Special Ham and Cheese Buns #BreadWorld
These buns are stuffed with ham and cheese and are meant to be hot sandwich, and are parbaked until the dough is done but not browned. Then they're cooled and stored so you can heat-and-eat later. I've only tried reheating these in a regular oven, but they'd probably be just fine in a toaster oven, too. Bake until they're brown and the inside should be warm and gooey at the same time. You can choose your own fillings too.
Ingredients:
For the dough:
2 cups (9 ounces) bread flour
1 teaspoon salt
2 tablespoons unsalted butter
2 1/2 teaspoons instant yeast
2 teaspoons sugar
1/2 cup (1 7/8 ounces) medium rye flour
1/2 cup instant potato flakes
1 cup cold water
Olive oil
For the filling:
1/4 pound ham, sliced
2 ounces cheese, sliced
8 pickle slices (optional)
Procedures:
1) Put all dough ingredients except water and olive oil into the bowl of your food processor. Pulse several times to distribute ingredients, then, leave the processor running. Add the water slowly through the feed tube, as fast as the flour can absorb the water. Leave it running until it forms a ball. Turn off the processor and check the dough for elasticity. It will be sticky. If the dough is not elastic, keep processing in 30-second burst, checking the dough each time. If it begins to feel warm to the touch, let it rest for 5 minutes to cool off before continuing processing.
2) When the dough is sufficiently elastic, remove the dough from the processor, form it into a ball, drizzle with a bit of olive oil, and put it into a bowl. Cover the bowl with plastic wrap and set aside to rise until doubled in size, about an hour.
3) Sprinkle some cornmeal on a baking sheet and preheat the oven to 300 degrees.
4) When the buns have risen, flour your work surface and turn the dough out. Knead it briefly, divide it into 8 pieces. Form each into a ball, flatten each ball into disk. Stretch each disk to about 4 inches in diameter.
5) Place the filling ingredients in the center of the dough with the meat at the top and bottom.
6) Then pull up the sides to meet in the center, and press to seal the seams.
7) Place the buns seam-side down on the prepared baking sheet. Cover the buns with plastic wrap and set aside to rise, about 35 minutes.
8) When the buns have risen, bake at 300 degrees until the buns are just barely browned, about 40 minutes. Remove the buns from the pan and cool on a rack, then refrigerate or freeze.
9) To finish baking your par-baked buns, preheat the oven to 350 degrees, and bake the buns until they are nicely browned, about 15 minutes. For your frozen buns, thaw first, then bake.
Date-Nut Loaf Bread #BreadWorld
An easy and quick way to make bread for the family.
Servings: 4
Ingredients:
8 oz Dates; Finely Chopped
2 tbsp Butter
3/4 cup Water; Boiling
1 3/4 cup Unbleached Flour; Sifted
1/4 tsp Salt
1 tsp Baking Soda
1/2 c Sugar; Granulated
1 Egg; Large, Well Beaten
4 oz Cheddar Md, Shredded
1 cup Walnuts; Chopped
Procedures:
1) Preheat the oven to 325 degrees F.
2) Place the dates and butter in a small bowl and pour the boiling water over them. Let stand for 5 minutes.
3) Stir the dry ingredients together in a large bowl. Add the date mixture, egg,
cheddar and nuts. Mix until just blended and spoon the mixture into a well
greased 9 X 5-inch loaf pan.
4) Let stand for 20 minutes. Bake for 50 to 60 minutes in the preheated oven or until a wooden pick inserted in the center of the loaf comes out clean.
5) Turn out onto a rack and cool before slicing.
NOTE: The flavor improves if the bread stands overnight before serving.
10 Top Tips For Baking The Perfect Loaf Of Bread #BreadWorld
It is incredibly satisfying to make your own bread at home and guests at dinner parties will be very impressed when you pass round a basket of home-made bread. There's nothing quite like the smell of baking bread or freshly baked bread so have a try, it's easier than you think.
First of all, you need to use the right ingredients:
Flour – Different flours are used for making different types of bread. Plain or all-purpose flour is generally used in baking cakes and biscuits but can be used in making quick breads and yeast breads. Strong bread-making flour is the flour usually used for making bread because its high gluten content makes a bread which rises well. Make sure that you knead dough made with strong flour for longer than doughs made with plain flour to help the gluten to work. Wholewheat bread flour can also be used and rye flour can be mixed with other flours.
Yeast – Yeast is the ingredient which makes the bread rise. It needs sugar and warmth to activate. As it “eats” the sugar it produces gases which make the dough stretch and rise. There are many different yeasts on the market including quick acting yeast which comes in powder or granules. Follow the instructions on the packet. Traditional yeast should be “proofed” to activate it, before mixing with the flour. To do this, dissolve it in warm water which is about 40-46 degrees C or 105-115 degrees F. Adding sugar can make the process quicker. Quick acting yeast can usually just be added straight to the flour.
Liquid – Water or milk, or a mixture of both, are used in bread making. Water makes a dense, crusty bread whereas milk makes a softer crusted, softer crumbed loaf.
Sugar – Sugar is needed to feed the yeast to make the dough stretch and rise. General guidelines are to use 2 teaspoons of sugar for every two cups of flour used. All types of sugar can be used in bread making.
Salt – Some salt helps to stop the bread rising too quickly but too much salt can stop the bread rising at all. Follow recipes carefully.
Butter – Gives a softer bread and gives the bread flavor. Using butter in bread making can also help the bread to keep for longer. Olive oil or margarine can also be used.
Eggs – Can be used in bread to give flavor and color.
Making the Bread
Here are some guidelines for making the perfect loaf:
1) Prepare the yeast – follow the instructions on the packet.
2) Mix the flour and sugar in a bowl.
3) Add a cup at a time of dry ingredients to the wet yeast mixture. Mix and slow to adding a spoonful at a time when mixture becomes smooth.
4) When the dough starts to come away from the sides of the bowl, you can stop adding flour. Form a ball shape and get ready to knead.
5) Knead the dough for about 10 minutes with well floured hands on a well floured surface. Knead the dough using the heel of your hand and by pushing it away from you, folding it back towards you, turning and repeating the process.
6) Leave dough to rise in a warm place in a bowl covered with cling film until doubled in size – 1 or 2 hours.
7) Punch – Punch the dough twice to deflate the dough slightly.
8) Shape the dough – shape the dough into the required shape.
9) Leave to rise again in a warm place until almost doubled in size. Preheat the oven while this is happening.
10) Glaze bread if required then bake according to the recipe and cool.
Enjoy your freshly baked bread while its warm with some butter and jam.
Orange Butterflake Rolls #BreadWorld
Try these delicious citrus infused rolls. Your family will be delighted by their incredible look and taste.
Ingredients:
• 12 Frozen Rolls, thawed but still cold
• zest from 1 large orange
• 3/4 cup sugar
• 1/3 cup butter, melted
Icing:
• 1 cup powdered sugar
• 1 tablespoon butter, melted
• 2-3 tablespoons fresh orange juice
Procedures:
Cut each Texas roll into 5 equal pieces. Flatten each piece slightly.
In a small bowl, combine orange zest and sugar. Dip both sides of each roll piece into butter and then orange sugar mixture.
Stack five pieces together and place, on their sides, in a well sprayed muffin cup. Cover with plastic wrap and let rise until double in size.
Remove wrap and bake at 350?F 10-12 minutes.
Remove from pan immediately and place on cooling rack.
Combine icing ingredients and mix well.
Brush over rolls while still warm.
Cornbread Made from Scratch #BreadWorld
Cornbread can be made from scratch. It isn’t hard to do! You can put together my version of cornbread easy at home, enjoy with your favorite soup.
Yield: 24 servings.
Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
4 tsp. baking powder
1 egg 1/4 cup melted butter
1 cup milk
1 package jiffy yellow cake mix
Procedures:
Mix cake mix according to directions, being careful not to beat air into mixture. Mix the rest of the ingredients and gently fold in cake batter. pour into two greased 8 inch pie pans or a 13-by-9-by2-inch baking pan. bake in a preheated 400-degree oven until lightly browned.
Rye Bread (Light) #BreadWorld
Ingredients:
¼ cup honey
¼ cu light molasses
2 tsp salt
2 tbsp butter or margarine
2 tbsp caraway seeds
1 cup boiling water
2 packages active dry yeast
¾ cup warm water (105F to 115F)
2 cups rye flour
3.5 to 4 cups all-purpose flour
Procedures:
• Place honey, molasses, salt, butter, caraway seeds, and boiling water in small bowl. Stir until honey dissolves. Cool to lukewarm.
• Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm honey mixture, rye flour and 1 cup all-purpose flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix until well mixed, about 1 minute. Stop and scrape bowl if necessary.
• Continuing on seed 2, add remaining all-purpose flour, ½ cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on speed 2 about 2 minutes longer.
• Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
• Punch dough down and divide in half. Shape each half into a round loaf. Place on two greased baking sheets. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk.
• Bake at 350F for 30 to 45 minutes. Cover loaves with aluminum foil for last 15 minutes if tops brown too quickly. Remove from baking sheets immediately and cool on wire racks.
• Yield 32 servings (16 slices per loaf)
Bread Pudding #BreadWorld
Make this delicious bread pudding and would my bread pudding be any different? Melted butter, milk, spices, and day old bread make a creamy and filling dessert.
Yield: 8 servings.
Ingredients:
3 C. French bread cubed and partially dried
1/2 C. melted butter
2 C. whole milk
2 eggs beaten
1 tsp. cinnamon
1/4 tsp. salt
1/3 C. brown sugar (dark)
Procedures:
1. Scald milk and butter together. Remove and set aside.
2. Beat eggs add brown sugar, and cinnamon.
3. When milk is cool enough add egg mixture making sure that the egg mixture does not curdle.
4. Add bread cubes and stir carefully, do not beat.
5. Place in an 8″x11″ well-oiled pan. Place in a preheated oven at 350 degrees for about 40 minutes, check with toothpick.
6. When done set aside.
White Sauce:
1 C. whole milk
2 Tbsp. butter
1/2 C. granulated sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt
Procedures:
Mix all ingredients together and bring to a boil for 3 – 4 minutes, stirring constantly. Set a side for 5 minutes, pour about 1/2 mixture on warm bread pudding and place the remainder of sauce in a serving bowl for those that desire that little extra. Best served warm, but great at room temperature.
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