by amanda

Crescent Rolls

November 13, 2012 in breads by amanda

I’m really trying to get back into yeast breads. There was a time when I made every bread we ate and while that’s not really feasible at this point in my life I’d like to at least make it sometimes. I made these to go with that delicious slow cooker salisbury steak a few weeks back because I was feeling like that old-fashioned meal needed some old-fashioned crescents to go with it.

My family loves those canned crescents rolls – and by “my family”, I mean me. I can’t even buy them anymore because I’ll eat half of the rolls before dinner is even ready. And yeah, I’m not gonna lie, I ate probably half of these before the salisbury steak was ready. But it’s okay because they’re really yummy. Plus I knew everything that went into them, they weren’t from a can, etc etc etc.

They are way less complicated than they look and I think they’re one of those breads that you’d really have to try to screw up. The dough does has a really long rising time but I’d say mine was ready in about half the time called for in the recipe. Just watch it to see when it’s doubled. An easy way to do that is to put a piece of tape on the side of your bowl where the dough originally is.

Your family will definitely be impressed if you put this on the table tonight.

One year ago: Grandma’s Cinnamon Rolls
Three years ago: Peppermint Bark Buns

Crescent Rolls

Ingredients

3/4 cup milk
2 sticks (1 cup) unsalted butter, cut into 16 pieces
1/4 cup (1 3/4 ounces) granulated sugar
3 large eggs
4 cups (20 ounces) all-purpose flour, plus more for dusting
1 teaspoon instant yeast
1 1/2 teaspoons salt
1 egg white
1 teaspoon water

Instructions

  1. Warm the milk, butter, and sugar in a small saucepan or in the microwave until the butter is mostly melted and the mixture is about 110 degrees, whisking to dissolve the sugar.
  2. In a medium-sized mixing bowl, beat the eggs; slowly stream in about 1/4 of the warm milk mixture, whisking constantly. Add the rest of the milk, continuing to whisk.
  3. In the bowl of a stand mixer fitted with a paddle attachment, combine flour, yeast, and salt.. With the mixer on low, add the milk and egg mixture. Continue mixing on low until a loose, shiny dough forms, about 1 minute. Increase the speed to medium about 5 minutes until the dough comes together. Transfer the dough to a large lightly oiled bowl, cover, and place in a warm place until the dough doubles in bulk and the surface feels tacky, about 3 hours.
  4. Turn the dough onto a lightly floured work space. Roll into a 20x13-inch rectangle. Use a pastry wheel to trim any unever edges. Cut the dough in half lengthwise, then cut 16 triangles. Before rolling into crescents stretch the dough an additional 2-3 inches in length. Starting at the wide end, gently roll up each crescent, ending with the pointed tip on bottom, and push the ends toward each other to form a crescent shape. Arrange the crescents on a parchment-lined baking sheet; cover and refrigerate for at least 2 hours (overnight at the most).
  5. Remove the baking sheet from the refrigerator and let rise until the crescents have lost their chill and feel slightly tacky and soft.
  6. Preheat the oven to 425 degrees F. Arrange your oven racks so one is in the center and one is as low as you can place it. Place a small baking pan on the lower one.
  7. Whisk the egg white and water together. Use a pastry brush to lightly brush the crescent rolls with this mixture. Transfer the baking sheet with the rolls to the middle oven rack and, working quickly, pour 1 cup hot tap water into the hot baking pan on the bottom rack. Close the door immediately and bake 10 minutes; reduce the oven temperature to 350F and continue baking until the tops are golden brown 12-16 minutes longer. Transfer the rolls to a wire rack, cool for 5 minutes, and serve warm.
http://fakeginger.com/2012/11/13/crescent-rolls/

by amanda

Raisin Swirl Bread

November 7, 2012 in breads by amanda

The baby of the house looooooves raisin swirl bread. I didn’t know this about him until he started going to daycare and every time they would have raisin swirl bread for breakfast, the girls that work there would tell me that he ate 3 or 4 pieces. One day one of the girls said “I finally had to cut him off! He wanted to eat all of it!”

After hearing that, I had to go home and make some! If he loves something that much, I might as well have some hanging around the house for him. I have heard rave reviews about this particular recipe and it didn’t disappoint. It was light and fluffy with a crisp crust and everyone in the house loved it. Especially the baby!

I wanted to make French toast with it but the loaf was gone before I had the chance so it looks like I’ll be making it again soon!

One year ago: Slow Cooker Chicken and Dumplings
Three years ago: Cranberry Upside-Down Cake

Cinnamon Raisin Swirl Bread

from Baking From My Home to Yours by Dorie Greenspan

Ingredients

For the bread:
1 packet active dry yeast
1/4 cup sugar, plus a pinch
1 1/4 cups warm milk
1/2 stick (4 tablespoons) unsalted butter, room temperature
3/4 teaspoon salt
1 large egg
1/4 teaspoon vanilla
3 3/4 to 4 cups all-purpose flour
For the swirl:
1 tablespoon sugar
2 teaspoons ground cinnamon
1 cup raisins
3 tablespoons unsalted butter, softened to a spreadable consistency

Instructions

    To make the bread:
  1. Put the yeast, pinch of sugar, and 1/4 cup of the warm milk in a small bowl. Let sit for 3 minutes then stir.
  2. Working with a stand mixer fitted with a paddle attachment, combine the remaining 1 cup of milk, the softened butter, and 1/4 cup of sugar. Mix on low speed for a minute before adding the salt, egg, and vanilla; mix for another minute. The mixture will likely look curdled but that's okay. Add in the yeast mixture and beat on medium speed for 1 more minute.
  3. Add 2 3/4 cups of the flour and mix on low speed just until the flour is moistened. If you have a dough hook for your stand mixer, switch now. Add 1 more cup of flour and increase the mixer to medium; beat the dough until it comes together and starts to clean the side, adding the remaining 1/4 cup of flour as needed. Keep the mixer at medium speed for about 3 minutes or until the dough is smooth and has a buttery sheen. The dough will be very soft.
  4. Turn the dough into a greased bowl; cover and let rise in a warm place until doubled, about 1 1/2 hours.
  5. Scrape the dough onto a large piece of plastic wrap, wrap tightly and put in the freezer for about 30 minutes or until it is firm enough to be rolled easily.
  6. To make the swirl and shape the loaf:
  7. Butter a 9x5-inch loaf pan.
  8. Whisk together the sugar and cinnamon.
  9. Put the dough on a floured work surface and lightly dust the top of the dough with flour. Roll the dough into a 12x18-inch rectangle.
  10. Gently spread 2 tablespoons of the butter over the surface of the dough. Sprinkle the sugar mixture over top and scatter on the raisins. Starting from a short side of the dough, roll it up tightly, jelly-roll style. Fit the dough into the prepared pan, seam side down, and truck the ends under the loaf.
  11. Cover and let rise in a warm place for about 45 minutes or until the dough comes just a little above the edge of the pan.
  12. Getting ready to bake:
  13. Preheat oven to 375F. Line a large baking sheet with parchment.
  14. Melt the remaining tablespoon of butter and brush the top of the loaf with it. Place the loaf pan on the parchment-lined baking sheet and bake for about 20 minutes. Cover loosely with an aluminum foil tent and bake for another 25 minutes until the bread is golden and sounds hollow when tapped. Transfer the loaf pan to a wire rack and cool 5 minutes before turning it out. Cool to room temperature before slicing.
http://fakeginger.com/2012/11/07/raisin-swirl-bread/

by amanda

Oatmeal Rolls

October 9, 2012 in breads by amanda

So are we loving this weather or what?! (Those of you still have 90+ degree, I am sorry. You can come stay with me.) We actually had snow in our forecast this past weekend and although we didn’t get any, it was crazy cold and definitely soup weather! I made a big ol’ pot of soup and these rolls to go along with it.

These are half whole wheat and part of the reason I wanted to make them was to try out the Red Star Yeast Platinum. The Platinum is supposed to be really good for whole wheat breads since those can to be a little stubborn when it comes to rising. It blew me away! I’ve never had a wheat dough rise so well! I was especially shocked at how well it worked given how cold it was. Seriously, if you haven’t tried Platinum, go get you some!

The rolls were perfect soup rolls! I love oat breads because while the oats aren’t really obvious, they add a certain almost nuttiness to the bread. They were super soft and perfect for sopping up that last little bit of soup left in the bowl.

One year ago: Buffalo Chicken Sliders
Two years ago: Pumpkin Focaccia with Walnuts and Camembert

Oatmeal Rolls

24 rolls

adapted from Creations by Kara

Ingredients

1 1/2 cups boiling water
1 cup old-fashioned oats
2 tablespoons vegetable oil
2 teaspoons salt
3/4 cup cold water
1/4 cup brown sugar (or honey)
1/4 cup molasses
2 1/4 teaspoons active-dry yeast
2 1/2 cups all-purpose flour
2 1/2 cups whole wheat flour

Instructions

  1. Stir together boiling water, oats, vegetable oil, and salt. Let side for about a minute; add cold water. Stir until slightly cooled.
  2. Pour into the bowl of a stand-mixer fitted with a paddle attachment. Add brown sugar, molasses, and yeast. Add all-purpose flour and beat till smooth. Add whole wheat flour and continue beating until the dough comes together. Switch to dough hook. Allow the mixer to knead the dough for 6 - 8 minutes, or until the dough is smooth and elastic. Transfer dough to a large oiled bowl. Cover and allow to rise for about an hour, or until doubled in size.
  3. Divide the dough into 24 even pieces and shape into rolls. Place in greased pan(s). Cover and let rise for another hour, or until doubled.
  4. Bake at 350F for about 20 minutes, or until browned. Brush with butter as soon as the come out of the oven if desired.
http://fakeginger.com/2012/10/09/oatmeal-rolls/

This post is NOT sponsored. I just dig Red Star Yeast and their new Platinum yeast.

by amanda

Yogurt Banana Bread

September 20, 2012 in breads by amanda


One of my all-time favorite foods is FAGE Total plain Greek yogurt. I love it in the morning or as a snack with lots of fruit and granola on top but I also love it as an ingredient for both baking and cooking. FAGE Total is a simple ingredient that adds a ton of taste and texture. If you were to search through my blog you would find a ton of recipes that have Greek yogurt thrown in even where you wouldn’t expect it – things like coffee cake, waffles, pita bread, and sweet rolls. My favorite trick though is using it in chicken salad instead of mayo. My husband, no lie, doesn’t even notice the difference! And that says a lot because the man loves some mayo. One of the main reasons that I love FAGE Total so much (besides the taste of course!) is that it’s packed with protein compared to regular yogurt. I buy the 0% which has only 130 calories per 1 cup serving and a whopping 23 grams of protein! It’s my go-to post-workout snack because of all that protein. It’s also made from only two or three ingredients: milk and cultures or milk, cultures and cream. Like I said, I buy the 0% and it’s still so thick and so creamy! It is really hard to believe that it’s 0%. I used the FAGE Total 0% in this Yogurt Banana Bread and it made the bread moist! That’s what’s so great about baking with yogurt: everything turns out moist and delicious! You really don’t get a whole lot of yogurt flavor but the texture alone is worth using the FAGE Total. You could, of course, use the 2% if that’s what you have in your fridge too! The bread is pretty terrific as far as banana bread goes. Even my banana hater enjoyed it! Feel free to add a handful or two of nuts if you are into that sort of thing. I usually put walnuts in my banana bread but I accidentally let my stash run out! So tell me, what’s your favorite way to enjoy FAGE Total? Do you eat it by itself? Do you use it in place of mayo or sour cream? Do you bake with it? I want to know!

Be Sure To Visit The Fage Total Plain Kitchen (http://www.fageusa.com/plainkitchen/) and submit your favorite FAGE Total recipe by 10/9/12 for a chance to have it served on the FAGE Total Plain Kitchen menu by master chef Bobby Flay, and be one of three winners to receive an all-expense paid trip to NYC for the FAGE Total Plain Kitchen Grand Opening Event.

NO PURCHASE NECESSARY. Legal residents of the 50 United States (D.C.), 21 years or older who did not purchase any equipment for the purposes of entering this contest. Enter Contest by: 10/9/12 at 12:00 p.m. ET. To enter and for Official Rules, including prize descriptions, visit www.fageusa.com/plainkitchen. Void where prohibited.

Yogurt Banana Bread

Ingredients

1 1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup sugar 1/2 cup brown sugar
1 egg
1 teaspoon vanilla
2 very ripe bananas, mashed
1/2 cup FAGE Total 0%

Instructions

  1. Preheat oven to 350F. Spray a 9x5-inch loaf pan with cooking spray.
  2. Sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a mixer fitted with a paddle attachment, cream together butter and sugars until light and fluffy. Add egg, vanilla, and mashed bananas; beat until combined. Add the dry ingredients and the FAGE Total 0% alternately, beating until everything is just moistened. Be careful not to overbeat.
  4. Pour the batter into the prepared pan.
  5. Bake for about an hour, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes before removing from the pan.
http://fakeginger.com/2012/09/20/yogurt-banana-bread/

by amanda

Everything Bread

July 31, 2012 in breads, spon by amanda

I have the hardest time getting back into a posting schedule after taking a blog vacation. My mom was here visiting last week and I had intended on getting a few posts up but yeah… didn’t happen. And then the day after she left, I made the brilliant decision to do a detox so I haven’t been eating and therefore haven’t really been cooking or baking much. So if things are quiet around here for a few days, it’s because I’m too busy sitting on my butt, sipping pineapple ginger juice and wishing I had a cheeseburger.

I did manage to make this bread and it was complete torture. I can’t wait until Wednesday when I can finally have a slice! I’ve made this recipe in the past though so I can safely say that it is absolutely amazing and it’s perfect for those of us that love the “everything” flavor but aren’t huge bagel fans. Last time I made it – probably a year ago – my husband was at work and I kept taking little slivers off it so by the time he made it home it was completely gone. He walked in and said “It smells like bread in here!” And I was all “Weird, right?!”

My favorite thing about this bread and what sets it apart from other “everything” recipes I’ve come across is that the seeds and dried onion and all that goodness are inside that bread too! So it’s double the flavor!

It’s such an easy recipe and as with most of their recipes, Red Star Yeast makes it even easier on you by giving you instructions for bread machines and mixers. Of course, you can use your hands too! You may want to check out the recipe on their site because they also give you 3 different size options. The one I made is the medium sized one.

My kids, who request bread with no seeds when I’m making sandwiches for them, loved this! My 2 year old broke into “There’s a party in my tummy, so yummy, so yummy” after his first bite! I guess they were pretty excited that I decided to share the loaf with them this time! Eep!

One year ago: Chocolate Chip Scones
Two years ago: Peanut Butter Chocolate Chunk Blondies

Everything Bread

Ingredients

1½ cups plus 1 tablespoon water
1 tablespoons vegetable oil
2 teaspoons salt
½ teaspoon black pepper
1 tablespoon dried minced garlic
2 tablespoons dried minced onion
2 tablespoons poppy seeds
2 tablespoons sesame seeds
1 tablespoon caraway seeds
1 cup oatmeal
3 cups bread flour
2¼ teaspoons active dry yeast
For the topping:
1½ teaspoons water
â…› teaspoon cornstarch
¾ teaspoon Kosher salt
¾ teaspoon poppy seeds
pinch black pepper
½ teaspoon caraway seeds
½ teaspoon dried minced garlic
¾ teaspoon sesame seeds
¾ teaspoon dried minced onion

Instructions

  1. Whisk together yeast, 1 cup flour, and other dry ingredients.
  2. Stir together liquids and heat to 120-130F.
  3. Combine dry mixture and liquid ingredients in the bowl of a stand mixer with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook 5 to 7 minutes until smooth and elastic.
  4. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, about an hour.
  5. Turn dough onto lightly floured surface; punch down to remove air bubbles. Shape dough into a round loaf. Place on a parchment covered baking sheet. Cover; let rise until indentation remains after touching, another hour or so.
  6. Combine 1+1/2 teaspoons water and â…› teaspoon cornstarch; brush on top of bread. Sprinkle with topping. Bake in preheated 375F oven 30 to 40 minutes or until tested done. Remove from baking sheet; cool.
http://fakeginger.com/2012/07/31/everything-bread/

This post sponsored by Red Star Yeast. I really did eat an entire loaf of this though.
This post submitted to YeastSpotting. 

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