Part 5 (1/2)

Serving and Storing Cut or tear the loaf into portions; it tastes good warm but will cut better when cool. Cool completely before storing. To maintain the crisp crust, store in a large bowl draped with a clean tea towel or in a heavy paper bag. Or store airtight in a plastic bag or foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400F oven for a few minutes. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months. Cut or tear the loaf into portions; it tastes good warm but will cut better when cool. Cool completely before storing. To maintain the crisp crust, store in a large bowl draped with a clean tea towel or in a heavy paper bag. Or store airtight in a plastic bag or foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400F oven for a few minutes. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.

Hearty Caraway Beer Bread KS Quotient Easy: Fuss-free ingredients, all added before the first rise. No hand-shaping. Easy: Fuss-free ingredients, all added before the first rise. No hand-shaping.

Excellent served along with many cheeses, smoked meats, and hearty stews, this full-bodied yet light-textured loaf tastes much like traditional caraway-seeded rye breads. However, since rye flour is often hard to find, whole wheat may be used in its place; most people won't notice the subst.i.tution. They are not likely to notice the beer in the recipe either. It simply adds a little extra yeasty-malty aroma and flavor.

Note that you can ready this bread in a large loaf pan or, for a round loaf, in a 9- to 10-inch ovenproof pot or ca.s.serole. The oblong loaf is easier to cut for sandwiches; the round has a more homespun look. Since the cocoa powder is added mainly to darken the bread color, it can be omitted, if desired.

Yield: 1 large round or rectangular loaf, 12 to 14 slices3 cups (15 ounces) unbleached all-purpose white flour, plus more as needed1 cup (5 ounces) rye flour or whole wheat flour1 tablespoon caraway seeds, plus tablespoon for garnish1 tablespoon unsweetened cocoa powder, preferably Dutch-process, sifted after measuring, optionalScant 2 teaspoons table salt teaspoon instant, fast-rising, or bread machine yeast2/3 cup minus 1 tablespoon ice water, plus more if needed2 tablespoons mola.s.ses1 tablespoon corn oil, canola oil, or other flavorless vegetable oil, plus more for coating dough top1 bottle (12 ounces) beer, well chilledFirst Rise In a large bowl, thoroughly stir together the white flour, rye (or whole wheat) flour, 1 tablespoon caraway seeds, cocoa powder (if using), salt, and yeast. In another bowl or measuring cup, thoroughly whisk the water with the mola.s.ses and oil. Add the mixture and the beer to the bowl with the flour, vigorously stirring and sc.r.a.ping down the sides until the ingredients are thoroughly blended and the foaming subsides. If the mixture is too dry to incorporate all the flour, a bit at a time, stir in just enough more ice water to blend the ingredients; don't over-moisten, as the dough should be fairly stiff. If necessary, stir in enough more white flour to stiffen it slightly. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours; if convenient, vigorously stir the dough about halfway through. In a large bowl, thoroughly stir together the white flour, rye (or whole wheat) flour, 1 tablespoon caraway seeds, cocoa powder (if using), salt, and yeast. In another bowl or measuring cup, thoroughly whisk the water with the mola.s.ses and oil. Add the mixture and the beer to the bowl with the flour, vigorously stirring and sc.r.a.ping down the sides until the ingredients are thoroughly blended and the foaming subsides. If the mixture is too dry to incorporate all the flour, a bit at a time, stir in just enough more ice water to blend the ingredients; don't over-moisten, as the dough should be fairly stiff. If necessary, stir in enough more white flour to stiffen it slightly. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours; if convenient, vigorously stir the dough about halfway through.

Second Rise Vigorously stir the dough. If necessary, stir in enough more white flour to yield a very stiff consistency. Using an oiled rubber spatula, fold the dough in towards the center all the way around to bowl; this organizes the gluten for shaping the dough into a loaf. Invert the dough into an oiled 9 x 5-inch loaf pan or a 9- or 10-inch diameter (or similar) heavy ovenproof pot or flat-bottomed ca.s.serole. Brush or spray the top with oil. Smooth and press the dough into the pan using a well-oiled rubber spatula or your fingertips. Sprinkle the top with the remaining tablespoon of caraway seeds. Press down to imbed. Cover the pan with nonstick spray-coated plastic wrap. Vigorously stir the dough. If necessary, stir in enough more white flour to yield a very stiff consistency. Using an oiled rubber spatula, fold the dough in towards the center all the way around to bowl; this organizes the gluten for shaping the dough into a loaf. Invert the dough into an oiled 9 x 5-inch loaf pan or a 9- or 10-inch diameter (or similar) heavy ovenproof pot or flat-bottomed ca.s.serole. Brush or spray the top with oil. Smooth and press the dough into the pan using a well-oiled rubber spatula or your fingertips. Sprinkle the top with the remaining tablespoon of caraway seeds. Press down to imbed. Cover the pan with nonstick spray-coated plastic wrap.

Let Rise Using Any of These Methods For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough doubles from the deflated size or extends just above the pan rim. For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough doubles from the deflated size or extends just above the pan rim.

Baking Preliminaries 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 400F. Using well-oiled kitchen shears or a serrated knife, cut a large x in the center top of the round loaf or a 5-inch long -inch-deep slash down the center of the rectangular loaf. 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 400F. Using well-oiled kitchen shears or a serrated knife, cut a large x in the center top of the round loaf or a 5-inch long -inch-deep slash down the center of the rectangular loaf.

Baking Reduce the heat to 375F. Bake on the lower rack for 45 to 50 minutes, or until the top is well browned. Cover the top with foil. Bake for 20 to 25 minutes longer, until a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until the center registers 204 to 207F on an instant-read thermometer). When the loaf seems done, bake for 5 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 10 to 15 minutes. Remove the loaf to the rack. Cool thoroughly. Reduce the heat to 375F. Bake on the lower rack for 45 to 50 minutes, or until the top is well browned. Cover the top with foil. Bake for 20 to 25 minutes longer, until a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until the center registers 204 to 207F on an instant-read thermometer). When the loaf seems done, bake for 5 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 10 to 15 minutes. Remove the loaf to the rack. Cool thoroughly.

Serving and Storing The loaf slices best when cool. Cool completely before storing airtight in plastic or foil. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months. The loaf slices best when cool. Cool completely before storing airtight in plastic or foil. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.

Double Chocolate-Honey Bread KS Quotient Super Easy: Easily mixed, readily available ingredients, added all at once. No hand-shaping. Super Easy: Easily mixed, readily available ingredients, added all at once. No hand-shaping.

Studded with chocolate morsels and boldly flavored with cocoa powder, this bread is dark, moist, and full of chocolate-honey goodness. It also has an irresistible crunchy sugar crust. It's great as a snack with coffee, tea, or milk and makes a pleasing light dessert, especially if topped with the Glossy Chocolate Drizzle Glossy Chocolate Drizzle . For a more sophisticated taste, try either the lightly spiced or orange-hazelnut versions at the end of this recipe. . For a more sophisticated taste, try either the lightly spiced or orange-hazelnut versions at the end of this recipe.

Yield: 1 large loaf, 12 to 15 slices3 cups (16.25 ounces) unbleached all-purpose white flour, plus more as needed1/3 cup unsweetened cocoa powder, preferably Dutch-process, sifted after measuring2 tablespoons granulated sugar, plus 1 tablespoon for garnishGenerous 1 teaspoons table salt teaspoon instant, fast-rising, or bread machine yeast cup clover honey or other mild honey cup corn oil, canola oil, or other flavorless vegetable oil, plus extra for coating dough top and baking pan1 cups ice water, plus more if needed1 cup (6 ounces) semisweet chocolate morselsGlossy Chocolate Drizzle for garnish, optional for garnish, optionalFirst Rise In a large bowl, thoroughly stir together the flour, cocoa, 2 tablespoons sugar, salt, and yeast. In another bowl or measuring cup, whisk the honey and oil into the water. Thoroughly stir the mixture and chocolate morsels into the bowl with the flour, sc.r.a.ping down the sides and mixing until well blended. If too dry to mix together, add just enough more water to facilitate mixing, but don't over-moisten, as the dough should be stiff. If necessary, stir in enough more flour to stiffen it. Brush or spray the top with oil. Cover the bowl tightly with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours. In a large bowl, thoroughly stir together the flour, cocoa, 2 tablespoons sugar, salt, and yeast. In another bowl or measuring cup, whisk the honey and oil into the water. Thoroughly stir the mixture and chocolate morsels into the bowl with the flour, sc.r.a.ping down the sides and mixing until well blended. If too dry to mix together, add just enough more water to facilitate mixing, but don't over-moisten, as the dough should be stiff. If necessary, stir in enough more flour to stiffen it. Brush or spray the top with oil. Cover the bowl tightly with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.

Second Rise Vigorously stir the dough. Using an oiled rubber spatula, fold the dough in towards the center all the way around (this organizes the gluten for shaping the dough into a loaf). Invert it out into a very well-greased 9 x 5-inch loaf pan. Evenly brush or spray the top with oil. Smooth out the dough and evenly press into the pan with an oiled rubber spatula or fingertips. Cover the pan with nonstick spray-coated plastic wrap. Vigorously stir the dough. Using an oiled rubber spatula, fold the dough in towards the center all the way around (this organizes the gluten for shaping the dough into a loaf). Invert it out into a very well-greased 9 x 5-inch loaf pan. Evenly brush or spray the top with oil. Smooth out the dough and evenly press into the pan with an oiled rubber spatula or fingertips. Cover the pan with nonstick spray-coated plastic wrap.

Let Rise Using Any of These Methods For a 1- to 2-hour regular rise, let stand at warm room temperature; for a - to 1-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 48 hours, then set out at room temperature. When the dough nears the plastic, remove it and continue the rise until the dough reaches the pan rim or doubles from its deflated size. For a 1- to 2-hour regular rise, let stand at warm room temperature; for a - to 1-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 48 hours, then set out at room temperature. When the dough nears the plastic, remove it and continue the rise until the dough reaches the pan rim or doubles from its deflated size.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350F. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350F.

Baking Sprinkle the loaf top evenly with the remaining 1 tablespoon sugar. Bake on the lower rack for 40 minutes, or until the loaf is well browned. Cover the top with foil and continue baking for 25 to 30 minutes, occasionally testing with a skewer inserted in the thickest part. When it comes out with just slightly moist particles clinging to the bottom portion (or until the center registers 204 to 206F on an instant-read thermometer), bake for 5 minutes more to ensure the center is done. Let cool in the pan on a wire rack for 15 minutes. Loosen the loaf with a knife, then place on the rack. Cool thoroughly. Garnish the cooled loaf with Glossy Chocolate Drizzle, if desired. Sprinkle the loaf top evenly with the remaining 1 tablespoon sugar. Bake on the lower rack for 40 minutes, or until the loaf is well browned. Cover the top with foil and continue baking for 25 to 30 minutes, occasionally testing with a skewer inserted in the thickest part. When it comes out with just slightly moist particles clinging to the bottom portion (or until the center registers 204 to 206F on an instant-read thermometer), bake for 5 minutes more to ensure the center is done. Let cool in the pan on a wire rack for 15 minutes. Loosen the loaf with a knife, then place on the rack. Cool thoroughly. Garnish the cooled loaf with Glossy Chocolate Drizzle, if desired.

Serving and Storing Serve warm, or cool, or toasted; the bread slices best when cool. Cool thoroughly before storing in plastic or foil. Keeps at room temperature for 3 days. May be frozen, airtight, for up to 2 months. Serve warm, or cool, or toasted; the bread slices best when cool. Cool thoroughly before storing in plastic or foil. Keeps at room temperature for 3 days. May be frozen, airtight, for up to 2 months.

Variations Nutmeg Chocolate Bread Prepare as directed, except add teaspoon ground nutmeg along with the salt and increase the yeast to 1 teaspoon (the nutmeg inhibits yeast growth a bit).

Orange-Hazelnut Chocolate Bread Prepare as directed, except add 1 teaspoons finely grated orange zest along with the water mixture and cup hulled, chopped, and lightly toasted hazelnuts along with the chocolate morsels.

Simple Enriched White Rolls KS QuotientEasy: Fuss-free, easily mixed ingredients. No hand-shaping.

These rolls are tender, rich, and aromatic, due to an ample addition of b.u.t.ter and a very long first rise that develops a fine yeast flavor and fragrance. They taste like the cla.s.sic home-style b.u.t.ter rolls my mother sometimes baked, but I've eliminated the hand-shaping, which makes these much easier to prepare. I simply plop portions of dough into m.u.f.fin tins, b.u.t.ter the tops, then set them aside to rise. Yes, sidestepping the traditional shaping means that the rolls come out looking like plain m.u.f.fins, but since the dough is moister and is manipulated less, they are even more succulent and tender than hand-shaped ones.

To bake all the rolls at once, you'll need 18 standard-size m.u.f.fin tin cups (about 2 inches across at the top), or 12 jumbo m.u.f.fin tin cups (3 to 3 inches across at the top). If you don't have enough m.u.f.fin cups, use what's on hand to bake an initial batch of rolls. Keep the unused dough refrigerated for up to 24 hours, then stir well. Place in the tins and rise and bake as for the first batch.

Yield: 12 large or 18 medium m.u.f.fin-shaped rolls2 cups (12.5 ounces) unbleached all-purpose white flour, plus cup (2.5 ounces), plus more as needed5 tablespoons granulated sugar, divided1 1/8 teaspoons table salt teaspoon instant, fast-rising, or bread machine yeast1 cups ice water, plus more if needed cup unsalted b.u.t.ter, melted and cooled slightly, plus 1 tablespoons more for brus.h.i.+ng over rolls1/3 cup top-quality instant nonfat dry milk powder (don't use a generic brand)First Rise In a large bowl, thoroughly stir together 2 cups flour, 3 tablespoons of the sugar, the salt, and yeast. Stir in the water, sc.r.a.ping down the sides just until the ingredients are thoroughly blended. The mixture should be the consistency of very thick pancake batter; if necessary, stir in just enough more water, a bit at a time, to thin it, or more flour to thicken it slightly. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 15 to 20 hours. In a large bowl, thoroughly stir together 2 cups flour, 3 tablespoons of the sugar, the salt, and yeast. Stir in the water, sc.r.a.ping down the sides just until the ingredients are thoroughly blended. The mixture should be the consistency of very thick pancake batter; if necessary, stir in just enough more water, a bit at a time, to thin it, or more flour to thicken it slightly. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 15 to 20 hours.

Second Rise Vigorously stir cup b.u.t.ter, the milk powder, and remaining 2 tablespoons of sugar into the dough until very well blended. Stirring vigorously and sc.r.a.ping down the bowl as needed, gradually add cup flour or enough more flour to yield a dough slightly thicker than thick pancake batter. Vigorously stir cup b.u.t.ter, the milk powder, and remaining 2 tablespoons of sugar into the dough until very well blended. Stirring vigorously and sc.r.a.ping down the bowl as needed, gradually add cup flour or enough more flour to yield a dough slightly thicker than thick pancake batter.

Generously grease or spray 12 giant-size m.u.f.fin cups or 18 regular-size m.u.f.fin cups with nonstick spray. For large m.u.f.fin cups, use a well-greased -cup measure and scoop up scant cupfuls scant cupfuls of dough; for small m.u.f.fin cups, use a 1/8 -cup measure (or coffee scoop) and scoop up of dough; for small m.u.f.fin cups, use a 1/8 -cup measure (or coffee scoop) and scoop up generous cupfuls generous cupfuls of dough. Put the portions in the cups, then divide any leftover dough evenly among them. Drizzle 1 tablespoons b.u.t.ter over the roll tops, dividing it among them. With fingertips, spread out the b.u.t.ter and smooth each top until the dough surface looks completely smooth. Tent the m.u.f.fin tins with nonstick spray-coated foil. of dough. Put the portions in the cups, then divide any leftover dough evenly among them. Drizzle 1 tablespoons b.u.t.ter over the roll tops, dividing it among them. With fingertips, spread out the b.u.t.ter and smooth each top until the dough surface looks completely smooth. Tent the m.u.f.fin tins with nonstick spray-coated foil.

Let Rise Using Any of These Methods For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 48 hours, then set out at room temperature. Continue the rise until the dough nears the foil. Remove it and continue until the dough doubles from its deflated size. Sift a little flour over the roll tops for garnish. For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 48 hours, then set out at room temperature. Continue the rise until the dough nears the foil. Remove it and continue until the dough doubles from its deflated size. Sift a little flour over the roll tops for garnish.