Good Cook Kitchen Expert and food blogger at Cookistry, Donna Currie has just announced the publication of her first cookbook, Make Ahead Bread, due to be published on November 4, 2014 and is now available for pre-order on Amazon.

We asked Donna to tell us a little bit about the book and share one of her recipes.

Here’s what she said:

So many people wish they had time to bake bread, but it’s hard to fit all that kneading, rising, forming, and baking into a day. Who wants to get up in the wee hours to make cinnamon rolls for breakfast, and who can start baking in the morning to have a fresh loaf for dinner? Not many people, that’s for sure. Even the most dedicated bread bakers are much more likely to bake on the weekend than during the week.

My book, Make Ahead Bread, endeavors to make bread baking more accessible by breaking the bread-making process into several stages. Bakers do most of the work the day before baking, and they can do it in the morning, afternoon, or the evening before they want to bake. The dough does its rising unattended in the refrigerator, and then it is baked when it’s convenient.

Besides making the breadmaking process easier, a long, slow rise gives the bread more flavor, so this is a situation where easier is also better.

This recipe for “Overnight Buns” is one that is similar to recipes that are in my upcoming book, and it’s one of my favorite recipes for buns when I need to feed a crowd.

Overnight Buns

1 1/2 cups water
2 tablespoons honey
1 teaspoon instant yeast
3 cups bread flour
1/2 cup semolina flour
1/4 cup nonfat dry milk
1/4 cup instant mashed potato flakes
1 1/2 teaspoons salt
2 tablespoons room temperature butter
White rice flour, as needed

Combine the water, honey, instant yeast, bread flour, semolina flour, dry milk, and potato flakes in the bowl of your stand mixer fitted with the dough hook. Knead until the dough is smooth and elastic. Add the salt and butter and continue kneading until the salt and butter are completely incorporated and the dough is smooth, shiny, and elastic.

Cover the bowl with plastic wrap and set aside for 45 minutes. Line a half-sheet rimmed baking sheet with parchment paper.

Flour your work surface and turn out the dough. Divide it into 24 equal pieces and roll each piece into a ball. Arrange the balls on the prepared baking pan, sprinkle the tops white rice flour. If you don’t have rice flour, you can use bread flour or all purpose flour.

Cover the pan with plastic wrap and put the pan in the refrigerator.

When you’re ready to bake, take the buns out of the refrigerator and preheat the oven to 350 degrees with a rack in the center position. Let the oven heat for 20 minutes.

Uncover the buns and bake until nicely browned, about 25 minutes.

Let the buns cool on a rack.

SPECIAL OFFER: FREE LOAF PAN

Pre-order your copy of Donna’s new book “Make ahead Bread”on Amazon by February 28, 2014 and once you completed your order fill out this form and we’ll send you a free Good Cook loaf pan to help you get your baking done.

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