Sunday, May 07, 2006

CIA Operations

Hey, don't get excited. I'm talking about the Culinary Institute of America, NOT the other one. The only CIA operations that interest me are within the instructions written in their recipes. This delicious bread formula comes from Kitchen & Cook, a periodical published by the CIA. Subscriptions go for $39 bucks a year, available by calling 800/513-8407. It's worth it, you gotta love a food magazine that features this bread formula, spring beer, and Passover desserts in the same issue.

WHEAT SANDWICH BREAD (pain ordinaire) - adapted from the CIA
Makes two loaves
2 teaspoons instant dry yeast OR one envelope instant yeast
2 cups warmed milk
2 tablespoons sugar
2 1/2 teaspoons plain salt
4 tablespoons unsalted butter, melted OR plain vegetable oil
4 cups unbleached bread flour
1 cup whole wheat flour OR King Arthur White Whole Wheat Flour*
additional butter or oil to grease loaf pans
additional flour as needed

In a sauce pan, warm milk on medium heat, just until tiny bubbles begin to form along the edge of the pan, to a temperature of about 90-110 degrees F. In the bowl of your KA stand mixer fitted with the dough hook (Arrghh, again the Pastry Pirate appears!) combine the yeast, milk, and sugar at LOWEST speed. You don't want a mess all over the place. Allow mixture to rest for a couple of minutes. Meanwhile, measure out the two flours and salt onto a large sheet of waxed paper. Add the melted butter to the mixing bowl, and starting at LOW speed, begin to add the flour mixture, holding the waxed paper, slowly pour into the bowl from the side, adding a bit at a time, not all at once. Otherwise you will be wearing the flour. Continue mixing at low speed for 5 minutes. Meanwhile lightly grease two 8-inch loaf pans and your stainless steel proofing bowl, or a "big salad" size bowl. Increase mixer speed to medium and continue kneading about 10 minutes. Dough should be smooth and elastic. Transfer dough to greased proofing bowl, turn once to coat and cover with plastic wrap. Let the dough rise until doubled in size, about 30 minutes. Remove dough and place on floured surface. Knead by hand 2-3 minutes, and divide in two. Form each piece into a smooth ball, then press into a circle, like a pizza. Starting at one end, roll into a loaf shape and pinch the seam to seal. Place each loaf in pans seam side down, pressing dough into corners. Cover with plastic wrap and let rise until doubled, about 45 minutes. Preheat oven to 350 degrees F. Bake for 35 to 45 minutes until crust is golden brown. To test for doneness, remove loaf from pan and tap on bottom for hollow sound. If not, place back in oven for up to another 10 minutes. When loaves are done, place on cooling rack and allow to rest for at least 30 minutes before slicing.
* available at Ralphs or online at King Arthur Flour

1 comment:

Gabriella True said...

I am hopeless at bread. I am hopeless at yeast. I am a yeast killer.
Maybe I should call them and get that book.
My Life As A Reluctant Housewife