Panna Cotta and Cool Rise Bread recipes

Thanks to Monica A. for a great demonstration of these two tasty techniques!  Life is better with amazing bread and fancy dessert!

Chocolate Hazelnut Panna Cotta
Yield: 8-10 servings

Ingredients
3 tablespoons cold water
1 envelope Knox gelatin
1 quart heavy whipping cream
1 (13-ounce) jar chocolate hazelnut spread (recommend: Nutella)
Chopped, roasted hazelnuts, for garnish
Grated semisweet chocolate, for garnish (recommend: Ghiradelli)

Directions
In a small bowl, sprinkle the gelatin in 3 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.

Combine the heavy cream and chocolate hazelnut spread in a medium saucepan and put it over medium-high heat. Bring it to a boil and then remove it from the heat. Add the gelatin to the warm cream. Stir well to make sure the gelatin is dissolved. Pour the mixture into small bowls and refrigerate, covering with plastic wrap after just cooled to prevent a skin from forming. Chill for 4 hours or overnight.

When you are ready to serve, garnish with the chopped hazelnuts and grated chocolate. Sweet!

Bread (Rising on Ice)

Let it rise in the refrigerator wile you take the children to school, go to the office, go to a meeting or play with your kids.
Cool rise doughs are mixed, kneaded, and shaped...all in 45 minutes....then rise in the refrigerator.  You can bake anytime you want... from two to 24 hours later.
The fermentation period when the yeast starts to work is just 20 minutes and takes the place of the first rising for other doughs. You just cover the kneaded dough and let it rest on the board... use the time to clean up your utensils and get pans ready.  Keep your refrigerator at 38-41F so the dough will rise just right.

2 recipes, the process is mostly the same with the difference noted in italics.

White Bread

5-6 cups bread flour, whole wheat flour, or use both (half and half)
1/2 cup sugar
1 1/2 tsp salt
2 packages active dry yeast
2 cups milk (whole, 2% or skim)
1/2 cup water
1/4 cup margarine, butter or 3 Tbsp olive oil
2 eggs
oil, to brush a little on the top of the bread

In a large bowl thoroughly mix 2 cups flour and yeast (undissolved).

Combine milk, water, margarine, salt, sugar in a pyrex bowl.

Heat in the microwave for 2 to 2 1/2 minutes (120-130F).

Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add eggs and 3/4 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally.  Stir in enough additional flour to make a stiff dough. Turn out on to lightly floured board; knead until smooth and elastic, about 8-10 minutes.
Cover with plastic wrap, then a towel. Let rest 20 minutes.

Divide dough in half.  Roll each half to a 14x9 inch rectangle. Shape into loaves. Place in 2 greased 9x5x3 inch loaf pans. Brush with oil. Cover loosely with plastic wrap. Refrigerate 2 to 12 hours.

When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. Puncture any gas bubbles which may have formed with a greased toothpick or metal skewer.  About 6 times.

Bake at 350F, for 40 minutes. Remove from baking pans and cool on wire racks.

Oatmeal Bread

1/2 cup warm water (105-115F)
 2 packages active dry yeast
1 3/4 cups warm milk (105-115F)
1/3 cup firmly packed brown sugar
1/2 tablespoon salt
3 tablespoons margarine, butter or 3 Tbsp olive oil
5-6 cups bread flour, you can mix with whole wheat flour if you want
1 cup quick rolled oats
oil, to brush a little on top of the bread

In a large bowl thoroughly mix 2 cups flour and yeast (undissolved).
Combine milk, water, margarine, salt, sugar in a pyrex bowl.

Heat in the microwave for 2 to 2 1/2 minutes (120-130F).

Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add 3/4 cup flour and oats. Beat at high speed 2 minutes, scraping bowl occasionally.  Stir in enough additional flour to make a stiff dough. Turn out on to lightly floured board; knead until smooth and elastic, about 8-10 minutes.
Cover with plastic wrap, then a towel. Let rest 20 minutes.

Divide dough in half.  Roll each half to a 14x9 inch rectangle. Shape into loaves. Place in 2 greased 9x5x3 inch loaf pans. Brush with oil. Cover loosely with plastic wrap. Refrigerate 2 to 12 hours.

When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. Puncture any gas bubbles which may have formed with a greased toothpick or metal skewer.  About 6 times.

Bake at 350F for 40 minutes. Remove from baking pans and cool on wire racks.