Ahhh, The Smell Of It
By Scott Mason, Owner/Chef of Ketchum Grill where autumnal dishes are being served nightly. As a nice complement to Scott’s recipe below, be sure to check out his recipe for Lentil Soup.
There are few smells in life as recognizable and distinct as freshly baked bread. It is a simple smell , one that has been with people almost as long as fire has. The smell of toasted grains is one that makes almost any being hunger. And because of hunger, we often turn to the most basic of foods, the living blend of yeasts, flour and water…. Bread.
When I bake bread at home the smell seems to permeate even the darkest corners of my closets. But, the elusive time to bake comes only rarely. I suppose, for this reason bread machines were invented. For me though, using a bread machine is a bit like using my PC to perform basic addition. Sure, the end result is a sum of the components but is all the technology necessary to perform such a basic task? In bread baking, as opposed to addition, the sum of the components will be different depending on the methods of the addition. For this reason my bread machine is two hands and an oven. What could be more basic?
Still the problem of “time to bake” remains for most of us. For any yeast leavened bread “time” is flavor. Aside from the physical ingredients “time” is the most important. Bakers devised secrets long ago to save the baker time while keeping the time and flavor in the bread. One is to use a sour dough starter… Another is to make a yeast dough ahead for baking later. I like the latter method for baking bread. By making a large bread dough ahead and allowing it to age, slowly, in the refrigerator for a day or two or three I can shape and bake a portion of the dough every day without using all of my time. With this method one can save the expense of a bread machine, make superior bread and have great bread smells too.
Making good bread is one of the most rewarding projects in the kitchen. Try this recipe and reward your self with a loaf a day.
Ketchum Grill Rosemary Raisin Bread
4 1/2 pounds bread flour
1/2 pounds wheat flour, whole-grain
1/2 cup golden raisins
3 tablespoons rosemary, fresh chopped
3 level tablespoons kosher salt
1 tablespoon sugar
2 ounces dry yeast
7 1/2 cups warm water
Place flours, raisins, rosemary and salt in a large mixing bowl. In another bowl put the sugar and yeast. Pour the warm water over the yeast and sugar and whisk lightly. Allow the yeast to proof for ten minutes. Pour proofed yeast over flour mixture and mix with hands or a heavy wooden spoon until stiff enough to knead. On a floured work surface knead bread for ten minutes. Shape dough into a large ball, place in a large clean mixing bowl and cover for at least 2 hours. At the Grill we allow our bread dough to raise at least 24 hours. If you have too much dough…. it will keep, covered, in the refrigerator for up to a week. Cut the dough into 1.5 pound pieces and shape into cylinders or rounds allow to rise again (about 30-45 minutes). Place in pre heated 400 degree oven. Bake until golden to dark brown depending on your preference. Allow to cool for 15 minutes (if you can) before cutting. Enjoy!
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Notes: A longer rise will give better flavor…..
Suggested Wine: red or white the choice is yours.
If you have questions about this dish or other autumn dishes, ask them below. In between cooking up those dishes myself, I’ll answer them.
About Scott Mason:
Scott and his wife Ann Mason have owned and operated the Ketchum Grill since 1991 and that little place in the mountains called the Ketchum Grill has pulled in more celebrities, foodies and mostly just regular folks than you‘d care shake your stick near. “I’m not sure why they come… I just cook it and they do” And it’s no wonder why. An award winning wine list, food tasty enough to eat every night and reasonable enough for an average Joe to play big spender. Snow Country Magazine chose Ketchum Grill as 1 of the “8 best Ski town restaurants” with “food rivaling Manhattan’s best.” Book reservations online or call 208-726-4660. For directions, click here.
And The American Dairy Counsel chose Scott to be one of their Premiere Chefs of America 1997 spokes people . “I love to cook, I love to eat. What more can I say”
As a simple analogy Scott relates trends in food and taste to trends in music… “Mozart and good wine here to stay…the Beatles and Organic Produce staying too…. Back Street Boys and Snail Caviar… only time will tell.”
Read more about Scott, Ann and the Ketchum Grill here.
