And why is it that bread always tastes better at a restaurant. Its just bread, but when you get to the restaurant you're always like "What is this!? Bread?!? This is so good. I love bread! We should get the recipe for bread." - Jim Gaffigan
These are the recipes I have written posts about (for the most part)
Cinnamon Rolls with Glaze:
Made 2/4/2011
Cinnamon Rolls
Quantity | Ingredients |
Sweet dough | |
3 cups, 1 tbls | Bread flour or all-purpose flour |
3 tbls | Granulated sugar |
2 tsp | Yeast |
1 cup, 1 tbls | Any kind of milk (used skim) |
¼ cup | Unsalted butter or oil (used vegetable) |
Filling | |
1 tbls 1 tsp | Ground cinnamon |
½ cup | Granulated sugar |
2 tbls | Melted butter for brushing |
1 cup | Raisins (optional) |
1 cup | Walnuts or pecans, chopped (optional) |
Hardcore (by hand) See below | Lazy (by machine) Steps (1) - (6) done by the machine. Start at step (7) once the machine has run on the 'dough' setting. |
(1) Combine the flour, sugar, and yeast in a large mixing bowl. Briefly mix in order to evenly distribute the dry ingredients. | |
(2) Add the milk and butter to the dry mix. | |
(3) wet your hands (so the dough eventually will stick to itself and not to you! Also, take off any jewelry or watches...) | |
(4) knead and mix by hand for 4-6 minutes. You want a smooth soft just ever so slightly sticky ball of dough | |
(5) place on a lightly floured surface and knead vigorously for another minute or two until the dough appears like it does in the blogpost image | |
(6) place in a lightly oiled bowl large enough to permit the dough to double in size | |
(7) you can place in the refrigerator for a different day or let rise in a warm place for about 45 minutes to an hour | |
(8) once the dough is risen, place it on a flat lightly floured surface and roll it out into a rectangle approximate 16 in long and 12 in wide. Melt the butter and brush generously over the surface of the rectangle. | |
(9) mix the cinnamon and sugar in a bowl; evenly distribute the cinnamon and sugar mix over the buttered dough rectangle | |
(10) Roll the long side up into a 16 inch long log. Wet the dough at the end and press to seal. If you don't you will end up having a lot of difficulty cutting the individual pieces and they will spill the good stuff all over the place...trust me... | |
(11) cut into 12 sections with your sharpest knife. Otherwise you may have difficulty in avoiding a mess. Place into two 9 inch shallow pie pans | |
(12) oven at 350, bake for 10-18 minutes. You should hear a hollow sound when you tap the bread and light browning should occur. | |
Cream Cheese Glaze
Quantity | Ingredients |
1 cup | Powdered sugar |
2 oz | Unsalted butter |
2 oz | Cream cheese |
Dash | Orange liquer, vanilla, lemon extract…use vanilla at least |
As needed | 1/2 n 1/2 or milk |
(1) melt down the butter, pour into a bowl with the cream cheese | |
(2) add the powdered sugar | |
(3) blend using a hand mixer, add the dash of vanilla (just a few drops!) and continue mixing | |
(4) Add the milk or 1/2 n 1/2 as need to get a 'stringy' consistency as you blend with the hand mixer. The glaze should slowly fall from a spatula in a contiguous line (like a gooey spider web) | |
NOTE: WAIT for the rolls to cool. If you don’t the glaze will melt around them and settle in the crevices of the pan instead of resting on the top of the rolls. | |
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Mozzarella and Oregano Rolls:
Made 2/6/2011
M.O. Rolls
Quantity | Ingredients |
1 cup | Milk (any type, used skim) |
1 | Egg* (used 1/4 cup liquid egg) |
3/4 cup | Whole wheat flour** |
1/2 cup | Mozzarella cheese |
2 1/4 cup | Bread flour |
4 tsp | Granulated sugar |
1 1/2 tsp | Dried oregano leaves |
3/4 tsp | Salt*** |
1 tsp | yeast |
Hardcore (by hand) See below | Lazy (by machine) Steps (1) - (6) done by the machine. Start at step (7) once the machine has run on the 'dough' setting. |
(1) Combine all dry ingredients large mixing bowl. Briefly mix to evenly distribute the dry ingredients. | |
(2) Add the wet ingredients (milk and egg) | |
(3) wet your hands (so the dough eventually will stick to itself and not to you! Also, take off any jewelry or watches...) | |
(4) knead and mix by hand for 4-6 minutes. You want a smooth soft just ever so slightly sticky ball of dough | |
(5) place on a lightly floured surface and knead vigorously for another minute or two until the dough appears like it does in the blogpost image | |
(6) place in a lightly oiled bowl large enough to permit the dough to double in size | |
(7) once the dough is risen, place it on a flat lightly floured surface and roll it out into a circle approximate 12 in. in diameter. | |
(8) slice the circle of dough into 12 to 16 triangles. roll the triangles from the wide flat end forward to create the 'horn' shape. feel free to do some light compacting action so that the dough is sticking to itself…otherwise when it rises the horn shape will just unroll…(tastes the same…looks funny) | |
(9) place on parchment paper, let rise for 30 minutes. | |
(10) oven at 400, bake for 12 minutes or until golden brown on top and make the hollow noise when tapped | |
*real eggs make the dough noticeably softer than the liquid eggs
** you can use bread flour for this portion if you don't have any whole wheat flour
***you may want to substitute garlic salt instead of salt for a different taste
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Rosemary Olive Bread
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Fennel Beer Bread
Quantity | Ingredients |
3/4 cup | Beer (light beer) |
4 tsp | Dijon-style mustard (used 2 tsp yellow, 2 tsp dijon) |
1 tbls | Oil |
2 1/4 cup | Bread flour |
2 tsp | Sugar |
1 tsp | Garlic salt |
1/2 tsp | Fennel seeds |
1 tsp | yeast |
Hardcore (by hand) See below | Lazy (by machine) Steps (1) - (6) done by the machine. Start at step (7) once the machine has run on the 'dough' setting. |
(1) Combine the dry ingredients, including the yeast, in a large mixing bowl. Briefly mix in order to evenly distribute the dry ingredients. | |
(2) Add the beer and oil | |
(3) wet your hands (so the dough eventually will stick to itself and not to you! Also, take off any jewelry or watches...) | |
(4) knead and mix by hand for 4-6 minutes. You want a smooth soft just ever so slightly sticky ball of dough | |
(5) place on a lightly floured surface and knead vigorously for another minute or two until the dough is smooth and stretches decently without tearing much - should feel fairly elastic. | |
(6) place in a lightly oiled bowl large enough to permit the dough to double in size | |
(7) you can place in the refrigerator for a different day or let rise in a warm place for about 45 minutes to an hour | |
(8) once the dough is risen, place it on a flat lightly floured surface and roll it out into a circle approximately 12 inches in diameter. | |
(9) cut into 10 sections with your sharpest knife. Otherwise you may have difficulty in avoiding a mess. Form rolls in whatever shape you desire. Check the Video Techniques section for options. Place on parchment paper on a baking sheet. Let rise for 30 minutes. | |
(10) oven at 375, bake for 13-16 minutes. You should hear a hollow sound when you tap the bread and light browning should occur. | |
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HOT Pizza Dough
Quantity | Ingredients |
1 cup | Beer (light beer) |
1 tsp | Garlic salt |
1 tbsp | Agave syrup / or sugar |
3 cups | Bread flour |
1 tsp | yeast |
treating the dough before the sauce | |
1 - 2 tsp | Cayenne pepper |
1 tsp | Garlic salt |
1 tbsp | Olive oil |
Hardcore (by hand) See below | Lazy (by machine) Steps (1) - (6) done by the machine. Start at step (7) once the machine has run on the 'dough' setting. |
(1) Combine the dry ingredients, including the yeast, in a large mixing bowl. Briefly mix in order to evenly distribute the dry ingredients. | |
(2) Add the beer and oil | |
(3) wet your hands (so the dough eventually will stick to itself and not to you! Also, take off any jewelry or watches...) | |
(4) knead and mix by hand for 4-6 minutes. You want a smooth soft just ever so slightly sticky ball of dough | |
(5) place on a lightly floured surface and knead vigorously for another minute or two until the dough is smooth and stretches decently without tearing much - should feel fairly elastic. | |
(6) place in a lightly oiled bowl large enough to permit the dough to double in size | |
(7) you can place in the refrigerator for a different day or let rise in a warm place for about 45 minutes to an hour | |
(8) once the dough is risen, place it on a flat lightly floured surface and roll it out into a circle approximately 14 inches in diameter. | |
(9) brush about a tbsp of olive oil out onto the dough, covering it. | |
(10) sprinkle on the cayenne pepper and garlic salt in the quantities above, or to taste | |
(11) add sauce, meats, and other toppings and then covered with cheese, uses about 8-10 ozs of Mozzarella to cover this amount of dough | |
(12) oven at 425, bake for 35 minutes. the cheese should orange or burn slightly and the crust should be a good medium to deep brown around the edges…reduce cooking time for softer doughier pizza | |
Bis-Quick Mozzarella Basil Buns
Quantity | Ingredients |
1 1/2 cup | Heart healthy bisqucik |
2/3 cup | Skim milk |
1/3 cup | Mozzarella cheese |
1 tsp | Garlic salt |
1 tbsp | Olive oil |
1 tsp | Dried basil |
(1) Combine all ingredients in a large mixing bowl. Mix in order to evenly distribute the dry ingredients. | |
(2) using an icecream scoop or similar sized scoop, make 5-7 batter mounds on a sheet of parchment paper on a cookie sheet or other flat baking surface | |
(3) oven to 350 degrees. bake for 12-18 minutes or until the buns (a) look dry (b) a slightly golden on top | |
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Rosemary Olive Bread
Quantity | Ingredients |
3 1/3 cup | Bread flour |
1 tbps | Sugar |
1 tbps | Salt |
1 tbps | yeast |
6 oz | Warm water |
2 oz | oil |
2 tsp | dry rosemary |
1 cup | Pitted large black olives |
1 | egg |
Hardcore (by hand below) Lazy (by machine) - Steps (1) - (6) done by the machine. Start at step (7) once the machine has run on the 'dough' setting. | |
(1) Combine the dry ingredients, including the yeast, in a large mixing bowl. Briefly mix in order to evenly distribute the dry ingredients. | |
(2) water, egg, and oil | |
(3) wet your hands (so the dough eventually will stick to itself and not to you! Also, take off any jewelry or watches...) | |
(4) knead and mix by hand for 4-6 minutes. You want a smooth soft just ever so slightly sticky ball of dough | |
(5) place on a lightly floured surface and knead vigorously for another minute or two until the dough is smooth and stretches decently without tearing much - should feel fairly elastic. | |
(6) place in a lightly oiled bowl large enough to permit the dough to double in size | |
(7) you can place in the refrigerator for a different day or let rise in a warm place for about 45 minutes to an hour | |
(8) once the dough is risen, place it on a flat lightly floured surface and roll it out into a very thick circle approximately 10 inches in diameter. place the dough on parchment paper then slide the parchment paper from the cutting board onto the stone (already heating in the oven) | |
(9) oven at 350, bake for 45 minutes. should brown on top and make a good strong hollow sound when tapped when it done. you should be able to pull the parchment paper and bread off the stone and onto a cooling rack or tray without moving the stone from the oven | |
