Food Network Magazine - (11)November 2020

cup warm water

(100 ̊ to 110 ̊)

tablespoon honey

dry yeast

cups all-purpose flour,

plus more for dusting

teaspoon baking soda

teaspoon kosher salt

stick cold unsalted butter, cut into small pieces,

plus melted butter for brushing

¾ cup buttermilk

Flaky sea salt, for topping

1. Stir the warm water and honey in a small bowl until dissolved,
   then stir in the yeast; set aside until creamy or foamy, about
   5 minutes. Meanwhile, whisk the flour, baking powder, baking soda
   and kosher salt in a large bowl.


2. Add the cut-up butter to the flour mixture and work it in with
   your fingertips until the butter is in pea-size pieces. Make a well
   in the center and add the yeast mixture and buttermilk. Stir with
   a wooden spoon or rubber spatula until the flour is completely
   moistened and the dough looks like a shaggy ball. Cover the bowl
   with plastic wrap and let rise at room temperature until the dough
   is doubled in size, 1 to 1½ hours.


3. Lightly brush the bottom and sides of a 9-inch pie plate or
   9- to 10-inch cast-iron skillet with melted butter. Turn out the
   dough onto a lightly floured surface and briefly knead three or
   four times until smooth. Pat until 1 inch thick; fold in half like a book
   and pat to 1 inch thick again. Rotate the dough 90 degrees and
   repeat folding and patting two more times. Cut out rounds using a
   2¼-inch biscuit cutter (dip the cutter in flour if the dough is sticky).
   Gently knead the scraps together once to cut out more biscuits.
   You should have about 10. Place them close together in the pan.
   Cover and refrigerate until the biscuits rise and are cold and firm, at
   least 3 hours or overnight.


4. Preheat the oven to 425 ̊. Brush the tops of the biscuits generously
   with melted butter. Bake until browned on top and firm in the spots
   where the biscuits meet, 20 to 25 minutes. Brush again with more
   melted butter and sprinkle with flaky salt. Let cool in the pan for at
   least 20 minutes, then slide out.

weekend

cooking

FRUIT-AND-NUT

RYE BREAD
ACTIVE: 1 hr

MAKES: one 9-by-5-inch loaf

1¼ cups raw unsalted nuts

(such as walnuts, pecans

and/or almonds)

1

1¼ cups dried fruit (such as

and/or chopped figs)

2 cups bread flour

1 cup rye flour

1 teaspoon instant yeast

2 tablespoons molasses

2 tablespoons vegetable oil,

plus more as needed

1½ teaspoons kosher salt

Rolled oats, for topping

1. Preheat the oven to 350 ̊. Spread
   the nuts on a baking sheet and bake
   until lightly toasted, about 10 minutes. Let cool, then roughly chop.


2. Pour the hot water over the dried fruit in a bowl; let soak until
   softened, about 15 minutes. Drain the fruit, reserving the soaking
   liquid. Add more water to the liquid to equal 1 cup. Let the liquid cool
   to room temperature.


3. Stir the bread flour, rye flour and yeast in the bowl of a stand mixer
   with a wooden spoon. Make a well in the center and add the 1 cup
   soaking liquid, molasses and vegetable oil. Stir with the spoon until
   the mixture forms a stiff shaggy ball (there might be some patches of
   dry flour). Cover the dough with a lightly damp kitchen towel and let
   sit until the liquid is absorbed, about 20 minutes.


4. Sprinkle the salt evenly on the dough. Knead with the dough hook
   on medium speed until the dough pulls away from the bowl and is
   very smooth and elastic, about 7 minutes. With lightly oiled hands,
   mix the nuts and dried fruit into the dough. Press down on the dough
   to remove any air pockets. Lightly oil the top. Cover with a lightly
   damp kitchen towel and let rise at room temperature until doubled in
   size, about 2 hours.


5. Lightly oil a 9-by-5-inch loaf pan. With oiled hands, gently deflate
   the dough in the bowl and transfer to the pan, pressing down until
   smooth and even. Push down and submerge any visible fruit or nuts
   on the top of the dough to keep them from burning during baking.
   Cover with a lightly oiled piece of plastic wrap and set aside until the
   dough rises 1 to 1½ inches above the top of the pan, about 1½ hours.


6. Position a rack in the middle of the oven; preheat to 375 ̊. Brush
   the top of the loaf with water. Sprinkle some oats on top. Bake
   until the crust is dark brown and a thermometer inserted into
   the middle of the bread registers 200 ̊, 35 to 40 minutes (tent the
   bread with foil if it starts getting too dark). Remove the loaf from
   the pan and transfer to a rack to cool completely.

This bread

tastes even better

the next day. Store

in an airtight

container at room

temperature.

Angel biscuits

are a cross

between a regular

biscuit and a

dinner roll. They’re

super light and

fluffy!

NOVEMBER 2020 ●FOOD NETWORK MAGAZINE 117

TOTAL: 2 hr 15 min (plus 3¥2 hr rising)

cup boiling water, cooled slightly

cranberries, cherries, raisins

ANGEL BISCUITS

ACTIVE: 40 min

TOTAL: 1¥2 hr (plus 4 hr rising)

MAKES: about 10

1

: 1

2%

: 1

~%

:%

1

.

%-ounce package active

teaspoon baking powder

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