Posts Tagged dough
So there’s this recipe…
Called Artisan bread in 5 minutes a day, in a cookbook by the name name by two people, Jeff Hertzberg & Zoë François (got to be legit artisanal bread with a French woman as a co-author!). I finally stumbled upon it in my local library’s displace of the month: cooking. I said heck you say! Easy & tasty fancy looking bread? Let me at it! So I tried it out, as you can tell in the following photos. Basic Boule Recipe
Step one plus flour:
Step two Lightly lidded:
Step three pulled out into my permanent fridge storage container with WET hands:
Step four my ACTUAL loaf of deliciously cooked French Boule:
You think you want to try it yourself? Do it! It’s so easy you can hardly screw up the basic master recipe! It alone can be free shaped into a dozen breads! Freezes well & you can do a partial bake to take other places! I seriously suggest in investing in their book(s)!!
Have you ever baked bread before? Success? Failure? Difficulty?
Reading my newest issue of Better Homes & Gardens I ran across a tiny section in the know-how section about jam.
I love jam. Jam is delicious. Jam is tasty. Jam is flexible. 3 Jam tastic ideas in the magazine:
Jam-Champagne Glaze –
In a small saucepan heat ½ c seedless jam & 1 TBSP lemon juice until melted. Stir in 1-2 TBSP sparkling wine or 1 tsp vanilla. Spoon over cake layers or serve as a sauce with slices of coffeecake, pound cake, ice cream, fruit parfait, or flour less chocolate cake.
Heat ¼ c jam in the microwave 20-30 secs to melt. Whisk 1 TBSP vinegar, water & oil. Stir in 1-2 TBSP snipped fresh basil. Season to taste with salt & pepper. Toss with salad & sliced strawberries.
Preheat oven 400°. Thaw frozen puff pastry. On a lightly floured surface roll pastry sheet seams flat. Spread with 2-3TBSP jam. Roll up & slice ½” thick. Bake on parchment papered baking sheet 15 min until golden.
^an appetizer change up: beat plum jam & softened 6oz goat cheese in blender, spread over pastry & sprinkle chopped prosciutto. Then prepare as directed.
Today’s recipe is a portion of my newly tested Apricot-Sweet Potato Hand Pies. We start with the dough, then we’ll roll into the filling next week.
I made a test batch last week to get times, ingredient list, & skill levels.
This dough isn’t hard, but something that would help is a steel blade pastry blender. Most people have a little one with wires that cut the fats into the flour mixture until coarse crumbs form. This recipe however uses cold butter. Something I learned the hard way is that a little wire pastry blender won’t cut it, no pun intended. Invest in a heartier pastry blender if you’re going to be cutting the cold hard butter.
Hand Pie dough is high in fats because fats make things flakier, golden, and moist. Please remember to check how much of each ingredient you need before attempting, it’ll be a cold day in hell’s kitchen otherwise!
Hand Pie Dough
• 4 c all purpose flour
• 6 TBSP sugar
• 1/2 tsp kosher salt
• 1 lb cold unsalted butter, cubed
• 2 large egg yolks
• 6 ± TBSP ice water, more as needed
The skill on this dough is keeping it chilled while working it.
Prep Time: 30 minutes
Skill level: Easy Intermediate
1) In a very large mixing bowl combine flour, sugar, salt. With your pastry blender, quickly cut butter in the flour mixture. It should resemble coarse meal.
2) Combine egg yolks & ice water; stir to mix. Add to flour meal & stir with a fork until just clumping & all the dry ingredients are moistened enough to pat together. Do not overmix. Dough should not be wet or sticky.
3) Turn dough onto lightly floured work surface and with lightly floured hands, form in a ball. Divide dough evenly into 4 portions; forming each into a flat disk. Plastic wrap each disk; refrigerate at least 1 hour or up to 3 days.
Courtesy of Better Homes & Gardens Nov 2011