Sunday, September 20, 2015

Long time in the Making - New York Deli Rye Bread

As promised, I am posting an occasional recipe and keeping a rather more laid-back pace. No more weekly posts, just good tried-and-true recipes for good honest bread. This one is a loaf I have been baking for a while, but have only just today gotten it to the point where I can say it is worth posting. I've been tweaking it, and taking it through various modifications and adaptations. Finally, it is where I want it to be.

If you have ever been to a true New York deli, (or Montreal for you Canadians) then you know what I am talking about. Nothing says deli better than real honest-to-goodness rye bread. With caraway baked right in. Although I am now a vegetarian, in my carnivorous past there was nothing better than New York or Montreal smoked meat or corned beef on REAL rye. These days, I still eat rye only with Dijon-style sharp mustard and an aged ceddar or other strong cheese. Maybe a tomato. Either way, this bread won't disappoint. It is adapted from The Bread Bible by Rose Beranbaum Levy, one of my all-time favorite cookbooks. Try it, you'll love it. The bread, of course, and also the cookbook.

Here's What Youl'll Need: (for the starter)
3/4 cups (117g) of bread flour
3/4 cups (95g) of rye flour
1/2 tsp. instant yeast
1 1/2 Tbs. sugar
1/2 Tbs. malt powder (or honey, or sugar)
1 1/2 cups (350ml) water at room temperature

Make the starter:
1. Mix together all of the ingredients. It will look like a thick batter. Set it aside to ferment for at least an hour and up to 24 hours. If leaving it longer than a few hours, then put the plastic wrap covered bowl in the refrigerator overnight. Let it come to room temperature before going on to the next step.

(for the dough):
2 1/4 cups (350g) bread flour
1/2 tsp. + 1/8 tsp. (2g) instant yeast
2 Tbs. caraway seeds
1/2 Tbs salt
1/2 Tbs. vegetable oil
cornmeal for sprinkling

2. Whisk together the flour, yeast, caraway seeds and salt. Gently spread this mixture over the top of the starter, covering it completely. Cover the bowl and let it sit to ferment for about 3 or 4 hours to develop flavor. Some of the starter may bubble up through cracks in the flour mixture. That is perfectly fine. Don't sweat it.

3. Either by hand or with the dough hook of your stand mixer, mix it all together to make a ragged dough, then knead for about 10 minutes vigorously to make smooth, barely sticky dough. Place this dough in a lightly oiled bowl, turn to coat, then cover for the first rise until doubled, about 1 1/2 hours.

4. Shape the dough, gently so as to keep some of the CO2 inside, into a fairly tight ball, and place it on a corn meal covered baking tray. Cover it to let it rise a second time.

5. About 30 minutes before baking time, preheat the oven, with a baking stone if you have one, to 450F (about 220C). Place a metal tray on the floor of the oven while heating the oven.

6. When the dough has risen, and the oven is hot, place a good handful of ice cubes in the tray, then place the loaf in the oven on the baking stone (if using)after slashing the loaf with a sharp serrated knife a few times about 1/4 inch (3mm) deep. Close the door quickly to keep the steam in.

7. After 15 minutes, reduce the heat to 400F (about 195C) and bake for another 30-35 minutes until golden brown. Your kitchen will, by now, smell heavenly.

8. Cool completely on a rack before slicing.

9. You can thank me later, for now, enjoy!!! :D

Monday, July 6, 2015

Change of Pace - Cranberry (Raisin) Pecan Bread

Hello Everyone!
Yes, it has been a long time, a year in fact, but I am returning to Breadmantalking, after a much needed break. The hectic, self-imposed schedule I set for myself, no doubt is to blame and so this time around I plan to do things a little differently. Occasional posts, instead of weekly for starters. And more variety. By that I mean the focus will be on baking but not necessarily bread. Maybe some bread 'cousins' like muffins, and biscuits and scones. I am hopeful the new focus will make Breadmantalking even more rewarding than it was before.

In that vein... I bring you a special bread that has variations but always comes back to this. Dried fruit and roasted (toasted) nuts chopped coarsely incorporated in a soft not-overly sweet dough. It is perfect for breakfast or brunch. And goes nicely in the evening with a green salad. This recipe is adapted from one I found online at Allrecipes, which if you don't know it, you should. A great recipe site with literally thousands of recipes, tips, videos etc. It's all there, and these guys really know their stuff. Be sure to check it out.

Here's What You'll Need:

3/4 cup coarsely chopped pecans (or other nuts - walnuts, filberts or hazelnuts work just as well)
3/4 cup dried cranberries (or other dried fruit - I was out of cranberries so I used raisins. Dates or apricots would work too.)
3 cups AP flour
1 cup water
3/4 cup sourdough starter*
1/2 Tbs. salt
1 Tbs. melted butter (or non-trans margarine)

Here's What You'll Need To Do:

1. Toast the nuts in a non-stick frying pan over medium heat. Be careful to remove the pan when you begin to smell the aroma because of the oil in the nuts they will burn quickly and become bitter.

2.Cover the cranberries or other dried fruit with warm water and let stand to rehydrate while you prepare the dough.

3. Mix the flour with the water, mix to form a rough dough with ALL the flour incorporated, then cover and let stand to rest for about 30 minutes.

4. Mix in the starter and the salt, then knead vigorously until the dough is smooth, only slightly tacky, and elastic. This will be about 5 minutes in a mixer or about 10 minutes by hand.

5. Drain and dry the dried fruit then knead it into the dough along with the nuts. Finally place the finished dough in a lightly oiled bowl, turn to coat, then cover. Let the dough rise until doubled. If you are using a true starter, this can take 4 to 6 hours. If using a poolish*, it will be less, say around 2 hours.

6. Without deflating the dough, shape it into a ball, or an oval and place on a parchment covered baking sheet. Cover and let it rise again until doubled, about 1 more hour.

7. About 20 minutes before baking time, preheat the oven to 375 F (about 190 C).

8. Slash the loaf just before placing it in the oven. If you want a chewier crust then you can add steam to the oven by placing an aluminum tray on the floor of the oven with a cup or so of boiling water in it while it bakes. Bake for about 35-40 minutes.

9. Cook completely on a rack.

*Sourdough starter - many bakers swear by sourdough and use nothing else for rising bread dough. While the process of making and maintaining sourdough starter is not too difficult, it DOES require your attention and self-discipline. Otherwise, how to say this gently, the sourdough simply dies. In order to achieve very similar results, both French and Italian bakers over the yeayrs have developed techniques that replicate the taste without the hassle. The French 'solution', called poolish, is quite simple. Make a solution of equal parts water and flour and add only a pinch of instant yeast. It will be very liquid (100% hydration, after all). Let the mixture stand at room temperature, covered, over night or at least for 5 or 6 hours. It will be very bubbly and have a tangy aroma. Mix this into your dough, taking into account the amount of water in the poolish. The rise will still be slower than using only yeast, but the taste will be virtually the same as 'pure' sourdough, without the hassle.

For this recipe I mixed 3/8 cup flour with 3/8 cup water and 1/2 tsp. of instant yeast. The next morning it was good to go. In the winter, it is best to let it sit 24 hours if your house is cooler.

Monday, July 7, 2014

Time to Relax: Cinnamon Babka Dessert Loaf

The thing about weekends is how we view and experience time. It's different. Very different. I don't know about you, but during the week I run from pillar to post, first to work, then to errands and shopping. For food, or just to restock the fridge with beer (oops, I meant OJ for the hot summer weather). Either way, I am always looking forward to the weekend. To slow down. To shut off computers, and news broadcasts, and to just RELAX. 

On weekends, I can enjoy breakfast, something I can't do during the week, when I am rushing around. And for that I always prepare my sweet yeast dough and add an appropriate filling. Every serious baker should have a sweet yeast dough in his/her repertoire. It is so versatile since it can be used for cinnamon rolls, monkey bread, krantz and even babka. In this version, I fill it with cinnamon and walnuts. If you want, you can make a variation filled with chocolate spread, even good quality strawberry (or other fruit) preserves. Any way you look at it, this breakfast bread, with good strong coffee, and no newspaper, is a great way to spend a weekend morning.

Here's What You'll Need: (for 2 loaves)
1/4 C warm water
4 1/2 tsp instant dry yeast
1/2 warm soy milk (or regular milk if you want it to be dairy)
1/2 C sugar
1 tsp salt
3 eggs
1/2 C margarine (or butter if you want dairy)/ or 1/2 cup vegetable oil
4 1/2 to 5 C AP flour

For the filling:*
1/2 C margarine (or butter softened)
1 Tbs cinnamon
1/4 tsp nutmeg
1/2 C coarsely chopped walnuts 

*Mix it all together to form a smooth paste

Here's What You'll Need To Do:
1. In a small bowl, mix together the warm water and the yeast. Set it aside for a few minutes so the yeast is activated.

2. In another bowl, add the soy milk (or regular), the sugar, oil, salt and the eggs and mix to make a uniform mixture.

3.Melt the margarine (or butter) and mix it in thoroughly.
4. Add in the yeast mixture and mix it in completely.
5. Add about half of the flour, mixing with a spoon, then the other half. By this time you will have to knead the dough with your hands. Keep adding just enough flour to make a soft just slightly sticky dough. Knead this on a surface with only the slightest amount of flour on it to prevent sticking. Knead for about 10 minutes until the dough is shiny and smooth. When done, place the dough in a lightly oiled bowl, turn to coat, then cover and let it rise until doubled, about 1 1/2 to 2 hours.

6. When completely risen, divide the dough into 2 equal pieces then shape the dough into a rough rectangle. Roll it out using a rolling pin until it is roughly 1/4 in. (2-3 mm) thick.

7. Spread the filling over the surface of the dough using your fingers if need be. 

Then roll it up, starting on the long edge, jellyroll style. Make a long snake of the roll, cut it into two equal 'snakes' then twist them together. 

Place the twisted roll into a prepared loaf pan. (23X10 cm or 9X5 in). Repeat with the second piece of dough.
8. Cover and let this loaf rise for another 30 minutes or so until it just comes to the level of the pan.
9. Bake for about 30 minutes in a preheated oven at 350 F (180 C).
10. Cool on a rack. Remove the loaf from the pan after about 5 minutes after you remove it from the oven so it doesn't get soggy. Enjoy!!

Monday, June 30, 2014

Maybe Something Italian - Thyme Scented Dinner Rolls

I am not Italian. And yet, like most Westerners, whether from Italy or not, I like Italian food. You can view it as a subset, if you like, of Mediterranean food, or by itself. In fact, like Provencal food, it is so popular and pervasive it is really a cuisine all by itself. Even with the distinct Mediterranean flavor. Like the olive oil, the fresh and dried herbs, the tomato sauce and all the rest. Oh and the pasta, of course which distinguishes Italian food from say, Spanish or Moroccan (also Mediterranean but VERY different - yet with similarities).

So this bread, inspired by Italian food, is really more Italian style than pure Italian. Still, with a steaming plate of pasta, or a crisp green salad stuffed with artichoke hearts or grilled eggplant, it complements perfectly. Sometimes, it's great all by itself with a little butter. Or dipped in olive oil. Yum!!

Here's What You'll Need: (for about 10 rolls)
about 4 cups of AP flour
1 Tbs instant dry yeast
2 Tbs. sugar
1 1/5 tsp. salt
2-3 Tbs olive oil
about 250 ml warm water
1-2 tsp dried thyme

For the glaze:
1 cup water
1 Tbs honey
dried thyme for sprinkling

Here's What You'll Need To Do:

1. In a large bowl, mix together the flour, yeast, thyme, sugar and salt.

2. Mix the olive oil into the water as best as you can, then add this mixture, in stages to the dry ingredients. Mix by hand all the while, until it all comes together  and forms a soft, not too sticky dough. It should be just tacky.

3. Knead the dough for about 5-10 minutes until it becomes smooth and shiny.

4. Place the kneaded dough in a lightly oiled bowl, turn to coat, then cover and let it rise until doubled in volume, about 1 1/2 hours.

5. Divide the dough into about 10 fairly equal portions and shape them into a knotted shape. Place the formed rolls on a parchment paper lined baking tray. Cover and let the rolls rise until almost doubled, about 45 minutes.

6. In the meantime, make the glaze. Place the water and honey in a bowl and stir to dissolve completely.

7. When the rolls have risen, paint them with the glaze then, sprinkle dried thyme over them all.

8. Bake in a pre-heated 350 F (180 C) oven for about 15-17 minutes until golden.

9. Cool on a rack.Yum!!

Tuesday, April 1, 2014

Good Morning! - Oatmeal Breakfast Bread

This is a special bread usually baked around Christmas for giving to friends. But honestly, this bread is so special it can and should be made anytime of year. It includes raw oats (not the rolled oats we are used to but the whole oats) and a lot of them. Because they, themselves are a bit crunchy, they give a 'nutty' texture to the bread and lots of flavor. The bread is dense, again because of the oats, but don't let that deter you. Spread some fresh butter or jam on this bread after lightly toasting and you will love it. What a great way to start your day!

This recipe is adapted from that all-time classic bread cookbook, Bernard Clayton's New Complete Book of Breads. What can I say, if you don't have it, and you're serious about baking bread, GET IT!!! It's that good.

Here's What You'll Need:
1 1/2 cups oats
1 1/2 cups boiling water (to soften the oats)
3 Tbs. butter or margarine
3 Tbs. honey
1 Tbs. brown sugar
2 tsp. salt
1/2 cup raisins
1 Tbs. dry yeast
2 eggs, large, room temperature
4 to 5 cups bread or all-purpose flour
3 Tbs. butter melted
1 cup sugar
2 Tbs. cinnamon

Here's What You'll Need To Do:

1. In a large bowl, mix the oats and the boiling water. Stir to blend, then add the butter or margarine, honey, brown sugar, salt and raisins. Let this mixture cool down to no more than about 130 F (45 C). You can also use a food processor to make this dough as seen here. Use the plastic dough blade to mix.

2. Add the yeast, then the eggs and 2 cups of flour. Beat with a wooden spoon (or the paddle attachment of your mixer) for a few minutes, working in additional flour, one half cup at a time, until it is solid enough to 'clean the bowl'. It will still be a bit sticky but can be removed to a work surface for additional kneading. For kneading with a food processor, after all the ingredients are combined, knead for about 1 minute being careful not to let the dough get too warm as that will harm (kill?) the yeast.

3. Knead vigorously for about 8 minutes adding a little flour if necessary. Or 1 minute with the processor.

4. Place the dough in a buttered (or oiled) bowl, turn to coat, then cover to rise. It will rise slowly but should double in about 2 hours.

5. Remove the dough from the bowl, cut into 2 equal pieces, and flatten and shape into a rough rectangle.
Sprinkle the dough with the sugar and cinnamon, then roll it up like a jellyroll. Shape into a loaf, place in a loaf pan and cover for the second rise, about 1 hour.

6. Bake in an oven heated to 350 F (180 C) for about 40 minutes until it is nicely browned. Brush with melted butted while still hot after removing from the oven. Cool on a rack.

Bon Appetit!

Wednesday, February 12, 2014

Beer Bread - Just Great Flavor (but goes great with beer)

I know what you're thinking. What the point? I mean, why go to the trouble of using the beer if you don't have the alcohol? Well for the flavor!! Let me explain something. I have already written that bread and cake are kissing cousins. Most of the same ingredients but with different proportions and baking times, methods etc. Well, it turns out that bread has few more cousins. And one of them is, believe it or not, beer. At least they both use yeast (but different strains). And, at least for sourdough and pre-ferments, they both require slow fermentation. But no alcohol in the bread, because alcohol boils and evaporates at about 176 F (80 C), and your oven will be around twice that, at 350 F (180 C). So it just evaporates and leaves us the great flavor.

The beer bread has a tang and is especially good for sandwiches with a sharp cheese or deli meats with Dijon mustard. Try it, and you see, it's a keeper.

Here's What You'll Need:
For the sponge:
1 1/2 teaspoon dry active yeast
1/2 cup AP flour
1/2 cup warm water (about 100 degrees)
12 oz bottled beer
18 ounces AP flour (about 4 cups)
1 1/2 teaspoon fine salt

Here's What You'll Need To Do:
1. Start with the sponge. Mix the flour and water together then stir in the yeast. Cover and let it stand in a warm place until it becomes bubbly and starts to smell yeasty. That should take about 2 hours or so.

2. Then add in the rest of the ingredients. If the beer is cold out of the refrigerator, it will still be fine. The only difference is that the rising times will be slower. But actually, that improves the flavor. Mix the flour in, one cup at a time, and then knead the rough dough for about 10 minutes at least until the dough is soft and smooth.

3. Place the dough in a lightly oiled bowl, turn to coat, then cover. Let it rise until doubled in volume, about 2 hours.

4. Remove the dough to a lightly floured surface being careful not to deflate it too much. Shape it into an oblong loaf and place it on a parchment lined baking sheet to rest, covered, for at least another 45 minutes. 

5. About 20 minutes before baking time, pre-heat the  oven to 350 F (180 C). Slash the bread with a serrated knife down the center just before placing it in the oven. To strengthen the crust, you can bake with steam.

6. Cool on a rack completely before slicing.

Sunday, January 19, 2014

An East European-ish Favorite - Honey Oat Bread (as rolls)

You probably already figured out from the title that this is my take on a recipe that hails from Eastern Europe. I honestly don't remember this bread from the 'legendary Bernie's Bakery' from my childhood in Nova Scotia. But it could have been there, and I just didn't know it. Could be my family didn't buy this kind of bread. Whatever. This bread is super healthy and super easy. Just pay attention to the details, of course, and be patient. But that's good advice for just about anything.

Here's What You'll Need:
  • 2 Tbs. dry yeast
  • 1/2 cup warm water
  • 1 1/2 cups milk, scalded
  • 1/3 cup butter/margarine
  • 2 teaspoons salt
  • 1/2 cup molasses*
  • 3 1/2 to 4 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 cups quick cooking rolled oats
  • a handful of various seeds (sunflower/pumpkin etc.) for added texture if desired
Here's What You'll Need to Do:

1) Make sure have all the ingredients ready before starting.
2) Place the yeast, water and milk in a large bowl, and mix thoroughly. Wait about 10 minutes, then add the butter/margarine, salt and molasses*.

3) Mix in 3 cups of the flour, the whole wheat flour and  the oats. Then gradually mix in the rest of the flour using only as much as needed to make a soft dough. If using, add the seeds now.

4) Remove the dough to a lightly floured surface and knead gently until the dough is smooth and elastic.

5) Place the dough in a lightly oiled bowl, turn to coat then cover to let it rise until doubled, about one and a half hours.

6) Deflate the dough. Divide it into two equal pieces then shape it into two loaves or rolls if you prefer. Place the shaped dough into two 9 X 5 loaf pans (23 X 13 cm), or place the rolls on a covered baking sheet, brush with melted butter and cover for the second rise. About 1 hour.

7) About 20 minutes before baking time, preheat the oven to 375 F (190 C). Bake for about 35 minutes (about 17 minutes for rolls) or until deep brown. Cool on a rack. For a softer crust, you can brush the hot loaves/rolls with melted butter when you remove them from the oven.

* Molasses makes the bread a little tangy and, of course, colors the dough dark brown. If you prefer you can use honey and the bread will be golden rather than dark brown.