Tuesday, January 18, 2011

Bread Night

Recipe: No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.

Cheryl's recipe for Lighthouse refrigerator rolls (sweet rolls and cinnamon rolls with shredded apple)

Dissolve: 2 pkg. Dry Yeast and 1/2 cup Warm Water
Add: (combine and cool before adding to first mixture)
1/2 cup sugar
1/2 cup shortening
1 cup very hot water
4 1/2 cups flour
2 t. salt
3 beaten eggs

Let rise until double in bulk. Place in greased bowl in refrigerator over night or for servery hours. Take out and let rise 3 - 3 1/2 hours before serving time.
Then break dough in half and roll out 1/4 inch thick on floured board. spread with butter. sprinkle cinnamon sugar over half of the rectangle of dough. Fold the other half over the sugared half and cut in one-inch strips. Twist the strips 3 times and form a circle on greased cookie sheet. 1 1/2 hours let rise.
Bake at 425 for 15 minutes.
Drizzle over icing made of 2 cups powdered sugar, 1 tablespoon butter and enough boiling water to make a smooth thin glaze.

Italian bread:
4 cups water
3 T. sugar
3 T. oil
2 T. yeast
1 T. salt
12 cups flour

Put all ingredients in mixer except flour.
Add 6 cups flour and beat until smooth.
Add rest of flour.
Knead 10 minutes at slow speed.
Remove and don't cover.
Let rise 1 hour
Divide into 4-5 loaves.
Let rise 1 1/2 hours
Bake at 375 for 25 minutes. (place pan of 2" water in bottom of oven, preheat with oven.) Spray mist on bread in oven.

Cheryl got this recipe in 1981 from Relief Society.

Hot rolls recipe (sticky rolls version)
Dissolve 2 dry yeast cakes or packages in 1/4 cup warm water.
1/2 cup sugar
1/3 cup shortening (melted)
1 tsp. salt
3/4 cup scalded milk
Cool by adding 1/4 cup cold water (Be sure it is cool!)

Blend in 2 eggs slightly beaten then add yeast, 3 1/2 cups sifted flour, let stand 45-60 minutes in mixing bowl. Mix down with large mixing spoon. Stir down well. The more often you stir it down, the lighter rolls will be when baked.

Spoon into greased muffin tins fill just 1/2 from top of each muffin. Let stand 45 minutes. Bake at 375 for 15-20 minutes.

Sticky Rolls-
Make above rolls. While rising do the following-
In saucepan melt:
3/4 cup butter
1 cup brown sugar
3/4 cup nuts
1 tsp. cinnamon
2 T. white corn syrup
1 T. water

English Muffins
1/2 cup starter
1 cup milk
2 3/4 cup flour
1 T. sugar
3/4 tsp. salt
1/2 tsp. soda
3 T. corn meal

In large bowl combine starter, milk and 2 cups flour. Mix together, cover loosely at room temperature 8 hours or over night. Mix 1/2 cup flour, sugar, salt, and soda; sprinkle over dough. Mix thoroughly. Turn this stiff dough out onto a floured board with the remaining 1/4 cup flour. knead 2-3 minutes. Roll dough out to 3/4 inch thickness. Cut with empty tuna can. Place on waxed paper that has been sprinkled with corn meal. Sprinkle more corn meal on top. Let rise 45 minutes. Bake on lightly greased electric griddle at 275 for 8-10 minutes per side, turning once. Serve warm from the griddle or split and toast. Makes 8-12 muffins.
I always 5 times the recipe and freeze them.

1 comment:

  1. I wish I belonged to your cooking group ♥ The breads all look like they are from a bakery!