Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts

Saturday, August 12, 2023

An Even Easier Hamburger (or Hotdog) Bun Recipe




In June I posted a recipe for whole wheat hamburger buns. Since then, I've been playing with proportions of ingredients and technique, and have found an even easier recipe. For this one, you make the dough and immediately shape it into rolls. Set them aside to proof, and then you are ready to bake!

Ingredients
  • 1 cup of warm water (about 105 to 110 degrees F.)
  • 1 tablespoon active dry yeast
  • 2 teaspoons sugar
  • 1/3 cup canola oil
  • 1 teaspoon salt
  • 1 large egg
  • 3 3/4 to 4 cups all-purpose flour

Instructions
  1. Place the warm water, yeast, and sugar in the bowl of a stand mixer. Stir with a spoon to combine and let sit for 5 to 10 minutes, until the yeast begins to look foamy.

  2. Add the salt, egg, and 3 3/4 cups of flour. 

  3. Using the bread hook attachment, blend the mixture slowly until all of the flour is moistened and incorporated. You will probably need to stop the mixer and scrape down the sides of the bowl a few times.

  4. Once all of the flour is mixed in, increase the speed of the mixer medium. Process for about 5 minutes. If the dough still feels sticky, add the extra 1/4 cup of flour.

  5. Remove the dough from the bowl and place on a lightly-floured work surface. Knead by hand about 10 times to make a smooth ball of dough. 

  6. Divide the dough into 8 equal pieces. Shape each one into a ball (for a hamburger bun), or into a 4- to 5-inch log for hotdog buns. 

  7. Line a large rimmed baking sheet with parchment paper. Place the shaped buns on the paper, leaving at least an inch of space in between. 

  8. Place the baking pan in a draft-free place in your kitchen and allow to proof (rise) until the buns are puffy. This could take from 30 minutes to 1 hour depending on the temperature of your room. (Hint: I always heat my oven for 1 minute, turn off the heat, and then place my bread in that barely warm oven).

  9. When the rolls are puffy, preheat your oven to 425 degrees F. (NOTE: If you used your oven to proof the rolls, remove them from the oven before you begin to preheat).

  10. Bake the rolls for 8 to 10 minutes. Remove from the oven and immediately set the rolls on a wire cooling rack. 

Thursday, June 29, 2023

Whole Wheat Brioche Burger Buns

 


The sense of smell is an amazing thing, isn't it? I've read that it's the only sense that is not altered, refined, or exaggerated in our memory. The scents our brains recorded remain with us, memorable and unalterable. 

Is there any region, culture, tribe that does not make bread? The aroma of baking bread is universal. It is comforting, nurturing and transports us back to memories of long ago. 

Today I baked buns for the burgers we will be eating for dinner this evening. Sure, I could have picked up a package of 8 buns at the local grocer for a few dollars. But, they're spongy and tasteless. With a few basic ingredients, a stand mixer, and a little bit of time we can do better!

Ingredients

  • 1 cup warm water
  • 3 tablespoons warm milk
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 2 tablespoons granulated sugar
  • 3 cups bread flour 
  • 2/3 cup graham flour 
  • 1 1/2 teaspoons fine sea salt
  • 2 1/2 tablespoons unsalted butter, softened 
  • 1 large egg, beaten
Egg Wash
  • 1 egg, beaten with
  • 1 teaspoon of water
Instructions 
  1. Combine the water, milk, yeast, and sugar in a small mixing bowl. Stir, and then set aside for 5-10 minutes. (The mixture should appear bubbly).
  2. Combine the flours, salt, and butter in the bowl of a stand mixer. Beat at low speed until the butter is incorporated into the flour.
  3. Add the yeast mixture and the egg. Using the dough hook attachment, beat at low speed until the dough is well mixed and begins to pull from the sides of the bowl. 
  4. Scrape the dough into a clean, lightly oiled bowl. Cover with a clean towel and set aside in a warm, draft-free place to proof, about 1-2 hours. How can you tell when the dough has risen enough? Gently push a finger into the dough. If the indentation remains, the dough is ready for the next step. 
  5. Gently punch down the dough and form it into 8 equal pieces. Roll each into a ball and place in a parchment lined baking sheet. Set in a warm, draft-free place to rise again, about 30 minutes to 1 hour.
  6. Preheat oven to 400 degrees F. Brush the egg wash on the rolls.
  7. Bake for 12-15 minutes, until golden brown.

Rolls proofed (risen), brushed with egg wash, and ready for the oven




Wednesday, September 7, 2022

Fair Scones


In my little sliver of the planet, the month of September means that the Washington State Fair (aka the Puyallup), is up and running.
Covering 169 acres, it's the 7th largest fair in the country (over 1.2 million visitors each year) and has something for everybody. Barns filled with every type of farm animal you can imagine; grange exhibits; 4-H; new product demonstrations, hot tubs, tractors, chain-saw carving; carousels and carnival rides; art, needlework, photography and hobby displays.

And then, there is the food. You name it, they've got it. And even a few things I'll bet you've never heard of--deep-fried cookie dough, alligator on a stick, and the "Earthquake Burger" -- one-half pound of ground beef on a 10-inch bun, piled high with cheese and grilled onions. Of course, the fries that go with it weigh in at a pound. 

The fair has been going strong for 122 years, and for 107 of those years, visitors have savored the hot scones filled with butter and raspberry jam. I love fair scones but wince at the cost. $1.75 for one little triangle--about 6 bites.

I make scones at home, and my family says they are more than "fair":

Fair Scones

Ingredients
  • 2 ½ cups flour
  • 5 tablespoons sugar
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • ½ cup cold butter, cut into ½-inch cubes
  • ½ cup plus 2 tablespoons whole milk
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • ½ cup golden raisins
To Serve - softened butter and lots of raspberry jam!

Instructions
(1) Preheat oven to 425 degrees F.

(2) Combine flour, sugar, baking powder, and salt in the bowl of a food processor. Add cold butter and pulse until the mixture resembles coarse crumbs. Remove from the food processor and place in a medium-sized mixing bowl.  



(3) Combine milk, melted butter, and vanilla. Make a well in the center of the flour/sugar mixture. Pour in the milk/melted butter and add the raisins. Stir gently with a fork to combine. 

(4) Turn the dough out onto a generously floured surface and knead about 6-8 times or until it forms a smooth ball. Don't overwork or your scones will not be tender. 

(5) Pat the dough into a disk, slightly higher in the middle. 



(6) Cut into 6 equal pieces. 




(7) Place on an ungreased cookie sheet lined with parchment paper. Bake in preheated oven for 10 minutes. 

(8) Remove to a cooling rack. To serve "fair-style", while still warm split and fill with softened butter and raspberry jam.



Wednesday, November 18, 2020

Thanksgiving Recipes - Desserts



It's not too early to start thinking about the Thanksgiving Day meal (because I'm the Carb Diva, T-day is my favorite holiday). Obviously, this year will be different. We won't be gathering a dozen or more people under our roof (unless you already all live together). 

But we still have much to be thankful for. Let's plan on creating sweet memories from the kitchen and creating loving memories around the dining table. 
Here are a few of my favorite recipes from my recipe file for desserts.

Lemon-Cranberry Loaf

Ingredients for the Basic Loaf

  • 2 1/2 cups flour
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • Zest of 1 large lemon
  • 3/4 teaspoon salt
  • 3/4 cup vegetable oil

Add This to Make the Streusel Topping

  • 2 tablespoons finely chopped walnuts
  • 2 tablespoons brown sugar

Add This to the Basic Batter to Complete the Loaf

  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup fresh cranberries, coarsely chopped
  • 3/4 cup buttermilk
  • ¼ cup fresh lemon juice
  • ½ teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup powdered sugar
  • 1 1/2 to 2 tablespoons orange juice

Instructions

  1. Preheat oven to 325 degrees F.
  2. Butter and flour a 9-inch by 5-inch loaf pan and set aside.
  3. Mix flour, 1 cup brown sugar, granulated sugar, and salt, and in a large mixing bowl. Add the oil and stir until the mixture resembles coarse meal. Transfer 3/4 cup of the mixture to a small bowl.
  4. Stir the chopped walnuts and 2 tablespoons brown sugar into this reserved mixture and set aside. This will be the topping on the loaf.
  5. Mix baking soda and baking powder into the remaining flour mixture. Add the fresh cranberries. Whisk together the buttermilk, lemon juice, vanilla, and egg in another bowl. Add the buttermilk mixture to the cranberry mixture and stir just until combined.
  6. Pour batter into prepared pan. Sprinkle reserved topping evenly over the batter.
  7. Bake until tester inserted into the center comes out clean, about 1 hour and 30 minutes. Remove from oven and place on wire rack to cool slightly.
  8. To make the icing whisk together the powdered sugar and orange juice and drizzle over the loaf.

Perfect Apple Pie
As published on the Delishably website. Link is here.


Vegan Pumpkin Pie

This is the pie I made for my younger daughter when she opted for a vegan diet (no eggs or dairy). Even though she is no longer vegan, I've kept the recipe because it's easy, and it tastes great!

Ingredients

  • 1 can (16 ounces) pureed pumpkin (NOT pumpkin pie filling)
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 package (10–12 ounces) soft tofu, processed in a blender until smooth (Don't use "low fat" tofu.)
  • 1 9-inch pie shell

Instructions

  1. Preheat oven to 425˚F.
  2. Cream the pumpkin and sugar together. Add salt, spices, and blended tofu; mix thoroughly.
  3. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350˚F and bake for another 40 minutes.
  4. Chill and serve.


Wednesday, August 19, 2020

Leftover Cereal Bread




I like Cheerios, Puffed Wheat, and Raisin Bran. My husband prefers Honey Bunches of Oats and Frosted Mini-Wheats. Our daughter likes Cinnamon Toast Crunch. We have lots of boxes of dry cereal in our pantry and at times there are lots of almost-empty boxes. Each has just a handful of flakes or crispy bits--not enough for a bowl.

So, what to do with the leftovers? My frugal German heritage won't let me throw them away. So I devised "Leftover Cereal Bread."

(Photo Credit: Image by Aline Ponce from Pixabay)


Leftover Cereal Bread

Ingredients
  • 2 cups boiling water
  • 1 1/2 cups dry cereal (any kind)
  • 1 cup oatmeal (not instant)
  • 1/3 cup oil
  • 1/4 cup molasses
  • *1/4 light corn syrup
  • 2 tsp. salt
  • 2 envelopes active dry yeast
  • 2 large eggs, beaten
  • about 3 1/2 cups all-purpose flour

Instructions
  1. Mix the water, cereal, oatmeal, oil, molasses and corn syrup in a large bowl. Cool to lukewarm. Stir in the yeast until dissolved; let stand 5 minutes. Beat in the eggs, then 3 cups flour or enough to make a stiff dough.
  2. Cover and let rest 30 minutes. Turn out on lightly-floured surface; knead 8 to 10 minutes or until smooth and elastic. Divide dough in half. Place each half in a greased 9x5x3-inch loaf pan. Cover and let in a warm, draft-free place until doubled in size (1-2 hours).
  3. Bake in preheated 350 degree F oven 1 hour. Remove from pan; cool on racks.
     *if using mostly sweetened dry cereal, substitute 1/4 cup water

Saturday, July 25, 2020

Easy (and Quick) Pizza Crust




When the work day is long and time to prepare dinner is as short as me {{smile}} the go-to for many families is take-out or frozen pizza. True pizza crust can take several hours (mix, proof, shape, etc.) but here’s one that will take only minutes.

This homemade pizza costs far less than store-bought, take-out, or delivery and you can have it just the way you like it.  Want extra onions? No problem. You'd rather have green olives than black? We can do that.

(Photo Credit: Image by PaweÅ‚ Maryniak from Pixabay)

Ingredients
·         1 cup warm water
·         2 tsp. active dry yeast
·         2 1/2 cups all-purpose flour
·         3 tablespoons olive oil
·         1 tsp. salt
·         1 tsp. sugar
·         1/2 tsp. dry oregano

Instructions
  1. Preheat oven to 450 degrees F.
  2. Place warm water in a large mixing bowl. Sprinkle yeast over and stir just to moisten. Let stand for 5 minutes. Add the remaining ingredients to the bowl and stir quickly to mix thoroughly. Let dough rest for 5 minutes.
  3. Turn the dough out onto a lightly floured work surface and knead about 10 times. Divide dough in half and place each half in the center of a lightly-greased 12-inch pizza pan. Press or roll the dough to the edges. (A lightly-floured pizza roller makes this a cinch!).                      
  4. Top your pizza as desired and bake for 15 minutes or until the edges are brown and the cheese and sauce are bubbling.

Saturday, June 13, 2020

Yukon Gold Potato Pizza



Do you surf the internet? What are your favorite sites? One of my daughters loves Pinterest and pins ideas on home décor, crafts, and gardening. My older daughter likes video games, trains, and anything "Disney". My husband likes cars and websites about travel.
I look at recipes.
I've noticed a recent trend in "potato pizza". OK, I think that could be pretty tasty. I LOVE potatoes. But potatoes on top of a bread crust?  I have also seen recipes for pizza made with a puff pastry crust. Why not combine the two?
Photo Credit: Image by Markus Spiske from Pixabay 

Potato Pizza

Ingredients
  • 1/2 of a 17.3-oz. pkg Pepperidge Farm Puff Pastry Sheets, (1 sheet), thawed
  • 3 medium (about 1 lb.) Yukon Gold (waxy) potatoes
  • teaspoon olive oil
  • 1 medium onion, chopped
  • teaspoons fresh rosemary, minced
  • 2 cloves garlic, sliced
  • 1/2 jar Alfredo pasta sauce
  • 1 ounce Parmigiano-Reggiano, shaved (about 1/3 cup)
  • 1 cup fresh arugula
Instructions
  1. Heat oven to 400 degrees F.
  2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x12-inch rectangle. Place the pastry onto a baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim. Prick the center of the pastry thoroughly with a fork. Refrigerate for 15 minutes.
  3. While the pastry is chilling, prepare the potatoes. Cut the potatoes into 1/4-inch slices. Fill a large pot with the potato slices. Add enough water to cover the potatoes. Add two teaspoons of salt to the water and place the pot over a high flame. Once the water boils, reduce the heat to medium and cover. Check the potatoes after about 5 minutes--you want them to be crisp-tender because they will cook on top of the pizza.
  4. Heat the oil in a 10-inch skillet over medium heat; sauté the onions until tender, stirring occasionally. Stir in the rosemary. Cook and stir for 5 minutes.
  5. Spoon the onion mixture onto the pastry. Cover it with the potato slices, then drizzle with the Alfredo sauce.
  6. Bake for 20 minutes or until the pastry is golden brown. Remove from the oven and top with the shaved Parmigiano-Reggiano cheese. Let the pastry cool on the

Wednesday, May 20, 2020

Retro Recipe to Remember Mom





I'm thinking about my mom today, born in 1908 in rural Montana. She was the youngest of six, a first-generation American. She and her family were sugarbeet sharecroppers and lived in a railroad boxcar. Humble beginnings. 

English was her second language, and she dropped out of school in the 6th grade. But, she was a phenomenal baker. These rolls were her specialty. 

Mom started baking these sweet rolls when they appeared in a Pillsbury bake-off cookbook as a 1955 Grand Prize Winner. Pillsbury has updated the recipe, and the link for that is here. However, I'm going to share the original with you below.


Photo Credit: Pillsbury

Ingredients
  • 2 packets of active dry yeast
  • 1/4 cup warm water
  • 1/3 cup butter
  • 3/4 cup hot scalded milk
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 2 unbeaten eggs
  • to 4 1/2 cups sifted all-purpose flour
  • nut filling (below)
Instructions
  1. Soften the yeast in warm water; set aside.
  2. Combine the butter and scalded milk in a large mixing bowl. Cool to lukewarm.
  3. Add the yeast/water, sugar, salt, and eggs.
  4. Stir in the flour to form a stiff dough. Cover and let rest for 30 minutes.
  5. Prepare the nut filling.
  6. Roll out dough on a floured surface to a 22x12-inch rectangle. Cover half of the dough, along the long side, with the filling. Fold the remaining dough over the filling.
  7. Cut crosswise into 1-inch strips. Twist each strip 4 or 5 times. Then hold one end down on a greased baking sheet and begin to wind into a spiral. Tuck the end under. Repeat with the remaining strips. 
  8. Cover and let rise in a warm place until light and doubled, 45 to 60 minutes.
  9. Bake at 375 degrees for 15 minutes. 
Nut filling - Cream 1/3 cup butter. Blend in 1 cup of sifted confectioners sugar. Add 1 cup walnuts, ground or chopped very fine.

Wednesday, March 18, 2020

Retro Recipes - Butterscotch Biscuits


Do you remember the 1960s? A decade of changes, big and small.
  • North America and the world were rocked by three assassinations and the strongest earthquake in recorded history.

  • The Russians were the first to send a man into space; in the United States, the Studebaker was laid to rest.

  • Sam Walton opened the first Wal-Mart and gas was an astounding 25 cents per gallon.

  • Knee-high pleated skirts gave way to thigh-high minis and Bryllcreem sales plummeted after the arrival of the Fab 4.

  • Alfred Hitchcock frightened us into favoring baths over showers.

  • Andy Warhol immortalized a can of soup.

  • And, closer to home, every freshman in high school was required to pass a Home Economics course. 

I mention this because today I found, tucked away in my card file, a recipe I saved from my 1960s HomeEc course—the only recipe that was worth saving.

Saturday, January 4, 2020

Oatmeal Pancakes



How are those resolutions working out for you? If one of your goals for 2020 was to eat healthier, I have a recipe to share with you.

Here's a hearty, healthy pancake that takes a bit of planning (part of the batter needs to rest overnight in the refrigerator), but it's well worth the wait.

Oatmeal Pancakes

Cook Time.

Prep time: 12 hours,
Cook time: 10 min.
Ready in: 12 hours 10 min.
Yields: Who knows? This feeds 4 people in my house

Ingredients

  • 2 cups regular rolled oats, not instant
  • 2 cups buttermilk, or 2 teaspoons cider vinegar plus enough milk to make 2 cups
  • 2 eggs, lightly beaten
  • 1/4 cup butter or margarine, melted and cooled
  • 1/2 cup raisins or dried cranberries, fresh blueberries, chocolate chips, etc.
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  1. In a medium bowl combine oats and buttermilk (or soured milk). Stir to blend. Cover and refrigerate overnight.
  2. In the morning add the eggs, melted butter, and raisins--stir just to blend. In another bowl combine all of the remaining ingredients. Add to the oatmeal mixture and stir just until moistened.
  3. Cook on a lightly greased griddle or frying pan over medium-high heat. Use about 1/4 cup of batter for each pancake.


So What are the Health Benefits of Oatmeal?

Oatmeal is truly a "superfood". Packed with soluble fiber and healthy nutrients, oatmeal is a nutritional superhero. According to the National Heart, Lung, and Blood Institute, elevated total cholesterol is a chief risk factor for cardiovascular disease. Soluble fiber-rich foods such as oatmeal are an effective way of reducing elevated cholesterol levels.
Sticking to a diet can be challenging if your appetite isn't under control. According to a study published in the October 2009 issue of "Molecular Nutrition & Food Research" a compound in oatmeal reduces appetite by increasing a hunger-fighting hormone. You can help reduce your appetite even further by consuming fibrous foods such as fresh fruits and vegetables with your bowl of oatmeal.
And then, there is colon cancer. According to the National Cancer Institute, almost 50,000 adults die each year from colon cancer. Antioxidants help reduce colon cancer risk by fighting cancer-causing compounds known as free radicals. Oats are rich in a class of antioxidants known as avenanthramides, which may help reduce colon cancer risk (December 2009 issue of "Nutrition Reviews").

Wednesday, September 21, 2011

Carb Diva Cinnamon Rolls (Otherwise Known as Manna from Heaven)



Autumn begins in just three more days, but our little corner of the world is already knee-deep into Fall weather. Leaves are falling and pumpkins are changing from green to glowing orange. In my front yard squirrels scurry about gathering hazelnuts. Today marked the second week of school, and I am delighted that Tuesday morning Bible study has resumed.

It was such a joy to once again fellowship and study God's word with this little group of people. A few were absent due to illness, but we pray that they will gain strength and healing and be able to join us again soon.

As our meeting time is 10:00 a.m. (and we're Lutherans with an ever-present pot of coffee), our gathering centers around the Bible, and brunch. Each of us contributes something--sometimes a homemade coffee cake, or a package of cinnamon rolls from the local bakery, crackers and cheese, or fresh produce from one's garden.

My dear friend Mary was there, and she brought a wonderful treat from a local store--I think it was called "Sin-Dawg" bread--"Sin" for the cinnamon and "Dawg" representing the local nickname for our beloved University of Washington Huskies. How could something advertised as the "healthiest cinnamon roll in the world" (100 percent whole grain) be so amazingly yummy?

I'd like to share with Mary and the rest of you the antithesis of Dave's Sin-Dawg bread--a cinnamon roll recipe I've used for years. It's not whole grain, it's not healthy, and although it might show up at next week's Bible study it certainly isn't manna from Heaven, (but it probably has the "Sin" part down pretty good!)

Carb Diva Cinnamon Rolls

Ingredients
  • 1 cup boiling water
  • 1 cup instant mashed potato flakes
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons salt
  • 1/2 cup sugar
  • 2 packages (4 1/2 teaspoons) dry yeast (not instant)
  • 2 eggs, beaten
  • 5 1/2 cups flour
  • 1/2 cup melted butter
  • 1 cup brown sugar
  • 1 tablespoon cinnamon
  • 1/4 cup chopped walnuts, optional
  • 1/2 cup raisins, optional

Instructions
  1. In large bowl, mix boiling water and potato flakes. Add milk, oil, salt, sugar, yeast and beat well. Add eggs and mix until blended. Add 4 1/2 cups of the flour, one cup at a time, until all flour is incorporated.
  2. Sprinkle remaining one cup flour on board. Turn dough out onto floured surface and knead until smooth and elastic, about 15 minutes. Put in warm place and let rise until doubled, about 1-2 hours.
  3. Punch down dough gently. Divide into two equal  portions. Roll each into 10x15-inch rectangle. Spread 1/4 cup melted butter on each portion. Combine sugar and cinnamon and sprinkle evenly on each dough rectangle. Add nuts and/or raisins if desired. Roll up, starting at long edge and cut each roll into 6 cinnamon rolls.
  4. Place cut rolls in 9x13-inch baking pan that has been coated with cooking spray. Let rolls rise for 1 hour. Bake at 325 degrees for 25 minutes.

French Onion Chicken and Pasta

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