Archive for Bread

Easy Rolls

Yields 24 rolls

Ingredients
• 3 (.25-ounce) packets active dry yeast
• 1 3/4 cups warm water
• 1/2 cup honey
• 1/2 cup melted butter, plus more for brushing
• 2 teaspoons salt, plus more for sprinkling
• 2 large eggs, beaten
• 4 to 6 cups flour, plus more if needed

Directions
Preheat the oven to 400 degrees F.

In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.

On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky. Fit the mixer with the dough hook and knead for 3 minutes.

Portion the dough into 24 even servings. Form the rolls into desired shape and place in a cast iron skillet or on a baking sheet spaced evenly apart. Set aside and allow to rise approximately 20 minutes, or until doubled in size. Brush the rolls with melted butter.

Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.

These are amazing. I did use this dough for cinnamon rolls. I mixed 1/2 cup of brown sugar, 1 tablespoon of cinnamon and ½ cup of raisins. Melt 1/4 cup of butter. Split the dough half. I save ½ for pizza dough and I rolled the other half on a jelly roll pan lined with parchment paper. Buttered the dough and sprinkled the sugar mixture on top. I then rolled the dough and baked at 350 degrees for 20-25 minutes.

Cheesy Onion & Garlic Bread

Bread

Yield: 2 loaves

Ingredients:

1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 TBS olive oil
½ large yellow or white onions- sliced
5 chopped garlic cloves
2 1/2 cups flour
1 teaspoon salt
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 cup parmesan cheese
2 tablespoons butter
Directions:

1. Caramelize the onions by placing them in a sauté pan with the olive oil. Heat over medium heat until onions become browned. Add garlic and sauté for an additional 2-3 minutes. Do not let the garlic burn. Remove from pan and chop. Add 1 cup of water to the pan and deglaze the pan. Heat the water to 110-114 degrees.

2. Place yeast, sugar and water used to deglaze the pan, in large bowl or food processor and allow mixture to become bubbly. This is called “proofing”.

3. Mix in 1 T butter, salt, and 2 cups of flour to the yeast.

4. Add rosemary, thyme, cheese and the onion and garlic.

5. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic. Add more flour if necessary.

6. Oil a bowl, put dough in it and cover with a towel.

7. Let dough rise in a warm place for one hour until doubled.

8. Punch down dough and divide in half.

9. Let dough rest about 5 minutes.

10. Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves.

11. Let loaves rise again until doubled, about 45 minutes.

12. Preheat oven to 375°F.

13. Bake for 15 to 20 minutes, until lightly browned.

Carefully remove from oven, brush with remaining butter. Sprinkle tops with and salt and pepper.

 

Rosemary Bread

Rosemary Bread.docx

 Yield: 2 loaves

Ingredients:

1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 teaspoon salt
3 tablespoons fresh rosemary or 1 1/2 dried rosemary
2 tablespoons butter

Directions:

1. Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.

2. Mix in 1 T butter, salt, and 2 cups of flour.

3. Add 3 tablespoon of the fresh chopped rosemary.

4. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic. Add more flour if necessary.

5. Oil a bowl, put dough in it and cover with a towel.

6. Let dough rise in a warm place for one hour until doubled.

7. Punch down dough and divide in half.

8. Let dough rest about 5 minutes.

9. Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves.

10. Let loaves rise again until doubled, about 45 minutes.

11. Preheat oven to 375°F.

12. Bake for 15 to 20 minutes, until lightly browned. Carefully remove from oven, brush with remaining butter. Sprinkle tops with and salt and pepper.

I found this recipe on the internet and found the bread to be so fluffy but a little bland. You definitely need to salt and pepper the tops. I will probably try this recipe again and maybe add some garlic powder to the dough.


Pizza Dough

Ingredients                                  

1. 3 1/2 to 4 cups bread flour, plus more for rolling

2. 1 teaspoon sugar
3. 1 envelope instant dry yeast
4. 2 teaspoons kosher salt
5. 1 1/2 cups water, 110 degrees F
6. 2 tablespoons olive oil, plus 2 teaspoons

 

(Chef’s Note: Using bread flour will give you a much crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)

 

Directions

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.


Read more at: http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe/index.html#dialog?oc=linkback

 

 

Bake

Preheat oven to 450°. Roll out dough to desired size and shape. Place on lower rack of the oven and bake until the crust is just beginning to brown. About 8 minutes. Top with favorite toppings and bake an additional 10-15 minutes or until brown and bubbly.

 

How To Freeze Pizza Dough

 

Ingredients
1 batch pizza dough
Spray oil or olive oil

 

Equipment
Plastic freezer bags

Directions

1. Form the dough into individual balls, the size you would use to make one pizza.

2. Lightly spray each dough ball with spray oil, or wipe with olive oil.

3. Turn the dough over so it is lightly coated in the oil.

4. Slide the dough ball into a freezer bag and seal, squeezing out all the air.

5. Place in the freezer and freeze for up to 3 months.

6. When ready to use, put in the fridge overnight or for about 12 hours.

7. Before making the pizza, bring the dough out on the countertop and let warm up and rest for about 30 minutes before stretching out the pizza.



Wicked Zucchini Bread

To “boldly go when no cook has gone before”

Ingredients

·         3 cups all-purpose flour

·         1 teaspoon salt

·         1 teaspoon baking soda

·         1 teaspoon baking powder

·         3 teaspoons ground cinnamon

·         1 teaspoon ground ginger

·         1 teaspoon freshly grated nutmeg

·         Pinch of cayenne pepper: yes!!!! (make it a healthy pinch)

·         3 eggs

·         1 cup vegetable oil

·         2 1/4 cups white sugar

·         3 teaspoons vanilla extract

·         2 cups grated zucchini

·         ½ cup mini chocolate chips

·         ¾  cup rum soaked raisins (soak in 1/4 cup rum-add rum to mixture)

 

 

Directions

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees .Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini, chocolate chips and rum soaked raisins until well combined. Pour batter into prepared pans.

 

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.