Basque Cornbread Pain De Maïs Recipes

BASQUE CORNBREAD (PAIN DE MAïS)

Steps:

• In a large mixing bowl, whisk together honey, water, and yeast until smooth (1 minute); let stand in a warm spot until a thin layer of foam covers the surface (5-10 minutes).
• Add 1 cup of the bread flour and the cornmeal and salt; mix well.
• Cover bowl, and let dough rise for 1 1/2 hours.
• Stir in oil and 3 cups flour, scraping and folding until the dough comes away from sides of bowl and gathers into a single mass.
• Turn out onto a lightly floured surface and knead until smooth and elastic (10 minutes), adding flour as needed to keep dough from sticking.
• Lightly oil a large bowl, turning to coat all sides; transfer dough to bowl.
• Cover and let rise for 1 hour.
• Preheat the oven to 350°F.
• Punch dough down, cover, and let rise for 35 minutes.
• Lightly grease a baking sheet and dust with cornmeal if making rounds or grease 2 (9-inch) loaf pans if making loaves.
• Cut dough in half and shape each half into either a round or a loaf.
• Let dough rest, covered loosely with a towel, for 20 minutes.
• Beat eggs with milk to use as a glaze; brush dough with egg mixture.
• Bake until bread is browned and sounds hollow when tapped on the bottom (50 minutes).
• Remove from pan and cool on rack.

DRESDNER STOLLEN /CHRISTSTOLLEN

Steps:

• The 4 hour prep time includes the doughs rising time.
• Place the candied and dried fruits in a bowl. Pour the rum over the fruit, mix well, and let soak for 1 1/2 hours.
• In a small bowl, combine the warm water, yeast, and 1/2 teaspoons of the sugar. Stir and allow to stand for about 5 minutes or until frothy.
• Drain the fruit, setting the rum aside, and dry it on a paper towel. Sprinkle with 2 tablespoons flour and allow the flour to become absorbed. Set aside.
• Heat the milk, 1/2 cup of the sugar, and salt in a saucepan, stirring constantly until the sugar has dissolved. Add the rum, almond extract, and lemon rind. Remove from heat and allow to cool slightly before adding yeast mixture.
• In a large mixing bowl, combine the 4 1/2 cups of the flour with the milk/yeast mixture. Beat the eggs until frothy and add to the dough. Mix in the softened butter. Form the dough into a ball and turn out onto a board sprinkled with the remaining flour. Knead the dough for about 15 minutes or until all the flour is incorporated and the dough is smooth and elastic. Gradually add the fruit and almonds, kneading just enough longer to incorporate them. Place the dough in a buttered mixing bowl. Cover with a towel and let stand in a warm place for 2 hours or until doubled.
• Punch the dough down and divide in half. Let stand 10 minute Roll the halves into 12 x 8-inch slabs approximately 1/2 inch thick. Brush each with 1 1/2 tablespoons melted butter and sprinkle with 1 1/2 tablespoons of the remaining sugar. Fold each strip by bringing the edge of one long side to the center of the strip and pressing down the edge. Repeat on the other side, overlapping the folded edges by about 1 inch.
• Place the loaves on a buttered baking tray and brush the tops with the rest of the melted butter. Let rise in a warm place about 1 hour or until doubled in volume.
• Bake the loaves on the baking tray at 375°F for 45 minutes or until they are golden brown and crusty. Let cool on a wire rack. Sprinkle with powdered sugar and cut into 1/2-inch slices before serving.