9781580089982

Peter Reinhart's Artisan Breads Every Day distills the renowned baking instructor' s professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can make and bake with ease. Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step--from preparation through pulling pans from the ovenua breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeriesuand all with little hands-on time. America's favorite baking instructor and innovator Peter Reinhart offers new time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of: Sourdough Baguettes 50% and 100% Whole Wheat Sandwich Loaves Soft and Crusty Cheese Bread English Muffins Cinnamon Buns Panettone Hoagie Rolls Chocolate Cinnamon Babka Fruit-Filled Thumbprint Rolls Danish Best-Ever Biscuits Best of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat.

PETER REINHART is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of seven books on bread baking, including Crust and Crumb, the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker’s Apprentice, and the 2008 James Beard Award–winning Peter Reinhart’s Whole Grain Breads.

FRENCH BREADS AND SOURDOUGH HEARTH BREADS
Lean Bread
Classic French Bread
Pain à l’Ancienne Rustic Bread
Pain à l’Ancienne Focaccia
Pain au Levain
San Francisco Sourdough Bread
Neo-Neopolitan Pizza Dough
Sourdough Pizza Dough
50% Whole Grain R ustic Bread and Pizza Dough
100% Whole Grain Rustic Bread and Pizza Dough
Bagels

ENRICHED BREADS
Everyday 100% Whole Wheat Sandwich Bread
100% Whole Wheat Hearth Bread
100% Whole Wheat Sourdough Hearth Bread
Struan
Challah
Hoagie and Cheesesteak Rolls
Many-Seed Bread
Soft Sandwich Bread and Rolls
Soft Rye Sandwich Bread
Wild Rice and Onion Bread
Soft Cheese Bread
Crusty Cheese Bread
English Muffins
Soft Pretzels
Crispy Rye and Seed Crackers
Flaky, Buttery Crackers

RICH BREADS
Cinnamon Buns
Sticky Buns
Coffee Crumb Cake
Fruit-Filled Thumbprint Rolls
Panettone
Stollen
Greek Christmas or Easter Bread
Hot Cross Buns
The Best Biscuits Ever
Croissants
Chocolate Croissants
Danish Pastry

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Soft Cheese Bread

MAKES 2 LARGE LOAVES OR MANY ROLLS

You can use any kind of beer in this recipe, as both light and dark brews add subtle flavors that will complement the cheese.

6 1/4 cups (28 oz / 794 g) unbleached bread flour

2 teaspoons (0.5 oz / 14 g) salt, or 1 tablespoon coarse kosher salt

5 tablespoons (2.25 oz / 64 g) granulated or brown sugar, or 3 1/2 tablespoons honey or agave nectar

1 cup (8 oz / 227 g) lukewarm water or beer (about 95°F or 35°C)

1 cup plus 2 tablespoons (9 oz / 255 g) lukewarm buttermilk or any other milk (about 95°F or 35°C)

1 1/2 tablespoons (0.5 oz / 14 g) instant yeast

1/4 cup (2 oz / 56.5 g) melted unsalted butter or vegetable oil

1 3/4 cups (7 oz / 198 g) diced onion (about 1 medium onion) or 1 small bunch of fresh chives (1 oz / 28.5 g), minced (optional)

2 1/2 cups (12 oz / 340 g) grated, shredded, or cubed cheese

DO AHEAD

In a mixing bowl, whisk the flour, salt, and sugar together (if using honey or agave nectar, dissolve it in the lukewarm water instead). Separately, combine the water and buttermilk, whisk in the yeast until dissolved, then pour the mixture and the melted butter into the dry ingredients. If using a mixer, use the paddle attachment and mix on the lowest speed for 2 minutes. If mixing by hand, use a large spoon and stir for about 2 minutes. Let the dough rest for 5 minutes.

Switch to the dough hook and mix on medium-low speed, or continue mixing by hand, for 3 minutes, adjusting with flour or liquid as needed. The dough should be soft, supple, and tacky but not sticky. Add the onions and mix on the lowest speed or continue mixing by hand for 1 minute, until the onions are evenly distributed.

Transfer the dough to a lightly floured work surface and knead for 1 or 2 minutes to make any final adjustments, then form the dough into a ball.

Place the dough in a clean, lightly oiled bowl, cover the bowl with plastic wrap, and immediately refrigerate overnight or for up to 4 days. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.) The dough should double in size in the refrigerator. If you want to bake the bread the same day you mix the dough, don't refrigerate the final dough; just let it rest at room temperature for 60 to 90 minutes, until it doubles in size. Then proceed to shaping and baking as described below.

ON BAKING DAY

Remove the dough from the refrigerator about 2 hours before you plan to bake. Transfer the dough to a lightly floured work surface and divide it into 2 equal pieces, each weighing about 2 pounds (907 g). Dust each piece with flour, then use a rolling pin to roll them into rectangles about 8 inches wide and 12 inches high. Spread half of the cheese over the surface of one rectangle and roll the dough up like a rug, from the bottom to the top, to form a log. If any cheese falls out, tuck it back in or save it for the second loaf. Seal the seam with your fingertips. For a sandwich loaf, proof in a greased 4 1/2 by 8-inch loaf pan (or a 5 by 9-inch pan if using onions, which increase the volume of the dough). For a freestanding bâtard or rolls (see page 21), proof on a sheet pan lined with parchment paper or a silicone mat. Another option is to cut the log into 1 1/2-inch slices to make spiral rolls; place spiral rolls about 1 inch apart in greased round pans or on a parchment-lined sheet pan. Mist the shaped dough with spray oil and cover loosely with plastic wrap, then let the dough rise at room temperature for about 90 minutes, until increased

Excerpted from Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads by Peter Reinhart
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

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Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-class Breads

Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-class Breads

1580089984

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