Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [139]
Lightly grease a large bowl, gather the dough together, place it in the bowl, and turn it over so the top is now lightly oiled. Cover with a clean kitchen towel and set aside in a warm, dry place until doubled in volume, until you can make a finger-sized indentation that won’t pop back out, about 1 hour.
Lightly flour a cleaned work surface. Gently push your fist into the dough to deflate it and lightly squash it, then turn it out onto the work surface. Divide the dough into 3 equal pieces. Roll each of these into a 12-inch log. Place the three logs together parallel on the work surface, then pinch one end together to hold all three in place.
Braid by taking the outer log and pulling the section nearest the joined end over the log next to it and into the space between the other two logs. Repeat with the other side, again pulling it over the adjacent log and toward the space on the other side. The logs should remain attached at one end; make sure that the loaf doesn’t mound too high at its center. Once the strands have been braided, tuck the ends underneath and shimmy the loaf between your hands into a compact shape; place on a lightly oiled, baking sheet. Cover with a kitchen towel and set aside in a warm, dry place until doubled in volume, about 45 minutes.
Position the rack in the center of the oven and preheat the oven to 375°F.
Brush the loaf with the prepared egg-yolk wash, covering the braids without soaking them too much and without getting lots of egg runoff onto the baking sheet.
Bake until lightly browned, until the loaf sounds hollow when tapped, about 40 minutes. Cool on the baking sheet for a minute or so, then transfer to a wire rack to cool completely.
To store: Once the loaf’s at room temperature, seal it in a large plastic bag and store at room temperature for up to 2 days or in the freezer for up to 2 months; allow the unwrapped loaf to thaw on a wire rack for 1 hour.
Whole Wheat Bread
Whole wheat flour gives bread a chewy, toothsome texture, perfect for sandwiches. Makes 1 loaf
One ¼-ounce package active dry yeast or 2½ teaspoons active dry yeast
2 cups warm water, between 105°F and 115°F
1½ tablespoons unsulfured molasses
2 tablespoons canola oil, plus additional for greasing
2 teaspoons salt
2½ cups whole wheat flour
1¼ to 1½ cups all-purpose flour, plus additional for dusting
Sprinkle the yeast over the water in the bowl of a stand mixer or in a large mixing bowl. Stir in the molasses and set aside until foamy and bubbling, about 3 minutes. (If the mixture does not bubble up into foam, start over—the yeast was bad or the water temperature wasn’t right.)
Stir in the canola oil and salt, then stir in the whole wheat flour plus ½ cup all-purpose flour.
If you’re working with a stand mixer: Attach the bowl and dough hook to the mixer, add ¼ cup all-purpose flour, and begin beating at medium speed until incorporated. Add more flour in ¼-cup increments until a soft, smooth, even dough forms. Continue kneading for 10 minutes until the dough is very soft and airy, adding more flour in 1-tablespoon increments if the dough starts to stick or climb up the hook.
If you’re working by hand: Stir in another ¼ cup all-purpose flour, then turn the dough out onto a clean, dry, well-floured work surface. Flour your hands and knead the dough by gently twisting the heel of one hand into it while pulling and twisting with the other hand. Add more all-purpose flour in ¼-cup increments until a smooth, soft, pliable dough forms. Continue kneading for 10 minutes, turning and repositioning the dough repeatedly so it’s evenly worked.
Dab a little oil on a paper towel and grease a large, clean bowl. Gather the dough into a ball, place it in the bowl, and turn it over so the top is lightly greased. Cover