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Text of the page (random words):
keimig tuesday 1 december 2009 potato rosemary bread bba for day 28 in the bba challenge we made potato rosemary bread mmmm just the thought of this combination makes me drool if you re looking for a good use for leftover mashed potatoes this is about as good as it gets this bread goes really well with leftover turkey and dressing and i imagine with most anything especially italian food i ve really been looking forward to making this bread i love that it has fresh rosemary in it i started growing my own herbs this year in my container garden so it was particularly satisfying to be able to use fresh rosemary that i picked from my garden now i just need to keep the herbs alive through the winter potato rosemary bread makes two 1 pound loaves or 18 dinner rolls recipe can be found here paul from yumarama artisan bread blog made this bread a couple of weeks ago and posted a link to some helpful instructions from king arthur flour on how to roast a garlic for the most effective flavor and highest yield you might enjoy these instructions as well eventhough the formula states that the roasted garlic is optional you don t want to skip it the aroma is heavenly not to mention the flavor it adds to the bread making the biga refer to page 107 for detailed instructions on making the biga refer to the italian bread post the potato rosemary loaves only use 7 ounces or 1 1 4 cups of the biga so you should have enough left over to make pugliese the next bread in the bba challenge mixing the dough remove the biga from the refrigerator 1 hour before you plan to make the bread and cut it into about 10 small pieces cover the pieces with plastic wrap and let them sit to take off the chill stir or mix together the flour salt black pepper and yeast add the biga pieces mashed potatoes oil rosemary and water stir this mixture for 1 minute or until the ingredients form a ball add more water or flour as necessary kneading the dough transfer the dough to a counter sprinkled with flour and knead for about 10 minutes until the dough is soft and supple it should be tacky but not sticky flatten the dough and spread the roasted garlic over the top gather the dough into a ball dust with a little flour and knead it by hand for 1 minute fermenting the dough lightly oil a large bowl and transfer the dough to the bowl roll it around to coat it with oil cover the bowl with plastic wrap ferment the dough at room temperature for about 2 hours or until the dough doubles in size shaping the loaves remove the dough and divide it into 2 equal pieces if you re making loaves or 18 equal pieces if you want to make dinner rolls i opted to make two yummy loaves shape each piece into a boule refer to page 72 line a baking sheet with parchment paper and sprinkle with cornmeal place the dough on the parchment and make sure the boules are separated so they will not touch even after they rise proofing the loaves mist the dough with spray oil and cover loosely with plastic wrap proof at room temperature for 1 to 2 hours or until the dough doubles in size baking the loaves preheat the oven to 400 degrees with the oven rack on the middle shelf remove the plastic wrap and lightly brush the loaves with olive oil you don t need to score the loaves but you can if you like i decided to score one loaf and leave the other unscored just to see the difference place the pan in the oven and bake the loaves for 20 minutes then rotate the pan 180 degrees for even baking it will take about 35 to 45 minutes to bake the loaves completely rotate the pans after 10 more minutes then repeat until the loaves are a rich golden brown all over the loaves should sound hollow when thumped on the bottom if the loaves are fully colored but appear to be too soft turn the oven off and let them bake an additional 5 to 10 minutes longer to firm up my loaves were browning a little too soon so i turned the oven off it worked great remove the finished loaves from the oven and let them cool on a wire rack for at least 1 hour before serving this is the hard part these loaves smell so good you want to eat them right away however my taste tester and i refrained from eating them before they cooled we decided to go see some christmas lights while we were waiting on the loaves to cool when we got back the loaves were ready to eat we dipped them in olive oil with freshly ground black pepper mmmmm delicious thanks for joining us this week in the bread baker s apprentice challenge the next bread in bread baker s apprentice challenge is pugliese page 222 in the bread baker s apprentice this bread also uses a biga and mashed potatoes happy baking cathy posted by unknown at 05 35 no comments email this blogthis share to x share to facebook share to pinterest labels bba bba challenge bread bakers apprentice potato bread potato rosemary bread sunday 29 november 2009 potato rolls i hosted my family s thanksgiving dinner this year and it turned out to be a big event to make things a little easier on myself i opted for rolls that could be prepared ahead of time i thought about making brown and serve rolls or refrigerator rolls the day before but there s not much room in my refrigerator the day before because the turkey has to brine for 12 to 24 hours i needed to find a different option well i found just the ticket potato rolls these rolls can be made up to a month in advance and frozen until ready to serve when you re ready to serve them all you have to do is thaw the rolls completely and reheat them in foil until warm i have an extra freezer so this turned out to be the better option making the rolls a few days ahead of time freed me up to do other things thanksgiving morning and freed up space in my refrigerator that s what i call a win win these rolls were such a big help and a big hit that i decided to share them with you i hope you enjoy them as much as we do i ll definitely be making them again potato rolls recipe from cooking light makes 24 rolls directions place potato in a medium saucepan cover with water bring to a boil reduce heat simmer 15 minutes or until tender drain in a colander over a bowl reserving 1 cup cooking liquid mash potatoes with a fork cool reserved cooking liquid to 105 to 115 stir in 1 teaspoon sugar and yeast let stand 5 minutes you could use leftover mashed potatoes for this recipe but then you wouldn t have the reserved potato water lightly spoon 4 1 4 cups flour into dry measuring cups level with a knife combine mashed potato yeast mixture 1 tablespoon sugar 4 cups flour butter salt and egg in a large bowl stirring until well blended turn dough out onto a floured surface knead until smooth and elastic about 10 minutes add up to 1 4 cup flour 1 tablespoon at a time to prevent dough from sticking to hands dough will feel tacky place dough in a large bowl coated with cooking spray turning to coat top cover and let rise in a warm place 85 free from drafts 45 minutes or until doubled in size press two fingers into dough if indentation remains the dough has risen enough punch dough down cover and let rest 10 minutes divide dough in half divide each half into 12 equal portions working with 1 portion at a time cover remaining dough to keep from drying shape portion into a 2 inch long oval on a floured surface roll up tightly starting with a long edge pressing firmly to eliminate air pockets pinch seam and ends to seal place roll seam side down on a baking sheet coated with cooking spray repeat procedure with remaining dough portions placing 12 rolls on each of 2 baking sheets sift 2 tablespoons flour over rolls to lightly coat cover rolls and let rise 45 minutes or until doubled in size bake at 350 for 10 minutes with 1 baking sheet on the bottom rack and 1 baking sheet on the second rack from the top rotate baking sheets bake an additional 10 minutes or until rolls are browned on bottom lightly browned on top and sound hollow when tapped remove from pan cool on wire racks then the day you want to eat them just reheat them and enjoy you might also enjoy using the leftover rolls to make miniature sandwiches with any leftover turkey that s what we did and the sandwiches were really delicious thanks for visiting the bread experience bread baking blog happy baking cathy posted by unknown at 10 31 no comments email this blogthis share to x share to facebook share to pinterest labels dinner rolls potato rolls rolls yeast rolls monday 23 november 2009 cinnamon pumpkin crescent rolls hbinfive today in the bread baking blog we re featuring cinnamon pumpkin crescent rolls made with healthy bread in five minutes pumpkin pie brioche dough these rolls are excellent they are a healthier alternative to canned cinnamon rolls because they re made with 40 whole wheat flour these cinnamon crescent rolls would make a great dessert for your holiday meal or any meal for that matter one of the things i like about the healthy bread in five minutes method is that you can prepare the dough ahead of time and it will last for several days in the refrigerator so all you have to do when you want to bake bread is take the dough out of the refrigerator cut off the amount you need shape it into the type of bread you want to make let is rise then bake it how easy is that i also think the pumpkin pie brioche dough would work well for savory pumpkin crescent rolls just follow the instructions for the cinnamon version but leave off the cinnamon sugar mixture and the icing i made a similar version last year here is the recipe and instructions for making savory pumpkin crescent rolls cinnamon pumpkin crescent rolls made with healthy bread in five minutes pumpkin pie brioche dough ingredients pumpkin pie brioche dough i used about 1 1 2 pounds of dough cinnamon sugar egg for egg wash if desired raw sugar for sprinkling on top if desired powdered sugar glaze optional directions to make these crescent rolls just cut off the amount of dough you need from the dough you have stored in the refrigerator i had saved 1 1 2 pounds for the rolls so i just used the rest of the dough dust the dough with flour and shape it into a ball the book states to roll out the dough until it is a 1 8 inch thick rectangle and use enough flour to prevent the dough from sticking to th work surface however 1 8 inch thick is a little bit too thin i ended up rolling out the dough and shaping it back into a ball a few times because each time i rolled it out it stuck to the counter spread the cinnamon sugar mixture evenly over the dough cut the dough into 8 smaller rectangles by making 3 evenly spaced cuts along the length of the dough then cut the dough in half along the short end cut the 8 rectangles into 2 triangles each roll the dough starting at the thicker end until the point is tucked under the bottom curve the ends to create the crescent shape and place on a greased baking pan this part was a little bit tricky the dough was still sticking to the counter so i was focusing on shaping and didn t get photos of this process cover the rolls loosely with plastic wrap and let them rest about 40 minutes preheat the oven to 350 degrees and place the rack in the center of the oven at this point you can brush the tops of the rolls with an egg wash and sprinkle with raw sugar but i decided to leave them plain until after they were baked bake the rolls about 20 to 25 minutes until golden brown and well set in center remove the crescents from the oven and let them cool on a wire rack i didn t have any cream cheese to make the icing listed in the book so i made a powdered sugar glaze flavored with lemon extract powdered sugar glaze 4 cups powdered sugar 1 teaspoon lemon or orange extract 6 tablespoons to 1 2 cup of warm milk sift 4 cups of powdered sugar into a bowl add 1 teaspoon of lemon or orange extract and 6 tablespoons to 1 2 cup of warm milk briskly whisking until all of the sugar is dissolved add the milk slowly and only as much as is needed to make a thick smooth paste drizzle the powdered sugar glaze over the tops of the crescent rolls by dipping the tines of a fork or whisk into the glaze and waving the fork over the tops enjoy thanks for visiting the bread experience bread baking blog happy baking cathy here are some other pumpkin bread recipes and roll recipes for your holiday bread baking enjoyment posted by unknown at 11 41 no comments email this blogthis share to x share to facebook share to pinterest labels cinnamon crescent rolls cinnamon rolls festive breads hbinfive pumpkin rolls sunday 22 november 2009 portuguese sweet bread bba today in the bread baking blog we re making bread 27 portuguese sweet bread this dough is so flavorful i wanted to make cookies out of it instead of bread it uses some of the same flavorings that my favorite holiday sugar cookie recipe uses but it s an enriched yeast bread delicious i loved making this bread but it took all day and most of the evening to do it don t let that scare you most of the time is spent fermenting and proofing the dough so it really is just a matter of timing if you plan to make this bread be sure to start early in the day it s definitely worth it it just so happens that the artisan bread baker s group chose portuguese sweet bread for the bread of the month this month t hat worked out great since i was already planning on making it for the bba challenge i like it when that happens the bread of the month virtual bread baking party started at the beginning of november and runs through the end of the month so you still have time to bake this delicious bread click here for details portuguese sweet bread makes 2 loaves recipe found on page 215 of the bread baker s apprentice by peter reinhart ingredients sponge 1 2 cup 2 25 ounces or 64g unbleached bread flour 1 t 5 ounce or 14 18g granulated sugar 2 1 4 tsp 25 ounce or 7 08g instant yeast 1 2 cup 4 ounces or 114g water at room temperature dough 6 t 3 ounces or 83g granulated sugar 1 tsp 25 ounce or 7 08g salt 1 4 cup 1 25 ounces or 35 44g powdered milk 2 t 1 ounce or 28g unsalted butter at room temperature 2 t 1 ounce or 28g vegetable shortening 2 large or 94g eggs 1 tsp 17 ounce or 5g or 5ml lemon extract 1 tsp 17 ounce or 5g or 5ml orange extract 1 tsp 17 ounceor 5g or 5ml vanilla extract 3 cups 13 5 ounces or 382g unbleached bread flour up to 6 t 3 ounces or 84g water at room temp egg wash 1 egg whisked with 1 tsp water until frothy directions making the sponge make a sponge by stirring together the flour sugar and yeast in a bowl then add the water and stir until all the ingredients are hydrated and make a smooth batter cover the bowl with plastic wrap and let the dough ferment at room temperature for 60 to 90 minutes or until the sponge gets foamy and seems on the verge of collapse making the dough to make the dough combine the sugar salt powdered milk butter and shortening in a large mixing bowl or in the bowl of your electric mixer mix in the sponge and the flour add water as necessary to make a very soft dough kneading the dough knead the dough by hand ...