French Baguette

 

This is my own version of French Baguette made by an Italian 😆 It is crispier and chewier than Italian bread due to its double rise, less yeast, and steam created by a water bottle. I also use a baguette pan for this recipe. So You will need a spray bottle filled with water and a baguette pan. 

4 cups unbleached  bread flour (King Arthur)

1.5 teaspoons active dry yeast 

2 teaspoons salt

1 3/4 cups tepid water (you may need a little more depending on how accurately measured your cups of flour are)

In standing mixer mix dry separating salt from yeast

Add in water and mix on number 2 setting for 7 minutes.

You’ll know after a seconds if it needs more, not too sticky not too dry

Cover with plastic in bowl and place in warm draft free area until double in size, about 1.5- 2 hours. I use my above stove microwave with the stove light underneath turned on. 

The finger (or poke) test checks bread readiness: poke dough with a floured finger; if it springs back slowly, leaving a slight indent, it's perfectly proofed; if it springs back quickly, it needs more time (underproofed); and if the indent stays or the dough deflates, it's overproofed. 

Punch down and place back until double in size, about 1 hour. 

Press out dough into 2 flat rectangles slightly shorter than the length of the pan. 

Roll up tight and pinch and seal seams & ends.

Preheat oven to 450

Place on (pre oiled) baguette pan and cover with a light cloth until double in size, about 1 hour. 

Slash tops 2-3 times at diagonal about 1/4 inch deep, I use my sharp bread knife.

Place in oven and spray oven with water and close door quickly! 

Bake 15 minutes at 450  then lower to 375 and open quickly to spray again and bake 15-20 more minutes until golden brown and sounds hollow when tapped. 

When you remove set in a rack to cool completely and listen to it crackle, Voila! 

Italian Brioche (Breakfast Rolls)

 These sweet rolls are perfect for an authentic Italian breakfast. Just spread on some Nutella or fruit preserves and add some fruit and a cappuccino and you’ve got a true Italian breakfast!

Ingredients 

4 - 4 1/2 cups All Purpose Flour

2 teaspoons yeast 

1 teaspoon salt

6 tablespoons sugar

Zest of 1 orange or lemon or half of each

3 eggs beaten

1/3 cup butter melted and cooled to lukewarm

1/2 cup warm milk

1/3 cup warm water 

Egg wash: 1 egg splash of milk beaten

Directions 

Mix dry ingredients in bowl set aside

In a stand mixer mix water, milk and yeast, then add the rest of the liquids, sugar and zest and mix until combined 

Add in dry ingredients starting with 4 cups of flour and mix for 7-9 minutes. You may need the 1/2 cup but maybe not.  It may be sticky at first but should eventually form a smooth ball, if not add more flour.  

Cover with plastic and set in warm place until doubled in size 1 1/2-2 hours

Deflate dough and make 12 even balls by tucking under pinching and squeezing to form smooth balls.

Cover with a light towel and rise in a warm place until almost double, about 30 minutes. I use my microwave to do this.  

Brush with egg wash and bake 20 minutes.

Set on rack to cool. 

Casatiello (Italian Savory Easter Bread)

 My Dad made this Neapolitan Easter bread Casatiello every Easter and it is just not Easter without it!It is a rich bread that celebrates the end of lent, and each bite tells of the celebration of the fact that Christ is risen! Here is my Dad's recipe:
Ingredients
1 Master Hearth Bread Dough Recipe OR use 1 frozen/defrosted bread dough OR use bread dough you purchase from a bakery such as Publix)
4 ounces provolone cheese
2 ounces mozzarella
1/4 - 1/2 cup Parmesan cheese
8 ounces salami, crispy bacon, ham, but please, NO pepperoni!
4 ounces cold butter diced 
2 hard boiled eggs diced
olive oil
fresh ground black pepper
For the top: 3-6 eggs raw and dyed
egg wash: 1 egg white and a tablespoon water whisked together
Directions
Chop the salami and provolone into bit size pieces, chunks work best if you can get thick pieces of cheese and salami. Grate the Parmesan and mozzarella. Mix the meat, eggs, butter and cheeses together along with lot's of fresh black pepper.
Make the Italian bread dough and after the first rising spread the bread dough on lightly floured surface.

 Either just siewsdx filling on counter and knead it in OR
Roll out dough and press filling in all over including ends!

And roll up like a short fat cinnamon roll sealing ends. 
Place on parchment lined pan (one with edges is good as there may be some leakage) 
Place the raw eggs in crevices of your choice.
Cover and allow to rise for 1 hour.

Preheat oven to 450
Brush top of bread (not eggs) with egg wash and bake for 15 minutes. Turn heat down to 375 and bake another 20 minutes golden brown.
Allow to cool  and serve at room temp.
Note: I make mine the day before Easter and then cool completely at room temp. Than I cover with plastic and keep in fridge over night. The next morning I take it out to come back to room temp several hours before meal.

Reheating Bread

 

This is by far one of my most visited and commented on posts which I originally posted back in 2008, who knew that a simple trick on reheating bread would be so popular : ) So in order to celebrate one my most popular posts I decided to add a nice photo.

In order to reheat homemade Hearth, French Baguette, or Italian Bread simply follow these basic rules:

Preheat oven to 350

Place bread in paper bag (I save some from grocery shopping just for this purpose)

Spray the bag with water pretty liberally but do not soak, or you can dampen the bag with water before you place the bread in, thanks Jude for that tip!

Place on pan in oven at 350 for a few minutes (maybe 5-10) but do not “rebake” the bread!

Serve warm and enjoy!

3 Grain Bread

This is my version of a multi-grain bread using the grains found in my own pantry: whole wheat flour, all purpose unbleached flour, and old fashioned oats. From these 3 grains I am able to make a rich healthy bread and I don't have to buy 5 different grains in order to do it and this bread makes the most excellent toast you have ever eaten!
Ingredients
2 cups unbleached bread flour
1 1/4 -1/2 cups whole wheat flour (start with1 1/4 and add 1 more tablespoon at a time if needed)
1 cup whole old fashioned oats (plus 1/2 cup for rolling)
2 1/2 teaspoons yeast
2 teaspoons salt
3 tablespoons butter melted
1/4 cup honey
11/2 cups warm water with a small splash of white vinegar or use warmed milk with splash of vinegar
Directions
I will give directions using a Cuisinart food processor (my favorite way to make all my breads and doughs) but you can use a Kitchen Aid or do it manually but note that you will have to grind the oats in a processor or food/spice mill before hand.
First put the sharp blade in your food processor and grind the 1 cup of oats until it looks like flour. If you are using a Kitchen Aid grind the oats in a spice grinder.
Replace the sharp blade with the dough blade leaving the oats in the processor.
Now add all the rest of your dry ingredients (except the reserved 1/2 cup whole oats) including the yeast and mix for a few seconds.
Now with the motor running add all the liquid through the shoot and after a rough ball of dough forms allow it to "knead" for 1 minute. If it is too wet add a bit more of the whole wheat flour- 1 tablespoon at a time.
Place in an oiled bowl, cover with wrap, and allow to rise for atleast 1 hour or double in size.

The finger (or poke) test checks bread readiness: poke dough with a floured finger; if it springs back slowly, leaving a slight indent, it's perfectly proofed; if it springs back quickly, it needs more time (underproofed); and if the indent stays or the dough deflates, it's overproofed. 

Punch down and press out to a rectangle shape on a floured counter to about 12 X 9 inches.
Now roll it up very tightly and moisten with some oil lightly (Pam/ canola/olive oil).
Spread the reserved 1/2 cup whole oats on the counter and roll the log in them covering completely.
Place in a well oiled (Pam spray) bread pan and loosely cover with plastic wrap allowing to rise for another hour or until it peaks 1 inch above the pan at the highest point.
Preheat oven to 400
Bake for 35-40 minutes or until hollow on bottom when tapped.
Dump out on to a rack immediately and allow to cool for 2-3 hours.
Wrap in plastic and keep at room temp when cooled.

Note: if you wrap it in plastic  just before it completely cools (warm but not hot) it will keep a bit longer, this is because you trap some of the moisture in.

Roll in the oats.

Fit to pan.

I used a ruler to see if it's 1 inch above rim at highest point.

Yummmm!

Master Hearth Bread Dough Recipe

This recipe has slowly evolved over the years. I wanted a Master recipe that I could easily remember for many different uses and through trial and error came up with this one which is very close to old Italian Bread recipes which just called for flour, salt, water, and yeast.  I have found that the addition of olive oil  even more flavorful and give it is higher rise. With this same recipe (or a few simple adjustments) I can make Italian Breads, Big Soft Pretzels, and Italian Stuffed Bread.

Ingredients
1 1/2 (which is 12ounces) cups warm-ish water 

4  cups  (which is 500 grams) unbleached bread flour (Break up the flour then scoop very loosely into cup with a spoon and scrape off top with flat end of knife`- you may need to add more depending on the type of flour.)  It will be scrappy dough at first but after a minute or two it should start to form a ball. You  you will know it's ready when it forms a clean ball and not sticky anymore.)
1 1/2 tablespoons olive oil
1 1/2  teaspoons sea salt OR 2 teaspoons Kosher salt
2 1/4 teaspoons yeast

Directions
Food Processor Method: Place all of the dry ingredients (3 3/4 cups flour) into the machine with the dough hook attached and mix on low for a few seconds.
While it is still running add the water and oil at one time (I mix them together) through the shoot.
If its too wet add the remaining 1/4 cup of flour. After a ball forms allow it to mix for 1 minute longer working out all of the bumps and forming an elastic ball. Remove the dough and place in an oiled bowl covered with an oiled sheet of plastic wrap. 
Kitchen Aid Method: Mix yeast & warm water until foamy on medium high speed (proofing)and than turn it to 2 on the speed button. Add the 3 3/4 cups flour, knead a minute  If it's too wet add the flour starting with half of the 1/4 remaining cup at first and knead a few seconds then add rest if still wet.  After you've added all the flour it will be like a scrappy dough but after about another good minute of kneading it should from a nice ball, knead for a total of 10 minutes. Cover with an oiled sheet of plastic wrap. 

Hand Method:
Mix the flour and salt and make a well. Add the yeast and liquid into the well. Stir the liquid and yeast together gradually adding in the flour (starting with 3 3/4 cups) from the edges to the middle. It will be messy at first. Eventually you will have a very sticky ball of dough, it will still be messy at this point. If its too wet add in the rest of the flour.  Using your hands and a bench scraper or spatula start scraping the dough up and slapping it back down on to the counter, do this continually for 15-20 minutes. Until it's smooth and elastic.

Now allow the dough to rest until double. It may rest for an about 1 1/2- 2 hours but can be punched down and risen a second time.  Or you can punch it down and cover with wrap then place in the fridge over night, the flavor will be enhanced by this extra fermentation.

The finger (or poke) test checks bread readiness: poke dough with a floured finger; if it springs back slowly, leaving a slight indent, it's perfectly proofed; if it springs back quickly, it needs more time (underproofed); and if the indent stays or the dough deflates, it's overproofed. 

Proceed with whatever recipe you're using:

Italian Bread

Italian Stuffed Bread

Casatiello

Master Yeast Roll Recipe

Ingredients
4 cups all purpose flour
2 1/4 teaspoons yeast
1 teaspoon salt
3 tablespoons sugar
3 tablespoons melted butter
1 large egg beaten
1 1/4 cup warm milk (I microwave it for a few seconds )
Directions
 Mix all your dry ingredients in a Processor or Stand Mixer and then add the wet in a steady stream. I do this by mixing the milk, butter, and egg all together into one measuring cup.
Once a loose ball forms knead for 1 minute in a Processor or 7 minutes in a Stand Mixer.

 Or by hand: In a large bowl mix dry (except yeast), make a well in center, add yeast and then pour all the liquid into well and mix together. Once a ball forms put on counter and knead for 15 minutes or until smooth and elastic.

  Place the dough ball into an oiled bowl and cover with plastic allowing this to rise for 1 hour or until doubled in size, a warm place helps.

At this point, after it has risen,  you can press the dough down, leaving the plastic on, and place in the fridge over night. The next morning just place on the counter until it has warmed back up to room temp.

Yeast Rolls

Cut or break the dough into 12 (for large rolls like a hamburger buns) or 18 (for small dinner rolls) pieces. Roll each into a ball and place on 1 large or 2 medium parchment lined sheet pan or pans (Dinner Rolls: squeeze them all into one pan and after they are finished baking you just pull them apart, this keeps them soft) (Hamburger Buns: For these you want to make sure they are not touching so you will need two pans) cover with a light cloth.

Allow to rise for about 30 minutes.
Preheat oven to 375.You can cut an X into the top of each roll (I use small sharp scissors or a razor) if you like that look.
Brush with egg wash (1 egg plus a little water mixed well) if you want them golden brown and a bit on the crispy side.

Bake for 18-22  minutes or until golden brown on top. 

Brush them with melted butter as soon as they come out and place on a rack to cool.
They are best served warm but:
If you want them to keep for a day then place them in a baggie before they completely cool as this will keep them soft and moist.

Or, after the first rising, proceed with one of these recipes:

Jelly Filled Doughnuts

Cinnamon Twist Doughnuts

Cinnamon Rolls

Italian Bread

 2 different shapes same dough

This recipe has slowly evolved over the years. I wanted a Master recipe that I could easily remember for many different uses and through trial and error came up with this one which is very close to old Italian Bread recipes which just called for flour, salt, water, and yeast.  I have found that the addition of olive oil  makes this bread dough even more flavorful and give it is higher rise. With this same recipe (or a few simple adjustments) I can make Italian Breads, Big Soft Pretzels, and Italian Stuffed Bread.
Ingredients
1 1/2 cups (which is 12 ounces) warm-ish water 
4  cups *unbleached  all purpose or bread flour (which is 500 grams) (see *note)  (Break up the flour then scoop very loosely into cup with a spoon and scrape off top with flat end of knife`- you may need to add more depending on the type of flour.)  It will be scrappy dough at first but after a minute or two it should start to form a ball. You  you will know it's ready when it forms a clean ball and not sticky anymore.)

1.5  tablespoons olive oil

1.5  teaspoons sea salt OR 2 teaspoons Kosher salt
2 1/4 teaspoons yeast

~Mixing & Kneading~

Food Processor Method: 
 Place all of the dry into the machine with the dough hook attached and mix on low for a few seconds.
While it is still running add the water and oil through the shoot.
After a ball forms allow it to mix for 1 minute longer working out all of the bumps and forming an elastic ball. Remove the dough and place in an oiled bowl covered with an oiled sheet of plastic wrap.
Rest at least until a finger indention remains ( 2 hours) but the longer the better (I let it rise until it is to the top) 
Kitchen Aid Method:
Mix water & yeast in mixer until foamy, mix 2 cups of flour, salt & oil for a minute add more flour until a dough ball forms, Mix for 10 minutes (Kitchen Aid) adding flour if it becomes too sticky, although you do want a slightly sticky dough. Oil up your hands and cover the ball of dough in oil, leave it in the Kitchen Aid bowl and cover with oiled plastic wrap.
Hand Method:
Mix the flour and salt and make a well. Add the yeast and liquid into the well. Stir the liquid and yeast together gradually adding in the flour from the edges to the middle. It will be messy at first. Eventually you will have a very sticky ball of dough, it will still be messy at this point. Using your hands and a bench scraper or spatula start scraping the dough up and slapping it back down on to the counter, do this continually for 15-20 minutes. Until it's smooth and elastic.Rest at least until a finger indention remains ( 2 hours) but the longer the better (I let it rise until it is to the top)

~Forming Loaf/Loaves: You can make 1 large or 2 medium from each dough recipe)~

Classic Italian Round Loaf:

.Punch down the dough and flour the counter. Form a ball by tucking and re-tucking the dough underneath it self. Dust very lightly with flour. If it tears then start over, you want a smooth top that is nice and compact.

Punch down & roll or pat it out to a rectangular or oblong shape about the size of a sheet of loose leaf paper for 2 loaves (Ficelle) or a large sheet pan for 1 loaf (Baguette).

~Baking & Slicing the top~

Place the loaf or loaves on  parchment on a sheet pan OR a piece of parchment on a flat pan's bottom for sliding or a paddle, cover and rise for 1 hour or until double.

Preheat the oven to 450 and place a stone on the middle or just below middle rack 

Rub olive oil on  a straight edge razor (carefully) just before using and then give it a good slit down the middle for the round loaf or 3 good slanted slits for the baguette just before baking. If you cut too deep it will flatten and look like a knee cap :) if not enough it will close back up. So about 1/4 inch at a 30 degree angle.

When the dough is ready slide the parchment sheet with the loaf in the oven on top of the stone, or place the sheet pan on the middle rack, throw 3 ice cubes in to oven close quickly OR spray water in oven and close quickly  & bake for 10 minutes.  You can also egg wash the top if you want it browner. You can add sesame seeds to the top over the egg wash as well.

Bake 10 minutes at 450. Then turn down to 375 and bake *20- 25 minutes more. 

It will sound hollow when tapped and be golden brown. *You can go for a softer bread at 20 minutes or a harder crust for the longer time. 

Cool for 2 hours on a rack.
.Place on rack to cool. Try really hard not to slice for at least 1 hour!