3/4 cup milk
1/2 cup sugar
1 1/4 tsp salt
1/2 cup butter
2 packages of active dry yeast
1/3 cup warm water
3 eggs room temperature
5 1/2 - 6 1/2 cups all purpose flour
Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture, eggs and 5 cups flour. Attach bowl and power knead spiral dough hook to mixer. Turn speed to 2 and mix for about 2 minutes.
Continuing on speed 2, add remaining flour, 1/2 cup at a time, and mix about 1 1/2 minutes or until dough starts to clean sides of bowl. Knead on speed 2 for 2 more minutes.
Place dough in greased bowl, turning to grease top. Cover and let rise in warm place, free from draft about 1 hour or until doubled in bulk.
Punch dough down and shape as desired for rolls.
KitchenAid but made by Kelly Chapman
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Wednesday, January 26, 2011
Saturday, January 22, 2011
Bisquick
8 cups flour
1 1/4 cup nonfat dry milk powder
1/4 cup baking powder
1 tablespoon salt
2 cups shortening
Combine flour, milk, baking powder and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightly closed covered container in a cool place.
Makes about 10 cups.
1 1/4 cup nonfat dry milk powder
1/4 cup baking powder
1 tablespoon salt
2 cups shortening
Combine flour, milk, baking powder and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightly closed covered container in a cool place.
Makes about 10 cups.
Saturday, January 1, 2011
Naan Indian Bread
Ingredients
* 1 (.25 ounce) package active dry yeast
* 1 cup warm water
* 1/4 cup white sugar
* 3 tablespoons milk
* 1 egg, beaten
* 2 teaspoons salt
* 4 1/2 cups bread flour
* 2 teaspoons minced garlic (optional)
* 1/4 cup butter, melted
Directions
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
All Recipes
Thursday, December 30, 2010
Homemade Tortillas
1/3 c flax meal
1 cup flour {1/2 whole wheat / 1/2 white}
1/2 t. salt
1 t. baking powder
2 T. shortening
1/2 flour -you may not use it all
Mix the flour, salt, baking powder, and flax together in a small-ish bowl. Cut in the shortening with a fork. Add enough water to form dough into a bowl. Let rest until everything else is ready.
When that time comes, roll out the dough until kinda flat. Fry in a pre-heated skillet or griddle, on both sides, being careful to cook through without making it crunchy {or it will crack}. Makes 2 big and 2 little tortillas.
Natalie Riley
Lion House Rolls or Scones
2 cups warm water
2 Tablespoons dry yeast
2 t salt
1 egg
2/3 cup dry non-fat milk
1/4 cup sugar
1/3 cup butter or shortening
5-5 1/2 cups bread flour {yadayadayady, whole wheat + flax...}
In a large bowl {or kitchen aid} combine water and milk and stir until dissolved.
Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix to incorporate, then mix for 2 minutes on medium speed.
Add two more cups of flour, and mix to incorporate and then again for 2 minutes.
Add another half cup of flour, by now you may need to mix by hand or dough hook {if not before now}. Mix in by half cups until dough is soft, not overly sticky but not stiff. -You may not use all of the flour or you may use more.
Grease a new bowl {I'm lazy, so I didn't} and cover with greased plastic wrap and allow to rise until double in size.
For rolls, roll out to desired roll shape, leaving plenty of dough for scones, and let rolls rise, covered. {Bake rolls at 375 / 190 degrees for 15-20 minutes or until lightly golden brown}
For scones, heat 1 inch-ish of oil in a skillet. Take about 1/3 cup dough {make any size you want actually. I make little ones for the kids and they love it} and stretch it out with your hands. When oil is hot {I don't take the temp, I just place a corner of the first scone in and if bubbles come surround it, it is ready}, place a scone or two in and fry for a minute or two until golden brown, being careful not to burn, then flip and do the other side.
Have a dish with paper towels ready for draining. Take the scone[s] out and let cool and drain {I blot, as if it helps...}. Drizzle with honey and dust with powdered sugar. Yum!
"Empty Tomb" Marshmellow Delights
1 (8 ounce) package refrigerated crescent rolls
1/4 cup sugar
1 tablespoon ground cinnamon
8 large marshmallows
1/4 cup butter, melted
Separate rolls into eight triangles. Combine sugar and cinnamon. Dip each marshmallow into butter, roll in cinnamon-sugar and place on a triangle. Pinch dough around marshmallow, sealing all edges. *Make sure to seal well or all the marshmallow will escape.
Dip tops of dough into remaining butter and cinnamon-sugar. Place with sugar side up in greased muffin cups. It helps to use jumbo muffin tins so that the juice doesn't overflow.
Bake at 375 degrees for 13 to 15 minutes. Eat warm.
Here's a breakdown of the symbolism:
* Large Marshmallows - body of Jesus
* Melted Butter - oils of embalming
* Cinnamon & Sugar Mix- spices used to annoint the body.
* Crescent Roll - the wrapping of Jesus’ body or the tomb.
* Oven – the tomb
* Cavity in bun – the empty tomb or the empty cloths
Poppyseed Bread
3 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
1 1/8 cups cooking oil
2 1/4 cups sugar
1 1/2 cups milk
1 1/2 T. poppy seeds
1 1/2 tsp almond extract
1 1/2 tsp vanilla
1 1/2 tsp butter flavoring extract (or 1 1/2 tsp melted butter can be substituted)
Mix all together. Pour into greased and floured baking pans. Makes 6 small loaves or 2 large loaves. Bake at 350 for 50-60 minutes for large pans and less for smaller pans. If you have a dark metal pan make sure to bake it for less time at a lower temperature. I overdid this batch a little bit because I used a dark pan. I like the disposable foil bread pans the best.
Glaze:
1/4 cup orange juice
3/4 cup sugar
1/2 tsp almond extract
1/2 tsp vanilla
1/2 tsp butter flavor extract (or 1 1/2 tsp melted butter can be substituted)
Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves. Remove bread from pans and pour glaze over warm bread. Use knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on.
The Girl Who Ate Everything Food Blog
Tuesday, December 28, 2010
Rapid Rolls
3 packets active dry yeast
1 3/4 cups warm water
1/2 cup honey
1/2 cup melted butter
1/2 Tbsp salt
2 large eggs, beaten
approx. 6-7 cups flour
melted butter
Preheat oven to 400 degrees.
In the bowl of a stand mixer, combine yeast and warm water. Let activate for 5 minutes until bubbly. Stir in honey.
On low speed with the paddle attachment, add butter, salt and eggs. Slowly add flour by the cup until fully incorporated and dough pulls away from the sides of the mixing bowl. Add more flour if too sticky.
Portion into 24 even servings. Form rolls into desired shape and let rise approx. 20 minutes or until double in size. Brush with melted butter.
Bake for 25 minutes until tops are golden brown. Remove from oven and brush with melted butter.
Kelsey's Kitchen
Tuscan Country Bread
Ingredients
1 package active dry yeast
2 cups water
3 cups all purpose flour
1 tsp sea salt
Preparation
1. Place bread stone on bottom of shelf of oven. Preheat to 400 degrees.
2. In a bowl of a stand mixer fitted with a paddle attachment combine the yeast, 3 cups flour, and salt and mix on low speed for 30 seconds.
3. Add the warm water and continue to to mix for 1 minute on low speed.
4. Replace paddle for dough hook and continue to mix on low speed while adding the flour 1/2 cup at a time until the dough forms a cohesive ball that pulls away from bottom and sides of bowl.
5. Remove the dough to an oiled bowl, coat with oil, cover with plastic, and allow to rise until doubled in a warm draft free spot.
6. Once doubled, punch down the dough, cover with plastic wrap, and knead 10 times, and form into round loaves.
7. Cover the balls with plastic and rest for 4 minutes. Place the formed loaves on a peel dusted with cornmeal and cover with oiled plastic wrap.
8. Allow the loaves to rise until doubled, discard plastic wrap, score the tops with knife to form an X and bake at 400 degrees for 25 minutes.
Sur La Table Cooking Class
1 package active dry yeast
2 cups water
3 cups all purpose flour
1 tsp sea salt
Preparation
1. Place bread stone on bottom of shelf of oven. Preheat to 400 degrees.
2. In a bowl of a stand mixer fitted with a paddle attachment combine the yeast, 3 cups flour, and salt and mix on low speed for 30 seconds.
3. Add the warm water and continue to to mix for 1 minute on low speed.
4. Replace paddle for dough hook and continue to mix on low speed while adding the flour 1/2 cup at a time until the dough forms a cohesive ball that pulls away from bottom and sides of bowl.
5. Remove the dough to an oiled bowl, coat with oil, cover with plastic, and allow to rise until doubled in a warm draft free spot.
6. Once doubled, punch down the dough, cover with plastic wrap, and knead 10 times, and form into round loaves.
7. Cover the balls with plastic and rest for 4 minutes. Place the formed loaves on a peel dusted with cornmeal and cover with oiled plastic wrap.
8. Allow the loaves to rise until doubled, discard plastic wrap, score the tops with knife to form an X and bake at 400 degrees for 25 minutes.
Sur La Table Cooking Class
Focaccia al Basilico
Ingredients
3 cups all purpose flour
1 package active dry yeast (7g)
pinch of fine grain sea salt
4 Tbsp unsalted butter, melted
1 cup water, 120-130 F
4 Tbsp olive oil
course salt
25 leaves of fresh basil
Preparation
1. Preheat oven to 400 degrees.
2. In the bowl of a stand mixer, combine the flour, yeast, and fine salt, and butter and mix with the paddle attachment for 30 seconds.
3. Replace paddle for dough hook attachment and mix an additional 2 minutes.
4. Remove the dough and place in a clean bowl with a small amount of olive oil and turn to coat. Cover with plastic and allow to rise in a warm draft free spot until doubled.
5. Once doubled, punch down the dough and roll out to form a rectangle that will fit into a 10x15 jelly roll pan oiled with 2 Tbsp olive oil.
6. Press dough out to the corners. Cover dough with additional 2 Tbsp olive oil, a sprinkling of coarse sea salt, and freshly ground pepper.
7. Make roughly 15 imprinted dimples with your fingertips and place a small leaf of basil in each dimple.
8. Cover with plastic, and allow to rise until doubled. Once doubled, discard plastic and basil leaves and bake in the bottom third of the preheated oven for 20 minutes or until light golden brown and firm to the touch.
9. Cut into squares and serve with additional basil leaves, salt and olive oil.
Sur La Table Cooking Class
3 cups all purpose flour
1 package active dry yeast (7g)
pinch of fine grain sea salt
4 Tbsp unsalted butter, melted
1 cup water, 120-130 F
4 Tbsp olive oil
course salt
25 leaves of fresh basil
Preparation
1. Preheat oven to 400 degrees.
2. In the bowl of a stand mixer, combine the flour, yeast, and fine salt, and butter and mix with the paddle attachment for 30 seconds.
3. Replace paddle for dough hook attachment and mix an additional 2 minutes.
4. Remove the dough and place in a clean bowl with a small amount of olive oil and turn to coat. Cover with plastic and allow to rise in a warm draft free spot until doubled.
5. Once doubled, punch down the dough and roll out to form a rectangle that will fit into a 10x15 jelly roll pan oiled with 2 Tbsp olive oil.
6. Press dough out to the corners. Cover dough with additional 2 Tbsp olive oil, a sprinkling of coarse sea salt, and freshly ground pepper.
7. Make roughly 15 imprinted dimples with your fingertips and place a small leaf of basil in each dimple.
8. Cover with plastic, and allow to rise until doubled. Once doubled, discard plastic and basil leaves and bake in the bottom third of the preheated oven for 20 minutes or until light golden brown and firm to the touch.
9. Cut into squares and serve with additional basil leaves, salt and olive oil.
Sur La Table Cooking Class
French Country Bread
Ingredients
2 packages active dry yeast, 14g
2 cups water, 120-130 F
2 tsp sea salt
3 cups bread flour
Additional bread flour
olive oil
Preparation
1. Place 9x13 pan on bottom shelf of oven filled with 4 cups of water. Place second shelf just above the water pan. Preheat to 450 degrees.
2. In the bowl of a stand mixer fitted with the paddle attachment combine the yeast, 3 cups of the flour, and salt and mix on low speed for 30 seconds.
3. Add warm water and continue to mix for 1 minute on low speed.
4. Replace paddle attachment for dough hook and continue to mix on low speed while adding the flour 1/2 cup at a time until the dough forms a cohesive ball that pulls away from the bottom and sides of the mixer.
5. Remove dough to an oiled bowl, coat with oil, cover with plastic, and allow to rise until tripled in a warm draft free spot.
6. Once tripled, punch down the dough, cover with plastic wrap, and allow to rise again until tripled.
7. After second rise, cut the dough in to two even balls, knead 10 times, and form into loaves.
8. To form the loaves, first roll the balls out into a long rectangle. Working from one of the short sides of the rectangle, stretch and roll the dough into a spiral log and pinch all the seals to shape the loaves.
9. Place the formed loaves onto a loaf pan coated with oil and cover with oiled plastic wrap and a dry cotton towel.
10. Allow the loaves to rise until doubled, discard plastic wrap, score the tops with a knife diagonally and bake at 450 for 25 minutes.
Sur La Table Cooking Class
2 packages active dry yeast, 14g
2 cups water, 120-130 F
2 tsp sea salt
3 cups bread flour
Additional bread flour
olive oil
Preparation
1. Place 9x13 pan on bottom shelf of oven filled with 4 cups of water. Place second shelf just above the water pan. Preheat to 450 degrees.
2. In the bowl of a stand mixer fitted with the paddle attachment combine the yeast, 3 cups of the flour, and salt and mix on low speed for 30 seconds.
3. Add warm water and continue to mix for 1 minute on low speed.
4. Replace paddle attachment for dough hook and continue to mix on low speed while adding the flour 1/2 cup at a time until the dough forms a cohesive ball that pulls away from the bottom and sides of the mixer.
5. Remove dough to an oiled bowl, coat with oil, cover with plastic, and allow to rise until tripled in a warm draft free spot.
6. Once tripled, punch down the dough, cover with plastic wrap, and allow to rise again until tripled.
7. After second rise, cut the dough in to two even balls, knead 10 times, and form into loaves.
8. To form the loaves, first roll the balls out into a long rectangle. Working from one of the short sides of the rectangle, stretch and roll the dough into a spiral log and pinch all the seals to shape the loaves.
9. Place the formed loaves onto a loaf pan coated with oil and cover with oiled plastic wrap and a dry cotton towel.
10. Allow the loaves to rise until doubled, discard plastic wrap, score the tops with a knife diagonally and bake at 450 for 25 minutes.
Sur La Table Cooking Class
Friday, December 24, 2010
Cheese Straws
Ingredients
Makes about 3 Dozen
All-purpose flour, for work surface
Puff Pastry, made through the fourth turn
12 ounces Parmigiano-Reggiano cheese, grated medium-fine (about 4 cups)
1 large egg, lightly beaten
Coarse salt
Directions
On a lightly floured surface, roll out pastry dough to a 9-by-20-inch rectangle. Sprinkle 3/4 cup cheese over center of dough. Starting at the near short end, fold dough into thirds, enclosing cheese. Wrap in plastic; refrigerate 1 hour. Repeat. Wrap in plastic; refrigerate at least 4 hours or overnight.
Cut dough in half; wrap half in plastic, and refrigerate. On a lightly floured surface, roll out half the dough to a 12-by-15-inch rectangle about 1/8 inch thick. (Do not press too hard on edges.)
Using a pastry brush, dust off excess flour; brush beaten egg over dough until well moistened. Sprinkle 1/2 cup plus 2 tablespoons cheese and a pinch of salt over lower half of dough. Fold top half over cheese-covered half. Gently press to seal. Brush top of dough with beaten egg; sprinkle with remaining 1/2 cup plus 2 tablespoons cheese and a pinch of salt.
Trim dough to 12 by 6 1/2 inches with a pastry wheel or knife. Transfer to a baking sheet lined with parchment paper. Refrigerate 30 minutes. Repeat with remaining dough, cheese, and salt.
Preheat oven to 375 degrees. Using a pastry wheel, cut dough into 3/8-by-12-inch strips; twist into spirals. Space 1/2 inch apart on baking sheets. Press ends onto sheets to prevent straws from straightening. Cover with plastic wrap; refrigerate 30 minutes.
Bake until golden and cooked through, about 18 minutes. Loosen straws from sheets with a thin spatula; transfer to a wire rack to cool. Store in airtight containers at room temperature up to 1 day.
Martha Stewart
Cinnamon Nut Buns
An easy recipe for warm, buttery rolls is reinvented into super cinnamon buns. You can easily adjust the filling to suit your taste. Skip the chocolate chips and use more nuts, or substitute another sweet spice for the cinnamon.
Prep: 40 minutes
Total: 2 hours 25 minutes, plus cooling
Ingredients
Makes 24
Dinner Rolls, prepared through step 2
FOR THE FILLING
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
1 cup packed dark-brown sugar
2/3 cup walnuts or pecans
1/2 cup semisweet chocolate chips
1/2 teaspoon ground cinnamon
Salt
All-purpose flour, for work surface
FOR THE GLAZE
1 cup packed dark-brown sugar
6 tablespoons unsalted butter
2 tablespoons water
Directions
Butter two 13-by-9-inch baking pans. In a food processor, combine brown sugar, nuts, chocolate, cinnamon, and a pinch of salt. Pulse until coarsely ground; set nut mixture aside.
Divide dough in half. Working with one half at a time (keep the other half covered with plastic wrap), roll dough out to a 16-by-10-inch rectangle on a lightly floured work surface. Spread 4 tablespoons butter over dough, leaving a 1/2-inch border all around. Sprinkle half the nut mixture over butter. Leave a border around the filling so it doesn't seep, Starting at a long end, roll up dough like a jellyroll; with a sharp knife, cut crosswise into 12 equal pieces.
Place buns, cut side down, in prepared pans. Cover pans loosely with plastic; let stand in a warm spot until doubled in size, about 1 1/4 hours.
Preheat oven to 375 degrees, with racks in upper and lower thirds. Bake buns until golden brown, 25 to 30 minutes, rotating pans back to front and top to bottom halfway through. Let cool 15 minutes.
Prepare glaze: In a small saucepan, heat brown sugar, butter, and water over medium, stirring, until simmering; cook 1 minute. Drizzle glaze over buns; let stand 10 minutes before serving.
Martha Stewart
Martha Stewart Dinner Rolls
These warm, buttery rolls only take a little hands-on prep (the yeast does all the work), kids love to help shape them, and they fill the house with a delicious aroma. Even better, the same dough can be used for super cinnamon buns.
Prep: 30 minutes
Total: 3 hours 20 minutes, plus cooling
Ingredients
Makes 30
1/4 cup warm water (115 degrees)
2 packets (1/4 ounce each) active dry yeast
1 1/2 cups warm whole milk (115 degrees)
1/2 cup (1 stick) unsalted butter, melted, plus more for bowl and pans
1/4 cup sugar
2 1/4 teaspoons salt
3 large eggs
6 to 6 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
Directions
Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes. In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.
Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour). Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes. Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.
Butter two 13-by-9-inch baking pans. Divide dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball. Arrange dough balls in prepared pans. (To make ahead: Wrap pans well, and freeze, up to 2 months.) Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen).
Preheat oven to 375 degrees, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.
Martha Stewart
Puff Pastry
Ingredients
Makes Enough for 42 Cheese Straws
FOR THE DOUGH PACKAGE
3 cups all-purpose flour, plus more for work surface
3/4 cup cake flour (not self-rising)
1 1/2 teaspoons coarse salt
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1 3/4 cups cold water
FOR THE BUTTER PACKAGE
1 tablespoon all-purpose flour
1 3/4 cups cold (3 1/2 sticks) unsalted butter
Directions
Make the dough package: Whisk together flours and salt in a large bowl. Using your fingers, incorporate butter until mixture resembles coarse meal.
Form a well in center; pour in cold water. Using your hands, gradually draw flour mixture over water, covering and gathering until mixture begins to come together. In bowl, knead until dough just comes together, about 15 seconds. Pat into a rough ball; turn out onto plastic wrap. Wrap tightly; refrigerate 1 hour.
Make the butter package: Sprinkle 1 1/2 teaspoons flour on a piece of parchment paper. Place sticks of butter on top; sprinkle with remaining 11/2 teaspoons flour. Top with parchment. Using a rolling pin, pound butter to soften and flatten to about 1/2 inch thick. Remove top parchment; fold butter package in half onto itself. Replace top parchment; pound until butter is 1/2 inch thick. Repeat 2 or 3 times, or until butter becomes quite pliable. Using your hands, shape into a 6-inch square. Wrap well in plastic; refrigerate until cold, up to 10 minutes.
Roll dough: Place dough package on a lightly floured work surface. Gently roll dough into a 9-inch round. Place butter package in center of dough round. Using a paring knife or bench scraper, lightly score dough to outline the butter square; remove butter, and set aside. Starting from each side of the center square, gently roll out dough with the rolling pin, forming four flaps, each 4 to 5 inches long; do not touch the raised square in center of dough. Place butter package on center square. Fold flaps of dough over butter to enclose. Press to seal.
Using the rolling pin, press down on dough at regular intervals over entire surface until it is about 1 inch thick. Gently roll out into a rectangle, about 9 by 20 inches, with one of the short sides closest to you. Keep corners even by squaring them with the side of the rolling pin or your hands. Brush off any excess flour. Starting at the near end, fold the rectangle in thirds as you would a business letter; this completes the first single turn. Wrap in plastic; refrigerate 1 hour.
Repeat step 5, giving it 5 more single turns. (Always start with the flap opening on the right.) Refrigerate 1 hour between each turn. After the sixth and final turn, wrap in plastic; refrigerate at least 4 hours or overnight before using.
Martha Stewart
Makes Enough for 42 Cheese Straws
FOR THE DOUGH PACKAGE
3 cups all-purpose flour, plus more for work surface
3/4 cup cake flour (not self-rising)
1 1/2 teaspoons coarse salt
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1 3/4 cups cold water
FOR THE BUTTER PACKAGE
1 tablespoon all-purpose flour
1 3/4 cups cold (3 1/2 sticks) unsalted butter
Directions
Make the dough package: Whisk together flours and salt in a large bowl. Using your fingers, incorporate butter until mixture resembles coarse meal.
Form a well in center; pour in cold water. Using your hands, gradually draw flour mixture over water, covering and gathering until mixture begins to come together. In bowl, knead until dough just comes together, about 15 seconds. Pat into a rough ball; turn out onto plastic wrap. Wrap tightly; refrigerate 1 hour.
Make the butter package: Sprinkle 1 1/2 teaspoons flour on a piece of parchment paper. Place sticks of butter on top; sprinkle with remaining 11/2 teaspoons flour. Top with parchment. Using a rolling pin, pound butter to soften and flatten to about 1/2 inch thick. Remove top parchment; fold butter package in half onto itself. Replace top parchment; pound until butter is 1/2 inch thick. Repeat 2 or 3 times, or until butter becomes quite pliable. Using your hands, shape into a 6-inch square. Wrap well in plastic; refrigerate until cold, up to 10 minutes.
Roll dough: Place dough package on a lightly floured work surface. Gently roll dough into a 9-inch round. Place butter package in center of dough round. Using a paring knife or bench scraper, lightly score dough to outline the butter square; remove butter, and set aside. Starting from each side of the center square, gently roll out dough with the rolling pin, forming four flaps, each 4 to 5 inches long; do not touch the raised square in center of dough. Place butter package on center square. Fold flaps of dough over butter to enclose. Press to seal.
Using the rolling pin, press down on dough at regular intervals over entire surface until it is about 1 inch thick. Gently roll out into a rectangle, about 9 by 20 inches, with one of the short sides closest to you. Keep corners even by squaring them with the side of the rolling pin or your hands. Brush off any excess flour. Starting at the near end, fold the rectangle in thirds as you would a business letter; this completes the first single turn. Wrap in plastic; refrigerate 1 hour.
Repeat step 5, giving it 5 more single turns. (Always start with the flap opening on the right.) Refrigerate 1 hour between each turn. After the sixth and final turn, wrap in plastic; refrigerate at least 4 hours or overnight before using.
Martha Stewart
Thursday, December 23, 2010
Orange Rolls
Make the Basic Roll Dough recipe. After the dough has rise the first time roll the dough out as if you were making cinnamon rolls. Spread the orange filling on the dough. Roll the dough up from the long side. Slice dough. Let rise on a greased cookie sheet. Bake at 350 for about 20 min. Frost orange rolls.
Filling
1 cup sugar
1/2 cup grated orange rind
1/4 cup melted margarine
Frosting
2 cups powdered sugar
3 Tbsp orange juice
pinch of orange rind
Kim Stewart
Filling
1 cup sugar
1/2 cup grated orange rind
1/4 cup melted margarine
Frosting
2 cups powdered sugar
3 Tbsp orange juice
pinch of orange rind
Kim Stewart
Basic Roll Dough
2 cups scaled milk
1 cup sugar
2 squares of margarine
10 cups of flour (approx)
3/4 tsp salt
6 beaten eggs
1 cup warm water
3 Tbsp yeast
1 tsp sugar
Add milk to sugar and margarine. Beat eggs in a separate bowl. Add yeast and 1 tsp sugar to warm water in separate bowl. When margarine and sugar are dissolved add egg and dissolved yeast. Add flour and salt until firm to knead. Make a smooth dough. Put dough in greased bowl. Cover and let rise until double. Share and let rise again. Bake 350 until golden brown about 12-18 min.
Kim Stewart
1 cup sugar
2 squares of margarine
10 cups of flour (approx)
3/4 tsp salt
6 beaten eggs
1 cup warm water
3 Tbsp yeast
1 tsp sugar
Add milk to sugar and margarine. Beat eggs in a separate bowl. Add yeast and 1 tsp sugar to warm water in separate bowl. When margarine and sugar are dissolved add egg and dissolved yeast. Add flour and salt until firm to knead. Make a smooth dough. Put dough in greased bowl. Cover and let rise until double. Share and let rise again. Bake 350 until golden brown about 12-18 min.
Kim Stewart
Rhodes Orange Knots
12 Rhodes Dinner rolls, thawed but still cold
1 orange rind, grated
1/2 cup sugar
1/4 cup butter, melted
Glaze
1 cup powdered sugar
1 Tbsp butter, melted
3 Tbsp orange juice
1/2 tsp vanilla
Mix grated orange rind with sugar. Roll each roll into a 9 in rope. Tie in a loose knot. Roll each knot in melted butter and then in rind/sugar mixture. Place on baking sheet sprayed with Pam. Cover with plastic and let rise to double in size. Remove wrap. Bake at 350 for 15-20 min. Remove baking sheet and place on cooling rack. Brush with citrus glaze while still hot.
Rhodes Company
1 orange rind, grated
1/2 cup sugar
1/4 cup butter, melted
Glaze
1 cup powdered sugar
1 Tbsp butter, melted
3 Tbsp orange juice
1/2 tsp vanilla
Mix grated orange rind with sugar. Roll each roll into a 9 in rope. Tie in a loose knot. Roll each knot in melted butter and then in rind/sugar mixture. Place on baking sheet sprayed with Pam. Cover with plastic and let rise to double in size. Remove wrap. Bake at 350 for 15-20 min. Remove baking sheet and place on cooling rack. Brush with citrus glaze while still hot.
Rhodes Company
Whole Wheat Bread (Kitchen Aid)
1 1/2 cup Hot water
1 tsp lemon juice
2 1/2 Tbsp oil
2 1/2 Tbsp honey
3 3/4 cup Whole wheat flour (or half wheat half white)
1 1/2 tsp salt
1/2 tsp baking powder
2 Tbsp powdered milk
3 Tbsp vital wheat gluten
1 Tbsp + 1 tsp Dough conditioner
2 1/4 tsp Yeast
Measure hot water in 2 cup measuring cup. Add lemon juice, oil and honey. In Kitchen Aid mixing bowl combine all dry ingredients (leave out 1 cup flour) Mix with a spatula. Turn on to speed 2. Slowly pour in Water mixture. Add the rest of the flour. After the dough forms a ball on the dough hook set timer for 5 minutes. Continue mixing on speed 2. Spray a bowl with Pam. Form dough into a ball. Place in bowl and cover with plastic wrap. Turn oven on to 200 to get warm. Let rise in a warm place until double in size. (about 1 1/2hour) Form dough into a loaf and place in a bread pan that has been sprayed with Pam. Turn off oven. Let bread raise in warm oven for 20 min. Leave bread in oven and heat oven to 325. Bake 40 minutes. Cool on rack. Spread on melted butter on the top of the bread.
Erin
1 tsp lemon juice
2 1/2 Tbsp oil
2 1/2 Tbsp honey
3 3/4 cup Whole wheat flour (or half wheat half white)
1 1/2 tsp salt
1/2 tsp baking powder
2 Tbsp powdered milk
3 Tbsp vital wheat gluten
1 Tbsp + 1 tsp Dough conditioner
2 1/4 tsp Yeast
Measure hot water in 2 cup measuring cup. Add lemon juice, oil and honey. In Kitchen Aid mixing bowl combine all dry ingredients (leave out 1 cup flour) Mix with a spatula. Turn on to speed 2. Slowly pour in Water mixture. Add the rest of the flour. After the dough forms a ball on the dough hook set timer for 5 minutes. Continue mixing on speed 2. Spray a bowl with Pam. Form dough into a ball. Place in bowl and cover with plastic wrap. Turn oven on to 200 to get warm. Let rise in a warm place until double in size. (about 1 1/2hour) Form dough into a loaf and place in a bread pan that has been sprayed with Pam. Turn off oven. Let bread raise in warm oven for 20 min. Leave bread in oven and heat oven to 325. Bake 40 minutes. Cool on rack. Spread on melted butter on the top of the bread.
Erin
24-Hour Dinner Rolls
2 Tbsp yeast
1/2 cup warm water
1 cup butter, melted
1 cup milk scaled or powdered milk
1 cup water
2 eggs
1 cup sugar
2 tsp salt
6 1/2 to 7 1/2 cups flour
Dissolve yeast in 1/2 cup warm water. Melt butter. Add milk, water, and eggs. Beat well. Add sugar, salt and yeast mixture. Stir well and add half of the flour. Beat well. Let dough rest for a few minutes. Gradually add the rest of the flour. Beat very well for 10-15 minutes. Cover bowl tightly and store in refrigerator overnight. Roll dough into desired shapes and let rise about 2 hours or until double in size. Bake at 375 about 15 minutes or until golden brown. Makes about 4 dozen.
This dough is also known as refrigerator rolls and will last up to 4 days if kept tightly covered in the fridge.
Linda Wayment Cookbook from Erin
1/2 cup warm water
1 cup butter, melted
1 cup milk scaled or powdered milk
1 cup water
2 eggs
1 cup sugar
2 tsp salt
6 1/2 to 7 1/2 cups flour
Dissolve yeast in 1/2 cup warm water. Melt butter. Add milk, water, and eggs. Beat well. Add sugar, salt and yeast mixture. Stir well and add half of the flour. Beat well. Let dough rest for a few minutes. Gradually add the rest of the flour. Beat very well for 10-15 minutes. Cover bowl tightly and store in refrigerator overnight. Roll dough into desired shapes and let rise about 2 hours or until double in size. Bake at 375 about 15 minutes or until golden brown. Makes about 4 dozen.
This dough is also known as refrigerator rolls and will last up to 4 days if kept tightly covered in the fridge.
Linda Wayment Cookbook from Erin
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