4 to 4 ½ cups unbleached all purpose flour
1 cups rye flour
1 tbsp. salt
2 pkg. active dry yeast
liquid ingredients:
1/2 cups
buttermilk
1 tbsp.
caraway seed
1 tbsp.
olive oil
1 tbsp.
butter
1½ tbsp.
minced shallot
½ cup
ricotta cheese
1 tsp sugar
cornmeal for dusting
1 egg yolk + 1 tbsp. water to make into egg wash
coarse salt & extra caraway seeds for garnish
In a saucepan, combine buttermilk, sugar, caraway seed,
sugar and olive oil. Heat over low heat until barely warm, about 105 degrees F.
Remove from heat, sprinkle in yeast. Whisk to blend, then let stand, covered
with plastic wrap, for 10 to 15 minutes to proof yeast.
In a small skillet, melt butter and cook shallot until
softened. Cool to lukewarm.
Put 4 cups of the unbleached flour, rye flour and salt
into the bowl of standing mixer fitted with dough hook.. Turn machine on to
Speed 2 and swirl for a few seconds; then add in buttermilk mixture along with
ricotta cheese and shallot. Continue mixing, adding ½ cup or so of the unbleached
flour and knead until dough clings to hook and cleans the sides of bowl. Knead dough
for 2 minutes more.
Transfer dough to oiled bowl, turning to coat all
sides. Cover and let rise in a warm place for 1 to 1½ hours until doubled.
Punch dough down and turn out onto floured surface.
Cut into 4 portions. Cover with a tea towel and rest for 25 minutes.
Roll each piece out into a rectangular shape; then
roll up jelly-roll fashion into a tube. Tuck in the ends and shape each roll
into a log shape, about 1¼-inches in diameter and 8 to 10 inches long. Transfer
logs to greased baking sheet dusted with cornmeal. Make small slashes in the top
of the logs. Cover with towel and let rise until doubled, about 1 to 1 ½ hours.
Preheat oven to 350 degrees F. and brush logs with egg
wash. Sprinkle logs with caraway seeds and coarse salt. Bake 20 minutes or
until done. Cool completely on rack.
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