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Olive French Bread
Makes 2 baguettes
INGREDIENTS
5 cups plus 2 teaspoons bread flour, divided
2 cups cold water
1 1/2 packages yeast
4 ounces nicoise olives, pitted and sliced
2 teaspoons salt
METHOD
1 Insert the dough hook into the stand mixer; put 5 cups flour and the
water into mixer bowl. Beat on speed 1 for 4 minutes.
2 Sprinkle yeast over dough, increase speed to 2 and beat for 4 minutes longer.
3 Toss the olives with the 2 teaspoons of flour, add to the dough with the
salt and mix 2 minutes longer.
4 Remove bowl from stand mixer and cover with a clean tea towel; let rest
for
15 minutes.
5 Turn the dough out onto a lightly floured surface. Lightly knead into a
ball, and let rest, covered, for 45 minutes.
6 Punch out the air, cut dough in half (about 21 ounces each half), and
shape into two baguettes. Place the loaves on one or two baking trays
and sprinkle with flour. Cover with towel, and let rest for 45 minutes.
7 Preheat the oven to 400°.
8 With a single-edge razor blade or a very sharp knife, make a slash down
the center of each loaf. Carefully slide the breads onto a baking stone
and bake for 9 minutes. Spray with water and continue baking until the
bread is well browned, about 1 hour 10 minutes longer.
9 Cool on wire rack.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random
House, 1991)
Banana-Nut Quick Bread
Makes two 8-inch loaves, approx. 16 slices
INGREDIENTS
1 cup walnuts
3 ripe bananas
1/4 cup shortening
1/2 cup sugar
1/2 cup light brown sugar
2 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1 large egg
1 teaspoon grated orange peel
1 tablespoon banana liqueur, optional
METHOD
1 Preheat oven to 350°.
2 Place nuts in a baking tray and toast for 15 minutes,
then chop coarsely.
3 In the mixer bowl with the flat beater attached, place the bananas,
nuts and shortening. Cream until smooth on speed 3.
4 Add all remaining ingredients and mix on speed 1 just until blended,
about 30 seconds.
5 Spray two 8-inch bread pans with nonstick spray, (or you may use a
Wolfgang Puck 2-quart saucepan). Pour batter into prepared pans.
Bake for 55 - 60 minutes or until cooked through.
6 Cool slightly. Remove from pan. Allow to cool fully before slicing.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
TSCDIST_Stand Mixer Manual 8/22/07 12:45 PM Page 31