berry desserts: Bake Your Own Bread

Showing posts with label Bake Your Own Bread. Show all posts

Light Multigrain Sandwich Buns

I have to say, these are the most uniform looking buns I have ever baked. They look like they came out of a factory, to me. Which is why you have the somewhat orangey shots of them cooling on the rack in the kitchen instead of the usual lighted shots.

I think their uniformity might have something to do with the extra step of letting the rolls rest for a whole hour in the pre-formed round before creating the final long shape. Then a longish rest when shaped. Either way, I am pleased!

They are light enough for sandwiches, but have some rye and whole wheat in them for health and heartiness. And they make excellent little subs for lunches!

These buns have been YeastSpotted!

Light Multigrain Sandwich Buns
adapted from Bernard Clayton's New Complete Book of Breads
Makes 12

5 cups AP flour
1 cup whole rye flour
1 cup whole wheat flour
2 pkgs instant yeast
2½ cups warm water
1 Tbsp salt

Combine in a stand mixer, adding just enough extra warm water to make a smooth but firm dough that clears the bowl when mixed for a few minutes with the dough hook.

Form into a ball, place in a lightly greased bowl, turn to coat, and cover. Let rest 1½ hours.

Punch down dough to deflate. Divide dough into 12 equal pieces and form into balls. Let rise, covered with a tea towel, 1 hour.

Form each ball into a cigar shape and place on a silpat-lined half sheet pan.

Cover and let rise 1 hour.

Preheat oven to 450°F

Spray buns with water and slash the tops lengthwise.

Let bake about 20 minutes, rotating the pan halfway through.

Let cool on racks.

I had to include this picture. It has nothing to do with bread but is too cute to miss!

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Pucker Up! The Babes Bake Hot Lips, er, Pocket Rolls!

Buns so nice, you'll want to kiss them twice. True, they are called pocketbook rolls, but I think they look like lips. And they are nice and soft and buttery. Perfect for your holiday table, or just for scarfing down randomly like I am doing right now. These are rolls that love you back.

The dough is meant to spend at least a night in the fridge, so plan accordingly. I did mine 2 days later, just for timing's sake. Mix everything up, don't worry about how sticky it is because it'll come together after its fridge nap, and pop that dough (covered, of course) in the fridge. By the time you are ready to roll it out, it will be firmer. Roll on nicely floured board, shape, let rise, and bake! The rising time and baking time will depend somewhat on your kitchen and oven, so keep your eye out. Mine needed more than the 8 minutes, some other gals needed less. In bread baking - trust your senses.

And then prepare to fall in love with the rolls. Pillsbury has nothing on these babies. They are soft, buttery rolls of love. Sigh. I think I'll have another.

Thank you Astrid, for introducing us to these delicious rolls! Check out her site later today to see how you can participate as a Bread Baking Buddy this month.

Pocketbook Rolls

makes about 2 dozen rolls
recipe adapted from The Glory of Southern Cooking by James Villas

1 packet active dry yeast
1/2 cup lukewarm whole milk
1/4 cup vegetable shortening, room temperature
4 tablespoons butter, room temperature
1/4 cup sugar
1/2 cup boiling water
1 large egg, beaten
3 cups all purpose flour
1 1/2 teaspoons salt
8 tablespoons butter, melted (This is for brushing. I used salted butter here, and only needed about a quarter cup)

Proof the yeast in the lukewarm milk until bubbly. Should take about 5 minutes, depends on your yeast though.
Meanwhile cream the shortening, butter and the sugar in a large mixing bowl. Gradually beat in the boiling water.
add the yeast mixture and stir until well blended.
add the egg and stir until well blended
add the flour and salt and mix very well.
--- from here you can keep the mixture up to one week in the fridge covered lightly with plastic wrap for further use

Three hours before ready to use:
Roll out the dough. About 1/2 inch thick.
Cut into rounds with a 2 to 2 1/2 inch biscuit cutter.
Fold each round in half and place on greased baking sheet.
Brush each roll generously with melted butter, cover with a towel.
Let rise in a warm place for about 2 1/2 hours.
Preheat the oven to 400°F
Bake the rolls until golden brown. Should take about 7-8 minutes
Serve hot ;o)

The Bread Baking Babes

These rolls have been YeastSpotted!

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Rosemary-Garlic Bread

I can't imagine a world without garlic. It goes with almost everything - especially herbs.

In this rosemary-garlic bread, you have the subtle flavour of herbs and garlic baked right into the loaf so you can use it for sandwiches at work without bowling over your boss. Unless you want to bowl him or her over. Then by all means- add much more garlic.

This recipe is quick and easy and would also make a great pizza dough recipe: just shape into pizzas after the first rise, top, and reduce the second rise to about 20 minutes. Pizzas also benefit from a hotter oven and take 15-20 minutes in a regular home oven. Keep an eye out as all ovens are different.

If you are really lucky your neighbour will not have culled the last of their summer rosemary and you can ~~steal~~ borrow some fresh from the garden. Not that I do that .....

Rosemary-Garlic Bread
adapted from Bernard Clayton's New Complete Book of Breads

3 cups whole wheat flour
2½ cups AP flour
4½ tsp instant yeast
2½ tsp salt
2 tsp fresh ground black pepper
2 cups warm water
¼ cup olive oil
4 cloves garlic, minced
¼ cup finely chopped fresh parsley
¼ cup chopped fresh rosemary (half that amount, if dried)

In your stand mixer - add everything except the AP flour. Mix for 2 minutes and then add the white flour, ¼ cup at a time, until you have a nice feeling dough that cleans the bowl. Continue to beat (with dough hook) for a few more minutes.
Form into a ball, clean bowl and lightly oil, roll ball in oiled bowl to gently coat, cover and let rise for about 1 hour. (Less if it is really hot in your kitchen)
Punch down and divide dough in half. Form into two loaves and let rise 1 more hour, covered. (I like to use my Chicago Metallic French bread form for last rise and baking.)
Preheat oven to 400°F
Bake in center rack for about 35 minutes, or until golden brown with an interior temperature of over 200°F
The bread should sound hollow and hard if you tap on it.
Let cool on racks.

This bread has been YeastSpotted!

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Cheddar, Jalapeno and Chive Scones

It's time for dunking. With the cooler air the appetite for soups and stews returns and every good soup or stew deserves something equally delicious to dunk in it. These cheddar, jalapeno and chive scones are just as happy with a chile as they are with chicken noodle soup. Or even a salad, if you so desire.

Scones, or biscuits, are quick and easy to make and these go together in minutes in the food processor. The secret is to not overwork them so that they are light and airy on the inside and crisp on the outside. They are best served the same day they are made - within a couple of hours is ideal - but don't worry, they are so delicious that they won't last that long.

Cheddar, Jalapeno and Chive Scones
adapted from The Art and Soul of Baking, Cindy Mushet

1 2/3 cups AP flour
1/3 cup cornmeal
1 Tbsp baking powder
½ tsp salt
1/3 tsp black pepper

¾ stick cold, unsalted butter - in ½ inch chunks
1 cup heavy cream (cold)

2/3 cup shredded sharp cheddar
2 jalapenos, stemmed, seeded and diced fine
1 handful of chives, chopped

1 beaten egg (for wash)
1/3 cup cheddar (for tops)

Preheat oven to 425°F
Line a sheet pan with parchment or silpat.

In a food processor, pulse the dry ingredients a couple of time until combined.
Add in the butter and pulse a few times, until you get a texture of coarse cornmeal with a few small chunks of butter still.
Add in cream and pulse a couple of times to distribute evenly.
Add in the first amount of cheddar, the jalapenos and chives.
Pulse a couple of times until combined.
Pour out onto well floured board, loosely form into 12 scones.Place on lined sheet pan.
Brush with egg and sprinkle with remaining cheddar.
Bake for 15 minutes.
Let cool on racks.

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Every Rose has its.... Raisins!

The Bread Baking Babes and Buddies have been crafting roses out of dough this month!

Yep, we are big on fun shaping ideas and the rose seemed like a lovely project. Lovely enough that Tanna invited everyone to make their version of this fun and relatively easy bread.

The dough is soft and comfortable to work with, and the shaping is surprisingly easy - and surprisingly forgiving.

Tanna made a savoury version - which looks delicious. I was operating with what I had on hand, so I went with a cinnamon roll rose. Instead of the lovely garlic, cheese and herbs that she used, I brushed the dough with melted butter, sprinkled generously with brown sugar, cinnamon and raisins, and (because of all that sugar) baked the bread on the second temperature only, instead of using the initial high heat.

I am a huge fan of savoury breads and plan to do Tanna's version when I make it out to the grocery store on the weekend, but for now I am loving gorging on the sweet bread - especially with hot coffee.

Original savoury version below, play with the flavours however you want! See the note about participating in the round-up, below. You'll be glad you baked this bread!

Caucasian Bread - Julia's Rose
Recipe By: http://www.thefreshloaf.com/node/19320/caucasian-bread
Notes by Tanna - Babe Hostess of the Month
Yield: 1 loaf

Tanna's Summary:

This beautiful braided bread is made with a rich straight dough, layers of pesto and a generous sprinkle of Sumac.
I made this bread a couple of months ago. This bread is tender, rich, nutty, salty (evoo, toasted pine nuts and Parmesan) and a little sour (Sumac). This bread requires moderate braiding skills, time and attention.
I have been baking for quite some time now. I love bread making.

Ingredients:

Pesto - I use evoo, basil, toasted pine nuts, Parmesan (consistency should be not too thin and not too thick). Keep refrigerated until needed.
Sumac - for sprinkling
Dough ingredients:
AP Flour 600g (21oz)
Fresh Yeast 28g (1oz)
Sugar 10g (0.35oz)
Salt 10g (0.35oz)
Canola Oil 50cc (1.7 fl oz)
White Vinegar 1 tbsp
Water 300cc (10 fl oz) this is approximate

Directions:

1. Set oven to 210c (410F) Prep: Baking Pan - 26cm (10") springform (no bottom), take a piece of parchment paper and crimp tightly around the bottom of the springform, oil the sides. Place on top of a baking sheet. Set aside.

2. Add all ingredients to a mixing bowl, add the water carefully as you start mixing. Use the dough hook 2-3 mins. on low speed and 2-3 mins. on medium speed. Dough should be supple and not sticky to the touch. Add water or flour if dough is too stiff or too loose (respectively). When dough is ready, spray a bowl with oil and gently put the dough in the bowl. Spray a little more oil on top and cover. Let rise (80%). My kitchen was at about 22c (72F), 35-45% humidity and proofing was about 40 minutes. Lightly flour a work bench or a large table. Put the dough on top and flatten gently with your hands. Use a floured rolling pin to roll out the dough to a very thin circle, as thin as you can. When rolling out the dough, try not to lift and move it too much. You can try and gently pull the dough to stretch it thin (like bakers do with Strudel dough), this requires some skill. Apply a thin layer of pesto on top of the dough (leave the edge clear 1/4"). Sprinkle Sumac generously on top of the layer of pesto. Slowly, tightly and very gently roll the dough into a roulade (pinwheel ). You will now have a very long roulade . Take a sharp chef's knife (not a serrated knife) and cut (not saw) the roulade lengthwise trying to keep the knife in the middle so you end up with two equal parts (you can cut down from the seam but it is not make or break). Place the two halves crossing each other (open roulade layers facing up) to create and X shape. Gently pick up the two ends of the bottom half, cross them over the top half, and place them back down. Continue this process, taking the two bottom ends and crossing them over the top until all the roulade has been used. You now have a two strand rope shape. If for some reason some of the open roulade layers are pointing down or sideways, carefully turn them so they are facing up. Gently pinch the ends to seal. Look at the braid. If one end looks a little thinner make that your starting point. If not, just start from either end. Slowly and very gently, roll the braid sideways (horizontally) without lifting your hands from the table. You should keep those open roulade layers facing up. Pinch the end delicately. The end result should look like a giant snail shell or a very large cinnamon bun. Lightly sprinkle Sumac on top of the braided loaf. Carefully pick up the braid and place in the prepared springform. Keep it flat on the parchment. The bottom of the braid should set nicely. Cover. Let rise until the braid hits three quarters the way up the springform. In my kitchen conditions it proofed for a little over 30 mins.

3. Bake at 210c (410F) for 5-10 mins., lower oven to 180c (355F) and bake for another 20-30 mins. Their should be a decent amount of oven spring. The bread should rise above the springform edge. When the bread is out of the oven lightly brush evoo on top and sides. Let cool on a rack.

Tanna was Kitchen of the Month for the Bread Baking Babes and Buddies. If you’d like to bake this bread with us and be a buddy, you will be rewarded with a fabulous bread and a badge if you bake the bread, post it, send her a photo with a note giving your take on baking the bread and send her an e-mail at commentsmykitchen At mac Dot com. She’ll have a round up with all that here on the 29th so you must get that info to her by the 26th.

The Bread Baking Babes

This bread has been YeastSpotted!

World Bread Day 2012 - 7th edition! Bake loaf of bread on October 16 and blog about it!

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Tracey's Jalapeño Cheddar Rolls

I have to say, of all the fabulous food bloggers I have come to know these last several years - Tracey of Tracey's Culinary Adventures is one of my top influencers. Seriously, she makes some really good food.

My mouth watered at the sound of Jalapeño Cheddar Rolls and I knew that if Tracey was posting them - they were going to be good. Very good.

Then my friend Elizabeth made them too, and declared that indeed they were mouth-watering - just as I suspected.

Clearly I needed to make these rolls. After all, I already had the ingredients. And hamburgers. It was kismet.

The dough goes together easily, I didn't even need the extra flour in the recipe. And, in my excitement, I accidentally doubled the jalapeño. That too was good - very good.

The buns smell wonderful when they are baking up, are a snap to put together and make the best burger rolls ever. Make them!

(Thanks Tracey!)

Jalapeño Cheddar Rolls
recipe from Tracey's Culinary Adventures
barely adapted from Foodie Bride (originally adapted from The Pastry Queen)

1 3/4 teaspoons instant yeast
3 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
6 oz sharp cheddar cheese, shredded
3 large jalapeños (seeds and ribs removed), finely chopped
1 cup water water (100-110 F)
2 tablespoons canola oil
2 large eggs, at room temperature (divided)

Add the yeast, flour, sugar, salt, cheese and jalapenos to the bowl of a stand mixer fitted with the dough hook. Beat briefly on low speed to combine. In a measuring cup, whisk the water, oil and 1 of the eggs together until combined. With the mixer on low, slowly add the wet ingredients and continue mixing until the dough comes together (you may need to scrape down the bowl once or twice). The dough should clear the sides of the bowl and cling to the bottom - you may need to add a little flour or water to achieve the right consistency (every time I've made this recipe I've needed to add 2-4 tablespoons of flour). Knead the dough on low speed for about 5 minutes, or until smooth and elastic.

Spray a large bowl with nonstick cooking spray. Shape the dough into a ball and place in the bowl. Cover with plastic wrap and let the dough rise for 75-90 minutes, or until doubled in size.

Preheat oven to 350 F. Line a baking sheet with parchment paper.

Transfer the dough to your work surface and divide in half. Divide each of the two pieces into 4 or 5 equal pieces, depending on whether you want oversized or more traditional rolls. Shape each piece of dough into a ball and place on the prepared baking sheet, then flatten slightly with the palm of your hand. Space the rolls about 1/2 to 1-inch apart - you want the edges to bake together in the oven.

Cover the pan with a damp towel, and allow the rolls to rise for 35 minutes. Meanwhile, whisk the remaining egg with 1 tablespoon of water to make egg wash. Brush the rolls with the egg wash. Bake for about 25 minutes, or until the tops of the rolls are deep golden brown.

Transfer the pan to a wire rack and let the rolls cool for at least 15 minutes. Store in a resealable plastic bag at room temperature, or wrap tightly and freeze.

These buns have been YeastSpotted!

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Julia Child's French Bread

Happy 100th birthday Julia Child!

In honour of the grande dame's birthday, Susan of Wild Yeast has challenged us to make her French bread. Who doesn't love French bread? Julia opened up new worlds of cooking in a generation that had embraced convenience food products. She was a revolutionary and all the food crazes we have had since; the Food Network, food blogging... can thank Julia for their popularity.

I made the bread twice, once in the original same day form - needing a touch extra flour, for which I used whole wheat. It was a delicious bread, nice and soft on the inside and gloriously crunchy on the outside, and we gobbled it up within 2 days.
The second time I refrigerated the dough after the first rise and punch down, overnight, and continued in the morning. That time I did not need any extra flour (except the bench flour for kneading) and I got a more tangy, complex loaf with larger holes.
The second was our favourite, but both were delicious!

Check out Susan's post for all the history behind the bread, to be included in the round-up, or to request the full version of the recipe.

Julia Child's French Bread -- Recipe Summary

by Susan, for the Bread Baking Babes

Wild Yeast

Yield:

3 baguettes or batards or boules
Or 6 short loaves (ficelles)
Or 12 rolls (petits pains)

Time: about 7 - 8 hours, not including cooling time

Susan's breakdown:

mix and knead: 15 minutes
first rise: 3 hours
second rise: 1.5 - 2 hours
divide, rest, and shape: 15 minutes
final rise: 1 1/2 - 2 1/2 hours
prepare to bake: 10 minutes
bake: 25 minutes
cool: 2 - 3 hours

This bread has been YeastSpotted!

Ingredients:

one cake (0.6 ounce or 17 grams) fresh yeast or one package active dry yeast [Susan's note: Here are some equivalents: fresh yeast: 17 grams; active dry yeast: 0.25 ounce or 7 grams). You could also use 5.6 grams of instant yeast]
1/3 cup warm water (not over 100 degrees F)
3 1/2 cups (about one pound) all-purpose flour
2 1/4 teaspoons salt
1 1/4 cups tepid water (70 to 74 degrees F)

Same day bread = small holes. (Also, some ww flour added)

Steps:

Combine the yeast and warm water and let liquefy completely.
Combine the yeast mixture with the flour, the salt, and the remaining water in a mixing bowl.
Turn the dough onto a kneading surface and let rest for 2 - 3 minutes while you wash and dry the bowl.
Knead the dough for 5 - 10 minutes. See the original recipe for details on Julia's kneading technique [p. 59].
Let the dough rest for 3 - 4 minutes, then knead again for a minute. The surface should be smooth and the dough will be soft and somewhat sticky.
Return the dough to the mixing bowl and let it rise at room temperature (about 70F) until 3 1/2 times its original volume. This will probably take about 3 hours.
Deflate [fold] the dough and return it to the bowl [p. 60].
Let the dough rise at room temperature until not quite tripled in volume, about 1 1/2 - 2 hours.
Meanwhile, prepare the rising surface: rub flour into canvas or linen towel placed on a baking sheet.
Divide the dough into 3, 6, or 12 pieces depending on the size loaves you wish to make.
Fold each piece of dough in two, cover loosely, and let the pieces relax for 5 minutes [p.62].
Shape the loaves and place them on the prepared towel. See original recipe for detailed instructions [p. 62 or 68].
Cover the loaves loosely and let them rise at room temperature until almost triple in volume, about 1 1/2 - 2 1/2 hours.
Meanwhile, Preheat oven to 450F. Set up your "simulated baker's oven" [p. 70] if you will use one.
Using an "unmolding board," transfer the risen loaves onto a baking sheet [p.65] or peel [p. 72].
Slash the loaves.
Spray the loaves with water and get them into the oven (either on the baking sheet or slide them onto the stone [p. 72]).
Steam with the "steam contraption" [p. 71 and 72] or by spraying three times at 3-minute intervals.
Bake for a total of about 25 minutes.
Cool for 2 - 3 hours.

Overnight retarding = more holes

Tanna was able to find a wonderful video of Julia making her fabulous bread - enjoy!

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Easy Little Bread - Because it's hot outside!

It's no secret that Canadians like to take it easy, especially in the west. They are the ones who hold up our reputation for being laid-back and our West Coast Babe, Sara, has an easy little bread to play with in the height of summer.

This simple loaf can be added to to suit your own tastes, I added a half teaspoon of cinnamon, a couple of hands full of raisins and did an egg wash on top before baking, sprinkling a little extra cinnamon and oats on the top.

The dough is whipped up like a batter, I turned mine out onto some AP flour to get it into forming consistency and nestled it nicely into the well-buttered loaf pan. Mine needed about 45 minutes to bake through. All ovens are different, an instant-read thermometer is your friend. You want over 185°F for a pan loaf.

If you'd like to bake along with the Babes this month, and make your own Easy Little Loaf, visit Sara's post for more details on how you can be a Bread Baking Buddy!

Easy Little Bread
from 101 Cookbooks
link here

1¼ cups / 300 ml warm water (105-115F)
2 teaspoons active dry yeast (one packet)
1 tablespoon runny honey
1 cup / 4.5 oz / 125 g unbleached all-purpose flour
1 cup / 5 oz / 140 g whole wheat flour
1 cup / 3.5 oz / 100 g rolled oats (not instant oats)
1½ teaspoons fine grain sea salt
2 tablespoons butter, melted, for brushing

In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes, until the yeast blooms and swells a bit - 5 - 10 minutes.

In the meantime, mix the flours, oats, and salt in a large bowl. Add the wet mixture to the dry and stir very well.

Brush a 8-cup loaf pan generously with some of the melted butter. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.

Preheat the oven to 350F / 180C, with a rack in the middle. When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan. I finish things up by leaving the bread under the broiler for just a heartbeat - to give the top a bit deeper color. Remove from oven, and turn the bread out of the pan quickly. Let it cool on a rack so it doesn't steam in the pan. Serve warm, slathered with butter.

Makes 1 loaf.
Adapted from Gran's Kitchen: Recipes from the Notebooks of Dulcie May Booker.

Prep time: 10 min - Cook time: 35 min

The Bread Baking Babes

This bread has been YeastSpotted!

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Pocketbook Rolls