Tag Archives: yeast

Bierocks/Runzas … First Attempt

I finally got a chance to make a batch of these sweet dough bread pockets using the recipe posted on The Frugal Hausfraus blog. Besides using leftover shredded sauerbraten instead of ground beef and adding about half a cup of grated old cheddar cheese to the filling once it was cooled, I also tried an alternative shaping method. It didn’t make the assembly much faster although the seams didn’t open up as often.

Square runzas – half the dough rolled out about 1/4 inch thick, 10 inches by 15 inches in size, squared off and cut into six 5 inch by 5 inch squares
Round runzas – 85 gms of dough patted out to a circle that was about 4 inches in diameter


Review: The recipe estimated being able to make a dozen runzas but I ended up with fourteen, and still had filling left over, so I’d cut back on the amount of cabbage used from about four cups to 2 1/2-3 cups in the future. Making the filling the day before, so that it has a chance to cool, is also advised. On the whole though, the dough was simple to make and the results were quite tasty. My shaping, especially on the square runzas, needs work.

ETA (01/02/2019): If you don’t want to use ground beef, try ground chicken or turkey. Or even pork.

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Bread in an Hour (Cinnamon Rolls Too)

Sometimes you just need a loaf of bread in a hurry. So, a recipe that uses double the normal amount of yeast and is only proofed once, for bread in an hour, can come in handy. Especially when you can make both a plain sandwich loaf, or a batch of decadent cinnamon rolls with a cream cheese frosting, with the same recipe. And the crumb of both is nice and fluffy.

Slice of Sandwich Bread

Inside a Cinnamon Roll

Fast and Easy White Bread – ~900 gm/2 lb, makes 1 loaf, baked in a loaf pan (8 x 4 or 9 x 5 or 13″ Pullman) or 2 free form loaves, or 15 buns in a 9×13 inch baking dish

5 tsp active dry yeast
3 tbsp/42 gm sugar
1 1/4 cup/296 gm warm water
1 – 1 1/2 tsp salt*
1/4 cup oil or cooled melted butter
3 – 3 1/2 cup (360 – 420 gm) all purpose unbleached flour

* Used 1 1/4 tsp

In a medium sized bowl, add the warm water and sugar. Stir to dissolve. Add the yeast, stir to moisten the yeast and let sit for about 3-5 min until foamy.

Add the oil (or melted butter), 1 cup of flour and the salt. Stir well until you have a smooth batter.

Add the rest of the flour, 1/2 cup at a time, stirring well. Continue adding the flour until you have a soft dough and you can’t stir in any more of the flour. Turn the dough out onto a lightly floured working surface and knead, adding more flour as needed, for about 5 minutes until you have a smooth, supple (and NOT sticky) dough.

Form your dough into a ball, cover with the bowl that you stirred the dough in, and let rest for 5 minutes. This allows the gluten to relax so that you can stretch it out.

Preheat the oven to 375 deg F. Oil or grease your bread loaf pan.

Roll out your dough or gently pat it down with your hands until you’ve formed a rectangle about 10 inches x 14 inches. Roll up the dough, pinch the seam closed and place, seam down, into your prepared loaf pan. Cover with a towel and let rise in a warm place, for 20 minutes or until double in size.

Brush the top of the loaf with an egg glaze (1 egg beaten with 1 tbsp of water) or some milk or cream, cut a slit in the top of the bread.

The dough below was only proofed for 20 minutes before being baked

Bake for approximately 20 – 30 minutes until done. (If you have an instant read thermometer check for a reading of 195 degrees Fahrenheit.)

Cool before cutting.

Cinnamon Roll Adaptation

I decided to make a dozen cinnamon rolls so I used the dough above, patted/rolled it into a roughly 10 x 14 inch rectangle, spread it with the cinnamon roll filling below and then rolled it up with the seam pinched closed. Since I wanted big fat rolls, I cut the rolls one inch wide and crowded nine of the rolls into an 8×8 inch baking dish lined with parchment paper. The remaining three rolls were placed into a 6 muffin pan lined with large muffin papers. After proofing for 30 minutes, instead of 20, since I wasn’t in a hurry and wanted nice fluffy buns, I baked the risen rolls at 375 deg F in a preheated oven for 25 minutes until they were golden brown on top. When cooled the rolls were frosted with the cream cheese frosting below.

Cinnamon Roll Filling – enough filling for a 10×14 inch rectangle of dough

1/4 cup unsalted butter, softened
1 1/2 tsp ground cinnamon
1/2 cup brown sugar, unpacked

Cream together the softened butter and cinnamon. Spread evenly over the dough for the cinnamon rolls. Leave a 1/2-1 inch uncovered at the long end. Sprinkle the brown sugar evenly over the cinnamon butter. Roll up the dough, starting at the long end. Pinch the seam closed and turn the roll, seam side down. Cut about an inch wide and place into a buttered baking dish, or a muffin pan that has been buttered or lined with large muffin cups, and allow to proof until doubled.

Thick Cream Cheese Frosting – enough to frost a 9×13 inch pan of 15 cinnamon rolls

4 oz/115 gm cream cheese, softened to room temperature
2 cups icing/confectioners’ sugar, sifted
1/2 tsp vanilla extract, optional
1/4 cup milk

In a medium sized bowl, beat the cream cheese with a hand mixer until smooth and softened. Beat in the icing sugar 1/4 or 1/3 of a cup at a time. Beat in the vanilla extract, if using and then the milk, a tablespoon at a time, until it’s of spreading consistency. Use to frost the cinnamon rolls.

NOTE: A half recipe will frost a dozen cinnamon rolls if you’re trying to cut back on the decadence.

Sourdough Bread Bowls and a Shooter’s Sandwich

Warning: Another Picture Heavy Post

ETA (09/09/2018): Recipe for the Shooter’s Sandwich added

I rarely expend as much effort on a dish/recipe as I did for this glorified steak sandwich.

And, at the end, I didn’t USE the bun I had spent all that effort on.

The shooter’s sandwich is a relic of the shooting parties of the nobles and elite in Edwardian Great Britain, who would arrange to have the kitchen produce this sandwich to be tossed into their hunting bags, before they went out for a day of grouse shooting. The sandwich was wrapped in butcher’s paper and pressed so that the juices given off by the mushrooms and steak would permeate the hearty bun. Eaten at room temperature, it was an expensive dish if prepared with filet mignon. My steak choice was more modest. A blade steak cooked as quickly as possible in the hopes of not ending up with shoe leather.

And now the story behind the sandwich:

First, I had to research a recipe for an individual bun in which I could build the sandwich, since I knew that I was unlikely to find something suitable locally. And, once I decided on a sourdough bread bowl recipe, I had to make sourdough starter. Luckily, I had some dried sourdough starter in the pantry so I didn’t have to start from scratch. It took me two days but the result was a lovely bubbly and fragrant mixture. It took a third day to bake the buns.

Rehydrated Sourdough Starter

Sourdough Bread Bowl filled with chili

Sourdough Bread Bowls – top and bottom scooped out

I ended up with extra starter (something sourdough bakers have to deal with) so I experimented with part of it. I repeated the KAF Italian bread recipe but substituted ~200 gm of my bubbly new starter in place of the ‘overnight starter’. I was torn between reducing the amount of commercial yeast used but decided to stick with the original recipe. A bad choice as it turned out. I over proofed the dough during the bulk proof stage. And during the final proofing stage. And my kneading/shaping probably needed work.

Hybrid (Sourdough Starter and Yeast) Buns

I SHOULD have increased the baking temperature although the buns looked fine when I pulled them out of the oven. And then, the next day, after making the sourdough buns, they looked  pale and anemic in comparison.

When I cut into the buns, I was pleased with the crumb.

I froze the other two hybrid buns I made, and used the one I had cut into for my steak sandwich … after I hollowed it out.

Bun, onion/mushroom mixture, French’s mustard (use Dijon or a coarse brown mustard) and blade steak. Unfortunately, I didn’t take a picture of the steak after it had been seared off

Wrap in plastic food wrap, press, cut and eat.

Hybrid Bun Shooter’s Sandwich – cut it in fourths for an appetizer

Shooter’s Sandwich – makes 3 sandwiches

Three  12 cm/ 4 1/2 inch sourdough bread bowls, top removed and contents removed leaving 10 cm/1/2 inch rim around the edge and on the base

500 gm/ 1 lb blade steak, seared or grilled to rare/medium-rare

Mushroom Mixture

1 tbsp butter
1 medium onion, finely diced
227 gm/ 1/2 lb mushrooms, finely diced
1/4 tsp Worchestershire sauce
salt and pepper, to taste

mustard, Dijon, coarse grained
horseradish (optional)

Making the mushroom mixture

In a large saute pan, melt the butter over medium high heat. Add the onions and saute until the onion has softened and starts to get golden brown. Remove the onions to a small bowl and reserve. Add the mushrooms to the pan and saute in the remaining butter until softened, slightly browned and fairly dry. Return the onions to the pan and sprinkle the Worchestershire sauce over the top, stirring into the onion/mushroom mixture. Taste and add salt and pepper to taste.

Spread some mustard over the base of the bread bowl. Divide the steak into thirds and fit tightly into the base. Spread some horseradish over the steak. Top with about 1/3 of the mushroom mixture and fit the lid of the bread bowl on top. Wrap the sandwich in a large sheet of plastic food wrap. Place the sandwich into a bowl. Place a flat plate on top and then a heavy weight on top. Refrigerate overnight. Cut into fourths and serve.

Repeat with the rest of the bread bowls and other ingredients.

KA Italian Bread 101 – Take 2

This post is being made as a visual record for some minor hydration adjustments of the earlier Italian bread post. The dough is shaped into the traditional loaf rather than the braid.

Trial 2: 8/27/18 … 680 gm dough. I used the liquid measuring cup for water on Trial 1 and, in retrospect, based on the ‘stickiness’ of the dough, even after incorporating ALL of the flour, wondered if my fast ‘eyeballing’ the water level, especially for the 2nd amount, may have resulted in using too much water. So, on this 2nd try, I used my dry measuring cups for the water. I held back about 2 tbsp of the flour at the end and still felt that my dough was too dry. I did a wet hand knead several times but the dough was still very firm. Bulk proofing 45 min, deflated and let rest for about 30 minutes. Shaped and let final proof for 40 minutes.

The dough was not glazed with beaten egg white nor did it have any sesame seeds sprinkled on top. (I had run out.) Instead, I sprayed the loaf with water, slashed and placed the loaf on an overturned baking sheet which had pre-heated in the oven. A metal pie tin with water was placed in the bottom of the oven onto a lower shelf. The loaf was rotated about half way through the baking and baked for 35 minutes.

Crumb compact but relatively soft

Delicious sandwich bread

I intend to make this again using the weights version of the recipe.

Sesame Semolina Bread and Soup (Two versions)

NOTE: The potato gnocchi soup below is a tomato based adaptation of the kale and sausage soup posted here.

After an indulgent last dim sum outing with my nephew, on Friday, I used the afternoon to make another bread that I had added to my ‘to do’ list, while I was flourless.

The recipe came from the King Arthur Flour web site and is called a “Sesame Semolina Lunetta”. I have NO idea where the term lunetta comes from … lunetta means ‘little moon’ in Italian but this S-shaped bread doesn’t fit. In French, lunette refers to ‘eyeglasses’ … I guess you can vaguely picture two circles of glass in the S-shape. Sometimes, names have no clear explanation.

The dough turned out very wet but I suspect that my measuring cup didn’t allow me to be precise enough. (Next time, I’d try using the weight option for ingredients. ) Since it was too wet to hand knead, and I didn’t want to dig out my stand mixer, I decided to use a ‘stretch and fold’ process (every 15 minutes for an hour, for a total of 5 S&F’s) letting it rest for a further 30 minutes. I shaped the dough into an 18 inch rope and then coiled it into the S-shape and let it proof until it got very puffy, about 50 minutes.

Since it was still such a wet dough, I increased the baking temp to 400 deg F, rather than the 350 deg F in the recipe and baked the loaf until it got golden brown, 35-40 min (NOTE: 37 1/2 min).

The crust was crispy and the crumb was relatively open. The taste was good and there was a faint scent of sesame from the toasted sesame seed oil used in place of olive oil.

To accompany the bread, I made a pot of kale, hot Italian sausage and potato gnocchi soup. For a change of pace, I divided half the soup and added whipping cream to one portion.

Creamy version served with sliced and toasted sesame semolina bread, spread with pesto and grilled long enough to melt the Parmesan cheese in the pesto.

KA Italian Bread 101 “Review” (Picture Heavy)

The national recipes for ‘French’ and ‘Italian’ breads are limited in terms of what CAN and CAN’T be used in them in order to be able to legally use those terms. I decided to make a loaf of “Italian” bread using the recipe posted on the King Arthur website.

ETA: The recipe uses four ingredients for the bread: flour, water, salt and yeast.

I followed the recipe and instructions exactly, only adjusting the timing of the steps based on the action of my yeast, as I didn’t want to over proof the dough while maximizing oven spring.

Pillowy crumb … the slice was taken from one end of the braid but the height wasn’t much greater further in from the end.

The ‘starter’ was mixed up, covered with plastic food wrap and a towel and allowed to ferment for 12 hrs at room temperature (77 deg F). The next morning, the rest of the ingredients were added, the dough was kneaded by hand (10 min, 5 min rest, additional 5 min) and let rise for 45 minutes, covered, in an oiled bowl. Then the dough was deflated, reshaped into a ball and allowed to rest/rise for an additional 25 minutes.

   
   

The risen dough was divided into three equal portions, shaped into 18″ long ropes, braided and allowed to rise, covered, on parchment paper until it was ‘very puffy’. Then it was brushed with a wash of egg white and water and sprinkled with about 2 tbsp of white sesame seeds.

   

My straight braid developed a distinctive ‘curve’ during proofing … perhaps due to uneven braiding or tension.

 

Baked for 30 minutes at 425 deg Fahrenheit.

Conclusion: Nice crunchy crust. Taste was very good even though I was afraid that it would be a bit too salty and was tempted to reduce the salt, from 1 1/2 tsp to 1 tsp. Watch your dough for the timing of the proofing times.

Tipo 00 Flour Pizza Crust and Herbs Inside and Out

Last year I was feeling a bit adventurous so, along with my usual purchase of a 20 kg bag of Canadian all purpose flour ($19.99 including tax), I came home with a 1 kg bag of imported Italian Tipo 00 flour (Camino brand, $2.99). This is a very finely milled wheat flour often used for pizza dough and pasta, in Italy. This particular bag is listed as being made from soft wheat flour, though that’s not necessarily the case with all Tipo 00 flours.

I decided that, at that price, it better make some pretty amazing pizza dough.

And I kept putting off trying it out.

Until NOW … mostly because I want pizza and I’ve got less than a cup of all purpose flour in the house, and no intention of replacing my stash until some time in August.

NOTE: I calculated the protein content (5 gm per 42 gm of flour) at 11.9% confirming, that in this case, it IS a low protein flour.

Tipo 00 Flour Pizza Crust – makes enough dough for one 12 inch pizza

250 gm Tipo 00 flour
1 tsp salt
1/2 tsp instant/bread machine yeast
140 gm room temperature water
1 1/2 tsp olive oil

In a medium sized bowl, add the flour and salt. Stir to mix through. Make a well in the center of the flour and add the yeast, water and olive oil. Mix through with your finger tips until all the flour has been moistened and then gather together into a ball.

Transfer the ball of dough to a clean working surface and knead, without adding any additional flour, for 5 minutes. Cover with the mixing bowl and let rest for 5 minutes. Knead for another 3-5 minutes until the ball of dough is smooth and elastic.

Transfer the ball of dough to a lightly oiled medium sized bowl, turning the ball in the oil to lightly cover. Cover tightly with a sheet of food wrap and drape a towel over the bowl. Put the bowl of dough into a warm place and let rise for 1 1/2-2 hours, or until doubled in size.

Degas the dough and round up into a ball, cover with the food wrap and then the towel and let the dough rest for an hour.

Preheat the oven to 450-500 deg F about an hour before you want to bake your pizza.

Prepare your pizza baking sheet by sprinkling ground cornmeal lightly over the top. Stretch the dough onto your baking sheet. Top and place into the preheated oven.

Bake for 10-15 minutes, until the ingredients are cooked, the cheese is nice and bubbly and the underside and crust is golden brown. Remove the pizza to a cooling rack and let rest for 10-15 minutes before cutting so that the cheese has a chance to set.

Trial 1: The dough weighed 403 gm and it took 13 1/2 minutes to bake the pizza. I estimate that the oven had only been at temp (500 deg F) for about 15-20 minutes. The next time, I’ll start preheating the oven as soon as the pizza dough is ready for its hour of rest instead of waiting half an hour.

Review: There were only a few big bubbles in the pizza crust but they WERE there. I have a couple ideas of ways in which to get more of those bubbles. The underside of the crust was crisp, relatively thin and golden brown and the pizza crust itself was nice and chewy. It’s a good pizza, similar in taste and texture to one available from a popular local pizza restaurant and delivery place. And a lot cheaper. I’d buy the flour again if it was a good price.

And, on a side note: I like using fresh herbs in my cooking but nurturing them is a chore.

Cause … I get bored.

And distracted … so I don’t use them at their peak. In any case, this is my current inventory of culinary herbs.

Inside

Italian Basil

Japanese shiso/ perilla (3 overcrowded pots) and a sad lavender plant

Outside

Mint and Thyme – with a couple of green onion bulbs that I transplanted after harvesting the tops a few times

Thai Basil and Sage

Sweet Potato Buns (and Looking at the Dough NOT the Clock)

I recently saw a post on one of my bread making FB groups about making potato bread/buns … and I was intrigued.

So, this past long weekend, I went down into the basement for the last six Yukon gold potatoes that I had …

… only to have a second thought based on the presence of a LARGE sweet potato in the shoe caddy hanging at the top of the stairs into the basement.

The result was eight HUGE moist and tender buns. (I used “Chef John’s” Sweet Potato Bun recipe from the All-recipes website.)

Crumb of the sweet potato buns

NOTE: On line recipes are sometimes a crap shoot when it comes to the detail of the instructions given, or lack thereof. In this particular case, the proofing times were way off. It took my dough one hour to rise to the top of the bowl NOT the two hours that the recipe claimed. Only the dinner plate covering the top of the bowl prevented a spill over. And my kitchen wasn’t even particularly warm … barely 72 deg F.

Based on that, I watched the final proofing time carefully. It took half an hour for the buns to have doubled in size. Since I had something else in the oven already, I threw the baking tray with the buns into the fridge until I was ready to bake them.

Looks like ‘someone’ was nibbling on that warm buttered bun. 🙂

REVIEW: Soft and tender buns with a bit of sweetness. Beautiful golden colour. The size though … well, when they said LARGE, they meant large. I used 115-120 gm of dough per bun. I’d scale that back to 95-100 gm next time which should give me ten buns and not the eight I ended up with. And I’d definitely make this recipe again.

Here’s another case of a recipe that didn’t QUITE work as expected.

Mocha cookies sounded pretty amazing when I ran across them on a recent web search. And the pictures made my mouth water. I followed the instructions carefully. Butter at room temperature. I even weighed it. Egg at room temperature. And I have a light and consistent hand when measuring flour. My oven is calibrated properly and it was preheated long enough that I knew it was accurate. I was surprised that the recipe said it only made FOURTEEN cookies but used a soup spoon to measure out the dough. The resulting balls were about two inches in diameter so I decided to scale them back to one inch in diameter, made the fourteen cookie balls and prepared to watch the timing so they wouldn’t burn.

SURPRISE

I ended up with little marbles.

They didn’t spread AT ALL even after I gave them an extra couple of minutes of baking time.

I still had a bit over half the cookie dough left so I weighed it, and divided the dough into EIGHT (46 gm) portions. The first batch of cookie balls had all sorts of cracks and imperfections after they baked so I made sure that these cookied balls were perfectly smooth, pre-baking. I took a good look at the dough balls before I put them in the oven and they looked HUGE. Since I didn’t want GIANT marbles, I decided to dip the base of a coffee mug into granulated sugar and flatten the dough balls.

NOTE: For some reason I didn’t think to increase the baking temperature from the 350 deg Fahrenheit in the recipe to 375 deg for this second batch.

The cookies still didn’t spread but the resulting cookies were more ‘cookie-like’ in shape. And like the first batch, they were soft.

REVIEW: The cookies were tasty though I think they were missing … something … taste-wise. I don’t think I’d make this recipe again.

Vietnamese Baguettes (Banh Mi)

PICTURE HEAVY POST:

These tasty breads are a product of the French colonization of Vietnam and similar to the French baguette. They’re usually filled with sweet and tangy pickled vegetables and an assortment of cold cuts or warm grilled meats.

I made a trio of baguettes using the recipe posted on “Danang Cuisine” website. Though I weighed the all purpose flour and water carefully, my dough ended up much wetter than in the pictures posted or on the accompanying video so I added another 1/2 cup (~60 gm) in order to get a dough that was no longer sticky and firm enough to  shape easily.

Pictorial Recipe

Creating the sponge … just mixed, two hours later, and after addition of the reserved flour

Additional flour/kneading, after doubling and shaping

Baguettes ready for proofing, proofed, slashed and ready for baking

Baked baguettes with a shot of the underside

Interior of the baguette

 

Banh Mi filled with flaked Sriracha mayonnaise, basted and baked, salmon, romaine and extra mayo (actually Miracle Whip)

Cross-section and crumb of the baguette

Calzone … a Pizza Alternative

Getting tired of making the same old pizzas??

Make a calzone instead, using the same basic pizza dough. In whatever size you like … 4, 6 or 8 inch.

NOTE: For another alternative to pizza, see the Buffalo chicken stromboli I posted a while ago.

Serve with a bowl of marinara sauce for dipping

I decided to make a regular sized (12 inch/20 cm diameter) pizza for work lunches and divided the rest of the dough into three 8 inch/20 cm calzone which can each serve one hungry person, or two moderately peckish people. I used a generous 1/4 lb (115-130 gm) of dough per calzone.

Filling amounts:

4 inch – 1 tablespoon
6 inch – 1/3 cup
8 inch – 1/2 cup

Broccoli rabe, ricotta and Parmesan cheese filling – fold over and seal the edges by crimping or with the tines of a fork

Brushed with extra virgin olive oil and baked at 450 deg F/230 deg C in a pre-heated oven for 20-25 min. Make vent slits in the top of the calzone before baking. These were marked with the initials of the fillings … R (broccoli rabe), BR, B (bacon)

Regular pizza … pepperoni sauce, sweet peppers (red, orange, yellow), bacon and mozzarella cheese.