"Easy Baking"

Show 65

Carlos Fernandez
Head Baker - Best Buns Bread Co.
Shirlington, Virginia

Carlos Fernandez and Allie Hall

 All Purpose Pastry Dough
For Holiday Breads

1)  0.85 lb. Unbleached Unbromated Bread Flour
2)  1.1 oz. Granulated Sugar
3)  0.4 oz. Sea Salt
4)  4 each eggs
5)  0.2 oz. Instant Dry Yeast
6)  0.5 oz. Milk
7)  2.7 oz. Unsalted Butter at Room Temperature
8)  1.6 oz. Orange Peel, Candied
9)  1.0 oz. Angelique (Candied Celery)
10)1.6 oz. Dried Cranberries

1)  For this recipe, you will need a kitchen aid mixer
      with a bread hook.
2)  Place the first 6 ingredients in a bowl of mixer.
3)  Mix on low for 4 minutes to incorporate.  Make
      sure to scrape down bowl as need, to incorporate
4)  Increase speed to medium. Mix on medium for 1
      minute and then begin to incorporate butter.
5)  Add 1/5th of the butter at a time, making sure that
      each piece is incorporated before adding the next.
6)  Dough should be elastic. Dough temperature should
      be between 72 and 77 degrees.
7)  Add your goodies and mix for 30 seconds on low speed.
8)  Transfer dough from mixer into a large, oiled bowl.
9)  Let the dough sit and room temperature, for 2 hours.
10)Then put bowl in refrigerator and let the dough chill
      for 15 minutes.
11)Mold the dough into the desired shape.
12)Place shaped dough in a pan or on a cookie sheet
      (depending on shape).  Pan or cooking sheet should
      be greased or lined with parchment paper.
13)Let proof at room temperature for 1 1/2 to 2 hours.
14)Bread should double in size.
15)Bake at 350 degrees for 25 minutes.
16)Check bread with skewer to see if its baked. Skewer
      will come out clean when baked.
17)Let set for 1 hour before serving.

Easy baking!!