Part 15 (1/2)

Let Rise Using Either of These Methods For a 2- to 4-hour regular rise, let stand at warm (74 to 75F) room temperature; or, for a 45-minute to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water. When the dough nears the plastic, remove it and continue the rise until the dough extends inch above the pan rim. For a 2- to 4-hour regular rise, let stand at warm (74 to 75F) room temperature; or, for a 45-minute to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water. When the dough nears the plastic, remove it and continue the rise until the 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 450F. Set the broiler pan on the oven floor. 15 minutes before baking time, put a rack in the lower third of the oven; preheat to 450F. Set the broiler pan on the oven floor.

Baking Reduce the heat to 425F. Add a cup of water to the broiler pan, being careful of splattering and steam; don't refill if it boils dry. Bake on the lower rack for 35 to 45 minutes, or until the loaf is nicely browned. Cover the top with foil and continue baking for 20 to 25 minutes, until a skewer inserted in the thickest part comes out with just slightly moist particles clinging to the bottom portion (or until the center registers 204 to 207F on an instant-read thermometer). Bake for 5 minutes more to ensure the center is fully done. Remove the loaf to the rack and cool completely. Reduce the heat to 425F. Add a cup of water to the broiler pan, being careful of splattering and steam; don't refill if it boils dry. Bake on the lower rack for 35 to 45 minutes, or until the loaf is nicely browned. Cover the top with foil and continue baking for 20 to 25 minutes, until a skewer inserted in the thickest part comes out with just slightly moist particles clinging to the bottom portion (or until the center registers 204 to 207F on an instant-read thermometer). Bake for 5 minutes more to ensure the center is fully done. Remove the loaf to the rack and cool completely.

Serving and Storing The loaf slices best when cool, but is good served warm or at room temperature. Cool completely before storing. To maintain the crisp crust, store wrapped in a clean kitchen towel. Or store airtight in a plastic bag or wrapped in foil; this will prevent the loaf from drying out, but will cause the crust to soften. Store at room temperature for 3 days; freeze, airtight, for up to 2 months, then thaw, unwrapped, at room temperature. When thawed, re-crisp in a 375F oven for a few minutes, if desired. The loaf slices best when cool, but is good served warm or at room temperature. Cool completely before storing. To maintain the crisp crust, store wrapped in a clean kitchen towel. Or store airtight in a plastic bag or wrapped in foil; this will prevent the loaf from drying out, but will cause the crust to soften. Store at room temperature for 3 days; freeze, airtight, for up to 2 months, then thaw, unwrapped, at room temperature. When thawed, re-crisp in a 375F oven for a few minutes, if desired.

Chapter 8: Toppings, Sauces, Glazes, Drizzles, and Finis.h.i.+ng Touches

Here are the extras and additions to the breads in Kneadlessly Simple Kneadlessly Simple-the sauces, glazes, drizzles, and other toppings used throughout the book. They can add a little something extra-even give breads a professional look-yet are quick and easy to make.

Cornstarch Glaze KS QuotientSuper-Easy: Minimal ingredients, easy preparation. Can be made ahead.

A light coating of cornstarch glaze is a simple way to give a crust a s.h.i.+ny, lacquered look. While still wet, the glaze also provides a tacky surface great for capturing and holding seeds or other garnishes sprinkled over the top. It is a good subst.i.tute for an egg glaze when breads will be eaten by vegans or those allergic to egg products, or when you're out of eggs.

Yield: Enough to glaze 2 or 3 loaves2 teaspoons cornstarchScant 2/3 cup cold water, divided1 pinch saltIn a small saucepan, whisk together the cornstarch and about half the water until the cornstarch is smooth. Stir in the remaining water and the salt. Bring the mixture to a boil over medium heat, whisking constantly. Reduce the heat until the mixture simmers gently and continue cooking, whisking occasionally, until it thickens slightly and becomes translucent, about 2 minutes. Let cool to room temperature before using; the glaze will thicken as it stands. Use immediately, brus.h.i.+ng it lightly but evenly over the loaf top using a pastry brush (or dabbing it on with a paper towel). Or cover and refrigerate for up to 1 week. Let warm to room temperature, then, if necessary, thin with a little warm water before using.

Transparent Powdered Sugar Glaze KS Quotient Super-Easy: A simple, versatile finish for many sweet breads. Super-Easy: A simple, versatile finish for many sweet breads.

This thin glaze is a nice, subtle finis.h.i.+ng touch, adding a light sheen, seductive flavor, and hint of sweetness. It gradually disappears into the dough, infusing the interior with flavor and moistness. Taking a cue from pastry chefs, I sometimes top this glaze with the Powdered Sugar-Lemon Drizzle; the two go together very well. The basic recipe can be tailored to enhance different breads by changing the particular brandy or other type of spirits used. As a general rule, kirsch pairs particularly well with cherry and cranberry; Calvados with apple; and orange juice with citrus and spice breads.

Yield: Enough to lightly glaze1 large loaf cup powdered sugar, sifted after measuring if lumpy3 tablespoons kirsch, Calvados, peach schnapps, apricot brandy, or orange juice1 tablespoon water1/8 teaspoon almond extract, or teaspoon vanilla extract, or 4 to 5 drops Fiori di Sicilia Fiori di Sicilia (Flowers of Sicily) extract, or teaspoon finely grated lemon zest (Flowers of Sicily) extract, or teaspoon finely grated lemon zestIn a small saucepan, whisk together the sugar and spirits (or juice) until smooth. Stir in the water. Bring the mixture just to a full boil over medium heat. Remove from the heat. Stir in the extract (or zest). Immediately brush the glaze evenly over slightly warm bread or coffeecake using a pastry brush (or dab on with a damp paper towel).

Powdered Sugar-Lemon Drizzle KS QuotientSuper-Easy: Few ingredients. Easy preparation.

For a touch of sweetness and a quick, light icing that sets up and stays firm, use this recipe. The bit of lemon juice keeps it from being too sweet. The recipe makes enough for attractively drizzling back and forth, but can be doubled if you wish to completely cover the top and sides of a large coffeecake.

Yield: Enough to accent 1 large coffeecake, loaf, or recipe of buns or pastries1 cup powdered sugar, sifted after measuring if lumpy, plus more if needed1 teaspoons fresh lemon juice2 teaspoons water, plus more if needed3 to 4 drops vanilla, almond, or lemon extractIn a small bowl, stir together the powdered sugar, lemon juice, water, and extract until blended and smooth. The glaze should be fluid enough to drizzle, so adjust the consistency by adding a little more powdered sugar or water if necessary. Immediately drizzle the glaze over the cooled loaf top. For a Bundt-style coffeecake or other tall loaf, let the icing drip attractively down the sides. The glaze will set up firm in about an hour.

Glossy Chocolate Drizzle KS Quotient Easy: Modest list of ingredients. Easy preparation. Easy: Modest list of ingredients. Easy preparation.

As its name suggests, this glaze has a beautiful sheen and looks wonderfully appetizing. Drizzle over any coffeecake or sweet bread that can benefit from a pleasantly chocolaty accent.

Yield: Enough to accent 1 large coffeecake cup powdered sugar, plus more if needed1 tablespoons good-quality unsweetened cocoa powder3 tablespoons hot water or fresh hot coffee1 tablespoon light corn syrup1 ounce (about 3 tablespoons) finely chopped unsweetened chocolate or ultra-bittersweet chocolateSift the powdered sugar and cocoa powder into a small, heavy saucepan. Stir in the water and corn syrup and bring to a boil over medium heat, stirring constantly. Boil for 1 minute; immediately remove from the heat. Place the chocolate in a small, deep bowl and pour the cocoa mixture over it; don't stir. Let the mixture stand for 3 to 4 minutes, until the heat melts the chocolate. Stir until completely smooth, then let cool to warm; it will gradually thicken and develop a drizzling consistency as it stands.

If it stiffens too much, thoroughly stir in a little warm water. Drizzle the warm mixture decoratively over the coffeecake or bread. Then let stand until completely cooled. The glaze will set up glossy and will firm up in about an hour.

Chocolate Ganache Glaze KS Quotient Easy: Easy preparation. Adds a gourmet touch. Easy: Easy preparation. Adds a gourmet touch.

Use this glaze when you want a big, bold chocolate presence, not just a decorative squiggle here and there. Be sure to choose a good-quality chocolate with a flavor and degree of sweetness you like, as it will predominate and no sugar is added. (Sugar sometimes makes the consistency gritty. To add a touch of sweetness, incorporate a little honey.) Don't use an ultra-bittersweet chocolate or one with a cacao percentage over 70 percent; these can be difficult to blend in and may stiffen too much when cool. Don't subst.i.tute chocolate morsels either, or the glaze may not stiffen enough or have a bold chocolate flavor.

Yield: Enough to fully glaze1 large coffeecake1 cup (6 ounces) coa.r.s.ely chopped top-quality semisweet or bittersweet chocolate (not ultra-bittersweet or any chocolate with over 70 percent cacao) cup heavy (whipping) cream2 teaspoons light corn syrup1/8 teaspoon vanilla extract1 tablespoon clover honey or other mild honey, optionalIn a small, deep bowl, microwave the chocolate on 50 percent power for 1 minute. Stir well, then microwave for 1 minute longer on 50 percent power. Microwave the cream in another bowl or measuring cup on high power for about 1 minute, or until it comes to a boil and just begins to bubble up the sides. Immediately pour it over the chocolate, but do not stir. Let the mixture stand for 3 minutes so the chocolate can further melt from the heat.

Vigorously stir until the chocolate and cream blend together and are completely smooth. Stir in the corn syrup and vanilla until evenly incorporated. Set the glaze aside until cooled and thickened to spreading consistency, usually 15 to 20 minutes; if it thickens too much to spread easily, thin it with a teaspoon or two of warm water. Spread over the top and sides of a bread or coffeecake with a long-bladed spatula or spreader. The glaze will firm up as it stands.

Caramel Sticky Bun Sauce KS Quotient Easy: Modest list of ingredients. Easy preparation; make ahead, if desired. Easy: Modest list of ingredients. Easy preparation; make ahead, if desired.

Easy, but amazing, the combination of brown and granulated sugar, dark corn syrup, and heavy cream makes a very gooey, rich-tasting caramel sauce for sticky buns. And for convenience, it can be made well ahead and refrigerated until needed.

Yield: Enough for 12 large sticky buns1/3 cup granulated sugar1/3 cup packed light brown sugar1/3 cup dark corn syrup cup heavy (whipping) cream1/8 teaspoon salt teaspoon vanilla extractIn a heavy 2-quart saucepan or pot, thoroughly stir together the granulated and brown sugars, corn syrup, cream, and salt. Bring to a boil over medium-high heat, stirring constantly. Adjust the heat so the mixture boils briskly. Carefully wipe any sugar from the pan sides using a pastry brush dipped in warm water (or use a damp paper towel). Briskly boil, gently stirring and sc.r.a.ping the pan bottom, for 3 minutes. Immediately remove the pan from the heat. Gently stir in the vanilla just until evenly incorporated. Set aside until cool and slightly thickened before using. Or, cover and refrigerate for up to 1 week. Bring back to room temperature before using; thin with a teaspoon of warm water if very thick.