Artisan Raisin Bread

Categories    : Breads                          Breakfast Foods

                Sandwiches

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1 1/2         pounds  Soft Buttermilk Bread Dough -- cantaloupe size

  1 1/2      teaspoons  cinnamon

     1/3           cup  sugar

     3/4           cup  raisins

  1              whole  egg -- beaten with 1 tbl water for egg washh

 

Ligtly grease a 9 x 4 x 3 loaf pan.

 

Cut dough and shape as if you were baking it as the buttermilk loaf.

 

On a ligtly floured board wit a floured rolling pin roll te dough out to a 8 x 16 inch rectangle. (about 1/4 inch thick)

 

Using a basting brush coat the surface of the dough with the egg wash.

 

Mix the cinnamon and sugar together then sprinkle over the egg wash.

 

Top with the raisins.  Gently press the raisings into the dough to make rolling the dough up easier.

 

Roll the dough up to fit the loaf pan. Pinch the edges and ends together to seal. Tuck te ends under the lkoaf and place the loaf seam side down in the pan.

 

Bake at 375 for 35-40 minutes until golden brown.

 

ALLOW TO COOL BEFORE SLICING.

 

Store in an airtigt container to keep te bread soft.

 

Description:

  "This recipe uses the the Soft Buttermilk Bread dough to make it."

Yield:

  "1 1/2 pounds"

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Per Serving (excluding unknown items): 667 Calories; 6g Fat (7.0% calories from fat); 10g Protein; 156g Carbohydrate; 6g Dietary Fiber; 212mg Cholesterol; 85mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 5 1/2 Fruit; 1/2 Fat; 4 1/2 Other Carbohydrates.

 

Serving Ideas : Toasted for breakfast or use it to make grilled cream cheese sandwiches.  Serve with a hot cup of chai for a nice over all breakfast or snack.

 

NOTES : Why pay nearly $4 per loaf or more for raisin bread when it is so easy to make?

SOFT BUTTERMILK ARTISAN BREAD

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  2               cups  warm water

  1                cup  buttermilk

  1 1/2    tablespoons  yeast -- OR two packages

  1 1/2    tablespoons  salt

  1 1/2    tablespoons  sugar

  6 1/2           cups  unbleached flour

 

In a 5 qt bowl or loose lidded container mix te water, buttermilk, yeast, salt and sugar together.

 

Mix in the flour.  You may have to use wet hands to do the last bit of mixing.

 

Cover ligtly and let rise, then fall until the top is flat in the container at room temperature, approx. 2 hours.  You can then use the dough, but it is easier to use if you chill it for several hours first.

 

Refrigerate unused doug for up to 7 days.

 

TO USE:

 

Grease a 1 1/2 pound loaf pan (9 x 4 x 3) preferably non-stick.

 

Dust top of refrigerated bread doug with flour.  Cut off approximately 1 1/2 pound ball of doug (cantaloupe size).

 

Dust te doug ball with flour then stretch the sides lightly to fold under the edges under the bottom of the dough.  No kneading.

 

Place in loaf pan, it should fill the pan about 1/2 full.

 

Allow dough to rest/rise for 1 hr and 40 minutes.

 

Dust top with flour then slash the top with a serrated knife. 

 

Coat the loaf with melted butter.

 

 

Preeat oven to 350.

 

Bake for 45 minutes.

 

LET COOL COMPLETELY OR IT WILL NOT SLICE PROPERLY FOR SANDWICES!

 

Description:

  "Part of te 5 minutes a day collection"

Yield:

  "4 1/2 pounds"

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Per Serving (excluding unknown items): 2825 Calories; 3g Fat (0.9% calories from fat); 93g Protein; 609g Carbohydrate; 5g Dietary Fiber; 9mg Cholesterol; 9873mg Sodium.  Exchanges: 38 Grain(Starch); 1 Lean Meat; 1 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates.

 

NOTES : If you are not going to use the dough on the same day you mix it you can actually mix it up and put it straight into the fridge.  It will take it longer to rise, but it will rise.

PITA BREAD

Recipe By     :Jeff Hertzberg and Zoe Francois

Serving Size  : 4     Preparation Time :0:05

Categories    : Breads

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1              pound  Any Artisan 5 minute bread dough -- OR similar refrigerator bread dough, such as Boule Bread

                        Baking stone

 

Place baking stone in the middle of the oven.  No water pan needed for this recipe.  Preheat oven to 500 for 20 minutes.

 

Just before baking dust the top of your refrigerated dough with flour.  Break off  a 1 pound (approxmately grapefruit-size piece) of one of your refrigerator pre-mixed doughs.

 

Dust the piece with more flour and quickly shape into a ball by stretching the survace of the dough top smooth and tucking the ends under the ball. 

 

Place dough on a floured pizza peel or bread board.  Using a rolling pin or your hands roll the dough to an even thickness of 1/8 inch all around.   This is crucial, any thicker and it may not puff to form the desired pocket for pocket bread.

 

If the dough fights you and keeps springing back, walk off for a bit and let the gluten relax then try again..  Flip the dough over periodically and flour as necessary to keep the dough from sticking to the peel.  If it does stick use a dough scraper to remove it.  Do NOT slash the dough.  If you do it will not puff.

 

Place all four pitas on the hot stone in the oven and  bake 5-7 minutes until lightly browned.  If browning does not occur after 7  minutes move the pitas off the stone onto a higher shelf for a short period to finish the browning.

 

Remove from oven, wrap in a clean cotton towel and place on a cooling rack.  They will deflate slightly but the pocket will still be there to open gently with a fork.

 

Store in a plastic bag.

 

Description:

  "This recipe uses the basi bread recipes from Artisan Bread in Five Minutes a Day.  Grab the dough out of the fridge and have fresh Pita bread FAST!"

Source:

  "ARTISAN BREAD IN FIVE MINUTES A DAY"

Copyright:

  "2007"

Start to Finish Time:

  "0:30"

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium.  Exchanges: .

 

Serving Ideas : For sandwiches, wraps or with kabobs.  Cut in quarters, spread with olive oil and sprinkle with various herbs/salts and toast for snacking.

 

NOTES : Use a different dough for a different pita.   Or make it into one large pita to make chips or quartered sandwiches all at once.

ZOE'S ARTISAN BOULE BREAD

Recipe By     :Jeff Hertzberg and Zoe Francois

Serving Size  : 0     Preparation Time :0:25

Categories    : Breads                          Master Mix

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  3               cups  lukewarm water -- approx. 100 F.

  1 1/2    tablespoons  yeast -- OR 1 1/2 packets

  1 1/2    tablespoons  Kosher salt -- OR other coarse salt

  6 1/2           cups  unbleached all purpose white flour -- Do not sift

                        Cornmeal for Pizza Peel

                        Pizza Peel -- see JP NOTE below

                        Baking Stone

                        Broiler Pan -- OR similar pan for steaming the bread

 

Add yeast and salt to water in a 5 qt bowl or lidded container--not airtight

 

Mix in the flour.  No kneading needed.  Mix well with wooden spoon, big mixer or your hands if need be.  Have your hands very wet to avoid the dough sticking to them.

 

Dough should be completely mixed with no dry spots, and wet enough that it is a loose dough that will conform to the shape of the container.

 

Cover loosely with lid and let rise approx. 2 hours or longer.  You can use the dough anytime after this time period.It is better and easier to handle if you refrigerate it at least 3 hours first, or overnight.

 

When you are ready to bake the bread DON'T KNEAD THE BREAD.

 

Instead sprinkle the surface of your refrigerated dough with flour  and pull up and cut off a 1 pound chunk of the dough--approximately grapefruit size.

 

Holding the dough in your hand stretch the dough to fold the four edges under the bottom of the dough ball to make a smooth rounded top.  It doesn't matter what the bottom looks like because it will flatten out during the cooking process. This should take 60 seconds or less to do. You do not need to incorporate in loose flour into the dough.

 

Sprinkle the cornmeal on a pizza peel.  JP NOTE:  My pizza peel broke and since then I have been turning a pizza pan upside down and using the bottom of it.  It has worked quite well.  Place the dough on the pizza peel/pan.  Let rise for about 40 minutes.  It does not need covered.  Depending on the age of the dough it may not appear to rise any during this rest period.

 

Place your baking stone in the center of the middle rack of your oven.  Place an empty broiler pan or similar pan for holding water on any other shelf that won't interfere with the rising bread. Preat the oven to 450 F for 20 minutes (do this during part of your dough resting period.  Do NOT use a glass pan!!!

 

Dust the loaf liberally with flour and slash the top of the loaf in whatever manner/design yiu desire with a serrated knife.

 

Slide your bread loaf off of the pizza peel/pan onto the hot cooking stone.  this can usually been done with jerking the peel/pan quickly and the loaf sliding off the end/side.

 

Add one cup of HOT water to the broiler pan.  Close the oven immediately to capture the steam.

 

Bake for 30 minutes or until the crust is nicely browned and firm.

 

Store the remaining dough in the refrigerator

 

Description:

  "This is the master mix recipe from the "Artisan Bread in Less Than Five Minutes a Day"  cookbook, delicious, great for short term food storage!"

Source:

  "ARTISAN BREAD IN FIVE MINUTES A DAY"

Copyright:

  "2007"

 

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Per Serving (excluding unknown items): 53 Calories; 1g Fat (11.9% calories from fat); 7g Protein; 7g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 8469mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat.

 

Serving Ideas : Great for a side bread for most meals, sliced up for Artisan Style sandwiches.

 

NOTES : Can be used for a variety of recipes like pita bread, herb breads, baguettes  and many more.

To use it for Bread Bowls: Cut off smaller amounts and prepare the same way.  Once the bread is cool cut off the top and hollow out the inside.

 

Dough can be kept approximately two weeks in the refrigerator.