Alton Brown Garlic Bread Recipes

HOMEMADE ITALIAN BREADCRUMBS

Steps:

• Preheat the oven to 300 degrees F.
• Place all of the ingredients into a blender carafe, cover and pulse until coarse crumbs form, about 2 minutes. Spread the crumbs evenly on 2 half sheet pans and bake until the crumbs just begin to brown and are crisp, about 5 minutes. Cool the crumbs on the pans for 15 to 20 minutes, and then transfer to an airtight container and store at room temperature for up to 2 weeks.

HUNGARIAN POTATO LANGOS

Steps:

• Peel the potatoes and cut into 1-inch cubes. Measure out 580 grams (1 1/4 pounds)Save any remaining potatoes for another use. of the peeled and cubed pieces and transfer to a medium saucepan. Cover the potatoes with 1 inch of water and place over medium-high heat. Bring to a boil, then reduce the heat to medium-low and simmer until soft, 10 to 12 minutes.
• While the potatoes are boiling, deposit the flour, milk, 1 tablespoon of the oil, yeast, salt, and sugar in the bowl of a stand mixer fitted with the paddle attachment. Don't worry about turning on the mixer yet. (This recipe works best using a large, professional-series mixer. If using a smaller mixer, keep a hand on it while kneading to prevent the mixer from walking off the counter.)
• Drain the potatoes very well, then return them to the saucepan over medium heat and cook, stirring and breaking up large pieces, until the potatoes are dry and crumbly, about 3 minutes.
• Transfer the potatoes to the stand mixer bowl and mix on low speed until the dough begins to come together, about 30 seconds. Swap out the paddle for the dough hook and knead on medium speed until somewhat smooth, about 4 minutes. Inspect the dough. If it's very sticky, tearing, and smearing around the bottom of the bowl, add 1 tablespoon of flour and mix on low speed until the dough no longer sticks to the bowl. Keep checking the dough; you may have to add up to 4 tablespoons of flour depending on the moisture level of the potatoes. Return to medium speed and continue kneading until the dough is smooth, another 3 minutes. Transfer to a lightly floured counter and knead by hand for a final minute. If the dough sticks heavily to your hands, work in a bit more flour. The dough should be soft but not overly tacky.
• Shape dough into a ball and move to a tall 2- to 4-quart container or 8-cup liquid measuring cup. Add about 1 teaspoon of oil and rotate the dough in the oil to coat it evenly. Press down to flatten the top of the dough, then mark the dough height on the outside of the bowl with tape or a rubber band. Cover the bowl with plastic wrap and leave to rise at room temperature until the dough has doubled in size, 20 to 40 minutes.
• Once risen, punch down the dough to work out large gas bubbles. Transfer to a lightly floured counter and divide into eight 175- to 180-gram pieces. Form each into a smooth ball, then transfer to a parchment-lined baking sheet. Cover with a towel and rest for 10 minutes.
• When 5 minutes remain, heat 1 inch of the oil in a wide Dutch oven over medium-high heat to 350°F. Line a baking sheet with a wire rack.
• One at a time, flatten each dough ball into a circle, then stretch or roll into an 8- to 10-inch disc. Cut three slits across the center of the disc to help prevent large bubbles from forming during cooking. Transfer to a parchment-lined baking sheet and top with a second sheet of parchment. Repeat with the remaining dough rounds.
• When the oil is ready, fry the doughs, one at a time, until puffed and golden brown, 1 to 1 1/2 minutes per side. (Although a spider or slotted spoon can be used for flipping, I manage much better with wooden chopsticks.) Transfer the golden-brown beauties to the wire rack as they come out of the oil to drain. Keep an eye on the oil temperature and adjust the heat as needed to maintain 350°F. Continue to stretch out the remaining dough discs while frying.
• Consume the breads warm, if possible. (When hot, I always toss one in a zip-top bag with some sugar and cinnamon ... the best doughnut ever.) Leftovers freeze well: cool to room temperature, wrap tightly in plastic wrap, and seal in a gallon-sized zip-top bag. Freeze for up to 6 months. Reheat straight from the freezer in a toaster oven or directly on the oven rack in a 425°F oven for 10 minutes.

VERY BASIC BREAD

Steps:

• Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the honey, and all of the filtered water in a straight-sided container; cover loosely and refrigerate for 8 to 12 hours.
• Place the remaining 11 ounces of flour, the remaining 3/4 teaspoon yeast, and all the salt into the bowl of a stand mixer, and add the pre-ferment from the refrigerator. Using the dough hook attachment, knead the mixture on low until it just comes together, 2 to 3 minutes. Cover the dough in the bowl with a kitchen towel and allow to restThis allows the flour to hydrate and the gluten structures to relax for easier kneading. for 20 minutes.
• While the dough is resting, pour half of the hot water into a shallow pan and place on the bottom rack of your oven.
• After 20 minutes, knead the dough on medium speed until you are able to gently pull the dough into a thin sheet that light will pass through, 5 to 10 minutes. The dough will be sticky, but not so sticky that you can't handle it.
• Grease the inside of a large straight-sided container with the vegetable oil. Place the dough ball into the container and set on the rack above the pan of water. Allow to rise until doubled in size, 1 to 2 hours.
• Once the dough has doubled in size, turn it onto a countertop, lightly dust your hands with flour, and press the dough out with your knuckles; then fold 1 side in towards the middle of the mass and then the other, as if you were making a tri-fold wallet. Repeat the folding a second time. Cover the dough with a kitchen towel and allow to rest for another 10 minutes.
• Flatten dough again with your knuckles and then fold the dough in onto itself, like you are shaping something that looks like a jellyfish. Turn the dough over and squeeze the bottom together so that the top surface of the dough is smooth. Place the dough back onto the counter and begin to roll gently between your hands. Do not grab the dough but allow it to move gently back and forth between your hands, moving in a circular motion. Move the dough ball to a pizza peel or the bottom of a sheet pan that has been sprinkled with the cornmeal. Cover with a kitchen towel and allow to bench proof until you poke the dough and it quickly fills back in where you poked it, about 1 hour.
• Place a baking stone (at least 10-inches across) on a rack in the bottom quarter of the oven and crank the oven to 400ºF. DO NOT PUT STONE IN A HOT OVEN.
• Combine 1/3 cup of water and the cornstarch in a small bowl. Uncover the dough and brush the surface with this mixture. Gently slash the top surface of the dough ball in several places, approximately 1/3 to 1/2-inch deep. Add more of the hot water to the shallow pan if it has evaporated. Slide the bread onto the terra cotta dish in the oven and bake for 50 to 60 minutes. Once the bread has reached an internal temperature of 205 to 210ºF, remove to a cooling rack and allow to sit for 30 minutes before slicing.

PUMPKIN BREAD

Steps:

• Preheat the oven to 325 degrees F.
• Sift the flour, cinnamon, baking soda, baking powder, and salt together.
• In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
• Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

BRUSCHETTA

Steps:

• Preheat oven on broiler setting. Place a rack approximately 6 inches from broiler.
• Slice the loaf of bread, on the bias, into 3/4-inch slices. Place bread in oven on sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 for second side. Remove to a platter and rub each slice of bread with the garlic and then brush with olive oil. Sprinkle with salt and pepper and serve immediately.

BOURBON BREAD PUDDING

Steps:

• Heat oven to 350°F.
• Combine the dried fruit and bourbon in a large bowl and set aside for half an hour
• Coat a 1 1/2-quart round baking dish with butter and set aside. Place the bread in a large mixing bowl and have standing by.
• Beat the egg yolks and 1/3 cup sugar in a stand mixer fitted with the paddle attachment until the yolks lighten in color and the sugar is completely dissolved. Stop the mixer and pour the bourbon/fruit mixture through a hand strainer so that the bourbon goes into the egg mixture but the fruit is reserved. Return the mixer to "stir" and add the milk, heavy cream, and nutmeg. Set aside.
• Load up your mixer's whisk attachment and beat the egg whites to soft peaks. With the mixer still running, gradually add the remaining 1 tablespoon sugar and beat until stiff peaks form. Fold the egg whites into the egg yolk mixture. Remove 2 cups of the mixture and reserve for sippingYup, you just made eggnog. as the pudding bakes.
• Pour the remaining custard over the bread cubes and stir to thoroughly combine, then add the reserved fruit and leave to soak for 20 minutes. After, transfer the mixture to the prepared baking dish, pushing the bread down with your hands or the lid of a small saucepan, to make it fit.
• Bake until the top is golden brown, 35 to 40 minutes. Remove from the oven and cool for 10 minutes before serving.

VERY BASIC BREAD

Steps:

• Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the honey, and all of the bottled water in a straight-sided container; cover loosely and refrigerate for 8 to 12 hours.
• Place the remaining 11 ounces of flour, remaining yeast, and all the salt into the bowl of a stand mixer, and add the pre-ferment from the refrigerator. Using the dough hook attachment, knead the mixture on low for 2 to 3 minutes just until it comes together. Cover the dough in the bowl with a kitchen towel and allow to rest for 20 minutes. After 20 minutes, knead the dough on medium speed for 5 to 10 minutes or until you are able to gently pull the dough into a thin sheet that light will pass through. The dough will be sticky, but not so sticky that you can't handle it.
• While the dough is kneading, pour half of the hot water into a shallow pan and place on the bottom rack of your oven.
• Grease the inside of a large straight-sided container with the vegetable oil. Place the dough ball into the container and set on the rack above the pan of water. Allow to rise until doubled in size, approximately 1 to 2 hours.
• Once the dough has doubled in size, turn it onto a counter top, lightly dust your hands with flour, and press the dough out with your knuckles; then fold 1 side in towards the middle of the mass and then the other, as if you were making a tri-fold wallet. Repeat the folding a second time. Cover the dough with a kitchen towel and allow to rest for another 10 minutes.
• Flatten dough again with your knuckles and then fold the dough in onto itself, like you are shaping something that looks like a jellyfish. Turn the dough over and squeeze the bottom together so that the top surface of the dough is smooth. Place the dough back onto the counter and begin to roll gently between your hands. Do not grab the dough but allow it to move gently back and forth between your hands, moving in a circular motion. Move the dough ball to a pizza peel or the bottom of a sheet pan that has been sprinkled with the cornmeal. Cover with the kitchen towel and allow to bench proof for 1 hour, or until you poke the dough and it quickly fills back in where you poked it.
• Place an unglazed terra cotta dish upside down into the oven and heat the oven to 400 degrees F.
• Combine the 1/3 cup of water and the cornstarch in a small bowl. Uncover the dough and brush the surface with this mixture. Gently slash the top surface of the dough ball in several places, approximately 1/3 to 1/2-inch deep. Add more of the hot water to the shallow pan if it has evaporated. Slide the bread onto the terra cotta dish in the oven and bake for 50 to 60 minutes. Once the bread has reached an internal temperature of 205 to 210 degrees F, remove to a cooling rack and allow to sit for 30 minutes before slicing.

BOSTON BROWN BREAD

Steps:

• Move a rack to the bottom third of the oven and heat the oven to 325 degrees F.
• Spray the insides of the cans with nonstick spray and place set a deep 3-quart oven-safe pot. Begin heating enough boiling water to come halfway up the sides of the cans when poured into the pot.
• In a medium mixing bowl, whisk together the wheat flour, rye flour, cornmeal, baking soda, baking powder, salt and allspice. Add the molasses, buttermilk, vanilla and zest and whisk to combine. Divide the mixture evenly between the prepared cans. Cover the top with a double thickness of aluminum foil and tie securely with string. Pour the boiling water into the pot. Carefully place in the oven and bake for 1 hour and 15 minutes or until the edges of the bread begin to pull away from the sides of the cans. Remove the cans from the pot of water, uncover, place on a cooling rack and cool 1 hour before removing bread from the cans. Serve with baked beans or slice, toast and serve with cream cheese.

ALTON BROWN'S BANANA BREAD RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. Grease a loaf pan and line with wax paper. Combine the bananas and sugar (Wet Works 1) and mix with a potato masher until smooth. In a separate bowl, combine butter, eggs and almond extract. Combine with the banana and sugar mixture. Combine flours, baking soda and salt. Add to the wet ingredients. If using nuts, fold them into the batter now. Pour batter into prepared pan. Bake 50 minutes to 1 hour or until center registers 210°F and a toothpick inserted in the center comes out clean. Cool on stovetop 15 minutes, then remove from pan to a cooling rack Cool completely before slicing. Tightly wrap leftover bread. It will keep at room temperature for about 5 days.