Dinner Rolls ~ My Favorite

Dinner Rolls   My Favorite

These rolls are soft like wheat bread but have a nutty whole-grain flavor that comes from wheat germ.  Placing the rolls together in a pan so that they touch as they bake makes them especially tender.  These rolls were served at our Thanksgiving dinner. 

Yield: 16 delicious dinner rolls.

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Ingredients:

2 teaspoons or 1 pkg. active dry yeast

1/4 cup warm water

pinch of sugar

2 1/2 cups bread flour, plus more for rolling

1/4 cup toasted wheat germ

3/4 teaspoon salt

3 Tablespoons butter or margarine, softened, plus more for greasing bowl and brushing dough.

3 Tablespoons honey or 1/4 cup packed brown sugar.

3/4 cup water

***

Directions:

Stir yeast into 1/4 cup warm water (105'-115' F) until dissolved and add a pinch of sugar to proof.  Let stand 10 minutes.

*

Combine flour, wheat germ, and salt in bowl of food processor, stand mixer, or regular bowl.  (Reserve 1/3 cup flour if kneading by hand.)

*

Stir butter and honey into 3/4 cup warm water.  Stir yeast mixture and butter mixture into flour mixture.  (If using food processor, add liquids through feed tube with processor running.  If using stand mixer with dough hook, add liquids in steady stream with mixer on low speed.)  Follow kneading instructions below.

*

Place dough in buttered bowl, and cover.  Let rise in warm place 45 minutes to one hour, or until doubled in volume.  Deflate dough and divide into quarters, then divide each quarter into 4 pieces.  Roll dough into balls on floured surface.  Place dough balls in 4 rows in greased 9 inch baking pan.

*

Cover dough; let rise 45 minutes, or until doubled in size.  Meanwhile preheat the oven to 375'F.  Brush dough with melted butter, and bake 15 to 20 minutes, or until tops of rolls are golden and edges are browned.  Serve warm.

*

Stand Mixer Directions:  (with dough hook)  Place dry ingredients in mixer bowl, and fit mixer with dough hook.  Mix on low speed 1 minute to combine.  With mixer running at low speed, add yeast and liquids bu pouring them down the inside of the bowl.  Increase speed to medium-low and mix 2 minutes.  Let dough rest 5 minutes.  Mix at medium-low speed 5 minutes, or until dough is smooth.  Increase speed to medium, and mix 2 minutes.  Kneading is done when dough makes a slapping sound as it hits the side of the bowl.  Dough temperature should be close to 90 F'.

Walnut And Dried Fig Bread

Walnut And Dried Fig Bread

Ingredients:
1 1/4 cups water, warmed to 110 degrees
1 tablespoon sugar
1 tablespoon active dry yeast
Olive oil, for brushing 

3 cups all-purpose flour, plus more for dusting
1 cup rye flour
2 cups chopped dried Calimyrna figs (about 10 ozs.)
2 tablespoons fennel seeds
2 tablespoons coarse salt
1 cup toasted and chopped walnuts (about 4 ounces)

Directions:
Stir warm water, sugar, and yeast in a small bowl until yeast is dissolved. Let mixture stand until foamy, about 5 minutes. Brush a large bowl with oil and set aside.

• Place flours, 1 cup dried figs, fennel seeds, and salt in another bowl. Add yeast mixture; bring mixture together with your hands. Turn out dough onto a lightly floured work surface; knead until smooth and elastic, about 5 minutes.

  Transfer dough to oiled bowl, and cover loosely with a piece of lightly oiled plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 1 hour.

  Preheat oven to 375 degrees. Turn out dough onto a lightly floured work surface, and knead in walnuts and remaining 1 cup dried figs (be aggressive with the dough to work in nuts and figs). Shape dough into a ball; pull seams in toward bottom to stretch and smooth top.

  Brush a baking sheet with oil; place dough in the middle. Loosely cover with a piece of lightly oiled plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 40 minutes.  Bake until bread is light golden brown, about 30 minutes. 

  Loosely tent with foil, and continue to bake until an instant-read thermometer inserted in the bottom of loaf registers 180 degrees and comes out clean, about 30 minutes more. Immediately transfer loaf to a wire rack; let cool completely before slicing.

Dutch Crunch Bread

Summary: Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. A visually delightful bread which is a common option at sandwich shops all over the Bay Area and is often one of the first breads to run out. 

Servings: 10-20 sandwich rolls / buns
Prep Time: 30 minutes
Total Time: 60 minutes, plus resting time
Ingredients:
Dutch Crunch Topping
2 tbsp active dry yeast
1 cup warm water2 tbsp sugar
2 tablespoons vegetable oil
½ tsp salt
1½ cups rice flour

Soft White Roll
This recipe approximates the quintessential white sandwich roll found throughout the Bay Area. The recipe is simple, quick, and addictive. Should make 10-12 rolls.
Ingredients:
1½ tablespoon active dry yeast
¼ + 1/8 cup warm water, it should feel between lukewarm and hot to the touch
1 ½ cup warm milk, low fat
2 ¼ tbsp sugar
3 tbsp vegetable oil plus additional for greasing bowl during rising
2¼ tsp salt
5 ½ cups, 750grams all purpose flour
2 tbsp vital gluten 

Directions:
Dutch Crunch Topping
Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes.

Coat the top of each loaf or roll with a thick layer of topping. We tried coating it with a brush but it worked better just to use fingers or a spoon and kind of spread it around. You should err on the side of applying too much topping – a thin layer will not crack properly.

You can place the rolls directly into the oven after applying the topping, or let them stand for 20 minutes. 

When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. The Dutch Cruch topping should crack and turn a nice golden-brown color.

Soft White Rolls
In the bowl of an electric mixer or large mixing bowl, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes. The mixture should start to bubble or foam a bit and smell yeasty.

 Add in vegetable oil, salt and 2 cups of flour. Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together. 

Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic. 

Thermomix:Place all ingredients in TM bowl. Mix at speed 6 for 7-8 seconds, and then knead for 2-3 minutes.

Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled.
Once the dough has risen, turn it out onto a lightly floured surface and divide it into 10-12 equal portions or 2 equal portions if you’d like to make a loaf.

Shape each into a ball or loaf and place on a parchment-lined baking sheet try not to handle the dough too much at this point.

Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.

Coat the top of each roll or loaf with the topping as described above. While the original recipe recommends letting them stand for 20 minutes after applying the topping, I got equally good results by putting them directly into the oven, and by letting them stand for 20 minutes while the first batch baked.

Once you’ve applied the topping, bake in a preheated moderately hot 190°C for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.

Cranberry Walnut Bread

Cranberry Walnut Bread

 Yield:  Directions for 1 or 2 Large loaves 

Prep Time 20 minutes
Additional Time: 2 hours 40 minutes

Cook Time:  45 Minutes

Total Time; 3 hours 45 minutes or more

Sturdy, soft and chewy, this cranberry walnut bread makes for the best toast! And it’s freezer-friendly. So save yourself some money and make this store-bought holiday staple at home!

Ingredients for 1 Loaf: 
3/4 cup warm water (105*F - 115*F)
2 teaspoons dry yeast
about 3 cups all-purpose flour
1/4 cup honey
2 tablespoons olive oil
3/4 teaspoon salt 
1 teaspoon ground cinnamon or more
1/2 cup dried cranberries
1/2 cup english walnuts, rough chopped

Directions for 1 loaf:

To the bowl of a stand mixer fitted with the paddle attachment,* add the warm water then sprinkle in the yeast. Next, add in 1/4 cup of the flour and mix briefly on low speed to combine. Let the mixture sit for 10 minutes to proof the yeast. 

Add in the honey, olive oil, salt and cinnamon and mix briefly again on low to combine. 

With the mixer on low speed, slowly add in the remaining 2 3/4 cups of the flour, about 1 cup at a time (SEE NOTES**). Once the dough forms a shaggy mass, stop the mixer and switch to the dough hook. 

Knead on low speed for about 3 to 5 minutes, until the dough is smooth and elastic (if the dough is too sticky, slowly add in additional flour until it reaches the desired consistency). 

Shape the dough into a ball and place in a large lightly oiled bowl. Turn once to coat, then cover with plastic wrap or a clean kitchen towel. Allow the dough to rise until it has doubled in bulk, about 1 ½ to 2 hours. 

Line a large baking sheet with parchment paper, then sprinkle lightly with cornmeal. Set aside.
Gently deflate the dough and transfer to a lightly floured surface. Knead in the cranberries and walnuts by hand. 

Split the dough into two equal sized pieces and form each into a ball about 5 to 6 inches in diameter. Place both on the prepared baking sheet, then cover with a damp towel(s) and let rise again for another 30 to 45 minutes, until puffy. 

Meanwhile, preheat the oven to 350ºF. Once the loaves have proofed, sprinkle the tops lightly with flour, then use a serrated knife to cut a cross into the top of each loaf (about 1-inch deep). 

Bake for about 35 to 45 minutes, until golden brown and the loaves sound hollow when tapped on the bottom (if you have an instant-read thermometer, the internal temperature should be about 190ºF). Transfer the loaves to a wire rack to cool before slicing!

*****

Ingredients For 2 Loaves:

1 ½ cups warm water (105 to 115ºF) 
1 tablespoon active dry yeast
about 6 cups all-purpose flour, divided
½ cup honey
¼ cup olive oil
1 ½ teaspoons salt
2 teaspoon ground cinnamon
¾ to 1 cup dried cranberries
¾ to 1 cup chopped raw walnuts  

Directions for 2 loaves:  
To the bowl of a stand mixer fitted with the paddle attachment,* add the warm water then sprinkle in the yeast. Next, add in ½ cup of the flour and mix briefly on low speed to combine. Let the mixture sit for 10 minutes to proof the yeast. 

Add in the honey, olive oil, salt and cinnamon and mix briefly again on low to combine. 

With the mixer on low speed, slowly add in the remaining 5 ½ cups of the flour, about 1 cup at a time (SEE NOTES**). Once the dough forms a shaggy mass, stop the mixer and switch to the dough hook. 

Knead on low speed for about 3 to 5 minutes, until the dough is smooth and elastic (if the dough is too sticky, slowly add in additional flour until it reaches the desired consistency). 

Shape the dough into a ball and place in a large lightly oiled bowl. Turn once to coat, then cover with plastic wrap or a clean kitchen towel. Allow the dough to rise until it has doubled in bulk, about 1 ½ to 2 hours. 

Line a large baking sheet with parchment paper, then sprinkle lightly with cornmeal. Set aside.
Gently deflate the dough and transfer to a lightly floured surface. Knead in the cranberries and walnuts by hand. 

Split the dough into two equal sized pieces and form each into a ball about 5 to 6 inches in diameter. Place both on the prepared baking sheet, then cover with a damp towel(s) and let rise again for another 30 to 45 minutes, until puffy. 

Meanwhile, preheat the oven to 350ºF. Once the loaves have proofed, sprinkle the tops lightly with flour, then use a serrated knife to cut a cross into the top of each loaf (about 1-inch deep). 

Bake for about 35 to 45 minutes, until golden brown and the loaves sound hollow when tapped on the bottom (if you have an instant-read thermometer, the internal temperature should be about 190ºF). Transfer the loaves to a wire rack to cool before slicing!

NOTES
*The amount of dough for this recipe works best in a 6 quart stand mixer (or larger). I have made it in a 5 quart stand mixer - although it really pushes the capacity of the bowl. Alternatively, you can mix everything in a large bowl and then knead the bread completely by hand!

**If you find that your dough won't take the full 6 cups of flour that's okay. For most people this recipe works exactly as written, but humidity and other factors in your house can affect the moisture level of the dough. You want your dough to be smooth and elastic after kneading, so add as much flour as needed to reach this consistency (go by feel!). With that said, this dough should be a bit sturdier than traditional bread dough, so keep that in mind when kneading.

Adapted from King Arthur Flour

Rum-Raisin Bread

Rum-Raisin Bread

Ingredients:
Dough
2 tablespoons rum

1/2 cup raisins 
3/4 cup milk
2 tablespoons unsalted butter
1/2 teaspoon rum extract
1 large egg
1 tablespoon brown sugar
3 cups all purpose flour
1 teaspoon salt
2 teaspoons instant or active dry yeast

Rum Glaze:1/2 cup confectioners' sugar, sifted to remove lumps.
1 to 2 tablespoons milk
1/4 teaspoon butter-rum flavor


Directions:
To make the bread:
Combine the rum and raisins in a small, nonreactive bowl and set aside to soak for about 30 minutes.

Place the remaining ingredients into the bucket of your bread machine in the order listed, select the dough cycle and press Start.

When the machine beeps for additions, add the raisins and any additional rum.  Check the consistency of the dough, adjusting it with a tablespoon more water or flour if necessary to make a smooth ball of dough.  Let the machine complete its cycle.

To shape and bake: Gently deflate the risen dough, divide it into thirds, and fold each piece over itself so the edge is inside the ball of dough.  Cover and let the dough rest for 10 minutes.

On a lightly floured surface, roll each piece to a 12" rope of dough.  Place two pieces on a piece of parchment crossing each other.  Lay the third piece over the top.  Braid the bread from the center to the ends of both sides.  (Braiding this way keeps the dough more uniform instead of having one long, stretched-out end.)  Pinch the ends together and tuck them underneath.

Cover with greased plastic and let the braid rise for 30 to 45 minutes, until almost doubled.  Toward the end of the rising time, preheat the oven to 375*F.  Brush to top of the bread with egg wash, if desired.  Bake 35 to 45 minutes, until golden brown and the center reads 190*F when measured with a digital thermometer.  Remove from the oven and cool completely before glazing.

To make the glaze:  Combine the confectioners' sugar with enough milk to make a spreadable glaze; stir in the butter-rum flavor.  Drizzle or brush the glaze on the top of the braid.  Yield 1 loaf

TIPS FROM OUR BAKERS

To mix by hand or mixer: Mix and combine all the ingredients except the rum/raisins until you have a soft dough. Knead for 2 minutes, cover, and let rest for 5 minutes. Knead in the soaked raisins and any liquid. Flour your hands as needed, and knead for 4 more minutes, or until the dough is springy. Cover and let rise for 60 minutes, then proceed as directed for shaping and baking.

Cloverleaf Rolls

Mom's Cloverleaf Rolls

Ingredients:

2 packages active dry yeast

1 1/4 cup warm water

1/2 to 3/4 cup sugar  (or to taste)

1 tablespoon salt

3 tablespoons butter or margarine 

6 to 6 1/2 cups flour

Directions:

Using a very large bowl, dissolve yeast in 1 1/4 cup warm water,  add a pinch of sugar to proof.

Stir the 1/2 or 3/4 cup of sugar into 1 cup warm water, and add butter / shortening, salt and 3 1/2 cups flour: beat until smooth. Stir until all ingredients are well mixed.   Gradually add the remaining flour to make a pliable dough easy to handle.

Turn dough out onto a lightly floured board or counter and knead until smooth and elastic for about 10 minutes.  

Place in a greased bowl and roll ball of dough to lightly coat.  Place with greased side up and cover with a towel in a draft free place to raise till double in size.  Punch dough down and knead for 5 minutes and let rise again until double in size.

Shape dough into clover leaf rolls and place in greased muffin pans.  Butter the tops lightly.  Let rise until double.

Bake at 400 or 425 degree oven until done.  When tapped the rolls should sound hollow

*****

For a more do-able recipe I have broken down the recipe by one-half.

1 pkg active yeast

1/2 cup plus 2 Tablespoons water

1/4 cup or 1/4 cup plus 2 tablespoons sugar
1 1/2 teaspoon salt
1 tablespoon 1 1/2 teaspoons butter or margarine
3 to 3 1/4 cups flour 

Dissolve the yeast in the 1/2 cup plus 2 tablespoons water, add a pinch of sugar and allow the yeast to proof (foam). 

Stir the 1/4 cup or 1/4 cup plus 2 tablespoons sugar to dissolve in 1/2 cup warm water, add butter or margarine, salt, and 1 3/4 cup flour.  Stir till everything is well mixes and mix is smooth.

Gradually add the remaining flour and work until the mixture is a pliable and easy to work with dough.  

Put the dough on a lightly floured board or counter and knead for 10 minutes until dough is smooth and elastic.  

Grease a large bowl with butter or margarine.  Add the dough and roll to coat the dough.  Cover the bowl with a towel and place in a draft free area allowing dough to rise until doubled.  Punch down and knead again for 10 minutes.  Return to bowl to let rise again.  Punch the dough down and knead for 5 minutes.  Let rise again until double.  Knead and shape into rolls.  Let rise until doubles and bake at 400 or 425 until done.    Mom always put margarine on top of hers before letting them rise.

Rolls should sound hollow when tapped.  I would guess 18 to 20 minutes might be necessary to be done.

Easter Bread

Italian Easter Bread

This bread bakes up incredibly soft and slightly sweet. It's perfect for Easter morning! 

Servings: 6 individual loaves 

Ingredients
1 package 2-1/4 teaspoons rapid rise instant yeast
1-1/4 cup milk
1/4 teaspoon of salt
1/3 cup unsalted butter
2 large eggs, beaten
1/2 cup granulated sugar
4 cups all-purpose flour (more as needed for dusting and kneading)
Vegetable cooking spray or vegetable oil for greasing proofing bowl
1 large egg, beaten with 1 teaspoon of water
6 dyed Easter eggs they do not need to be boiled, they will cook as the bread bakes
Colored sprinkles 

Directions:
In a small saucepan, add the milk and butter to the pan. Heat the milk to 120 to 130°F, stirring the milk until the butter melts. Do not allow the milk to go above 130°F.

In a large mixing bowl, combine the yeast, salt, eggs, and sugar. Add the warmed milk and butter mixture. Add 2 cups of the flour to the mixing bowl. Attach a dough hook to the mixer and combine until smooth on medium speed, for about 2 minutes. Scrap side of the bowl with a spatula as needed.

Slowly add the remaining 2 cups of flour to the mixing bowl, kneading the dough on medium-low speed, scraping the sides as needed. Knead until smooth and the dough is stiff, no longer sticky, about 14 minutes. Shape dough into a ball and place into a lightly greased bowl (vegetable cooking spray or oil).

Cover the bowl with plastic wrap, and let rise for an hour in a warm place until the dough doubles in size.
Punch the dough down, and then divide into 12 pieces. Roll each piece to form a 1-inch rope, about 14 inches long. Taking 2 pieces, twist the pieces to create a braid shape, pinching the ends together and loop into a circle.

Place the shaped dough on a parchment-lined baking sheet (3 per sheet), spacing the braided dough, so that it has enough room to rise. Loosely cover the baking sheet with plastic wrap and allow to rise for 1 hour, until it doubles in size.

Brush each braided bread with the beaten egg wash. Top with sprinkles, as desired. Gently place one dyed Easter egg in the center of each braided bread ring.
Bake the bread at 350°F until golden brown, approximately 18-20 minutes. Quickly transfer the baked bread to a cooling rack. Enjoy!

Recipe Notes
If the bread starts to brown too much while baking cover loosely with aluminum foil.

Kindred Milk Bread

Kindred Restaurant Milk Bread

Author Notes: This recipe is served as a starter to each dinner table at Kindred Restaurant in Davidson, North Carolina. 

Makes 6 rolls, two 9- by 5-inch loaves, or 12 split-top buns

• 5 1/3cups bread flour, divided, plus more for surface (Kindred uses King Arthur)
• 1cup heavy cream
• 1/3cup mild honey (such as wildflower or alfalfa)
• 3tablespoons nonfat dry milk powder (such as Alba)
• 2tablespoons active dry yeast (from about 3 envelopes)
• 2tablespoons kosher salt
• 3large eggs, divided
• 4tablespoons (1/2 stick) unsalted butter, cut into pieces, at room temperature
• Nonstick vegetable oil spray
• Flaky sea salt (optional, but shouldn't be)

1. Cook 1/3 cup flour and 1 cup water in a small saucepan over medium heat, whisking constantly, until a thick paste forms (almost like a roux but looser), about 5 minutes. Add cream and honey and cook, whisking to blend, until honey dissolves. 
2. Transfer mixture to the bowl of a stand mixer fitted with a dough hook and add milk powder, yeast, kosher salt, 2 eggs, and 5 remaining cups flour. Knead on medium speed until dough is smooth, about 5 minutes. Add butter, a piece at a time, fully incorporating into dough before adding the next piece, until dough is smooth, shiny, and elastic, about 4 minutes.

3. Coat a large bowl with nonstick spray and transfer dough to bowl, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour.
4. If making rolls, lightly coat a 6-cup jumbo muffin pan with nonstick spray. Turn out dough onto a floured surface and divide into 6 pieces. Divide each piece into 4 smaller pieces (you should have 24 total). They don’t need to be exact; just eyeball it. Place 4 pieces of dough side-by-side in each muffin cup.
 If making loaves, lightly coat two 9- by 5-inch loaf pans with nonstick spray. Turn out dough onto a floured surface and divide into 12 pieces. Nestle pieces side-by-side to create 2 rows down length of each pan.
 If making split-top buns, lightly coat two 9- by 13-inch baking dishes with nonstick spray. Divide dough into 12 pieces and shape each into a 4-inch long log. Place 6 logs in a row down length of each dish.
5. Let shaped dough rise in a warm, draft-free place until doubled in size (dough should be just puffing over top of pan), about 1 hour.
6. Preheat oven to 375° F. Beat remaining egg with 1 teaspoon. water in a small bowl to blend. Brush top of dough with egg wash and sprinkle with sea salt, if desired. Bake, rotating pan halfway through, until bread is deep golden brown, starting to pull away from the sides of the pan, and is baked through, 25 to 35 minutes for rolls, 50 to 60 minutes for loaf, or 30 to 40 minutes for buns. If making buns, slice each bun down the middle deep enough to create a split-top. Let milk bread cool slightly in pan on a wire rack before turning out; let cool completely.

Mallorca Bread: Soft Puerto Rican Sweet Bread Rolls

Mallorca Bread:  

Soft Puerto Rican Sweet Bread Rolls

Ingredients:
1 pkg dry yeast (1/4 oz)
½ cup milk, lukewarm
1½ cup water, lukewarm
8 egg yolks
¾ cup white sugar
2 sticks butter (1/2 lb.) + 1 stick for brushing, melted and cooled to lukewarm
6½ cups bread flour, plus more for flouring work surface
1 teaspoon salt
powder sugar

Directions

1. In the bowl of a stand mixer combine, eggs, sugar, and melted butter, whisk until well combined. 
2. 
   
3. In another large bowl pour in milk and water, sprinkle in yeast and let sit for a minute. 
4. 
   
5. Add yeast mixture to egg mixture and whisk until well combined. In a large bowl whisk together salt and flour. Add flour mixture to the egg mixture one cup at a time, using a dough hook attachment. Mix until dough just comes together. 
6. 
   
7. Turn out onto a floured work surface and knead until tacky. Transfer to a bowl and cover with a kitchen cloth and let rise on the counter for 2 hours or until it doubles in size. The dough can also be refrigerated and rise overnight.
8. 
   
9. Line two light aluminum sheet pans with parchment paper. (Do not use dark sheet pans because they will over brown the bottom of the rolls.) 
10. 
    
11. Generously flour a clean work surface, turn dough out on work surface, sprinkle with flour. Tear the dough into 12 even pieces. Roll the the dough pieces into ½-inch ropes. Shape the ropes into coiled buns, tucking the end under the bun.
12. 
    
13. Pre-heat oven to 350 degrees.
14. 
    
15. Place 6 rolls per sheet pan, loosely cover with a kitchen towel or plastic wrap and let rise another 45 minutes. Using a pastry brush gently brush rolls with melted butter. Bake for 20-25 minutes, until they are just beginning to brown.
16. 
    
17. Allow buns to cool, sift generously with powdered sugar. Enjoy with coffee!

Marble Rye

MARBLE RYE

Makes 2 loaves.

Note: I used Hodgson Mill Rye Flour, but any brand of labeled rye, light rye or medium rye will work. Do not use pumpernickel rye flour; it’s more coarsely ground (from whole rye berries) for a more dense and strongly flavored loaf. Slightly adapted from Fine Cooking.

Ingredients:

For the light dough:

1 3/4 cups (8 ounces) bread flour, more if needed

3/4 cup plus 2 tablespoons (4 ounces) rye flour

1 1/4 teaspoon kosher salt

1 teaspoon instant (quick-rise) yeast

1 teaspoon whole caraway seeds, optional

3/4 cup plus 2 tablespoons room-temperature water, more if needed

1 1/2 tablespoons vegetable oil

1 tablespoon unsulfured mild molasses 

For the dark dough:

1 3/4 cups (8 ounces) bread flour, more if needed

3/4 cup plus 2 tablespoons (4 ounces) rye flour

2 to 3 tablespoons unsweetened cocoa powder

1 1/4 teaspoons kosher salt

1 teaspoon instant (quick-rise) yeast

1 teaspoon whole caraway seeds, optional

3/4 cup plus 3 tablespoons room-temperature water, more if needed

1 1/2 tablespoons vegetable oil

1 tablespoon unsulfured mild molasses 
For baking:

Baking spray or vegetable oil

1 egg beaten with 1 tablespoons water

Directions:

The key to combining the 2 doughs into 1 loaf of bread is to make sure both doughs feel the same when you’re done kneading — that they have a similar texture and suppleness. That enables them to rise at an equal rate. If 1 dough is softer than the other, the loaf will come out lopsided.

To make the light dough: In the bowl of a stand mixer with the paddle attachment, mix the bread and rye flours, salt, yeast, caraway seeds (if using), water, oil and molasses on low until combined. Increase the speed to medium-low and mix until well combined and the sides of the bowl are clean. Switch to the dough hook and knead on medium-low speed until the dough is smooth and tacky. (If mixing by hand, use a wooden spoon to mix and knead with your hands on surface lightly coated with vegetable oil.) If the dough is too sticky, knead in more bread flour 1 tablespoon at a time. If it’s very stiff, knead in water 1 tablespoon at a time.

Spray a medium bowl with baking oil. Form dough into a ball. Place in bowl, then turn over so that all surfaces are coated. Cover tightly with plastic wrap. Let sit at room temperature until doubled in size, about 1 1/2 hours.

To make the dark dough: Immediately after making the light dough, repeat the process to make the dark dough, adding more water if needed to make a dough with the same feel as the first dough. Stretch and fold the dough into a ball and let it rise in another lightly oiled bowl as described above.

To shape the dough: When both doughs have doubled in size, divide each into 4 equal pieces. Generously coat the inside of 2 (8 1/2-by-4 1/2-inch) loaf pans with cooking spray.

Rub a little vegetable oil on a work surface. Using your hands or a rolling pin, gently shape each piece into a 6-inch square that’s about 1/4-inch thick.

Make a stack of 4 dough squares, alternating light and dark doughs. Firmly pat down the stack with the palm of your hand so that all 4 pieces adhere to one another.

Starting with the side closest to you, tightly roll up the stack into a loaf, pinching the seam closed. Repeat with the remaining dough for the second loaf.

Set each loaf seam side down. Gently roll and stretch each until it’s the same length as the pans. Place seam side down in the pans, coat the tops with cooking spray, and cover loosely with plastic wrap. Let the loaves rise at room temperature until nearly doubled in size with tops that are about an inch above the edges of the pans, 1 to 2 hours.

At this point, pressing on the dough with your finger should make a dimple that springs back slowly. If it springs back quickly, give the dough another 15 to 30 minutes to rise.

Preheat oven to 350 degrees and put rack in the center position.

Brush the risen loaves with the egg-water mixture.

Bake for 20 minutes, then rotate and swap the positions of the pans. Continue baking 20 to 25 minutes more, or until the loaves are a rich golden brown and an instant-read thermometer inserted into the center registers 190 to 195 degrees. If under that temperature, continue baking in 5-minute intervals. Underbaking yields gummy bread. To leave a less noticeable hole, insert the thermometer close to the edge of the pan (without touching the pan.)

Transfer the loaves in their pans to a wire rack to cool. When cool enough to handle, remove the bread from the pans. Let cool completely before slicing.

To freeze loaves, wrap tightly in plastic wrap or aluminum foil, then place in heavy-duty freezer bag. Use within 1 month.