The Perfect Loaf
Bread Recipes
by Amy Riolo, Cookbook Author & Culinary Consultant
French Milk Bread/ Pains Au Lait
This classic French bread is soft and tender with a slightly crispy top and crunchy bottom crust, which all combine to make a perfect loaf. Eating this flavorful bread by itself when it is still warm from the oven allows you to savor its textures, buttery taste, and creamy soft consistency. Serve it with preserves, butter and café au lait for an unbeatable breakfast or with a main course at lunch or dinner as a delicious addition.
Yields 2 (8-inch) loaves or 6 (5-inch) loaves.
Ingredients
2 1/2 teaspoons active dry yeast
1 1/4 cup lukewarm whole milk, divided
2 cups unbleached bread flour
2 cups unbleached all-purpose flour, plus extra for work surface
2 teaspoons salt
1 teaspoon sugar
1/4 cup unsalted butter, at room temperature
1 teaspoon oil, for greasing bowl
Preparation
Line 2 baking sheets with silicone liners or parchment paper. In a small bowl, stir the yeast into 1/4 cup of the milk. Slowly stir in 3/4 cup milk.
Place the flour, salt, and sugar together in a bowl fitted to a standing electric mixer fitted with a paddle attachment. Add the butter and mix on low speed to incorporate the butter. Pour the milk mixture into the flour mixture and mix on low speed until a soft dough is formed.
Turn the dough out onto a lightly floured work surface and knead for 8 to 10 minutes, or until dough is smooth and elastic. It should form a compact ball when it is finished.
Use the oil to grease a large bowl and place the dough in it, turning dough to coat on all sides. Cover with a lightly oiled clear film and leave to rise in a draft-free location for 1 hour, or until dough has doubled in size.
Turn the dough onto a lightly floured surface and lightly knock the dough back.
To make large loaves, divide dough into 2 pieces and roll into balls. Flatten each ball and roll back and forth using the palms of your hands with even pressure until they are approximately 8-inches in length. Place one bread loaf on each baking sheet.
To make small loaves (Petit Pains Au Lait), divide dough into 6 equal pieces and roll into balls. Flatten each ball and roll back and forth using the palm of one hand with even pressure until they are approximately 5-inches in length. Place 3 breads on each baking sheet.
Preheat oven to 400F degrees. Cover with oiled plastic wrap and let rise for 20 minutes. Remove plastic wrap and brush each loaf evenly with milk. Bake 25 to 30 minutes, or until golden. Transfer to wire racks to cool.
Watch the instruction video at http://www.monkeysee.com/play/9450-how-to-make-french-bread
Sesame Chapati Bread
Chapati is the delicious, tender bread of Pakistan. A similar bread is prepared in India, where it is called naan. Chapati was introduced to the Arabian Peninsula by Pakistani immigrants who moved to the region after the economic boom in the late twentieth century. Now it is an integral part of Arabian cuisine, just as it is in its native homeland.
If you’ve never made bread before, don’t hesitate to try this recipe. The soft and buttery dough is a real treat to work with! This recipe is adapted from Arabian Delights: Recipes and Princely Entertaining Ideas from the Arabian Peninsula (Capital Books, 2007) by Amy Riolo. It yields 4 Chapati breads.
Ingredients
2 cups unbleached white bread flour
1/2 teaspoon salt
2 1/4 teaspoons active dry yeast
5 tablespoons clarified butter (ghee), divided
1 large egg
1/2 cup sesame seeds
Preparation
Sift flour and salt together in a large bowl. In a small bowl, cream the yeast with 4 tablespoons lukewarm water and let rest for 15 minutes.
Add yeast mixture, 1/2 cup lukewarm water, 3 tablespoons clarified butter, and egg to the flour and mix well to combine. Continue mixing until a soft dough forms.
Turn dough out onto a lightly floured surface and knead for
10 minutes until smooth and elastic. Place in a large bowl that has been lightly greased with clarified butter. Turn dough to coat, and cover with lightly greased plastic wrap. Let rise in a warm, draft-free place for 1 1/2 to 2 hours, or until doubled in bulk.
Preheat the broiler. Lightly grease a baking sheet. Turn the dough out onto a lightly floured surface and punch down.
Divide into four equal pieces and shape into balls. (Dough may be frozen at this point.) Roll the dough out into oval shapes approximately 7 inches long and 4 inches wide. Place two pieces of dough onto baking sheet. Brush more clarified butter on top of each oval and sprinkle with sesame seeds. Broil for 2 to 3 minutes, or until lightly golden and puffed up.
Turn over, brush with butter, and sprinkle with sesame seeds. Continue to broil for another 1 to 2 minutes, or until golden. Repeat with remaining two pieces of dough. Serve warm or cool. Wrap in plastic and then aluminum foil to freeze.
Tip: Although chapati is traditionally served fresh out of the oven, it also freezes well. Try doubling this recipe and freezing the extra half. Defrost the bread when needed, and reheat under the broiler for 1 minute. You can also freeze the dough, defrost it, and proceed with the rest of the recipe another time.
See the instruction video at http://www.monkeysee.com/play/9527-how-to-make-sesame-chapati-bread
Country Moroccan Bread/Khubz Maghrebi Baladi
This easy bread has a soft, moist crumb. Although it is a Moroccan recipe, it’s a
great bread to make with any meal. It is best eaten the day it is made, or frozen
and defrosted and reheated the day it is served. Keep in mind that humidity and
temperature play a role in bread making. On a humid 100 degree day, the recipe
needed almost two additional cups of flour. This bread can be frozen by wrapping
it in plastic wrap and then aluminum foil. Thaw at room temperature and warm in
a preheated 350F oven before serving. This recipe makes 3 round loaves and is
from The Mediterranean Diabetes Cookbook by Amy Riolo.
Ingredients:
1 tablespoon active, dry yeast
1 teaspoon kosher salt
6 to 8 cups all -purpose, unbleached flour
3 teaspoons extra-virgin olive oil
Preparation:
Pour 2 1/2 cups warm water into the large bowl of a standing electric mixer.
Sprinkle yeast over water and stir until dissolved. Add salt and gradually stir in 6
to 8 cups of flour, one cup at a time, until dough pulls away from the side of the
bowl.
Turn dough out onto a lightly floured surface and knead for 8 to 10 minutes or
until smooth. Roll the dough into a 12-inch log. Shape dough into three 4-inch
dome-shaped loaves. Place loaves on a baking sheet. Cover with a kitchen towel
and place in a draft-free area to rise. Allow to rise for 1 hour, or until doubled.
Preheat oven to 350F degrees. Uncover loaves and brush with 1 teaspoon olive oil
each. Bake for 20 to 30 minutes, or until lightly golden. Let cool slightly, and serve
warm.
Recipes by Amy Riolo Cookbook Author & Culinary Consultant
amyriolo.com, www.diningwithdiplomats.blogspot.com
