Tag Archives: Baking

Artisan Bread in 5 Minutes a Day

28 Oct

There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and Artisan Bread in Five Minutes a Day will show you how.

 

Co-authors Jeff Hertzberg and Zoë François prove that bread baking can be easier than a trip to the bakery. Their method is quick and simple, bringing forth scrumptious perfection in each loaf. Delectable creations will emerge straight from your own oven as warm, indulgent masterpieces that you can finally make for yourself. In exchange for a mere five minutes of your time, your breads will rival those of the finest bakers in the world.

With nearly 100 recipes to put this ingenious technique to use, Artisan Bread in Five Minutes a Day will open the eyes of any potential baker who has sworn off homemade bread as simply too much work. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, and this innovative book will teach you everything you need to know.

Jeff & Zoe demonstrate in the clip found below.

Buy this amazing book!

Kentucky Yeast Rolls

4 Sep

 
Boone Tavern’s Yeasty Rolls
 
MAKES 12 ROLLS
This recipe was developed by Richard T. Hougen, who managed Boone Tavern in Berea, Kentucky, from 1940 to 1976.
3 cups flour
1 tsp. fine salt
1 cup whole milk
5 tbsp. unsalted butter, diced
4 tbsp. sugar
1  1⁄4-oz. package active dry yeast
2 eggs, beaten
2 tsp. extra-virgin olive oil

1. In the bowl of a standing mixer, sift flour and salt; set aside. In a 2-quart saucepan, heat milk to 180°. Add 4 tbsp. of the butter and 1 tbsp. of the sugar; stir. Let milk mixture cool to 115°. Stir in yeast and let sit until foamy, about 10 minutes. Add remaining sugar; stir to dissolve. Add yeast mixture to flour mixture; stir to combine. Stir in eggs and knead with the mixer, using the dough hook, on medium speed until dough forms into a ball and pulls away from the sides of the bowl, 6–8 minutes. Grease a large bowl with the oil; nestle dough inside. Cover bowl with a towel; let rise in a warm spot until dough has doubled in size, about 2 hours.

2. Grease a nonstick muffin pan with remaining butter. Divide dough into 12 equal-size pieces. On a cutting board, cup your hand over 1 dough piece; gently roll it against board to form a smooth ball. Repeat with remaining pieces. Divide dough balls between muffin cups. Cover with a towel; let rise in a warm spot for 30 minutes. Uncover; let rise until 2″ above the pan, about 1 1⁄2 hours more.

3. Heat oven to 400°. Bake the rolls until puffed and light brown, 8–10 minutes. Let cool slightly in the muffin pan before serving.

 Recipe from www.saveur.com