I have been immersed in thinking about baking lately. When it comes to the craft, I consider it one of my strengths, one of my passions. However, when it comes to baking bread, I would have to say I often strike out. In fact, with yeasted breads, my batting average is 50/50.
Yet, I keep at it, especially in the winter. I simply have too many great memories of German rye bread slathered in butter and jam from my childhood, both a dietary staple and a treat. And, I have dreams of making one day a week my bread baking day as a routine to stock the larder.
I am just not there yet, and I certainly haven't had great success with my own starter, but I am finding a handful of recipes that I can successfully prepare on a consistent basis. These recipes include commercial yeast and whole grains or vegetables for added nutrition in the form of loaves and rolls.
Today, I thought I would share a recipe from Cooking Light that follows on the theme of Shepherd's Pie as you can use extra mashed potatoes from the holidays to prepare them. My family thinks they are delicious as an accompaniment to a turkey or ham dinner as well as for sandwiches the next day to use up the leftover meat.
Bread
Yet, I keep at it, especially in the winter. I simply have too many great memories of German rye bread slathered in butter and jam from my childhood, both a dietary staple and a treat. And, I have dreams of making one day a week my bread baking day as a routine to stock the larder.
I am just not there yet, and I certainly haven't had great success with my own starter, but I am finding a handful of recipes that I can successfully prepare on a consistent basis. These recipes include commercial yeast and whole grains or vegetables for added nutrition in the form of loaves and rolls.
Today, I thought I would share a recipe from Cooking Light that follows on the theme of Shepherd's Pie as you can use extra mashed potatoes from the holidays to prepare them. My family thinks they are delicious as an accompaniment to a turkey or ham dinner as well as for sandwiches the next day to use up the leftover meat.
2
cups cubed peeled baking potato
4
teaspoons sugar, divided
1
package dry yeast (about 2 1/4 teaspoons)
4
1/4 cups bread flour, divided
3
tablespoons butter, melted
1
1/2 teaspoons salt
1
large egg
Cooking
spray
2
tablespoons bread flour
1. Place
potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat;
simmer 15 minutes or until tender. Drain in a colander over a bowl, reserving 1
cup cooking liquid. Mash potatoes with a fork.
2. Cool
reserved cooking liquid to 105° to 115°. Stir in 1 teaspoon sugar and yeast.
Let stand 5 minutes.
3. Lightly
spoon 4 1/4 cups flour into dry measuring cups; level with a knife. Combine
mashed potato, yeast mixture, 1 tablespoon sugar, 4 cups flour, butter, salt,
and egg in a large bowl, stirring until well blended.
4. Turn
dough out onto a floured surface. Knead until smooth and elastic (about 10
minutes); add up to 1/4 cup flour, 1 tablespoon at a time, to prevent dough
from sticking to hands (dough will feel tacky).
5. Place
dough in a large bowl coated with cooking spray, turning to coat top. Cover and
let rise in a warm place (85°), free from drafts, 45 minutes or until doubled
in size. (Press two fingers into dough. If indentation remains, the dough has
risen enough.) Punch dough down; cover and let rest 10 minutes.
6. Divide
dough in half; divide each half into 12 equal portions. Working with 1 portion
at a time (cover remaining dough to keep from drying), shape portion into a
2-inch-long oval on a floured surface. Roll up tightly, starting with a long
edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
Place roll, seam side down, on a baking sheet coated with cooking spray.
7. Repeat
procedure with remaining dough portions, placing 12 rolls on each of 2 baking
sheets. Sift 2 tablespoons flour over rolls to lightly coat. Cover rolls and
let rise 45 minutes or until doubled in size.
8. Bake
at 350°F for 10 minutes with 1 baking sheet on the bottom rack and 1 baking
sheet on the second rack from the top. Rotate baking sheets; bake an additional
10 minutes or until rolls are browned on bottom, lightly browned on top, and
sound hollow when tapped. Remove from pan; cool on wire racks.
Note: Bake these
rolls up to 1 month ahead. Cool completely, wrap in heavy-duty aluminum foil,
and freeze. Thaw completely, and reheat (still wrapped in foil) at 375ºF for 12
minutes or until warm.
Bread
M.S. Merwin
for Wendell Berry
Each face in the street is a slice of bread
wandering on
searching
somewhere in the light the true hunger
appears to be passing them by
they clutch
have they forgotten the pale caves
they dreamed of hiding in
their own caves
full of the waiting of their footprints
hung with the hollow marks of their groping
full of their sleep and their hiding
have they forgotten the ragged tunnels
they dreamed of following in out of the light
to hear step after step
the heart of bread
to be sustained by its dark breath
and emerge
to find themselves alone
before a wheat field
raising its radiance to the moon
