Tag Archives: Bread

Soft Dinner Rolls

26 Tuesday Jan 2021

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Ingredients:

  • 4-5 cups of all purpose flour
  • 1/3 cup white sugar
  • 2 Tbsp rapid rise, instant yeast
  • 1 tsp salt
  • 1 1/2 cups of warm milk, 110 degrees F.
  • 1 egg
  • 5 Tbsp soft butter (for dough)
  • 2 Tbsp melted butter (to brush ontop)
  • Optional: Sesame Seeds

Directions:

  1. Put yeast & sugar in warm milk and put aside for about 5 minutes
  2. In a separate bowl add 3 cups of flour, salt, butter and egg
  3. Using a stand mixer with a hook set on low speed until the flour mixture is blended, then add milk mixture
  4. On medium speed add 1/2 cup of remaining flour until blended. Then add another 1/2 cup of flour. Repeat adding another 1/2 cup of flour until a ball of dough forms
  5. If necessary, add more flour, dough should pull away from sides and be soft and sticky
  6. Remove dough from mixer and put into a lightly greased bowl and cover with plastic wrap or plastic wrap.
  7. Allow to rise in a warm area for 30 minutes
  8. After 30 minutes, remove from bowl and lightly punch down
  9. Divide dough into 24 pieces (approx 2 ounces or 56 grams)
  10. Form into balls (sprinkle sesame seeds on tops if prefered)
  11. Put onto a 9×13 inch lightly greased baking sheet and cover with a towel or plastic wrap. Allow to rise another 30 minutes in a warm area
  12. Preheat an oven at 375 degrees F.
  13. Baked rolls for 12 to 15 minutes or until they are golden brown. (If they become too brown, cover tops with foil)
  14. Remove rolls from oven and brush with melted butter
  15. Serve warm or store cooled into a plastic bag.

Based on the original recipe

Easy Focaccia

01 Monday Jun 2020

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Foccacia3

Ingredients

  • 3 cups all purpose flour
  • 1/4 teaspoon yeast, active dry or instant (1 gm) or use 1/8 teaspoon yeast and mother from previous bake – see how to make
  • 1 teaspoon salt (6 gms)
  • 1 1/2 cups water not boiling (354 mL)
  • (about 2 Tablespoons extra flour for shaping)
  • Rectangular pan or casserole dish
  • wrks4me_terry_tested-11Parchment Paper
  • Olive oil and herbs of your preference (ie. Herbs Provence, Italian Seasoning or Rosemary)

Directions

FIRST RISE

  1. Put all of the ingredients except for the Extra flour into a bowl
  2. Mix all together til well blended
  3. Put plastic wrap over top and put in a non drafty place for 8-12 hours

SECOND RISE

  1. After 8-12 hours the dough mixture should have risen and appears bubbly
  2. Remove plastic wrap and with a spatula gently fold the dough over itself a few times. 
  3. Line a rectangular pan or casserole dish with parchment paper
  4. Turn out dough onto parchment paper and gently spread out with fingers to edges
  5. Cover with a dry towel and let rise 35 minutes to 1 1/2 depending on how dense you wish the bread. The longer it rises the more airy it will be.
  6. Preheat your oven to 425 degrees F. (I use 400, others use 450 depending on your oven)
  7. Prepare olive oil mixture (olive oil and herbs, I use Herbs Provence but you can use Rosemary or Italian Seasoning)
  8. foccacia1After dough has risen a second time, now is the time to create “dimples” in the dough by dipping your finger in some olive oil and press them all over the dough to create “dimples”.
  9. foccacia2Brush the olive oil mixture over top of dough and sprinkle with some Kosher salt is you like.
  10. Bake for 30 minutes uncovered or until golden brown and internal temperature reaches 190 degrees F.
  11. Remove bread to cool for at least 15 minutes.

Enjoy

Yeast – How to save yeast for another loaf

26 Sunday Apr 2020

Posted by in Baking, Home

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Covid Comfort FoodIf you’re finding yeast a hard commodity during this pandemic,  think of this technique of stretching your existing bread yeast to last and last.

Technique

  1. If you have started making bread (try my recipe for no kneed bread), allow the dough to rise the first time. Then before the second rise, take a good pinch (about a heaping tablespoon) and put it in a clean container with a top.
  2. Add 1/2 cup of flour and 1/2 cup of lukewarm water
  3. Mix very, very well and put it in the fridge with a lid on (can be stored for up to 2 weeks). Make sure there is no mold development otherwise you have to discard it.
  4. When you are ready to make another loaf add the mixture to the batter instead of adding dry yeast.
  5. Let it rise as usual and repeat procedure (1) as taking a pinch of bread dough and putting in a container with equal amounts of flour and water, then store in the fridge.

NOTE: If you find your bread does not rise as high as you’d like, you can give a little boost to the yeast, just add 1/8th to 1/4 tsp to your bread batter after you have added this starter.

Step 1: Dough that has risen overnight (first rise)
Step 2: Take out a walnut size (heaping tablespoon) and put it in 1/2 cup each of water and flour
Step 3: Mix all into a slurry (If not required put in the fridge)
Step 4: Add slurry to your new loaf and following your bread directions
Step 5: Enjoy your new loaf of bread (repeat procedure each time you make a new loaf by saving some risen dough in the fridge

No Kneed Dutch Oven Bread

07 Tuesday Apr 2020

Posted by in Baking, wrks4me - Recipes

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No kneed bread

WCovid Comfort Foode are all staying inside during these trying time. So what better way of passing time then to make some bread. Here is a simple way to making yourself and someone you love happy during this pandemic. MAKE BREAD.

Ingredients

  • 3 cups all purpose flour
  • 1/4 teaspoon yeast, active dry or instant (1 gm)
  • 1 teaspoon salt (6 gms)
  • 1 1/2 cups water not boiling (354 mL)
  • (about 2 Tablespoons extra flour for shaping)
  • Dutch Oven
  • wrks4me_terry_tested-11Parchment Paper

Directions

FIRST RISE

  1. Put all of the ingredients except for the Extra flour into a bowl
  2. Mix all together til well blended
  3. Put plastic wrap over top and put in a non drafty place for 8-12 hours

SECOND RISE

  1. After 8-12 hours the dough mixture should have risen and appears bubbly
  2. Dust your surface with flour and gently turn out dough mixture
  3. Dust the top of the mixture and fold dough over a few times. Shape into a ball and place into a parchment lined bowl. (You don’t have to use parchment, but it makes it easier to lift out)
  4. Cover bowl and let rise 35 minutes to 1 1/2 times its size depending on how dense you wish the bread. The longer it rises the more airy it will be.
  5. Preheat your oven to 425 degrees F. (I use 400, others use 450 depending on your oven)
  6. Put your dutch oven in the oven to get it piping hot (25-30 minutes)
  7. Once the dutch oven is hot, [Be careful to remove dutch oven (very hot)], place parchment with dough directly in the dutch oven, and cover.
  8. Bake for 30 minutes with cover on and then remove cover and continue to cook for 5-20 minutes or until golden brown and internal temperature reaches 190 degrees F.
  9. Be careful to remove dutch oven (very hot) and remove bread to let it cool for at least 15 minutes.

Adapted from original recipe

Original Video Instructions

wrks 4 Yanda ~ Bread Pudding Omelet

16 Friday Sep 2016

Posted by in Baking, Dairy, wrks4me - Recipes

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yanda-cheese-bread

Ingredients:
One challah bread (egg loaf or your favourite bread)
12 eggs
3/4 lb. grated old cheddar cheese
8 ounces of plain cream cheese cut into cubes (you can also use flavoured cream cheese
3/4 lb. grated Swiss cheese or your favourite cheese
2 cups milk
1/2 tsp. Dry mustard
1/2 tsp. salt
1 tbsp. chopped green onion (optional caramelized white onions or use leeks)
2 drops tobasco
3-4 drops Worcestershire
Directions:
1. Remove the crusts on the bread and tear into chunks (this is optional)
2. Place bread into 9X13 greased pan
3. Sprinkle the bread with the grated cheese.
4. Beat eggs and mix in all other ingredients. (Except cream cheese)
5. Pour egg mixture over bread and cheese
6. Fold in bread with egg mixture
7. Refrigerate overnight covered
8. Add cream cheese chunks throughout the mixture
9. Bake covered at 325 degrees F. for an one hour until egg  mixture is set. Uncover for an additional 10 minutes of baking.