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La Belle Cuisine - More Bread Recipes
Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of integrity, and faith," Black Bread
"Good bread is the most fundamentally
satisfying of all foods, |
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Recipe of the Day Categories:
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Black Bread Makes 2 loaves “This bread gets its color and flavor from molasses, coffee and cocoa.” 1
tablespoon instant coffee 1. In a small bowl, dissolve the coffee in 1/4 cup warm water. and set aside. In the detached bowl of an electric mixer, combine the remaining 1 3/4 cups plus 2 tablespoons of warm water and the molasses. Sprinkle the yeast on top, stir, and let stand until yeast is foamy, about 10 minutes. 2. Attach the bowl to the mixer fitted with the paddle attachment. Add the remaining ingredients. Except the cornmeal and egg white, to the yeast mixture; mix on low speed for 1 minute. Switch to the dough hook, and mix on medium-low speed until dough is smooth and slightly tacky, 6 minutes. (or knead by hand, 15 to 20 minutes.) 3. Transfer the dough to a lightly floured surface, and knead by hand, 4 or 5 turns, into a ball. Place the dough, smooth-side up, in a large lightly oiled bowl; cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 hours. 4. Turn the dough onto a lightly floured surface, and cut in half. Cover one piece of dough loosely with lightly oiled plastic wrap, and set aside. Press the other piece of dough into a 9-inch square. Fold one side of the dough into the middle, then fold the other side over it, like a letter. Turn the dough 90° and fold again, pinching the seam and sides closed. Place the seam side down on an unfloured surface, and roll the dough back and forth, shaping the loaf: It should be tapered to a point at both ends, thick and rounded in the middle, and 12 inches long. Repeat the shaping process with the remaining piece of dough. Dust a clean cloth with coarse cornmeal and place the loaves on top about 6 inches apart. Cover loosely with lightly oiled plastic wrap and then with a towel. Let the dough rise in a warm place for 45 minutes. Thirty minutes before this final rise is completed, place a baking stone, if using, in the lower third of the oven and an empty baking pan on the lowest shelf. Preheat the oven to 400° F. In a large saucepan, bring 2 cups of water almost to a boil. 5. Transfer the loaves to a baker’s peel or baking sheet that has been dusted with coarse cornmeal. Brush the top of the loaves with the egg white. Use a razor blade or serrated knife to make 4 diagonal cuts, 1/4 to 1/2 inch deep, across each loaf. Slide each loaf onto the baking stone. If not using a stone, bake the loaves in a parchment-lined baking sheet that has been dusted with coarse cornmeal. Quickly pour the very hot water into the heated baking pan to create steam. Bake until dark brown and hollow sounding when tapped on the bottom, 30 to 40 minutes. Let cool on a wire rack for at least 30 minutes before slicing. Baking Stones – Baking stones provide even, insulated heat, which helps the bread to cook more evenly than it would on a metal baking sheet. The stone also absorbs moisture from the dough as it bakes, creating a crisper bottom and chewier crust. You can find baking stones (which are the same as pizza stones) at kitchen-supply store, or you can use unglazed ceramic tiles. |
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