It's actually a dough for bialy's. (It's kinda like a bagel except it's not boiled and instead of a hole it's got a depression that is filled will an onion/poppyseed mixture). I think I've posted the actual recipes from the Washington Post (from 1994!) a few posts down. Anway, as I ate the Bialy's I thought it would make a great Bialy dough, and after making this as pizza dough 3 times now I will have to agree, and so do our friends. Now I'm on the search for our fave pizza sauce.
Bialy Pizza Dough
I make it in the ABM but you could easily make it by hand or in a mixer
1 1/2 c warm water
2 1/2 tsp salt
5 to 5 1/2 cup bread flour (use AP if by hand)
5 tsp sugar
4 tsp active dry yeast
ABM: Dough setting. The dough is much nicer if you let it go through the extra rising of that instead of the pizza dough setting.
I par-bake at 450 for 4 min (as in the picture) and then top and bake for 8 minutes until crust is brown and cheese is starting to brown.
I can actually form ROUND pizza - not amoeba shaped pizzas with this dough! It's taken me 10 + years to be able to do this! The only that has changed is this dough!
Wednesday, October 31, 2007
Thursday, October 11, 2007
Two more interesting recipes
Louise Piper's Oil Pastry
Tuesday, October 02, 2007 from Oregonian.com
Makes one 9-inch double-crust pie
Louise Piper is a perennial pie winner at the Iowa State Fair, one of the biggest in the country, and she's been using this crust for almost 40 years. If you substituted olive oil for the vegetable oil, and water for the milk, you'd have my mother-in-law's crowd-pleasing -- and vegan -- pie crust recipe instead. Cut the recipe in half for a single-crust pie. Before using, check your oil to make sure it's not rancid. Sticky oil and a musty, off-odor are clues. To measure the flour, spoon it into the measuring cup and level off.
2 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
1/4 cup cold whole (or 2 percent) milk
Combine the flour and salt in a large bowl. Measure the oil and milk into the same liquid measuring cup but do not stir. Add to the flour and mix briskly to combine. The dough will pull together into a ball.
Divide the dough in half. Roll out each half to 1/8 inch thick between 2 sheets of wax paper. Use as directed in your recipe. Note: Because this is made with oil, the dough must be used right away. After a day in the fridge the oil will start to separate and seep out.
-- From "Pie" by Ken Haedrich
Olive Oil Bread Sticks
Tuesday, September 18, 2007
From Oregonian.com
Makes 4 dozen
For speed and ease, this dough gets mixed, kneaded and risen in the bowl of a food processor. Rich with olive oil, it stretches willingly into short or long bread sticks and, while excellent plain, they welcome flavorful improvisation. Choose just one ingredient from a list of options, or make up your own combination, using the suggested measurements below. Try sesame dill; walnut cumin; basil pine nut; an aromatic blend of basil, rosemary and sage; or a confetti-like sprinkling of flax, poppy, sesame and fennel seeds.
3 1/2 cups all-purpose flour
1 envelope instant yeast (2 1/2 teaspoons)
2 teaspoons salt
1 cup plus 2 tablespoons warm water (80 to 90 degrees)
1/3 cup extra-virgin olive oil, plus 2 tablespoons (divided)
1 teaspoon coarse sea salt
Optional mix-ins:
1 cup chopped fresh basil, dill or cilantro
1/2 cup chopped fresh rosemary
1/4 cup chopped fresh sage
1 cup pitted, chopped olives, such as kalamata, green or Italian
1/2 cup chopped nuts, such as walnuts, hazelnuts or pine nuts, toasted (see note)
Optional toppings:
2 tablespoons sesame seeds
2 teaspoons poppy seeds
2 tablespoons flax seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1/2 teaspoon crushed red pepper flakes
In the bowl of a food processor fitted with the plastic dough blade, place the flour, yeast and salt. If using fresh herbs, olives or nuts, add them now. Attach the cover and mix for 5 seconds. Combine the warm water and 1/3 cup oil in a measuring cup and pour it through the feed tube with the machine running. A ball of dough will form and slap around the bowl. Let the dough spin around 10 times to knead it before stopping the machine. The dough will feel warm, soft and tacky.
Collect any bits of dough from around the bowl and attach them to the ball. Replace the cover on the food processor bowl, slip in the feed tube pusher and let the dough rise for 45 minutes.
Lightly flour the countertop. Scrape the dough from the bowl onto the flour. Use your hands to press it into a rectangle, 12 inches by 6 inches, with a long side facing you.
Preheat the oven to 425 degrees.
Pour the remaining extra-virgin olive oil onto 2 baking sheets (about 1 tablespoon per sheet) and use your hands to spread it around. Spread the oil left on your hands all over the top of the rectangle of dough. After wiping your hands dry, sprinkle the coarse salt onto the dough. If using seeds or spices, sprinkle them on now and lightly press them into the dough. (Some of them will fall off while shaping, but that's OK.) Use a pizza cutter or chef's knife to slice the dough into 1/2-by-6-inch strips, making 24 strips. Cut those strips in half to make 48 pieces.
For short, tender bread sticks, pick up each strip of dough and gently stretch it to about 6 inches. Twist each one as you lengthen it, if desired. Lay the bread sticks on the oiled pans 1/2 inch apart. Or, for the softest bread sticks, position them side by side (twisted or not) so that they can be pulled apart once baked. Let them rise uncovered for 10 minutes. Bake one baking sheet at a time for 15 to 17 minutes, until pale golden brown and firm to the touch.
For long, snappy bread sticks, stretch the dough by grasping both tips, one in each hand, of each strip and lift up, like you're holding a piece of string. Gently bounce the strip of dough until it stretches to the length of your sheet pan, 12 to 16 inches, twisting it as it lengthens, if desired. The breadsticks will be as thin as drinking straws. Place the first 24 bread sticks 1/4 inch apart on one of the oiled sheet pans and bake immediately for 13 to 15 minutes or until lightly browned and crisp. Repeat with the second baking sheet. Note: To toast pine nuts, spread on a baking sheet and bake in a 350-degree oven for 3 to 5 minutes, until they turn light brown. Watch carefully, as they go from browned to burned in a matter of seconds. Other nuts will take a few minutes longer. If using hazelnuts, bake until the skins crack and then remove skins by rubbing the warm nuts in a rough cloth or between your hands.
-- Lynne Sampson
PER SERVING: calories: 52 (37% from fat); protein: 1 gram; total fat: 2.2 grams; saturated fat: 0.3 gram; cholesterol: 0; sodium: 146 mg; carbohydrate: 7 grams; dietary fiber: 0.3 gram
Tuesday, October 02, 2007 from Oregonian.com
Makes one 9-inch double-crust pie
Louise Piper is a perennial pie winner at the Iowa State Fair, one of the biggest in the country, and she's been using this crust for almost 40 years. If you substituted olive oil for the vegetable oil, and water for the milk, you'd have my mother-in-law's crowd-pleasing -- and vegan -- pie crust recipe instead. Cut the recipe in half for a single-crust pie. Before using, check your oil to make sure it's not rancid. Sticky oil and a musty, off-odor are clues. To measure the flour, spoon it into the measuring cup and level off.
2 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
1/4 cup cold whole (or 2 percent) milk
Combine the flour and salt in a large bowl. Measure the oil and milk into the same liquid measuring cup but do not stir. Add to the flour and mix briskly to combine. The dough will pull together into a ball.
Divide the dough in half. Roll out each half to 1/8 inch thick between 2 sheets of wax paper. Use as directed in your recipe. Note: Because this is made with oil, the dough must be used right away. After a day in the fridge the oil will start to separate and seep out.
-- From "Pie" by Ken Haedrich
Olive Oil Bread Sticks
Tuesday, September 18, 2007
From Oregonian.com
Makes 4 dozen
For speed and ease, this dough gets mixed, kneaded and risen in the bowl of a food processor. Rich with olive oil, it stretches willingly into short or long bread sticks and, while excellent plain, they welcome flavorful improvisation. Choose just one ingredient from a list of options, or make up your own combination, using the suggested measurements below. Try sesame dill; walnut cumin; basil pine nut; an aromatic blend of basil, rosemary and sage; or a confetti-like sprinkling of flax, poppy, sesame and fennel seeds.
3 1/2 cups all-purpose flour
1 envelope instant yeast (2 1/2 teaspoons)
2 teaspoons salt
1 cup plus 2 tablespoons warm water (80 to 90 degrees)
1/3 cup extra-virgin olive oil, plus 2 tablespoons (divided)
1 teaspoon coarse sea salt
Optional mix-ins:
1 cup chopped fresh basil, dill or cilantro
1/2 cup chopped fresh rosemary
1/4 cup chopped fresh sage
1 cup pitted, chopped olives, such as kalamata, green or Italian
1/2 cup chopped nuts, such as walnuts, hazelnuts or pine nuts, toasted (see note)
Optional toppings:
2 tablespoons sesame seeds
2 teaspoons poppy seeds
2 tablespoons flax seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1/2 teaspoon crushed red pepper flakes
In the bowl of a food processor fitted with the plastic dough blade, place the flour, yeast and salt. If using fresh herbs, olives or nuts, add them now. Attach the cover and mix for 5 seconds. Combine the warm water and 1/3 cup oil in a measuring cup and pour it through the feed tube with the machine running. A ball of dough will form and slap around the bowl. Let the dough spin around 10 times to knead it before stopping the machine. The dough will feel warm, soft and tacky.
Collect any bits of dough from around the bowl and attach them to the ball. Replace the cover on the food processor bowl, slip in the feed tube pusher and let the dough rise for 45 minutes.
Lightly flour the countertop. Scrape the dough from the bowl onto the flour. Use your hands to press it into a rectangle, 12 inches by 6 inches, with a long side facing you.
Preheat the oven to 425 degrees.
Pour the remaining extra-virgin olive oil onto 2 baking sheets (about 1 tablespoon per sheet) and use your hands to spread it around. Spread the oil left on your hands all over the top of the rectangle of dough. After wiping your hands dry, sprinkle the coarse salt onto the dough. If using seeds or spices, sprinkle them on now and lightly press them into the dough. (Some of them will fall off while shaping, but that's OK.) Use a pizza cutter or chef's knife to slice the dough into 1/2-by-6-inch strips, making 24 strips. Cut those strips in half to make 48 pieces.
For short, tender bread sticks, pick up each strip of dough and gently stretch it to about 6 inches. Twist each one as you lengthen it, if desired. Lay the bread sticks on the oiled pans 1/2 inch apart. Or, for the softest bread sticks, position them side by side (twisted or not) so that they can be pulled apart once baked. Let them rise uncovered for 10 minutes. Bake one baking sheet at a time for 15 to 17 minutes, until pale golden brown and firm to the touch.
For long, snappy bread sticks, stretch the dough by grasping both tips, one in each hand, of each strip and lift up, like you're holding a piece of string. Gently bounce the strip of dough until it stretches to the length of your sheet pan, 12 to 16 inches, twisting it as it lengthens, if desired. The breadsticks will be as thin as drinking straws. Place the first 24 bread sticks 1/4 inch apart on one of the oiled sheet pans and bake immediately for 13 to 15 minutes or until lightly browned and crisp. Repeat with the second baking sheet. Note: To toast pine nuts, spread on a baking sheet and bake in a 350-degree oven for 3 to 5 minutes, until they turn light brown. Watch carefully, as they go from browned to burned in a matter of seconds. Other nuts will take a few minutes longer. If using hazelnuts, bake until the skins crack and then remove skins by rubbing the warm nuts in a rough cloth or between your hands.
-- Lynne Sampson
PER SERVING: calories: 52 (37% from fat); protein: 1 gram; total fat: 2.2 grams; saturated fat: 0.3 gram; cholesterol: 0; sodium: 146 mg; carbohydrate: 7 grams; dietary fiber: 0.3 gram
Saturday, October 06, 2007
1994 Washington Post Water Bagels and Bialys Recipes
WATER BAGELS (NEW YORK-STYLE BAGELS)
(10 bagels)
New York bagel aficionados always maintain that the secret to New York bagels is the New York water. However, even minus the Hudson River, these bagels are a pretty close runner-up to what many Americans consider the definitive model.
1 1/2 cups slightly warm water
3 1/4 teaspoons active dry yeast, or 1 1/2 teaspoons instant yeast
1 tablespoon oil
1 tablespoon sugar
2 teaspoons plus 1 tablespoon malt syrup (brown sugar can be substituted)
2 3/8 teaspoons salt
4 1/2 to 5 1/2 cups bread flour, preferably unbleached
Cornmeal for sprinkling baking sheet
Sesame seeds, poppy seeds, dry garlic granules, onion flakes, caraway seeds or coarse salt for topping the bagels (garnishes optional)
To prepare by hand or electric mixer, whisk together the water, yeast, oil, sugar, 2 teaspoons of the malt syrup and 1 3/8 teaspoons of the salt, stirring to dissolve the yeast, sugar and salt, and thoroughly blend everything before adding the flour.
Stir in most of the flour until the dough can no longer be stirred. If using an electric mixer, switch to a dough hook. If kneading by hand, turn out onto a lightly floured board. Knead the dough, adding more flour as necessary, for 8 to 10 minutes by hand, or 8 minutes by machine. Dough will be stiff.
Let the dough rest on a board about 10 minutes.
Meanwhile, line two large baking sheets with baking parchment and sprinkle generously with cornmeal.
Fill a large soup pot or Dutch oven three-quarters full with water. To this add the remaining 1 tablespoon of malt syrup and remaining 1 teaspoon salt.
Bring water to a boil. Preheat oven to 450 degrees.
Divide dough into 10 pieces. Form into strips about 8 to 10 inches long, and then form these into bagel rings and place on prepared parchment-covered, cornmeal-dusted baking sheet. Let rest 15 to 20 minutes. Bagels should have a "half proof," meaning they should rise halfway or appear puffed.
Reduce water to a simmer and add bagels a few at a time. Allow them to come to surface and simmer 30 seconds. Turn over and cook other side about 45 seconds more (total of 1 1/2 minutes). Place back on cornmeal-lined sheet.
Leave dough plain or use one of the toppings listed.
Place in oven, reduce heat to 425 degrees and bake until done, about 15 to 20 minutes. If you have a baking stone, move the bagels off the cookie sheet and onto the stone for the final 2 minutes of baking.
Per bagel without optional garnish: 281 calories, 9 gm protein, 54 gm carbohydrates, 3 gm fat, trace saturated fat, 0 mg cholesterol, 525 mg sodium
PUMPERNICKEL BAGELS
(10 bagels)
Chewy and dark, this bagel shines with nothing on it. You don't have to boil these, but you can. Some bakeries simply glaze the bagels with egg white, then add on the toppings and bake as rolls. Outstanding.
1 1/2 cups slightly warm water
1 tablespoon dry onion flakes or minced onion
4 teaspoons active dry yeast, or 2 1/4 teaspoons instant yeast
5 tablespoons brown sugar
2 teaspoons malt syrup (optional)
1 teaspoon baker's caramel, or more, to taste
1/2 teaspoon ground caraway seeds, or 1 teaspoon whole caraway seeds
2 3/4 teaspoons salt
2 tablespoons cornmeal plus extra for sprinkling baking sheet
1/2 cup dark or coarse rye flour
3 1/2 to 4 1/2 cups unbleached bread flour
1 cup finely diced, lightly sauteed onions, or rehydrated dry onion flakes (optional garnish)
Caraway seeds, coarse sea salt or poppy seeds (optional garnishes)
To prepare by hand or electric mixer, whisk together the water, onion flakes, yeast, 3 tablespoons of the brown sugar, the malt syrup, baker's caramel, caraway seeds, 1 3/4 teaspoons of the salt and 2 tablespoons cornmeal, stirring to dissolve the yeast, sugar and salt, and thoroughly blend everything before adding the flour.
Stir in the rye flour and most of bread flour until the dough can no longer be stirred. If using an electric mixer, switch to a dough hook. If kneading by hand turn out onto a lightly floured board. Knead the dough, adding more flour as necessary, for 8 to 10 minutes by hand, or 8 minutes by machine. Dough will be stiff.
Let dough rest on a board about 10 minutes.
Meanwhile, line two large baking sheets with baking parchment and sprinkle generously with cornmeal.
Fill a large soup pot or Dutch oven three-quarters full with water. To this add the remaining 2 tablespoons of brown sugar and remaining 1 teaspoon salt.
Bring water to a boil. Preheat oven to 425 degrees.
Divide dough into 10 pieces. Form into strips 8 to 10 inches long, and then form these into bagel rings and place on prepared baking sheet. Let rest 15 to 20 minutes. Bagels should have a half proof, meaning they should rise halfway or appear puffed.
Reduce water to a simmer and add bagels a few at a time. Allow them to come to surface and simmer 30 seconds. Turn over and cook other side about 30 seconds more (total 1 minute). Place on the cornmeal-sprinkled baking sheet.
Sprinkle on optional garnishes.
Place in oven and bake until done, about 18 to 22 minutes. If you have a baking stone, move the bagels off the cookie sheet and onto the stone for the final 2 minutes of baking.
Per bagel without optional garnish: 263 calories, 8 gm protein, 54 gm carbohydrates, 1 gm fat, trace saturated fat, 0 mg cholesterol, 591 mg sodium
CINNAMON RAISIN WHOLE-WHEAT BAGELS
(10 bagels)
If you are using a bread machine to mix this dough, do not add the raisins until the machine is in the middle of the kneading cycle.
1 1/2 cups slightly warm water
4 teaspoons active dry yeast, or 2 1/4 teaspoons instant yeast
2 tablespoons oil
2 tablespoons honey
1/4 cup plus 2 tablespoons light brown sugar
2 1/4 teaspoons salt
2 teaspoons cinnamon
1 cup whole-wheat flour, preferably stone-ground
3 to 4 1/2 cups unbleached bread flour
1 cup raisins, plumped in hot water about 10 minutes (or use raisins and currants mixed)
1 egg white, beaten
To prepare by hand or electric mixer, whisk together the water, yeast, oil, honey, 1/4 cup of the sugar, 1 1/4 teaspoons of the salt, and the cinnamon, stirring to dissolve the yeast, sugar and salt, and thoroughly blend everything before adding the flour.
Stir in the whole-wheat flour and most of the bread flour until the dough can no longer be stirred. If using an electric mixer, switch to a dough hook. If kneading by hand, turn out onto a lightly floured board. Knead the dough, adding more flour as necessary, for 8 to 10 minutes by hand or 8 minutes by machine. Add the raisins about halfway through the kneading (you can also press the raisins into the dough when you are done kneading). Dough will be stiff.
Let dough rest on a board about 10 minutes.
Meanwhile, line two large baking sheets with baking parchment.
Fill a large soup pot or Dutch oven three-quarters full with water. To this add the remaining 2 tablespoons of brown sugar and remaining 1 teaspoon salt.
Bring water to a boil. Preheat oven to 450 degrees.
Divide dough into 10 pieces. Form into strips 8 to 10 inches long, and then form these into bagel rings and place on a prepared cookie sheet. Let rest 15 to 20 minutes. Bagels should have a half proof, meaning they should rise halfway or appear puffed.
Reduce water to a simmer and add bagels a few at a time. Allow them to come to surface and simmer 30 seconds. Turn over and cook other side about 1 minute more (total 1 1/2 minutes). Remove to a baking sheet and let dry, then brush with beaten egg white.
Place in oven, reduce heat to 425 degrees and bake until done, about 18 to 22 minutes. If you have a baking stone, move the bagels off the cookie sheet and onto the stone for the final 2 minutes of baking.
Per bagel: 357 calories, 9 gm protein, 72 gm carbohydrates, 4 gm fat, 1 gm saturated fat, 0 mg cholesterol, 486 mg sodium
ONION BIALY
(Makes 15 bialys)
Inspired by, and adapted from, "Secrets of a Jewish Baker," by George Greenstein (see box below left).
FOR THE BIALY DOUGH:
1 1/2 cups warm water
4 teaspoons active dry yeast, or 2 1/2 teaspoons instant yeast
5 teaspoons sugar
2 1/2 teaspoons salt
5 to 5 1/2 cups unbleached bread flour
Cornmeal for the baking sheet
FOR THE TOPPING:
1/2 cup dehydrated minced onions
2 tablespoons vegetable oil
1 egg beaten in 1 tablespoon water
1 tablespoon coarse sea salt
3 tablespoons poppy seeds
For the dough: To prepare by hand or electric mixer, whisk together the water, yeast, sugar and salt, stirring to dissolve and thoroughly blend everything before adding the flour.
Stir in most of the flour until dough can no longer be stirred. If using an electric mixer, switch to a dough hook. If kneading by hand, turn out onto a lightly floured board. Knead dough, adding flour as necessary, 8 to 10 minutes by hand, or 8 minutes by machine (it will be a very stiff).
Cover dough with a tea towel and let rise for 30 minutes.
Deflate dough. Divide into three sections, then divide each section into four to six portions and allow to rest 10 minutes. Roll each section into an oval 3 to 4 inches long. If dough gets too springy, move on to another section. Stretch each oval slightly to make a 4-to-5-inch piece. Make an indentation in the center of each. Cover with a floured tea towel and allow to rise 30 to 40 minutes.
Prepare topping by rehydrating the dehydrated onions in hot water; soak them for 5 minutes. Drain, toss with oil. Set aside.
Preheat oven to 450 degrees.
Line baking sheets with parchment paper and sprinkle with cornmeal. Place dough ovals on sheets. Glaze outer edges with egg wash. Spoon onion topping into center and a little over top surface. Sprinkle on a little coarse salt and poppy seeds.
Bake until golden brown, 25 to 30 minutes. If you have a baking stone, move the bagels off the cookie sheet and onto the stone for the final 2 minutes of baking.
Eat immediately or freeze. Thicker bialys will rise and bake higher, and can be split for sandwiches.
Per bialy with topping: 199 calories, 6 gm protein, 35 gm carbohydrates, 3 gm fat, trace saturated fat, 0 g cholesterol, 428 mg sodium
(10 bagels)
New York bagel aficionados always maintain that the secret to New York bagels is the New York water. However, even minus the Hudson River, these bagels are a pretty close runner-up to what many Americans consider the definitive model.
1 1/2 cups slightly warm water
3 1/4 teaspoons active dry yeast, or 1 1/2 teaspoons instant yeast
1 tablespoon oil
1 tablespoon sugar
2 teaspoons plus 1 tablespoon malt syrup (brown sugar can be substituted)
2 3/8 teaspoons salt
4 1/2 to 5 1/2 cups bread flour, preferably unbleached
Cornmeal for sprinkling baking sheet
Sesame seeds, poppy seeds, dry garlic granules, onion flakes, caraway seeds or coarse salt for topping the bagels (garnishes optional)
To prepare by hand or electric mixer, whisk together the water, yeast, oil, sugar, 2 teaspoons of the malt syrup and 1 3/8 teaspoons of the salt, stirring to dissolve the yeast, sugar and salt, and thoroughly blend everything before adding the flour.
Stir in most of the flour until the dough can no longer be stirred. If using an electric mixer, switch to a dough hook. If kneading by hand, turn out onto a lightly floured board. Knead the dough, adding more flour as necessary, for 8 to 10 minutes by hand, or 8 minutes by machine. Dough will be stiff.
Let the dough rest on a board about 10 minutes.
Meanwhile, line two large baking sheets with baking parchment and sprinkle generously with cornmeal.
Fill a large soup pot or Dutch oven three-quarters full with water. To this add the remaining 1 tablespoon of malt syrup and remaining 1 teaspoon salt.
Bring water to a boil. Preheat oven to 450 degrees.
Divide dough into 10 pieces. Form into strips about 8 to 10 inches long, and then form these into bagel rings and place on prepared parchment-covered, cornmeal-dusted baking sheet. Let rest 15 to 20 minutes. Bagels should have a "half proof," meaning they should rise halfway or appear puffed.
Reduce water to a simmer and add bagels a few at a time. Allow them to come to surface and simmer 30 seconds. Turn over and cook other side about 45 seconds more (total of 1 1/2 minutes). Place back on cornmeal-lined sheet.
Leave dough plain or use one of the toppings listed.
Place in oven, reduce heat to 425 degrees and bake until done, about 15 to 20 minutes. If you have a baking stone, move the bagels off the cookie sheet and onto the stone for the final 2 minutes of baking.
Per bagel without optional garnish: 281 calories, 9 gm protein, 54 gm carbohydrates, 3 gm fat, trace saturated fat, 0 mg cholesterol, 525 mg sodium
PUMPERNICKEL BAGELS
(10 bagels)
Chewy and dark, this bagel shines with nothing on it. You don't have to boil these, but you can. Some bakeries simply glaze the bagels with egg white, then add on the toppings and bake as rolls. Outstanding.
1 1/2 cups slightly warm water
1 tablespoon dry onion flakes or minced onion
4 teaspoons active dry yeast, or 2 1/4 teaspoons instant yeast
5 tablespoons brown sugar
2 teaspoons malt syrup (optional)
1 teaspoon baker's caramel, or more, to taste
1/2 teaspoon ground caraway seeds, or 1 teaspoon whole caraway seeds
2 3/4 teaspoons salt
2 tablespoons cornmeal plus extra for sprinkling baking sheet
1/2 cup dark or coarse rye flour
3 1/2 to 4 1/2 cups unbleached bread flour
1 cup finely diced, lightly sauteed onions, or rehydrated dry onion flakes (optional garnish)
Caraway seeds, coarse sea salt or poppy seeds (optional garnishes)
To prepare by hand or electric mixer, whisk together the water, onion flakes, yeast, 3 tablespoons of the brown sugar, the malt syrup, baker's caramel, caraway seeds, 1 3/4 teaspoons of the salt and 2 tablespoons cornmeal, stirring to dissolve the yeast, sugar and salt, and thoroughly blend everything before adding the flour.
Stir in the rye flour and most of bread flour until the dough can no longer be stirred. If using an electric mixer, switch to a dough hook. If kneading by hand turn out onto a lightly floured board. Knead the dough, adding more flour as necessary, for 8 to 10 minutes by hand, or 8 minutes by machine. Dough will be stiff.
Let dough rest on a board about 10 minutes.
Meanwhile, line two large baking sheets with baking parchment and sprinkle generously with cornmeal.
Fill a large soup pot or Dutch oven three-quarters full with water. To this add the remaining 2 tablespoons of brown sugar and remaining 1 teaspoon salt.
Bring water to a boil. Preheat oven to 425 degrees.
Divide dough into 10 pieces. Form into strips 8 to 10 inches long, and then form these into bagel rings and place on prepared baking sheet. Let rest 15 to 20 minutes. Bagels should have a half proof, meaning they should rise halfway or appear puffed.
Reduce water to a simmer and add bagels a few at a time. Allow them to come to surface and simmer 30 seconds. Turn over and cook other side about 30 seconds more (total 1 minute). Place on the cornmeal-sprinkled baking sheet.
Sprinkle on optional garnishes.
Place in oven and bake until done, about 18 to 22 minutes. If you have a baking stone, move the bagels off the cookie sheet and onto the stone for the final 2 minutes of baking.
Per bagel without optional garnish: 263 calories, 8 gm protein, 54 gm carbohydrates, 1 gm fat, trace saturated fat, 0 mg cholesterol, 591 mg sodium
CINNAMON RAISIN WHOLE-WHEAT BAGELS
(10 bagels)
If you are using a bread machine to mix this dough, do not add the raisins until the machine is in the middle of the kneading cycle.
1 1/2 cups slightly warm water
4 teaspoons active dry yeast, or 2 1/4 teaspoons instant yeast
2 tablespoons oil
2 tablespoons honey
1/4 cup plus 2 tablespoons light brown sugar
2 1/4 teaspoons salt
2 teaspoons cinnamon
1 cup whole-wheat flour, preferably stone-ground
3 to 4 1/2 cups unbleached bread flour
1 cup raisins, plumped in hot water about 10 minutes (or use raisins and currants mixed)
1 egg white, beaten
To prepare by hand or electric mixer, whisk together the water, yeast, oil, honey, 1/4 cup of the sugar, 1 1/4 teaspoons of the salt, and the cinnamon, stirring to dissolve the yeast, sugar and salt, and thoroughly blend everything before adding the flour.
Stir in the whole-wheat flour and most of the bread flour until the dough can no longer be stirred. If using an electric mixer, switch to a dough hook. If kneading by hand, turn out onto a lightly floured board. Knead the dough, adding more flour as necessary, for 8 to 10 minutes by hand or 8 minutes by machine. Add the raisins about halfway through the kneading (you can also press the raisins into the dough when you are done kneading). Dough will be stiff.
Let dough rest on a board about 10 minutes.
Meanwhile, line two large baking sheets with baking parchment.
Fill a large soup pot or Dutch oven three-quarters full with water. To this add the remaining 2 tablespoons of brown sugar and remaining 1 teaspoon salt.
Bring water to a boil. Preheat oven to 450 degrees.
Divide dough into 10 pieces. Form into strips 8 to 10 inches long, and then form these into bagel rings and place on a prepared cookie sheet. Let rest 15 to 20 minutes. Bagels should have a half proof, meaning they should rise halfway or appear puffed.
Reduce water to a simmer and add bagels a few at a time. Allow them to come to surface and simmer 30 seconds. Turn over and cook other side about 1 minute more (total 1 1/2 minutes). Remove to a baking sheet and let dry, then brush with beaten egg white.
Place in oven, reduce heat to 425 degrees and bake until done, about 18 to 22 minutes. If you have a baking stone, move the bagels off the cookie sheet and onto the stone for the final 2 minutes of baking.
Per bagel: 357 calories, 9 gm protein, 72 gm carbohydrates, 4 gm fat, 1 gm saturated fat, 0 mg cholesterol, 486 mg sodium
ONION BIALY
(Makes 15 bialys)
Inspired by, and adapted from, "Secrets of a Jewish Baker," by George Greenstein (see box below left).
FOR THE BIALY DOUGH:
1 1/2 cups warm water
4 teaspoons active dry yeast, or 2 1/2 teaspoons instant yeast
5 teaspoons sugar
2 1/2 teaspoons salt
5 to 5 1/2 cups unbleached bread flour
Cornmeal for the baking sheet
FOR THE TOPPING:
1/2 cup dehydrated minced onions
2 tablespoons vegetable oil
1 egg beaten in 1 tablespoon water
1 tablespoon coarse sea salt
3 tablespoons poppy seeds
For the dough: To prepare by hand or electric mixer, whisk together the water, yeast, sugar and salt, stirring to dissolve and thoroughly blend everything before adding the flour.
Stir in most of the flour until dough can no longer be stirred. If using an electric mixer, switch to a dough hook. If kneading by hand, turn out onto a lightly floured board. Knead dough, adding flour as necessary, 8 to 10 minutes by hand, or 8 minutes by machine (it will be a very stiff).
Cover dough with a tea towel and let rise for 30 minutes.
Deflate dough. Divide into three sections, then divide each section into four to six portions and allow to rest 10 minutes. Roll each section into an oval 3 to 4 inches long. If dough gets too springy, move on to another section. Stretch each oval slightly to make a 4-to-5-inch piece. Make an indentation in the center of each. Cover with a floured tea towel and allow to rise 30 to 40 minutes.
Prepare topping by rehydrating the dehydrated onions in hot water; soak them for 5 minutes. Drain, toss with oil. Set aside.
Preheat oven to 450 degrees.
Line baking sheets with parchment paper and sprinkle with cornmeal. Place dough ovals on sheets. Glaze outer edges with egg wash. Spoon onion topping into center and a little over top surface. Sprinkle on a little coarse salt and poppy seeds.
Bake until golden brown, 25 to 30 minutes. If you have a baking stone, move the bagels off the cookie sheet and onto the stone for the final 2 minutes of baking.
Eat immediately or freeze. Thicker bialys will rise and bake higher, and can be split for sandwiches.
Per bialy with topping: 199 calories, 6 gm protein, 35 gm carbohydrates, 3 gm fat, trace saturated fat, 0 g cholesterol, 428 mg sodium
Friday, October 05, 2007
Biscuit Sticks
| Biscuit Sticks |
| Make soup, salad or just about any meal better with a side of quick and easy piping hot breadsticks. |
Prep Time:10 min |
Start to Finish:25 min |
Makes:24 sticks |
| 1/3 | cup butter or margarine |
| 2 | cups Original Bisquick® mix |
| 1/2 | cup cold water |
| 1. | Heat oven to 425°F. In 13x9-inch pan, melt butter in oven. |
| 2. | Meanwhile, in medium bowl, stir baking mix and water until soft dough forms. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 5 times. Roll dough into 10x6-inch rectangle. Cut in half lengthwise. Cut each half crosswise into 12 sticks, about 3/4 inch wide. Roll each stick in butter in pan. |
| 3. | Bake 12 to 15 minutes. Serve hot. |
| High Altitude (3500-6500 ft): Heat oven to 450°F. | |
Nutrition Information:
1 Serving: Calories 60 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 5mg; Sodium 140mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 0g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
*Percent Daily Values are based on a 2,000 calorie diet.
| Success |
| For tender breadsticks, knead in just enough Bisquick mix so the dough is smooth and no longer sticky. Too much will toughen the biscuits. These were amazing dipped in tomato soup or just plain! I've even adjusted the recipe some by adding basil, garlic salt, and oregano to the butter, or adding italian dipping seasonings. Whenever there's leftovers of these, they never last more then a day :) This is one of my all-time rock-solid standards! It can be whipped up in a couple minutes to round out a meal or add to add that "company-special" touch. Endless variations: Garlic powder and salt sprinkled in the butter before turning dough yields great garlicky sticks.Poppy seeds, sesame seeds or onion flakes sprinkled on top are a savory change. |
Squash with rice, sage & goat's cheese
Squash with rice, sage & goat's cheese
- 2 large butternut squashes
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 100g basmati rice
- 600ml vegetable stock
- 25g sundried tomatoes in oil, drained and chopped
- 100g firm goat's cheese, roughly chopped
- handful fresh sage leaves, chopped
- Heat oven to 190C/fan 170C/gas 5. Cut squash in half lengthways, then scoop out seeds and membranes. Brush insides with a little oil and place in a roasting tin filled to 1cm with water. Roast for 20-30 mins until almost tender when tested with a sharp knife. Scoop out some of the flesh and roughly chop.
- Meanwhile, heat remaining oil in a pan, then cook onion and garlic for 5 mins until the onion is tender. Stir in the rice and fry for 1 min. Add the vegetable stock and cook for a further 10-12 mins until the rice is tender and the liquid has all been absorbed.
- Stir in chopped squash flesh, sun-dried tomatoes, goat's cheese, half the sage leaves and seasoning.
- Stuff the squash with the filling, top with remaining sage leaves and cover with foil.
- Return to the oven and cook for a further 15 mins until the cheese is melted and all is heated through. Stand for 5 mins before serving with a green salad.
Menu Planning Ideas
Chinese Hot-and-Sour Soup
It's a bit milder than the restaurant standard, but that's what we like about it. The flavors are balanced and fresh, and the acidity functions as an accent, not a one-note blast. Prep and Cook Time: 1 hour, 30 minutes. Notes: The heat from the black pepper in this soup intensifies as it sits. If you plan to make the soup ahead of time or want a milder flavor, use 2 tsp. during cooking; then taste the soup before serving and add more pepper if you like.
2 pounds pork top loin, cut crosswise into 1/8-in.-thick strips
1/4 cup plus 2 tbsp. soy sauce
2 tablespoons grated peeled fresh ginger
3/4 cup rice vinegar
1/4 cup cornstarch
2 tablespoons sugar
1 teaspoon salt
1/4 cup peanut oil
1 can (8 oz.) sliced bamboo shoots, drained and rinsed
12 cups chicken broth
3/4 pound shiitake mushrooms, thinly sliced
12 ounces firm tofu, drained and cubed
4 large eggs
1/2 teaspoon toasted sesame oil
About 1 tbsp. freshly ground black pepper (see Notes)
Chopped fresh cilantro and sliced green onions (pale green and white parts)
1. In a bowl, toss pork with 1/4 cup soy sauce and ginger. Marinate 20 minutes. In another bowl, stir together remaining 2 tbsp. soy sauce, rice vinegar, cornstarch, sugar, and salt; set aside.
2. Heat peanut oil in a large pot (at least 5 qts.) over medium-high heat, then add pork and marinade. Cook, stirring constantly, until pork loses its pink color, about 4 minutes. Stir in bamboo shoots and cook 1 minute.
3. Increase heat to high, add broth, and bring to a boil. Add mushrooms, reduce heat to a simmer, and cook about 20 minutes. Add tofu and simmer 5 minutes. Add soy-vinegar mixture and simmer 5 minutes more; the liquid will thicken.
4. In a small bowl, beat eggs with sesame oil. Slowly pour eggs into soup in a thin stream while stirring soup very slowly in one direction. Add pepper, stir briefly, then simmer 5 minutes. Serve with cilantro and green onions.
Note: Nutritional analysis is per cup.
Yield Makes about 4 1/2 qts. (serving size: 1 cup)
Nutritional Information CALORIES 244(66% from fat); FAT 18g (sat 5.7g); PROTEIN 15g; CHOLESTEROL 80mg; SODIUM 890mg; FIBER 0.7g; CARBOHYDRATE 18g
Sunset, JANUARY 2007
It's a bit milder than the restaurant standard, but that's what we like about it. The flavors are balanced and fresh, and the acidity functions as an accent, not a one-note blast. Prep and Cook Time: 1 hour, 30 minutes. Notes: The heat from the black pepper in this soup intensifies as it sits. If you plan to make the soup ahead of time or want a milder flavor, use 2 tsp. during cooking; then taste the soup before serving and add more pepper if you like.
2 pounds pork top loin, cut crosswise into 1/8-in.-thick strips
1/4 cup plus 2 tbsp. soy sauce
2 tablespoons grated peeled fresh ginger
3/4 cup rice vinegar
1/4 cup cornstarch
2 tablespoons sugar
1 teaspoon salt
1/4 cup peanut oil
1 can (8 oz.) sliced bamboo shoots, drained and rinsed
12 cups chicken broth
3/4 pound shiitake mushrooms, thinly sliced
12 ounces firm tofu, drained and cubed
4 large eggs
1/2 teaspoon toasted sesame oil
About 1 tbsp. freshly ground black pepper (see Notes)
Chopped fresh cilantro and sliced green onions (pale green and white parts)
1. In a bowl, toss pork with 1/4 cup soy sauce and ginger. Marinate 20 minutes. In another bowl, stir together remaining 2 tbsp. soy sauce, rice vinegar, cornstarch, sugar, and salt; set aside.
2. Heat peanut oil in a large pot (at least 5 qts.) over medium-high heat, then add pork and marinade. Cook, stirring constantly, until pork loses its pink color, about 4 minutes. Stir in bamboo shoots and cook 1 minute.
3. Increase heat to high, add broth, and bring to a boil. Add mushrooms, reduce heat to a simmer, and cook about 20 minutes. Add tofu and simmer 5 minutes. Add soy-vinegar mixture and simmer 5 minutes more; the liquid will thicken.
4. In a small bowl, beat eggs with sesame oil. Slowly pour eggs into soup in a thin stream while stirring soup very slowly in one direction. Add pepper, stir briefly, then simmer 5 minutes. Serve with cilantro and green onions.
Note: Nutritional analysis is per cup.
Yield Makes about 4 1/2 qts. (serving size: 1 cup)
Nutritional Information CALORIES 244(66% from fat); FAT 18g (sat 5.7g); PROTEIN 15g; CHOLESTEROL 80mg; SODIUM 890mg; FIBER 0.7g; CARBOHYDRATE 18g
Sunset, JANUARY 2007
Thursday, October 04, 2007
Pound Cake Waffles
I'm planning on making these this weekend. From a 1918 edition of The Rumford Complete Cookbook by Lily Haxworth Wallace
Pound Cake Waffles
3/4 c butter (or sub)
1 c fine granulated sugar
4 eggs, separated
1/4 cup milk
1 1/4 c sugar
2 level teaspoons Rumford Baking powder
1/2 level teaspoon salt
1 teaspoon lemon or vanilla flavoring
Beat the butter and sugar to a cream; add the well-beaten yolks of the eggs, milk and then the flour, salt and baking powder sifted together. Put in the flavoring and beat the batter thoroughly. At the last moment foldin lightly the whites of the eggs beaten to a stiff froth, and cook as ordinary waffles.
Pound Cake Waffles
3/4 c butter (or sub)
1 c fine granulated sugar
4 eggs, separated
1/4 cup milk
1 1/4 c sugar
2 level teaspoons Rumford Baking powder
1/2 level teaspoon salt
1 teaspoon lemon or vanilla flavoring
Beat the butter and sugar to a cream; add the well-beaten yolks of the eggs, milk and then the flour, salt and baking powder sifted together. Put in the flavoring and beat the batter thoroughly. At the last moment foldin lightly the whites of the eggs beaten to a stiff froth, and cook as ordinary waffles.
Two interesting Art Smith Recipes
From a recent Oprah show (and her website which takes me FOREVER to load on dial-up):
These biscuits give a warm welcome to diners at Art Smith's Chicago restaurant, Table Fifty-Two.
Preheat your oven to 425°. Place one 10-inch cast iron pan into the oven while it is preheating. Place flour, salt, baking soda and baking powder into a medium-sized bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.
Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop 1/4 cupfuls of batter into the pan, (use a muffin scoop to drop the batter if you have one). Brush the tops of the biscuits with melted butter. Bake from 14–16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm!
Coconut Chili Ginger Sauce
Pistachio-Crusted Chicken
For the sauce: In a medium saucepan over medium-high heat, add the tablespoon of butter, the shallots, lemongrass, ginger slices and wine. Reduce to half. Add the broth, red curry paste and Chinese black bean chili sauce and reduce to half again. Add the coconut milk and reduce to half a third time. Remove from the heat and whisk the bits of butter into the sauce until all the butter has been incorporated. Season with salt and pepper. If you reheat, do not allow the sauce to boil or the butter will separate.
For the chicken: Remove the chicken from the brine and cut in half. With a meat mallet, pound until 1/4-inch thick and place in a nonreactive bowl. Pour the buttermilk over the chicken, cover, and let sit for at least 1 hour in the refrigerator.
In a food processor, place half of the pistachios, half of the parmesan cheese, and half of the herbs. Pulse 5 or 6 times until the mixture is finely chopped. Transfer to a bowl. Repeat this step with the rest of the pistachios and combine with the other pistachio mixture.
Preheat the oven to 250°.
Place the flour in another bowl and season it with salt and pepper. Remove the chicken from the refrigerator and prepare it for assembly. Preheat a large nonstick sauté pan over medium-low heat with a thin coating of grape seed oil. Remove one breast, shake off any excess buttermilk and dust the breast with flour on each side. Dip only one side of the chicken back in the buttermilk and press pistachios onto that side. Repeat that step with all the chicken. Place the chicken in the sauté pan, pistachio side down, and cook for 2–3 minutes. Turn and cook the other side for 2 to 3 minutes. Place in the oven to finish cooking for 8 to 10 minutes. Remove, let rest for 5 minutes and then slice to serve with the Coconut Chile Ginger Sauce.
Brine for Chicken
Makes 1 1/4 cups
Place the salt, sugar, garlic, bay leaves, peppercorns and 2 cups cold water into a saucepan over medium-high heat. Stir constantly until the sugar and salt dissolve. Remove from the heat and cool to room temperature.
When brining chicken use a nonreactive pot or plastic container. Completely submerge the poultry in cold water and weigh it down with a plate. Add the brine and cover. Let the chicken sit in the brine for at least two hours, preferably overnight.
Art Smith's Goat Cheese Drop Biscuits
Created by Chef Art Smith
From the showHalle Berry's Having a Baby
Makes 12 biscuits
These biscuits give a warm welcome to diners at Art Smith's Chicago restaurant, Table Fifty-Two.
These biscuits give a warm welcome to diners at Art Smith's Chicago restaurant, Table Fifty-Two. INGREDIENTS
- 2 cups self-rising flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 4 Tbsp. (2 ounces) cold butter
- 4 Tbsp. (2 ounces) goat cheese
- 1 cup (8 ounces) buttermilk
- Extra butter to grease pan and top biscuits
- 1/4 cup grated parmesan cheese
Preheat your oven to 425°. Place one 10-inch cast iron pan into the oven while it is preheating. Place flour, salt, baking soda and baking powder into a medium-sized bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.
Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop 1/4 cupfuls of batter into the pan, (use a muffin scoop to drop the batter if you have one). Brush the tops of the biscuits with melted butter. Bake from 14–16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm!
Pistachio-Crusted Chicken with Coconut Chili Ginger Sauce
Created by Chef Art Smith
From the showHalle Berry's Having a Baby
Makes 12 biscuits
Patrons of Chef Art Smith's restaurant, Table Fifty-Two, love this dish he created especially for Oprah's Legends Ball. 
Patrons of Chef Art Smith's restaurant, Table Fifty-Two, love this dish he created especially for Oprah's Legends Ball. INGREDIENTS
Coconut Chili Ginger Sauce
- 1 Tbsp. unsalted butter
- 2 shallots, minced
- 2 blades lemongrass, chopped
- 3 (1/2-inch) piece, fresh ginger, thinly sliced
- 1 cup sweet white wine
- 2 cups chicken broth
- 2 Tbsp. Thai red curry paste
- 2 Tbsp. Chinese black bean chili sauce
- 1 (8-ounce) can coconut milk
- 1/2 cup (1stick) unsalted butter, softened and cut into pieces
- Salt and freshly ground black pepper to taste
Pistachio-Crusted Chicken
- 4 brined, boneless chicken breasts (see brine recipe below)
- 1 quart buttermilk
- 1 pound salted pistachios, shelled and toasted
- 1 cup grated Parmesan cheese
- 1/4 cup fresh thyme
- 1/3 cup chopped fresh rosemary
- 1/4 cup chopped fresh parsley
- 2 cups all-purpose flour
- Salt and freshly ground black pepper to taste
- Grape seed oil to taste
For the sauce: In a medium saucepan over medium-high heat, add the tablespoon of butter, the shallots, lemongrass, ginger slices and wine. Reduce to half. Add the broth, red curry paste and Chinese black bean chili sauce and reduce to half again. Add the coconut milk and reduce to half a third time. Remove from the heat and whisk the bits of butter into the sauce until all the butter has been incorporated. Season with salt and pepper. If you reheat, do not allow the sauce to boil or the butter will separate.
For the chicken: Remove the chicken from the brine and cut in half. With a meat mallet, pound until 1/4-inch thick and place in a nonreactive bowl. Pour the buttermilk over the chicken, cover, and let sit for at least 1 hour in the refrigerator.
In a food processor, place half of the pistachios, half of the parmesan cheese, and half of the herbs. Pulse 5 or 6 times until the mixture is finely chopped. Transfer to a bowl. Repeat this step with the rest of the pistachios and combine with the other pistachio mixture.
Preheat the oven to 250°.
Place the flour in another bowl and season it with salt and pepper. Remove the chicken from the refrigerator and prepare it for assembly. Preheat a large nonstick sauté pan over medium-low heat with a thin coating of grape seed oil. Remove one breast, shake off any excess buttermilk and dust the breast with flour on each side. Dip only one side of the chicken back in the buttermilk and press pistachios onto that side. Repeat that step with all the chicken. Place the chicken in the sauté pan, pistachio side down, and cook for 2–3 minutes. Turn and cook the other side for 2 to 3 minutes. Place in the oven to finish cooking for 8 to 10 minutes. Remove, let rest for 5 minutes and then slice to serve with the Coconut Chile Ginger Sauce.
Brine for Chicken
Makes 1 1/4 cups
- 1 cup kosher salt
- 1/4 cup sugar
- 5 cloves garlic
- 2 bay leaves
- 1 Tbsp. black peppercorns
Place the salt, sugar, garlic, bay leaves, peppercorns and 2 cups cold water into a saucepan over medium-high heat. Stir constantly until the sugar and salt dissolve. Remove from the heat and cool to room temperature.
When brining chicken use a nonreactive pot or plastic container. Completely submerge the poultry in cold water and weigh it down with a plate. Add the brine and cover. Let the chicken sit in the brine for at least two hours, preferably overnight.
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