Wolfgang Puck BPSM0050A2 Instruções de Operação descarregar pdf (Página 19)

Olive French Bread

Makes 2 baguettes

INGREDIENTS

5 cups plus 2 teaspoons bread flour, divided

2 cups cold water

1 1/2 packages yeast

4 ounces nicoise olives, pitted and sliced

2 teaspoons salt

METHOD

1 Insert the dough hook into the stand mixer; put 5 cups flour and the

water into mixer bowl. Beat on speed 1 for 4 minutes.

2 Sprinkle yeast over dough, increase speed to 2 and beat for 4 minutes longer.

3 Toss the olives with the 2 teaspoons of flour, add to the dough with the

salt and mix 2 minutes longer.

4 Remove bowl from stand mixer and cover with a clean tea towel; let rest

for

15 minutes.

5 Turn the dough out onto a lightly floured surface. Lightly knead into a

ball, and let rest, covered, for 45 minutes.

6 Punch out the air, cut dough in half (about 21 ounces each half), and

shape into two baguettes. Place the loaves on one or two baking trays

and sprinkle with flour. Cover with towel, and let rest for 45 minutes.

7 Preheat the oven to 400°.

8 With a single-edge razor blade or a very sharp knife, make a slash down

the center of each loaf. Carefully slide the breads onto a baking stone

and bake for 9 minutes. Spray with water and continue baking until the

bread is well browned, about 1 hour 10 minutes longer.

9 Cool on wire rack.

Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random

House, 1991)

Buttermilk Biscuits

Makes 20 to 22 biscuits

INGREDIENTS

2 3/4 cups all-purpose flour

1 1/2 tablespoons sugar

1 tablespoon plus 1 teaspoon baking powder

3/4 teaspoon salt

1/4 teaspoon baking soda

10 tablespoons (5 ounces) chilled unsalted butter, cut into small pieces

1/4 cup minced onion

1 tablespoon chopped fresh or 2 teaspoons dried thyme

1 cup buttermilk

1 or 2 tablespoons milk or cream

1/4 cup grated Parmesan cheese, optional

METHOD

1 In bowl of stand mixer fitted with flat beater, combine the flour,

sugar, baking powder, salt, and baking soda on low speed. Add the

butter, onion, and thyme. Mix on speed 4 until the mixture resembles

fine meal. Reduce speed to 2 and slowly add buttermilk. Continue

mixing until dough comes together. Remove flat beater; attach dough

hook and continue to knead on speed 3 until round ball is formed.

2 Turn out onto a well-floured work surface and roll out dough to

about 1- inch thickness. With a 2-inch cookie or biscuit cutter, cut

out about 20 to 22 biscuits. Arrange the biscuits, as cut, on a

parchment-lined baking sheet. Refrigerate for at least 1 hour, up to

24 hours.

3 Preheat the oven to 350°.

4 Brush the top of each biscuit with milk or cream and sprinkle

with the Parmesan cheese, if desired. Bake 25 to 30 minutes, until

lightly golden.

PRESENTATION

Delicious by themselves, these biscuits are great with soup or served

with butter and honey, or your favorite preserves.

Recipe courtesy Wolfgang Puck, Adventures in the Kitchen

(Random House, 1991)

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