Naan, Plain or Peshwari

A good meal will always include at least one grounding element. Naan is one of those elements for me with Indian Cuisine. A tremendous vessel for Hummus or Baba Ganoush, wonderful for sopping up the last bits of curry or stew, and just fabulous on it's own. Peshwari Naan is a bit sweet and can be served as dessert.  Hot bread pleases the senses and enhances any meal. This naan can be cooked in a nonstick pan or in a panini/ griddle press. One of my waffle irons had reversible plates that have a smooth side and it is perfect for this! (It would probably work with the waffle side as well.) 

Naan cooked in a nonstick frying pan.

Naan

2 1/4 cups warm water
1 tablespoon rapid rise yeast
2 tablespoons honey
1/3 cup Greek yogurt
2 tablespoons olive oil
2 teaspoons salt
5 cups flour
1 teaspoon baking powder
1/4 cup ghee (melted butter, milk solids excluded)

Plain naan cooked on a waffle iron w/ smooth griddle plates.

Dissolve yeast in 1/4 cup warm water with the honey in the bottom of a mixing bowl. Allow to activate for 3 or 4 minutes. Add remaining water, yogurt, olive oil and salt. Stir to blend. Add flour and baking powder. Mix with dough hook, scraping down sides as needed until it is a soft dough. Cover and allow to rise for 30 to 40 minutes. Punch down dough and knead on a floured board. (Dough will be sticky and require floured hands to handle.) Pinch dough in half, then in half again until there are 24 approximately equal balls. Roll each into a flat oval disc and place on plastic wrap. Cook by heating a griddle press (smooth waffle iron or panini press) to medium high heat. Place 1 or 2 pieces of the naan dough onto cooking surface and close the lid. Cook for 2 1/2 to 3 minutes or until browned. Remove to a cooling rack and spoon or brush both sides with ghee. Alternate cooking method: place in a non stick pan over medium high heat 2 1/2 to 3 minutes per side until browned.

Slightly sweet, Peshwari Naan is good with a meal or for dessert.

Peshwari Naan
1 batch of naan dough, rolled out into 18-20 circles
Filling:
4 tablespoons finely chopped pistachios (I use lightly salted shelled pistachios)
4 tablespoons finely chopped raisins (golden or regular)
3 tablespoons brown sugar
1/2 teaspoon ground cardamom, optional
Greek yogurt for serving

Mix filling ingredients together. Place a heaping teaspoon full of the filing in the middle of the dough and pinch together to close. Carefully, roll out the ball again on  floured board into an oval. Make sure to keep the filling covered with a thin layer of dough. Set aside. Continue filling the remaining peshwari and then cook as for plain naan. Brush with ghee and serve warm with Greek yogurt for dipping.

Hints: The dough is soft and can be a bit tricky to work with, so be sure to flour your hands and board. Roll out gently especially with the Peshwari filling in place. You can easily add crushed garlic to the ghee or just use garlic butter to brush onto the plain naan. And you could substitute coconut or another chopped nut for the pistachios in the peshwari. I make the ghee by melting butter in the microwave for a minute. As it cools, the milk solids will settle to the bottom of the container and I spoon the ghee off the top to use. You can also spread the hot naan with regular butter instead of ghee. Halving the recipe is fine and so is doubling it. I have made this without the 30 minute risen time- I was under a time crunch and had to make 48 pieces of naan so I let the doubt batch of dough just rest for about 10 minutes and then started rolling out half of it. By the time I got 24 rolled out and started cooking two at a time, they had risen for the full half hour.

Stella helps by rolling out Peshwari Naan

See the milk solids as a white layer at the bottom?

This is a quick recipe to make with stuff I usually have on hand in my pantry. It smells and tastes fabulous. Guests appreciate the effort and sometimes there are leftovers! (reheat the leftovers in a microwave for about 15 seconds and enjoy all over again.)

Clementine Rolls

Here is a take on Orange Rolls that everyone will really enjoy. The little clementines are a bit sweeter but feel free to substitute regular oranges here. Tangerines would be scrumptious and grapefruit may be awesome...

Clementine Rolls
2 cups warm water
1/2 cup dry powdered milk
1 tablespoon rapid rise yeast
1/4 cup raw sugar
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup butter, divided
3 1/2 to 4 cups flour
1/3 cup white sugar
3 teaspoons clementine zest
Topping:
1/3 cup sour cream
1/3 cup raw sugar
1/3 cup fresh clementine juice
2 tablespoons butter
1/2 teaspoon vanilla
1/4 teaspoon grated ginger root
1/8 teaspoon salt
Pour water into stand mixer bowl. Add powdered milk and sprinkle with yeast. Add raw sugar, salt and vanilla. Melt 1/3 cup butter and add to the yeast mixture. Mix in 2 cups flour and beat until combined. Add enough remaining flour to make a soft dough. Cover and allow to rise for 30 minutes. Roll dough into a 18" x 9" rectangle. Spread with remaining butter. Mix 1/3 cup sugar with the zest and spread over rectangle. Roll up lengthwise. Grease 24 muffin tins with butter or butter spray. Slice rolls into 3/4 inch discs and drop each into a muffin tin. Allow to rise 20 minutes then bake at 350 degrees for 18 minutes. While they are baking, mix topping ingredients in a small sauce pan and bring to a boil. Reduce heat to a simmer and cook for 10 minutes, stirring frequently. Allow topping to cool slightly while rolls finish baking. Remove rolls from tins to a cooling rack. Spoon topping over rolls and serve warm.

Hints: You want to keep the dough very soft so you get light rolls. Remove them from the pans quickly so they don't continue to cook. The topping will stiffen up as it cools. If there are any left over, chill them. Re-heat for 10 to 15 seconds in a microwave to serve.

These make a lovely brunch roll but are great for dessert as well. The citrus and vanilla combine so well. The topping is more than a glaze and adds just the right amount of smoothness. Hard to resist... just a warning.

Plum Dumplings (Germ Knodel)

Austrian ski resorts traditionally serve an amazing steamed plum dumpling make with a yeast dough at lunch time. My daughter Amy introduced me to them and I am a true fan! Not being able to buy them here (they are offered in the frozen food section of even small markets there), I have learned to make them.It isn't plum season, so I replace the traditional Plum Butter with Dried Plum Filling (see hints below). Be careful with this recipe, it could be your New Year's diet down fall!

Dumplings with Dried Plum Filling
Filling:
1 cup dried plums
1 cup water
2 tablespoons raw sugar
1/4 teaspoon salt
1 teaspoon orange extract (optional)
Dough:
2 cups water
1 tablespoon raw sugar
2 teaspoons yeast
1 teaspoon salt
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon orange extract (optional)
3 to 3 1/2 cups all purpose flour
2 cups whole wheat flour
Topping:
1/4 cup sugar
1/4 cup poppy seeds
1/2 cup melted butter (margarine if vegan)
Filling: Place the dried plums in a food processor bowl and pulse until well chopped, scrapping down sides of bowl as needed. Pour in 1/2 cup of the water and process until smooth. Pour into a small sauce pan and add the remaining water, sugar, salt and extract. Mix thoroughly and place over medium heat. Bring to a simmer and reduce heat slightly. Cook for 30 minutes, stirring more frequently as mixture begins to thicken. Blend with an immersion blender until very smooth. Cook an additional 15 minutes, stirring frequently. Filling should be very thick and hold it's shape when stirred. Allow to cool to room temperature.

Dough: Pour the water into a mixing bowl. Stir in sugar and then sprinkle the yeast on top. Allow to proof for about 5 minutes. Add salt, oil and extracts. Mix in flours, knead until dough is smooth but still a bit soft. Place in a warm place and allow to rise until doubled in bulk.
Assembly: Punch down dough and pinch in half; pinch halves in half and continue until there are 16 small dough balls. Flatten each ball into a square about 4 x 4 inches. Place a generous tablespoon of filling in the center and then pull corners together. Pinch to seal tightly along seam lines.

Cooking: Using a heavy pot that has a tight fitting lid, place 2 inches of hot tap water under a buttered steamer tray. Place 3 or 4 dumplings on the steamer, leaving 1 to 2 inches of space between, and then cover pot with lid. Heat over medium high heat until you hear the water boiling. Reduce heat to medium and cook for 20 minutes without removing the lid. Repeat with remaining dumplings. (Use a large steamer if you have one to cook more dumplings at once.) See Hints section for an alternate method of steaming. Before serving, combine sugar for topping with poppy seeds in a blender container. Blend on high for several seconds until poppy seeds are crushed and sugar is powdery. Serve topped with melted butter and generous spoonfuls of poppy seed sugar mixture.

Hints: The normal filling used in Austria is Plum Butter which is made by grinding several pounds of fresh plums and cooking them, starting with about 1/2 cup water, for 3 hours. Then the mixture is pressed through a sieve or ricer to remove skins. Plum Butter can be water bath processed in jars or frozen. I didn't have access to fresh plums so opted for the dried plum filling this time. Using the orange extract lent a fresher flavor to the filling but it is not necessary. I have replaced some of the white flour with some whole wheat but you can certainly use all white flour. The Austrian versions are formed into balls and placed seam side down but I like the little ridges and squared off look. I've tried making a large steamer by placing a cooling rack on top of ramekins in the bottom of a large roaster and pouring boiling water in. I put the dumplings on the greased rack, covered the roaster tightly with aluminum foil and baked at 400 degrees for 30 minutes. This method worked pretty well. A stack-able bamboo steamer would work great. An alternate topping is a simple vanilla custard sauce. A serving is two dumplings for lunch but for dessert one will probably do. They freeze well in plastic sandwich bags and can be re-heated in a microwave in a couple of minutes.

I love "germ knodel" which translates to "yeast dumplings". It's is one of my favorite dishes Amy has introduced me to since she has lived in Austria and that is something because she has introduced me to some absolutely wonderful cooking. Thanks Amy! 

Pumpkin Hazelnut Bread Pudding

Sophie made a wonderful bread pudding using Pumpkin Hazelnut Bread (recipe from this blog) that we all loved. It was adapted from a recipe that was itself an adaptation of another recipe. That's how things go. Each of us improving a bit on what we find. Try this version and see if it makes you as happy as it made us-

Pumpkin Caramel Apple Bread Pudding
5 cups cubed Pumpkin Hazelnut Bread
4 cups diced, peeled apples, tarter rather than sweeter variety
4 eggs
3 egg yolks
1 cup half and half
2 cups milk ( 2%)
1 cup brown sugar
1/4 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
3/4 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 tablespoon butter
Caramel Sauce:
3/4 cup buttermilk
1 1/2 cup sugar
1/2 cup butter
3 tablespoons light corn syrup
3/4 teaspoon baking soda
1 teaspoon vanilla extract
Cube bread into 1 1/2 inch pieces. If it is soft and fresh, place on a baking sheet and dry in 300 degree oven for 10 minutes. Peel and dice apples. Whisk eggs and yolks, half and half and milk in a bowl. Add sugars, salt, extracts and spices then mix well. Butter a glass 9 x 13 inch baking dish and toss bread cubes and drained apple pieces together and place in baking dish. Pour milk mixture over bread and apples. Allow to stand for at least 15 minutes, pushing bread into liquid with the back of a spoon every 5 minutes. Put dots of butter across the top and bake at 350 degrees for 40 minutes or until center is just set. Allow to stand for 5 minutes before serving.
Meanwhile, make caramel sauce by combining buttermilk, sugar, butter, corn syrup and baking soda in a large pan. Bring mixture to a boil and then reduce heat. Keep at a slow boil for 9 minutes, stirring frequently. Remove from heat and serve 2 or 3 tablespoons warm over the top of each serving of pudding.

Hints: Dry or stale bread allows the custard to soak in better. A store bought caramel sauce will work great. Tart apples are a bit better than sweet varieties simply because of the sugar content in the custard and sauce.

This tastes so much like Autumn! It was delightful and we all enjoyed it so much. Thanks Soph for the "Halftime treat".  The football game could have gone better but the treat was just perfect!

Yeast Pumpkin Hazelnut Bread

Good recipes for Pumpkin Bread are abundant--I personally favor the ones with chocolate chips--but few are yeast breads. This Pumpkin Bread is suitable for turkey sandwiches--put some cranberry sauce on it and you have Thanksgiving anytime!

Pumpkin Hazelnut Bread
1 1/2 cup warm water
2 teaspoons yeast
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon freshly grated nutmeg
2 tablespoons coconut oil (or other nut or vegetable oil)
1 cup pumpkin puree or mashed sweet potato
2 to 2 1/2 cups each whole wheat and white flour
2 tablespoons gluten (optional)
1/4 cup ground hazelnuts (optional)
1/2 cup roughly chopped hazelnuts
Mix water and yeast in a large bowl. Add brown sugar, salt, nutmeg and oil. Warm pumpkin puree to at least room temperature if not a bit warmer. Add to bowl and stir well. Mix in half the flour and the ground hazelnuts, if using, then knead in more flour to achieve a smooth, elastic dough. Finally, knead in the chopped hazel nuts until they are thoroughly incorporated. Cover bowl and set aside to rise. When doubled in bulk, punch down and shape into loaves. Place into greased loaf pans and allow to rise a second time. Bake at 350 degrees for 40 minutes for regular loaves, 45 minutes if the loaves are large size or 30 minutes if they are mini loaves. Remove from oven and pans and brush tops with butter if desired (this will make the crust less crusty).

Hints: I used canned pumpkin for this recipe but you could make your own puree if you have pumpkins. That may require a bit less water--see how wet your puree is and if it is wetter than canned, use less water for the yeast. When I use sweet potato, I bake it, then mash it. I add the gluten to help the rise of the whole wheat but you can leave it out if you want and you could use all white flour, too. The hazelnuts are great but walnuts or pecans would work fine. Or go nut free. Grating nutmeg is so easy with a micro planer and the whole nutmeg pods stay potent longer than ground nutmeg. If you don't like nutmeg, use rosemary or ginger instead.

So what will I do with this bread? Make turkey or egg salad sandwiches, make killer french toast (ooooh! with warm maple syrup!), cube it for dipping in Swiss cheese fondue, or toast it and spread it with Nutella. I gave a loaf to Sophie and she is going to make a caramel apple bread pudding with hers. I think I am going to stop by her place around dessert time tomorrow... just to say hi. Note: Sophie did make it and it was fabulous. Click here for that recipe--you'll be glad you did!     

Refined And Divine

I really do try to use whole grains in most of my cooking. But light, fluffy white dinner rolls are sometimes just what you want. Sophie requested these and so this is for you Soph (and baby, too)

White Rolls
1 1/2 cup warm water
2 teaspoons yeast
1 tablespoon sugar
1 teaspoon salt
1/2 cup milk powder
3 tablespoons canola oil
4 to 4 1/2 cups flour
1/4 cup butter
Pour water into a mixing bowl. Sprinkle yeast on top. Add sugar and let rest for 3 minutes. Check to make sure yeast is alive and working. Add salt, milk powder and oil. Stir to combine. Beat in 3 cup of the flour. Then add the remaining 1/2 cup at a time, beating and kneading in between. The dough should be smooth but rather soft and perhaps a tiny bit sticky. Set aside to raise in a warm draft free place. When double in bulk, about 30 to 45 minutes, punch dough down and knead on a floured surface for 2 or 3 minutes. Allow dough to rest while you melt the butter in a small container. Pinch dough ball into equal halves. Pinch those halves in half and those in half as well. Grease a baking sheet with butter or spray oil. Take the eight sections and one by one, pinch them into thirds, rounding out the thirds and dipping them into the butter. Place on the baking sheet. Continue until all of the eight sections have been divided and the buttered rolls are on the sheet. Set aside and allow to raise for 20 to 30 minutes. Bake in a preheated 350 degree oven for 20 to 25 minutes. Remove from pan as soon as possible and serve.

Hints: I use bread machine or quick rising yeast. I have also made these omitting the first rise and that was OK. I do use unbleached flour--perhaps that is better than regular white flour. I also have used bread flour and that is my favorite type for this recipe. I buy my yeast in bulk and freeze it, filling a small jar at a time and keeping that in the fridge. I have never had problems with the yeast dying doing this. I have used too hot of water on occasion and needed to begin again. Optimal temperatures for bread yeast is 80 to 95 degrees. Yeast will grow most rapidly at 110 to 115 but may yield a yeasty tasting finished product. 140 degrees will kill the yeast. However I never take the water temp, I just feel the water and make a judgement. But by all means, check if you want to feel more control. Having a warm place to raise the bread also helps the yeast to keep growing. But freezing yeast dough is possible--it just takes a while for the yeast to reactivate.

The smell and sight of freshly baked bread is one of life's great pleasures. Bread can make one salivate, can bring back pleasant memories and form new ones. Bread has come down thru the centuries in one way or another in all cultures and will continue, I'm sure, despite the low carb craze of today's world.

The Aroma is Almost Enough

Multi-grain Cinnamon Rolls

1 1/2 cups warm water

2 teaspoons quick rising yeast
1/2 cup dry powdered milk

2/3 cup brown sugar, divided

1 teaspoons salt

3 tablespoons oil (canola, walnut, almond etc)

2 tablespoons gluten

1/3 cup rolled oats*

1/3 cup rye flour*
1/3 cup cornmeal*

1 1/2 cups whole wheat flour

1 cup white flour, plus enough to yield a soft dough

2 tablespoons softened butter

2 teaspoons ground cinnamon

Sprinkle yeast over water in mixing bowl. Stir in powdered milk, 1/3 cup brown sugar, salt and oil. Add gluten, oats, flours and corn meal. Add more white flour if dough is sticky. Knead for several minutes until smooth, dough should be soft. Allow dough to rise for 30 minutes in a warm place. Punch down and roll out into a 24 inch by 9 inch rectangle. Spread with butter and then top with remaining 1/3 cup brown sugar. Sprinkle evenly with cinnamon. Roll up lengthwise and slice into 24 one inch pieces. Place on a greased baking sheet; let rise 30 to 40 minutes in a warm place. Bake at 350 for 20 minutes until just beginning to brown. Remove from oven and transfer to a cooling rack. Allow to cool about 5 minutes and frost with Cinnamon Frosting.
*Omit and use 1 cup whole wheat flour if desired. Decrease gluten to 1 tablespoon.

Cinnamon Frosting
4 tablespoons butter, divided
1/2 cup half and half (or evaporated milk)
1 to 2 teaspoon ground cinnamon
1/4 cup brown sugar
1 teaspoon vanilla
2 cups powdered sugar
1/8 teaspoon salt
In a sauce pan combine 2 tablespoons butter, half and half, cinnamon and brown sugar and cook over medium heat until simmering. Reduce heat and cook for 3 minutes stirring often. Mix in vanilla, remove from heat and allow to cool 10 minutes. Beat in powdered sugar, 2 tablespoons butter and salt. (Add half and half 1 teaspoon at a time if needed to obtain spreading consistency.)

Hints: These are very flavorful, rich rolls. Decreasing the amount of cinnamon is an option if you are looking for a more delicate flavor. I like the multi-grain option but making it with all wheat flours is good too. You can use brown rice flour or nut flours instead of the rye or corn meal. Or use only oats. You decide and use what you have on hand. Start making the frosting as soon as you put the rolls into bake and it will be ready to use when they are finished. Don't overbake these rolls, they are best when they end up gooey with warm frosting.

The smell will get people in the kitchen and they won't be disappointed with the results! Fabulous when reheated  in a microwave for 20 or 30 seconds--if you happen to have any that cool all the way.

Sincere Comfort Food

Stuffing is one of my favorite comfort foods. When I was a child I didn't appreciate it but I didn't like pumpkin pie either. Fortunately, my tastes have developed to include a sincere appreciation of both.

Sourdough Stuffing
4 slices center cut bacon
2 tablespoons butter
1/2 cup diced onion
3/4 cup diced celery
1/2 cup diced fuji apple (with peel)
1 tablespoon minced fresh sage (or 2 teaspoons rubbed sage)
2 teaspoons minced fresh parsley, optional
1 teaspoon chopped fresh rosemary, opional
1/4 cup chopped pecans or 1/4 cup toasted pine nuts, optional
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 cups cubed sourdough bread (about 1 artisan loaf broken into 3/4 inch pieces)
Place a large saute pan over medium high heat. Cut bacon into hot pan with kitchen shears by holding all 4 slices in a one layer above pan and then cutting 1/4 inch strips from one end to the other, allowing them to fall into the pan. Stir to cook evenly. When bacon begins to brown, add butter and stir to melt. Stir in onion and celery. Saute for 3 or 4 minutes, stirring frequently. Add apple and cook another 2 minutes. Stir in herbs, nuts (if using) salt and pepper. Cook 2 more minutes. Place sourdough cubes in a large bowl.  Pour vegetable mixture onto bread and toss thoroughly. Cook in the bird by stuffing cavities with stuffing and baking as desired. Or cook separately: choose a casserole dish that has a tight fitting lid. Butter the dish and place stuffing into it. Sprinkle 1/4 to 1/2 cup chicken stock (depending on the dryness of the bread) over stuffing. Cover tightly and bake at 350 degrees for 30 to 40 minutes. Uncovering the dish for the last 5 minutes or so will allow the top layer of stuffing to crisp up a bit. 

Hints: If you stuff the bird, don't pack it in tightly and baste the stuffing when you baste the meat. You can add more melted butter if the mixture seems very dry prior to baking. Adjust the amount of herbs to suit your tastes. Some fresh sage can be very potent so be careful not to add too much as the flavor will intensify with cooking. Sage alone is wonderful, the parsley and rosemary are nice to add an overtone but not necessary. I really like the nuts but some people in my family don't care for them at all so I rarely get to use them. Use stuffing all through the winter, not just for holiday meals. It is a great side with chicken breasts or turkey meat loaf or with a pork loin roast.

I love Thanksgiving! What a great holiday -- a time to spend with most of my favorite people in the world and eat fabulous comfort food. We are so blessed and it is a perfect time to count our blessings. Here's wishing you and yours a grand holiday! 

"I say mate, you call this a scone?"

For Dax--I think you will appreciate these!

Scones, Utah Style
1 cup warm water
1 teaspoon rapid rise yeast
1 tablespoon raw sugar
2 tablespoons buttermilk powder
1/2 teaspoon salt
1 tablespoon oil (canola, grape seed or almond)
3 cups flour (up to half can be whole wheat)
2 cups canola oil for frying
Place water in a mixer bowl, add yeast, sugar, buttermilk powder and salt. Stir to blend. Allow to sit 3 or 4 minutes so that yeast can dissolve and begin to work. Add oil and flour(s). Knead to a soft dough with dough hook of mixer or by hand. Allow to rise in a warm place 30 minutes. Put cooking oil in a 10 inch fry pan and heat to 375 degrees. (Or use a deep fat fryer.) Punch down dough. Roll into a 10"x12" rectangle. Dough should be about 1/4 to 1/8 inch thick. Cut into squares or wedges and allow to rest 3 or 4 minutes. Cook 5 or 6 scones at a time by sliding them into hot oil, cooking for 2 to 3 minutes then turning scone over with tongs and cooking an additional 2 to 3 minutes. Remove with tongs and place on paper towels to drain. Scones should be golden brown on the outside and cooked through. Adjust cooking time if needed for subsequent batches. Serve warm with jam or honey.

Hints: Left over scones can be warmed in a microwave for 20 seconds or so. Good for breakfast the next morning. I have used this recipe for the Navajo Tacos of a few blogs back. Allowing the dough to rise 20 minutes or so longer after cutting the scones out will yield a lighter end product.When you put the scones in the oil, it cools the oil off a bit, so don't try and cook too many at a time.

These beauties fill you up pretty quickly--I always make sure there are plenty of people on hand to help polish them off before I make them. My son Neal worked at a Williams and Sonoma for a while during college and talked me into buying a deep fryer. It is super for fries and scones. Haven't tried deep fried Mars Bars or Twinkies yet and I don't think I will anytime soon. But I may learn to make funnel cakes. Any other good ideas? 

Grandma Nola's Rolls

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My mom could make rolls that drew crowds. Her grandchildren would beg for them. Thanksgiving just wasn't the same without them. I am not sure where she got this recipe--the only copies I have are in her handwriting so the only source I can site here is Nola. The photo above is a recent attempt to recreate Grandma's rolls-they turned out pretty good but alas, not quite like hers. 

Nola's Dinner Rolls

1/3 cup warm water

1 tablespoon sugar

2 tablespoons yeast

Mix and let yeast work.

1 egg

1 teaspoon salt

1/4 cup sugar

Combine in a large mixing bowl. Then add the yeast mixture.

2 cups warm milk

1/4 cup melted shortening

Stir into egg and yeast mixture.

6 cups flour, added 2 cups at a time.

Knead until smooth and elastic.

Put dough into a large bowl and cover. Allow to rise for 1 1/2 hours. Turn out onto a floured surface and knead a couple of minutes. Cut in half. Roll one portion into a circle about 1/2 inch thick. Cut out smaller circles with a glass or other cutter. With a table knife, crease each roll through the center then butter one half of each circle. Fold over along crease, butter side in and place on a greased baking sheet. With thumb and index finger, press firmly on front and back of roll to pinch edges together. Repeat with the other half of dough and then using the cutting scraps for a final roll out. Let rise 20 to 30 minutes and then bake at 375 degrees for 15 minutes.

Hints: Mom used all-purpose flour and I used bread flour. I think that makes a difference and I prefer her choice. Mom would use this same dough for cinnamon rolls by rolling out the dough and spreading it with soft butter or margarine, sprinkling white sugar and cinnamon on top, adding raisins and chopped walnuts or pecans then rolling into a log. She would slice this 1 to 1 1/2 inches wide and place on a greased cookie sheet, baking the same way as the dinner rolls. Then allow them to cool and ice with vanilla frosting. Pretty wonderful! 

Thanks again Mom for all the wonderful meals and the love that accompanied them. I wonder what my family will beg me to make? And it better not be reservations!

Make Someone Happy

Not many better smells than bread in the oven. Make someone happy by baking bread today!

Wheat Rolls

2 cups warm water

2 teaspoons rapid rise yeast

1 ½ tablespoon molasses

3 tablespoons grape seed oil

1 teaspoon sea salt

½ cup powdered milk

2 cups white bread flour

3 cups whole wheat flour

1 tablespoon gluten (optional)

¼ cup melted butter

Place warm water in a mixing bowl. Sprinkle yeast over top. Add molasses, oil, salt and milk powder. Stir to blend. Add white and wheat flours then knead until smooth and elastic. Place dough in a greased bowl and allow to rise in a warm place for 30 minutes. Punch down and shape into 32 small balls by pinching the dough in half, then half those halves for a total of 4 times. Shape by pulling the sides down to the bottom until balls are smooth and rounded on top. Dip each ball into the melted butter and place pinched side down on a buttered baking sheet. Allow to rise in a warm place again for 20 to 30 minutes. Bake at 350 degrees for about 20 minutes or until golden brown. 

Hints: I love my mixers dough hook. It really makes bread making so much easier. However, good bread has been made for centuries without. Make sure you knead the dough thoroughly. If you use regular yeast, increase the rising time to ensure a double in bulk. If you want to use only whole wheat flour be sure to use the gluten and maybe even 2 tablespoons. Of course you can shape the rolls any way you like--crescent, Parker house etc. 

A warm roll is a great way to make a meal special. And the leftovers are nice to have on hand as a snack or for breakfast. They really do make people happy.

 

Cherry Walnut Bread

Bill and I appreciate the serenity of the Corn Maiden restaurant at the Tamaya Resort in New Mexico. The food is interesting--based on Native American cuisine with twists of current, fresh trends. The bread basket is super. I tried to recreate the flavor and texture of our favorite in this recipe. The smell always takes me back to dusk in the tremendous cottonwood grove on the banks of the Rio Grande just outside the Corn Maiden's doors.


 

 









Cherry Walnut Bread

2 cups warm water

1 1/2 teaspoons yeast

1 tablespoon raw sugar 

1 teaspoon sea salt

2 cups white bread flour

1 1/2 cups* whole wheat flour

3/4 cup rolled oats

3 tablespoons gluten powder

1/2 teaspoon powdered ginger  

3/4 cup dried cherries, roughly chopped

3/4 cup walnut pieces, roughly chopped

Place warm water in a mixing bowl. Sprinkle yeast over water. Add sugar and salt. Using dough hooks, mix in flours, oats, gluten and ginger. Knead for a few minutes then add cherries and walnuts. Use additional whole wheat flour to make an elastic dough that is not sticky. Cover bowl and allow dough to rise until nearly double in bulk. Punch down dough and shape into two loaves about 15 inches long. Place onto a cornmeal dusted baking stone. With a sharp knife, slash 4 or 5 angled cuts into tops. Allow to rise until nearly double again then bake in a 325 degree oven for 30 to 35 minutes.

Hints: This recipe works well in a bread machine. Chopping the cherries and walnuts is unnecessary in a machine. Add them at the very end of mixing. You may need to adjust the amount of yeast depending on whether you use rapid rise (a bit more) or regular yeast. Dried cranberries can be used instead of cherries. As with all bread, fresh and warm out of the oven is primo. However this particular bread is also smashing used for French Toast, served with cherry preserves.