Part 9 (1/2)

Second Rise Vigorously stir the cooled walnuts into the dough. If it is not stiff, stir in enough more whole wheat flour to make it hard to stir. Using an oiled rubber spatula, lift and fold the dough in towards the center, working all the way around the bowl. Invert it into a well-oiled, then flour-dusted, 3-quart (or larger) heavy metal pot (or use a flat-bottomed round ca.s.serole with a lid). Brush or spray the top with oil, then smooth out the surface with an oiled rubber spatula or fingertips. Cut -inch-deep slashes to form an x in the center top; well-oiled kitchen shears work best. Put the 4 untoasted walnut halves in the angles of the x for garnish; press down very firmly to imbed them. Cover the pot with its lid. Vigorously stir the cooled walnuts into the dough. If it is not stiff, stir in enough more whole wheat flour to make it hard to stir. Using an oiled rubber spatula, lift and fold the dough in towards the center, working all the way around the bowl. Invert it into a well-oiled, then flour-dusted, 3-quart (or larger) heavy metal pot (or use a flat-bottomed round ca.s.serole with a lid). Brush or spray the top with oil, then smooth out the surface with an oiled rubber spatula or fingertips. Cut -inch-deep slashes to form an x in the center top; well-oiled kitchen shears work best. Put the 4 untoasted walnut halves in the angles of the x for garnish; press down very firmly to imbed them. Cover the pot with its lid.

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 until the dough doubles from its deflated size. 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 until the dough doubles from its deflated size.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 400F. Lightly dust the dough top with whole wheat flour. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 400F. Lightly dust the dough top with whole wheat flour.

Baking Bake on the lower rack, covered, for 45 minutes. Remove the lid and continue baking for 20 to 30 minutes, or until the top is well browned and a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom (or until the center registers 207 to 210F on an instant-read thermometer). Then bake for 5 minutes more to ensure the center is done. Cool in the pan on a wire rack for 10 minutes. Remove the loaf to the rack, running a knife around the edges to loosen it, if necessary. Bake on the lower rack, covered, for 45 minutes. Remove the lid and continue baking for 20 to 30 minutes, or until the top is well browned and a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom (or until the center registers 207 to 210F on an instant-read thermometer). Then bake for 5 minutes more to ensure the center is done. Cool in the pan on a wire rack for 10 minutes. Remove the loaf to the rack, running a knife around the edges to loosen it, if necessary.

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

Yeasted Pain d'Epice KS Quotient Easy: Fairly lengthy ingredient list, but easy one-stage mixing. No hand-shaping. Easy: Fairly lengthy ingredient list, but easy one-stage mixing. No hand-shaping.

This aromatic, flavorful, fruit-and-spice loaf is a French favorite, particularly in the farthest eastern region of Alsace. The French name notwithstanding, it is reminiscent of some traditional German honey cakes and gingerbreads called Lebkuchen Lebkuchen-no great surprise considering that this territory lies across the Rhine river from Germany and has been under German rule on and off over the centuries.

Like many old-fas.h.i.+oned Lebkuchen, Lebkuchen, this recipe relies solely (and successfully) on honey for it sweetness and moistness. And, though it's enriched with dried fruits and spices, it contains no b.u.t.ter or eggs. These latter two were probably omitted because early church fasting rules prohibited rich fare during the pre-Christmas season of Advent, as well as during Lent. this recipe relies solely (and successfully) on honey for it sweetness and moistness. And, though it's enriched with dried fruits and spices, it contains no b.u.t.ter or eggs. These latter two were probably omitted because early church fasting rules prohibited rich fare during the pre-Christmas season of Advent, as well as during Lent.

The anise seeds, crystallized ginger, orange zest, and careful blend of ground spices give this admittedly plain-looking loaf a compelling, complex flavor that keeps calling you back. It's a fine change of pace from cinnamon-raisin toast-and quite spectacular spread with cream cheese or almond b.u.t.ter. Although popular during the holidays, it is not overly sweet. It isn't normally iced in France, but the Powdered Sugar-Lemon Drizzle Powdered Sugar-Lemon Drizzle is a nice way to dress it up. is a nice way to dress it up.

Yield: 1 large loaf, 12 to 14 slices cup each dark raisins and golden raisins2 cups (11.25 ounces) unbleached white bread flour or unbleached all-purpose white flour, plus more as needed1 cup (5 ounces) medium rye flour or whole wheat flour2 teaspoons anise seeds1 teaspoons instant, fast-rising, or bread machine yeast1 teaspoon table salt teaspoon ground ginger teaspoon ground cinnamon teaspoon ground cloves teaspoon ground allspice cup clover honey or other mild honey1 teaspoons finely grated orange zest1 cups ice water, plus more if needed cup diced (1/8 -inch pieces) crystallized gingerFlavorless oil for coating dough top2 teaspoons clover honey or other mild honey, blended with 2 teaspoons water for washFirst Rise Soak the raisins in hot water for 10 minutes, then drain well and let cool thoroughly. In a large bowl, thoroughly stir together the white and rye flours, anise seeds, yeast, salt, ginger, cinnamon, cloves, and allspice. In another bowl or measuring cup, thoroughly whisk the honey and orange zest into the water. Vigorously stir the mixture along with the crystallized ginger and raisins into the bowl with the flours, sc.r.a.ping down the bowl sides and mixing just until the dough is thoroughly blended. If the dough is too dry to mix together, gradually add in just enough more ice water to facilitate mixing, as the dough should be stiff. If necessary, add in more white flour to stiffen it. Brush or spray the top with oil. Tightly 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 8 to 12 hours. Soak the raisins in hot water for 10 minutes, then drain well and let cool thoroughly. In a large bowl, thoroughly stir together the white and rye flours, anise seeds, yeast, salt, ginger, cinnamon, cloves, and allspice. In another bowl or measuring cup, thoroughly whisk the honey and orange zest into the water. Vigorously stir the mixture along with the crystallized ginger and raisins into the bowl with the flours, sc.r.a.ping down the bowl sides and mixing just until the dough is thoroughly blended. If the dough is too dry to mix together, gradually add in just enough more ice water to facilitate mixing, as the dough should be stiff. If necessary, add in more white flour to stiffen it. Brush or spray the top with oil. Tightly 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 8 to 12 hours.

Second Rise Vigorously stir the dough, adding enough more flour to yield a very stiff consistency. Turn it out into a well-oiled 9 x 5-inch loaf pan. Brush or spray the top with oil. Smooth out and press the dough evenly into the pan with oiled fingertips or a rubber spatula. Cover with nonstick spray-coated plastic wrap. Vigorously stir the dough, adding enough more flour to yield a very stiff consistency. Turn it out into a well-oiled 9 x 5-inch loaf pan. Brush or spray the top with oil. Smooth out and press the dough evenly into the pan with oiled fingertips or a rubber spatula. Cover 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. Remove the plastic wrap when the dough nears it, then continue the rise until dough extends 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. Remove the plastic wrap when the dough nears it, then continue the rise until dough extends inch above the pan rim.

Baking Preliminaries 15 minutes before baking time, put a rack in the lower third of the oven; preheat to 350F. Evenly brush the top with the honey wash. 15 minutes before baking time, put a rack in the lower third of the oven; preheat to 350F. Evenly brush the top with the honey wash.

Baking Bake on the lower rack for 50 to 60 minutes, or until the loaf is well browned, covering with foil as needed. Continue baking for 15 to 20 minutes more, until a skewer inserted in the thickest part comes out with just a few particles on the end (or until the center registers 200 to 202F on an instant-read thermometer). Bake for 5 to 10 minutes longer to ensure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn the loaf onto the rack; cool thoroughly. Bake on the lower rack for 50 to 60 minutes, or until the loaf is well browned, covering with foil as needed. Continue baking for 15 to 20 minutes more, until a skewer inserted in the thickest part comes out with just a few particles on the end (or until the center registers 200 to 202F on an instant-read thermometer). Bake for 5 to 10 minutes longer to ensure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn the loaf onto the rack; cool thoroughly.

If desired, decoratively top the loaf with the Powdered Sugar-Lemon Drizzle, allowing it drip attractively down the sides. Let the loaf stand a few minutes until the icing sets before serving.

Serving and Storing The loaf slices best when thoroughly cooled and tastes best after being allowed to ripen for a few hours. Store airtight wrapped in plastic. The bread will keep at room temperature for up to 3 days, and may be frozen, airtight, for up to 2 months. The loaf slices best when thoroughly cooled and tastes best after being allowed to ripen for a few hours. Store airtight wrapped in plastic. The bread will keep at room temperature for up to 3 days, and may be frozen, airtight, for up to 2 months.

Rosemary Focaccia with Coa.r.s.e Salt KS Quotient Easy: Few ingredients, easily mixed. Minimal hand-shaping. Easy: Few ingredients, easily mixed. Minimal hand-shaping.

The name focaccia focaccia comes from the Latin comes from the Latin focus, focus, meaning ”hearth,” and this amazingly crusty flatbread was prepared long before modern-day ovens came on the scene. Especially in Italy, some versions are still baked on flat stones or tiles placed on coals, but for those without a hearth, a sheet pan set near the bottom of a hot, hot oven will do very well. meaning ”hearth,” and this amazingly crusty flatbread was prepared long before modern-day ovens came on the scene. Especially in Italy, some versions are still baked on flat stones or tiles placed on coals, but for those without a hearth, a sheet pan set near the bottom of a hot, hot oven will do very well.

Puffy with hundreds of air pockets, crispy-chewy, and amazingly fragrant, focaccia makes the absolute most of simple ingredients like a little olive oil, coa.r.s.e salt, and fresh rosemary. Don't even consider using the dried herb: Not only would its coa.r.s.e, stick-like texture be intrusive, but during rehydration, it would draw too much moisture from the dough and discourage the formation of the gas bubbles essential for its enticing texture. This focaccia is so addictive, my husband and I often devour half a pan even before it has had time to cool. (I tell myself it's okay because we're eating mostly air!) Yield: 12 to 15 servings2 cups (13.75 ounces) unbleached all-purpose white flour, plus more as needed2 tablespoons fresh rosemary needles (remove the stems), chopped fairly fine teaspoon table salt1 teaspoon instant, fast-rising, or bread machine yeast1 1/3 cups plus teaspoon ice water, plus more as needed2 tablespoons olive oil, divided, plus more as needed teaspoon sea salt or other coa.r.s.e crystal saltFirst Rise In a large bowl, thoroughly stir together the flour, rosemary, table salt, and yeast. Vigorously stir in the water, sc.r.a.ping down the bowl and mixing until the dough is thoroughly blended. Vigorously stir in 1 tablespoon of the olive oil. If the mixture is too dry to blend together, stir in just enough more ice water to facilitate mixing, but don't over-moisten, as the dough should be slightly stiff. If too wet, stir in enough more flour to firm it slightly. Evenly brush the top lightly 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 partway through the rise. In a large bowl, thoroughly stir together the flour, rosemary, table salt, and yeast. Vigorously stir in the water, sc.r.a.ping down the bowl and mixing until the dough is thoroughly blended. Vigorously stir in 1 tablespoon of the olive oil. If the mixture is too dry to blend together, stir in just enough more ice water to facilitate mixing, but don't over-moisten, as the dough should be slightly stiff. If too wet, stir in enough more flour to firm it slightly. Evenly brush the top lightly 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 partway through the rise.

Second Rise Brush a 15 x 10 x 1-inch (or similar) baking pan with olive oil, then line the pan with baking parchment. Brush the parchment with olive oil. Using a well-oiled rubber spatula, turn the dough out onto the pan; try not to deflate it any more than necessary. Drizzle the dough with 1 tablespoon of olive oil. With well-oiled hands, lightly pat and press out the dough until it is evenly thick and extends to within 1 inch of the edges all around. Tent the pan with nonstick spray-coated plastic wrap. Brush a 15 x 10 x 1-inch (or similar) baking pan with olive oil, then line the pan with baking parchment. Brush the parchment with olive oil. Using a well-oiled rubber spatula, turn the dough out onto the pan; try not to deflate it any more than necessary. Drizzle the dough with 1 tablespoon of olive oil. With well-oiled hands, lightly pat and press out the dough until it is evenly thick and extends to within 1 inch of the edges all around. Tent the pan with nonstick spray-coated plastic wrap.

Let Rise Using Either of These Methods For a 2 - to 3-hour regular rise, let stand at warm room temperature; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough has almost doubled from the deflated size. (If the pan has a 1-inch rim, the dough should be inch below it.) Just before baking, with oiled fingertips, make deep indentations, or dimples, all over the dough. Sprinkle evenly with coa.r.s.e salt. For a 2 - to 3-hour regular rise, let stand at warm room temperature; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough has almost doubled from the deflated size. (If the pan has a 1-inch rim, the dough should be inch below it.) Just before baking, with oiled fingertips, make deep indentations, or dimples, all over the dough. Sprinkle evenly with coa.r.s.e salt.

Baking Preliminaries 20 minutes before baking time, place a rack in lowest position in the oven; preheat to 500F. Place the broiler pan on the oven floor. 20 minutes before baking time, place a rack in lowest position in the oven; preheat to 500F. Place the broiler pan on the oven floor.

Baking Reduce the temperature to 475F. Add a cup of ice water to the broiler pan, being careful of splattering and steam. Bake on the lowest rack for 20 to 30 minutes, until golden brown, turning the pan from front to back for even browning about halfway through. Bake for 5 to 10 minutes more (or until the center registers 209 to 212F on an instant-read thermometer) to be sure the center is done. Cool in the pan on a wire rack for 10 minutes. Using wide spatulas, lift the bread from the pan onto the rack to cool, or onto a cutting board to cut into servings. Reduce the temperature to 475F. Add a cup of ice water to the broiler pan, being careful of splattering and steam. Bake on the lowest rack for 20 to 30 minutes, until golden brown, turning the pan from front to back for even browning about halfway through. Bake for 5 to 10 minutes more (or until the center registers 209 to 212F on an instant-read thermometer) to be sure the center is done. Cool in the pan on a wire rack for 10 minutes. Using wide spatulas, lift the bread from the pan onto the rack to cool, or onto a cutting board to cut into servings.

Tip If you don't have fresh rosemary, try the fennel seed and oregano or thyme focaccia variation below. Don't add any more dried oregano or thyme than called for, because these herbs both have yeast-inhibiting chemicals that, in quant.i.ty, can discourage rising. If you don't have fresh rosemary, try the fennel seed and oregano or thyme focaccia variation below. Don't add any more dried oregano or thyme than called for, because these herbs both have yeast-inhibiting chemicals that, in quant.i.ty, can discourage rising.

Serving and Storing Focaccia is best when fresh. Cut into rectangles and serve warm or at room temperature. Drizzle with additional olive oil or provide more as a dipping sauce, if desired. To maintain crispness, keep, draped with a tea towel, at cool room temperature for 2 to 3 days. It may be frozen, airtight, for up to 2 months, but should be crisped in a preheated 400F oven before serving. Focaccia is best when fresh. Cut into rectangles and serve warm or at room temperature. Drizzle with additional olive oil or provide more as a dipping sauce, if desired. To maintain crispness, keep, draped with a tea towel, at cool room temperature for 2 to 3 days. It may be frozen, airtight, for up to 2 months, but should be crisped in a preheated 400F oven before serving.

Variation Fennel Seed and Oregano (or Thyme) Focaccia with Salt Prepare the dough exactly as for the rosemary version except omit the rosemary. When garnis.h.i.+ng with the sea salt just before baking, also sprinkle the dough evenly with teaspoon fennel seeds and teaspoon dried oregano leaves or dried thyme leaves.

Ciabatta KS Quotient Easy: Few ingredients, easily mixed. Minimal hand-shaping. Easy: Few ingredients, easily mixed. Minimal hand-shaping.

Ciabatta means ”slipper,” and, if you put your imagination to work, these airy, open-crumbed loaves do vaguely resemble big, floppy slippers or soft shoes. If you don't use your imagination, they may simply look like blobs in the shape of Mr. Peanut (minus his top hat!). A tidy shape is not all that important, though, because the defining characteristic of the loaf is a noticeably holey, puffy interior, which requires a slightly softer than normal dough. means ”slipper,” and, if you put your imagination to work, these airy, open-crumbed loaves do vaguely resemble big, floppy slippers or soft shoes. If you don't use your imagination, they may simply look like blobs in the shape of Mr. Peanut (minus his top hat!). A tidy shape is not all that important, though, because the defining characteristic of the loaf is a noticeably holey, puffy interior, which requires a slightly softer than normal dough.