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Posts Tagged ‘butter’


2 1/4 tsp active dry yeast
1/3 cup warm water
1/2 cup warm milk
1/4 cup butter, melted and cooled
2 large eggs at room temperature
2 3/4 cups all-purpose flour
1 tbs plus 1 tsp granulated sugar
1/2 tsp kosher salt
12 oz sharp cheddar, grated
1/4 cups melted butter for brushing dough
 

Proof yeast in water and milk with 1 tsp sugar.

In the bowl of a stand mixer fitted with the dough hook attachment, whisk together flour with sugar and salt.

Add yeast mixture and melted butter to flour mixture and combine on low speed. Add eggs one at a time, mixing until each is combined. Add half of the grated cheddar and mix until incorporated. Knead on medium speed for 8 minutes.

Transfer dough to a large, lightly oiled bowl and cover with plastic wrap. Set in a warm place to rise until doubled; about 1 1/2 hours.

Butter and lightly flour a 9 x 5 loaf pan. Dust your workspace with flour and turn out dough. With a rolling pin, roll the dough into a 16 x 16-inch square. Brush with melted butter and cover with remaining cheese.

Using a sharp knife, cut dough into 4 equal strips, then cut in the other direction to make 16 squares. Carefully stack on top of each other, and then cut stack in half.

Fit the slices, cut side down, into the loaf pan like a deck of cards on its side. Cover with a lint-free towel and allow to rise until nearly doubled.

Bake in a 350F oven for 35-40 minutes, until the top is golden brown and centre is baked.

Allow to cool in pan for a few minutes, then turn out onto a rack. Serve warm.

Baker’s note: For an even more tender loaf, after the first rising, refrigerate dough for several hours or overnight, before rolling out and continuing recipe.

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Don’t think, just bake. Most clothes come with a little elastic these days.

1/4 cup warm milk
1/2 cup warm water
1 1/2 tsp dry yeast
3 cups all purpose flour
1 tsp salt
2 large eggs
1 large egg yolk
3 tbs sugar
9 tbs unsalted butter, room temperature
200 grams very thinly-sliced bacon (see note below)
1 egg, beaten (for glaze)
In bowl of a heavy-duty stand mixer fitted with dough hook, dissolve yeast in water and milk. Add flour and salt. Mix on low speed to moisten flour. Beat in eggs and yolk, then add sugar. Increase speed to medium; beat 3 minutes, until dough comes together.
Reduce speed to low. Add butter, 1 tbs at a time. Dough will be soft and sticky. Increase speed to medium-high for 7 minutes.
Cover bowl with plastic wrap. Set in a warm place to rise almost doubled: 1 hour. Deflate dough in bowl by lifting and allowing to fall. Re-cover tightly and chill for 2 hours. Deflate, cover and chill overnight.
Roll out dough to a 12×17 rectangle. Sprinkle with crumbled bacon. Roll lengthwise. Cut roll into 1-inch slices. Arrange on 2 Silpat-lined sheets and let rise, covered, at in a warm place, until doubled, about 2 hours.
Gently brush top of rolls with beaten egg. Bake at 375F for 18-20 minutes, until golden. Transfer rolls to a cooling rack.

Note: Arrange bacon in 1 layer on a parchment paper-lined baking sheet. Bake at 400F for 15 to 20 minutes, until the bacon begins to brown. Transfer the bacon to a tray lined with paper towels. Chop finely.

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