Whole Wheat Quinoa Bread (100% whole grain!)

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I’ve made many a loaf of whole wheat bread.  I try to use whole grains as much as possible and finding that perfect whole wheat bread recipe can be tricky.  This bread is not only 100% whole grain, it’s also 100%, hands down, the most fantastic loaf of whole grain bread ever.  Fluffy, soft, but still has a bit of chew you want for sandwich bread.  I make 4 loaves at a time.  You could easily cut the recipe down if you don’t want that much.  But it’s great for taking a loaf or 2 to a friend or neighbor (and trust me, nobody turns down homemade bread!).
I like to slice it on my meat slicer after it’s cooled and whatever we won’t eat within a few days I freeze.  That way it stays fresh and I can remove however many slices I need from the freezer at a time.  Flax seeds are optional but they add a nuttiness and also up the nutritional power.
I’ve broken the recipe down into a few easy steps, let’s get bakin’!

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WHOLE WHEAT QUINOA BREAD
Makes 4 loaves (9″ x 5″)

For step 1:
1 1/3 cups white quinoa
2 2/3 cups water

For step 2:
10 cups whole wheat flour
1/2 cup vital wheat gluten
2 T instant yeast
2 T kosher salt
1/2 cup non instant milk powder (or 1 cup instant milk powder)
1/2 cup flax seeds, optional

For step 3:
4 cups warm water (approx 110 degrees)
2/3 cup honey
1/4 cup oil (canola or something neutral)

Step 1: Bring water to a boil in a small pot.  Add quinoa, reduce to low, cover and let cook for 15 minutes.  Fluff and let sit for 10 minutes to cool.
Step 2: Mix all of step ingredients together in a stand mixer.
Step 3: Add step 3 ingredients to stand mixer and mix until combined.  Add quinoa and mix for 5 minutes – 10 minutes.
Place dough in a greased container and cover with plastic wrap or a tea towel.  Rise until double in size, 45 minutes to an hour.
Divide evenly into 4 sections and  form 4 loaves.  Place in greased loaf pans and rise for 30 minutes.
Bake at 350 degrees for 40-45 minutes.  Loaves should be about 190 degrees when done.
Immediately remove loaves from pans and place on wire rack to cool.
TIP: There are 2 ways to form nice loaves without big air bubbles.  For one, form dough into a rectangle, about 9″ by 12″.  Tightly roll up, pinching the seam close.  Place in loaf pan seam side down.  For the second, pat into a rectangle and fold in thirds (this is the envelope fold).  Both work well.

Recipe adapted from America’s Test Kitchen Bread Illustrated

Whole Wheat Quinoa Bread (100% whole grain!)

Yield: 4 (9" by 5") loaves

Ingredients

    For step 1:
  • 1 1/3 cups white quinoa
  • 2 2/3 cups water
    For step 2:
  • 10 cups whole wheat flour
  • 1/2 cup vital wheat gluten
  • 2 T instant yeast
  • 2 T kosher salt
  • 1/2 cup non instant milk powder (or 1 cup instant milk powder)
  • 1/2 cup flax seeds, optional
    For step 3:
  • 4 cups warm water (approx 110 degrees)
  • 2/3 cup honey
  • 1/4 cup oil (canola or something neutral)

Instructions

Step 1: Bring water to a boil in a small pot. Add quinoa, reduce to low, cover and let cook for 15 minutes. Fluff and let sit for 10 minutes to cool.
Step 2: Mix all of step ingredients together in a stand mixer.
Step 3: Add step 3 ingredients to stand mixer and mix until combined. Add quinoa and mix for 5 minutes - 10 minutes.
  • Place dough in a greased container and cover with plastic wrap or a tea towel. Rise until double in size, 45 minutes to an hour.
  • Divide evenly into 4 sections and form 4 loaves. Place in greased loaf pans and rise for 30 minutes.
  • Bake at 350 degrees for 40-45 minutes. Loaves should be about 190 degrees when done.
  • Immediately remove loaves from pans and place on wire rack to cool.
  • TIP: There are 2 ways to form nice loaves without big air bubbles. For one, form dough into a rectangle, about 9" by 12". Tightly roll up, pinching the seam close. Place in loaf pan seam side down. For the second, pat into a rectangle and fold in thirds (this is the envelope fold). Both work well.
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    Chocolate Sourdough Loaf

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    I love sourdough.  And even though I make it regularly at home, I bought some the other day.  Because it was chocolate sourdough.  I was curious, though skeptic at first until I tried it.  And after I found how good it was, I had to make some myself.  This is just slightly adapted from the Extra tangy sourdough loaf recipe.  I make it without sugar, but the cocoa powder will give it a little bit of bitterness so if that bothers you I would add some sugar.  I leave one loaf for eating right away, the other I slice and freeze for french toast.  I suspect it would make amazing bread pudding as well…. or anything.. 🙂

    CHOCOLATE SOURDOUGH LOAF

    1 cup “fed” sourdough starter
    1 1/2 cups warm water
    1/4 cup sugar, optional
    1/2 cup cocoa powder
    2 1/4 tsp salt
    5 cups flour
    1 cup chocolate chips ( I used semi sweet)

    In a large bowl, mix the starter, water, sugar, cocoa powder and 3 cups of the flour together vigorously.  Cover with plastic wrap and let it rest at room temp for 4 hours.
    Refrigerate overnight, or about 12 hours.
    Add the salt and remaining 2 cups flour and knead to make a smooth dough.  Fold in the chocolate chips.
    Place in a lightly greased bowl, cover, let rise for about 5 hours or puffy (it doesn’t double in size usually).
    Form the dough into 2 oval loaves and place on a large baking sheet.  Cover loosely with plastic wrap and let rise 2-3 hours.
    Make a couple of slashes in the top of each loaf and bake at 425 degrees for 30 minutes, or golden brown.  Cool on a rack.

    Chocolate Sourdough Loaf

    Ingredients

    • 1 cup “fed” sourdough starter
    • 1 1/2 cups warm water
    • 1/4 cup sugar, optional
    • 1/2 cup cocoa powder
    • 2 1/4 tsp salt
    • 5 cups flour
    • 1 cup chocolate chips ( I used semi sweet)

    Instructions

  • In a large bowl, mix the starter, water, sugar, cocoa powder and 3 cups of the flour together vigorously. Cover with plastic wrap and let it rest at room temp for 4 hours.
  • Refrigerate overnight, or about 12 hours.
  • Add the salt and remaining 2 cups flour and knead to make a smooth dough. Fold in the chocolate chips.
  • Place in a lightly greased bowl, cover, let rise for about 5 hours or puffy (it doesn’t double in size usually).
  • Form the dough into 2 oval loaves and place on a large baking sheet. Cover loosely with plastic wrap and let rise 2-3 hours.
  • Make a couple of slashes in the top of each loaf and bake at 425 degrees for 30 minutes, or golden brown. Cool on a rack.
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    Parmesan Sourdough Baguettes

     

    This recipe calls for 2 of my most favorite things.
    1. Sourdough starter.  I got mine from King Arthur Flour and LOVE LOVE LOVE it.  I know you can make your own, but it was worth it to me to pay under $8 for something I love and use constantly.
    2. Baguette pan.  How did I EVER live without one?  A baguette pan can single handedly turn an ordinary bake into an extraordinary bake.  I make these baguettes all the time and I swear my hubby can smell them baking 5 miles away on his drive home from work.  Yes, you could make these on an ordinary baking sheet.  They might even be good.  But I bet they won’t be AS good. 🙂

    Did I convince you to go buy those 2? Excellent.  Now we can both make these fabulous baguettes and when people swoon over them we can say with pride “I made them myself” 😉

    These baguettes are soft, chewy, and oh so perfect.  The Parmesan makes that crust even more delicious.  And the sourdough is present, but definitely not over bearing.  Now go bake.

    PARMESAN SOURDOUGH BAGUETTES

    1 1/4 cups warm water
    2 cups sourdough starter
    5 to 6 cups flour
    2 tsp salt
    2 tsp sugar
    4 tsp instant yeast
    4 tsp vital wheat gluten
    Egg wash (1 egg yolk beaten with 1 T water)
    Parmesan cheese, for topping

    Combine the water, starter, and 3 cups of the flour in a large bowl.  Mix until smooth then add the salt, sugar, yeast, and gluten and mix until combined.
    Add 2 more cups of flour and stir until the dough pulls away from the sides of the bowl.  Add up to 1 more cup if needed, but remember dough should feel a little sticky.  This makes for a lighter more tender loaf.

    Knead the dough on a lightly greased counter for 5 minutes (or in your mixer if that’s what you’re using).  Let it rest for about 5 minutes, then knead again for 5 minutes.  Place in an oiled bowl and rest covered until doubled in size, about 1 to 1 1/2 hours.

    Gently deflate dough, then form into 3 baguettes (or 6 for skinnier baguettes).  Shape into 18 inch loaves (I just formed mine to the length of my baguette pan).  and place on a lightly greased baguette pan or baking sheet.
    Let rise for 1 hour.

    Brush loaves with egg wash and sprinkle generously with grated Parmesan cheese.  Bake at 450 degrees for about 20 minutes, or until golden brown.
    Put on broil for a few additional minutes to give a darker, crisper crust.

    Recipe slightly altered from King Arthur Flour

    Parmesan Sourdough Baguettes

    Ingredients

    • 1 1/4 cups warm water
    • 2 cups sourdough starter
    • 5 to 6 cups flour
    • 2 tsp salt
    • 2 tsp sugar
    • 4 tsp instant yeast
    • 4 tsp vital wheat gluten
    • Egg wash (1 egg yolk beaten with 1 T water)
    • Parmesan cheese, for topping

    Instructions

  • Combine the water, starter, and 3 cups of the flour in a large bowl. Mix until smooth then add the salt, sugar, yeast, and gluten and mix until combined.
  • Add 2 more cups of flour and stir until the dough pulls away from the sides of the bowl. Add up to 1 more cup if needed, but remember dough should feel a little sticky. This makes for a lighter more tender loaf.
  • Knead the dough on a lightly greased counter for 5 minutes (or in your mixer if that's what you're using). Let it rest for about 5 minutes, then knead again for 5 minutes. Place in an oiled bowl and rest covered until doubled in size, about 1 to 1 1/2 hours.
  • Gently deflate dough, then form into 3 baguettes (or 6 for skinnier baguettes). Shape into 18 inch loaves (I just formed mine to the length of my baguette pan). and place on a lightly greased baguette pan or baking sheet.
  • Let rise for 1 hour.
  • Brush loaves with egg wash and sprinkle generously with grated Parmesan cheese. Bake at 450 degrees for about 20 minutes, or until golden brown.
  • Put on broil for a few additional minutes to give a darker, crisper crust.
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    DIY Soft Pretzels

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    (Psst! Don’t forget to enter the giveaway here!)

    Soft pretzels.  Need I say more? Making homemade pretzels are a sure fire way to claim the kitchen queen or king throne.  (At least in my house) 🙂  My kids and hubby can hardly wait a second when they come out of the oven before snagging one.  I usually make a triple batch so I can freeze some (They freeze really well, just microwave for 1 minute to enjoy)  but they rarely make it to the freezer.  I’ve tried quite a few recipes for soft pretzels, these are by far our favorite.  Soft, chewy, and the baking soda bath really gives them that great texture that a good pretzel has to have.
    Pretzel salt can be a little hard to find, but totally worth it.  I order it through King Arthur Flour, but maybe you could bribe a pretzel store employee to sell you some if you can’t wait for it to ship 😉
    We like them plain, or served with German mustard, with powdered seasoning (like for popcorn), or (my personal favorite) homemade caramel sauce with chopped almonds… yum! 🙂
    What are you waiting for? Go claim your throne!

    SOFT PRETZELS (Twists and Sticks)
    For the dough:
    1 1/2 cups warm water
    1 T sugar
    2 tsp kosher salt
    1 pkg active dry yeast
    4 1/2 cups flour
    2 oz butter, melted

    10 cups water
    2/3 cups baking soda
    egg wash (1 egg yolk whisked with 1 T water)
    Pretzel salt

    Combine all the dough ingredients in the bowl of a standing mixer (you could mix this by hand as well of course).
    Mix until dough pulls away from the side of the bowl.
    Place in an oiled bowl and cover for 1 hour.
    Heat oven to 450 degrees and bring the water to a boil with the baking soda (A wider pot will come in handy here too).  While the water is heating form the pretzels.
    Lightly oil (or spray with nonstick spray) your countertop.  Turn out the dough and divide into 8 pieces.  Make a U shape:
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    Then cross the ends over twice:
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    Fold the ends down over the bottom of the U:
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    Place on a lightly greased rimmed baking sheet.  Pick up here to reshape the twist:
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    Place in boiling water (as many as you can fit without crowding) for 30 seconds:
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    Quickly remove from water with a slotted spatula and place back on the baking sheet.
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    Brush with egg wash and sprinkle with pretzel salt.  Bake 12-14 minutes or until dark golden brown.
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    For pretzel sticks: Separate dough into 16 pieces, and form sticks.  Follow direction for twists, but check at 10-12 minutes.
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    And for the flavored variety…

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    If you like the flavored soft pretzels like you get in the mall, you’ll love these.  Just brush a pretzel with a little melted butter and sprinkle on some powdered popcorn seasoning. (Our favorite is the “Amish Country” brand, sour cream and onion flavor).

    Recipe very slightly adapted from Alton Brown.  

     

    DIY Soft Pretzels

    Yield: 8 large pretzel twists or 16 sticks

    Ingredients

    • 10 cups water
    • 2/3 cups baking soda
    • egg wash (1 egg yolk whisked with 1 T water)
    • Pretzel salt
      For the dough:
    • 1 1/2 cups warm water
    • 1 T sugar
    • 2 tsp kosher salt
    • 1 pkg active dry yeast
    • 4 1/2 cups flour
    • 2 oz butter, melted

    Instructions

  • Combine all the dough ingredients in the bowl of a standing mixer (you could mix this by hand as well of course).
  • Mix until dough pulls away from the side of the bowl.
  • Place in an oiled bowl and cover for 1 hour.
  • Heat oven to 450 degrees and bring the water to a boil with the baking soda (A wider pot will come in handy here too). While the water is heating form the pretzels.
  • Lightly oil (or spray with nonstick spray) your countertop. Turn out the dough and divide into 8 pieces. Make a U shape then cross the ends over twice.
  • Fold the ends down over the bottom of the U.
  • Place on a lightly greased rimmed baking sheet. Pick up here to reshape the twist:
  • Place in boiling water (as many as you can fit without crowding) for 30 seconds:
  • Quickly remove from water with a slotted spatula and place back on the baking sheet.
  • Brush with egg wash and sprinkle with pretzel salt. Bake 12-14 minutes or until dark golden brown.
  • For pretzel sticks: Separate dough into 16 pieces, and form sticks. Follow direction for twists, but check at 10-12 minutes.
  • If you like the flavored soft pretzels like you get in the mall, you'll love these. Just brush a pretzel with a little melted butter and sprinkle on some powdered popcorn seasoning. (Our favorite is the "Amish Country" brand, sour cream and onion flavor).
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    Navajo Tacos

    navajo tacos
    The first time I had Navajo tacos was at my sister’s wedding reception.  Her husband is Navajo Indian and they had a reception on the reservation he was from.  I was in cooking school at the time so Matt’s mom had me help her and a few women make the food for the reception.
    Frybread was of course served and it was so good.

    I love the story Matt shared on his blog about wanting his mom to teach his wife how to make frybread and she instead made him learn. 🙂
    navajo tacos2
    These are basically big, soft, thick tortillas served with taco type toppings.  You can get creative with what you like to serve them with, or just eat them plain. 🙂  They are really good with Posole as well.
    And they’re even better made as a family, and young kids can even roll out the dough easily themselves.

    NAVAJO TACOS

    FRYBREAD:
    3 cups flour
    1 T baking powder
    1 tsp salt
    3 T powdered milk
    about 1 1/2 cups warm water
    Oil or lard for frying

    Mix dry ingredients together in a large bowl.  Add 1 cup of water, then more as needed until it comes together, mixing with a wooden spoon or your hands.
    If the dough seems too wet, add more flour.  If it seems too dry, add more warm water.
    Cover bowl with plastic wrap or tea towel and rest for 20 minutes.
    (It won’t rise, so don’t worry if it looks the same).
    Heat a couple inches of oil or lard in a cast iron skillet or heavy pan over medium high heat.
    Cut dough into 8 pieces (you can make them smaller if desired as well, even mini sized frybreads).
    Roll each piece into a ball then use a rolling pin to roll out.
    (we like ours a little thicker than 1/4″ thick, but some people like them thinner.  Try both ways to see what you like).
    Fry until golden brown, then flip and continue cooking until golden brown on second side.  Sometimes the middle bubbles up, I just use my tongs to push the middle down.  Place warm frybreads on paper towels or on a wire rack set over a baking sheet and keep covered with a tea towel to keep warm.

    TOPPINGS:
    Ground beef or turkey
    Pinto beans or refried beans
    Seasonings (We like to use a little garlic salt)
    Grated cheddar cheese or monterey jack
    Lettuce, shredded
    Tomatoes, diced
    Green onions, sliced thinly
    Avocados, sliced
    Sour cream
    Lime Wedges
    Cilantro leaves

    Cook ground beef or turkey and mix with beans and seasonings of choice.  (Whatever you like to use for taco seasoning is fine).
    Serve along with remaining toppings and the frybread.

    Recipe slightly adapted from my brother in law, Matt

    Navajo Tacos

    Ingredients

      For Frybread dough:
    • 3 cups flour
    • 1 T baking powder
    • 1 tsp salt
    • 3 T powdered milk
    • about 1 1/2 cups warm water
    • Oil or lard for frying
      TOPPINGS:
    • Ground beef or turkey
    • Pinto beans or refried beans
    • Seasonings (We like to use a little garlic salt)
    • Grated cheddar cheese or monterey jack
    • Lettuce, shredded
    • Tomatoes, diced
    • Green onions, sliced thinly
    • Avocados, sliced
    • Sour cream
    • Lime Wedges
    • Cilantro leaves

    Instructions

    Make the frybread:
  • Mix dry ingredients together in a large bowl. Add 1 cup of water, then more as needed until it comes together, mixing with a wooden spoon or your hands.
  • If the dough seems too wet, add more flour. If it seems too dry, add more warm water.
  • Cover bowl with plastic wrap or tea towel and rest for 20 minutes.
  • (It won't rise, so don't worry if it looks the same).
  • Heat a couple inches of oil or lard in a cast iron skillet or heavy pan over medium high heat.
  • Cut dough into 8 pieces (you can make them smaller if desired as well, even mini sized frybreads).
  • Roll each piece into a ball then use a rolling pin to roll out.
  • (we like ours a little thicker than 1/4" thick, but some people like them thinner. Try both ways to see what you like).
  • Fry until golden brown, then flip and continue cooking until golden brown on second side. Sometimes the middle bubbles up, I just use my tongs to push the middle down. Place warm frybreads on paper towels or on a wire rack set over a baking sheet and keep covered with a tea towel to keep warm.
  • Prepare toppings:
  • Cook ground beef or turkey and mix with beans and seasonings of choice. (Whatever you like to use for taco seasoning is fine).
  • Serve along with remaining toppings and the frybread.
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    Extra Sour Loaf


    I heart sourdough.  I’ve tried different homemade starters without much success and finally bought a starter from King Arthur Flour.  That was over a year ago, and I still love it.  This is my favorite sourdough recipe, and while it does have a lot of raising time, you really don’t have to do much and that extra time helps develop that tangy sourdough flavor more.
    You could probably substitute a homemade starter, but I can’t vouch for the success of it.   If you love sourdough too I think it’s completely worth it to buy your own starter.  While it’s ideal to “feed” your starter every week, I go sometimes 3-4 weeks and it’s still fine.   It’s stored in the fridge in a crock (you can buy one from King Arthur Flour, or use a small crock with a loose lid- if it has a rubber seal, remove that so it can get a tiny bit of air).  As long as you use bottled water to fed it you remove most of the risk of it developing any mold as well.  Like I said, I’ve had mine for over a year and still love it!
    This bread is a little chewy without being hard, and has a great tangy sourdough flavor from the extra rise time.  I have frozen a loaf before with good results, but honestly, we go through it usually!  It’s great for panini sandwiches as well, or my favorite, toasted.

    EXTRA SOUR LOAF

    1 cup “fed” sourdough starter
    1 1/2 cups warm water
    2 1/4 tsp salt
    5 cups flour

    In a large bowl, mix the starter, water, and 3 cups of the flour together vigorously.  Cover with plastic wrap and let it rest at room temp for 4 hours (the original recipe states 68 to 70 degrees is ideal, I’ve always just put it on my kitchen counter with no issues).
    Refrigerate overnight, or about 12 hours.
    Add the salt and remaining 2 cups flour and knead to make a smooth dough.
    Place in a lightly greased bowl, cover, let rise for about 5 hours or puffy (it doesn’t double in size usually).
    Form the dough into 2 oval loaves and place on a large baking sheet.  Cover loosely with plastic wrap and let rise 2-3 hours.
    Make a couple of slashes in the top of each loaf and bake at 425 degrees for 30 minutes, or golden brown.  Cool on a rack.

    Recipe source: King Arthur Flour

    Extra Sour Loaf

    Ingredients

    • 1 cup "fed" sourdough starter
    • 1 1/2 cups warm water
    • 2 1/4 tsp salt
    • 5 cups flour

    Instructions

  • In a large bowl, mix the starter, water, and 3 cups of the flour together vigorously. Cover with plastic wrap and let it rest at room temp for 4 hours (the original recipe states 68 to 70 degrees is ideal, I've always just put it on my kitchen counter with no issues).
  • Refrigerate overnight, or about 12 hours.
  • Add the salt and remaining 2 cups flour and knead to make a smooth dough.
  • Place in a lightly greased bowl, cover, let rise for about 5 hours or puffy (it doesn't double in size usually).
  • Form the dough into 2 oval loaves and place on a large baking sheet. Cover loosely with plastic wrap and let rise 2-3 hours.
  • Make a couple of slashes in the top of each loaf and bake at 425 degrees for 30 minutes, or golden brown. Cool on a rack.
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    Cheesy Parmesan Rolls

    There is something about serving warm rolls or bread with dinner that makes the meal time special.  I love seeing my hubby smile when he gets home from work and smells hot bread.
    While holidays aren’t usually when I make newer recipes, since we all seem to crave the old family favorites on those days, these are so good I may just serve them on Easter.  They have an amazing buttery crust and the surprise of cheese in the center makes it even better.  I thought they were best with sharp cheddar or our absolute favorite, Kerrygold aged Irish Cheddar.  YUM!

    CHEESY PARMESAN ROLLS
    Dough:
    4 1/2 tsp instant yeast
    1/2 cup warm water
    1 cup warm milk (or water and add 3 T non instant milk powder)
    1 egg, lightly beaten
    1/4 cup butter, at room temperature
    1/3 cup sugar
    1 tsp salt
    5-6 cups flour

    Filling:
    4-8 oz cheddar cheese, cut in 15 cubes (depending how cheesy you want- and I would suggest sharp cheddar or my fav, Kerrygold Irish Cheddar)

    Topping:
    2 T butter, melted
    1/4 cup breadcrumbs
    1 T Italian seasoning
    1/4 cup grated Parmesan cheese
    1 egg yolk beaten with 1 T water

    Make the dough: Combine all dough ingredients in a large bowl (starting with 5 cups of flour), and mix until dough is soft and elastic.  Add up to 1 additional cup of flour if needed, but don’t add if you don’t have too.  You want the dough to be really soft.
    Place in a greased bowl and cover.  Let rise in warm spot for 20-30 minutes.
    Spray or butter a 9 x 13 inch pan.  Divide dough into 15 pieces.  Place a piece of cheese on each peace of dough and form dough around cheese, completely enveloping it and sealing the dough around it.
    Place rolls pinched side down in pan (3 rows of 5 fits well).
    Cover with a tea towel or loose plastic film and let rise for another 15-20 minutes, or almost doubled in size.
    Make the topping:  Combine the butter with herbs, bread crumbs, and parmesan.  Brush the rolls with the egg wash and sprinkle with the parmesan mixture liberally.
    Bake at 375 degrees for 15-18 minutes or until golden brown.  Serve warm.
    These also freeze and reheat very well.

    Source: slightly adapted from Mel’s Kitchen Cafe  originally from King Arthur Flour

     

     

     

     

    Naan Bread

    I don’t usually post on Saturdays but since I’ll be having surgery next week I though I should at least post something beforehand, since I’m not sure how recovery will go.  And I’ve been asked ALOT about how to make this, so I really wanted to share it!
    As soon as I made this, I couldn’t believe I had never made it before.  And I wasn’t sure I could ever cook anything else again! : )
    It’s been a huge hit around our house, and the kids LOVE helping make it.  I love breads that are mixed by hand, I find it so relaxing to see a dough come together.  I know, I’m weird.
    And my kitchen “helpers” love to stir too.
    I make a triple batch a lot of the time so we’ll have extra to use for wraps, or as pizza crusts.  They make a great last minute meal, and freeze great as well.  In fact, I made a big batch yesterday, thinking there would be a bunch to freeze for this week when I may not be up for much cooking… but there doesn’t seem to be much left. : )
    NAAN BREAD
    1 tsp active dry yeast
    2 tsp sugar
    2 cups flour
    1 tsp fine sea salt
    1/8 tsp baking powder
    3 T plain yogurt
    2 T olive oil
    melted butter
    kosher salt or coarse sea salt
    Dissolve the yeast and sugar in 3/4 cup warm water (about 100 degrees) in a small bowl.  Let bloom for about 10 minutes. 
    In a large bowl, mix together the flour, salt, and baking powder.
    Mix the yogurt and olive into the yeast mixture, then pour into flour mixture.
     Gently mix together using a fork ( I LOVE my Danish Dough Whisk!)
    When the dough starts coming together, use your hands to finish bringing it together.  Don’t worry if it seems sticky, it will be fine.
     Stop kneading as soon as it comes together, and cover with plastic wrap or damp tea towel.
    Let rest for 2-4 hours.
     It should raise at least double and be soft and sticky.
    Lightly dust your work surface with flour and turn out dough.
    (I tripled this batch so I cut the dough into 3 pieces first, then each section into 8 pieces).
     If you are making a single batch then just cut into 8 equal pieces.
    Put 2 bowls on counter, one with water, one with flour.
    Dip each ball of dough into flour, 
     Then roll out with a rolling pin about 4 inches across and 8 to 9 inches long. (This dough is soft enough you can even just use your hands to shape if you’d rather.)
     Heat a heavy large pan over medium high heat (I’ve used both cast iron and non-stick, both work well).  When doing a double or triple batch, I find it helpful to have 2 pans going at the same time as well.
    Wet hands in bowl of water and flip-flop each naan from one hand to the other to moisten.
    (When I’m doing a big batch sometimes I even just quickly and gently dip them in a large bowl with water).
    Gently place naan in dry hot skillet (I can fit 2 in each of my pans).
    Set timer for 1 minute. 
     Flip naan over, then cover and set timer for 1 more minute.
    Remove from skillet and brush with a little melted butter and sprinkle with the coarse sea salt or kosher salt.
    Repeat with remaining dough.
    (Tip: Since the naan cook so quickly, if you are making a large batch, it can be easier to roll out all the dough -just place parchment paper between layers- and then when your skillets are hot you just dip in water and cook.)
    Recipe slightly adapted from Food Network’s Aarti Sequeira

    Buttermilk Oat Bread

    I love, love, love these buttermilk rolls.
    One of my favorite things about them is that half the batch makes more than enough for one dinner, with some leftovers, and the other half of the dough can be stashed in the fridge for up to a week for another use.  I was thinking about making a recipe for buttermilk oat bread… and then I remembered the bowl of dough in the fridge.  Why not try it?
    It came out perfect, just how I was hoping.  And now I have a second use for a great recipe!
    This bread is chewy, dense enough to make great sandwiches, and super good toasted, or as grilled cheese sandwiches.
    BUTTERMILK OAT BREAD
    Half a recipe of buttermilk roll dough, recipe here
    egg wash (1 egg white mixed with 1 T water)
    1/4 cup rolled oats
    Spray 2 loaf pans (9″ x 5″) with nonstick spray.
    Form dough into 2 loaves and place seam side down in pans.
    Brush with egg white, sprinkle tops with oats.
    Bake at 350 degrees for about 35-40 minutes, or until done.
    Now, wasn’t that easy?!

    Pretzel Bites

    I made these for our German Dinner Party a while ago (and a few times since then!) and they were a HUGE hit.
    I doubled the recipe but they were gone fast!  When I made them again I still doubled it, and put some in a freezer bag in the freezer.  Hubby and the kids have loved them to pop in the microwave for a snack.  I have had a hard time finding pretzel salt to purchase, but I ordered it online from King Arthur Flour, but they seem to be out of stock…
    Maybe you could bribe an employee at the pretzel stand in the mall for a bag if you’re desperate : )
    There are other stores online that sell pretzel salt if you can wait to have it shipped.  We have tried using kosher and other types of salt, but it just isn’t the same in my opinion.
    If you do double the recipe, a single batch of the baking soda solution will be enough still.
    Now, go make these, and watch out when these come out of the oven, I wasn’t prepared for the scurry to gobble them up!  I’ll definitely be serving them this holiday season for gatherings.
     I’ll be sharing recipes for some homemade mustard and a horseradish sauce to serve with them this week, so be sure to check back!
    CHEWY PRETZEL BITES
    Dough:
    2 1/2 cups flour
    1/2 tsp salt
    1 tsp sugar
    2 1/4 tsp instant yeast
    1 cup warm water
    Topping:
    1/2 cup hot water
    2 T baking soda
    pretzel or coarse salt (optional)
    3 T butter, melted
    In the bowl of a stand mixer fitted with a dough hook, put the flour, salt, sugar, and yeast.
    Mix, then add the water.  mix until well combined.  Add a little flour at a time if needed for dough to come together and pulls together around the hook and away from the sides.
    Knead for about 5 minutes.  Dough should be smooth.  You don’t want it overly sticky.
    Place dough in a bowl and cover tightly with plastic wrap. (or rest in a zip lock bag).
    Let dough rest for 30 to 60 minutes.
    Heat oven to 500 degrees.  Line 2 baking sheets with parchment paper or grease them.
    Lightly oil a counter top or spray with nonstick spray, then turn dough out onto counter.
    Divide dough into 4 pieces.
    Roll each piece of dough into a strip about 3/4 of an inch thick.
    Let dough rest for a couple of minutes while you mix the topping.
    Mix the 1/2 cup hot water with the baking soda in a small bowl, the baking soda won’t completely dissolve, you’ll have to mix it while dipping the dough pieces.
    Cut each strip of dough into pieces about 1 1/2 inches long.
    Dip each piece into the baking soda mixture and place on the cookie sheets.
    Sprinkle with the salt, if using.
    Rest for 10 minutes uncovered.
    Bake for 7-8 minutes or until golden brown, then bake second tray.
    As soon as they come out of the oven, brush generously with the melted butter.
    Eat warm, or reheat in oven or microwave on low heat.
    Recipe source: Mel’s Kitchen Cafe, originally adapted from King Arthur Flour
    Pretzel Bites

    Ingredients

      Dough:
    • 2 1/2 cups flour
    • 1/2 tsp salt
    • 1 tsp sugar
    • 2 1/4 tsp instant yeast
    • 1 cup warm water
      Topping:
    • 1/2 cup hot water
    • 2 T baking soda
    • pretzel or coarse salt (optional)
    • 3 T butter, melted

    Instructions

  • In the bowl of a stand mixer fitted with a dough hook, put the flour, salt, sugar, and yeast.
  • Mix, then add the water. mix until well combined. Add a little flour at a time if needed for dough to come together and pulls together around the hook and away from the sides.
  • Knead for about 5 minutes. Dough should be smooth. You don't want it overly sticky.
  • Place dough in a bowl and cover tightly with plastic wrap. (or rest in a zip lock bag).
  • Let dough rest for 30 to 60 minutes.
  • Heat oven to 500 degrees. Line 2 baking sheets with parchment paper or grease them.
  • Lightly oil a counter top or spray with nonstick spray, then turn dough out onto counter.
  • Divide dough into 4 pieces.
  • Roll each piece of dough into a strip about 3/4 of an inch thick.
  • Let dough rest for a couple of minutes while you mix the topping.
  • Mix the 1/2 cup hot water with the baking soda in a small bowl, the baking soda won't completely dissolve, you'll have to mix it while dipping the dough pieces.
  • Cut each strip of dough into pieces about 1 1/2 inches long.
  • Dip each piece into the baking soda mixture and place on the cookie sheets.
  • Sprinkle with the salt, if using.
  • Rest for 10 minutes uncovered.
  • Bake for 7-8 minutes or until golden brown, then bake second tray.
  • As soon as they come out of the oven, brush generously with the melted butter.
  • Eat warm, or reheat in oven or microwave on low heat.
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