yeast bread

Bready or Not: Fougasse

Posted by on Jan 15, 2020 in Blog, Bready or Not, French, yeast bread | 0 comments

Bready or Not goes full-on bready with this week’s feature: Fougasse, a French style of bread fragrant with herbs and formed into two leaf-shaped loaves.

Bready or Not: Fougasse

I first encountered this bread on the Great British Bake Off, where it was presented as a technical challenge with minimal instructions. (I highly recommend watching season 4 episode 6 prior to baking, if you can, as it provides great tips and visuals of the bread).

Bready or Not: Fougasse

I found this bread dough surprisingly easy to work with. I opted to make it in my Kitchen Aid, which is in line with the original recipe, but it could certainly be mixed in a bread machine or by hand.

Bready or Not: Fougasse

The end result reminded me of focaccia with the herby, salty flavor, but I found the leaf shape of the fougasse to be incredibly fun. It really makes for a great presentation.

To use Bake Off terminology, this bread is a technical challenge that also works as a showstopper.

Bready or Not: Fougasse

Modified from Paul Hollywood’s recipe as published on the BBC’s site.

Bready or Not: Fougasse

This herby bread is of French origin and designed to make two large loaves that resembled big, flat leaves. Recipe is modified from Paul Hollywood, as featured on the Great British Bake Off. Amounts are provided below in cups and in weight, with a recommendation to follow the weight for more accuracy.
Course: Bread, Side Dish
Cuisine: French
Keyword: french, yeast bread
Author: Beth Cato

Equipment

  • 2 large baking sheets
  • parchment paper
  • pizza cutter
  • pastry brush

Ingredients

  • 2 Tablespoons olive oil plus more for greasing and drizzling
  • 500 grams bread flour plus more for dusting (1 lb, 2 ounces)
  • 10 grams fine sea salt (1/4 teaspoon)
  • 7 grams instant yeast (2 1/4 teaspoon)
  • 350 ml warm water (12 ounces)
  • 4 teaspoons chopped rosemary plus more to finish
  • 2 teaspoons dried Italian seasoning
  • fine cornmeal for dusting, or substitute semolina flour
  • 1/2 teaspoon dried oregano
  • sea salt flakes to finish

Instructions

  • Grease a large container with some olive oil. Line two large baking sheets with parchment paper.
  • In a mixer with a dough hook (or with a dough whisk and arm muscle), combine the bread flour and sea salt. Add yeast, followed by the measured olive oil and most of the warm water. Mix on low speed. As the dough comes together, slowly add the rest of the water. Continue to mix on medium speed for about 7 or 8 minutes. Add the herbs and make sure they are evenly distributed. Dough should be quite elastic and easy to work with.
  • Dump the dough into the oiled container. Cover with plastic wrap and let rise until at least doubled, about an hour. Dough should be bouncy and shiny.
  • Dust a work surface with extra flour and cornmeal (or semolina). Tip the dough onto the surface. It should be loose and flowing. Divide dough in half.
  • Place each piece of dough on the prepared parchment. Spread into a flat oval, then use a pizza cutter to slice twice down the middle (to make a stem) with six cuts on the side of each leaf (see photograph for example). Gently stretch out the dough to emphasize the holes.
  • Cover both loaves with plastic wrap and allow to set for 20 minutes as the oven preheats to 430-degrees.
  • Brush or spray additional olive oil atop each leaf, then sprinkle on the dried oregano.
  • Bake for about 7 minutes, then switch positions of bread on the oven racks. Continue baking another 8 minutes or so (15 to 20 minutes total) until each fougasse is golden and sounds hollow when tapped on the bottom. Remove from oven. Immediately brush more olive oil on top, followed by a sprinkling of sea salt.
  • Bread is delicious fresh or at room temperature. Loaves can be well-wrapped and frozen for later enjoyment.

OM NOM NOM!

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    Bready or Not Original: Glazed Gingerbread Rolls

    Posted by on Nov 13, 2019 in Blog, Bready or Not, breakfast, yeast bread | 0 comments

    Imagine cinnamon rolls that taste like gingerbread, and you have these incredible Gingerbread Rolls.

    Bready or Not Original: Glazed Gingerbread Rolls

    These things are a TREAT. Make them for a special holiday breakfast or brunch, or make them just because.

    Bready or Not Original: Glazed Gingerbread Rolls

    I had to make this twice to get it right. I followed another recipe closely at first and did a cream cheese frosting, which was delicious, but required the rolls be refrigerated, which made them end up pretty stiff before being eaten the next day.

    Bready or Not Original: Glazed Gingerbread Rolls

    So, take two. This time, I made up my own glaze, and that worked beautifully. The rolls could stay at room temperature, and stay nice and pliable.

    Bready or Not Original: Glazed Gingerbread Rolls

    One of my husband’s co-workers described these rolls as “not as soft as Cinnabon, but better flavor.” By golly, I’ll take that, especially since the rolls had been made the day before.

    Bready or Not Original: Glazed Gingerbread Rolls

    These rolls are as delicious as they look… and they look pretty good, don’t they?

    Bready or Not Original: Glazed Gingerbread Rolls

    Bready or Not Original: Glazed Gingerbread Rolls

    These delicious treats pack gingerbread flavor into soft, delicious cinnamon roll-like form! Store covered at room temperature. They are best eaten within a day or two.
    Course: Breakfast, Snack
    Keyword: gingerbread, yeast bread
    Servings: 12 rolls
    Author: Beth Cato

    Ingredients

    Dough:

    • 1/4 cup white sugar
    • 1 teaspoon ground cinnamon
    • 3/4 teaspoon ground ginger
    • 1/2 teaspoon kosher salt
    • 3 1/2 cups all-purpose flour divided
    • 1 Tablespoon dry active yeast
    • 1 cup whole milk or substitute 3/4 cup half & half and 1/4 cup water
    • 2 Tablespoons unsalted butter room temperature
    • 1 large egg
    • 2 Tablespoons molasses

    Filling:

    • 1/2 cup brown sugar packed
    • 6 Tablespoons unsalted butter room temperature
    • 1 Tablespoon ground cinnamon
    • 1 1/2 teaspoons ground ginger
    • 1/4 teaspoon ground cloves
    • all-purpose flour to dust work surface

    Glaze:

    • 2 1/2 cups confectioners' sugar
    • 1 teaspoon molasses
    • 1 teaspoon vanilla extract
    • 1 Tablespoon milk or half & half, use more as needed

    Instructions

    Make the dough:

    • In a large bowl (such as a Kitchen Aid bowl), combine sugar, ground cinnamon, ginger, salt, and 1 3/4 cups of flour. Stir in yeast.
    • In a small saucepan, warm milk and butter. Cook until butter is melted and the milk/butter is between 105 and 110-degrees.
    • Pour the milk mixture into the flour mixture. Stir. Add the egg and molasses, and stir well.
    • Use a dough hook on a stand mixer or arm power to beat the dough. Gradually add the remaining 1 3/4 cups flour, kneading until the dough is smooth and pliable. Using a dough hook, this will be 4 to 5 minutes.
    • Transfer dough to a lightly buttered or greased bowl and cover with plastic wrap or a towel. Let rise until doubled in size, about 1 hour.

    Make the filling and assemble rolls:

    • After the dough has risen, butter or grease a 9x13 OR 8x8 OR 9x9 casserole dish.
    • In a small bowl, combine the filling ingredients: brown sugar, butter, cinnamon, ginger, and cloves.
    • Prepare a clean stretch of counter or table with a dusting of flour. Roll out the dough to about a 12x16 rectangle. Spread the filling all over, but not quite to the edges. Starting with the long side, roll into a log.
    • If using a 9x13 pan, cut the rolls into 12 equal rounds; if using a smaller pan, cut into 9. A piece of unwaxed dental floss makes this easy; wrap around dough log, then pull two ends of floss opposite directions to slice through.
    • Once the pan is full of rolls, cover with plastic wrap or a towel and let rise again until doubled, about an hour.
    • Preheat oven at 375-degrees. Once it comes to temperature, place rolls inside. Bake for about 12 minutes then cover with foil to reduce browning, then bake about 8 to 12 minutes. Let cool a bit.

    Glazing:

    • Combine the glaze ingredients to each a thick yet loose texture. Add more milk or confectioners' sugar, as needed, to reach a good consistency. Spoon and spread over the rolls.
    • Eat immediately, or cover with foil and keep at room temperature. Enjoy right from the pan or warmed slightly in the microwave. Best within a day or two.

    OM NOM NOM!

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      Bready or Not: Yeasted Waffles

      Posted by on Feb 22, 2017 in Blog, Bready or Not, breakfast, main dish, yeast bread | Comments Off on Bready or Not: Yeasted Waffles

      If you’re in need of a quick-fix breakfast, whip up a batch of these yeasted waffles! Chill the batter for at least 4 hours and you can start using it; the batter can stay in the fridge up to 3 days.

      Bready or Not: Yeasted Waffles

      I was really impressed with how this batter kept, too. I noticed no difference in the taste for day to day, and I kept it chilled for the 3 day max stated in the original Eating Well recipe.

      Bready or Not: Yeasted Waffles

      That said, these do taste different than normal waffles. There’s yeast in there! I found them to have a slightly sourdough flavor, which was not off-putting in the slightest.

      Like any homemade waffles, the cooked waffles also keep very well frozen between layers of waxed paper. You stick the frozen waffles straight into the toaster like you would the store-bought version.

      Bready or Not: Yeasted Waffles

      No matter how quickly these waffles are cooked up, they make for a convenient and delicious breakfast!

      Modified from the original from the March/April 2016 Eating Well Magazine.

      Bready or Not: Yeasted Waffles

      This waffle batter needs at least 4 hours to chill and can stay in the fridge for up to 3 days. This makes for a super-fast breakfast (or breakfast-for-supper) for days in a row! The yeast lends these waffles a taste similar to sourdough. Recipe makes about 10 waffles using scant half cups of batter.
      Course: Breakfast
      Keyword: waffles, yeast bread
      Author: Beth Cato

      Ingredients

      • 2 3/4 cups almond milk or other milk
      • 6 Tablespoons butter cut into pieces
      • 3 cups all-purpose flour or whole wheat flour, or mix
      • 1 1/2 Tablespoons white sugar
      • 2 1/4 teaspoons active yeast 1 packet
      • 3/4 teaspoons salt
      • 3 large eggs lightly beaten
      • 1 1/2 teaspoons vanilla extract

      Instructions

      • In a small saucepan, heat milk and butter over medium until the butter is melted. Set aside to let cool until it's just warm, about 15 minutes.
      • In a large bowl, whisk together the flour, sugar, yeast, and salt. Add in the milk mixture followed by the eggs and vanilla extract. Stir together until just combined.
      • Refrigerate the batter for at least 4 hours, or up to 3 days.
      • Preheat waffle iron. Gently stir the batter to reconstitute. Use about scant 1/2 cup of batter for each waffle; the waffles will expand as they cook, and the iron might overflow on the first attempts you get a feel for the right amount to pour in.
      • Return any unused batter to the fridge for later enjoyment. Cooked waffles can also be frozen.
      • OM NOM NOM!

      Bready or Not: Yeasted Waffles

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      Bready or Not: Japanese Milk Bread Rolls

      Posted by on Feb 8, 2017 in Blog, Bready or Not, side dish, yeast bread | Comments Off on Bready or Not: Japanese Milk Bread Rolls

      This recipe for Hokkaido-style milk bread rolls makes 8 delicious soft, airy, amazing rolls.

      Bready or Not: Japanese Milk Bread Rolls

      I couldn’t help but be intrigued when I saw this recipe featured in a King Arthur Flour catalog. It relates to the cultural fusion that plays a major role in my latest book, Breath of Earth.

      Bready or Not: Japanese Milk Bread Rolls

      See, yeast breads in Japan were a real life kind of steampunk innovation. European bakeries began to open in major Japanese cities in the 1800s, but they didn’t become more popular until later in the century when bakers began to fuse more Japanese flavors like adzuki paste into rolls. These kinds of sweet bread (kashi-pan) play a small yet vital role in my next book, Call of Fire.

      Bready or Not: Japanese Milk Bread Rolls

      This particular roll isn’t sweet unless you add some jam on your own. These are more of a combination between a standard dinner roll and an egg-based bread like challah.

      I usually don’t make breads that involve a pre-ferment stage, but I was pleased with how easy this was to make. I had the dough mix and rise in my bread machine, but you can mix this by whatever method you choose.

      Bready or Not: Japanese Milk Bread Rolls

      This is modified from the recipe at King Arthur Flour. They note there that this can also be made in loaf form. I also have my own recipe for doing a full loaf of Japanese-style Milk Bread (Shokupan). This is my usual load bread that I make about twice a week.

      I can tell you, my husband wouldn’t mind if I made these rolls a lot more frequently as well.

      Bready or Not: Japanese Milk Bread Rolls

      This recipe, modified from King Arthur Flour, produces 8 airy and delicious Hokkaido-style milk bread rolls. It uses a fermented starter called a tangzhong that is mixed into the bread dough.
      Course: Bread, Side Dish
      Cuisine: Japanese
      Keyword: yeast bread
      Author: Beth Cato

      Ingredients

      Tangzhong (starter)

      • 3 Tablespoons water
      • 3 Tablespoons whole milk or half & half
      • 2 Tablespoons bread flour

      Dough

      • 2 1/2 cups bread flour
      • 2 Tablespoons nonfat dry milk
      • 1/4 cup white sugar
      • 1 teaspoon salt
      • 1 Tablespoon instant yeast
      • 1/2 cup whole milk or half & half
      • 1 large egg
      • 1/4 cup unsalted butter 4 Tablespoons, melted
      • 1 egg optional, or extra milk to use as a wash

      Instructions

      To make the tangzhong:

      • Combine the starter ingredients in a small saucepan on low heat. Whisk until no lumps remain and continue to beat until it's thick and the whisk leaves no lines across the bottom of the pan; this takes 3 to 5 minutes. Pour it into a cup and set it aside to cool to room temperature.

      To make the dough:

      • Combine the remaining dough ingredients and add the tangzhong. Continue to knead by hand, mixer, or bread machine until a smooth, elastic dough forms. Add more milk or flour if necessary to achieve the right texture.
      • Shape the dough into a ball and set it in a lightly greased covered bowl for about 60 to 90 minutes. It should be puffy, not necessarily doubled in size.
      • Prepare a small cake pan by lining the bottom with a cut round of parchment paper. Use nonstick spray on the base of the pan so the parchment stays in place, then spray the top of the paper and the sides of the pan.
      • Gently deflate the dough and divide it into 8 equal pieces. Shape each piece into a ball and place them in the pan. Cover it with plastic wrap and let the rolls rest for 30 minutes to an hour; keep an eye on them in case they rise fast!
      • Preheat the oven at 350-degrees. Gently brush the rolls with milk or an egg wash (1 egg beaten with 1 Tablespoon water).
      • Bake the rolls for 25 to 30 minutes, until they are golden brown on top. To check for doneness, use a digital thermometer inserted into the center of the middle roll to see if it is at least 190°F. If the rolls must cook longer, cover them with foil if they are very brown.
      • Remove rolls from the oven. Let them cool in the pan for 10 minutes, then transfer them to a rack to cool completely.
      • OM NOM NOM!

       

      Bready or Not: Japanese Milk Bread Rolls

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      Bready or Not: Soft Pretzel Bites

      Posted by on Jan 25, 2017 in Blog, Bready or Not, yeast bread | Comments Off on Bready or Not: Soft Pretzel Bites

      These soft pretzel bites are bready perfection that fits in the palm of your hand.

      Bready or Not: Soft Pretzel Bites

      I first featured this recipe on my old LiveJournal back in 2012. It’s one I’ve continued to make a couple times a year in the years since. The recipe is reliable and delicious!

      Bready or Not: Soft Pretzel Bites

      If you’re intimidated by yeast dough, this is a good starter recipe. The dough comes together quite easily and it’s not persnickety to work with. I include directions for making it in a stand mixer and bread machine, but you can certainly make it by hand–it just takes some wrist work.

      Bready or Not: Soft Pretzel Bites

      You don’t need fancy ingredients for this, either. It doesn’t even call for bread flour. Mind you, if you do plan to make pretzels often, I highly recommend grabbing pretzel salt. Unlike kosher salt, it doesn’t absorb into the baked dough, but maintains its crystalline texture and great taste. (I’ve been working on a tub of this stuff for almost four years! It doesn’t go bad, so hey.)

      Bready or Not: Soft Pretzel Bites

      These pretzel bites taste best within a day of being made, but the fabulous thing is that these keep very well in the freezer. Just freeze them in a single layer on waxed paper, drop them in a gallon freezer bag, and ta-da! Pull out the whole bag or a few here and there when you need a pretzel bite fix over the next few weeks.

      Bready or Not: Soft Pretzel Bites

      Because trust me, these things are addictive.

      Modified from Jamie Cooks It Up!

      Bready or Not: Soft Pretzel Bites

      These Soft Pretzel Bites are tender and delicious. They taste best if eaten within a day of baking, but they also keep well frozen for a few weeks.
      Course: Appetizer, Snack
      Keyword: yeast bread
      Author: Beth Cato

      Ingredients

      Dough:

      • 1 1/2 cups warm water 90 to 100-degrees
      • 2 Tb brown sugar packed
      • 1 Tb instant yeast
      • 6 Tb unsalted butter melted
      • 2 1/2 teaspoons salt
      • 4 1/2 - 5 cups all-purpose flour

      Water bath:

      • 12 cups water
      • 3/4 cup baking soda
      • 1 egg beaten until frothy
      • pretzel salt or kosher salt

      Instructions

      If making with a stand mixer

      • Pour 1 1/2 cups warm water into your mixer; use the standard paddle attachment. Add 6 tablespoons melted butter, 2 tablespoons brown sugar and 1 tablespoon instant yeast. Mix on low for 30 seconds or so. (If using active yeast, let it sit for about five minutes to get frothy.)
      • Add 2 1/2 teaspoons salt and 2 cups of the flour; put dough hook on mixer. Turn mixer to low and add the rest of the flour, 1 cup at a time as the mixer runs. The flour is adequate when the dough pulls itself away from the sides of the bowl.
      • Turn mixer to medium speed and let it knead for 5 minutes.
      • Remove bowl from stand and cover with plastic wrap. Let the dough rise for 1 hour, or until doubled in size.

      If making with a bread machine

      • Place ingredients in machine in specified order. In many, that means liquids first. Add in brown sugar, melted butter, salt, 4 1/2 cups flour, and yeast.
      • Set machine on a basic dough cycle. Monitor as it starts mixing and add more dough as needed to produce a soft, non-tacky dough; this will likely be 1/4 to 1/2 cup more. Let machine complete dough cycle and rise.

      Now, regardless of how you start the dough

      • Rub counter space with butter or apply cooking spray, and likewise prepare two rimmed cookie sheets. Using a sharp knife or pizza cutter, slice the dough into eight equal portions. Let dough rest for 5 to 10 minutes.
      • While the dough is resting, pour 12 cups of water into a large pot; bring to a boil. Pour in 3/4 cup baking soda; it will get very frothy. Turn down the heat if necessary, keeping the water to a low boil.
      • Preheat oven at 425-degrees.
      • Return to the dough and roll each piece into a long rope. Cut each rope into little chunks about 2 inches wide.
      • Carefully drop the chunks into the boiling water. Let them boil for 1 minute. Do a dozen or so at a time.
      • Use a strainer or slotted spoon to remove dough pieces from the boiling water. Place pieces on the prepped cookie sheets. Continue until all the bites have had their bath.
      • Brush the beaten egg over the top of each dough piece and then sprinkle a bit of salt over the tops.
      • Bake the bites for 10-14 minutes or until golden brown. They cook fast, so keep an eye on them.
      • Let pans cool at least 10 minutes before you begin to indulge. Pretzels bites taste best eaten within a day, but can also be kept frozen for a few weeks and they thaw quickly. Eat at room temperature or slightly warmed.

      OM NOM NOM!

         

        Bready or Not: Soft Pretzel Bites

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        Bready or Not: Ginger Pumpkin Braided Bread

        Posted by on Oct 12, 2016 in Blog, Bready or Not, breakfast, pumpkin, yeast bread | Comments Off on Bready or Not: Ginger Pumpkin Braided Bread

        Bready or Not is full-out bready this week with a recipe that produces two gorgeous braided loaves of pumpkin bread!

        Bready or Not: Ginger Pumpkin Braided Bread

        This recipe from King Arthur Flour and was featured in their mailed catalog a while back. Like so many of their recipes, it’s an absolute winner.

        Bready or Not: Ginger Pumpkin Braided Bread

        The pumpkin puree doesn’t make this bread tacky, even as dough. It incorporates well and adds light taste and vivid color. Diced candied ginger and raisins create variations in texture. The spices play well with everything. Actually, you should make this bread just to smell it as it bakes.

        Bready or Not: Ginger Pumpkin Braided Bread

        The slices are divine, whether or not you add butter. It would also be delicious in something like bread pudding. YUM.

        Bready or Not: Ginger Pumpkin Braided Bread

        Plus, it’s just plain pretty.

        Modified from King Arthur Flour.

        Bready or Not: Ginger Pumpkin Braided Bread

        This recipe yields two large loaves of luscious, braided ginger pumpkin bread! Make in a mixer or by hand; if making in a bread machine, add the ingredients in the order specified by your machine (likely liquids first) and add the raisins and candied ginger after the dough is well mixed. Baked loaves are delicious for days, kept well-wrapped, and can also be frozen. This is modified from a recipe at King Arthur Flour.
        Course: Breakfast, Snack
        Keyword: pumpkin, yeast bread
        Author: Beth Cato

        Ingredients

        • 4 1/2 cups bread flour
        • 1 teaspoon cinnamon
        • 1 teaspoon ground ginger
        • 1/4 teaspoon ground cloves
        • 1/3 cup white sugar
        • 1 1/2 teaspoons salt
        • 1 Tablespoon instant yeast
        • 1 3/4 cups pumpkin puree 1 can
        • 2 eggs room temperature
        • 1/4 cup unsalted butter half stick, melted
        • 1/2 cup golden raisins
        • 1/3 cup diced candied ginger
        • butter to brush on bread

        Instructions

        • In the large bowl of a stand mixer, combine the flour, spices, sugar, ginger, salt, and yeast.
        • In a separate bowl, stir together the pumpkin, eggs and melted butter. Add the wet ingredients to the dry ingredients. Continue to stir until the dough begins to come away from the sides of the bowl. Knead the dough for 2 minutes; let it rest for 15 minutes. Knead for an additional 5 to 7 minutes, or until it's smooth. Add the raisins and candied ginger, and continue kneading just until they're incorporated.
        • Transfer the dough to a lightly oiled bowl. Cover it with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours, until about doubled.
        • Lightly grease a surface and turn out the dough onto it. Divide the dough in half, then divide each half into three pieces. Roll each piece into a 10-inch log.
        • Place three logs together on a parchment-lined baking sheet. Braid them together, making sure to pinch together the ends or tuck them underneath. Repeat the process with the other three logs on another baking sheet. Lightly cover them with plastic wrap and let them rise another hour. They should be puffy, not necessarily doubled in size.
        • Bake the loaves in a preheated 375-degree oven for 25 to 30 minutes, until lightly browned. A cake tester inserted in the center should come out clean. Brush butter over the loaves to give them a nice shine.
        • Let the braids cool on a wire rack. Serve them warm or at room temperature. Loaves can also be frozen for later enjoyment.
        • OM NOM NOM!

         

        Bready or Not: Ginger Pumpkin Braided Bread

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