Martin Philip Understands What It’s Like to Be a Beginner Bread Baker
The former opera singer made a pair of career changes in the early 2000s that led him to the King Arthur Baking Company, where he’s now a lead baking ambassador and award-winning cookbook author.
A Pair of Career Changes Led Him to King Arthur Baking Company
But when he first started in 2006, he was terrified. Baking a simple pan loaf felt like a huge accomplishment.
A Simple Pan Loaf Felt Like a Huge Accomplishment
“It would take me time to learn this craft,” he said.
Sharing King Arthur’s Bread Recipes in “The King Arthur Baking Company’s Big Book of Bread”
Now Philip is sharing all King Arthur’s bread recipes in “The King Arthur Baking Company’s Big Book of Bread: 125+ Recipes for Every Baker,” by Jessica Battilana, Martin Philip, and Melanie Wanders (Simon Element, $30), which was released Oct. 22.
Classic Holiday Treats and Beginner-Friendly Recipes
Among the recipes in this book are some classic holiday treats, including a caramelized apple and honey challah, the “most-chocolaty” babka and King Arthur’s twist on a traditional German stollen.
Caramelized Apple and Honey Challah Recipe
Makes one large loaf
INGREDIENTS
Preferment
90 grams (1/4 cup plus 2½ tablespoons) warm water
50 grams (1/4 cup plus 3 tablespoons) unbleached all-purpose flour
6 grams (2 teaspoons) instant yeast
Dough:
325 grams (2½ cups plus 3 tablespoons) unbleached all-purpose flour, plus more for dusting
2 large eggs (100 grams total)
1 large egg yolk (14 grams; reserve the white for brushing)
64 grams (3 tablespoons) honey
56 grams (generous 1⁄4 cup) vegetable or other neutral oil
11 grams (¾ teaspoons) fine salt
3 grams (2 teaspoons) coriander seeds or 2½ teaspoons ground coriander
6 grams (1 tablespoon) grated orange zest (from 1⁄2 large orange; save to juice for glaze below)
1 large Granny Smith apple (250 grams)
Glaze:
63 grams (3 tablespoons) honey
14 grams (1 tablespoon) fresh orange juice
DIRECTIONS
Toast the coriander seeds: In a small skillet, toast the seeds over medium heat until they are fragrant and a shade darker than when you began, 3 to 5 minutes. Transfer the seeds to a small bowl to cool to room temperature, then use a coffee/spice grinder or mortar and pestle to grind them into a fine powder. If using ground coriander, skip this step.
Make the preferment: In a stand mixer bowl, whisk together the water, flour and yeast and mix until no dry spots remain. The mixture will have the viscosity of pancake batter. Cover and let rest at room temperature for 1 hour. There will be many small bubbles on top and the mixture will have grown in volume.
Make the dough: Add the flour, whole eggs, egg yolk (reserve the white for brushing on later), honey, oil, ground coriander, orange zest and salt to the preferment. Using the dough hook attachment, mix on medium-low speed until a shaggy dough forms, about 2 minutes. Scrape down the bottom and sides of the bowl well, then increase the speed to medium-high and mix until the dough begins to pull away from the sides of the bowl and is shiny and smooth, 8 to 10 minutes. Scrape down the sides of the bowl; the dough will be sticky. Cover and let rise in a warm place until slightly puffy, about 45 minutes.
Shape the challah: On a lightly floured work surface, roll each piece of dough out into a 14- to 16-inch log. To do this, place one hand in the center of the dough and begin rolling it back and forth under your hand so that the ends are thicker and the center thinner; it will resemble a dog bone. Next, place your hands next to each other in the center of the dough and apply pressure in a “down-and-out” motion, moving your hands away from each other to elongate the log. If the dough resists stretching and shrinks back, set that piece aside and work on the other pieces before trying to roll it again. Even a short rest can help relax the gluten just enough to make shaping easier. Some apple pieces may pop out of the dough when rolling it into logs. Tuck some of them back into the dough once you’ve rolled it to the required length. Save any other pieces of apple to sprinkle on top of the bread once it’s shaped.
Bake the challah: Place a piece of parchment paper on the work surface, then lightly dust with flour. Arrange 2 strands of dough horizontally on the parchment, spacing them about 1⁄2 inch apart. Place the remaining 2 strands of dough vertically on top of the horizontal strands, also about 1⁄2 inch apart. At this point the strands of dough should look similar to a number sign (#). At the center where the strands converge, they need to alternate in an under, over, under, over pattern, like weaving (or making a lattice pie crust). Braid your way clockwise around the loaf, weaving the strands so that the ones that were under are now over. When you get back to where you started, reverse direction; again, the strands that are under are lifted over. When the strands become too short to weave, tuck the ends under. Don’t worry if your loaf looks imperfect at this point; after proofing the imperfections will be hidden. (Watch Martin Philip demonstrate the technique for this, as well as a 3-braid challah at www.youtube.com/watch?v=yJCrj07L2MM.)
Once the loaf is shaped, evenly distribute any leftover apple pieces over the top, tucking them into the braided edges. Cover and let rise until noticeably puffy and when the dough is pressed with a lightly floured finger, a small indentation remains, about 45 minutes.
Toward the end of the rising time, preheat the oven to 375 degrees and arrange a rack in the center.
Generously brush the challah all over with the reserved beaten egg white, taking care to brush some into the cracks of the braid. Bake until the crust is evenly deep golden brown (even where the strands cross) and the internal temperature reaches 190 degrees, about 30 minutes.
Make the glaze: About 5 minutes before the challah is fully baked, in a small saucepan, combine the honey and orange juice and bring to a boil over medium heat. Cook for 30 seconds. Remove from the heat. Alternatively, combine the honey and orange juice in a microwavable measuring cup or bowl and microwave until the mixture comes to a boil, 30 seconds to 1 minute.
Remove the challah from the oven, then brush all over the top and sides with the hot glaze. Let the loaf cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool. Serve the challah warm or at room temperature. Store leftover challah in an airtight container for up to 3 days or freeze for longer storage. Stale challah makes excellent French Toast.
Conclusion
Martin Philip, a former opera singer turned lead baking ambassador and award-winning cookbook author, shares his passion for bread baking in “The King Arthur Baking Company’s Big Book of Bread: 125+ Recipes for Every Baker.” With over 125 recipes, this book is a comprehensive guide to bread baking, featuring classic holiday treats and beginner-friendly recipes like the caramelized apple and honey challah.
FAQs
Q: What is the purpose of the preferment in bread baking?
A: The preferment is a mixture of flour, water, and yeast that is allowed to rest and ferment before being mixed with the rest of the dough. This process helps to develop the gluten in the dough and gives the bread a more complex flavor.
Q: How do I shape the challah?
A: To shape the challah, roll each piece of dough out into a 14- to 16-inch log. Place one hand in the center of the dough and begin rolling it back and forth under your hand so that the ends are thicker and the center thinner. Then, place your hands next to each other in the center of the dough and apply pressure in a “down-and-out” motion to elongate the log.
Q: What is the purpose of the glaze in bread baking?
A: The glaze is a sweet or savory topping that is brushed onto the bread during the baking process. It
