INGREDIENTS 5. Adding the buttermilk first will • ½ cup butter lower the risk of • 1 cup white sugar scrambling the • 1 cup buttermilk eggs. • ½ tsp baking soda 6. Stir in cornmeal, • 1 cup cornmeal flour and salt until • 1 cup all-purpose flour everything is well • ½ tsp salt blended. This is where you’ll have PREPARATION to be a little careful 1. Preheat oven to 375°. so the ingredients 2. For this recipe I don’t spill out of the like to use a 10 skillet but I think it’s inch cast iron skillet worth it to have to “one-pot-meal style” clean one less dishbut you can always amiright? substitute with a 7. Then pop it into your 10in baking pan. preheated oven. 3. Melt your stick butter 8. Bake in the oven in a large skillet. for 25-30 min (but Remove from heat honestly your nose and stir in sugar until will tell you when it’s incorporated. done). 4. Whisk in eggs, buttermilk and baking soda.
DOUGH • 2 1/4 cups unbleached all-purpose flour, sifted • 3/4 cup + 2 to 4 Tbsp. lukewarm milk • 4 Tbs unsalted butter, at room temperature • 2 tsp instant yeast • 1 Tbsp. sugar • 1 tsp salt
INGREDIENTS • 4 cups Weatherbury unbleached Appalachian Bread Flour • 2 1/2 cups Weatherbury unbleached Pastry Flour • 1 Tbsp. yeast • 4 tsp. melted butterå • 1 cup warm water • 4 Tbsp. honey • 1 cup warm milk • 2 tsp. salt • 2 large free-range eggs
INGREDIENTS
hook and knead until dough no longer sticks to the sides of the bowl for about 2 minutes. You may need to add 1/4 cup flour is dough is too sticky. Dough should be slightly sticky and spring back when touchedåç 6. Shape your dough into a bow. And allow to rise until double (~1 hour). 7. Once risen, divide the PREPARATION dough in half. Divide 1. In a small bowl, add the each half into 8 pieces. yeast to warm water 8. Shape dough into a and allow to sit for 10 ball (hamburger) or minutes. cylinder (hot dog). 2. In a stand mixer, Brush with melted combine the milk, eggs, butter and allow to rise melted butter, honey 30 minutes. and salt. 9. Once risen, bake at 3. Add the yeast mixture 375° for 18 minutes and stir until combined. until tops are nice and 4. Add the flour. Mix with paddle attachment on golden. low until flour is just 10. After baked, brush incorporated with the tops with butter and wet ingredients. cool on a wire rack. 5. Switch to the dough
into a 10" circle. Place the remaining strips of the circle on a piece dough so that you end of parchment, brush a up with eight pairs of thin coat of beaten egg strips. on the surface, then 8. Pinch the pairs of strips spread with 1/3 of each together to create a of the filling ingredients: star-like shape with pesto, caramelized eight points. Remove onions, walnuts, goat the cutter. cheese, prosciutto 9. Transfer the star on (leaving 1/4" of bare the parchment to a FILLING dough around the baking sheet. Cover • 1 large egg, beaten perimeter). the star and let it • 1/2 cup pesto 5. Roll out a second rise until it becomes • 2 large caramelized circle the same size as noticeably puffy, about onions the first, and place it 45 minutes. • ½ cup chopped walnuts on top of the filling10. While the star is rising, • 4 oz. soft goat cheese covered circle. Repeat preheat the oven to crumbled the layering process 400°F. • 12 thin slices prosciutto — pesto, onions, 11. Brush the star with a walnuts, goat cheese, thin coat of the beaten DIRECTIONS. prosciutto, dough circle. egg. Sprinkle with 1. To make the dough: Repeat layering a third sesame or poppy Combine all of the time, topping with a seeds (optional). Bake dough ingredients and dough circle — leaving it for 12 to 15 minutes, mix and knead — by the top circle bare. until it's nicely golden; hand, mixer, or bread 6. Place a 2 1/2" to 3" the center should machine — to make a round cutter in the register 200°F on a soft, smooth dough. center of the dough digital thermometer. 2. Place the dough in a circle as a guide. With lightly greased bowl, a bench knife or sharp 12. Remove the loaf from the oven and allow it cover, and let it rise for knife, cut the circle into to cool for about 10 60 minutes, until nearly 16 equal strips, from minutes before serving. doubled in bulk. the cutter to the edge, Serve warm or at room 3. Divide dough into four through all the layers. temperature. equal pieces. Shape 7. Using two hands, each piece into a ball, pick up two adjacent 13. Store any leftover bread, well wrapped cover and allow to rest strips and twist them in plastic, at room 15 minutes. away from each temperature for several 4. On a lightly greased or other twice so that the days. Freeze for longer floured work surface, top side is facing up storage. roll one piece of dough again. Repeat with
beat eggs, oil, and vanilla on medium-high until frothy, then • 1¾ cup (245 g) Pamela's Alladd sugar and mix completely. Purpose Flour Artisan Blend Add zucchini and pineapple • 2 teaspoons salt and mix well. Slowly add flour • 2½ teaspoons baking powder mixture and nuts until well • 1 tablespoon ground combined. cinnamon 4. Pour batter into prepared pan • ½ teaspoon nutmeg and spread evenly. Bake 70 to • ¼ teaspoon allspice 78 minutes, until bread is firm • 2 eggs when gently touched, the sides • ¼ cup oil are just starting to pull away • 2 teaspoons vanilla from the pan, and a toothpick • 1 cup sugar inserted into middle comes out • 1½ cups grated zucchini, not clean. Allow bread to rest in squeezed dry (from about the pan for at least 15 minutes three 6-inch-long zucchinis) before removing to a wire rack • ½ cup crushed pineapple, to cool completely. Slice bread drained and serve. • ¾ cup chopped nuts (optional) 5. To store bread, wrap well in parchment paper and then in a plastic bag. Bread will keep PREPARATION well for three days. Makes 1. Preheat oven to 350° with rack great toast the next day. in the middle of oven. Spray an 8 x 4-inch loaf pan with NOTE: Many recipes with nonstick cooking spray. zucchini call for grated zucchini 2. In a medium bowl, whisk to be squeezed to get rid of together All-Purpose Flour Artisan Blend, salt, baking extra moisture, but not here. powder, cinnamon, nutmeg, Use the grated zucchini as is and allspice; set aside. for a moist bread. 3. In the bowl of a stand mixer with paddle attachment, © Pamela's Products, Inc.