Monday, May 25, 2009
My take on Pastor Ryan's bread
Those of you that follow Pioneer Woman know what I'm about to talk about. Last weekend, PW Cooks guest poster and total cutie Pastor Ryan traveled with his wife and daughter to The Ranch. During his stay, he fixed some amazing meals, and went "Iron Chef" style on a crazy ingredient list gathered from PW's readers.
The one that really caught my attention was—no surprise—the bread he whipped up on his first day at the Ranch. I had some time tonight and decided to give it a whirl. Naturally, I changed it up a bit, 'cause that's how I roll. You can check out the recipe here, but here are my alts:
I didn't measure the flour, but I would guess that I had closer to 3 cups than 4. Four would have been way too much. I also added 1-1/2 tsp yeast instead of just 1 tsp. I cut the butter from 4 oz. to 2 oz. I allowed the dough to proof for about 20-25 min after the first rise and before popping it into my PREHEATED baker. Ryan shaped the bread right after the first rise and baked it right away.
I proofed it on a piece of parchment and when the stoneware baker was hot, I dropped the whole thing in, covered it and cooked it 25 min before removing the lid for the last 10 min. It looked done, so I checked the temp. Bingo!
It smelled amazing and tastes great. For a yeast bread, it was incredibly quick. I'll probably keep this one in my arsenal.