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Posts Tagged ‘bread’

Even Better Burger Buns


BetterBuns

For several years I have been making hamburger buns using a recipe I found on the King Arthur Flour website. These buns were quite good and we have enjoyed them very much.

A few months ago I bought a bag of potato flour and used a small amount of it in a recipe that I wanted to try. Since I had most of the bag left I was on the lookout for other recipes using this ingredient so I could use it up. In a recent King Arthur Flour catalog they included a new recipe for hamburger buns which calls for potato flour. I tried the recipe earlier this summer and both Rob and I have declared it to be our new favorite. I do add a couple of extra ingredients so I will post the recipe as I make it. I also usually double the recipe since they freeze well and I don't like to run out too quickly. If you do not use hamburger buns these would also make great dinner rolls.

Hamburger Potato Buns

2 1/2 to 3 cups bread flour
1/4 cup potato flour
1/4 cup dry milk powder
2 Tbsps. sugar
1 1/4 tsp. salt
2 tsps. yeast
1/4 cup butter, softened
1 cup lukewarm water
1 tsp. onion powder
1/2 tsp. dried onion

Combine ingredients and knead about 4 minutes to form a soft dough. Let rise about an hour or until doubled. Divide into 8-10 pieces, depending upon how big you like buns or rolls. Roll the dough into balls and then flatten to a bun shape on parchment lined pans. Let rise about 60 minutes. The buns should be light and puffy. Bake at 350 degrees for 15-20 minutes. Brush with soft butter. These freeze well and are delicious.


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An International Delight


Many years ago when our children were all still living here at home we decided to eat supper at a local Mexican Restaurant one evening. It happened to be St. Patrick's Day and it so happened that it was also the evening the restaurant had booked a Mariachi band. One of the ladies who worked at the restaurant in those days loved to decorate for every holiday so the restaurant was decked out with all kinds of green and white streamers and shamrocks.

As luck would have it the Mariachi band cancelled and there was a replacement band performing in their place. It was quite a memorable evening for us; we sat there eating Mexican food, surrounded by Irish decor, being serenaded by a German Oompah band, complete with Dirndls and Lederhosen. We have had many good laughs as we recall that meal.

This year we celebrated St. Patrick's Day here at home with Reuben sandwiches. I got the idea from Megan who made them for her family last year. I made a loaf of rye bread using a recipe from The Iowa Housewife site.

ButtermilkRyeBread

To add another dimension to the meal I served it with German Potato Salad using a recipe from Better Homes and Gardens which we have enjoyed for many years:

GermanPotatoSalad

German Potato Salad

4-5 slices of bacon
1/2 cup chopped onion (I used red this time)
2 Tablespoons flour
2 Tablespoons sugar
1 tsp. salt
1 tsp. celery seed
dash pepper
1/2 cup cider vinegar
1 cup water
6 cups sliced, cooked potatoes (can boil and slice ahead)
fresh parsley for garnish

Cook bacon until crisp. Drain and crumble. Reserve about 2 Tbsps. of bacon fat in the skillet. Cook onion in the bacon fat until tender. Blend in flour, sugar, salt, celery seed, and pepper. Add vinegar and water. Cook and stir until thickened and bubbly. Add potatoes and heat thoroughly. Garnish with crumbled bacon and parsley.


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How to preserve the staff of life


BuddySnow-14

We're in the midst of a winter storm here in South Carolina and the news has been reporting that the local stores are out of milk and bread. Fortunately we are pretty well stocked for this emergency since I bought some bread and buns and did quite a bit of baking last week in preparation for the arrival of Megan and Maddie. They flew in on Saturday when the weather was in the 60's.

Here is Maddie relaxing during the snowstorm by reading a book:

MaddieReading-14

One of my favorite things about winter is being able to bake more. Baking helps to heat up the house and fresh breads often pair well with savory winter soups and stews. Since it's just the two of us here most of the time I generally bake a full batch of whatever I'm baking and then freeze most of it for future use. I have discovered that breads and buns stay nice and fresh for quite a while in the freezer if they are wrapped in plastic wrap and then placed in a plastic storage bag. These hot dog buns had been in the freezer for nearly six months and were still soft and fresh tasting when wrapped and stored this way.

FreezingBuns

This recipe for French Bread makes two loaves. I like to slice one loaf in slices, butter them with garlic butter, and then package them in multiples of two. It's easy to just take out the number of slices needed for a meal and then toast them in the oven to help round out a meal.

SlicedGarlicFrenchBread

I usually slice the second loaf horizontally and then freeze it for future meals of open faced ham sandwiches or French Bread Pizza. It's convenient to have these breads on hand for quick meals.

HorizontalFrenchBread

I tried a new recipe for this Carrot Onion Dill Bread recently and we both really liked it. I'm planning to use it later in the week for Grilled Cheese Sandwiches. We can enjoy those even if our power goes out.

CarrotDillBread

Megan and Maddie have enjoyed meeting little Della.

MaddieMeetsDella

Jim and Drew are driving down this coming weekend and we are planning a little birthday celebration for Maddie who turns two on Valentine's Day. It will be the first time all five cousins will be together and we hope we can get a picture.

What is your favorite thing to bake when it's cold and snowy outside?

Becka


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Do you pin?


I enjoy looking around on Pinterest from time to time and have tried several tips and recipes I have seen there. I was intrigued recently by a pin which told how to bake Artisan No-Knead bread in the crockpot. I went right to the Artisan Bread in Five site and read the article there and was even more interested in trying this technique. I mixed up a batch of Peasant Bread dough (page 46 in the book) and refrigerated it overnight. The next afternoon I cut off a piece of the dough, shaped it into an oval and placed it in my parchment lined crockpot. After it rose and baked for about an hour and fifteen minutes it seemed to be done when I touched it and took its temperature. ๐Ÿ™‚

After the initial baking in the crockpot the loaf of bread looked pretty pale and anemic. It reminded me of brown and serve rolls if you are familiar with those. The older Betty Crocker cookbooks actually have directions for making brown and serve breads. To brown the bread the recipe recommends that you put it under the broiler for about 5 minutes. I was afraid that might be too hot so I just baked it at 425 degrees for about 20 minutes. Next time I will try the broiler method.

This wasn't a great time saving technique, but there are several advantages to this method:

1. No fiddling with a screaming hot dutch oven.

2. The dough rises and bakes in the crockpot.

3. The bread can be baked in the crock and then browned later if desired.

4. The shorter baking time in the real oven would help keep the kitchen cool on hot summer days.

We really enjoyed this bread and I plan to use this technique again in the future. The outer crust of the bread is not as crisp as bread cooked in a Dutch oven, but the interior of the bread was moist, chewy, and had a very good flavor. The leftover slices made great sandwiches the next day.

Another idea from Pinterest that I have tried recently was freezing buttermilk in an ice cube tray. I have been freezing it in one cup containers for a while. Many recipes such as biscuits, pancakes, waffles, etc. call for buttermilk in one cup increments. Our favorite Ranch Dressing calls for just 1/4 cup of buttermilk. I saw a pin recently that suggested freezing cream in an ice cube tray and thought that this would work great for buttermilk too. Just two cubes will be enough for a batch of dressing. DD Megan told me about these lidded ice cube trays which she has been using to make baby food for little Maddie.

Have you tried any ideas you have read about on Pinterest?

Becka


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Baking and a boy


I've been baking most of our breads this summer and have tried several new recipes. We were invited to a dinner for a friend who recently moved out of state and I was asked to bring some rolls. I brought these Herbed Oatmeal Pan Rolls which are delicious.

About the only change I made to the recipe was to use Italian Seasoning instead of the individual herbs. I do think you could cut back a bit on the butter and they would still be very good.

I have used this recipe for French Bread dough from Mennonite Girls Can Cook several times. It makes very tasty loaf bread and the dough can also be used for Stromboli, Pizza Crusts, Cheeseburger Buns, etc. I've been making it with half white whole wheat flour and half bread flour. The French Bread loaves can be sliced, buttered, and then frozen so you can just remove the number of slices required for a meal and then toast. These are nice with a casserole meal.

Another experiment was a loaf of whole wheat bread using this recipe from King Arthur Flour. I prepared the dough in the bread machine and baked it in the oven. The bread was nice and light and not a bit dense or crumbly even without the addition of dough enhancers.

I try to get my baking pretty well done in the mornings before Ryan arrives so I can keep my eye on him. He is now walking more than he is crawling. He definitely toddles and still takes a few tumbles each day. This past week one of his favorite places to play was under the exersaucer. He thought it was lots of fun to roll a ball around in there.

I hope all of you are having a lovely weekend.

Becka


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