NO-KNEAD CLOVER HONEY DOUGH
Makes breads, coffee cakes or rolls to serve 24 to 32.
• 61/2 c. bread flour, plus more for dusting
• 2 tbsp. instant or bread machine yeast
• 11/2 tbsp. fine kosher salt
• 1 c. clover or other amber honey
• 1/4 c. vegetable or canola oil
• 2 large eggs
• Warm water (about 100 degrees)
Directions
Spoon the flour into a measuring cup, level with a knife or your finger, then dump the flour into a 16-cup mixing bowl.
Add the yeast and salt to the flour. Stir together with a wooden spoon or a Danish dough whisk. Mix the honey, oil and eggs together in a 4-cup measuring cup. Add enough warm water to reach the 4-cup mark and stir together. Pour the honey mixture into the flour mixture, stir to combine, then beat for 40 strokes, scraping the bottom and the sides of the bowl, until the dough forms a lumpy, sticky mass.
Cover with plastic wrap and let rise at room temperature (72 degrees) for 2 hours, or until the dough has risen to about 2 inches below the rim of the bowl and has a sponge-like appearance.
Use that day or place the dough, covered with plastic wrap, in the refrigerator for up to 3 days before baking. If you like, write the date on the plastic wrap so you know the bake-by date for your dough.
CLOVER HONEY CHALLAH
Makes 1 (14-inch) braided loaf.
Leftover challah makes excellent French toast or bread pudding.
• 1/2 batch No-Knead Clover Honey Dough (see recipe at right)
• Unbleached all-purpose flour, for dusting
• 1 egg mixed with 1 tbsp. water, for egg wash
• Sesame or poppy seeds for sprinkling, optional
Directions
Line a baking sheet with parchment paper.
To form the loaf, transfer the dough to a floured surface. Working the dough as little as possible, use a rolling pin to roll the dough into a large rectangle, dusting with flour as necessary. Fold the dough in half, turn a quarter turn, and roll out again. Repeat 3 more times. With your hands, form the dough into a cylinder.
With a dough scraper, divide the dough into 3 equal portions. Transfer the dough portions to a floured surface and dust very lightly with flour. Flour your hands. Working the dough as little as possible and adding flour as necessary, roll each portion into a 16-inch-long rope. Lay the ropes out vertically, parallel to each other and close but not touching.
Braid the ropes together snugly, starting at the top. Lift each rope and pass over or under one of the others in sequence. Tuck the ends under to form an oblong loaf about 14 inches long. Carefully transfer the loaf to the prepared baking sheet.
Cover with a tea towel and let rest at room temperature for 40 minutes.
Meanwhile, preheat the oven to 350 degrees. Carefully brush the loaf with the egg wash. Sprinkle with seeds.
Bake for 40 to 42 minutes, or until the crust is a shiny, medium brown and an instant-read thermometer inserted in the center of each loaf registers at least 190 degrees. Transfer to a wire rack to cool. If not using right away, wrap and freeze for up to 3 months.
SOUR CHERRY PRESERVES
Makes about 3 cups.
These preserves are excellent on cheesecake or pound cake, as a tart filling, or over ice cream.
• 4 c. pitted fresh or thawed frozen sour cherries
• 2 c. sugar
• Juice of 1/2 lemon
• 1/2 tsp. almond extract
Directions
Heat the cherries and sugar in a large saucepan over medium-high heat. Attach a candy thermometer to the inside of the pan. Cook, stirring occasionally as the cherries begin to bubble and release their juices; the cherries will continue to bubble and rise higher in the pan. Keep cooking until the mixture reaches 220 degrees and has reduced to a preserves-like consistency, about 20 minutes.
Remove from heat and stir in the lemon juice and almond extract.
Transfer half of the mixture to a food processor and pulse into a jam with flecks of cherry. Combine in a bowl with the whole cherries from the pan. Divide among clean glass jars with lids, let cool and secure the lids. Store in the refrigerator for up to 1 year.
SWEET CREAM FARMHOUSE BUTTER
Makes about 11/2 cups.
• 2 c. heavy cream
Directions
Line a sieve with a single layer of cheesecloth and place the sieve over a bowl. Pour the cream into the work bowl of a food processor and process for about 5 minutes. The cream will go, in stages, from liquid to whipped cream to thick whipped cream to a solid mass of butter that separates from the milky liquid or whey.
Transfer the butter to the cheesecloth-lined sieve and press the butter with a wooden spoon to release more of the whey. When the butter does not release any more whey, scoop the butter from the sieve and cover in plastic wrap. Use right away, keep covered in the refrigerator for up to 1 month, or freeze indefinitely.
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