The Cinnamon Coffee Cake recipe which appeared Thursday, Oct. 9, should be cooled on a wire rack. CINNAMON COFFEE CAKE (10-inch tube pan) 2 packages dry yeast 1/4 cup warm water 1 cup milk made with instant nonfat dry milk and warm water 1/4 cup butter, room temperature 1/2 cup sugar 1 teaspoon salt 2 eggs, beaten 2 tablespoons grated lemon rind 5 cups bread flour, about Melted butter 3/4 cup sugar 2 tablespoons cinnamon 1 cup chopped walnuts 1 1/2 cups raisins or 3/4 cup currants Dissolve yeast in warm water in large mixing bowl. Add milk, butter, sugar, salt, eggs and lemon rind. Add flour gradually, using mixer and dough hook or wooden spoon until a soft dough forms and the sides of the bowl are cleaned. Turn out onto lightly floured board and knead until satiny smooth. Shape dough into smooth ball and place in greased bowl, turning to coat dough on all sides. Cover with towel; let rise in warm place until doubled in bulk, about 2 hours. Punch down. Grease a large tube pan very well with butter. Form small balls of dough slightly larger than a walnut. Dip each ball in melted butter, then in cinnamon-sugar mixture. Place in pan, alternating spaces in layers. Sprinkle with nuts and raisins or cuurrants between the layers. Bake at 375 degrees for about 30 minutes, until golden. Remove from pan and cool on wire rack.
GRACE GOTTLIEB is one of a new breed of wife and mother.She relishes her domesticity, having put it off for seven years. After her marriage to Kevin Gottlieb she taught, worked as a commercial artist and traveled extensively in Europe with her husband. When her first child was born, seven years ago, she took up cooking from scratch and baking bread.
At 3 in the afternoon you will find her waiting for her 7- and 4-year-old boys to arrive home from school. She may be in the middle of her weekly bread baking. It's not just a loaf here and there, but bread for the family's daily use, including lunch box sandwiches for her husband and the children. Her skill has created some of the fussiest bread eaters in the area: They turn up their noses at store-bought and the youngest, Geoffrey, makes his mother fairly unpopular with the neighbors. "He goes to other people's houses and announces he won't eat 'squeezy bread.' It's kind of a pain," Gottlieb says. To compound the problem, after Geoffrey's little friends visit him they go home and ask their mothers why they don't "bake bread like Mrs. Gottlieb."
Summers, when it's too hot to bake bread successfully, and just too hot to bake, period, Gottlieb doesn't bake much bread. She resorts to whole- and cracked-wheat bread from the store and serves it to the same whiny question from her family: "Is this your bread?"
Sometimes she wishes she could cut back "because it would be easier to lose weight."
Gottlieb's bread baking skills are not a talent she "comes by rightfully." Her mother was "a horrible cook. She only would use convenience products. Nothing ever tasted very good, now that I think of it," Gottlieb mused one afternoon as she sat in her suburban Maryland kitchen, waiting for the chile-and-cheese bread to come out of the oven. It was created to use up a lot of hot green chiles a neighbor gave to the Gottliebs and that afternoon Grace Gottlieb was experimenting with red pimientos to add some color to the loaves. Visually she wasn't pleased with the experiment but the loaf tasted wonderful anyhow.
Gottlieb, who has been baking bread for five years, only became confident enough of her ability to alter recipes in the last year. Her children have also "become more adventurous" and are willing to try new things. Their favorites are white bread and "healthy bread," so called because it is made with whole-wheat flour, oatmeal, sunflower meal, millet and sesame seeds. But Gottlieb has discovered that she can't load up the batter with too many grains or the kids complain. "I can add up to two cups of whole-wheat flour; after that the texture changes."
She had been baking Bernard Clayton's pain ordinaire (French bread) following the recipe in his book "The Breads of France" exactly until recently when she decided to substitute flat beer for the water to see if it would change the texture. What she got was a wonderful loaf, a bit airier than a traditional French bread, with a pleasantly sour taste. The hops in the beer emphasize the yeasty quality, too.
Gottlieb had no idea she was going to end up this way when she got married. "I didn't even know I liked to cook," she said, but after two weeks of married life she must have had a clue: Her husband had gained 10 pounds. Her particular interest in bread she credits to European travel where she ate her first "good bread."
It all came together in East Lansing, Mich., where the Gottliebs lived while he was teaching at Michigan State. "There were no good restaurants and no bakeries. Everyone entertained at home. And about that time people started examining ingredients.I didn't like what I found."
That's why Gottlieb also cooks from scratch. "I guess it's my purism," a view of the world which is also reflected in the house. There are no packages of mix in her brown and yellow kitchen. There are no plastic flowers. The table at which the family eats is oak.It's covered with a handmade quilt throw. There are at least two dozen straw baskets, not one of them plastic, hanging above the window seat, and scattered elsewhere through the house, all used to hold the breads Gottlieb bakes. When everyone is home -- right now her husband's travel schedule as Sen. Gaylord Nelson's executive assistant and election campaign manager keeps him away more than usual -- Gottlieb takes one afternoon a week and between 1 and 4 bakes four or five loaves. If she is having company for dinner, she may bake again.
Gottlieb says a beginner should not be intimidated by yeast and kneading and the mystique of bread baking. She taught 2-year-olds to make pretzels and pizza crusts and "if they can do it, anyone can." She suggests novices start out simply. "Don't get complex, with different flours. If you have a heavy-duty mixer with a dough hook it's so much easier. I can't say how long you should knead the dough. It's something you have to feel. When I first started I had loaves like bricks. It's because I wasn't kneading them long enough. When you've kneaded enough the dough should feel very smooth. Nothing sticks to your hands. You can sense the life in the dough in your hands." Gottlieb says she learned how the dough should feel from friends. The rest she learend from books, particulary Clayton's "The Complete Book of Breads" and his more advanced "The Breads of France."
Gottlieb doesn't plan to be a fulltime homebody forever. But even when she goes back to work in a couple of years, she says she will still bake bread. Just less of it. HEALTHY LOAF (2 loaves) 2 packages dry yeast 2 cups milk made with instant nonfat dry milk and very warm water 1/4 cup honey 1 tablespoon salt 1/4 cup vegetable oil 1 egg, room temperature 1 1/2 cups old fashioned oatmeal 2 cups whole wheat flour 4 cups bread flour, approx. 1/4 cup sunflower meal 2 teaspoons millet 2 tablespoons sesame seeds 1 egg white beaten with 1 tablespoon water Sesame seeds for topping
Dissolve yeast in warm milk. Add honey, salt, oil and egg and mix well. Add oatmeal and whole-wheat flour, using mixer or wooden spoon. Gradually add bread flour (using dough hook if you have one) and sunflower meal, millet and sesame seeds. Mix until dough forms and cleans the side of the bowl.
Turn out on floured surface and knead vigorously until very smooth and elastic. Let dough rest under a towel for 20 minutes. Punch down, divide in half, shape into loaves and place in greased 9-by-5 bread pans. Brush with egg white mixture. Sprinkle tops with sesame seeds.
Cover lightly with plastic wrap and refrigerate between two and 24 hours. When ready to bake, remove bread from refrigerator, remove plastic wrap and let stand 10 minutes. Bake at 350 degrees for 45 minutes, until bread sounds hollow when tapped. Remove from pans and cool on rack. CHILE AND CHEESE BREAD (2 loaves) 2 packages dry yeast 2 cups milk made with instant nonfat dry milk 1/4 cup honey 3 tablespoons butter, room temperature 1 tablespoon salt 1 cup yellow cornmeal 5 to 6 cups unbleached flour, approx. 10 to 12 green chiles, seeds removed and chopped 2 tablespoons drained and finely chopped red pimiento, optional 10 to 12 ounces Monterey Jack cheese, sliced thinly
Dissolve yeast in milk in mixing bowl. Add honey, milk, butter and salt. Add yellow cornmeal and flour gradually, using electric mixer and dough hook or wooden spoon until the dough is formed and cleans the sides of the bowl. Add chiles and pimiento, if desired.
Turn dough out onto a lightly floured board and knead vigorously until smooth and elastic. Shape dough into a smooth ball and place in a greased bowl, turning to grease all sides. Cover with a towel; place bowl in warm place to rise, for about one hour, or until doubled in bulk.
Punch down. Divide dough in half. Roll out each piece into a rectangle roughly 8 by 10 inches. Slice cheese and place slices over surface of dough, overlapping slightly. Roll up dough, jelly roll fashion. Pinch the seam. Chop ends, karate style, and pinch them closed, underneath. Repeat for other half of dough.
Place in greased 9-by-5-inch loaf pans. Cover with towel, return to warm place and let rise until double, about one hour. Bake at 375 degrees for 45 to 50 minutes. Remove from pans to rack and let cool slightly.
Best eaten warm or reheated. HERBED WHITE PIZZA (Makes 15-by-10-inch pizza) 1 package dry yeast 7/8 cup warm water 1 1/2 tablespoons vegetable oil 1 teaspoon salt 1 teaspoons dried oregano 1 teaspoons dried basil 2 2/3 cups bread flour or unbleached flour 3 tablespoons butter melted with 2 minced cloves garlic 1 tablespoon red pepper flakes 1 teaspoon each dried oregano and basil 1/2 cup grated parmesan or romano cheese 10 to 12 ounces mozzarella, coarsely grated Optional: 1 cup thinly sliced mushrooms
Dissolve yeast in water in mixing bowl. Add oil, salt and 1 teaspoon each of oregano and basil and mix well. Add flour gradually, proceeding either with a wooden spoon or electric mixer or dough hook. Dough will be soft but should not be sticky. Turn the dough out onto lightly floured board and knead until very smooth and elastic.
Shape dough into a smooth ball and place it in a greased bowl, turning it to coat. Cover with a towel and let rise in a warm place for 1 1/2 hours, or until double.
Punch down. Grease a 15-by-10-by-1-inch jelly roll pan. Flatten dough, press and stretch and pull until the dough touches all sides, forming a rim. Melt butter with garlic. Brush over entire surface of pizza dough; sprinkle with remaining basil and oregano, red pepper flakes, the ham and mushrooms, if desired, the parmesan and grated mozzarella. Bake at 425 degrees for 20 minutes or until crust is golden brown. Serve immediately. CINNAMON COFFEE CAKE (10-inch tube cake pan) 2 packages dry yeast 1/4 cup warm water 1 cup milk made with instant nonfat dry milk and warm water 1/4 cup butter, room temperature 1/2 cup sugar 1 teaspoon salt 2 eggs, beaten 2 tablespoons grated lemon rind 5 cups bread flour, about Melted butter 3/4 cup sugar 2 tablespoons cinnamon 1 cup chopped walnuts 1 1/2 cups raisins or 3/4 cup currants
Dissolve yeast in warm water in large mixing bowl. Add milk, butter, sugar, salt, eggs and lemon rind. Add flour gradually, using mixer and dough hook or wooden spoon until a soft dough forms and the sides of the bowl are cleaned. Turn out onto lightly floured board and knead until satiny smooth. Shape dough into smooth ball and place in greased bowl, turning to a coat dough on all sides. Cover with towel; let rise in warm place until doubled in bulk, about two hours.
Punch down. Grease a large tube pan very well with butter. Form small balls of dough slightly larger than a walut. Dip each ball in melted butter, then in cinnamon-sugar mixture. Place in pan, alternating spaces in layers. Sprinkle with nuts and raisins or currants between the layers. Bake at 375 degrees for about 30 minutes, until golden. Remove from pan and cool on 2/3 cup flat beer, room temperature. PEPPER CHEESE BREADSTICKS (30 to 35 breadsticks) 1 package dry yeast 2/3 cup flat beer room temperature 1 tablespoon vegetable oil 1 tablespoon sugar 1 teaspoon salt 2 to 3 cups bread flour, about 3 ounces Wisconsin sharp cheddar cheese, grated 2 tablespoons freshly ground black pepper 1 egg, beaten Sea salt or kosher salt Poppy seeds
Dissolve yeast in the beer. Add oil, sugar and salt and 1 cup of flour; mix well. Stir in the cheese and pepper and remaining flour very gradually, using mixer and dough hook or wooden spoon, until dough has formed and cleans the side of the bowl. Turn the dough out onto a floured surface and knead vigorously until smooth and elastic, adding more flour, if necessary.
Shape dough into a smooth ball, and place in greased bowl, turning dough to coat. Cover with towel, and put in warm place until double, about one hour. Punch dough down. Cut in half. Then divide each half into about 16 to 18 pieces. Roll each piece into a slender cylinder about eight inches long.
Place on greased baking sheet, about 1/2 inch apart. Brush with beaten egg and sprinkle with sea salt and poppy seeds. Cover with towels and allow to rise again in warm place for one hour. Bake at 325 degrees for about 30 minutes or until uniformly golden brown. Remove from rack to cool. Eat immediately or store in airtight container or freeze. Reheat briefly.