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Tag Archives: Yeast

Honey Oat Bread

This Soft Honey Oat Bread – Bakingdom looked great.  I was looking for a homemade bread recipe to go along side dinner.  Honey Oat bread was the perfect pairing with a hot bowl of soup.  Not to mention the next morning it made the best toast ever.

My mother-in-law is so intimidated by yeast breads don’t be scared of yeast it is fun.  I love baking with yeast and watching my creation grow the kids love this part as well.  This method was new to me because I usually proof my yeast with the warm water and whatever sugar is in the bread.  This usually assures me that the yeast is active and ready.

This honey oat bread recipe turned out to be a light bread with a good chew.  The sweetness of the honey shows through but without becoming a sweet bread.  Great recipe to mix up the same old bread.

Honey Oat BreadHoney Oat Bread:

  • 3 cups flour
  • 3/4 cup oats (old fashion or instant)
  • 2 1/4 tsp yeast
  • 1 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup water, warm
  • 2 Tbs butter
  • 1/4 cup honey

bread topping:

  • 1 1/2 Tbs honey
  • 1 1/2 Tbs oats

In a mixing bowl combine flour, oats, yeast and salt.

Warm milk and add butter to it until it melts.  Add in the water and honey to this mixture.

Pour the milk mixture into the flour mixture.  Use a dough hook or spoon until a dough forms.

Knead the dough ball by hand or with a dough hook for about 10 minutes, the dough will be stretchy.

Place dough in an oiled bowl and allow to rise 1/2-1 hour until doubled in size.

Once doubled flatten to a 9×12″ rectangle.  Tightly roll and tuck ends underneath.

Prepare a 9×5″ loaf pan by greasing lightly.  Place roll into the loaf pan.  Cover with a towel and rise another 1/2-1 hour.Honey Oat Bread

Preheat oven to 350 degrees.

Brush the loaf with warm honey and sprinkle with oat topping.

Honey Oat Bread

Bake at 350 degrees for 40-50 minutes.

Honey Oat Bread

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Pita Bread Recipe

I made pita bread once long ago and had no idea what recipe I used.  I checked out one of my favorite sites and found Peppy’s Pita Bread Recipe – Allrecipes.com.  With a few alterations my pita bread was complete.  It is so simple if you have the time for the dough to raise.

We had a few girls over to play for the day and had fun rolling and stretching the dough.  It was even more fun to watch it bake and puff up in the oven through the glass oven door.  Of course everyone had to sample our creation which was almost as much fun to taste a completed project.

My plan for pita bread was to make it the day before my birthday party and serve it at the party.  We ended up eating a bit fresh.  With the rest of the bread I placed it in a sealable bag.  It sliced nicely into wedges just before the party to dip into some hummus.

Pita Bread:Pita Bread

  • 1 1/8 cup warm water
  • 3 cups flour
  • 1 tsp salt
  • 1 Tbs olive oil
  • 1 1/2 tsp sugar
  • 1 1/2 tsp dry yeast

Combine yeast, sugar, and water to proof until foamy.

Add in the oil to the yeast mixture.

In a bowl combine flour and salt.  Make a well in the center and add yeast mixture.

Knead until the dough becomes smooth and elastic.

Place the dough in an oiled bowl and cover with plastic wrap.  Allow to rise in a warm place for about 3 hours or until double in size.

Once dough had doubled roll into a rope shape.

Pita Bread

Pinch off 12 pieces and place balls on a floured surface to sit and rest for 10 minutes.

Preheat oven to 500 degrees with the rack at the bottom.

Pita Bread

Roll each dough ball to a 5-6 inch circle with  a rolling-pin or using your hands to stretch the dough.

Bake about 4 circles at a time for about 5-6 minutes.  Until puffy and slightly brown.

Pita Bread

Remove from baking sheet to cool on a rack.

Pita Bread

The bubble will deflate but when you cut open the pita bread there should be a pocket.


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Easy Hamburger Buns

When searching for a hamburger bun recipe for Mr.Picky’s Giant Birthday Burger I found 40-Minute Hamburger Buns Recipe | Taste of Home.  I tried it and we fell in love from there.  As I mentioned in the Giant Burger post this really, really is the perfect bun.  It had a light texture that held up well the burger.  It was not overpowering and allowed you to taste more than just bread without falling apart or getting too soggy.

I also think this recipe would be made wonderfully into some dinner rolls.  In fact before I had the chance my sister used the recipe to bring to an event.  Everyone complimented her on how great the rolls were.  Can’t be a recipe that makes two things.

This yeast recipe really takes little time to rise and turns out wonderfully.  I was a little worried that my giant bun was going to turn out flat.  Trusting other comments on the bun I just kept going.  It puffed right up in the over to the perfect sized bun.  Three cheers to a perfect recipe!

Baked giant burger bun using Easy Hamburger Bun recipe.

Baked giant burger bun using Easy Hamburger Bun recipe.

Easy Hamburger Buns:

  •  2 Tbs active dry yeast
  • 1 cup warm water
  • 1/3 cup olive oil or vegetable oil
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp salt
  • 3-3 1/2 cup flour

In a bowl combine yeast and water.  Add in sugar and oil and allow to sit for 5 minutes until foamy.

Add in egg, salt, and a bit of flour at a time until you form a soft dough.

Turn onto a floured surface and knead until smooth and elastic feeling.

Do not let rise.

Divide dough into 12 pieces and shape into balls (1 one giant piece for a giant bun).

Giant Burger Bun

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Place on a greased cookie sheet about 3 inches apart.

Cover with a towel and allow to rise/rest for 10-20 minutes.

Bake at 425 for 8-12 minutes until golden brown.  The buns should sound almost hollow when tapped with your finger.


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Bierocks

Bierock RecipeA bierock if you are not familiar is a dish from Germany.  It is a beef and cabbage filled pastry.  To me it tastes between a burger and sandwich.  The kids and Mr.Picky love to dip theirs in ketchup.

This recipe is great for many reasons.  It tastes great, it makes a large batch that can be frozen, and it is loaded with vegetables.  I have eaten these sandwiches at different food carts.  I finally ended up looking up this recipe Bierrocks III Recipe – Allrecipes.com, it turned out great.  The recipe I found was only the filling so I used my dough recipe from My Cinnamon Rolls.  I also added some shredded carrots, why not add more vegetables.

I believe I ended up with at least 12 sandwiches.  I eat what we can for dinner, and package the rest individually and freeze them.  Both photos were taken of a frozen bierock I had in the freezer.  They thaw within a few hours in the fridge.  The reheat great in the oven wrapped in foil or in the microwave for a quick-lunch.

Bierocks:Bierock Recipe

Dough:

  • 1 cup warm milk
  • 2 eggs, at room temperature
  • 1/3 cup butter, melted
  • 1 tsp salt
  • 1/2 cup sugar
  • 2 1/2 tsp yeast or one package of yeast
  • 4 1/4 cup flour

Combine milk and yeast, allow to sit for 10 minutes or until beginning to bubble.  If your yeast is not bubbling after 10 minutes check your expiration date on the yeast or you might have got your milk to hot and killed it.  Start again.

In a mixing bowl or in a bowl by hand combine flour, sugar, and salt.  Whisk it together or sift it so it is well combined.  Add in butter, eggs, and milk/yeast.  Using your paddle attachment mix until just combined.

Attach your dough hook or knead your dough by hand.  Knead on low for at least 5 minutes.  You want your dough to have a slight elastic feel when you pinch and pull your dough.

Cover your dough with plastic wrap and allow rise until doubled.  Usually takes about an hour, in a warm place.  I will usually turn my oven on low for 5 minutes and then turn it off.  I place my bowl of dough in the oven with the door open. Or just on the kitchen counter works as well, as long as the dough doubles.

While dough is doubling make the filling for your sandwiches.

Filling:

  • 1 lb. lean ground beef
  • 1 lb. pork sausage
  • 5 cups shredded cabbage
  • 1/2-1 cup shredded carrot
  • 1 cup chopped onion
  • 1/2 tsp salt
  • 1/4 cup butter, melted

In a large skillet cook beef and sausage until brown.  Stir in cabbage, onions, and salt.

Saute over low for about 20 minutes, your house will smell amazing at this point.  Set filling aside to cool slightly.

Once the dough has doubled turn it out onto a lightly floured surface.  Let rest for 10 minutes before moving on.

Roll the dough to 1/4″ thick square, and cut into about 5″ square pieces.  Spoon filling onto each square, spoon all the filling out until it is used up so you don’t end up with leftovers.

Now however it works for you fold up each dough square to enclose the filling.  Place on a baking sheet seam side down.

Cover the baking sheet with a towel and allow to rise for 1 hour.

Brush each roll with melted butter and sprinkle with garlic salt if you wish.  Bake at 350 degrees for about 20 minutes or until golden brown.

My Cinnamon Rolls

My Cinnamon RollsMr.Picky is not much of a sweet eater.  Shortly after we started dating I figured out he has only two weaknesses when it comes to a sweet treat; cheesecake and cinnamon rolls.  Man did he marry the right girl.  I pride myself on making some of the best cinnamon rolls you can put in your mouth.

I have made this recipe for years and it is compilation of different recipes I picked up along the way and altered to my liking.  Over the years I have transformed this recipe to be the best in my eyes.  Don’t be scared if you are not a baker, cinnamon rolls are a lot easier than you think.

I will walk you through step by step.  My pictures have happy helpers in them.  Cinnamon rolls are so much fun to make, everyone wants to help.

My dough looks darker because I was out of All-Purpose Flour and had to use a white whole wheat flour.  They still turned out just as good, feel free to use either.

My Cinnamon Rolls:

Dough:

  • 1 cup warm milk
  • 2 eggs, at room temperature
  • 1/3 cup butter, melted
  • 1 tsp salt
  • 1/2 cup sugar
  • 2 1/2 tsp yeast or one package of yeast
  • 4 1/4 cup flour

Combine milk and yeast, allow to sit for 10 minutes or until beginning to bubble.  If your yeast is not bubbling after 10 minutes check your expiration date on the yeast or you might have got your milk to hot and killed it.  Start again.

In a mixing bowl or in a bowl by hand combine flour, sugar, and salt.  Whisk it together or sift it so it is well combined.  Add in butter, eggs, and milk/yeast.  Using your paddle attachment mix until just combined.

Attach your dough hook or knead your dough by hand.  Knead on low for at least 5 minutes.  You want your dough to have a slight elastic feel when you pinch and pull your dough.

Cinnamon Roll DoughCover your dough with plastic wrap and allow rise until doubled.  Usually takes about an hour, in a warm place.  I will usually turn my oven on low for 5 minutes and then turn it off.  I place my bowl of dough in the oven with the door open. Or just on the kitchen counter works as well, as long as the dough doubles.

Once the dough has doubled turn it out onto a lightly floured surface.  Let rest for 10 minutes before moving on.  Now is a great time to mix your filling.

Filling:

  • 1 cup packed brown sugar
  • 2 1/2 Tbs cinnamon
  • 1/2 cup butter, softened

Combine the brown sugar and cinnamon until mixed through.  Set aside.

My Cinnamon RollsOnce dough has rested roll out to at least a 16 x 21″ rectangle with the long side facing you.  Spread the dough with the 1/2 cup butter that is softened.  Make sure every last bit of dough has butter on it.

Then evenly sprinkle the sugar/cinnamon filling over the butter.  Leave a 1/2″ uncovered by sugar on the long edge opposite of you ( you don’t have to, I just find it easier to roll and seal up).

Roll up your dough starting closest to you with the long edge of the rectangle.  Lightly press the buttered edge against your roll to seal it up.  Cut your roll into 12 roll; start by cutting roll in half, then quarters, and then each quarter into thirds.

Place rolls swirl side up in a greased 9 x 13″ pan.  Cover rolls and allow to rise another 30-45 minutes.

Preheat oven to 400 degrees.  Bake rolls for 13-15 minutes or until just starting to turn golden brown.  Do not over bake.

While rolls are baking make your frosting as listed below:

Frosting:

  • 4 oz. cream cheese, reduced fat works fine
  • 2 Tbs butter, softened
  • 1 1/2 cup powdered sugar
  • 1/2 tsp vanilla
  • 1/8 tsp salt
  • 1-2 Tbs milk

Cream cream cheese and butter, add in the rest of the ingredients except milk and whip until smooth.  Start adding in 1 Tbs milk and add one more to get the desired consistency.

Once your rolls are done, remove from oven and allow to cool for 10 minutes before spreading with frosting.

My Cinnamon RollsEnjoy these freshly baked goodies and don’t forget to share, if you don’t you might eat them all.

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