No Meals on Wheels

Are you like me and have a terrible time cutting homemade bread straight, with even slices?  If so, you need one of these.  It works wonderful!!

DOUGH:

1 cup warm milk

1 pkg (1 T.) active dry yeast

Heat milk slightly in the microwave. Dissolve the yeast in the warm milk in a large bowl or a kitchen mixer bowl.

1/2 cup sugar

1/3 cup margarine, melted

1 tsp. salt

2 eggs, room temperature

Mix in the sugar, margarine, salt and eggs.

4 1/2 cups all-purpose flour

Add the flour in quarters and mix well.

NOTE:  If using a kitchen mixer – use the mixing blade until about 1/2 the flour is used and then switch to the bread hook.   If you are mixing with a hand mixer, mix until it gets too hard to mix and then dust your hands with flour and finish mixing it by hand.

Form dough into a large ball and put it back into the bowl.

Cover it with a dish cloth and let it rise in a warm place until doubled in size.

To speed up this process – turn your oven to the WARM setting – warm up your oven – and then turn it off before putting the dough in the oven.  If the sides of the oven are too hot to touch, it is too hot.  Open the door and let it cool off a bit.

Remove dough from the oven.  Preheat oven to 400 degrees.

Roll dough into a large rectangle, making sure not to roll it too thin.

I have found that it makes it easier in the end if you start with the dough in somewhat of a rectangle shape.

FILLING:

1/3 cup butter, softened

1 cup brown sugar, packed

About 2 – 3 T. ground cinnamon – I don’t measure this out

Spread dough with the softened butter.

Sprinkle the brown sugar over all.

Sprinkle cinnamon over the brown sugar.  (I don’t measure the cinnamon – I just sprinkle it on.)

Roll the dough up.

Using dental floss, cut into about 10 – 12 rolls, making sure that the rolls are pretty close to even in size.  You could mark the dough where you are cutting it to help keep the rolls a constant size.  I cut these 1 1/2 inches.

Place rolls in a lightly greased 9 x 13 baking dish.  Put the larger rolls around the sides and the smaller rolls in the middle for even baking.  (These are in an aluminum tin because I was giving them away.)

If you have extra rolls that don’t fit into your pan, just put them in an extra small pan.  Don’t want to waste any of that yummy goodness!

Cover and let rise until nearly doubled.  You may want to heat your oven up again – MAKE SURE TO TURN IT OFF before inserting rolls.

Bake rolls at 375 degrees for about 19 minutes, or until golden brown.  Check the rolls half way through the cooking process.  You might want to lay a piece of foil over the top if they are getting too brown.

FROSTING:

3 oz. cream cheese, softened

1/4 cup butter, softened

1 1/2 cups powdered sugar 

1/2 tsp. vanilla extract

1/8 tsp. salt

milk – to achieve the correct consistency

While rolls are baking, beat together the frosting ingredients. Spread or drizzle over the rolls.

FULL RECIPE WITHOUT PICTURES —

CINNAMON ROLLS DOUGH:

1 cup warm milk

2 eggs, room temperature

1/3 cup margarine, melted

4 1/2 cups all-purpose flour

1 tsp. salt

1/2 cup sugar

1 pkg.  (1 T.) active dry yeast

FILLING:

1 cup brown sugar, packed

About 2 – 3  T. ground cinnamon

1/3 cup butter, softened

FROSTING:

3 oz. cream cheese, softened

1/4 cup butter, softened

1 1/2 cups powdered sugar 

1/2 tsp. vanilla extract

1/8 tsp. salt

milk – to achieve the correct consistency

Heat milk slightly in the microwave.

Melt margarine in the microwave. Dissolve the yeast in the warm milk in a large bowl or a kitchen mixer bowl.

Mix in the sugar, margarine, salt and eggs.

Add the flour in quarters and mix well.

NOTE:  If using a kitchen mixer – use the mixing blade until about 1/2 the flour is used and then switch to the bread hook.)   If you are mixing with a hand mixer, mix until it gets too hard to mix and then dust your hands with flour and finish mixing it by hand.

Form dough into a large ball and put it back into the bowl. Cover it with a dish cloth and let it rise in a warm place until doubled in size.

To speed up this process – turn your oven to the WARM setting – warm up your oven – and then turn it off before putting the dough in the oven.  If the sides of the oven are too hot to touch, it is too hot.  Open the door and let it cool off a bit.

Preheat oven to 400 degrees.

Roll dough into a large rectangle, making sure not to roll it too thin.

Spread dough with the softened butter and sprinkle the brown sugar over all.

Sprinkle cinnamon over the brown sugar.  (I don’t measure the cinnamon – I just sprinkle it on.)

Roll the dough up.

Using dental floss, cut into about 10 – 12 rolls, making sure that the rolls are pretty close to even in size.  You could mark the dough where you are cutting it to help keep the rolls a constant size.  1 1/2 inches is a good size.

Place rolls in a lightly greased 9 x 13 baking dish.  Put the larger rolls around the sides and the smaller rolls in the middle for even baking.

Cover and let rise until nearly doubled.

Bake rolls at 375 degrees for about 19 minutes, or until golden brown.  Check the rolls half way through the cooking process.  You might want to lay a piece of foil over the top if they are getting too brown.

While rolls are baking, beat together the frosting ingredients.

Spread or drizzle over the rolls.

2 cups warm water (110 degrees)

1/2 T. sugar

1 T. dry active yeast

Add the tablespoon of sugar to the warm water and then add the yeast.  Let this sit for 5 minutes. It will start to get foamy.

1/3 cup sugar

1/3 cup canola oil

1/3 cup honey

2 tsp. salt

Add 1/3 cup sugar to mixing bowl.

Add oil.

Add honey.  (Adding the oil first and then using the same measuring cup, the honey will just glide out.)

Add salt.

Add yeast mixture.

Mix all this up.  (If mixing in a KitchenAid –  use mixing blade.)

3 – 4 cups wheat flour  (I used 4 cups)

Add wheat flour one cup at a time and mix well.  The dough should be thick and stick to the beaters.

2 – 3 cups bread flour (you can use all purpose) (I used 2 1/2 cups)

Change to a dough hook attachment.

Add bread flour to the mixture 1/2 cup at a time until it cleans the sides of the bowl and is no longer sticky to the touch.

“Knead” the dough for 6 minutes or so.  You could also do this by hand on the counter – just increase the time to 10 – 15 minutes.

Turn your over to the lowest temperature – I put it on the warm setting – and lower racks to a low position.

Lightly oil a large bowl.

With floured hands, form a smooth and elastic ball with the dough and place it in the oiled bowl.  Flip the dough ball over so both sides have oil on them.

Cover the bowl completely with plastic wrap.

TURN YOUR OVEN OFF and  then place the bowl in warm oven (if you can’t touch your hand to the inside of the door, it’s too hot – open the door to allow it to cool).  Let it rise until doubled (about 45 minutes).

After removing the dough from the warm oven – turn the oven back on warm to reheat it.

Lightly grease 2 standard size bread pans.

Punch the dough down and divide into two equal chunks.  Shape sections into loaves by tucking the dough under itself.

TURN OVEN OFF.  Place the sections in the pans and return them to the warm oven.

Let the loaves rise until they are double in size or are about 1 – 2 inches taller than the pans (about 30 minutes).

Pull the loaves out of the oven and preheat to 365 degrees.  Place loaves back in the oven and bake for 25 minutes.  If your loaves start to brown too quickly, cover the tops with aluminum foil or a disposable oven liner.

Place finished loaves on cooling racks.  Allow the loaves to cool for about 10 minutes before slicing.

Recipe Source: MeckMom (found on Pinterest)

FULL RECIPE WITHOUT PICTURES —

HONEY WHEAT BREAD

2 cups warm water (110 degrees)

1/2 T. sugar

1 T. dry active yeast

1/3 cup sugar

1/3 cup canola oil

1/3 cup honey

2 tsp. salt

3 – 4 cups wheat flour

2 – 3 cups bread flour (you can use all purpose)

Add the tablespoon of sugar to the warm water and then add the yeast.  Let this sit for 5 minutes. It will start to get foamy.

Add 1/3 cup sugar to mixing bowl.

Add oil.

Add honey.  (Adding the oil first and then using the same measuring cup, the honey will just glide out.)

Add salt.

Add yeast mixture.

Mix all this up.  (If mixing in a KitchenAid –  use mixing blade.)

Add wheat flour one cup at a time and mix well.  The dough should be thick and stick to the beaters.

Change to a dough hook attachment.

Add bread flour to the mixture 1/2 cup at a time until it cleans the sides of the bowl and is no longer sticky to the touch.

“Knead” the dough for 6 minutes or so.  You could also do this by hand on the counter – just increase the time to 10 – 15 minutes.

Turn your over to the lowest temperature – I put it on the warm setting – and lower racks to a low position.

Lightly oil a large bowl.

With floured hands, form a smooth and elastic ball with the dough and place it in the oiled bowl.  Flip the dough ball over so both sides have oil on them.

Cover the bowl completely with plastic wrap.

TURN YOUR OVEN OFF and  then place the bowl in warm oven (if you can’t touch your hand to the inside of the door, it’s too hot – open the door to allow it to cool).  Let it rise until doubled (about 45 minutes).

After removing the dough from the warm oven – turn the oven back on warm to reheat it.

Lightly grease 2 standard size bread pans.

Punch the dough down and divide into two equal chunks.  Shape sections into loaves by tucking the dough under itself.

TURN OVEN OFF.  Place the sections in the pans and return them to the warm oven.

Let the loaves rise until they are double in size or are about 1 – 2 inches taller than the pans (about 30 minutes).

Pull the loaves out of the oven and preheat to 365 degrees.  Place loaves back in the oven and bake for 25 minutes.  If your loaves start to brown too quickly, cover the tops with aluminum foil or a disposable oven liner.

Place finished loaves on cooling racks.  Allow the loaves to cool for about 10 minutes before slicing.

Recipe Source: MeckMom (found on Pinterest)

I have loved buying Artisan bread in the past and now I can make it myself.  It is so easy, but does take some time because it has to sit for 12 – 18 hours – so you need to plan ahead – but is so worth it!

Note:  I tried making this bread in a regular camping type Dutch oven and because oil seeps into the porous of the cast iron, when heating it to 450 degrees – I set the fire alarms off in the house!! Not a good pot to use.

You do not need to oil the pot.

A large mixing bowl is needed because the dough will rise.

Only 4 ingredients –

In a large mixing bowl, add:

3 cups + 2 T white flour (you MUST use regular flour – Bread Flour is too sticky)

1  3/4 tsp. salt 

1/2 tsp. yeast

Whisk the flour, salt and yeast together.

* If you are adding any additional ingredients, this is when you would do that. Stir into dry ingredients.

Mix in:

1  1/2 cups warm water

Mix well.

That’s it!  Cover the bowl with plastic wrap and let it set for 12 – 18 hours on the counter top.  This is not optional.  It takes that much time to proof the dough.   DO NOT REFRIGERATE!!!

This is what the dough looks like after the 12 – 18 hours.

Preheat your oven to 450 degrees.  As soon as it is heated to 450 degrees, place your pot with the lid on, in the oven and pre-heat the pot for 30 minutes.

Right after you put the pot in the oven, cover your hands with flour and lift the dough out of the bowl.  Shape it into a round ball.  Place the dough ball on a floured surface.  I put my dough ball on a piece of parchment paper to make it easier to lift in and out of the pot.  This is not necessary – I am just afraid that I will burn myself on the hot pot when removing the loaf.

Cover dough ball with the plastic wrap you used to cover the bowl (dry it off if necessary or turn it over), and let it sit for 30 minutes while the pot is heating.

You can take your chance and just put your dough in the pot, cover it and be surprised when it comes out (picture at the very top) or you can score (cut) slightly into the dough before cooking it to plan your design – such as the picture below. At this point, the dough kind of bounces back when you try to cut into it.  I found it easiest to use a sharp floured knife to cut a design into the dough.  Just “dip” or “stab” your knife into your flour container before each slice. You can also use a sharp razor blade.

Remove the pot from the oven. I like to fold a piece of parchment paper to put in the bottom of the pot to prevent the bottom from getting too hard. Carefully pick up the ball of dough and place it in the pot, or lift the edges of the parchment paper.  If not using parchment paper, you may want to have flour on your hands since it is a bit sticky.  Remember, your pot is 450 degrees, so be very careful.  Put the lid on the pot and return it to the oven and bake for 40 minutes.

This is the bread after the 40 minutes of baking.  Is this beautiful or what??!!!

But it is not done yet.

Remove the lid from the pot and continue to bake for another 10 -12 minutes. (I put a piece of parchment over the top to prevent burning.

This is the finished product.

Place the bread on a cooling rack until completely cooled.

If you put an Artisan loaf of bread in a regular plastic bag, it will soften the crust.  To keep the crust crunchy, it needs to be put in a bag that has perforations in it.

NOTE:  When making bread that has any candy chips in it – fold about 5 pieces of parchment paper into a square and place it in the bottom of the dutch oven.  Also, place one folded sheet on top.  This helps prevent burning.  Also, increase the baking time (with the lid on) by about 5 – 10 minutes or so.  Take the lid off and only bake another 2-3 minutes – only if needed.  Anything with sugar in it tends to burn very easily.

* Now that you have mastered Artisan Bread making – try some of these variations:

Roasted garlic, pepper jack cheese – cheddar cheese – raisin, nut, cinnamon – sunflower seeds, poppy seeds – rosemary, lemon, Gruyère – lemon, thyme, Asiago – rosemary chives, thyme.

Use your imagination – please leave me a comment on what you tried and what you liked.  The possibilities are endless!

Recipe Source: Revised from Simply So Good (found on Pinterest)

FULL RECIPE WITHOUT PICTURES —

CRUSTY ARTISAN BREAD

I have loved buying Artisan bread in the past and now I can make it myself.  It is so easy, but does take some time because it has to sit for 12 – 18 hours so you need to plan ahead – but is so worth it!

If you do not have an enamel covered cast iron pot, you can use anything with a lid that can be put in the oven.

You do not need to oil the pot if it is an enamel covered cast iron or regular cast iron pot.

A large mixing bowl is needed because the dough will rise as it sets.

In a large mixing bowl, add

3 cups + 2 T. white bleached flour.

To the flour add:

1 3/4 tsp. salt 

1/2 tsp. yeast

Whisk the flour, salt and yeast together.

* If you are adding any additional ingredients, this is when you would do that. Stir into dry ingredients.

Mix in:

1  1/2 cups water 

That’s it!  Cover the bowl with plastic wrap and let it set for 12 – 18 hours on the counter top. DO NOT REFRIGERATE!!!  This is not optional.  It takes that much time to proof the dough.

Preheat your oven to 450 degrees.  As soon as it is heated to 450 degrees, place your pot with the lid on, in the oven and pre-heat the pot for 30 minutes.

Right after you put the pot in the oven, cover your hands with flour and lift the dough out of the bowl.  Shape it into a round ball.  Place the dough ball on a floured surface.  I put my dough ball on a piece of parchment paper to make it easier to lift out of the pot.  This is not necessary – I am just afraid that I will burn myself on the hot pot.  It also keeps the loaf in a nice round shape.

Cover dough ball with the plastic wrap you used to cover the bowl, dry it off if necessary or turn it over, and let it sit for 40 minutes while the pot is heating.

You can take your chance and just put your dough in the pot, cover it and be surprised when it comes out or you can score (cut) slightly into the dough before cooking it to plan your design. At this point, the dough kind of bounces back when you try to cut into it.  I found it easiest to use a sharp floured knife to cut a design into the dough.  Just “dip” or “stab” your knife into your flour container before each slice. You can also use a sharp razor blade.

Remove the pot from the oven. I like to fold a piece of parchment paper to put in the bottom of the pot to prevent the bottom from getting too hard.  Carefully pick up the ball of dough and place it in the pot.  You may want to have flour on your hands since it is sticky.  Remember, your pot is 450 degrees, so be very careful.  Put the lid on the pot and return it to the oven for 35 minutes.

Remove the lid from the pot and continue to bake for another 10-12 minutes.

Place the bread on a cooling rack until completely cooled.

NOTE:  When making bread that has any candy chips in it – fold about 5 pieces of parchment paper into a square and place it in the bottom of the dutch oven.  Also, place one folded sheet on top.  This helps prevent burning.  Also, increase the baking time (with the lid on) by about 5 – 10 minutes or so.  Take the lid off and only bake another 2-3 minutes – only if needed.  Anything with sugar in it tends to burn very easily.

Now that you have mastered Artisan Bread making – try some of these variations:

Roasted garlic (you can buy garlic already roasted at Harmons grocery store), pepper jack cheese – cheddar cheese – raisin, nut, cinnamon – sunflower seeds, poppy seeds – rosemary, lemon, Gruyère – lemon, thyme, Asiago – rosemary chives, thyme.

Use your imagination – please leave me a comment on what you tried and what you liked.  The possibilities are endless!

Recipe Source: Revised from Simply So Good (found on Pinterest)