pain de mie

Like the parker house rolls I made this spring, this bread has a very light crumb, buttery finish, and is the perfect base to a sandwich or side to some chili.

Yield: One loaf
3,000 calories per loaf
Active time: 20 minutes
Total time: 240 minutes

ingredients

2/3 cup milk

1 cup lukewarm water
6 tablespoons butter, softened
2 teaspoons salt
3 tablespoons sugar
1/4 cup nonfat dry milk
1/4 cup potato flakes
4¾ cups high gluten flour
2 teaspoons instant yeast

preparation

1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

2. In your stand mixer bowl, combine the remaining ingredients.

3. With the dough hook attached, add the yeast mixture and “stir” until a shaggy dough forms.

4. Increase the speed to 2 and knead until a smooth and cohesive dough forms, about 5 minutes.

5. Shape the dough into a ball, cover the bowl with plastic wrap and set aside to proof until the dough doubled in bulk, about 2 hours.  

6. Turn the dough out onto your counter top and shape into a log.

7. Place the log into a parchment lined loaf pan, cover with plastic wrap, and set aside to double in bulk, about 1 hour.

8. With about 30 minutes remaining in the final proof, preheat your oven to 350 degrees.

9. Bake until golden brown, about 30 minutes.

10. Remove the bread from the oven and turn it out onto a rack to cool completely. 

Original recipe found here.

sourdough oat bread

Yield: 2 loaves
1,270 calories per loaf
Active time: 15 minutes
Total time: Overnight proof required, about 17 hours

ingredients

1 cup sourdough starter, fed

1½ cups lukewarm water

2 teaspoons yeast

3½ cups high gluten flour

1 cup instant oats

2 teaspoons salt

preparation

1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes. See “seeded multigrain truffle rolls” for photos of fermenting yeast.

2. In your stand mixer bowl, combine the fed starter, flour, oats, salt, and pepper.

3. With the dough hook attached, “stir”.

4. Slowly add in the yeast mixture and continue to “stir” until a shaggy dough forms.

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

6. Turn the dough out onto your counter top, knead by hand a few turns, and shape into a ball.

7. Place the dough in a large bowl, cover with plastic wrap, and set aside to rise until it’s doubled in bulk, about 2 hours.

8. Turn the dough out onto your counter top, divide in half, and shape into a loaf.  To eliminate air bubbles, I've been rolling the dough into a rectangle, rolling it into a log, pinching the seams, and rolling the seam on the counter top.

9. Repeat with the other half of the dough.

10. Place the loaves in a loaf pan or on a parchment or silpat lined baking sheet.

11. Place in the fridge for at least 12 hours.

12. Remove the loaves from the fridge and let rise to room temperature, about 2 hours.

13. With about 30 minutes left in the final proof, preheat your oven to 450 degrees.

14. Bake until golden brown, about 40 minutes. Because the dough is soft, you may want to tent the loaves after 20 minutes to prevent browning. I like to think the browning makes the loaves look rustic. :)

Original recipe found here.

no-knead almond bread

Having gone on a nut purchasing spree to feed my new homemade nut butter habit, I found myself with a surplus of almonds. This is an adaptation of Jim Lahey's walnut bread, which is really easy because it is a no-knead recipe. This bread has chewy exterior, open crumb, and soft nutty flavor.

Yield: 2 loaves

1,030 calories per loaf

Active time: 5 minutes

Total time: Overnight proof required, about 15 hours

ingredients

3 cups high gluten flour

1 cup almonds, lightly crushed

2 teaspoons salt (I'm still all about my rosemary gray mix.)

1/2 teaspoon yeast

1/4 teaspoon pepper

1½ cup cool water

preparation

1. In a large bowl, combine the almonds, flour, salt, and pepper, stirring with a spoon to mix.

Instead of pulling out my food processor, I used a Ziplock bag and rolling pin to smash the almonds. I recommend using two Ziplocks, as the specks you see in photo 2 are in fact almond bits that blew through the two bags. :(

2.  Pour in the water and use the spoon to mix until a shaggy dough forms.

3. Using your hands, knead the dough inside of the bowl to form a cohesive mass forms, about 30 seconds. It will be sticky.

4. Form a ball, place the dough in a large, lightly oiled bowl, and set aside until it more than doubles in bulk, roughly 12 hours.

 

5. Turn the dough out onto a lightly floured counter top, roll it lightly in the flour, evenly divide the dough into two, and shape each piece into a loaf.

6. Place the loaves in a parchment or silpat lined loaf pan, cover with plastic wrap, and set aside to double in bulk, about 2 hours.

 

7. With about 30 minutes left in the final proof, preheat your oven to 475 degrees.

8. Brush the loaves with an egg wash, score, and bake until deep chestnut, about 45 minutes.

 

Original recipe found here.

oma buns

For as long as I can remember, my grandmother's made "oma buns" for family meals. While my attempt to re-create my her buns fell a little short, this recipe produces a bun with a deliciously crusty exterior and soft crumb. If I'm honest, I think her years of experience and German know-how may be the keys to her effortless success. :)

Yield: 12 medium buns
170 calories per bun
Active time: 15 minutes
Total time: Overnight proof required, about 20 hours

ingredients

the starter

1/2 cup cool water

1 cup all-purpose flour

1/8 teaspoon yeast

the dough

all of the starter

3½ cups high gluten flour

1 cup lukewarm water

2 teaspoons kosher salt

1/4 teaspoon instant yeast

preparation

the day before:

1. In a medium sized bowl, mix together the starter ingredients and stir until smooth.

2. Cover and let rest at room temperature overnight. (See photo in step 4 to see what the starter looks like after an overnight rise.)

the day of:

3. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

4. In your stand mixer bowl, combine the flour, salt, and starter. “Stir” to blend.

5. Pour in the yeast mixture, continuing to “stir” until a shaggy dough forms.

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

7. Turn the dough out into your counter top, knead by hand a few turns, and place into a lightly greased bowl.

8. Cover with plastic wrap and allow the rise for three hours, gently deflating it after 1 hour, and again after 2 hours.

Punch down #1 (after 1 hours)

  Punch down #2 (after 2 hours)

 After 3 hours

9. Turn the dough out onto your counter top and divide it into 12 pieces, shaping each piece into a bun.  Or, make shape loaves.

10. Place the buns on a parchment or silpat lined baking sheet, cover with plastic wrap, and let rise until they’re very puffy, about 2 hours.

11. Transfer the baking sheet to the fridge and refrigerate for 3 hours.

12. With about 30 minutes left in the final proof, preheat  your oven to 425 degrees.

13. Remove the buns from the fridge, brush with an egg wash, sprinkle with toppings (if desired), score, and bake until golden brown, about 20 minutes.  See step 13 of "spicy black bean bread" for more on testing for doneness.

Original recipe found here.