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Entries in Bread (33)


Burger Buns

Joel just mentioned the other day that he wanted to start baking our own bread.  Since I was off from work on Monday and had some extra time, I thought it would be nice by starting with our own burger buns, which I found here at Pennies on a Platter, which was found on Annie's Eats, Smitten Kitchen, and The New York Times.  However, I ended up going to help my parents take down the Christmas decorations all day, so Joel was the one who actually made these.  These buns turned out great.  They were a little dense, but beat store bought rolls!  I wouldn't mind making a bunch of these up and having them on hand in the freezer for the summertime!

3 tablespoons Warm Milk
1 cup Warm Water
2 teaspoons Instant Yeast
2 1/2 tablespoons Sugar
1 1/2 teaspoon Salt
1 Egg
3 cups Bread Flour
1/3 cup All-Purpose Flour
2 1/2 tablespoons Unsalted Butter, softened

1 Egg beaten with 1 tablespoon Water, for egg wash
Sesame Seeds

Using the paddle attachment of a stand mixer, combine the milk, water, yeast, sugar, salt, and egg.  Mix in the bread flour and all-purpose flour.  Once incorporated, mix in the butter.  Switch to the dough hook attachment and knead on low speed until the dough is somewhat tacky, about 6-8 minutes.  Transfer dough to a bowl lightly brushed with olive oil.  Cover tightly with plastic wrap and let rise in a warm place until doubled in size, between 1-2 hours.  Line a baking sheet with parchment paper.  Divide the dough into 8 equal parts.  Gently roll each part into a ball and place on the baking sheet, 2-3 inches apart.  Cover loosely with lightly oiled plastic wrap and let rise again for 1-2 more hours.  The dough is ready when nearly doubled.  Fill a large, metal pan with a shallow layer of water and set on the lowest rack of the oven.  Move the other rack to the center position.  Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds.  Bake at 400 degrees for about 15 minutes, until golden brown, rotating halfway through.  Let cool completely on a wire rack.



We are carb lovers.  We can find an excuse to eat bread with just about every single meal.  It isn't completely unheard of for us to eat an entire baguette while waiting for our food to cook!  Not good, I know, but we can't help it!  Buying naan or flat bread can cost upward of $3 for a bag of about 5 pieces.  I thought that by making my own, it would help to save us some money.  Boy, was I right.  I used this recipe from My Baking Addiction and I can probably make 25 pieces for the same amount that would buy me 5!  I wouldn't mind always having this around in the house.  It was so easy and so incredibly delicious.  I wonder if it freezes well.  I'll have to try it and get back to you on that one.

1 (1/4 ounce) package Active Dry Yeast
1 cup Warm Water
1/4 cup White Sugar
3 tablespoons Milk
1 Egg, beaten
2 teaspoons Salt
4 1/2 cups Bread Flour
2 teaspoons Minced Garlic (optional-I omitted)
1/4 cup Melted Butter

In a large bowl, dissolve the yeast in warm water.  Let it stand for about 10 minutes, until frothy.  Stir in milk, sugar, egg, salt, and enough flour to make a soft dough.  Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.  Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise for 1 hour, or until the dough has doubled in volume.  Punch down the dough and knead in the garlic.  Pinch off small handfuls of the dough about the size of a golf ball.  Roll into balls and place on an oiled tray.  Cover with a towel and allow to rise until doubled in size, about 30 minutes.  During the second rising, preheat a grill to high heat.  Roll each ball of dough out into a thin circle.  Lightly oil the grill.  Place the dough on the grill and cook for about 2-3 minutes, or until puffy and lightly browned.  Brush the uncooked side with butter and then turn over.  Brush the cooked side with butter and cook until browned, another 2-4 minutes.  Remove from the grill and continue the process until each dough ball has been cooked.   (*I used a grill pan on the stove and it seemed to work just fine!)



We used to buy baguettes a lot and eat bread and cheese with a glass of wine as a snack while cooking dinner. Lately, we have curbed that habit, which is probably for the best, but we still enjoy a fresh baguette every now and again. When I found this recipe on The Sisters' Cafe, I thought it was too good to be true. It seemed so easy! I decided that it would be a great accompaniment to our soup for dinner tonight. I couldn't believe how easy it was. Our apartment is always freezing, so I'm not sure that it rose properly (it didn't look as nice as the pictures on The Sisters' Cafe) but I went ahead and baked it off anyway. It was great!

1 1/2 cups Warm Water
2 packages Dry Yeast (1 1/2 tablespoons)
2 teaspoons Sugar
3 1/4 cups Flour (I used bread flour)
2 teaspoons Salt

In a small bowl, mix the warm water with the yeast and sugar. Let it sit for about 5 minutes, until there is foam on the top. In a stand mixer fitted with the dough hook attachment, mix the flour and salt. Gradually add the yeast mixture and combine until the dough becomes a smooth ball. Knead (with the dough hook) for about 5 minutes. Cut the dough in half and shape into two rectangles. Place them on a lightly greased cookie sheet. Cover and let the dough rise for 30 minutes. With a very sharp knife, gently make a slash down the length of each baguette. Pour water into a cake pan and place it on the bottom of a 450 degree oven. Place the bread on the top rack and bake for 15 minutes. Half way through the baking process, brush the top of the bread with melted butter.


No-Yeast Rosemary & Sea Salt Bread

Tonight, we ate light. Joel had a concert to go to with his parents so we decided just to eat a big salad for dinner. To go along with it, he requested some sort of bread. I didn't think that there would be enough time to allow dough to rise before baking breadsticks or something of the sort, so I googled "no-yeast bread recipes" and came up with this one from The Backyard Herbalist. I thought that plain bread might be a little boring so I mixed in a little rosemary and sea salt to give it a bit more flavor. This bread was very easy to throw together, and after only minutes in the oven, the whole kitchen smelled wonderful from the rosemary!

4 cups Flour (I used whole wheat)
1 tablespoon Sugar
1/2 tablespoon Baking Powder
1/2 tablespoon Baking Soda
1 1/2 cups Water
2 teaspoons Cider or White Vinegar (I used cider)

Mix the dry ingredients together in a bowl. In a measuring cup, mix the water and vinegar. Pour the wet ingredients into the dry ingredients and mix well. Turn the dough out onto a floured surface and knead for 2-3 minutes. Shape the dough into a round (about 1 1/2 to 2 inches high) and place it on a round, non-stick pizza pan (which I also sprayed with non-stick spray just to be safe). Using a knife, cut an X on the top of the loaf. Bake at 400 degrees for 40 minutes. Remove the loaf from the oven, and while still hot, brush the top with 1 tablespoon of melted butter.


Parker House Rolls

I've been wanting to try my hand at making bread now for a while. I figured that hosting Easter dinner would give me the best opportunity to try these rolls from Joy the Baker.

Though they took a while, with the rising and all, they were very simple to make. I enjoyed the process and will definitely continue to try other bread recipes again soon!

3 tablespoons Warm Water (105-115 degrees)
3 tablespoons Sugar
1 package (1/4 ounce=2 1/2 teaspoons) Active Dry Yeast
1 stick (8 tablespoons) Unsalted Butter
1 cup Whole Milk
2 cups Bread Flour
1 1/2 teaspoons Salt
3/4-1 1/2 cups All Purpose Flour

In a small bowl, stir together warm water with yeast and 1 tablespoon sugar until the yeast is dissolved. Let it stand until foamy, about 5 minutes. If the mixture does not foam up, throw it out and start over with different yeast. Meanwhile, melt 6 tablespoons of butter in a small saucepan. Add the milk and heat until lukewarm. Pour the mixture into a large bowl and add the yeast mixture, remaining 2 tablespoons of sugar, bread flour, and salt. Stir with a wooden spoon until just combined. Stir in 3/4 cup of all-purpose flour, dump the ingredients out onto a clean work surface, and begin to bring the bread dough into a ball. If your dough is too sticky, add up to 1/2 cup of all purpose flour 1 tablespoon at a time until the dough is just slightly sticky. Knead the dough until a smooth and elastic dough begins to form, adding more all purpose flour as needed. The dough will be smooth, satiny, and just slightly sticky after about 10 minutes. Form the dough into a ball and place in a large, buttered bowl, turning the dough so that the entire ball is covered. Cover the bowl with plastic wrap and a towel and let it rest in a warm, draft free place until doubled in size, about 1 hour.
Butter a 9x13 inch baking pan. Divide dough into 20 equal pieces. Roll each piece into a ball and arrange them evenly in 4 rows of 5 in the baking pan. Cover loosely with plastic wrap and let them rise in a warm, draft free place until almost doubled in size, about 45 minutes. Using a floured chopstick, make a deep crease in the center of each row of rolls. Let the rolls rise one more time, covered loosely for about 15 minutes. Preheat the oven to 375 degrees and place the rack in the center of the oven. Melt the remaining 2 tablespoons of butter and cool slightly. Brush the tops of the rolls with the butter and place them in the oven for 20-25 minutes, until golden brown. Cool the rolls in the pan for about 5 minutes and then remove them from the pan and serve warm.