In the words of authors of the cookbook, Bread Baking, “bread making is a composite of lore, love and skill — plus a touch of magic, perhaps passed down through generations in homes throughout the world. The sensual delight of producing a loaf of bread and sharing it wth family or friends is a joyful and rewarding experience for all.”
For a time, the tradition of home-baked bread was set aside for the convenience of store-bought bread but it appears, according to the authors, that bread baking is experiencing new popularity.
This week’s recipes offer two ideas in the art of bread baking in the home.
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Chocolate Loaves
1 pkg. active dry yeast
1/4 cup warm water
1 3/4 cups milk, heated to lukewarm
1/2 cup butter
3/4 cup sugar
3 eggs
5 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tsp. salt
1 tsp. vanilla extract
3/4 cup chopped walnuts or pecans
Glaze:
1 1/2 cups powdered sugar
1 1/2 tbsps. milk
1 tsp. vanilla or rum
For the bread, sprinkle yeast into warm water and let stand until dissolved.
Cream butter in a large mixing bowl. Beat in sugar and eggs. Stir in milk and dissolved yeast. Add 2 cups flour and beat until smooth. Mix in cocoa, salt and vanilla. Add enough of the remaining flour to make a soft dough. Stir in nuts.
Turn out onto a lightly floured board and knead until smooth and satiny. Cover with a clean kitchen towel and let rise in a warm place until doubled in size.
Divide dough in half and shape into two round loaves. Place in greased 8 inch round cake pans. Cover with a towel and let rise in a warm place until doubled in size, about 45 minutes.
Bake at 350 degrees F for 35-40 minutes or until loaves sound hollow when thumped. Remove from pans and let cool on rack.
To make the glaze, beat together the powdered sugar, milk and vanilla or rum. When loaves have cooled, spread the glaze over the loaves.
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Italian Salt Sticks
3 cups all-purpose flour
1 tbsp. sugar
1 tsp. salt
1 pkg. active dry yeast
1/4 cup olive oil
1 1/4 cups very warm water (125 degrees F)
Glaze:
1 egg white, lightly beaten
1 tbsp. water
coarse salt
Place one cup flour, the sugar, salt and yeast in a large bowl of an electric mixer. Add oil and gradually stir in water. Beat at medium speed for two minutes.
Add 1/2 cup flour. Beat at high speed for 2 minutes.
Using a heavy duty mixer or wooden spoon, add enough of the remaining flour to make a soft dough. Turn onto a well floured board. Knead several minutes. Work dough into a smooth ball. Shape into a log.
Cut into 20 equal sized pieces. Roll each piece into long ropes about 16 inches long or smaller ropes 6-8 inches long.
Arrange one inch apart on oiled baking sheets. Roll to spread oil on all sides. Cover and let rise in a warm place until puffy, about 15 minutes.
Make the glaze by mixing the egg white with the water and stirring.
Paint each stick with the glaze then sprinkle with coarse salt.
Bake at 325 degrees F for 25-30 minutes or until browned. Makes 20 longer sticks or 40 smaller ones.
Joyce Walter can be reached at [email protected]
