Posts Tagged ‘Bread’

Hamburger buns again

July 13, 2011

50% White Whole Wheat Hamburger Buns

A few weeks ago I made hamburger buns that we loved. They were easy to make and better than store bought buns by a long shot. With those buns under my belt I decided to give hamburger buns another go but replaced half of the all purpose flour with King Arthur White Whole Wheat Flour. We also loved these buns and like that the nutritional profile is slightly improved. They aren’t as light and fluffy as the all purpose flour batch, but they’re still very good, and with 50% whole wheat flour their slight heaviness is an acceptable trade off. We ate these with hamburgers, and used them for sandwiches, and I’m pretty sure my husband ate them out of hand as a snack on more than one occasion.

I like my buns on the small side, so I divided the dough into twelve pieces when it was time to shape them. For more normal size hamburger buns you’ll want to divide the dough into just eight pieces.

I weigh flour as much as possible when I bake. If you’re measuring with measuring cups, you want a combined total of 3.5 cups of the two flours.

50% White Whole Wheat Hamburger Buns (adapted from King Arthur Flour)

3/4 to 1 c. lukewarm water
2 T. butter
1 large egg
7.5 oz. unbleached all-purpose flour
7.25 oz. King Arthur Flour White Whole Wheat Flour
3 T. honey
1 1/4 t. salt
1 T. instant yeast

3 T. Melted butter for brushing on top

Place all of the ingredients in the bowl of a stand mixer and stir together. Use the dough hook and knead on speed 2 until you have smooth elastic dough. About five minutes.
Place the kneaded dough in a plastic container that has been lightly sprayed with spray oil and cover lightly. Place in a warm place and allow it to double in volume. This takes anywhere from 1-2 hours.
Take the risen dough and gently flatten it into a circle. Divide the dough into 8 or 12 pieces depending on how big you’d like your buns. Shape the dough pieces into round balls, and flatten slightly. The idea here is you want hamburger buns, not dinner rolls. You’re looking for slightly flattened not flat as pancakes. Place the buns on a lightly greased baking sheet, cover with oil sprayed plastic wrap and let rise for about an hour. After an hour they should look puffy.
While the buns are rising preheat the oven to 375 degrees.
Brush the buns with half of the melted butter.
Bake the buns for 12-14 minutes if your buns are small. 15-18 minutes if your buns are large. They should look golden. Remove the buns to a wire rack to cool. Brush them with the remaining melted butter while they’re still hot.

Hamburger Buns

June 25, 2011

Homemade Hamburger BunsThere are some things that cannot be explained. Why a woman who wasn’t planning on burgers for dinner would feel the need to make hamburger buns is  unexplainable. I made them anyway and have no regrets. They’re wonderful and I can’t wait to have them with burgers!

The recipe is from King Arthur Flour. I made the buns according to the recipe but used my bread maker on the dough cycle. One problem I had is that I used too much water. That’s not a problem with the recipe. I just over did it with the water and my dough was quite sticky and difficult to work with.  I wanted twelve buns but only managed to get eleven because I wasn’t willing to fuss with the dough any more than necessary due to the stickiness. They could have been prettier too if not for the sticky dough. Live and learn. Next time I’ll start with the lesser amount of water.

We love, love, love sesame seeds so I opted for the egg white wash and sprinkle of sesame seeds. They would also be great without them and just a brush of butter when they come out of the oven.

If you want to make these you’ll find the recipe here. Your friends and family will thank you!

Carrot Bread

April 6, 2011

Sliced

Last night after dinner I wanted to bake. It wasn’t that I wanted a specific food, I just wanted to bake. The problem was that without wanting something specific it was difficult to settle on a recipe. Another hurdle was finding a recipe that used ingredients that I had on hand.  The final factor was I didn’t want three dozen cookies or an entire cake. I decided to log onto Cookie Madness to see if anything would grab me. The first thing I did was go to the section “Scaled Down Recipes”.  This carrot bread recipe was the first recipe that I saw and I had all the ingredients!

The bread is baked in two 3″x5″ loaf pans.  Just perfect for a household of two! The batter rises to make a nice dome, and the top has just a bit of crust. The slight crustiness might be my favorite part of the bread. Nuts, carrots, and spices on the moist inside. What’s not to like?

No mixer is required, but you do have to grate some carrots. Otherwise this comes together really fast. I chose not to make the icing and I don’t really think it needs it unless you’re looking for more of a carrot cake like experience. This worked well for me since I wasn’t looking for something super sweet.

You can find the recipe here.

English Muffins

July 16, 2010

English Muffins with raspberry jam

One of the nice gifts I received for my birthday was a set of English Muffins rings. I’ve always wanted to make them but had never taken the plunge. Receiving the rings removed one of the hurdles. I don’t think I’ll ever buy another English Muffin from the store. These are so much better! They are moist but not at all gummy on the inside. They have a nice thin outer crust, and they toast beautifully. The holes inside are not as big as those inside store bought English Muffins but if you fork split them there are plenty of nooks and crannies to hold the butter and jam. I’ll take the freshness and flavor of these any day, and I won’t miss the holes one single bit.

These were especially good with the homemade raspberry jam made by my husband.

The recipe can be found on page 125 of Artisan Breads Every Day by Peter Reinhart.

Unsplit English Muffins

Cinnamon Goodness

December 16, 2009

Cinnamon Egg Nog SconesWhen I saw the recipe for Cinnamon Eggnog Scones on the Baker’s Banter blog I knew I would have to make them. The cinnamon chips and Cinnamon-Flav-R Bites were in my cupboard patiently waiting their turn to shine. They definitely shine in these scones. I only baked off a few of the scones and the remainder are nestled away in the freezer. Maybe I’ll bake them Christmas morning. They would be a wonderful way to start the day.

If you make these and use the Cinnamon-Flav-R Bites be careful not to soak them too long. Mine all but dissolved. I think I was doing too many things at once and left them soaking longer than I thought I did. It didn’t matter. The flavor was still wonderful. If you look at the photos at the Baker’s Banter Blog you’ll notice that theirs are much whiter than mine. That’s because of the melted cinnamon bits.

I might mention that these have a wonderful balance of spices, and don’t seem at all egg like to me. You see I don’t like egg nog in the least. In fact this is the first time I’ve ever purchased it. So, if you’re afraid of the egg nog like I was, don’t be. This is a great place to use it. The scones turn out with a moist but not wet interior and a melt in your mouth crust on the exterior. They are so much better than anything you can purchase at a store or coffee shop. I would make these again, and in fact will probably look for excuses to make them in the future. Just in case you’re wondering, I purchased organic egg nog. The ingredient list seemed a little less frightening to me.

You’ll find the recipe here.

New books and some bread

November 12, 2009
Struan 009

Struan

Last month I purchased several new books. The Bread Baker’s Apprentice and American Pie both by Peter Reinhart, and My Bread by Jim Lahey. The books by Peter Reinhart really grabbed my attention. I love his ‘voice’.  I was especially taken with American Pie which reads as much like a novel as it does a recipe book. I read it cover to cover and waited for my copy of his new book Artisan Bread Everyday to arrive, and when it did I read it cover to cover enjoying every detail, tip and nuance. I couldn’t wait to get my hands on some bread dough.

In Artisan Bread Everyday Mr. Reinhart stated that Struan is his favorite bread and that it was his best selling bread at his bakery. I was wanting to try something totally different than the breads I’ve enjoyed so much this past year from Artisan Breads in Five Minutes a Day, or the variations of Jim Lahey’s No Knead and Almost No Knead breads. Struan seemed like a good place to start. I had almost all of the ingredients. The only thing I was lacking was some oat or wheat bran so I added a little more oatmeal.

The bread has unbleached flour, cooked brown rice, oatmeal, cornmeal, honey, brown sugar, salt yeast, buttermilk, and water. The ingredients are mixed and then worked only slightly before allowing to rest in the refrigerator for up to four days. I found this dough to be a pleasure to work with. It was somewhere between tacky and sticky, and after it’s rest in the refrigerator the loaves were very easy to shape.

I baked the first loaf at a friend’s house yesterday, and a group of us ate it with our lunch. I baked the second loaf  this afternoon and it was enjoyed by my husband and I with our dinner. This bread is going to be wonderful toasted. It’s just a tad sweeter than I usually make my bread, but with this bread that’s not a bad thing.

I highly recommend Peter Reinhart’s books. Over time I will probably read his other books as well, and I’ll definitely be trying more recipes from the books I already own.

The recipe for this version of Struan can be found on page 90 of Artisan Breads Everyday by Peter Reinhart.

Update:  Friday morning. This morning I toasted some of this bread, and it was better than I had hoped it would be. It toasted beautifully. It was crisp and chewy at the same time. It’s about as good as toasted bread gets!

My son the baker!

July 20, 2009
A freshly baked loaf!

A freshly baked loaf!

My son isn’t really a baker. He’s really a college student working a summer job and living on his own for the very first time. His current living situation is temporary so he’s not set up to bake, and yet he managed to make bread.

Our kids were raised on fresh baked bread from our bread machine. We knew it would be tough for them when they went off to college and had eat to other bread. It wasn’t long after our daughter went to college before she ‘needed’ a bread machine, and our son was on his own for about two months before he dove in making his own bread. Prior to that he was getting a pretty steady supply of baked bread from home.

He called a little over a week ago and said he wanted to make his own bread. I helped as much as I could over the phone and referred him to the King Arthur Flour Baker’s Banter blog where I knew PJ Hamel had recently written about helping her son bake his first bread. Click here to read PJ’s post and to get the recipe that was used to make the bread.

Our son managed to make the bread without measuring cups, or measuring spoons, and he used an empty juice can to measure liquids. I think there was a lot of eyeballing and guesstimating going on, and he still ended up with wonderful bread. He also didn’t have a baking sheet, or parchment paper, so he baked it in an oven proof skillet. Where there is a will there is a way!

When we went to see him this past weekend, he asked us to call when we were about 30 minutes away so he could treat us to hot fresh bread out of the oven. It was a real treat and I couldn’t be any prouder!

The recipe is super simple and made enough dough to keep him and others supplied with bread all week long. If you’re timid about making bread this a good way to try it out.

Super Simple Sticky Buns

June 22, 2009
Super Simple Sticky Buns

Super Simple Sticky Buns

PJ Hamel from King Arthur Flour recently wrote about these rolls on the Baker’s Banter blog. As soon as I read her entry I knew I would have to make these sooner rather than later. I believe the recipe was inspired by one  in the book Artisan Bread in Five Minutes a Day. Last winter I made numerous loaves of bread from the book, but I haven’t tried any of the sweeter breads from there until now.

This recipe is “ridiculously” simple to make. I didn’t have any of the Sticky Bun Sugar, or Baker’s Cinnamon Sugar so I made the substitutions suggested in the recipe. You’ll find the recipe here. PJ’s blog entry about how to make them is here. You’ll also notice she recorded a You Tube video about making them.

You can  mix these up with a big spoon and a 6 quart container. No kneading. No kidding. I chose to leave my pecans in halves instead of chopping them. I knew that not everyone would want the nuts and they would be easier to pick off that way and share. I recommend only making what you’ll serve warm. We all agreed that they’re excellent warm out of the oven, but I didn’t like the texture of the topping when I reheated one to eat the next day. I will definitely make these again, and my 19 year old son wondered if he could make them on his own in his new apartment. The answer is, definitely! Go for it!!

I have more dough in the fridge that I could use to make challah bread, more sticky buns, or I might see what I think of regular cinnamon rolls out of the dough. They are so good and so easy! I might not ever make sticky buns the ‘hard’ way again. Thanks to PJ from King Arthur Flour, and Jeff and Zöe from Artisan Bread in Five Minutes a Day.

Carl’s Cinnamon Rolls

May 2, 2009
A few unglazed rolls

A few unglazed rolls

A glazed cinnamon roll

A glazed cinnamon roll

I’ve been making cinnamon rolls with one recipe or another for years. Two years ago I found this recipe on The King Arthur Flour website and I’ve been making this recipe ever since then. They rise without fail, the dough is easy to handle, and they’re so tasty! The only change I make is that I skip the bread dough enhancer. I’ve never used it. I should probably give it a try sometime, but I never do because the rolls are great without it.

I used my Kitchen Aid mixer to mix these. Sometimes I use a regular white sugar and cinnamon filling but today I made them with the light brown sugar filling as called for in the recipe. I also made a simple glaze with powdered sugar, cream, and vanilla from a different cinnamon roll recipe on the KA site. The cream was a luxurious addition, but I had it on hand and it needed to be used up. Usually I make the glaze with powdered sugar, butter, milk and vanilla.

If you check out the recipe on The King Arthur site you’ll see that they use a fancier glaze for the rolls. I’d love to try that sometime but I almost always make these when the kids are around and I think they’d rebel if I messed with tradition and put different flavorings and liqueur in their glaze.

The majority of these rolls were sent out the door piping hot from the oven with my daughter. The glaze went in a ziploc bag. When she gets where she’s going she can clip a corner off the bag and glaze the rolls. I sent along plenty of napkins. It will be interesting to find out if she shares them with her bike racing teammates or if she takes them home and pops the extras in the freezer.

I made the reduced yield recipe which makes 20 good sized rolls.

Here are links to the recipes.

The Dough and Filling
The glaze

Kaiser Rolls

April 4, 2009
Kaiser Rolls topped with Toasted Sesame Seeds

Kaiser Rolls topped with Toasted Sesame Seeds

Yesterday afternoon I put together the dough for these Kaiser Rolls. I had put some beef in the crock pot earlier in the day. My husband had requested pot roast for dinner, but he’s also been trying to get out of a menu rut so I decided to do my own thing with the beef, and make sandwiches.

I didn’t make these sandwich rolls with the intent of writing about them but they turned out so good that I decided to share them. The best thing about dinner last night is that I managed to make it entirely with ingredients that I had on hand. For some reason I didn’t want to go the grocery store yesterday. I wish I had measured carefully when putting the ingredients for the beef together. Next time I will so that I can share that recipe too. In case you’re curious, my husband was not at all disappointed that he didn’t have pot roast for dinner last night! :-)

The recipe for the Kaiser rolls is on The King Arthur website. I rarely retype recipes that I get from Internet sites, but since I used a different method for mixing the dough I will type it here. If you want to use your bread machine or mix it manually be sure to check out King Arthur’s directions. I used my Kitchen Aid mixer with the dough hook.

There is no comparison in flavor or texture between these rolls and the ones you get from the store. I didn’t know a sandwich roll could be so good. Prior to yesterday it hadn’t occurred to me to make these myself but I’m so glad I did.

Kaiser Rolls

3 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons instant yeast
1 1/2 teaspoons sugar
1 1/4 teaspoons salt
1 large egg (room temperature)
2 tablespoons unsalted butter (room temperature)
3/4 cup water (+ 2 T. if it’s really dry where you live)

Topping:

1 large egg yolk

toasted sesame seeds

Warm the water to 80-85 degrees. Place the dry ingredients in the bowl of your mixer. Attach the dough hook. Mix on speed 2 for 15-30 seconds. Gradually add the water, butter and 1 large egg, and mix for two minutes at speed 2. If the dough looks shaggy add one or more tablespoons of water until the dough clings to the hook and all of the flour is incorporated. This takes a minute or two. Once the dough is clinging to the hook continue mixing on speed 2 for 3 more minutes. (The lowest setting on my Kitchen Aid mixer is “Stir”, speed 2 is the next lowest speed.)

Butter a container that is large enough for your dough to double in size. Place your dough in the buttered container and roll it around so that all sides of the dough are buttered. Cover the container loosely with plastic wrap and allow the dough to double in size. This takes about one hour.

Punch down the dough and divide it into six equal pieces. Shape each piece into a 14 inch rope. Loosely tie the rope into a granny knot. Gently take the ends of the rope and wrap them around the knot and tuck the ends into the center. For a pictorial of this check out the directions at The King Arthur Baker’s Banter’s blog.

Place the rolls on a greased cookie sheet. Cover loosely with plastic wrap. Allow the rolls to double in size. This takes about one hour. Place an oven rack in the middle of the oven. Place an empty broiler tray or a cast iron skillet on the bottom rack of the oven. Preheat the oven to 425 degrees.

Whisk the egg yolk in a small dish, and using a pastry brush, paint the rolls with the egg yolk. Sprinkle the rolls liberally with the toasted sesame seed.

Place the cookie sheet with the rolls on the center rack of the oven and quickly pour 1 cup of hot water into the preheated broiler tray and shut the oven door. Bake for 15-17 minutes until the rolls are golden brown.

Love those sesame seeds. If you don't you could use poppy seeds instead.

Love those sesame seeds. If you don't you could use poppy seeds instead.


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