Warm your house with the scent of freshly baked bread

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Warm your house with the scent of freshly baked bread

The first recipe is for a wreath-shaped baguette. You may, however, use other bread dough such as pizza dough, and follow the shaping instructions to make different bread wreaths for the holiday table.

Also, various ingredients, such as sesame seeds or poppy seeds may be sprinkled on top before baking to add flavor, color, and texture.

The second recipe features my favorite recipe for focaccia, with the addition of some holiday colors. Green and red grapes, apples, lemon zest, and fresh or dried herbs lend color, sweetness and earthiness. Try dipping the fresh bread in extra virgin olive oil and freshly ground black pepper.

Wreath Baguette

1²/³ cups water (body

temperature)

1 tablespoon granulated sugar

2 tablespoons dry active yeast

1¾ pounds bread flour, plus more as needed

¾ ounce kosher salt

Poolish, or starter (recipe follows)

1 egg yolk

2 tablespoons milk or cream

Toppings, such as sesame seeds, poppy seeds, or

cinnamon sugar

Ice, as needed

In a small bowl, combine water, sugar and yeast. Set aside until slightly bubbly, about 5-10 minutes.

Place flour into the bowl of a stand mixer; mix in salt.

Make a well in the center of the flour and add the poolish and the yeast water. Use the dough hook attachment to mix on low, combining until a loose dough has formed. Cover with a kitchen towel and allow to double in size, about 1 hour.

Gently fold the dough and allow it to rise another 30 minutes. Repeat once more.

Cut the dough into 2-4 equal pieces. Use the palms of your hands to exert gentle pressure and roll into a log. Connect the ends to make a ring and place on a baking sheet lined with lightly floured parchment paper. Cover and let rise until it springs back very slowly to the touch, 30-45 minutes.

Preheat oven to 475 degrees. Place an empty pan or cast iron skillet in the bottom rack of the oven.

Immediately before baking, use very sharp kitchen shears to make several shallow snips along the outside of the ring, spacing about an inch apart. Use a fork to whisk together egg yolk and milk or cream and brush on top of the dough wreaths. Sprinkle with topping of choice. Put the baguettes in the oven, toss several ice cubes into the empty pan in the bottom of the oven (to produce steam), and immediately shut the oven door. Bake until the baguettes are golden and sound hollow when thumped, about 15-25 minutes. Allow baguettes to rest at least 10 minutes before slicing.

Poolish

12 ounces bread flour

1½ cups water (room temperature)

½ teaspoon dry active yeast

Mix together ingredients and cover. Set aside in a warm area (about 75 degrees) until it has fully risen and begun to recede, overnight or about 10 hours.

Fruit and Herb Focaccia

2 apples, such as Granny Smith or Rome, peeled, cored and diced very small

1 cup red grapes, cut in half

½ cup raisins

2 lemons, zested

2 tablespoons dry rosemary leaves, coarsely ground*

2 tablespoon rubbed sage

2 cups water (80-90 degrees)

1¼ pounds bread flour, divided

2½ teaspoons dry active yeast

Biga (fermented base) (recipe follows)

¹/³ cup olive oil, plus additional for drizzling

1½ tablespoons kosher salt

Sea salt, as needed

In a mixing bowl, toss together apples, grapes, raisins, lemon zest and herbs. Set aside.

In the bowl of a stand mixer, mix together water and 2 tablespoons flour.

Stir the yeast into the water mixture and let it sit until bubbly, about 5 minutes.

Add biga, remaining flour and olive oil. Use the dough hook attachment to knead the dough on low speed for 3 minutes.

Add the kosher salt, and ²/³ of the fruit/herb mixture; knead on medium speed for 1 minute. The dough will be loose.

Cover the bowl with a kitchen towel and allow the dough to rise until nearly doubled in size, about 30 minutes.

Fold the dough over on itself and allow it to rise another 30-45 minutes.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or Silpat liner.

Pour the dough onto the pan. Let rise in a warm, humid area for about 20-30 minutes. Use your fingers to press divots on the surface of the dough. Sprinkle on the remaining fruit/herb mixture, drizzle with a little olive oil and sprinkle with sea salt.

Bake until the bread is golden brown and the center is firm, about 25-35 minutes. Let cool on the baking sheet for 5-10 minutes before turning out onto a cutting board and slicing.

Biga

2 teaspoon dry active yeast

1 cup water, room temperature

12 ounces bread flour

In a large bowl, combine ingredients and cover with a kitchen towel. Leave the biga in a warm, draft-free area until it more than doubles in size and begins to recede, about 8 hours. Alternatively, allow to biga to rise in a slightly warm area for 2 hours then tightly cover and finish fermenting in the refrigerator overnight.

*For the best results, strip the leaves of fresh rosemary and dry them in a 200 degree oven until dry, about 20 minutes. Grind freshly dried leaves in a spice grinder until just a few longer sprigs remain.

Bread Making with Bill & Sheila

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