Yeast Breads

Ingredients for 8 - 10 muffins:

3 cups unbleached white flour

1 package active dry yeast or Rapid-Rise yeast

1 teaspoon sea salt

1 cup whole milk at room temperature

3/4 cup water at room temperature

Combine the flour, yeast and salt in the work bowl of a mixer and stir to thoroughly mix.  Combine the milk and water before adding them to the dry mixture with the paddle attachment at low speed.  Turn up the speed and watch the soft dough stick equally to the beaters and the sides of the bowl. If the consistency is to firm to stretch evenly, add water by the tablespoon until this balance is achieved. Beat for 2 - 3 minutes until the dough is smooth.  Wipe the paddle clean.  Stir the dough down from the sides of the bowl, cover and let the dough rise at room temperature for 1 hour.

Heat a cast-iron or heavy aluminum 12-inch skillet on a low setting.  The surface temperature should reach 360 degrees measured with an infrared thermometer. Oil the bottom and interior of muffin rings to fit into the skillet. (You can make your own rings from pet food tins.)  Punch down the risen dough and pull off a 1/3-cup piece. It will be sticky and stretchable. Set it in a muffin baking ring on the hot surface. Fill remaining rings this way.  Spread the dough, if necessary, to fill the rings.

Bake muffins 5 - 7 minutes depending on their thickness.  Turn the muffins and continue another 5 - 7 minute or until an instant-read thermometer inserted through the center of the muffin reaches 200 degrees. Release the muffins from the rings, brush the pan and rings with oil and continue baking muffins. Let baked muffins cool for 10 minutes on a wire rack, pull them apart with fingers,  fork or muffin splitter. 

CHALLAH

Ingredients for 1 large braided loaf or 2 medium loaves:

3 1/2 cups unbleached white flour

1/2 tablespoon sea salt

2 teaspoon Rapid-Rise or SAF yeast

7/8 cup water at 100 degrees

2 large eggs at room temperature

4 tablespoons unsalted butter, melted and cooled

1/4 cup mild honey

Glaze:

1 large egg yolk ½ teaspoon water

2 tablespoons poppy or sesame seeds

Directions:

Dough: Stir together the dry ingredients.  Mix the water, eggs, butter and honey separately.  Stir the wet ingredients into the dry ones until they are just mixed.  Allow to rise until doubled, at least 2 hours.  Refrigerate at least 3 hours, overnight or several days.

Shaping: Remove the chilled dought to a lightly floured work surface. Lightly flour it.. Divide the dough into thirds.  Working quickly and adding more flour to your hands as needed, roll each piece into a 12” long rope.  Braid them together starting in the middle and bringing the ends around to form a wreath.  Lift the bread onto a sheet of parchment.  Let it rise for 1 hour and 20 minutes.

Baking:  Preheat the oven to 450 degrees 30 minutes before baking.  Glaze the top with egg wash and sprinkle on the poppy seeds.  Bake in a heavy covered pot or directly on a stone.  If using a stone, preheat a cast-iron skillet in the bottom of the oven and add ice cubes when you put the dough in the oven.  Bake for 30 minutes or until the interior temperature reaches 200 degrees.

THANKSGIVING CRANBERRY AND WALNUT BOULE

Ingredients:

2 cups unbleached white flour

1 1/2 cups bread flour

1 teaspoon Iodized sea salt

2 teaspoon Rapid-Rise or SAF yeast

1 1/4 cups water at 100 degrees

3 tablespoons walnut oil

1 /2 cup dried cranberries

1/2 cup toasted walnuts, coarsely chopped

• Mixing: Stir flours, salt and yeast together in a 3 quart bowl. Gradually add 1 1/4 cups warm water and walnut oil. Mix until the flour is completely moistened. Stir in the cranberries and walnuts. Cover with plastic wrap.

• Same Day Baking: Hold the dough at room temperature until it doubles in size: two or more hours. Refrigerate for 3 hours.

• Next Day Baking: After the dough has risen refrigerate overnight or several days.

• Shaping: Unmold the cold dough onto a lightly floured work surface. Dust it lightly with flour. Fold it over in half, turn the seam under and tuck under the sides of the dough to form a ball and stretch tight the surface of a ball. Transfer the dough to a sheet of parchment. Let the dough rise, uncovered for 40 minutes.

• Baking: Preheat the oven to 450 degrees. Lift the dough on its parchment onto a stone/bake sheet or into a heavy pot in the oven. Score the top, mist generously, cover and bake for 30 - 40 minutes, or until the interior temperature reaches 200 degrees. Cool on a rack.

CARAMELIZED ONION AND HERB ROLLS

Ingredients for 8–10 rolls:

1 recipe No-Knead Boule made with unbleached white flour

3 tablespoons unsalted butter

12 ounces (3 cups) diced Spanish onions

2 tablespoons fresh thyme, finely chopped

1/2 teaspoon kosher salt

Directions:

Dough Prepare the dough according to the Master Recipe using unbleached white flour in place of bread and semolina flours.  Allow the dough to rise and refrigerate it 3 hours or overnight.

Onions and Thyme filling:  Melt the butter in a large skillet.  Add the onions and cook them until they wilt.  Stir in the thyme and salt.  Continue cooking until the onions turn a light caramel color.  This will take 15 to 20 minutes.  Scrape the onion mixture into a bowl and let cool.

Shaping: Unmold the cold dough onto a lightly floured work surface.  Dust the top and pat it into an 8” round.  Cut the dough into 8 - 10 pieces as if it were a pie.  Take each triangular piece, flatter it lightly and spread on the onion mixture (reserve1/2 cup).  Roll it up from the apex, tuck under the ends and shape it into a ball with the seam side underneath.  Place each bun in a muffin tin or on a bake sheet.

Baking: Preheat the oven to 450 degrees.  Place a cast iron skillet in the bottom of the oven. Let the rolls rise uncovered for 20 minutes.  Cut a cross in the top of each bun and spoon in remaining filling.  Place pans in the oven.  Add a dozen ice cubes to the skillet to produce steam.  Bake for 15 minutes or until the internal temperature of the buns reaches 200  degrees. Cool on a rack.