White Bread, Buttermilk Biscuits | Wolfgang Puck WPPSM050C instruction

TSCDIST_Stand Mixer Manual 8/22/07 12:45 PM Page 29

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

1In 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.

2In a saucepan over medium heat, heat the milk, sugar, shortening and salt to 115 - 120°. The shortening should be just melted, stirring constantly.

3Add the milk mixture to the mixer bowl. Beat on speed 1 for 30 seconds, then for 3 minutes on speed 3.

4Turn off the mixer and add the remaining flour. Mix on low for 1 minute then on speed 3 for 5 minutes.

5Turn 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.

6When doubled in size, punch down and place on a lightly floured board. Cut dough in half and let rest 10 minutes more.

7Grease 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.

8Preheat oven to 375°.

9Bake 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

1In 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.

2Turn 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.

3Preheat the oven to 350°.

4Brush 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)