Wolfgang Puck BMSD0015 - Manual (Page 13)

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White Bread
Makes 2 loaves
INGREDIENTS
6 cups all-purpose flour
1 package dry yeast
2 1/4 cups milk
2 tablespoons sugar
1 tablespoon shortening
2 teaspoons kosher salt
melted butter
METHOD
1 In the mixer bowl with the dough hook attached, place 2 1/2 cups of the
flour and the yeast. Set to speed 1 and blend for 1 minute until well blended.
2 In a saucepan over medium heat, heat the milk, sugar, shortening and
salt to 115-120°. The shortening should be just melted, stirring constantly.
3 Add the milk mixture to the mixer bowl. Beat on speed 1 for 30 seconds,
then for 3 minutes on speed 3.
4 Turn off the mixer and add the remaining flour. Mix on low for 1 minute
then on speed 3 for 5 minutes.
5 Turn out onto a lightly floured board and form a ball. Dough should be
smooth and elastic. Place in a greased bowl and cover with a clean
tea towel. Let rise until doubled, about 1 1/4 hours.
6 When doubled in size, punch down and place on a lightly floured
board. Cut dough in half and let rest 10 minutes more.
7 Grease two bread pans.Tucking sides of bread dough under to form a
smooth log, place dough into loaf pans. Brush with melted butter and
let rise again until doubled, about an hour.
8 Preheat oven to 375°.
9 Bake for 45 minutes or until done. Remove from pans and cool on wire rack.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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)