BOURBON BREAD

Zachary Golper includes this recipe in his 2015 book "Bien Cuit: The Art of Bread" (Regan Arts). He recommends Ezra Brooks bourbon.

Bourbon Bread
Makes 2 medium loaves

Starter
200 grams (1 cup + 3 tablespoons) medium-grind cornmeal
100 grams (1/2 cup + 3-1/2 tablespoons) white flour
0.2 gram (pinch) instant yeast
260 grams (1 cup + 1-1/2 tablespoons) water at about 60°F (15°C)

Stir together the cornmeal and white flour in a medium storage container. Sprinkle the yeast into the water, stir to mix and pour over the cornmeal mixture. Mix with your fingers, pressing the mixture into the sides, bottom and corners until all of the flour is wet and fully incorporated. Cover the container and let sit at room temperature for 10 to 14 hours. The starter will be at its peak at around 12 hours.

Dough
380 grams (2-1/2 cups + 3 tablespoons) white flour, plus additional as needed for working with the dough
120 grams (3/4 cup) medium-grind cornmeal
30 grams (2-1/2 tablespoons) granulated sugar
15 grams (2-1/2 tablespoons) fine sea salt
1 gram (generous 1/4 teaspoon) instant yeast
150 grams (1/2 cup + 2 tablespoons) water at about 60°F (15°C)
60 grams (1/4 cup) bourbon
25 grams (1-3/4 tablespoons) unsalted butter, at room temperature
Dusting mixture for the linen liner and shaped loaves

1) Stir together the white flour, cornmeal, sugar, salt and yeast in a medium bowl.

2) Pour about one-third of the water around the edges of the starter to release it from the sides of the container. Transfer the starter and water to an extra-large bowl along with the remaining water and the bourbon. Using a wooden spoon, break the starter up to distribute it in the liquid.

3) Add the flour mixture, reserving about one-sixth of it along the edge of the bowl. Continue to mix with the spoon until most of the dry ingredients have been combined with the starter mixture. Switch to a plastic bowl scraper and continue to mix until incorporated. At this point the dough will be just slightly sticky to the touch.

4) Push the dough to one side of the bowl. Roll and tuck the dough, adding the reserved flour mixture and a small amount of additional flour to the bowl and your hands as needed. Continue rolling and tucking until the dough feels stronger and begins to resist any further rolling, about 8 times. Then, with cupped hands, tuck the sides under toward the center. Place the dough, seam-side down, in a clean bowl, cover the top of the bowl with a clean kitchen towel and let rest at room temperature for 30 minutes.

5) For the first stretch and fold, lightly dust the work surface and your hands with flour. Using the plastic bowl scraper, release the dough from the bowl and set it, seam-side down, on the work surface. Gently stretch it into a roughly rectangular shape. Fold the dough in thirds from top to bottom and then from left to right. With cupped hands, tuck the sides under toward the center. Place the dough in the bowl, seam-side down, cover the bowl with the towel and let rest for 30 minutes.

6) For the second stretch and fold, repeat the steps for the first stretch and fold, then return the dough to the bowl, cover with the towel and let rest for 30 minutes.

7) For the third stretch and fold, gently stretch the dough into a rectangle. Pinch the butter into pieces, distributing them over the top of the dough. Using your fingers or a spatula, spread the butter across the surface of the dough. Roll up the dough tightly from the end closest to you; at the end of the roll the dough will be seam-side down. Turn it over, seam-side up, and gently press on the seam to flatten the dough slightly. Fold in thirds from left to right and then do 4 or 5 roll and tuck sequences to incorporate the butter. Turn the dough seam-side down and tuck the sides under toward the center. Return the dough to the bowl, cover with the towel and let rest for 30 minutes.

8) For the fourth and final stretch and fold, repeat the steps for the first stretch and fold, then return the dough to the bowl, cover with the towel and let rest for 20 minutes.

9) Line a half sheet pan with a linen liner and dust fairly generously with the dusting mixture.

10) Lightly dust the work surface and your hands with flour. Using a bench scraper, divide the dough into 2 equal pieces. Press each into a 7-inch (18 cm) square, then roll into a loose tube about 7 inches (18 cm) long. Let rest for 5 minutes. Press each piece out and then shape into a very tight tube 9 to 10 inches (23 to 25 cm) long. Using a bench scraper, make 3 to 5 cuts on the diagonal down the loaf. Then, make 3 to 5 cuts in the opposite direction, crossing the first set of cuts, to make diamonds.

11) Transfer to the lined pan, cut-side down, positioning the loaves lengthwise. Dust the top and sides of the dough with flour. Fold the linen to create support walls on both sides of each loaf, then fold any extra length of the linen liner over the top or cover with a kitchen towel. Transfer the pan to the refrigerator and chill for 16 to 22 hours.

12) Set up the oven with a baking stone and a cast-iron skillet for steam, then preheat the oven to 480°F (250°C).

13) Using the linen liner, lift and gently flip the loaves off the pan and onto a transfer peel cut-side up. Slide the loaves, still cut-side up, onto a dusted baking peel. Working quickly but carefully, transfer the loaves to the stone using heavy-duty oven mitts or potholders. Pull out the hot skillet, add about 3 cups of ice cubes, then slide it back in and close the oven door. Immediately lower the oven temperature to 440°F (225°C). Bake, switching the positions of the loaves about two-thirds of the way through baking, until the surface is a deep, rich brown, with some spots a long the scores being very dark (bien cuit), about 28 minutes.

14) Using the baking peel, transfer the loaves to a cooling rack. When the bottoms of the loaves are tapped, they should sound hollow. If not, return to the stone and bake for 5 minutes longer.

15) Let the bread cool completely before slicing and eating, at least 4 hours but preferably 8 to 24 hours.

CHEDDAR BISCUITS

Cheddar Biscuits  
Makes 1 dozen.

Good with seafood.

2½ cups Bisquick baking mix
4 tablespoons cold butter (1/2 stick)
¾ cup cold whole milk
1¼ cup Cheddar cheese, grated
¼ teaspoon garlic powder
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
Pinch of salt

Preheat oven to 400 degrees.
In a medium-sized mixing bowl, lightly combine Bisquick and butter with a pastry cutter or large fork, leaving small chunks of butter, about the size of peas. Blend in milk, cheese and ¼ teaspoon garlic powder, cutting or mashing until dough just begins to set. (Be careful not to over mix; you want a rough dough). Using an ice cream scoop or large spoon, drop ¼-cup portions of dough onto an ungreased cookie sheet, leaving enough space between balls of dough for biscuits to rise. Bake for 15 to 17 minutes, or until biscuits are lightly browned. In a small saucepot, melt 2 tablespoons of butter. Add remaining garlic powder and parsley. Brush butter mixture on the top of biscuits right before serving.

FRENCH APPLE MUFFINS

French Apple Muffins

1 ½ c. flour, sifted
3/4 c. sugar, divided
1 3/4 tsp. Baking powder
½ tsp. Salt
½ tsp. Nutmeg
½ c. shortening
½ c. chopped pared apple
1 egg
½ c. milk
1 tsp. Cinnamon
4 Tbsp. Melted butter

Grease 12-hole muffin pan or line with paper bake cups. Sift together flour, ½ cup of the sugar, baking powder, salt and nutmeg. Cut in shortening until mixture resembles coarse crumbs. In another bowl combine apple, egg and milk; add to dry ingredients blending well. Spoon into prepared muffin tins. Bake at 350 for 20 to 25 minutes until golden brown. Mix the remaining sugar with cinnamon. Dip top of each muffin in melted butter and then in cinnamon-sugar mixture. Serve warm. Makes 1 dozen.

PISTOLETTE ROLLS

PISTOLETTE ROLLS

For the 2 Hour Sponge:

•  1 cup of warm water (100 to 110 degrees)

•  2-1/2 teaspoons of rapid-rise yeast

•  Pinch of granulated sugar

•  1-1/2 cups of bread flour*

For the Dough:

•  1 cup of warm water (100 to 110 degrees)

•  1 tablespoon of honey

•  3 tablespoons of olive oil

•  2-1/2 teaspoons of salt

•  4 cups of bread flour

Instructions

Proof the yeast by combining with the warm water and a pinch of sugar. Let sit for 5 minutes. Put the bread flour in your mixer bowl and stir in the water and yeast mixture. Cover the entire mixer bowl with a thick towel and let sponge bubble up for 2 hours. Okay to stir down if it begins to bubble up out of the bowl.

To the sponge, add the water, honey, olive oil, salt and flour; stir to combine. Using dough hook, knead on low speed for 8 to 10 minutes until you have a good, elastic dough. Remove dough hook, spray top of dough with non-stick spray and cover entire mixer with a large, clear plastic bag and allow to rise 45 to 90 minutes or until about doubled.

Cover a baking pan with quick spritz of non stick spray and place a sheet of parchment paper in the pan. Turn dough out onto a lightly floured surface, and pull off 12 equal pieces of dough. Shape into oval rolls and place on parchment paper about an inch or so apart. Spray a sheet of plastic wrap with cooking spray and place on top of rolls to keep them from drying out and set in a draft free spot to allow to rise about 20 to 30 minutes until they puff up.

Preheat oven in the meantime to 400 degrees F. If a crusty bottom is desired, place a baking stone in the lowest part of the oven when you preheat. You may also score rolls across the top or snip with scissors for a decorative affect if desired.

Before placing the rolls in the oven, spritz them very lightly with water, place in oven and spritz inside of oven also to create a more crispy crust. For softer and shiny rolls, brush tops with melted butter or oil before baking.

Bake for approximately 25 to 30 minutes until rolls are brown

BLUEBERRY BANANA BREAD

Blueberry Banana Bread

2 cups flour
1 tsp salt
1 tsp baking powder
1 stick butter
2 eggs
½ cup chopped pecans
2 tsp vanilla
1 ½ cup sugar
2 cups (4) mashed bananas
3/4 cup buttermilk
1 ½ cups blueberries, frozen is fine.

Preheat oven to 350. Cream butter and sugar. Add bananas, nuts eggs, stirring well until blended. Mix dry ingredients together. Add dry ingredients and milk alternately to banana mixture. Add vanilla and fold in blueberries.  Grease and flour two loaf pans. Pour batter into pans and bake at 350 for one hour or until toothpick inserted in the middle comes out clean. Makes 2 loaves. The tops may split open but that’s as things are.

RAISIN BREAD

Raisin Bread

½ cup raisins, plumped, use water or rum, etc. as you like
3 cups flour
3 ½ tsp. Baking powder
1 ½ tsp. Salt
½ tsp. Ground ginger
½ tsp. Ground cinnamon
1 cup milk
1/3 cup fresh orange juice
1 Tbsp. Grated orange zest
1 tsp. Vanilla
6 Tbsp. Shortening
1 cup sugar
1 egg

Preheat oven to 350. Grease and flour a loaf pan. Sift flour, baking powder, salt, cinnamon and ginger into a mixing bowl. In a small bowl, combine the milk, orange juice, orange zest and vanilla. In another mixing bowl, cream the sugar and shortening together. Add egg to sugar mixture and beat until mixture is light and fluffy. Beginning and ending with the dry ingredients, add the flour mixture and milk mixture alternately in thirds. When the mixture is evenly mixed, fold in the raisins. Pour batter into loaf pan. Bake at 350 for an hour. Test bread for doneness. If not done, bake for an additional fifteen minutes, cover with foil if needed to prevent over browning. When done, cool in pan for 10 minutes. Remove from pan and cool on a wire rack. 

Glaze with Citrus Glace, if desired:
1 cup powdered sugar
2 Tbsp. Butter, softened
½ tsp vanilla
½ tsp. Lemon extract
1 Tbsp. Fresh orange juice

Combine all ingredients until smooth. Pour over warm Raisin bread.

　

PUMPERNICKEL

Pumpernickel

1 ½ cups cold water
3/4 cup cornmeal
1 ½ cups boiling water
2 Tbsp sugar
2 Tbsp shortening
1 tsp. Salt
1 tsp. Caraway seeds
2 cups mashed potatoes
1 package granular yeast, dissolved in 1/4 cup warm mater
4 cups rye flour
½ cups white flour

Stir cold water into cornmeal in a large mixing bowl. Add boiling water and stir for 2 minutes. Add sugar, shortening, salt and caraway seeds. Cool to lukewarm. Add mashed potatoes and dissolved yeast. Work in rye flour mixed with white flour. Knead dough on board sprinkled with cornmeal.

Put dough in a lightly buttered bowl, cover and allow to rise in a warm place, until doubled in bulk. Knead dough and form into 3 loaves. Put loaves into buttered bread pans, let rise again until doubled. Bake in a very hot oven (450) for 10 minutes. Reduce temperature to 350 and bake 50 minutes longer.
　
　

WHOLE WHEAT ZUCCHINI OR CARROT BREAD

Whole Wheat Zucchini or Carrot Bread

1 1/2 cups zucchini or 1 1/2 cups carrots, grated

1/2 cup oil or 1/2 cup butter, melted

1/2 cup honey or 1/2 cup brown sugar

2 eggs, beaten

1 teaspoon vanilla

1 1/2 cups whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1/2 cup nuts, chopped

1/2 cup raisins (optional)

1/2 teaspoon nutmeg

Beat together oil and honey, then add eggs, vanilla and zucchini. Sift dry ingredients and add to zucchini mixture. Add nuts last. Bake in a greased 9" loaf pan at 350F for 45 to 60 minutes.

　

　

POPOVERS

Makes 6 large popovers

1 cup AP flour

1 teaspoon salt

3/4 cup milk

4 eggs

 2 Tbsp. butter, melted, plus more for greasing the pans

POPOVERS

Preheat oven to 425°.  Brush the cups of a popover pan with meted butter and place in the oven while it heats.

In a large bowl whisk the flour and salt together to combine.  In a large liquid measuring cup Whisk the milk and eggs to combine.  Add the milk mixture to the flour while whisking constantly until a smooth very liquids batter forms.

Gradually whisk in the melted butter, mixing just until fully incorporated.  Transfer the batter to a large liquid measuring cup.

Remove the hot pan from the oven and pour the batter into the cavities of the pan, filling each cavity just over halfway full.

Bake the popovers--without opening or adjusting the oven--until they are golden brown and very tall, about 20 to 25 minutes.

When you remove the popovers from the oven, puncture each on the top 

And or the side with a sharp paring knife to release some of the steam inside.  Serve the popovers warm immediately

Store leftovers in an airtight container for up to two days.  Rewarmed in the oven.

SWEET BEER BREAD

Sweet Beer Bread

3 cups self-rising flour
1/2 cup sugar
1 (12-ounce) bottle beer
1/4 cup butter or margarine, melted 

Preparation
Stir together first 3 ingredients; pour into a lightly greased 9- x 5-inch loaf pan.
Bake at 350 degrees for 45 minutes. Pour melted butter over top. Bake 10 more minutes.

*Non-alcoholic or light beer may be substituted.
Cheddar-Chive Beer Bread: Add 3/4 cup shredded sharp Cheddar cheese and 2 tablespoons chopped fresh chives to dry ingredients.

GOUGERS

Gougeres
Cheese Puffs!


1 1/4 cups nonfat milk
10 tablespoons unsalted butter
1 teaspoon salt
1 cup all-purpose flour
6 large eggs
3/4 cup grated gruyere cheese, plus a little extra for topping (4 ounces)
1 teaspoon fresh ground black pepper
1 tablespoon fresh thyme, minced

Preheat oven to 350 degrees. Line 2 half-sheet pans with parchment, or butter well. Combine milk, butter and salt in a large saucepan. Cook over medium heat until a rolling boil is achieved. Dump in the flour all at once and stir vigorously with a wooden spoon. Continue stirring over heat until it forms a smooth mass which pulls away from the walls of the pan, about 3 minutes.

Transfer to the bowl of a stand mixer with the paddle attachment, or to a heat-proof mixing bowl. Turn the mixer on medium, or beat with a wooden spoon. Add 5 eggs, one at a time, beating until each egg is fully incorporated before adding the next. The dough should be very thick, smooth, and shiny. Add the cheese, pepper and thyme. Form 8 mounds, 3" across and 1" high, on sheet pans, spaced about 2" apart. Beat remaining egg with a pinch of salt and brush onto mounds. Sprinkle with grated cheese. 

Bake in preheated oven until puffed and golden-brown, 35-40 minutes. Poke holes in the side of each puff to allow steam to escape. If you plan to split and fill them, let them cool to room temperature; if not, serve hot, warm or at room temperature