Hoagie Buns and Bread Making Basics

April 14, 2020 by

Bread making is a wonderful skill to have. There is nothing quite like the smell of warm bread coming out of the oven. While I love making whole grain and sourdough breads there is a place for simple breads like this too. If you are trying bread making this is a great place to start. Once you learn to make white bread successfully you can advance to the next step with confidence and knowledge of how a good bread dough feels and should look. This is a simple easy bread and my family LOVES when I make it. Even if you haven’t made bread before you can do this! And if you are an advanced bread maker you’ll appreciate these tasty rolls as well!

Now for some tips for successful bread making:

1. Instant Yeast and Active Dry Yeast are the 2 main yeast products available for home use. Instant yeast is my go to. It can be mixed easily directly into dough while active dry yeast should be dissolved into warm water first. You can adapt any recipe for either. For instance, in this recipe you would just add the active dry yeast to the warm water and let bloom for about 5-10 minutes or until bubbly before mixing the dough together.

2. Water temperature. I’ve made bread so much this is second nature for me but for newbies this can be an issue. If you are unsure, use a thermometer. You basically want warm baby bath temperature water so as to bloom the yeast without killing it. Shoot for around 105 degrees Fahrenheit.

3. “proofing” your dough. This basically is just a rest period for your dough to allow the yeast to do it’s job and allow the dough to rise. I like to use dough buckets found at restaurant supply stores or Amazon. Grease using nonstick spray or misting of oil for easy release. You can tell your dough is proofed properly when you poke it with your fingertip and it remains indented. A good rule of thumb for yeasted breads is 1 hour for the 1st rise and 30 minutes for the 2nd rise.

4. Salt. I use fine sea salt in most my baked goods anymore but if you don’t have any kosher salt with work too.

5. Flour, maybe this should have been #1! Bread flour is great for making bread, especially artisan style breads but honestly, I hardly have it on hand! I use unbleached all purpose flour for most of my baking, unless I’m using whole wheat but that’s a WHOLE other post and category. Some bakers are total bread snobs but honestly, if you have good technique there isn’t much you CAN’T make with a basic unbleached all purpose flour.

6. Oil, not all doughs with use oil in them but for ones that do neutral oil like canola works well but olive oil can work well too. And you usually won’t really taste the difference either. You can also substitute melted butter in equal amounts. I use unsalted butter but if you’re using salted I would omit the salt from the recipe.

7. Plastic wrap. I kind of hate the stuff just because I don’t like one use items. But it really does help to cover breads both in the 1st raise and the 2nd after being formed. It keeps a skin from forming and allow the dough to raise uninhibited. I use these awesome food grade shower cap type bowl covers from King Arthur Flour but some people use regular old shower caps and you can just use plastic wrap too. I cover my baking sheets with greased plastic wrap for the 2nd rise and haven’t figured a way around that one. You can use a tea towel but it doesn’t work as well.

8. Resist over flouring! Always use less flour than a recipe calls for. You can always add more, but you really can’t take it back out. Adding too much flour can make bread dry and tough. Dough should start to leave the sides of the bowl and cling to the dough hook but still be tacky and not dry.

9. Sweetener. I usually use honey but white granulated sugar can be substituted in equal parts as well.

10. Potato flakes are a bakers friend. They add a tenderness to bread dough and help it to stay soft a little longer and while I usually use them in this recipe the rolls are still great without them so if you don’t have any on hand don’t worry!

11. Eggs. Eggs add a richness to bread dough but if you are running low you can omit, it will still be good!

12. Perfection is over rated! Even experienced bakers have flops! Don’t let it discourage you if something doesn’t turn out perfect. You can always make bread crumbs! Keep trying, the more you make bread the more you learn and will find things that work well for you and you’ll find your own preferences.

13. One last tip. If you have a bread dough you love you can adapt it! Mix in other flavorings, make different shapes, etc. This dough makes amazing pan rolls! Just keep in mind when adapting recipes that your bake time may be less or more. If you aren’t sure take the temperature. Bread is done at about 190 degrees Fahrenheit. (A little higher for heavier doughs).

Filed Under: Bread, Yeast Tagged With: , , , ,

Whole Wheat Potato Rolls

March 30, 2020 by

These rolls are 100% whole grain and 100% delicious. As tender and fluffy as white bread but with all the benefits of whole grains!
I’m including lots of adaptions in case you’re out of ingredients. As far as whole wheat goes I grind my own white wheat, I don’t use red wheat anymore. Red and white wheat are both whole grain but white wheat is lighter in flavor and also makes a lighter bread but still has all the health benefits. Don’t confuse this with whole wheat pastry flour as that is a finer ground flour meant for things like cookies and biscuits that don’t have yeast.

Filed Under: Bread, Yeast, Whole Grain Tagged With: , , ,

Pane Bianco

November 18, 2019 by

Pane Bianco.  Really just a fancy term for what my family calls “pizza bread”.  But this bread is so delicious it deserves a fancy name! If you are looking for a showstopper bread for the holidays this beauty is what you want to make! While this looks difficult and would definitely impress your mother in law, you can rest assured it is incredibly easy to make.  I used my homemade basil pesto but store bought is fine too.  And I may have used my oven dried tomatoes but store bought would taste great too.
And by some miracle you have leftovers the next day for the love of all carbs eat a slice toasted! Yum!

PANE BIANCO

DOUGH:
3 cups flour
2 1/4 teaspoons instant yeast
1 teaspoon fine sea salt
2 Tablespoons instant milk powder
1 large egg
1 cup warm water
3 Tablespoons olive oil

FILLING:
1/3 cup basil pesto
6 cloves garlic, minced
1/3 cup sun dried tomatoes, finely chopped
1/4 cup grated romano cheese
1/4 cup grated Parmesan cheese
1 cup shredded mozzarella

In a bowl of a stand mixer whisk together the flour, yeast, salt, and milk powder.
In a separate bowl mix the egg, water, and olive oil together until combined.
Add to the mixer bowl and using a dough hook, knead until dough comes together to make a smooth and slightly tacky dough.
Place in a greased bowl and cover with plastic wrap.  Rise for 1 hour or until doubled in size.
While dough is rising make the filling.  Mix the pesto, garlic, tomatoes, romano, and Parmesan together to make a thick paste.
Gently deflate the dough.  Flatten and pat into a 22″ by 9″ rectangle.
Spread with pesto mixture then sprinkle with the mozzarella.

Roll the dough on a long edge (like you would for cinnamon rolls) so you have a long log.  Pinch the edge to seal.

Place the log seam side down on a parchment lined baking sheet.
Using kitchen shears starting 1/2 inch from the end cut lengthwise down the center about 1″ deep and end 1/2 inch from the other end.


Form into an “s” shape by curving and tucking both ends underneath.


Pinch the edges together to seal.
Cover with plastic wrap and rise until doubled, approx 45 minutes.
Uncover and bake at 350 degrees for 35-40 minutes.  Tent with foil after 20-30 minutes to avoid over browning.
Enjoy warm or at room temperature.

Filed Under: Bread, Yeast

Chocolate Sourdough Loaf

February 12, 2014 by

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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.

Filed Under: Bread, Yeast, Sourdough

Parmesan Sourdough Baguettes

October 15, 2013 by

 

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

Filed Under: Bread, Yeast, Sourdough

DIY Soft Pretzels

October 1, 2013 by

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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.  

 

Filed Under: Bread, Yeast

Navajo Tacos

July 23, 2013 by

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

Filed Under: Bread, Yeast, Mexican

Extra Sour Loaf

December 7, 2012 by


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

 

Filed Under: Bread, Yeast, Sourdough

Cheesy Parmesan Rolls

March 30, 2012 by

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

 

 

 

 

Filed Under: Bread, Yeast, Holiday Recipes

Naan Bread

February 5, 2012 by
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
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Filed Under: Bread, Yeast