Bread machine sandwich rolls

Bread machine sandwich rolls

https://www.handletheheat.com/sandwich-rolls/

Ingredients

• 3 cups King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons instant yeast
• 1 1/2 teaspoons sugar
• 1 1/4 teaspoons salt
• 1 large egg
• 2 tablespoons unsalted butter
• 3/4 cup water

Directions

Manual Method:

1.  In a large bowl, or the bowl of your electric mixer, combine all of the ingredients, stirring till the dough forms a cohesive mass and begins to clear the sides of the bowl. Knead the dough for 5 minutes, then allow it to rest for 10 minutes (which gives the dough a chance to absorb the liquid, and the gluten in the flour a chance to relax.) Knead the dough for an additional 5 minutes, or until it’s smooth and supple. The dough should be quite stiff, but not at all “gnarly;” adjust its consistency with additional flour or water, as necessary. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till it’s noticeably puffy, about 1 hour.

Bread Machine Method:

1.  Place all of the ingredients into the pan of your machine, program the machine for manual or dough, and press start. About 10 minutes before the end of the final kneading cycle, examine the dough’s consistency; it should be quite stiff, but not at all “gnarly;” adjust it consistency with additional flour or water, as necessary. Allow the machine to complete its cycle.
   
   

   Shaping:

   1.  Transfer the dough to a lightly greased work surface, and divide it into six equal pieces. Shape the pieces into round balls, and place them on a lightly greased or parchment lined baking sheet. Cover the rolls, and allow them to rise for 45 minutes to 1 hour, or until they’ve almost doubled in volume.  Dip tops in milk and coat with poppy or sesame seeds, if desired.
   2. Bake the rolls in a preheated 425°F oven for 15 to 17 minutes, or until they’re golden brown. Remove them from the oven, and cool on a wire rack

Bread to try

http://www.nytimes.com/2006/11/08/dining/081mrex.html

Buttermilk Cheddar Biscuits

Shamelessly stolen from Ina Garten

Preheat oven to 425

2 C (+ additional for sprinkling/as needed) AP Flour
1.5 teaspoons Kosher salt
1 Tablespoons Baking Powder

combine in mixer bowl, attach paddle, stir on low, then add:

1.5 sticks (12 T) diced, cold, unsalted butter

continue to mix until butter is pea sized, then combine the following in a glass bowl or cup:

1 egg (cold) - recipe calls for Xtra large egg, I simply used a large egg)
1/2 C shaken, cold buttermilk

add to the flour mixture while continuing to stir on low, when just combined, combine the following in a small bowl:

1 C grated sharp white cheddar
1 small handful of AP flour, tossed to coat cheese

Add the cheese mixer to the dough, mix until combined and then turn out onto a floured surface. Roll into 5" x 10" rectangle and cut into 8 pieces. Brush with egg wash (1 egg beaten with 1 T water) and sprinkle with flaked sea salt. Bake on parchement lines sheet for 20 - 25 minutes.

Modifications:

I totally forgot the egg wash and sea salt - still tasty!

I think that these would be even better as drop biscuits brushed with garlic butter after they come out of the oven!

Rosemary Bread

I just bought a huuuuuge bag of flour and I want to do some baking. For whatever reason, I thought of the rosemary in my cabinet and wanted to make rosemary bread. This one seems tasty:

Rosemary Bread

Ingredients:

Yield: 2 loaves

2 2

Servings Size

• loaves

• 1 tablespoon yeast
• 1 tablespoon sugar
• 1 cup warm water
• 2 1/2 cups flour
• 1 teaspoon salt
• 2 tablespoons rosemary
• 2 tablespoons butter

Directions:

Prep Time: 2 1/4 hrs

Total Time: 2 1/2 hrs

1. Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
2. Mix in 1 T butter, salt, and 2 cups of flour.
3. Add one tablespoon of the fresh chopped rosemary.
4. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
5. Add more flour if necessary.
6. Oil a bowl, put dough in it and cover with a towel.
7. Let dough rise in a warm place for one hour until doubled.
8. Punch down dough and divide in half.
9. Let dough rest about 5 minutes.
10. Spray baking pan or cookie sheet with cooking spray.
11. Shape the dough into 2 small rounded oval loaves.
12. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
13. Let loaves rise again until doubled, about 45 minutes.
14. Preheat oven to 375°F.
15. Bake for 15 to 20 minutes, until lightly browned.
16. Carefully remove from oven, brush with remaining butter (and salt if desired.)

And since I plan to use dried rosemary instead of fresh, I thought these notes would be helpful:

• I made this as directed with the exception of using dried rosemary instead of fresh (less in volume of course). The only thing I didn't like was that when I brushed the butter on after it came out of the oven, it got really soft and hard to cut. Next time I might try the egg white like other reviewers or maybe just try the butter on it before I bake it. I made two small loaves and the second one reheated beautifully a couple nights later! Just put it in the oven after I had taken the dinner out and turned the heat off. Took it out about 8-10 minutes later and it was crispy on the outside and warm and soft on the inside! I'll do this one again, just working on the topping to make it better!

• This bread is not only easy but super tasty! I put one tbsp of dried rosemary that I crushed into the bread and did not put any on the top as I was serving picky eaters and it turned out perfect for everyone's tastes! I made it the second time by adding three cloves of garlic, pressed and it was super tasty too! Thanks for a great recipe!

Some more helpful notes:

• Delicious! I've made this several times now, and I only do one thing differently. In lieu of brushing with butter, I brush it with egg whites for the last 5 minutes or so of baking. Someone suggested that and I've found it helps keep the crust crispy.

• Awesome Bread! I did add a tsp of olive oil, 1 tbsp garlic powder and 1 tsp onion powder to the recipe as well as increasing the salt by 1/2tsp or so. Came out wonderful. I did the egg wash with one loaf. looks a lot like the picture! beautiful. I tried the water bath on the other, didnt make my bread crispy though. As others have said the dough was pretty sticky. I refrained from adding addl flour because I was using all purpose flour and didnt want the bread to become too dense. It was perfect. I used dried rosemary and 1 tbsp was plenty I think. Delicious. Will be using this basic ingredient list for other breads as well.

• Love this quick, easy and awesome flavored bread! I made this by hand and ended up using 3 1/2 cups of flour at the end of kneading, I coated top of loaf with sea salt & rosemary after brushing with butter/olive oil mixture. One loaf has been saved to use in Panzanella mid week. The only different thing I will do next time to achieve a fuller loaf is to bake in a round casserole dish.
  

Bagels!

bagels

Ingredients

• 4 1/4 cups all-purpose flour (I wound up using less than entire amount)
• 2 (.25 ounce) packages active dry yeast (4.5 t of yeast)
• 1 1/2 cups warm water (110 degrees F/45 degrees C) (I went slightly higher since it was mixed with the flour)
• 3 tablespoons white sugar
• 1 tablespoon salt (kosher)
• 1 tablespoon white sugar - to add to boiling water

Directions

1. In large bowl, combine 1-1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.
2. Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes. (I wound up incorporating more flour while kneading, but still not entire amount called for in recipe)
3. Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes. (I made 8 bagels instead - they were a good size. I let them rise in the oven (unheated) for an hour instead of the 20 minutes)
4. Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.
5. When the bagels are ready, put 4 or 5 bagels into the water (3 at a time MAX!), and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet (I used parchment paper instead of grease), and bake at 375 degrees F (190 degrees C) for 30 to 35 minutes (here is where I went wrong - I set the oven for 350 instead. They were okay - on par with a Lenders bagel from the freezer case. Baked them for 35 minutes even though I had gone through the broiling step which was supposed to reduce cook time.) Remove from oven, eat hot or cold.
6. Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet (I used parchment paper) prior to boiling them. Broil them five inches from heat for 1 to 1-1/2 minutes on each side. Then put them into the hot water to be boiled as above. Note: do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough.

Bacon and Cheddar Scones

3 cups self-rising flour, plus more for work surface
1 teaspoon salt
1 tablespoon cracked black pepper (would use less next time)
1/2 cup cold butter
1 1/2 cups grated sharp Cheddar
4 green onions, thinly sliced
10 slices bacon, cooked crisp and crumbled (I only wound up using 8)
1 1/4 cups buttermilk
1 large egg, for egg wash
1 tablespoon coarse sea salt

Preheat the oven to 425 degrees F.
Add the flour, salt, and pepper to a large bowl. With a box grater, grate the butter into the flour. Mix the butter into flour with your hands until well incorporated. Add the cheese, green onion and crumbled bacon. Mix until evenly distributed. Add the buttermilk and mix with a wooden spoon until the mixture forms a stiff dough. Turn the dough out onto a lightly floured surface. With a rolling pin, roll the dough into a rectangle a 1/2-inch thick. Cut wedges of dough out to preferred scone size and arrange on a half sheet tray lined with parchment paper. In a small bowl, beat the egg and brush each scone with the egg wash. Sprinkle with a little coarse sea salt and bake until nicely browned, about 14 to 16 minutes. Remove from the oven and arrange on a serving platter.

Blue Cheese and Scallion Biscuits

If you’re blue cheese-averse, you can make this with an equal volume of coarsely grated cheddar.

• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 2 teaspoons sugar
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons (3/4 stick or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes
• 1 1/2 cups crumbled blue cheese
• 4 scallions, finely chopped
• 1 cup well-shaken buttermilk (or, you can make your own)

Preheat oven to 450°F. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in blue cheese and scallions. Add buttermilk and stir until just combined.

Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet, or one lined with parchment paper. Bake in middle of oven until golden, 16 to 20 minutes.
Do ahead: Biscuits are always best the day they are baked. However, if you wish to get a lead on them, you can make them, drop them onto your baking sheet, freeze them until they are firm, and place them in a freezer bag or container until you’re ready to bake them. They can be baked while still frozen (straight from the freezer), you’ll just want to add a few minutes to the baking time.