Tag Archives: bread

Buttery Pretzel Bites

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This last weekend we had a UFC party here at my house. We all had a blast and you know I had to make a few goodies for people to munch on ūüėČ So I made pretzel bites, Gooey Ham Sliders and Cheese Cake! The Pretzel Bites¬†were by far everyone’s favorite treat – I’m lucky I was able to get a picture of them!

The recipe I use is from AllRecies: http://allrecipes.com/recipe/buttery-soft-pretzels/ but when the recipe calls for pretzels to be shaped I roll them out and cut them into bites sized pieces. 

 

  • 4 teaspoons¬†active dry yeast

  • 1 teaspoon¬†white sugar

  • 1 1/4 cups¬†warm water (110 degrees F/45 degrees C)

  • 5 cups¬†all-purpose flour

  • 1/2 cup¬†white sugar

  • 1 1/2 teaspoons¬†salt

  • 1 tablespoon¬†vegetable oil

  • 1/2 cup¬†baking soda

  • 4 cups¬†hot water

  • 1/4 cup¬†kosher salt, for topping

 

Directions

  1. In a small bowl (I use a glass measuring cup), dissolve yeast and 1 tsp sugar in 1 1/4 C warm water. give this 5 to 10 minutes to Bloom
  2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water (I do this in with my Kitchen Aide then I knead by hand) Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  3. Preheat oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.
  4. In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape (this is where I deviate and create my little bites by rolling out and cutting into bite sized pieces). Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.
  5. Bake in preheated oven until browned, about 7 or 8 minutes.

Mulitgrain Bread

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I don’t know about any of you guys out there, but I am finding it difficult to afford to eat better. ¬†I have made some changes and found that making my own bread is a huge savings! ¬†Not to mention that it tastes so much better than store bought. ¬†I try to make this on Sundays and since it makes 2, I trade a loaf with a friend who has chickens and eggs. ¬†Easy peasy! ¬†I tried a few different recipes but this one from http://www.ourbestbites.com is by far the best. ¬†You do need to devote a afternoon to this process but for the most part its just waiting. ¬†The stand mixer does almost all the work, which for me is essential since I have very little use of my right hand. ¬†There is very little kneading to do, and that small part is done for me by my amazing fiance who has gotten quite good at being my kitchen helper! ¬†I really hope you enjoy this recipe. ¬†I have not had one person tell me they are not in love with this bread. ¬†Have fun and please let me know how it turns out!

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Multigrain Bread

Multigrain Bread

Cook’s Illustrated Cookbook

Ingredients

1 1/4 cup (6 1/4 ounces) seven-grain hot cereal mix

2 1/2 cups boiling water

3 cups (15 oz) all-purpose flour (not bread flour, I used white whole wheat flour)

1 1/2 cups (8 1/4 oz) whole wheat flour

1/4 cup honey

4 tablespoons unsalted butter, melted and cooled*

2 1/2 teaspoons instant or rapid-rise yeast

1 tablespoon salt

Optional : 3/4 cup unsalted pumpkin seeds or sunflower seeds (I used 1/4 cup each of slivered almonds, unsalted sunflower seeds and pepita seeds)

1/2 cup (1 1/2 oz) old-fashioned rolled oats or quick oats

*If you’re using salted butter, just decrease the additional salt by just a bit.

Instructions

Place cereal mix in bowl of stand mixer fitted with dough hook and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour.  Whisk flours together in separate bowl.

Once grain mixture has cooled, add honey, butter, and yeast and mix on low speed until combined.  Add flour mixture, 1/2 cup at a time, and knead until cohesive mass starts to form (*note: some at high altitudes have noted they have not needed all of the flour, go by look and feel and stop adding flour if you need to!) 1 1/2-2 minutes; cover bowl tightly with plastic wrap and let dough rest for 20 minutes.  Add salt and knead on medium-low speed until dough clears sides of bowl, 3-4 minutes (if it does not clear sides, add 2-3 tablespoons additional all-purpose flour and knead until it does.  Don’t add more!) continue to knead dough for 5 more minutes.  Add seeds (if using) and knead for another 15 seconds.  Transfer dough to lightly floured counter and knead by hand until seeds are dispersed evenly and dough forms smooth, round ball.  Place dough in large, lightly greased bowl; cover tightly with plastic and let rise at room temperature until nearly doubled in size, 45-60 minutes.

Grease two 9×5 inch loaf pans.  Transfer dough to lightly floured counter and divide in half.  Press 1 piece of dough into 9×6 inch rectangle, with short side facing you.  Roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go.  Turn loaf seam side up and pinch it closed.  Repeat with second piece of dough.  Spray loaves lightly with water or vegetable il spray.  Roll each loaf in oats to coat evenly and place seam side down in prepared pans, pressing gently into corners.  Cover loaves loosely with greased plastic and let rise at room temperature until nearly doubled in size 30-40 minutes.  Dough should barely spring back when poked with knuckle.

Thirty minutes before baking, adjust oven rack to middle position and heat oven to 375 degrees.  Bake until loaves register 200 degrees, 35-40 minutes.  Transfer pans to wire rack and let cool for 5 minutes.  Remove loaves from pans, return to rack, and let cool to room temperature, about 2 hours, before slicing and serving.

Storage: Bread can be wrapped in double layer of plastic wrap and stored at room temperature for up to 3 days.  Wrapped with additional layer of foil, bread can be frozen for up to a month.

For those without a stand mixer, Cook‚Äôs Illustrated recommends: ¬†‚ÄúStir wet and dry ingredients together with a stiff rubber spatula until the dough comes together and looks shaggy. ¬†Transfer the dough to a clean counter and knead by hand to form a smooth, rough ball, 15-25 minutes, adding additional flour, if necessary, to prevent the dough from sticking to the counter. ¬†Proceed with recipe as directed.‚ÄĚ

Pizza a Roll-ups

Ok so this has been waiting since Wednesday for me to write and post. Sorry, I’ve been out job hunting and it’s exhausting and between job fairs and a few interviews I’ve just been pooped lol.

This is a bit of a follow up to the 40 Minute Rolls recipe because that’s you’re ‘crust.’

So! Make you’re bread dough! Split it in half. Set one half to the side and roll out the first half into a large rectangle. Get it pretty thin because it’ll double in size (thickness) in the oven.

Get out a large cookie sheet and parchment paper (my best baking friend!)

DO NOT ADD SAUCE! Add you’re toppings – I used cheese, pepperoni, sausage, and Canadian Bacon.

Starting at one ‘short’ side of your rectangle start rolling ūüôā moisten your fingers with a little water to seal the end.

Place on the cookie sheet to rest while you repeat with the other half of your dough.

Cover your rolls with a towel and turn on your oven to 425 degrees.

Once your oven is preheated (remove towel ūüėČ ) bake for 20 minutes.

While they are baking put your sauce in a small pan to warm for dipping.

Once your roll-ups are done baking turn on the sauce to warm. Cut the rolls into slices about 1/2 to 1 inch.

Serve with sauce and enjoy!!!

Leftovers? What are those?

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40 Minute Rolls

**Note: picture borrowed from Taste of Home***

Last night I was getting ready to make dinner – hamburgers and fries. Now I’m out of Everything right now so I knew I’d have to make the buns for the burgers. I pulled up this quick and easy recipe I’ve made before from http://www.tasteofhome.com/recipes/40-minute-hamburger-buns. While pulling out the ingrediance realized that I was out of eggs to ūüė¶ . Well shoot what am I going to do? It’s too late to run to the store! Internet to the rescue! I looked up ‘egg replacements’ and I think I liked them better than with the egg in them!

Try them and you may never buy buns again!

So here’s the recipe

Ingrediance

2 Tbs Active Dry Yeast
A little over a Cup of hot water
1/4 Cup Sugar
1/3 Cup Oil
1 Egg or replacement (1/3 Cup water, 1/2 tsp baking powder, 1 Tbs oil)
1 tsp salt
3 1/2 Cups flour

Directions

In a bowl put Water, Yeast, Sugar, and Oil. Set aside for about 5 minutes to Bloom (it’ll get all bubbly ūüėČ )

In a small bowl slightly beat the egg or combine the ingrediance for the replacement.

Prepare your mixer with the dough hook. Put the flour and salt in the bowl. When the Yeast mixture is ready add it and the egg (or egg replacement) to the flour and salt. Mix on medium for 3 – 5 minutes until a soft dough forms.

DO NOT LET RISE

Seperate into 12 rolls onto a greased or parchment covered cookie sheet. Yes they will seem small. Cover and let rise while your oven preheats (about 10 to 15 minutes).

Preheat oven to 425 degrees and bake for 10 – 12 minutes (mine usually take about 11 lol) until the tops are a nice golden brown.

Give them a few minutes to cool enough to handle.