Honey Wheat Rolls

Here's the only wheat roll recipe you'll ever need.  These are soft and flavorful with a nice high rise I love out of pan rolls.  Butter-and-jelly them, sop them in gravy, use them as slider buns, or really just eat them plain.  If you happen to have any left (unlikely), they're also really delicious with sausage and fruit for breakfast. 

Honey Wheat Rolls (print recipe)
Makes 16 rolls

1 packet "highly active" active dry yeast, or 2 1/4 teaspoons active dry yeast, or 2 1/4 teaspoons instant yeast
1 cup lukewarm water
1/4 cup orange juice
1/4 cup (1/2 stick) unsalted butter, cut into 6 pieces
3 tablespoons honey
1 cup King Arthur Unbleached All-Purpose Flour
2 cups King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
1 1/4 teaspoons salt
2/3 cup instant mashed potato flakes or 1/4 cup potato flour
1/4 cup nonfat dry milk

1.  If you're using active dry or "highly active" yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.

 2.  Combine the dissolved yeast with the remainder of the water and the rest of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. If you're kneading in a stand mixer, it should take about 5 to 7 minutes at second speed. In a bread machine (or by hand), it should form a smooth ball.

3.  Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, till it's quite puffy but not necessarily doubled in bulk, about 90 minutes to 2 hours. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.
4.  While the dough is rising, lightly grease a 9" x 13" pan, or two 9" round cake pans.

5.  Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces, or 24 pieces, depending on whether you want larger or smaller rolls.

6.  Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom (think of a balloon with its opening knotted), then rolling it under the palm of your hand into a smooth ball.

7.  Place the rolls in the 9" x 13" pan, or put eight rolls in each of the round cake pans, spacing them evenly; they won't touch one another.

8.  Cover the pans with lightly greased plastic wrap, and allow the rolls to rise for 1 1/2 to 2 hours. They'll become very puffy, and will reach out and touch one another. While the rolls are rising, preheat the oven to 350°F.

9.  Bake the rolls for 15 minutes, and tent them loosely with aluminum foil. Continue to bake until they're mahogany-brown on top, but lighter colored on the sides, an additional 10 to 13 minutes.

10.  Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack. They'll be hot and delicate, so be careful. Serve warm, or at room temperature.

Recipe from King Arthur Flour

Asparagus-and-Potato Flatbread

 This amazing thing hails from my favorite oh-why-oh-why-did-they-discontinue-it?!! food magazine, Everyday Food.  Seriously, every time an issue would arrive, I would flip through, loving every page, and ripping over half of them out for my files. 

I made this flatbread a couple months ago with a dinner swap meal.  It could be a side dish, as I used it, or a summery main, in which case it probably serves more like 4.  It is very easy, but maybe not as easy as it claims.  Have you ever shaved asparagus with a vegetable peeler?  You get a couple shaves in, and it breaks.  A little frustrating, and a little wasteful.  But then you can kind of chop/peel the rest in bits, and throw them on.  Maybe you don't get all those beautiful ribbons Martha Stewart promises, but it still tastes the same, which is super duper awesome. 

You can use store bought or homemade pizza dough - because I was making so many, I used Trader Joe's dough, which is $1/lb.  Hard to beat.  The potatoes add a sweet-salty-starchy-ness that's really nice under the earthy asparagus and tangy chevre.  Next time, I would use less goat cheese.  The amount called for overpowered things for me.  I might cut it in half.  But if you love goat cheese, go for it. 

Asparagus-and-Potato Flatbread (print recipe)
Makes 2 flatbreads; 6 servings

All-purpose flour, for rolling
1 pound pizza dough, thawed if frozen, divided in half
1/4 cup extra-virgin olive oil
1 medium Yukon Gold potato, peeled and thinly sliced
Coarse salt and ground pepper
1 bunch asparagus (1 pound), trimmed and shaved with a vegetable peeler
4 ounces fresh goat cheese, crumbled (1 cup)

1.  Preheat oven to 500 degrees, with racks in middle and lower thirds. On a lightly floured surface, roll dough into two 6-by-16-inch ovals and transfer to two parchment-lined rimmed baking sheets. Brush each with 1 tablespoon oil. In a medium bowl, toss potato with 2 teaspoons oil and season with salt and pepper. Arrange potatoes on dough, leaving a 1/4-inch border. Bake until edges of crusts are golden and potatoes are beginning to crisp around edges, about 12 minutes, rotating sheets halfway through.

2.  Meanwhile, toss asparagus with 2 teaspoons oil and season with salt and pepper. Reduce heat to 450 degrees, remove sheets from oven, and top flatbread with asparagus. Return sheets to oven and bake until asparagus is crisp-tender, 5 minutes. Top with cheese and bake until cheese is warmed through, 3 minutes. Drizzle each flatbread with 1 teaspoon oil, then cut into wedges to serve.

Recipe from Martha Stewart

Rich Coffeecake with Sweet Cheese Filling

 If you're wondering where I've been the last 8 days, and really the last two months, I've been typing up this recipe.  It's that long.

Despite major time constraints and setbacks, like feeding my family and sleeping at night, I have persevered, because I think it's really important that this recipe be freely available on the internet.  It is freaking amazing.

I think I may have just found our new Christmas or maybe Easter or maybe birthday breakfast tradition.  Gorgeous amazing yeasted butter dough.  Cheese danish filling with the slightest hint of lemon.  Streusel and icing, natch.  Do most of the work the day before, then finish it on Day 2.  Really worth it.  Plus it makes two so you're getting your time's worth.  Freeze one for a friend, or for another day.  This was the winner of Dessert Club - Cheese night. 

Rich Cheesecake with Sweet Cheese Filling (print recipe)
Makes 2 cakes, each serving 8 to 10

The finished cakes freeze beautifully, so you can make the full amount of dough, bake two cakes, and freeze one for later.  Or the recipe can be halved.  Between rising, shaping, and proofing, preparing these cakes is time-consuming, though not at all labor-intensive.  An early morning start will let you make, rise, shape, proof, and bake the dough all in one day.  Alternatively, you can refrigerate the shaped, proofed loaf overnight and bake it the next morning for breakfast.   

Rich Coffeecake Dough
2 envelopes (about 4 1/2 tsp) instant yeast
1/4 cup warm water (110 degrees)
1/2 cup (3.5 oz.) granulated sugar
4 large eggs
2 T milk
1 tsp vanilla extract
4 1/4 cups (21.25 oz.) unbleached all-purpose flour
1 1/2 tsp salt
16 T (2 sticks) unsalted butter, cut into 1-inch pieces and softened but still cool

Sweet Cheese Filling
8 oz. cream cheese, softened but still cool
1/4 cup (1.75 oz.) granulated sugar
2 1/2 T unbleached all-purpose flour
Pinch salt
2 tsp finely grated zest from one lemon
1 large egg
1/2 tsp vanilla extract

Streusel Topping
1/3 cup packed light or dark brown sugar
1 T granulated sugar
1/2 cup (2.5 oz.) unbleached all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp salt
5 T cold unsalted butter, cut into 8 pieces

Coffeecake Icing
3/4 cup confectioners' sugar, sifted
3 1/2 tsp milk
1/2 tsp vanilla extract

Egg Wash
1 large egg
1 tsp heavy cream (preferably) or whole milk

1. For the Dough:  Sprinkle the yeast over the warm water in the bowl of a standing mixer; stir to dissolve.  Add the sugar, eggs, milk, and vanilla; attach the paddle and mix at the lowest speed until well combined.  Add 3 1/4 cups of the flour and the salt, mixing at low speed until the flour is incorporated, about 1 minute.  Increase the speed to medium-low and add the butter pieces 1 at a time, beating until incorporated, about 20 seconds after each addition (total mixing time should be about 5 minutes.)  Replace the paddle with the dough hook and add the remaining 1 cup flour; knead at medium-low speed until soft and smooth, about 5 minutes longer.  Increase the speed to medium and knead until the dough tightens up slightly, about 2 minutes longer.

2.  Scrape the dough (which will be too soft to pick up with your hands) into a straight-sided lightly oiled plastic container or bowl using a plastic dough scraper.  Cover the container tightly with plastic wrap and let dough rise at warm room temperature until doubled in size, 3 to 4 hours.  Press down the dough, replace the plastic, and refrigerate until thoroughly chilled, at least 4 or up to 24 hours.  Alternatively, for a quick chill, spread the dough about 1 inch thick on a baking sheet, cover with plastic, and refrigerate until thoroughly chilled, about 2 hours.

3.  For the Filling:  Meanwhile, beat the cream cheese, sugar, flour, and salt in the bowl of a standing mixer at high speed until smooth, 2 to 4 minutes.  Add the lemon zest, egg, and vanilla.  Reduce speed to medium and continue beating, scraping down the sides of the bowl at least once until incorporated, about 1 minute.  Scrape the mixture into a small bowl and chill thoroughly before using.  (The filling can be refrigerated in an airtight container up to 3 days.)

4.  For the Streusel:  Mix the brown and granulated sugars, flour, cinnamon, and salt in a small bowl.  Add the butter and toss to coat.  Pinch the butter chunks and dry mixture between your fingertips until the mixture is crumbly.  Chill thoroughly before using.  (The streusel can be refrigerated in an airtight container up to 2 weeks.)

5.  For the Icing:  Whisk all the ingredients in a medium bowl until smooth.  (The icing can be refrigerated in an airtight container up to 1 week.  Thin with a few drops of milk before using.)

6.  When you are ready to shape the coffeecakes, remove the chilled dough from the refrigerator and turn it out onto a lightly floured work surface, scraping the container sides with a rubber spatula if necessary.  Divide the dough in half for 2 cakes.  Roll into a 12 by 8-inch rectangle (dough should be about 1/3 inch thick).  Straighten with a bench scraper to keep the sides even.  Place the dough rectangle on a parchment paper-lined baking sheet.  Spread a 3-inch wide strip of filling (use half the filling) down the center of the dough, leaving a 1 1/2 inch border at each short end.  Using a knife, cut a 1 1/2 inch square out of each corner of the dough, so it looks like an elongated + sign.  Using scissors, make 5 equally spaced snips , 1 1/2 inches deep, along each long side of the dough.  Fold the ends over the filling, pinching the corner edges together to seal.  Bring the flaps of dough from the long sides together in the center, overlapping the ends and pinching tightly to secure.  Repeat with the second half of dough.  Cover lightly with plastic and proof until slightly puffed, 1 1/2 to 2 hours. 

7.  For the Egg Wash:  Beat the egg and cream in a small bowl until combined. 

8.  Adjust the oven rack to the middle position and heat the oven to 350 degrees.  Working with and baking one coffeecake at a time, brush the egg wash evenly on the exposed dough.  Sprinkle evenly with half the streusel topping, if using.  Slide the baking sheet onto a second baking sheet to prevent the bottom crust from overbrowning and bake until deep golden brown and/or an instant-read thermometer inserted in the center of the cake reads 190 degrees, 25 to 30 minutes.  Slide the parchment with the coffeecake onto a wire rack and cool at least 20 minutes.  Drizzle the cake with half the icing and serve.

Recipe from Baking Illustrated

Soft and Chewy Dinner Rolls

 It was funny.  We took these to a dinner party (this one), and one of the guests, my friend's husband, asked, "Did you make these from scratch?"
"Yeah," I said.
"Like from frozen dough or from scratch scratch?"
"Scratch scratch."
"Like..."
"Like from flour and yeast and water, scratch."
"Whoa. Wow."

Yes, these are that impressive.  Pretty much exactly like Rhodes frozen rolls except more awesome and from scratch scratch.  They go with everything.  And they please everyone.  I tripled the recipe and there wasn't a single one left. 

Soft and Chewy Dinner Rolls (print recipe)
Makes 12 rolls

1 1/4 cups water, heated to 110 degrees
2 T extra-virgin olive oil
1 T sugar
3 cups all-purpose flour
1/2 cup instant potato flakes
2 1/4 tsp rapid-rise or instant yeast
2 tsp salt
1 egg, lightly beaten

1.  Adjust oven rack to middle position.  Heat oven to 200 degrees and turn it off.  Line baking sheet with parchment paper.  Grease large, clear, straight-sided container.

2.  Whisk water, oil, and sugar in a large liquid measuring cup until sugar dissolves.  In bowl of standing mixer fitted with dough hook, mix flour, potato flakes, yeast, and 1 1/2 tsp salt until combined.  With mixer on low, slowly add water mixture and mix until dough comes together, about 1 minute.  Increase speed to medium and mix until dough is smooth and comes away from sides of bowl, about 6 minutes. 

3.  Turn dough onto lightly floured counter and knead briefly to form smooth, cohesive ball.  Transfer dough to prepared container and turn to coat.  Cover with plastic wrap and place in turned-off oven until dough has doubled in size, about 45 minutes.

4.  Gently press down on dough on lightly floured counter.  Divide dough into quarters and cut each quarter into 3 equal pieces.  Form each piece into a rough ball by pinching and pulling dough edges under so that top is smooth.  On clean counter, cup each ball with your palm and roll into smooth, tight ball.  Transfer to prepared baking sheet.  Cover loosely with plastic and let rest in turned-off oven until doubled in size, about 20 minutes.  (Unbaked, formed rolls can be refrigerated up to 24 hours.)

5.  Remove unbaked rolls from oven and discard plastic.  Heat oven to 400 degrees.  Brush rolls with egg and sprinkle evenly with remaining salt.  Bake until golden brown and 200 degrees in the middle, about 15 minutes, rotating sheet halfway through baking.  Cool rolls on sheet 10 minutes.  Serve.

Recipe from Cook's Country, April/May 2011

1 year ago:  Frozen Pistachio Pie
2 years ago:  Marvelous Marble Cream Cheese-and-Chocolate Muffins
3 years ago:  Pita Bread

Classic 100% Whole Wheat Bread

I should start a new tag/label called "Classics" - the important basics everyone needs at least one good recipe for.  Lemon Bars.  Chocolate Cake.  Cinnamon Rolls.  Whole Wheat Bread - that's what kind of recipe this is.  Homemade wheat bread is comforting beyond description.  Ed tells stories of coming home from school as a teenager on baking day:

"Mom baked bread twice a month - she made 6 to 8 white, the same number of wheat.  My brothers and I would come home and there'd be fresh, hot bread - we'd slice it, slather with butter and jelly - the four of us easily demolished two loaves in one sitting.  Mom had to shoo us out to save some for the rest of the week."

That's what kind of bread this is.  I like to eat some warm, then toast it for breakfast the next few days.  I also like to pretend I'm a pioneer woman, turning out fresh bread for my kinsfolk, with creamy butter from the churn, and a pitcher of milk to dip it in.

Many "classic" bread recipes make 2 to 3 loaves, so please note: this makes one.  Obviously simple to multiply - might as well, if you're making one anyway.  And if you've got anyone like Ed in your family, you'll need to, just to get a slice, yourself.

Whole Wheat Bread (print recipe)

Makes 1 loaf

1 to 1 1/4 cups lukewarm water*
1/4 cup vegetable oil
1/4 cup honey, molasses, or maple syrup**
3 1/2 cups (14 ounces) King Arthur Whole Wheat Flour
2 1/2 tsp instant yeast, or 1 packet active dry yeast dissolved in 2 T of the water of the recipe
1/4 cup nonfat dried milk
1 1/4 tsp salt

*Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate

**I recommend honey or maple syrup, unless you really love molasses

1.  Mix and knead all of the ingredients together to make a soft, supple dough.  Adjust the dough's consistency with additional water or flour, if necessary.

2.  Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow it to rise until it's puffy though not necessarily doubled in bulk, about 1 to 2 hours.

3.  Shape the dough into an 8" log.  Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely, and allow the bread to rise for about 1 to 2 hours, or until the center ahs crowned about 1" above the rim of the pan.

4.  Bake the break in a preheated 350 degree oven for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning.  The finished loaf will register 190 degrees on an instant-read thermometer inserted into the center.

5.  Remove the bread from the oven, and turn it out of the pan onto a rack to cool.  If desired, rube the crust with a stick of butter; this will yield a soft, flavorful crust.  Hello.

Recipe from King Arthur Flour

1 year ago:  Parker-Parker House Rolls
2 years ago:  Pound Cake Cupcakes with Lemon-Lime Glaze
3 years ago:  Texas Sheet Cake

Peeta's Stuffed Cheese Buns

 Last month I got an email from my brother Dave with the subject: "I want somma these!"  Similar emails in the past have led me to such concoctions as doughnut-upside down cake, marshmallow lime meringue pie, reverse whoopie pies, and eggnog sandwich cookies.  Dave doesn't mess around.  And he only sends me a recipe when he's really serious about it. 

So I clicked through to Yammie's Noshery and drooled over her pictures of gooey cheese-stuffed buns, while mumbly-stumbling through her dizzying explanation that Peeta (Hunger Games, people) is her future grandson.  Or something. 

Regardless, the buns looked awesome.  And easy.  And a nice change from the usual.  So I bought a lot of cheese, and invited Dave's family over for dinner.  We served the buns with Roasted Red Pepper and Herb Pasta with Shrimp, green beans, and an experimental pie for dessert that I'm still trying to decide whether to post. 

Here's Dave's happy, happy face at getting "somma these" buns (too bad it's just a headshot.  They'd just come from the Renaissance Festival and he was wearing his kilt):

Cousins:

And can you ever get away with taking pictures of kids without doing a silly shot?  I think they are pirates:

But back to the buns.  So.  Good.  

Peeta's Stuffed Cheese Buns (print recipe)
Makes about 20

1 cup warm water (hot from the tap, between 105º and 115º)
2 T yeast
2 T sugar
2 tsp garlic powder
1/4 cup melted butter
1/4 cup olive oil
3 cups all-purpose flour
2 tsp salt
8 oz. cheese, the more the merrier (I used chunks of mozzarella for the inside and a mixture of shredded cheddar and Parmesan for the top.  You can use any cheeses you like, preferably ones that melt well)
A few tablespoons of melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you want

1.  Mix together the yeast and water and let it sit for a few minutes.  Add the sugar, garlic powder, melted butter, and oil.  Add the flour a little at a time, mixing in your stand mixer with a dough hook.  Add the salt.  Knead for 10 minutes in the stand mixer or by hand.  Let dough rise in a greased bowl, covered with a damp cloth for 30 minutes.

2.  Preheat oven to 375º.

3.  Divide the dough into about 20 pieces.  Put about a 3/4-inch chunk of cheese in each one and make sure you pinch all the edges back up tightly.

 Put the pinched side down on a greased baking sheet.  Sprinkle the buns with more shredded cheese and some Parmesan cheese.  Bake for about 11 to 15 minutes until the bread is golden brown and the cheese is bubbly.  Brush with melted butter and serve warm.

 Recipe adapted from Yammie's Noshery 

1 year ago:  Raspberry Tea Cake with Mascarpone Cream Filling
2 years ago:  Peanut Butter Banana Bread
3 years ago:   Chocolate Honey Zucchini Muffins

Cherry-Almond Focaccia

 I think we're all relieved to see I finally learned how to spell focaccia.  I also know how to make it, several kinds, thanks to this recipe.  And I definitely know what to do with it. 

This was one of my babies at Dessert Club - Summer Fruits.  I fell in love with this recipe from the first time I saw its dappled close-up on the pages of Bon Appétit.  Sweet butter dough, dark juicy cherries, crunchy turbinado sugar - laaaa!  It called to me.  Then when I read it closer, and saw that you boil the cherry juice down to a thick concentrated syrup that you drizzle over the dough so it pools in all the delicious valleys, I was totally, totally sold.  Sign me up, when do I start?

I actually started immediately, or as soon as I got over to Trader Joe's for some Morello cherries.  I should have gotten some sliced almonds, too, because when I got home I realized I only had slivered.  But I wasn't waiting one more minute to make this, so I just used what I had.  Not a big deal; they just provided a little more crunch than may have been intended.  But the combination of pastry bread, cherry, and almond was a home run on my palate.  Loved it!

I got sliced when I made it again for DC; the difference is delicate.  Again, I loved it.  Kinda sorta cheating on Summer Fruits night because I used jarred cherries - you have to because you need the juice - , but I was dying to share this culinary treasure with my peeps!  Plus it makes a big pan so it's one of those need-an-occasion-to-share breads.  With the bonus of you can eat the leftovers for brekkie.  I'm trying to think when would be good to make this next - maybe Thanksgiving breakfast - something light but indulgent to nosh on all morning?  Mmm, I'm thinking, I'm drooling.

 Cherry-Almond Focaccia (print recipe)
Makes 16 servings

2/3 cup whole milk
5 T sugar, divided
1 3/4 tsp active dry yeast
2 large eggs, room temperature
2 3/4 cups unbleached all-purpose flour
1 tsp kosher salt
1/2 cup unsalted butter, cut into 1" pieces, room temperature, plus 1/2 T melted
3 T extra virgin olive oil
2 cups drained pitted tart cherries in light syrup (such as Morello), plus 1 cup syrup (from a 24-28 oz. jar)
3 T sugar
3/4 cup sliced almonds
1/3 cup raw sugar

1.  Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometers registers 110-115F degrees.  Transfer milk to a 2-cup measuring cup; stir in 1 T sugar.  Sprinkle yeast over milk and whisk to blend.  Let sit until yeast is foamy, about 5 minutes.  Add eggs; whisk until smooth.

2.  Combine remaining 4 T sugar, flour, and salt in the bowl of a stand mixer fitted with dough hook.  Add milk mixture.  With mixture running, add 1/2 cup room temperature butter, 1 piece at a time, blending well between additions.  Mix on medium-high speed until dough is soft and silky, about 5 minutes. 

3.  Brush a medium bowl with some melted butter or spray with nonstick cooking spray; place dough in bowl.  Brush top of dough with remaining melted butter; cover with plastic wrap.  Let dough rise in a warm, draft-free area until doubled in size, 1-1 1/2 hours. 

4.  Punch down dough.  Coat a large rimmed baking sheet (about 16x12") with 1 T oil.  Press dough evenly into pan, leaving a 1 1/2" border.  Loosely cover with plastic wrap or a kitchen towel; let rise in a warm, draft-free area until puffed but not doubled in size, 45-50 minutes.

5.  Meanwhile, bring cherry syrup and 3 T granulated sugar to a boil in a small saucepan, stirring to dissolve sugar.  Reduce heat to medium; simmer, stirring occasionally, until mixture is reduced to 1/3 cup, 10-12 minutes.  Transfer to a small bowl; let cool completely.  This stuff is delicious and makes the whole dish, in my opinion!

6.  Arrange a rack in middle of oven and preheat to 400F degrees.  Using your fingertips, press dimples all over dough surface.  Drizzle dough with remaining 2 T oil.  Scatter cherries over, pressing them gently into dough.  Drizzle reduced syrup over, allowing it to pool into nooks and crannies.  Sprinkle almonds over, then raw sugar.  Let rise until dough is doubled in size, 15-20 minutes.

7.  Bake until focaccia is golden brown, 20-23 minutes.  Let cool in pan on a wire rack for at least 15 minutes.  Serve warm or at room temperature. 

Recipe from Bon Appetit, April 2012

Blueberry Pull-Apart Bread

 This was one of the many, many delicious-sounding blueberry recipes I collected for my study in blue challenge.  Finally got around to making it this week, and wow!  Pull-apart bread rocks!  Plus this one has flax seed and wheat flour, so you know what that means.  Healthy-ish!

I made this one afternoon when we had friends over, and us two adults and six kids devoured it up in one sitting.  The middle part was unfortunately still doughy or else we would have eaten even more, but don't worry.  I've fixed the original recipe so that won't happen to you.  Blueberries are so sweet this time of year - go bake some into pull-apart bread!

Blueberry Pull-Apart Bread (print recipe)

Makes 1 loaf

Dough:
1 3/4 cups all-purpose flour, divided
1 cup whole wheat flour
2 T ground flax seed
1/4 cup sugar
2 1/4 tsp active dry yeast
1/2 tsp salt
1/4 cup unsalted butter
1/3 cup whole or 2% milk
1/4 cup water
1 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1/4 cup maple syrup

Filling:
1 cup light brown sugar
6 oz. fresh blueberries, rinsed and picked over
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 cup unsalted butter, melted until browned

1.  In a large bowl of a stand mixer, with the whisk attachment, whisk together 1 cup all-purpose flour, the whole wheat flour, flax seed, sugar, yeast, and salt.  Set aside.

2.  In a small saucepan over medium heat, melt together milk and butter until butter is just melted.  Remove from heat and mix in water and vanilla; wait until the temperature of the liquid is between 115-125 degrees F.

3.  Change to paddle attachment.  On low speed, pour the milk mixture into the dry ingredients.  After well combined, pour in eggs and maple syrup.  At this stage, the dough will fall apart and separate into pieces - just keep going.  Add in the final 3/4 cup all-purpose flour; mix until everything comes together again.  The dough will be sticky.

4.  Place the dough in a large greased bowl.  Cover with clean humid towel. Place in a warm place and let it rest until double in size, about an hour.  Or you can place it in the fridge overnight.  Remove from fridge 30 minutes before step 8.

5.  While waiting for the dough to rise, in a small bowl, combine filling brown sugar, cinnamon, and nutmeg.  Set aside.

6.  In a small saucepan, melt the 1/4 cup butter until browned.  The milk solids in the butter will turn medium to dark brown and it will all smell heavenly and nutty.  Do not burn.

7.  Grease a 9x5 or 10x5 loaf pan.

8.  Gently deflate the dough with your hand. Flour a work surface and roll the dough into a 20" by 12" rectangle. You should measure it and make it as accurate as possible. Use a pastry brush to spread the melted butter evenly and liberally over the dough. Sprinkle with all of the sugar-spice mixture.  Use a pizza cutter to cut the dough crosswise in five strips, each 12" by 4". Sprinkle about 1/5 of the blueberries (a small handful) over the first sugared rectangle. Top it with a second rectangle, sprinkling that one with 1/4 of the remaining blueberries. Continue to top with rectangles and blueberries, so you have a stack of five 12" by 4" rectangles, all buttered, sugared, and berried.

9.  Slice this new stack crosswise, through all five layers, into 5 equal rectangles, each about 4" long and 2 - 2 1/2" wide. Carefully transfer these strips of dough into the loaf pan, cut edges up, side by side. This is easier if you prop the loaf pan up on its end. There will be some extra room, but the bread will expand during the second rise and baking. 

10.  Cover with a clean humid towel and let rest again in a warm place for about 45 minutes.

11.  Preheat oven to 350 F.

12.  Place loaf on a parchment-lined baking sheet.  This keeps the bottom from burning but more importantly, catches the drips of juicy, bubbly goodness that may overflow.  You don't want your oven and kitchen filling with smoke like mine did!  Place in the oven and bake until the top is very golden brown, about 30-35 minutes.  Tent with foil if it is browning very quickly.  Bake for another 10-20 minutes, for a total of 45-55 minutes.  Remove from oven and rest for 20 minutes before serving.  

Recipe adapted (=fixed!) from http://sweetmakemesmile.blogspot.com/

1 year ago:  Chocolate Chip Cookie Dough Cheesecake Bars
2 years ago:  Kiwi Pops
3 years ago:  Mrs. June's Heavenly Coconut Cake

Pain au Raisin

 This was my favorite treat at Buns/Rolls/Muffins/Scones night.  The dough here is amaaazing.  And the special je-ne-sais-quoi here is a homemade almond cream filling wrapped up in the dough that cradles the raisins like an adoring lover.  See?  Even the memory of these makes me wax a little French.   

Mon cheri...

Pain au Raisin (print recipe)
Makes 20 rolls

Dough:
3 T unsalted butter
Scant 1/4 cup loosely packed fresh compressed yeast
Generous 1/2 cup cold water
3 1/3 cups bread flour, plus extra if needed
2 tsp salt
1/3 cup granulated sugar
Generous 1/2 cup whole milk
1 cup plus 2 T room temperature unsalted butter
Almond Cream, recipe follows
Hydrated Raisins, recipe follows

Egg Wash:
2 large egg yolks
1 large egg
Scant 1/4 cup whole milk

1.  Prepare the dough: Melt the 3 tablespoons butter in a small saucepan over low heat. Allow the butter to cool to room temperature. It should be warm to the touch.

2.  In a small bowl, dissolve the yeast in the cold water. Place the flour, salt, sugar, milk, and melted butter in the bowl of a stand mixer fitted with the paddle attachment. Set the mixer on medium speed and mix just until the ingredients are dispersed, about 5 seconds. Add the dissolved yeast and beat on medium-high speed until the dough is well combined and no longer sticks to the sides of the bowl, about 1 minute. If the dough is too soft, add more flour 1 tablespoon at a time until it is firmer. (The dough is too soft when it cannot hold its shape.) If the dough is too hard, add cold water 1 tablespoon at a time until it has softened. (The dough is too hard when it is difficult to mix in the mixer.) Remove the dough from the mixing bowl. If the dough is slightly sticky and ropy, knead it with your hands for about 30 seconds, until it is smooth. Pat it into a ball. Place the dough on a lightly floured baking sheet, cover with plastic wrap, and let it proof at room temperature for about 30 minutes.

3.  Place the dough on a lightly floured work surface and roll it out to an 8 by 15-inch rectangle about 1/4-inch thick. Wrap the rectangle in plastic wrap and refrigerate for 2 hours. The cold retards the rising process, allowing a slow fermentation to help develop the flavor of the dough.

4.  Remove the dough from the refrigerator, unwrap the rectangle, and place it with a long side facing you on a lightly floured work surface. Spread the softened butter evenly over the right two thirds of the dough. Incorporate the butter by folding the (butterless) left third of the dough over the center, Then fold the right third of the dough to the left, to resemble a folded letter. Roll this out into another 10 by 30-inch rectangle about 1/8-inch thick. Fold each short end of the dough to the middle so they meet but do not overlap. Then fold one half over the other half and, if necessary, rotate the dough so that the seam is on your right. Wrap the folded dough in plastic wrap and let it rest in the refrigerator for a minimum of 2 hours.

5.  Remove the dough from the refrigerator, unwrap it, and place on a lightly floured work surface. Roll it into a 10 by 30-inch rectangle and turn it so a long side faces you. Give the dough a single fold by folding the left third of the dough over the center, then fold the right third of the dough to the left. Now the dough should resemble a folded letter. Wrap in plastic wrap and let it rest in the refrigerator for 30 minutes.

6.  Remove the dough from the refrigerator and place it on a lightly floured work surface. Roll out the dough into a 10 by 36-inch rectangle about 1/4-inch thick. Keep the thickness even and the edges straight. This will make it easier to cut.

7. Use an offset spatula to spread a 1/8-inch-thick layer of almond cream over the dough, spreading it all the way to the edges of the rectangle. Sprinkle the top of the almond cream with the hydrated raisins. Roll the dough toward you, starting at the long side. Try to keep the roll tight and even. Cut the roll into 1-inch-thick slices. You will have a tail on each slice. To close the pain au raisin, simply tuck the tail under the dough. Place the pain au raisin on a parchment covered baking sheet, spaced about 2 inches apart. Allow the Pain au Raisin to proof at room temperature until they have doubled in size and appear light and full of air; about 1 1/2 to 3 hours depending on the temperature of the room and of the dough.

8.  Preheat the oven to 375 degrees F. Make an egg wash by whisking together the egg yolks, whole egg, and milk in a small bowl until well combined. With a pastry brush, very gently coat the pastries completely with egg wash. Bake until golden brown, about 10 minutes. Leftovers can be stored in the freezer if well wrapped in plastic wrap for up to 2 weeks. Thaw at room temperature and warm in the oven before serving.
 

Almond Cream:
Almond cream is always baked to a spongy, cake-like texture and can be used by itself or in combination with nuts or fruits. The addition of starch to this recipe ensures that it will not run out of a pastry shell during the cooking process.
1/2 cup plus 1 T unsalted butter, room temperature
Generous 1/2 cup granulated sugar
Generous 1 cup almond flour
1 large egg
Scant 1/4 cup all-purpose flour

1.  Place the butter, sugar, and almond flour in a medium-size mixing bowl and beat with an electric mixer set on medium speed until light and fluffy, about 5 minutes. The mixture will be dry and sandy until the butter begins to incorporate. Add the egg and mix well. Use a rubber spatula to scrape down the side of the bowl as needed. The egg is well incorporated when the mixture is light and creamy, about 3 minutes. It is important to allow time for this air to beat in, otherwise, the almond cream will be too heavy.

2.  Add the flour and beat on low speed just until it is no longer visible, about 30 seconds.

3.  Pour the almond cream into an airtight container and store in the refrigerator for up to 5 days. Allow it to come to room temperature before using and beat it lightly with an electric mixer set on medium speed until it returns to its initial volume and is once again light in texture and color.
Yield: 1 3/4 cups


Hydrated Raisins:
1 cup raisins
Water, as needed
1/2 cup dark rum or flavored liquor

Place the raisins in a mixing bowl or glass jar and add water so that it covers the raisins by at least 1/2-inch. Stir in the rum or flavored alcohol. Cover with plastic wrap and place in the refrigerator for 24 hours. It is even better to allow the raisins to hydrate for 2 to 3 days. You can keep them in the refrigerator for a few weeks. When you are ready to use them, strain the amount that you need through a fine-mesh sieve before adding them to the recipe.

-OR- you can do what Dessert Club member A.M. did, which is pour hot water over the raisins and let them sit for a few hours.  Strain well before adding to the rolls.

Yield: 1 cup


Recipes from Food Network via Dessert Club member A.M.

Cardamom Sour Cream Twists

These were a hit at our March Dessert Club meeting - a yeasted sour cream pastry dough is rolled out, sprinkled with cardamom and sugar, and folded multiple times to achieve those flaky layers us pastry-lovers love so much.  A drizzle of cardamom-infused icing tops it off for the perfect breakfast beverage dunker this side of India.

Cardamom Sour Cream Twists (print recipe)

Makes 2 dozen twists

1 pkg (2 1/4 tsp) active dry yeast
1/4 cup warm water (110° to 115°)
3 1/2 cups all-purpose flour
1 tsp salt
2/3 cup shortening
1/3 cup cold butter
1 whole egg
2 egg yolks
3/4 cup sour cream
1 tsp vanilla extract
1 1/2 cups sugar, divided
1 1/2 tsp cardamom, divided
4 cups confectioners' sugar
1/3 cup half-and-half

1.  In a small bowl, dissolve yeast in warm water. In a large bowl, combine flour and salt. Cut in shortening and butter until mixture resembles coarse crumbs. Beat in the egg, egg yolks, sour cream, vanilla and yeast mixture. Cover and refrigerate for at least 2 hours. Place three ungreased baking sheets in the refrigerator.

2.  Sprinkle 1/2 cup sugar over a clean work surface. On the sugared surface, roll half of dough into a 12-in. x 8-in. rectangle (refrigerate remaining dough until ready to use). Sprinkle rectangle with 4 teaspoons sugar and 3/4 tsp cardamom; fold into thirds.

3.  Give dough a quarter turn and repeat rolling, sugaring and folding two more times (don't repeat the cardamom in the subsequent sugar fillings.) Roll into a 12-in. x 8-in. rectangle. Cut into twelve 1-in.-wide strips; twist. Place on chilled baking sheets. Repeat with remaining sugar and dough.

4.  Bake at 375° for 15-20 minutes or until lightly browned. Immediately remove from pans to wire racks to cool.

5.  For icing, combine confectioners' sugar, 3/4 tsp cardamom, and half-and-half. Dip twists into icing or drizzle icing over twists.

Recipe adapted from Taste of Home by Dessert Club member R.Y.

Pain au Chocolat

 Here is one of my proudest accomplishments in a long time.  I made, at home, one of my favorite indulgences in the world.  And thanks a million times over to my stud husband for a camera that can show you all the buttery layers it took three days to achieve.  And you can taste each one.

 In case you missed it, I won the latest Dessert Club with these.  So I'm gonna brag.  They are amazing.  I got the good stuff, the pain au chocolat sticks from King Arthur.  But you can use chocolate chips or home-chopped chocolate if you please.  But use the good stuff.  If you're putting this much time in, you want a perfect product.

Speaking of, there were so many steps I went ahead and took pictures of some.  I don't usually do that because my hands are messy or I'm working with a tight time window, but for these, I went the extra mile.  For you.  For me.  For these heavenly pain au chocolat!

Pain au Chocolat (print recipe)
 Makes 16 rolls

The Dough:
1 1/2 cups milk
1/4 cup sugar
4 1/2 cups unbleached all-purpose flour
2 tsp instant yeast
2 tsp salt
2 T unsalted butter, softened

The Butter:
1 cup (2 sticks) unsalted butter, cold

Assembly:
16 or 32 pain au chocolat sticks (depending on whether you want one or two sticks inside each roll)

The Glaze:
1 large egg beaten with a pinch of salt


The Dough:
1.  In a large mixing bowl, stir together the water, sugar, two cups of the flour, yeast, salt and butter. Mix until fairly evenly blended.

2.  Add the remaining flour and stir until the dough pulls away from the side of the bowl. Turn the dough out and knead it until smooth and springy.

3.  Place it in a lightly greased bowl, cover, and let rise for about an hour, until puffy. (The dough can be prepared to this point in a bread machine with at least a 1 1/2 pound capacity. Simply place all of the ingredients in the bucket, select Dough or Manual, and press start.)

4.  After an hour (or the end of the cycle), turn out the dough onto a lightly floured surface, flatten it gently and fold it in thirds, like a letter. Place the dough in a lightly greased plastic bag that has enough room for the dough to expand, and refrigerate for at least 2 hours, until thoroughly chilled. (For best flavor, refrigerate it overnight.)

The Butter:
While the dough is chilling, prepare the 2 sticks of butter for rolling into the dough. Cut each stick in half lengthwise and place all four pieces on a floured piece of waxed paper or plastic wrap. Sprinkle flour on the top surface of the butter, cover with another piece of paper or plastic and gently pound it with a rolling pin until it becomes malleable. Then roll the butter out until it's about 6 x 9 inches. Wrap the butter well and put it back in the refrigerator.

Assembly:
1.  Remove the dough from the refrigerator, place it on a lightly floured surface and roll it out until it's about 10 x 20 inches. Remove the butter from the refrigerator and place it in the center of the dough.

 2.  Fold the upper third of the dough over the butter and the lower third over the upper third (like a letter). Pinch the edges together so the butter is completely enclosed. Roll the dough out again until it's about 10 x 24 inches. This time fold the two ends so they meet in the middle and then fold that in half like a book.

  3.  Wrap the dough in lightly floured plastic wrap and refrigerate it again for at least 2 hours (or, you can leave the dough in the refrigerator for several days, until you're ready to use it).

4.  To finish your Pain au Chocolat, remove the dough from the refrigerator, cut it in half and return one half to the refrigerator.

5.  Roll the other half out until it's about 9 x 25 inches. Trim each edge to make it 8 x 24 inches. With a bench knife, cut the dough into eight 4 x 6 inch pieces.

6.  Place 1 (or 2) pieces of chocolate at one end of each piece and roll it up into a tube. Place, seam side down, on a lightly greased or parchment lined baking sheet. Press down on the tops of the rolls to flatten them into a rectangle shape. Cover and let rise in a warm place until they are light and puffy looking. Repeat with the remaining dough.

 7.  Just before baking, brush the egg/salt glaze over the tops of the Pain au Chocolat. Bake in a preheated 425°F oven for 13 to 16 minutes, until golden brown. Remove from the oven and allow them to cool a bit before you bite into them; the structure needs a chance to set.

Recipe from King Arthur Flour

Genevieve's French Bread

I'm in this Dinner Swap group.  Maybe you've heard about it.  Every time it's my cooking day I wonder why I'm doing it.  Then the other three nights, when a hot dinner arrives in Gladware containers, I remember the many reasons.

Anyway.  There are eight of us in the group, making two groups of four, which rotate each month.  One month, when I was not in her group, I had two separate reports of the DIVINE French bread my friend Genevieve had made for dinner.  Well.  I gave her a call straight away to get the recipe.

She was at the doctor's office or something and said she'd have to email it to me later.  But that I would need one of these, which I ordered tout de suite.  Then within the hour I received a text from her - the recipe was so simple and easy she could remember it, and texted it to me on the spot.

Keep in mind, this was a family recipe that she got from her sister-in-law.  And as we know, family recipes are famous for leaving out crucial details.  So the first time I made it, I called Genevieve at least four times to find out things like, how long does it rise, what consistency should the dough be, how many slashes in the bread, etc.  Details.

This bread is so easy it's almost embarrassing.  Start to finish under 2 hours for sure, you could even do it between an hour and hour-and-a-half.  You just need the pan.  And my flushed-out recipe with all the proper instructions!

 

 Genevieve's French Bread (print recipe)

2 1/2 cups warm water
2 T active dry yeast
2 T sugar
2 tsp salt
5 1/2 cups all-purpose flour
1 egg white, lightly beaten

1.  Combine the water, yeast and a pinch of sugar.  Allow to proof for a few minutes.  In a large mixing bowl, combine yeast mixture, sugar, salt and flour and mix/knead for about 5 minutes until well combined.  Dough will be very wet & sticky.

2.  Place dough in a greased bowl, cover and allow to rise for 15 minutes (it rises quickly but this is flexible - if you don't get to it for 20-25 minutes it will still be OK.)

3.  Preheat oven to 450.

4.  Punch down dough and shape into two oblong loaves, about 13 inches long each.  You will need a lot of flour on your hands and work surface to do this.  Place loaves in perforated French bread pan.  Using sharp clean kitchen shears, snip about six diagonal slashes in the bread, about 1/2-inch deep.  Brush loaves with beaten egg white.  Cover lightly with a greased piece of plastic wrap and allow to rise for 15 minutes (this time is not so flexible - you don't want them to over-rise and spill out of the pan.)

5.  Bake at 450 for 15 minutes or until medium golden brown.  Remove and allow to cool.  Makes two AMAZING loaves!

Recipe from Genevieve's sister-in-law