Picking at the Monkey Bread

I took a long hiatus, partly due to a broken camera, due to my vacation, and quite frankly, due to the summer and a distaste for heat!

Last week, I got a new camera and I saw a picture of monkey bread on Serious Eats. I've never even heard of monkey bread before, but I have a soft spot for anything containing a lot of brown sugar and covered in glaze! I absolutely had to try it, but between the fact that I don't regularly stock whole milk in the fridge and I wasn't sure if I could put aside enough time, I kept putting it off.

Today, I bought a small bottle of milk from the corner deli with the full intention to start right after getting back. However, I decided that I needed to rest my feet a while, but while I was watching TV, I found myself snoozing. Two hours later, I got up, started the dough and went to the gym (to lessen the guilt, for sure). It was actually nice to work in the steps between other daily activities. =)

monkeybread
Originally uploaded by lemonadestand

Monkey Bread
Cook's Illustrated via Picky Cook

Dough:
2 tbsp softened butter
2 tbsp melted butter
1 c warm milk
1/3 warm water
1/4 c granulated sugar
2 1/4 tsp instant yeast
2 tsp table salt

Coating:
1 c light brown sugar
2 tsp ground cinnamon
8 tbsp unsalted butter (1 stick)

Glaze:
1 c confectioner's sugar
2 tbsp milk

1) Heat oven to 200 degrees. When the over reaches the right temperature, turn it off. Butter the inside of a bundt pan with the 2 tbsp of softened butter. (I don't have one, so I just used a deep circular pan.)
2) In a large measuring cup, mix together milk, water, melted butter, sugar, and yeast. Set aside.
3) Mix flour and salt in a standing mixer fixed with the dough hook set on the lowest setting. Slowly add milk mixture. After dough comes together, increase the speed to medium and mix until the dough is shiny and smooth (6-7 minutes). *can add up to 2 tbsp flour if to sticky*
4) Turn dough onto lightly flowered counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray and place the dough ball in the bowl. Spray some nonstick spray over the dough. Cover in plastic wrap and place in prewarmed oven until the dough doubles in size, approximately 50 minutes.
5) While the dough is rising, mix the brown sugar (light brown!) and cinnamon together in a bowl. In a second bowl, heat up butter.
6) When dough has risen, gently remove the dough and pat into a 8"x8" square. Using a knife, cut the dough into 64 pieces (1 inch squares).
7) Roll each square into a ball. With one ball at a time, dip into melted butter, allowing excess butter to drip off. Roll in brown sugar mixture, then layer the balls in the buttered bundt pan.
8) Cover the budt pan tightly with plastic wrap and place in the turned-off oven until the dough balls have risen again (50-70 minutes).
9) Remove pan from oven and heat oven to 350 degrees. Unwrap the pan and bake until the top is deep brown and the caramel has begun to bubble around th eedges ~30-35 minutes. Cool in pan for 5 minutes before turning out onto a platter (if left in too long, the pieces may fall apart when the pan is turned).
10) Whisk confectioner's sugar and milk in a small bowl until the lumps have disappeared. Drizzle glaze over the warm monkey bread. Serve warm.

Note: The first few bites oddly reminded me of Apple Jacks...Sweet cinnamon!

xoxo,
lemonie

Bread bread bread!

I've been running myself ragged lately...as evidenced by the fact that I came home at 7:40 last night and was in bed by 8 pm. Hence, I was up this morning at 4. I've already done 1 load of laundry and done about 40% of my homework. Time for me to update!

Last Sunday, the instructor for my baking class is also formerly of Balthazar down in SoHo. The boule we made was ridiculous. Like, it was so delicious I could've eaten the entire thing in one sitting. And the braided bread was so pretty!


Basic Bread Dough
2/3 oz cake yeast (or 1/4 oz dry yeast)
1 pint warm water
1 1/2 lbs high gluten flour
1/2 oz salt

1) Disperse yeast in water with whisk.
2) In mixer with dough hook, add 1 1/2 lbs flour to yeast mixture. Add salt to flour, making sure the salt doesn't touch the yeast (it'll kill the yeast).
3) Knead for 8-10 minutes until dough becomes smooth and elastic. Place in oiled bowl and let rise for 1-2 hours, until doubled.
4) Deflate by pressing down with hands. Divide in half and shape as desired.

For Boule Shape (shown above)
Press each piece into an oval and fold the long sides towards the center. Press out again and repeat. Pince seam at bottom together tightly. Place upside down (smooth round side down) in a well floured bowl or basket. Cover lousely with buttered or pam-sprayed plastic rap and proof (leave out for it to rise again) until doubled ~45 minutes. Carefully invert onto cornmeal dusted baking sheet. Make slashes near top with a razor blade.

5) Preheat oven to 500 degrees and place an empty sheet pan in the bottom of th eoven. Add 1 quart of the water to the pan 5 minutes before the bread has finished rising. Place loaves in the oven and bake until browned, about 10 minutes. Remove pan of water, lower temperature to 400 degrees and continue baking for 20-25 minutes, until well-colored. Remove pans and cool on racks.

Note: Since Sim Cass is apparently the Prince of Darkness, he preferred that the bread stay in there longer for a darker crust.
To know if your bread is done, take it out, flip it over, and tap the crust. If it sounds hollow, it's done.



Braided Bread
6 fluid oz warm tap water
1 1/2 oz compressed yeast or 2 envelopes dry yeast
1 pint water
2 oz sugar
1/2 oz salt
1/2 pint egg yolks
3 fluid oz vegetable oil
2 1/4 lbs high gluten flour
1 egg, beaten with a pinch of salt for egg wash

1) Measure 6 oz water into a bowl and whisk in yeast. Set aside.
2) Place remaining water into mixer bowl and stir in sugar and salt to dissolve. whisk in yolks and oil. Add flour, pour in yeast mixture and mix on low speed until smooth and elastic, about 10-15 minutes.
3) Cover and let rise for about 1 hour, or until doubled.
4) Divide into 18 oz pieces for braided bread.

To shape braids:
5) Divide each 18 oz piece into 6 oz pieces. Round (look at instructions for boule above on how to knead them into the round shape), and roll into a long cylinder that is wider in the center and tapers at the ends. Pinch one end of each piece together and braid (like you would hair!). Brush with egg wash, place on a tray, and let rise until doubled (be sure to cover b/c it'll dry out quickly and form a skin).

6) Bake at 400 degrees for about 20 minutes.

Note: We took the leftover bread and attempted to make hamburger buns. Attempted is the key word. My understanding is that we rushed the round balls into the oven and so we got round balls out. I brought it home and pretended like hamburger buns had never crossed my mind and we just wanted to make sesame covered bread rolls. =)

A Banana Day!

Lemon-slice is really all about the fruits. Anything that has fruits, she wants to try making it. That's how we ended up buying a half dozen bananas today....
And those bananas ended up in half a dozen stomachs.



Banana Crumb Muffins
1 1/2 c ap flour 1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 mashed bananas
3/4 c white sugar
1 egg, lightly beaten
1/3 c butter, melted
1/3 c packed brown sugar
2 tbsp ap flour
1/8 tsp ground cinnamon
1 tbsp butter
1) Preheat oven to 375 degrees F. Lightly grease a 12 muffin tray.
2) In a large bowl, mix together 1 1/2 c flour, baking soda, baking powder, and salt.
3) In another bowl, mix together bananas, sugar, eggs, and melted butter. Stir the banana mixture into the flour mixture until just moistened. Spoon batter into muffin cups.
4) In a small bowl, mix together brown sugar, 2 tbsp flour, and cinnamon. With fingers, mix in 1 tbsp butter until the mixture resembles coarse cornmeal. Sprinkle over muffins.
5) Bake 18-20 minutes, or until passes toothpick test.



Banana Nut Bread (Williams-Sonoma)
2 1/2 c whole-wheat flour, extra for dusting
2 tsp baking soda
1 tsp salt
1 c unsalted butter at room temperature
2 c sugar
2 c mashed banana
4 eggs
1 c chopped walnuts

1) Preheat oven to 350 degrees. Grease two 8 1/2 x 4 1/2 loaf pans and dust with flour.
2) In a bowl, stir together flour, baking soda, and salt. Set aside.
3) In another bowl, beat together the butter and sugar until blended.
4) Beat in the banana, then beat in the eggs until completely mixed. Stir in nuts, add combined dry ingredients, and stir until blended.
5) Pour and scrape the batter into the 2 prepared pans.
6) Bake about 1 hour or until it passes the toothpick test.

xoxo,
lemonie

Snickerdoodles and Honey Walnut Bread

Snow storm! I can't remember the last time I remember the snow falling down like this...well, then again, snow falling in New York City is rarely memorable. Snow in the suburbs where it gets the chance to rest peacefully is different...and much more beautiful! However, the problem with snow in the 'burbs is that it makes the roads tough. The roads got so bad that lemon-zest couldn't make it to her party. Boo!

Today's lemon-slice's big day. With the snow piling up outside, we really have nowhere to go and nothing to do but stay indoors. Lemon-slice cleared out her schedule and rolled up her sleeves and took to baking! And lemon-zest took to eating.


Snickerdoodles
2 tbsp sugar
3/4 c sugar
2 tsp ground cinnamon
1 1/3 c flour
1 tsp cream of tartar
1/2 tsp baking soda
Pinch of salt
1/2 c softened butter
1 egg
1/2 tsp vanilla extract

1) Preheat the oven to 400 degrees.
2) Stir together the 2 tbsp sugar and cinnamon in a bowl.
3) In another bowl, whisk together four, cream of tartar, baking soda, and salt.
4) In a large bowl, combine butter, 3/4 c sugar, egg, and vanilla. Beat on medium-high speed until well blended. Reduce speed to low, add flour mixture, and blend until incorporated.
5) Roll 1 rounded tsp of dough into a ball and dip into cinnamon-sugar mixture. Place dough balls onto ungreased baking sheet, 2 inches apart.
6) Bake 8-10 minutes until round, flat, and light golden-brown.

Note: Delicious when warm, especially with cold milk!

Honey Walnut Bread
1 c milk
1 c honey
1/2 c sugar
2 1/2 c flour
1 tsp baking soda
1 tsp salt
1/4 c unsalted butter, melted
2 egg yolks
1/2 c chopped walnuts

1) Preheat oven to 325 degrees.
2) In a saucepan, bring milk to a simmer over medium heat. Add honey and sugar and stir until sugar dissolves. Cool until lukewarm.
3) In a bowl, mix flour, baking soda, and salt.
4) Add melted butter and egg yolks to cooled honey mixture and whisk until blended. Add to dry ingredients and beat until thoroughly blended.
5) Add walnuts.
6) Pour batter into greased 9x5 inch loaf pan. Bake about 65 min or until toothpick inserted in the center comes out clean.