Monday, September 3, 2012

One Dough...Two Breads


I'm very excited about a new product I came across called SAF Gold Instant Yeast.  It's especially designed for breads with a high sugar content (more than a couple of tablespoons) like sweet breads or that really good butter-topped bread we love to make sandwiches with.  When you bake a yeast bread that calls for sugar, you've probably noticed that, when it's baked and eaten the same day, the texture inside is soft.  However, sugar is a "thief" and takes water away from the yeast, leaving it thirsty and unable to grow properly.  This yeast is "osmotolerant" and requires less water (moisture) than normal and thus is able to grow in spite of sugar's attempts.  Now, what this really means is that the nice soft center of these breads does just that, stays soft, even day 2 or 3.  I know, I used it on the rolls I made for my husband's birthday on Saturday and today they're as if I just baked them.


Too bad for our friendly birds who get the leftover breads that dry out:-(

I baked two different breads this afternoon--a white, butter-topped loaf and an apple spice twist loaf...all from the same dough.  There's a definite change in season upon us and, as much as I'm fighting it, I'll have start using the F-word..Fall!  The leaves are scattered over our lawn and the deck, the pond is quiet where just a few months ago there were new goslings born, and the nights have a definite chill about them.  Baking bread is a good Fall activity; I know, I use to bake bread with my mom all the time in the cooler months (we didn't have air conditioning!).

Basic Bread Loaf Dough
1 1/2 cups milk
4 T unsalted butter
1/2 cup granulated sugar
2 large eggs
2 tsp. Kosher salt
2 T SAF Gold Instant Yeast
6 cups, plus more for kneading King Arthur Flour
1/4 cup Potato flour
1/3 cup water

4 to 6 T unsalted butter, melted for brushing the bowl the dough rises in, the baking pans, on top of the dough-before and after baking.
Two 5" x 9" loaf pans

For the Sweet Apple Twist Bread:
1 small apple
3/4 tsp. apple pie spice
2 T light brown sugar, packed
2 T granulated sugar

Measure the milk into a 2-cup Pyrex measure and cut the butter into 1/2-inch cubes.  Microwave about 1 minute, adding an addition 20 to 30 seconds to make sure the butter has melted. Set aside.

In a stand mixer, fitted with the paddle attachment, mix the sugar, eggs, and salt.  While the mixer is running on low, slowly add the milk/butter mixture.  Then, add the yeast, while running the mixer on low.  Stop the mixer and let this mixture rest for 5 to 7 minutes for the yeast to activate.
Change the paddle attachment for the dough hook.  Add half of the flour and start mixing on Speed #2.  Add the last 3 cups of flour and the potato flour, plus the water.  Mix until the dough comes together and leaves the side of the bowl.
Lightly dust your workspace (or bread board) with flour.  Transfer the dough and knead an addition 5 minutes or until it comes together into a smooth ball.

Brush a large bowl (or as I used, bucket) with melted butter.  Place the dough, upside down, then, flip it over; this gets the melted butter on the top of the dough.  If using a bowl, place plastic wrap tightly over the bowl.
Because this is an "instant" yeast, it doesn't take long for this dough to rise--30 to 40 minutes (this is quick for a sweet bread!)  Divide the dough in half.
For the Butter-top White Bread, I divided one of the dough balls in half again and rolled each into a rope about 9 inches.  Brush the pans with some melted butter and place the ropes side-by-side into one of the pans.

 Brush the tops with melted butter and place a piece of plastic wrap over it so the dough doesn't dry out while you're making the Apple Twist Bread.  For this bread, divide in half into two pieces and roll the dough to a 4" x 10" rectangle.  Brush the dough with melted butter, then, divide the apple/spice  mixture in half, bring the ends together and seal.  Roll the bread rolls back and forth on the board to seal.  Repeat with the second half.  Twist the rolls together and place in the prepared pan. Brush the top with melted butter like you did for the Butter-top Bread.
 

Cover with plastic wrap and let both breads rise once more.  Preheat oven to 350F-degrees and when the oven comes up to temperature, the dough is ready to go into the oven!

I also covered the pans with a cotton towel to keep any drafts off of them!

Bake for 35 to 40 minutes; they should be golden brown and when tapped on top, sound hallow.
Brush both loaves with additional melted butter
Let set for about 15 minutes in the pan before turning out onto a rack to cool completely!!  I know it will be hard to resist, Oh God! I KNOW!!  Once cooled, slice the bread(s) with a serrated knife.


Yes, Fall is definitely sneaking in, but baking bread, for me, is one way of saying good bye to a glorious summer and looking forward to another season. Enjoy!


 
 

30 comments:

  1. Boy Susan, that really looks good. You are a real dynamite in the kitchen. I so enjoy your blog.

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  2. I feel some apple crumbles coming on.
    Jane x

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    1. Probably sooner than you think..tee hee!

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  3. Susan I have never tried the SAF Gold Instant Yeast--with the quick rise I am tempted to try it on sweet breads. Your loaves are just beautiful! xoxo ♥
    Martha Ellen

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    1. Martha Ellen, it's really something I'd recommend highly! I can't wait to try it on some pumpkin cinnamon pecan rolls!

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  4. Oh my glory, those look incredible. What lucky people your family members are. Ohhhh, yum! Susan

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    Replies
    1. Nothing more than what my mother did for us and taught me well:-)

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  5. oh wow..fabulous fabulous!! my kids love when i make bread..I should definitely do it more. your loaves look wonderful.

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    1. To me, baking bread is one of the best times I have in the kitchen--brings back great memories with my mom. And, there's nothing like a slice with butter and jam to put a smile on one's face:-)

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  6. Susan, the loaves look soooooooooooooo soft! Perfect for my breakfast.

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    1. That's exactly what I'm having this morning!

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  7. That apple twist bread is for me. yum! just in time for apple picking which we plan to do this week.
    stamping sue
    http://stampingsueinconnecticut.blogspot.com/

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    1. I actually had two pieces it was so good--apple picking was Kelly's favorite time of year. The last time I went with Ari and Matt, Ari made his first apple pie; it was perfect! XOXO

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  8. I love baking bread more than anything else. There is something about the feel of the dough - and the end product, of course. Wonderful, tempting recipes - I'll be trying these.

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    Replies
    1. I so agree! Kneading bread takes the stress of the day away:-D

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  9. Those look delicious. I made 2 loaves yesterday - a multi seed and grain wholemeal, and our favourite raisin and cinnamon. Both are yummy toasted and spread with homemade jam. I don't use any fat in my bread now and I've cut down the amount of salt too - surprisingly I can't tell the difference!

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    1. I'm so proud of your dedication to your health and I would love to see the breads you've made, they sound wonderful. XOXO

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  10. These are beautiful loaves of bread. I am a big fan of SAF yeast, but the Gold version is new to me. I'll have to see if I can find it in my neck of the country. Thanks for sharing such delicious looking recipes.

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    1. I've given the link to King Arthur Flour where it can be ordered...it's the only place I've found it and will now become a staple in my kitchen! Love your blog; those cheesecake bars look so yummy and I'm a big fan of anything portable:-D

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  11. Replies
    1. ...and tasted so good too! I'm going to have to run this morning so I can have another slice at breakfast! Wouldn't this be a nice snack while stamping:-D XOXO

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  12. Those are beautiful loaves! I'll have to try this recipe out...there's nothing like homemade bread!

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    1. Thanks, Nancy. Baking bread really is one of the best things I do in the kitchen. I think because it was the first thing my mother let me bake alone when I was 7 and it turned out so well. Self-confidence is such a beautiful thing to pass onto your children and my mother sure knew how to do that:-D

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  13. Hello Susan,
    Thanks for your comments on my latest post.

    They look absolutely beautiful.
    Can bread look beautiful...dunno but I think these loaves do!!

    My Dad did a lot of cooking and he used to make some yummy stews ...his motto was just fling it in don't worry about cutting this fine or in strips but always use good ingredients and cook your dish no more and no less. It seemed to work for him! His cakes were rubbish though!!!

    Oh dear can't find my hankie and I am drooling again.

    keep well

    Amanda :-)

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  14. My Dad's specialty was Saturday morning breakfast. Usually, bacon and eggs (fried in the bacon fat:-( ) Without hurting his feelings, I'd sneak in for peanut butter and toast then, head for the "club house" in the woods to draw and read. He loved giving my mother the day off after a week with all the kids...and I loved him for that. Now, I have my hankie! XOXO

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    1. Lovely to read this....sweet memories eh!!!

      A xx

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    2. Very much so. I'd give anything to see him standing over the stove top, cracking eggs into that bacon fat again, to listen to his stories of growing up, his naval career, and his outlook on life in general. Cherished memories will have to do--thank you for sharing yours and being a part of my life. XOXO

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  15. I wil be wearing my beautiful beautiful new apron when I make this bread at Thanksgiving!!!!
    thank you.

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    1. I'm so happy it arrived, safe and sound! You're right, this would make a great Thanksgiving bread, especially for sandwiches afterwards:-) Happy Baking, XOXO

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