Dutch Crunch Pulled Pork Sandwiches

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I know there’s no way I’m the only person that has ever wanted fresh home made crusty bread, without the day long process. I love my sourdough, I really do, But sometimes I want something NOW. Or sometimes I didn’t think yesterday that today I was going to want some delicious bread for something special I’m making for dinner. Because of all these reasons (and that it is just flat out delicious)  I’m so glad I came across this bread.

There’s a sandwich shop by my work that has dutch crunch bread and people rave about it. I’m not really a sandwich person, but my love of bread lead me to do some research. I found picture after picture of this gorgeous crusty bread and I was determined to make some rolls. When reading several recipes there were a few things I liked 1) the reasonable amount of dough the recipe made 2) that from start to finish it only takes 2 hours and 3) that it used a technique I’d never tried before - The crunch on this bread is actually produced by making a second dough, or “paste”, and placing it on top of the shaped rolls, letting it rise for about 15 minutes and baking. I’d seen similar techniques used in Latin American sweet breads and never tried it.

This bread is just flat out awesome. This is totally a recipe for yeastspotting. I made a batch the next day to go with soup! The inside is so fluffy, and the taste is yeasty, without being overwhelming. It was the perfect roll to go with the pulled pork I made. Below is the recipe for both the bread and the pork. It was a perfect meal, and eating it while watching USC destroy Notre Dame made it that much better…

Recipe From Baking Bites

Bread dough

1 package of instant yeast

1/4 cup warm water

1 cup milk

1 Tablespoon sugar

2 teaspoons vegetable oil

1 1/2 teaspoons salt

2.5 – 3.5 cups all-purpose flour

Topping

1 tablespoon yeast

1/2 cup warm water

1 Tablespoon sugar

1 Tablespoon vegetable oil

3/4 cup rice flour

Directions

  • milk water and milk together in a small bowl or measuring cup, add sugar and yeast, let sit until foamy.
  • In a large bowl mix 2.5 cups of flour and the salt.
  • Add the foamy yeast mixture and oil to the flour. mix together. Add more flour if the dough is very sticky.
  • Turn the dough out out the counter and knead a few times until it smooth, then place in a lightly oiled bowl to proof covered with plastic wrap from an hour.
  • Heat the oven to 375° F
  • One the dough has doubled in size, turn out onto a floured surface and divide into 6 equal pieces.
  • Shape each sixth into balls – start by flattening out the dough and then folding the top half down over itself, followed by the two sides in towards each outehr and finish like rolling a burrito.
  • repeat with the remaining 5 pieces. Place on a baking sheet lined with parchment paper. lightly oil the roll and cover with plastic wrap so they do not form a skin. (the oil is only to prevent the plastic from sticking).
  • Mix all of the ingredients for the topping together and let rise. The mixture will become puffy quickly. remember this is rice flour, so it will not look like a normal dough ( I was convinced I had not done something right at first)
  • Once the mixture is puffy, uncover the rolls and start placing equal amounts of the topping on each roll. 
  • Let the dough with the topping rise for an additional 15 minutes
  • bake rolls in the 375° F oven for 25 – 30 minutes until the rolls are golden brown and crunchy.
Momofuku Pork Seen on Yummy Supper
Recipe
3-4 pounds pork shoulder
1 tablespoon + 1 teaspoon salt per pound of pork
1 tablespoon + 1 teaspoon sugar per pound of pork
black pepper
Directions
  • Mix salt and sugar together with pepper, Rub on all areas of the pork.
  • wrap in plastic wrap and let sit in the fridge over night.
  • When you are ready to make the pork, take it out of the fridge, and heat the oven to 250°F.
  • Place pork in a roasting pan, and place in the oven to cook for 6 hours.
  • After 6 hours, Crank the oven up to as high as it goes and flip the pork on to all sides for about 3 minutes to get the whole exterior crispy (it’s the best part!)
  • take the pork from the oven, let it rest for a half hour or so. Then use forks to break apart the pork.
I used the pork for sandwiches and added barbaque sauce and a vinegar based coleslaw. YUM! 

Pumpkin Harvest Cinnamon Rolls

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I’m a southern California girl. We don’t get these things called seasons. We have hot (like today is supposed to be 98°) and cool (it was about 55° and it rained last week) with an average of pretty fortunate. Growing up, there was not an abundance of leaves changing. We only saw snow on vacations or in the distant mountains. And there was never a shift in what we ate because of the seasons. I can only remember eating anything pumpkin on Thanksgiving.

I don’t know what is responsible for my late awakening to autumnal flavors. Maybe I just grew up in a place that didn’t feel the effects of the seasons? Or is it just that there has been saturation in the market of seasonal flavors in recent years? I think Starbucks and the pumpkin spice and gingerbread lattes really made this autumnal flavor thing trendy, and I wasn’t missing out on these things throughout my childhood. Regardless of if this is true, I want to believe it so I don’t start thinking I was deprived of anything growing up.

I hear it’s fall. The only proof I have of this is that the sun is starting to set too early for my liking. There’s pumpkin patches on street corners and fresh apples in the store too. So I thought I’d try my hand at something pumpkin. I keep seeing pumpkin cinnamon rolls online. I felt because of my love for yeasted things, this should be what I attempt. But the recipes seemed a little… too alike.

I started browsing my kitchen for inspiration… and there it was, in the spice cabinet. Here is my take on the pumpkin cinnamon roll… taken to a new level with my friends the apple, cinnamon, nutmeg and ginger. I have to say, for not growing up cooking with pumpkin these are pretty damn good. My parents both went crazy for them this morning. And my dog is still holding a grudge that no one gave her any.

This makes a pretty big batch (I used two 9 x 13 Pyrex dishes). I took a whole tray into work. They were quickly devoured. Must share on Yeastspotting!

Recipe

Pumpkin Yeast dough

1/2 cup warm water

2 1/4 ounce packages instant yeast

1/2 cup milk

4 Tablespoons butter, melted and cooled

3 cups bread flour

2 cups whole wheat white flour

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon ginger

1 cup pumpkin puree

Filling

2 tablespoons butter (soft at room temperature)

1/2 cup sugar

1 tablespoon cinnamon

1/4 teaspoon ginger

1 large apple, grated. (I used honey crisp)

Frosting

2 tablespoons butter, room temperature

2 tablespoons cream

2 cups (or more if needed) powdered sugar

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

Directions

  • In a small bowl combine water and yeast, let proof
  • In a large bowl combine flours, sugar, spices and salt.
  • Add the melted butter and milk to the dry ingredients as well as the yeast mixture. Mix the dough a bit.
  • Add the pumpkin puree and continue mixing. 
  • Dump dough out of the bowl onto a counter or cutting board and knead until the dough is smooth and bounces back when poked. 
  • Place the dough in an oiled bowl and cover with plastic wrap. let proof rise until doubled in size. 
  • Make the filling by mixing the sugar, cinnamon and ginger together.
  • grate the apple and squeeze out all extra moisture.
  • After the dough has risen dump out onto a working surface (I use a marble counter top, and since the dough has enough butter in it, it doesn’t stick without flour). Roll the dough out into a rectangle about 18 inches by 12 inches.
  • spread the soft butter on every inch of the dough
  • follow by sprinkling the sugar mixture over the butter and then the apple. 
  • roll the dough into a log and cut into about 12 rolls.
  • Place the rolls in a greased baking dish and let proof either in the fridge over night or at least an hour before baking. 
  • When ready to bake, heat the oven to 350° and bake for about 20 minutes, rotating during the baking.
  • Make the frosting - Start with the soft butter and the cream. Whip together. add the extracts and powdered sugar. Beat on a low-speed until everything is incorporated. You may need to add more cream to thin out the frosting. You want it to be stiff, but spreadable.
  • Take the rolls out of the oven when they are still somewhat soft and a nice golden brown. Cover with frosting and enjoy!

Challah

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Besides a Bat Mitzvah for my cousin, I have been to Temple once. It was with my Grandma, and I went because I had to attend a religious service for a world religions class in college. I sat there for two hours as the words went in one ear and out the other. I felt ashamed that I really did not know anything substantial about the religion that has been such an identifying factor of my dad’s family, and a catalyst for many things, including leaving Nazi Germany and somehow ending up in America.

I don’t know the prayers or the majority of traditions. but I know the food. And I love the food. Growing up I spent a good portion of my childhood in New York City. We had an apartment a few blocks from the mecca known as Carnagie deli. We would arrive in the city late at night after the long flight from LA and immediately order matzoh ball soup, latkes and Reubens. There is nothing I miss more about New York than Carnagie’s soup… and being able to order it and have it delivered at all hours of the night.

While I may not practice the religion, matzoh ball soup and rye bread are in my DNA. I look forward to the high holidays as an excuse to have any and all of the above. And most of all… I look forward to the baking. This past week was Rosh Hashanah, Every website was overflowing with recipes for honey and apples and brisket. All very tempting, but all I wanted was some Challah. I wanted a sweet eggy bread to cover with jam for breakfast. I wanted something to munch on at dinner, and I wanted to make french toast with the left overs.

I’ve tried my fair share of challah recipes. It was the first yeasted bread I ever made on my own. I was probably 12 or 13 and I remember how proud I was that I could braid it. It seemed like it took all day and I remember thinking how proud my dad and his mother would be. Needless to say, this bread is near and dear to my heart. This past week I didn’t turn to the legendary new york times recipe, or a hand-written recipe my mom received from a friend. I went with a recipe from Saveur that was conveniently in my email inbox.

It was challah. Nothing more, nothing less. My brother used it for a sandwich that he said was pretty good. But for some reason I found it resistible. Maybe I would have liked it more if it had raisins in it, or poppy seeds on top. Or maybe it’s like what happens when you over play one of your favorite songs and decide you don’t want to listen to it anymore.  Everyone else seemed to enjoy it… and for a few hours I felt connected to my heritage. And it was very pretty. Off to yeastspotting it goes.

Recipe Saveur

3/4 cup plus 2 tbsp. milk,  heated to 115°
1/4 cup plus 1 tsp. sugar
2 tsp. active dry yeast
4 tbsp. unsalted butter,  melted, plus more for greasing
2 eggs, lightly beaten
4 cups flour
1 1/2 tsp. kosher salt
1 egg yolk

Directions

  • Stir together milk, 1 tsp. sugar, and yeast in a large bowl; let sit until foamy, 10 minutes.
  •  Meanwhile, in a small bowl, whisk together butter and eggs. Add to yeast mixture and stir to combine. Add flour, remaining sugar, and salt and stir with a wooden spoon until a dough forms.
  • Transfer dough to a lightly floured work surface and knead until smooth, 6–8 minutes.
  •  Transfer to a lightly greased large bowl and cover with plastic wrap; let sit until doubled in size, about 1 hour. Uncover, punch dough down, and re-cover; let sit until slightly puffed, 30 minutes.
  •  Uncover dough, divide into 3 equal portions, and roll each into a 16″-long rope.
  •  Align dough ropes side by side, perpendicular to you, and pinch together ends farthest from you to form one end of loaf. 
  • Braid ropes and pinch ends together to seal. Transfer braided loaf to a parchment paper—lined baking sheet and cover loosely with plastic wrap; let proof for 1 hour.
  • Heat oven to 375°. Stir together egg yolk and 1 tbsp. water in a small bowl and brush all over surface of loaf.
  • Bake until loaf is dark golden brown, 30–35 minutes. Transfer to a wire rack and let cool for 30 minutes before serving.

Caramel Brownies

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The last few weeks have been very stressful. Things are moving a mile a minute and I’m juggling more things than ever and it’s somewhat overwhelming at times. Maybe it’s just the time of year, or maybe it’s this whole being an adult thing. Either way… life is really getting in the way of baking. When Friday night rolled around, I was excited to bake. While everyone else my age was getting ready to head out to the bars I threw on sweat pants preheated my oven and turned on the embarrassing teen dramas I secretly DVR.

I was going to make brownies. Not just any brownies, but caramel filled brownies for my boyfriend’s sister. She was recovering from surgery, and let’s me honest, how can brownies not make someone feel better? Just making them makes me feel better. I think it’s the smell of chocolate melting, or licking the bowl, or the smell of them baking, or all of the above that I love so much about making brownies.

While I’m usually quite modest, I have to say… my brownies are beyond awesome. I haven’t made them in a few months and I was surprised when I was eating them that I forgot how good they are! I found a recipe a few years back that was very successful for me and played around it with it many times to come up with a recipe of my own. I basically upped the amount of chocolate in the recipe, added a tiny bit of instant espresso and played around with different types of chocolate until I found what I think tastes best. I like to use a combination of milk and semisweet chocolate instead of only semi sweet or unsweetened. I think it makes a better tasting, more universally liked treat. I also like to add different things to the center, not mixed in.

I tried something different this time and put some Ghirardelli caramel filled squares in the center. These were amazing. The caramel oozes out of the brownies as you eat them, even when they are no longer warm. And when they are warm they are extra gooey. I’m thinking of trying this with the raspberry filled squares next or peppermint patties. And it will not be a few months before I make another batch.

Recipe

3/4 cup butter

1 1/3 cup (8oz) chocolate (half milk, half semi sweet)

1/2 teaspoon instant espresso

3 eggs, room temperature

1 3/4 cups sugar

1 tablespoon vanilla extract

1/2 teaspoon salt

1 1/4 cup flour

9 Ghirardelli caramel filled squares

Directions

  • Preheat the oven to 350°F and grease a 8 x 8 inch pan and line with parchment paper. The parchment paper will let you lift the brownies up out of the pan so you can easily cut them
  • Melt the butter and chocolate together in a glass bowl over boiling water
  • Stir in the espresso
  • as the chocolate mixture cools, In a separate large bowl whisk the eggs and sugar.You want the eggs to get light and fluffy and increase in volume a bit. 
  • add the vanilla.
  • Make sure the chocolate is about body temperature (yes by sticking your finger in it – and licking clean) and add to the eggs. mix well
  • Next add the flour and salt. Mix until everything is barely incorporated. Do not over mix your brownies. 
  • pour half of the batter into the pan
  • next place the 9 caramel filled squares on top
  • cover with the remaining batter and place in oven to bake for about 45 minutes. 
  • let the brownies cool for about 30 minutes before lifting them out of the pan and cutting them.

 

Cinnamon Raisin Honey Buns

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I made these cinnamon rolls to win someone over.  I know it’s not ethical, but sometimes, bribery is necessary. I’m not asking for huge favors or anything illegal, just for people to be nice. So I bribe people with pastries. It usually works…

These perfectly golden swirls of deliciousness were made to boost team moral at work. We’ve been overworked, stressed and spending way too much time with each other, so I bribed. I could have brought in a box of donuts or bagels, but let’s be honest… knowing that someone has taken the time to make something for you makes it that much more special. And knowing that they weren’t from some cardboard canister makes them even better. I have to say… the bribe was successful. And I was able to use my colleagues as guinea pigs without them knowing.

I knew I wanted to make cinnamon rolls but I wanted to make a little bit more sophisticated rolls than the frosting smeared cinnabun type. I wanted to make refined cinnamon rolls, the type you would find in a Parisian pastry shop, so based off of recent trials I decided to make my standard sweet yeast dough, a light cinnamon sugar filling and a honey glaze. I am hooked on the honey glaze after the pain aux raisin second attempt success.

These were delicious. They were exactly what I were hoping they would be. I’m going to declare this a yet another victory… for my baking, and for team moral. And another for yeastspotting.

Recipe

Yeast dough

3 cups flour

1/2 cup sugar

1/2 teaspoon salt

1 packet instant yeast

1/2 cup milk (100°F)

1/2 cup water (100°F)

1/4 cup butter, melted

1 teaspoon vanilla extract

Filling

1/4 cup butter, softened

1/2 cup sugar

1 tablespoon cinnamon

zest of 1 lemon

1/3 cup of raisins

Cream for pre-baking

Honey for glaze

Directions

  • Make the dough by mixing the flour, sugar and salt together in a large bowl
  • mix the water and milk together and add the yeast
  • When the yeast has started to foam, add the mixture to the dry ingredients and mix.
  • Add in the butter and vanilla and continue to mix.
  • knead the dough a few times on the counter then place the dough in a clean, buttered bowl and let rise for at least an hour.
  • mix the sugar, cinnamon and lemon zest together in a small bowl and set aside
  • After the dough has risen, dump it out onto a well floured surface. Roll the dough out into about a 18 x 12 inch rectangle.
  • spread the soft butter over the dough, then sprinkle the cinnamon sugar mixture and the raisins.
  • Starting with one of the longer sides, roll the dough into a log. 
  • Using a serrated knife cut off the scraggly ends. Then cut the remaining log into 12 rolls. Place on a rimmed baking sheet and let proof until they have doubled in size. You can either bake the rolls now, or place in the refrigerator over night (like I did). 
  • To bake, preheat the oven to 375°F, and brush the top of the rolls with cream.
  • Bake for about 20 minutes until they are a deep golden color, you may want to rotate the sheet halfway through baking so the rolls cook evenly. 
  • Heat about 1/3 cup of honey in the microwave for 20 seconds until very liquid.
  • spread the honey over the rolls and let sit for a few minutes before eating and sharing. 

Semolina Sourdough

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I don’t like to brag but… my bread skills are improving everyday. I’m averaging 2 loaves a week. I’d love to make a loaf or 2 a day, but work really gets in the way of my baking (and social life).  I’ve really been investing in my new passion. I have now bought every tool recommended in the Tartine Bread book. Most recently; the proofing basket, Matfer Lame, and the lodge combo cooker.

I think I’m finally starting to know what the dough should feel and look like when it’s ready to be shaped, and baked and all things in between. I was going to make a batch of normal sourdough Monday night. I mixed my water and leaven and then I realized I was out of whole wheat and white whole wheat flours. I really wanted to add something to the bread flour out of fear that a white loaf would taste like paste so I went looking through my cupboards. I came across semolina flour that i have used for pasta dough and pizzas and thought it could add a nice rustic bite to the bread. I was concerned though, because I’m still trying to understand gluten levels in different flours so I didn’t have very high hopes for this loaf. Regardless, I mixed my loaf and let it proof over night in the fridge. The next morning before work I shaped the loaf, placed it in my new basket and placed it back in the fridge to rise again until I had a time to bake it.

I baked it late last night in my new cast iron combo cooker. The dough was pretty sticky as I was transferring it from the basket to the cooker and it somewhat fell flat as I was placing it down. Also, the dough was very fluid and it spread out as soon as it was flipped out of the basket. I scored the top of the loaf, covered the cooker and with low expectations placed it in the oven. After 25 minutes, I removed the top cast iron part and to find a somewhat deformed yet nicely risen loaf. The bread continued to bake for another 30 minutes before i took it out and let it cool over night.

In the end, although the shape was somewhat awkward, the crust was perfectly golden and crispy. The flavor was nicely developed and the holes! There is an amazing crumb to this bread. It is so airy and chewy in the inside and the crunchy crust is the perfect counterpart to the interior. I will make this again even if I do have whole wheat flour on hand to make a normal loaf.

I’m submitting this to yeastspotting.

Recipe

350 grams warm water (about 80° F)

100 grams leaven

400 grams bread flour

100 grams semolina flour

10 grams salt

Directions

  • Place 325 grams of the water in a large mixing bowl. Add the leaven by squeezing between your fingers until the mixture is homogenous.
  • Add the two types of flour and mix with your hands until you have a shaggy dough.
  • cover and let rest for at least 30 minutes
  • add the remaining water and the salt. Incorporate by squeezing the dough through your fingers. At first your dough will break up, but eventually the dough will come back together.
  • Place the dough in a clean bowl or proofing container and let rise for an hour.
  • Wet your hands with warm water and reach into the container to pull the bottom of the dough up and over top 4 or 5 times.
  • repeat this ever half hour or so for 4 hours, making less folds towards the end (you do not want to deflate all the air). At this point you can refrigerate the dough over night (my preferred method), or continue to the next step.
  • Generously flour a work surface with All-purpose flour and dump the dough out onto the flour. The dough will be very loose.  Prepare a proofing basket (or bowl) by lining it with a clean kitchen towel and sprinkling a mixture of rice flour and all-purpose flour on it.
  • After the dough has rested, flour your hands and get to work shaping your loaves! The best way to do this is to gently flatten the dough, and then fold the top third of the dough down towards yourself, followed by folding the left and right sides in towards the center, and then the last bottom piece up and over. Think of it like you’re making a burrito.
  • Next cup the dough ball’s sides gently with palms up and pinkie fingers closest together, and the majority of the surface of the dough still on the work surface, pull the dough towards you gently to create a skin on the outside of the dough. You want there to be tension in the skin, but you do not want to pull it hard enough to rip this outer layer.
  • Flip the dough over and place it seam side up in your basket (or cloth lined bowl)
  • Let the dough rise at least for 30 minutes, I prefer over night to help develop the flavor.
  • Preheat your oven with the dutch oven or combo cooker inside to 500°F for 30 minutes
  • place the loaf seam side down in the shallow side of the combo cooker. Use the lame and gently score the top of the bread.
  • Cover the loaf with the deep side of the cooker and place in the oven turning the temperature down to 450°F
  • bake the loaf covered for 25 minutes. Remove the lid and continue baking for 30 minutes longer.
  • Remove the loaf from the oven and let cool before slicing 

Week Night Roasted Chicken

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I know it’s hard to believe, but on occasion I make things besides buttery, sugary carbs. Actually, I cook almost as much as I bake, but for some reason I have yet to post anything besides baked goods. I think it’s because when I cook I’m hungry and in a hurry to feed myself, and usually a hungry brother, dad or boyfriend. Also, I grew up in a family where everything is on the table and you take what you want, there’s never any formal plating, or picture opportunities. But today that’s all changing.

I’ve made a roasted chicken lately I absolutely love. Everyone that has tried it loves it too. And here’s the best part… it takes about an hour, and only has 3 ingredients: chicken, salt and pepper. I know what you’re thinking… “this doesn’t sound special”… but it is. It’s so juicy and flavorful and EASY. So why did I not jazz it up with anything that seems fancy? I was reading Thomas Keller’s favorite roasted chicken recipe and he said he only uses salt and pepper, not even butter or oil to help it brown. He talked about how the extra moisture from the butter/oil actually can make the chicken steam, not roast and that he tries to keep the oven as dry as possible to get a nice crispy skin. His rational made enough sense, and after all… he’s Thomas Keller… he probably knows what he talking about so it’s worth a shot.

The only thing is that Roasting a chicken can take too long. By the time I get home from work at 630 after stopping by the market that means dinner wouldn’t be ready till almost 830. I decided to try this whole butterflied chicken I had seen people use on the grill because it cooks through quickly, but in the oven. I started doing some research (once again) and saw that you can broil a butterflied chicken in about 30 minutes! Sold.

I’ve made it a few times now, and I’ve had varying cooking times depending on the size of the chicken but it seems to average 45 minutes, with a 5 minute prep and 15 minutes to rest. I usually bat my eyes at the butcher and have all the dirty work done for me at the store by removing the backbone, neck and other fun stuff I’m too american to eat.

This goes well with pretty much anything. A heaping green salad, gnocchi sautéed in butter, and my recent favorite vegetable dish – succotash. You could also shred this for soups, sandwiches, or maybe even chicken pot pie. I’m getting ahead of myself now…

Recipe

1 4lb chicken, back bone removed

1/4 cup salt

1 tablespoon pepper

Directions

  • Place a cooling rack inside a rimmed cookie sheet, turn your broiler on and mix salt and pepper together in a small bowl.
  • wash a dry your chicken inside and out. You want to make sure there is no moisture on your bird.
  • Starting with the inside of your chicken, generously season the bird. 
  • Flip the bird and season the other side. You may need more salt and pepper. Make sure that you get all the nooks and crannies.
  • Place the chicken skin side up on the rack in the cookie sheet and place under the broiler. 
  • After about 20 minutes, flip the chicken using a tongs. Be very careful! The chicken is heavy and everything will be very hot!
  • let the chicken broil for another 10-15 minutes. Check the internal temperature with thermometer. You want it to read 160°F for the chicken to be cooked all the way through. It is best to place the thermometer in a think area like between the leg and thigh.
  • If your chicken is not fully cooked, flip it again, and let it finish skin side up. 
  • Let the chicken rest for at least 10 minutes. You do not want all the yummy juices to be wasted on your cutting board. I like to cut the chicken into 8 pieces: the legs, thighs, wings and breasts.