Bread Recipes....

[KimKelly]

There was discussion in a prior thread about starting a bread recipe thread. Thought I would give it a start!

These rolls are "to die for" as my husband phrased it! Hope you all enjoy them as much as we have.

By the way ... a bread machine book that I highly recommend is "Bread Machine Magic". I've found a number of wonderful recipes, including this one in it.

Kim
* Exported from MasterCook *

Garlic Cheese Rolls

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bread Machine Breads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water
3 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 tablespoons butter
3 tablespoons sugar
2 tablespoons nonfat dry milk
1 1/2 teaspoons active dry yeast
1/4 cup butter -- melted
1 clove garlic -- crushed
2 tablespoons parmesan cheese -- grated

Place first 7 ingredients in bread pan, select Dough setting, press Start.
When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board. Gently roll and stretch dough into a 24 inch rope. Grease 2 8-inch pie pans.
With a sharp knife divide dough into 24 pieces. (Hint: First cut dough into 12 equal pieces, then cut each of those in half.)
Shape into balls; place in prepared pie pans. In a small bowl, combine butter and garlic; pour over rolls. Sprinkle with Parmesan cheese.
Cover and let rise in a warm oven for 30-45 minutes until doubled.
Preheat oven to 375 degrees. Bake for 15 minutes until golden. Remove from oven, cut or pull apart and serve warm.

Description:
"Light and delicious!"
Source:
"Bread Machine Magic"
S(Page):
"112"
Ratings : Best Ever 10
- - - - - - - - - - - - - - - - - - -

NOTES : I did not get 24 pieces. I got about 15 with a bit of dough left over and I just used one pan. I also used extra garlic!

I used fresh garlic, I think it makes a world of difference from the jarred/prepared kind.

[Natasha]

Does that ever sound good!

Here is a recipe from RunnerKim that I made yesterday afternoon. Everyone really liked it. I have also copied her discussion of this bread over to this thread so you can read it (it and the recipe were first posted on the Baking with Voltaire thread). I used crushed fresh garlic instead of the powder, and also added basil.
_____________________
I'm not sure how "tried and true" this recipe is as its one I created and have only made a handful of times to date - but I'm very pleased with the results. Well my husband says I didn't really create it as I copied the ingredients off a label from a local bakery. But I couldn't find a Rosemary recipe and so compared several other recipes and came up with this one that worked out great (we liked it better than the loaf from the bakery, but maybe we're biased)

Rosemary Garlic Bread
Recipe by Kim Wier (6/00)

1 ½ cups water
2 tsp yeast
2 ½ tbl honey
1 ½ tbl Italian parsley
1 tbl rosemary
½ tbl garlic powder
¾ tsp salt
3 ½ cups unbleached all-purpose flour

Prepare yeast by sprinkling yeast into warm (105-115?F) water. Let dissolve for 5 minutes. (Foam indicates the yeast is active)

Chop herbs. Mix all dry ingredients in a large bowl. Form a well in the center. Pour into the well the water/yeast and honey. Mix with a wooden spoon to form dough. Knead dough for 8 - 10 minutes.

Let rise in a cleaned and oiled bowl covered with a dish towel (or plastic wrap). Place in a cool draft-free location for 1 to 2 hours until doubled in size. Or place in refrigerator overnight, allowing to come to room temperature before going on to the next step (2-3 hours).

Punch down dough. Gently and quickly shape into a ball. Allow it to rest for 5 minutes.

Shape dough into 2 oval loafs. Place on a lightly greased cookie sheet and cover with a dish towel. Proof in a warm, draft-free environment until doubled in size (1-2 hours).

Bake for 20-25 minutes at 400?F.
(I'm not sure about temperature - as I'm pretty sure my oven is not accurate - just ordered a oven thermometer).




[This message has been edited by Natasha (edited 07-31-2000).]

[Pat]

KimKelly, Those rolls sound wonderful, BUT I am an old fashioned bread maker (the ones who knead it by hand). Any suggestions, anyone, how we could modify?

Also, I am looking for good dinner roll recipes. I have experimented with several recipes and have not found one that I want to call "the best."

I am looking for a roll recipe that I like as well as the Italian Creme Cake as a cake and the Creamy Potato Salad as potato salad.

Grace, aren't you the baker? I bet you have a great roll recipe.

Also, does anyone make sourdough bread. I love it, but my recipe calls for keeping a starter going; and I am not that committed.

[This message has been edited by Pat (edited 07-31-2000).]

[Anne]

Hi Pat. I make sourdough bread a bit but probably use the starter for pancakes and waffles more often. The starter will keep well in the fridge for weeks without feeding. If you loose it you can make starter by 1)chop up a small peeled potato
2)boil in about 1 cup of water until mush
3)pour potato water into a glass or other non-metal, non-plastic container and let cool
4)add flour to the potato water until about pancake batter consistency
5)let sit a few days out of direct sunlight until it starts to bubble and you have got a new batch of starter
I'm sure you can also buy commercial starter but the above method works pretty well as long as you can plan a few days in advance

[This message has been edited by Anne (edited 07-31-2000).]My o my, I seem to be even more creative with spelling than usual

[This message has been edited by Anne (edited 07-31-2000).]

[lorilei]

I too have questions for ye who might be wiser than I am http://www.cookinglight.com/bbs/smile.gif

Since it is just my hubby and I -- does anyone know the "rules" for freezing dough?

For instance, could I freeze part of the dough from the rolls above and just make a few rolls for dinner?
How would I thaw them later?

I'm thinking one could probably freeze, thaw in the fridge overnight and let rise in the oven as directed... but I'm not sure.

HELP!

PS Anne - I just noted that you use sourdough starter for pancakes/waffles. Do you have recipes to share?

[This message has been edited by lorilei (edited 07-31-2000).]

[KimKelly]

Pat, I have also made these rolls by hand with excellent results. I just did what I thought was right... adding the wet ingretients along with ths salt, softened butter, sugar and yeast along with a cup or so of flour. I mixed that till smooth then added more flour till the consistency was what I wanted.

And Loreili, I made these and froze them as well! (Goodness, I 've just done it all with this recipe!) I made the dough, used what I wanted, then shaped the "spares" and poured over the garlic butter and cheese. I covered tightly with plastic wrap then a layer of foil - not sure if all that was necessary, but I did it anyway - and popped them into the freezer right away. I brought them out of the freezer and set them on the counter around noon. That gave them time to thaw and rise before dinner. Worked for me!


Kim

[RunnerKim]

I will also freeze already baked rolls (and I currently have a "lazy onion baguette" taking up freezer space). Thus all I need to do is pop them in the oven for say 10 minutes at 350 to thaw them for dinner. (The baguette would take longer - generally just put it in the fridge before work and then warm it for dinner). Great rolls without all the fuss for each meal. I've also put them in my lunch for work and it was thawed and ready to eat by lunch time.

Kim

[Pat]

Anne, thanks for the starter recipe. My friend who kept it going for all of us has moved away. I will be able to make a loaf now and then without trying to remember to feed it every week.

KimKelly, thanks for your help and the recipe.

[Grace]

Hi Pat,

Thanks for thinking of me...yes, I'm a baker, but I don't do much bread (?). I love naan bread when we eat Indian food (a good recipe comes from Baking with Julia), and I make Pitas when I'm in a bind for "sandwich" bread or tortillas for wraps (a good recipe for that comes from Cooks Illustrated), but other than that, I don't eat much refined flour breads, so I don't have a big desire to bake them! (Not that I don't love them, mind you!!!). Anyhow, you guys are inspiring me, so I may just have to try a batch, considering my husband has recently asked me to "bake some bread, please"! I will probably use my KitchenAid though - I never got good results kneading by hand!

Anyway, sorry I don't have much to contribute on this topic!! But there are plenty of roll recipes from CL in my software that I'd be glad to look up and post if anyone wants anything!

Grace

[Anne]

Hi Lorilei - I don't have the recipies for pancakes and waffles with me but will try and bring them in tomorrow. The real advantage to the waffles, in addition to the flavor, is that you don't have to beat egg whites and fold them in to make the dough fluffy.

[Anne]

Hi again. I really looked for my waffle recipe for you Lorilei but coundn't find it so here is a shot from memmory...
Keep a bit of starter (keeper starter), mix with flour and water for future batches of sourdough. The keeper starter should be allowed to sit in a warm place for at least a few hours before storing in the fridge. Take the removed starter (working starter) and mix with flour and water to make two cups of working starter and set out in a warm spot for a day or two - consistency should be fairly thick and you may need to add more flour after a day or so. The longer this sits out the stronger the sour taste will be. In ideal settings for someone who uses sourdough every day flour and water are added to the working starter to double its volumn every 12 hours or so - this is not real practical in our house.


2 cups sourdough
2 tablespoons oil
1/2 teaspoon salt
1 teaspoon sugar
1 egg

mix well in a glass container (NOTE: container should have at least twice the capacity as the batter - a 8 cup pyrex measuring pitcher works well) with a wooden spoon. Heat your waffle iron and oil it or spray with cooking spray or skillet if making pancakes.

1 scant teaspoon baking soda disolved in about 2 tablespoons water. Stir the soda water into the sourdough and keep stirring. The batter will at least double in volumn. Pour sufficient batter into waffle iron - this stuff is still expanding so go easy on the first couple or you will waffle overflow.

We like to serve the waffles with fresh (or frozen) berries mixed with a little honey.

notes:
1) if your starter is really sour use a full teaspoon of soda, if you are using a new starter use less soda
2) thickness of the starter seems to be an individual choice, my husband likes if about the consistancy of banana bread dough while I like it a bit thinner, particularly for pancakes
3) always take out new starter before starting to mix the batter

Hope this helps

[lorilei]

Anne - omigoodness http://www.cookinglight.com/bbs/smile.gif Thank you so much for looking -- and for faking it in the end.

I'm a bit /frightened/ of the whole sourdough idea -- but I'm willing to try anything, so your recipe will be good practice for me.

I'm hoping to get started this weekend... http://www.cookinglight.com/bbs/smile.gif

[Beth]

Longer ago than I care to admit, someone asked for sourdough recipes. I haven't had a chance to type up a bunch, but here are 2 starters and a pizza dough recipe. I'll try to get the pancake and waffle recipes posted tonight also. They are a great way to keep a starter going without doing regular bread baking. I copied Anne's also and may have to try a new one with a potato start.

To keep a starter going, feed it with roughly equal amounts of flour and liquid – about what you have used, to replenish it. After feeding, let it stand out about 8 hours or until the starter has bubbled up and begun to recede. Store the starter in a glass or plastic container (Rubbermaid or Tupperware type is great) in the refrigerator until ready to use again. It will work best if you allow it to return to room temp, but if cold, the yeast will just take longer to work. At first, I tried to use my starter every week if possible, to every 2 wks. I now use it every 2-4 wks. and that seems to work. You will get a clear to brownish liquid on top. Just stir it back in before using. If the liquid turns pinkish, however, you need to start over.

The flavor will mature and improve for several months to a year. I have made sourdough bread, pancakes and waffles, pizza crust, scones, cinnamon rolls and a few other things. If you find a variety of recipes you like, it’s really not that hard to keep it going. In a pinch, just dump out a cup, feed it and keep going.

Yogurt Sourdough Starter

1 cup skim or lowfat milk
3 T plain yogurt
1 cup bread or all-purpose flour

Sterilize a 1½-2 qt glass, plastic or ceramic bowl or container with boiling water. Wipe dry with a clean cloth.

Heat milk in a saucepan to 90-100 degrees. Remove from heat and stir in the yogurt. Pour into the warm bowl, cover tightly and let stand in a warm place for 8-24 hours. The starter should have the consistency of yogurt. If some liquid rises to the top, stir it back in. However, if the liquid turns slightly pink, it indicated the milk has started to break down; discard the starter and start again.

After the mixture has formed a curd which will flow only slightly when the container is tilted, gradually stir in the flour until smooth. Cover tightly and let stand in a warm place until the mixture is full of bubbles and has a good sour smell, 2 to 5 days. When half of the starter has been used, it can be replenished by stirring in ½ cup milk and ½ cup flour.

(Another yogurt starter uses 2 cups reconstituted nonfat dry milk, 2 T yogurt, and 2 cups flour, all stirred together at once, covered tightly and left to stand 2-3 days. )


Yeast Sourdough Starter

Combine 2 cups warm water (use bottled or distilled if you have a lot of chlorine in your area), 1 T dried yeast, and 2 cups flour in a glass or plastic container. Stir until smooth, cover tightly and let stand in a warm place until bubbly and pleasantly sour smelling. Store loosely covered in refrigerator until ready to use.


Sourdough Pizza Crust

1 cup starter
½ cup warm water
1 cup flour

Combine in glass, ceramic or plastic bowl (sourdough may react with metal) and stir until smooth. Let stand loosely covered at least one hour, up to six hours (4 is my ideal). Stir in:

1 tsp. salt
1 tsp. sugar
1- 4 T olive oil (I use 1-2 for a crisper crust)
about ½ cup flour

Stir well and add additional flour (probably ¼ to ½ cup, depending on how thick your starter is) to make a soft dough. Knead 5-10 minutes, until smooth and elastic (you could do this final mixing in the Kitchen Aid, then let rise in a non-metalic bowl). Place dough into a clean bowl that has been sprayed with cooking spray and turn over to coat. Cover and let rise until doubled. Turn out and shape into crusts as desired. Makes 2 large (12-13”) thin crust pizzas or 3 medium.

When you first put the pizza in the oven, you can spray it with a mister of fresh water or put an ice cube in the bottom of the oven. The steam helps let the edge of the crust rise just a bit more and develop a nice crust, like a French bread.

[Beth]

I have tried other Sourdough Pancakeand Waffle recipes, but this one is our favorite:

2 eggs, separated
1/2 tsp salt
2 cups sourdough starter
2 T sugar
1 tsp baking powder
1-2 tsp water
FOR WAFFLES :1/2 cup melted butter

Beat egg yolks with salt until thick and light. Stir in starter. Beat egg whites stiff, and beat in sugar. Fold whites into the starter mixture. Dissolve soda in water and carefully add to batter. For waffles, add the melted butter just before adding the baking soda.

This makes 6-8 servings in my book, but you can make half.

I have a sourdough French bread recipe, as well as cinnamon rolls I will have to post later.

[This message has been edited by Beth (edited 08-04-2000).]

[honey_bear]

Hi,

I found this recipe about a year ago on Southern Living's web page. It is a wonderful bread recipe and quite easy. http://www.cookinglight.com/bbs/biggrin.gif When I made it, I was busy doing other household chores and forgot to add in the butter or margarine. The bread turned out great (my friends finished one loaf with in the hour. http://www.cookinglight.com/bbs/biggrin.gif)

Take care,
honey

HONEY GRAHAM BREAD
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
2 teaspoons sugar
3 cups whole wheat flour
1 1/2 cups milk
1/2 cup honey
2 teaspoons salt
1/4 cup butter or margarine, softened
2 1/2 to 3 cups bread flour

Combine yeast, 1/2 cup warm water, and sugar in a 2-cup glass measuring cup; let stand 5 minutes. Beat yeast mixture, 1 1/2 cups whole wheat flour, and next 4 ingredients at medium speed with an electric mixer until blended. Stir in remaining 11/2 cups wheat flour. Add bread flour, 1 cup at a time, beating after each addition. Let stand 15 minutes. Turn dough out onto a lightly floured surface, and knead 5 to 10 minutes or until smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide into 2 equal portions. Shape each portion into a loaf; place loaves into 2 greased 9- x 5-inch loafpans. Cover and let rise in a warm place, free from drafts, 30 to 45 minutes or until doubled in bulk. Bake at 375° for 20 minutes; cover loosely with aluminum foil, and bake 15 more minutes or until loaves sound hollow when tapped. Remove from pans, and cool on wire racks. Yield: 2 (9-inch) loaves.
Prep: 50 min.; Rise: 1 hr., 45 min.; Bake: 35 min.