27
26
6
tablespoons (90 ml) unsalted butter, cold and cubed
(store in refrigerator until ready to use)
egg wash [1 large egg and 1 tablespoon (15 ml) water
whisked together]
1.
In a small bowl, dissolve the yeast and teaspoon of sugar in the
warm milk. Let stand 5 to 10 minutes, or until mixture is foamy.
2. Put the flour and the remaining 2 tablespoons (30 ml) of sugar in
the bowl of a stand mixer fitted with the paddle attachment. Mix to
combine. Once yeast has proofed, add mixture to the flour/sugar.
Mix on a medium-low speed until completely combined, and then
very gradually add the eggs, not adding more until the previous bit
has been absorbed by the flour mixture. Continue to mix until dough
is completely homogenous without any lumps. You may need to
raise the speed to a medium/medium-high at this point. The dough
will be very sticky and glue-like. Allow this to mix for about
10 minutes to allow gluten to develop well. Stop the mixer to scrape
down the sides of the bowl and the paddle as needed to be sure
that the dough
is well-mixed and smooth.
3. Scrape down the sides of the bowl and the paddle, and then replace
the paddle with the dough hook. Start mixing on a low/medium-low
speed and add the salt. Gradually add the cold butter, cube by cube,
not adding more butter until the preceding is fully incorporated.
Increase speed to medium and continue kneading until all the butter
has been added. Add additional flour, 1 teaspoon (5 ml) at a time, if
dough is getting too sticky. The kneading process should take about
15 to 20 minutes – do not rush it! Dough is done when it is smooth
and elastic, and when pulled should not break apart easily.
4. Form dough into a ball and put in a clean mixing bowl, cover with
plastic and allow to rest in the refrigerator for 3½ hours. After
chilling, let rest at room temperature for an additional 30 minutes.
5. Generously butter a 9-inch (22.8 cm) loaf pan. Gently shape dough
into a loaf and put it in the pan. With the rack in the lower rack
position, put pan in oven. Set to Steam at 100°F (40°C) for
25 minutes to proof. Remove from oven and lightly brush with egg
wash. Return to oven and then set to Bread at 350°F (180°C) for
30 minutes to bake. Bread should be shiny and well browned at the
end of the baking cycle, and the internal temperature should read
190°F (87.7°C).
6. Remove bread from the pan and allow to fully cool on a rack before
serving.
Nutritional information per serving:
Calories 185 (47% from fat) • carb. 19g • pro. 5g • fat 10g • sat. fat 6g
• chol. 69mg • sod. 167mg • calc. 11mg • fiber 1g
Soft Pretzels
Just like the street vendors’ pretzels, but now in your own kitchen!
Serve with spicy brown mustard for the authentic touch.
Active Time: 45 minutes Total Time: 2 hours 25 minutes
Makes 12 pretzels
1
cup (250 ml) warm water [105–110°F (40.5°C–43.3°C)]
1
tablespoon (15 ml) packed light brown sugar
2¼
teaspoons (11 ml) active dry yeast
3¼
cups (800 ml) bread flour
2
teaspoons (10 ml) kosher salt
baking soda wash [
1
⁄
3
cup (75 ml) warm water and
1 teaspoon (5 ml) baking soda whisked together to
dissolve baking soda]
egg wash [1 large egg and 1 tablespoon (15 ml) water
whisked together]
coarse salt, for sprinkling
9. Put the bun on the wax paper and cover with another damp towel.
Repeat with remaining dough and filling until all buns have been
made.
10. Put half of the buns on the baking tray, keeping the remaining 8
covered. Put the tray in the oven with the rack in the middle rack
position and set to Steam at 210 °F (98.8°C) for 30 minutes, until
dough is cooked through.
Remove the buns and re-line the tray with new parchment and repeat
with remaining buns.
11. Serve immediately.
Nutritional information per bun:
Calories 392 (41% from fat) • carb. 40g • pro. 20g • fat 18g • sat. fat 5g
• chol. 59mg • sod. 786mg • calc. 28mg • fiber 0g
Brussels Sprouts with Pancetta
The perfect side dish to any meal; the saltiness of the pancetta comple-
ments the earthiness of the sprouts and a finish of red wine vinegar
provides
an unexpected but welcome tang.
Active Time: 10 minutes Total Time: 30 minutes
Makes 4 servings
1
pound (500 g) Brussels sprouts, trimmed and halved
1
shallot, peeled and thinly sliced
1
ounce (30 g) pancetta, diced
1
tablespoon (15 ml) olive oil
1
⁄
8
teaspoon (0.5 ml) kosher salt
1
⁄
8
teaspoon (0.5 ml) freshly ground black pepper
2
teaspoons (10 ml) red wine vinegar
1. Toss all the ingredients except the vinegar together in a bowl until
evenly coated. Arrange the ingredients on the baking pan in a single
layer, Brussels sprouts cut side down.
2. Put the baking pan in the oven with the rack in the lower rack
position and set the oven to Super Steam at 400˚F (200°C) for
20 minutes, until the sprouts are tender and well browned. Start
checking after 15 minutes.
3. Remove sprouts from the pan and put them into a serving bowl.
Toss with vinegar. Adjust seasonings as desired and serve.
Nutritional information per serving:
Calories 108 (46% from fat) • carb. 11g • pro. 5g • fat 6g • sat. fat 1g
• chol. 6mg • sod. 230mg • calc. 50mg • fiber 4g
Brioche
Soft and buttery, this bread takes some TLC to prepare, but the final
results
are well worth it. Perfect when toasted and spread with jam for
breakfast, or sliced and made even more decadent when used
for making French toast.
Active Time: 55 minutes Total Time: 5 hours 45 minutes
Makes 1 loaf (about 8 servings)
1¼
teaspoons (6 ml) active dry yeast
1
teaspoon (5 ml) plus 2 tablespoons (30 ml) granulated sugar,
divided
2
tablespoons (30 ml) warm whole milk
[105–110°F (40.5 –43.3C)]
1
1
⁄
3
cups (325 ml) bread flour
2
large eggs, lightly beaten
½
teaspoon (2 ml) kosher salt
