g.

From Bob's Red Mill - whole grain foods for every meal of the day.

Banana Bread

You may substitute low-fat sour cream for the regular sour cream. Also, feel free to use nutmeg instead of the mace, or use a spice mixture like I do (for example, Penzey's Apple Pie Spices).

Yield: 1 loaf

Ingredients:
1/2 cup butter, softened (not melted)
1/2 cup light brown sugar
1/2 cup white sugar
3 Tbsp sour cream
2 eggs, well beaten
1 cup mashed ripe bananas
Grated rind of 1 orange (optional)
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp mace
1/2 cup chopped walnuts or pecans

Method:

1. Heat oven to 350F degrees. Grease a loaf pan and set aside.
2. Sift together dry ingredients in a bowl and set aside (flour, powder, soda and spices).
3. Cream softened butter with sugars, mixing on slow speed until well blended. Add sour cream. Stir beaten eggs into creamed mixture. Add orange rind (if using).
4. Add dry ingredients to the creamed mixture alternately with the mashed bananas. Fold in nuts.
5. Pour into prepared pan and bake 50-60 minutes, or until knife inserted in center comes out clean.
6. When cool, wrap loaf in foil. This bread is even better the day after it is made.

From the Butt'ry Shelf Cookbook, by Mary Mason Campbell

Four Seed Snapper Crackers

This recipe sounded really good to me! I'm going to try it this weekend. I think it looks more complicated than it actually is. Total time: 1 hour, 10 minutes

Yield: Makes 6 to 8 dozen crackers

Ingredients:
1/4 cup hulled sunflower seeds
1/4 cup hulled pumpkin seeds
1/4 cup flax seeds (red or golden)
1/2 cup "natural" sesame seeds (tan, rather than pure white), plus extra for garnishing (white or black)
2 cups (9 ounces) whole-wheat or whole-rye flour, or a combination of the two
3/4 teaspoon salt
2 tablespoons honey or agave syrup
2 1/2 tablespoons vegetable oil such as canola, peanut or corn
1 egg

Method:

1. In a blender or coffee grinder, grind the sunflower and pumpkin seeds into a fine powder. Be careful not to blend too long or they will turn into seed butter. Separately, grind the flax seeds into a powder. (The sesame seeds do not need to be ground.)
2. In a mixing bowl or in the bowl of a stand mixer, combine the seeds, flour, salt, honey and vegetable oil with three-fourths cup water. Mix by hand or in a stand mixer with a paddle attachment to form a firm ball of dough. It should not be sticky.
3. On a lightly-floured surface, knead the dough by hand for about 30 seconds to make sure all the ingredients are evenly distributed and that the dough holds together. It should be slightly tacky but not sticky. Add more whole-wheat flour or water, if needed.
4. Heat the oven to 300 degrees. Line three baking pans with parchment or a silicone baking liner. Divide the dough into three equal pieces. Set two of the pieces aside and roll out the remaining piece on a floured surface with a floured rolling pin. Roll it to less than one-eighth-inch thick, or nearly paper thin. Continually lift the dough as you roll it so that it doesn't stick to the surface; dust more flour under it if need be. You can also flip the dough over and continue rolling with the bottom side up. If the dough resists, lift it gently and set it aside and begin rolling out one of the other pieces. You can return to the first piece after a few minutes and it will roll more easily. Continue rolling out all three pieces in this manner.
5. Use a knife or pizza cutter to cut the rolled dough into rectangular or diamond-shaped crackers. (You can also use a small biscuit cutter, dipped in flour, to make round crackers.) The crackers do not need to be the same size. Carefully transfer the cut crackers to the baking pans. The pieces can be nearly touching, as the crackers will not spread or rise. Fill each pan as full as it will allow.
6. Combine the egg with one-half cup water. Brush the egg wash lightly over each of the crackers and top with sesame seeds. 7. If your oven has enough shelves to accommodate all the pans, you can bake them all at once. If not, bake them in shifts. After placing the pans in the oven, bake for 10 minutes. Rotate the pans and bake for another 10 minutes. Make one final rotation and continue baking until they are done. (The thinner you roll them the faster they will bake -- they typically take about 25 to 30 minutes total, but this can vary from oven to oven.) The crackers will be a rich golden brown and should be fairly dry and crisp when they come out of the oven.
7. Leave them on the pans to cool; they will crisp up even more. If they do not snap cleanly after they cool, return the pan to the hot oven for a few more minutes. The crackers can be stored in an airtight container or resealable plastic bag and kept for at least 8 days at room temperature or indefinitely in the freezer.

Each of 6 dozen crackers: 32 calories; 1 gram protein; 4 grams carbohydrates; 1 gram fiber; 2 grams fat; 0 grams saturated fat; 3 mg. cholesterol; 26 mg. sodium.

From the Los Angeles Times.
Note: Adapted from "Whole Grain Breads: New Techniques, Extraordinary Flavor"

Thin wheat crackers

This recipe sounded really good! Total time: 1 hour

Yield: Makes about 4 dozen crackers

Ingredients:
3/4 teaspoon sea salt (or 1 teaspoon kosher salt)
1 1/2 cups whole wheat flour, plus extra as needed
1/2 cup whole or low-fat milk (you can also substitute soy or rice milk as well as buttermilk)
2 tablespoons honey or agave syrup (you can also use brown or white sugar)
1/3 cup vegetable oil (canola, corn, soy, peanut, etc.)
1 egg
Coarse sea salt for garnish

Method:

1. In a mixing bowl, mix the salt with the flour. In a separate bowl, combine the milk, honey (or agave) and oil. Pour this into the flour mixture and stir with a large spoon until the dough forms a ball and all the flour is absorbed. The dough will be very soft.
2. Knead the dough for a few minutes on a well-floured surface, adding more flour as needed until the dough forms a smooth ball and feels soft and supple but not sticky, like modeling clay.
3. Heat the oven to just below 300 degrees. Line three baking pans with baking parchment or a silicone baking pad. Divide the dough into three pieces and form each into a ball. Set two of the dough balls aside and roll out the third. Dust the counter with flour and also the top of the dough, pressing it with your hand to flatten it. Use a straight rolling pin (not a tapered pin) to work the dough to a thin oval or rectangle less than one-eighth-inch thick. Every few seconds lift the dough and dust under it with more flour and dust the top as needed to prevent the dough from sticking to the counter or the pin. If the dough resists and shrinks back, let it rest for a few minutes and move on to one of the remaining dough balls. Repeat the rolling process with each piece of dough.
4. Combine the egg with one-half cup water to make an egg wash. Brush the top of the dough with egg wash and lightly sprinkle with coarse sea salt. Cut the dough into desired size for crackers with a pizza cutter or with a knife or pastry blade (you can also use a small biscuit cutter). Transfer the crackers to the pans, placing them very close together (they will not rise or spread). Place the pans in the oven (you can bake them all at once or one at a time). Rotate the pans after 8 minutes (if baking multiple pans, switch shelves). After another 8 minutes, rotate again. Bake an additional 6 to 8 minutes until toasted and light golden-brown, 22 to 24 minutes total. If not brown, increase the temperature by 25 degrees and continue baking until the crackers are golden brown and stiff, not flexible. Remove from the oven and leave on the pan until cool and crisp.

Each serving: 32 calories; 1 gram protein; 4 grams carbohydrates; 0 grams fiber; 2 grams fat; 0 saturated fat; 5 mg. cholesterol; 39 mg. sodium.

From the Los Angeles Times.
Note: Adapted from "Whole Grain Breads: New Techniques, Extraordinary Flavor" by Peter Reinhart. For sweeter crackers, eliminate the egg wash and sea salt, and instead lightly brush the crackers with equal parts honey (or agave syrup) and water. Continue to bake as described. The crackers can also be baked plain.

Chocolate Chip Banana Bread

Ingredients:
1 cup sugar
1 stick butter-soft
2 eggs
1 ½ cup flower
1 teaspoon baking soda
½ cup sour cream
1 cup bananas (3)
1 teaspoon vanilla
1 bag chocolate chips

Method:

1. Beat sugar and butter. Add eggs one at a time.
2. Sift dry ingredients together, and then add to sugar / butter / egg mixture.
3. Add sour cream, bananas and vanilla.
4. Stir in chocolate chips.
5. Bake 1 hour at 350 degrees.

Recipe courtesy of Deb Baker.
Adapted from a Martha Stewart recipe.

Poppy Seed Bread

My good friend, Deb, gave me a loaf of this lovely Poppy Seed Bread. It is super easy and very delicious!

Ingredients:
1 yellow cake mix (no pudding)
3 eggs
½ cup oil
1 (3oz) package instant lemon pudding mix
1 cup water
3 tablespoons poppy seeds

Glaze:
3/4 cup sugar
juice of 1 lemon

Method:

1. Pre-heat oven to 350F degrees.
2. Combine ingredients and divide evenly into 2 small greased loaf pans.
3. Bake in a 350F degree oven for 45 minutes.
4. Remove from oven.
5. Combine sugar and lemon juice, and pour over the bread. Poke holes in top of bread so glaze seeps in.

Recipe courtesy of Deb Baker

Brioche

Ingredients:

Sponge
0.7 oz yeast, dry instant
8 oz whole milk, warm (105 to 115F)
3 oz honey
10 oz bread flour

Dough
4 oz granulated sugar
4 tsp salt
13.36 oz eggs
1 lb cake flour
1 lb bread flour
8 oz unsalted butter, at room temperature
Egg wash

Method:

1. Dissolve yeast in milk, add honey and bread flour on low speed; mix until soft and smooth; cover and let rise until doubled in volume.
2. Add sugar, salt and eggs to sponge; mix in cake flour and all but a handful of bread flour; gradually mix in butter in small pieces. Knead with dough hook until it forms a ball; adjust consistency with bread flour if needed.
3. Allow to ferment (rise) until doubled in volume.
4. Bring to bench and punch down.
5. Divide dough into 3 equal portions. Roll each into a 16-inch rope; cut into 12 pieces per rope. Roll each piece into a firm ball. Using side of hand, roll back and forth to form dough ball into bowling pin shape; push smaller ball into larger ball; place in brioche tin. Repeat with remaining pieces.
6. Proof until doubled in volume. Brush with egg wash.
7. Bake at 400 F for 18-22 minutes (good top & bottom color).

From Professional Baking, 4th Edition, Wayne Gisslen

Butter Croissants

This is a recipe that I learned in culinary school. It is a time-consuming 2-day project, but it is well worth the effort. Done correctly you will have rich, buttery, flaky croissants.

Ingredients:
1 lb milk
1 oz fresh yeast
1 oz sugar
0.5 oz salt
3 oz butter, softened
1 lb 12 oz bread flour
1 lb butter, chilled (divided into 3 equal parts)

egg wash (eggs beaten with a little water or milk)

Method:

1. MAKE THE DOUGH: Scald milk, cool to lukewarm, and add yeast to dissolve. Add remaining ingredients except 1 lb chilled butter. Mix into a smooth dough, but do not develop the gluten (less than 10 minutes mixing). Gluten development will take place during rolling-in procedure.
2. Allow to ferment (rise) for 1 hour at 80ºF.
3. Punch down, spread out on a sheet pan, cover, and chill for 30 minutes.
4. ROLL IN THE BUTTER (book fold method):
1. Roll dough into a rectangle; this will take some pushing and pulling to ensure the rectangle is square.
2. Visually divide the rectangle into thirds; spread the first installment of butter over 2/3 of the rectangle’s surface, leaving 1/2-inch margin at edges.
3. Fold the unbuttered side over, followed by the other section, to create a tri-fold of dough.
4. Chill dough at least 30 minutes.
5. Repeat the above steps two more times, to incorporate the other 2 installments of butter.
6. Chill dough overnight.
5. Roll dough to 3mm thickness. Cut into triangles using a croissant cutter. Stretch wide end of triangle slightly before rolling from wide end to point. Bend into crescent shape and place on papered sheet pan with point of crescent underneath.
6. Proof (allow to rise again) until doubled in size. Brush carefully with eggwash.
7. Bake in 400˚F oven for 18-22 minutes.

From Professional Baking, 4th Edition, Wayne Gisslen

Italian Bread

This is a nice, versatile white bread. Serve with dinner, toast it, or make sandwiches with it.

Yield: 1 loaf

Ingredients:
8 oz warm water
0.375 oz fresh yeast (compressed/cake yeast)
14 oz bread flour
0.25 oz salt
0.06 oz malt syrup

Method:

1. Combine all ingredients in bowl of stand mixer. Mix on medium speed with dough hook for 8-10 minutes.
2. Place dough in lightly greased bowl, turning to coat. Cover and ferment (allow to rise) in a warm place - approximately 1 1/2 hours at 80F degrees, or 2 hours at 75F degrees.
3. Punch down dough (deflate air). Round dough and allow to relax for a few minutes. Pre-heat oven to 425F degrees.
4. Flatten dough into an oval. Stretch the oval slightly to lengthen it. Roll up along one long edge, pinching at the end to seal the seam together. Roll loaf under your palms to even out the shape. This will produce an elongated, oval-shaped loaf. Ends should be tapered and rounded, but not pointed.
5. Place seam-side down on baking sheet lined with parchment paper. Proof loaf approximately 30 minutes. Slash with a razor blade diagonally several times (before or after proofing). Brush water over loaf.
6. Bake in 425F degree oven with steam for the first 10 minutes (place a vessel of boiling water in the oven while bread is baking). Total baking time is approximately 22-28 minutes, or until the loaf sounds hollow when thumped on the bottom.

For rolls:
Divide dough into 1.5 oz pieces. Round each piece, wash with water, and bake in 450F degree oven for 15-20 minutes.

From Professional Baking, 4th Edition

Fougasse

This is a thin type of bread, so be sure the sheet pans are not too close to the heat element (above or below). You may also want to rotate the pans halfway through the baking process to help the loaves bake more evenly.

Yield: 2 loaves

Ingredients:
2 lb 2 oz bread flour
0.67 oz salt
0.75 oz fresh yeast (or 0.375 oz active dry yeast)
1 lb 4 oz warm water

Method:

1. Combine all ingredients in bowl of stand mixer and mix on low speed with dough hook for 3-5 minutes. Continue mixing for 15 minutes more on medium speed.
2. Place in lightly greased bowl, turning to coat. Cover and place in warm location for fermentation (rising) - approximately 1 hour at 80F degrees or until doubled in bulk. Indentation should remain when finger is pressed into dough.
3. Punch down dough (deflate air). Divide into two equal pieces and allow to rest a few minutes, covered. Preheat oven to 475F degrees.
4. Roll out each piece of dough into a large, thin oval, letting it rest at intervals to allow the gluten to relax.
5. Oil a sheet pan with olive oil. Place the dough on the pan and brush dough well with olive oil. Cut slits into the dough, stretching the slits to open them.
6. Proof dough for 30 minutes at room temperature.
7. Bake in 475F degree oven for 20 minutes with steam (place vessel of boiling water in oven while bread is baking).

From Professional Baking, 4th Edition

Joanne Weir's Pizza Dough

I was watching Joanne Weir's Cooking Class on KQED and liked the looks of her pizza dough recipe. Interesting that we get northern California public television here in Minnesota...

Ingredients:
2 teaspoons active dry yeast
3/4 cup plus 2 tablespoons lukewarm water (110° F)
2 cups unbleached bread flour
2 tablespoons olive oil
1/2 teaspoon salt

Method:

1. In a bowl, combine the yeast, 1/4 cup lukewarm water and 1/4 cup flour in a small bowl. Let it stand for 30 minutes.
2. Add the remaining 1-3/4 cup flour, 1/2 cup plus 2 tablespoons luke warm water, olive oil and salt. Mix the dough thoroughly.
3. Turn out onto a floured surface and knead until smooth, elastic and a bit tacky to the touch, 7 to 8 minutes.
4. Place in an oiled bowl and turn to cover with oil. Cover with plastic wrap and let rise in a warm place (75° F) until double in volume, 1 to 1-1/2 hours.

Alternately, you can let this dough rise in the refrigerator overnight. The next day, bring the dough to room temperature and proceed.

Amish-style Soft Pretzels

Although this dough contains yeast it does not need to rise before baking.

Ingredients
Dough:
10.5 oz Water
0.12 oz Yeast, instant
12 oz Bread flour
4 oz Pastry flour
0.1 oz Salt
0.3 oz Sugar

Soda wash:
8 oz Warm water
1 oz Baking soda

Pretzel salt or coarse salt  - as needed

Method

1. Combine all the ingredients for the dough and mix well to form a dough.
2. Divide into pieces of about 5 oz each.
3. Roll each piece into a rope approximately 30” long, and twist into pretzel shape.
4. Place pretzels on a sheet pan lined with parchment paper.
5. Brush tops with soda wash mixture (see above). Sprinkle with salt.
6. Bake in a 500ºF oven for 8-9 minutes, or until well-browned.

Olive Focaccia

 We made this bread in our second week. My classmate, Anna, suggested adding the optional ingredients and it turned out fantastic! Chef Gary pointed it out during critique time as an example of nice presentation.

Ingredients
14.5 oz Water
0.12 oz Yeast, dry instant
1 lb 8 oz Bread flour
0.25 oz Salt
1 oz Olive oil
8 oz Black Olives, oil-cured, pitted, chopped
Fresh rosemary
Kosher salt
(Optional ingredients: chopped tomatoes, minced garlic, herbs, shredded parmesan)

Method:

1. Combine first five ingredients in mixer bowl fitted with a dough hook; mix at low speed until the dough forms a ball. Add olives.
2. Mix 10 minutes at low to medium-low speed; check hydration and elasticity of dough.
3. Allow to ferment (rise) for 1 ½ hours in a warm place (ideally 80ºF). The dough should double in volume.
4. Punch down the dough.
5. Form dough into flat rounds, ¾” thick, and place on a sheet pan lined with parchment paper.
6. Allow loaves to proof (rise again) until doubled in volume.
7. Top with olive oil. Poke holes partway into dough at regular intervals. Top with fresh rosemary, coarse salt, and other optional ingredients if desired.
8. Bake in a 400ºF oven for 30 minutes.

Raisin Pumpernickel

We made this in week two of Introduction to Baking & Pastry. Our chef instructor said it was the best he had seen and tasted in the last seven quarters of class.

Ingredients:

Sponge:
10 oz pumpernickel flour
0.5 oz yeast, instant
10 oz water             

Dough:
8 oz pumpernickel flour
2 lb clear flour
0.75 oz salt
3 oz molasses
1 lb 4 oz water
8 oz raisins

Method:

1. Mix together sponge ingredients. Allow to ferment for 8-12 hours.
2. Mix together sponge and remaining dough ingredients in mixing machine fitted with dough hook attachment. Knead by machine for 10 minutes on low speed. Add raisins during last minute of kneading.
3. Place dough in lightly oiled bowl and cover with plastic wrap. Allow to ferment in a warm place (preferrably 80F degrees) for one hour.
4. Divide dough into three equal pieces and roll into rounds. Place on sheet pans lined with parchment paper.
5. Proof in a warm place (preferrably 80F degrees) until doubled in bulk. Spritz with water to keep moist during proofing.
6. Bake in 425F degree oven with steam during the first 10 minutes; loaves will take approximately 22-28 minutes. Thump on the bottom, and if you hear a hollow sound they are done.

French Bread (Sponge Method)

We made this in week two of Introduction to Baking & Pastry.

Ingredients:

Sponge:
1 lb bread flour
1 lb water
1 oz yeast, fresh (compressed)
0.5 oz malt syrup

Dough:
2 lb bread flour
13 oz water
0.88 oz salt

Method:

1. Mix together sponge ingredients. Place in a container and cover. Allow to ferment at least 4 hours or overnight at room temperature (preferrably 65F degrees).
2. Mix together sponge with remaining dough ingredients. Knead until dough develops.
3. Place in a lightly greased bowl and cover with plastic wrap; place in a warm spot (preferrably 80F degrees) and allow to ferment for 30 minutes.
4. Form into loaves; place in French bread pans dusted with cornmeal. Allow to proof until doubled in bulk, spritzing frequently with water to keep surface moist.
5. Spritz loaves with water, and make several diagonal slashes on the surface of the loaves at a 45-degree angle.
6. Bake loaves in 425F degree oven; steam oven during the first 10 minutes. Loaves will take approximately 22-28 minutes or until golden brown color.

Steam is very important when making French bread because it helps the crust develop properly.

Egg Bread

We made this in week 2 of Introduction to Baking & Pastry.

Ingredients:
1 lb 5 oz water
0.525 oz yeast, instant
2 lb 10 oz bread flour
0.8 oz salt
4 oz sugar
2 oz nonfat milk solids
2 oz shortening
2 oz butter
4 oz eggs

Egg wash (egg beaten with a little milk)

Method:

1. Mix all ingredients together in a mixer fitted with the dough hook attachment.
2. Knead in the machine for 10 minutes at medium speed.
3. Place in greased bowl and cover with plastic wrap. Ferment 1 1/2 hours in a warm place, preferrably 80F degrees.
4. Punch down.  Form into three equal pieces and bench for 5 minutes. Roll the three pieces into ropes of equal length. Braid together; pinch ends and tuck under.
5. Place on sheet pan lined with parchment paper. Proof in a warm place, preferrably 80F degrees, until approximately doubled in size.
6. Brush loaf with egg wash and bake in 400F degree oven approximately 22-28 minutes. There should be good color on top and bottom; if you thump the bottom of the loaf it should sound hollow.
    

Light Rye Bread

We made this in week 2 of Introduction to Baking & Pastry.

Ingredients:
1 lb 2 oz warm water
0.39 oz yeast, instant
12 oz light rye flour
1 lb 2 oz bread flour or clear flour
0.6 oz salt
0.75 oz shortening
0.75 oz molasses or malt syrup
0.37 oz caraway seeds (optional)
5.1 oz rye starter

Method:

1. Mix all ingredients together in a mixer fitted with the dough hook attachment.
2. Knead in the machine for 5-6 minutes at medium speed.
3. Place in greased bowl and cover with plastic wrap. Ferment 1 1/2 hours in a warm place, preferrably 80F degrees.
4. Punch down.  Form into loaves, 1 lb 2 oz each. Place on sheet pan lined with parchment paper.
5. Proof in a warm place, preferrably 80F degrees, until doubled in size.
6. Bake in 400F degree oven, steaming for the first 10 minutes. Loaves generally take 22-28 minutes. There should be good color on top and bottom, and if you thump the bottom of the loaf it should sound hollow.

Scones

We made these in our first week of Introduction to Baking & Pastry.

Ingredients:
12 oz bread flour
12 oz pastry flour
3 oz sugar
0.25 oz salt
1.5 oz baking powder
9.5 oz shortening      
3.5 oz eggs
10.5 oz milk

Egg wash (egg beaten with a little milk)

Method:

1. Preheat oven to 425F. Line a sheet pan with parchment paper.
2. Sift together dry ingredients. Cut in shortening until mixture resembles coarse meal.
3. Mix together eggs and milk, and stir into remaining ingredients. Mix only until combined; do not overmix.
4. Place dough on floured surface and knead lightly by flattening and folding, five or six times.
5. Flatten or roll dough to 1/2"-3/4” thick. Cut into wedges, triangles, or rounds.
6. Place on pan; brush tops with egg wash.
7. Bake 15-20 minutes.
   

Banana Bread

We made this in our first week of Introduction to Baking & Pastry.

Ingredients:
6 oz pastry flour
2.5 oz sugar
0.31 oz baking powder
1/4 tsp baking soda
1/2 tsp salt
1.5 oz walnuts, chopped
2.5 oz eggs
0.5 oz ripe banana pulp, puréed
8 oz oil, melted butter, or shortening

Method:

1. Preheat oven to 375F. Grease three 8-oz loaf pans.
2. Sift together dry ingredients in a bowl.
3. Mix together eggs, banana, and fat in a large bowl.
4. Stir dry ingredients into liquid ingredients just until moistened. Batter will be lumpy. Do not overmix.
5. Pour into loaf pans; they should be 1/2 to 2/3 full. Bake for 35-50 minutes depending on loaf size. Test with a toothpick or knife - it should come out clean when banana bread is done.

Blueberry Muffins

We made these in week one of Introduction to Baking & Pastry.

Ingredients:
10 oz shortening and/or butter, melted
13 oz sugar
0.25 oz salt
1.5 oz nonfat milk solids
6 oz eggs                     
1 lb 4 oz cake flour
1 oz baking powder
0.5 oz vanilla extract
15 oz water

Method:

1. Preheat oven to 400F. Grease muffin tins.
2. Combine first four ingredients in bowl of mixer fitted with paddle attachment. Cream together until light.
3. Add the eggs in two or three stages; cream well after each addition.
4. Sift together flour and baking powder in a bowl.
5. Stir together the liquid ingredients in a separate bowl, until well combined.
6. Add the dry ingredients in four installments, alternating with three installments of the liquid ingredients. (Dry, wet, dry, wet, dry, wet, dry.) Mix each addition just until blended in; scrape down sides of bowl as needed for even mixing.
7. Fill muffin tins 1/2 to 2/3 full. Bake 20-30 minutes.

Be sure to bake muffins immediately, otherwise the baking powder will lose its activation and they will not rise properly.

Plain Muffins

We made these in our first week of Introduction to Baking & Pastry.

Ingredients:
1 lb 4 oz pastry flour
10 oz sugar
1.25 oz baking powder
0.25 oz salt               
6 oz eggs, beaten
14 oz milk
0.5 oz vanilla
8 oz butter or shortening, melted

Method:

1. Preheat oven to 400F. Grease muffin tins.
2. Sift together dry ingredients in a bowl.
3. Combine liquid ingredients in a separate bowl.
4. Pour dry ingredients into liquid ingredients; mix just until moistened. Batter will be lumpy. Do not overmix.
5. Fill muffin tins 1/2 to 2/3 full. Bake for 20-30 minutes.

Be sure to bake the muffins immediately, otherwise the baking powder will lose its activation and they will not rise properly.

Variations: Mix in blueberries or chocolate chips during last step.

Biscuits II

We made these in Introduction to Baking & Pastry, week 2.

Ingredients:
3 oz shortening
2 oz sugar
0.25 oz salt
1 oz nonfat milk solids
1.5 oz eggs
12 oz water               
14 oz bread flour
6 oz cake flour
1 oz baking powder

Egg wash (egg beaten with a little milk)

Method:

1. Preheat oven to 425F. Line a sheet pan with parchment paper.
2. Cream together shortening, sugar, salt, and dry milk in mixer using the paddle attachment. Blend to a smooth paste.
3. Add the eggs gradually and blend thoroughly. Add the water and mix until combined.
4. Sift together dry ingredients. Add to liquid mixture and stir just until it is combined into a smooth dough.
5. Place dough on floured surface. Knead lightly by pressing flat and folding over. Repeat five or six times. Roll dough 3/4" thick.
6. Cut into round shapes and place, touching each other, on sheet pan. Brush tops with egg wash.
7. Bake for 15-20 minutes, or until golden brown on top and bottom.

Biscuits must be baked immediately or else the baking powder will lose its activation and they will not rise properly.

Biscuits I

We made these in Introduction to Baking & Pastry, week 1.

Ingredients:
10 oz bread flour
10 oz pastry flour
0.375 oz salt
1 oz sugar
1.25 oz baking powder
7 oz shortening
13 oz milk

Egg wash (egg beaten with a little milk)

Method:

1. Preheat oven to 425F. Place a sheet of parchment paper on sheet pan.
2. Mix together flours, salt, sugar and baking powder.
3. Cut in shortening until mixture resembles coarse meal.
4. Mix in milk, just until mixture comes together into a cohesive dough.
5. Place dough on floured surface. Knead lightly by flattening out and folding in half. Do this five or six times. Roll dough 3/4" thick.
6. Cut into rounds and place on sheet pan so biscuits are touching each other. Brush tops with egg wash.
7. Bake for 15-20 minutes, or until golden brown on top and bottom.

Biscuits must be baked immediately or else the baking powder will lose its activation and they will not rise properly.

Popovers

This is one of my favorite quick-bread recipes...simple yet elegant. They are great for breakfast with apricot jam, or instead of dinner rolls for supper. I find a popover pan well worth the investment (less than $20), although you could probably get by with a muffin pan in a pinch.

Yield: 6 popovers

Ingredients:
1 cup milk
2 tsp vegetable oil
1 cup flour
3 eggs, or 3/4 cup EggBeaters
1/2 tsp salt

Method:

1. Preheat oven and popover pan to 425 degrees.
2. Place all ingredients in a blender.
3. Blend at high speed for 20 seconds or until smooth.
4. Remove hot popover pan from oven and carefully pour batter into the cups, distributing evenly.
5. Bake at 425 degrees for 20 minutes.
6. Reduce oven temperature to 350 and continue baking for another 20 minutes.

I saved this recipe from the box my popover pan came in - Progressive Non-stick 6 Cup Pop Over Pan.

Zucchini Bread

My father-in-law grows his own vegetables and gave us some large zucchinis; I put some of it to good use in this zucchini bread.

Yield: 2 loaves

Ingredients:
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup egg substitute
1/3 cup canola oil
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
1 large egg, lightly beaten
1 1/2 cups sugar
3 cups shredded zucchini (12 ounces)
1/4 cup coarsely chopped walnuts, toasted
Cooking spray

Method:

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
3. Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.
4. Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

From Cooking Light Magazine, July 2005