COOK OF THE WEEK: Jane Miller Recipes

Basic White Bread
21⁄2 cups warm water, divided
1 tablespoon of yeast
1 tablespoon of sugar
7 cups of bread flour, divided
4 tablespoons unsalted butter, room temp
1 teaspoon of salt
Vegetable oil
Measure 1⁄2 cup water (105 to 115 degrees). Add yeast and sugar. Stir. Let sit for 10 minutes to activate.
Measure 31⁄2 cups flour into large work bowl. Add yeast mixture, butter, remaining 2 cups of warm water and salt. Stir with wooden spoon to form a wet dough. Add 21⁄2 cups of bread flour to mixture. Stir until dough pulls away from sides of bowl. Dough will be sticky.
Flour a work surface and scrape all dough from bowl onto flour. Knead remaining 1 cup of flour into dough until dough is smooth and glossy and springs back to the touch, 8 to 10 minutes.
Grease clean work bowl with vegetable oil. Place dough in bowl and turn to cover. Cover with plastic wrap and let rise in a warm draft-free place for approximately 1 hour until dough has doubled in size. Remove plastic wrap from bowl. Gently punch dough down. Divide dough in half and form 2 loaves. Place in greased loaf pans.
Cover with a clean dish towel and let rise again, approximately 1 hour until doubled in size. Preheat oven to 350 degrees. Place risen loaves in preheated oven and bake for 35 minutes or until internal temperature reaches 190 degrees. Remove loaves from pans immediately and let cool.

Chocolate Chip Cream Cheese Pound Cake with Ganache Glaze
3 sticks unsalted butter, room temp
8 ounces cream cheese, room temp
3 cups sugar
6 eggs, room temp
21⁄2 cups all-purpose flour
1⁄2 cup Hershey’s cocoa
1⁄2 teaspoon salt
1 teaspoon vanilla
1 cup chocolate chips

Ganache Glaze
1 cup heavy whipping cream
1 cup grated semi-sweet chocolate
Preheat oven to 350 degrees. Cream butter and cream cheese together in bowl of a stand mixture. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix flour and cocoa together and add to batter in four equal parts. Add salt and vanilla and stir in chocolate chips.
Pour batter into greased and floured Bundt pan. Bake for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 30 minutes. Remove from pan to wire rack and cool completely, about 1 hour.
For the Ganache Glaze, scald cream and pour over grated chocolate. Stir until chocolate melts and mixture is completely combined. Let cool completely and pour over cake.

Lagniappe Crawfish and Corn Chowder
1 large onion, finely chopped
1⁄2 cup celery, finely chopped
1 stick butter
1 teaspoon minced garlic
1⁄4 cup all-purpose flour
4 cups shoe peg corn
4 cups chicken broth
1 tablespoon Tony Chachere’s Creole seasoning
1 bunch green onions, finely chopped, white and green parts
1⁄4 cup chopped fresh parsley
Salt and pepper to taste
11⁄2 pound cooked crawfish tails
2 cups of heavy cream
Sauté onion and celery in butter until tender. Add garlic and whisk in flour. Stir until blended. Add corn and broth, stirring until thickened. Add Creole seasoning, green onions and parsley and season with salt and pepper. Simmer for 15 minutes. Add crawfish and cream. Do not boil. Simmer 5 minutes longer.
Serves 5 to 6.
Note: This recipe originally appeared in the Celebrating Hospice-tality Cookbook.
1,2,3,4 Cake
with Lemon Curd
1 cup (2 sticks) unsalted butter, room temp
2 cups of sugar
3 cups of cake flour
4 teaspoons baking powder
1⁄2 teaspoon salt
1 cup of milk
4 large eggs, separated
1 teaspoon vanilla

Lemon Curd
5 tablespoons all-purpose flour
11⁄2 cups sugar
Rind of one lemon
1 cup of water
1⁄2 cup fresh lemon juice (about 3 lemons)
1⁄2 teaspoon salt
2 eggs
2 tablespoons unsalted butter
Cream butter and sugar together until light and fluffy. Stir flour, baking powder and salt together. Alternate adding flour mixture and milk to butter mixture starting and ending with flour. Separate eggs add yolks to batter. Beat egg whites until soft peaks form and fold gently into batter. Before eggs are completely incorporated, add vanilla and gently fold into batter. Pour into two greased and floured pans and place in the center of a 350-degree oven and bake for 25 to 30 minutes, until a toothpick inserted in center comes out clean.
For the lemon curd, in a glass bowl or the top of a double boiler, combine flour, sugar, lemon rind, water, lemon juice and salt. Whisk together. In a separate bowl, beat eggs and add to mixture and whisk all ingredients together well. Cut butter into small pieces. Add to mixture and place over pan of simmering water. Stir constantly with wooden spoon until mixture becomes thick and translucent, 30 to 45 minutes. Remove from simmering water and let cool completely before icing cake.