Receitas de pães

8/22/2019 Receitas de pes

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San Joaquin Sourdough Baguettes

San Joaquin Sourdough BaguettesApril 1, 2013My San Joaquin Sourdough originated in Anis Bouabsa's baguettes which had won the prize for the bestbaguette in Paris in 2008. Bouabsa's baguettes departed from convention in utilizing a 21 hour retardation

after bulk fermentation and before dividing and shaping. Jane Stewart (Janedo on TFL) and I initiallymodified Bouabsa's formula by adding a bit of rye flour and some sourdough starter for flavor. I thenomitted the commercial yeast altogether and began using the modified formula to shape as btards. Overtime, I have tweaked the formula and method in various ways, but have settled on the current one asproviding the best product.Today's bake takes the San Joaquin Sourdough back to its roots, so to speak. I used my current formulaand method to make San Joaquin Sourdough baguettes. I am very happy with the results.

Total ingredients Wt (g) Bakers %

AP Flour 479 89

WW Flour 33 6

Medium rye Flour 29 5

Water 392 72

Salt 10 1.8


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Liquid starter 17 3

Total 960 176.8

9.2% of the flour is pre-fermented

Liquid Levain ingredients Wt (g) Bakers %

AP Flour 29 70

WW Flour 8 20

Medium rye Flour 4 10

Water 42 100

Liquid starter 17 40

Total 100 240

Final dough ingredients Wt (g)

AP Flour 450

WW Flour 25

Medium rye Flour 25

Water 350

Salt 10

Liquid levain 100

Total 960

Method. Mix the levain by dissolving the liquid starter in the water, then add the flours and mix well. Ferment at

room temperature, covered tightly, until the surface is bubbly and wrinkled. (8-12 hours). Dissolve the levain in the water, add the flours and mix to a shaggy mass. Cover and autolyse for 30

minutes.. Add the salt and mix to incorporate.. Transfer to a clean, lightly oiled bowl and cover tightly.. Bulk ferment for 3-4 hours with stretch and folds in the bowl every 30 minutes for the first 2 hours, then

a stretch and fold on the board after 2.5 hours. The dough should have expanded by about 50% and befull of small bubbles.

. Refrigerate the dough for 18-24 hours.

. Take the dough out of the refrigerator and transfer it to a lightly floured board.

. Divide the dough into 4 equal pieces and pre-shape as logs or round.

. Cover the pieces and allow them to rest for 60 minutes.0.Shape as baguettes and proof for 45 minutes, covered.1.Pre-heat the oven to 500F with a baking stone and steaming apparatus in place.2.Transfer the baguettes to your peel. Turn down the oven to 480F. Score the loaves and load them onto

your baking stone.3.Bake with steam for 10 minutes, then remove your steaming apparatus and continue to bake for another

10-12 minutes. (Note: After 10 minutes, I switched my oven to convection bake and turned the

temperature down to 455F.)4.Remove the loaves to a cooling rack, and cool for at least 30 minutes before serving.


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When tasted about 2 hours after baking, the crust was crunchy and the crumb was soft. The flavor wascomplex, with a caramelized nuttiness from the crust and a sweet, wheaty flavor from the crumb. Therewas some mild acidity but no discernible acetic acid tanginess. These are among the best-flavoredsourdough baguettes I have ever tasted. Very yummy fresh baked and with great sandwich, crostini, toastand French toast potential.

Easy Parmesan Knots

ByLauraon December 1, 2009inbreads,Recipes,Tried and True recipes

This recipe will got great with theMama Mias Minestronefrom yesterday or any other great Italian meal. It is a

recipe that I adapted from one I found in an issue of Simple and Delicious. These are easy to make because they

start off with a can of refrigerated biscuit dough. However, they look fancy because you shape the dough in a

knot. Pretty, yummy and easy. What more could you want? You could do the same thing with your favorite roll

recipe too. Just shape the same, bake according to your roll recipe and brush with the oil mixture.
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Easy Parmesan Knots

Ingredients

1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)

cup canola oil

3 tablespoons grated Parmesan cheese (I did use the green can stuff)

teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried parsley flakes

Instructions

1. Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet.

Bake at 400 for 8-10 minutes or until golden brown.

2. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.


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Pretzel Rolls

Update 11/18/2011: I have not had th e oppo rtunity to make this recipe sin ce this po st ing u nti l today. I

have read thro ugh th e comm ents and appreciate al l of them. I am no t sure if I original ly recorded my

measurements in accurately or what happened. Please know, I am n ot a profession al baker and do m y

best to experiment and record m y recipes with three amazing, but often distract ing, chi ldren at my

heels. Thank you s o mu ch for y our patience with this crazy lady. Changes are in bold.

I have posted this recipe before but these beauties are so good that they deserve another post. These rolls are

addictive and well worth the effort. I was craving them a few weeks ago so I caved-in and made them. (Don't

worry -- this was before my whole hospital episode. I won't be making these again until I get the "all-clear" from

my doctor.) Enjoy!

Pretzel RollsThe Dough6 - 7 1/2 cups unbleached, all-purpose flour

1 teaspoon salt

3 tablespoons canola oil

2 teaspoons active dry yeast

2 1/2 cups milk, slightly warmed

1 cup water, slightly warmed

Coarse sea salt for sprinkling
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The "Bath"

7 cups water

1 tablespoon salt

4 tablespoons baking soda

In a small container, mix yeast with warmed milk and let rest for 10 minutes.Whisk 5 3/4 cups of flour and

teaspoon of salt in a large bowl.

Add canola oil and warmed water to yeast mixture. Pour into bowl with flour and salt. Knead in the bowl until

dough is mostly smooth.Only add more f lour i f your d ough cannot be easi ly handled.The dough will be

somewhat stiff. Cover the bowl with a dish towel and put in a warm place to rise for one hour.

Punch down dough and knead in bowl for one minute. Cut dough into 15 pieces. (Cut more pieces if you

would like smaller size rolls.) Form balls by pulling the dough under. Place on a well-greased surface. Let the

dough balls rise for 15 minutes.

While the dough balls are rising, preheat the oven to 400 degrees and get the pretzel "bath" ready. In a large

pot, bring water, salt, and baking soda to a rolling boil. Plunge three dough balls into the water and let them

"poach" for 1 minute total. Using a slotted spoon, transfer them to a well-greased baking sheet. With a serrated

knife, cut 2-3 lines across each roll and sprinkle with coarse sea salt. Bake for 20 to 25 minutes, or until pretzels

are a rich brown. These are best eaten the same day they are made.

Pizza Dough and VariationsTraditional pizza dough adds an easy-homemade touch to a thin crust pizza. Using a prepared pizza sauce,

you can make and bake this pizza in an hour.This recip e is featured atDoughmesst ic.
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This recipe makes Two 12-inch pizzasIngredients

Water 1 cup

Olive oil 2 TBSP

Bread Flour 3 cups

Salt 1 tsp

Active Dry Yeast 2+1/4 tsp

DirectionsBaker's note: A whole wheat crust can be made by substituting 1 cup whole wheat flour and 2 cups bread flour for the 3

cups of bread flour called for in the recipe. A cheese crust can be made by adding 1/4 cup grated Parmesan cheese and 1

teaspoon Italian seasoning blend to the original recipe.

Preheat oven to 400F

Bread Machine Method

Have liquid ingredients at 80F, all others at room temperature. Place room temperature ingredients in pan in the order

listed. Select Dough/Manual cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft,tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. Atthe end of the last kneading cycle, press STOP/CLEAR, remove dough from pan. Proceed to Rising, Shaping and Bakinginstructions below. See ourBread Machinesection for more helpful tips and information.

Mixer Methods

Combine yeast, 1 cup flour, and salt. Combine liquids and heat to 120-130F.Hand-Held Mixer Method

Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand,stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic.Use additional flour if necessary.Stand Mixer MethodCombine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed.

Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method

Have all ingredients at room temperature. Place dry ingredients in processing bowl with steel blade. Process briefly toblend. While motor is running add water and oil. Process until mixed. Continue processing until dough cleans the sides ofbowl.

Rising, Shaping and Baking

Let dough rest 15 minutes. Divide into 2 parts. Press each half into a generously greased 12-inch round pizza pansprinkled with cornmeal. Prebake for 10-12 minutes in pre-heated 400F oven until edges of crust begin to turn light goldenbrown. Add desired toppings and bake an additional 15 minutes.*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough torise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp

Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit ourLessons in Yeast & Bakingfor moreinformation on baking
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Rosemary Sea Salt Pretzels with Rosemary Cheddar CheeseSauce

Happy National Pretzel Day! Yes, there is a special day dedicated to pretzels. I am A-Ok with that because I lovepretzels. Ive always been a fan. In grade school, I always brought abrown bag lunchto school. I always askedmy dad for a peanut butter, banana, & honey sandwich, an apple, and pretzel sticksand of course a cookie for

dessert:) I love salty pretzels in any shape or form. My new favorite pretzels are these homemade soft RosemarySea SaltPretzels. They are fantastic!
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Josh is the pretzel master at our house. He always makes them and I eat them. Its a rough job but somebody hasto do it:) This time he added fresh rosemary and sea salt to the dough. The combination is awesome! They aregood plain, but he made a rosemarycheese saucethat knocked my socks off. I loved dunking my pretzel intothe cheese sauce.

The pretzels are really easy to make. I promise. Dont let the yeast and twisting the dough scare you. They arefun to make and eat! Celebrate National Pretzel Day with these Rosemary Sea Salt Pretzels. They make a greatsnack!
http://www.twopeasandtheirpod.com/rosemary-sea-salt-pretzels-with-rosemary-cheddar-cheese-sauce/http://www.twopeasandtheirpod.com/rosemary-sea-salt-pretzels-with-rosemary-cheddar-cheese-sauce/http://www.twopeasandtheirpod.com/rosemary-sea-salt-pretzels-with-rosemary-cheddar-cheese-sauce/http://www.twopeasandtheirpod.com/rosemary-sea-salt-pretzels-with-rosemary-cheddar-cheese-sauce/http://www.twopeasandtheirpod.com/rosemary-sea-salt-pretzels-with-rosemary-cheddar-cheese-sauce/http://www.twopeasandtheirpod.com/rosemary-sea-salt-pretzels-with-rosemary-cheddar-cheese-sauce/http://www.twopeasandtheirpod.com/rosemary-sea-salt-pretzels-with-rosemary-cheddar-cheese-sauce/http://www.twopeasandtheirpod.com/rosemary-sea-salt-pretzels-with-rosemary-cheddar-cheese-sauce/http://www.twopeasandtheirpod.com/rosemary-sea-salt-pretzels-with-rosemary-cheddar-cheese-sauce/http://www.twopeasandtheirpod.com/rosemary-sea-salt-pretzels-with-rosemary-cheddar-cheese-sauce/


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Rosemary Sea Salt Pretzels with Rosemary Cheddar CheeseSauceYield: 8 large soft pretzelsSoft homemade pretzels with fresh rosemary and sea salt. Dip them into a rosemary cheese sauce for a greatsnack!

Ingredients:

For the pretzels:1 1/2 cups warm water2 tablespoons light brown sugar1 package active dry yeast (2 1/4 teaspoons)3 ounces unsalted butter, melted2 1/2 teaspoons sea salt4 1/2 to 5 cups all-purpose flour2 tablespoons chopped fresh rosemaryCanola oil, to grease bowl

3 quarts water2/3 cups baking soda1 whole egg, beaten with 1 tablespoon cold waterCoarse sea saltFor the Rosemary Cheese Sauce:2 tablespoons butter2 tablespoons all-purpose flour1 cup milk1 cup shredded Cheddar cheese2 teaspoons fresh rosemarySalt and pepper, to taste


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Directions:

1. To make the pretzels: combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix withthe dough hook until combined. Let sit for 5 minutes.2. Add the salt, flour, and rosemary to the mixture and mix on low speed until combined. Increase the speed tomedium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl,

about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove thedough from the bowl, place on a flat surface and knead into a ball with your hands.3. Coat a large bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or

plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.4. Preheat the oven to 425 degrees F. Bring the water to a boil in a large pot.5. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces. Roll each

piece into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to leftagain and flip up. Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 2 at atime for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slottedspatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberallywith sea salt. Bake for 15 to 18 minutes or until pretzels are golden brown.

6. Remove pretzels from oven and let cool on a wire baking rack.7. To make the Rosemary Cheese Sauce: In a medium saucepan over medium heat, melt butter and whisk inflour. Pour in the milk and whisk until the mixture thickens. Stir in shredded cheese, stir until cheese is meltedand smooth. Stir in fresh rosemary and season with salt and pepper, to taste. Serve with pretzels.Pretzel recipe adapted from Bobby Flay


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Amish Country Bread


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http://morganmoore.typepad.com/photos/uncategorized/2007/03/16/img_4472_2.jpg


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My darling friend Lindsey sent me this recipe last Fall and I just recently got around to making it this week. Shesent it to me knowing that 1) I love the Amish & 2)when it comes to bread, well, we don't always work out. Ineed something that's simple. And to be completely honest, it is very simple. For some reason I always run intothe problem with my bread not rising. On the jar of my yeast, it recommended checking 2 things: first, make sureyou bring the yeast to room temperature before adding it and secondly, you can test to see if the yeast is still

good by adding it to water & then adding sugar (check your labels). I decided to mix it up a little by adding someparmesan cheese & dried rosemary to the top and it ended up needing to be cooked about 5 minutes longer(could have to do with altitude, I'm not sure.) We've been eating this bread paired withOliviersyummy tuscanolive & rosemary oil Mom brought us last time she was in town. It is a killer combination. Oh yeah, and thegoblet of icy Diet Coke helped to make it complete!

Amish Country Bread4 Tbsps Sugar2 Tbsps Butter (melted)3 tsps Salt1 1/2 C hot water2 Tbsps of rapid rise yeast*

5 Cups of flour (+ or -)*DirectionsPut all ingredients but the flour into the mixer (KitchenAid) and let sit for a few minutes so, as Lindsey likes tosay, "the yeast can do it's thing". Add the flour in small batches & mix with a dough hook for 8-10 minutes.Remove & place in a bowl that has been greased & let dough rise until double in size (about 30 min). Punchdown & divide in half into 2 rounds and place on a greased cookie sheet. Cut decorative slits on top. Let doughrise again. Rub an egg white wash (1 egg white + 1 tbsp water) over the top and sprinkle with kosher salt. I addedthe dried rosemary & parmesan here. Bake at 400 degrees for 17-20 minutes (for me it took about 25 minutes).

*I used regular (non-rapid rise) yeast and so it took longer for the dough to rise- a few hours.**You can also use wheat flour or do half & half.

I want to do a public service announcement on Kosher Salt, but I'll do that later. I feel very strongly about Koshersalt so I'll elaborate on that another time.

We went & bought some new trainers for Henry last night. His old ones were starting to get grungy so we gotthesebut now he won't wear them. He keeps saying "old". He just wants to wearhis old shoes. I don't blame him.They were pretty cool, too. I so wanted to get him thesebut was trying to be practical as he usually just has 1 pairof shoes at a time. I'll probably getthesefor the summer, though. A little guy most definitely needs sandals forthe summer. Agreed?

You guys are so funny about the bowls! I bought them at some rinky dink discount store for like $4 a few months

back. Think Big Lots, but not. It wasn't a chain or anything. All 3 of the bowls have the etching inside and thenthey also have a little pattern on the outside, too. Wish I could be of more help.
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Hungarian farmers bread

Fresh bread

Inspired by a post that Ben made on his blog Whats Cookingabout homemade bread I realized I had neverreally made my own bread. I had done it only once with one of those packages you can buy in the supermarket.The only thing you need to add is water and the rest is all pretty simple. After reading Bens post I decided it wasmaybe time I tried to bake a proper bread. I have this book about bread which had been standing on the shelf fora long time, so after going through the many many options for making bread I decided it was probably best tostart of simple. So this bread is a pretty basic bread (I think) but its still a lot of kneading, rising, kneading again,rising etc
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Nothing better then bread and butter

We will eat this tonight for dinner with some lovely stuff on top (still have to think of what exactly:) but if youwant to try this for yourself; here is the recipe.

Ingredients:

450 gr wheatflour

2 tsp salt

1/2 teaspoon of sesame-seeds

1 tbsp castersugar

20 gr fresh yeast (I used 7 gr of instant yeast)

2,75 dl lukewarm water

2 tbsp melted butter

For the crust:

1 eggwhite

bit of salt

2 tsp sesame-seeds to spread over the top

Directions:

1. Put a little butter on a baking tray. Put the flour and the salt in a large bowl and stir the sesame adn sugarthrough it. Make a little hole in the middle.2. Add the yeast to a little water and stir until creamy, add the rest of the water and pour into the hole. Stir inenough flour for a liquid dough. Sprinkle with some flour, cover and put it on a warm spot til it starts to rise and

bubble.

3. Add the melted butter and mix everything till it is a an equally spread dough. Knead the dough on a surfacecovered with some flour in 8- 10 minutes smooth and elastic. Put it in a bowl that is rubbed with a little oil to

prevent sticking, cover with greased plastic foil and leave to rise in a warm spot for 45-60 minutes until thevolume has doubled.4. Beat the dough back on a flour covered surface. Make an oval out of it and put it on the baking tray. Cover thedough with greased plastic foil and leave it in a warm spot for another 30-40 minutes to rise untill the volume hasdoubled.5. Preheat the oven at 220 C. Mix the eggwhite and the salt and put some on top of the bread. Sprinkle with thesesame seed and cut with a sharp knife over the top of the bread. Bake the bread for 20 minutes and put thetemperature down to 180 C and bake for another 10 minutes untill it sounds hollow when you tap the bottom ofthe bread. Leave to cool on a rack

Baguettes Take a walk on the wild (yeast) side.

October 11th, 2010 byPJ Hamel

Recipe:Wild Yeast Baguettes
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What makes sourdough bread rise?Why, yeastof course.But how does sourdough bread rise even when theres no yeast in the recipe?Wild yeastthe stuff thats floating in the air all around us. After all, our frontier-settling ancestors werent packing Fleischmanns RapidRise in theirConestogas.

They had to rely on their own homemade brew of fermenting flour and water, and the wild yeast it attracted:sourdough.If youre a bread baker, youre familiar with all kinds of yeast. Your mom probably learned to bake bread with

compressed yeast, a crumbly, moist yeast that comes wrapped in individual squares. Due to its perishable nature,compressed yeast has pretty much fallen out of favor with home bakers.You yourself probably grew up with the aforementioned Fleischmanns either RapidRise, or their classic activedry, in the bright yellow packet (or brown glass jar).
http://www.kingarthurflour.com/blog/files/2010/08/IMG_58741.jpg


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Or perhaps you learned to bake withRed Star,another active dry yeast thats been around for decadessince

1887, to be exact.Nowadays, instant yeast is all the rage. So within the space of about two generations, weve moved fromcompressed yeast, to active dry, to instanta category that includes bread machine yeast, and rapid yeast.So, whats the difference? Say, between between active dry and instant yeast? Or among RapidRise, instant, and

bread machine yeasts?Well, they all start with Saccharomyces cerevisiae, just one strain of the more than 1,500 identified species ofyeast.1,500 strains of yeast? But wait, theres more literally. Those 1,500 identified yeasts are just an estimated 1%of the yeast population in the world; most species remain as yet unnamed.And what exactly is yeast? Its a single-cell organism, part of the fungi kingdom. The yeast we use most oftentoday, Saccharomyces cerevisiae,is one of the oldest domesticated organisms known to mankind: its been

helping humans bake bread and brew alcohol for thousands of years.Used to be, there was quite a difference between instant yeast and active dry; active dry contained a greater

percentage of dead cells, which cocooned around the live ones, making it necessary to proof the yeast dissolve it in warm waterbefore using. This water bath dissolved the dead cells, and freed the live ones for use.These days, active dry and instant yeasts have just about the same number of live cells. So, active dry yeast nolonger needs to be dissolved before use; simply mix it into your bread dough along with the rest of the dryingredients, just as you do instant.
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SAF leads the way among instant yeast brands. Produced by Frances LeSaffre company, largest yeast producer

in the world,SAF Redis widely used by professionals everywhereincluding the bakers in the King ArthurBakery and test kitchens.
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SAF Gold,another SAF variety, is an osmotolerant yeast, perfect for sweet breads, and any dough with a highamount of sugar.How does it work? Sugar likes to absorb water; and when sugars in bread dough, it pulls water away from yeast,leaving the yeast thirsty. The yeast cells in SAF Gold are bred to require less liquid to live and reproduce; sotheyre better able to withstand sugars greedy ways with water.

Next up: RapidRise, instant, and bread machine yeasts. Is there truly any difference?Its widely agreed that instant yeast and bread machine yeast are the same beast. But then, the plot thickensWeve spoken at length to representatives from Lallemand (another large yeast company), Fleischmanns, and

SAF/Red Star (both brands now owned by LeSaffre). And theres no agreement, even among folks from thesame company, as to whether RapidRise and instant yeast are the exact same yeast, save for their names(RapidRise is Fleischmanns trademarked name).Having beat our collective heads against this brick wall long enough, we decided to well, remain undecided,

for now. Personally, I find RapidRise is faster out of the gate than SAF, but gives out sooner. And since I like togive my loaves leisurely rises (a long rise brings out breads flavor), I like SAF.Thats my yeast story, and Im sticking with it!

Now, back to our wild yeast, and the bread it produces: sourdough. Saccharomyces exiguus, one of the mostcommon wild yeasts, flourishes in a simple flour/water medium. Put flour and water on the counter, and youll

probably see your liquid begin to bubble in a few days. Thats wild yeast at work.Unfortunately, Saccharomyces exiguusalone isnt the most effective yeast forraising bread dough.

Saccharomyces cerevisiaeis better at converting flours native sugars into an easily digestible yeast food. So,
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while you can make bread with sourdough aloneno dry yeastadding a dash of SAF instant or anotherprocessed yeast will certainly help things along.These days, with all kinds of dry yeast widely available, we dont need to rely on sourdough for its leavening

power. Most folks use sourdough for its rich, tangy flavor, rather than its leavening power.Still, its fun to make a loaf of bread using just sourdough every now and then; ourExtra-Tangy Sourdoughis

such a loaf, if youd like to experiment. It takes about 24 hours to make, start to finish; but its well worth it, ifyoure a true sourdough aficionado.The following recipe combines the best of both worlds: sourdoughs flavor, and dry yeasts leavening power.

The resulting loaves are typical crusty baguettes, with a pleasing hint of tang from their sourdough starter. Enjoy!First, lets get our sourdough ready.

Uh-oh looks like its been awhile since Ive fed the poor thing.
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No worries. Ill just pour off most of that dark liquid


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stir it up


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and its ready for a meal.

Note: If the liquid atop your sourdough is pinkish; or if it smells badoff, rather than fresh, tangy, andalcohol-likeit may have become infected with harmful bacteria. Best to discard it, and build yourself a newstarter.


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Transfer the starter to a bowl, so you can wash out its container.If you like, discard 1 cup of starter; this will control the amount of starter youre dealing with. If your starter is

scanty and youre trying to build up the amount, theres no need to discard.Or, if you do discardyet dont want to simply discard use that extra cup of starter to makeSourdoughWaffles,the best waffles youll ever taste.
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Add 1 cup flour(King Arthur Unbleached All-Purpose,of course) and 1/2 cup lukewarm water to the remainingstarter. Notice this is equal parts flour and water, BY WEIGHT.
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Stir to combine.Cover, and let rest for a minimum of 4 hours, or for as long as 12 hours.


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Your goal is an actively bubbling starter, so give it as long as it needs.

Remove 1 cup of starter for your baguette recipe, and put the remainder back in itscrock. Store it in the fridge tillnext time.
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At last! Lets make baguette dough. Put the following in a bowl:1 cup fed sourdough starter1 1/2 cups lukewarm water1 teaspoon instant yeast1 tablespoon sugar2 1/2 teaspoons salt5 cups (21 1/4 ounces)King Arthur Unbleached All-Purpose Flour

Mix to make a rough dough
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Then knead till smooth. Youll find this dough is particularly silken.


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And look at that gluten development!


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Allow the dough to rise, in a covered container, for 1 hour.


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You should see it gain a bit of volume.Refrigerate overnight, or for up to about 18 hours.


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Whoa! Now THATS a nice rise!
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And look how beautiful the dough isstill so silky smooth.

Next, divide the dough into six equal pieces; ascalemakes the task easy.
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Shape each piece into a rough cylinder. Cover the pieces of dough, and let them rest for about 10 minutes. Thiswill relax the gluten, making them easier to shape.

Working with one piece of dough at a time, gently flatten it.

Fold in half lengthwise

and seal the seam, using the side of your hand.Repeat the process, flattening the dough, folding over, and sealing.
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Youll have a loaf thats already about 10 long. Gently roll it under your cupped fingers to a loaf about 12

long. Put the loaf on aparchment-lined or lightly greased baking sheet.Repeat with the remaining pieces of dough, using two baking sheets.

So OK, theyre not perfect, looks-wise. But beauty is only crust-deep!Cover the pan, and let the loaves rise until theyre very puffy, about 3 hours. Towards the end of the rising time, preheat the oven to 425F.

The risen loaves should look about like this.
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Spray the loaves with lukewarm water

and, holding a very sharp chefs knife or heavy serrated knife at a 45 angle to the dough, make three diagonal

slashes.


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Be aggressive enough to make a deep cut.

Once youve slashed the loaves, dont fool around. See how theyre deflating? You want to get them into theoven immediately.


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After just a minute or so in the oven, you can see them picking right up.Bake the loaves for 25 to 30 minutes, until theyre a deep golden brown.

Like this. Theyll probably be slightly flat, rather than perfectly cylindrical.


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For rounder, more shapely loaves, use abaguette pan.

Nicely risen
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slashed, and into the oven they go.

30 minute laterfini!


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Six lovely baguettes.


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Look at the top vs. bottom crust; love that blistering, dont you?

Heres the difference in shape between baking baguettes freeform, on a baking sheet (left); and using a baguette

pan (right).


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Cant you just hear that crust crackle as you tear into a hot baguette?


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Nice crumb, eh?Read, bake, and review (please) our recipe forWild Yeast Baguettes.One final wordouryeast videois a great live-action comparison of the various yeasts discussed here

StromboliJanuary 25, 2012 | Authorspiffycookie

Pizza and other pizza-like-creations are one of my favorite things to eat. However, as you may have noticed Ihave yet to post any calzones or strombolis because Ive never been very good with rolled up pizza doughconcoctions. They always turn into a big mess (still delicious just not photogenic) and I never understood why.But then I saw that Laurens posted a great how to on making stromboli and I decided to try it out. Herstep-by-step photosreally help! And I have to say it turned out to be the most beautiful stromboli thats ever been in my

kitchen (brushing the edges with egg was key to seal the edges). Behold!
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I barely had enough patience to let it cool down before cutting it up so that I could dive into this marvelouscreation. To distract myself I made sure I had plenty ofpizza sauceto dip into.

Next I need to retry making calzones, and will definitely be brushing the edges of that with egg too. It seems toseal it up perfectly, in ways that simple pressing/folding cannot.

One year ago:Grilled Three Cheese Sandwich

STROMBOLI

Serves 4

Ingredients:1/2 lb pizza dough (I usedLaurens recipe)
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1/2 cuppizza sauce, plus more for dipping1-1/2 cups grated Mozzarella cheese6 thin slices hard salami4 thin slices deli honey ham1 egg, beaten

Dried parsley & Parmesan cheese (optional)Directions:

1. Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment paper or spray lightly with non-

stick cooking spray.

2. Spread pizza dough out on baking sheet to be approximately 1016. Spread pizza sauce over 2/3s of the dough

lengthwise, leaving a 316 rectangle of plain dough along one of the edges.Top sauce with half the grated cheese,

salami and ham. Top with remaining cheese.

3. Brush the plain strip of dough with the egg. Fold in the other sides about an inch and brush them with egg. Roll up

like a jelly roll* lengthwise starting along the long edge of dough topped with all the fillings and ending with the

plain strip of dough on the bottom of the roll.

4. Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. Sprinkle parsleyand cheese over top and bake 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and

slice into pieces. Serve with more pizza sauce.

*This is where using parchment paper is really handy because you can pick it up to help roll the dough.
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No-Knead Oatmeal Toasting Bread

Before heading to the beach last week for a little vacation with the family, I spent some time in the kitchen preparing a

few items to pack along:granola, granola bars (which, unfortunately, were inedible) and this no-knead oatmeal toasting

bread, a tried-and-true family favorite. The goal was meal supplementation to avoid eating every meal out and in

retrospect, I wish Id prepared more, namelybiscotti, which were sorely missed, and something chocolaty to satisfy ourpost-dinner sweet tooths midweek we caved and stocked up on chocolate-almond Hershey bars from the local

convenience store never have they tasted so good.

But this bread was a savior. We ate it every morning toasted and slathered with peanut butter and nearly every afternoon,

at times with lettuce, tomato and bacon wedged in between, at others with nutella and peanut butter, and at others with a

thick layer of melted cheese and sliced tomato.

It is a cinch to prepare true to the title, no kneading is involved and the bread, chewy in texture and slightly sweet, is

just straight-up delicious, a treat to have on hand on vacation or not. My only goal tomorrow is to restock my freezer with

another two loaves, and thanks to the 100F forecast, Im almost certain to achieve it. Perhaps insufferable heat isnt all

that bad? Just trying to stay positive. Hope youre al l staying cool.
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No-Knead Oatmeal Bread


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Yield = 2 loaves

Adapted fromKathleens Bake Shop Cookbook

3/4 cup brown sugar

1 tablespoon kosher salt

1 3/4 cups old-fashioned oats

3 cups boiling water

2 tablespoons of butter

1 pkg active dry yeast = 2.25 teaspoons

1/4 cup warm water

3 cups all-purpose flour

3 cups whole wheat flour

1. Place brown sugar, salt and oats in a large mixing bowl. Add boiling water. Add butter. Let stand till lukewarm. Note:

This is the only place where you could mess up the recipe. The mixture must cool to a lukewarm temperature so that itdoesnt kill the yeast.

2. In a small bowl, sprinkle yeast over the 1/4 cup warm water. Let stand for about 5 minutes. Stir. Add this yeast mixture

to the oat mixture and stir.

3. Add the flours a little bit at a time. My old recipe says to add it one cup at a time, but Im never that patient. Add it as

slowly as you can tolerate, stirring to combine after each addition.

4. Transfer dough to a lightly greased bowl and cover with a damp tea towel or plastic wrap. Let rise in a warm spot until

doubled in bulk, about 2 hours. This is what I always dofor my warm spot: preheat the oven to its hottest setting for 1

minute. TURN OFF THE OVEN. (Note: Only preheat the oven for 1 minute totalin other words, dont wait for your oven

to heat up to 500F and to sit at that temperature for 1 minute. You just want to create a slightly warm spot for your

bread to rise.) Place covered bowl in the oven to rise until doubled.

5. Grease two standard sized loaf pans generously with butter. When dough has risen, punch it down. I use two forks to

do this. I stab the dough in the center first, then pull the dough from the sides of the bowl towards the center up onto

itself. Then I take my two forks and, working from the center out, I divide it into two equal portions. Place each portion

into your prepared loaf pans. Let rise until dough creeps above the rim of the loaf pan.

6. Preheat the oven to 425F. Bake loaves for 10 min. Reduce heat to 350F. Bake for another 40 to 45 more minutes or

until the bottom of the loaf sounds hollow when tapped you have to (obviously) remove the loaf from the pan to test

this. Turn loaves out into wire racks immediately to cool.
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Sun-Dried Tomato, Parmesan & Basil Whirls

The party season is upon us and these little beauties are not only easy to throw together, they taste pretty good

too. I usually have the ingredients for these on hand and if you keep puff pastry in the freezer you are all set.

I'm going to be making a big tray of these to go toPeabody's housewarming party- and hope all the guests will

enjoy them as much as I do. I have moved houses a fair bit in my time and I know how stressful it can be, so I'm

also sending Peabody my best wishes and hope everything goes smoothly with the move.

These little savoury whirls are great served straight from the oven and are just as good at room temperature.

Don't be stingy with the filling, and do use all-butter puff pastry if you can get it. Be creative, try using different

cheeses and herbs, or some finely chopped fresh pepper/chilli. Meat eaters can add a layer of parma ham,

smoked ham or salami - and strips of anchovy give a salty bite.
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Before baking

Sun-Dried Tomato, Parmesan & Basil Whirls

Amounts are a bit vague - use your judgment - the above right photo of the rolled out pastry used roughly two

thirds of a pack of pastry, about 350g.

1 packet puff pastry, 500g, all butter

2-3 cups of grated fresh Parmesan cheese

1 cup sun-dried tomatoes, drained from olive oil and chopped

Fresh basil leaves, torn up

Chilli flakes to taste

1 egg, beaten, for glazing

Roll out the pastry quite thinly into a large rectangle.

Spread the chopped sun-dried tomatoes evenly over the pastry, leaving a little gap at the edges. Then scatter

the Parmesan over, followed by the fresh basil leaves and the chilli flakes. Season with salt and pepper if

wanted.

Brush one of the long ends with a little beaten egg, and (from the opposite side) roll the pastry up like a long

sausage, and place on a baking tray. Put it in the fridge for about half an hour - it makes it easier to cut. You can

cut it in half if it's too long to fit on the tray.

Brush the roll with beaten egg and with a sharp knife, cut it into slices that are no more than 1cm wide. Put themon baking trays, spaced apart and brush the pastry with a little more beaten egg.

Bake in a hot oven, about 200C for 20 minutes or so, until they are beginning to brown and the pastry is

cooked.

Serve hot or cold.
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Beehive Bread

ByAnne Coleman

Hands-On Time: 20min

Cook Time: 2h

Ready In: 2h 20min

Yield: Serves 6 to 8

I can't think of anything prettier to grace your springtime breakfast table than this bread. Flecked withorange zest and shaped like a beehive, it's a real crowd-pleaser. Kids can help roll the dough and windit around the base. Serve with honey and sunshine-y oranges for a memorable meal.

Ingredients

1 envelope dry yeast

1/4 cup warm water

1 cup milk

1/2 cup butter

1/2 cup granulated sugar

1 teaspoon salt

2 large eggs - slightly beaten

1/3 cup orange juice

1 tablespoon orange zest

6 to 6 1/2 cup all-purpose flour

1 egg and 1 tablespoon milk, for brushing dough

Directions

Combine yeast and warm water in a large bowl and let stand until yeast is bubbly, about 5 minutes.
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Warm milk and butter in a small saucepan over low heat just until butter is melted. Stir in sugar and salt until dissolved. Let stand until

lukewarm.

Stir together yeast, milk mixture and 2 cups flour until smooth. Add eggs, orange juice and orange zest.

Stir in remaining 4 to 4 1/2 cups flour until dough is stiff. Knead by hand or in a stand mixer until elastic and smooth.

Cover bowl and let rise until doubled in bulk, about 1 hour.

Punch down dough and let rest for 10 minutes.

Preheat oven to 375 degrees F and cover the outside of a 1 to 1 1/2 quart bowl measuring 7 to 8 inches across and 3 to 4 inches deep

with foil. Grease foil well and set bowl bottom up on a greased baking sheet.

Divide dough into 16 equal pieces. Roll each piece into a rope about 24 inches long. Twist two ropes together and wind around foil

covered bowl from the bottom. Repeat with remaining pieces, pinching ends together until bowl is covered and resembles a beehive.

Twist any remaining ropes into smaller beehives and set on tray with larger bread. Let bread rise for 20 minutes.

Brush all breads evenly with egg wash and bake in the center of the oven for 15 to 20 minutes or until bread is golden.

Let bread stand for 10 minutes before removing from bowl and cooling on a rack

Butter dinner rolls


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These butter buns are my family all time favorites. They are easy to make, the dough is so soft and elastic and the buttery

crust makes them irresistible.

If you dont like a soft buttery crust you can leave them plain by not brushing them with butter and maybe use some egg

wash instead.

I dont remember exactly how these buns came to life but over time I changed the recipe according to my mood: 1 egg, 2

eggs, just egg yolks, milk, water, salted/unsalted butter one thing was the left the same they disappear in no time.

I usually make these once a week, mostly Sunday morning to have them still warm for breakfast. No, Im not waking up at

4 am on Sundays. Since Im using rapid rise yeast, it only takes about 2 hours from the moment I get everything out of the

pantry and having freshly baked buns on the table.


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Still not convinced to try them out? Maybe after reading how easy they are to make you decide to give them a try.

Lets turn the oven on and make some Butter Buns

In a bowl mix 1/4 cup water or milk with 1 package rapid rise yeast and 1 tsp of sugar.

Stir and let the yeast dissolve. Its going to slightly foam. Dont be scared if it doesnt almost double in volume like the

active dry yeast (explained the differences in myyeast tutorialin case you missed it)

In your mixer bowl add 4 cups all purpose flour ( I recommendunbleached AP from Arthur King). Pour the yeast mixture

over.
http://www.roxanashomebaking.com/yeast-tutorial/http://www.roxanashomebaking.com/yeast-tutorial/http://www.roxanashomebaking.com/yeast-tutorial/http://www.kingarthurflour.com/shop/items/king-arthur-unbleached-all-purpose-flour-25-lbhttp://www.kingarthurflour.com/shop/items/king-arthur-unbleached-all-purpose-flour-25-lbhttp://www.kingarthurflour.com/shop/items/king-arthur-unbleached-all-purpose-flour-25-lbhttp://www.kingarthurflour.com/shop/items/king-arthur-unbleached-all-purpose-flour-25-lbhttp://www.roxanashomebaking.com/yeast-tutorial/


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Add 1 egg or 2 egg yolks

And 4 tbsp melted butter.

In a measuring cup mix 1 cup of lukewarm milk or water with 1-2 tsp salt. If you used salted butter I advise you not to add

any more salt. Start mixing slowly adding the milk/water.


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The dough might need a

little bit more milk.

Slowly add 1 tbsp at a

time until the dough is

soft and cleans itself from the sides of the bowl.

Put the dough into a greased bowl, cover with plastic foil and leave at room temperature until it doubles in volume.

(should take about 30-40 minutes)

Grease a 117 deep dish and put aside. Divide the dough into 16 almost equal balls. Shape them into small baguettes and

place them into the baking dish. Cover again with plastic foil and leave at room temperature.


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Turn the oven on and let it reach 375F. The oven should be on for about 10 minutes (plus other 15 minutes until it

reaches the desired temperature) before you place the buns in.

When your oven is nice and hot and your buns are almost doubled in size brush them with some more melted butter and

place them into the oven

Bake for 23-25 minutes until golden. Brush with some more butter as soon as you take them out of the oven.


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Let the buns absorb the butter and enjoy

Butter Dinner Rolls

Ingredients

1/4 cup lukewarm water or milk

1 package rapid rise yeast

1 tsp sugar

4 cups all purpose flour

1 egg or 2 egg yolks

4 tbsp melted and cooled butter

1 cup lukewarm water/milk

1-2 tsp salt

additional melted butter for brushing

Instructions

In a bowl mix 1/4 cup lukewarm water or milk with 1 package rapid rise yeast and 1 tsp of sugar.


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Stir and let the yeast dissolve. Its going to slightly foam. Dont be scared if it doesn't almost double in volume like the

active dry yeast.

In your mixer bowl add 4 cups all purpose flour. Pour the yeast mixture over.

Add 1 egg or 2 egg yolks and the 4 tbsp of melted butter

In a measuring cup mix 1 cup of lukewarm milk or water with 1-2 tsp salt. If you used salted butter I advise you not to

add any more salt. Start mixing slowly adding the milk/water.

The dough might need a little bit more milk. Slowly add 1 tbsp at a time until the dough is soft and cleans itself from

the sides of the bowl.

Put the dough into a greased bowl, cover with plastic foil and leave at room temperature until it doubles in volume.

(should take about 30-40 minutes)

Grease a 117 deep dish and put aside. Divide the dough into 16 almost equal balls. Shape them into small baguettes

and place them into the baking dish. Cover again with plastic foil and leave at room temperature

Turn the oven on and let it reach 375F. The oven should be on for about 10 minutes (plus other 15 minutes until it

reaches the desired temperature) before you place the buns in.

0.When your oven is nice and hot and your buns are almost doubled in size brush them with some more melted butter

and place them into the oven

1.Bake for 23-25 minutes until golden. Brush with some more butter as soon as you take them out of the oven.

2.Let the buns absorb the butter and enjoy

Southern Biscuits - Nathalie Dupree and Cynthia Graubart

When I noticed that Nathalie Depree was going to be attending the UCF Book Festival at the end

of March here in Orlando, I immediately perked up. Hey I met Nathalie at SIBA in Charleston! In

fact, I had a glass of wine and some of her mouth-watering biscuits in her gorgeous historic home

on our first night in town. AND I have this book and have cooked from it. I have no good excuse,

then, for why I haven't reviewed it. Everyone loves biscuits after all.

Initially, one might wonder how in the world someone could write a cookbook about just biscuits.
http://sandynawrot.blogspot.com.br/2012/03/southern-biscuits-nathalie-dupree-and.htmlhttp://sandynawrot.blogspot.com.br/2012/03/southern-biscuits-nathalie-dupree-and.htmlhttp://3.bp.blogspot.com/-7JnK0rrv2FQ/TzaxJCiYNII/AAAAAAAAGJk/hesrAIqqSZM/s1600/southern+biscuits.jpghttp://sandynawrot.blogspot.com.br/2012/03/southern-biscuits-nathalie-dupree-and.html


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You only have to open the cover of this gorgeous little treasure to have that question answered.

Recipes for easy biscuits, traditional biscuits, biscuits containing ingredients of coca-cola,

pimento, sweet potatoes and ginger, biscuits used for desserts. They even branch out with biscuit

spin-offs, like coffee cake, pancakes and dumplings. And no biscuit is complete without

butter...herb butter, orange-honey butter, fig jam!

Even before you get flour all over the kitchen (an on the iPod in my case), Nathalie and Cynthia

give you a little primer. In what situations do you use self-rising flour versus all-purpose flour?

How do you properly store flour? What kind of fat should be used? They also discuss how to

knead, how to shape the dough, and what type of pan to use. These things are important

apparently...I had no idea.

My family has been laden with biscuits over the holidays. I've made Baking Powder Biscuits, BasicSouthern Biscuits, Double Fluffy Buttermilk Biscuits and Food Processor Biscuits. But my absolute

favorite ones, that deemed a repeat performance, were Senator Hollings' Flaky Appetizer

Cream Cheese Biscuits. These little guys are SO decadent, and are so little that you are

guaranteed to obsessively pop them in your mouth as you walk by the plate. (Hence my urgent

need for a diet post-holiday.)

Here is the recipe, which was incredibly easy to make:

8 ounces cream cheese, softened

2/3 cup butter, softened

1 1/3 cup commercial or homemade self-rising flour

Butter, softened or melted, for finishing

Pulse together the cream cheese, 2/3 cup butter, and 1 cup of flour two or three times in food

processor fitted with the knife or dough blade until it comes together in a ball. Turn the dough out

onto waxed paper and divide into two rounds. Flatten. Wrap in waxed paper, plastic wrap, orresealable plastic bag, and refrigerate for at least 30 minutes.

When ready to bake, preheat oven to 425 degrees.

Lightly sprinkle a board or other clean surface using some of the 1/3 cup reserved flour. Sprinkle

the top lightly with flour. With floured hands and a floured rolling pin, roll out one portion of the

dough at a time to about 1/4 inch thick. Fold the dough over to make it 1/2 inch thick. For each

biscuit, dip a 1 to 1 1/4 inch biscuit cutter into reserved flour and cut out the biscuits, starting at


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the outside edge and cutting very close together, being careful not to twist the cutter. The scraps

may be combined to make additional biscuits, although these scraps make tougher biscuits. Roll

out the second portion when ready to bake.

Using a metal spatula if necessary, move the biscuits to an ungreased baking sheet, placing the

biscuits 1 inch apart. Refrigerate the biscuits for 10 to 20 minutes until cold. Bake the biscuits on

the top rack of the oven for a total of 10 to 12 minutes until light golden brown. After 6 minutes,

rotate the pan in the oven so that the front of the pan is now turned to the back, and check to

see if the bottoms are browning too quickly. If so, slide another packing pan underneath to add

insulation and retard the browning. Continue baking another 4 to 6 minutes until the biscuits are

light golden brown. When the biscuits are done, lightly brush the tops with butter. Turn the

biscuits out upside down on a plate to cool slightly. Serve hot, right side up.

These biscuits may be frozen, unbaked or baked, and reheated.

If you look closely you can see the butter glisten off the tops. Sweet Mother Mary, but they are

good.
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Rosemary & Sea Salt Rolls in a Jar {Recipe Dress-up}

NOVEMBER 22, 2011 BYHEATHER23 COMMENTS

Yesterday I was shopping for all my Thanksgiving goodies and totally remembered a

FABULOUS roll idea. I thought I would repost this great little goody Rosemary &

Sea Salt Rolls in a Jar so that you could use it for Thanksgiving if you would

like. It's crazy easy and absolutely STUNNING on the table. So here you go

I am almost embarrassed to post this recipe it is sooooo easy and a total FAKE OUT!! Its not really a

recipe, more like a dress-up. Like if you were to take your old boring dinner rolls out for a night on the

town dressed in her favorite heels and her finest pearls. Its really that good. It all started like this
http://whipperberry.com/author/hthominghttp://whipperberry.com/author/hthominghttp://whipperberry.com/2011/11/rosemary-sea-salt-rolls-in-a-jar-recipe-dress-up.html#commentshttp://whipperberry.com/2011/11/rosemary-sea-salt-rolls-in-a-jar-recipe-dress-up.html#commentshttp://whipperberry.com/2011/11/rosemary-sea-salt-rolls-in-a-jar-recipe-dress-up.html#commentshttp://whipperberry.com/2011/11/rosemary-sea-salt-rolls-in-a-jar-recipe-dress-up.html#commentshttp://whipperberry.com/author/hthoming


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http://whipperberry.com/wp-content/uploads/2011/05/WB-276.jpg


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Sweet Suzanne asked me to make some herb rolls for theLove is in the Details photo shoot

bahaaaa! You would think that having a blog that incorporated food would mean that I know how to

bake bread I confess I have never made bread or rolls or anything of the sort. Not really sure why,

just hasnt been in the cards. Well, not wanting to disappoint Suzanne I set out to try and figure out

how to make a fantastic and also beautiful roll worthy of Suzannes styled photo session. I

remembered seeing something spectacular at one of my favorite food blogsBaked Breeand

thought I would attempt her masterpiece. Alas, I was still intimidated!! So here we have it frozen with

fear. What do I do I run to the frozen section of the grocery store and yes

I bought frozen dinner rolls, lets hear it GASP!!! Lets be honest here Think of your next dinner party

and if all you had to do to create a stunning dinner roll without hardly any work, would you take it?

That way you can focus on your other courses and not have to worry about the rolls!

So here it is

Rosemary & Sea Salt Rolls in a Jar

1 bag of frozen dinner rolls {I usedRhodes 100% Whole Wheat Texas Rolls}

2 T. olive oil

Several sprigs of rosemary

Course sea salt

Small wide mouth jelly jars

Olive oil cooking spray

Spray jars with olive oil cooking spray and then place the rolls in the jars, prepare according to the

package directions up to right before you bake them. Take several sprigs of rosemary and pull the

leaves off the stem and finely chop {save the tips of the sprigs to garnish the top of the rolls} Mix the

finely chopped rosemary with the olive oil. Once the rolls have risen brush the tops of the rolls with the

olive oil and rosemary mixture and place the sprig of rosemary sticking out of the top of the roll.

Sprinkle the top of the roll with course sea salt and bake according to package directions.

Thats it in hardly no time at all you have some stunning dinner rolls that taste FANTASTIC and look

stunning as well. Youre guests will NEVER know!!
http://www.whipperberry.com/2011/05/love-is-in-details.htmlhttp://www.whipperberry.com/2011/05/love-is-in-details.htmlhttp://bakedbree.com/herb-rolls-baked-in-a-jar#axzz1NQdurmzxhttp://bakedbree.com/herb-rolls-baked-in-a-jar#axzz1NQdurmzxhttp://bakedbree.com/herb-rolls-baked-in-a-jar#axzz1NQdurmzxhttp://www.rhodesbread.com/products/view/813http://www.rhodesbread.com/products/view/813http://www.rhodesbread.com/products/view/813http://www.rhodesbread.com/products/view/813http://bakedbree.com/herb-rolls-baked-in-a-jar#axzz1NQdurmzxhttp://www.whipperberry.com/2011/05/love-is-in-details.html


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Garlic rolls

First time Ive seen a recipe for garlic buns washere(recipe in Romanian) then, right after Christmas Ive seen another

recipe onTorview. Nisa was kind enough to let me know abouther version on eggless garlic buns. I was craving some

garlic buns so bad but I just could not find the time to make these delicious buns. Few days ago I laid my eyes on

Chelseashomemade garlic bunsand I knew I just had to have some.

Yesterday I finally turned the oven on. Oh my, I could have eaten half of them in one sitting. I love garlic and these were

exactly as my heart desired.
http://www.culinar.ro/forum/continut/Produse-de-Panificatie/21372/Piinici-cu-usturoi-si-ierburi/http://www.culinar.ro/forum/continut/Produse-de-Panificatie/21372/Piinici-cu-usturoi-si-ierburi/http://www.culinar.ro/forum/continut/Produse-de-Panificatie/21372/Piinici-cu-usturoi-si-ierburi/http://torviewtoronto.blogspot.com/2010/12/garlic-buns.htmlhttp://torviewtoronto.blogspot.com/2010/12/garlic-buns.htmlhttp://torviewtoronto.blogspot.com/2010/12/garlic-buns.htmlhttp://nisahomey.blogspot.com/2010/12/garlic-breadrollsthe-easy-way-no-egg.htmlhttp://nisahomey.blogspot.com/2010/12/garlic-breadrollsthe-easy-way-no-egg.htmlhttp://nisahomey.blogspot.com/2010/12/garlic-breadrollsthe-easy-way-no-egg.htmlhttp://www.sprinklesofparsley.com/2011/01/homemade-garlic-buns.htmlhttp://www.sprinklesofparsley.com/2011/01/homemade-garlic-buns.htmlhttp://www.sprinklesofparsley.com/2011/01/homemade-garlic-buns.htmlhttp://www.sprinklesofparsley.com/2011/01/homemade-garlic-buns.htmlhttp://nisahomey.blogspot.com/2010/12/garlic-breadrollsthe-easy-way-no-egg.htmlhttp://torviewtoronto.blogspot.com/2010/12/garlic-buns.htmlhttp://www.culinar.ro/forum/continut/Produse-de-Panificatie/21372/Piinici-cu-usturoi-si-ierburi/


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Lets get baking

Garlic Rolls


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In your mixer bowl add 1 1/2 cups lukewarm milk ( 95% of the time I make bread using milk but you can use water if you

like). Sprinkle 1 package dry yeast over and mix well.

Add 2 eggs lightly beaten.

Mixing at low speed add 5 cups all purpose flour.The dough will be slightly sticky, dont be tempted to add more flour.


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With greased hands shape the dough in a ball and place it into a oiled bowl. Leave to rest at room temperature until

doubled.

Meanwhile cream 1 stick ofbutter with some minced garlic (I used around 8 cloves) and some dry herbs. (if you havefresh herbs chop them finely)


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When the dough is risen roll it onto a greased surface and brush the garlic butter on top.

Roll it firmly from one side. To get a clear cut I use a piece of thread. It works perfect.


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Place the buns on a baking sheet and leave at room temperature for another 20-30 minutes or until almost doubled.


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Meanwhile heat the oven at 375F. Bake the buns for 18-20 minutes or until golden.

GARLIC ROLLS


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Ingredients

1 1/2 cup lukewarm milk or water

1 package dry yeast

2 eggs

5 cups all purpose flour

1/2 cup butter

garlic cloves

dry or fresh herbs

Instructions

In your mixer bowl add 1 1/2 cups lukewarm milk or water. Sprinkle 1 package dry yeast over and mix well.

Add 2 eggs lightly beaten

Mixing at low speed add 5 cups all purpose flour.The dough will be slightly sticky, dont be tempted to add more flour

With greased hands shape the dough in a ball and place it into a oiled bowl. Leave to rest at room temperature until

doubled

Meanwhile cream 1 stick of butter with some minced garlic and some herbs

When the dough is risen roll it onto a greased surface and brush the garlic butter on top

Roll it firmly from one side. To get a clear cut I use a piece of thread

Place the buns on a baking sheet and leave at room temperature for another 20-30 minutes or until almost doubled

Meanwhile heat the oven at 375F. Bake the buns for 18-20 minutes or until golden

POPOVERS

Popovers - I am SERIOUSLY addicted to these. Such an easy and eggy yeast free quick bread. My recipe: Preheat to 425. Butter 6 lg muffincups. Mix 2 eggs with 1 c milk and 1 T melted butter. Stir in 1 c flour and 1/2 t salt until batter is smooth...do not overbeat (mix all by hand). Bake35 m or until golden. Serve HOT w butter.
http://pinterest.com/pin/408842472392506916/http://pinterest.com/pin/408842472392506916/http://pinterest.com/pin/408842472392506916/http://pinterest.com/pin/408842472392506916/


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Cheddar Jalapeno Cornbread Muffins Recipe

October 28, 2012 ByRobyn7 Comments

Cheddar Jalapeno Cornbread Muffins. It takes longer to type the name than to eat one. Promise.
http://addapinch.com/cooking/author/robyn/http://addapinch.com/cooking/author/robyn/http://addapinch.com/cooking/2012/10/28/cheddar-jalapeno-cornbread-muffins-recipe/#commentshttp://addapinch.com/cooking/2012/10/28/cheddar-jalapeno-cornbread-muffins-recipe/#commentshttp://addapinch.com/cooking/2012/10/28/cheddar-jalapeno-cornbread-muffins-recipe/#commentshttp://addapinch.com/cooking/2012/10/28/cheddar-jalapeno-cornbread-muffins-recipe/#commentshttp://addapinch.com/cooking/author/robyn/


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I grew up withcornbreadorbiscuitson the table for supper just about every single night. That is probably

where my addiction to bread originated, if the truth be known. I always loved to watch Mama as she

flipped her skillet over a plate, leaving a perfect, crispy cake of cornbread that she then slice into wedges.

Sometimes, shed add items to her cornbread, but usually, she made the classic, delicious cornbread

recipe that is just hard to beat.

The other night, after a day full of coughing and just feeling cruddy from allergies, I was craving soup like

nobodys business. Thick, rich, creamy soup that would make everything feel better, I felt sure. But, to go

with it, I wanted these spicy, warm cornbread muffins and absolutely wouldnt settle for anything less.

And boy did they do the trick!

Heres my recipe for Cheddar Jalapeno Cornbread Muffins. You can enjoy them even when you dont feel

cruddy!

Cheddar Jalapeno Cornbread Muffins Recipe
http://addapinch.com/cooking/2010/10/23/southern-buttermilk-cornbread/http://addapinch.com/cooking/2010/10/23/southern-buttermilk-cornbread/http://addapinch.com/cooking/2010/10/23/southern-buttermilk-cornbread/http://addapinch.com/cooking/2010/09/27/southern-buttermilk-biscuits/http://addapinch.com/cooking/2010/09/27/southern-buttermilk-biscuits/http://addapinch.com/cooking/2010/09/27/southern-buttermilk-biscuits/http://addapinch.com/cooking/files/2012/10/Cheddar-Jalapeno-Cornbread-Muffins-DSC_07341.jpghttp://addapinch.com/cooking/2010/09/27/southern-buttermilk-biscuits/http://addapinch.com/cooking/2010/10/23/southern-buttermilk-cornbread/


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Prep time5 mins

Cook time15 mins

Total time20 mins

Cheddar Jalapeno Cornbread Muffins come together quickly and go perfectly with soups, stews, and salads!Author: Robyn Stone | Add a PinchServes: 6

Ingredients

vegetable shortening2 cups cornmeal

1 cup flour, self-rising

2 eggs

2 cups buttermilk

1 cup cheddar cheese, grated

1 jalapeno, deseeded and diced finely

Instructions

1. Preheat oven to 425 degrees.

2. Coat muffin tins or skillet with vegetable shortening.

3. Mix together all ingredients and pour into coated muffin tin or skillet.

4. Bake about 10-15 minutes until bread has risen and center springs to the touch.

5. Serve directly from skillet or allow to stand about 5 minutes and flip onto a plate from skillet or muffin tins for

serving


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Back to Basics ~ tips and techniques to create a great

loaf in 5 minutes a day.

Some people get excited by a football game or a new pair of shoes, but for me it is finding fresh cake yeast at my local

grocery store. I havent played with fresh yeast since I was in culinary school many years ago. I certainly hadnt tested

the recipes in our books with it, because I assumed it was too difficult to find. There it was sitting next to the cream

cheese in the dairy section of the store. I admit I yelped and did a little dance right there in the aisle. I will most

certainly continue to use granulated yeast, but thanks to Red Star there is a fresh option available for those of you who

want to give it a try. It is very easy to use and for those with a sensitive palate you may detect a difference in the

flavor. I loved working with it and the bread was wonderful. The only draw back is that fresh yeast has to be used when

it is FRESH. Most only survives about 10 days in your refrigerator and Carol at Red Star Yeast says that freezing it is


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tricky business. For those of you who get excited about trying new techniques and ingredients I highly recommend you

give it a go.

Recently we have seen lots of new readers on the website who are asking wonderful questions about how to perfect

their loaves. First Id like to say welcome to the site and thank you for trying the bread. As I bake through the basic

Master recipe from ABin5 I will try to answer some of the mostfrequently asked questionsand also introduce you to a

few new pieces of equipment Ive recently started to use that make the whole experience just a little easier. The goal

is to create a large batch of dough that stores in the refrigerator for up to two weeks. Thats why our method

saves you so much time all the mixing and prep is divided over four one-pound loaves.

Master Recipe fromArtisan Bread in Five Minutes a Day:

3 cups lukewarm water(you can use cold water, but it will take the dough longer to rise. Just dont use hot water or

you may kill the yeast)

1 tablespoon granulated yeast( you can use any kind of yeast including: instant, rapid rise, bread machine, active

dry or cake yeast*. I buy the 2-pound bulk package ofRed Star Yeastto drive down the cost. You can also decrease

the amount of yeast in the recipe by following the directionshere. Or you can bake with a sour dough starter, see

instructionshere.)

*If you use cake yeast you will need 1.3 ounces.

1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more

informationhere)

6 1/2 cups (2-pounds) all-purpose flour(we tested the recipes with Gold Medal flour. If you use a higher protein

flour checkhere)

Mixing the dough:
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In a 5 or 6 quart bowl or liddedFood Storage Container, dump in the water and add the yeast and salt. Because we are

mixing in the flour so quickly it doesnt matter that the salt and yeast are thrown in together.

(If you are using the fresh cake yeast break it up like I did above.)
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Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk, which is one of the

tools that makes the job so much easier!

Stir it until all of the fl

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