Brioche
Make a dough starter as below,but with 2 tablespoons of water, 1 of sugar, and only 1 egg and 1/2 cup of flour. Let this sit for a day and a night.
Add 1 cup of flour, 2 TB of sugar, some more yeast, 2 large eggs, cold, and 8 tablespoons (113 grams) of very soft butter. (you can go up to 200 grams of butter with no problem, though I think this is overkill). Combine it all at once by hand, making sure everything is well incorporated, and beat with a spoon until smooth. You're not going to be able to knead this dough, because it will be very soft, so you'll have to just beat it until the glutens are developed. Let rise for two hours, deflate, and put in the fridge for another hour. Deflate again, and bag it in an oiled bag, and age for 6 hours to 2 days, to develop more flavor. Deflate again, shape into whatever form you like (I like braids on these things) and bake in an oven at 350 for as long as the challah. Make sure the brioche is glazed with egg beforehand.
(both challah and brioche recipes are from Beranbaum's "The Bread Bible"
3/22/2004
Challah
Make a dough starter with 1 cup of flour, 1 teaspoon of yeast, water, 2 tablespoons of honey, and three large eggs. Mix all these together leave for a day and night in the fridge. It should look like very thick batter - not dough.
The next day, combine 4 2/3 cups of flour, more instant yeast, salt, 2 large eggs, 1/3 cup corn oil, 6 tablespoons honey, an 1 tablespoon cider vinegar, as well as the dough starter. Knead for about five minutes, and let rest for 20 minutes, so that it becomes easier to handle. Knead for five more minutes until the dough is almost rubber like.
Let the dough rise once. Deflate, and let it rise again. Deflate again, and shape into three long ropes. Braid the ropes, and glaze the whole thing with lightly beaten egg. Let rise this way for an hour, preheat the oven to 350, and bake the challah for about 50 minutes, with the last half hour protected by a tent of foil to keep it from burning. Make sure to glaze again before putting in the oven.
Make a dough starter with 1 cup of flour, 1 teaspoon of yeast, water, 2 tablespoons of honey, and three large eggs. Mix all these together leave for a day and night in the fridge. It should look like very thick batter - not dough.
The next day, combine 4 2/3 cups of flour, more instant yeast, salt, 2 large eggs, 1/3 cup corn oil, 6 tablespoons honey, an 1 tablespoon cider vinegar, as well as the dough starter. Knead for about five minutes, and let rest for 20 minutes, so that it becomes easier to handle. Knead for five more minutes until the dough is almost rubber like.
Let the dough rise once. Deflate, and let it rise again. Deflate again, and shape into three long ropes. Braid the ropes, and glaze the whole thing with lightly beaten egg. Let rise this way for an hour, preheat the oven to 350, and bake the challah for about 50 minutes, with the last half hour protected by a tent of foil to keep it from burning. Make sure to glaze again before putting in the oven.
3/21/2004
Date and Walnut Bread
2 cups whole wheat flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp ground cloves
pinch of salt
6 tbs butter
1/2 cup dark brown sugar (again, the raw cane variety that's still full
of molasses)
2 eggs, beaten
1/2 cup milk
1 cup chopped dates
1/2 cup chopped walnuts
2 tsp orange zest
Sift together the flour, baking powder and spices. Beat the butter with
the sugar, then add the eggs. Gradually add flour and milk. Mix in nuts
and orange zest. Pour into a buttered and floured cake tin and bake at
160 Celsius for 60-75 minutes (depends on your oven). You can eat it
plain or with butter (or peanut butter), and you can even toast it if
you have any left over that's getting stale.
2 cups whole wheat flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp ground cloves
pinch of salt
6 tbs butter
1/2 cup dark brown sugar (again, the raw cane variety that's still full
of molasses)
2 eggs, beaten
1/2 cup milk
1 cup chopped dates
1/2 cup chopped walnuts
2 tsp orange zest
Sift together the flour, baking powder and spices. Beat the butter with
the sugar, then add the eggs. Gradually add flour and milk. Mix in nuts
and orange zest. Pour into a buttered and floured cake tin and bake at
160 Celsius for 60-75 minutes (depends on your oven). You can eat it
plain or with butter (or peanut butter), and you can even toast it if
you have any left over that's getting stale.
Pumpkin and Orange Breakfast Cake with a Fresh Orange Syrup
Recipe courtesy of Regan Daley's In the Sweet Kitchen (Artisan, 2001)
Cake:
1 cup unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons finely grated orange zest
3 large eggs, 2 of them separated, all at room temperature
1 cup pumpkin puree, homemade or pure canned solid-pack pumpkin (not
"pumpkin pie filling")
1 1/2 cups all-purpose flour
1/2 cup cake flour (not self-rising)
2 teaspoons baking powder
1/4 teaspoon salt
Syrup:
Juice of 1 large juice orange, such as Seville
1/2 cup granulated sugar
Additional unsalted butter, at room temperature, for greasing the
pan
Thick vanilla yogurt or vanilla ice cream, to serve
Preheat the oven to 350 degrees F. Butter a 9-inch fluted tube pan
and set it aside. Cream the butter, sugar, and orange
zest together until light and fluffy. Add the whole egg and the two
egg yolks, one at a time, beating well and scraping
down the sides of the bowl between each addition. Beat in the
pumpkin puree.
Sift together the flours, baking powder, and salt. Add to the
pumpkin batter in three or four stages, blending gently but
thoroughly after each. Stir in the final addition of dry ingredients
by hand if you have been using a mixer, so as not to
overwork the batter. In a clean small bowl, whip the egg whites
until they hold soft peaks. Fold into the batter, then
scrape the batter into the prepared pan and smooth the surface. Bake
in the center of the oven for 50 to 60 minutes, or
until the top of the cake is springy when lightly touched, the sides
are beginning to pull away from the sides of the pan
and a wooden skewer inserted in the center of the cake comes out
clean. Cool in the pan for 10 minutes, then invert
onto a wire rack and cool completely. This cake keeps very well for
several days, well wrapped, and it freezes
beautifully for up to 2 months.
For the syrup, combine the orange juice and sugar in a small
saucepan over low heat and stir until the sugar has
dissolved. Increase the heat, bringing the syrup to a boil. Boil
without stirring for 2 minutes, then use immediately, or
allow to cool and refrigerate for up to 3 days (reheat gently).
To serve, place one slice of the pumpkin orange cake on each plate.
Spoon a few tablespoons of the warm syrup over
each piece, and accompany with a scoop of thick vanilla yogurt (for
breakfast) or ice cream (for dessert).
Yield: Makes 10 servings
Recipe courtesy of Regan Daley's In the Sweet Kitchen (Artisan, 2001)
Cake:
1 cup unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons finely grated orange zest
3 large eggs, 2 of them separated, all at room temperature
1 cup pumpkin puree, homemade or pure canned solid-pack pumpkin (not
"pumpkin pie filling")
1 1/2 cups all-purpose flour
1/2 cup cake flour (not self-rising)
2 teaspoons baking powder
1/4 teaspoon salt
Syrup:
Juice of 1 large juice orange, such as Seville
1/2 cup granulated sugar
Additional unsalted butter, at room temperature, for greasing the
pan
Thick vanilla yogurt or vanilla ice cream, to serve
Preheat the oven to 350 degrees F. Butter a 9-inch fluted tube pan
and set it aside. Cream the butter, sugar, and orange
zest together until light and fluffy. Add the whole egg and the two
egg yolks, one at a time, beating well and scraping
down the sides of the bowl between each addition. Beat in the
pumpkin puree.
Sift together the flours, baking powder, and salt. Add to the
pumpkin batter in three or four stages, blending gently but
thoroughly after each. Stir in the final addition of dry ingredients
by hand if you have been using a mixer, so as not to
overwork the batter. In a clean small bowl, whip the egg whites
until they hold soft peaks. Fold into the batter, then
scrape the batter into the prepared pan and smooth the surface. Bake
in the center of the oven for 50 to 60 minutes, or
until the top of the cake is springy when lightly touched, the sides
are beginning to pull away from the sides of the pan
and a wooden skewer inserted in the center of the cake comes out
clean. Cool in the pan for 10 minutes, then invert
onto a wire rack and cool completely. This cake keeps very well for
several days, well wrapped, and it freezes
beautifully for up to 2 months.
For the syrup, combine the orange juice and sugar in a small
saucepan over low heat and stir until the sugar has
dissolved. Increase the heat, bringing the syrup to a boil. Boil
without stirring for 2 minutes, then use immediately, or
allow to cool and refrigerate for up to 3 days (reheat gently).
To serve, place one slice of the pumpkin orange cake on each plate.
Spoon a few tablespoons of the warm syrup over
each piece, and accompany with a scoop of thick vanilla yogurt (for
breakfast) or ice cream (for dessert).
Yield: Makes 10 servings
Kedgeree
2 hard boiled eggs eggs
680 undyed smoked haddock
2 fresh bay leaves
170 g long grain or basmati rice
110 g butter or ghee
ginger
1 medium onion
1 clove garlic
2 tablespoons curry powder, or a tiny bit of saffron, or turmeric
1 tablespoon mustard seeds
2 tomatoes, deseeded and chopped
juice of 2 lemons
coriander
1 red chili.
The fish should be boiled for a few minutes with the bay leaves in a little water - when it cools, just pull the meat off the fish and flake into chunks. Cook the rice however you like, though I prefer to boil quickly in salted water, and then let steam in a closed pot for twenty minutes. If you're using the saffron or the turmeric, throw it in with the rice. Then melt the butter or ghee in a pan, sofften the ginger, onion, and harlic, and add the mustard seeds and curry powder. For for a few more minutes, and add the tomatoes and lemon juice. Add the quarter eggs, fish meat, and rice to the pan, toss, and eat with the chopped coriander.
2 hard boiled eggs eggs
680 undyed smoked haddock
2 fresh bay leaves
170 g long grain or basmati rice
110 g butter or ghee
ginger
1 medium onion
1 clove garlic
2 tablespoons curry powder, or a tiny bit of saffron, or turmeric
1 tablespoon mustard seeds
2 tomatoes, deseeded and chopped
juice of 2 lemons
coriander
1 red chili.
The fish should be boiled for a few minutes with the bay leaves in a little water - when it cools, just pull the meat off the fish and flake into chunks. Cook the rice however you like, though I prefer to boil quickly in salted water, and then let steam in a closed pot for twenty minutes. If you're using the saffron or the turmeric, throw it in with the rice. Then melt the butter or ghee in a pan, sofften the ginger, onion, and harlic, and add the mustard seeds and curry powder. For for a few more minutes, and add the tomatoes and lemon juice. Add the quarter eggs, fish meat, and rice to the pan, toss, and eat with the chopped coriander.
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