Jacks Yeast Bread Recipes

JACK'S MIDDLE EASTERN-STYLE PITA BREAD

Steps:

• Dissolve the yeast in 3/4 cup warm water. Stir in the sugar and set aside the mixture until it blooms with a slightly foamy top, 5 to 10 minutes.
• Sift together the all-purpose flour and white whole-wheat flour in the bowl of a stand mixer. Make a deep depression in the middle with a wooden spoon and add the olive oil. Slowly pour in the bloomed yeast mixture.
• Using the dough hook attachment, knead the dough on low speed until the mixture starts to come together. Slowly pour in 1 1/2 cups of warm water, adding up to an additional 1/4 cup if needed so the dough looks smooth and feels slightly sticky. Add the salt, increase the speed to medium and continue to knead until a soft and stretchy dough forms (it should not feel sticky), 10 to 12 minutes. Transfer the dough to a large oiled bowl and cover with a damp towel. Allow it to rise in a dark area until it doubles in size, about 1 hour.
• Transfer the risen dough to a lightly floured work surface and gently punch it down. Divide the dough into 18 even pieces, and form these pieces into smooth balls. Using a rolling pin, roll a piece of dough into circle that's about 5 inches wide and 1/2 inch thick. Repeat with the remaining dough pieces. Cover the dough with the damp towel and let it rest for 20 minutes.
• Meanwhile, place a nonstick baking sheet in the oven and preheat the oven to 525 degrees F.
• Remove the baking sheet from the oven and carefully transfer 3 pieces of dough to it; lightly spritz them with water from a spray bottle. Bake the pitas until they're puffed up and light brown with a few dark brown freckles in places, watching very closely because they burn quickly, 4 to 5 minutes.
• Remove the pitas from the baking sheet and allow them to cool on plates or a wire rack covered in paper napkins to maintain softness. Place the baking sheet back in the oven for 5 minutes. Repeat with the remaining pitas.
• Serve the pitas immediately with Tahini Sauce, if desired. Store them in resealable bags at room temperature for up to 2 days or freeze them in resealable bags for up to 3 months.
• Combine the lemon juice, garlic, salt and cumin in a large bowl. Add the tahini to the garlic mixture, stirring with a whisk or fork to combine (the mixture will be very thick). Pour in 1/2 cup cold water, stirring until incorporated; feel free to add more until you reach the desired consistency. Garnish with chopped parsley, if desired.

JACK'S CHALLAH RECIPE

Steps:

• Whisk the sugar, yeast and 1 cup of the warm water in a medium bowl. Set aside to bloom.
• Add the flour to the bowl of a stand mixer fitted with the hook attachment. Make a well in the center of the flour and bury the salt in the well. Add the canola oil, whole egg, remaining 1 1/3 cups warm water and the bloomed yeast, making sure no sediment is left behind. Mix on low speed for 30 seconds, increase to medium speed for 30 seconds and then increase to high speed for 3 minutes, mixing until the dough appears smooth.
• Spray a large bowl with nonstick cooking spray and transfer the dough to the bowl. Cover with a damp towel or plastic wrap and set in a warm area to proof until doubled in size, about 1 hour.
• Turn the dough out onto a lightly floured surface. Split the dough into 3 loaves. Divide each loaf into the desired number of braid strands (3, 4 or 6) and roll each strand to elongate. Braid the strands to a long loaf or a round shape and place on a baking sheet lined with parchment paper.
• Whisk together the egg yolk with a pinch of salt and a pinch of sugar. Brush this egg wash over the shaped loaves and top with 1 tablespoon zaatar per loaf, if using. Let the loaves rise in a warm place until doubled in size, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Bake until lightly golden, 30 to 35 minutes. Transfer to a rack to cool.
• To freeze, cool completely before transferring to a ziptop bag.

COWBOY JACK'S BEER BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
• Beat the beer and brown sugar together in a mixing bowl to make a smooth mixture. Add the baking powder, and gradually stir in the flour to make a smooth dough. Pour the batter into the prepared pan.
• Bake in preheated oven for 40 minutes.
• Remove the bread from the oven, and pour melted butter over the top. Return to the oven, and continue baking until a knife inserted in the center comes out clean, about 10 minutes more. Cool in pan 5 minutes before turning out onto a rack. Cool bread 10 minutes more before slicing.

JACK'S SWEET CHALLAH BREAD

Steps:

• In small bowl, combine water and dry dairy cream and mix until completely dissolved.
• In 4qt to 6qt glass mixing bowl, combine 3 cups flour, salt, sugar, and instant yeast. Whisk until well incorporated.
• Add egg, egg yolks, canola oil, and vanilla to water mixture. Whisk until well incorporated.
• Add wet mixture to dry mixture and mix until incorporated.
• Add one cup of flour and mix.
• Add 1/2 cup flour onto top of mixture and 1/2 cup flour onto work surface.
• Dump mixture onto counter and knead the flour into the dough mixture.
• Knead for 10 minutes adding a teaspoon of flour at a time to work surface until dough is soft but not sticking to hands. Resist temptation to add too much flour. The dough should be slightly sticky and soft when finished.
• Place saucepan of water on stove to boil.
• Meanwhile, remove the dough from mixing bowl. Wash bowl and dry with the towel that you will use to cover the rising dough. Pour 1 tsp of oil in bowl. Place dough in bowl and turn dough to coat it with oil.
• Cover bowl with the damp towel. Place the bowl of dough on the middle rack of oven. Place saucepan of boiling water below the rack where your dough sits. Close the oven, but do not turn it on. The pan of hot water will create a warm, moist environment for your dough to rise. Let the dough rise for 1 hour.
• Remove the bowl and gently punch down dough to remove air pockets. Place it back inside the oven and let it rise for 1 hour longer.
• After one hour has passed, prepare egg wash by beating the egg whites, salt and water until smooth.
• Remove dough from oven. Flour work surface. Punch dough down and turn dough out onto floured surface. Knead for a few minutes, adding flour as needed to keep the dough from feeling sticky. Now your dough is ready to braid.
• Divide your dough in half. Place one half in rising bowl and cover.
• Divide second half into four equal pieces. Roll each piece into a strand approximately 14" long, tapered at each end. Place strands on work surface parallel to each other. Pinch the far end of strands together.
• Separate strands at the end closest to you for room to weave the braid. Take the right-most strand and weave it over, under, and over the adjacent three strands. Repeat process until braiding is finished. Pinch ends closest to you together and fold under the loaf.
• Place the braided loaf on a baking sheet lined with parchment paper.
• Brush a thin layer of the egg mixture onto the visible surface of the loaf.
• Repeat process for second half of dough.
• Let the challot rise 45 minutes or so. You know that the dough is ready to bake when you press your finger into the dough and the indentation remains rather than bouncing back.
• Heat oven to 350°F Sprinkle a pinch or so of granulated sugar over each loaf and bake for 20 minutes. After 20 minutes, remove each loaf from oven and coat the center of the braid with a thin layer of egg wash. This area tends to expand during baking, exposing areas that will turn white unless they are coated with egg wash.
• Place the loaves back into the oven and bake for an additional 15 to 20 minutes.
• Remove loaves from oven and test for doneness by turning it over and tapping on the bottom of the loaf-if it makes a hollow sound, it's done. Let loaves cool on the baking sheet for a few minutes, then a wire cooling rack before serving.
• Substitutions/Variations/Notes:.
• The 1-1/2 cups liquid may be water, soy milk, dairy milk, or the mixture that I recommended. Warm this liquid to approximately 125°F to activate the instant yeast nestled in the dry mixture.
• The vanilla is optional. Do not use imitation vanilla.
• Feel free to add 1/2 cup to 1 cup regular or golden raisins or similar dried fruit.
• Melted or room temperature butter or margarine may be substituted for the oil, using the same quantity.
• You may add one additional egg yolk. I find that using the white of the egg dries out the bread. However, you could use three whole eggs, one egg plus two or three egg yolks.
• You may substitute 1/2 cup honey for the sugar.
• You can proof the instant yeast for this recipe: In measuring cup: 1/2 cup 110° water, dissolve 1 tsp sugar, dissolve 1 Tbsp yeast. Should double in measuring cup in 10 to 15 minutes. Apply to recipe. Reduce hot water (liquid) by 1/2 cup.

JALAPENO BREAD I

Steps:

• Add ingredients according to the bread machine manufacturer's directions.
• Set your machine on regular basic bread.

ONE POT BREAD - JACQUE PEPIN RECIPE - (3.7/5)

Steps:

• •In oven safe med/large saucepan (non-stick preferred) combine water, flour, salt & yeast and thoroughly mix by hand with spoon. •Let sit covered with saucepan lid for 1.5 hours •After sitting, mix again, cover and put in refrigerator overnight (10-12 hours). •After removing from refrigerator, put straight into a 450 degree oven for 40 minutes. •Remove from oven and let cool in saucepan for several minutes before removing. •Enjoy!

JACK'S YEAST BREAD

Steps:

• Scald the milk and add the solid shortening, sugar, and salt. Stir until the shortening is melted, and cool to lukewarm (80° to 85°F).
• In a large, warm bowl, sprinkle the yeast over the lukewarm water. Wait 5 minutes and stir the yeast into the water. Add the cooled milk mixture. Stir in enough flour to make a very stiff dough. Turn the dough out onto a lightly floured board and knead about 10 minutes, or until it is smooth and satiny.
• Place the dough in a warm, lightly buttered bowl. Turn the dough to coat it with butter. Cover the bowl with a cloth and allow the dough to rise in a warm place (80° to 85°F), free from drafts, until the dough has doubled in bulk, about 2 hours.
• Using your fingers or your fist, punch down the dough to release the air and turn the dough over in the bowl so the smooth oiled side is on top. Cover the bowl and let rise again until almost doubled in bulk, about 30 minutes.
• Turn the dough out onto a board and divide into 2 equal portions. Shape each portion into a ball, cover with a cloth, and allow to rest for 10 minutes. Shape each ball into a loaf and place the loaves into 2 greased loaf pans, 5 1/2 × 9 1/2 × 3 1/2-inches.
• Brush the tops of the loaves with melted butter, cover, and let rise until doubled in bulk, about 1 hour. Preheat the oven to 400°F. Bake for 40 to 45 minutes. Turn the loaves out on a rack to cool. The bread is done when it sounds hollow when lightly tapped on the sides or bottom.
• Jack used specially shaped tubes such as stars, rounds, and scallops for party sandwich bread.
• Water may be substituted for part or all of the milk. Bread made with milk has a browner crust.

PEPPER JACK CHEESE BREAD

Steps:

• In a large bowl, dissolve yeast and sugar in 2 cups warm water; let stand for 5 minutes. Add olive oil and salt.
• With an electric mixer, gradually beat in 3 cups flour, beating until smooth.
• Beat in cheddar cheese and 1 cup Monterey Jack cheese with peppers. Gradually beat in enough remaining flour to make a soft dough.
• Turn dough out onto a lightly floured surface and knead dough for 5 minutes, or until smooth and elastic.
• Place dough in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85*), free from drafts, for 45 minutes, or until doubled in size.
• Lightly grease 2 (9x5-inch) loaf pans; set aside.
• Divide dough into 2 equal portions. Shape into 10-inch loaves and place in prepared pans.
• Cover and let rise in a warm place, free from drafts, for 45 minutes, or until doubled in size.
• Preheat oven to 350*.
• Gently brush each loaf with egg white and sprinkle well with remaining 2 tablespoons Monterey Jack cheese with peppers.
• Bake for 25 minutes, or until golden brown.
• Let cool in pans for 10 minutes. Remove from pans and place on wire racks.
• Let cool for 30 minutes before slicing.

JACQUES PEPIN'S ARTISIAN BREAD IN A PAN RECIPE - (3.8/5)

Steps:

• Stir it up until it is thoroughly mixed, then let it sit, uncovered, at room temperature for about an hour and a half. When you check back, the dough should have puffed up a little bit. Knock it down by mixing it up again for a moment, you don't have to do too much. Then cover it and put it in the refrigerator overnight (10-12 hours). The next day, preheat your oven to 450 degrees. When it is at temperature, take the dough out of the fridge and take the cover off (it should have risen again overnight), and put it straight into the oven. Then walk away for about 40 minutes. After 40 minutes, take the pot out of the oven. You will see that you have a perfect crust poking out from the pot. Let it sit and cook for a few minutes before turning it out on a cutting board.