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Last week my focus was on soups for warming us as colder weather creeps in. That's why for this weeks' column I thought I would focus on fresh-baked breads because I believe most people like a slice of buttered bread or biscuits for sopping up all the goodness of the broth, especially if the bread is homemade.
The recipes I'm sharing, two yeast breads and a quick biscuit made with a mix, all vary in technique but aren't difficult. Dutch oven bread turns the tables on how yeast dough is usually prepared. The water used is on the cool side, no kneading is required, and the rise, which takes 7 to 8 hours, is achieved in a cool place, while the baking temperature is very hot, producing a chewier crust that is perfect for soup.
The breadsticks are naturally great for dipping into anything. The kids will love them. And a good cheese biscuit with a chunky stew is a perfect pairing. Enjoy them all.
Dutch Oven Bread
3 to 3 1/2 cups all-purpose flour
1 tsp. active dry yeast
1 tsp. salt
1 1/2 cups water (70 to 75-degrees F.)
Directions: In a large bowl, whisk 3 cups flour, yeast, and salt. Stir in water and enough of the remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled (about 7 to 8 hours.)
Preheat oven to 450-degrees F. Place an oven-proof Dutch oven with lid onto the center rack and heat at least 30 minutes.
Once the Dutch oven is hot, turn dough out onto a floured surface. Using a metal scraper or spatula, quickly shape dough into a round loaf. Gently place on top of a piece of parchment paper.
Using a sharp knife, make a slash (1/4 inch deep) across the top of the loaf. Using the parchment to lift, immediately lower bread into the heated Dutch oven. Cover; bake for 30 minutes.
Uncover and bake until bread is deep golden brown and sound hollow when tapped, 15 to 20 minutes longer, partially covering if browning too much. Using the parchment lift bread from pot and cool completely on wire rack.
Tips: Depending on the size of the Dutch oven used, to make a bread that fills the entire pot, double the recipe. You may also add ingredients like cheese, garlic or herbs to the dough mixture, if desired.
Breadsticks
3 to 3 1/2 cups all-purpose flour
1 package (1/4-ounce) quick-rise yeast
1 T. sugar
1 tsp. salt
3/4 cup 2% milk
1/4 cup plus 1 T. water, divided
1 T. butter
1 large egg white
Coarse salt
Directions: Combine 1 1/2 cups flour, yeast, sugar and salt in bowl of an electric mixer. In small saucepan, heat milk, 1/4 cup water and butter to 120 to 130-degrees F. Add to the dry ingredients; beat on medium speed just till moistened. Stir in enough of the remaining flour to form a stiff dough.
Turn dough onto a lightly floured surface; knead till smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm spot until doubled, about 30 minutes.
Punch down dough. Pinch off golf ball sized pieces. On lightly floured surface, shape each piece into a 6-inch rope. Place on greased baking sheets1-inch apart. Cover and let rise 15 minutes.
Preheat oven to 400-degrees F. Beat egg white and remaining water; brush over breadsticks. Sprinkle with coarse salt. Bake till golden, about 10 minutes. Remove from pans to wire racks to cool. Makes 2 dozen.
Quick Cheddar Biscuits
2 1/4 cups biscuit baking mix
1/2 cup shredded Cheddar cheese
2 T. fresh parsley, chopped, or favorite fresh herb
1/3 cup milk
1/4 cup sour cream
2 T. Dijon mustard
1 egg beaten
Directions: In large bowl stir together baking mix, cheese, and parsley just until blended.
Combine milk, sour cream and mustard in small bowl stirring well. Add mixture to dry ingredients, stirring just till blended.
Place dough on lightly floured surface; knead 10 times. Pat dough into 1/2-inch-thick circle; cut with a 2-inch biscuit cutter. Arrange biscuits on ungreased baking sheets. Brush tops lightly with beaten egg. Bake in preheated 425-degrees F. oven 12 to 15 minutes, till golden. Serve warm. Makes 3 dozen.