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| NYC Single Mom and Tom Gumpel, VP Bread Development |
Bread, Bread, Bread - I am sure you have bread at least once a day, I know I do, whether it's toast or a bagel, it's a daily must. That said, I don't really think about baking bread much. It seems like a lot of work to me.
But after attending an event hosted by
Panera Bread featuring their Tom Gumpel, their Vice-President of Bakery Development (is that a dream job or what?!!) I was inspired.
Tom was really passionate about baking and really gave a great presentation not only about bread but made us think about how bread is really a part of every country's cultural identity. Interesting.
So let's get down to brass tacks, Tom showed us two bread recipes that looked like it was pretty easy to make and of course, just plain yummy. He made an Asiago Strata and a Chocolate Babka.
The Asiago Strata is a basically a bread pudding that can be used as an appetizer or side dish. He suggested that we use it as replacement for potatoes or rice. I am pretty sure most people, would still want their side dish and the Strata. This bread dish was without a doubt was one of the most delightful dishes I have ever had and pretty easy to make.
The babka was also delicious and was pretty easy to make except maybe the grenache filling but that's me. For you bakers, this may not be a big issue.
As if learning how to make these two bread dishes was not enough, I actually learned a couple of s
ecrets on how to keep bread tasting fresh. I, obviously, have no idea about how to keep my bread fresh after I heard this.
Three days or more: As soon as you get home, cut off the portion you won’t be eating immediately and
wrap it tightly in plastic wrap. Then bundle it in aluminum foil and freeze. “It’ll last a week to a week-and-ahalf, no problem,” says Gumpel. When it’s time to enjoy it again, remove the foil and plastic while the bread is still frozen, rewrap in foil, and place in a 350-degree oven for 5 to 15 minutes (depending on its size). “Just knock the chill off,” says Gumpel. “You don’t need it hot.” There’s no need to spritz it with water either. The bread will draw moisture from the inner ice crystals.
One or two days: Never refrigerate bread. “That ruins the starch, and it’ll get that day-old feel faster,”
says Gumpel. If it came in a paper sack, repackage the loaf in a plastic bag. This will help the bread retain its moisture. Note: I do this all the time. Yikes!
Here are the Recipes from the event. (Both are so worth trying)
CHOCOLATE PECAN BABKA
Makes: 3-5 Babkas
Assembly time: Dough 20 minutes (not including rest times), fillings 15 minutes each
Final Babka: 15 minutes
Bake time: 25 -35 minutes
Dough Ingredients
5 oz unsalted butter (soft)
5 oz sugar
5 oz whole milk
5 oz water
5 oz whole eggs
1 lb 13 oz bread flour
1 tblsp dry instant yeast
¼ oz salt
Chocolate Ganache Filling
8 oz semi-sweet chocolate (finely chopped)
4 oz heavy cream
1 Tblsp corn syrup
Pecan Topping
1 lb pecans (coarsely chopped)
Egg Wash
1 egg
1Tbls milk
Pinch salt
Dough Instructions
In a separate mixing bowl, combine the flour with the instant dry yeast using a hand whisk.
In the bowl of a stand mixer, combine all other ingredients. Place the flour mixture into bowl on top of other
mixer on medium speed and continue to mix for 8-10 minutes or until a smooth, homogenous dough is achievedprevent gaining a skin. Allow to rest for 30 minutes.
Turn the mixer on low speed and blend for 2 minutes. After 2 minutes, scrap sides and bottom of bowl and turn
Remove the dough from the mixer and place on a lightly flour table or board. Cover the dough with a cloth to
After 30 minutes, divide the dough into 3-5 equally sized pieces. Round them carefully and place in the refrigerator, covered with plastic wrap.
Ganache Instructions
Heat the heavy cream just until it reaches a boil. Shut off the heat and stir in the corn syrup.
Place the finely chopped chocolate in a bowl and pour the hot cream mixture over the chocolate.
Cover with plastic wrap and let stand for 2 hours or overnight in the refrigerator.
Allow to reach room temperature before using as a spread.
Assembly
Remove the chilled dough pieces from the refrigerator. On a lightly floured table, pin out a piece of dough into a
rectangle about the size of a note paper.
Spread about 4 T of chocolate ganache across the entire surface of the dough.
Take a handful of chopped pecans and cover the surface of the ganache evenly.
Starting from the top downward, begin rolling the babka piece into a cylinder –shape.
It should now be a cigar shape with the chocolate filling tucked inside.
Taking a sharp knife, cut down the middle of the cylinder pressing all the way to the table.
You will now have two halves of the cylinder separated.
Begin by twisting the two strands together into a simple braid.
Place babka onto a paper lined sheet pan.
Brush the babka carefully with egg wash and sprinkle pecans as a garnish.
Place in a warm area and allow to rise for two hours, brush again (carefully) with eggwash and place into a 350*F in the
Bake for about 25-35 minutes or until evenly mahogany brown.
Serve warm or room temperature.
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| Asiago Strata |
ASIAGO STRATA
Serves: 6-8 people
Assembly time: 10-15 minutes
Bake time: 35-45 minutes
Ingredients
2 tablespoons sweetened/salted butter (soft)
1-1/2 cup milk
1 cup cream
3 whole eggs
pinch of salt
pinch of cracked black pepper
1 loaf (18 ounces) Asiago bread
1 cup Asiago cheese, shredded (or other cheese shredded)
Directions
Preparation: Pre-heat oven to 325 F. Brush the sides and bottom of 8” baking dish or casserole dish with softened butter.
Custard: In a large mixing bowl, whisk together the milk, cream, eggs, salt and pepper and set aside.
Assembly
- Cut the Asiago bread across the loaf in thin, even slices, approximately ¼ “thick. Start assembly of the strata by placing bread slices on the bottom of the dish until bottom is completely covered. Sprinkle shredded Asiago cheese as necessary on the bread slices to cover completely.
- Cover with another layer of bread slices and sprinkle cheese on top, again covering bread slices completely.
- Continue to build the strata for as many layers as dish allows, then pour custard mixture over top of strata.
- Cover the strata and refrigerate for 15 minutes, allowing the bread slices to soak in custard mixture.
Baking
- Place the strata pan on a cookie sheet to catch any dripping of the custard. Set the strata in the center of the pre-heated oven and allow to bake for approximately 35- 45 minutes. The custard should gain a rich dark color and rise slightly from the pan (it will settle after removal from the oven). Carefully remove from the oven and set aside to cool for 15 minutes before unmolding.
Service
- Carefully invert the strata by placing a 10” plate over the top of the pan and slowly flip the plate and pan over together. Place on the counter and allow the strata to fall from the pan onto the plate. If the strata does not release from the pan, cut around the sides of the pan and try to invert again.
Serve hot or warm as an accompaniment with meat and vegetables to fill out the meal
Disclosure: NYC Single Mom received a Panera Bread gift card.
