k 1

k 2

Contents
Artisanal Breads C One-Day Artisan Loaf 4 sweet Breads C Apple Cinnamon Pull-Aparts 7 Pies C Raspberry Rhubarb Lattice-Top Pie 10

k 3

one-Day Artisan Loaf

This bread was inspired by a November 2006 article in the new Yorktimes featuring Sullivan Street Bakery owner Jim Lahey. He developed a rather revolutionary method of creating a beautiful, crusty, full-flavored, artisan-style bread that is made in a relatively short time, mixed entirely by hand, and completed without a bit of kneading. Ive developed my own version, adding just the right combination of ingredients to make it even more flavorful. I make this bread often to take to dinner parties when its not convenient to stop by Macrina.
Makes one 9-inch round loaf

cup milk cup filtered water 2 teaspoons active dry yeast cup extra-virgin olive oil 2 cups (11 ounces) unbleached all-purpose flour cup (2 ounces) stone-ground rye flour 2 teaspoons kosher salt

1. lineamediumbowlwithacleancottonflour-sacktowelandsprinkleitheavilywithflour.setaside. 2. Combine the milk and water in a medium saucepan. Warm to

about80F(barelywarmtothetouch)andpourintoamediumbowl. sprinkletheyeastoverthesurfaceoftheliquidandwhiskgentlyuntil ithasdissolved.letthemixturesitforabout3minutestoactivate theyeast.

3. Addtheoliveoil,flours,andsalt.Usingarubberspatula,mixthe
ingredients by pulling the spatula through the dough and flipping it overtosimulateakneadingmotion.Continuemixingandfoldingfor 2to3minutes.thedoughwillhavenomoreflourpocketsandwillbe quitewet.Coverwithplasticwrapandletthedoughrisefor2hoursat warmroomtemperature(75to80F),oruntilthedoughhasdoubled insize.

4. lightlysprinklethetopofthedoughwithflour(thisdoughisvery
sticky). next, do a bakers turn on the dough (see Working with Wet doughs, page 31). re-cover the bowl with plastic wrap and let the doughriseagainatroomtemperaturefor1hour.

5. Oncethedoughhasrisen,refrigerateit,still coveredinthebowl,
for2to3hours(thisslowstherateatwhichthedoughrises;thelonger fermentationperiodwillresultinmoreflavorfulbread).

6. transferthedoughfromthebowlontoaflouredworksurfaceand
doanotherbakersturnthistimeonyourworksurfaceratherthanin thebowl.inverttheloafsothatitsseamsidedown.Cupyourhands aroundthedoughball,restingtheouterportionofyourhandsonthe

A rt i s n A l Br e A d s

k 4

 k 5

work surface. Move the ball in a circular motion to tighten it at the base. invert the rounded loaf again and place it seam side up in the towel-linedbowl;lightlycoverthetopwiththeoverhangingtowel.let itriseatroomtemperatureuntilitisabout1timesitsoriginalsize, 2to3hours.

7. Onehourbeforebaking,preheattheovento450F.Choosetomake
thebreadinadoubleorstandarddutchoven.Placethecast-irondutch oven,withitslid,insidetopreheat.
To bake the bread in a double dutch oven (nohandleonthelid),care-

fullyremovethepreheatedlidandplaceitupsidedownonthestovetop. tipthebowlsothattheproofedloaffallsgentlyoutintothelid.slowly removethecloth(thedoughmaystickhereandthere).Withasharp paring knife or razor blade, cut a 18 -inch-deep, 4-inch square shape onthetopoftheloaf.Beingsuretouseovenmitts,quicklyretrievethe deeppartofthedutchovenandcovertheunbakedloaf.(Youarebasicallyusingthedoubledutchovenupsidedown.)Putthewholepot,with thebreadinside,intotheoven.
To bake the bread in a standard dutch oven (withahandleonthelid),

firstfliptheloafontoyourworksurface.slowlyremovethecloth(the dough may stick here and there). With a sharp paring knife or razor blade,cuta 18 -inch-deep,4-inchsquareshapeonthetopoftheloaf. Being sure to use oven mitts, quickly retrieve the dutch oven and remove the lid. Gently place the loaf into the deep part of the dutch oven,beingcarefulnottoburnyourfingersorforearmsonthesidesof thehotpan.Coverthepanwiththelidandplaceintheoven.

C Dutch ovens C
dutchovensarethoseheavy,deep,cast-ironroastingpotswithequallyheavy,tight-fitting lidsthatareusedforslow,moistcookingyoumayhaveusedonetobraiseascrumptious porkshoulderorsimmerapotofchiliorstew.theycomeintwobasicstyles;probablythe mostcommonhasalidwithahandleontop.Buttheresanotherstylethatworksfabulously forthebreadsinthischapter:itslidlookslikeanupside-downsautpan.theybothwork wellforbreadbaking,butirecommendthelatterstylebecauseitsmucheasiertoloadthe loafintoandhandleinahotoven.itscalledadoubledutchoven:youcanorderitonline(see resources,page219)orperhapsfindoneatyourfavoriteantiquesstore.

A rt i s n A l Br e A d s

k 6

Apple Cinnamon Pull-Aparts

The lovely aroma that fills the air when you bake this bread will bring neighbors knocking at your door. Imagine a rich brioche dough rolled up with freshly baked Granny Smith apples and cinnamon sugar; the juices of the apples combine with the sugar to make a decadent glaze. At Macrina we bake the pull-aparts in paper baking molds; I have adapted this recipe to bake in two round 9-inch cake pans. This sweet-but-not-too-sweet bread is perfect for brunch, a picnic, or a midafternoon pick-me-up.
Makes Two 9-inch cakes

for the baked apples:

3 medium Granny Smith apples, peeled, cored, and sliced inch thick cup sugar 1 tablespoon unbleached all-purpose flour 1 teaspoon ground cinnamon / 8 teaspoon ground nutmeg 2 tablespoons unsalted butter

1. Positionarackinthecenteroftheovenandpreheatto350F.linea
rimmedbakingsheetwithparchmentpaper.lightlygreasetworound 9-inchcakepanswithcanolaoil.Cutouttwo10-inchparchmentpaper circles and place them in the bottom of the pans, creasing the outer edgessothatthepapergoesupthesides.next,cutfour2-inchstrips, each15incheslong,andplacealongtheinsidesofthepans(2perpan), slightlyoverlapping,toensurethepull-apartsdontstick.setaside.

for the cinnamon sugar:

cup granulated sugar cup packed light brown sugar 1 teaspoons ground cinnamon 1 teaspoons pure vanilla extract 1 recipe Sweet Brioche Dough (page 58) 1 large egg beaten with 1 teaspoon water, for egg wash

2. tomaketheapples,tossthemwiththesugar,flour,cinnamon,and
nutmeginamediumbowl.spreadthemonthepreparedbakingsheet anddotwiththebutter.Bakefor10minutes,thentosstheapplesto redistributethemonthebakingpan.Bakeforanother5minutes,until theapplesaresofttothetouchbutstillalittlefirmandtheirjuices havethickenedsomewhat.Coolfor10minutes,thenchopcoarselyand setaside.

for the buttermilk glaze:

2 cups confectioners sugar 1 teaspoon pure vanilla extract 2 to 3 tablespoons buttermilk

3. tomakethecinnamonsugar,combinethesugars,cinnamon,and
vanillainamediumbowl.setaside.

4. Usingarubberspatula,pullthebriochedoughontoaflouredwork
surface. Using a rolling pin, roll the dough out into an evenly thick 7-by-16-inch rectangle; keep the longer side toward you. spread the applefillingevenlyoverthedough,goingcleartotheedges.sprinkle thecinnamonsugarovertheapples,reserving14cupforgarnish.

5. starting with the edge farthest away, begin rolling up the dough
towardyou.thisdoughisfairlysoft,sobepatientasyouarerolling. thelogwillnaturallystretchasyouarerollingit,whichisgood.You wantittostretchtoafinallengthof24inches.(doyourbesttokeep thelogthesamediameterfromoneendtotheother.)Whenthelogis finished,letitrestseamsidedownforafewminutes.

s W e e t Br e A d s

k 7

 k 8

6. Halve the log so you have two 12-inch-long logs. then cut each
logintoseven1-inchpiecestheyllresemblecinnamonrolls.set6 pieces on end around the perimeter of one prepared pan, then place thelastoneinthecenter.Makesuretheyareevenlyspacedtheywill needroomtorise.dothesamewiththesecondpan.lightlybrushthe eggwashontop,andsprinklewiththereservedcinnamonsugar.let thedoughriseuntilitslevelwiththetopofthepanandhasexpanded tofillit,about1hours.

7. About20minutesbeforebaking,positionarackinthecenterofthe
ovenandpreheatto325F.

8. Bakethepull-apartsfor30to35minutes,oruntiltheyaregolden
brown.Cooltheminthepanforjust20minutes(dontletthemcool completely, as the sugars will set up and stick). Flip the rolls onto a plateandremovetheparchmentpaper.thenplaceyourpresentation plateontopoftherollsandflipagain,presentingthemrightsideup.

9. Makethebuttermilkglazebysiftingthesugarintoamediumbowl.
Addthevanillaandbuttermilkandwhisktoremoveanylumps.stream theglazeoverthetopofthepull-apartsinazigzagpattern.(ithinkthis gives the bread a better look and a more balanced taste than simply coveringthewholetopwithglaze.)servewarm.

10. sincethisrecipemakes2pans,youcanfreezeoneandhaveitready
forimpromptucompanyorsundaybrunchwithyourfamily:waituntil theglazehashardened,thenwraptheentirepull-apartinplasticwrap and freeze for up to 4 weeks. to serve, remove from the freezer and letthepull-apartsthawatroomtemperaturefor2hours.Preheatthe ovento325F.Placethepull-apartsonaparchmentpaperlinedbakingsheetandreheatfor10minutes.

s W e e t Br e A d s

k 9

Raspberry Rhubarb Lattice-top Pie

Lattice-top pies are the prettiest of all. Do try your hand at making the alternating strips, creating a beautiful lacelike pie top. (If youre ambitious, you can weave the stripsbut I think its just as effective to simply lay them atop one another). The deep red color of the fruit peeking from the lattice is just spectacular. The raspberries and rhubarb are lightly sweetened and seasoned with a hint of cinnamon, fresh orange zest, and almond extract. If, come springtime, you have your eyes on fresh rhubarb and cant wait for local raspberries, individually frozen, unsweetened raspberries are a great substitute.
Makes one 9-inch pie

cup granulated sugar, divided 2 tablespoons cornstarch 1 teaspoon ground cinnamon teaspoon ground cloves 1 teaspoon orange zest 6 stalks fresh rhubarb (about 1 pound, 6 ounces), trimmed and cut into 1-inch pieces 2 tablespoons pure vanilla extract 1 teaspoon pure almond extract 3 cups (about 2 pints) fresh raspberries, plus a few for garnish 1 recipe Flaky Pie Dough for a lattice-top pie (page 124) 1 large egg beaten with 1 tablespoon water, for egg wash cup turbinado sugar, for garnish Confectioners sugar, for serving

1. Combine cup of the granulated sugar, cornstarch, cinnamon,

cloves,andorangezestinamediumbowl.Mixwellandaddtherhubarb,tossingtocoatallthepieces.transfertherhubarbtoalargesaut panovermediumlowheat.tosstherhubarbfrequentlyfor3to5minutes;thefruitwilljustbegintosoften,andabitofslightlythickened saucewillform.Pourintomediumbowlandcoolfor30minutes.

2. Combine the remaining 14 cup granulated sugar and the vanilla

andalmondextractsinaseparatemediumbowl.Mixwellandaddthe raspberries, tossing gently to coat. Add the raspberries to the cooled rhubarbandgentlytosstocombinewell.Coverandrefrigeratefilling untilneeded.

3. removethedoughfromtherefrigeratorandletstandatroomtemperaturefor10minutestosoftenslightly.Onaflouredworksurface, rollthelargerdiskoutintoacircleroughly15inchesindiameterand 1 inchthick;thisisyourbottomcrust.(Checkfrequentlytomakesure 8 thedoughisntsticking;addflourasneededtothedoughandworksurface.)Foldthedoughinhalfandtransferittoa9-inchpiepan.Place thedoughinonehalfofthepan,thenunfold,drapingitevenlyoverthe entirepan.(thisistheeasiestwaytomovethedoughwithoutbreaking it.)Gentlypatthedoughintothepan,thentrimexcess(cleanscissors work well for this), leaving a 1-inch overhang. Using a pastry brush, painteggwasharoundtheoutsideedgeofthebottomcrust.

4. rollthesmallerdiskoutintoa10-inchsquareabout18inchthick.
Usingaflutedpastrywheel(awheeledpastrycuttersimilartoapizza cutter)orasharpknife,cutthesquareinto 34 -inch-widestrips.(You caneithereyeballthisoruseastraightedgetoguideyourcuts.)ifthe

Pi e s

10

11

doughiswarmingtooquickly,re-coveritandreturnittotherefrigeratortochillforseveralminutes.

5. spoonthefillingintotheshell,gentlylevelingthetop.layastrip
horizontallyacrossthetopedgeofthepie,pressingtheendsontothe egg-washed edge and pinching off any excess dough. Brush the strip witheggwash.next,layaverticalstripacrosstheleftedgeofthepie, followingthesameprocedure.Continuelayingthestrips,alternating horizontalandverticalpieces,untilthetopiscovered.(ifyourunshort ofstrips,youcanpiecethemtogetherfromscraps,gluingthemwith a little egg wash.) Brush egg wash onto the edge of the pie. Fold the bottomcrustupovertheedgesofthelattice,creatinga-inchedge, pressingthelayersofdoughtogether.Withaforkoryourfingers,crimp theedgedecoratively,thenbrushtheedgesoncemorewitheggwash andsprinklewithturbinadosugar.

6. Positionarackinthecenteroftheovenandpreheatto375F. 7. Chillthepieinthefreezerfor30minutes.(dontbetemptedtoskip
thisstep!thefreezerwillfirmupthepiedoughwhichbythistime willhavebecomefairlysoftfromhandling.rechillingthebutterwill preventthecrustfromshrinking,makethedoughlessapttofall,and createaflakierfinishedproduct.)

8. Placethepieonarimmedbakingsheetandbakefor20minutes.
reduce oven temperature to 350F and bake until the top is golden brownandthefillingisbubbling,aboutanotherhourand10minutes. Coolthepieforabout1hourbeforeservingtoletitsetup.

9. toserve,iliketosprinklealittleconfectionerssugarontotherim ofthepieandgarnishwithafewfreshraspberries.

Pi e s

12

13

hardcover 8 x 10 $35.00 256 pages color photographs

AvAilAble OctOber 2012

isBn: 978-1-57061-779-9 Distributed by Random House

the idea for Macrina Bakery & Caf existed long before it
opened its doors. The seed was planted while Leslie Mackie was in cooking school and continued to take root throughout her early restaurant career and during her travels. Mackie picked up her kitchen skills at the California Culinary Academy in San Francisco, but baking was her true love. She was among the first wave of Americans experimenting with recipes from European master bakers and a long, slow fermentation process. Mackie rediscovered the crafts traditional, almost spiritual importance. To me, making bread is being an artist, Mackie says. In France, bakers are revered because bread is such a central part of the family and the community.

14