Tag Archives: Breads and Rolls

Pressure Cooker Cornbread (pressurecookingtoday)

2 8.5 oz pkgs Jiffy Corn Muffin Mix
1 c milk
2 large eggs

In a large mixing bowl, stir together the corn muffin mix, milk and eggs just until blended. The batter will be lumpy. Spoon batter into half sized bundt pan sprayed with non-stick spray. Pour 1 c water into the pressure cooker and place the trivet in the bottom. Put the bundt pan on the trivet. (Use a foil sling to help make removing the bundt pan easier.) Lock the lid in place. Select High Pressure and set the timer for 20 min. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 min and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Carefully remove the bundt pan to a wire rack to cool uncovered for 5 min. After 5 min gently loosen edges, remove from pan and cool on a wire rack.

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Muffin Tin Garlic Knots (spicedblog)

24 oz pizza dough (homemade or store bought)
1 1/2 T olive oil
5 T  unsalted butter
2 T Parmesan cheese, grated
2 t garlic, minced
1 1/2 t Italian seasoning
1 t kosher salt

Spray muffin tin with nonstick spray; set aside. Divide the pizza dough into 12 equal pieces (2 oz each). Cut each piece of dough into 5 pieces. Using a circular motion, roll each piece of dough between counter top and palm of your hand until dough ball becomes tight. Place 5 balls of dough into each muffin cup. Brush tops of dough with olive oil. Cover pan and place in a warm location for 1 hour, or until dough has risen 1” over top of pan. Tip: For a warm location, put the pan in the oven with just the oven light on. Once dough has risen, bake at 350° F for 28 – 30 min or until tops of garlic bread are lightly browned. While garlic bread is baking, melt the butter and stir in the Parmesan cheese, minced garlic, Italian seasoning and kosher salt. Remove garlic bread from oven and brush with the garlic butter mix. Serve hot.

Buttermilk Kitchen Biscuits (copykat) (foodnetwork)

1/2 c  & 1 T unsalted butter, cold
1 1/2 c cake flour
3/4 c flour, divided
3 t baking powder
1/2 t baking soda
1 1/4 t sea salt, divided
2 T shortening, cold
1 cup buttermilk

Cut 1/2 c  butter into 1/2″ pieces and refrigerate it along with the shortening. In the bowl of a food processor, fitted with the steel blade, pulse together the cake flour,  flour, baking powder, baking soda and 1 t salt. Add butter and shortening and pulse to combine, until small crumbles are present. 6 – 8 times, or add buttermilk and pulse until a dough ball forms, about 5 -o 6 times. Dust a dry work surface with flour and have the remaining 1 c flour ready for kneading. Turn the dough out onto the floured work surface. With floured hands, gently press the dough out into an 11 x 8″ rectangle, about 1/4 – 1/2″ thick, dust lightly with flour and gently fold it over in thirds, like a letter. Roll or press out to a 6 x 6″ rectangle again about 2″ thick. Cut the dough into 9 squares (2 x 2″ each) with a pizza cutter. Transfer the biscuits to a silicone mat or parchment paper lined baking sheet about 1/2″ apart. Cover loosely with plastic wrap and let rest at room temp for 15 min. Preheat oven to 500 F. Melt remaining 1 T butter and brush tops with melted butter, sprinkle with remaining 1/4 t sea salt. Place baking sheet in the middle of the oven and immediately turn oven down to 450  F. Bake for 12 – 16 min until they are golden brown. Remove biscuits to a wire rack to cool for a few min.

Caribbean Rustic Fry Bake (caribbeanpot)

1 package of pizza dough
vegetable oil for frying
flour for dusting

Using the pre-made pizza dough, remove from the fridge and allow to come up to room temperature. Then open from package and divide into tennis ball size dough balls. Dust your counter, hands and rolling pin with flour so the dough does not cling or stick while working with it. (Can put the remaining dough in a freezer ziplock bag and into the freezer it goes for the next time). The next step is to put the oil to heat in a frying pan and start making the dough balls into the required circle shape. Using the rolling pin (remember to dust with flour) work back and forth, flipping to the other side until you form a circle about 6″ in diameter. When the oil is heated place the dough you just worked into a circle. Remember to place it in the hot oil in an action so it’s away from you to prevent getting burned with the hot oil. As soon as you place it in the hot oil (within a few seconds), using a fork try to flip it to the other side in a quick motion. This helps it get that even surface and allows it to swell so you have that pocket that you can stuff. Continue flipping every 30 seconds or so until it’s swollen and gets to a nice golden brown colour. Remove from the oil at this point and place on paper towels to get rid of some of the excess oil used in frying. Repeat these steps for the remaining dough you have. Serve hot so your guests will get that crunchy exterior that’s so wonderful. To stuff, all you have to do cut it open as you would slice a bagel and stuff with whatever you feel like having. Typically it would be stuffed with saltfish buljol and/or deep fried tidbits of battered shark meat and topped with coleslaw, slices of tomato, cucumber and some sort of hot sauce and/or garlic mayo.

If you’re making the dough from scratch you’ll need…

4 c flour, sifted
1 t salt
3 – 4 t baking powder
1 1/2 c water

Knead and allow to rest for about 30 minutes at least and continue with recipe.

 

Sally Lunn Buns (notquitenigella)

1 c milk
3/4 c butter
4 – 4 1/2 c flour
1/3 c caster or superfine sugar
1 T instant dried yeast
4 eggs
2 t salt
1 egg mixed with 2 T milk for egg wash

In a small saucepan, heat milk and melt butter on low heat until butter melts but do not boil the milk. Cool for about 15 min. Beat eggs in a bowl with a whisk until light and fluffy. Mix flour, sugar and yeast in the bowl of an electric mixer fitted with a dough hook. While mixing on the lowest speed add the butter mix and then the eggs and mix for 6 min until it becomes elastic. In the last minute or so add the salt. It will be a wet and sticky mix but don’t fret, it is meant to be like that! Grease a very large bowl with butter and place the now very sticky dough in the bowl and cover with cling film. Allow to rise for 60 – 90 min in a warm space in a draught free room. It will really rise up high! Punch it down and knead the dough for 2 min.  Can make these using greased 12 cm baking tins as they looked neater that way, or you can make these free form and they will spread out more but won’t quite get the hamburger bun shape. Divide the dough into about 10 – 12 buns and allow to rise for another 30 min. Preheat oven to 380 F. Just before they are ready, brush buns with the egg glaze and bake in oven for 15 – 20 min. Serve warm or toasted with just about anything!

Khachapuri Georgian Cheese Bread (sweetcsdesigns)

2/3 c warm water
1 t active dry yeast
1/4 t sugar
1 T olive oil
1 1/4 c flour
1 t kosher salt
2 1/2 c shredded Muenster cheese
1 1/4 c crumbled feta cheese
2 eggs (opt) OR 2 egg yolks
4 T unsalted butter, cubed

In a large bowl, add water, sugar and yeast. Let bloom until foamy and fragrant, about 10 min. Add flour, olive oil and salt to bowl and stir with wooden spoon until a soft, springy dough forms. Transfer dough to well greased bowl and let rise in a warm area for 1 hour. Preheat pizza stone in oven at 500 F (don’t add stone to a hot oven, let it come to temp in the oven so it doesn’t explode.) Generously flour a counter surface. Punch down dough and divide into 2 round balls. Roll out 1 ball onto floured surface into a large disc, about 1/4″ thick. Add 1/4 cheese mix to the center of the dough. Roll the sides to form a boat shape around the dough. Add another 1/4 cheese to the middle and place into oven. Bake 30 min or until cheese is bubbly and crust is a golden brown. Top with fresh egg and pats of butter when removing from oven. Repeat with second disc for second Khachapuri. Serve and enjoy!

Soft No Knead Dinner Rolls (recipetineats)

Buns

1 t dry yeast
1/4 c caster sugar (superfine sugar), or sub with normal white sugar (divided)
1/2 c warm water
4 c flour
1 1/2 t salt
1 c milk, lukewarm, whole or low fat
3 1/2 T unsalted butter, melted and cooled
2 eggs, at room temp, beaten with a fork

Brushing

1 T butter, melted

Place the yeast and 2 t sugar in a medium bowl then pour in water. Leave for 5 min until it froths. Place flour, remaining sugar and salt in a bowl. Mix to combine. Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth. Mix until combined with wooden spoon, it will be like a thick muffin batter. Not pourable, but thick and sticky. Rise #1: Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place (77 F+) to rise for around 1 1/2 – 2 hours or until almost tripled in volume. Dough surface should be bubbly. Line a 9 x 13″ tray with parchment paper with overhang. Remove tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough. Dust work surface with flour, scrape dough on work surface. Dust top of dough then shape into a log. Cut log into 4 pieces, then cut each piece into 3 pieces (12 in total). Take one piece and press down with palm, then use your fingers to gather into a ball, flip (so smooth side is up) then roll the dough briefly to form a ball. This stretches the dough on one side and that’s how you get a nice smooth surface on the roll. (For this step, use as much flour as needed to handle dough and avoid piercing inside into the wet dough). Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4. Rise # 2: Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray. Return tray to warm place and leave for 30 – 45 min, until the dough has risen by about 75% (less than double in size). Partway through Rise #2, preheat oven to 390 F (standard) or 350 F (convection). Bake for 15 – 18 min or until the surface is a golden brown and the roll in the centre sounds hollow when tapped. The surface colour is the best test for this recipe. Remove rolls from oven. Brush with melted butter. Use overhang to lift rolls onto a cooling rack. Allow to cool to warm before serving.

Easy No Knead Cheddar Rolls (momontimeout)

2 1/4 c flour
1 T sugar
1 t salt
2 t active dry yeast
1 c milk
1 T butter
1 1/4 c shredded sharp cheddar cheese
1 egg white, lightly beaten

Combine 1 c flour, sugar, salt and yeast in a large mixing bowl. Heat milk and butter to 120 F in a small saucepan over low heat. Add milk and butter to dry ingredients and beat until smooth. Stir in cheese and add remain flour 1/4 c at a time until a soft dough forms. Cover and let rise until doubled. Punch dough down and shape into 12 – 15 balls. Place on a parchment lined baking sheet, cover and let rise until doubled in size again. Preheat oven to 350 F. Brush rolls with egg white. Bake for 20 – 25 min or until golden brown. Serve and enjoy! Makes 12 – 15 rolls.

Rosebud’s Butter Topped White Bread (thecurvycarrot)

4 1/2 t dry active yeast (or 2 packets)
3/4 c & 2 2/3 c warm water, divided
1/4 c sugar
1 T salt
3 T unsalted butter, room temp and cut into pieces
2 2/3 c additional warm water
9 – 10 c flour
4 T (1/2 stick) unsalted butter, melted, for brushing the tops of the loaves

In the bowl of your standing mixer fitted with the paddle attachment, dissolve the yeast in 3/4 c warm water, about 5 min. Add sugar, salt, butter and additional 2  2/3 c warm water and mix gently to combine. Slowly add 5 c flour, mixing on low speed until smooth. With the mixer on its lowest speed  slowly add the remaining flour until the dough is smooth. Switch to your dough hook attachment and knead the dough for 10 min. Alternatively, you can knead all of the dough by hand. While the dough is kneading, lightly grease a large bowl with butter or cooking spray, as well as 2 loaf pans. Once the dough is ready, place the dough in the greased bowl and turn over to completely coat the dough with butter/cooking spray. Cover, and set in a warm place to rise for 1 hour. After an hour, punch down the dough and divide it into 2 portions. Working with one portion at a time, roll (with a rolling pin) the dough out into roughly 12 x 12″ squares, making sure that the thickness of the dough is uniform throughout. Slowly and tightly roll up each square, sealing the edges firmly. Tuck the ends of the roll tightly under the bread and place into your prepared loaf pans.  Repeat with the second loaf.  Cover the loaves, set in a warm place, and let rise until doubled, about another hour. Place one rack on the lowest position in the oven and preheat the oven to 425 F. Bake the loaves for 15 min then cover each loaf with aluminum foil to prevent the tops from browning too much. Once covered with foil, bake for an additional 15 min. Remove the loaves from the oven, place on a wire rack to cool, and lightly brush the loaves with the melted butter. Makes 2 loaves (feel free to halve this recipe for just one loaf).

Fast and Easy Bolillos (mexicanplease)

3 3/4 c flour
2 T yeast
1 1/4 c warm water
1/4 c canola oil
3 T sugar
1 egg
1 1/2 t  salt

Add yeast to warm water. Add  sugar and oil. Let sit for 5 – 10 min. Add flour, salt and egg. Mix as much as you can with a spoon and then plop onto a work surface. Knead with your hands until you have a smooth ball of dough. Add additional flour if it’s sticking to your hands. Divide into 8 equal parts. Roll into balls. Flatten into oval shaped disks.  Pull 1/4 of the disk towards you and seal. Now pull that part towards you and seal again. Continue until you have a tube of dough.  Give a quick roll while putting pressure on the ends to get the traditional bolillo shape. Cover and let rise for 10 – 30 min. You can optionally add a lengthwise 1/4″ deep slit on the bolillos just before baking. Bake for 8 – 12 min at 425 F. Let cool on counter and serve immediately. Makes 6 – 8 rolls. Note: Adding 2 c water to an oven safe pan and putting this in the oven as the bolillos bake should make the crust crispier. You can use a greased baking sheet or parchment paper with a sprinking of flour on it.

Super Easy Brazilian Cheese Puffs (Gluten Free) (rebootedmom)

1/3 c extra virgin olive oil
2/3 c milk
1 1/2 c tapioca flour
1 egg, room temp
1 t salt to taste
1/2 c grated cheese (like parmesan)

Preheat oven to 400 F. Grease your mini muffin pan thoroughly with butter and set aside. In your blender or Kitchen Aid combine milk, egg, oil, cheese and salt until combined. Once combined, add the tapioca flour 1/2 c at a time until all of the tapioca flour has been added. Mix well on high, scraping down the sides of the blender so that everything is easily blended. Pour the batter into your greased mini muffin tin, leaving just 1/8″space at the top. Pop in the oven for 15 – 18 min or until light golden brown. Yields 12. Note: Batter can be made ahead of time and kept in the fridge for up to 1 week.

Soft and Chewy French Bread (eatcakefordinner)

1 1/2 T instant yeast
1/2 c warm water
1 1/2 T sugar
2 c water
1 1/2 T oil
2 1/4 t salt
6 c flour

Combine yeast, 1/2 c warm water and sugar; let it proof for 10 min. Then, add 2 c water, oil, salt and 3 c flour. Mix until flour is incorporated, then gradually add remaining 3 c flour. Using the dough hook on a stand mixer, knead about 5 min, then turn out onto generously floured surface. Every 10 min, for the next hour, knead 2 or 3 times. This is what gives the crust that french bread chewiness. It is not crucial that kneading takes place at exact 10 min intervals, just make sure to come back at least 4 times in the next hour to knead the dough a few times, then form back into a ball (keep dough covered with a piece of saran wrap between kneads, so it doesn’t dry out). Divide dough into 2 portions for regular-sized loaves or 4 portions for small loaves. Spread each portion out into a rough rectangle and roll up, jelly-roll style. Take the 2 ends of each loaf and tuck under slightly. Place on a lightly greased cookie sheet. Spray a sharp knife with cooking spray and cut 3 diagonal lines into the tops of each loaf, about 1″ deep. Brush loaves with a beaten egg, making sure to get every single spot. Whatever doesn’t get covered with egg wash won’t brown. Raise until doubled or 30 min. Bake at 425 F for 10 min, then at 375 F for 18 – 20 min, rotating pan halfway through. Note: Some bread recipes tell you to keep adding flour until the sides of your bowl come clean – DON’T do that for this recipe. This bread is incredibly tender, which means the dough is going to be softer and stickier. Much of the dough will be hanging onto the dough hook and some will still be stuck to the bottom and sides of the bowl. You can tell you’ve added enough flour and you’ve kneaded the dough long enough when you can pinch off a small bit and easily roll it into a little ball in the palm of your hand. It will still be a little sticky to the touch, but not so sticky you can’t roll it into a ball.

Heavenly Rolls (illuna)

1 T yeast
1/4 c warm water
1/2 t & 1/2 c sugar, divided
1 c warm milk
1/2 c vegetable oil
1/2 c sugar
1 t salt
1 c flour
2 eggs
3 – 4 c flour
butter, melted

Mix yeast with warm water and 1/2 t sugar. Let stand until bubbly. In a large bowl mix warm milk, oil, 1/2 c sugar, salt with a wooden spoon. Add 1 c flour to mix and mix well. Add 2 eggs and beat until smooth (mix vigorously be hand). Add yeast mix and mix vigorously until smooth. Add 3 – 4 c flour to the yeast mix. Dough should be very sticky. Pour the dough into a large bowl. Cover with a tea towel and let rise for a few hours until it has doubled in size. Once the dough has doubled in size punch down and divide in half. Roll dough onto a floured surface making a circle about 12″ round. Dough should be about 3/8″ thick. Brush dough with melted butter. Cut circles with a pizza cutter into 12 pieces (like a pizza). Roll from rounded edge to the point to make a crescent roll. Place into a greased pan. Cover dough with a tea towel and let rise for a few hours until it doubles in size. Bake at 375 F until light lightly browned, which is about 15 – 20 min. Note: Touch rolls to see if they bounce back – if they do not, bake a little longer. Brush with melted butter right away while warm.

Mama’s Yeast Rolls (southyourmouth)

4 t active dry yeast (a little less than 2 packets)
1/2 c warm water
2 c milk, at room temp
3 T butter, melted
1/2 c & 1 t sugar , divided
7 – 8 c flour
2 eggs
2 t salt

Combine yeast, 1 t sugar and warm water in a small, shallow bowl and mix well. Let mix rest for about 5 min or until yeast activates and mix becomes foamy. Combine yeast mix, 1/2 c sugar, milk and half of the flour then mix at medium speed for 2 min with an electric mixer or stand mixer fitted with a paddle attachment. Add melted butter, eggs and salt and mix well. Begin mixing in remaining flour, 1 c at a time until dough pulls away from the side of the bowl. If using a stand mixer, switch to the dough hook attachment and run on low for 4 min. If making by hand, turn dough out onto a lightly floured surface and knead for 4 min. Grease the inside of a large mixing bowl, place the dough in the bowl and turn over once to grease the top. Cover the bowl with a clean kitchen towel and allow the dough to rise in a warm place for about an hour or until dough has doubled in size. Punch the dough down and turn out onto a lightly floured surface. Roll the dough out until 1/2″ thick then cut into 2 – 3” squares and lightly shape into round rolls (just soften the corners so your rolls aren’t square). Place rolls onto greased baking pans two inches apart. Cover pans with kitchen towels and allow the dough to rise again in a warm place for about an hour or until dough has doubled in size. Bake rolls at 350 F for approx 15 min or until golden brown. Makes about 20 rolls.

Rustic Dinner Rolls (onlinecookingschool)

1 1/2 c & 1 T water, room temp
1 1/2 t instant or rapid rise yeast
2 t honey
3 c & 1 T bread flour
3 T whole wheat flour
1 1/2 t table salt
vegetable cooking sprays

Whisk water, yeast and honey in bowl of stand mixer until well combined. Add bread flour and whole wheat flour and mix on low speed with dough hook until cohesive dough is formed, about 3 min. Cover bowl with plastic wrap and let sit at room temp for 30 min. Remove plastic wrap and evenly sprinkle table salt over dough. Knead on low speed for 5 min. (If dough creeps up attachment, stop mixer and scrape down using well-floured hands or greased spatula.) Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 min. (If dough is very sticky, add 1 – 2 T flour; mix for 1 min.) Lightly spray a 2 qt bowl with vegetable oil spray; transfer dough to bowl and cover with plastic wrap. Let dough rise in warm, draft-free place until doubled in size, about 1 hour. Fold dough over itself. Rotate bowl quarter turn and fold again. Rotate bowl again and fold once more. Cover with plastic wrap and let rise 30 min. Repeat 3 step folding process and replace plastic wrap. Let dough rise until doubled in volume, about 30 min. Spray 2 9: round cake pans with vegetable oil spray and set aside. Transfer dough to floured work surface, sprinkle top with more flour. Using bench scraper, cut dough in half. Gently stretch each half into 16″ cylinder. Divide each cylinder into quarters. Divide each quarter into 2 pieces. (You should have 16 pieces total.) Dust top of each piece with more flour. With floured hands, gently pick up each piece and roll in palms to coat with flour, shaking off excess and place in prepared cake pan. Arrange 8 dough pieces, cut-side up in each cake pan, placing one piece in middle and others around it, with long side of each piece running from center of pan to edge. Loosely cover cake pans with plastic wrap and let rolls rise until doubled in size, about 30 min. (Dough is ready when it springs back slowly when pressed lightly with finger.) 30 min before baking, adjust oven rack to middle position and heat oven to 500 F. Remove plastic wrap from cake pans and spray rolls lightly with water. Place cake pans in oven. Bake 10 min until tops of rolls are brown. Remove cake pans from oven. Reduce oven temp to 400 F. Using kitchen towels or oven mitts, invert rolls from both cake pans onto rimmed baking sheet. When rolls are cool enough to handle, turn right side up, pull apart and space evenly on baking sheet. Place baking sheet in oven. Continue to bake until rolls develop deep golden brown crust and sound hollow when tapped on bottom, 10 – 15 min, rotating baking sheet halfway through baking time. Transfer rolls to wire rack and cool to room temp, about 1 hour.

No Knead Brioche (onlinecookingschool)

3 1/4 c bread flour
2 1/4 t instant or rapid rise yeast
1 1/2 t salt or to taste
7 large eggs
1/2 c water, room temp
1/3 c sugar
16 T unsalted butter, melted and cooled slightly
vegetable cooking sprays

Whisk bread flour, instant or rapid-rise yeast and salt together in large bowl. Whisk 6 large eggs, water and sugar together in medium bowl until sugar has dissolved. Whisk in melted and slightly cooled unsalted butter until smooth. Add egg mix to flour mix and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 min. Cover bowl with plastic wrap and let stand for 10 min. Holding edge of dough with your fingertips, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 45 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Cover with plastic and let rise for 30 min. Repeat folding and rising every 30 min, 3 more times. After fourth set of folds, cover bowl tightly with plastic and refrigerate for at least 16 hours or up to 48 hours. Transfer dough to well floured counter and divide into 4 pieces. Working with 1 piece of dough at a time, pat dough into 4″ disk. Working around circumference of dough, fold edges of dough toward center until ball forms. Flip dough over and, without applying pressure move your hands in small circular motions to form dough into smooth, taut round. (If dough sticks to your hands, lightly dust top of dough with flour.) Repeat with remaining dough. Cover dough rounds loosely with plastic and let rest for 5 min. Grease 2 8 1/2 x 4″ loaf pans. After 5 min, flip each dough ball so seam side is facing up, pat into 4″h disk and repeat rounding step. Place 2 rounds, seam side down, side by side into prepared pans and press gently into corners. Cover loaves loosely with plastic and let rise at room temp until almost doubled in size (dough should rise to about 1/2″ below top edge of pan), 1 1/2 – 2 hours. 30 min before baking, adjust oven rack to middle position, place baking stone on rack and heat oven to 350 F. Lightly beat 1 large egg with pinch salt. Remove plastic and brush loaves gently with egg mix. Set loaf pans on stone and bake until golden brown and internal temp registers 190 F, 35 – 45 min, rotating pans halfway through baking. Transfer pans to wire rack and let cool for 5 min. Remove loaves from pans, return to wire rack and let cool completely before slicing and serving, about 2 hours. Makes 2 loaves.

Cinnamon Swirl Bread (onlinecookingschool)

Dough

8 T (4 oz) unsalted butter
3 3/4 c bread flour
3/4 c nonfat dry milk powder
1 T instant or rapid-rise yeast
1 1/2 c water, room temp
1/3 c sugar
1 large egg, room temp
1 1/2 t salt
1 1/2 c golden raisins
nonstick cooking spray

Toss butter with 1 T flour in bowl and set aside to soften. Whisk remaining flour, milk powder and yeast together in bowl of stand mixer. Whisk water, sugar and egg in 4 cup liquid measuring cup until sugar has dissolved. Using dough hook on low speed, slowly add water mix to flour mix and mix until cohesive dough starts to form and no dry flour remains, about 2 min, scraping down bowl as needed. Cover bowl tightly with plastic wrap and let dough rest for 20 min. Add salt to dough and knead on medium-low speed until dough is smooth and elastic and clears sides of bowl, about 8 min. With mixer running, add butter, a few pieces at a time, and knead until butter is fully incorporated, about 4 min. Continue to knead until dough is smooth and elastic and clears sides of bowl, 3 – 5 min. Reduce speed to low, slowly add raisins and mix until incorporated, about 1 min. Transfer dough to lightly greased large bowl or container. Using greased bowl scraper (or your fingertips), fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 45 degrees and fold dough again; repeat turning bowl and folding dough 6 more times (total of 8 folds). Cover tightly with plastic and let dough rise for 45 min. Repeat folding, then cover bowl tightly with plastic and let dough rise until nearly doubled in size, 30 – 60 min. Press down on dough to deflate. Transfer dough to lightly floured counter, divide in half and cover loosely with greased plastic. Working with 1 piece of dough at a time (keep remaining piece covered), press and roll into 11 x 6″ rectangle, with short side parallel to counter edge. Stretch and fold dough lengthwise into thirds to form 11 x 3″ rectangle. Roll dough away from you into firm ball, keeping roll taut by tucking it under itself as you go. Cover balls loosely with greased plastic. Coat 1 dough ball lightly with flour and place on lightly floured counter. With seam side down, flatten ball with rolling pin into 18 x 7″ rectangle, with short side parallel to counter edge. Mist surface of dough with water. Sprinkle half of sugar mix over dough, leaving 1/4″ border on sides and 3/4″ border on top and bottom and press lightly to adhere. Mist filling with water until entire surface is speckled. Roll dough away from you into firm cylinder, keeping roll taut by tucking it under itself as you go. Pinch seam and ends closed. Dust cylinder lightly on all sides with flour, cover loosely with greased plastic, and let rest for 10 min. Repeat with remaining dough ball and filling. Grease 2 8 1/2 x 4 1/2″ loaf pans. Using bench scraper, cut 1 cylinder in half lengthwise. Turn halves cut side up and gently stretch into 14″ lengths. Arrange strips side by side, perpendicular to counter edge and pinch far ends together. Take left strip of dough and lay over right strip of dough. Repeat, keeping cut sides up until pieces of dough are tightly twisted. Pinch remaining ends together. Transfer loaf cut sides up to prepared pan. Press dough gently into corners of pan and push any exposed raisins into seams of braid. Repeat with second loaf. Cover loosely with greased plastic and let rise until loaves reach 1″ above lip of pans and dough springs back minimally when poked gently with your knuckle, 1 1/2 – 2 hours. Adjust oven rack to middle position and heat oven to 350 F. Gently brush loaves with egg mix and bake until crust is well browned, about 25 min rotating pans halfway through baking. Reduce oven temp to 325 F, tent loaves with aluminum foil and continue to bake until loaves register 200 – 205 F, 15 – 25 min. Let loaves cool in pans for 5 min. Remove loaves from pans and let cool completely on wire rack, about 3 hours before serving. Makes 2 loaves.

Filling

1 c confectioners’ sugar
3 T ground cinnamon
1 t vanilla
1/2 t salt
1 large egg

Whisk all together in bowl until well combined.

 

The Best Homemade Bread (coorec)

8 c e flour
2 t salt
1 1/2 T yeast
1/4 c honey
3 – 3 1/2 c water
2 T butter, melted – use at the very end, NOT with the wet ingredients.

Mix dry ingredients together in large bowl or the bowl of a standing mixer. Add honey and 2 c water with the mixer on. Let it mix together for a about 1 min. Gradually add third c water and add more if necessary. The dough should stick to bottom of the bowl but clean the sides and be sticky to the touch. If you add too much water, don’t worry! Just add a bit more flour to get it back to the right consistency. Knead 6 – 8 min in a mixer or 8 – 10 min by hand until the dough is smooth and elastic. Don’t skimp on the kneading! This helps create the structure of the bread. Let the dough raise (covered, room temp) in the same bowl you mixed it in for 1 hour or until doubled. Remove from bowl gently and form into 2 loaves. This is most easily done by creating a crease in the middle of the piece of dough with your palm and then folding the dough over the crease and pinching it together at the bottom, just imagine folding a piece of paper in half and gluing the bottom shut. Repeat this a few times until you have a smooth loaf shape. You may have to tuck the long ends in a few times as well. Place in greased bread loaf pans and raise (covered, room temp) 1 hour or until doubled. Bake at 375 F for 25 min, remove from oven and brush each loaf with a T of butter. Return to oven and bake about 10 more min or until golden brown. The internal temp of the bread should read right around 200 F. Makes 2 loaves.

Basic White Sandwich Bread (kitchn)

1 c warm water
2 t active-dry yeast
2 T unsalted butter
1 c milk (any kind)
2 Td sugar
1 T salt
5 1/2 – 6 1/2 c flour, divided
neutral-tasting oil, such as canola
cooking spray (opt)

Pour warm water into bowl of a standing mixer or large bowl and sprinkle the yeast over top. Let this stand for 5 min until the yeast is dissolved. Melt butter in the microwave or on the stove top. Stir in the milk, sugar and salt. Add milk mix and 1 c flour over the yeast. Stir until this comes together into a loose, lumpy batter. Add another 4 1/2 c flour, reserving the remaining cup if the dough is sticky during kneading. Stir until a floury, shaggy dough is formed.  Using the dough hook attachment on a stand mixer on medium speed, knead the dough for 8 – 10 minutes. (Alternatively, knead the dough by hand on the counter.) If the dough is bubble-gum sticky against the sides of the bowl or the counter, add extra flour 1 T at a time until it is no longer sticky. The dough is kneaded and ready when it is smooth, feels slightly tacky, forms a ball without sagging, and springs back when poked. Clean and dry the mixing bowl. Coat with a thin film of oil. Form dough into a ball, place it in the bowl and turn it to coat all over with oil. Cover the bowl with plastic wrap or a kitchen towel and let the rise in a warm spot until doubled in volume, about 1 hour. Sprinkle a little flour on a work surface and turn the dough out on top. Divide the dough into 2 equal pieces and shape each piece into a loose ball. Let the balls rest for 10 min. Grease 2 (8 x 4″) loaf pans with oil or coat them with cooking spray. Shape each ball of dough into a loaf and transfer to the loaf pans. It’s important that the surface of the loaves be stretched taut; this helps them rise and prevents an overly-dense interior. Let the loaves rise a second time until they start to dome over the edge of the pan, 30 – 40 min. Arrange a rack in the middle of the oven, remove any racks above it, and heat the oven to 425° F about halfway through the second rise. Using a serrated knife, make a long, shallow slash down the center of each loaf. Place them in the oven. Immediately turn down the heat to 375° F and bake 30 – 35 min. Finished loaves will be dark golden-brown and sound hollow when tapped on the bottom. Remove the loaves from the pans onto wire racks and let cool completely before slicing. Note: Loaves wrapped in foil and plastic will keep at room temp for several days or frozen for up to 3 months. Makes 2 loaves.

Easy Soft Bread Machine Dinner Rolls (melaniecooks)

1 c lukewarm water
1 egg
2 T butter, softened
3 1/4 c bread flour
1/4 c sugar
1 T active dry yeast
1 t salt
3 T butter, melted (for brushing)

Put water, egg, 2 T softened butter, flour, sugar, yeast and salt into the bread machine in the order recommended by the manufacturer of your machine. Set the bread machine on Dough cycle and press Start. When the bread machine Dough cycle is finished, take out the dough. Spray a 9 x 13 baking dish with non-stick cooking spray. Divide the dough into 15 equal parts and roll each part into a ball. Put the dough balls in a baking dish, making 3 rows of 5 balls each. Brush the rolls with 2 T melted butter. Cover with plastic wrap and let rise for 30 min at room temp. Preheat the oven to 375 F. Bake the rolls for 15 min. Remove the rolls from the oven and brush the tops with remaining 1 T melted butter. Makes 15 rolls.