challah

I ain't no challah back girl!

Yield: 16 rolls
140 calories per roll/2,250 calories per batch (not including add-ins)
Active time: 20 minutes
Total time: 4 hours

ingredients

3¼ cups high-gluten flour

2 teaspoons yeast

¼ cup sugar

1¼ teaspoon salt

2 eggs

1 egg separated

4 tablespoons butter

½ cup lukewarm water

preparation

1. In a small bowl, or 2 cup Pyrex measuring cup, combine the water, yeast, and a pinch of sugar. Set aside for 10 minutes. See step 2 of “no-knead brioche” for more on yeast.

2. In your stand mixer bowl, combine the flour, salt, and sugar. “Stir” using the dough hook attachment until blended, about 1 minute.

3. Melt the butter in the microwave for about 30 seconds. Think softened, not boiling or scalding.

4. Combine the melted butter and eggs (2 whole eggs and 1 yolk, setting the third white aside) with the yeast mixture.

5. Slowly add the yeast mixture and “stir” until a shaggy dough forms.

6. Increase the stand mixer speed to 2 and knead until a smooth and elastic dough forms, about 5 minutes.

7. Turn the dough out onto your counter top and knead by hand a few turns, forming a ball.

8. Place the dough in a lightly-greased bowl, cover with plastic wrap and let rise until it’s doubled in size, about 2 hours.

9. Punch down the dough, re-cover with plastic wrap, let rise until it’s doubled in size, about 1 hour.

 

Now you have options:

10a. Turn the dough out onto your counter top and shape into loaves or rolls.

10b. Turn the dough out onto your counter top and prepare to braid.

10c. Prep some delicious add-ins, like apples, bacon (okay, so not kosher), and blue cheese, turn the dough out onto your counter top, form a jelly roll and make pinwheels. See step 9 of “baked potato pinwheels” for step-by-step instructions on this method. You can also make stuffed rolls.

 

11. Place the dough on a parchment or silpat lined baking sheet, cover with plastic wrap, and let rise until 1/3 or so larger, about 45 minutes.

12. With about 15 minutes remaining in the final proof, preheat the oven to 375 degrees.

13. Arrange a water bath, brush the loaf/pinwheels/rolls with an egg wash and bake until golden brown, about 30-40 minutes. See step 20 of “classic baguette” for more in testing for doneness.

Original recipe found here.

italian supermarket bread

Having made baguettes the other weekend, I wanted to find a thicker loaf that would pair well with a whole wheat penne dish. I didn't have to look far for this winner!

Yield: 1 large loaf

1,150 calories per loaf

Active time: 25 minutes

Total time: 3 hours

ingredients

2 cups high gluten flour
2 tablespoons dried potato flakes
2 tablespoons nonfat dry milk
1 teaspoon salt
1 teaspoon sugar
1 teaspoon yeast
1/2 cup and 1 tablespoon lukewarm water
1½ tablespoons olive oil

preparation
1. Mix together the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes. See step 4 of "semolina bread" for before and after photos of fermenting yeast.

2. In your stand mixer bowl, combine all the dry ingredients and “stir”.

3. Slowly add the yeast mixture and olive oil to the dry mixture, continuing to “stir” until a dough forms,which will be a little loose. Increase the speed to 2 and knead, until the dough becomes smooth. Add more water or flour as needed. (I had to add a bit more water to get the dough to form.)

4. Place the dough in a lightly oiled bowl, cover with plastic wrap and a towel, and let rise until it's doubled in size, about 1 hour.

5. Turn the dough out onto a hard surface and shape into a smooth log. Place on a parchment or silpat lined baking sheet, cover with plastic wrap and let rise until very puffy, about 1 hour. About 30 minutes into the proof, preheat the oven to 400 degrees.

6. Brush the loaf with an egg wash and sprinkle heavily with sesame seeds. You can score the loaf too.

7. Arrange water bath and bake for about 25 minutes, until the loaf is golden brown. (See step 9 of “carbs, glorious carbs!” for more information on water baths)

Other modifications:

• When you're shaping the bread in step 5, stuff it with something delicious like prosciutto and brie! Make sure to select "dry" ingredients to ensure your loaf will rise and bake.
• Skip (or replace) the sesame seeds.

Original recipe found here.