PDC Rolls, Au Pied de Cochon to Share

PDC Rolls, Au Pied de Cochon to Share

div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-85elBlfoCPw/UPh1VpLASmI/AAAAAAAAAqs/Nom8bZEK5xw/s1600/rolls+pied+de+cochon.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"img border="0" height="400" src="http://3.bp.blogspot.com/-85elBlfoCPw/UPh1VpLASmI/AAAAAAAAAqs/Nom8bZEK5xw/s400/rolls+pied+de+cochon.jpg" width="400" //a/div!--[if gte mso 9]xml o:DocumentProperties o:TemplateNormal.dotm/o:Template o:Revision0/o:Revision o:TotalTime0/o:TotalTime o:Pages1/o:Pages o:Words707/o:Words o:Characters4031/o:Characters o:CompanyPartners/o:Company o:Lines33/o:Lines o:Paragraphs8/o:Paragraphs o:CharactersWithSpaces4950/o:CharactersWithSpaces o:Version12.0/o:Version /o:DocumentProperties o:OfficeDocumentSettings o:AllowPNG/o:AllowPNG /o:OfficeDocumentSettings/xml![endif]--!--[if gte mso 9]xml w:WordDocument w:Zoom0/w:Zoom w:TrackMovesfalse/w:TrackMoves w:TrackFormatting/w:TrackFormatting w:PunctuationKerning/w:PunctuationKerning w:DrawingGridHorizontalSpacing18 pt/w:DrawingGridHorizontalSpacing w:DrawingGridVerticalSpacing18 pt/w:DrawingGridVerticalSpacing w:DisplayHorizontalDrawingGridEvery0/w:DisplayHorizontalDrawingGridEvery w:DisplayVerticalDrawingGridEvery0/w:DisplayVerticalDrawingGridEvery w:ValidateAgainstSchemas/w:ValidateAgainstSchemas w:SaveIfXMLInvalidfalse/w:SaveIfXMLInvalid w:IgnoreMixedContentfalse/w:IgnoreMixedContent w:AlwaysShowPlaceholderTextfalse/w:AlwaysShowPlaceholderText w:Compatibility w:BreakWrappedTables/w:BreakWrappedTables w:DontGrowAutofit/w:DontGrowAutofit w:DontAutofitConstrainedTables/w:DontAutofitConstrainedTables w:DontVertAlignInTxbx/w:DontVertAlignInTxbx /w:Compatibility /w:WordDocument/xml![endif]--!--[if gte mso 9]xml w:LatentStyles DefLockedState="false" LatentStyleCount="276" /w:LatentStyles/xml![endif]-- !--[if gte mso 10]style /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} /style![endif]-- !--StartFragment-- br /div class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"In a world where so many lent books are forever lost between the pages of life, mixed in with the gently worn moving boxes, half-dead houseplants, and mismatched socks, it’s amazing when a book comes back to you. /spanspan style="color: #262626; font-family: Georgia; font-size: 10.0pt;"/span/divdiv class="MsoNormal"br //divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"But this is how I came to be acquainted with ia href="http://www.restaurantaupieddecochon.ca/album_e.html"Au Pied de Cochon: The Album/a/i.  My boyfriend lent it to a fellow cook a few years ago.  And it recently, miraculously, found its way back to him, this time making itself at home on my coffee table./spanspan style="color: #262626; font-family: Georgia; font-size: 10.0pt;"/span/divdiv class="MsoNormal"br //divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"So I spent some time with the infamously foie gras-driven cookbook, pawing its pages filled with liver and sausage alongside more liver, cheese curds, and heaps of potatoes./spanspan style="color: #262626; font-family: Georgia; font-size: 10.0pt;"/span/divdiv class="MsoNormal"br //divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"iFoie gras poutine/i … page turn … iboudin maison/i … ifoie gras and boudin tart/i … page turn … ichicken pie with foie gras sauce and crispy chicken skin/i … page turn …./span/divdiv class="MsoNormal"br //divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"Eventually, I came upon a bun recipe.  “PDC bread,” as titled in the book, with a picture of the bread in gorgeous bun form at the bottom of the page.  A bun with a shiny, lacquered top the color of a chestnut.  A top that very clearly yielded to a tender brioche-like bottom./spanspan style="color: #262626; font-family: Georgia; font-size: 10.0pt;"/span/divdiv class="MsoNormal"br //divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"I had been looking for a bread like this.  The universe does not present such recipes very often.  So I wasted little time getting to know it.   /spanspan style="color: #262626; font-family: Georgia; font-size: 10.0pt;"/span/divdiv class="MsoNormal"br //divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"Sweet heavens./spanspan style="color: #262626; font-family: Georgia; font-size: 10.0pt;"/span/divdiv class="MsoNormal"br //divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"It’s the kind of bun that is quite good when eaten on its own, but is also easy to imagine paired with some enthusiastically sauced beef or drippy pig parts.  It’s squishy and ever so slightly buttery.  Precisely the kind of bread you want when you are eating something that might just get all over your face./spanspan style="color: #262626; font-family: Georgia; font-size: 10.0pt;"/span/divdiv class="MsoNormal"br //divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"Life gets messy sometimes.  It moves in ways that you could never predict.  But it’s nice to know there are people out there that still return books.  And still share cookbooks.  And are willing to part with amazing bread recipes.  Recipes that actually match up to the pictures taken of them./span/divdiv class="MsoNormal"br //divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"bPDC Rolls/b/span/divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"Adapted from iAu Pied de Cochon: The Album/i/span/divdiv class="MsoNormal"br //divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"Ingredients:/span/divdiv class="MsoNormal"br //divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"2 cups whole milk/span/divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"4 tsp dry yeast/span/divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"5 cups flour (plus more for the kneading), sifted/span/divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"3 tbsp sugar/span/divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"2 tsp kosher salt/span/divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"2 eggs, gently mixed together /span/divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"7 tbsp butter, creamed/span/divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"2 egg yolks/span/divdiv class="MsoNormal"br //divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"Instructions:/span/divdiv class="MsoNormal"br //divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"Heat the milk to 93 degrees Fahrenheit (it won’t necessarily feel all that warm if you touch it). Mix in the yeast and let stand for 10 minutes to allow the yeast to activate (you should start to see very subtle bubbles every once and a while and the yeast will get somewhat cloudy but there won’t be a flurry of activity).span  /spanIn the bowl of a stand mixer, mix together the flour, sugar, and salt; add in the yeast mixture when it is ready./span/divdiv class="MsoNormal"br //divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"Mix at low speed using a dough hook for 10 minutes.span  /span(Start the mixer slowly so that the flour doesn’t go flying.) Let the dough rest for 5 minutes.span  /spanspan /span/span/divdiv class="MsoNormal"br //divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"Gently mix in the two whole eggs and butter (i.e. on a lower speed) until most of the ingredients have been incorporated (you might want to cover the mixer with some plastic wrap, as some of the flour and eggs may want to jump from the bowl once you've added the eggs and butter); increase the speed of the mixer and blend with the dough hook for 10 minutes or until the bread dough looks very elastic and clings to the dough hook. /span/divdiv class="MsoNormal"br //divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"Generously flour a work surface and slightly knead the dough until it can form the shape of a ball (I added another ½-1 cup of flour here because my dough was really sticky).span  /spanIt will remain a loose-ish dough, but it should stop sticking to your fingers and should be smooth (not shaggy).span  /spanOnce the dough is formed into a ball, place it into a bowl, and cover it with plastic wrap.span  /spanLet it rise at room temperature for about 45 minutes (or until it doubles in size). (I always place my bread on my gas oven range because it’s the warmest part of my apartment.)/span/divdiv class="MsoNormal"br //divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"Once the dough has risen, take it out of the bowl and divide it in half, divide each half in half and then divide each of your four pieces of dough into thirds so that you have a total of 12 pieces. (They should each weigh roughly four ounces if you have a scale.)span  /spanForm each piece into a round ball and place on ungreased baking sheets (I placed 6 balls on each sheet).span  /spanCover the rolls with plastic wrap and allow them to rise again for roughly 45 minutes, or until they double in size./span/divdiv class="MsoNormal"br //divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"While the rolls are rising, set the oven to 350 degrees and beat the two yolks together in a small bowl.span  /spanWhen the rolls are ready, lightly brush their tops with egg yolk using a pastry brush, brushing down their sides, as well.span  /spanBake the rolls for about 25 minutes or until their tops are golden brown and shiny./span/divdiv class="MsoNormal"br //divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"Makes 12 hamburger-sized rolls/span/divdiv class="MsoNormal"br //divdiv class="MsoNormal"span style="color: #262626; font-family: Georgia; font-size: 10.0pt;"bNotes:/b/span/divdiv class="MsoNormal"span class="Apple-style-span" style="color: #262626; font-family: Georgia; font-size: 13px;"-These are damn good.  Just make them./span/div!--EndFragment--

Directions

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