Episode 55: Bread

White Bread
Pissaladiere
Brioche
Cinnamon Buns
Beignets
Canadian Beer Bread

WHITE BREAD
4 ¾ cups white unbleached flour
1 tablespoon granulated sugar
1 cake fresh yeast or 1 envelope dry yeast
1 ¾ cups milk
2 teaspoons salt
2 tablespoons melted butter

Preheat oven to 400 degrees Fahrenheit
Preparation time is 1 ½ hours
Ease of preparation is easy

Sprinkle the yeast over ½ cup of the milk; allow to sit to proof the yeast. Then combine the remainder of the ingredients, except the salt, with the yeast and mix well with the dough hook attachment on the mixer for about 10 minutes, or knead with your hands until the dough is no longer sticky, and is smooth and elastic. Add more flour if needed.

Place the dough in a bowl covered with a damp cloth. Leave in a warm place for the dough to rise. After 1 hour to 1 ½ hours, punch down the dough. Shape the dough into desired shape or put into a baking pan and cover. Allow to rise for 50 minutes before placing in the 400 degree oven for the first 20 minutes, then turn down the oven to 350 and bake for 30 minutes more.

Yield: 1 loaf
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PISSALADIERE
 4 ¾ cups white unbleached flour
1 tablespoon granulated sugar
1 cake fresh yeast or 1 envelope dry yeast
1 ¾ cups milk
2 tablespoons olive oil
2 teaspoons salt
2 tablespoons melted butter
1 kilogram onions
3 tablespoons onions
12 anchovies
salt and pepper
2 thyme sprigs
1 bay leaf
12 Nicoise olives

Preheat oven to 425 degrees Fahrenheit
Preparation time is 2 hours
Ease of preparation is moderate

Sprinkle the yeast over ½ cup of the milk, allow to sit to proof the yeast. Then combine the remainder of the ingredients, except the salt, with the yeast and mix well with the dough hook attachment on the mixer for about 10 minutes, or knead with your hands until the dough is no longer sticky, and is smooth and elastic. Add more flour if needed.

Place the dough in a bowl covered with a damp cloth. Leave in a warm place for the dough to rise. After 1 hour to 1 ½ hours, punch down the dough. Shape the dough into desired shape, pat evenly into a sheet pan with sides or a jellyroll pan.

Slice the onions thinly and sauté slowly in the olive oil with the bay leaf and the thyme until soft.

Spread out the onions evenly over the surface of the dough. Arrange the anchovies and the olives on top of the onions.

Leave to rise slightly at warm room temperature for 10 minutes. Bake in a 425 degree oven for 30 minutes or until the exposed dough is evenly browned.

Yield: 6 servings
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BRIOCHE
 1 kilogram bread flour
17 grams salt
80 grams sugar
30 grams yeast
250 millilitres milk, lukewarm
5 whole eggs
500 grams butter, softened
egg-wash for baking

Preheat oven to 375 degrees Fahrenheit
Preparation time is 1 hour, plus overnight in the fridge
Ease of preparation is moderate

Combine the yeast and the milk and allow to sit for 10 minutes to proof. Place the flour, salt and sugar in the bowl of a large mixer fitted with the dough hook. Add the yeast milk mixture and the eggs. Knead until smooth and elastic, (about 15 minutes). Slowly add the soft butter to the dough in pieces. Knead only until all the butter is incorporated.

Place the dough in a greased bowl dusted with flour. Place in the fridge for 5 hours. Punch down the dough and put it into moulds. Put back in the fridge overnight. The following day, remove the dough from the fridge and allow to proof – double its size.

Brush the brioche with egg wash. Bake at 375 degrees Fahrenheit until the brioche are a dark golden brown and sound hollow when you tap the underside with a finger.

Yield: 1 large loaf or 4 to 6 small ones
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CINNAMON BUNS
1 kilogram bread flour (2 pounds 2 ounces)
17 grams salt (0.59 ounces)
80 grams sugar (3 ounces)
30 grams yeast (1 ounce)
250 millilitres milk, lukewarm (1 cup)
5 whole eggs
600 grams butter, softened (2 ½ cups)
2 tablespoons cinnamon (30 millilitres)
300 grams brown sugar (1 ½ cups)
200 grams raisins (1 cup)
egg-wash for baking

Preheat oven to 375 degrees Fahrenheit
Preparation time is 1 hour, plus overnight in the fridge
Ease of preparation is medium

Combine the yeast and the milk and allow to sit for 10 minutes to proof. Place the flour, salt and sugar in the bowl of a large mixer fitted with the dough hook. Add the yeast milk mixture and the eggs. Knead until smooth and elastic, (about 15 minutes). Slowly add 500 grams of the soft butter to the dough in pieces. Knead only until all the butter is incorporated.

Place the dough in a greased bowl dusted with flour. Place in the fridge for 5 hours. Punch down the dough and put back in the fridge overnight. The following day, remove the dough from the fridge and roll the dough out into a rectangle.

Spread softened butter over the surface of the dough. Combine cinnamon, brown sugar and raisins and sprinkle the mixture over the surface, covering evenly.

Roll the dough into a spiral and cut into pieces, each approximately 1 ½ inches thick. Place the rolls cut side up on a baking sheet and allow them to rise until they have doubled. Bake at 300 degrees until golden brown, approx 30 minutes.

Yield: 16 buns
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BEIGNETS
1 package active dry yeast
1-1/2 cups warm water
1/2 cup sugar
1 teaspoon salt
2 eggs, beaten
1 cup evaporated milk
7 cups all purpose flour
1/4 cup soft butter
Oil for frying 370 degrees Cotton seed or Canola oil
Confectioners powdered sugar

Preparation time is 30 minutes, plus overnight in the fridge
Ease of preparation is easy.

Combine yeast, water and a bit of sugar. Let stand till foamy. Add eggs,
milk, and salt and stir in flour, first 4 cups, then 3. Cover and let sit
overnight in the fridge. Punch down; roll out, on a floured surface cut into squares and deep fry.

Sift icing sugar and ground cinnamon over the beignets while still warm. Serve with hot coffee.

Yield: 16 small doughnuts
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CANADIAN BEER BREAD
3 cups flour
1 tablespoon baking powder
3 tablespoons sugar
1 teaspoon salt
1 bottle beer, preferably amber and Canadian

Preheat oven to 350 degrees Fahrenheit
Preparation time is 1 hour
Ease of preparation is easy

Combine the dry ingredients. Add the beer and mix thoroughly. Put the dough into a loaf tin and bake at 350 degrees for about 45 minutes.

Yield: 1 loaf
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Recipes are courtesy of Chef Elizabeth Manville with the Official Residence of the Canadian Consulate General, New York, NY