Croissants

 

CROISSANTS

From Bread Ahead in London

Bruce had been begging me to teach him to bake croissants for months. While planning our Europe trip next summer, I came across this cute little bakery in London, Bread Ahead, that teaches croissant classes so we got to work learning together. The first time results couldn’t have been better. The repeats are the the cherry on top. 

Ingredients:

(For 12 croissants)

Day 1 Dough:

500g bread flour

12g fine sea salt

55g sugar

40g softened unsalted butter

30g Fresh yeast (or use 15g active dry yeast)

140g full fat milk

140g water

250g unsalted butter, softened to roll out

Day 2:

1 egg, beaten, for egg wash

Day 1 method:

Dissolve the yeast into the milk and water.

Mix flour, salt and sugar together then rub the butter into the flour. 1-2 minutes. Add yeast mixture. Mix together with one hand, just enough to bring together. Less than 1 minute, do not overmix. 

Push dough flat into bowl. Cover with plastic and refrigerate for minimum 8 hours to max 12 hours overnight. 

Place the 250g softened butter between two pieces of parchment paper and gently roll out/pound until its 1/2 cm (1/4 inch) thick and about 18cm (7 inches) square. Move to baking sheet for easy transfer. Cover with cling wrap and place in fridge. 

Day 2:

Take dough out of fridge, place on lightly flowered work surface. Roll dough to 18cm (7 inch) square. Then, from 6 cm (2.5 inches), roll each side to about 10cm (4 inches) from the middle so you have a cross with a slightly raised center piece. Brush off any excess flour. 

Take the butter square out of the fridge and place it in the center of the dough, the pull each flap over to encase it. Give the dough a few taps with the rolling pin, just to seal and flatten it. Now roll into a rectangle about 65cm (25 inches) long. Brush off any excess flour, then fold it into three by bringing the top flap down by a third and folding the bottom flap over the top flap, brushing off excess flour each time. This is the half fold. Cover and put back in fridge to rest 1 hour. 

Take dough out of fridge and place on lightly floured surface. Roll it out into 65 cm (25 inches) long rectangle again, give it another half fold, then cover again and place in the fridge another hour. 

Repeat this half fold step one more time so the croissant dough has had three half folds, then place on a lightly floured tray, cover with cling film, and place in the fridge another hour or two. This is to help hold the layers we created (the lamination) and makes the dough easier to work with in the final stage. 

Take dough out of fridge to shape croissants. Place on lightly floured surface. Roll out again into a good rectangle shape, about 60cm (25 inches) x 26cm (10 inches) and 1/2cm (1/4 inch) thick. 

With a sharp knife, cut the dough into 12 equal triangles. At the bottom of each triangle make a cut about 1 cm (1/2 inch) long. Gently stretch out each triangle by hand, to increase the length by about 5 cm (2 inches). 

`Pull the corners either side of the cut outwards slightly and roll up the croissants, making sure the tapered “tail” at the other end is on the bottom of the rolled-up croissant. Place them on two parchment lined baking trays.

Brush egg wash all over each croissant. Proof croissants 45 minutes -1 hour until double in size with a nice wobble and you can see the layers. 

Preheat oven to 200C (392F) or convection 180C (356F).

Place croissants in oven and bake for 18-20 minutes until golden and flakey.

PAINS AU CHOCOLAT 

CHOCOLATE CROISSANTS

Ingredients:

1 batch croissant dough from above

Flour for dusting

70% chocolate sticks or bars

1 egg beaten for egg wash

Take dough from fridge (this is after resting overnight and getting the three half folds the next morning). Place on lightly floured work surface and roll out into a good rectangle shape, about 50cm (20 inches) x 38cm (15 inches) and 1/2cm (1/4 inch) thick. 

With the longest edge of the dough closest to you, fold it into thirds first from the bottom, then from the top. Cut the dough into 3 equal-sized pieces along the fold or creases—you should end up with 3 strips about 13cm (5 inches) wide— then cut each of these pieces into 6 equal rectangles about 8cm (3 inches) wide. 

Lay a chocolate stick at the top of each rectangle and roll over the dough from the top, covering the chocolate. Lay another chocolate stick next to the dough covered the first stick with, then carry on rolling until you reach the end of the dough. 

Place on two baking trays lined with parchment, seam side down. Spread egg wash all over croissants. Proof for one hour until doubled and puffy.

Preheat oven to 200C (392F) or convection 180C (356F).

Place croissants in oven and bake for 18-20 minutes until golden and flakey. 

HAM AND CHEESE CROISSANTS

Use day or two old baked croissants

Slice open and place one slice ham and shredded mozzarella 

Sprinkle a bit more mozzarella on top

Bake @400F for approx 5-10 mins

Raspberry Honey Butter

RASPBERRY HONEY BUTTER

1/2 C unsalted butter

1/4 C honey

1/2 C raspberry (or any flavor!) jam

1/2 tsp vanilla

Whip butter for 2-3 minutes

Add the rest of the ingredients and whip another minute

This is particularly delicious on our homemade bread first thing in the morning!

Sour Dough Bread

SOUR DOUGH BREAD

Day 1 @ 7 pm-

Making large batch starter. 

Take approx 1 cup active starter (meaning light and bubbly) and add to large mixing bowl with 4 cups of water. Mix well. 

Gradually stir in 4 cups unbleached bread flour until mixed well. Store in bowl large enough that it is at most 3/4 full with this mixture. Cover loosely and wait 24 hours. 

Day 2 @ 7 pm-

Making and autolysing the dough. 

Take four cups of the large batch starter you prepared the night before and place in large mixing bowl. Place remaining starter in large mason jar in fridge. 

Mix 4 cups unbleached bread flour with 4 tsp salt and gradually add (about 1 cup at a time) flour mixture to started, mixing down with a wooden spoon. Use hands during final stages of mixing down. 

When thoroughly mixed, set dough ball seam side up in bowl and cover with plastic wrap. Let sit for thirty minutes. 

After 30 minutes, fold dough over into itself 8 times to release air and let sit covered in plastic another 30 minutes. Follow this process 3 times total. Takes 90 mins of rest time in all. Leave seam side up each time. 

After final folding session, place plastic directly on dough ball (seam side up) to keep air out. Place in refrigerator overnight for 6-8 hours. It should double in size. 

Day 3 @ 8:00 am ish-

Final rise before baking. 

Remove the dough from the fridge and punch it down as much as possible. Shape it into round bread shape. 

Coat dutch oven generously in butter. Place dough in baking vessel SEAM SIDE DOWN. Coat lightly with flour so dough doesn’t stick to plastic. Cover dutch oven with plastic wrap. Let rise 3-7 hours at room temperature. Should double in size. 

Day 3 by 3:00 pm-

Baking

Preheat oven to 450. Place cookie sheet with water on bottom rack to create steam. 

Gash the bread in 2 or 3 spots to allow steam to escape. This prevents big voids forming under the crust. 

Bake at 450 on middle rack for 30 mins. Remove cookie sheet and drop temp to 350. Cook for another 30-40 minutes until internal temp of bread reaches 200 degrees. 

Turn out into cooling rack. Wait 30 minutes to slice. 

Keeping sour dough start alive forever

Feed the sour dough start to keep alive. When there is 1/4”-3/8” hooch on top of refrigerated start it is time to feed. 

Steps to feed:

1. Pour off as much hooch as possible without pouring off actual starter. 
2. Stir remaining starter thoroughly, getting all the settled stuff on bottom. 
3. Mix 1 cup water and 1 cup flour in mixing bowl. 
4. Mix in in cup of your starter into the flour water mixture. 
5. Discard remaining starter or use in a recipe. 
6. Put the new starter in large mason jar, lightly cover and place in refrigerator until you use it to bake or feed again.

Bubble Bread

BUBBLE BREAD

From the bubble room, of course

1 large loaf Italian bread

1 jar Maria’s chunky blue cheese dressing 

1/2 C butter 

1 Tbsp garlic powder 

2 Tbsp dried parsley 

2 Tbsp Hungarian paprika 

1/2 C blue cheese crumbles 

3/4 C grated parmesan cheese 

Cut bread in half (long ways). Melt butter and garlic powder. Spoon on bread and bake at 350 for 10 minutes until lightly browned. Take kit of oven. When cool, spoon on Maria’s blue cheese dressing with 1/2 C extra blue cheese mixed together. Sprinkle on top the Parmesan cheese, then paprika, then dried parsley. Bake for 10-12 minutes at 350 until hit and bubbly. Cut into individual pieces. 

Cornbread Crouton Salad

CORNBREAD CROUTON SALAD

CROUTONS:

Buy store bought cornbread (Whole Foods and smiths have good ones. Needs to be dense)

 

Cut into cubes

Drizzle with EVOO and coarse salt

Bake at 400 for 15 mins until browned (turn halfway through)

SALAD INGREDIENTS:

Romain/red lettuce

Shredded rotisserie chicken or Katie’s chicken

Avocado, chopped

Goat cheese, crumbled

Roma tomatoes, chopped

Toasted almonds

Corn

Dates, sliced 

Cornbread croutons

VINEGARETTE:

1 1/2 Tbsp Dijon mustard 

1/4 C fresh squeezed lemon juice 

1 tsp balsamic vinegar

2 tsp brown sugar

1/2 tsp kosher salt

1/4 tsp fresh ground black pepper

2 cloves garlic minced

1/2 tsp dried basil

1/2 tsp dried oregano

3/4 C extra virgin olive oil 

 

Chicken Dumplings

CHICKEN DUMPLINGS

Sautee:

1 sweet onion, diced

1 C carrots chopped

2 garlic cloves, minced

Season with salt and pepper

Add 2.5 lbs cooked boneless, skinless chicken breasts. 

Melt in small saucepan: 

2 Tbsp butter 

Whisk in 2 Tbsp flour and cook for 2-3 minutes to create a roux, until it's golden in color. 

Add in 2 C low sodium chicken stock, mix well and bring to boil. 

Cook for 4-5 minutes stirring then pour over sauteed vegetables. 

Add 5 more cups chicken stock.

Stir in:

1/2 C half and half

1/2 tsp thyme

1/2 tsp parsley

Pour into baking pan. I use my 19x12 All Clad lasagna pan or 13" Staub cast iron skillet.

Bake at 400 25-35 minutes 

DUMPLINGS: (Usually X 1.5)

1 C + 2 Tbsp AP flour

1 1/2 tsp baking powder

1 tsp granulated sugar

1/2 tsp salt

1/4 tsp pepper

2 Tbsp cold butter, cut into small pieces

1/2 C buttermilk (milk + lemon juice, curdle)

In a bowl, combine flour, sugar, baking powder, salt and pepper. 

Crumble in butter with your fingers and rub into the flour until evenly dispersed and coarse crumbs form. Add in milk, stirring well just until a sticky dough forms. 

Use a small cookie scoop to add the dough to the pan starting by placing them around the outside first, then the inside.

**If I'm in a rush, I will use a really good quality store bought dumpling mix like from Loveless cafe in Nashville or Jim and Nick's cheese biscuits mix. If I have a sour dough start, I will bake a sour dough biscuit instead.

Super Moist Banana Bread

SUPER MOIST BANANA BREAD

I always double recipe to bake two loaves

Ingredients:

1/2 C butter, melted

1 C white sugar

2 large eggs

1 tsp vanilla extract

1 1/2 C AP flour

1 tsp baking soda

1/2 tsp salt

1/2 C sour cream

1/2 C Chopped walnuts ( or chocolate chips!)

2 medium ripe bananas, mashed

Directions:

Preheat oven to 350. Grease 9x5 loaf pan(s) by coating in butter, then sprinkling with granulated sugar. Shake pan to have sugar coat butter, dump out extra. 

In a large bowl, stir the melted butter and sugar. Add the eggs and vanilla, mix well. Stir in the flour, baking soda and salt until smooth. Fold in the sour cream, walnuts and bananas. spread evenly into prepared pan(s). Sprinkle top with extra granulated sugar to get nice crispy crust.

Bake at 350 for 50-60 minutes. cool loaf in pan for 10 minutes before removing to a wire rack to cool completely.

Naan

NAAN

Ingredients:

1/2 C warm water

2 tsp instant yeast

1 tsp sugar

3 Tbsp olive oil

1/2 C plain yogurt

1 egg

1/2 tsp salt

2 1/2 C AP flour

2 Tbsp melted butter

2 tsp minced garlic

Instructions:

Combine warm water, yeast and sugar in metal bowl, let sit ten minutes until bubbly.

Add olive oil, yogurt, egg, salt and 2 C of flour. Stir until smooth.

Add remaining flour to make a soft enough. Knead a few times on a floured counter until smooth. 

Place dough in greased bowl. Cover and let proof until doubled. 

Preheat skillet to medium heat.

Cut dough into eight pieces. On a floured surface, roll out each piece into a 6” circle.

Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes.

Brush the top (the bubbly side) of each naan with melted garlic butter. 

Baguettes

BAGUETTES

1 1/4 C (300ml) water

1 tsp (5ml) lemon juice

3 3/4 C (480g) bread flour

1 tsp (5.6g) salt

1 1/2 tsp (4.2g) active dry yeast

Follow Zojirushi dough coarse instructions.

When the DOUGH course completes, remove the dough and divide into two, and shape into a ball. Cover with a damp cloth and let rest for 20 minutes.

Flatten each dough to about a 6”x 8” oval. Fold the dough in half lengthwise, and seal the edges. Flatten it slightly, and fold and seal again. With the seam-side down, cup your fingers and gently roll the dough into a 12” log.

Place the logs onto a baking pan (lightly greased or parchment-lined), cover with a damp cloth and allow the loaves to rise till they have doubled in size (about 40-60 minutes). Preheat your oven to 470°F.

Using a sharp knife, make 3-5 slashes on each baguette and spritz with water. Bake for 30 minutes or until golden brown.

Cool and serve

French Toast

FRENCH TOAST

Our very favorite way to make French toast is with our basic homemade white bread. You set it in the machine the night before to finish baking just before you plan to wake up. That smell alone in the house is worth everything!

Slice loaf, let cool completely

French toast dip:

1 egg per person

approx 1/2 C milk per egg

Add heavy whipping cream and some brown sugar to mix if you are feeling like a real celebration

*For a little something extra add a splash of almond extract or substitute regular milk for almond milk 

Topping:

We just make a berry reduction with either whatever fresh berries we have in the fridge or even a frozen berry bag mix.

2 C mixed berries

Place in heavy saucepan on low medium heat until it bubbles, turn down heat and cook a few more minutes until berries have popped. No extra sugar necessary!

BONUS: Use 1/2 of the leftover topping to make homemade bumbleberry ice cream.

PIADINA

PIADINA

PIADINA

(Yaras Italian flatbread)

850 ml self rising flour (or 500 grams) (or regular flour with just under 1 tbsp baking powder)

100 grams room temp butter (almost 1 cube)

1/2 teaspoon salt

3/4 cup milk (lukewarm)

Mix by hand on counter top. When nice and smooth wrap in syran wrap covered bowl. Let rest dark place 30 mins. 

Remove and set on counter. Turn on stove top with non stick fry pan to medium low heat. DON'T USE OIL OR BUTTER. 

Cut pieces of dough the size of tennis balls. Put flour on wgork surface. Use wooden or marble rolling pin to open into flat disc. Thickness should be about 1/8"-1/16". Plop onto skillet one at a time. Poke holes with fork. After you poke holes rotate in pan. Cooks for two minutes then flip over to other side. Cooked side should be light golden brown. Cook other side the same. You can start preparing next sought disc to cook. Place on cooling rack when done.

Basic Zojirushi Bread Recipes

 BASIC WHITE BREAD (Sacrament bread)

1 1/3 C (320ml) Water

4 1/4 C (544g) Bread flour

4 tbsp (46g) sugar

2 tbsp (8g) dry milk

2 tsp (11.2g) salt

2 1/2 Tbsp (35g) butter

2 1/2 tsp (7g) active dry yeast

Place ingredients in Zojirushi bread machine in order. Make a hole in the top of the flour to place yeast in so it doesn't touch the liquid. Place bread in machine on basic mode, medium crust.

ITALIAN HERB

 1 1/3 C (320ml) water

4 1/4 C (544g) bread flour

3 Tbsp (35g) sugar

2 tsp (11.2g) salt

2 tbsp (26g) olive oil

1 tsp (0.8g) dried basil

2 1/2 tsp (7g) active dry yeast

Place ingredients in Zojirushi bread machine in order. Make a hole in the top of the flour to place yeast in so it doesn't touch the liquid. Place bread in machine on regular basic mode, medium crust.

CHEESE N ONION BREAD

1 1/4 C (300ml) water

4 1/4 C (544g) bread flour

2 Tbsp (23g) sugar

2 tsp (11.2g) salt

2 1/2 Tbsp (35g) butter

1 1/8 C (126g) shredded American cheese

1/3 C (40g) red onion, minced

2 1/2 tsp (7g) active dry yeast

Place ingredients in Zojirushi bread machine in order. Make a hole in the top of the flour to place yeast in so it doesn't touch the liquid. Place bread in machine on regular basic mode, medium crust.

HONEY BREAD

1 1/4 C (300ml) water

4 1/4 C (544g) bread flour

4 Tbsp (80g) Honey

2 tsp (11.2g) salt

2 1/2 Tbsp (35g) butter

2 1/2 tsp (7g) Active dry yeast

Place ingredients in Zojirushi bread machine in order. Make a hole in the top of the flour to place yeast in so it doesn't touch the liquid. Place bread in machine on regular basic mode, medium crust.

HONEY WHEAT BREAD

1 1/3 C (320ml) water

4 1/4 C (544g) Bread flour

1/2 C (89g) cracked wheat

3 Tbsp (60g) honey

1 1/2 tsp (8.4g) salt

2 Tbsp (28g) butter

2 tsp (5.6g) active dry yeast

Place ingredients in Zojirushi bread machine in order. Make a hole in the top of the flour to place yeast in so it doesn't touch the liquid. Place bread in machine on regular WHEAT mode, medium crust.

100% WHOLE WHEAT BREAD

1 7/8 C (450ml) water

4 3/4 C (570g) whole wheat flour

4 Tbsp (46g) Sugar

1 Tbsp (20g) Molasses

2 Tbsp  (8g) Dry milk

2 tsp (11.2g) salt

4 Tbsp (32g) vital wheat gluten

2 Tbsp (28g) Butter

2 tsp (5.6g) Active dry yeast

Place ingredients in Zojirushi bread machine in order. Make a hole in the top of the flour to place yeast in so it doesn't touch the liquid. Place bread in machine on regular WHEAT mode, medium crust.

Hamburger Buns

 

• INGREDIENTS
• 180g (3/4 cup) water
• 293g (2-1/4 cups) bread flour
• 24g (2 Tbsp.) sugar
• 6g (1-1/2 Tbsp.) dry milk
• 5g (1 tsp.) salt
• 14g (1 Tbsp.) unsalted butter
• 3g (1 tsp.) active dry yeast

• EGG WASH
• 50g (1 egg) large white beaten

• METHOD
• Add the ingredients except "Egg Wash" to the Baking Pan in the order listed. 
• Press the COURSE button to select dough.  
• When the melody alerts you that course is complete, remove the dough from the Baking Pan. 
• Divide the dough into 4 (or 8) equal pieces and shape into balls onto baking sheet lightly covered with olive oil. 
• Brush on egg wash
• Let sit in a warm place (86-95°F, 30-35°C) for 30-40 minutes, or until size doubles. (We proof in oven)
• Bake in an oven preheated at 375°F (191°C) for 15 minutes. 
• Allow to cool, slice in half and sandwich your favorite ingredients. 

• Makes 4 hamburger buns. (We make 8 smaller buns)

You will never go back to store bought buns! One of our favorite party tricks in branding the buns before serving.

• Zojirushi Recipe

Grandpa Doug's Roman Bread

ROMAN BREAD

1 1/2 C warm water 

3 T sugar

Stir together and add 1 pkg of yeast, let foam 5 minutes

4+ C flour

1/2 C Chopped onion

2 tsp salt

Stir 2 C flour into yeast mixture then add more flour, onion and salt. Knead by hand until smooth about 20 minutes. Let rise in covered oiled bowl until doubled, about 1 hour. Punch down and make round on floured surface. Brush with olive oil and sprinkle with coarse salt and fresh rosemary. Use pizza peel to transfer to baking stone.

Bake 400 F 20-25 minutes