Dear Bread Bakers, friends and valued customers,
Williams-Sonoma has decided that they hate the colors of our new dough
enhancer labels and as a result after 8 years have dropped our product
line. The good news is that everyone else seems to love the labels and
business hasn't seemed to suffer. For those of you who have been buying
the Bread Dough Enhancer, Sourdough Enhancer and Dough Relaxer at
Williams-Sonoma I wanted to let you know that you can find our products in
hundreds of retail stores, Whole Foods and health food stores across the
country as well as through the King Arthur Flour Baker's Catalogue, on the
web at www.cooking.com and through our web site <A
HREF="http://www.lorabrody.com";> www.lorabrody.com</A> as well. For our
customers in the UK we are now in the Lakeland Limited Catalogue and
stores. Email me if you'd like us to locate a store near you. Meanwhile,
as ever we are delighted to send anyone a free sample of the product of his
or her choice.
One of the participants in the Baking In France week has had to drop out,
so if anyone is interested is coming to the Dordogna the first week of
October (details on my website), there is still time and room for
two. Email me if you'd like to be on the mailing list for next year's classes.
I'm writing this from Cape Cod where the cranberry harvest will soon
commence. Here's a recipe inspired by my view of the cranberry bogs.
Happy baking! Lora
Cranberry Pumpkin Rolls
These beautiful, golden crusted rolls will fill your kitchen with a
heavenly aroma and make your friends and family happy to help you enjoy them.
The dough Relaxer makes the dough easy to roll out and the finished rolls
tender and flaky.
Make 16 rolls
For the dough:
1 tablespoon active dry yeast
3 cups all purpose unbleached flour
1 1/2 teaspoons salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 tablespoons Lora Brody's Dough Relaxer, optional for a softer, richer
dough that is easier to roll out
2 tablespoons real maple syrup
1/2 cup canned pumpkin puree (unseasoned)
2 tablespoon soft butter
1 extra large egg
1/3 cup buttermilk, sour cream or plain yogurt
1/2 cup dried cranberries
For preparing the pan and finishing the rolls:
1 tablespoon butter for preparing the pans
3 tablespoons butter
1/2 cup plus one tablespoon light corn syrup
1 cup (5 ounces) coarsely chopped pecans
Place all the ingredients for the dough in the bread machine and program
for Dough Cycle. Check the dough after the first five minutes of the first
knead cycle and add additional flour as necessary to achieve a smooth, soft
ball of dough. Add the cranberries at the very end of the final knead cycle.
At the end of the final rise cycle remove the dough to a lightly floured
board. Cover with plastic wrap. Coat two 8" cake pans or one 12" deep
dish pizza pan generously with the one tablespoon of butter. Place the
corn syrup and remaining three tablespoons of butter in a small saucepan
set over moderate heat. Whisk until the mixture is smooth and the butter
has melted. Pour this glaze into the pan(s) and tilt the pans allowing the
entire bottom has been coated. Sprinkle the pecans evenly over the glaze.
Roll the dough into 2 long ropes 16" in length. Use a knife or dough
scraper to cut each rope into eight 2" pieces. Roll each piece into a ball
and place it in the pan. The balls do not have to touch, although it is
fine if they do.
Cover the pan(s) with plastic wrap that has been sprayed with a light
coating of non-stick vegetable spray and allow to rise until double in
bulk. Preheat the oven to 400 degrees F. and bake the rolls for 20 minutes
or until golden brown. Remove the pan(s) and immediately invert onto a
rimmed platter so that the glazed side is up. Cool slightly before
serving, or serve at room temperature.
Lora Brody
<A HREF="http://www.lorabrody.com";>www.lorabrody.com</A>