Introducing two books
from the
At Home with the
Culinary Institute Series

About the Culinary Institute of America:

Founded in 1946, The Culinary Institute Of America is an independent, not for profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 39,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena), and Texas (San Antonio).

For pricing and more information on Artisan Breads at Home click here.

Cinnamon-Raisin Swirl Bread

Flatbread with Sun-Dried Tomato and Asiago Cheese

An Excerpt from the Introduction of Artisan Breads:

WHY BAKE BREAD?

Baking and eating a good-quality loaf of bread links you to something humans have been doing for thousands of years. There is a reason wheat has long been referred to as the "staff of life." In ancient times, in the area of the Middle East known as the Levant, wild grasses that were the precursors of wheat were harvested and used as nourishment when other foods could not be found.

At around 4000 BCE, the Egyptians invented what we now think of as bread baking. It was probably by accident: Someone may have left flatbread dough sitting for too long, saw that it had puffed up, baked it anyway and liked the result. It wasn't long before special ovens were created and a wide range of bread types evolved. People also learned that reserving a piece of the previous day's dough could help leaven the next batch, and that fermented beverages such as beer could also serve as leaveners. Bread was made in essentially the same way for centuries. It wasn't until the 1800s, however, that bakers understood the role of yeast.

In modern times, commercial yeast was developed. Flours changed: It became easier to separate the bran from the white flour, and flour was bleached to prevent millers from having to age their product, so that they could get the flour to market faster... Eventually, however, bakers learned that nutrients had to be added back in to the flour to prevent vitamin deficiencies in consumers. The advent of mechanized bakeries, including bread-slicing machines, meant that human hands could have almost no contact with the product. Bread was convenient and in good supply, but the quality had changed for the worse.

...If you are lucky enough to live near a good bakery, it may be easy to obtain quality bread made in the timeless artisan style. Then of course, there is you. You can make fine artisan bread yourself, once you know how...

Copyright © 2010 by The Culinary Institute of America. Photographs © Ben Fink. Reprinted from Artisan Breads at Home with the Culinary Institute of America with permission of John Wiley & Sons, Inc.

SOFT ROLLS

Yield: 24 rolls at 2 oz
FDT: 80°F
bulk fermentation: 60-75 minutes
final fermentation: 45-60 minutes
bake 375°F and 15-18 minutes

INGREDIENT/OUNCES/GRAMS/VOLUME/BAKERS %
Milk, whole, 80°F/14 oz/400 grams/1 2/3 cups volume/51.9%
Eggs/2.6 oz/74 grams/1/3 cup volume/10 %
Malt syrup/.1 oz/2 grams/1/4 tsp volume/.3%
Bread flour/27 oz/765 grams/5 3/4 cups volume/100%
Yeast, instant dry/.2 oz/6 grams/1 1/2 tsp volume/.8%
Butter, soft/2.6 oz/74 grams/1/4 cup volume/10%
Sugar/2.6 oz/74 grams/1/4 cup volume/10%
Salt/.6 oz/17 grams/1 Tbs volume/2.3%
TOTAL/49.7 oz/1412 grams/     /185.3%

GARNISHES
Egg Wash/As needed
Poppy and/or sesame seeds As needed

1. COMBINE the milk, eggs and malt in the bowl of a mixer fitted with a dough hook. Combine the flour with the yeast and add it to the ingredients in the mixer bowl, then add the butter, sugar and salt. Mix for 5 minutes on low speed, making sure to scrape down and flip dough over twice during this time. Increase to medium speed for another 3 minutes, making sure to scrape down and flip the dough. The dough should feel slightly sticky but have full gluten development. Place the dough in a lightly oiled bowl large enough for it to double in size and cover with plastic wrap.

2. ALLOW the dough to rest and ferment in a warm place for 45-60 minutes, until when lightly touched the dough springs back halfway.

3. PLACE the dough on a lightly floured work surface and divide into 2-oz pieces. Preshape the pieces into 3-inch oblongs for knot rolls or round them for dinner rolls. Cover the dough with plastic wrap and allow it to rest for 15 minutes before making the final shape.

4. TO SHAPE KNOT ROLLS, bring the top edge of the oblong piece down one third of the way and tuck it in to create a seam. Bring the top edge down another one third and tuck it in. Then bring the last third down and gently press it along the edge to close the seam tightly. Using a little flour, roll the piece back and forth to 10-12 inches long, then tie the dough into a knot.

TO SHAPE DINNER ROLLS, tighten up the rounds by rolling them in a circular mothion against the tabletop.

5. PLACE the finished rolls seam-side down on a baking tray lined with parchment paper, lightly egg wash the rolls, and cover with lightly oiled plastic wrap. Allow the dough to rest in a warm place for 45 to 60 minutes, until when lightly touched the dough springs back halfway.

6. TWENTY MINUTES before the end of final fermentation, preheat the oven to 425°.

7. EGG WASH the rolls again and garnish with seeds, if desired.

8. TRANSFER the tray to the oven and immediately reduce the temperature to 375°F. Bake for 15-18 minutes, or until the rolls are golden brown, rotating the tray three fourths of the way through baking.

9. REMOVE from the oven and place the baking tray on a cooking rack.

Copyright © 2010 by The Culinary Institute of America. Photographs © Ben Fink. Reprinted from Artisan Breads at Home with the Culinary Institute of America with permission of John Wiley & Sons, Inc.

For pricing and more on Chocolates and Confections at Home click here.

Hard Candy

Nutty Bars

About
Peter P. Greweling,
author of
Chocolates and Confections

The award-winning author of Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, Peter P. Grewling is a professor of baking and pastry arts at The Culinary Institute of America, a Certified Master Baker, and a Certified Hospitality Educator.

PENUCHE

MAKES ONE 9-INCH SQUARE SLAB

A traditional fudge made with brown sugar, penuche boasts the rich flavor of molasses, and can be made with toasted pecans to complete the sensation. No repertoire of fudge would be complete without it.

2 tbsp Light corn syrup
4 oz (1/2 cup) Heavy cream
8 oz (1 cup) Milk
1 tsp Salt
1 tbsp Vanilla extract
8 oz (2 cups) Chopped toasted pecans (optional)

1. Combine the sugar, brown sugar, corn syrup, cream, milk, and salt in a 4-quart saucespan. Cook over moderate heat to 236°F, stirring constantly.

2. Pour the mixture into a 9 x 13-inch baking pan or other pan that will allow it to spread to create a thin layer. Leave undisturbed to cool at room temperature for 20 minutes, or until the syrup reaches 120°F.

3. Pour the mixture into a large mixing bowl or into the bowl of a mixer fitted with a paddle attachment. Mix on medium speed, or by hand using a wooden spoon.

4. Stop mixing when the penuche begins to lose its shine and thickens slightly. If using a mixer, it will require approximately 3 minutes of mixing. If mixing by hand, it will require approximately 6 minutes. Mix in the pecans, if using.

5. Butter a 9-inch square baking pan, pour in the mixture, and spread evenly with an offset palette knife.

6. Allow the penuche to crystallize for 1 hour or longer at room temperature.

7. Cut into the desired size pieces and serve.

8. Penuche should be stored tightly covered at room temperture. It can be refrigerated for longer storage, or frozen for maximum life.

KEYS TO SUCCESS:

• Be careful to cook the batch accurately; this will determine h firm the fudge is.
• If you like penuche slightly harder, cook the batch 2°F or3°F higher. For softer penuche, cook a couple of degrees less.
• Do not stir the batch during the cooling step.
• Stirring penuche is more of an art than a science. No clock can tell you when it is finished. The penuche should start to lighten in color, thicken noticeably, and lose a bit of its shine before you pour it into the pan.

Copyright © 2010 by Peter P. Grewling and The Culinary Institute of America. Photographs © Ben Fink. Reprinted from Chocolates and Confections at Home with the Culinary Institute of America with permission of John Wiley & Sons, Inc.

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