I had some time on my hands yesterday and decided to make bread. I was going to do JeffreyW’s Perfect Buns, but I was looking at the ingredient list and decided I needed something a bit simpler. So I went with this recipe and made a baguette and rolls.

Today I’m thinking I’ll make potato soup. Stay tuned…

Dinner Menu: Spaghetti with Meat Sauce

As I noted in November, I lost my mom. I find myself looking to favorite childhood recipes to remember here. This one we had at least once a week when I was a kid.

Quick, easy and freezes well, I usually make double so I have some on hand for quick dinners.  Trust me, you will never find any jar sauce in my house.  Ever.  If you’d like to have meatballs instead, recipe is here.

On the board tonight: Continue reading

Comfort Baking: Potato Bread

Someone suggested to me to use potato bread dough next time I made cinnamon rolls. It sounded like an idea, but it also made me really, really want potato bread. I don’t believe I’ve ever made it before. And since I had no plans to make cinnamon rolls anytime soon, potato bread it had to be.

I have to tell you, it was fairly simple, and made the most amazing bread. Silky, moist, flavorful, and firm enough to cut into very thin slices.

The only drawback of the recipe is you’ll need either a stand mixer or a bread machine. The dough must be kneaded for about 7 minutes on a high speed. It’s a very sticky dough, difficult to knead by hand and it’s really not possible to get the texture without a machine knead.

Otherwise, it’s straightforward. Continue reading

JeffreyW’s Perfect Buns

JeffreyW’s yummy buns.

Last week JeffreyW posted the link to these buns. I was snowed in (looks out window) much like today, so I thought it would be a good day to try out the recipe. I am so glad I did. These really are the best hamburger buns I’ve ever made.

In recent years, I always bake by weight, not volume. It has made all the difference in my breads. I did not make any adaptations for high altitude for this recipe, but I did follow King Arthurs’ advice on water/flour consistency.

I only made two changes – I cut the sugar down to 2 tsp* and increased the salt to 1-1/2 tsp. Other than that, the recipe seems foolproof. I may make again today.

King Arthur Beautiful Burger Buns

  • 3/4 to 1 cup (170g to 227g) lukewarm water
  • 2 tablespoons (28g) butter, at room temperature
  • 1 large egg
  • 3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour**
  • 1/4 cup (50g)  2 tsp sugar
  • 1 -1/4  1-1/2 teaspoons salt
  • 1 tablespoon instant yeast
  • butter or egg white for brushing on the surface
  • sesame seeds (optional)

Continue reading

Gadget Post: French Bread Pans

I know JeffreyW has had one of these for years, including one for baguettes,  but just before the holidays, I finally took it out of my wishlist and put it into my cart to purchase.

For only fifteen dollars, this is a great addition to my baking tools. It effortlessly makes two perfect loaves of French bread.  Paired with my favorite bread recipe (here), bread was a hit on Christmas Eve.

What I really like is how simple it is. After the first rise (12 hours in my case) you shape the loaves, place them in the lightly oiled French bread pan, let rise again for ninety-minutes, do an egg wash and bake. No proofing cloths, no flat, shapeless loaves on a baking sheet. Just yummy, perfectly shaped loaves, golden brown on all sides thanks to the perforations.

I also made loaves to give away in my holiday food packages with berry jam.

Just writing about it makes me want to put together another batch.


 

English Muffin Toast

This bread is so easy to make and even at this altitude, it’s moist and fluffy.  No kneading and a quick mix and it’s ready to rise. I’m making it again tomorrow.

ETA: The recipe below is good, but this one from English Muffin Toasting Bread _ King Arthur Baking

English Muffin Bread

  • 12-3/4 ounces bread flour
  • 1/2 ounce sugar
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon instant yeast
  • 8 ounces milk
  • 2 ounces water
  • 1 tbsp vegetable oil or olive oil
  • cornmeal, to sprinkle in pan

bowl, loaf pan

Continue reading

The Beauty Of Bread

I used the second batch of the dough I made the other day for hamburger rolls. I like them large and flat, because I make my burgers really flat and don’t like them overwhelmed by bread. These rolls were delicious.

I’ve put together another batch of dough for tomorrow. Friends are coming to dinner and I’m making Bourbon Beef Stew and fresh bread.  I’m going to use the Multi-Pot. My plan is to pressure cook it early in the day and let it sit in the slow-cooker function for the remainder of the day.

Hopefully, I’ll remember to take photos.

And guess who has her first birthday tomorrow??? Pictures for sure of the birthday girl.