Alton Brown Bread Food

ALTON BROWN'S OVERNIGHT CINNAMON ROLLS

Steps:

• For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined.
• Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky.
• Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds.
• Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
• Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
• Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you.
• Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down.
• Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
• Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
• Preheat the oven to 350 degrees F.
• When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read hermometer, approximately 30 minutes.
• While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

VERY BASIC BREAD

Steps:

• Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the honey, and all of the filtered water in a straight-sided container; cover loosely and refrigerate for 8 to 12 hours.
• Place the remaining 11 ounces of flour, the remaining 3/4 teaspoon yeast, and all the salt into the bowl of a stand mixer, and add the pre-ferment from the refrigerator. Using the dough hook attachment, knead the mixture on low until it just comes together, 2 to 3 minutes. Cover the dough in the bowl with a kitchen towel and allow to restThis allows the flour to hydrate and the gluten structures to relax for easier kneading. for 20 minutes.
• While the dough is resting, pour half of the hot water into a shallow pan and place on the bottom rack of your oven.
• After 20 minutes, knead the dough on medium speed until you are able to gently pull the dough into a thin sheet that light will pass through, 5 to 10 minutes. The dough will be sticky, but not so sticky that you can't handle it.
• Grease the inside of a large straight-sided container with the vegetable oil. Place the dough ball into the container and set on the rack above the pan of water. Allow to rise until doubled in size, 1 to 2 hours.
• Once the dough has doubled in size, turn it onto a countertop, lightly dust your hands with flour, and press the dough out with your knuckles; then fold 1 side in towards the middle of the mass and then the other, as if you were making a tri-fold wallet. Repeat the folding a second time. Cover the dough with a kitchen towel and allow to rest for another 10 minutes.
• Flatten dough again with your knuckles and then fold the dough in onto itself, like you are shaping something that looks like a jellyfish. Turn the dough over and squeeze the bottom together so that the top surface of the dough is smooth. Place the dough back onto the counter and begin to roll gently between your hands. Do not grab the dough but allow it to move gently back and forth between your hands, moving in a circular motion. Move the dough ball to a pizza peel or the bottom of a sheet pan that has been sprinkled with the cornmeal. Cover with a kitchen towel and allow to bench proof until you poke the dough and it quickly fills back in where you poked it, about 1 hour.
• Place a baking stone (at least 10-inches across) on a rack in the bottom quarter of the oven and crank the oven to 400ºF. DO NOT PUT STONE IN A HOT OVEN.
• Combine 1/3 cup of water and the cornstarch in a small bowl. Uncover the dough and brush the surface with this mixture. Gently slash the top surface of the dough ball in several places, approximately 1/3 to 1/2-inch deep. Add more of the hot water to the shallow pan if it has evaporated. Slide the bread onto the terra cotta dish in the oven and bake for 50 to 60 minutes. Once the bread has reached an internal temperature of 205 to 210ºF, remove to a cooling rack and allow to sit for 30 minutes before slicing.

OATMEAL BANANA BREAD

Steps:

• Heat oven to 350ºF. Coat a 9-by-5-inch loaf pan with nonstick spray and set aside.
• Spread oats into a thin layer on a half-sheet pan and bake until lightly toasted, about 15 minutes. Remove pan and cool oats 2 to 3 minutes.
• Grind oats in a food processor until the consistency of whole wheat flour, about 3 minutes. Then pulse in the flour, baking soda, baking powder, and salt.
• Cream the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until pale and fluffy, about 3 minutes.
• Drop speed to low and add eggsAdd those eggs slowly so that the water and fat phases have time to come together., one at a time, incorporating each fully before adding the next. Stop to scrape down the sides of the bowl, if necessary.
• Follow with the vanilla and banana, and beat on medium-low speed until incorporated. The batter will look kind of curdled, but that'sOK.
• Add the flour mixture and beat on low speed until just combined.
• With the mixer on the lowest speed, slowly add the flour mixture until just combined. Scrape down the sides of the bowl as needed.
• Transfer the batter to the prepared pan and bake until the internal temperature reaches 200 to 210ºF, 50 to 55 minutes.
• Cool pan on a wire rack for 15 minutes before turning the loaf out and cooling completely.

BOSTON BROWN BREAD

Steps:

• Move a rack to the bottom third of the oven and heat the oven to 325 degrees F.
• Spray the insides of the cans with nonstick spray and place set a deep 3-quart oven-safe pot. Begin heating enough boiling water to come halfway up the sides of the cans when poured into the pot.
• In a medium mixing bowl, whisk together the wheat flour, rye flour, cornmeal, baking soda, baking powder, salt and allspice. Add the molasses, buttermilk, vanilla and zest and whisk to combine. Divide the mixture evenly between the prepared cans. Cover the top with a double thickness of aluminum foil and tie securely with string. Pour the boiling water into the pot. Carefully place in the oven and bake for 1 hour and 15 minutes or until the edges of the bread begin to pull away from the sides of the cans. Remove the cans from the pot of water, uncover, place on a cooling rack and cool 1 hour before removing bread from the cans. Serve with baked beans or slice, toast and serve with cream cheese.

CAESAR SALAD FROM ALTON BROWN

Steps:

• Heat oven to 350 degrees.
• Cut the bread into 3/4-inch cubes and spread on a half sheet pan. Bake until thoroughly dry but not brown, 10-12 minutes. Set aside.
• Bring 2 cups water to a boil in a 2-quart sauce pan.
• Meanwhile, place the garlic and 1/2 teaspoon of the salt in a mortar and mash with the pestle to make a paste. Add 4 tablespoons of the oil to the paste and mash to combine. Pour the oil through a fine-mesh sieve into a 12-inch sautee pan. Place the pan over medium heat. Add the croutons and saute, tossing constantly until all of the oil is absorbed by the bread and the croutons turn gold, approximately 5 minutes. Set aside.
• Add the eggs to the boiling water and cook for 1 minute. Immediately transfer to an ice-water bath to stop the cooking. Set aside.
• In a very large bowl, tear the lettuce and toss, using tongs, with 2 tablespoons of the oil.
• Sprinkle with the remaining pinch of salt and the pepper. Add the remaining 2 tablespoons olive oil. Toss well.
• Add the lemon juice and worcestershire sauce, and break in the eggs. Toss until a creamy dressing forms. Toss in the parmesan cheese and serve topped with croutons.

ALTON BROWNS BASIC BREAD

Steps:

• Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the honey, and all of the bottled water in a straight-sided container; cover loosely and refrigerate for 8 to 12 hours.
• Place the remaining 11 ounces of flour, remaining yeast, and all the salt into the bowl of a stand mixer, and add the pre-ferment from the refrigerator. Using the dough hook attachment, knead the mixture on low for 2 to 3 minutes just until it comes together. Cover the dough in the bowl with a kitchen towel and allow to rest for 20 minutes. After 20 minutes, knead the dough on medium speed for 5 to 10 minutes or until you are able to gently pull the dough into a thin sheet that light will pass through. The dough will be sticky, but not so sticky that you can't handle it.
• While the dough is kneading, pour half of the hot water into a shallow pan and place on the bottom rack of your oven.
• Grease the inside of a large straight-sided container with the vegetable oil. Place the dough ball into the container and set on the rack above the pan of water. Allow to rise until doubled in size, approximately 1 to 2 hours.
• Once the dough has doubled in size, turn it onto a counter top, lightly dust your hands with flour, and press the dough out with your knuckles; then fold 1 side in towards the middle of the mass and then the other, as if you were making a tri-fold wallet. Repeat the folding a second time. Cover the dough with a kitchen towel and allow to rest for another 10 minutes.
• Flatten dough again with your knuckles and then fold the dough in onto itself, like you are shaping something that looks like a jellyfish. Turn the dough over and squeeze the bottom together so that the top surface of the dough is smooth. Place the dough back onto the counter and begin to roll gently between your hands. Do not grab the dough but allow it to move gently back and forth between your hands, moving in a circular motion. Move the dough ball to a pizza peel or the bottom of a sheet pan that has been sprinkled with the cornmeal. Cover with the kitchen towel and allow to bench proof for 1 hour, or until you poke the dough and it quickly fills back in where you poked it.
• Place an unglazed terra cotta dish upside down into the oven and heat the oven to 400 degrees F.
• Combine the 1/3 cup of water and the cornstarch in a small bowl. Uncover the dough and brush the surface with this mixture. Gently slash the top surface of the dough ball in several places, approximately 1/3 to 1/2-inch deep. Add more of the hot water to the shallow pan if it has evaporated. Slide the bread onto the terra cotta dish in the oven and bake for 50 to 60 minutes. Once the bread has reached an internal temperature of 205 to 210 degrees F, remove to a cooling rack and allow to sit for 30 minutes before slicing.

ALTON BROWN'S BANANA BREAD RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. Grease a loaf pan and line with wax paper. Combine the bananas and sugar (Wet Works 1) and mix with a potato masher until smooth. In a separate bowl, combine butter, eggs and almond extract. Combine with the banana and sugar mixture. Combine flours, baking soda and salt. Add to the wet ingredients. If using nuts, fold them into the batter now. Pour batter into prepared pan. Bake 50 minutes to 1 hour or until center registers 210°F and a toothpick inserted in the center comes out clean. Cool on stovetop 15 minutes, then remove from pan to a cooling rack Cool completely before slicing. Tightly wrap leftover bread. It will keep at room temperature for about 5 days.