Kneadlessly Simple Part 5

Serving and Storing Cut or tear the loaf into portions; it tastes good warm but will cut better when cool. Cool completely before storing. To maintain the crisp crust, store in a large bowl draped with a clean tea towel or in a heavy paper bag. Or store airtight in a plastic bag or foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400F oven for a few minutes. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months. Cut or tear the loaf into portions; it tastes good warm but will cut better when cool. Cool completely before storing. To maintain the crisp crust, store in a large bowl draped with a clean tea towel or in a heavy paper bag. Or store airtight in a plastic bag or foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400F oven for a few minutes. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.

Hearty Caraway Beer Bread KS Quotient Easy: Fuss-free ingredients, all added before the first rise. No hand-shaping. Easy: Fuss-free ingredients, all added before the first rise. No hand-shaping.

Excellent served along with many cheeses, smoked meats, and hearty stews, this full-bodied yet light-textured loaf tastes much like traditional caraway-seeded rye breads. However, since rye flour is often hard to find, whole wheat may be used in its place; most people won't notice the subst.i.tution. They are not likely to notice the beer in the recipe either. It simply adds a little extra yeasty-malty aroma and flavor.

Note that you can ready this bread in a large loaf pan or, for a round loaf, in a 9- to 10-inch ovenproof pot or ca.s.serole. The oblong loaf is easier to cut for sandwiches; the round has a more homespun look. Since the cocoa powder is added mainly to darken the bread color, it can be omitted, if desired.

Yield: 1 large round or rectangular loaf, 12 to 14 slices3 cups (15 ounces) unbleached all-purpose white flour, plus more as needed1 cup (5 ounces) rye flour or whole wheat flour1 tablespoon caraway seeds, plus tablespoon for garnish1 tablespoon unsweetened cocoa powder, preferably Dutch-process, sifted after measuring, optionalScant 2 teaspoons table salt teaspoon instant, fast-rising, or bread machine yeast2/3 cup minus 1 tablespoon ice water, plus more if needed2 tablespoons mola.s.ses1 tablespoon corn oil, canola oil, or other flavorless vegetable oil, plus more for coating dough top1 bottle (12 ounces) beer, well chilledFirst Rise In a large bowl, thoroughly stir together the white flour, rye (or whole wheat) flour, 1 tablespoon caraway seeds, cocoa powder (if using), salt, and yeast. In another bowl or measuring cup, thoroughly whisk the water with the mola.s.ses and oil. Add the mixture and the beer to the bowl with the flour, vigorously stirring and sc.r.a.ping down the sides until the ingredients are thoroughly blended and the foaming subsides. If the mixture is too dry to incorporate all the flour, a bit at a time, stir in just enough more ice water to blend the ingredients; don't over-moisten, as the dough should be fairly stiff. If necessary, stir in enough more white flour to stiffen it slightly. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours; if convenient, vigorously stir the dough about halfway through. In a large bowl, thoroughly stir together the white flour, rye (or whole wheat) flour, 1 tablespoon caraway seeds, cocoa powder (if using), salt, and yeast. In another bowl or measuring cup, thoroughly whisk the water with the mola.s.ses and oil. Add the mixture and the beer to the bowl with the flour, vigorously stirring and sc.r.a.ping down the sides until the ingredients are thoroughly blended and the foaming subsides. If the mixture is too dry to incorporate all the flour, a bit at a time, stir in just enough more ice water to blend the ingredients; don't over-moisten, as the dough should be fairly stiff. If necessary, stir in enough more white flour to stiffen it slightly. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours; if convenient, vigorously stir the dough about halfway through.

Second Rise Vigorously stir the dough. If necessary, stir in enough more white flour to yield a very stiff consistency. Using an oiled rubber spatula, fold the dough in towards the center all the way around to bowl; this organizes the gluten for shaping the dough into a loaf. Invert the dough into an oiled 9 x 5-inch loaf pan or a 9- or 10-inch diameter (or similar) heavy ovenproof pot or flat-bottomed ca.s.serole. Brush or spray the top with oil. Smooth and press the dough into the pan using a well-oiled rubber spatula or your fingertips. Sprinkle the top with the remaining tablespoon of caraway seeds. Press down to imbed. Cover the pan with nonstick spray-coated plastic wrap. Vigorously stir the dough. If necessary, stir in enough more white flour to yield a very stiff consistency. Using an oiled rubber spatula, fold the dough in towards the center all the way around to bowl; this organizes the gluten for shaping the dough into a loaf. Invert the dough into an oiled 9 x 5-inch loaf pan or a 9- or 10-inch diameter (or similar) heavy ovenproof pot or flat-bottomed ca.s.serole. Brush or spray the top with oil. Smooth and press the dough into the pan using a well-oiled rubber spatula or your fingertips. Sprinkle the top with the remaining tablespoon of caraway seeds. Press down to imbed. Cover the pan with nonstick spray-coated plastic wrap.

Let Rise Using Any of These Methods For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough doubles from the deflated size or extends just above the pan rim. For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough doubles from the deflated size or extends just above the pan rim.

Baking Preliminaries 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 400F. Using well-oiled kitchen shears or a serrated knife, cut a large x in the center top of the round loaf or a 5-inch long -inch-deep slash down the center of the rectangular loaf. 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 400F. Using well-oiled kitchen shears or a serrated knife, cut a large x in the center top of the round loaf or a 5-inch long -inch-deep slash down the center of the rectangular loaf.

Baking Reduce the heat to 375F. Bake on the lower rack for 45 to 50 minutes, or until the top is well browned. Cover the top with foil. Bake for 20 to 25 minutes longer, until a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until the center registers 204 to 207F on an instant-read thermometer). When the loaf seems done, bake for 5 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 10 to 15 minutes. Remove the loaf to the rack. Cool thoroughly. Reduce the heat to 375F. Bake on the lower rack for 45 to 50 minutes, or until the top is well browned. Cover the top with foil. Bake for 20 to 25 minutes longer, until a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until the center registers 204 to 207F on an instant-read thermometer). When the loaf seems done, bake for 5 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 10 to 15 minutes. Remove the loaf to the rack. Cool thoroughly.

Serving and Storing The loaf slices best when cool. Cool completely before storing airtight in plastic or foil. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months. The loaf slices best when cool. Cool completely before storing airtight in plastic or foil. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.

Double Chocolate-Honey Bread KS Quotient Super Easy: Easily mixed, readily available ingredients, added all at once. No hand-shaping. Super Easy: Easily mixed, readily available ingredients, added all at once. No hand-shaping.

Studded with chocolate morsels and boldly flavored with cocoa powder, this bread is dark, moist, and full of chocolate-honey goodness. It also has an irresistible crunchy sugar crust. It's great as a snack with coffee, tea, or milk and makes a pleasing light dessert, especially if topped with the Glossy Chocolate Drizzle Glossy Chocolate Drizzle . For a more sophisticated taste, try either the lightly spiced or orange-hazelnut versions at the end of this recipe. . For a more sophisticated taste, try either the lightly spiced or orange-hazelnut versions at the end of this recipe.

Yield: 1 large loaf, 12 to 15 slices3 cups (16.25 ounces) unbleached all-purpose white flour, plus more as needed1/3 cup unsweetened cocoa powder, preferably Dutch-process, sifted after measuring2 tablespoons granulated sugar, plus 1 tablespoon for garnishGenerous 1 teaspoons table salt teaspoon instant, fast-rising, or bread machine yeast cup clover honey or other mild honey cup corn oil, canola oil, or other flavorless vegetable oil, plus extra for coating dough top and baking pan1 cups ice water, plus more if needed1 cup (6 ounces) semisweet chocolate morselsGlossy Chocolate Drizzle for garnish, optional for garnish, optionalFirst Rise In a large bowl, thoroughly stir together the flour, cocoa, 2 tablespoons sugar, salt, and yeast. In another bowl or measuring cup, whisk the honey and oil into the water. Thoroughly stir the mixture and chocolate morsels into the bowl with the flour, sc.r.a.ping down the sides and mixing until well blended. If too dry to mix together, add just enough more water to facilitate mixing, but don't over-moisten, as the dough should be stiff. If necessary, stir in enough more flour to stiffen it. Brush or spray the top with oil. Cover the bowl tightly with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours. In a large bowl, thoroughly stir together the flour, cocoa, 2 tablespoons sugar, salt, and yeast. In another bowl or measuring cup, whisk the honey and oil into the water. Thoroughly stir the mixture and chocolate morsels into the bowl with the flour, sc.r.a.ping down the sides and mixing until well blended. If too dry to mix together, add just enough more water to facilitate mixing, but don't over-moisten, as the dough should be stiff. If necessary, stir in enough more flour to stiffen it. Brush or spray the top with oil. Cover the bowl tightly with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.

Second Rise Vigorously stir the dough. Using an oiled rubber spatula, fold the dough in towards the center all the way around (this organizes the gluten for shaping the dough into a loaf). Invert it out into a very well-greased 9 x 5-inch loaf pan. Evenly brush or spray the top with oil. Smooth out the dough and evenly press into the pan with an oiled rubber spatula or fingertips. Cover the pan with nonstick spray-coated plastic wrap. Vigorously stir the dough. Using an oiled rubber spatula, fold the dough in towards the center all the way around (this organizes the gluten for shaping the dough into a loaf). Invert it out into a very well-greased 9 x 5-inch loaf pan. Evenly brush or spray the top with oil. Smooth out the dough and evenly press into the pan with an oiled rubber spatula or fingertips. Cover the pan with nonstick spray-coated plastic wrap.

Let Rise Using Any of These Methods For a 1- to 2-hour regular rise, let stand at warm room temperature; for a - to 1-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 48 hours, then set out at room temperature. When the dough nears the plastic, remove it and continue the rise until the dough reaches the pan rim or doubles from its deflated size. For a 1- to 2-hour regular rise, let stand at warm room temperature; for a - to 1-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 48 hours, then set out at room temperature. When the dough nears the plastic, remove it and continue the rise until the dough reaches the pan rim or doubles from its deflated size.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350F. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350F.

Baking Sprinkle the loaf top evenly with the remaining 1 tablespoon sugar. Bake on the lower rack for 40 minutes, or until the loaf is well browned. Cover the top with foil and continue baking for 25 to 30 minutes, occasionally testing with a skewer inserted in the thickest part. When it comes out with just slightly moist particles clinging to the bottom portion (or until the center registers 204 to 206F on an instant-read thermometer), bake for 5 minutes more to ensure the center is done. Let cool in the pan on a wire rack for 15 minutes. Loosen the loaf with a knife, then place on the rack. Cool thoroughly. Garnish the cooled loaf with Glossy Chocolate Drizzle, if desired. Sprinkle the loaf top evenly with the remaining 1 tablespoon sugar. Bake on the lower rack for 40 minutes, or until the loaf is well browned. Cover the top with foil and continue baking for 25 to 30 minutes, occasionally testing with a skewer inserted in the thickest part. When it comes out with just slightly moist particles clinging to the bottom portion (or until the center registers 204 to 206F on an instant-read thermometer), bake for 5 minutes more to ensure the center is done. Let cool in the pan on a wire rack for 15 minutes. Loosen the loaf with a knife, then place on the rack. Cool thoroughly. Garnish the cooled loaf with Glossy Chocolate Drizzle, if desired.

Serving and Storing Serve warm, or cool, or toasted; the bread slices best when cool. Cool thoroughly before storing in plastic or foil. Keeps at room temperature for 3 days. May be frozen, airtight, for up to 2 months. Serve warm, or cool, or toasted; the bread slices best when cool. Cool thoroughly before storing in plastic or foil. Keeps at room temperature for 3 days. May be frozen, airtight, for up to 2 months.

Variations Nutmeg Chocolate Bread Prepare as directed, except add teaspoon ground nutmeg along with the salt and increase the yeast to 1 teaspoon (the nutmeg inhibits yeast growth a bit).

Orange-Hazelnut Chocolate Bread Prepare as directed, except add 1 teaspoons finely grated orange zest along with the water mixture and cup hulled, chopped, and lightly toasted hazelnuts along with the chocolate morsels.

Simple Enriched White Rolls KS QuotientEasy: Fuss-free, easily mixed ingredients. No hand-shaping.

These rolls are tender, rich, and aromatic, due to an ample addition of b.u.t.ter and a very long first rise that develops a fine yeast flavor and fragrance. They taste like the cla.s.sic home-style b.u.t.ter rolls my mother sometimes baked, but I've eliminated the hand-shaping, which makes these much easier to prepare. I simply plop portions of dough into m.u.f.fin tins, b.u.t.ter the tops, then set them aside to rise. Yes, sidestepping the traditional shaping means that the rolls come out looking like plain m.u.f.fins, but since the dough is moister and is manipulated less, they are even more succulent and tender than hand-shaped ones.

To bake all the rolls at once, you'll need 18 standard-size m.u.f.fin tin cups (about 2 inches across at the top), or 12 jumbo m.u.f.fin tin cups (3 to 3 inches across at the top). If you don't have enough m.u.f.fin cups, use what's on hand to bake an initial batch of rolls. Keep the unused dough refrigerated for up to 24 hours, then stir well. Place in the tins and rise and bake as for the first batch.

Yield: 12 large or 18 medium m.u.f.fin-shaped rolls2 cups (12.5 ounces) unbleached all-purpose white flour, plus cup (2.5 ounces), plus more as needed5 tablespoons granulated sugar, divided1 1/8 teaspoons table salt teaspoon instant, fast-rising, or bread machine yeast1 cups ice water, plus more if needed cup unsalted b.u.t.ter, melted and cooled slightly, plus 1 tablespoons more for brus.h.i.+ng over rolls1/3 cup top-quality instant nonfat dry milk powder (don't use a generic brand)First Rise In a large bowl, thoroughly stir together 2 cups flour, 3 tablespoons of the sugar, the salt, and yeast. Stir in the water, sc.r.a.ping down the sides just until the ingredients are thoroughly blended. The mixture should be the consistency of very thick pancake batter; if necessary, stir in just enough more water, a bit at a time, to thin it, or more flour to thicken it slightly. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 15 to 20 hours. In a large bowl, thoroughly stir together 2 cups flour, 3 tablespoons of the sugar, the salt, and yeast. Stir in the water, sc.r.a.ping down the sides just until the ingredients are thoroughly blended. The mixture should be the consistency of very thick pancake batter; if necessary, stir in just enough more water, a bit at a time, to thin it, or more flour to thicken it slightly. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 15 to 20 hours.

Second Rise Vigorously stir cup b.u.t.ter, the milk powder, and remaining 2 tablespoons of sugar into the dough until very well blended. Stirring vigorously and sc.r.a.ping down the bowl as needed, gradually add cup flour or enough more flour to yield a dough slightly thicker than thick pancake batter. Vigorously stir cup b.u.t.ter, the milk powder, and remaining 2 tablespoons of sugar into the dough until very well blended. Stirring vigorously and sc.r.a.ping down the bowl as needed, gradually add cup flour or enough more flour to yield a dough slightly thicker than thick pancake batter.

Generously grease or spray 12 giant-size m.u.f.fin cups or 18 regular-size m.u.f.fin cups with nonstick spray. For large m.u.f.fin cups, use a well-greased -cup measure and scoop up scant cupfuls scant cupfuls of dough; for small m.u.f.fin cups, use a 1/8 -cup measure (or coffee scoop) and scoop up of dough; for small m.u.f.fin cups, use a 1/8 -cup measure (or coffee scoop) and scoop up generous cupfuls generous cupfuls of dough. Put the portions in the cups, then divide any leftover dough evenly among them. Drizzle 1 tablespoons b.u.t.ter over the roll tops, dividing it among them. With fingertips, spread out the b.u.t.ter and smooth each top until the dough surface looks completely smooth. Tent the m.u.f.fin tins with nonstick spray-coated foil. of dough. Put the portions in the cups, then divide any leftover dough evenly among them. Drizzle 1 tablespoons b.u.t.ter over the roll tops, dividing it among them. With fingertips, spread out the b.u.t.ter and smooth each top until the dough surface looks completely smooth. Tent the m.u.f.fin tins with nonstick spray-coated foil.

Let Rise Using Any of These Methods For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 48 hours, then set out at room temperature. Continue the rise until the dough nears the foil. Remove it and continue until the dough doubles from its deflated size. Sift a little flour over the roll tops for garnish. For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 48 hours, then set out at room temperature. Continue the rise until the dough nears the foil. Remove it and continue until the dough doubles from its deflated size. Sift a little flour over the roll tops for garnish.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F.

Baking Bake on the lower rack for 18 to 23 minutes, until the tops are nicely browned. Tent the pans with foil and continue baking for 5 to 10 minutes more, until a skewer inserted in the thickest part of a center roll comes out with just a few particles clinging to the bottom (or until the center registers 205 to 208F on an instant-read thermometer), to be sure the centers are done. Cool in the pan on wire racks for 10 minutes. Sift a little more flour over the rolls if desired. Transfer the rolls to a bread basket for serving. Bake on the lower rack for 18 to 23 minutes, until the tops are nicely browned. Tent the pans with foil and continue baking for 5 to 10 minutes more, until a skewer inserted in the thickest part of a center roll comes out with just a few particles clinging to the bottom (or until the center registers 205 to 208F on an instant-read thermometer), to be sure the centers are done. Cool in the pan on wire racks for 10 minutes. Sift a little more flour over the rolls if desired. Transfer the rolls to a bread basket for serving.

Serving and StoringBest served warm. Reheat, wrapped in foil in a 350F oven for 5 to 10 minutes, or wrapped in paper towels in a microwave oven on medium power for 15 seconds per roll. Store airtight in plastic at room temperature for 2 to 3 days, or freeze, airtight, for up to 2 months. Thaw before reheating.

Chapter 4: American Favorites.

When people think of American breads, they usually think "comfort food," and with good reason. There could hardly be more comforting fare than well-made loaves of puffy, fragrant, home-style white bread, or cinnamon-raisin pinwheel bread, or ooey-gooey sticky buns. But some of America's best-loved breads have a different character: San Francisco sourdough is as crusty as any of Europe's rustic loaves and gets a kick from a pungent starter. Another popular savory loaf is cheese bread; the one in this chapter is zippy with sharp cheese and green chiles. usually think "comfort food," and with good reason. There could hardly be more comforting fare than well-made loaves of puffy, fragrant, home-style white bread, or cinnamon-raisin pinwheel bread, or ooey-gooey sticky buns. But some of America's best-loved breads have a different character: San Francisco sourdough is as crusty as any of Europe's rustic loaves and gets a kick from a pungent starter. Another popular savory loaf is cheese bread; the one in this chapter is zippy with sharp cheese and green chiles.

Of course, due to the artisan bread movement in this country, interesting new breads more in the style of those in Europe are coming on the scene here all the time: The Sonoma-Style Multigrain Crunch Bread is an adaptation of a terrific crackly-crusted boule from northern California's Artisan Bakers. My Crunchy Yeasted Cornbread with Coa.r.s.e Salt and my updated Easy b.u.t.termilk Pot Bread with Coa.r.s.e Salt are also simple crispy-topped peasant-style boules.

County Fair White Bread KS Quotient Fairly Easy: Easily a.s.sembled ingredients; two-stage mixing. No hand-shaping required. Fairly Easy: Easily a.s.sembled ingredients; two-stage mixing. No hand-shaping required.

Unlike the fluffy-stuff loaves lining supermarket shelves, this traditional enriched white bread has substance and texture and a b.u.t.tery, yeasty smell. A bit more voluptuous, softer, and more fine-grained than the Easy White Bread Loaves Easy White Bread Loaves, this is reminiscent of the loaves that often won the white bread category at the local county fairs when I was a child. True, it's not the sort of loaf that cutting-edge shops are selling these days, but when you want comfort food, or maybe a taste of home, this is it.

This same dough can easily be turned into Pull-Apart b.u.t.ter-Top Rolls Pull-Apart b.u.t.ter-Top Rolls and and Cinnamon Pinwheel Raisin Bread Cinnamon Pinwheel Raisin Bread.

Yield: 1 large loaf, 12 to 14 slices3 cups (15 ounces) unbleached white bread flour, plus 2/3 cup (3.33 ounces) or as needed2 tablespoons granulated sugar1 teaspoons table salt teaspoon instant, fast-rising, or bread machine yeast1 cups ice water, plus more if needed3 tablespoons unsalted b.u.t.ter, melted and slightly cooled, plus extra for coating dough top and baking pan cup good-quality instant nonfat dry milk (don't use a generic brand)1 large egg, at room temperature and beaten with a forkFirst Rise In a large bowl, thoroughly stir together 3 cups of the flour, the sugar, salt, and yeast. Thoroughly stir the water into the bowl, sc.r.a.ping down the sides and mixing just until the ingredients are thoroughly blended. If the mixture is too dry to incorporate all the flour, a bit at a time, stir in enough more water to blend the ingredients and produce a fairly soft dough. Brush the top with b.u.t.ter. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then, let rise at cool room temperature for 16 to 20 hours; if convenient, vigorously stir the dough about halfway through the rise. In a large bowl, thoroughly stir together 3 cups of the flour, the sugar, salt, and yeast. Thoroughly stir the water into the bowl, sc.r.a.ping down the sides and mixing just until the ingredients are thoroughly blended. If the mixture is too dry to incorporate all the flour, a bit at a time, stir in enough more water to blend the ingredients and produce a fairly soft dough. Brush the top with b.u.t.ter. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then, let rise at cool room temperature for 16 to 20 hours; if convenient, vigorously stir the dough about halfway through the rise.

Second Rise In a medium bowl, stir together the b.u.t.ter, milk powder, and 2 tablespoons of the beaten egg until thoroughly blended; reserve the remaining egg for glazing the loaf top. Vigorously stir (or beat on low speed with a heavy-duty mixer with a dough hook) the b.u.t.ter mixture into the dough until smoothly and evenly incorporated; this may take several minutes. Gradually mix in 2/3 cup or enough more flour to yield a very hard-to-stir dough. Using a well-oiled rubber spatula, fold the dough in towards the center, working all the way around the bowl; this helps organize the gluten for shaping into a loaf. In a medium bowl, stir together the b.u.t.ter, milk powder, and 2 tablespoons of the beaten egg until thoroughly blended; reserve the remaining egg for glazing the loaf top. Vigorously stir (or beat on low speed with a heavy-duty mixer with a dough hook) the b.u.t.ter mixture into the dough until smoothly and evenly incorporated; this may take several minutes. Gradually mix in 2/3 cup or enough more flour to yield a very hard-to-stir dough. Using a well-oiled rubber spatula, fold the dough in towards the center, working all the way around the bowl; this helps organize the gluten for shaping into a loaf.

Invert the dough into a well-greased 9 x 5-inch loaf pan. Smooth out the top and press evenly into the pan using a well-b.u.t.tered rubber spatula or fingertips. Evenly brush the loaf top with the reserved beaten egg; don't allow the egg to pool around the pan edges, as it will cause sticking. Using well-b.u.t.tered kitchen shears or a serrated knife, make a -inch-deep slash lengthwise down the center of the loaf. Cover the pan with nonstick spray-coated plastic wrap.

Let Rise Using Any of These Methods For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough extends slightly above the pan rim. For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough extends slightly above the pan rim.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F.

Baking Bake on the lower rack for 40 to 50 minutes, or until the top is nicely browned. Cover the top with foil and continue baking for 10 to 15 minutes longer, until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom (or until the center registers 208 to 210F on an instant-read thermometer). Then bake for 5 to 10 minutes more to be sure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn out the loaf onto the rack; cool thoroughly. Bake on the lower rack for 40 to 50 minutes, or until the top is nicely browned. Cover the top with foil and continue baking for 10 to 15 minutes longer, until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom (or until the center registers 208 to 210F on an instant-read thermometer). Then bake for 5 to 10 minutes more to be sure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn out the loaf onto the rack; cool thoroughly.

Serving and Storing Cool thoroughly before slicing or storing. Store airtight in plastic or aluminum foil. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months. Cool thoroughly before slicing or storing. Store airtight in plastic or aluminum foil. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.

Pull-Apart b.u.t.ter-Top Rolls KS Quotient Fairly Easy: Easily a.s.sembled ingredients; two-stage mixing. Simple hand-shaping required. Fairly Easy: Easily a.s.sembled ingredients; two-stage mixing. Simple hand-shaping required.

The mild aroma, mellow taste, and melting texture of these home-style rolls remind me of ones that were the pride of the gray-haired ladies who baked for the frequent fund-raising church suppers my family attended during my childhood. Neatly ap.r.o.ned and hair-netted, they would stand in the back of the parish kitchen deftly turning out dozens of sheet pans of rolls, which were whisked straight from the ovens and devoured by eager tables of diners. For me (and probably for many other patrons) the highlight was not the featured ham or oysters or turkey, but those amazing all-you-could-eat b.u.t.ter rolls!

These rolls are made using the same dough as the County Fair White Bread County Fair White Bread. The very easy shortcut shaping method is one I borrowed from the church supper roll bakers, who used it because they had to produce huge quant.i.ties very quickly. It involves merely forming portions of dough into long logs and then cutting them crosswise into plump rectangles, so it's handy for inexperienced or very busy cooks as well. The rolls always expand and join together again during rising and baking, but, as their name suggests, they neatly pull apart when served.

Prepare the County Fair White Bread County Fair White Bread recipe up to the point it would normally be put into a loaf pan for the second rise; be sure to add the b.u.t.ter, milk powder, and egg as directed before proceeding with the following steps. (Note that the 1 tablespoon of egg reserved to glaze the loaf is not needed for the rolls.) recipe up to the point it would normally be put into a loaf pan for the second rise; be sure to add the b.u.t.ter, milk powder, and egg as directed before proceeding with the following steps. (Note that the 1 tablespoon of egg reserved to glaze the loaf is not needed for the rolls.) Yield: 24 finger rolls1 recipe County Fair White Bread County Fair White Bread dough, ready for the second rise dough, ready for the second riseUnbleached white bread flour or all-purpose white flour for dusting2 tablespoons unsalted b.u.t.ter, melted and slightly cooledSecond Rise Coat a 9 x 13-inch baking dish or pan with nonstick spray. Coat a large sheet of baking parchment with nonstick spray, then dust with flour. Coat a very large cutting board with nonstick spray, then generously dust with flour. Coat a 9 x 13-inch baking dish or pan with nonstick spray. Coat a large sheet of baking parchment with nonstick spray, then dust with flour. Coat a very large cutting board with nonstick spray, then generously dust with flour.

Working in the bowl, generously dust the dough with flour, turning it until lightly coated all over. Smooth and press the flour into the dough until it is less sticky and easier to handle. Using well-oiled kitchen shears, divide the dough into thirds, placing each portion cut-side down and well separated on the parchment.

Working on the cutting board, press and pat one portion out into about a 5 x 10-inch rectangle, dusting with flour as needed to prevent stickiness. If the dough is resistant and springs back, let it rest for a few minutes, then continue. Tightly roll up the rectangle from the 10-inch side, forming a log. Pinch the seam tightly closed along the length of the log. Dust with more flour, then turn seam-side down. Stretch the log out from the middle until evenly thick and about 12 inches long, then flatten the log until it's about 2 inches wide.

Using well-oil kitchen shears or a large serrated knife, cut the log crosswise into 8 equal slices. Pat the row of rolls back into the log shape, then use a wide spatula to transfer them to the baking pan, placing the row lengthwise in the pan. Pull the rolls apart slightly so they fill the 13-inch length. Repeat the shaping and cutting process, laying the second and third log of rolls so they completely cover the pan; the rows will come together and fill it as they rise and bake. Brush the roll tops with half the b.u.t.ter. Tent the pan with nonstick spray-coated foil.

Let Rise Using Any of These Methods For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the rolls double from their original size, removing the foil if the dough nears it. For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the rolls double from their original size, removing the foil if the dough nears it.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350F. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350F.

Baking Bake on the lower rack for 20 to 25 minutes, until the roll tops are nicely browned. Then cover with foil and bake for 3 to 5 minutes more or until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom (or until a center roll registers 204 to 206F on an instant-read thermometer), to be sure the center is done. Brush the rolls with the remaining b.u.t.ter. Cool on a wire rack for 10 minutes. Lift the rolls from the pan and serve immediately. Bake on the lower rack for 20 to 25 minutes, until the roll tops are nicely browned. Then cover with foil and bake for 3 to 5 minutes more or until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom (or until a center roll registers 204 to 206F on an instant-read thermometer), to be sure the center is done. Brush the rolls with the remaining b.u.t.ter. Cool on a wire rack for 10 minutes. Lift the rolls from the pan and serve immediately.