Part 7 (1/2)

Easy b.u.t.termilk Pot Bread with Coa.r.s.e Salt KS Quotient Easy: Fuss-free ingredients; two-stage mixing. No hand-shaping. Easy: Fuss-free ingredients; two-stage mixing. No hand-shaping.

Puffy, and crusty, and faintly tangy, this big, craggy-topped loaf is such good eating it may become a standard in your repertoire. Since the dough is baked in a lidded Dutch oven, it usually springs up a lot and is light and airy. The acid in the b.u.t.termilk also makes the crumb moist and tender. Sprinkling the top with coa.r.s.e salt is a contemporary touch that I think adds to the appeal, but feel free to omit it if you prefer a more old-fas.h.i.+oned loaf.

b.u.t.termilk breads have been popular with American home bakers for decades, not only because these loaves are tasty and fuss-free, but also because in the past they used up leftover b.u.t.termilk. When families still churned their own b.u.t.ter, b.u.t.termilk was the b.u.t.ter-flecked liquid remaining after the fat separated out from the cream and formed b.u.t.ter.

Yield: 1 large loaf, 12 to 14 wedges or slices4 cups (20 ounces) unbleached white bread flour or unbleached all-purpose white flour, plus cup (2.5 ounces), plus more as needed2 tablespoons granulated sugarScant 1 teaspoons table salt (increase to 2 teaspoons if coa.r.s.e salt garnish is omitted) teaspoon instant, fast-rising, or bread machine yeastCorn oil, canola oil, or other flavorless vegetable oil for coating dough1 cups plus 2 tablespoons ice water, plus more if needed1/3 cup dried b.u.t.termilk powder2 tablespoons unsalted b.u.t.ter, melted and cooled slightly teaspoon coa.r.s.e crystal salt for garnish, optionalFirst Rise In a large bowl, thoroughly stir together 4 cups of the flour, the sugar, salt, and yeast. Thoroughly stir the water into the bowl, sc.r.a.ping down the sides until the ingredients are thoroughly blended. 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 slightly stiff. If it is very soft, stir in enough flour to firm 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. In a large bowl, thoroughly stir together 4 cups of the flour, the sugar, salt, and yeast. Thoroughly stir the water into the bowl, sc.r.a.ping down the sides until the ingredients are thoroughly blended. 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 slightly stiff. If it is very soft, stir in enough flour to firm 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.

Second Rise Vigorously stir the b.u.t.termilk powder and b.u.t.ter into the dough until evenly and thoroughly incorporated. (Or use a dough hook and heavy-duty mixer on low speed, if desired.) Then, thoroughly incorporate the remaining cup flour, plus enough more to make the dough very stiff. Sc.r.a.pe down the bowl sides thoroughly. Using an oiled rubber spatula, lift and fold the dough in towards the center all the way around. Evenly brush or spray the dough top with oil. Cover the bowl with nonstick spray-coated plastic wrap. Vigorously stir the b.u.t.termilk powder and b.u.t.ter into the dough until evenly and thoroughly incorporated. (Or use a dough hook and heavy-duty mixer on low speed, if desired.) Then, thoroughly incorporate the remaining cup flour, plus enough more to make the dough very stiff. Sc.r.a.pe down the bowl sides thoroughly. Using an oiled rubber spatula, lift and fold the dough in towards the center all the way around. Evenly brush or spray the dough top with oil. Cover the bowl 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 for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough doubles from its original size, removing the plastic if the dough nears it. 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 for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough doubles from its original size, removing the plastic if the dough nears it.

Baking Preliminaries 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 450F. Heat a 4-quart Dutch oven or similar heavy metal pot in the oven until sizzling hot (check with a few drops of water), then remove it, using heavy mitts. Taking care not to deflate the dough (or burn yourself), loosen it from the bowl sides with an oiled rubber spatula and gently invert it into the pot. Don't worry if it's lopsided and ragged-looking; it will even out during baking. Lightly spritz or brush the dough top with water. Then evenly sprinkle over the coa.r.s.e salt. Slash a large, -inch-deep x in the dough top with well-oiled kitchen shears. Immediately top the pot with the lid. Shake the pot back and forth to center the dough. 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 450F. Heat a 4-quart Dutch oven or similar heavy metal pot in the oven until sizzling hot (check with a few drops of water), then remove it, using heavy mitts. Taking care not to deflate the dough (or burn yourself), loosen it from the bowl sides with an oiled rubber spatula and gently invert it into the pot. Don't worry if it's lopsided and ragged-looking; it will even out during baking. Lightly spritz or brush the dough top with water. Then evenly sprinkle over the coa.r.s.e salt. Slash a large, -inch-deep x in the dough top with well-oiled kitchen shears. Immediately top the pot with the lid. Shake the pot back and forth to center the dough.

Baking Lower the heat to 425F. Bake on the lower rack for 50 to 55 minutes or until puffed and firm on top. If the loaf is nicely browned, continue baking with the lid on; if the loaf looks pale, remove the lid. Bake for 10 to 15 minutes longer, until the top is well browned and crusty and a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until center registers 205 to 207F on an instant-read thermometer). Then, bake for 5 to 10 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. Lower the heat to 425F. Bake on the lower rack for 50 to 55 minutes or until puffed and firm on top. If the loaf is nicely browned, continue baking with the lid on; if the loaf looks pale, remove the lid. Bake for 10 to 15 minutes longer, until the top is well browned and crusty and a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until center registers 205 to 207F on an instant-read thermometer). Then, bake for 5 to 10 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 StoringCut the loaf into wedges or crosswise slices; it tastes good warm, but will cut much better when cool. Cool completely before storing. To maintain the crisp crust, store draped with a clean tea towel or in a heavy paper bag. Or store airtight in a plastic bag or wrapped in 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.

Cheddar and Chiles Bread KS Quotient Super-Easy: A minimum of fuss-free, easily mixed ingredients. No hand-shaping. Super-Easy: A minimum of fuss-free, easily mixed ingredients. No hand-shaping.

The Hispanic influence on American culture over the past decades has been pervasive and shows up not only in the popularity of Mexican and Tex-Mex fare, but also in the widespread availability of ingredients like a.s.sorted chiles. Once found only in ethnic communities and markets, green chiles turn up in everything from soups and quiches to corn ca.s.seroles and both quick and yeast breads. (If you aren't familiar with green chiles, note that they are just slightly piquant; they are not the same as jalapenos.) This is a delightfuly savory bread, particularly if a top-quality white cheddar is used. The loaf is shot through with cheese and bits of green chiles, and the crust is golden brown. It is great with chili, hearty, full-bodied soups, and bean dishes; it also makes an unusual but very appealing sandwich bread.

For a different look and milder taste, prepare the equally easy cheddar and pimiento variation provided at the end of the recipe.

Yield: 1 large loaf, 12 to 14 slices each3 cups (17.5 ounces) unbleached white bread flour, plus more as needed1 tablespoon granulated sugar1 teaspoons table salt1 teaspoon instant, fast-rising, or bread machine yeast2 tablespoons corn oil, canola oil, or other flavorless vegetable oil, plus extra for coating dough top and baking pan1 2/3 cups ice water, plus more if needed8 ounces (3 lightly packed cups) coa.r.s.ely grated very sharp cheddar cheese, preferably white cheddar cup very well-drained and patted dry chopped canned green chilesFirst Rise In a large bowl, thoroughly stir together the flour, sugar, salt, and yeast. In another bowl or measuring cup, whisk the oil into the water. Thoroughly stir the mixture into the bowl with the flour, sc.r.a.ping down the sides until the ingredients are thoroughly blended. 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 stiff. If necessary, stir in enough more flour to stiffen it. 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 15 to 20 hours. If convenient, stir the dough once partway through the rise. In a large bowl, thoroughly stir together the flour, sugar, salt, and yeast. In another bowl or measuring cup, whisk the oil into the water. Thoroughly stir the mixture into the bowl with the flour, sc.r.a.ping down the sides until the ingredients are thoroughly blended. 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 stiff. If necessary, stir in enough more flour to stiffen it. 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 15 to 20 hours. If convenient, stir the dough once partway through the rise.

Second Rise Vigorously stir the dough, gradually sprinkling over and incorporating the cheese and chiles. Fold them in very thoroughly to ensure they are evenly distributed . If necessary, thoroughly stir in enough more flour to yield a very stiff dough. Using a well-oiled rubber spatula, fold the dough in towards the center, working all the way around the bowl. Invert the dough into a well-greased 9 x 5-inch loaf pan. Evenly brush or spray the dough top with oil. Using well-oiled kitchen shears or a serrated knife, make a -inch-deep slash lengthwise down the center of the loaf. Cover the pan with nonstick spray-coated plastic wrap. Vigorously stir the dough, gradually sprinkling over and incorporating the cheese and chiles. Fold them in very thoroughly to ensure they are evenly distributed . If necessary, thoroughly stir in enough more flour to yield a very stiff dough. Using a well-oiled rubber spatula, fold the dough in towards the center, working all the way around the bowl. Invert the dough into a well-greased 9 x 5-inch loaf pan. Evenly brush or spray the dough top with oil. Using well-oiled kitchen shears or a serrated knife, make a -inch-deep slash lengthwise down the center of the loaf. 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 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 reaches inch 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 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 reaches inch above the pan rim.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 425F. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 425F.

Baking Reduce the heat to 400F. Bake for 30 to 40 minutes, until the top is nicely browned; cover the top with foil as needed. Continue baking for 20 to 30 minutes longer, or until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom (or until the center registers 204 to 206F on an instant-read thermometer). Then bake for 5 minutes more to be sure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn out the loaf onto the rack; cool thoroughly. Reduce the heat to 400F. Bake for 30 to 40 minutes, until the top is nicely browned; cover the top with foil as needed. Continue baking for 20 to 30 minutes longer, or until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom (or until the center registers 204 to 206F on an instant-read thermometer). Then bake for 5 minutes more to be sure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn out the loaf onto the rack; cool thoroughly.

Serving and Storing Cool thoroughly before slicing or storing. Store airtight in plastic or aluminum foil. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months. Cool thoroughly before slicing or storing. Store airtight in plastic or aluminum foil. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.

Variation Cheddar and Pimiento Bread Omit the green chiles and subst.i.tute an equal amount of well-drained and patted dry chopped jarred pimientos. Otherwise proceed exactly as directed.

Farmhouse Potato Bread with Dill and Chives KS Quotient Easy: Easily mixed ingredients; prepping the herbs takes a little time. No hand-shaping. Easy: Easily mixed ingredients; prepping the herbs takes a little time. No hand-shaping.

Dill, chives, and yogurt are all wonderful companions for potatoes, and they are absolute dynamite in this homey, savory bread. The herbal aroma given off during baking is so tantalizing that I find myself pacing around the oven, repeatedly checking to see if the loaf is done. It's difficult to slice while hot and tastes better once it's cooled, but I usually saw off an end and scarf it down anyway.

The exterior of the loaf is nicely crispy; its interior is tender-moist and stays that way, due to the touch of yogurt. (Some older versions of this bread call for cottage cheese instead, but it has to be pureed first and doesn't taste nearly as good.) This bread seems tailor-made for serving along with roast chicken, baked fish, or steaming bowls of tomato soup.

Yield: 1 large loaf, 12 to 14 slices2 cups (10 ounces) unbleached white bread flour, plus 1 cup (5 ounces), plus more as needed1 tablespoons granulated sugar1 teaspoons table salt teaspoon instant, fast-rising, or bread machine yeast2 tablespoons corn oil, canola oil, or other flavorless vegetable oil, plus extra for coating dough top and baking pan1 cup plus 2 tablespoons ice water, plus more if needed1/3 cup leftover mashed potatoes, preferably at room temperature1/3 cup plain low-fat or nonfat yogurt, drained of any liquid, preferably at room temperature cup finely chopped fresh dillweed cup finely chopped fresh chives1 teaspoon dill seeds, plus teaspoon for garnish, optionalFirst Rise In a large bowl, thoroughly stir together 2 cups of the flour, the sugar, salt, and yeast. In another bowl or measuring cup, whisk the oil into the water. Thoroughly stir the mixture into the bowl with the flour, sc.r.a.ping down the sides and mixing to form a smooth, well-blended dough; it should be slightly moist and fairly easy to stir. Brush 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 2 cups of the flour, the sugar, salt, and yeast. In another bowl or measuring cup, whisk the oil into the water. Thoroughly stir the mixture into the bowl with the flour, sc.r.a.ping down the sides and mixing to form a smooth, well-blended dough; it should be slightly moist and fairly easy to stir. Brush 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 In a medium bowl, stir together the mashed potatoes, yogurt, dill, chives, and 1 teaspoon of the dill seeds (if using) until the potato is free of lumps. Vigorously stir the mixture into the dough until completely blended. (If desired, use a dough hook and heavy-duty mixer on low speed.) Sc.r.a.ping down the sides as you work, thoroughly mix in the remaining 1 cup of flour, plus enough more flour to yield a hard-to-stir dough. In a medium bowl, stir together the mashed potatoes, yogurt, dill, chives, and 1 teaspoon of the dill seeds (if using) until the potato is free of lumps. Vigorously stir the mixture into the dough until completely blended. (If desired, use a dough hook and heavy-duty mixer on low speed.) Sc.r.a.ping down the sides as you work, thoroughly mix in the remaining 1 cup of flour, plus enough more flour to yield a hard-to-stir dough.

Using an oiled rubber spatula, lift and fold the dough in towards the center all the way around the bowl. Invert into a 9 x 5-inch loaf pan. Brush or spray the top with oil. Smooth out the dough top with the spatula or oiled fingertips. If using dill seeds, sprinkle teaspoon over the loaf top, pressing down to imbed. Cover the pan with nonstick spray-coated plastic wrap.

Let Rise Using Any of These Methods For a 2- to 2-hour regular rise, let stand at warm room temperature; for a 1- 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 for 4 to 24 hours, then set out at room temperature. When the dough nears the plastic, remove it and continue the rise until the dough just reaches the pan rim. For a 2- to 2-hour regular rise, let stand at warm room temperature; for a 1- 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 for 4 to 24 hours, then set out at room temperature. When the dough nears the plastic, remove it and continue the rise until the dough just reaches the pan rim.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F. Using well-oiled kitchen shears, cut a -inch-deep slash lengthwise down the loaf center. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F. Using well-oiled kitchen shears, cut a -inch-deep slash lengthwise down the loaf center.