Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads Page 20
Yield: 12 to 15, 2- to 2½-inch servings
2½ cups (12.5 ounces) unbleached all-purpose white flour, plus 1 cup (5 ounces), plus more as needed
7 tablespoons granulated sugar, divided
1¼ teaspoons table salt
1 teaspoon instant, fast-rising, or bread machine yeast
1 1/3 cups ice water, plus more if needed
Corn oil or canola oil, for coating dough top
2 large eggs plus 1 large egg yolk, at room temperature
1/3 cup good-quality instant nonfat dry milk (don't use a generic brand)
1/3 cup unsalted butter, melted and cooled just slightly
Grated zest (yellow part of the skin) of 1 large lemon
¾ teaspoon ground nutmeg
1 pecan half (or other small edible gift to insert in the cake)
1 tablespoon whole or reduced-fat milk
2 cups confectioners' sugar, sifted after measuring
2 tablespoons lemon juice
1 to 2 tablespoons water, as needed
¼ cup each purchased yellow, green, and purple decorating sugar (or prepare your own using the sidebar recipe )
Candied cherries, candy dots, or nonpareils, optional
First Rise In a large bowl, thoroughly stir together 2½ cups of the flour, 3 tablespoons of the sugar, the salt, and yeast. Vigorously stir in the water, scraping down the bowl sides and mixing until the dough is thoroughly blended. 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 it should be firm. If the mixture is soft, stir in enough more flour to make it firm, but not hard to stir. Evenly brush or spray the top lightly with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.
Second Rise In a medium bowl, thoroughly whisk the eggs and yolk together. Remove 2 tablespoons and set aside in a small cup, covered, for garnish. Lightly whisk the remaining 4 tablespoons sugar, dry milk, butter, lemon zest, and nutmeg into the egg mixture. Vigorously stir the egg mixture into the dough until thoroughly and evenly incorporated. (If preferred, use a dough hook and heavy stand mixer on low speed.) Stir or beat in the remaining 1 cup of flour until completely smooth; this will take several minutes. The dough should be stiff; if necessary, add in enough more flour to yield a hard-to-stir dough, then scrape down the bowl sides carefully.
Line a large baking sheet with baking parchment. Coat the parchment with nonstick spray, then dust with flour. Turn out the dough onto the center of the parchment, then dust with more flour and shape into a round. Push the pecan half (or other tidbit) down into the dough, carefully covering it up; it will be discovered by a lucky eater. With a well-oiled spatula or fingertips, form a hole in the center of the dough and work it outward until the dough forms a 15 x 12 x 3-inch oval doughnut with a 4-inch-wide center opening. Use the spatula or fingertips to work the inner circle of the dough to create a smooth, attractive edge and dust the dough with flour as needed to reduce stickiness. Brush or spray the top with oil and tent with nonstick spray—coated foil.
Let Rise Using Any of These Methods For a 1½- to 2½-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 nearly doubles from the deflated size. Carefully remove the foil.
Baking Preliminaries 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 375°F. Whisk the reserved egg mixture together with the milk. Brush the dough surface evenly with the egg wash, wiping up any drips.
Baking Bake on the lower rack for 25 to 30 minutes, or until the top is nicely browned. Cover with foil and continue baking for 15 to 20 minutes, or until a skewer inserted in the thickest part comes out with just a few particles on the end (or until the center registers 206° to 207°F on an -instant-read thermometer). Let cool in the pan on a wire rack.
Meanwhile, prepare the icing: In a small bowl, stir together the powdered sugar, lemon juice, and 1½ tablespoons water until smooth and well blended. Gradually add more water or more sifted powdered sugar to obtain a pourable but not runny consistency. Working in sections, pour the icing over the cool cake top, quickly spreading it over the surface and then sprinkling with colored sugar; work quickly so the icing doesn't dry before the sugar is added. Add the sugars in alternating yellow, purple, and green bands (using each color four or five times conveniently divides the cake into 12 or 15 servings). If desired, add small nonpareils by sprinkling over the top; add cherries or candy dots by lightly dipping them in the icing and then pressing into place on the cake.
Serving and Storing
Serve warm or at room temperature. Cool completely before storing airtight in a cake keeper or plastic container. Keeps at room temperature for up to 3 days, and may be frozen, airtight, for up to 2 months.
To Make Colored Sugars
For each color, put ¼ cup granulated sugar in a small resealable plastic bag; add two drops of liquid food color, seal, and squeeze until thoroughly blended. For purple, combine a drop of red and blue first, then mix with the sugar. Let the sugars stand to dry out slightly before using if they seem wet.
Panettone
KS Quotient
Fairly Easy: Two stage mixing. No hand-shaping required.
Panettone is a much-loved holiday bread throughout Italy and Sicily. According to legend, "Toni's bread" originated in Milan around 1490, when a young man created it to impress his sweetheart's father, a baker. (Some stories say that Toni was the name of the baker, some say it was the name of the suitor.) Since the bread is enriched with eggs and butter and studded with candied and dried fruits, it was once a luxury of the wealthy, but it is now enjoyed in even modest homes at Christmastime.
Modern recipes often call for Fiori di Sicilia (Flowers of Sicily), a potent, deliciously complex extract boasting notes of citrus, vanilla, and almond. Until recently it was hard to find in the United States, but now gourmet shops occasionally carry it, and it can also be ordered from the King Arthur Flour Company (www.bakerscatalog.com). If necessary, a combination of almond, vanilla, and orange extracts can be successfully substituted, as indicated below.
Panettone loaves are traditionally baked in a fairly tall cylindrical pan, but if you don't have one, a soufflé dish makes a satisfactory substitute. While it is not customary to add an icing, I like the festive look and zing of the Powdered Sugar—Lemon Drizzle over the top.
Yield: 1 large round loaf
2¼ cups (11.25 ounces) unbleached all-purpose white flour, plus ¾ cup (3.75 ounces), plus more as needed
1¼ teaspoons table salt
1 teaspoon instant, fast-rising, or bread machine yeast
1 cup plus 2 tablespoons ice water, plus more if needed
Corn oil or canola oil for dough top and baking dish
½ cup granulated sugar
1/3 cup good-quality instant nonfat dry milk (do not use a generic brand)
7 tablespoons unsalted butter, melted and cooled just slightly
2 large eggs, at room temperature
1 tablespoon finely grated orange zest (orange part of the skin)
Generous ½ teaspoon Fiori di Sicilia (Flowers of Sicily) extract (if unavailable, substitute ½ teaspoon almond extract, 1 teaspoon vanilla extract, and 1 teaspoon orange or lemon extract)
1/3 cup plump dark raisins
1/3 cup plump golden raisins
¼ cup diced candied orange peel
Powdered Sugar—Lemon Drizzle, optional
First Rise In a large bowl, thoroughly stir together 2¼ cups of the flour, the salt, and yeast. Vigorously stir in the water, scraping down the bowl sides and mixing until the dough is thoroughly blended. If the mixture is too dry to blend together, stir in just enough more water to facilitate
mixing; don't over-moisten. If the mixture is soft, stir in enough more flour to make it firm, but not hard to stir. Evenly brush or spray the top lightly with vegetable oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.
Second Rise In a medium bowl, lightly whisk together the sugar, dry milk, and butter, then thoroughly whisk in the eggs, orange zest, and extract(s) until well blended. Stir in the raisins and candied orange. Vigorously stir the mixture into the dough until fully and evenly incorporated; this will take several minutes. (If desired, mix using a dough hook and heavy-duty stand mixer on low.) Stir in the ¾ cup flour until completely smooth. The dough should not be batter-like; if necessary, vigorously stir in enough more flour to yield a firm dough, thoroughly scraping down the bowl. Turn out the dough into a well-oiled 8-cup soufflé dish. Spray with nonstick cooking spray and cover with nonstick spray—coated plastic wrap.
Let Rise Using Any of These Methods For a 1½- to 2½-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 48 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough reaches ½ inch above the pan rim.
Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375°F.
Baking Bake on the lower rack for 25 to 30 minutes or until the top is nicely browned. Cover with foil and continue baking for 15 to 20 minutes, or until a skewer inserted in the thickest part comes out with only a few particles at the bottom (or the center registers 205° to 207°F on an instant-read thermometer). Then bake for another 5 to 10 minutes to ensure the loaf is baked through. Cool in the pan on a wire rack for 15 minutes. Run a knife around the sides to loosen the loaf, then transfer it to the rack and let cool at least to barely warm before cutting.
If desired, decoratively top the cooled panettone with the Powdered Sugar—Lemon Drizzle, allowing it to drip attractively down the sides. Let the cake stand for a few minutes until it sets.
Serving and Storing
The loaf slices best when cool. It is good at room temperature or toasted. Cool completely before storing airtight in plastic or in a cake keeper. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.
All-Purpose Enriched Sweet Dough
KS Quotient
Fairly Easy: Two-stage mixing. Very versatile.
This is a versatile, slightly sweet dough suitable for making coffeecakes, various enriched loaves, and dessert breads. For a very easy yet festive loaf, simply stir in ¾ cup of diced mixed candied fruit and 1 teaspoon anise seeds into this dough before the second rise. (Follow the baking instructions for Cornish Saffron Bread.) Then top the loaf with the Powdered Sugar—Lemon Drizzle).
This dough is used in the Simple Streusel Coffeecake, Cornish Saffron Bread, Spiced Cranberry Bundt-Style Coffeecake, Holiday Cranberry-Apple Coffee Ring, and Apple—Cream Cheese Pinwheel Pastries recipes.
Since the dough can be put to different purposes, you can adjust the amount of sugar slightly to suit your taste. However, for proper gluten development and yeast growth, be sure to add the sugar in two stages, as directed, and don't add more than the maximum called for.
Yield: Enough dough for 1 generous loaf or coffeecake or batch of pastries
2 1/3 cups (11.66 ounces) unbleached all-purpose white flour, plus 2/3 cup (3.33 ounces) plus more as needed
5 to 7 tablespoons granulated sugar, to taste, divided
1¼ teaspoons table salt
1 teaspoon instant, fast-rising, or bread machine yeast
1¼ cups ice water, plus more if needed
Flavorless vegetable oil for brushing
1/3 cup good-quality instant nonfat dry milk (do not use a generic brand)
6 tablespoons unsalted butter, melted and cooled just slightly
2 large eggs, at room temperature, beaten
First Rise In a large bowl, thoroughly stir together 2 1/3 cups of the flour, 2 tablespoons of the sugar, the salt, and yeast. Vigorously stir in the water, scraping down the bowl and mixing until the dough is thoroughly blended. If the mixture is too dry to incorporate the flour, a bit at a time, mix in just enough more water to blend the ingredients. If the mixture is soft, stir in enough more flour to make it firm, but not hard to stir. Evenly brush the top lightly with vegetable oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 4 hours. Then let rise at cool room temperature for 12 to 18 hours.
Second Rise In a medium bowl, stir together the remaining 3 to 5 tablespoons of sugar, the milk powder, and butter, then mix in the eggs until well blended. Gradually add the egg mixture, then 2/3 cup flour, to the dough, mixing until evenly incorporated; this will take several minutes so it's best to use a dough hook and heavy-duty mixer on low, if possible. If necessary, add in enough more flour to yield a hard-to-stir dough, scraping down the bowl sides carefully. Proceed with the dough as directed in the individual recipes.
Simple Streusel Coffeecake
KS Quotient
Fairly Easy: Simple ingredients; easy mixing; make-ahead option. No hand-shaping.
This coffeecake truly is simplicity itself, yet it has a lovely buttery taste and texture that will ensure your reputation as a talented baker. The outside is wonderfully crisp-tender and strewn with a crunchy, nut-accented sugar-cinnamon streusel. The inside is moist, soft, and studded with more little nuggets of streusel. It is great warm from the oven, especially for breakfast, brunch, or a coffee klatch. The coffeecake can be baked and served in a flat 9 x 15-inch baking pan, or, for a fancier presentation, baked in an angel food pan, then lifted off and plated attractively.
The recipe is super-convenient because the streusel can be made well in advance and used to jazz up a coffeecake as needed. Better yet, the coffeecake can be completely assembled and refrigerated for up to 36 hours. By planning ahead, you can remove it from the refrigerator to warm up and rise (allow for a 4½- to 5-hour regular rise, or a 3- to 3½-hour accelerated rise) and time the baking to have a fresh, warm coffeecake coming from the oven just when you need it.
Don't forget that this recipe starts with a batch of All-Purpose Enriched Sweet Dough. All the first- and second-stage ingredients should be already incorporated into the dough when the following preparations begin.
Yield: 1 large coffeecake,12 to 15 portions or slices
1 batch Make-Ahead Streusel, prepared as directed (if just made, it should be refrigerated until firmed up slightly; if made ahead, it should be set out until warmed up just slightly but still firm)
1 batch All-Purpose Enriched Sweet Dough, prepared as directed (adding the eggs, butter, etc., and maximum amount of sugar called for, then proceeding with preparing the coffeecake as follows)
Second Rise Stir a generous half of the streusel into the batch of dough. For a shaped, round coffeecake, turn out the dough into a well-oiled or nonstick spray—coated 8- to 12-quart angel food pan. For a rectangular coffeecake, turn out the dough in a well-oiled 9 x 13-inch flat baking dish. Spread the dough out evenly using an oiled rubber spatula. Sprinkle the remaining streusel evenly over the dough. Cover the pan or baking dish with nonstick spray—coated plastic wrap.
Let Rise Using Any of These Methods For a 2- to 3-hour regular rise, let stand at warm room temperature; for a 1½- to 2½-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 36 hours, then set out at room temperature. If the dough nears the plastic wrap, remove it and continue the rise until the dough has doubled from its deflated size.
Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350°F.
Baking Bake on the lower rack for 30 to 40 minutes for the rectangular coffeecake or 40 to 50 minutes for the ring-shaped coffeecake, until the top is nicely browned and a skewer inserted in the thickest part comes out with only a few particles at the bottom end (or the center registers 205° to 207°F on an instant-read thermometer). If necessary, cover with foil for the last 15 to 20 minutes to prevent over-browning. Then bake for another 5 to 10 minutes to ensure the center is done. Cool in the pan on a wire rack for 15 minutes. If baked in an angel food pan, run a knife around the center tube and sides to loosen the loaf, then lift it up and onto the rack.