Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [135]
Meanwhile, position the rack in the center of the oven; preheat the oven to 400°F.
Bake until golden and hollow-sounding when tapped, 25 to 30 minutes. Cool in the pans on a wire rack for 10 minutes, then turn the loaves out and continue cooling on the wire rack for at least 15 minutes, or to room temperature.
To store: Cool to room temperature, then wrap in plastic and keep at room temperature for up to 2 days or freeze for up to 3 months; thaw by unwrapping and placing on a wire rack until room temperature.
Honey White Bread: Substitute honey for the sugar. (You’ll probably have to add a little more flour to the dough, perhaps ¼ cup.)
Herbed White Bread: In step 5, grease the pans and punch down the dough as directed. Divide the dough in half and roll each half into a rectangle about 18 inches long, 9 inches wide, and ½ inch thick. (Width here is more important than length.) Brush the top of each with 2 tablespoons melted butter; sprinkle ½ cup chopped chives, parsley leaves, cilantro leaves, or basil leaves, or a combination of any of these; or 2 tablespoons stemmed thyme; or 2 teaspoons curry powder. Beginning at one of the short ends, roll the rectangle into a spiral loaf that’s 9 inches wide. Place in the loaf pans (if the loaves are a little too long, tuck the ends underneath). Cover loosely with a clean kitchen towel and set aside to rise in a warm, draft-free place until doubled in bulk, about 40 minutes. Bake as directed.
Baguettes
The best thing about these long, thin loaves is that they’re more crust than bread. Makes 2 baguettes
One ¼-ounce package active dry yeast or 2½ teaspoons active dry yeast
2 teaspoons sugar
1 cup warm water, between 105°F and 115°F
About 2¾ cups bread flour, plus additional for dusting
1 teaspoon salt
½ teaspoon white wine vinegar
Nonstick spray or canola oil for greasing
4 small ice cubes
Sprinkle the yeast and sugar over the water in the bowl of a stand mixer or in a large mixing bowl; set aside until foamy, about 3 minutes. (If the yeast does not bubble up, start over—the water was not at the right temperature or the yeast went bad with age.)
Stir in 2 cups flour, the salt, and vinegar.
If you’re working with a stand mixer: Attach the bowl and the dough hook to the mixer and begin beating at medium speed to combine the ingredients. Add the flour in ¼-cup increments, beating fully after each, until a soft, pliable, smooth dough forms. Continue beating the dough with the hook for 8 minutes.
If you’re working by hand: Stir in another ¼ cup flour, then dust a clean, dry work surface with flour and turn the dough out onto it. Kneading all the while, add more flour in ¼-cup increments, working it in by pressing into the dough with the heel of one hand while twisting the mass with the other, constantly moving and repositioning the mass until a smooth, pliable, soft dough forms. Continue kneading for 10 minutes.
Spray a large bowl with nonstick spray or grease it with a little canola oil dabbed on a paper towel. Gather the dough into a ball, place it in the bowl, and turn it over so the top is coated with some oil. Cover and set aside in a warm, dry, draft-free place until doubled in bulk, until an indentation from your finger will not pop back, about 1 hour.
Gently push your fist into the dough to deflate it, destroying its structure without smashing it flat. Lightly dust a clean, dry work surface with flour and turn the dough out onto it. Divide in half, then roll each underneath your palms into a baguette about 14 inches long, tapered at the ends.
Spray a large baking sheet with nonstick spray or oil it lightly with canola oil. Transfer the loaves to the baking sheet, cover with a clean kitchen towel, and set aside in a warm, dry, draft-free place until puffed and about doubled in circumference, about 40 minutes.
Meanwhile, position the rack in the center of the oven; preheat the oven to 450°F.
Once the bread has risen a second time, use a clean razor blade or a very sharp paring knife to make three or four diagonal slashes