Tag: gordon ramsay recipe for yeast rolls

Whole Wheat Baguette

Whole Wheat Baguette

by Pam on October 2, 2012

If you read my blog then you know I am intimidated by yeast.  There, I’ve said it, baking bread scares me.  It has been awhile since I last made bread and I had a craving for a baguette and a pot of soup  for dinner. I pulled out my trusty bread machine and grabbed the ingredients to make a whole wheat baguette.  I let the bread machine do the work and crossed my fingers that it would turn out.  After the bread machine was done with it’s part I rolled up the dough and let it rise… so far so good.  It was looking like I would succeed and I was so excited!  I then carefully brushed it with an egg wash and all was well until I tried to cut slits into the top… the problem was the knife I chose was not sharp enough so my poor little baguette deflated a bit. Note to self:  SHARPEN KNIVES!  I was so bummed!  I decided to proceed and bake it to see how it would turn out.  Thankfully, it rose a little while baking and it turned out just fine.   The kids slathered slices of the baguette with butter for their after school snack and LOVED it.  They didn’t care that it wasn’t as full as it was supposed to be. Instead of making a pot of soup I decided I was done cooking for the day and we headed out to dinner – I didn’t want to push my luck.

Place the water, salt, white sugar, flours, and yeast into a bread machine pan in that order. Turn the bread machine to the dough setting and push start.

Once the dough cycle has completed (mine lasts 1 1/2 hours). Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle then fold in half and seal the seam firmly with the side of your hand. Roll up dough jelly roll style very tightly and pinch the seam closed really well. Place the loaf onto a silpat mat that has been sprinkled with cornmeal. Cover with a cloth and let rise, until doubled in size, about 40 minutes.

Preheat the oven to 375 degrees.  Combine the egg with the water and beat until thoroughly mixed. Brush the egg mixture on the top of the loaf. Carefully slice three diagonal slits across the loaf with a very sharp knife. Place the silpat mat onto a baking sheet.

Place into the oven and bake for 17-22 minutes, or until golden brown. Remove from the oven and let it cool on a rack before slicing and serving.

Print[1]



Whole Wheat Baguette




Yield: 1 loaf

Prep Time: 1 hour 30 minute

Cook Time: 15 minutes

Total Time: 1 hour 45 minutes



Ingredients:

1/2 cup of warm water
1/2 tsp salt
1 1/2 tsp white sugar
3/4 cup of whole wheat flour
1/2 cup of all purpose flour
3/4 tsp bread machine yeast
Corn meal
1 egg + 2 tsp water, mixed

Directions:

Place the water, salt, white sugar, flours, and yeast into a bread machine pan in that order. Turn the bread machine to the dough setting and push start.

Once the dough cycle has completed (mine lasts 1 1/2 hours). Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle then fold in half and seal the seam firmly with the side of your hand. Roll up dough jelly roll style very tightly and pinch the seam closed really well. Place the loaf onto a silpat mat that has been sprinkled with cornmeal. Cover with a cloth and let rise, until doubled in size, about 40 minutes.

Preheat the oven to 375 degrees. Combine the egg with the water and beat until thoroughly mixed. Brush the egg mixture on the top of the loaf. Carefully slice three diagonal slits across the loaf with a very sharp knife. Place the silpat mat onto a baking sheet.

Place into the oven and bake for 17-22 minutes, or until golden brown. Remove from the oven and let it cool on a rack before slicing and serving.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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Pumpkin Cinnamon Rolls – The Least Scary Halloween Treat, Ever!

When I was asked to join some of my fellow foodies on
YouTube, to produce a video for a special seasonal playlist called “Halloween Sweet Treats,” I sat down and considered all the scary sweets
recipes in my repertoire. After several minutes of deep thought, I realized I
had nothing.


Not to sound like a curmudgeon, but sticking broken pretzels
into a marshmallow and calling it a “scary spider,” just isn’t my thing. So,
instead of trying to figure out how to make a chocolate truffle look like a
bleeding eyeball, I made a batch of pumpkin cinnamon rolls. They may not be
scary (what’s the opposite of scary?), but they are seasonal, and incredibly
delicious.

I used to joke that when Halloween/Thanksgiving time rolls
around, the only thing a chef has to do to make a recipe seasonal is to add
some pumpkin to it. Chili with a spoon of pumpkin stirred in? Halloween
chili! Dinner rolls with a spoon of pumpkin kneaded into the dough?
Thanksgiving dinner rolls!


Well, that’s exactly what I did here, and while it may be
formulaic, it also produced the best cinnamon rolls I’ve ever tasted. One key
is a nice soft, sticky dough. Be sure to only add enough flour so that the
dough just barely pulls away from the side of the bowl as it kneads.

You can certainly embellish by adding some chopped walnuts
or pecans to the cinnamon-sugar layer, but since I decided to garnish with
pumpkin seeds, I went sans nuts. Anyway,
despite not being very horrifying, these really would make a special treat at
any Halloween party. I hope you give these a try soon. Enjoy!


Ingredients for 16 Pumpkin Cinnamon Rolls:
(I used a deep 13 x 9 baking dish)

For the dough:

1 package of dry yeast
1/4 cup very warm water (about 100-105 degrees F.)
1/2 tsp white sugar
1/2 cup pure pumpkin puree (not pumpkin pie filling)
1/4 cup heavy cream (can sub milk, but cream is better)
1 tsp fine salt
1/4 cup melted butter
1/2 tsp vanilla extract
3/4 tsp pumpkin pie spice (or 1/2 tsp ground ginger and 1/4 tsp allspice)
1 large egg
1/4 cup granulated sugar
4 1/4 cups all purpose flour (divided), or as needed 
 (add enough flour
to mixer so that dough just barely pulls away from sides, and a very soft,
slightly sticky dough is formed)
*knead for at least 6-7 minutes

For the filling:
5 tbsp melted butter, brushed on rolled dough
3/4 cup packed brown sugar
1/4 cup of granulated sugar
2 tbsp ground cinnamon

*For the glaze:
1/4 cup room temperature cream cheese
1 cup powdered sugar
1/4 cup milk, or as needed
1/4 tsp vanilla extract, optional
*adjust glaze by adding more powdered sugar or milk to
achieve desired consistency
1/4 cup toasted pumpkin seeds to garnish

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Lemon Curd “Lite” Not Light

I’m calling this lemon curd “lite” because it does have less
fat than most traditional recipes, but that doesn’t mean it’s a “light” recipe.
Calling this recipe “lite” is kind of like calling thin-crust pizza,
“low-carb.” It’s all relative. 

Speaking of relative, as I mention in the video,
this would make a great holiday gift, so even if you’re not a big fan of lemon,
pay attention nonetheless. 


Above and beyond the nominally fewer calories, I really like
the appearance and texture of this style lemon curd better anyway. Recipes that
contain all yolks instead of whole eggs, and up to twice as much butter, are
just too rich and heavy for my taste.

Since this is typically served as a sauce for things like
gingerbread and scones, or as a filling for cakes, I don’t see the advantages
of an overly heavy concoction. The one exception for me would be pies and
tarts, where you probably do want the more hardcore variations.

I know a lot of you get nervous when whisking eggs over heat
is involved, but as you’ll see, this is really simple to do. Besides, if
tragedy does strike, and you get a few pieces of overcooked eggs in the
mixture, simply put it through a strainer before adding the zest and butter. No
one will ever know! With the holidays right around the corner, I hope you give
this easy, old-fashioned lemon curd I try. Enjoy!


Ingredients for about 1 1/2 cups Lemon Curd:
3 whole large eggs
3/4 cup white sugar
2/3 cup freshly squeezed lemon juice
1 1/2 tbsp freshly grated lemon zest
5 tbsp unsalted butter, room temp, cut in 3 or 4 pieces

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