Servings: Makes 12
Dough:
1 pound Yukon Gold potatoes, peeled cut into 2" pieces.
1 tablespoon coarse kosher salt
1/2 cup unsalted butter
3 large eggs
4 1/2 cups (or more) unbleached all purpose flour
1/2 cup warm water (105-115 degrees)
3, 1/4 ounce envelopes active dry yeast (scant 2 tablespoons)
2 tablespoons sugar
Filling:
1 1/3 cups (packed) golden brown sugar
2 1/2 tablespoons ground cinnamon
3 tablespoons all purpose flour
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temp.
Glaze:
2 cups powdered sugar
1/4 cup unsalted butter, melted
2 tablespoons or more whole milk
1 teaspoon vanilla
1/8 teaspoon coarse kosher salt
Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in a large saucepan. Boil until potatoes are very tender, 15-18 minutes. Mash potatoes with water in pan, (do not drain water). Add butter and mash until butter is melted. Whisk in eggs, then 1 cup flour; mash until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.
Meanwhile, pour 1/2 cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add potato mixture to yeast mixture; mix on low speed until well blended, 2 minutes. Mix 3 cups flour, 1 cup at a time, beating well. Beat until sticky dough forms.
Spread 1/2 cup flour on work surface. Scrape dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 8 minutes.
Coat large bowl with butter. Transfer dough to bowl and turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Meanwhile, make filling:
Mix brown sugar, cinnamon, and flour in medium bowl. Using fork, mix in butter.
Position rack in center of oven and preheat to 425 degrees. Line large rimmed baking sheet with parchment. Turn dough out onto well-floured work surface. Roll out dough to 24x16" rectangle. Sprinkle filling evenly over dough. Starting at 1 long side, roll up dough jelly-roll style, enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12 pieces. Transfer rolls to baking sheet, spacing rolls about 3/4" apart. Cover baking sheet loosely with plastic wrap. Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).
Bake cinnamon rolls until golden, about 20 minutes. Cool rolls 10 minutes on baking sheet.
Meanwhile, make glaze.
Whisk powdered sugar, melted butter, 2 tablespoons milk, vanilla and coarse salt in small bowl. If glaze is too thick to spread, add more milk by 1/2 teaspoonfuls as needed. Spread glaze over warm rolls.
Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
Gma's No-Knead Artisan Bread
4 cups all-purpose or bread flour, more for dusting
1/2 teaspoon instant or rapid rising yeast
2 teaspoons salt
2 cups water at about 70 degrees
In a large bowl combine flour, yeast, and salt. Add 2 cups water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 14 hours, and preferably about 18 or more, at warm room temperature, about 70 degrees.
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it;sprinkle it with a little more flour. Using just enough flour to keep dough from sticking to your work surface or to your fingers, fold it over on itself once or twice, then gently quickly shape dough into a ball, seam-side down. Cover loosely with plastic wrap and rest about 15 minutes. Cover the dough with plastic wrap and let it rise for 2 additional hours.
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 5-7 quart heavy covered pot in the oven while it heats. When dough is ready, carefully remove pot from oven and take off the lid. Then gently lift the dough and set it in the pot, seam side up. It may not look neat, but that is okay. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 10-15 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One loaf.
1/2 teaspoon instant or rapid rising yeast
2 teaspoons salt
2 cups water at about 70 degrees
In a large bowl combine flour, yeast, and salt. Add 2 cups water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 14 hours, and preferably about 18 or more, at warm room temperature, about 70 degrees.
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it;sprinkle it with a little more flour. Using just enough flour to keep dough from sticking to your work surface or to your fingers, fold it over on itself once or twice, then gently quickly shape dough into a ball, seam-side down. Cover loosely with plastic wrap and rest about 15 minutes. Cover the dough with plastic wrap and let it rise for 2 additional hours.
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 5-7 quart heavy covered pot in the oven while it heats. When dough is ready, carefully remove pot from oven and take off the lid. Then gently lift the dough and set it in the pot, seam side up. It may not look neat, but that is okay. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 10-15 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One loaf.
White Chocolate & Cranberry Bread Pudding
12 egg yolks
1 1/2 cup sugar
1 Quart cream
1 TBS Vanilla
8 cups bread, sweet variety, medium dice (or pound cake, dry cake)
2 cups white chocolate chips
Cooking Instructions:
Combine the sugar, cream, and vanilla together in a sauce pan.
Bring the cream mixture to light boil.
Temper the cream with the yolks by adding the yolks slowly.
Return to heat and bring to a light simmer, stirring constantly, be careful not to boil because the sauce will break.
In a large bowl, place the bread pieces and add vanilla cream to moisten. Do this little by little to avoid over-wetting the bread.
Add cranberries and white chocolate and stir to combine.
Place in a shallow baking dish and bake at 350 degrees until set and golden brown
Serve warm with the additional vanilla sauce on the side.
Drizzle sugar over to carmelize
1 1/2 cup sugar
1 Quart cream
1 TBS Vanilla
8 cups bread, sweet variety, medium dice (or pound cake, dry cake)
2 cups white chocolate chips
Cooking Instructions:
Combine the sugar, cream, and vanilla together in a sauce pan.
Bring the cream mixture to light boil.
Temper the cream with the yolks by adding the yolks slowly.
Return to heat and bring to a light simmer, stirring constantly, be careful not to boil because the sauce will break.
In a large bowl, place the bread pieces and add vanilla cream to moisten. Do this little by little to avoid over-wetting the bread.
Add cranberries and white chocolate and stir to combine.
Place in a shallow baking dish and bake at 350 degrees until set and golden brown
Serve warm with the additional vanilla sauce on the side.
Drizzle sugar over to carmelize
Coconut Crunch Bread {Kathy Cox}
4 eggs
2 cups sugar
1 cup vegetable oil
2 tsp. coconut flavoring
3 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp salt
1 cup buttermilk
1 cup flaked coconut
1 cup chopped walnuts (optional)
Grease and flour a 10" tube pan. Preheat oven to 325 degrees. Beat in large bowl the eggs, sugar, oil and coconut flavoring. Mix flour, soda, baking powder and salt together. Add alternating the dry ingredients and buttermilk to the egg mixture. Fold in nuts and coconut. Bake at 325 for 75 minutes.
Meanwhile, combine in sauce pan 1 cup sugar, 1/2 cup water and 2 TBS butter. Bring to a boil and boil for 5 minutes. Remove from heat and add 1 tsp. coconut extract. Pour hot syrup over top of warm bread and allow to stand for four hours before removing from pan. Can also be baked in three 7" pans for about 1 hour. Test to make sure it's cooked through.
Zucchini Bread {susan oldroyd}
3 eggs
2 cups sugar
1 cup vegetable oil
1 tablespoon vanilla
2 cups loosely packed grated zucchini
2 cups flour, sifted with: 1 tablespons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
Fold in 1 cup chopped nuts (optional).
Pour mixture into 2 greased and floured loaf pans.
Bake in preheated oven at 350 degrees for 1 hour. Let the loaves cook for 10 minutes.
Invert onto rack and cool completely.
In a bowl, beat eggs until they are frothy.Beat in sugar, oil, and vanilla. Beat teh mixture until it is thick and lemon colored. Stir in zucchini, flour
2 cups sugar
1 cup vegetable oil
1 tablespoon vanilla
2 cups loosely packed grated zucchini
2 cups flour, sifted with: 1 tablespons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
Fold in 1 cup chopped nuts (optional).
Pour mixture into 2 greased and floured loaf pans.
Bake in preheated oven at 350 degrees for 1 hour. Let the loaves cook for 10 minutes.
Invert onto rack and cool completely.
In a bowl, beat eggs until they are frothy.Beat in sugar, oil, and vanilla. Beat teh mixture until it is thick and lemon colored. Stir in zucchini, flour
Lunch Bunch Rolls {gma}
Rhodes Rolls
Butter
Parmesan Cheese
Garlic Salt
Parsley
Let rolls rise. Dip them in melted butter, and equal amounts of spices and cheeses.
Butter
Parmesan Cheese
Garlic Salt
Parsley
Let rolls rise. Dip them in melted butter, and equal amounts of spices and cheeses.
Grandma Merrill's Homemade Bread
In a large bowl:
10 cups flour
2 tablespoons gluten
2 tablespoons salt
3/4 cup instand potatoes
-mix together and put a hole in the middle.
In another bowl:
4 cups water -heat until warm
3 tablespoons yeast (let dissolve in 1 cup hot water, then add)
Add yeast mixture to flour mixture (add it to the hole in the center.) Stir lightly in the center. Don't add too much of the flour from the sides. Wait until big bubbles start to form.
Add
2/3 cup sugar
2/3 cup oil
Start to stir then knead. Don't put whole hand in dough--use fingertips
Knead until dough is mixed. Add more flour once it's feelingl ike dough. (we added 1 cup and 1/3 cup)
Pull dough to one side, add few drops of oil to bowl, then let dough come back and get coated in oil.
Put bowl or towel over dough and let sit until doubles in size.
Knead it down, let it rise again.
Divide into loaf pans.
Let rise.
Bake at 375 degrees for 25-30 minutes.
10 cups flour
2 tablespoons gluten
2 tablespoons salt
3/4 cup instand potatoes
-mix together and put a hole in the middle.
In another bowl:
4 cups water -heat until warm
3 tablespoons yeast (let dissolve in 1 cup hot water, then add)
Add yeast mixture to flour mixture (add it to the hole in the center.) Stir lightly in the center. Don't add too much of the flour from the sides. Wait until big bubbles start to form.
Add
2/3 cup sugar
2/3 cup oil
Start to stir then knead. Don't put whole hand in dough--use fingertips
Knead until dough is mixed. Add more flour once it's feelingl ike dough. (we added 1 cup and 1/3 cup)
Pull dough to one side, add few drops of oil to bowl, then let dough come back and get coated in oil.
Put bowl or towel over dough and let sit until doubles in size.
Knead it down, let it rise again.
Divide into loaf pans.
Let rise.
Bake at 375 degrees for 25-30 minutes.
Focaccia Bread {casey roberts}
2 1/2 to 3 cups flour
1 tablespoon dried rosemary leaves (crumbled)
1 tablespoon sugar
1 teaspoon salt
1 package regular or quick active dry yeast
3 tablespoons olive oil
1 cup warm water
2 tablespoon olive oil
Mix 1 cup of the flour, rosemary, sugar, salt and yeast in a large bowl. Add 3 tablespoons oil and warm water. Beat with electric mixer on medium speed for 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowls.
Place dough on lightly floured surface. Knead 5-8 minutes or until dough is smooth and springy. Place dough in large greased bowl. Cover and let rise in warm place about 30 minutes or until doubled.
Gently push fist into dough to deflate. Divide dough in half. Shape each half into a rounded disc about 6 inches diameter. Place on a greased cookie sheet. Cover and let rise in warm place about 30 minutes or until doubled.
Head oven to 400 degrees. Brush dough with 2 tablespoons oil. Bake 15-20 minutes or until golden brown. Serve warm or cool with oil and balsamic vinegar.
1 tablespoon dried rosemary leaves (crumbled)
1 tablespoon sugar
1 teaspoon salt
1 package regular or quick active dry yeast
3 tablespoons olive oil
1 cup warm water
2 tablespoon olive oil
Mix 1 cup of the flour, rosemary, sugar, salt and yeast in a large bowl. Add 3 tablespoons oil and warm water. Beat with electric mixer on medium speed for 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowls.
Place dough on lightly floured surface. Knead 5-8 minutes or until dough is smooth and springy. Place dough in large greased bowl. Cover and let rise in warm place about 30 minutes or until doubled.
Gently push fist into dough to deflate. Divide dough in half. Shape each half into a rounded disc about 6 inches diameter. Place on a greased cookie sheet. Cover and let rise in warm place about 30 minutes or until doubled.
Head oven to 400 degrees. Brush dough with 2 tablespoons oil. Bake 15-20 minutes or until golden brown. Serve warm or cool with oil and balsamic vinegar.
Amish Bread
Do not use any type of metal spoon or bowl for mixing. Do not refrigerate. If air gets in the bag, let it out and reseal the bag. It is normal for the batter to rise, bubble and ferment.
Day 1- Do nothing. This is the day you receive the batter. Date day 1.
Day 2- Mush the bag.
Day 3- Mush the bag.
Day 4- Mush the bag.
Day 5- Mush the bag.
Day 6- Add 1 cup flour, 1 cup sugar, and 1 cup milk, mush well.
Day 7- Mush the bag.
Day 8- Mush the bag.
Day 9- Mush the bag.
Day 10- Pour the contents of bag into a non-metal bowl and add:
1 ½ cups flour
1 ½ cups sugar
1 ½ cups milk.
Mix together well. Separate into 4 Ziploc bags, each containing 1 cup of the mixture. Give these to friends with the recipe.
With the remaining batter add:
3 eggs
1 cup oil (or ½ cup oil, ½ cup applesauce)
½ cup Milk
1 cup Sugar
2 tsp Cinnamon
½ tsp Vanilla
½ tsp Baking soda
1 ½ tsp Baking powder
½ tsp Salt
2 cups Flour
Optional- 1 large box vanilla instant pudding, or chocolate pudding. You may also add nuts, raisins, chocolate chips, etc.
Grease 2 loaf pans. Mix ½ cup sugar and 1 ½ tsp cinnamon in a bowl.
Dust the greased pans with half of the cinnamon mixture. Bake at 325 degrees for 1 hour or until toothpick inserted comes out clean. Store finished bread in the refrigerator.
Should the recipe not be passed on the 10th day, be sure to date the bag for the recipient. They can use the date lines to help keep track of the day they are on. If you keep a starter for yourself you’ll be baking every 10 days. This bread is very good and a very good gift. Only they know how to create the starter, so if you give them away you will have to wait until someone gives you a starter back!
Banana Bread {crazy lady}
1/3 cup shortening
1/2 cup sugar
2 eggs
1 3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup bananas
1/2 cup walnuts
bake at 350 degrees for 45-50 minutes
**make sure it is fully cooked. It will drop in the middle if it isn't.
1/2 cup sugar
2 eggs
1 3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup bananas
1/2 cup walnuts
bake at 350 degrees for 45-50 minutes
**make sure it is fully cooked. It will drop in the middle if it isn't.
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