1/2 cup water
1/2 cup milk
1 1/2 tablespoons canola oil
2 tablespoons honey
2 7/8 cups bread flour
1 tablespoon gluten
1 teaspoon salt
1 3/4 teaspoons instant yeast
Place all ingredients in the pan of a bread machine. Set crust on medium and program for Basic cycle; press Start. This recipe is not suitable for use with the Delay Timer.
When baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
From The Bread Lover's Bread Machine Cookbook by Beth Hensperger
Monday, November 11, 2013
Shortcrust Pastry Dough
3 cups all-purpose flour
Sift the flour into a large bowl with the salt. Add the butter pieces and, working as quickly as you can, rub the butter into the flour using the tips of your fingers. Add 2 to 2 1/2 tablespoons of very cold water, or more as necessary, a tablespoon at a time. (The more water is added, the more the dough will shrink - alternatively, some cream or egg yolk can be used in place of some water.) The moment the dough has cohered into a ball, wrap it in plastic wrap and put it in the fridge for a half hour.
(If baking blind, heat oven to 375° F. Roll out the dough and line greased pie pan with it. Cover the dough with a piece of waxed paper, and cover the paper with a layer of dried beans or ceramic pie weights. Bake until nearly done, then remove the paper and beans and prick the bottom of the pie shell with a fork. Return the pan to the oven for 5 to 10 minutes more.)
From Tarts with Tops On, or How to Make the Perfect Pie by Tamasin Day-Lewis
Pinch of sea salt
3/4 cup cold, unsalted butter, cut
into pieces
Cold water
Sift the flour into a large bowl with the salt. Add the butter pieces and, working as quickly as you can, rub the butter into the flour using the tips of your fingers. Add 2 to 2 1/2 tablespoons of very cold water, or more as necessary, a tablespoon at a time. (The more water is added, the more the dough will shrink - alternatively, some cream or egg yolk can be used in place of some water.) The moment the dough has cohered into a ball, wrap it in plastic wrap and put it in the fridge for a half hour.
(If baking blind, heat oven to 375° F. Roll out the dough and line greased pie pan with it. Cover the dough with a piece of waxed paper, and cover the paper with a layer of dried beans or ceramic pie weights. Bake until nearly done, then remove the paper and beans and prick the bottom of the pie shell with a fork. Return the pan to the oven for 5 to 10 minutes more.)
From Tarts with Tops On, or How to Make the Perfect Pie by Tamasin Day-Lewis
Chicken Pie
3 1/4 pound chicken
Leek tops
Extra carrots, celery, and onions, cut into a few pieces
Peppercorns and herbs
3 cups all-purpose flour
Pinch of sea salt
3/4 cup cold, unsalted butter, cut into pieces
2 medium carrots, cut into large dice
2 celery stalks, cut into large dice
2 leeks, white part sliced into discs (use tops when poaching chickens)
2 medium onions, peeled and cut into large dice
1/4 cup unsalted butter
1/2 cup all-purpose flour
2/3 cup whole milk, heated
2/3 cup chicken stock from boiling chicken, reduced in half by boiling
2/3 cup heavy cream
Sprigs of tarragon and flat-leaf parsley, chopped
Sea salt and black pepper
Beaten egg for glaze
Put the chicken in a tight-fitting pot with some leek tops, carrot, celery, onion, a few peppercorns, and bouquet of fresh herbs. Just cover with water, bring to a boil slowly, and skim. Cover the pan and poach the chicken for 45 to 60 minutes, turning it over at half the time. Remove the chicken from the pan; reserve the stock.
Make the pie dough: Sift the flour into a large bowl with the salt. Add the butter pieces and, working as quickly as you can, rub the butter into the flour using the tips of your fingers. Add 2 to 2 1/2 tablespoons of very cold water, or more as necessary, a tablespoon at a time. (The more water is added, the more the dough will shrink - alternatively, some cream or egg yolk can be used in place of some water.) The moment the dough has cohered into a ball, wrap it in plastic wrap and put it in the fridge for a half hour.
Bring a few inches of water to a boil in a saucepan fitted with a streamer rack. Steam the vegetables, adding first the carrots, then the celery, and then the onion and leeks for the last 5 minutes. Heat the oven to 350° F and place a baking sheet in the middle of the oven to heat up.
When the bird has cooled down sufficiently to handle, remove all the flesh you can from the bones. Tear the flesh along the grain, pulling it into long, bite-sized pieces.
Put 2/3 cup chicken stock in a saucepan, and reduce by half by boiling.
Make a roux with the butter and flour, then add the milk and chicken stock, both hot, alternately, until you have a satin-thick sauce. Stirring constantly, cook the sauce long enough to get rid of the flouriness, then stir in the cream. Remove from the heat and add the chopped fresh herbs, a couple of tablespoons of each. Season with salt and pepper to taste. Stir in the chicken and vegetables and let cool.
Butter a pie dish. Roll out two-thirds of the dough, and line the dish with it. Scrape in the filling, and spread it out evenly over the bottom of the pie dough. Roll out the remaining third of the dough and cover the pie with it. Crimp the edges together with the tines of a fork dipped in cold water. Brush the top of the pie with beaten egg. Cut a cross in the middle of the pie; if the pie is deep, a china bird placed in the middle of the pie between the crossed slashes is a good idea.
Bake for about an hour, then check. If the pastry is beautifully bronzed, cover the top with a sheet of wax paper and cook for about another 15 minutes, or until it smells done. Don't cut into the pie for at least 10 minutes after taking it out of the oven.
Serves 6.
From Tarts with Tops On, or How to Make the Perfect Pie by Tamasin Day-Lewis
Leek tops
Extra carrots, celery, and onions, cut into a few pieces
Peppercorns and herbs
3 cups all-purpose flour
Pinch of sea salt
3/4 cup cold, unsalted butter, cut into pieces
2 medium carrots, cut into large dice
2 celery stalks, cut into large dice
2 leeks, white part sliced into discs (use tops when poaching chickens)
2 medium onions, peeled and cut into large dice
1/4 cup unsalted butter
1/2 cup all-purpose flour
2/3 cup whole milk, heated
2/3 cup chicken stock from boiling chicken, reduced in half by boiling
2/3 cup heavy cream
Sprigs of tarragon and flat-leaf parsley, chopped
Sea salt and black pepper
Beaten egg for glaze
Put the chicken in a tight-fitting pot with some leek tops, carrot, celery, onion, a few peppercorns, and bouquet of fresh herbs. Just cover with water, bring to a boil slowly, and skim. Cover the pan and poach the chicken for 45 to 60 minutes, turning it over at half the time. Remove the chicken from the pan; reserve the stock.
Make the pie dough: Sift the flour into a large bowl with the salt. Add the butter pieces and, working as quickly as you can, rub the butter into the flour using the tips of your fingers. Add 2 to 2 1/2 tablespoons of very cold water, or more as necessary, a tablespoon at a time. (The more water is added, the more the dough will shrink - alternatively, some cream or egg yolk can be used in place of some water.) The moment the dough has cohered into a ball, wrap it in plastic wrap and put it in the fridge for a half hour.
Bring a few inches of water to a boil in a saucepan fitted with a streamer rack. Steam the vegetables, adding first the carrots, then the celery, and then the onion and leeks for the last 5 minutes. Heat the oven to 350° F and place a baking sheet in the middle of the oven to heat up.
When the bird has cooled down sufficiently to handle, remove all the flesh you can from the bones. Tear the flesh along the grain, pulling it into long, bite-sized pieces.
Put 2/3 cup chicken stock in a saucepan, and reduce by half by boiling.
Make a roux with the butter and flour, then add the milk and chicken stock, both hot, alternately, until you have a satin-thick sauce. Stirring constantly, cook the sauce long enough to get rid of the flouriness, then stir in the cream. Remove from the heat and add the chopped fresh herbs, a couple of tablespoons of each. Season with salt and pepper to taste. Stir in the chicken and vegetables and let cool.
Butter a pie dish. Roll out two-thirds of the dough, and line the dish with it. Scrape in the filling, and spread it out evenly over the bottom of the pie dough. Roll out the remaining third of the dough and cover the pie with it. Crimp the edges together with the tines of a fork dipped in cold water. Brush the top of the pie with beaten egg. Cut a cross in the middle of the pie; if the pie is deep, a china bird placed in the middle of the pie between the crossed slashes is a good idea.
Bake for about an hour, then check. If the pastry is beautifully bronzed, cover the top with a sheet of wax paper and cook for about another 15 minutes, or until it smells done. Don't cut into the pie for at least 10 minutes after taking it out of the oven.
Serves 6.
From Tarts with Tops On, or How to Make the Perfect Pie by Tamasin Day-Lewis
Sunday, November 10, 2013
Braised Endive
1 tablespoon butter
1 tablespoon olive oil
6 to 8 endives
Salt and pepper to taste
1/2 cup water or vegetable broth
Melt the butter over medium-low heat in a large, heavy frying pan or sauté pan. Add the oil.
Meanwhile, trim and discard any browned bits on the ends of the endives and any bruised or browning exterior leaves. Cut the endives in half. When the butter and oil are hot, lay the endive halves in a single layer in the pan. Season with salt and pepper. Cook for about 4 minutes or until nicely browned. Turn the endive halves over with a spatula and cook the other sides until they are also browned.
Add water or broth to pan, stir gently to loosen endive halves from the pan, and cover. Cook, covered, for about 10 more minutes, until endive is softened but not too brown. Add salt, pepper, and a squeeze of lemon if desired, to taste.
Serves 4.
1 tablespoon olive oil
6 to 8 endives
Salt and pepper to taste
1/2 cup water or vegetable broth
Melt the butter over medium-low heat in a large, heavy frying pan or sauté pan. Add the oil.
Meanwhile, trim and discard any browned bits on the ends of the endives and any bruised or browning exterior leaves. Cut the endives in half. When the butter and oil are hot, lay the endive halves in a single layer in the pan. Season with salt and pepper. Cook for about 4 minutes or until nicely browned. Turn the endive halves over with a spatula and cook the other sides until they are also browned.
Add water or broth to pan, stir gently to loosen endive halves from the pan, and cover. Cook, covered, for about 10 more minutes, until endive is softened but not too brown. Add salt, pepper, and a squeeze of lemon if desired, to taste.
Serves 4.
Saturday, November 9, 2013
Caramel-Apple Cinnamon Buns
Dough:
3 1/4 cups (13 ounces) unbleached all-purpose flour
1/4 cup (1 1/2 ounces) potato flour
3 tablespoons (1 1/4 ounces) sugar
1 1/2 teaspoons instant yeast
1 1/4 teaspoons salt
3 tablespoons (1 1/2 ounces) butter
1 teaspoon vanilla extract
1 large egg
1 cup (8 ounces) lukewarm milk
Filling:
1/2 cup (3 1/2 ounces) sugar
3 tablespoons (3/4 ounce) unbleached all-purpose flour
1 teaspoon cinnamon
1 cup (8 ounces) peeled, grated apple (1 to 2 large apples)
1 tablespoon (1/2 ounce) lemon juice
Topping:
1/2 cup (5 ounces) caramel sauce
To make the dough:
Mix and knead all the ingredients - by hand, mixer, or bread machine - to make a smooth, slightly sticky dough. Cover, and let rest for 1 1/2 to 2 hours, until doubled in bulk.
To make the filling:
Combine the sugar, flour, and cinnamon. Toss the apples with the lemon juice; combine them with the sugar mixture.
Transfer the dough to a lightly greased work surface. Roll it into a 12"x24" rectangle. Spread with the filling.
Starting with a long side, roll the dough into a log and seal the edge. Cut 12 equal slices. Place them cut-side up in standard muffin tin cups lined with lightly greased baking papers. Cover the buns and let rise until puffy, 60 to 90 minutes.
Heat the oven to 350° F.
Bake the buns for 20 to 25 minutes, until lightly browned. Remove from the oven. Cool from for 10 minutes, then drizzle with caramel sauce.
Makes 12 buns.
From King Arthur Flour
3 1/4 cups (13 ounces) unbleached all-purpose flour
1/4 cup (1 1/2 ounces) potato flour
3 tablespoons (1 1/4 ounces) sugar
1 1/2 teaspoons instant yeast
1 1/4 teaspoons salt
3 tablespoons (1 1/2 ounces) butter
1 teaspoon vanilla extract
1 large egg
1 cup (8 ounces) lukewarm milk
Filling:
1/2 cup (3 1/2 ounces) sugar
3 tablespoons (3/4 ounce) unbleached all-purpose flour
1 teaspoon cinnamon
1 cup (8 ounces) peeled, grated apple (1 to 2 large apples)
1 tablespoon (1/2 ounce) lemon juice
Topping:
1/2 cup (5 ounces) caramel sauce
To make the dough:
Mix and knead all the ingredients - by hand, mixer, or bread machine - to make a smooth, slightly sticky dough. Cover, and let rest for 1 1/2 to 2 hours, until doubled in bulk.
To make the filling:
Combine the sugar, flour, and cinnamon. Toss the apples with the lemon juice; combine them with the sugar mixture.
Transfer the dough to a lightly greased work surface. Roll it into a 12"x24" rectangle. Spread with the filling.
Starting with a long side, roll the dough into a log and seal the edge. Cut 12 equal slices. Place them cut-side up in standard muffin tin cups lined with lightly greased baking papers. Cover the buns and let rise until puffy, 60 to 90 minutes.
Heat the oven to 350° F.
Bake the buns for 20 to 25 minutes, until lightly browned. Remove from the oven. Cool from for 10 minutes, then drizzle with caramel sauce.
Makes 12 buns.
From King Arthur Flour
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