If you’re anything like us, your capacity for comfort foods tends to see a significant surge during the holiday season, and when it comes to festive snacking, having a delicious vessel to scoop and soak up the various dips, spreads, and sauces that hit the table is a must.
This simple, yet rewarding ciabatta recipe from Baking Day with Anna Olson by Canada’s baking sweetheart, Anna Olson, is satisfyingly soft on the inside, crunchy on the outside, and provides the perfect pairing for whatever tasty topping you choose to serve alongside it. The sloppy ciabatta bread–as she warmly refers to it in the book–is as delicious to eat as it is fun to make.
“Make this bread with kids, but get ready to be a kid yourself and get the wet, sticky dough all over your hands . . . it just happens, ” says Olson.
Fruit Laden Muesli Bread & Cheese
For the biga, stir the water, bread flour, whole wheat flour and yeast together in a bowl with a wooden spoon until evenly blended (the biga will be quite dense). Cover and set this starter aside on the counter for 12 to 18 hours—it will be soft and bubbly by this time, and the longer it sits, the better the flavour of the bread.
For the dough, stir the biga and water in a large bowl so that the biga breaks down a little and becomes softer (but it won’t fully dissolve). Add the flour and yeast and mix by hand with a wooden spoon. The batter will be very wet, not like a traditional bread dough that can be kneaded by hand on the counter—this one will have to stay in the bowl. Once combined, let the dough sit, uncovered, for 15 minutes, then add the salt and stir vigorously until the dough feels stretchy.
Cover the bowl with plastic wrap and let sit on the counter for2 hours, until doubled in size. After the first hour, knock the dough down by patting it with a wooden spoon 4 to 5 times and then re-cover it.
Anna Olson's Sour Cream Apple Cake
Line two baking trays with parchment paper and dust them with flour. On a well-floured work surface, turn the dough out (it will be very stretchy and still sticky). Using your hands and/or a bench scraper, and lots of flour, divide the dough in halfand shape each of the pieces into a rough 8 × 12-inch (20 × 30 cm) rectangle about 1½ inches (3.5 cm) tall. Transfer each piece to a baking trayand let the dough rest for 30 minutes, uncovered.
Preheat the oven to 450°F (230°C). Dust the tops of the loaves with flour and bake the bread for about 30 minutes, until an even golden brown. Turn off the oven and leave the bread in for 10 minutes (this sets the crust). Transfer the loaves from the baking trays to a cooling rack for at least 15 minutes before slicing. The bread is best enjoyed the day it is baked but is great for toasting or grilling the next day.
To make this recipe as a contemporary no-knead bread, prepare the wet, sloppy dough as above and let it rise for 2 hours. Then pop an enamel cast-iron pot and lid in the 450°F (230°C) oven to preheat while you shape the dough (just a single loaf) into a round using lots of flour. Cover for 20 minutes. Gently tip the well-floured loaf into the hot pot, cover and bake for 30 minutes, then uncover to bake an additional 15 minutes. Turn the dough out onto a rack to cool.« Recipe for Coffee-Braised Short Ribs from A Place at the Table edited by Rick Kinsel and Gabrielle Langholtz and cookbook & Zabar's coffee bundle giveaway | Main | Recipe for Chocolate Cream Pie in a Jar from The Perfect Pie and cookbook & Zabar's chocolate bar giveaway »
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Recipe for Buttery Soft Dinner Rolls from Set for the Holidays by Anna Olson and cookbook & Zabar's Brownie Bites giveaway bundle
Get over your fear of yeast by making these easy and yummy pull-apart rolls. Then buy this book and wow your friends and family with recipes for main courses, hearty soups, and a nutty chocolate candy called Brazilian Brigadeiros. There are brunch and cookie recipes galore. This week we are giving away a copy of the cookbook and Zabar’s favorite Brownies Bites Box.
And Zabar’s favorite Brownies Bites Box! Just send us an email at [email protected] with the subject Set for the Holidays and you'll be entered to win. The winner will be selected randomly on 11/21/19 and will be contacted by email. For an extra chance to win, refer a friend. (Note: The
Lemon Poppy Seed Loaf
Soft, squishy dinner rolls are a staple for many households over the holiday season. They nestle in between the turkey and gravy on your Thanksgiving plate, they are the base for a midnight sandwich and they can be baked small for sliders if you’re hosting a crowd.
The rolls are best served warm on the day they are baked, but you can store them, well wrapped, at room temperature for 2 to 3 days. Reheat them in a 300°F (150°C) oven for 5 minutes. You can also freeze baked rolls, well wrapped or in an airtight container, for up to 2 months. Thaw at room temperature before serving.
1. Combine all of the ingredients except the egg wash in a large mixing bowl or in the bowl of a stand mixer fitted with the hook attachment. Mix the dough by hand or at low speed until it comes together.
Julia Child's White Sandwich Bread
2. If mixing by hand, turn the dough out onto a work surface once the dough becomes too difficult to mix with a spoon and knead until smooth, about 5 minutes. If using a mixer, knead the dough on low for 3 minutes more once it has come together.
3. Place the dough in an ungreased bowl, cover with plastic wrap and let rise at room temperature until doubled in size, about 45 minutes.
4. Rub the bottom and sides of a 9 × 13-inch (22.5 × 32.5 cm) baking pan with an even layer of soft butter. Turn the dough out onto a lightly floured work surface and divide into 24 equal pieces.
Anna Olson's Rockwell Bake
5. Shape the dough into balls and arrange them in the prepared pan. Cover with a tea towel and let rise at room temperature for 30 minutes.
6. Preheat the oven to 350°F (180°C). Unwrap the rolls, brush with the egg wash and bake for about 25 minutes, until golden brown on top. Let them cool in the pan on a rack for 20 minutes, then serve warm, or transfer them to a wire rack to cool completely.
For full-sized round buns, divide the dough into 18 pieces, shape each into a ball and arrange on 2 parchment-lined baking trays, leaving plenty of space between them. Right before baking, flatten the buns gently with the palm of your hand (just a quick tap down) and then brush with egg wash and bake for 20 to 25 minutes.
Anna's Go To Banana Bread
With Anna Olson by Anna Olson. Copyright © 2018 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
A delicious collection of cookie recipes from extraordinary chefs, pastry chefs, and bakers. A great gift sure to delight anyone who loves to bake.For the biga, stir the water, bread flour, whole wheat flour and yeast together in a bowl with a wooden spoon until evenly blended (the biga will be dense). Cover and set this aside on the counter for 12-18 hours – the longer it sits, the better the flavor of the bread.
For the dough, stir the biga and water in a large mixing bowl, so that the biga dissolves into it, for the most part. Add the flour, yeast and salt and mix this by hand with a wooden spoon. The batter will be very wet, not like a traditional bread dough that can be kneaded by hand on the counter – this will have to stay in the bowl. If you have a bowl scraper or even a silicone spatula, stretch and slap the dough against the side of the bowl for a few minutes to build up elasticity. Cover the bowl with plastic wrap and let sit on the counter for 2 hours, until doubled in size. After the first hour, knock the dough down by patting it with a wooden spoon 4-5 times and then re-cover it.
Annas English Muffins Recipes
Line 2 baking trays with parchment paper and dust them with flour. On a well-floured work surface, turn the dough out (it will be VERY stretchy and still sticky). Using your hands and lots of flour, divide the dough in half and shape each of the pieces into a rough rectangle about 1 ½-inches (3.5 cm) tall. Transfer each piece to a baking tray and let the dough rest for 30 minutes, uncovered.
Preheat the oven to 425 ºF (220 ºC). Dust the tops of the loaves with flour and bake
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