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By Request

By Betty Shimabukuro

Wednesday, July 19, 2000



By Craig T. Kojima Star-Bulletin
Chef Nick Anderson's sesame bread is a staff favorite.
Purple rice gives the rice onion bread a taro-like color.



Bread King rises
to occasion

LAST week we met the "bread king," the Ritz-Carlton Kapalua's chef Nick Anderson, who has made such a name for himself designing specialty breads for the resort that he's been anointed as royalty, at least by his co-workers.

Today marks Part 2 in Anderson's royal redistribution of baking riches -- a second set of recipes. First comes the answer to Doris Iwano's request: "I am looking for a bread called walnut and raisin," Iwano writes. "My daughter first brought it back from Chicago's Korner Bakery."

What follows is Anderson's recipe for Walnut Bread, which he says turns out particularly well with golden raisins.

He also includes recipes for two of his specialties: his personal favorite, a loaf made with purple Thai rice and Maui onions, and a staff favorite, Sesame Seed Bread.

Anderson's recipes last week were for wheat rolls and stollen. Find them on our Web site, http://archives.starbulletin.com/2000/07/12/features/request.html, or at your library.

Tapa

These are general directions for preparing dough for baking. They are to be used with each of the recipes that follow, after combining all the ingredients:

Turn dough onto a lightly floured surface. Knead in enough additional flour to make a moderately stiff dough that is smooth and elastic. Shape into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).

Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease 2 8-by-4-by-2-inch loaf pans. Shape each half of dough into a loaf. Place in pans; rest. Bake at 375 for 25 minutes.

WALNUT BREAD

4 cups bread flour
1/4 cup bran
1 tablespoon instant yeast
2 tablespoons salt
1/4 cup oil
3/4 cup water
4 tablespoons honey
2 cups toasted walnuts
1 cup lightly packed golden raisins

Combine flour, bran, yeast and salt. Beat with an electric mixer or use a dough hook. Add oil, water and honey and mix 2 minutes. Mix in toasted walnuts and raisins.

Follow general directions, above. Makes 2 loaves (10 slices each).

Approximate nutritional information, per slice: 235 calories, 11 g total fat, 1 g saturated fat, no cholesterol, 640 mg sodium.*

THAI RICE ONION BREAD

2/3 cup diced Maui onion
2 tablespoons canola oil
6 cups bread flour
1/4 cup brown sugar
1/2 cup cooked and cooled purple Thai rice (see note)
1 tablespoons instant yeast
1 tablespoon plus 1 teaspoon sea salt
1/4 cup molasses
1/4 cup buttermilk
1/2 cup water

Saute onion in oil. Set aside.

Combine bread flour, sugar, rice, yeast and salt. Beat with an electric mixer or use a dough hook. Add molasses, buttermilk and water and mix 2 minutes.

Follow general directions. Makes 2 loaves, 8 slices each.

Note: Thai purple rice is available at Asian Food Trading Co. at 1319 S. Beretania St. (593-8440). It is also available over the Internet, at http://www.importfood.com, for $8.99 for 5 pounds.

Approximate nutritional information, per slice: 230 calories, 3 g total fat, 0.5 g saturated fat, less than 5 mg cholesterol, 600 mg sodium.*

SESAME SEED BREAD

5 cups bread flour
1/4 cup bran
3 teaspoon instant yeast
1 tablespoon sea salt
1/2 cup toasted sesame seeds
1 cup honey
1-1/2 cups water

Combine flour, bran, yeast and salt. Beat with an electric mixer or use a dough hook. Add water and honey and mix 2 minutes. Finally, mix in sesame seeds.

Follow general directions. Makes 2 loaves, 15 slices each..

Approximate nutritional information, per serving: 130 calories, 2 g total fat, 0.5 g saturated fat, no cholesterol, 230 mg sodium.*

Tapa


Can you help?

While we're on the subject of baking, anyone with tried and true recipes for these desserts is asked to follow Anderson's example and share:

Bullet Edward Lee is trying to help a friend track down a recipe for fruit cake made with pineapple and macadamia nuts, possibly from a Hawaii hotel's repertoire.

Bullet Vera Savin once had a recipe for a "Hawaii Five-O" Torte, named for the TV show and made with a lemon-bar-type crust and a filling of lemon, pineapple and mac nuts, with a meringue topping. It was a family favorite, but the recipe's been lost.


Food Stuffs: Morsels



Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to bshimabukuro@starbulletin.com


Asterisk (*) after nutritional analyses in the
Body & Soul section indicates calculations by
Joannie Dobbs of Exploring New Concepts,
a nutritional consulting firm.




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