Soft Sandwich Bread & Butterflake Rolls

June 11, 2020

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Aaaand……I’m back to bread today – Peter Reinhart’s Soft Sandwich Bread to be exact. This Classic Sandwich Bread is wonderful! It comes together very easily and bakes up very tall with a lovely soft crumb.

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And bonus! This recipe can also be used to make these gorgeous little Butterflake Rolls, or a combination of one loaf of bread along with some rolls, such as I did.

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This dough does require an overnight rest, but otherwise everything about this recipe is quick and easy. And the bread…oh so amazing! There are few things that beat the smell of freshly baked bread wafting from the kitchen.

IMG_0255This bread is lovely and soft, but sturdy enough to hold up to any sandwich. Wonderful for grilled cheese and delightful when simply toasted and slathered with butter.IMG_0272And speaking of butter – these Butterflake Rolls are the bomb! To make them you roll the dough out, brush melted butter all over the surface, cut it into strips, stack them and then bake them in muffin tins. Just look at all those lovely flaky buttery layers just waiting to be pulled apart!IMG_0298

Truth be told, I originally baked this loaf of sandwich bread to use in another recipe that I have been working on. I don’t want to give too much away, because I hope to post that one soon, but lets just say it is a sandwich like none other! How’s that for a teaser?!! And this bread was nothing short of perfection!

 

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Take my word for it! You will LOVE this Soft Sandwich Bread!

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Soft Sandwich Bread & Butterflake Rolls

  • Servings: 2 loaves or 1 loaf & 10 -12 rolls or a whole bunch of rolls
  • Difficulty: easy
  • Print

recipe from: Peter Reinhart’s Artisan Breads Every Day

Ingredients:

  • 1 Tablespoon (.33 oz/9 grams) instant yeast
  • 1 3/4 cups plus 2 Tablespoons (15 oz./425 grams) lukewarm (35°C/95°F) milk
  • 6 1/4 cups (28 oz./794 grams) unbleached bread flour
  • 2 teaspoons (.5 oz./14 grams) salt, or 1 Tablespoon coarse kosher salt
  • 5 1/2 Tablespoons (2.75 oz. /78 grams) sugar, or 1/4 cup honey
  • 6 Tablespoons (3 oz./85 grams) vegetable oil or melted unsalted butter
  • 1 egg

Directions:

Whisk the yeast into the lukewarm milk until dissolved. Set aside for 1 to 5 minutes.

Combine the flour, salt, sugar, oil and egg in the bowl of a stand mixer, then pour in the milk mixture. Using the paddle attachment mix on the lowest speed for 2 minutes.

Switch to the dough hook and mix on medium-low speed for 4 to 5 minutes, or knead by hand on a lightly floured work surface for 4 to 5 minutes, until the dough is soft, supply and tacky but not sticky.

Knead the dough by hand for 1 minute, then form it into a ball. Place the dough in a lightly oiled bowl, cover the bowl tightly with plastic wrap and refrigerate overnight or for up to 4 days.

On baking day, remove the dough from the refrigerator about 2 1/2 hours before you plan to bake.

If you would like to bake two 8″X4 1/2″ loaves, divide dough in half. Each piece should weigh about 25 ounces (709 grams). For a 5″X9″ loaf, like I baked, you will need 794 to 907 grams (28 – 32 ounces). I then used the remaining dough to make the Butterflake Rolls.*see below for shaping method.

Shape the dough into sandwich loaves and place in greased loaf pans to rise. Mist the dough with spray oil and cover the pans loosely with plastic wrap.

Let the dough rise at room temperature for about 2 1/2 hour, until it domes about 1″ above the rim of the pans.

About 15 minutes before baking, preheat the oven to 350°F. (177°C)

Bake for 20 minutes, then rotate the pans and bake for another 20 -30 minutes. The bread is done when the top is golden brown, the sides are firm and brown, the loaf sounds hollow when thumped on the bottom and the internal temperature is at least 185°F (85°C) in the center.

Remove from the pans and cool on a wire rack for at least 1 hour before slicing or serving.

For the Butterflake Rolls:

Roll the dough to a 1/4″ thick rectangle. Brush the surface of the dough with melted butter. Use a pizza cutter to cut the dough into four even strips, then stack the strips neatly on top of one another. Use a pastry scraper to cut the stacked strips into 1″ wide     pieces. Place the small stacks on their sides in an oiled muffin tin. Proof and bake following the recipe. It should take 15 -20 baking time total for rolls.

Enjoy!

Links for Helpful Kitchen Tools & Ingredients for Soft Sandwich Bread & Butterflake Rolls:

OXO Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Stand Mixer

Thermapen Instant Read Thermometer by Thermoworks

6 Quart Dough Rising Bucket

SAF Instant Yeast

Wilton 9″X 5″ Loaf pan

Peter Reinhart’s Artisan Breads Everyday Cookbook

 


Bon Appétit’s Best Buttermilk Biscuits

May 21, 2020

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I have been all about bread recently…Skillet Cornbread and then, most recently, Buttery Potato Burger Buns. And guess what? I must be on a roll (ha! pun intended), but I’m going to stay the course today and share a recipe with you for Buttermilk Biscuits. And not any ole buttermilk biscuits, but these golden delicious darlings happen to be Bon Appétit’s Best Buttermilk Biscuits!

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Now I must admit the Husband and I do love our buttermilk biscuits and have always been on the lookout for the “best” recipe. I took a look back at my catalog of past recipes and found four different ones for the elusive best buttermilk biscuit. There were the Buttermilk Biscuits that I baked for my Spicy Pork & Chorizo Breakfast Biscuits

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The Mile High Buttermilk Biscuits

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The Fluffy Buttermilk Biscuits

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And finally those Buttermilk Biscuits that I baked to go with my Nashville Hot Chicken

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That is a lot of Buttermilk Biscuits, no? So what makes these biscuits Bon Appétit’s best?  And perhaps more importantly are they our best? Well, there does not  seem to be any secret ingredient to be found in this recipe – it’s flour, butter, buttermilk, baking powder and soda, a little salt and sugar. Nope, it isn’t the ingredients. It is all about the technique. You need to use cold butter. You need to work quickly and have a very light touch. Overworking the dough will result in tough biscuits. Nobody wants that. Tender, fluffy & flaky are what we are going for!

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As you are mixing these biscuits up, you are probably going to think that the recipe is too dry. Resist the urge to add any more buttermilk. Just continue to lightly work that shaggy, craggy, crumbly dough as best you can into a square that is 1″ tall. As the dough sits it will continue to hydrate. Believe me. I was skeptical as I was doing it, but it really does work! Another trick that makes these biscuits so irresistible is the stacking of the dough. This ends up creating layers of thin sheets of butter. Kind of like that laminated dough I told you about when I made these Spinach Croissants

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It is these little butter rivers running through the dough that expand upon baking to create this lovely tall layers.

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Final tip – when you cut the dough into biscuits, use a sharp blade and push your blade straight down to cut. Do not saw back and forth. This will help to give you biscuits the tallest rise possible.

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And perhaps the best thing about this recipe for me is that you can make up a big batch of biscuits ahead of time and freeze them. Then when you get a hankering for a biscuit, be it for breakfast with some egg and sausage or even country ham, or slathered with butter and drizzled with honey or maybe to go along with your Sunday dinner, just grab however many you want out of the freezer and pop them right into a hot oven. A mere 20 -25 minutes later these exquisite golden tall flaky biscuits will be ready. Now you can’t beat that! But back to that question “Are these Buttermilk Biscuits our best?” Hmmm…these are definitely up there! They were so buttery & golden and rose so high with lots of flaky layers, but I’m not sure the quest is over. Certainly the continued pursuit will lead to even more biscuit sampling, which is always a good thing in my book!

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Bon Appétit's Best Buttermilk Biscuits

  • Servings: 9-12 depending on how big you cut them
  • Difficulty: easy
  • Print

recipe from: Bon Appétit

Ingredients:

  • 2 1/2 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 2 teaspoons sugar
  • 1/4 teaspoon baking soda
  • 3 1/2 cups all purpose flour, plus more for surface
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1/2″ pieces, plus more melted for brushing over the tops
  • 1 cup chilled buttermilk

Directions:

Preheat oven to 425° F. Pulse baking powder, salt, sugar, baking soda, and 3½ cups flour in a food processor to combine. Add chilled butter and pulse until largest pieces of butter are the size of a pea. Transfer to a large bowl and gradually drizzle buttermilk over top, tossing with a fork as you go to incorporate. Knead mixture a few times in bowl until a shaggy dough forms (mixture will look a little dry), then turn out onto a clean surface and pat into a 1″-thick square.

Using a knife or bench scraper, cut dough into 4 pieces. Stack pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Lift up dough with bench scraper and dust surface with flour. Roll dough into a 1″-thick rectangle and trim a thin border around sides of dough to create clean edges. Cut into a 4×3 grid to make 12 biscuits (don’t reroll scraps). Transfer to a parchment-lined baking sheet, spacing 2″ apart; freeze 10 minutes.

Brush tops of biscuits with melted butter and sprinkle with flaky sea salt if you desire and place in oven. Reduce oven temperature to 400° and bake biscuits until deep golden brown on bottom and golden on top, 20–25 minutes.

Do Ahead: Biscuits (unbaked) can be made 1 month ahead. Freeze, uncovered, on baking sheet until solid, then transfer to a resealable plastic bag. Do not thaw before baking, but add a few minutes to baking time.

Enjoy!

Links for Helpful Kitchen Tools & Ingredients for Bon Appétit’s Best Buttermilk Biscuits:

Cuisinart Pro-Classic Food Processor

Oxo Multipurpose Scraper

Dough Rolling Mat


Buttery Potato Burger Buns

May 15, 2020

IMG_9980So let me get this right…last weekend we had a freeze/frost warning which had all the gardeners out there scrambling and me cooking up a pot of chili. Today, just six short days later, it is forecasted to be 86° F (that is 30°C)!?! That is insanity from the weather. Kind of goes along with the surealness of this Covid-19 crisis. I am definitely not pleased about either one. However, I know that a lot of folks out there will be happy to see this what I will call “hot” weather. They will be firing up their grills. And I’ve got a great Burger Bun recipe for you just in time: Buttery Potato Burger Buns!

IMG_9974Apparently pandemics bring out the bread baking in everyone out there. Folks have bought up all the flour, all the yeast. Hopefully you’ve managed to score some. Besides regular all purpose flour, this recipe does also call for potato flour, which I know is an ingredient that you might not have on hand. Don’t despair, you can just sub in some instant potato flakes and you’re good. Also, don’t worry if you don’t have a hamburger bun pan, you can make due with a parchment lined baking sheet.IMG_9972These buns are so amazing! I could not have been anymore pleased with them. If you’ve ever had a Martin’s Potato Roll – they are like that ‘cept better! I didn’t have any fresh hamburger meat in the house when the whole lockdown thing started, but we had some burger patties in the freezer. Believe me, these buns stole the show! I can’t wait until the day, you know a year or so from now (just kidding! I hope…) when I can actually get some ingredients that will be worthy to put between these fantastic, tender, buttery buns. In the meantime, I’m thrilled that these Buttery Potato Burger Buns are the thing that truly make us look forward to our quaran-burger dinners.IMG_9968

Buttery Potato Burger Buns

servings = “6 Burger Buns” difficulty = “easy”]

recipe from: King Arthur Flour

Ingredients:

  • 3 cups (361grams) All-Purpose Flour
  • 1/4 cup (43grams) Potato flour or 1/2 cup (43grams) dried potato flakes
  • 1/4 cup (35grams) nonfat dry milk
  • 2 Tablespoons (25grams) sugar
  • 1 1/4 teaspoons salt
  • 2 teaspoons instant yeast
  • 4 Tablespoons (57grams) unsalted butter
  • 1 cup (227grams) lukewarm water (95° F)

Directions:

Combine all of the dough ingredients and mix and knead them — by hand, mixer, or bread machine — to make a soft dough.

Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until it’s almost doubled in bulk.

Turn the dough onto a lightly greased surface, gently deflate it, and divide it into 6 pieces. Roll each piece into a ball.

Place the balls into the greased cups of a hamburger bun pan, flattening gently. Or place them on a lightly greased or parchment-lined baking sheet, leaving about 2″ to 3″ between them; flatten gently.

Cover and let rise until the buns have doubled in size, 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.

Bake the buns for 15 to 20 minutes, or until they’re light golden brown.

Remove them from the oven, and brush them with melted butter, if desired.

Transfer the buns to a rack to cool. Store buns, well-wrapped, at room temperature for several days; freeze for longer storage.

Enjoy!

Buttery Potato Burger Buns brought to you by: RuncibleEats (www.leaandjay.com)

Links for Helpful Kitchen Tools & Ingredients for Buttery Potato Burger Buns:

OXO Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Stand Mixer

Thermapen Instant Read Thermometer by Thermoworks

6 Quart Dough Rising Bucket

SAF Instant Yeast

Hamburger Bun Pan

 


Skillet Cornbread

May 12, 2020

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So Winter hasn’t given up yet around here! Over the past weekend there were frost warnings and forecasts of snow out in the mountains. Not that I’m complaining…I’d rather keep things on the cool side rather than move right into the hot, muggy unpleasantness that is often a Virginia summer. With the chilly weather, I decided to make up a big ole pot of chili, White Chicken Chili to be exact. And what goes better with chili? A big ole pint of beer? Well, yes. Beer is good. But how about a big ole hunk of cornbread slathered with butter! Now you’re talking!

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The Husband and I love cornbread. And I’ve posted quite a few recipes in the past. But I gotta say – I think we’ve found a new favorite: Skillet Cornbread. This cornbread has it all! It is moist. It is buttery. It has crispy crunchy edges. And it is not too sweet. A little brown sugar and a bit of honey gives it just the right amount of sweetness.

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I’ve always thought that Northern Cornbread was sweeter than Southern Cornbread. When I did a bit of snooping around online, I found out that I had stumbled into a raging debate. A lot of folks out there have some definite ideas about that topic and can get downright prickly over it with statements such as “If God had wanted sugar in cornbread he would have called it cake”. Hmmm…

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There is no doubt that cornbread is associated with the South. This is likely due to the fact that cornbread was the bread that was eaten there daily from colonial times up to the 20th Century. As it turns out, corn was the South’s main crop. Wheat tended not to do so well in the heat & humidity there. So although I know Buttermilk Biscuits are also considered a Southern thing, in the past they were only baked for special occasions or maybe for Sunday dinner. Folk’s daily bread was cornbread.

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I was fascinated to discover that back in the day, the type of corn predominantly grown in the South was a white corn. This corn was left in the fields to ripen completely and then taken to a water mill to be stone ground. Eventually, with industrialization, these stone mills were replaced by steel roller mills. This type of mill took away much of the corn kernel and thereby the flavor. Furthermore, these roller mills preferred to use unripened yellow corn, which was not as sweet. In order to get that sweet flavor back in their cornbread, guess what folks added – you got it, sugar.

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So, this recipe does have a little bit of sugar in it, but not so much sugar that you are going to be thinking you are eating a cake. But I think the thing that really makes this cornbread so spectacular is that it is cooked in a blazing hot cast iron skillet. Pouring the batter into that hot skillet sears the edges and caramelizes the sugar in the batter to give you that scrumptiously crunchy crust, while keeping the middle nice and tender and moist.

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Yum, yum and yum! Whether you’re from the North, or the South or any other place, you are going to agree, this is some super tasty, buttery delicious cornbread! Pull out your cast iron skillets and bake a batch of this cornbread today!

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Skillet Cornbread

  • Servings: 6-8 servings
  • Difficulty: easy
  • Print

recipe from: Sally’s Baking Addiction

Ingredients:

  • 1 cup (120grams) cornmeal
  • 1 cup (125grams) all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup (115grams) unsalted butter, melted and slightly cooled
  • 1/3 cup (67grams) packed light brown sugar
  • 2 Tablespoons (30ml) honey
  • 1 large egg, at room temperature
  • 1 cup (240ml) buttermilk, at room temperature
  • 2 Tablespoons minced jalapeño peppers (optional – you could also throw in some cheese or bacon or even dried cranberries – or leave it plain, your choice)
  • 2 Tablespoons salted butter, melted
  • Maldon flaky sea salt to sprinkle over top

Directions:

Preheat oven to 400°F (204°C). Grease a 9″-10″ cast iron skillet. Set aside.

Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, add in the buttermilk and mix to combine. Pour the wet ingredients into the dry ingredients. Add the jalapeños if you are using them and whisk until just combined. Take care not to over mix, or beat the batter or the cornbread will be tough.

Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point.

Paint melted butter over the top of the cornbread and sprinkle with a bit of flaky Maldon sea salt.

Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, or whatever you like.

Wrap leftovers up tightly and store at room temperature for up to 1 week.

Enjoy!

Skillet Cornbread brought to you today by Runcible Eats (www.leaandjay.com)

Links for Helpful Kitchen Tools & Ingredients for Skillet Cornbread:

OXO Good Grips Stainless Steel Food Scale

Le Creuset Cast Iron Skillet

Le Creuset Handle Sleeve

 


Corn Muffins with a Kick!

April 21, 2020

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How does that saying go… Thirty days hath September, April, June and November? Yeah right! By my reckoning March had about 2 years worth and April has about 8,ooo days at this point and counting! Just kidding!!! I know there are folks out there quarantining with toddlers, so the Husband and I who are just locked in with some talkative cats, have it pretty dang good, all things considered. Although Spring is definitely in the air, some chilly weather keeps trying to wiggle back into play. I’ve been cooking up quite a few warming, hearty stews, lentil dishes and chilis. These spicy Corn Muffins have been the perfect accompaniment to many a dinner.

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These muffins are very easy to make and come together quickly. I think it is quite likely that you will have most of these ingredients ready to go in your pantry as well. And these spicy devils do have a good kick to them. But if you aren’t a fan of spice, simply leave out the jalapeños and cup back on the cayenne. These moist flavorful muffins are not really sweet at all, which is how the Husband and I like our cornbread. They are delicious all on their own and you just can’t beat them when slathered with butter!

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Corn Muffins with a Kick!

  • Servings: 12 muffins
  • Difficulty: easy
  • Print

recipe from: The King Arthur Flour Baker’s Companion

Ingredients:

  • 8 oz. (1 cup) milk
  • 4 7/8 oz. (1 cup) cornmeal
  • 6 1/4 oz. (1 1/2 cups) all purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3 1/2 oz.(1/2 cup) vegetable oil
  • 1 7/8 oz (3/4 cup) minced scallions (could sub. in shallots)
  • 3 Tablespoons jalapeño peppers, minced
  • 4 oz. (1 cup) shredded pepperjack cheese

Directions:

Preheat the oven to 425°F and heavily grease the wells of a 12 muffin baking tin.

In a small bowl, pour the milk over the cornmeal and set the mixture aside to soak while you assemble the dry ingredients.

In a medium-sized bowl, whisk together the flour, baking powder, spices and salt. Beat the eggs and add them to the cornmeal mixture with the oil. Add the cornmeal and milk to the dry ingredients, stirring until just blended; don’t beat this batter or your muffins will be tough. Fold in the scallions, jalapeños peppers and 1/4 cup of the pepper jack cheese. Using a 1/4 cup muffin scoop, place the batter in the prepared pan. Sprinkle the remaining cheese over the top of the muffins and bake them for 18 – 22 minutes, until they are golden brown.

Enjoy!

Useful links for Kitchen Tools & Ingredients for Corn Muffins with a Kick:

Mason Cash “Into the Forest” mixing bowl – Sure…you don’t need this mixing bowl to make these muffins, but I absolutely love my Mason Cash bowls, so just thought I’d give them a shout out!

No-Knead Crusty White Bread

April 17, 2020

IMG_9748Here is a fantastically easy yeast bread recipe for everyone out there practicing social distancing: No-Knead Crusty White Bread. This recipe bakes up a crusty artisan loaf that anyone would be proud of.

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And here is some more awesomeness about it – once you mix the dough up it just sits in your fridge, developing more and more flavor, until you are ready to bake it! Yup, just pinch off a bit of the dough – as much as you want for your evening meal – and leave the rest in the fridge.  You heard me – multiple loaves of fresh bread in a week with minimal effort! Oh – bestill my heart!!!

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I know some folks are a little nervous about baking anything with yeast. I was that way in the past. But seriously, you’ve got to just get over it and take the plunge. Well, I guess you need to make sure you have the ingredients. There was a run on flour and yeast when all of the lockdowns started happening. I had yeast, but found myself running low on flour. I had mentioned to you in a couple of posts back that I was eagerly awaiting a delivery from Giant’s Peapod grocery delivery service. I had to wait about three weeks to get a delivery time slot and had no idea what I would be getting from my list as the service had stipulated that certain items might be removed depending on availability. So, it would be a surprise – kind of like Christmas morning. It turned out it was more like Christmas morning than I had intended as the time slot I got was 6:30 am – 8:30 am and don’t you know it, that driver was at my door at 6:30 am sharp. Yeah, we are definitely not early birds around here but it was a pretty big day for us, so while not bright eyed and bushy tailed, we were awake and ready. While I am grateful to get anything without having to venture to the store, I must say Peapod did not win me over. I ended up not getting about 1/2 of the items on my list. The biggest disappointments of the missing items for me were no flour and no sugar. And some of the produce that was sent to me were not items I would have picked – ie. the apples had big brown spots and were going bad. The other delivery services I was aware of, like Instacart,  had absolutely no availability. So I decided to take a look at Harris Teeter ExpressLane. They offered an express service whereby you could order and pay online, then one of their personal shoppers would pick out your items and finally all you would have to do is just drive up to the store and someone would come out and put the items in your trunk. Nice & contactless! The problem there was getting a time slot. When I looked, everything was booked out for six days. So I readied the items in my cart and just sat there refreshing the page. Kind of like trying to score tickets to a hot concert. And voila – a time slot suddenly came available just two days away, so I grabbed it immediately! I must say, it was a much better experience. Not only did I not have to wait nearly a month, but I was also able to purchase two bags of King Arthur Flour and two bags of sugar! Score! And I know you will find this hard to believe, but they even were able to grant my toilet paper wish! SUPER AMAZING score!!!

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Oh yeah, but back to this wonderful Crusty White Bread I was telling you about. This is such an easy-peasy recipe!

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I will say that if you are an experienced bread baker, this dough is much stickier than what you will be used to. You will end up using a good amount of flour while shaping it! But don’t fret, it will actually bake up very nicely. I experimented with baking one of the batches I made in a dutch oven and was very pleased with the result. The bread did rise up higher and the crust was absolutely phenomenal – crisp and chewy, glossy and golden – as if it came out of a professional bakery!

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Apparently the steam that is created and sealed in when you slip the dough into the preheated Dutch oven is the thing that transforms the crust. I have included some info on how this is done below and here is a helpful article from King Arthur Flour on Bread Baking in a Dutch Oven. Just for comparison, I also baked a couple of loaves simply on a bread stone, following the recipe below, and they came out quite lovely as well. The crust was not as crackly or crisp but still had a deliciously chewy texture.

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If it is your first time baking yeast bread, I urge you to give this recipe a try.You will be amazed at the masterpiece that will come out of your oven. No doubt you’ll be a bread baking convert!

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No-Knead Crusty White Bread

  • Servings: 3 or 4 loaves - depending on size
  • Difficulty: ridiculously easy!
  • Print

recipe from: King Arthur Flour

Ingredients:

  • 7 1/2 cups (907g) King Arthur Unbleached All-Purpose Flour
  • 3 cups (680g) lukewarm water
  • 1 tablespoon salt
  • 1 1/2 tablespoons (14g) instant yeast or active dry yeast

Directions:

The flour/liquid ratio is important in this recipe, so measure carefully. Your best bet is to weigh the flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. For first-timers, “lukewarm” means about 95° – 105°F, but don’t stress over getting the temperatures exact here. Comfortably warm is fine; “OUCH, that’s hot!” is not. Yeast is a living thing; treat it nicely.

Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don’t have a mixer, just stir-stir-stir with a big spoon or dough whisk until everything is combined.

Next, you’re going to let the dough rise. If you’ve made the dough in a plastic bucket, you’re all set — just let it stay there, covering the bucket with a lid or plastic wrap; a shower cap actually works well here. If you’ve made the dough in a bowl that’s not at least 6-quart capacity, transfer it to a large bowl; it’s going to rise a lot. There’s no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it’s time to bake bread.

Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you’re pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it’ll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it’ll rise, then fall. That’s OK; that’s what it’s supposed to do.

When you’re ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, (Seriously. Grease. Your. Hands. This dough is really sticky!) and pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece, if you have a scale. It’ll be about the size of a softball, or a large grapefruit.

Plop the sticky dough onto a floured work surface (let me repeat that – FLOURED. Work Surface. Again – this dough is Sticky!), and round it into a ball, or a longer log. Don’t fuss around trying to make it perfect; just do the best you can. If you would like to try your hand at baking in a Dutch Oven – see notes below*

Place the loaf on a piece of floured parchment (if you’re going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the bread moist as it rests before baking.

Let the loaf warm to room temperature and rise; this should take about 60 minutes (or longer, up to a couple of hours, if your house is cool). It won’t appear to rise upwards that much; rather, it’ll seem to settle and expand. Preheat your oven to 450°F while the loaf rests. If you’re using a baking stone, position it on a middle rack while the oven preheats. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go.

When you’re ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2″ deep. The bread may deflate a bit; that’s OK, it’ll pick right up in the hot oven.

Place the bread in the oven — onto the baking stone, if you’re using one, or simply onto a middle rack, if it’s on a pan — and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It’ll bubble and steam; close the oven door quickly.

Bake the bread for 25 to 35 minutes, until it’s a deep, golden brown.

Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.

Enjoy!

* Notes on Baking in a Dutch Oven:

When you are ready to bake, measure out a two pound ball of dough. Shape the dough as best you can, on a piece of floured parchment. Leave the dough ball seam side up. Again this dough is ridiculously sticky. Be very liberal with the flour.

Preheat your dutch oven 30 minutes prior to your loaf being ready to bake. I used a 3.5 quart Le Creuset Dutch oven. A 4.5 quart oven should work as well.

When ready to bake, remove the hot Dutch Oven and spray the interior with a burst of vegetable oil non-stick spray and sprinkle cornmeal in the bottom of the pan to prevent the bread from sticking.

Slide your hand under the parchment paper and plop the dough into the hot pan. Don’t fret if the dough sticks to the parchment a bit. Mine did and it caused the dough to deflate a bit, but again all was well.

Make a few slashes in the top of the loaf. A bread lamé would work great here. I did not have one and had difficulty fitting my knife into the hot pan without hitting my wrist on the edge – OUCH!

Bake 25 – 30 minutes and then remove the lid and bake for another 5 – 10.

Links for Helpful Kitchen Tools & Ingredients for No-Knead Crusty White Bread:

OXO Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Stand Mixer

Thermapen Instant Read Thermometer by Thermoworks

6 Quart Dough Rising Bucket

SAF Instant Yeast

Dough Scraper

Emile Henry Pizza/Bread Baking Stone

Le Creuset Signature 4.5 Quart Dutch Oven

Upkoch Bread Lame


Polish Babka

April 10, 2020

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Happy Good Friday everyone! Wait…can you say that? You hear a lot of “Happy Easter” but not really “Happy Good Friday”. Hmmm…well I’ll ask you to indulge me today because I am very happy today! My Apple Cinnamon Hot Cross Buns that I make every year ( you have to bake them on Good Friday or they don’t have all of the special powers) are well under way!

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I wasn’t sure if I was going to be able to make them this year what with all of the quarantining shortages in the stores, but luckily I was able to score some flour and sugar. Hoooray! And not only am I making the traditional Hot Cross Buns today, but I am also going to share a great Easter bread recipe with you: Polish Babka!

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When you hear “Babka” you might think of the Jewish version of the bread, which is often a twisted bread filled with chocolate or cinnamon and topped with a streusel. That is definitely tasty, but not the treat I’m talking about today. Today we look to Poland.

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Polish Babka is a rich, buttery bread which is shot through with rum soaked fruit, brushed with a rum syrup and dusted with confectioner’s sugar.

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Traditionally served on Easter in Poland, there are many different versions of this recipe, with each family claiming the bread made by their “Babka” which means grandmother in Polish, is the best!

IMG_9760Folks in many countries around the world have a special bread that they bake for the Easter holidays. I have shared quite a few of these recipes with you over the years. Last year was Cozonac – Romanian Easter Bread.IMG_8091

 

And prior to that was Italian Easter Bread:

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Then there was this Tsoureki from Greece:

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Don’t forget that Slovak Paska:

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And the impressive Russian Kulich:

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That’s a lot of Easter breads huh?!! But let me get back to talking about this Polish Babka. This Babka is a cross between a bread and a cake in a way. You do start with a sponge, which boosts the rise that you get from the yeast, but you don’t have to knead it all, so it is a bit like a batter bread.

IMG_9792A loaf of Babka is often included in the swiecone basket that Polish families take to church with them on Easter Saturday to be blessed. The basket contains food such as meat, eggs, cake and breads, which will be eaten at the Easter meal after Mass. Each of the food items in the basket are symbolic. For example eggs represent new life and the yeast bread represents the risen Lord.IMG_9798

 

If you hadn’t guessed, I love bread. I love baking it and I love eating it. Guess that’s why I could not stick with the South Beach diet! This bread was pretty easy to make and will be a fantastic Easter treat.

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Now you can make a rum icing to drizzle over the Babka if you wish. I have included it in the recipe. Since the Husband really isn’t a fan of super sweet desserts, I chose to just dust our Babka lightly with confectioner’s sugar. But you should do whatever you prefer.

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With its tender crumb and rich rum soaked fruit I’m also looking forward to the French Toast I will be making soon as well.

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Polish Babka

  • Servings: 1 cake with 12 -16 servings
  • Difficulty: easy
  • Print

recipe from: King Arthur Flour (I have incorporated a lot of the advice from the reviews of this recipe from bakers on the KAF site.)

Ingredients:

For the Starter Sponge:

  • 60 grams (1/2 cup) All-purpose flour
  • 2 teaspoons instant yeast
  • 113 grams (1/2 cup) lukewarm (95°F) milk

For the Babka:

  • 3 large eggs, at room temperature
  • heaping 1/2 teaspoon salt
  • 50 grams (1/4 cup) granulated sugar
  • 57 grams (4 tablespoons, 1/4 cup) softened butter
  • 181 grams All-Purpose Flour (if you do not wish to do the sponge – it is 241 grams (2 cups flour)
  • 43 grams (1/4 cup ) currants or raisins (golden raisins preferred)
  • 43 grams (1/4 cup) candied mixed fruit or candied mixed peel, or mixed dried fruit, chopped

For the Rum Syrup:

  • 99 grams (1/2 cup) granulated sugar
  • 57 grams (1/4 cup) water*
  • 14 grams to 28 grams (1 to 2 tablespoons) rum*

*If you prefer not to use Rum you could substitute apple juice for the water and rum mixture.

For the Icing (Optional – you can just go with a dusting of confectioners’ sugar):

  • 113 grams (1 cup) confectioners’ sugar
  • pinch of salt
  • 28 grams (2 tablespoons) milk, or a combination of milk and rum or apple juice

Directions:

Begin by making a starter sponge:  In the bowl of a stand mixer, mix 60 grams of the flour and two teaspoons instant yeast with 113 grams of the lukewarm milk. Cover with plastic wrap and set aside to let rise for 1 hour.

Place the raisins and candied mixed fruit in a small bowl and cover with rum. Allow to soak while the sponge is rising.

After on hour, add the rest of the remaining ingredients, except the fruit, to the mixing bowl. Beat at medium speed until cohesive. Increase your mixer’s speed to high, and beat for 2 minutes.

Add the rum soaked fruit, beating gently just to combine.

Cover the bowl, and let the dough/thick batter rest/rise for 60 minutes; it won’t appear to do too much.

Scoop the batter into a greased 10-cup Bundt Pan. (If you don’t have a Bundt pan you can also bake the bread in an 8 1/2″ X 4 1/2″ loaf pan). Cover the pan, and let the dough rest/rise for 30 minutes, while you preheat your oven to 350°F.

Bake the babka for 35 to 40 minutes, until an instant-read thermometer inserted into the center of the loaf reads at least 190°F.

While the babka is baking, prepare the rum syrup. Combine all of the syrup ingredients in a small saucepan set over medium heat. Bring the mixture to a boil, and boil, swirling the liquid in the pan, until the sugar dissolves. Remove from the heat.

Remove the babka from the oven. Poke it all over gently with a toothpick or fork, and slowly pour the syrup over the babka’s surface.

When the syrup is fully absorbed (about 20 minutes or so), carefully loosen the Babka’s edges, and turn it out of the pan onto a rack.

If you choose to use the icing: Mix all of the ingredients together, stirring until smooth. Drizzle over completely cool Babka.

Enjoy!

Links for Helpful Kitchen Tools & Ingredients for Polish Babka:

OXO Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Stand Mixer

Thermapen Instant Read Thermometer by Thermoworks

SAF Instant Yeast

Baker’s Fruit Blend

Nordic Ware Bundt Pan


Classic Irish Soda Bread

March 11, 2020

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What would St. Patrick’s Day be without some Classic Irish Soda Bread? I’ve got a great recipe for to share with you today that will tell you how to bake up a gorgeous golden brown loaf with a fabulous, crisp craggy crust and a dense yet moist center. Perfect to serve along with your St. Patrick’s Day celebrations.

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Soda bread does not utilize yeast as a leavening agent, so there is no rising time required. It is the carbon dioxide which is produced from the reaction of buttermilk and baking soda that lightens the loaf. That being said, it is so very easy to make. You can literally mix it together in no time flat. And a loaf of Irish soda bread just would not be complete without having that cross cut into the top. I’ve heard various reasons as to why you do this. Some say it helps the bread cook evenly. I’ve also heard it is done as a blessing to keep the devil away. My favourite reason is that you cut a cross in to allow the fairies to escape! Your guess is as good as mine as to what they were doing in there in the first place, but there you have it.

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Around St. Patrick’s Day, here in the States you will often find stores carrying a sweet Irish soda bread which is shot through with raisins and has sugar sprinkled over the top. I definitely like that version. When I first started this blog I did share a recipe for just such a sweet soda bread loaf.

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Yum right? However, there is one incarnation of this bread that I do not care for. Sometime folks add those dreaded caraway seeds to the loaf along with the currents or raisins. OMG – I REALLY dislike it when those little demon seeds are added into the mix. I’ve been told that both the raisins and caraway seeds are a more Americanized versions of soda bread. The recipe I’m sharing today for Classic Irish Soda bread is closer to what you would actually find in Ireland. It has one cup of cake flour in addition to the all purpose flour because Irish flour is more finely milled than the all purpose flour found here in the States. This bread is only slightly sweet and has a sprinkling of sea salt flakes over the top. The crust is crispy crunchy with a nice chew to it. This bread is simply amazing slathered with butter – like Kerry Gold for instance. So what are you waiting for? Bake up a loaf or two of this Classic Soda Bread for St. Patrick’s Day this year. I promise you won’t regret it.

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Classic Irish Soda Bread

recipe from: Brown Eyed Baker

Ingredients:

  • 1 cup cake flour
  • 3 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • teaspoons baking soda
  • teaspoons cream of tartar
  • teaspoons salt
  • 2 tablespoons unsalted butter softened
  • cups buttermilk
  • 1 tablespoon unsalted butter melted

Directions:

Adjust an oven rack to the upper-middle position and preheat oven to 400° F.
In a large bowl, whisk together the flours, sugar, baking soda, cream of tartar, and salt. Work the softened butter into the dry ingredients with a fork or your fingertips until the texture resembles coarse crumbs.
Add the buttermilk and stir with a fork just until the dough begins to come together. Turn out onto a floured work surface and knead just until the dough becomes cohesive and bumpy, 12 to 14 turns. (Do not knead until the dough is smooth, or the bread will turn out tough.)
Pat the dough into a round about 6 inches in diameter and 2 inches high; place on a parchment-lined baking sheet or in a 12-inch cast iron skillet. Score the dough by cutting a cross shape on the top of the loaf.
Bake until the loaf is golden brown and a skewer inserted into the center comes out clean, or the internal temperature reaches 180° F on an instead-read thermometer, 40 to 45 minutes. Remove the loaf from the oven and brush the surface with the melted butter and sprinkle with flaked sea salt if desired. Cool to room temperature before slicing, about 30 to 40 minutes. Leftovers should be wrapped in plastic wrap and stored at room temperature for up to 3 days.
Enjoy!
Classic Irish Soda Bread brought to you today by: Runcible Eats (www.leaandjay.com)
Useful links for Kitchen Tools & Ingredients for Classic Irish Soda Bread:
Maldon Sea Salt Flakes
Thermapen Instant Read Thermometer by Thermoworks
Silicone Pastry Brush Set

Fruit Filled Morning Buns

February 1, 2020

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Here it is…February already. And tomorrow, my favourite varmint, Punxsutawney Phil, will be stepping out of his burrow at Gobbler’s Knob and letting everyone know if there will be 6 more weeks of winter or if instead Spring is on the way. Now I think I can say with a fair amount of confidence, and much to my dismay, Spring is already here. There has really been no Winter to speak of this year. Total snow free zone! Given that, I must say I’m hoping that the little Punxsutawney critter sees his shadow!

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One extraordinary rodent!

Phil & all the folks up in Punxsutawney aren’t the only ones celebrating now. February 1st, which falls half way between Winter Solstice and Spring Equinox, also marks the festivals of Imbolc, St. Brigid’s Day and Candlemas, all of which are associated with fertility, fire, purification and weather divination. Quite an auspicious time of year! I’m very happy to be marking an event today as well. February 1st just happens to be the 9th year anniversary of  the my cooking blog! Yup… Nine years ago today I posted my first recipe. It was for Cream Tea Scones with Currants.

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I’ve done an anniversary post nearly every year since.  One of my favorite recipes that I shared was: Model Bakery’s English Muffins:

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Some of my other anniversary edition recipes are the completely decadent  Banana Rum Muffins:

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That jaw-dropping, over the top Crack Pie:

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And who can forget that magical “caviar of the South” –  Pasture’s Pimento Cheese:

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Last year, I shared a recipe for English Muffin Toasting Bread, which is ridiculously easy to make and superb for toasting – just like a craggy English Muffin – but without all the work.

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This year’s recipe, Fruit Filled Morning Buns, wasn’t as easy a recipe to pull off, but oh my stars was it worth it!

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These delightful little devils are made with a yeasty dough, layered with butter, caramelized sugar, cinnamon and gooey chocolatey raspberry jam! And as if that weren’t enough, as soon as you pop them out of the oven you roll them in a bit more sugar. Breakfast bliss I tell you!

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I should say here that you can use whatever your favorite preserves happen to be or even leave the jam part out all together. I had just made up a batch of scrumptious chocolate raspberry jam for Christmas, so I decided to go with that. I chose to spread a thin layer of jam over the dough before rolling it up, however you can also just spread the butter/sugar mixture over the dough and add a dollop of jam on top of the bun prior to baking.

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These treats were definitely worth the effort, but there was without a doubt, effort going on. You see, these buns are made with Baker’s Croissant Dough. This type of dough is a yeasted laminated dough. Basically you mix up a yeasted dough, roll it out and place a layer of butter on top of it. You then enclose the butter within the dough and proceed to roll it out and fold it over and over again. This creates a dough which has multiple alternating layers of dough and butter. The butter evaporates when baked and that is what forms all those lovely flaky layers in a croissant or in this case – a morning bun.

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I guess this doesn’t sound terribly difficult, but there are quite a few steps involved, a lot of rolling out dough and an overnight refrigeration to complete before you can even begin to assemble the morning buns.

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Again – totally worth it. Labor of love and all that stuff. No regrets. But I do want you to know what you’re getting into and allow enough time.

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And some great news is that the recipe for the Baker’s Croissant Dough is double what you need for the Morning Buns. So you can freeze the other half and be ahead of the game next time whether you’re making more Morning Buns or trying your hand at homemade croissants! That time saver for next time is most definitely a “win”!

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But not to get ahead of myself talking about the next thing you are going to bake. Stay in the moment – which will be oh so memorable once these little gems come out of the oven and you’ve had your first nibble. Crispy on the outside, soft, tender and flaky on the inside with an enchanting caramelized chewy bottom. Just Brilliant! Happy Blog-a-versary to me!

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Fruit Filled Morning Buns

  • Servings: 2 Dozen Buns
  • Difficulty: moderate - need to make laminated yeast dough, which requires overnight rest before you can begin to assemble morning buns which require 1 - 1 1/2 hr. rise
  • Print

recipe from: King Arthur Flour – Morning Buns & Bakers Croissant Dough

Ingredients:

For the Pastry:

  • 1/2 recipe Baker’s Croissant Dough (recipe detailed below)

For the Filling:

  • 1/4 cup (50g) granulated sugar plus more for coating the pan
  • 1 tablespoon viennese cinnamon
  • 1 teaspoon grated orange rind (zest)
  • 4 tablespoons (57g) unsalted butter, melted
  • 1/4 cup (53g) packed brown sugar
  • 1/2 cup (170g) fruit preserves, of your choice, optional

Directions:

Generously butter the wells of a 12-cup muffin pan. Spoon a teaspoon of granulated sugar into each of the wells, then tap the pan in all directions to coat the insides. Turn the pan over and lightly tap out any excess.

To make the filling: Combine the sugars, cinnamon, and orange zest, stirring well with a fork to distribute the zest.

To assemble: Roll the dough to an 18″ x 8″ rectangle.

Brush the rectangle with melted butter. Spread a thin layer of jam over the dough if you are using. Sprinkle the dough generously with the sugar mixture and go over it lightly with a rolling pin to press it into the butter/jam. Roll the dough up from the long edge into a tight cylinder. Cut into 1 1/2″ slices. Place the slices, cut side up, in the wells of the prepared pan.

Let the buns rise for 1 to 1 1/2 hours in a room no warmer than 75°F (any warmer and the butter may begin to leak out). The buns should increase to one and a half to two times their original size. Toward the end of the rising time, preheat the oven to 375°F.

If desired, just before baking, butter the back of a spoon and press down on the center of the buns. Place 2 teaspoons of the preserves in the indentation.

Place the pan on a parchment-lined baking sheet and bake for 40 to 45 minutes, until the buns are deep golden brown.

Place a cooling rack over a piece of parchment. Remove the buns from the oven and immediately (and carefully) transfer them out of the pan onto the rack. If desired, roll the warm buns in granulated sugar and sprinkle the tops once more. Let cool slightly and eat warm or at room temperature.

Store, lightly covered, at room temperature for up to two days; freeze for longer storage.

Baker’s Croissants Dough

Ingredients:

For the dough:

  • 2 large eggs + enough warm water to make 2 cups (454g) of liquid
  • 1/4 cup (50g) sugar, divided
  • 5 1/2 to 6 cups (659g to 723g) All purpose Flour
  • 2 1/4 teaspoon instant yeast
  • 2 tablespoons (28g) butter, melted
  • 1/2 cup (71g) Bakers Special Dry Milk or nonfat dry milk, optional
  • 1 scant tablespoon salt
  • 1 teaspoon vanilla extract (optional; for sweet pastry)

For the Butter:

  • 1 7/8 cups (425g) unsalted butter, cool to the touch
  • 3/4 teaspoon salt
  • 1/2 cup (60g) All purpose flour

Directions:

For the dough: Put the eggs and water in a large mixing bowl. Add 1 tablespoon of the sugar, 3 cups (362g) of the flour, and the yeast. Mix until well blended; set aside to let the sponge work.

For the butter: Cut the butter into 1˝ chunks and combine with the salt and flour at low speed in a stand mixer just until smooth, with no lumps. Be careful not to beat too much; you don’t want to incorporate any air.

Spread the butter on a piece of plastic wrap and shape into an 8˝ square. Wrap and refrigerate for 30 minutes.

Finish the dough: Add the melted butter to the sponge. Whisk together the remaining sugar, 2 1/2 cups (298g) of the flour, the dry milk, and salt and add to the sponge. Mix until the dough forms. Knead for 5 minutes; touch the dough lightly with your finger. If it’s still sticky, add the remaining flour 2 tablespoons at a time until the dough is the desired consistency. Once the dough is smooth and elastic, pat it into a 9˝ square, then wrap and refrigerate for 30 minutes.

Laminate the dough: Remove the chilled dough from the refrigerator and gently roll it to a 12″ square.

Unwrap the butter square and place it in the center of the dough at a 45° angle, so it looks like a diamond in a square. Pull the corners of the dough into the center of the butter diamond. Moisten the edges with a little water and pinch the seams together well to enclose the butter. Dust the top with flour and turn the packet over.

Tap the dough all over with a rolling pin, encouraging it into a rectangular shape. Once it’s pliable, roll it to a 20˝ x 10˝ rectangle, picking it up and dusting lightly with flour as needed.

When you’ve reached the proper size, use a dry brush to sweep off any excess flour and fold the dough in thirds, like a business letter. Take care to keep the edges straight and line them up directly over each other. If the dough slides around, use a little water at the corners to tack them in place. This is your first turn.

Rotate the dough out so it looks like a book about to be opened. Roll the dough out once more to 20˝ x 10˝ and fold it as before. This is the second turn. Wrap the dough and refrigerate it for 30 minutes to allow the gluten in the dough to relax.

Give the dough two more turns after its rest, then wrap the dough well and refrigerate for at least 1 hour or overnight before using. You can also freeze the dough at this point.

Enjoy!

Fruit Filled Morning Buns brought to you by: Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools & Ingredients for Fruit Filled Morning Buns:

Oxo Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Series 5 Qt. Stand Mixer

SAF Instant Yeast

Thermapen Instant Read Thermometer by Thermoworks

Whole Milk Powder or here from King Arthur

Dough Rolling Mat

Wilton 12 – well Cupcake/Muffin Pan

 


Popovers with Boozy Orange Cranberry Butter

November 27, 2019

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Oh my gosh, Thanksgiving is nearly upon us. And that being said – the full blown holiday season is ready to step full into the spotlight on the very day following…but we won’t think about that today… Back to Thanksgiving … And like many of you, I’ve been stationed in the kitchen a whole lot . It’s weird right? Days of preparation and cooking and BAM! It is all over in about an hour. Well, the eating that is. Then there is the clean up – which is pretty substantial. And then there is the figuring out how to fit all of the leftovers into your fridge. And speaking of leftovers, I do have a great Thanksgiving feast leftover recommendation for you today… That is assuming you have some leftover cranberry sauce on hand. What I’m going to share with you is a wonderful day after Thanksgiving Treat, A Black Friday pastry if you will – Popovers with Boozy Orange Cranberry Butter.

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Hopefully you are planning to make my Boozy Orange Cranberry sauce for Thanksgiving this year. That stuff is like cranberry crack – I’m telling you! It’s so delicious, it shouldn’t just be reserved for one meal out of the year. And it is very easy to make.

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And although today is the day before the big day and the supermarkets are full of scenes from Dante’s Inferno…Seriously – if you head out to grocery shop today – you better steel your nerves because you will be wondering what fresh hell you have arrived in! But, you’ve got this. Take a deep breath. There is still have time to not only plan your feast, if you haven’t already done so, but to go out and hunt and gather your ingredients. So in attempt to inspire you, let me take a moment to give you a bit of a Thanksgiving recipe roundup of delicious recipes which I have shared with you in the past. One of my all time favorite recipes, which I am indeed making this year is Smoky Bacon Cream Biscuit Dressing. The Husband has actually declared Thanksgiving would be ruined if this dish wasn’t on the table. It is so decadent, chock full of homemade Cream Biscuits, mushrooms and one whole pound of bacon (can’t go wrong with bacon!).

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Another Thanksgiving staple at our house are Heavenly West Virginia Dinner Rolls. These moist, tender and slightly sweet yeast rolls are a must for us.

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But we really LOVE bread around here, so I’ve also made these lovely Amish Dinner Rolls. Yes – that is in addition to the West Virginia Rolls. Told you we love bread. I’ll do a few extra revs in the gym – it will be totally worth it!

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And talking about hitting the gym – how about some dessert? Like these Inside Out Pumpkin Muffins filled with Cider Cinnamon Cream Cheese.

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Or this ahhhh-mazing Thanksgiving Pie – Toffee Blonde Pie with Cinnamon Toast Crunch Crumb Crust, Pumpkin Ganache & Boozy Cranberry Sauce topping.

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And if you do have any leftovers, I shared Holiday Leftover Pies recipe with you.

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But wait! Now that I mention leftovers, I’ve realized that I’m getting completely carried away with all this food! Lets get back to the recipe at hand today, which does indeed involve leftovers – those Popovers with Boozy Orange Cranberry Butter.  So what you’ll need is some leftover Boozy Orange Cranberry Sauce. You whip up some butter and then add that cranberry sauce to it. Bake up a batch of Popovers. Popovers might seem a bit intimidating but I’m telling you they are easy peasy. The recipe I’ve included will yield up a dozen sugar dusted, absolutely divine little treats.

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Make sure to serve them hot out of the oven

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slathered with that magical Cranberry butter. Folks will lose their minds! Now you can spread this luscious Cranberry Butter over anything you want – toast, bagels, biscuits, oatmeal….but hot, crisp on the outside, tender on the inside, popovers are pretty impressive you’ve gotta admit. We have enjoyed ours in the past on Black Friday. You know, we had to make sure we’d be fueled up for the take-no-prisoners day of serious shopping. But these popovers would turn any meal into a special occasion and  they elevate that Cranberry Sauce to an even higher level. Hope everyone has a very Happy Thanksgiving!

 

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Popovers with Cranberry Butter

  • Servings: 12 popovers
  • Difficulty: easy
  • Print

recipe adapted slightly from: King Arthur Flour

Ingredients:

For the Popovers:

  • 2 teaspoons bacon grease, butter, or lard
  • 1 tablespoon granulated sugar
  • 241 grams All purpose flour
  • 1 teaspoon salt
  • 4 large eggs, at room temperature
  • 454 grams whole milk, at room temperature

For the Cranberry Butter:

  • 170 grams unsalted butter
  • 1/4 teaspoon salt
  • 57 grams (1/4 cup) Boozy Orange Cranberry Sauce ( Or you can use whatever leftover cranberry sauce you have on hand – though I’m not sure that stuff that slides out of a can will work…)

Directions:

Preheat the oven to 400°F. Use the bacon grease, butter, or lard to grease a 12-cup muffin pan or a large, 6-well popover pan. Lightly sprinkle the insides of the wells with the 1 tablespoon sugar.

To make the cranberry butter: Beat the butter and salt at medium speed until light and fluffy. Add the leftover boozy orange cranberry sauce and mix at low speed until well blended. Set aside.

To make the popovers: In a blender or food processor, combine the flour, salt, eggs, and milk until smooth. Pour the batter into the prepared pan, filling the cups halfway.

Bake the popovers for 30 to 40 minutes, until the tops are deep brown. Remove them from the oven and pierce the tops with a paring knife to allow steam to escape. Cool for 5 minutes, then transfer to a warm serving dish. Dust with confectioners’ sugar if desired; serve warm, slathered with cranberry butter.

Enjoy!

Popovers with Boozy Orange Cranberry Butter brought to you by Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools & Ingredients for Popovers with Boozy Orange Cranberry Butter:

OXO Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Stand Mixer

Cuisinart Pro-Classic Food Processor

Nordicware Grand Popover Pan

 


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