Category: Breads

Soft Pretzels

Soft Pretzels

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INGREDIENTS
1½ cups warm water
1 packet (2¼ tsp) active dry or instant yeast
1 tsp salt
1 tbsp brown sugar
1 tbsp butter, melted and slightly cooled
3¾-4 cups all-purpose flour
coarse sea salt
½ cup baking soda
9 cups water

DIRECTIONS
Preheat oven to 400°.  Line baking sheet(s) with parchment paper or silicone baking mats.

Mix yeast into warm water. Allow to bloom for +/-1 minute. Stir in salt, sugar, and butter. Add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add additional flour until the dough is no longer sticky. If dough bounces back after being pressed, it is ready to knead.

Turn dough out onto a floured surface; knead for +/-3 minutes and shape into a ball. Cover lightly with a towel rest for 10 minutes.

Cut dough into sections, roll into a rope approximately 20″ long.  Twist into pretzel shape.

In a large pan, bring baking soda and water to a boil.  Drop pretzels, 1-2 at a time, into the boiling water for 20 seconds.  Remove pretzels from water and place on prepared baking sheet(s); sprinkle with coarse sea salt.

Bake for 12-15 minutes or until golden brown.

Buttermilk Biscuits

Buttermilk Biscuits

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INGREDIENTS
Biscuits
4 cups flour
¼ cup baking powder
1 tbsp baking soda
1 tsp salt
1½ cups cold butter, grated
2 lg eggs, beaten
1½ cups buttermilk

Glaze
1 egg, beaten
1 tbsp buttermilk

In a large bowl, whisk together dry ingredients.  Cut in butter using a Pasteur blender until the pieces are a consistent size, about the size of peas.  Stir in eggs and once combined add buttermilk and stir until dough comes together.  Rest covered in refrigerator for at least 30 minutes.

Preheat oven to 400°.  Line baking sheet with parchment paper.

Scrape dough out of bowl onto floured work surface.  And flatten to about 1/2” thick.  Cut out biscuits.  Collect scraps and repeat.  Place biscuits on parchment-lined baking sheet with biscuits touching.

In a small bowl, beat together egg and buttermilk.  Brush mixture on top of biscuits.

Place in oven and bake until browned, 15-20 minutes.  Allow the biscuits to cool slightly before removing from baking sheet.  Serve with fried eggs and sausage gravy.

 

Cinnamon Rolls

Cinnamon Rolls

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INGREDIENTS
Rolls
1 cup water
1 cup milk
½ cup butter
2 tbsp yeast (instant)
½ cup sugar
2 tsp salt
4 eggs, room temperature and lightly beaten with fork
8-10 cups flour
butter, softened
brown sugar
cinnamon

Frosting
1 pkg (8-oz) cream cheese, softened
¼ cup butter, softened
⅛ tsp salt
1 ½  cups powdered sugar
1-2 tsp vanilla extract

DIRECTIONS
Rolls
Combine water and milk to a saucepan and heat to near boiling.  Pour water/milk mixture into bowl of stand mixer; melt in butter.  Add sugar and salt; mix to dissolve.  Mix in 4 cups of flour; check temperature (should be approximately 99°).  Mix in yeast; add eggs.  Mix in 4-6 cups flour, until is elastic, and not sticky.  Knead for 4 to 5 minutes.

Remove dough to an oiled bowl.  Roll dough over to coat and cover with plastic wrap sprayed with cooking spray; allow to rise in a warm place until dough has doubled in size.  Punch down; divide in half.

Roll out two rectangles of dough to ⅓ to ½ inch in thickness.  Rub softened butter over dough; sprinkle with brown sugar and cinnamon.  Roll and slice into rolls and place on large baking sheet lined with parchment, release foil, or silpat.  Let rise a second time covered with a plastic wrap sprayed with cooking spray.  When doubled, bake at 350° for 15 minutes.

Frosting
In a mixing bowl, beat together cream cheese and butter.  Mix in salt, powdered sugar, and vanilla.

Dinner Rolls

Dinner Rolls

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INGREDIENTS
2 cups water, near boiling (or 1 water, 1 milk)
½ cup butter
2 tbsp yeast (instant)
½ cup sugar
2 tsp salt
4 eggs, room temperature, lightly beaten with fork
8-10 cups flour

DIRECTIONS
Pour water (or water/milk mixture) into bowl of stand mixer; melt in butter.  Add sugar and salt; mix to dissolve.  Mix in 4 cups of flour; check temperature (should be approximately 99°).  Mix in yeast; add eggs.  Mix in 4-6 cups flour, until is elastic, and not sticky.  Knead for 4 to 5 minutes.

Remove dough to an oiled bowl; roll dough over to coat and allow to rise in a warm place until dough has doubled in size.  Punch down, form rolls and let rise a second time in two 9×13 baking dishes covered with a moist cloth.  When doubled, bake at 365° for 10-15 minutes.  Rub tops with butter.

Navajo Bread

Navajo Bread

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3 cups flour
3 tsp baking powder
¼ tsp salt
1 tsp sugar
1½ cups lukewarm water

Combine flour, baking powder, salt and sugar in a bowl. Add enough lukewarm water to make a soft dough; knead thoroughly. Pinch off a ball of dough about the size of a large egg. Shape it into a ball and flatten until it is about ½ inch thick. Fry over medium heat in about ¼ cup of oil (or 1-2 tbsp) until lightly browned and when tapped makes a hollow sound it is done.

Rustic Bread

Rustic Bread

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INGREDIENTS
3 cups lukewarm water
1 1/2 tbsp granulated yeast
1 1/2 tbsp kosher salt
6 1/2 cups all-purpose flour
cornmeal

DIRECTIONS
Combine all ingredients except cornmeal and mix until flour is moistened and integrated.  Move to a covered (not airtight) container; allow to rise for two hours.  Refrigerate overnight.  Tear about a softball sized ball and roll sides under until a tight skin forms.  Place ball on cornmeal sprinkled silpat.  Allow to rise for 40 minutes.  Score; place on a pizza stone (or other stoneware) in a 450º oven for 30 minutes.  (For a crisper crust, place a pie pan in oven with 1/2 cup boiling water on a rack below the bread.  This produces steam and creates the crisp crust.)

Jane’s Amazingly Good Bread

Jane’s Amazingly Good Bread

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7 cups warm water 3⁄4 cup honey
4 tsp salt
1⁄2 cup oil
7 cups white flour
4 tbsp instant yeast
dough enhancer (optional)
7 cups wheat flour
additional white and wheat flour

Combine water, honey, salt and oil in Bosh mixer. Add white flour and mix on speed 1. While mixing, add yeast (and dough enhancer per product recommendation, if desired). Add wheat flour and then alternate white and wheat flour until the dough clings to dough hooks and cleans sides and bottom of bowl. Lock lid into place and set speed at 3. Allow dough to knead for 10 minutes. (If after ten minutes of kneading the dough sticks to the sides of the bowl, set speed on Bosh mixer to 1 and slowly add flour until dough cleans the side of the bowl. Additional kneading is not necessary.)

Grease six bread pans with cooking spray. Grease clean counter with +/-3 tbsp oil. With oiled hands, remove dough hook and place dough on greased counter. Handling the dough as little as possible; form 6 equal loaves (the more you handle it the tougher your bread will be). Rotate sides of each loaf under to make a smooth top. Roll loaf in oil on counter and place in loaf pan. Spray plastic wrap with non-stick cooking spray and place over top of loaves to keep dough from drying and cracking while rising. Allow dough to rise, just over doubling in size.

Bake at 350º for 20-30 minutes. The bread is done when the top crust is browned and the bottom crust is golden brown. (You can check for doneness by lightly tapping the bread on the bottom. It should make a hollow sound.) Allow bread to cool completely on wire racks. With a greased hand, lightly oil the top of each loaf.

Crescent Rolls

Crescent Rolls

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4 tbsp yeast
4 cups warm water
⅔ cup sugar
⅔ cup butter
4 tsp salt
1 ⅓ cups nonfat dry milk
2 eggs
10+ cups flour
melted butter

Bloom yeast in water for 5 minutes; add sugar, butter, salt, dry milk, eggs, and 2 cups flour.  Beat together until smooth.  Gradually add remaining flour until a soft dough is formed.

Turn dough onto a lightly floured surface and knead until smooth and elastic.  Place in a greased bowl; cover and allow to rise until it doubles in size.  Punch down; divide into thirds.  Roll out dough, one third at a time, into a circle; cut into 12 pie-shaped pieces.  Starting at the wide end, roll each piece into a crescent.  Place on a greased baking sheet with point on bottom.  Brush tops with melted butter; allow to rise until doubled in size.  Bake at 400º for 8 to 10 minutes.

North Woods Garlic Cheese Bread

North Woods Garlic Cheese Bread

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INGREDIENTS
¾ lb cheddar cheese, grated
2 oz Romano cheese, grated
¾ lb butter, room temperature
1⁄2 tsp garlic powder
1 tsp Hungarian sweet paprika
½ tsp Tabasco sauce
2 tsp Worcestershire sauce
2 loaves French or sourdough bread, sliced
Hungarian sweet paprika for sprinkling

DIRECTIONS
Combine all ingredients except the bread in a food processor. Spread cheese mixture generously on bread slices, sprinkle lightly with sweet paprika, and place under broiler until cheese is browned and bubbly. Wrap in foil to keep warm. Recipe may be halved. The bread should be rich, soft, and gooey.

Cowboy Bread

Cowboy Bread

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2 cup boiling water
3⁄4 cup cold milk
1 tsp sugar
11⁄2 tsp active dry yeast
1 egg, beaten
2 tbsp butter, melted and cooled 1⁄4 tsp salt
1⁄4 tsp nutmeg
4 cups flour

In a large bowl, stir together water, milk and sugar. Sprinkle the yeast over the top and let stand for 5 minutes to dissolve.

Stir the egg and butter into the yeast mixture, followed by the salt, nutmeg, and two cups of the flour. Mix until well blended. Add remaining flour, 1⁄2 cup at a time until the dough pulls away from the side of the bowl. Turn out onto a floured surface and knead for 10 minutes. Place dough into a greased bowl and let rise until doubled in size.

Divide the dough into 8 balls and let rest for another 20 minutes. Roll each ball out to 8-10” in diameter. In a cast iron skillet over medium high heat, fry each of the pieces for 30 to 60 seconds on each side, or until light to medium brown spots appear. Keep covered with a damp cloth, or store in a plastic bag until ready to serve.

Chewy Croutons

Chewy Croutons

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INGREDIENTS
2 baguettes
Olive oil

DIRECTIONS
Cut baguettes (or other chewy, hard-crusted bread) into medium-sized cubes. Drizzle with olive oil. Place under broiler and stir occasionally until uniformly browned. For more flavorful croutons add Parmesan cheese, Italian seasoning, etc., just prior to or after broiling.

Tijgerbrood

Tijgerbrood

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INGREDIENTS
Bread:
21⁄2 tsp active dry yeast
1⁄4 cup warm water (105 ̊ to 110 ̊)
1 cup warm milk (105 ̊ to 110 ̊)
1 tbsp sugar
2 tsp vegetable oil
11⁄2 tsp salt
21⁄2 to 31⁄2 cups all-purpose flour

Topping:
1 tbsp active dry yeast
1⁄2 cup warm water (105 ̊ to 110 ̊)
1 tbsp sugar
1 tbsp vegetable oil
1⁄4 tsp salt
3⁄4 cup white rice flour

DIRECTIONS
Bread:
In mixer bowl, combine yeast, water milk and sugar; stir to dissolve.  Let stand for 5 minutes. Add vegetable oil, salt and approximately 2 cups of the flour and mix until the dough comes together. Add remaining flour, a tablespoon or two at a time until the dough pulls away from the sides of the bowl.

Turn out onto a lightly floured surface and knead for about four minutes, until elastic and smooth. Place in a lightly greased bowl and cover with plastic wrap. Allow to rise for approximately 1 hour, or until dough doubles in size. Once risen, place dough on a parchment-lined baking sheet. Let rise for 15 minutes while preparing the topping

Topping:
In a medium bowl, combine all topping ingredients and mix well. Let stand for 15 minutes. Spread a generous layer of topping over the top and sides of the loaf. Let rise for another 20 minutes.

Bake at 375º for 25-30 minutes, until well browned. Cool completely on a wire rack.