2 cups all-purpose flour, or more if needed
2 1/4 tsp yeast
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter OR margarine
Throw it all in your breadmaker, or proof the yeast with your milk/water/sugar, add the rest of the wet, then incorporate the dry. Allow to rise 30ish minutes, shape into balls (about 12), and throw into a pan. Cover, and allow to rise for an additional 45 minutes. Cook at 375 for about 20 minutes.
This is an excellent starter recipe for dinner rolls. They are mild in taste and you can add pretty much anything to get them the flavor you like. Garlic, more sugar for a sweet roll, herbs - use your imagination!
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Tuesday, October 5, 2010
Wednesday, July 21, 2010
Guest Post: 7 Ingredient Honey Wheat
Hi all, I'm Jamie. Jennifer's younger sister. Since I am vegetarian (and a former vegan), Jen has asked me to contribute every now and then to her cooking blog. This recipe is my favorite sandwich bread. It's easy and delicious and easily veganized by substituting the honey with agave.
7 Ingredient Honey Wheat
(for the bread machine)
1 1/8 cup of warm water (9oz)
1 (.25) package of active dry yeast
2 cups whole wheat flour
1 cup unbleached flour
2 T oil
3 T honey
1/3 tsp salt
Combine all ingredients in the order listed above in your bread machine. Set on dough cycle. When the cycle is done, take out the bread and punch it down. Roll it up and place in a greased loaf pan. Let rise for 30 minutes. Bake at 350* for 25-30 minutes. I like to place a shallow pan with water in the oven as well. It helps keep the crust soft.
When it is done, place a towel over the top as it is cooling. This also helps to keep the crust soft. Obviously, if you like your sandwich bread to have a crisp crust, then skip this and the water step!
Then enjoy. We no longer buy bread because of this recipe. It saves quite a bit of money when you have a 2 year old who is addicted to PB&Js!
1 (.25) package of active dry yeast
2 cups whole wheat flour
1 cup unbleached flour
2 T oil
3 T honey
1/3 tsp salt
Combine all ingredients in the order listed above in your bread machine. Set on dough cycle. When the cycle is done, take out the bread and punch it down. Roll it up and place in a greased loaf pan. Let rise for 30 minutes. Bake at 350* for 25-30 minutes. I like to place a shallow pan with water in the oven as well. It helps keep the crust soft.
When it is done, place a towel over the top as it is cooling. This also helps to keep the crust soft. Obviously, if you like your sandwich bread to have a crisp crust, then skip this and the water step!
Then enjoy. We no longer buy bread because of this recipe. It saves quite a bit of money when you have a 2 year old who is addicted to PB&Js!
Monday, July 19, 2010
Pizza Crust
I am on the hunt for the perfect pizza crust. I have been for a year now. This isn't it, but it's good.
1 cup warm water (110 degrees F/45 degrees C)
1 tablespoon white sugar
2 1/4 teaspoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour
Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes. Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.
I rolled it out, and stuffed it for pizza rolls. Delish!
1 cup warm water (110 degrees F/45 degrees C)
1 tablespoon white sugar
2 1/4 teaspoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour
Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes. Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.
I rolled it out, and stuffed it for pizza rolls. Delish!
Flour Tortillas
YUM.
My husband is Mexican. That means, that if I cook Mexican food, it's GOT to be real. And good. Because his mama is a great cook. So, he's got high standards. I was happy, happy, happy that this was a WIN recipe.
2 cups flour (you can use half white half whole wheat, if you'd like!)
1/2 teaspoon salt
1/4 cup vegetable shortening (vegetable oil, or lard)
1 teaspoon baking powder
1/2 cup warm water or milk (may possibly need to add more, up to 3/4 cup)
Directions:
Combine dry ingredients. Cut in the shortening (I use my hands, it's easier to get a good feel for how it's supposed to look). Your mixture should resemble small crumbs. Add warm water (I always boil mine and let it cool some), until you get a good nonsticky dough (it will feel a little greasy). Let it rest around 30 minutes, then form into 6-10 balls. Let it rest again 20-30 minutes. Warm a comal (or good frying pan if you don't have a comal) on med/high heat. Roll out your tortilla into a circle (or something resembling a circle, we don't do perfection here), and throw it on the well heated pan. Cook 20-30 seconds per side. When it starts to bubble, it's a good indication it's ready to flip. You want some brown spots. If you over cook, the tortilla will be hard.
Put in a tortilla warmer, or a warm oven. Should keep for a few days. I also make the dough and make the balls and store them raw in my fridge for a day or two, cooking as necessary.
My husband is Mexican. That means, that if I cook Mexican food, it's GOT to be real. And good. Because his mama is a great cook. So, he's got high standards. I was happy, happy, happy that this was a WIN recipe.
2 cups flour (you can use half white half whole wheat, if you'd like!)
1/2 teaspoon salt
1/4 cup vegetable shortening (vegetable oil, or lard)
1 teaspoon baking powder
1/2 cup warm water or milk (may possibly need to add more, up to 3/4 cup)
Directions:
Combine dry ingredients. Cut in the shortening (I use my hands, it's easier to get a good feel for how it's supposed to look). Your mixture should resemble small crumbs. Add warm water (I always boil mine and let it cool some), until you get a good nonsticky dough (it will feel a little greasy). Let it rest around 30 minutes, then form into 6-10 balls. Let it rest again 20-30 minutes. Warm a comal (or good frying pan if you don't have a comal) on med/high heat. Roll out your tortilla into a circle (or something resembling a circle, we don't do perfection here), and throw it on the well heated pan. Cook 20-30 seconds per side. When it starts to bubble, it's a good indication it's ready to flip. You want some brown spots. If you over cook, the tortilla will be hard.
Put in a tortilla warmer, or a warm oven. Should keep for a few days. I also make the dough and make the balls and store them raw in my fridge for a day or two, cooking as necessary.
French Bread
This is, by far, one of my favorite bread recipes!
6 cups all-purpose flour
2 1/4 tsps active dry yeast (or 1 package)
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water
Directions
1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
I skipped the egg/water and brushed a bit of butter on top right out of the oven for the shine. And I know you don't proof the yeast. It works. Defreakinlicious.
6 cups all-purpose flour
2 1/4 tsps active dry yeast (or 1 package)
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water
Directions
1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
I skipped the egg/water and brushed a bit of butter on top right out of the oven for the shine. And I know you don't proof the yeast. It works. Defreakinlicious.
Sweet Bread
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups flour (I used white, you can use a mix of white/wheat, or bread flour)
Dissolve your sugar in your warm water, add your yeast, and let it proof.
Add your veggie oil, and salt, then add flour one cup at a time, as much as you can (actual measurements will vary). Knead for 8-10 minutes. Oil a deep bowl, and add your dough ball, turning once to cover with the oil. Cover with a damp kitchen towel, and let your dough rise until doubled in size (about an hour).
Punch down dough, and knead again on a well floured surface. Here, you can either split the dough in half and add to loaf pan. Or you can form into balls for rolls. This recipe makes 2 1 pound loafs. Let rise again, 30-60 minutes. Bake at 350 30 minutes for the loaves, 11ish for the rolls.
We like light bread, so 15 minutes in, I cover with foil.
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups flour (I used white, you can use a mix of white/wheat, or bread flour)
Dissolve your sugar in your warm water, add your yeast, and let it proof.
Add your veggie oil, and salt, then add flour one cup at a time, as much as you can (actual measurements will vary). Knead for 8-10 minutes. Oil a deep bowl, and add your dough ball, turning once to cover with the oil. Cover with a damp kitchen towel, and let your dough rise until doubled in size (about an hour).
Punch down dough, and knead again on a well floured surface. Here, you can either split the dough in half and add to loaf pan. Or you can form into balls for rolls. This recipe makes 2 1 pound loafs. Let rise again, 30-60 minutes. Bake at 350 30 minutes for the loaves, 11ish for the rolls.
We like light bread, so 15 minutes in, I cover with foil.
Sweet Yeasty Rolls
1/2 cup warm water (at least 110 degrees to activate yeast)
1/2 cup warm milk
1 egg
1/2 cup white sugar
1 package of yeast
3 3/4 cups flour
1/3 cup butter, softened
1 teaspoon salt
Dump it in the breadmaker.
I removed it from the pan, and punched it down, on a floured surface. You can roll them in balls and plop them on a sheet, let them rise again (around 30ish minutes) and bake at 400 degrees 10ish minutes. I chose to do little cloverleaf rolls in a muffin tin. Break the rolls into three little balls, shove them in one muffin tin, bake. I brushed with a touch of melted butter, too.
This recipe will work well without a breakmaker too!
This is also a good recipe for a sweeter hot pocket/pizza roll dough. Just roll it out into a square, cut it up into smaller squares (I use my pizza cutter for ease) and stuff with what you want (can even be a sweet filling like cinnamon apples). Bring the sides together and shut them good. Put on a baking sheet, seam side down and bake until golden brown.
1/2 cup warm milk
1 egg
1/2 cup white sugar
1 package of yeast
3 3/4 cups flour
1/3 cup butter, softened
1 teaspoon salt
Dump it in the breadmaker.
I removed it from the pan, and punched it down, on a floured surface. You can roll them in balls and plop them on a sheet, let them rise again (around 30ish minutes) and bake at 400 degrees 10ish minutes. I chose to do little cloverleaf rolls in a muffin tin. Break the rolls into three little balls, shove them in one muffin tin, bake. I brushed with a touch of melted butter, too.
This recipe will work well without a breakmaker too!
This is also a good recipe for a sweeter hot pocket/pizza roll dough. Just roll it out into a square, cut it up into smaller squares (I use my pizza cutter for ease) and stuff with what you want (can even be a sweet filling like cinnamon apples). Bring the sides together and shut them good. Put on a baking sheet, seam side down and bake until golden brown.
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