Category Archives: Breads

Lion House Rolls

Lion-House

Lion House Rolls

These tender buttery Lion House rolls are like the combination of a croissant and the standard parker house dinner roll.

Ingredients

  • 2 cups warm water
  • 2/3 cup nonfat instant dry milk
  • 2 tablespoons active dry yeast
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1/3 cup butter, softened
  • 1 egg
  • 5-5 1/2 cups flour (you can use all-purpose or Biscuit flour)
  • 3 tablespoons butter, melted, plus softened butter for brushing on top after the rolls are baked

Instructions

  1. In the bowl of a stand mixer, combine the water and the milk powder and stir to dissolve the milk. Add in the yeast and a tablespoon or so of the sugar and allow the yeast to bloom for 5-10 minutes. Add in the remaining sugar, salt, butter, egg and 2 cups of the flour.
  2. Mix on low speed until all of the ingredients are wet, then mix on medium for 2 minutes. Stop the mixer and add 2 more cups of flour, mix on low until combined, then on medium for 2 minutes. The dough will be getting stiffer at this point. Continue adding flour, ½ cup at a time, until the dough is soft and tacky, but not sticky.
  3. Place the dough in a greased bowl and turn to coat. Cover with plastic wrap and allow to rise in a warm spot until doubled in size.
  4. Sprinkle a work surface lightly with flour. Divide the dough in half. Roll out one half of the dough into an 11x14-inch rectangle. Brush the top of the dough with half of the melted butter. Using a pizza cutter, cut the dough in half horizontally right down the center. Slice the dough into rectangles about 2x4" big. If you hold your hand out so that your hand forms an "L" shape, it can help to be your guide for sizing.
  5. Roll or flip the rectangles, buttered side in, and place on a greased baking pan with the end resting on the baking sheet. Repeat with the second half of the dough.
  6. Cover with a towel or plastic wrap and allow to rise until doubled.
  7. Preheat the oven to 375F. Uncover the rolls and bake until they are browned and cooked through, 15-20 minutes. Brush with softened or melted butter while they are still hot.
http://www.culinarycafe.com/2014/11/21/lion-house-rolls/

Classic Sourdough Bread

Classic Sourdough Bread

Prep Time: 0

Yield: 0

Ingredients

  • 1 cup “fed” sourdough stater
  • 1 1/2 cups warm water
  • 5 to 6 cups Unbleached All-Purpose Flour
  • 1 tablespoon salt
  • 1 tablespoon sugar (optional)
  • Cornmeal to sprinkle on the pans

Instructions

    The Sponge:
  1. Scoop 1 cup of starter into a large ceramic mixing bowl. Add the warm water and 3 cups of the flour. Beat vigorously. Cover this Sponge with plastic wrap and put it aside to work. This period can be very flexible, but allow at least 2 hours, and up to 8 hours. A longer period (at a lower temperature) will result in a more Sour flavor.
  2. The dough:
  3. When the sponge has bubbled and expanded, blend in the salt, sugar (if using) and remaining 2 cups of flour. Mix until the dough comes together then turn it out onto a floured board and knead it for 3 to 4 minutes. Give it a rest while you clean and grease the bowl. Continue kneading for another 3 to 4 minutes, adding extra flour as needed, until dough is smooth and elastic. Add only enough extra flour to keep dough from sticking. Place the dough in the bowl, cover and let it rise until doubled (1 to 2 hours).
  4. Shaping and Baking:
  5. Turn the dough out, knead briefly then divide in 2 halves. Shape halves into 2 loaves, cover and let them rise until doubled (this can take up to 2 hours). Slash the tops and place on a lightly greased, cornmeal sprinkled baking sheet. Bake in a preheated 450F oven for approximately 20 minutes, until golden brown. Sourdough breads sometimes don’t brown well. To promote browning, brush loaves with vegetable oil about 10 minutes before the end of the baking time.
http://www.culinarycafe.com/2009/08/17/classic-sourdough-bread/

Banana Bread

Banana Bread

Prep Time: 0

Yield: 0

Banana Bread

Ingredients

  • 5 ounces Milk (1/2 cup + 2 Tbsp)
  • 3/4 cup mashed ripe banana
  • 2 1/2 cups bread flour
  • 1/2 cup whole wheat flour
  • 1/2 cup chopped nuts
  • 3 Tbsp packed brown sugar
  • 1 tsp kosher salt
  • 1/2 tsp ground nutmeg
  • 2 Tbsp butter
  • 2 tsp active dry yeast or 1 1/2 fast rise yeast

Instructions

  1. Place all ingredients in bread pan and start machine. Enjoy!
http://www.culinarycafe.com/2009/08/17/banana-bread-2/

Cranberry Pumpkin Bread

Traditional Irish Soda Bread

Traditional Irish Soda Bread

Prep Time: 0

Yield: 0

Ingredients

  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons grated orange zest
  • 1 teaspoon caraway seeds
  • 1/4 cup butter, softened
  • 1 cup dried currants or golden raisins
  • 1 to 1 1/2 cups buttermilk or sour milk, at room temperature
  • 1/4 cup of honey
  • 1 egg beaten with 2 tablespoons milk, for glaze

Instructions

  1. 1. Preheat oven to 350 degrees Fahrenheit.
    2. In a large bowl, sift and combine flour, baking powder, and baking soda. Add salt, orange zest, and caraway seeds.
    3. Use a pastry cutter or fingers, cut in or blend butter into flour mixture until the dough resembles coarse crumbs. Stir in the currants or raisins. Set aside.
    4. In a medium bowl, combine honey with 1 1/2 cups buttermilk.
    5. Stir into flour mixture until dry ingredients are moistened. Turn out onto a floured surface (dough will be sticky).
    6. Knead, 1 minute. Cut dough in half. Shape each piece into a round loaf. Place on a greased and flour-dusted baking sheet. Dip a sharp knife into flour and cut across 1/2 inch deep, across top of each loaf.
    7. Brush loaves with egg-and-milk glaze. Let stand for 10 minutes before baking. Bake in preheated oven, 35-40 minutes. To test for doneness, turn the bread over and tap underneath. If the bread sounds hollow, it is fully cooked. Let cool on racks before slicing. Slice thin or cut in wedges.

    This recipe is from the book Elegant Irish Cooking by By Noel C. Cullen, Ed.D., CMC, AAC
http://www.culinarycafe.com/2009/08/17/traditional-irish-soda-bread/

Pepper Breadsticks

Pepper Breadsticks

Prep Time: 0

Yield: 0

Pepper Breadsticks

Ingredients

  • 2/3 cup water
  • 1 tablespoon cooking oil
  • 2 cups bread flour
  • 1/2 teaspoon sugar
  • 3/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 teaspoon active dry yeast
  • 1 slightly beaten egg white
  • Sesame seeds

Instructions

  1. Add water, oil, flour, sugar, pepper, salt, and yeast to bread machine according to manufacturer's directions for a 1-pound loaf. Select dough cycle. When cycle is complete, remove dough from machine. Cover and let rest 10 minutes.
  2. Divide dough in half. On a lightly floured surface roll each half into a 12x8-inch rectangle. Cut lengthwise into 1/2-inch-wide strips.
  3. Combine egg white and 1 tablespoon water. Before separating strips, brush dough with egg-white mixture; sprinkle with sesame seed. Place strips about 1/2 inch apart on a lightly greased baking sheet. Shape into squiggles, or make a loop at one end, or twist dough. Bake in a 400 degree F. oven about 10 minutes or until golden brown. Cool on wire rack.

Notes

Make ahead tip: Cool breadsticks; place in airtight freezer container or plastic freezer bag. Seal, label, and freeze up to 1 month.

http://www.culinarycafe.com/2009/08/17/pepper-breadsticks/