de la Cuisine Gastronomique
French bread rolls are light and airy on the inside, crisp and crackly on the outside. Though baking these is a bit of a project, it can be done in stages. Plus, the rolls freeze well and reheat beautifully.
From Fine Cooking
This recipe for soft flour tortillas is quick and easy. Soft and tender, with just a little bit of “chew,” you can have these on the table in under an hour. The dough can also be made the day before and allowed to rest in the fridge overnight.
From http://www.kingarthurflour.com
3 cups flour
1 1/2 teaspoons salt
1 Tablespoon sugar or honey
1 packet yeast (or, if from bulk, 2 teaspoons yeast)
1 1/4 to 1 1/2 cups water, roughly at room temperature
2 tablespoons olive oil, vegetable oil, butter, or shortening
In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn’t form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes.
This recipe uses a biga to make whole wheat bread.
From book: FLOUR WATER SALT YEAST
By John Whaite
From The Great British Bake Off
| Sweet, chewy blueberry bagels drizzled with white chocolate – a perfect mid-morning treat. |
1-2 hours |
Plaited loaves look fabulous and provide lots of lovely golden crust – perfect for serving with soup.
From: Amy’s Cafe
Ingredients1 cup lukewarm water
2 1/4 tsp active dry yeast
1 tsp salt
1/2 tsp sugar
3 cup flour, plus extra for dusting
1 Tbs extra-virgin olive oil
In a bowl, combine the water, yeast, salt and sugar, and stir to dissolve. Set aside for 15 minutes, then add the flour, and mix until smooth. Turn the dough out onto a floured work surface, and knead for 10 minutes, adding more flour if necessary. The dough should feel smooth and elastic. Lightly oil a bowl, and place dough inside. Let rise in a warm place until doubled in size, about 1 hour. Quarter the dough, and shape each piece into a ball. Cover, and let rise another 15 minutes. Makes enough dough for 4 calzones.
Seal by crimping the edges of the dough with your fingers or the times of a fork. Brush calzone with an egg wash (1 egg beaten with 2 teaspoons water). Trim the excess dough, make a small incision on the top, and bake until golden, 18 to 20 minutes.
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