KITCHEN TABLE

LET THEM HAVE BREAD

Jessamyn Waldman Rodriguez shows that making ciabatta and tortillas, injera and focaccia can be as easy as making, well, rotis, in The Hot Bread Kitchen Cookbook (Potter, $45).

Image from the book The Hot Bread Kitchen Cookbook.

COCONUT BUNS

4 cups (500 gm) all-purpose flour

½ cup (100 gm) sugar

2 tsp baking powder

½ tsp ground cinnamon

¼ tsp kosher salt

8 tbsp (115 g) unsalted butter,

   at room temperature

3 large eggs, beaten

1 tsp vanilla extract

1 cup (50g) unsweetened shredded coconut

¼ cup (35g) raisins optional

Scant ½ cup (110g) coconut milk

Preheat the oven to 350 ° F. Line a rimmed baking sheet with parchment paper.

Put the flour, sugar, baking powder, cinnamon and salt in the bowl of a stand mixer fitted with a dough hook. Mix on low speed to combine. Stop the mixer and add the butter, eggs, vanilla, shredded coconut, raisins (if using) and coconut milk. Increase the speed to medium and mix just until the ingredients come together to form a thick, sticky dough. Let the dough rest in the bowl for five minutes.

Using two spoons or lightly floured hands, divide the dough into 12 equal portions, dropping them evenly spaced onto parchment-lined baking sheet as you go.

Bake until the buns are golden brown and your kitchen smells like a toasted coconut, 30 to 35 minutes.

Transfer the buns to a wire rack to cool for at least 15 minutes before eating. Serve warm or at room temperature.

Store any leftovers in an airtight plastic bag at room temperature for up to a couple of days.

Image from the book The Hot Bread Kitchen Cookbook.

WINTER PANZANELLA

300 g day-old batard or ciabatta, torn into 1-inch pieces (about 2 medium loaves)

1 pound butternut squash, peeled, seeded, and cut into 1½ inch cubes

1 pound brussels sprouts, trimmed and halved

½ cup plus 3 tbsp extra-virgin olive oil

Kosher salt

2 tsp dijon mustard

2 tsp maple syrup

3 tbsp apple cider vinegar

Freshly-ground black pepper

½ bunch kale, ribs discarded, thinly sliced (about 3 cups)

½ small red onion, finely diced

½ cup shaved or grated parmesan cheese

Preheat the oven to 400° F.

Put the bread cubes on a baking sheet and bake, stopping to stir now and then, until browned and crisp on all sides, about 15 minutes. Transfer the bread to a plate or bowl.

Put the squash and sprouts on the baking sheet and toss together with 3 tbsp of the olive oil and ½ tsp of the salt.

Roast the vegetables, stirring now and then, until they are browned and tender, about 40 minutes. Remove from the oven and let them cool slightly while you prepare the dressing.

This salad is quite nice with the warm vegetables, but if you prefer to roast them ahead, it works well with them at room temperature, too.

Whisk together the mustard, maple syrup and vinegar in a large bowl. While whisking, drizzle in the remaining ½ cup olive oil. Season the dressing to taste with salt and plenty of pepper.

Add the toasted bread, roasted vegetables, kale, onion, and half of the parmesan and stir to combine. Season to taste with more salt and pepper.

Transfer the panzanella to a serving bowl, scatter the remaining parmesan on top and serve immediately.

Image from the book The Hot Bread Kitchen Cookbook.

TORTA: DOMINICAN CORN BREAD

125 gm all-purpose flour 

150 gm fine or extra fine yellow cornmeal

200 gm sugar

2½ tsp baking powder

½ tsp kosher salt

2 large eggs

½ tsp vanilla extract

225 gm whole milk

125 gm unsalted butter

Pre-heat the oven to 350° F. Put an 8-inch cast-iron skillet in the oven to get hot.

Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl.

Whisk together the eggs and vanilla in a separate bowl.

Warm the milk and 115 gms of the butter in a small saucepan over medium-high heat, stirring now and then, until the butter is completely melted.

While whisking, slowly pour the butter and milk mixture into the flour mixture. Mix until smooth and uniform.

Whisk in the egg mixture.

Take the skillet out of the oven and add the remaining butter. It should melt immediately.

Tilt the skillet to spread the butter over its surface. Pour the batter into the skillet.

Return the skillet to the oven and bake until the corn bread is barely golden brown and a toothpick inserted into the centre comes out clean, about 30 minutes.

Let the torta cool completely before inverting out of the skillet and cutting into squares or wedges for serving.

The Hot Bread Kitchen Cookbook by Jessamyn Waldman Rodriguez is published by Potter, $45.