Kitchenette

And so it begins.

Not just this blog, but with it, 2008. Another year, another new calendar. Another set of resolutions. Get healthy. Get out of debt. Make 366 recipes in 366 days. Get organized.

Wait, what? Back up. Did she just say make 366 recipes in 366 days? You heard me right, folks. Forget the rest, my one and only resolution for 2008 is to make 366 recipes before the year draws to a close and then blog about them.

Of course, it goes without saying that I am, in fact, insane. Let’s just get that out of the way right up front so that we can move on to bigger and better things.

Like chunks of bread dipped in steamy pots of melty cheese.

It seems fitting somehow that I would start off The Project (how we adoringly refer to it these days…I’m sure come September or so we will have some other not-so-adorable names in mind) by making Rose Levy Beranbaum’s recipe for basic hearth bread. I spent New Years Day mixing and waiting and kneading and waiting and baking and waiting. Oh, and did I mention waiting?

I am relatively new to breadmaking, but I am quickly learning that yeast breads are not something to be rushed. None of the yeast breads I’ve seen so far from The Bread Bible can be accomplished in anything short of an entire day, and that is just the sort of patience and simplicity I am hoping to welcome in 2008.

The basic hearth bread has just a hint of whole wheat flour included, which adds great flavor without making it seem heavy and cardboardy (post number one, and I’m already making up words!). Cut into chunks, it was the perfect thing to dip into this:

Smoky Cheese and Ham Fondue.

Oh yes. When I promise melty cheesy goodness, I deliver.

There is a soft spot in my heart for fondue - prior to receiving our own fondue set, The Melting Pot was one of our favorite restaurants. It was there that Mr. Kitchenette and I celebrated our dating anniversaries, our engagement, my passing of the dreaded CPA exam, etc. So, in addition to the ginormous quantities of cheese involved, fondue holds warm and fuzzy memories for us for other reasons. Real reasons. Ones that don’t involve cheese.

Plus, you can have it on the table in 20 minutes or less. Can’t beat that.

And so, without further adieu, recipes 1-3 of The Project:

Basic Hearth Bread
adapted from The Bread Bible by Rose Levy Beranbaum

For the sponge:

1 c bread flour
1/4 c whole wheat flour or kamut flour
3/8 tsp instant yeast
1 1/4 tsp honey
about 1 1/3 c water, at room temperature

1.  Mix all ingredients until very smooth, about 2 minutes.  The sponge should be the consistency of a thick batter.  Scrape down the bowl, cover, and set aside while you make the flour mixture.

For the flour mixture:

1 3/4 c plus 2 tbs bread flour
1/2 tsp instant yeast
1 1/2 tsp salt

2.  Whisk the bread flour, reserving 2 tbs bread flour if mixing by hand, and yeast together.  Scoop it over the sponge to cover it like a blanket, cover tightly with plastic wrap, and allow to ferment 1-4 hours at room temperature.

3.  Mixer method:  Mix the dough using a stand mixer on low speed for about 1 minute until it forms a rough dough.  Cover again and let the dough rest for 20 minutes.  Sprinkle on the salt and knead on medium speed about 7 minutes.  The dough will be smooth and will cling slightly to your fingers.

Hand method:  Add salt and mix until flour is moistened.  Knead in the bowl until it comes together, then scrape onto a lightly floured counter and knead by hand for 5 minutes, adding as little of the reserved 2 tablespoons flour as necessary.  Cover and rest for 20 minutes.  Knead the dough for another 5-10 minutes until smooth and barely sticky to the touch.

4.  Both methods: Scrape the dough into a lightly-greased 2-quart container.  Push dough down and spray lightly with cooking spray.  Cover and allow the dough to rise until doubled, about one hour.

Scrape dough onto floured counter and press into a rectangle.  Give it one business letter turn (fold top and bottom sides in to the middle to make a smaller rectangle, then fold left and right sides in to the middle of that).  Return to the container, oil the surface, and allow to rise until doubled (about 45 minutes to an hour).

5.  Turn the dough out onto the counter and shape into a 6 inch ball and set on a baking sheet lined with parchment or a nonstick baking mat.  Alternatively, form dough into a rectangular loaf shape and place in a lightly greased loaf pan.  Cover shaped dough with greased plastic wrap and allow it to rise until almost doubled (45-75 minutes).

Preheat the oven during this step to 475 degrees about one hour before baking.  Place oven rack in lowest position and place a baking stone on rack.  Place a shallow pan (I use my broiler pan) on the bottom of the oven.

6.  If desired, use a sharp knife or razor blade to slash the top of the dough.  Mist the dough with water and quickly set the baking pan on the hot stone in the oven.  Toss 1/2 cup of ice cubes into the pan beneath and immediately close the oven.  Bake for 10 minutes.

Turn oven temperature down to 425 degrees and continue baking for 20-30 minutes, or until the bread is golden brown and a skewer inserted into the middle comes out clean (200 degrees on an instant-read thermometer).  Rotate pan halfway through baking to ensure even browning.

7.  Remove from oven and cool completely on a wire rack.  Enjoy!

Smoky Cheese and Ham Fondue
adapted from Fondues by Barnes and Noble Books

1 c grated Gruyere
2 c grated smoked Cheddar
1 tbs cornstarch
1 tbs butter
1 small onion, finely chopped
1 clove garlic, crushed
2/3 c dry white wine
1/2 tsp smoked paprika
4 oz smoked ham, chopped

1.  Toss together grated cheese and cornstarch.

2.  Melt butter in a saucepan over low heat.  Add onion and garlic and cook for 10 minutes until softened.  Place wine in the fondue pot and heat until boiling.  Gradually stir in grated cheese mixture and heat until completely melted.

3.  Stir in onion and garlic, paprika, and ham.  Cook for a few minutes until thick and smooth.  Serve with cubes of bread, Granny Smith apples, and/or raw veggies.

Chocolate Fondue
adapted from Fondues, above

9 oz dark chocolate, chopped
2/3 c heavy cream
2 tbs brandy (optional- can substitute orange juice)

Place all ingredients in a double boiler (or use a glass bowl set over a pot of simmering water).  Heat gently, stirring, until chocolate has melted and is smooth.  Transfer to fondue pot and serve with fresh fruit, marshmallows, cookies, etc.