The Clueless Baker. Evelyn Raab

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СКАЧАТЬ seeds or sesame seeds for sprinkling

      In a very large bowl, stir together 2 cups (500 ml) of the flour, the yeast, sugar or honey and salt. Add the hot water, the oil and the eggs, and beat with a wooden spoon until smooth. Gradually add the additional flour, ½ cup (125 ml) at a time, until the dough becomes too stiff to stir. It will still be sticky. Dump the dough onto a well-floured surface and knead until smooth, elastic and feels damp, but no longer sticks to your hands or the table. You might not need to use all the flour.

      Grease a large bowl and place the dough in it, then turn it over to grease all sides. Cover bowl with plastic wrap and put in a warm place to rise until doubled in volume — about 30 to 45 minutes.

      Punch down the dough, turn it out onto a floured surface and knead it a few times. Form into one large braided loaf (see directions on page 43) and place on a well-greased baking sheet. Cover with plastic wrap or a damp cloth and put back in a warm spot to rise until nearly (but not quite) doubled — 20 to 30 minutes.

      Preheat the oven to 375°F (190°C).

      Brush loaf with an egg wash glaze (see sidebar) and sprinkle with poppy seeds or sesame seeds, if desired. Place in the preheated oven and bake for 30 to 35 minutes, or until the bread is dark golden brown and sounds hollow when you tap it with a finger.

      Let cool (for at least a little while) before serving.

      Makes 1 awesome challah.

      Egg Wash Glaze

      In a small bowl, whisk 1 egg yolk with 1 tbsp. (15 ml) water. Use this mixture to brush the top of challah or any other bread where you want a shiny, golden brown crust. Gorgeous!

      Italian Everything Dough

      You can use this dough to make your own homemade pizza or the best focaccia you have ever tasted. Or both.

      3½ cups (800 ml) all-purpose flour (approximately), divided

      2¼ tsp. (11 ml) (1 envelope) quick-rise instant yeast

      1 tsp. (5 ml) salt

      1 cup (250 ml) hot tap water

      ¼ cup (60 ml) olive oil or vegetable oil

      In a large bowl, stir together 2 cups (500 ml) of the flour, the yeast granules and the salt. Add the hot water and oil, and stir until the mixture is smooth (it will be sticky and gooey —that’s fine). Now add the remaining flour, ½ cup (125 ml) at a time, stirring it with a wooden spoon until it becomes too sticky to stir.

      At this point, dump about ½ cup (125 ml) of the flour onto a work surface, spread it around a bit, then turn the sticky lump of dough out onto this floured surface. Begin kneading the dough by hand, adding only as much additional flour as is necessary to keep it from sticking to your hands (or the table). Continue to knead for 8 to 10 minutes, or until the dough is smooth and elastic. You might not need to use all the flour.

      Place the dough in an oiled bowl. Turn the dough over to make sure all the sides are oiled, then cover with plastic wrap and place in a warm spot to rise until doubled in volume — about 30 minutes (see rising suggestions — page 35).

      When the dough has doubled, punch it down to deflate it, then knead it a few times on a lightly floured surface. Let rest for 5 minutes and then use as a base for pizza or to make some Fabulous Focaccia.

      Makes enough dough for two 8 or 9-inch (20 or 23 cm) Fabulous Focaccia breads or two 12-inch (30 cm) pizzas.

      Whole Wheat Positive

      You can substitute whole wheat flour for all or part of the all-purpose flour in this recipe. Start with a small proportion, and if you like the result, you can use more whole wheat flour next time.

      Need pizza?

      Start with a batch of Italian Everything Dough. Then keep going:

      Preheat the oven to 425°F (220°C). Cut the dough in half. Roll each half out into a 12-inch (30 cm) circle and place on an oiled pizza pan lightly sprinkled with cornmeal. Pinch the edges up slightly. Spread the dough evenly with tomato sauce, cheese, pepperoni, mushrooms, peppers, anchovies (you know the drill). Bake for 20 to 25 minutes, until the crust is browned underneath and the cheese is melted.

      Makes two 12-inch (30 cm) pizzas.

      Fabulous Focaccia

      Start with one recipe of Italian Everything Dough. Add inspiration. Bake until delicious.

      Prepare Italian Everything Dough. Let the dough rise once, punch it down, then let it rest for 5 minutes while you prepare the baking pans. Cut the dough in half and roll each half out to fit into a greased 8 or 9-inch (20 or 23 cm) round cake pan or on cookie sheets.

      Top with whatever weird and wonderful toppings you like (inspirations follow), cover loosely with plastic wrap and let rise again until puffed to almost double — about 20 to 30 minutes.

      Preheat the oven to 375°F (190°C).

      Place focaccia in the oven and bake for 25 to 30 minutes, until the dough is lightly browned on the edges and the center is no longer gooey (stick a fork into it to check).

      Just try to resist eating the whole thing immediately.

      Makes 2 fabulous 8 or 9-inch (20 or 23 cm) focaccias.

      Focaccia Inspirations

      Each of the following combinations is enough to top one 8 or 9-inch (20 or 23 cm) round focaccia. Feel free to ignore these suggestions completely.

      Mainly Mediterranean

      ¼ cup (60 ml) chopped brine-cured olives

      ¼ cup (60 ml) chopped sundried tomatoes

      ½ cup (125 ml) crumbled feta cheese

      salt, pepper and crumbled rosemary

      Somewhat Sicilian

      1 onion, sliced and sautéed in olive oil

      1 small ripe tomato, coarsely chopped

      ¼ cup (60 ml) grated Parmesan cheese

      salt, pepper and crumbled oregano

      Perfectly Pesto

      ¼ cup (60 ml) prepared pesto sauce

      ¼ cup (60 ml) chopped sundried tomatoes

      ½ cup (125 ml) crumbled goat cheese

      Not Quite Naked

      2 tbsp. (30 ml) olive oil

      2 cloves garlic, chopped

      salt, pepper and crumbled rosemary

      The Truth About Gluten

      Gluten is a stretchy protein found in wheat and other grains, such as oats and rye. This is what gives bread СКАЧАТЬ