The Clueless Baker. Evelyn Raab

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СКАЧАТЬ made from “soft wheat” has a lower gluten content and is best for baking more delicate things, such as pastries and light cakes. You’re looking for fluffy and fragile, rather than sturdy and chewy.

      All-purpose flour is somewhere in between on the gluten scale. It has enough gluten to make a decent loaf of bread, but is still fine for baking cakes and pastries. Most of the recipes in this book call for all-purpose flour.

      Some people can’t tolerate any gluten whatsoever in their diet and have to avoid all foods that contain wheat, rye, barley, oats and various other grains. Some recipes in this book are gluten-free or can be made gluten-free with specific ingredient substitutions, such as commercially produced gluten-free flour, ground nuts, potato starch or rice flour. So go ahead and experiment — you may just invent something wonderful!

      Universal Sweet Dough

      One batch of this dough will make two pans of Cinnamon Buns (or variations thereof) or two Bubble Breads. Or make one of each! Perfect if you can’t decide what you want.

      4 cups (1 liter) all-purpose flour (approximately), divided

      1⁄3 cup (75 ml) granulated sugar

      4½ tsp. (22 ml) (2 envelopes) quick-rise instant yeast

      ½ tsp. (2 ml) salt

      ¾ cup (175 ml) milk

      ½ cup (125 ml) water

      1⁄3 cup (75 ml) butter

      2 eggs, lightly beaten

      In a large bowl, stir together 2 cups (500 ml) of the flour (this is only part of the total amount of flour) with the sugar, yeast and salt.

      In a saucepan, or in a microwave-safe bowl, combine the milk, water and butter. Heat on the stove or in the microwave until very warm to the touch — don’t boil. Add warm liquid to the flour mixture and beat with an electric mixer, or by hand with a sturdy spoon, until the mixture forms a stringy, sticky, gooey batter. Beat in the eggs, one at a time, and then add the remaining flour ½ cup (125 ml) at a time, mixing well, until the dough becomes too difficult to stir.

      Now dump the dough out onto a well-floured surface and knead by hand for 6 to 8 minutes, sprinkling lightly with additional flour to keep the dough from sticking to your hands or the table. (You might not need to use the entire amount of flour.) Once the dough is no longer sticky and feels like a damp earlobe when you pinch it, it’s ready to rise. Place it in an oiled bowl, and turn it over to oil the top. Cover with plastic wrap, place in a warm spot (see rising suggestions — page 35) and let rise until doubled in volume — about 30 to 40 minutes.

      Punch the dough down to deflate it, knead it a few times and it’s ready to shape into any of the following incredibly easy, but very impressive, creations.

      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.

      Cinnamon Buns

      One recipe of Universal Sweet Dough will make two pans of either Cinnamon Buns or any of the variations that follow. Bake both now or bake one and freeze the other, unbaked, to enjoy on a rainy day.

      1 recipe Universal Sweet Dough (page 49)

      1 cup (250 ml) brown sugar

      2 tsp. (10 ml) cinnamon

      ½ cup (125 ml) butter, softened

      ½ cup (125 ml) raisins or dried cranberries

      Shiny Sugar Glaze (page 173)

      Prepare the Universal Sweet Dough according to the recipe. Let it rise once, punch it down and set it aside to rest while you gather up the filling ingredients.

      In a small bowl, combine the brown sugar and the cinnamon. Have ready the softened butter and raisins or cranberries. Grease an 8 or 9-inch (20 or 23 cm) square baking pan.

      Divide the dough in half. Working with one half at a time, roll the dough out with a rolling pin on a lightly floured surface to form a rectangle approximately 9 x 12 inches (23 x 30 cm) in size. Spread the surface as evenly as possible with half of the softened butter. Sprinkle with half of the cinnamon-sugar mixture and half of the raisins or cranberries. Starting with a short side, roll the dough up as tightly as possible into a sausage shape and pinch the ends together to keep it from unraveling. With a sharp knife, cut crosswise into 9 equal slices and arrange them, cut-side-up, in the prepared baking pan. Repeat with the remaining dough and the remaining filling ingredients.

      Cover pans with plastic wrap, place in a warm spot to rise (see rising suggestions — page 35) and let rise until nearly doubled (about 30 minutes).

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

      Bake for 25 to 30 minutes, or until buns are nicely browned on top and sound hollow when you tap them with your finger. Drizzle with Shiny Sugar Glaze (page 173) and let cool before devouring.

      Makes 2 pans of Cinnamon Buns, about 9 buns in each pan.

      Supersticky Variation

      In a small saucepan, combine 1 cup (250 ml) each of butter, brown sugar and coarsely chopped pecans or walnuts. Place over medium heat and cook, stirring, until the butter is melted and the mixture is gooey. Spread half of this mixture in the bottom of each prepared baking pan.

      Prepare the Cinnamon Buns (page 50) and arrange the unbaked buns on top of the buttery sugary mixture. Cover, let rise and bake as for regular Cinnamon Buns. When they are baked, turn them upside-down to remove from the pan. Gooey sticky deliciousness.

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