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Posts Tagged ‘dough’

These rolls remind me of grade school.  One sniff send you back to the days when the net-haired women of the cafeteria would plop one on your tray.  Add any fresh herb,  and you have a new monster. Raisins and cinnamon, or slightly sautéed garlic… this is a great basic roll dough.  Once again I make the dough in the bread machine on the dough setting. It really makes everything easier. I LOVE my machine, and I can’t emphasize that enough. Lets get to mixing since I can’t wait until the smell of warm baking bread fills the house!

Ingredients:

  • 1 cup warm water
  • 3 tablespoons sugar
  • 1 packet or 2-1/4 tsp dry active yeast
  • 3-1/3 cups bread flour or unbleached all-purpose flour
  • 1 -1/2 tsp salt
  • 1 egg
  • 1-1/2 tbsp milk
  • 2 tbsp butter flavored shortening
  • 2 tbsp melted butter
  • 1/3 cup wheat bran (optional)

Start by dissolving the sugar into the cup of warm water.  Once it is dissolved, stir in your yeast and let it sit until it’s frothy, approximately 3-5 minutes. Could be more, could be less so keep an eye out! This is what frothy should look like.

Pour yeast mixture into the bread machine, add eggs, milk, flour, salt, and shortening. Add in wheat bran at this time, if you chose too. I do, because it makes me feel better about myself. Or at least better about my rear.

Use the dough setting on your machine. Press start and walk away.  Most machines have a dough setting of an hour and a half for a 1.5 pound dough ball.

Once your machine beeps to tell you that your dough is done, dump it out onto a lightly floured surface.

This is a semi sticky dough,  as you can see by my fingers… but this changes really quickly.  Pour your melted butter over the dough, and knead it in for 2 minutes. I end up folding the dough in half over itself about 8 times. The dough will look a little shiny like so:

Grease or spray down a 9×9 inch pan with cooking spray and set aside.  Cut the dough ball into 9 or 10 equal pieces and form each piece into a small ball. Arrange in the pan (the dough balls will be touching) and brush with any excess melted butter.  MMMMMMmmmmm…  butter.  Food of the gods. I am a dairy girl at heart.

Preheat your oven to 400 degrees. Cover the pan with plastic wrap and put in a warm spot to rise until doubled in size. Depending on how cold your house is, this could take anywhere from 15-30 minutes.  They should look like this.

These are going to rise even more in the oven!!
See I told you. Bake for 30 minutes until golden brown, then open your oven door to warm bread heaven.

I’ve brushed these with some more butter, of course!!!




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You’ll go weak in the knees from the smell of this bread baking.  Well, any baking bread really.  I’m lazy, so this is a half bread machine-half oven recipe, though it can be done completely by hand.

Ingredients:

  • 1 Cup warm water
  • 1 teaspoon  white sugar
  • 2-1/4  teaspoons or 1 packet of dry active yeast
  • 3 tablespoons milk
  • 1/3 cup of pack brown sugar or raw sugar
  • 2 tablespoons of butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 cups crushed bran cereal with raisins
  • 2-1/4 cups bread flour and some for dusting
  • 1/2 cup of raisins (optional)

Stir 1 teaspoon of white sugar into lukewarm water until it’s dissolved. Stir in yeast until it’s partially combined with the sugar water or looks like this:

Let it activate approximately 4-7 minutes or until it’s frothy. It should look something like this:

Neat huh!

Now here’s where you should follow your bread machine manufacturer instructions and pour in your ingredient accordingly, but I just follow the liquid (starting with the yeast mixture), to dry goods, to fats rule.  That is, I pour in everything wet first, then everything dry, and finally the butter.  In the end it should look something like this:

Put the machine on the dough cycle, and walk away for about an hour and a half.  If you want to add more raisins (or orange zest or anything else) you can do so when the machine beeps or in the last 5 minutes of the final kneading cycle.

Here’s the finished dough.  I know, nothing to write home about… unless you get fantastically excited about dough.

I’m warning you that this is a sticky dough.  A really sticky dough. “I’m not gonna come off your fingers” kind of sticky.

So be prepared.

Grease your loaf pan that the bread will be baked in, dust it with flour and set aside.  I tend to spray it down with a butter flavored cooking spray and sprinkle flour over that, not because I’m trying to be healthy. I told you, I’m lazy and it’s a great shortcut.  Once it’s floured, set it aside.

Scrape your dough out onto a floured surface and flip it over to lightly flour the entire dough ball. Viola, no more stickiness!  Press the dough into an approximately 3/4 inch thick rectangularish shape,  like so

It doesn’t have to be perfect, notice the hand prints?

Roll the dough into a long tube and put it into the pan, seam side down. Then cover with piece of plastic wrap

and put in a warm place to rise. After 35  minutes, turn on your oven to 350 degrees.  Let your dough finish rising while the oven heats up for another 10-15 minutes.  Take off the plastic, and hopefully it will look something like this

You can slash the top if you’d like at this point (I don’t=lazy). Pop that bad boy into the oven and bake for 50 minutes.   Cool the bread for 10 minutes before removing from the pan.  Finish cooling on a rack or an upside down muffin tin (the rack was dirty) if you can resist cutting into it while it’s still warm.

I understand if you can’t.  I’ve been there, believe me.

If you want to, you could just cook this bread directly in your bread machine under the wheat bread cycle. Now how’s that for a shortcut!

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