Vincent Price House Bread Recipes

VINCENT PRICE HOUSE BREAD

Steps:

• You will also need: electric mixer with paddle and dough hook attachments.
• Using an electric mixer with a paddle attachment, combine 2 cups of sifted flour, ginger, salt, sugar, and yeast.
• With the mixer on medium-low speed, add in the warm water, mix for 1 minute, then increase speed to medium-high and mix until it is smooth, about 2 to 3 minutes.
• Reduce speed to medium, then add another 1 1/2 cups flour- dough should begin to be too dense for the paddle attachment.
• Remove paddle from the mixer, scrape the dough from it into the bowl, and attach the dough hook to the mixer.
• On low speed, gradually add the remaining flour and let the mixer knead the dough until smooth and elastic, about 8 to 10 minutes, occasionally sprinkling the sides of the bowl with a little flour if the dough sticks.
• With your hands covered with soft butter, remove the dough from the bowl and pat into a buttered ball in another large glass bowl; cover with a towel or plastic wrap and let rise for about 1 hour or until double in size.
• Grease baking sheet with 1 tablespoon melted butter, then dust with cornmeal.
• Punch down the dough and turn it out onto a lightly-floured board; form into 1 large or 2 smaller loaves.
• Place loaves on buttered and dusted baking sheet and brush top (s) with ice water; make three or four diagonal slashes on top of dough, then let rise again until doubled, about 1 hour.
• Preheat oven to 475°F; in the lower rack of the oven, place a shallow pan containing the boiling water.
• Brush the top of the dough with remaining melted butter.
• Bake dough on upper rack of oven for 7 minutes at 475°, then reduce oven temperature to 350° and bake for 35 to 40 minutes or until crust has reached the preferred color and texture.
• Remove bread from oven and transfer to a cooling rack; serve warm or at room temperature.

VINCENT PRICE CAESAR SALAD

Steps:

• Night before serving (or 8 hours before): crush the garlic and add into the olive oil, then chill overnight in glass container in refrigerator.
• About an hour before serving: tear the leaves from the lettuce, wash well, and dry thoroughly (a salad spinner works well); chill in refrigerator.
• When ready to make salad: strain and remove the garlic from the infused chilled olive oil.
• Trim the crusts from the stale bread, cut into cubes, and brown them by sautéing over medium heat in 1/4 cup of the garlic-infused olive oil, turning them to brown on all sides; drain on paper towels and set aside.
• Pour the remaining infused oil into a jar and add the cayenne, Tabasco, sugar, and anchovies (which Mr Vincent says are optional, but you shouldn't try to make real Caesar dressing without them), cover with lid, and shake well to mix.
• Break the chilled lettuce leaves into pieces and place in a large bowl; sprinkle the lettuce with the pepper and salt, then pour the olive oil mixture over and mix to thoroughly coat the leaves.
• Put water in a pot and bring to a full boil, then take the egg and boil it for 1 minute; remove, crack the shell, and drop it into the salad.
• Sprinkle the lemon juice over the egg in the salad and then gently stir the egg into the leaves- it will come to have a creamy appearance.
• Presentation: when ready to serve the salad, sprinkle the Parmesan cheese over it and then the croutons, then toss lightly to mix and serve immediately.
• Great with garlic bread!