Read on for a discussion of how to roll things into stored dough. It works the same whether you’re rolling in dried fruit, nuts, or even herbs…
Before I launch into our Thanksgiving Cranberry Corn Bread, Zoe and I want to thank everyone who posted their bread stories into our blog this past week. Hearing other people’s stories about their bread has been the best part of doing this website. Kelly (see the post from 11/11) is the first winner of the signed book. Kelly does not use her bread machine and loves giving bread away. Bravo. Beth, who posted on 11/14, is the 2nd winner– a working mom with an active blog of her own. We’ll be in touch with both of you.
This week’s bread is a yeasted corn bread adapted for American Thanksgiving but based on the Portuguese Broa style (page 82 in the book). It’s basically our regular Master Recipe, but with 1 1/2 cups of all-purpose flour taken out and replaced with an equal amount of cornmeal.
The Thanksgiving recipe’s on page 86, but here’s what you need to do. Take about 2 pounds of the Broa dough mentioned above and shape it into a ball; then flatten it with your hands and a rolling pin until it’s about 1/2-inch thick. Sprinkle the dough with 1/3 of a cup of dried cranberries (or 1/2 cup fresh):
Now break out your microzester, and use it to scrape the zest from half an orange…
… now sprinkle that over the cranberries, and then sprinkle a couple of tablespoons of granulated sugar over that…
Now roll it up like a jelly roll… If it sticks to the board as you’re rolling, nudge it off with a dough scraper.
Tuck the ends under to form a ball, flatten it on a work surface, and then, using your hands and a rolling pin, make a disk the right size for a 12-inch cast iron pan. It should be about an inch or inch and a half thick. If you don’t have a cast-iron pan, see below.** This instruction applies to this flattened thanksgiving bread only; you can make loaf breads this way too (freeform or in a pan).
Grease the pan well with butter, lard, bacon grease, or oil (I used olive oil today), and place the dough round in it.
Allow to rest for at least 1 hour and 20 minutes. You’ll get a more open hole structure if you wait two hours.
Put a broiler tray in the oven to dump water to make steam. 20 minutes before baking time, preheat the oven to 425 degrees F if you keep a baking stone in the oven. If you don’ t use a stone, a 5-minute pre-heat is adequate (the stone isn’t required since you’ll bake in the cast-iron).
Just before baking, heat the cast-iron pan over medium heat for 1 or 2 minutes to jump-start the baking process and promote caramelization of the bottom crust. Don’t overdo it–no more than 2 minutes. It will start to sizzle.
Place the pan on a rack near the center of the oven. Pour 1 cup of water into the broiler tray and quickly close the oven door. Depending on the thickness of your loaf and the weight of the pan, baking time will be about 25 minutes.
Carefully turn the hot loaf out of the pan onto a serving plate or cooling rack, or just cut wedges directly out of the pan once it cools. Be careful with the hot cast-iron pan!
You should get a result just like the cover photo. Happy Thanksgiving, and thanks again to all of you who participated in the drawing.
And I guess if this is kinda-sorta Thanksgiving, maybe we should let you know about Holiday sales. Retailers are going to be discounting heavily this season because of the economic slowdown. So Amazon is having a Home and Garden Markdown… it’s not all Kitchen stuff but there are some interesting things on the list. Good luck!
** This bread can be done as a simple free-form loaf right on a baking stone, cookie sheet, or silicone mat (about the same baking time, or in a loaf pan (longer baking time needed). Either way, it’s done at 425 degrees.
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