31
30
½
cup (125 ml) water
1½
tablespoons (25 ml) unsalted butter
2
tablespoons (30 ml) molasses
2¼
teaspoons (34 ml) active dry yeast
2
cups (500 ml) whole wheat flour
1¾
cups (425 ml) bread flour
1
teaspoon (5 ml) kosher salt
½
cup (125 ml) golden raisins
½
cup (125 ml) pecans, chopped
egg wash [1 large egg and 1 tablespoon (15 ml) water,
whisked together]
1. In a small saucepan heat the milk, water, butter and molasses
over low heat until butter is melted and the mixture reaches 110˚F
(43.3°C). Transfer to a large measuring cup and add the yeast. Let
stand 5 minutes, or until foamy.
2. Put the flours and salt in the work bowl of a food processor fitted
with the dough or metal chopping blade and process for 10
seconds.
3. With the machine running, slowly add the liquid through the feed
tube and process until a dough ball forms. Add the raisins and nuts
and continue processing 1 minute to knead the dough. Shape the
dough into a ball and put in a large bowl. Cover the bowl tightly with
plastic wrap and let the dough rise for 1 hour, until doubled in size.
4. Line the baking tray with a piece of parchment. Punch down the
dough and divide it into 12 even pieces, about 2¼ to 2½ ounces (65
g to 70 g) each. Work each dough piece into a small torpedo-shaped
roll. Evenly space 6 of the rolls on the tray and put in the oven with
the rack in the lower rack position. Set to Steam at 100˚F (40°C) for
25 minutes to proof. Cover the remaining rolls with a clean kitchen
towel or plastic wrap and place in refrigerator.
5. Remove the tray from oven and using kitchen shears, snip 3 slits into
the top of each loaf, brush with egg wash and return to the oven. Set
to Bread at 375˚F (190°C) for 25 minutes to bake the rolls.
6. Rolls are done when evenly browned and internal temperature is
200˚F (95°C).Remove rolls from oven and cool completely on a wire
rack. Repeat process with remaining rolls.
Nutritional information per roll:
Calories 213 (23% from fat) • carb. 36g • pro. 6g • fat 6g • sat. fat 2g
• chol. 20mg • sod. 214mg • calc. 31mg • fiber 3g
Chocolate Chip Bread Pudding
A great make-ahead dessert from fridge to table in less than an hour.
Active Time: 20 minutes Total Time: 4 hours 10 minutes
Makes 6 to 8 servings
1
loaf [1 pound (500 g) challah bread, cut into 1-inch (2.5 cm)
cubes] about 10 cups (2.5 L)
½
cup (125 ml) chocolate chips
3
large eggs, lightly beaten
1
⁄
3
cup (75 ml) granulated sugar
½
teaspoon (2 ml) table salt
1
cup (250 ml) whole milk
1
cup (250 ml) heavy cream
2
teaspoons (10 ml) pure vanilla extract
nonstick cooking spray (or softened butter)
1. Put the bread cubes and chocolate in a large bowl. Toss to combine;
reserve.
2. Put the eggs, sugar and salt into a mixing bowl and whisk until light
and frothy. Add the milk, heavy cream and vanilla and continue to
whisk until well combined. Pour liquid mixture over the bread and
French Bread
Multiple rises and an overnight stay in the refrigerator
is what give this bread its complex flavour.
Active Time: 25 minutes Total Time: Overnight plus 4 hours 15
minutes
Makes 2 small baguettes (about 16 servings)
1¼
teaspoons (6 ml) active dry yeast
pinch granulated sugar
1
cup (250 ml) warm water [105–110˚F (40.5°C-43.3°C)], divided
3
cups (750 ml) unbleached, all-purpose flour
1
teaspoon kosher salt
egg wash [1 large egg and 1 tablespoon (15 ml) water,
whisked together]
1. In a measuring cup, dissolve the yeast and sugar in ¾ cup (175 ml)
of the warm water. Reserve the remaining ¼ cup (60 ml). Let the
yeast mixture stand 5 minutes, or until foamy.
2. Put the flour and salt into the work bowl of a food processor
fitted with the dough or metal chopping blade and process for 10
seconds.
3. With the machine running, slowly add the liquid with the yeast
through the feed tube and process until a dough ball forms. Add
reserved water
1 tablespoon (15 ml) at a time if dough is too dry. Continue
processing
1 minute to knead the dough. Shape the dough into a ball and put
in a large bowl. Cover the bowl tightly with plastic wrap and let the
dough rise for
1 hour, until doubled in size.
4. Punch down the dough, reshape into a ball and cover the bowl again
with a clean piece of plastic wrap. Let rise 1 hour.
5. Punch down the dough once more and cover again with a clean
piece of plastic wrap. Put the bowl in the refrigerator overnight.
6. The next day, remove the dough from the refrigerator and bring to
room temperature. Line the baking tray with a piece of parchment.
7. Gently punch down dough and divide in half. Press and roll each
dough half into baguette form, about 9 inches (22.8 cm) long. Put the
loaves side by side on the tray in the steam oven with the rack in the
lower rack position.
Set to Steam at 100˚F (40°C) for 25 minutes to proof.
8. Remove the tray from the oven and using a serrated knife cut three
slits across the top of each loaf, brush with egg wash and return to
the oven. Set to Bread at 400˚F (200°C) for 30 minutes to bake the
loaves, rotating the tray halfway through.
9. Bread should be nicely browned and have an internal temperature
between 200˚F (95°C) and 207˚F (97.2°C). Remove bread from the
oven and cool completely on a wire rack before slicing.
Nutritional information per serving:
Calories 81 (3% from fat) • carb. 17g • pro. 3g • fat 0g • sat. fat 0g
• chol. 12mg • sod. 148mg • calc. 2mg • fiber 0g
Molasses Whole Wheat Rolls with Raisins and
Pecans
These slightly sweet rolls are the perfect addition to your family’s bread
basket.
Active Time: 40 minutes Total Time: 2 hours 25 minutes
Makes 12 rolls
½
cup (125 ml) whole milk
