Tag Archives: bread

Happy Day!

On Tuesday, I had judging for both of my 4H projects. I won first place in both my cake decorating and my yeast bread projects! Now I get to go to our state fair and compete there at the end of July. I will have to make more bread and decorate another cake. Below is the recipe that I used for yeast bread judging(also pictured at the side), they are so very yummy, almost like the restaurant rolls. Today I feel like baking, but what yet, I don’t know. But after I do, I post it up here.

~thechildcooks

Soft and Fluffy Dinner Rolls

Yields 18 Dinner Rolls

4-4 1/2 cups all-purpose flour

2 packets quick-rise yeast

3 tablespoons sugar

1 1/2 teaspoons salt

3/4 cup milk

1/2 cup water

1/4 cup butter plus 1 tablespoon

1 egg

Mix 1 1/2 cups flour with the other dry ingredients. Heat the milk, water and 1/4 cup of butter to 120-130 degrees Fahrenheit. Pour onto the dry mix and stir until incorporated. Add egg and enough of the remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 4-6 minutes. Let rest, covered, for 10 minutes. Cut into 18 equal parts and shape each piece into roll shape. Place on a greased cookie sheet. Let rise, covered, for 20-40 minutes more. Heat oven to 375F and bake for 20-30 minutes. Melt the remaining butter and brush overtop the rolls. Cool on a wire rack.

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Filed under 4-H, Breads, Cake Decorating, Yeast Bread

Why I Don’t Like Bread Machines

One, I like to knead my own bread. Two, I like the smell of yeast rising and you can’t smell that in a machine. Three, they will fail on you. The last one is probably not true all of the time, but yesterday it was. I was trying to make the cheese bread recipe from my 4H book and it is a bread machine recipe. I assembled all of the ingredients together and put them in the machine. Then I closed the lid and pushed the magic start button. An hour later I checked it when the check timer went off. Guess what? The paddle on the bottom was not working and the bread was not mixed at all. So I started it back up again. Well, not mxing right the first time made for a squat loaf. I wouldn’t reccomend this recipe as it has an off taste. Not quite like bread but not like cheese, either. Only a few more 4H recipes to go!

~thechildcooks

Bread Machine Cheese Bread

For a 1 lb. Loaf

3/4 cup water

3/4 teaspoon salt

2 cups bread flour

1/4 cup grated Parmesean cheese

1 1/2 tablespoons instant dry milk

1 1/2 tablespoons ssugar

1 1/2 teaspoons bread machine yeast

Combine ingredients according to the manufacturer’s instructions, adding cheese with the flour. Process on the basic white bread setting, normal to medium color.

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Complicated and the Not-So

Yesterday, I embarked on the most complicated bread recipe I have ever made. It all started as I was reading Baking with Julia and came across a recipe for mixed starter bread. After looking over the recipe, I told myself that it was way to complicated and moved on looking for something else to bake. I decided to make the pretzels out of my 4H book. I mixed the dough up and set it to rise. Then, as I was shaping the pretzels, I said what the heck and decided to take a walnut sized piece of the pretzel dough and make the mixed starter bread. After I finished making the pretzels, I started out on the first starter. I thought that I had done something wrong because it looked really weird, but went with it. At 8 last night I mixed the second starter and then realized that it had to rise for 4 hours, then be put in the refrigerator. Fun. Fast forward to this morning when I made the final dough, let it rise, shaped it then finally baked the bread. They turned out beautifully. I made three baguettes and a wheat stalk shaped loaf. Also today, I am making a marble cake(same recipe as earlier this week) to be decorated for a 4th of July cook out. I hope everyone has a good holiday weekend!

~thechildcooks

Mixed Starter Bread

Taken from La Cerise

Recipe originally from Steve Sullivan

The first-stage, or old-dough starter
– A walnut-sized (1/2 ounce, or 14g) piece of fully risen dough (pizza, or other white flour bread dough.)
– 1/4 cup (60g) warm water (105°F to 115°F, or 40-46°C)
– 2/3 cup (85-93g) unbleached all-purpose flour

Cut the dough into small bits, soak in the water five minutes to soften. Mix in the flour, first with a spoon then knead. You’re not trying to develop gluten, just incorporate all the ingredients.

Put the dough in a bowl, cover with plastic wrap, and allow the dough to rise in a warm place (between 80°F and 85°F or 27-29°C).

After 8 hours the starter dough should be bubbly, soft and sticky, and springy.

The second-stage starter
– The first-stage starter (above)
– 1/4 cup (60g) warm water (same temps as above)
– 3/4 cup (94-105g) unbleached all-purpose flour

Make this second sponge like the first. Rise for 4 hours in a warm environment (same temp as above). It should more than double.

After the rise, the sponge, when stretched, will show long, lacy strands of gluten and smell sweet and yeasty, even though no yeast has been added. Chill the risen sponge for at least 1 hour, but no more than 8 hours, before proceeding.

The final dough
– 1 1/4 cups (296g) cool water (about 78°F or 25°C)
– 1/2 tspn SAF instant yeast (not rapid rise) or 3/4 tspn active dry yeast
– The second-stage starter (above)
– 3 1/3 cups (416-466g) unbleached all-purpose flour
– 1 TB (12-13g) kosher salt

You are advised to use a stand mixer here. Put the water into the bowl of the mixer [hold back a little water to add at the same time as the salt later] sprinkle the yeast, and stir by hand to mix. Deflate the second stage starter, break it into pieces, add it to the bowl and allow it to soften for 5 min. Add the flour, pulse the machine on and off so the flour doesn’t fly out, mix on low-speed until flour is incorporated then let the dough rest for 10 minutes to give the flour time to absorb the water.

With the machine running at low-speed, add the left-over water and sprinkle the salt onto the dough. Increase speed to medium high and mix and knead the dough for 5 to 8 minutes. The dough will be very soft and moist and may ride up the hook. Push the dough down periodically.

Transfer the dough to a clean bowl, cover with plastic wrap, and allow to rest in a warm place (between 80°F and 85°F or 27-29°C) for about 1 1/2 hours. The dough will probably double in bulk and it should have a network of bubbles visible under the surface.

Final rise. Fold the dough down on itself a few times, without punching down, in order to redistribute the yeast, then cover again and let rise for 45 minutes.

“After this last rise, you must shape and bake the dough. If you refrigerate the dough now, or do anything else to retard it, you will have a sourdough bread, which is not what this dough is meant to be.”

Shaping: Shape into loaves and let rise on heavily floured towels for 1 ½ hours.

Baking: If you have divided the dough into four baguettes (or mutant baguettes) as I did, preheat and prepare the oven with a baking stone and a heavy cast-iron skillet on the bottom of the oven. Shortly before baking pour a cup of water into the skillet and close the oven door. Bake the loaves on the stone for 20 minutes. Remove when the internal temperature is 200F and cool.

Pretzels

1 package active dry yeast

1 1/2 cups warm water

1 teaspoon salt

1 teaspoon sugar

3 1/2-4 cups all-purpose flour

1 egg, beaten

Coarse salt

Dissolve yeast in warm water in a large mixing bowl. Stir in 1 teaspoon salt, the 1 teaspoon sugar and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make the dough easy to handle. Turn the dough onto a lightly floured surface and knead for 5 minutes, Place in a greased bowl, cover and let rise for 45-60 minutes or until double.

Heat oven to 425F. Punch down dough and cut into 16 equal parts. Roll each piece into a 18 inch long rope. Twist each rope into a pretzel shape. Place on a greased baking sheet. brush pretzels with beaten egg and sprinkle with coarse salt.

Bake until pretzels are brown 15-20 minutes. Cool on a wire rack.

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Filed under 4-H, Breads, Uncategorized, Yeast Bread

Saying More

Last night I posted a picture of some yummy home made pizza. There is another such picture right over there(points right). The recipe for the dough was from my 4H book(but also is in the bead machine book as the same recipe, coincidence?), the sauce was made by my mother(no recipe there, just throw some tomatoes and spices in there and let it simmer) and a cow somewhere made the cheese. The dough was described in the recipe book as “not to thin or thick” and it was. In the 4H book the recipe says it yields 8 servings, which is a lie, this will serve four normal people, or 8 for appetizer-sized pizzas. I made mine with dough, sauce, eggplant, onion, pepper, mushroom, broccoli and cauliflower. The crust tastes really good and fresh and my mom says I can make it again, which means that this was a success! For my project, I still have to make basic white bread, pretzels, bread machine cheese bread and herb loaf. There are also a few recipes from the second year of the project I would like to try such as some of the sweet breads.

~thechildcooks 

Bread Machine Pizza

Note: This will take some time, so plan ahead.

3/4 cup lukewarm water

2 tablespoons oil

2 cups all-purpose or bread flour

1/2 teaspoon sugar

1/2 teaspoon salt

2 teaspoons active dry yeast or 1 1/2 teaspoons quick rise yeast

Combine ingredients according to the manufacturer’s instructions. Select the dough setting and process. When the dough process is complete, take the dough out and knead it for 1 minute. Let rest for 15 minutes. Roll the dough to fit a 14 inch pizza pan or cooking sheet, you can also make mini pizzas. Place the dough on a greased pan or one lined with parchment paper. Press the dough into the pan. Let dough rise in a warm place for 20 to 25 minutes. Spread sauce over top and add cheese and other desired toppings. Bake in a preheated 425F oven for 15 to 25 minutes, depending on the size of your pizza. Remove from oven and let rest for 5 minutes before cutting and serving.

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Filed under 4-H, Breads, Meals, Yeast Bread

Enough Said

I will graciously bestow unto you the recipe later.

~thechildcooks

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Not Just White Bread

The recipe for Not Just White Bread from my 4-H book is a winner. The bread is light and tasty, not to mention easy to make. It is similar to the recipe for white bread in the Betty Crocker cookbook, but calls for making a sponge instead of mixing everything together at once. The method for shaping the loaves is also different, Not Just White Bread does not get rolled before placing into the pans, you just put it in. All in all, I will be making this recipe again.

For those of you wondering why I have not posted in a while, I am fine, I was just on vacation on the Atlantic coast. While there, I dicovered that eating crabs freshly steamed out of their shells seasoned with liberal amounts of Old Bay is awesome. I packed away about 36 in one sitting at an all you can eat place and it has enlightened me. I also visited two Indian restaurants where I stuffed myself with deliciousness. My father told me, that this summer, we might have a seafood boil similar to the east coast steam pots. It was really relaxing to be on vacation, but I missed baking in m kitchen and need to make up for lost time. Tomorrow, I plan on making graham crackers, in order to start experimenting for the best s’mores. Hope you all are have a good summer!

~thechildcooks

Not Just White Bread

Yeast Breads on the Rise

Sponge

1 1/2 cups warm water

2 tablespoons sugar

1 package active dry yeast

2 cups all-purpose flour

Dough

1 cup warm milk

2 tablespoons sugar

1 tablespoon salt

3 tablespoons shortening

5 cups all-purpose flour

Use a large bowl to make the sponge. Measure the water and 2 tablespoons sugar into the bowl. Sprinkle in the yeast and stir until smooth. Beat in the 2 cups flour by hand until the mixture is smooth. Let the mixture rise in a warm place until light and spongy, about 1 hour.

While the sponge is rising, combine sugar, salt, and shortening with warm milk, cool to room temperature.

Stir the sponge down when light and spongy and sitr in the milk mixture. Stir in additional flour until dough leaves the sides of the bowl. Turn dough onto a lightly floured boar and knead until smooth, about 8 to 10 minutes. Add small amounts of flour while kneading if dough is too sticky.

Place in a greased bowl and brush with shortening. Cover and let rise until doubled in size, about 45 minutes. Punch down and turn out on a lightly floured board. Divide in half, let rest 15 to 20 minutes.

Shape dough into two loaves and place in greased 9x5x3 inch loaf pans. Cover, let rise in a warm place until the center is slightly higher than the edge of the pan, about 1 hour.

Bake at 400F about 50 minutes. Remove from pan and cool.

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Filed under 4-H, Breads, Yeast Bread

Shakepeare and Banana Cake

Got you attention didn’t I? Well, if the title didn’t, I hope that these recipes will. On Wednesday(I know, I know, long time ago) I made Crusty Dinner Rolls out of my 4-H book for a Shakespearean festival at school. I was to do a small bit of research on foods during the Elizabethan time period and found that bread was a major part of their diet. So, I decided to kill two birds with one stone: make a recipe for 4-H, then use it for school. The rolls turned out great, but be warned the recipe does make a lot if use make the recommended size.

 Saturday, I once again discovered some almost black bananas on the counter and instead of banana bread, I made banana cake. The recipe calls for a 13×9 pan, but I used a 9 inch and 18 muffin tin cups and that filled it up. The muffins(cupcakes?) rounded out beautifully and are delightfully moist. Definite make again recipe.

One last subject; I have two cartons of just whites egg whites. If anyone has and suggestions, please do tell! I need to use them up soon. Thanks and have a great week.

~thechildcooks

Crisp Dinner Rolls

2 1/2 cups warm water

2 packages active dry yeast

1 tablespoon sugar

1 tablespoon salt

2 tablespoons margarine, softened

6 1/2 to 7 1/2 cups flour

1 egg, beaten

1 tablespoon milk

Measure warm water into a large warm bowl. Sprinkle in yeast, stir until dissolved. Add the sugar, salt, margarine and three cups of flour, bead until smooth. Add enough flour to make a stiff dough. Turn out onto a lightly floured boars and knead until smooth. Place in a greased bowl and let rise for 1 hour, or until doubled.

Punch down dough, divide in half, Divide each half into 18 equal pieces. Shape each into rolls and let rise until doubled. Combine egg and milk; brush this mixture on the tops of the rolls. Bake at 400F for about 15 minutes. Remove from sheets and cool on wire racks.

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Filed under 4-H, Cake, Sweet, Yeast Bread