My husband makes these every Thanksgiving. He uses every cookie sheet in the house. Every surface in the kitchen ends up covered in flour and butter and dirty dishes. It's a huge mess, but he cleans it up and the rolls are delicious. I just stay away while he's cooking so I don't say something stupid.
James' Parker House Rolls
2 T. dry yeast or 2 pkg yeast
2 c. warm water or milk, very warm bathtub temperature
1/2 c. sugar
2 eggs
2 t. salt
1/2 c. shortening
6 c. flour
1/4 c. butter, melted
Dissolve yeast in water. Set aside. It should start to foam after a few minutes. If it doesn't, your yeast may be old or the water is too cold.
In a separate bowl, mix sugar, eggs, and salt. Add flour and yeast mixture. Stir until it forms a soft dough. Mix in shortening. Knead gently until everything is well mixed. Add more flour if needed to keep it from sticking.
Cover with a dish towel. Let rest for 15 minutes.
Roll it out about 1/4 inch thick. Spread melted butter over the top. Cut into circles, fold in half, and place on a greased cookie sheet. Cover and let rise for 2 hours, until doubled in size. Brush with more butter if desired.
Pre-heat oven to 400°. Bake 10-15 minutes, just until golden brown. Watch closely! They burn easy.
Serve hot with more butter, honey, jam, or whatever you like on fresh rolls.
Showing posts with label bread recipe. Show all posts
Showing posts with label bread recipe. Show all posts
Thursday, December 1, 2016
Thursday, September 8, 2011
Thursday Recipe - Bacon Bread
Here's a recipe that caught my eye. It has BACON, and a very short list of ingredients. I'm getting the bacon out and making this bread this weekend. Imagine toast with the bacon cooked right in... *wipe drool off my chin*
Bacon Bread
3 1/2 to 3 3/4 c. all-purpose flour
1 T dry yeast (or 1 package)
10 slices bacon
1 1/4 c. milk
1 T. sugar
1 t. salt
Combine 1 c. of the flour with the yeast. Set aside. Cook bacon until crisp, drain on paper towels reserving 2 T. of the bacon grease. Finely crumble bacon and set aside. Heat milk, bacon grease, sugar, and salt until warm (115-120°, a very warm bathtub temp), stirring constantly. Add to flour/yeast mixture. Beat for 5 minutes by hand, or 3 with a mixer. Make sure it's a sturdy stand mixture. I've stripped gears on more than one mixer trying to make bread.
Add bacon and enough of the flour to make a soft dough. Mix this in by hand! The dough should be slightly sticky. Knead about 8-10 minutes until smooth and elastic. The longer you mix it, the chewier the bread will be. Place dough in a greased bowl, cover, and let rise until doubled in size, about 1 1/2 hours. Punch down. This is just what is sounds like. Punch that dough to deflate it, fold in the sides and squish it down into the bowl. Let it sit for 10 minutes. Shape into a loaf and place in a greased loaf pan. Cover and let it rise until double, about 30 minutes. Bake at 375° for 35 minutes, cool on a wire rack. Makes one large loaf.
Thursday, February 24, 2011
Thursday Recipe - Sticky Buns
I'm cold. It's supposed to start snowing again. I don't know about you, but I'm tired of winter. I'm ready for spring. That has nothing to do with the recipe other than these fun treats are warm and gooey and so satisfying.
Tip for cleaning the pan: After you turn the sticky buns out, fill the pan with hot water and let it soak for a while. The sugar mixture should wipe right out.
Quick Sticky Buns
1/4 c. butter
1/3 c. brown sugar
1/4 c. pecan pieces
1 large tube pop biscuits (refrigerated tube biscuits, whatever kind you like)
Heat oven to 375°. Place butter in a 9 inch round pan. Put in the oven for 3-4 minutes, just until it melts. Sprinkle the butter with brown sugar and pecan pieces. Arrange biscuits on top. Bake for 12-15 minutes, until biscuits are done. Turn upside down onto a plate, so the sticky side is up. Let cool a few minutes before eating, the sugar mixture is very hot.
Not-so-quick Sticky Buns (these take a lot longer but are much tastier)
1/2 c. butter
2/3 c. brown sugar
1/2 c. pecan pieces
1/2 recipe of Basic Bread (through step 5) or your favorite bread dough recipe
(use the other half for a loaf or double the sticky bun recipe)
Melt butter and pour into a 9x13 baking pan. Sprinkle brown sugar and pecans over the butter. Pinch off golf ball size portions of the bread dough. Roll lightly, then place on top of the butter/sugar/pecan mixture in the pan. When you have all the bread dough shaped into rolls and on top of the mixture, cover and let it rise for 30 minutes. Bake at 375° for 15 - 20 minutes, until bread is lightly browned and done. Turn pan upside down on a serving tray so the sticky side is up. Remove pan and serve.
Tip for cleaning the pan: After you turn the sticky buns out, fill the pan with hot water and let it soak for a while. The sugar mixture should wipe right out.
Quick Sticky Buns
1/4 c. butter
1/3 c. brown sugar
1/4 c. pecan pieces
1 large tube pop biscuits (refrigerated tube biscuits, whatever kind you like)
Heat oven to 375°. Place butter in a 9 inch round pan. Put in the oven for 3-4 minutes, just until it melts. Sprinkle the butter with brown sugar and pecan pieces. Arrange biscuits on top. Bake for 12-15 minutes, until biscuits are done. Turn upside down onto a plate, so the sticky side is up. Let cool a few minutes before eating, the sugar mixture is very hot.
Not-so-quick Sticky Buns (these take a lot longer but are much tastier)
1/2 c. butter
2/3 c. brown sugar
1/2 c. pecan pieces
1/2 recipe of Basic Bread (through step 5) or your favorite bread dough recipe
(use the other half for a loaf or double the sticky bun recipe)
Melt butter and pour into a 9x13 baking pan. Sprinkle brown sugar and pecans over the butter. Pinch off golf ball size portions of the bread dough. Roll lightly, then place on top of the butter/sugar/pecan mixture in the pan. When you have all the bread dough shaped into rolls and on top of the mixture, cover and let it rise for 30 minutes. Bake at 375° for 15 - 20 minutes, until bread is lightly browned and done. Turn pan upside down on a serving tray so the sticky side is up. Remove pan and serve.
Thursday, November 11, 2010
Thursday Recipe - Thanksgiving Favorites!
You've only got two weeks. Are you ready for the hordes of relatives? This year, I'm going to stay home and make it a very relaxed holiday. No fancy dishes or decorating, just good food, my sister and her family, and maybe a few friends. We'll hang out, watch movies, play some games, and eat good food.
I realized I've posted quite a few Thanksgiving recipes over the last year. Like roast turkey, basic homemade bread, pumpkin custard (which is the pie without a crust), ginger honey cookies, and green tomato mincemeat cookies.
What's left? Most people have their own sides they love and their traditional ways of cooking them. So, here are three more that I love.
Cranberry Sauce
1 lb fresh cranberries
1/2 c. orange juice, fresh squeezed with pulp if possible
1 T. grated orange zest, the orange part of the peel.
1/3 - 1/2 c. sugar, to taste
1 stick cinnamon
1/4 t. nutmeg
Put everything in a medium saucepan. Cook over medium heat until the berries pop, about 10 - 15 minutes. Cool for one hour, stirring every 15 minutes. It thickens on its own. Remove cinnamon stick before serving.
Roast Yams (You can prep these several days ahead of time. Add the topping just before baking the final dish.)
2 - 3 large whole yams
1/4 c. orange juice
2 T. butter
1/2 c. brown sugar
1/2 c. chopped pecans
Jab yams several times with a fork. Place on a foil covered baking sheet. Roast at 350° for 1 to 1 1/2 hours, until liquid bubbles from the holes and yams are very soft. Let cool for 2 - 3 hours. Remove peel and chop yams into chunks.
Place yams in a greased 2 quart casserole. Pour orange juice over the top. Mix butter, brown sugar, and pecans. Sprinkle over the top of the yams. Bake at 350° for about 40 minutes, until yams are hot and topping is bubbly. Serve hot.
Any extra plain baked yams can be packaged in freezer bags and frozen for up to 6 months. Or you can use the baked plain yams in place of the pumpkin in the pumpkin custard recipe.
My Favorite Stuffing
2 T. butter
1/2 medium onion, chopped fine
1 c. celery, sliced thin
1 lb bag garlic croutons
1 lb bag onion croutons
1 carrot, grated
1 lb mushrooms, sliced
1/2 c. dried cranberries
1 t. dried sage
1 t. dried whole oregano
2 - 3 c. turkey drippings (see Turkey recipe) or chicken stock
Saute onion and celery in butter until soft, about 5 minutes. Put everything except drippings in a large bowl. Toss together. Add drippings, just until croutons are moistened. Scoop mixture into a large, greased casserole. Bake at 350° for 35 - 45 minutes, until hot through and lightly browned on top. OR put the mixture into a 3 - 4 quart crockpot. Cook on high for 1 - 2 hours.
Have a fun holiday!
I realized I've posted quite a few Thanksgiving recipes over the last year. Like roast turkey, basic homemade bread, pumpkin custard (which is the pie without a crust), ginger honey cookies, and green tomato mincemeat cookies.
What's left? Most people have their own sides they love and their traditional ways of cooking them. So, here are three more that I love.
Cranberry Sauce
1 lb fresh cranberries
1/2 c. orange juice, fresh squeezed with pulp if possible
1 T. grated orange zest, the orange part of the peel.
1/3 - 1/2 c. sugar, to taste
1 stick cinnamon
1/4 t. nutmeg
Put everything in a medium saucepan. Cook over medium heat until the berries pop, about 10 - 15 minutes. Cool for one hour, stirring every 15 minutes. It thickens on its own. Remove cinnamon stick before serving.
Roast Yams (You can prep these several days ahead of time. Add the topping just before baking the final dish.)
2 - 3 large whole yams
1/4 c. orange juice
2 T. butter
1/2 c. brown sugar
1/2 c. chopped pecans
Jab yams several times with a fork. Place on a foil covered baking sheet. Roast at 350° for 1 to 1 1/2 hours, until liquid bubbles from the holes and yams are very soft. Let cool for 2 - 3 hours. Remove peel and chop yams into chunks.
Place yams in a greased 2 quart casserole. Pour orange juice over the top. Mix butter, brown sugar, and pecans. Sprinkle over the top of the yams. Bake at 350° for about 40 minutes, until yams are hot and topping is bubbly. Serve hot.
Any extra plain baked yams can be packaged in freezer bags and frozen for up to 6 months. Or you can use the baked plain yams in place of the pumpkin in the pumpkin custard recipe.
My Favorite Stuffing
2 T. butter
1/2 medium onion, chopped fine
1 c. celery, sliced thin
1 lb bag garlic croutons
1 lb bag onion croutons
1 carrot, grated
1 lb mushrooms, sliced
1/2 c. dried cranberries
1 t. dried sage
1 t. dried whole oregano
2 - 3 c. turkey drippings (see Turkey recipe) or chicken stock
Saute onion and celery in butter until soft, about 5 minutes. Put everything except drippings in a large bowl. Toss together. Add drippings, just until croutons are moistened. Scoop mixture into a large, greased casserole. Bake at 350° for 35 - 45 minutes, until hot through and lightly browned on top. OR put the mixture into a 3 - 4 quart crockpot. Cook on high for 1 - 2 hours.
Have a fun holiday!
Thursday, April 22, 2010
Thursday Recipe - Basic Bread
The art of breadmaking isn't as difficult as many people believe. With a basic understanding of the ingredients and mastery of a simple recipe, you can create all sorts of breads, from savory to sweet. It takes time and patience, true, but not as much as you may think. I love yeast doughs because they are very forgiving. Unlike pie crust or other pastries, yeast breads love to be handled, shaped, stretched, punched, and kneaded. Breadmaking is a great outlet for frustration. Take it out on the dough, you'll be pleasantly surprised with the results.
So take the plunge, try making bread. Nothing beats the smell of baking bread, either.
Basic Bread (This recipe is hand-kneaded. If you have a heavy-duty mixer with a dough hook, you can use that. But be warned, it has to be heavy-duty. I've stripped gears on many cheaper mixers that just weren't able to handle the dough. Even if your mixer came with a dough hook, proceed with caution.)
Step 1-
2 c. warm water
1 T. yeast
3 T. sugar OR honey
The water should be about 100°, nice warm bathtub water. If it's too cold, the yeast won't activate. If it's too hot, you'll kill the yeast. If you have a thermometer, you can check, but I rarely bother. Yeast is forgiving, to a certain extent. The water should feel warm to your hands, but not hot. I usually use hot tap water.
Put the water into a 4-quart mixing bowl. Sprinkle yeast and sugar on top. Set aside for at least 10 minutes.
Note about yeast - I buy yeast in the big bags. Seal it in a freezer-weight ziploc bag or a tupperware-type container. It keeps in the fridge for at least 6 months or in the freezer for a year or two. If you bake a lot, you'll save plenty of money buying yeast in bulk. If you're still timid, you can buy the individual packets or the small bottles of yeast. 1 packet is equal to 1 teaspoon of yeast. You will need 3 packets for this recipe.
Step 2-
2 c. flour
2 t. salt
Your yeast should have "bloomed", which means the mix in the bowl should be foamy and look almost like milk. It should smell yeasty, strong and almost unpleasant. This is a good sign. It means your yeast is active and ready for the next step. If the yeast is still in the bottom of the bowl, either your water was too hot or too cold or your yeast is too old. Dump it out and repeat step 1.
If the yeast is nice and foamy, go ahead with step 2. Add the flour and salt. Beat with a spoon, a big wooden mixing spoon is ideal, until everything is well mixed. The dough should be gloopy and sticky. We aren't done yet. Keep beating until the mixture begins to form stretchy strings. It should take about 2 - 3 minutes with a mixer or about 5 by hand.
Step 3-
2 - 3 c. flour
Add another 2 c. flour. Work into the dough. When it gets too thick for the spoon, use your hands until it comes together into a soft dough. Sprinkle 1/2 c. flour onto a counter or sturdy, clean surface. Turn dough onto floured area. Knead - push heel of hand into dough, spreading and smushing it, turn 90°, fold dough in half, repeat. Keep doing this process until the dough is smooth and elastic. If dough is sticky, add flour 1/4 c. at a time. But BE CAREFUL! You don't want to add too much or your bread will be dry. It takes 5 - 10 minutes to really develop the gluten in the flour and make a nice chewy bread. The longer you knead, the chewier your bread will be.
Step 4-
Wash out the mixing bowl and dry. Spray inside with oil spray coating, just a light coat to keep the dough from sticking. Put the dough back in the bowl. Spray the top very lightly with oil. Cover the bowl with a clean cloth and set aside in a warm place. Let the dough rise until it is about double in size. This should take about one hour. If your kitchen is really warm, it will rise faster. If it is cold, it will take a lot longer.
To check the dough, press a finger into the top. If it springs back, give the dough another 10 minutes or so. If the dent remains, you're ready for the next step.
Step 5-
Punch down the dough. Don't be shy, slam it around for a minute. Squeeze the dough into two equal portions. Pinch together and roll each into a loaf shape. Lightly grease two regular size loaf pans. Drop dough loaves into pans. Cover and let rise again. This takes less time, usually about 30 minutes.
Step 6-
Preheat oven to 375°. Let it get all the way to temperature. Set loaf pans on a rack in the center of the oven. Bake for 20 - 25 minutes. Loaf should be golden brown and sound hollow when tapped. Remove loaves from pans and cool on wire rack. Wait at least 20 minutes before slicing. Hot bread does not cut very well. If you let it cool completely, it slices much better. But hot bread is really good, so dig in if you want. Just don't expect it to be pretty.
Shaping:
This is an art form all by itself. Try making French bread loaves by stretching out the dough and baking them on a cookie sheet. Pinch the dough into 36 balls and bake as rolls. Roll it out flat and make pizza. The variations are truly endless.
Variations:
For a softer loaf, add 1/4 c. butter with the hot water.
For richer dough, add 1/2 c. powdered milk to hot water.
For egg bread, add 1 - 2 eggs with the flour. You may need to increase flour by 1/2 c. or so.
For healthier bread, replace half of the flour with whole wheat flour.
For sweet bread, increase sugar to 1/2 c.
For Italian pizza bread, add 1 T. Italian seasoning with the flour.
For Scandinavian sweet bread, add 1 t. ground cardamom with the flour.
Make sweet rolls, sandwich buns, raisin bread, pizza - whatever you can imagine. Bread is truly a versatile food.
So take the plunge, try making bread. Nothing beats the smell of baking bread, either.
Basic Bread (This recipe is hand-kneaded. If you have a heavy-duty mixer with a dough hook, you can use that. But be warned, it has to be heavy-duty. I've stripped gears on many cheaper mixers that just weren't able to handle the dough. Even if your mixer came with a dough hook, proceed with caution.)
Step 1-
2 c. warm water
1 T. yeast
3 T. sugar OR honey
The water should be about 100°, nice warm bathtub water. If it's too cold, the yeast won't activate. If it's too hot, you'll kill the yeast. If you have a thermometer, you can check, but I rarely bother. Yeast is forgiving, to a certain extent. The water should feel warm to your hands, but not hot. I usually use hot tap water.
Put the water into a 4-quart mixing bowl. Sprinkle yeast and sugar on top. Set aside for at least 10 minutes.
Note about yeast - I buy yeast in the big bags. Seal it in a freezer-weight ziploc bag or a tupperware-type container. It keeps in the fridge for at least 6 months or in the freezer for a year or two. If you bake a lot, you'll save plenty of money buying yeast in bulk. If you're still timid, you can buy the individual packets or the small bottles of yeast. 1 packet is equal to 1 teaspoon of yeast. You will need 3 packets for this recipe.
Step 2-
2 c. flour
2 t. salt
Your yeast should have "bloomed", which means the mix in the bowl should be foamy and look almost like milk. It should smell yeasty, strong and almost unpleasant. This is a good sign. It means your yeast is active and ready for the next step. If the yeast is still in the bottom of the bowl, either your water was too hot or too cold or your yeast is too old. Dump it out and repeat step 1.
If the yeast is nice and foamy, go ahead with step 2. Add the flour and salt. Beat with a spoon, a big wooden mixing spoon is ideal, until everything is well mixed. The dough should be gloopy and sticky. We aren't done yet. Keep beating until the mixture begins to form stretchy strings. It should take about 2 - 3 minutes with a mixer or about 5 by hand.
Step 3-
2 - 3 c. flour
Add another 2 c. flour. Work into the dough. When it gets too thick for the spoon, use your hands until it comes together into a soft dough. Sprinkle 1/2 c. flour onto a counter or sturdy, clean surface. Turn dough onto floured area. Knead - push heel of hand into dough, spreading and smushing it, turn 90°, fold dough in half, repeat. Keep doing this process until the dough is smooth and elastic. If dough is sticky, add flour 1/4 c. at a time. But BE CAREFUL! You don't want to add too much or your bread will be dry. It takes 5 - 10 minutes to really develop the gluten in the flour and make a nice chewy bread. The longer you knead, the chewier your bread will be.
Step 4-
Wash out the mixing bowl and dry. Spray inside with oil spray coating, just a light coat to keep the dough from sticking. Put the dough back in the bowl. Spray the top very lightly with oil. Cover the bowl with a clean cloth and set aside in a warm place. Let the dough rise until it is about double in size. This should take about one hour. If your kitchen is really warm, it will rise faster. If it is cold, it will take a lot longer.
To check the dough, press a finger into the top. If it springs back, give the dough another 10 minutes or so. If the dent remains, you're ready for the next step.
Step 5-
Punch down the dough. Don't be shy, slam it around for a minute. Squeeze the dough into two equal portions. Pinch together and roll each into a loaf shape. Lightly grease two regular size loaf pans. Drop dough loaves into pans. Cover and let rise again. This takes less time, usually about 30 minutes.
Step 6-
Preheat oven to 375°. Let it get all the way to temperature. Set loaf pans on a rack in the center of the oven. Bake for 20 - 25 minutes. Loaf should be golden brown and sound hollow when tapped. Remove loaves from pans and cool on wire rack. Wait at least 20 minutes before slicing. Hot bread does not cut very well. If you let it cool completely, it slices much better. But hot bread is really good, so dig in if you want. Just don't expect it to be pretty.
Shaping:
This is an art form all by itself. Try making French bread loaves by stretching out the dough and baking them on a cookie sheet. Pinch the dough into 36 balls and bake as rolls. Roll it out flat and make pizza. The variations are truly endless.
Variations:
For a softer loaf, add 1/4 c. butter with the hot water.
For richer dough, add 1/2 c. powdered milk to hot water.
For egg bread, add 1 - 2 eggs with the flour. You may need to increase flour by 1/2 c. or so.
For healthier bread, replace half of the flour with whole wheat flour.
For sweet bread, increase sugar to 1/2 c.
For Italian pizza bread, add 1 T. Italian seasoning with the flour.
For Scandinavian sweet bread, add 1 t. ground cardamom with the flour.
Make sweet rolls, sandwich buns, raisin bread, pizza - whatever you can imagine. Bread is truly a versatile food.
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