William Penn Life, 2011 (46. évfolyam, 1-12. szám)
2011-06-01 / 6. szám
the water, then pour the water into the bowl and mix just enough so all the ingredients are wet. Cover the mixture with plastic film and put into your refrigerator overnight. The yeast will slowly react, causing your dough to knead itself and relax the gluten network. This method is foolproof and works with simple bread recipes. This month, the recipes are simple so you may practice mixing and kneading by hand or by machine or refrigerating the dough overnight. Here are some tips to make your bread baking experience positive and enjoyable. fhe JiuD&srim Kitchen* An array of artisan breads made with rye (clockwise from top, left): Hungarin Ovals, Hungarian Zsemle, Russian Rounds, French Baguettes and Light Rounds. • Read the recipe completely before starting to make sure you have everything you need weighed or scaled. • Use patience and a timer when following the recipe. If it says, "let dough rest for one hour," make sure it is for one hour! • Canning & Pickling salt is best to use, as it does not contain any iodine that distorts the taste of most food, including bakery goods. • Use soft water in your recipes. Hard water will cause a chemical reaction that adversely affects yeast. Most homes have a filtering system in place that softens the water by removing the hard salts. • Use a kitchen scale to portion out the dough equally before shaping into loaves. Like pieces will all bake in the same time. Enjoy the recipes and have a great month! The Hungarian Kitchen is a trademark of William S. Vasvary. Hungarian Zsemle Zi cup warm water (100 F) 2'A teaspoons instant active yeast % cup sour cream 2 tablespoons granulated sugar 2 tablespoons vegetable oil I teaspoon salt I large egg 3A cup all-purpose flour I 'A cups all-purpose flour I egg white, beaten Poppy seeds for garnish In the bowl of a stand mixer, combine the water and yeast using the paddle attachment until dissolved. Add the sour cream, sugar, oil, salt, egg and 3A cups flour. Beat at medium speed for two minutes. Add the remaining I ‘A cups flour and mix until all the flour blends thoroughly, scraping down the sides of the bowl.The dough will be sticky. Cover and let rise in the same bowl until it doubles in volume. Coat the wells of a 12-cup muffin tin with vegetable or pan spray. Scoop the dough into the wells, filling halfway. Cover and let rise until double in size. Preheat the oven to 350 F. Brush the roll tops with egg white and sprinkle with poppy seeds or leave plain. Bake 20 to 30 minutes until the tops are lightly browned or until a thermometer inserted registers 190 F. Turn out of the pans and cool on a wire rack. Artisan Café Bread 1 quart warm water (I 10 F) 2 tablespoons dry active yeast 2 tablespoons granulated sugar I tablespoon kosher salt I tablespoon granulated garlic 3 pounds all-purpose flour I whole egg, beaten with I tablespoon milk In a small mixing bowl, combine the water, yeast and sugar. Let stand for five minutes until the yeast becomes foamy. Preheat the oven to 250 F. In a larger mixing bowl, place all the flour, salt, garlic and the liquid contents from the first bowl. Start blending by hand until dough forms. Add more flour a tablespoon at a time as necessary until dough becomes smooth, not sticky. Brush dough lightly with oil and place in a bowl to rise. When it doubles in size, punch down and let rise one more time. Divide dough into three equal portions and form into round loaves. Place on lightly greased cookie sheets. Brush the tops with the beaten egg and milk and bake for 30 minutes at 250 F. Turn up the oven to 400 F and finish baking 10 more minutes until the loaves are golden brown. Cool on wire racks then slice and serve your guests. Baguette Parisienne 6 cups water at room temperature 3 tablespoons active dry yeast 14 cups all-purpose unbleached white flour 4 tablespoons sea salt In a small bowl, combine the water and yeast, stirring well to dissolve the yeast. Set aside for five minutes. Combine the flour and salt in a large mixing bowl and stir briefly, then pour in the yeast mixture in a thin stream, stirring as you pour. Mix slowly, either with an electric mixer equipped with a dough hook or with your hands, for 15 minutes. If William Penn Life 0 June 2011 0 11
