Buttermilk Oat Bread

January 6, 2012 by
 
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?!
 
Filed Under: Bread, Yeast

Pretzel Bites

December 5, 2011 by
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
Print
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.

https://mystainedapron.com/pretzel-bites/

Filed Under: Appetizers / Dips / Snacks, Bread, Yeast

Morning Buns

September 16, 2011 by
It actually rained a tiny bit tonight. Hooray! I am so excited for fall and winter.  And this is the perfect thing to welcome in fall.  Warm cinnamony bread in the morning (that I can make beforehand too!) with some Evil Hot Chocolate makes for very happy faces around here.  This is originally from the King Arthur Flour blog, and in that recipe they bake it in a tree form but a 9 by 13 pan works great.
This is the perfect Holiday breakfast recipe, since it can be thrown in the oven while you enjoy festivities.  And I have found if we have company it’s really nice to make a few days ahead so we can have it on hand for an easy breakfast.
HOLIDAY MORNING BUNS
3 1/2 cups flour
1/2 cup cornstarch
1 T baking powder
1 1/2 tsp salt
2 T sugar
2 to 2 1/4 cups heavy cream
Coating:
7 T butter, melted
cinnamon and sugar for rolling
Whisk together the flour, cornstarch, baking powder, salt, and sugar.
Add 2 cups of the cream all at once, then stir until the dough comes together.
If needed, add more cream to bring dough together.
Knead lightly just to make sure there are no dry spots.
Break of pieces of dough about the size of a ping pong ball and roll each piece in the melted butter, then the in the cinnamon and sugar.
Place the balls into a pan in a single layer (I use a 9 by 13 inch glass dish, sprayed with non-stick spray).  By the time you are done they should be touching, but not overlapping.
Cover the pan with plastic wrap and put in the freezer overnight, or up to a week. (Just wrap the foil again in foil if freezing longer than overnight.
The next day take the pan out of the freezer and let them sit at room temerature while you heat your oven to 350 degrees.  (Don’t worry, they don’t need to thaw).
Bake for 45 to 50 minutes, until they are cooked through.
If they have been in the freezer longer than overnight, they may need 65 to 70 minutes.
(You may need to tent with foil after 45 minutes so the tops don’t overbake).
Dust liberally with powdered sugar (if desired) and serve immediately.
Print
Morning Buns

Ingredients

  • 3 1/2 cups flour
  • 1/2 cup cornstarch
  • 1 T baking powder
  • 1 1/2 tsp salt
  • 2 T sugar
  • 2 to 2 1/4 cups heavy cream
    • Coating:
  • 7 T butter, melted
  • cinnamon and sugar for rolling

Instructions

Whisk together the flour, cornstarch, baking powder, salt, and sugar.

Add 2 cups of the cream all at once, then stir until the dough comes together.

If needed, add more cream to bring dough together.

Knead lightly just to make sure there are no dry spots.

Break of pieces of dough about the size of a ping pong ball and roll each piece in the melted butter, then the in the cinnamon and sugar.

Place the balls into a pan in a single layer (I use a 9 by 13 inch glass dish, sprayed with non-stick spray). By the time you are done they should be touching, but not overlapping.

Cover the pan with plastic wrap and put in the freezer overnight, or up to a week. (Just wrap the foil again in foil if freezing longer than overnight.

The next day take the pan out of the freezer and let them sit at room temperature while you heat your oven to 350 degrees. (Don't worry, they don't need to thaw).

Bake for 45 to 50 minutes, until they are cooked through.

If they have been in the freezer longer than overnight, they may need 65 to 70 minutes.

(You may need to tent with foil after 45 minutes so the tops don't overbake).

Dust liberally with powdered sugar (if desired) and serve immediately.

https://mystainedapron.com/morning-buns/

Filed Under: Bread, Yeast, Breakfast, Holiday Recipes

Italian Bread Rolls

June 22, 2011 by
 
I love this Italian Bread recipe, and adapted it for rolls with great results.  They’re perfect for sandwiches, individual French bread pizzas, or just plain served with pasta and maybe olive oil and balsamic vinegar.  And make them as big or small as you like, just adjust the bake time accordingly.
 
ITALIAN BREAD ROLLS
 
1 1/2 cups warm water
1 T active dry yeast
1 T sugar
2 T melted unsalted butter
1 tsp salt
4 1/2 cups flour
1 egg white, beaten
 
Combine water, yeast, and sugar in a large bowl. Let bloom 5-10 minutes.
Add the butter, salt, and 2 cups of the flour.  Mix until combined well.
Add up to 2 1/2 cups additional flour until dough comes together.
Knead for a couple of minutes on lightly floured surface.
Place in oiled bowl and cover with a tea towel. Let rise about 30 minutes, or double in size.
Shape into 4-6 oblong rolls and place on a greased baking sheet.
Brush with egg white.  Let rise 30 minutes.
Bake at 350 degrees for 18-20 minutes, or lightly golden.
 
Filed Under: Bread, Yeast

Italian Bread

June 16, 2011 by
 
There is nothing that makes smiles appear at a dinner table like fresh homemade bread.
I swear my hubby can smell it a mile away on his way home from work!  This bread is so easy to make, and while you may think 2 loaves is too much, you won’t after you try it!  It’s super light on the inside, crusty on the outside.  I usually serve one with dinner, then freeze the second to use later.
I use it to make garlic bread, french bread pizza, sandwiches, french toast, or just plain with olive oil and balsamic vinegar.
 
ITALIAN BREAD
3 cups warm water
1 1/2 T active dry yeast
2 T plus 1/2 tsp sugar, divided
1 T salt
1/4 cup butter, melted
7 to 9 cups flour
1 egg white
 
Combine the water, yeast, and 1/2 tsp of the sugar in the bowl of a mixer. 
Cover bowl and let yeast bloom, about 5 minutes.
Add the salt, remaining sugar, butter, and 3 1/2 cups of the flour to the yeast mixture.
Mix dough with a dough hook on medium speed.
Add remining flour 1/2 cup at a time (up to 3 1/2 cups more).
The dough should pull away from the sides of the bowl.  You want it slightly sticky, but if it is overly sticky, add up to 2 cups more flour, about 1/4 cup at a time.
Knead for about 10 minutes in the mixer or by hand on a lightly floured surface.
Transfer dough to a greased bowl (turn once to coat top of dough) and cover with a tea towel.
Let rise until double in size, about 20-30 minutes.
Punch down dough, divide into half.  Form each half into a 10 inch log.
Place on a greased cookie sheet.
Make a couple of diagonal cuts on top of each loaf with a sharp knife.
Beat the egg white and brush the tops of the loaves.
Let loaves rise until double in size, about 20-30 minutes.
Bake for 30 minutes at 350 degrees.
 
Recipe Source: Adapted slightly from The Food Nanny Rescues Dinner by Liz Edmunds
 
 
 
Filed Under: Bread, Yeast

Hand Grinder and Cracked Wheat Bread

May 24, 2011 by
I came across these pictures today, buried in the surplus of recipes to share.  I think they are from over a year ago!  I really love this grinder we bought from our trusty food storage expert, Jan at Healthy Harvest.  (On a side note, I’ve known Jan from when I was a young kid and she was a friend of my parents.  Amazingly knowledgable and willing to help you learn! If you have any questions give her store a visit!)
I’ve been wanting a hand grinder for some time now, since my wheat grinder doesn’t allow me to change the coarseness of the grind.  This one was so easy my baby could do it!  (And she totally loved helping too!)
As you can see we ground it fairly coarse.
To make cracked wheat bread, just substitute up to one half of the wheat in your favorite whole wheat bread recipe with a coarser ground wheat.  It adds a great nuttiness and heartier feel to the bread.
Filed Under: Bread, Yeast, Giveaways / Reviews

Light Brioche Buns

January 20, 2011 by
 
I saw this recipe on a few blogs, and had to give it a try.  I hate buying hamburger buns.  They always seem so… mediocre.  I was really happy with how they turned out.  (As was the hubby.)  And my 3 year old may or may not have scarfed down 2 of them at dinner.  They may take some time because of the rising, but they were really worth it.  They really were quite easy to make and it definitely took our sloppy jos to a whole new level.  I can’t wait to try them with hamburgers, or maybe even chicken burgers.
 
LIGHT BRIOCHE BUNS
Recipe slightly adapted from Comme Ca, via NY Times
3 T warm milk
2 tsp active dry yeast
2 1/2 T sugar
2 large eggs, divided
3 1/3 cups flour
1 1/2 tsp salt
2 1/2 T unsalted butter, softened
 
Combine 1 cup warm water, the milk, yeast and sugar in a glass measuring cup or bowl.
Let stand for about 5 minutes, until foamy.
Whisk flour and and salt together in a large bowl.
Add butter and rub in between your fingers into the flour.
Beat one of the eggs.  Stir the yeast mixture and beaten egg into the flour.
Stir until a soft dough forms. (Use a dough scraper or wooden spoon.)
The dough will be fairly sticky.  Scrap dough onto an unfloured counter and scoop it up and slap it down onto the counter until smooth and elastic, about 5-10 minutes.
Shape dough into a ball and return to bowl.  Cover with plastic wrap, rise in warm place until doubled in size, 1 to 2 hours.
Divide dough into 8 equal rolls. 
Gently roll into smooth balls and place 2 to 3 inches apart on a baking sheet lined with parchment or a silicone mat.
Cover loosely with a tea towel and rise 1 to 2 hours in a warm spot.
Put a 9 by 13 pan on oven floor or lowest rack of oven.  Fill pan with water.
Preheat oven to 400 degrees.
Beat remaining egg with 1 T of water and brush on top of the buns.
Bake about 15 minutes, or until golden brown.
Cool completely on a rack.
makes 8 buns.
 
 
Filed Under: Bread, Yeast

Fluffy Dinner Rolls

November 9, 2010 by
These rolls. They are the BEST. EVER. And I take my “evers” seriousely people. Well…. kinda. But still, they really are amazing.  They are now going to be the standby at all holiday meals.  They are sooo soft, fluffy, delicious, perfect… you get the idea.  And they have a BONUS! They freeze like a dream. Like no other bread I’ve ever tried. I seperated some and threw in a ziplock and put in the freezer. Even a month later, I could take one or two out, microwave briefly, and they were like fresh baked.  I’m going to be making mine the day before Thanksgiving, so I’ll have one les thing to do the day of.  Just before dinner I plan on brushing with a little butter and rewarming in the oven.

FLUFFY DINNER ROLLS
Recipe very slightly adapted from The Cook’s Country Cookbook

1 1/2 cups milk
1/3 cup honey
4 T vegetable shortening
3 T unsalted butter
1 large egg, plus 1 egg for egg wash
5 to 5 1/2 cups flour
1 envelope (2 1/4 tsp) rapid-rise or instant yeast
2 tsp salt

Microwave the milk, honey, shortening, and butter in a large measuring cup or bowl for about 2 minutes, until butter and shortening are mostly melted.
Whisk to melt completely.  Set aside to cool slightly. (To about 110 degrees.)
Combine 5 cups of the flour, yeast, and salt in a mixer bowl fitted with a dough hook.
With the mixer on low speed, add the milk mixture and mix for about 2 minutes, until the dough comes together. Increase speed to medium and knead until the dough is smooth and elastic, about 8 minutes.
(If the dough seems to sticky after 4 minutes of mixing, add the remaining 1/2 cup flour, 2 T at a time)
Dough should ball around the hook, leaving the sides, but will still stick to the bottom.
Turn onto a lightly floured counter and knead to form a smooth ball. Place in a large, lightly oiled bowl and cover with greased plastic wrap.
Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
Form dough into a log and cut into 15 equal pieces. Cover with greased plastic wrap.
Working one piece of dough at a time, form into smooth rolls and place in a greased 9 by 13 inch pan. (3 rows of 5). Lightly press the rolls so they just touch each other.
Lightly spray with cooking spray, cover with plastic wrap, and let rise until nearly doubled in size and the dough barely springs back when touched by a knuckle, 45 to 75 minutes.
Beat the remaining egg with 1 T water, and brush on the rolls gently.
Bake at 350 degrees until deep golden brown, about 25 to 30 minutes. Let cool in the pan 10 minutes before serving.
*NOTE: In the original recipe, the pan is lined with foil and greased, then filled with the rolls.  I didn’t find this neccesary, I tried it both ways.  But if you want to freeze a whole tray for a later date, this might be a good idea.

Print
Fluffy Dinner Rolls

Ingredients

  • 1 1/2 cups milk
  • 1/3 cup honey
  • 4 T vegetable shortening
  • 3 T unsalted butter
  • 1 large egg, plus 1 egg for egg wash
  • 5 to 5 1/2 cups flour
  • 1 envelope (2 1/4 tsp) rapid-rise or instant yeast
  • 2 tsp salt

Instructions

Microwave the milk, honey, shortening, and butter in a large measuring cup or bowl for about 2 minutes, until butter and shortening are mostly melted.

Whisk to melt completely. Set aside to cool slightly. (To about 110 degrees.)

Combine 5 cups of the flour, yeast, and salt in a mixer bowl fitted with a dough hook.

With the mixer on low speed, add the milk mixture and mix for about 2 minutes, until the dough comes together. Increase speed to medium and knead until the dough is smooth and elastic, about 8 minutes.

(If the dough seems to sticky after 4 minutes of mixing, add the remaining 1/2 cup flour, 2 T at a time)

Dough should ball around the hook, leaving the sides, but will still stick to the bottom.

Turn onto a lightly floured counter and knead to form a smooth ball. Place in a large, lightly oiled bowl and cover with greased plastic wrap.

Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.

Form dough into a log and cut into 15 equal pieces. Cover with greased plastic wrap.

Working one piece of dough at a time, form into smooth rolls and place in a greased 9 by 13 inch pan. (3 rows of 5). Lightly press the rolls so they just touch each other.

Lightly spray with cooking spray, cover with plastic wrap, and let rise until nearly doubled in size and the dough barely springs back when touched by a knuckle, 45 to 75 minutes.

Beat the remaining egg with 1 T water, and brush on the rolls gently.

Bake at 350 degrees until deep golden brown, about 25 to 30 minutes. Let cool in the pan 10 minutes before serving.

*NOTE: In the original recipe, the pan is lined with foil and greased, then filled with the rolls. I didn't find this neccesary, I tried it both ways. But if you want to freeze a whole tray for a later date, this might be a good idea.

https://mystainedapron.com/fluffy-dinner-rolls/

Filed Under: Bread, Yeast, Holiday Recipes

Caraway Seed Rolls (Kummelbrot-seele)

November 5, 2010 by
These were a big hit at the German dinner party we had recently, and our guest who is from Germany requested the recipe, so I’ll take that as a good sign!  They had a great crust, and went really well with the Sausages and Red Cabbage.  I love the flavor of caraway seeds.  They almost have an herbal flavor, but a little more hearty than that.  If you haven’t used them much I would definitely encourage you to try.  This is a really easy bread recipe, with few ingredients.  It may have 3 raise times instead of the usual 2, and you could omit one, but giving bread an extra raise time will really enhance the yeasty flavor and texture of your bread. So Auf Wiedersehen my friends!
CARAWAY SEED ROLLS
Recipe slightly adapted from The Food and Cooking of Germany, by Mirko Trenkner
9 cups white bread flour
1 T salt
1 tsp caraway seeds
1 pkg active dry yeast
coarse sea salt
Mix the flour, salt, and caraway seeds together in large bowl or mixer bowl.
Dissolve the yeast in 2 1/2 cups warm water and then stir into the flour.
Knead for 5 minutes, then cover and rest in a warm spot for 1 hour.
Knead the dough again and rest for 20 minutes.
Turn onto a floured surface and shape into a log.
Cut into 10 even pieces.
Roll each piece with your hands to form rolls about 6 inches long.
Line a baking tray with parchment and arrange rolls on the tray.
Rest for 20-30 minutes. Brush rolls with water and sprinkle with coarse sea salt.
Bake at 475 degrees for 10 minutes, then reduce heat to 325 degrees and bake for 15-20 more minutes or until the rolls are golden brown and sound hollow when tapped on the base.
*For a better crust, place a metal container full of water in the oven with the bread.  The steam will create a great crust.
Print
Caraway Seed Rolls (Kummelbrot-seele)

Ingredients

  • 9 cups white bread flour
  • 1 T salt
  • 1 tsp caraway seeds
  • 1 pkg active dry yeast
  • coarse sea salt

Instructions

Mix the flour, salt, and caraway seeds together in large bowl or mixer bowl.

Dissolve the yeast in 2 1/2 cups warm water and then stir into the flour.

Knead for 5 minutes, then cover and rest in a warm spot for 1 hour.

Knead the dough again and rest for 20 minutes.

Turn onto a floured surface and shape into a log.

Cut into 10 even pieces.

Roll each piece with your hands to form rolls about 6 inches long.

Line a baking tray with parchment and arrange rolls on the tray.

Rest for 20-30 minutes. Brush rolls with water and sprinkle with coarse sea salt.

Bake at 475 degrees for 10 minutes, then reduce heat to 325 degrees and bake for 15-20 more minutes or until the rolls are golden brown and sound hollow when tapped on the base.

For a better crust, place a metal container full of water in the oven with the bread. The steam will create a great crust.

https://mystainedapron.com/caraway-seed-rolls-kummelbrot-seele/

Filed Under: Bread, Yeast, German

Restaurant Breadsticks

September 21, 2010 by
 
All right, so now that you made that rich alfredo I bet you want some exceptional breadsticks to dip in it, right?  Well, here you go! These taste quite a lot like the ones served at the Olive Garden, and if you want to have alfredo for dipping, just put some in little dishes, top with freshly-grated parmesan, and broil until slightly bubbly and browned.  Keep tunin’ in all week for more Olive Garden-ish recipes!
 
RESTAURANT BREADSTICKS
Recipe adapted from food network
 
For the Dough:
1 pkg active dry yeast
4 1/4 cups flour
2 T unsalted butter, softened
2 T sugar
1 T fine sea salt
 
For the Topping:
4 T unsalted butter, melted
1/2 tsp kosher salt
1/4 tsp garlic powder
1/4 tsp dried oregano
 
Put 1/4 cup warm water in a mixer bowl, sprinkle in the yeast and let rest about 5 minutes, until foamy.
Add flour, butter, sugar, fine salt, and 1 1/4 cups plus 2 T more warm water.
Mix until a slightly sticky dough forms, about 5 minutes.
Knead the dough on a floured surface until smooth and soft, a couple of minutes.
Cut in half and roll each half into a foot long log.  Cut each into 8 pieces.
Shape each piece into a 7 inch long breadstick.  Put on parchment lined baking sheet, about 2 inches apart. 
Cover with a cloth, let rise for about 45 minutes until doubled in size.
Heat oven to 400 degrees.
Make the topping: Brush the breadsticks with 2 T of the butter.  Bake for 15 minutes, until lightly golden.
Combine the salt, garlic powder, and oregano.  Brush the breadsticks with the remaining 2 T melted butter and sprinkle with the flavored salt.
Makes 16 breadsticks.
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Filed Under: Bread, Yeast