I'd like to try making Jelly and other doughnuts. They are traditional at Hanukkah time. I've never made any type of doughnut and don't fry foods ever, so any advice and ideas would be welcome. I have a couple recipes, but thought some expert bakers here might have a tried and true recommendation. Thanks!
Marni
I have been making these yeast rolls for some time now. Usually for the holidays. I thought I would share. They are very good and light.
Ingredients:
494 Grams Flour (bread)
5 Grams yeast (IDY)
65 Grams Sugar
5 Grams Salt
50 Grams of Egg (beaten)
195 Grams Milk
49 Grams Shortening
49 Grams Water
* Optional - I add about 3 tablespoons of day old mashed potatoes.
Sometimes I add Sesame seeds
Combine all dry ingredients except salt and add water. Mix and set aside 20 minutes. Beat together egg, shortening and salt adding milk and knead for 10 to 12 minutes. Dough will be tacky. Place in oiled bowl and set aside covered.
Allow bulk ferment till double.
Remove and scale and shape into 1.75 to 2 ounce rolls. They will expand a great deal. Place on baking sheet and cover. (I do an overnight refrigeration) Then allow 1 to 2 hours for final proof. You may not get much rise but you will get it in the oven. Keep an eye on them and when you press one with your finger and it doesn't completely return they are ready.
Place in preheated oven 375 degrees and bake approximately 10-12 minutes. Remove and brush with butter.
Allow to cool. What is leftover can be frozen.
So I'm using PR's Kaiser Roll recipe from BBA and Norm's advice and this is my result. Twice now they have risen higher than I'd like and also closed up too much after using the stamp. Does anyone have any advice on improving them? Thanks!
these are made from the onion roll formula but one whole large egg was used rather than the 3/4 oz in the regular formula and baked at 400 with no steam
The wonderful pictures in dmsnyders recent bog post -- http://www.thefreshloaf.com/node/9839/ficelles-made-anis-bouabsa039s-baguette-formula -- inspired me to try it out. I did a room-temperature ferment with less yeast (100 grains of active dry yeast) for 24 hrs but otherwise did pretty much the same. I got everything to work except the scoring which I still can't figure out how to do on such wet dough.
Scott
Today I made my first attempt at Norm's onion rolls and I also made P.R. Italian loaf. I have only baked a couple of loaves of bread in my woodfired oven and Im really still learning to start a fire "lol"..getting pretty good now! I don't smoke up the whole neighborhood anymore! I needed to let my oven heat up a little hotter and longer...since I wasn't doing pizza I was going for a shorter time frame. I still have a lot to learn about my oven's heating...I used my hand for a temperature gauge since mine is broke! I did a lot of multitasking today. Next time I will do only one bread recipe. It makes things a lot simpler and more successful for me.
The beginning. Next time I will make a larger onion mixture...recipe just covered these very large rolls.
Done...I sat the rolls on two pans...bottoms turned out browned just right.
Two batches done...I had no idea these rolls were so large!
P.R. Italian Bread...this bread didn't get the attention it needed...rushing around making dinner...it was supposed to be a batard! I want my oven to be hotter next time so it bakes a little faster. It was very dark out and I was using a flashlight during my baking..these photos are done with a flash...it was pitch black inside the oven..and I was trying to hold my flashlight!
P.R. French bread was poked in the side moving it around in the oven....I wasn't happy with the way it turned out...next time darker crust.
I woodfired a meatloaf with garlic roasted potatoes, peas for dinner...just before putting my bread in.
First off, a big thank you to the many contributors at TFL who provided me with some much-needed guidance on high-altitude baking.
My wife and I are at our daughter's home in Colorado Springs this week. Our daughter and son-in-law just had their first baby, a daughter, on Monday. Whee! That evens the tally at one grandson and one granddaughter.
As part of my contribution to the overall effort (not that there's a lot for Grandpa to do, besides beam delightedly or put things together), I've been baking bread; some for immediate consumption and some for their freezer. Since the Springs are at about 6200 feet elevation, and since I have no prior experience with baking at this elevation, one of the first things I did was comb through earlier posts on TFL that talked about baking at higher elevations. Armed with that information, I've turned out scones, honey whole wheat bread and blueberry braid (the latter two from recipes here on TFL) with great success. Not sure what's next on the menu, but I have the information I need to do it right.
Thanks again for the information, experience and wisdom about baking that is available at TFL.
Paul
hi
i'm tripling the recipe "whole wheat hearth bread" on p. 153 of reinhardt's "whole grain breads" book.
i feel somewhat leary of tripling the instant yeast called for.
any opinions?
jeff
Hi all,
Can anyone recommend a French-style dinner roll recipe? Something that is crusty (but also relatively easy to tear), has an airy crumb and preferably uses some percentage of whole wheat/rye flour. I've tried making rolls from my two standard sourdoughs (pain au levain complet et pain au levain from Leader's books) but, while the bread is great, the crust is simply too strong to tear when formed into a 3 oz roll and baked at 400F. I've not tried substituting pate fermentee for stiff levain but I have thought about it. At this point, my next attempt will be pain du campain from BBA or one of the liquid levain recipes from Leader's Bread Alone. Any other thoughts are greatly appreciated!
Thanks.
Sometimes the scoring opens up in an explosion of dough with lovely ears, and sometimes the slashes just kind of lay there, expanding but without the exploded dough or the ears, and the slashes appear shiny. Any ideas as to why one vs. the other? The loaf on the left has some small ears popping up, on the right are just shiny slashes. It's the same dough, baked at the same time.
:-Paul
