Okay...so after 2 stays in the hospital I have new things to post! Yesterday was bread today. Well, so was today. Getting ready to head to see the Big Mouse in Orlando on Wednesday and that day can't come fast enough....BUT I have passed some time baking.
Recipe #1. Golden Cinnamon Loaf.
This recipe is from
eatmedelicious.com
Makes two 8-inch loaves, 8 to 10 servings per loaf.
Dough
1/4 cup warm water(110 to 115F)
1/3 cup plus 1 tbsp sugar
1 package active dry yeast
3 1/4 cups all purpose flour, spooned in and leveled
1/2 tsp salt
1/3 cup (2/3 stick) unsalted butter, diced
1/2 cup milk
1 large egg
2 large egg yolks (reserve 1 egg white for egg wash)
1 tsp pure vanilla extract
1 large egg white plus 2 tsp water, lightly beaten, for egg wash
1/3 cup sugar mixed with 2 1/2 tsp ground cinnamon, for filling
1 tbsp unsalted butter, melted
1. Rinse a small bowl in hot water to warm it. Add the warm water and 1 tablespoon of the sugar to the bowl. Sprinkle the yeast on top of the water. Do not stir. Cover with a saucer and let stand for 5 minutes, swirling the bowl every so often. Stir iwth a small whisk or a fork and cover again for about 3 minutes, or until the yeast is bubbly and dissolved.
Make the dough:
2. In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, remaining 1/3 cup sugar, and salt on low speed. Add the butter and continue to mix until meal-size crumbs form.
3. In a small bowl, whisk together the dissolved yeast, milk, whole egg, yolks, and vanilla. On low speed add the liquids to the dry ingredients and mix for 1 minute longer, or until a soft dough forms.
Shape the dough:
4. Shape the dough into a ball, the place it in a buttered bowl large enough for the dough to double. Turn the dough a few times to coat it with butter. Cover the bowl with plastic wrap and place it in a warm spot to rise until doubled, about 1 1/4 hours.
5. Generously butter two 8 x 3.75 x 2.5 inch loaf pans and line the bottoms with baking parchment. Line a rimmed cookie sheet with parchment.
6. Working with one piece of dough at a time, roll it into a 6x13 inch rectangle with the 6 inch side parallel to the counter. Brush with some of the egg wash. Remove 1 tbsp of the cinnamon/sugar mixture and set aside for garnish. Sprinkle the dough evenly with half of the remaining cinnamon/sugar mixture, leaving a 1 inch border on the top. Starting with the 6 inch side closest to you, roll very tightly to form a cylinder. Pinch the seam together very well and roll the cylinder back and forth three or four times to seal the layers. Place the roll in the prepared loaf pan, making sure the seam is on the bottom. The dough dough does not have to touch the sides of the pan. Repeat with the remaining dough. Place the loaves on the prepared cookie sheet. Cover the loaves with a tea towel and place in a warmish spot to rise until puffy and almost doubled, 45 to 60 minutes.
Bake the loaves:
7. Fifteen minutes before baking, position the rack in the lower third of the oven. Heat the oven to 350F. Bake the loaves for 25 minutes, remove from the oven and then brush the tops with melted butter and sprinkle with the remaining cinnamon/sugar mixture. Bake for 10 to 15 minutes longer, until golden.
8. Remove loaves from the oven and let rest for 5 minutes. After 5 minutes, take the loaves out of the pans and place onto a rack to cool.
Recipe #2...Italian Bread
Recipe from
Brown Eyed Baker
Italian Bread
(Adapted from Dawn’s Recipes)
Makes 1 large ginormous loaf
Ingredients:
2 cups lukewarm water (~100°F)
1 package active dry yeast
5 to 5¾ cups bread flour
1 tablespoon light brown sugar
2 tablespoons extra-virgin olive oil
2½ teaspoons salt
1 egg white, lightly beaten
2 tablespoons sesame seeds
Directions:
Stir the yeast into ½ cup of the warm water. Let proof as you measure out the dry ingredients.
Combine 5 cups flour, sugar and salt in the bowl of an electric mixer. Add the yeast mixture, remaining water and olive oil. Using a dough hook attachment, mix on lowest speed of electric mixer (stir setting on a KitchenAid) until a dough starts to form, adding more flour as needed. Knead on low speed (2 on a KitchenAid) for 7 minutes. Transfer dough to lightly floured surface and need by hand for 1 to 2 minutes, or until a smooth, firm, elastic dough is formed.
Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 1½ hours or until doubled in size.
Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.
Preheat the oven lined with a baking stone or unglazed quarry tiles to 425°F.
Place the dough on a baker’s peel heavily dusted with flour, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a floured canvas cloth, for 30 minutes, or until doubled in size.
Brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, slash the dough lengthwise about 1/4-inch deep, keeping the blade at a 45 degree angle.
Spray the dough generously with water from a water bottle and place in the oven on the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust).
Bake the dough for a total of 45 minutes, or until a hollow thud is heard when tapping the bottom of the bread. Allow the bread to cool before slicing.
