Martha Stewart Makes Special Bread 3 Ways | Martha Bakes S2E7 "Special Breads"

today on martha bakes we're going to show you how to bake three delicious breads an irish soda bread so that when st patrick's rolls around you'll have the best recipe ever and this bread well it's an olive cheese bread no need baked right in the oven in a enameled cast iron pot very moist very delicious and one of my favorite loaves a sally lawn simple loaf made in a pullman pan great for sandwiches simple to make three great breads and one great show on martha bakes [Music] irish soda bread is very easy to make and very delicious to eat and i serve it every single st patrick's day so to one and a third cups of whole milk add one third of a cup of apple cider vinegar if you watch closely the milk starts to bubble immediately and starts to curdle to acidify and into a big bowl three cups of all-purpose flour i generally use hecker's flour for pretty much all my baking needs a teaspoon of baking powder make sure that it's fresh it hasn't expired you haven't had it hanging around in your cupboard for a year one teaspoon of baking soda two and a half teaspoons of salt and i'm using kosher salt very important to have enough salt in this bread and you can whisk this together now you can add another essential ingredient to this and it's called coarse bran this is the outer coating of the wheat comprises about 14 of the wheat by weight and it is where a lot of the nutrition in the wheat berry is and adds a very nice flavor to the irish soda bread so we're making it healthier and better for you so here's our dry ingredients into which we cut butter now i find that the cutting in of the butter is accomplished much more easily when you have the butter cut into little quarter inch cubes like this it's actually four tablespoons of butter this is just sliced from a stick of butter and if it's cold enough this is very easily accomplished then you just stack it like this make sure the butter is cold and then cut crosswise and you have all the little cubes of butter that you need you can do this all ahead of time and keep the butter in the refrigerator until you're ready to form uh whatever you're making but when i make paprise or i always cut the butter up like that and here it is four tablespoons of butter and just quarter inch pieces now this i'll just put right back in the fridge and i'll have it for the next loaf of irish soda bread it creams easily it's very easy so now cut with your old-fashioned pastry cutter and i love these and just cut your butter into the dry ingredients this is a very easy one bowl bread you want it to look like coarse meal that you always say in the recipes course meal let's see how the milk is doing oh my gosh it is already curdled it's like magic it really works and it's flavorful and fragrant now we're going to add to this our raisins one cup of dark raisins for this recipe but you can use golden raisins make sure i kind of pack in the raisins i love raisins in this bread so add your raisins and you can do this by hand and very important to have lots of caraway seeds this is the essential ingredient for rye bread it's an anise flavored seed one quarter cup we're going to add gives a crunchiness and an extraordinary flavor to the soda bread and then we're going to stir in the buttermilk your homemade buttermilk and that's it really easy stir it in moisten every particle of flour but don't overwork and i must tell you the apple cider is very very fragrant and now on a lightly floured surface form your ball of bread [Music] flour on the crust does not hurt in fact oftentimes if you buy soda bread you'll see it's very white and flowery oops use a bench scraper give it just one or two light needs and put this right on parchment lined baking sheet you can dust it with a little bit more flour on the top cut a big x in the surface of the bread and pop this into your 350 degree preheated oven and set your timer for an hour and a quarter and now i think our irish soda bread is done it certainly looks done let it cool on a rack and you can cut it while it's still slightly warm and serve it with irish butter or wait till it completely cools and give it to your friends this is irish soda bread and now i'd like to show you a really wonderful bread an olive cheese loaf that is no need two risings you bake it in the oven and an ungreased enamel cast iron it's great so measure into a big bowl three cups of bread flour now this is opposed to all-purpose flour bread flour has a higher gluten content and it is sold in the grocery stores as bread flour three cups of bread flour three quarters of a teaspoon of active dry yeast no need to proof the yeast as long as you're positive that it's fresh and one teaspoon of extra fine salt super fine stir that up okay dry ingredients ready uh you want one and three quarters cup quarter inch cubes of gruyere cheese you can use other kinds of cheeses if you have it um but i like the taste of the gruyere with the olives and we're using manzania olives these big green olives that are very tasty these no-need breads were popularized a couple years ago by a very fine baker jim leahy in new york city jim had sullivan street bakery and his breads were crusty and wet inside and utterly delicious and this is an adaptation of one of his beautiful recipes and slice the manzani olives crosswise so here we have one and three quarters cups of cheese add that to your dry ingredients and your gorgeous menzini olives i love that they are purplish around the pit and greenish on the outside stir this into the flour and then add approximately one and a third to one and a half cups of water depending on the weather and now now starts the good time there's absolutely no need to knead k-n-e-a-d so it's all holding together nicely scrape it all down cover and let rise until doubled in bulk and this is going to take in a warm dry place out of the sun 12 to 18 hours if you do your timing right you'll have it ready in time for dinner so here we have the dough it's like magic 18 hours later it has doubled in bulk and you can see that it's real sticky but beautiful now turn this out onto a well-floured surface and we're just going to turn it a couple times just to make sure all the ingredients are well incorporated very sticky wow fantastic don't be afraid to use some flour see how i've turned it on itself and you can do that again as if you were making french bread and then turn it put the folded pinch side down on a piece of wax paper flour this because you do not want it to stick and this will again rise until doubled in bulk cover it with wax paper and then with a muslin cloth or a flower sack cloth like this this takes about two hours to rise and then it takes about another hour to to bake so i would give yourself at least three hours so that you have nice hot crusty bread for your dinner party and now the dough has risen it's over here look at this doubled in bulk very carefully scrape the wax paper off now i've been preheating the pot now this is an essential step in the process because the pot a hot pipe it's going to make a really great crust on the bread there that can be discarded look at that dough okay now i'm going to put the hot pot right here takes about 10 minutes for it to get really hot the oven is 475 degrees so it is hot be careful don't touch the pot so we have to loosen the dough that little excess flour is not going to be a problem and you can pick the dough up and plop it into the pot now it is really hot cover the pot now you see i've taken the handle off it's just unscrewed just took the handle off get that right on this goes back into the 475 degree oven after 25 minutes uncover and bake for another 15 minutes or so and here is our olive cheese no knead bread just come out of the oven it looks amazing look at that great color that is the color that you look for in homemade bread and now turn this out carefully it's coming out just right yes oh hot there now wouldn't you like to serve that to your family tonight with a great salad a homemade lasagna and olive gruyere loaf it's absolutely terrific one of my favorite simple loaves of bread this is called a sally lawn made with eggs great for sandwiches equally good for french toast it's a good all-around basic loaf of bread in 1973 a wonderful wonderful gentleman named james beard published a book that for me was actually a game changer beard on bread it was called look at my old copy this is a first edition i must have rushed out and bought it because i was baking bread like crazy at the time and i had mastered the french breads that were in julia child's cookbooks mastering the art of french cooking the baguette the fisell the cosson the brioche but i really wanted to know how to make good all-purpose breads all the different kinds of breads and beard on bread gave me the starter recipes for all of these now what i'm going to make right now is sally lund it's on page 152 of beard on bread it was traditionally made in a kind of google hof mold but i have changed the recipe slightly and i'm baking it in a pullman pan and this is what a pullman pan looks like it comes with a cover so that if you put a cover on you'd get a very dense loaf it makes a pan to me in french but sally lund needs a little room to grow so we're just making it in the pan uncovered first thing to do is proof the yeast and the recipe calls for one package of active dry yeast softened in a half a cup of warm water no hotter than 115 degrees and to give the yeast a little something to eat while it grows a third of a cup of granulated sugar so let that just proof in a saucepan a half a cup of whole milk and quarter of a pound of unsalted butter and just let that butter melt in the milk and it gets a little bit warm which is what you need for the dough itself and in your big bowl measure out three and a half cups of all-purpose flour you might end up using almost four cups but we'll start with three and a half three three and a half and into this one teaspoon of coarse salt kosher salt and crack three large eggs and these look so good one two three they can be slightly broken up with a fork so this bread has a little sugar it has eggs it has butter has milk and yet it is not a brioche so now the yeast is very light and fluffy and add that to our eggs and let that just sit and here's our pullman pan has to be well buttered and i'm just going to slather it with softened butter we'll take about a tablespoon this pan is about 13 and a half inches long four inches wide and about four and a half inches high and it makes a very nice sandwich shaped loaf so that's ready for your bread when your bread is ready for it don't rush the process so okay we have our milk all heated and so now i made a little well in the middle of my flour the milk goes right in here and then you can add your yeast mixture and your eggs into the middle boy does that look yummy scrumptious once you start making bread you will never stop and i encourage everybody to try it and it's a very nice thing to do with the kids all children should know about yeast they should know how the yeast changes the sugar and the flour and the other ingredients into alcohol and carbon dioxide and creating those little bubbles that makes everything rise and lighten so here's your saline dough oh it already looks good use that elbow grease and a wooden spoon and notice i'm not using a mixer no need for this bread either so we've not used a dough hook or an electric mixer for any of the breads that we've made today on martha bakes now as soon as all the flour is incorporated scrape your bowl make a nice mound of dough no need to move this dough to any other bowl for rising but get the edges all nice and clean and put this into a dry warm place covered until it's doubled in bulk that's going to take about two hours sally lund coming up so here's our sally lawn it has doubled in bulk so much fun to break the plastic and take the plastic off and then with the back of a wooden spoon just kind of beat down all those air bubbles formed by the yeast i'm going to use a rubber scraper a nice stiff scraper will be good and what we're going to do is fill our buttered pullman pan this is the pullman pan right here with this dough no need to add any more flour just let it plop down into the pan it's very strong dough that doesn't look like that much dough but when it rises and bakes fills this pan almost to the top just spread it so it really gets into all the parts of the pan and you can dip your fingers in flour if you want just to do a little bit of final patting there that's what it's supposed to look like that is the pre-risen sally line cover this with plastic now and let it rise for the last time before going into the oven oh for about two hours slow rising's good makes a better textured bread remember that cool rising slow risings you'll get a better result if you're using yeast so here it is already risen oh boy does it look good now very carefully take the plastic off in case it stuck but she almost did and i like to take my fingertips and flour and just go over the top just to make sure there's no unsightly tears now this goes into a preheated 375 degree oven for 45 minutes set your timer right in the middle upper two thirds of the oven so here's our sally lund out of the oven cooled on a rack before i turn it out i'm just running an offset spatula around the outside turning very gently oh boy it comes out perfectly and here you have it a loaf of bread that you'll certainly enjoy sally lund

Channel: Martha Stewart

Views: 66,164

Keywords: Martha, Stewart, Martha Stewart, Martha Stewart Living, Home living

Id: nBtdED4LpMA

Length: 20min 27sec (1227 seconds)

Published: Sun Jun 20 2021