Dougherty Family Recipe Box

Category: Bread

  • Sourdough Ember Bread

    Ingredients 

    • 2/3 cup water
    • 2 tablespoons brown sugar
    • 1/4 cup butter
    • 1 1/2 teaspoons salt 
    • 1 1/2 cups milk
    • 1 cup sourdough starter
    • 5 cups all-purpose flour (enough to make the dough flexible and firm)

    Method

    1. Heat the water over medium heat in a saucepan on the stove.
    2. Add the sugar and stir until dissolved.
    3. Add the butter and salt and stir until incorporated.
    4. Add the milk and warm thoroughly while stirring.
    5. Remove saucepan from heat and allow to cool until finger temperature.
    6. Pour mixture into the bowl of a stand mixer fitted with a dough hook.
    7. Add starter and flour to bowl.
    8. Mix until a soft, dry dough forms.
    9. Cover and let rise until doubled (about 2 hours).
    10. Divide the dough into 12 equal parts and roll out the dough thinly (1/4” thick) into 8-9” round circles on lightly floured counter top.
    11. Heat a cast iron pan over medium / medium-low on the stove.
    12. Punch holes in the breads with a dough docker, remembering to penetrate the dough completely when making holes.
    13. One at a time, put dough down in pan so that the side that was on the counter cooks first.
    14. Let the bread get some color (about 2-3 minutes) and then turn to cook the other side (about 2 minutes). 
    15. Put cooked bread on wire rack to cool.

    Source

    Adapted from traditional recipes.

  • Rustic White Bread

    Ingredients

    • 2 cups all purpose flour
    • 2 1/2 cup water
    • 1 tablespoon honey
    • 3/4 teaspoon dry yeast
    • 4 cups all purpose flour
    • 1 teaspoon dry yeast
    • 1 tablespoon salt

    Method

    1. Whisk together 2 cups flour, water, honey, and 3/4 teaspoon yeast for about 2 minutes.
    2. In a separate bowl, mix together 4 cups flour and 1 teaspoon yeast.
    3. Sprinkle dry mixture on top of sponge.
    4. Cover and allow to ferment for 4 hours at room temperature.
    5. Using stand mixer with dough hook attachment mix 5 minutes on low speed.
    6. Cover and let rest 20 minutes.
    7. Sprinkle in salt and knead on medium speed for 5 minutes.
    8. Cover and let rise until doubled (about 2 hours).
    9. On a floured surface, divide the dough into 2 and shape into loaves.
    10. Put dough on pans.
    11. Cover and let rise (1 1/2 to 2 hours).
    12. Preheat oven to 425°F 45 minutes before baking.
    13. Bake until medium brown and loaf sounds hollow when tapped (about 45-50 minutes).
    14. Remove pans from oven.
    15. Immediately remove loaves from pans and let cool on a wire rack.

    Source

  • Cinnamon Buns (Nordic)

    Ingredients

    Cardamom Dough

    • 1/3 cup unsalted butter
    • 1 cup milk
    • 1 tablespoon active dry yeast
    • 1/2 teaspoon salt
    • 1/4 cup white sugar
    • 1 tablespoon ground cardamom
    • 3 cups all-purpose flour

    Filling

    • 3/4 cup unsalted butter, very soft
    • 1/3 cup white sugar
    • 2 tablespoons ground cinnamon

    Topping

    • egg wash
    • coarse granulated sugar

    Method

    1. Melt the butter in a small saucepan over medium heat.
    2. Stir in the milk and heat until fingertip temperature.
    3. Pour into the bowl of a stand mixer fitted with a dough hook.
    4. Stir in active dry yeast and let the yeast soften for about 5 minutes.
    5. Add the salt, sugar, and cardamom.
    6. Slowly add the flour while kneading with the dough hook.
    7. Keep kneading until dough comes clean off the sides of the bowl (about 10 minutes).
    8. Cover and let rise until doubled (about 45 minutes).
    9. Line a baking tray with parchment paper.
    10. Roll the dough out into a rectangle that is about 24 x 16 inches.
    11. Spread the butter out evenly, leaving a 1 inch strip on the bottom edge.
    12. Mix together the sugar and cinnamon.
    13. Spread the cinnamon sugar out evenly on top of the butter.
    14. Moisten the bare strip with water.
    15. Roll the dough.
    16. Cut into 12 equal buns.
    17. Equally space the buns out on the baking tray.
    18. Cover and let rise for about half an hour.
    19. Preheat oven to 400°F.
    20. Brush the buns with the egg wash twice.
    21. Generously sprinkle coarse granulated sugar on top.
    22. Put in the oven and bake until done (about 20-25 minutes), being careful not to let the bottoms burn.
    23. Remove from oven and let cool on a wire rack.

    Source

  • Cheese Buns

     Ingredients

    • 1/2 cup warm water
    • 1 tablespoon dry yeast
    • 1/4 cup white sugar
    • 1 cup milk, warmed
    • 2 eggs
    • 5 cups all-purpose flour
    • 1/2 cup butter, at room temperature
    • 1 teaspoon salt
    • 2 cups old cheddar, shredded
    • 1/3 cup parmesan, grated

    Pizza Bun Variation

    When adding the filling in step 8, spread 1/2 cup tomato sauce on rolled out dough before adding cheese, substitute feta for parmesan, and sprinkle on any other desired fillings.

    Method

    1. In the bowl of a stand mixer fitted with a dough hook, add the water, sugar, and yeast and let stand for about 5 minutes.
    2. Add the warm milk and eggs to the yeast mixture.
    3. Add 3 cups flour and mix until sticky.
    4. Add butter, salt, and remaining flour and mix until a smooth, elastic dough forms (about 8 minutes).
    5. Cover and let rise until doubled (about an hour).
    6. Give the dough a few folds.
    7. Roll out into a long rectangle on a lightly-floured surface so that it is about 1/4-inch thick.
    8. Scatter cheese on top.
    9. Starting on a long side, roll the dough up into a log.
    10. Cut cross-wise into nine pieces.
    11. Line a baking sheet with parchment paper.
    12. Put the pieces on the baking sheet and cover with a damp tea towel to rise for about an hour.
    13. Preheat the oven to 350°F.
    14. Bake until buns are a deep golden colour (about 30-40 minutes).

              Source

            1. Sourdough Garlic Rosemary Focaccia

              Ingredients

              • 1 1/4 cups lukewarm water
              • 1/4 cup olive oil
              • 1 cup sourdough starter
              • 4 cups all-purpose flour
              • 4 tablespoons fresh rosemary, finely chopped
              • 2 garlic cloves, minced
              • 1 tablespoon salt
              • 1/3 cup olive oil
              • coarse salt

              Method

              1. Knead together water, 1/4 cup oil, sourdough starter, and flour until just mixed.
              2. Cover and allow to rest for 5 minutes.
              3. Turn the dough out onto a lightly floured surface and knead in salt, garlic, and rosemary.
              4. Continue kneading until dough is soft and stops sticking to hands.
              5. Lightly oil a large bowl, put the dough in to rise, and cover. Allow to rise until doubled (about 6 hours).
              6. Line a 12×17 inch baking pan (with at least 1 inch tall sides) with parchment paper and brush with 2 tablespoons of olive oil. 
              7. Flatten the dough and place it on the oiled baking pan, then stretch and flatten the dough to fit the pan. Don’t tear the dough. 
              8. Cover the dough tightly and let it rest in the fridge for at least 1 hour and up to 24 hours.
              9. Remove the dough from the fridge and let it sit at room temperature as the oven preheats
              10. Preheat oven to 450°F and hold at this temperature for 10-15 minutes before putting the bread in.
              11. Dimple the dough all over the surface using fingers. 
              12. Drizzle on the olive oil topping and spread it all over the top. Add a little more olive oil if needed so the dough is completely covered. 
              13. Sprinkle with a little coarse salt and freshly ground black pepper.
              14. Bake for 20-23 minutes or until lightly browned on top. If desired, broil on high for the last minute to brown the top.
              15. Remove from oven and cool to room temperature before slicing and serving.

              Source