Rise For The Cure With These Chef-Approved Bread Recipes

October 14, 2020

No loafing around! On Saturday, October 24th, the Canadian Cancer Society is inviting all Canadians to Rise for the Cure and tune in for a live-stream bread-baking event on KitchenAid Canada’s Instagram and Facebook with some of Canada’s top chefs. During this event, each chef, including Rob Gentile, Adrian Forte and Nicole Gomes, will demo their famous (and favourite) bread recipe, encouraging us all to bake alongside them and donate to a worthwhile cause. Here’s a sneak peak at the recipes that will be made during this crusty good cause! —Vita Daily

Chef Rob Gentile’s Focaccia Bread

280g water
60g milk
450g bread flour
1g instant yeast
10g sea salt
40g olive oil (15g for dough, 25g for finishing)
10g flaked sea salt

Combine milk and water in a mixing bowl. Add flour and yeast on top of water. Add the sea salt last so that it doesn’t mix with yeast. NOTE: if using dry active yeast, follow directions on the package and proof in a small amount of warm water. With a mixer on low speed, allow mixture to come together slowly. Once dough has formed, add in the 10g salt and 15g olive oil. Mix for 2-5 minutes longer, or until dough has reformed and fully absorbed the olive oil. Turn mixer to medium-low and mix until dough comes away from the bowl completely, approximately 5 more minutes (total mixing time: 12-15 minutes). Return the mixer to low speed and lightly flour the dough—this will coat the inside of the bowl and help to remove the dough easily. Place dough in a bowl with a light layer of olive oil. Lightly oil surface of dough. Cover the bowl with plastic wrap and allow dough to rise at room temperature for 6-12 hours, depending on ambient temperature, until dough has doubled in size. Turn out your dough and fold 4 times on 4 sides, rotating 1/4 turn each fold. Coat a deep, 12-inch baking dish or aluminum pan in olive oil and place your dough into it. Allow dough to rise a second time at room temperature until it doubles again, approximately 2-4 hours. Once dough has doubled a second time, preheat oven to 425 F. Drizzle 1/4 of the 25g olive oil over dough. With oiled fingertips, dimple dough deeply, 3/4 of the way its depth. Drizzle another 1/4 of the olive oil into the dimples. Sprinkle flaked salt to taste. Bake focaccia in the tray for 20 minutes. During the baking process, you will lift and rotate the dough 2 times to ensure the focaccia is cooked evenly throughout. After approximately 10 minutes of baking, lift, rotate, and brush another 1/4 of the olive oil evenly over the surface. Repeat after 15 minutes of baking with the remaining olive oil. Remove from oven when deep golden brown and cool on rack with tray underneath. Slice and enjoy!

Chef Adrian Forte’s Coconut Milk Bread

Starter mix:
1/4 cup Stoned Milled Organic Prairie Hard Red (Regular Breadflour or All Purpose can be used as a substitute)
1/4 cup coconut milk
1/4 cup warm water

Final mix:
2-1/2 cup Stoned Milled Organic Prairie Hard Red (Regular Breadflour or All Purpose can be used as a substitute)
1/2 cup Organic coconut milk (room temp)
1/4 granulated sugar
2-1/4 teaspoon dry active yeast
1 egg, beaten (room temp)
50g shredded coconut (unsweetend)
1/4 cup Unsalted butter, softened
1 tablespoon condensed milk
1 teaspoon kosher salt

In a small saucepan over medium heat, combine the ingredients for the starter. Stir continuously for 4-5 minutes or until the starter thickens to the consistency of mashed potatoes. Transfer to a non-reactive bowl and cover with plastic wrap. Let sit until the starter gets to room temperature. Using a stand mixer with the paddle attachment, mix in all other ingredients until incorporated. Once mixed, add in milk, starter, and beaten egg. Using the dough hook attachment, beat on low for 5 minutes. Add in butter and beat 5 more minutes. Turn the speed up to medium and beat for a final 5 minutes. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let sit for 1 hour or until the dough has doubled in size. Flour your work surface and place your dough. Divide into two equal pieces. Roll each piece into a log and place each log horizontally in a greased bread loaf tin. Grease tin with coconut oil or butter. Cover and let rise an additional 45 minutes. Thirty minutes before the proof is complete, preheat your oven to 375 F. Once the loaf is finished proofing, baste with coconut oil and top with a liberal amount of shredded coconut. Bake for 40 minutes, or until golden brown. You may need to rotate your pan halfway through the bake. Let bread cool for 15 minutes before removing bread from pan. Let cool on a cooling rack. Serve and enjoy!

Chef Nicole Gomes’ Pesto Milk Buns

For the pesto:
3 cups fresh basil
2 cloves fresh garlic
3 tablespoons pine nuts
1/2 cup parmesan or grana padano, finely grated
1 teaspoon salt
Zest of one lemon
1/2 cup olive oil

For the Tangzhong (starter):
3 tablespoons (43g) water
3 tablespoons (43g) whole milk
2 tablespoons (14g) bread flour

For the dough:
2-1/2 cups (300g) bread flour
2 tablespoons (15g) dry milk powder
1/4 cup (40g) sugar
1-1/2 teaspoon (8g) salt
2-1/4 teaspoons (10g) instant yeast
1/2 cup (113g) whole milk, slightly warmed
1 large egg
1/4 cup (57g) melted unsalted butter, room temperature

For the egg wash:
1 egg
1 tablespoon whipping cream or water

To make the pesto: preheat oven to 350 F. Place pine nuts on a small baking sheet. Toast for 5 minutes or until lightly golden brown. Cool to room temperature. Place all ingredients except the olive oil in a food processor. Process on high for 30 seconds. Add the olive oil. Process until smooth. Taste for salt, and season with more salt if desired. Set your finished pesto aside. To make the Tangzhong (starter): combine the water, milk and flour in a small saucepan and whisk together until smooth. Place the saucepan over medium-low heat and cook the mixture, stirring constantly using a heat-proof rubber spatula or whisk, until thickened, about 3-5 minutes. Transfer the mixture to a medium bowl and cool to room temperature. To make the dough: in the bowl of a stand mixer (or large bowl) whisk together the flour, milk powder, sugar, salt and yeast to combine. In the medium bowl with the tangzhong, add the milk, egg, melted butter until well combined. Pour the milk mixture into the flour mixture. On low speed, knead together using the dough hook until a dough forms (or knead by hand, or using a bread machine). NOTE: the dough will be very sticky when mixing begins, do not add more flour at this stage; the dough will absorb the excess moisture and come together as the mixing progresses. Increase the speed to medium-low and continue kneading until a smooth, elastic dough forms, about 20-25 minutes. At this point, the dough should feel tacky (a bit sticky, but not messy or loose) and should easily come together in a tight ball when handled with lightly oiled hands. If not, knead in one tablespoon of flour at a time. Note: a good indication your dough is ready: it should be able to stretch between your hands into a thin film, without breaking right away. Using lightly oiled hands, shape the dough into a ball, and transfer to a lightly greased large bowl. Cover tightly with plastic wrap and allow to rise in a warm place until doubled in volume, 60-90 minutes. Turn out the dough onto a work surface (you should not need or use flour). Gently roll the dough into an 18” x 8” rectangle of even thickness. Spread pesto onto the rectangle, ensuring you get all the way to the ends of the 18” length and leaving 2 inches clear of pesto on the 8” ends. Carefully and snuggly roll the pesto lined dough lengthwise up the 8” length so you get an 18” log. Spray or grease an 8 or 9-inch square pan. Cut the log into nine 2” buns. Place buns cut side up in the pan evenly spaced apart (3×3). Cover the pan loosely with plastic wrap and allow the buns to rise for 40 to 50 minutes, until puffy. In the last 10 minutes of rising, preheat the oven to 350 F. Prepare egg wash by whisking together the egg and heavy cream. When ready to bake, remove the plastic wrap from the pan, then gently brush the buns with the egg wash. Bake the rolls for 20-25 minutes, until golden brown on top. A digital thermometer inserted into the center of the middle bun should register at least 190 F. Note: if the tops are browning too quickly, loosely place a piece of foil on top of the buns to prevent further browning. Remove the buns from the oven, then immediately brush with the 1 tablespoon melted butter. Allow them to cool in the pan for 10 minutes, then gently flip them onto a large plate, then onto a wire rack. Serve warm or at room temperature.



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