Fresh Eats: Cooking Class

Fresh Eats: Cooking Class

Raisin Bread

Ingredients
Dough

·  1 Tbsp + 1 tsp active dry yeast

·  1 1/2 cups ( 12 oz) warm water, about 95-110 degrees F

·  1/8 tsp granulated sugar

·  1/2 cup (8 Tbsp) unsalted butter, room temperature

·  3 3/4 cup (20 2/3 oz) bread flour

·  1/3 cup (2 1/3 oz) granulated sugar

·  1 large egg, room temp and lightly beaten

·  1 1/2 tsp salt

·  1 1/2 cups (7 1/2 oz) raisins

·  1 large egg, room temp and lightly beaten for wash

Filling

·  1 cup (4 oz) confectioners' sugar

·  3 rounded Tablespoons ground cinnamon

·  1 tsp vanilla extract

·  1/2 tsp salt

In a small bowl, combine active dry yeast, warm water, and a pinch of flour to proof for 10 min. Cut butter into 32 pieces and toss with 1 tablespoon of flour. Set aside. Whisk together flour and sugar. Add yeast solution and egg. Mix for about 2-4 minutes until dough forms into a cohesive mass. Cover bowl and let sit for 20 minutes. Add salt and continue to mix until dough is smooth and elastic. Add the butter, a couple pieces at a time. Continue to knead until butter is fully incorporated and dough is smooth and clears the sides of the bowl. Add raisins and mix until distributed. Transfer dough to a large, lightly greased bowl. Allow dough to rise for 45 min. Punch dough down. Kneed briefly, cover bowl and return to oven until dough has doubled in volume, 30-45 minutes. Meanwhile, make the filling. In a medium bowl, whisk together confectioners' sugar, cinnamon, vanilla, and salt. Set aside. Grease two 9''x5'' loft pans. Transfer dough to a lightly floured surface and divide dough into two equal pieces. Working with one piece of dough, roll out dough to a rectangle with an even 1/4 inch thickness. Using a spray bottle, spray the dough lightly with water. Sprinkle half of the filling mixture over the dough, leaving a 1/4 inch border along the sides. Spray filling lightly with water. With the short side facing you, roll dough away from you in a tight firm cylinder. Turn loaf seam side up and pinch closed.Cover and let rest for 10 minutes. Repeat with second ball of dough. Cut the cylinder in half lengthwise. Twist the two strips of dough together. Transfer loaf, cut side up, to greased loaf pan. Cover loaves loosely and let rise for 45 minutes. Preheat oven to 350 degrees F. Brush loaves with egg mixture. Bake for 25 minutes until crust is nicely browned. Reduce oven temperature to 325 degrees F. Continue to bake for another 15-25 minutes until internal temperature of bread reaches 200 degrees F. Transfer pans to wire rack and let cool.

French Baguettes (makes two large loaves)

I love French baguettes. A lot. They are soft and chewy on the inside with a crunchy crust. Versatile, they make great French toast, pair nicely with soup, are a tasty dessert with Jam, and perfect toast for egg dipping.

Ingredients:

·  5-6 cups all-purpose flour

·  2 1/2 (.25 ounce) packages active dry yeast (2 Tb and a pinch more).

·  1 1/2 teaspoons salt

·  2 cups warm water

·  1 egg

Directions

1.  In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water. Using a wooden spoon, stir in as much of the remaining 4 cups of flour as you can.

2.  On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.

3.  Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.

4.  Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.

5.  With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over-browning. Remove from baking sheet, and cool on a wire rack.

Boule (artisan free form loaf)
makes 4, one-pound loaves (easily doubled or halved)

·  3 cups lukewarm water

·  1.5 tlbs yeast

·  1.5 tlbs salt

·  6.5 cups flour

Optional: fresh or dried herbs, Parmesan cheese (shredded or in 1/2 inch chunks) cherry tomatoes, or sun dried tomatoes - whatever you like in yo bread!
Put yeast and salt into a large bowl. Add warmed water. It is not necessary that everything dissolves. Add flour. Mix with dough hook or a wooden spoon until uniform in consistency. Dough will be wet and sticky. No kneading is necessary. Cover the bowl with a towel (or use a sealable container and put the lid on but not all the way) and let rise for 2 hours.
After 2 hours, the dough should have started to collapse on top. Put dough in the fridge, with the top on loosely, if you're not making the bread right away. The dough is easier to handle when it has been refrigerated.
When you’re ready to bake, take the dough out of the fridge and sprinkle flour on the top, on the counter and on your hands. (if you are adding anything to your bread - this is the time. Gently mix the ingredients in before you shape the dough) Shape the loaf into a ball by gently stretching the surface of the dough around to the bottom on all sides, making a nice smooth round top with bunched ends on the bottom. Set the loaf on a floured countertop and let rise for 40 minutes. Preheat your cast iron pot to 450' and simply plop in the dough when your oven is ready. Put the cover on and bake for 20 minutes, then take the cover off and bake for 10 more minutes or until golden brown and firm to the touch.
Note: use more water, or less flour for airier bread with larger holes. I recommend just a few tablespoons of extra water, even thought the dough will be slightly harder to work with, it's worth the better texture.