My friend (and fellow chef lady!) Melissa is going to be staying here house and Hudson-sitting, which means that instead of the crazy disaster I usually leave behind when I travel, I need to leave things clean and semi-organized so Melissa doesn't regret agreeing to this plan.
Cornbread Pull-Apart Bread Recipe
Makes 1 loaf
Ingredients
1 package active dry yeast
1/4 cup granulated sugar (you can do up to 1/3 for a sweeter bread)
3/4 cup warm whole milk
1/4 cup warm water
2 large eggs, room temperature
1/2 cup butter, melted and divided
2 teaspoons vanilla extract
1 3/4 cup yellow cornmeal
2 to 2 1/2 cups all-purpose flour
1 teaspoon kosher salt
2 tablespoons olive oil
A few tablespoons raw sugar, for sprinkling
Directions
Whisk together yeast, 1 tablespoon sugar, milk, and water in the base of a stand mixer with dough hook attached. Let sit 5 minutes until foamy on top.
Beat in remaining sugar, eggs, 1/4 cup melted butter, and vanilla. Then mix in cornmeal, 2 cups flour, and salt. Beat with dough hook, adding slightly more AP flour if the dough is too wet. It should pull away completely from the sides and form a ball. Knead at high speed for 3 minutes.
Pour oil into a large bowl. Form dough into ball, place in bowl, and flip around once to coat with oil. Cover loosely with plastic wrap and let rise in a warm place for one hour or until doubled in size.
Preheat oven to 350 degrees F. Generously grease a 9”x5” loaf pan.
Punch down dough. Sprinkle counter with flour, then roll out dough to 1/2” thickness. Brush top with remaining melted butter. Use a knife or pizza cutter to cut dough into 2” by 4” rectangles (don’t worry if they’re not all even).
Stack the dough rectangles, then arrange on their sides in the prepared loaf pan. Squoosh in any extra pieces that don’t fit!
Sprinkle with a bit of raw sugar, then bake for 40-45 minutes or until puffed up and golden. Keep an eye on it—if it starts to darken too quickly, cover loosely with aluminum foil.
Let cool in pan for 20 minutes before transferring to a cooling rack.
Easy Cranberry Pecan Focaccia Rolls
Makes 6 large rolls (can be cut into smaller slices for serving)
Ingredients
1 1/2 pounds pizza dough (homemade or frozen and thawed)
1/2 cup olive oil
1 cup fresh cranberries
1 cup candied pecans
1 teaspoon of cinnamon
Directions
Preheat oven to 350 degrees. Cut the dough into 6 even sized pieces and shape into small, flat rounds. Place on a greased baking sheet, with 2-3 inches in between each one.
Brush each roll with olive oil, then press the cranberries and pecans into the dough. Push hard to nestle them into the dough. Sprinkle with cinnamon, then let sit at room temperature for 20-30 minutes, until slightly risen. Press the cranberries and pecans deeper into the risen dough if they've popped out slightly.
Bake on middle rack for 20-30 minutes, or until rolls are puffed, fully baked and slightly golden.
Remove from oven and let cool on baking sheet.
Serve whole, or cut into triangles.
Garlic Herb Monkey Bread
Ingredients
3/4 cup extra virgin olive oil
1 small bunch parsley, washed, trimmed and dried
1 teaspoon fresh rosemary leaves
1 teaspoon ground oregano
4 garlic cloves, peeled
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 16oz cans refrigerated buttermilk biscuit dough
1/2 cup grated parmesan cheese
Directions
Preheat oven to 350 degrees. Generously grease a 12-cup fluted bundt pan with baking spray.
In a blender, combine the oil, parsley, rosemary, oregano, garlic, salt, and black pepper, and puree until very smooth.
Separate the refrigerated biscuit dough and use a knife to cut each one into four pieces. Toss in a large bowl with the dressing until evenly coated.
Place 1/3 of the dough in the bottom of the bundt pan. Sprinkle with half the cheese, then top with another 1/3 of the dough. Sprinkle with the remaining cheese, then the rest of the dough.
Bake for 30 minutes, or until puffed, golden brown and baked completely through. Let cool in pan for 10 minutes before turning out onto a serving platter. Serve warm.
Roasted Peach Focaccia Recipe
Ingredients
2 cups warm (not hot!) water
1 package active dry yeast
3 tablespoons raw sugar (substitute granulated white sugar)
5 cups all-purpose flour, plus more if necessary
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 tablespoon kosher salt
1/2 cup extra virgin olive oil plus 1/2 cup for greasing pan
For the topping:
3 large peaches, pitted and diced (do not peel)
1/2 lemon, juiced
1/4 cup brown sugar
1 teaspoon vanilla extract
1/3 cup brandy or bourbon
2 tablespoons fresh thyme plus additional for garnish
Fresh lemon zest, course sea salt, and raw sugar, for garnish
Directions
In the base of a mixer, combine the water, yeast, and sugar and whisk together. Let sit 5 minutes until foamy. Add the flour, cinnamon, allspice, salt, and 1/2 cup olive oil to bowl and use the dough hook to mix for 1-2 minutes until it forms a dough, then knead for 5 additional minutes. (If dough is too wet, add more flour, about 1/4 cup at a time, but keep in mind that the dough should be sticky).
Grease a bowl with olive oil, then scrape the dough into the bowl, turn once to coat, and then cover with plastic wrap. Let rise 1 hour or until doubled.
In the meantime, combine the peaches, lemon juice, brown sugar, vanilla, brandy, and 2 tablespoons fresh thyme leaves. Mix and let sit at room temperature while the dough rises.
Preheat oven to 425 degrees. Once the dough has doubled, pour the remaining 1/2 cup olive oil into a cookie sheet pan and spread out evenly. Then dump the dough into the center of the pan and use your hands to press and stretch until it reaches the edges. Use your fingers to make holes throughout the dough (this will create focaccia's bumpy texture.) Let rise 30 - 40 minutes until doubled.
Once risen, arrange the macerated peaches throughout the dough, pressing them in slightly. Drizzle with a bit more olive oil, and sprinkle generously with lemon zest, coarse sea salt, raw sugar, and fresh thyme.
Bake 25 minutes, or until golden brown and crisp at the edges. Remove and let cool before cutting into slices and serving.
Note: This focaccia is best the first day, but still pretty great a day or two after. Keep the leftovers tightly wrapped at room temperature, and then pop the leftovers in the oven for a few minutes to crisp them up again slightly before serving again.
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| Photo via the Morris-Jumel website |
Buttery Brioche Batter Rolls
Makes 12 rolls
Ingredients
2 1/2 cups all purpose flour
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 1/4 teaspoons active dry yeast
1 cup whole milk
6 tablespoons unsalted butter, cut into 1" pieces
1 large egg + 1 egg yolk
Directions
Generously grease a standard 12 muffin tin with butter and set aside.
In the base of a mixing bowl with the paddle attached, combine the flour, sugar, salt, and yeast, mixing until evenly combined.
In a small saucepan over low heat, combine the milk and butter, and stir just until the milk is heated and the butter is melted. Let cool 5 minutes, or until you can dip a finger in and hold it in the warm milk for 10 seconds.
Pour the milk into the flour mixture and beat 3 minutes until smooth. Add the egg and egg yolk, and beat 3 more minutes until the batter is thick and smooth--it should look like a sticky pancake batter. Cover the mixing bowl with plastic wrap and let rise in a warm spot for 45 minutes or until doubled in size. Return to the mixer and beat again for 3 more minutes, then use an ice cream scoop to divide the batter evenly among 12 greased muffin tins (they should fill it up about 1/2 to 2/3 of the way). Let rise again for 30 minutes while you preheat the oven to 350 degrees.
Bake 25 minutes, or until rolls are puffed and golden on top. Let cool in the tins for 15 minutes, then transfer to a rack. Serve warm with butter or jam. Best served the first day.
Brown Bran Irish Soda Bread
Makes 1 loaf
Ingredients
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup wheat bran (Available at Whole Foods or online at nuts.com)
2 tablespoons molasses
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons unsalted butter, cut into 1/2" pieces
1 cup buttermilk
1 large egg
Directions
Preheat oven to 375 degrees. Line a baking sheet with parchment paper
In the base of an electric mixer, combine the flours, bran, molasses, baking soda, and salt and mix until combined. Mix in the diced butter.
In a separate container, whisk together the buttermilk and egg. While the mixer is on slow, pour in the buttermilk mixture and let mix on the lowest setting until completely combined and the dough starts to pull away from the sides. (The dough will be very sticky.)
Dust flour on a counter and turn out the dough. Knead for a few minutes and form into a loaf. Place on the prepared baking sheet and use a wet chef's knife to slash with a cross on top.
Bake in the preheated oven for 45 minutes. Remove and let cool slightly before transferring to a cooling rack.
Caraway Irish Soda Bread Muffins
Makes about 18 soda bread muffins. Adapted from a recipe by Ina Garten.
Ingredients
4 1/2 cups all purpose flour
1/4 cup granulated white sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons unsalted butter, cut into 1/2" pieces
zest of 1 lemon
1 3/4 cup buttermilk
2 large eggs
3 tablespoons caraway seeds
Directions
Preheat oven to 375 degrees. Grease 2 muffin tins.
In the base of an electric mixer, combine the flour, sugar, baking soda, and salt and mix until combined. Mix in the bugger and lemon zest.
In a separate container, whisk together the buttermilk eggs and caraway seeds. While the mixer is on slow, pour in the buttermilk mixture and let mix on the lowest setting until completely combined and the dough starts to pull away from the sides. (The dough will be very sticky.)
Use an ice cream scoop or spoon to divide the mixture into the muffin tins until it reaches the top of each opening. This makes about 18 muffins.
Bake in the preheated oven for 20-25 minutes. Remove and let cool slightly before transferring to a cooling rack.
Note: The bread can also be made as one very large loaf; simply increase the cooking time to 45 minutes and slash a cross in the center to help it cook through properly.
Cranberry Chocolate Chip Spice Pull-Apart Bread
Ingredients
2 1/4 teaspoons active dry yeast (1 packet)
1 cup warm milk (for vegan version, use almond or coconut milk)
4 tablespoons granulated sugar
3 1/4 cups all purpose flour
1/3 cup olive oil + more for filling
2 rounded tablespoons ground cinnamon
2 tablespoons fresh orange zest
1 teaspoon ground cardamom
2 teaspoons kosher salt
1 cup fresh cranberries (frozen is OK)
1 1/2 cups semi-sweet chocolate chips
1 9x5" loaf pan
Parchment paper
Directions
Prepare a baking pan by greasing with oil and lining with parchment paper sot hat it overhangs.
Whisk together the yeast, milk, and sugar in the base of your electric mixer and let sit 5 minutes. Add the flour, oil, cinnamon, orange zest, cardamom, and salt, and use the dough hook to combine and knead for 5 minutes until the dough is smooth and not sticky.
If the dough is too dry, add a splash of milk. If too wet, add a sprinkle of flour.
Form the dough into a ball and place in a greased bowl; cover with plastic wrap and let rise 1 hour or until doubled in size.
Once the dough completes its rise, dust flour on the counter and turn out the dough. Roll into a large rectangle, about 1/2" thick. Drizzle the bread with oil and use a pastry brush or your hands to spread it so it completely covers the bread. Scatter the cranberries and chocolate chips over the entire square.
Fold the bottom half of the dough towards the center, then fold the top over the bottom two folds so that it forms one long rectangle. Use a pastry cutter to slice the package of dough lengthwise and then again vertically every 2-3 inches so you have multiple squares about the size of a deck of cards. Stack these on top of each other and lay them into the prepared baking pan. Cover loosely with plastic wrap and let rise again for 30 minutes.
Place in a preheated 350 degree oven and bake for 45 minutes until puffed up high and dark golden brown. Let cool in pan for 20 minutes, then lift out gently with the parchment paper and serve warm. Keep leftovers, loosely wrapped at room temperature for up to 2 days.
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| That's my friend Matt, who used the opportunity of being in the Southwest to |
Homemade Sopapillas Recipe
Adapted from a recipe by Lisa Fain, Homesick Texan
Ingredients
2 1/4 teaspoons active dry yeast (1 package)
1 3/4 cups lukewarm water
3 tablespoon of butter, melted
1 tablespoon of granulated sugar
4 cups all-purpose flour, plus more for flouring your surface
1 teaspoon kosher salt
Vegetable, canola, or coconut oil for frying
Honey for serving
Directions
Whisk together the yeast and warm water and let sit five minutes until frothy. Whisk together the flour, salt, and sugar in a large bowl. Add the melted butter into the yeast mixture, and pour into the flour. Knead with your mixer or by hand for about five minutes, or until dough is smooth and elastic. Add a bit more water or flour as necessary.
Form the dough into a ball and place in a greased bowl, lightly covered with plastic wrap. Leave in a warm spot until doubled in size.
Turn dough onto a floured surface and roll it out into a 1/4 thick rectangle. Use a pizza cutter or knife to cut into triangles.
Pour 3 inches of oil into a heavy bottomed pot (such as a dutch oven) and heat to 375 degrees. Fry dough triangles in batches about 1 minute on each side or until puffed and golden, adjusting the flame as you go to keep the oil temperature above 350 degrees. Drain on a paper towel-lined surface and serve hot with your favorite honey.
