Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Matthew.Taylor

Matthew.Taylor

On 1/31/2020 at 7:45 AM, TdeV said:

How about giving us the bread recipe, @Matthew.Taylor ?

Gladly! :) I got this recipe out of a recent issue of a magazine called Bake From Scratch.

 

HERBED SOUR CREAM PULL-APART LOAF

 

INGREDIENTS

1.      3 and ¼ cup (413 grams) Bread Flour, divided

2.      2 Tablespoons (24 grams) Granulated Sugar

3.      2 and ¼ teaspoons (7 grams) Instant Yeast

4.      2 teaspoons (6 grams) Kosher Salt, Divided.

5.      1 cup 240 grams) Sour Cream

6.      ¼ Cup (57 Grams) Unsalted Butter.

7.      ¼ cup (60 Grams) Water

8.      1 Large egg (50 Grams), room temperature

9.      1/3 of a cup (76 Grams) Unsalted Butter, melted.

10.   1 tablespoon (10 grams) Minced Garlic

11.   1 Tablespoon (2 grams) chopped Fresh Rosemary

12.   1 tablespoon (2 grams) chopped fresh Thyme

13.   1 tablespoon (2 grams) chopped fresh Parsley

14.   ½ teaspoon Flaked Sea Salt

15.   Garnish: chopped fresh rosemary, Thyme, and Parsley.

STEPS.

1.      In the bowl of a stand mixer fitted with the paddle attachment, whisk together the 1 and ½ cups flour, sugar, yeast, 1 and ½ teaspoons Kosher salt by hand.

2.      In a medium saucepan, heat the sour cream, butter, and ¼ of a cup water over medium heat until a thermometer reads 120-130 degrees F.

3.      With mixer on medium speed, pour warm sour cream mixture onto flour mixture, beating until combined and cooled slightly, about 1 minute. Add Egg, and beat at medium speed until combined.

4.      With mixer on low speed, gradually add remaining 1 and ¾ cups flour, beating until well combined and stopping to scrape down sides of the bowl, about 1 minute.

5.      Lightly spray a large bowl, place dough in bow and turn to grease top. Cover and let rise in a warm, draft free area, until doubled in size, 45 minutes to1 hour.

6.      In a small bowl, stir together melted butter, garlic, rosemary, thyme, parsley, and remaining1/2 teaspoon Kosher Salt.

7.      Divide dough into 36 pieces. With lightly floured hands, working with 1 piece at a time, roll each piece into a smooth ball.

8.      Dip each ball into butter/herb mixture, and place in a 9x5 inch loaf pan. Pour any remaining mixture over dough in pan. Cover and let rise in a warm, draft free place until doubled in size, about 15 to 20 minutes.

9.      Preheat Oven to 350 degrees F (180 degrees C). Sprinkle flaked sea salt over the dough.

10.   Bake until golden brown, and an instant read thermometer reads 190 degrees F (8 degrees C), around 30 to 40 minutes, covering with foil halfway through to avoid excess browning, if necessary.

11.   Let cool in pan for ten minutes, remove from pan and garnish with chopped fresh parsley, thyme, rosemary, if desired. Serve warm or at room temperature.

Matthew.Taylor

Matthew.Taylor

2 hours ago, TdeV said:

How about giving us the bread recipe, @Matthew.Taylor ?

Gladly! :)

 

HERBED SOUR CREAM PULL-APART LOAF

INGREDIENTS

1.      3 and ¼ cup (413 grams) Bread Flour, divided

2.      2 Tablespoons (24 grams) Granulated Sugar

3.      2 and ¼ teaspoons (7 grams) Instant Yeast

4.      2 teaspoons (6 grams) Kosher Salt, Divided.

5.      1 cup 240 grams) Sour Cream

6.      ¼ Cup (57 Grams) Unsalted Butter.

7.      ¼ cup (60 Grams) Water

8.      1 Large egg (50 Grams), room temperature

9.      1/3 of a cup (76 Grams) Unsalted Butter, melted.

10.   1 tablespoon (10 grams) Minced Garlic

11.   1 Tablespoon (2 grams) chopped Fresh Rosemary

12.   1 tablespoon (2 grams) chopped fresh Thyme

13.   1 tablespoon (2 grams) chopped fresh Parsley

14.   ½ teaspoon Flaked Sea Salt

15.   Garnish: chopped fresh rosemary, Thyme, and Parsley.

STEPS.

1.      In the bowl of a stand mixer fitted with the paddle attachment, whisk together the 1 and ½ cups flour, sugar, yeast, 1 and ½ teaspoons Kosher salt by hand.

2.      In a medium saucepan, heat the sour cream, butter, and ¼ of a cup water over medium heat until a thermometer reads 120-130 degrees F.

3.      With mixer on medium speed, pour warm sour cream mixture onto flour mixture, beating until combined and cooled slightly, about 1 minute. Add Egg, and beat at medium speed until combined.

4.      With mixer on low speed, gradually add remaining 1 and ¾ cups flour, beating until well combined and stopping to scrape down sides of the bowl, about 1 minute.

5.      Lightly spray a large bowl, place dough in bow and turn to grease top. Cover and let rise in a warm, draft free area, until doubled in size, 45 minutes to1 hour.

6.      In a small bowl, stir together melted butter, garlic, rosemary, thyme, parsley, and remaining1/2 teaspoon Kosher Salt.

7.      Divide dough into 36 pieces. With lightly floured hands, working with 1 piece at a time, roll each piece into a smooth ball.

8.      Dip each ball into butter/herb mixture, and place in a 9x5 inch loaf pan. Pour any remaining mixture over dough in pan. Cover and let rise in a warm, draft free place until doubled in size, about 15 to 20 minutes.

9.      Preheat Oven to 350 degrees F (180 degrees C). Sprinkle flaked sea salt over the dough.

10.   Bake until golden brown, and an instant read thermometer reads 190 degrees F (8 degrees C), around 30 to 40 minutes, covering with foil halfway through to avoid excess browning, if necessary.

11.   Let cool in pan for ten minutes, remove from pan and garnish with chopped fresh parsley, thyme, rosemary, if desired. Serve warm or at room temperature.

×
×
  • Create New...