Nov 11, 2006 | From the kitchen of Rose in Bread
Rose’s Basic Hearth Bread
Adapted from Rose Levy Beranbaum, The Bread Bible, W. W. Norton & Company, 2003
This is the recipe as it appears on the back of the flour bag but with a few additions, variations and lots of tips! (Note: to print the out, select the text and copy into a word document)
Makes: About 1 3/4 pounds of dough: An 8 inch round loaf, or a 9 inch sandwich loaf, or 16 dinner rolls, or 12 hot dog buns, or 8 hamburger buns
3 cups/1 pound Harvest King flour (measured by dip and sweep)
1/4 cup/1.25 ounce whole wheat flour
1-1/4 teaspoons rapid rise, bread machine or other instant yeast
1-1/2 teaspoons fine sea salt
1-1/3 cups/11.25 ounces room temperature water
1 teaspoon mild honey, such as clover
Optional for soft crust for sandwich bread or buns: 1/4 cup olive or vegetable oil
In a mixing bowl, whisk together the bread flour, whole wheat flour and yeast. Then whisk in the salt. Stir in the water and honey (and optional oil). Using a mixer with a dough hook or by hand, knead the dough until smooth and springy (about 7 minutes, or 10 minutes by hand). The dough should be soft and just sticky enough to cling slightly to your fingers. If it is still very sticky knead in a little flour. If it is too stiff spray it with a little water and knead it.
Set the dough in a lightly greased bowl and lightly spray or oil the top of the dough. Cover tightly with plastic wrap and set in a warm spot. Allow the dough to rise until doubled, about an hour. (Stick a finger into the center of the dough and if it keeps the indentation it’s ready.) If baking it the following day, press down the dough and set it in a large oiled zipper type storage bag, leaving a tiny bit unzipped for the forming gas to escape, and refrigerate it. Remove it to room temperature 1 hour before shaping.
When ready to shape the dough, set it on a very lightly floured counter and flatten gently with your fingertips. Shape into a round ball or football. Set it on a baking sheet lined with parchment or lightly sprinkled with cornmeal or flour. Cover with a large container or oiled plastic wrap and allow it to rise until almost doubled and when pressed gently with a finger the depression very slowly fills in.
While the dough is rising, set the oven rack toward the bottom and place a baking stone or baking sheet on it. Set a cast iron skillet or heavy baking pan on the floor of the oven or on the lowest shelf. Preheat the oven to 475F. for 45 minutes or longer.
With a single edged razor blade or very sharp knife, cut one or more long, 1/4 inch deep slashes into the dough. Mist the dough with water, quickly but gently set the baking sheet on the hot stone or hot baking sheet, and toss 1/2 cup of ice cubes into the pan beneath. Immediately shut the door and bake 10 minutes. Then lower the temperature to 425°F. and continue baking 20 to 30 minutes or until the bread is golden brown and a skewer inserted in the middle comes out clean. (An instant read thermometer inserted into the center will read about 210°F.). Halfway through baking, turn the pan halfway around for even baking.
Remove the bread to a wire rack to cool completely or until just warm.
Nov 03, 2006 | From the kitchen of Rose in Ingredients
What's the big deal with kosher salt these days? It seems that many of the TV cooks specify it rather than regular salt, in everything from vegetable dishes to baked goods. I seem to recall learning that kosher salt should not be substituted in cakes, etc., because it doesn't perform the same as regular salt. For example, a recent program called for kosher salt in the meringue for a lemon meringue tart. Any thoughts?
Oct 15, 2006 | From the kitchen of Rose in FAQs
Great Feedback from Cherry and Alexis
You gave me useful advice a few years back about flour after I moved to the UK. I've since discovered that McDougall's Grade "00" flour (not self-rising) is a perfect substitute.
Additionally, I find that buttermilk is a better substitute for American sour cream than (higher fat) UK soured cream in cakes and muffins--seems to give more reliable results than an educated guess at the amount of soured cream to decrease.
Thus, with a few added marginalia, the US "Cake Bible" remains in use here.
AFAIK, the 00 is not bleached, but it is somewhat softer than the regular plain flour. I researched this once, and according to the Flour Advisory Bureau, bleached flour is not available to the UK consumer. (Although I suspect that the McDougall Supreme Sponge is bleached as it claims it can absorb more fat and sugar than regular flour... sadly it's only available in self-rising!)
UK spoons are now pretty much standardised at 5 and 15ml. The Aussies are the ones who are off: an Australian tablespoon is 20ml! I bake in metric now so I can ignore imperial versus US ounces.
The other headache is baking powder. I know a lot of Americans who report having to use 1.5x as much. My guess is that there's more bulking agent--the first ingredient listed on the container is rice flour. I'll be honest, I cheat: I bring American baking powder back with me (and I've got some Swans Down as well).
British soured cream is the same fat content as American, 18%, though it tends to be thinner in texture. I've never had a problem cooking with it.
Sep 16, 2006 | From the kitchen of Rose in Announcements
i've been waiting to post this exciting news until the new gold medal harvest king flour launched but now that any day it will be on the shelves i can restrain myself no longer!
i was never entirely happy with the recipe as it appeared in the bread bible and finally got to the bottom of it. zito's never actually made this bread--it was made by parisi bakery and they told me the secret. instead of 3 ounces of prosciutto they use a combination of 6 ounces of prosciutto, pepperoni, and spicy hot sopresseta. They also add about 2 tablespoons of lard to the dough. NO WONDER!!!
for extra intensity, they wait til the end of the day when all the meats have had a chance to dry more and use the hard dried ends.
the reason i was waiting for the terrific new harvest king flour to become available is that it is the perfect protein content for this bread. if it isn't in your market yet and you just can't wait, use half bread flour half unbleached all-purpose.
Here's a preview of the new headnote that will appear in the fourth printing of the bread bible, but if you have the book all you need to do is omit the bacon fat brushed on top, add the lard to the dough together with the water, and use the delicious meat combination (cut into pieces 1/4 to 1/2 inch in size).
Mar 02, 2006 | From the kitchen of Rose in FAQs
All purpose flour is fine as long as it is unbleached as bleaching weakens the protein which is needed to give a good texture or crumb to the bread. Bread flour has higher protein and will make a chewier bread. Regional flours may be lower in protein than ones available nationally such as Gold Medal, or Pillsbury. For quick bread containing softened but unmelted butter, however, it is essential to use bleached all purpose flour or the center of the bread will fall and have a gloppy texture on cooling.
Dec 25, 2005 | From the kitchen of Rose in Ingredients
Feedback: I have been attempting to make my deceased mother-in-laws recipe for what they call Norweigian Flat Bread. The recipe that I have calls for aprox. 4 cups of rye flour, 4 cups of white flour, 1 cup of Karo syrup, butter, salt and scalded milk. It calls for one package of yeast. I have trouble getting the bread to rise, do you think that 1 package of yeast is correct? This recipe makes 3 12" circular shaped breads.Thanks for your help!
4 cups of flour usually require about 1 teaspoon of instant yeast or 1-1/4 teaspoons of active dry yeast. but when you also have a large amount of sweetener and/or butter you need about 3 times the amount.
Dec 20, 2005 | From the kitchen of Rose in Bread Questions
I would like to know if all bread recipes (with yeast) can be used as a cool rise? That is after they are shaped and formed can I put them in the refrig. over night ?
i’m racking my brain to think if there’s an exception and can’t come up with one. oh! quick breads that use chemical leavening instead of yeast need to be baked soon after mixing. but yeast breads all seem to benefit from a cool, slow, overnight rise.
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