4 7b r e a k f a s t f i x i n sred truck bakery cookbookMakes 12 sconesWhen we first opened the bakery, we offered up traditional Southern ham biscuits: baked biscuits sliced in half and layered with country ham and pepper jelly. They became too popular too fast and we couldn’t keep up with the demand. To save prep time and get these out front by the time we opened in the mornings, we instead started mixing all the ingredients together into the dough. These fluffy scones sport generous chunks of country ham, gooey pockets of melted Cheddar, and spicy chopped scallions. They’re a special treat for our customers because we only sell them on the weekends. A soft touch is required with this dough, so use your hands—not an electric mixer. 3½ cups unbleached all-purpose flour, sifted, plus more for dusting2½ teaspoons baking powder¼ teaspoon baking soda1 teaspoon kosher salt, plus a pinch1 teaspoon sugar1 cup (2 sticks) unsalted butter, chilled and cubed, plus 2 tablespoons, melted1 cup buttermilk1½ cups coarsely chopped (1-inch pieces) country ham (about ½ pound) 8 scallions, sliced into ¼-inch-wide pieces2 cups grated Cheddar cheese1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Line a portion of your work surface with newspaper and set a raised wire rack on top.2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Cut the chilled cubed butter into the flour mixture with your fingers, two knives, or a pastry blender (not a mixer) until broken down into pea-sized pieces. Pour the buttermilk into the dry mixture all at once and, using a wooden spoon, fold in the buttermilk as quickly and as gently as possible. Add the ham, scallions, and cheese and gently mix until completely incorporated. Flour your hands and reach into the bowl and under the dough and combine, flipping it around. Mix it up as gently as possible without being too tough on the dough. The dough will be sticky, but manageable. Add more flour if needed. 3. Turn the dough out onto a lightly floured surface and, working lightly, use your hands to pat the dough into a roughly 8 x 10-inch rectangle about ¾ inch thick.4. Dip a 3-inch biscuit cutter into flour and cut as many scones as you can from the dough, pressing straight down with the cutter each time (don’t twist the cutter or the scones won’t rise as well). Reroll the scraps as needed. Place the scones on the prepared baking sheet and bake for 15 to 20 minutes, turning the pan after 7 minutes, until the tops are light golden brown. 5. Meanwhile, in a small bowl, mix the 2 tablespoons melted butter with a pinch of salt. 6. Transfer the scones to the wire rack and brush their tops with the salted melted butter. The scones will keep in a tightly sealed plastic bag at room temperature for up to a day, or in the freezer for up to 6 months. Ham Sconeswith cheddar and scallionsMEET OUR PRODUCERSBelmont Farm DistilleryPAGE 2161 3 5c a k e s, c a k e s, c a k e sred truck bakery cookbookWe get our hooch from a friend in the next county: Ol’ Chuck Miller, the first moonshiner to go legal in the Commonwealth of Virginia. Known around these parts as Virginia lightning, moonshine is high-proof, high-intensity corn-distilled whiskey that can send you over the edge if you don’t watch out. Luckily, moonshine isn’t as overpowering when you bake with it, and I wanted to offer up some kind of hooch cake as a Virginia treat. Its vanilla-like flavor pairs well with chocolate, and the orange zest and nutmeg complement both. Moonshine is available in most liquor stores; don’t be tempted by any flavored varieties. Nonstick cooking spray1¼ cups unbleached all-purpose flour, sifted¼ teaspoon baking sodaPinch of kosher salt¼ teaspoon ground or freshly grated nutmeg2½ teaspoons instant vanilla pudding mix1 tablespoon unsweetened cocoa powder1 cup packed dark brown sugar6 tablespoons (¾ stick) unsalted butter, at room temperature2 tablespoons canola oil2 large eggsHeaping 1 cup semisweet chocolate chips, melted2 tablespoons buttermilk¼ cup moonshine1 tablespoon dark rum¼ teaspoon orange zest1. Preheat the oven to 350°F. Coat a 10-inch Bundt pan with nonstick spray. 2. In a small bowl, whisk together the flour, baking soda, salt, nutmeg, pudding mix, and cocoa powder. 3. In the bowl of a stand mixer fitted with the paddle attachment, cream the brown sugar and butter until light and fluffy, about 3 minutes. Add the canola oil and eggs and beat until smooth. 4. In a medium bowl, whisk half the melted chocolate chips and the buttermilk until well blended. Whisk in the moonshine, rum, orange zest, and ¼ cup plus 2 tablespoons water until smooth.5. Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk mixture and beginning and ending with the flour; beat on medium speed until just blended and smooth after each addition. 6. Transfer the batter to the prepared pan. Smooth the top with a spatula. Bake for 45 minutes, turning the pan after 20 minutes, until a toothpick inserted into the center of the cake comes out clean. Let cool completely, then turn the cake out of the pan onto a cake platter or plate. 7. Drizzle the remaining ½ cup melted chocolate over the top of the cake (reheat it briefly if it has set too much to drizzle), letting it run down the sides.Makes one 10-inch Bundt cakeDouble-Chocolate Moonshine Cake1 7 3red truck bakery cookbookb r e a d sFamilies have returned from summer vacation, kids are headed back to school, and our phones start to ring with questions about how soon we’ll be baking our stollen. September’s way too early to start our old-world stollen, a buttery loaf of raisins, citrus, and almonds wrapped around an almond log, which we bake only in December. I knew it had a loyal following when a concerned New Yorker called us up wondering if our stollen “was like the one at that place in Lawng Guyland.” She called back a week later with an update after receiving a loaf: “It’s even bettah!”f i l l i n g:1 cup almond paste (8 ounces)½ cup granulated sugar1 large egg white1¾ cups sliced almondsUnbleached all-purpose flour, for dustings p o n g e:¾ cup lukewarm whole milk5 teaspoons active dry yeast1½ cups bread flour, sifted¹⁄8 teaspoon kosher saltNonstick cooking spray (optional)d o u g h:1 tablespoon plus 1 teaspoon almond paste (about 1 ounce)½ teaspoon pure vanilla extractFinely grated zest of 1 orange2 tablespoons plus 2 teaspoons granulated sugar1 cup (2 sticks) unsalted butter, cubed, at room temperature1¾ cups bread flour, sifted¹⁄8 teaspoon kosher salt1 cup Candied Citrus Peel (page 201) 1 cup dark raisins1 cup golden raisins1¼ cups sliced almondsa s s e m b ly:¾ cup granulated sugar ¾ cup confectioners’ sugar ½ cup clarified butter, warmed, or ½ cup (1 stick) unsalted butter, melted and strained1. Make the filling: In the bowl of a stand mixerfitted with the paddle attachment, combine thealmond paste and granulated sugar and beat onmedium speed until well combined. Gradually addthe egg white and beat to incorporate. Scrape downthe sides of the bowl as needed.2. Add the sliced almonds and beat on low speedjust until evenly distributed, taking care not tocrush them completely. Turn the filling out onto alightly floured surface and divide it into four equalportions, then roll each one into a rounded logabout 5 inches long.3. Make the sponge: In the clean bowl of a standmixer fitted with the paddle attachment, combinethe milk, yeast, bread flour, and salt and beat onlow speed until well incorporated, then cover withplastic wrap and let sit at room temperature for30 minutes, until the sponge has doubled in size. (Ifyou have only one stand mixer bowl, transfer thedough to a large bowl coated with nonstick sprayand let rise as instructed.)Makes four 4 x 7-inch loavesold-worldAlmond Stollen(recipe continues)red truck bakery cookbook1 7 4b r e a d s4. Meanwhile, make the dough: In the clean bowlof a stand mixer fitted with the paddle attachment,combine the almond paste, vanilla, orange zest, andabout a third of the granulated sugar and beat onmedium-low speed until incorporated, then add theremaining granulated sugar and beat on medium-low speed until blended. Scrape down the sides ofthe bowl as needed. With the mixer running onmedium-low speed, gradually add the butter andbeat until just incorporated. Do not overmix.5. Switch to the dough hook. Add the sponge,bread flour, and salt and beat on low speed for4 minutes, then increase the speed to high and beatfor 2 minutes, until well mixed. Cover the bowlwith plastic wrap and let the dough rest at roomtemperature for 30 minutes.6. Preheat the oven to 350°F with the racks inthe upper and lower thirds of the oven. Line twobaking sheets with parchment paper.7. Uncover the bowl and add the candied citruspeel, dark raisins, golden raisins, and almonds. Mixon the lowest speed for up to 2 minutes to evenlydistribute the mix-ins, but not so long that youbreak up the raisins and almonds.8. Turn the dough out onto a clean surface. Dividethe dough into four equal balls. Use your hands topat one ball into an oval about 8 x 6 inches. Placea log of almond filling lengthwise in the center ofthe dough oval and wrap the dough tightly aroundthe log, almost like a soft taco, pinching the sidestogether along the entire length. Pat the seamssmooth, then flip the loaf over and flatten it slightly.You’ll have a stollen shaped like a flat football,about 4 x 7 inches and 2 inches high. Repeat withthe remaining dough and filling.9. Arrange two stollen on each of the preparedbaking sheets. Let rest in a slightly warm areafor about 20 minutes. Bake for 25 to 30 minutes,turning the pans after 15 minutes and transferringthe pan on the top rack to the bottom rack, and viceversa, until golden brown. The stollen will not risemuch. Let the loaves cool slightly.10. To assemble, rub off any burnt nuts andraisins. Whisk together the granulated sugar andconfectioners’ sugars in a medium bowl.11. Brush the stollen with warm clarified butter,covering every bit of them. Immediately sprinklesome of the mixed sugar over the top, bottom, andsides of each buttered stollen, taking care not tobreak the warm loaves; there should be enoughsugar to coat each loaf completely.12. Let cool completely, then wrap each loaf inplastic wrap, enclose individually in plastic bags,and gift-box as desired. Stollen will keep at roomtemperature for up to 4 weeks, or in the freezer forup to 6 months.Reprinted from Red Truck Bakery Cookbook. Copyright © 2018 by Brian Noyes. Photographs copyright © 2018 by Andrew Thomas Lee. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >