William Penn Life, 2011 (46. évfolyam, 1-12. szám)

2011-06-01 / 6. szám

"fhe y^tvopmv) Kitchen.

hand kneading, transfer the dough to a floured surface when it holds together in a single mass. When the dough is smooth, supple and elastic, form into a ball and center in a clean bowl that has been lightly greased. Cover with plastic film and let rise until double in size or one hour.

Divide the dough into six equal parts. Knead each piece thoroughly on a lightly-floured surface, squashing it flat with the heel of your hand repeatedly for about two minutes to squeeze out all the built up gases. Form each piece by pressing into a rectanglular 9” x 5” shape. Dough should resemble a thick, stubby hot dog roll. Do this four times, then form each baguette into a 14” x 2” shape. Place seam side down when putting into baguette pans. Let rise for 45 minutes.

Preheat the oven to 450 F. Place a pan of hot water on the floor of the oven to keep bread moist when baking. Bake the loaves for 15 minutes, then turn down the oven to 400 F and bake for additional I I minutes. If bread is still white, continue baking, checking every five minutes until the crust is golden brown.

Cool and serve within three hours or cool and freeze until ready to use.

Pain de Mie

I % cups warm milk

1 cup cold water

3 tablespoons granulated sugar

2 tablespoons active dry yeast

7 cups all-purpose flour 2 tablespoons salt

8 tablespoons unsalted butter

In a small saucepan, gently heat the milk and the water on low until lukewarm (80 F). Stir in the sugar, then sprinkle on the yeast and let stand for 10 minutes.

Combine the flour and the salt in an electric mixer fitted with a dough hook. Add the yeast mixture and mix until incorporated. Add the butter and mix until blended. Knead for 10 minutes, either by machine or by hand on a lightlyfloured work surface. Form into a ball, set in the center of a buttered bowl, cover with plastic wrap and let rise for

one hour or until doubled in volume, or refrigerate overnight.

Turn the dough onto the work surface and divide into two pieces. Press each piece into a rectangle as long as the pan and twice as wide. Fold the dough, pinch the seam and roll forward so that the seam is down. Place in a well-buttered pain de mie pan (make sure the cover is also buttered). The dough should come 1/3 of the way up the pan. If there is too much dough, take some out. Gently push the dough into the corners of the pan. Cover the pans with plastic wrap so the dough can be watched coming up the sides of the pans to the 3A mark. Leave at room temperature to observe, up to one hour.

Thirty minutes before baking, preheat oven to 400 F. When the dough reaches the V* mark, slide the buttered cover on the pan. Place on the middle rack of the oven. Bake 35 to 40 minutes. Remove the covers and test for doneness. The crust should be solid and golden brown, and the bottom should sound hollow when tapped. Unmold the bread and cool completely on a wire rack.

Black Forest Bread

with Cocoa & Dried Cherries

4 ounces dried cherries Vi cup apple cider % ounces active dry yeast I Vi cups warm coffee I tablespoon salt % cup molasses I whole egg

I Vi ounces unsweetened cocoa powder

10 ounces bread flour 4Vi ounces pumpernickel flour 4Vi cups whole wheat flour I ounce cornmeal % cup vegetable oil 6 ounces bread flour

Combine the dried cherries and apple cider, then set aside for 30 minutes to soften and plump the cherries. Strain, saving the cider and cherries separately.

Dissolve the yeast in the warm coffee. Add the salt, molasses, reserved apple cider and egg(s). Thoroughly combine

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the unsweetened cocoa powder and the first measurement of bread flour. Add all this to the coffee mixture. Using the dough hook at medium speed, mix in the whole wheat flour, the pumpernickel flour and the cornmeal. Add the vegetable oil and mix until incorporated.

Reserve a few handfuls of the remaining bread flour and then add the rest to the dough. Once it is incorporated, turn the mixer to medium speed and knead for about 12 minutes. The dough should be smooth, quite soft and elastic. Adjust by adding the reserved flour as necessary while kneading.

Place the dough in an oiled bowl and turn to coat it completely with oil. Cover and let rise in a warm place until double in volume. Knead the reserved cherries into the dough by hand. Let rise again until it is double in volume.

Scale the dough into two equal pieces. Form the pieces into rectangular or free standing loaves. Place the loaves in oiled bread pans on a parchment paper-lined baking sheet, depending on the form utilized. Let rise until slightly less than double in volume. Using a single-edge razor blade, make three slashes lengthwise in the center of each loaf.

Bake at 350 F with steam, leaving the damper closed for the first 10 minutes. Open the damper and continue to bake approximately 30 minutes longer or until baked through. Take the bread out of the pans as soon as possible to prevent the sides and bottom from becoming soggy from the trapped moisture. Finish cooling on a wire rack.

(NOTE: If you want to make four loaves, be warned that simply doubling the ingredients listed above will NOT work. For the fourloaf measurements, contact Chef Béla.)

12 0 June 2011 0 William Penn Life