Thursday, June 16, 2016

The BBB bakes Bran Bread


I laughed when I saw my title for our Bread Baking Babes recipe was BBB BBB.  It's kind of funny, right, or am I just too easily amused?  Well, our challenge was to go healthy this month.  Fiber and whole grains are a nutritional buzzword, pushed by doctors and the AHA for their health benefits.  However, they are not necessarily easy to eat.  I decided to make it easier on my tummy with all that whole wheat and bran, and did a soaked version.  Same recipe, slightly different method.  The soaking gives the phytase enzyme, already there in the grain, time to deactivate the enzyme inhibitors and phytic acid in the wholemeal flour that will bind minerals and prevent absorption.  It also makes the protein easier to digest and makes nutrients more bio-available than conventional short method baking.  My girls and I tested wheat sensitive, which is why I usually go with spelt or all purpose flour which has fewer of the reactive proteins.  But we can eat a soaked method loaf without a tummy ache.  Here's to traditional methods, I guess they knew what they were doing!  It also seems that the soaked method, for me, has been less likely to produce a brick.  You know, what people expect from a 100% whole wheat loaf:  a heavy, dense bread with perhaps a bitter flavor, and not the most palatable thing to eat.  Of course modern palates are not used to that flavor any more either.  I choose hard white wheat flour for that reason.  It is still 100% whole grain, but the flavor profile has less of that red wheat bitterness and its baking properties are closer to all purpose as well.  You can use orange juice to successfully offset and neutralize some of the whole wheat flavor in many recipes though.


I did use a portion of wholemeal emmer flour that actually has a rather coarse grind and much darker color, but is not reactive to us because it is an ancient grain like spelt.  They're all related - spelt, emmer, farro, einkorn; early forms of wheat before the hybridization that has risen to our modern wheat.  The protein was not nearly as strong, which is why they can be tricky to work with if you're only used to all purpose flour.  The bran in whole grain flour also has a tendency to cut the gluten strands that give a loaf structure.  This is one of the reasons whole wheat bread tends to be heavy.  There are ways around that, such as sifting out the bran and adding it in later, proper hydration of the dough before kneading, folding instead of kneading, things like that.  I think that is why soaking helps lighten a whole meal loaf.  I used oat bran instead of wheat bran in my loaf and found that it does not absorb nearly as much water as wheat bran.  So I ended up having to add in another 100g flour and ¼ cup sprouted rolled oats to make up for the extra water I added for the bran.  I let the dough stay on the slightly sticky side, but it was still willing to mostly clean the edge of the mixing bowl.  On the next day, I added three additional folds to strengthen and align the gluten so it would be able to rise and give a nicer dome to the loaf.  Since I ended up with two loaves, I gave one to a friend for her family to try out.  They messaged me the next morning saying that they had really liked it and thank you!  Hooray, success!  I tried it toasted and it was very good.  My mom would really love this bread, especially since I used dates instead of raisins.  (Didn't have enough raisins.)  I made sandwich loaves, but the original recipe actually called for free form rounds.  Oops.  Turned out fine anyway.


If you are hankering to try out a nice, healthy whole grain bread, please bake along with us!  You can try my soaked version, or go to the host kitchen at Notitie Van Lien to see the original.  Bake it and submit your picture and/or blog post to her by the 29th and you will get a Buddy Badge to display and be included in a buddy round up.


Whole Wheat Bran Bread
makes 2 loaves

500g whole wheat flour (I used 100g emmer and 400g white whole wheat + an extra 100g for my extra water)
350-400g water (I started with 350 and added 100 for the bran.  Didn't need that much for oat bran.)
2 tsp (10 ml) apple cider vinegar (more for soaked method, but also helps strengthen gluten in whole wheat loaves)
50-100g (organic) wheat bran (I used 50g oat bran + ¼ cup sprouted rolled oats.)
  • up to 200g extra water per 50g wheat bran used (oat bran may only require equal portions water)
20g fresh yeast, or 6-7g instant yeast
1 tbsp malt flour, light or dark (or honey) (I used ½ tbsp barley malt + a tsp of honey and tbsp muscovado sugar) 
30g butter
1½ tsp fine sea salt
50g milk powder (optional, or use a portion of milk for the water) (I used my whole goat milk powder)
200g walnuts or raisins (or both, ½ and ½) (I used chopped deglet noor dates)

See the original post for standard recipe instructions.

Soaked method:

Combine flour, water, bran, malt or honey, butter, salt, and milk powder in the bowl of a stand mixer fitted with a dough hook.  Mix until fully incorporated and let rest for 10-15 minutes.  Check the consistency to see if it needs more water for the bran.  (Mine needed more flour because of the difference in absorption between oat and wheat bran.)  Mix until the dough starts to clean the edges of the bowl and pull away.  It should still be slightly sticky but more interested in sticking to itself than a finger.  Cover the bowl with plastic wrap and leave at room temperature until next day.

The next day, dissolve yeast in a small dish with a tbsp water and ½ tsp honey until foamy.  Mix into the dough on low speed until evenly incorporated and dough pulls away from edges again.  Cover and let rest for 30 minutes.  Turn out onto a floured board and press out and gently pull into a rectangle.  (For me, the dough was slightly slack but not too sticky with a floured board.)  Fold in long edges to the center, turn and press down slightly, then fold in the other edges again to the center.  Place, seam side down, in the bowl again.  Repeat this twice more for a total of three folds.

Divide the dough and dates in two and place one dough back in the bowl.  Give the first dough another fold, then roll out into a rectangle, 8 inches wide.  Sprinkle with 2/3 of the chopped dates for that loaf.  Lightly press them down and fold the dough in half.  Gently roll it out again and sprinkle evenly with the remaining dates for that loaf.  Roll up the dough, jelly roll style and pinch the seam together.  Place seam side down in a buttered 8x4" loaf pan.  Cover.  Repeat with remaining dough and dates.

Preheat oven to 400º F.  Let loaves rise, covered, until dough has crested the edge of the pan by about ½-¾".  These are not huge loaves.  Throw some steam on for the first 5-10 minutes if desired.  (Heat a metal tin in the oven while preheating and toss some water in it and quickly close the door.)  Bake for around 30 minutes until well browned and done.  (At least 190-200ºF internal temp.)  You may turn down the heat to 350º during the last 5-10 minutes of baking, or tent with foil if the crust is getting too dark.  Turn out the loaves to cool on a rack.  Make sure the bread has completely cooled before slicing.


Makes wonderful toast!

Monday, May 23, 2016

Pretzel Stuffed Chocolate Chunk Cookies


Salty and sweet is a combination I have loved since high school.  A friend introduced me to the joy of dipping french fries into a chocolate shake.  Now that friend also regularly ate peanut butter and pickle sandwiches.  I'll have to pass on that one.  This recipe is a complete rework of one I had previously posted as pretzel crusted cookies.  When I went back to it, I decided I didn't really like the way the cookies turned out as much as I thought I had.  They were pretty, but more like candy, and not tooth friendly.  I completely reworked the ratios and tweaked ingredients.  It's a whole new cookie and after a few tries, I absolutely love it.  If you wanted to bump it up and add some peanut butter chips, it would be like a Take 5 Candy Bar cookie!  They were quite popular at a recent homework club meeting for dessert.

Pretzel Stuffed Chocolate Chunk Cookies
make 2½ dozen large cookies

2¼ cups light spelt flour
1 cup rolled oats, finely ground
2 tbsp arrowroot starch
½ tsp baking soda
1 tsp baking powder
1½ tsp sea salt
1 cup unsalted butter, melted
1½ cups light brown muscovado sugar
¼ cup evaporated cane sugar
2 large eggs
2 tsp vanilla
1 cup mini chocolate chips
1 cup (heaping) white chocolate chunks
1½ cups pretzels, chopped

Combine melted butter and sugars in a mixer until completely incorporated.  Beat in eggs one at a time, then mix in vanilla.  Mix in the ground oatmeal.  (Oatmeal may be ground with a blender, food processor, or coffee/spice grinder.)  Sift together the flour, soda, baking powder, starch and salt, and add to the creamed mixture gradually until incorporated.  Fold in the chocolate chips, white chocolate chunks, and pretzels by hand.  Let the dough stand for 15 minutes.

Preheat oven to 350ºF.  Line baking sheets with parchment and place 2 tbsp scoops of dough on paper, 3 inches apart.  Press a mini pretzel on top of each scoop if desired.

Bake for 12-14 minutes until the edges are lightly golden. Allow to cool on the sheet for a few minutes before removing to a wire rack.  Store in an airtight container when cool.  These cookies also freeze well.

Monday, May 16, 2016

Spring Focaccias with the BBB


When I first saw the beautiful picture of a spring herbed focaccia with fresh garden greens and pansies, I still knew I was going to look for spring fruits and not vegetables.  I'll never get rid of my sweet tooth so I might as well make the best of it.  I looked up seasonal fruits for April and May.  Some of these may be a bit early in some areas, but here they are starting to be seen in the farmer's market.  I quickly narrowed my choices down to nectarines, blackberries, and goat cheese with honey.  I was thinking of some complementary flavors as well and confirmed them along with some extras, in my hitherto unused Flavor Bible.  Such a cool resource, check your local library!  The original recipe used a sourdough focaccia, which is cool and would probably last well.  I was going to do that, but then found my recipe for Dan Lepard's focaccia and I love his breads!  So I went with that.  I did end up having to add a tbsp more water to my American flour because the original recipe I was using called for tipo 00 flour which has a lower water absorption.  The King Arthur flour I used made a very strong dough.  I could have done one less stretch and fold because I was doing double folds where you do the thirds both lengthwise and width wise.  So really I ended up with six folds instead of three.  But it made a fabulously chewy focaccia with plenty of holes, wonderful texture and crispy crust.  I love how the whole thing turned out and would make it again in a heartbeat.  We had it for dessert.


While I hadn't planned on doing another flavor variation, I was inspired by the contents of our CSA bag that morning and stuck the other foot in.  The Flavor Bible helped me out there too.  I had lovely little spring onions and asparagus to use.  Add a leek, garlic, potatoes, and some fontina cheese and we had dinner, further topped with basil and shaved Parmesan.  Almost didn't need the Parmesan, the fontina was great on its own.
 

This made a great light, but filling dinner.  I recommend making sure it comes out of the oven at dinner time, or is reheated right before dinner.  It is at its best when it is nice and hot.


Youngest daughter wasn't convinced by the nectarines in the sweeter focaccia, but she was obviously delirious.  The whole thing was phenomenal.  I might bump up the candied ginger because it mellowed wonderfully in the oven.  It really was one of those things that practically makes you swoon when you taste it.  Hubby even said it could replace coffee cake for breakfast.  He prefers less sweet anyway.  The lime zest gave a perfect balance of bitter and a subtle hint of flavor, beautifully rounded out by the lime thyme.  That thyme goes so well with the fruit, I could cry.  Tempted to try it in an ice cream.  If you can get your hands on some lime or even lemon thyme, I highly recommend it.  I love the brightness of it, and that hint of citrus flavor it adds is just subtle enough.


If you'd like to try out your own idea for a spring focaccia, check out the host kitchen's post at Bread Experience.  Bake it and submit your picture and/or blog post to her by the 29th and you will get a Buddy Badge to display and be included in a buddy round up.  She used a fabulous sourdough based focaccia recipe, but your favorite focaccia will be just fine.  I was thrilled with Dan Lepard's recipe.  No surprise there, I had high expectations for it.  I think I did use almost all (like 75-80%) if not all regular all purpose flour instead of my usual spelt.  Maybe I will try it with spelt next time and see if I can coax that wonderful chewiness and thin crispy crust out of it.  This time I wanted insurance!  Here is the recipe I used, it takes a while but is mostly hands off time so it can be started in the morning and be ready for dinner.

Dan Lepard's Focaccia with a Spring Topping
makes 2 9x13" flat breads or one half sheet flat bread

Preferment:
200g water, room temp
150g flour
2.5g instant yeast (That's about ¾ tsp, or a generous 1 tsp active dry yeast)

Dough:
150g water, room temp (I needed one more tbsp than this)
15 ml olive oil plus more for folding
375g flour
10 g fine sea salt

In a large bowl, mix together the ingredients for the preferment.  Cover and leave in a warm spot for an hour.  Give it a stir, then cover for another hour.  It should be bubbly and increased in size by almost double.  It may take more time in a cool kitchen.

Mix in the water and oil for the dough, then add the salt and flour until roughly combined.  Cover and rest for 10 minutes.

Oil your hands and the work surface with a little olive oil.  Work the dough by holding with one hand and gently stretching out with the other hand.  Fold it back on itself and then rotate the dough.  Do this folding knead about 10 times.  Re-oil the surface if it starts to stick.  Cover and rest for 10 minutes.

Repeat the kneading process twice more with 10 minute breaks.  The dough should now me smooth and elastic.  Cover and rest for 40 minutes.  (Divide dough now if making two smaller flat breads.)

Now the dough will go through some stretch and folds to promote the big holes in the finished bread.  Stretch and press the dough out into a rectangle.  Then fold into thirds, one end in first and then the other.  Try not to degas the dough too much as you do this.  Cover and let rest for 40 minutes.

Stretch and fold the dough twice more, waiting 40 minutes between folds.  When the dough has been folded 3 times, cover and rest for 30 minutes before final shaping. 

Line baking tray(s) with parchment and rub the paper with olive oil.  Place the dough in the center and lightly flatten with the tips of your fingers.  It's okay if it springs back.  Cover and let it rest for 20 minutes.

Preheat the oven to 425º F.

Gently pull the dough out by the corners toward the edges of the tray, lifting and stretching.  Press out from the middle with fingertips if needed, just don't deflate the dough.  To make a plain flat bread, sprinkle with a little water and oil.  Otherwise, drizzle with a little oil and arrange desired toppings before baking.  Bake for 15 minutes, (I added a bit of steam initially), then reduce heat to about 390ºF and bake for another 15 minutes or until done.  Cool on a wire rack.  The topped focaccias are delicious when eaten warm, like pizza.



What I used for my toppings:


Spring Fruit Focaccia:

Drizzle of olive oil
1-2 tbsp candied ginger, minced
zest of half a lime
1 medium nectarine, sliced
1 small pkg blackberries
Goat cheese
Honey
1 tbsp fresh lime thyme, chopped

Mix the ginger and lime zest together and sprinkle over the dough.

Arrange the nectarines on top of the dough.  If the blackberries are the huge, cultivated ones, they may need to be cut in half before adding them.  Mine were that type.

Break small chunks of goat cheese and sprinkle them evenly over the top of the fruit.  Drizzle a small amount of honey (like a teaspoon or less) lightly over the top of everything, avoiding the edges.  (It will burn on the pan if it drips over.)

Bake the bread.  Remove from the oven and drizzle all over with a good teaspoon or so of wildflower or blackberry honey.  Then sprinkle evenly with the lime thyme.  Enjoy warm.  It reheats wonderfully as well.

Potato Asparagus Leek Focaccia:

Plan ahead and cook the potatoes while the dough is resting.


2 small yellow potatoes, thinly sliced
4-5 asparagus spears, cut diagonally into 1 inch chunks
4 spring onions, sliced
1 small leek, sliced
3 cloves garlic, minced
olive oil
fontina cheese
fresh basil, chiffonade
Parmesan cheese, shaved (optional)

Put the minced garlic in a little dish with enough olive oil to cover and set aside.  Put the sliced potatoes in a small pot of lightly salted water and bring to a boil.  Simmer for about 8 minutes, just until al dente.  Add the asparagus the last minute or so to blanch.  Drain and set aside in a pot of cold water to hold until ready to use.  The leeks and onions can go in the cold water pot as well and drain all before topping the bread.

Spread the garlic and olive oil over the dough.  Arrange the potato slices evenly over the dough.  Repeat with the asparagus, onions and leeks.  (I ended up with a little too much topping and overloaded my bread a bit.  Still tasted good though!)

Arrange thinly sliced fontina over the top and bake the bread.  When bread has cooled slightly, top with basil chiffonade and shaved Parmesan if desired.


Monday, May 9, 2016

Chicken Noodle Soup in Under an Hour



This updated chicken soup is one of our all time favorites.  We've always loved it and it was the first recipe my eldest learned to make almost all by herself.  But sometimes when we used store bought stock, it just seemed to be missing something in the way of flavor.  I finally found what that missing element was and can't believe I didn't figure it out before.  A simple bay leaf makes all the difference in the world.  Turmeric is another addition to the old standby that we have been using for a year or so.  The turmeric adds warmth and color, and bay leaf adds supporting notes that range from a hint of balancing bitterness (the uegenol compound)  to a round, subtle, tea-like quality.  They both make it taste rich and long simmered and we wouldn't go without them again!  Using rotisserie chicken makes this dinner even more quick and easy. You can pick up a rotisserie chicken and pick it yourself, or get the pre-picked meat in a nice big package worth three dinners if you happen to have a Costco close by.

Another way to make this soup and still have it be quick and convenient is to just drop in a few frozen chicken tenders with the broth. By the time the soup has simmered for 15 minutes, they are perfectly done and can be fished out and chopped quickly.


Recipe first posted March 17, 2010.  Updated ingredients and pictures.  We usually like to DOUBLE this recipe!

Homestyle Chicken Noodle Soup
About 4 servings

2 cups chopped rotisserie chicken meat
1 tbsp olive oil
2 cups water
1 Qt chicken broth or stock (32 oz. pkg)
2 medium celery stalks, chopped
4 small carrots, chopped
1 small onion, chopped
¼-½ tsp turmeric
1 tsp salt
fresh ground pepper to taste
1 bay leaf
1 tsp dried parsley flakes
¼ tsp lemon pepper
1 dash tabasco
1 cup fusilli or farfalle

In a 4 qt saucepan, saute the carrots, celery and onions in the olive for a few minutes until they start to soften.  Sprinkle with turmeric and cook for another minute.  Add the broth, water, parsley, salt, pepper, lemon pepper, and bay leaf.  Bring to a boil, reduce heat and simmer for 15 minutes.  Remove bay leaf.  Add chicken and return to a boil.  Add noodles and cook for the time listed on the pasta package or until noodles and vegetables are tender.  Taste and adjust your seasonings if desired. 
The tabasco brightens up any soup, but you could add a splash of lemon or vinegar of your choice if you don't want that extra heat.  This is a simple soup with basic veggies.  Feel free to customize and add your favorites.

Thursday, May 5, 2016

Thai Chicken Soup



This is one of our favorite soups from a well loved magazine of soups and stews by Better Homes and Gardens.  I have made it many times and it's always eaten with happy noises and taken in thermos containers for lunch the next day.  I finally availed myself of the option of getting some of the big packages of cooked roasted chicken meat that Costco makes from its unsold whole rotisserie chickens.  I never even knew about that until last year, but it sure makes throwing together a last minute meal that much easier.  Easy enough to dispel the possibility of falling back on fast food.  If you pre-portion the chicken pieces and freeze them, you can thaw them fairly quickly for a meal, or even just dump the frozen chunk into a soup to thaw and heat through in about 10 minutes.  I made another favorite soup from the previous page last night with the first chicken portion and avocados that I had also picked up at Costco.  Those, I had prepared ahead for that soup by mashing with lime juice and freezing.  So yummy, I'll have to share that one next time I make it since there is still one more pack of avocado in the freezer.

The first time I made this soup, my youngest wasn't so sure about the mushrooms.  That was over two years ago though and now she loves them, I think in no small part due to this recipe.  It has nice color from the carrots and peppers, and even more if you garnish it with some fresh cilantro or parsley.  A great soup for any time of year.

Thai Chicken Soup
Serves 6
From Soups and Stews by BHG

2 tbsp grated fresh ginger
3 cloves garlic, minced
1 tbsp olive oil
1 large onion, chopped (about a cup)
1 32 oz. carton chicken broth (or 1 Qt home made)
2 cups carrots, sliced on the diagonal (4 medium carrots)
1 tsp finely shredded lemon peel
¼ tsp crushed red pepper flakes
3 cups cubed or shredded roasted chicken
3 cups sliced fresh mushrooms (8 oz)
1 14 oz. can unsweetened coconut milk
1 medium red bell pepper, seeded and cut into ½" pieces
1/3 cup chopped roasted peanuts (optional)
¼ cup snipped fresh cilantro (or freeze dried, 2 tbsp)
Lime wedges (optional)

In a large soup pot, cook and stir ginger  and garlic in hot oil over medium heat for about 30 seconds.  Add the onion and cook and stir for 4-6 minutes until the onion is tender.
Add broth and bring to a boil.
Stir in carrots, lemon peel, and red pepper flakes.  Return to a boil, then reduce heat and simmer, covered, for 15-20 minutes until the carrots are tender.
Add the chicken, mushrooms, coconut milk, and red bell pepper and heat through.  Add dried cilantro at this time if using.
To serve, top each bowl with a sprinkle of peanuts and cilantro.  Serve with lime wedges on the side if desired.

Enjoy!



Friday, April 22, 2016

Simply Delicious Butter Pecan Ice Cream



I mentioned before how pleased we were with the Cuisinart Simple Chocolate ice cream recipe.  My kids absolutely love it and it is certainly the very best of all the many chocolate recipes I have tried.  But I found one I like even better:  Butter Pecan.  It is so simple, just their vanilla recipe with buttered pecans added in, but I found it absolutely divine.  You can find the recipes online through Cuisinart and the manuals, and while I mention that, I must say that I am extremely happy with the new ice cream maker we got from them.  I upgraded from our old one because Williams Sonoma had a special for the machine and two freezing bowls.  I used to have a compressor style gelato freezer, but the compressor died sooner than I liked and I was not going to invest that much money again for such small capacity and lack of durability.  So having two freezer bowls meant I could still make a least two flavors in a short period of time.  You can make a full batch of simple vanilla ice cream and a half batch of the buttered pecans and stir them into half of the finished vanilla after scooping it out, and you get two flavors for one churning!  The recipes only make 5 cups worth, so there will be a generous pint of each that way.


Buttered Pecan Ice Cream
makes about 5 cups
from Cuisinart

4 tbsp unsalted butter (or use a bit less salt if using salted butter)
1 cup pecans, broken into large chunks
1 tsp sea salt

1 cup whole milk
¾ cup cane sugar
pinch sea salt
2 cups heavy or whipping cream
1 tbsp vanilla extract

Melt butter in a skillet.  Add pecans and 1 tsp sea salt.  Cook and stir for about 6-8 minutes over medium low heat until pecans are toasted, golden and fragrant.  Remove from the heat and remove the pecans from the butter.  Cover and chill them in the refrigerator.  You may save the flavor infused butter for use in another recipe, like pecan waffles or pancakes.

(What follows with the remaining ingredients is also the recipe for Simple Vanilla ice cream.)

In a medium bowl or in a blender, mix with hand mixer/blender on low speed to combine the milk, sugar, and salt until the sugar has completely dissolved.  Stir in the cream and vanilla.  Cover and chill for 1-2 hours until cold, or overnight.

Freeze in ice cream maker according to manufacturer's instructions.  Just before mixing is finished, add in the reserved pecans and mix in completely.  The ice cream will be soft and creamy.  To cure and have firm ice cream, store the ice cream in an airtight container and freeze for about 2 hours or overnight.  Remove from freezer 10-15 minutes before serving.


I have found that these simple ice creams stay fairly scoopable, even straight from the freezer.

Saturday, April 16, 2016

BBB Bakes Up Cinnamon-Free Swirl Rolls



No cinnamon rolls allowed for this challenge!  Cinnamon buns are a dime a dozen, so our challenge was to come up with something else to roll up in our pans.  It could be sweet or savory, whatever we could imagine.  No big surprise I went with sweet.  


Our secondary challenge was to figure out why (or even if) this recipe needs the three different forms of leavening for which it calls.  This particular recipe has appeared in numerous places around the internet, most notably in the Pioneer Woman's kitchen.  It calls for yeast, baking powder, and baking soda.  My take on the three leavens is this:  the yeast is your standard roll dough raiser and flavor enhancer, the baking powder is there for extra insurance and lift in the oven to make the rolls extra fluffy, (but only if you use double acting), and the baking soda is there to tenderize the crumb and perhaps aid browning.  There is no added acid in the dough so the soda does not really do much if anything to raise the rolls.  Too much and it could make the dough taste soapy.  There is enough sugar in this dough to ensure nice browning, so I would say it is not really necessary.  According to my test panel, they preferred the batches that were less fluffy anyway, (bready was the term used), so the extra leavens are probably not necessary.  It's personal preference though, because I really liked the fluffy batch!


So the flavors I ended up going with were, in no particular order: Maple Bacon Gingersnap Stuffed Rolls, Raspberry Cream Cheese Ricotta Twists, and Caramel Apple Fritter Rolls.  Believe me, I had many more flavor ideas, including savory, but the half batch of roll dough that we made divided nicely into three little pans of seven rolls.  So, three it was.  I really want to make a spanokopita filled roll, and one that uses the garlic filling, (mashed, to spread easily on the dough), of Dan's Garlic Bread!  So I can't wait to see the other Babes' takes on the rolls because I know there are quite a few savory options that will be presented.  This is a fun challenge, so if you want to bake along with us this month, take a picture or post on your blog.  Then send the results to our host kitchen at Bake My Day! before the 29th of this month to receive an honorary Buddy Badge and be included in the wacky roll round up!



Swirled Rolls
18-21 rolls

480 ml (2 cups) milk
120 ml (½ cup) vegetable oil or melted butter (I only used ¼ cup melted butter)
95 gr (½ cup) sugar (depending on the rolls you make, I only used ¼ cup even for my sweet rolls)
2 to 2½ tsp yeast (2 is more than sufficient for the instant yeast I use)
520 gr (4 cups) all purpose flour
65 gr (½ cup) all purpose flour (extra, reserve to add later)
½ tsp heaping baking powder
½ tsp scant baking soda (I would use ¼ tsp or omit)
½ tbsp (9 gr) salt
melted butter


In a saucepan, heat milk, butter/oil, and sugar until the butter is melted.  Cool to lukewarm.  If you want to use active dry yeast that needs to activate in liquid, wait until cooled before adding yeast.  Otherwise add instant yeast to flour.

Combine milk mixture and the 4 cups of flour and yeast in a large bowl.  Stir until combined, cover and let rise on the counter for an hour.

Add baking powder, soda, salt, and the remaining ½ cup flour.  Stir very well to combine.  Chill for at least an hour or up to three days.

Divide dough into two or three equal parts if you want more than one flavor.  Or just to make it easier to work with.  Roll the dough out fairly thin, into a rough rectangle on an oiled counter or floured pastry cloth.  For standard style rolls, divide into two parts and roll to preferred thickness.

Drizzle and spread with melted butter and/or whatever filling you choose to use.

Roll up lengthwise and pinch seam closed.  Slice evenly into desired number of rolls and set, cut side down, in baking dish.  Cover and let rise for 20-45 minutes before baking.

While the rolls are resting, preheat the oven to 375ºF/190ºC.  Bake for 15-18 minutes until golden brown and done in the middle.  Cool on a wire rack.  Rolls are best eaten slightly warmed.

Here are the fillings I came up with:

Caramel Apple Fritter
3 apples (use a firm, sweet-tart apple that will not turn to mush when cooked)
½ tbsp lemon juice
½ c brown sugar (muscovado)
½ tsp vanilla
1 tbsp butter
½ tsp cinnamon (it wasn't the main filling so I allowed it)
½ tbsp starch (I used tapioca starch, but corn is okay if you don't have an allergy)

Cook mixture until apples are somewhat tender and filling is thickened.  Pour into a bowl and set aside, covered, to cool.  (Makes enough for one pan of seven to nine rolls, double for more rolls.)

Spread filling over dough (melted butter from original recipe optional) and roll up and slice as directed before baking.

     Caramel Glaze
     ½ cup butter
     1 cup brown sugar (muscovado)
     ½ tsp salt
     2/3 cup half and half
     ½ tsp vanilla
     2 cups powdered sugar

Bring butter, brown sugar, salt, and half and half to a boil over medium heat.  Reduce heat and cook for a minute until the mixture is completely homogeneous.  Remove from heat.
Stir in vanilla and powdered sugar.  Cool slightly and drizzle over warm rolls.
(This glaze makes more than you will need for a pan of seven rolls, may be halved.)

Raspberry Ricotta Danish Style Twists
Raspberry
2-4 oz. raspberries (frozen is fine)
2 tbsp cane sugar (recommend 4 tbsp for 4 oz raspberries)
2 tbsp brown sugar (muscovado)
2 tbsp butter
¼ tsp cinnamon (optional)

Combine all ingredients in a medium saucepan and bring to a boil.  Reduce heat and simmer, stirring occasionally, for 15 minutes.  Remove from heat and cool.  (Makes more than needed for seven rolls.)

Cream Cheese Ricotta
½ cup whole milk ricotta, drained
4 oz. cream cheese, softened
2 tbsp honey
2 tbsp lemon curd (store bought is okay)

Mix together the cheeses until creamy and no lumps remain.  Stir in the honey and lemon curd.  Cover and chill.

Spread a layer of the cheese mixture over dough.  (Omit the melted butter from the original recipe)  Pipe and/or spread a thin layer of the raspberry sauce over that.  Roll up or cut into twists.

(Don't use too much raspberry sauce or it will get very messy!  This method was adapted from the lazy daisy coffee cake twist that just uses apricot preserves)

I spread my cheese first with an offset spatula, then piped on the filling from a sandwich bag with the tip cut off.  I ended up with way too much raspberry because you flip the pieces over on each other and twist them together and curl up for the daisies.  I wonder whether it might be better to cut the lines out from the glass 
first and then pipe the fillings on every other petal to avoid overfilling.  At any rate, I scraped up the extra filling that oozed out and taste tested it.  I would also recommend shaping this one on parchment so you don't have to move it.  Very messy!


     Glaze
     1½ cups powdered sugar
     2 tbsp butter, melted
     ½ tsp vanilla
     1-2 tbsp milk

Stir ingredients together until smooth and creamy and of drizzling consistency.  Drizzle over cooled rolls.

Maple Bacon Gingersnap
6 slices of bacon, reserve 3 tbsp of the rendered bacon fat (I loved it, but some of my testers did not prefer the hickory smoke flavor of my bacon)
1¼ cup flour
1 tsp baking soda
1½ tsp ginger
½ tsp cinnamon
2 tbsp butter (add a pinch of salt if using unsalted butter)
6 tbsp brown sugar (muscovado)
6 tbsp cane sugar
2 oz. cream cheese
2 tbsp + 2 tsp molasses

Melted butter
Brown sugar

Cook the bacon and reserve 3 tbsp of the rendered fat.  Finely chop four slices of the bacon, and chop the remaining two in a larger dice for garnish.  Set aside.

In a mixing bowl, cream the butter, bacon fat, and sugars until creamy.  Mix in the cream cheese fully.  Then add the molasses and mix.  Combine all of the dry ingredients in a bowl and gradually add to the creamed sugar mixture.  Wrap the dough in plastic wrap and chill in the fridge until fairly firm.

Brush the dough with the melted butter from the original recipe.  A generous sprinkle of brown sugar over the butter is recommended if you don't want the rolls to be too salty savory.  Pinch off pieces of chilled gingersnap dough and spread evenly over the roll dough.  Sprinkle the finely chopped pieces of bacon over the dough.  Press in lightly.  Roll up the dough and slice as directed.  Reserve the large bacon pieces for garnish after baking.

     Maple Glaze
     2 tbsp butter
     ¼ cup maple syrup
     1¼ cups powdered sugar
     Reserved bacon pieces for garnish

Melt butter and maple syrup together over medium heat until combined.  Remove from heat and whisk in the powdered sugar.  Drizzle over warm rolls and quickly sprinkle with reserved bacon pieces while still wet.

My notes and tester reactions:

I found that the first batch of buns, rolled straight out of the fridge, had the best appeal from a dough perspective for my tasters.  Those were the apple fritters and the overall winner for taste and texture.  Next was the raspberry, which really was more like a Danish with the amount of filling and the way I shaped them.  The filling was nice and tart-sweet, but a tad more sweetness would not go amiss for this application.  It was more like pie filling tart, which I like.  If using the larger amount of raspberries, I would recommend an extra 2 tbsp sugar.
My dough for the maple bacon sat out the longest before rolling out and they seemed fluffier to me.  I really liked them, but then I absolutely adore maple bacon bars from the donut shop.  It's a flavor combo you either love or hate I think.  My family thought they were good to okay, but they weren't the favorite of my other testers.  I think more sweetness in the filling might have been better for the masses.

Next time I would probably only divide the dough in half for two flavors, to give a thicker, more standard cinnamon roll type texture.

Verdict on the three leavening items:  Yeast is necessary, baking powder is okay if you want an extra lift, baking soda is unnecessary.


Saturday, April 9, 2016

Creamy Strawberry Sherbet



We've just had some of our first multi day runs of warm weather for spring and it has been wonderful!  The girls requested some ice creams and we had already found that Cuisinart's chocolate ice cream recipe is fabulous!  The best chocolate recipe I have tried.  But I also had a request from eldest for sherbet since almost all store bought has corn syrup in it and we have to avoid that.  First, we tried a lemon sherbet because that is easy with ingredients on hand.  It was nice, maybe not as tart and sweet as I would have liked, but still good.  Strawberry seemed to me to be the next easy choice.  I looked at a bunch of old recipes in a book I grew up with, and then cobbled together my own.  I love how it turned out!  Good strong flavor, nice and creamy and assertively tart-sweet, as sherbet should be.  Youngest loved it, hubby declared it perfect.  Now usually youngest isn't too big on lots of sweets, but this morning, I found that she had gotten into one of the pints in the freezer and eaten half of it!  While I wasn't happy about that, I'm glad it is such a hit.  It's a bit richer than standard sherbet, but not nearly as rich as ice cream.  A good compromise and great flavor.  


You can use fresh or frozen strawberries.  The nice thing about using frozen is that they should be perfectly ripe and sweet, being picked and frozen when in season.  There is also the added benefit of the mix being instantly ready to go in the ice cream freezer without refrigerating first to chill!  If your strawberries are particularly sweet, you might be able to cut back on the sugar by 2-4 tablespoons, but remember that your mix will not taste as sweet once fully frozen and cured.  Cold reduces perception of sweetness.

Creamy Strawberry Sherbet
Makes about 2 quarts

1 cup milk
1 ½ cups sugar
2 tbsp fresh lemon juice
1 cup (an 8oz. carton) sour cream
1 qt. fresh strawberries, washed and hulled (frozen works as well)

Combine sugar and gelatin in a bowl.  In a medium saucepan, heat and stir milk and sugar/gelatin mixture over medium/low heat until sugar is dissolved.  Stir in lemon juice.  Pour mixture into a blender.  Add strawberries, half at a time if frozen, and blend until smooth.  Blend in sour cream.  Chill in refrigerator until cold if using fresh strawberries.  Pour into ice cream canister and freeze according to manufacturer's directions until the mixture has a soft and creamy texture.  When sherbet is done freezing, remove to an airtight container and freeze for about 2 hours or until firm.  Remove 5-10 minutes before scooping.

Enjoy!


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