Tag: bread machine

Buttery Dinner Rolls

by Pam on November 27, 2012

I brought these rolls to a friends house for dinner recently. I tried a recipe I found on The Baker Chick’s^[1] site that looked easy and delicious. Unfortunately, I ran out of time so I couldn’t let the rolls rise as much as I would have liked but they still turned out really delicious and everyone liked them.

Place all dough ingredients into the bread machine pan in the order listed making sure to only use 1 egg. Select the dough cycle and press start. Once the bread machine stops (it was one and a half hours on my machine). Grease a 9×13 glass baking dish or large round Dutch oven or baking pan. Divide dough into 12-15 pieces and shape each piece into a ball. Place 2 inches apart in the baking dish.

Cover with a clean dish cloth (don’t use plastic wrap). Let rise in a warm place 45 to 60 minutes or until doubled in size.

Preheat oven to 375 degrees. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 17-20 minutes, rotating pans back to front and top to bottom halfway through. Melt 1-2 tablespoons of butter in the microwave; add the minced garlic, stir until well combined. Brush the garlic butter over the top of the rolls; sprinkle with sea salt. Let rolls cool 10 minutes before serving.

Print^[2]

Save^[3]

Buttery Dinner Rolls

Yield: 12-15 rolls

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 2.5 hours

Ingredients:

2 tbsp warm water
3/4 cup warm milk
1/4 cup (1/2 stick) unsalted butter, melted, plus more for bowl and pans
2 tbsp sugar
1 1/8 tsp salt
2 eggs (divided)
3 to 3 1/4 cups all-purpose flour
1 packets (1/4 ounce each) active dry yeast (or 2 1/4 tsp)

Directions:

Place all dough ingredients in the bread machine in the order listed making sure to only use 1 egg. Select the dough cycle and press start. Once the bread machine stops (it was one and a half hours on my machine). Grease a 9×13 glass baking dish or large round Dutch oven or baking pan. Divide dough into 12-15 pieces and shape each piece into a ball. Place 2 inches apart in the baking dish.

Cover with a clean dish cloth (don’t use plastic wrap). Let rise in a warm place 45 to 60 minutes or until doubled in size.

Preheat oven to 375 degrees. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 17-20 minutes, rotating pans back to front and top to bottom halfway through. Melt 1-2 tablespoons of butter in the microwave; add the minced garlic, stir until well combined. Brush the garlic butter over the top of the rolls; sprinkle with sea salt. Let rolls cool 10 minutes before serving.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Baker Chick

References

^{^} The Baker Chick’s (www.the-baker-chick.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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

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

Buttermilk and Honey Whole Wheat Bread

by Pam on April 8, 2014

I was inspired by a loaf of buttermilk bread I saw on A Southern Grace’s^[1] site that looked amazing. I decided to make a buttermilk loaf using honey & some whole wheat flour this weekend to serve with the Slow Simmered Split Pea Soup I was making for dinner. Even though I am terrified of yeast and get nervous every single time I make bread, I thought this one turned out fantastic. My daughter said that it was the best smell in the world while it was baking and I agree. It smelled amazing and tasted so delicious!

Place the warmed buttermilk, honey, butter, salt, baking soda bread flour, whole wheat flour, 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. Form the dough into a roll and place into a loaf pan coated with cooking spray.

Cover with a cloth and let rise, until doubled in size, about 60 minutes.

Preheat the oven to 350 degrees. Place the loaf pan into the oven and bake for 40 minutes, placing a tented of foil over it for the last 20 minutes.

Remove from the oven and let cool for 10 minutes before putting on a cooling rack to continue cooling. Slice and serve. Enjoy.

Print^[2]

Save^[3]

Buttermilk and Honey Whole Wheat Bread

Yield: 1 loaf

Ingredients:

1 cup + 3 tbsp buttermilk, warmed
2 tbsp honey
1 tbsp butter, at room temperature, cut into small pieces
1/2 tsp salt
1/4 tsp baking soda
2 1/2 cups bread flour
1/2 cup whole wheat flour
2 tsp yeast

Directions:

Place the warmed buttermilk, honey, butter, salt, baking soda bread flour, whole wheat flour, 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. Form the dough into a roll and place into a loaf pan coated with cooking spray. Cover with a cloth and let rise, until doubled in size, about 60 minutes.

Preheat the oven to 350 degrees. Place the loaf pan into the oven and bake for 40 minutes, placing a tented of foil over it for the last 20 minutes.

Remove from the oven and let cool for 10 minutes before putting on a cooling rack to continue cooling. Slice and serve. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} A Southern Grace’s (asoutherngrace.blogspot.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)