Tag Archives: Finger Rolls

Homemade Bread Day…November 17th 2020…

Who doesn’t love bread fresh and hot straight from the oven?… It never lasts long here which means not so much waste … which is always a good thing…isn’t it?

Covid-19 has meant for many like me that they have honed their bread baking and cake making skills which is great…

As it is Homemade Bread Day today I have gathered some of my tried and tested recipes together for you…I hope you enjoy it!

My first recipe is for Pretzel Bread which was a first for me as the method is one I hadn’t tackled before and it came out really well and was a great hit with everyone…

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Pretzel Bread.

All I knew about pretzel dough was that like beigels the dough was boiled before baking and this gives it that characteristic deep brown crust and pretzel taste…

It was lovely a little sweet my tester said it tasted like currant bread sweetness not horrible he liked it and the salt was a foil for that methinks but with some ham and mustard in a sandwich it went down a treat…

I have however tweaked the original recipe and would use less sugar…1 tbsp instead of 3 tbsp.

Ingredients:

  • 2 and a quarter tsp of instant yeast.
  • 1 cup of lukewarm water
  • 1 tbsp brown sugar
  • 1 tbsp milk…I used full-fat milk
  • 4 tbsp (2 oz) melted butter
  • 1 tsp sea salt
  • 3 cups of all-purpose unbleached flour

Baking Soda Bath:

  • 4 quarts(8 pints) water
  • Half cup Baking Soda

Pretzel Topping:

  • 2 tbsp butter melted
  • Coarse salt for topping.

A lined baking tray.

Preheated oven 200 degrees

Let’s bake!

Combine your yeast, water, and brown sugar in a bowl and stir to dissolve sugar.

Melt the butter and then add to the milk then stir into the yeast mixture to combine.

Add the salt and flour 1 cup at a time and stir to combine then once the dough has come together knead until it is a firm but slightly tacky dough. If you need to add more add a little at a time.

Put the dough into a greased bowl and cover with a cloth and allow to rise about an hour and it should have doubled in size.

Once the 60  mins are up put your 4 quarts of water in a large pan and bring to the boil then add your Baking Soda…DO NOT ADD IT ALL AT ONCE OR IT WILL ALLL FIZZ OVER …add a little at a time I added it a tsp at a time.

Then punch your dough down to remove the gas and divide it into two portions…Add one portion to the boiling water and turn after 60 seconds and give it 60 seconds on the other side remove with a slotted spoon to drain and make a small cross in the middle and sprinkle with salt. Put on a lined baking tin…

Repeat with your second piece of dough…When cutting the cross I made mine too big as this dough once boiled is easier than a normal risen dough to cut through.

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Boiled Pretzel Dough

Sit both pieces of prepared dough on a lined baking tray and put it into your preheated oven…200 degrees.

Cook for 23-25 mins turning the tray around halfway through the cooking…

I was quite amazed at how it coloured up and just looked the colour of a pretzel that lovely deep brown…

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Pretzel Bread

When you remove it from the oven brush with the melted butter and enjoy it!

My second recipe is for some lovely finger rolls again a first with a process I hadn’t used before…

This is a lovely easy recipe and I sometimes make finger rolls or round rolls depending on how I feel or what I am cooking they make lovely hot dog rolls.

Although my images show white and use white unbleached flour I do sometimes mix the flour with wholemeal or go the whole hog hubby is getting to like wholewheat bread so now I have stocked up today on my flours the next loaf will not be white…

Let’s Cook! Bread!

Bread-white-home-baked

 

Ingredients:

  • 5 cups of flour. I used unbleached, Bread flour.
  • 2 tbsp of instant yeast
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 cups of warm water
  • 1/4 cup of cooking oil. I used Olive oil.

This is so quick and easy.

Add 4 cups of flour with all the other ingredients and mix to combine…just get your hands in there it’s the best way.

It will be sticky but hey ho we are bread making.

Gradually knead in the last cup of flour and knead that dough for 5 minutes.

Put it in a bowl and cover with a damp cloth and leave to prove for 30 minutes(for) me but it is warm here it may be a tad longer for you.

It should double its size, punch it down and divide into two or as I will next time make one large loaf.

Shape both pieces to fit into your oiled bread tins and leave to rise until dough reaches the top of the tin approx 20/30 mins.

Bake at 440F/ 200 C for approx 40 minutes.

Allow the bread to cool slightly then remove from the tin and put on a cooling rack you now have two lovely loaves of fresh bread.

If the crust is too hard then cover with a clean, damp tea towel to soften.

Enjoy...

Buttermilk Bread…

Homemade Buttermilk bread

Ingredients:

  • 2 1/2 cups of lukewarm water.
  • 1 cup of Buttermilk.
  • 1 tbsp quick yeast.
  • 1 tbsp salt
  • 1 tbsp sugar
  • 6 1/2 cups of unbleached bread flour.

Let’s Bake!

Mix water, buttermilk, yeast, salt, sugar in a bowl. Add the flour. No need to knead..lol

Just combine all the ingredients together..lightly cover the bowl and leave to rest/rise for 2 hrs.

The bonus of living here is dough rises quickly...I love using yeast now.

You can use the dough immediately, store covered in the fridge for up to 5 days or in the freezer for up to 3 weeks.

If you are using now preheat oven to 350 degrees.

Dust the dough with flour and very lightly knead, shape into a round. Cover and rest for 90 minutes.

Oh, and I made a cut into the top of my dough just like a cross.

Bake in the middle of the oven for approx 40 minutes until golden brown and delicious.

Remove from the oven and brush the top with melted butter.

Leave to cool before slicing.

Enjoy!

Flat Bread:

flat-bread-easy-recipe

Flatbreads

  • 1/2 cup water.
  • 1/4 cup of milk
  • 2 cups flour.
  • 1 tbsp Baking Powder.
  • 2 tbsp oil
  • 1/2 tsp salt.

To make flatbreads.

Sift dry ingredients together. Add liquids and mix thoroughly…I used my food processor and it took literally 2 mins…. if that and formed a ball. If it is too sticky add little more flour. Divide into 8 pieces. Flatten with the heel of the hand and roll out very thin.

My first attempt at this and I didn’t roll mine out thin enough to start with practice makes perfect with all bread but I have never had any which is inedible just maybe a funny shape…lol

Heat pan and cook 2/3 minutes each side turn over with tongs or fish slice and done… finito..ready to fill…easy peasy.

flat-bread-uncooked-esy-recipe

My last bread recipe today is Crock Pot or Dutch Oven Bread…This loaf was cooked in a dutch oven and I was pleasantly surprised how much the crust was like ones I have purchased in bakeries.

loaf made in dutch oven

Probably from the steam produced using the dutch oven method…

Ingredients:

  • 4 cups of unbleached all-purpose flour
  • 1 1/2 tsp salt
  •  2 1/4 tsp of rapid yeast
  • 2 cups of lukewarm water
  • 1 tsp of olive oil.

Let’s Bake!

In a large bowl add the flour and salt whisk to combine.

Make a well and add the raid yeast granules and the lukewarm water then with wet hands bring the mix together. If it is too sticky add a little more flour and likewise if too dry add a little more water a tsp at a time…This will vary as it depends on the flour used.

Cover and leave in a warm spot to double in size again this depends on the temperature where you live it can be anything from a 1hr to 1 1/2 hours…if it is very warm mine takes a little less time.

Once risen using your hand or a dough scraper work the dough loose from the sides and working around the edge bring the sides to the middle.

Cover and leave to double in size again about 1 hour it rises slightly quicker this time.

Once risen transfer to a lightly floured surface sprinkle the top with a little flour and shape and fold the dough under itself several times then pinch the seams together. Coat your bowl with the olive oil and put the dough in the bowl cover and leave the dough to rise once again.

Then put on the oven and set the heat at 230C/450F and put your dutch oven into the oven to heat up for 45-1n hr. By the time this has heated your dough should have risen.

NOW VERY CAREFULLY REMOVE THE HOT DUTCH OVEN ONTO A TRIVETT…It is hot then turn out your dough onto a lightly floured surface and carefully put in the dutch oven.

Put the pot back into the oven and cook for 45 minutes then carefully remove the lid and cook for a further 15-30 minutes …

loaf made in dutch oven

Remove from the oven and cover with a cloth to cool for about 15 mins before slicing and enjoy…That’s all for today …Happy Bread making..xx

 

CarolCooks2…weekly roundup 5th July -11th July 2020…Climate Change, Recipes, Health, Whimsy, and Jerk Fish…

Welcome to this week’s edition of my weekly roundup of posts…I hope you are all staying safe and well…and social distancing…I know many of you are on lockdown once again…Let’s hope it is for the last time, stay safe and strong…Here’s something to take your mind of what’s going on…Let’s take a pew and have a read… I hope you enjoy it!

Relax and Enjoy! (1) Weekly Roundup

Monday always starts with Climate change as there is always something new to discover…This week was no different…Recycling and Climate Change… 6th July 2020…

It seems the last few months have brought about many changes, on the one hand, everyone is cooking far more and wasting less food but recycling seems to be on the wane apparently due to the increase on takeaways and maybe collections.

Which means we must try hard not to slip into bad habits and recycle responsibly.

https://carolcooks2.com/2020/07/06/recycling-and-climate-change-6th-july-2020/

Tuesday: Finger Rolls.

Tuesday was just a recipe for finger rolls which turned out great really tasty and everyone enjoyed them …Definitely a recipe I will make again…

I have also had a request for Pretzel Bread something I haven’t made before and the recipe is totally different but I am excited to give it a go…If anyone makes Pretzel Bread and has any tips me please share…

https://carolcooks2.com/2020/07/07/bread-finger-rolls/

Wednesday: Smorgasbord Blog Magazine – Food Column – Carol Taylor – A – Z of Food – ‘M’ is for Mayonnaise, Mango, Mousse, Morels, Khao Neow Manuang and Marengo

I was over at Sally’s for my Food Column where Sally is repeating one of my favourite series the A-Z of food where I am having fun going through the Culinary Alphabet…

carol-header letter M

I am discovering much I didn’t know or didn’t know I knew…I hope you are enjoying it as much as I am…

via Smorgasbord Blog Magazine – Food Column – Carol Taylor – A – Z of Food – ‘M’ is for Mayonnaise, Mango, Mousse, Morels, Khao Neow Manuang and Marengo

Thursday: Virtual screening of the story of Plastic…

This is an exciting opportunity to watch the film and then take part in a discussion…I hope some of you will join me it is always lovely to get different views…Please click the link below to secure your spot…

https://zerowastechef.com/2020/07/08/virtual-screening-of-the-story-of-plastic/

Friday in my kitchen…Fresh Dates, Jerk Fish and Tomato Soup…

I have just eaten a bowl of the tomato soup and it is the closest I have made to Heinz…and fish I love fish and prefer fish to meat…I hope you enjoy the recipes.

https://carolcooks2.com/2020/07/11/friday-in-my-kitchen-fresh-dates/

Saturday Snippets…

Whimsical Wednesdays have morphed into Saturday Snippets…It is the same but different…Just me being whimsical…some music and dancing, an abandoned farmhouse and a Secret Garden…Enjoy!

secret-garden-2413804_640

Image by Rebecca Xibalba from Pixabay

As a child, I loved the story of the Secret Garden…

https://carolcooks2.com/2020/07/11/saturday-snippets-7/

If anyone has a weekly roundup they love or they write then please send me the link and I will share here…Happy to help spread the good news and views..x

Here is Smorgasbord Blog Magazine’s Weekly Roundup…

Packed with music, recipes, poetry, health advice, books reviews too much to mention just a delightful jam-packed week something for everyone to enjoy…and Josh Groban I just love listening to his music…Just pop over to Sally’s and you can enjoy it as well xx

https://smorgasbordinvitation.wordpress.com/2020/07/11/smorgasbord-blog-magazine-the-weekly-round-up-july-5th-11th-2020-josh-groban-mango-pigeons-dublin-1944-books-health-and-laughter/

God bless you all in these turbulent times…be safe and stay well…

My hopes…for the future…

When this is all over my hope for the future is a cleaner world… I do want to see communities, and caring for your neighbour becoming the new norm…WORKING TOGETHER INSTEAD OF WORKING AGAINST EACH OTHER…Being kind to each other…Loving someone whatever their religion or skin colour…Can we make this happen? We have to but in the right way…Are we willing to make a stand? Personally, I would love to see lessons learnt ..realistically I have my doubts…

Thank you for reading be well and stay safe xxx

About Carol Taylor: Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and well being.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…Then, I will be happy!

Thank you once again for reading this post I hope you all stay safe and healthy xx

Bread…Finger Rolls…

Good morning from sunny  Thailand well it is at the moment…Inspired by the lovely Meeka and enthused by my first batch…I decided to make finger rolls the other day…I mean if you are going to have hot dogs and onions with curry sauce and chips something must at least be homemade…

My tin was not of the required size..note to self buy more cake tins…shhhhh…The original recipe made 16 but they were quite small so I made 12 for the finger rolls…16 is ok if you want round shaped dinner rolls…

I also tweaked the recipe as I do as I use instant yeast here…

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Ingredients:

  • 1 cup of milk
  • 1/2 cup unsalted butter (I used salted butter)
  • 1 large egg
  • 2 tsp instant yeast
  • 3 1/2 cups of all-purpose flour (unbleached)
  • A scant 1/4 cup of sugar
  • 1 tsp of salt
  • Extra softened butter for the dough

Let’s Bake!

Mix the egg and melted butter into the milk then add the dry ingredients.

Bring the dough all together and then let it sit for 20 minutes just cover loosely with a clean cloth.

Then brush the dough with some softened butter and knead for 10 minutes or until nice and smooth. Shape the dough into a round and leave to prove in an oiled bowl for about 1 hour or until it has doubled in size.

Now you can punch out the gas and see the dough deflate if you are making round rolls cut into 16 or as I did for my finger rolls cut the dough into 12 pieces.

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Shape your dough and put into a lined tin and this is important to leave no gaps…I did the first time and the rolls spread a little rather than rise upwards and as these are batch rolls and you pull them apart this is what you want…

For 12 finger rolls, I think a 9-inch square tin would be perfect..my 8-inch square tin was just too small so I used a rectangular tin which meant I had to add two at the bottom…

Now cover and leave to rise for 30 mins and then brush the tops with an egg and 1 tbsp of milk.

Cook at 180 C/350F for 18-20 mins…or until nice and golden brown.

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Enjoy!

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and well being.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Please stay safe and well and follow your governments safety guidelines remember we are all in this together xxx