Beignets & Rolls

Today after making rolls I decided to give Beignets a try using the leftover Challah dough that was refrigerated. They were not what I expected but since I have never had one anywhere before I'm not sure how they are supposed to taste lol. They were easy enough to make especially with the dough already made up in the fridge.

All you do is roll out the dough to about 1/8th of an inch and cut into 2 inch squares using a pizza cutter. Then you let rest for 40 minutes. Once rested heat up some vegetable oil and cook them about 3 at a time until they are browned on each side. They do puff up and are very airy inside. We had them with honey instead of traditional powdered sugar. They were not that sweet but I'm sure had we covered them in the powdered sugar they would have been. Darin said they tasted pretty similar to sopapillas and little man really seemed to enjoy them so that's what matters right.

Also while Challah makes amazing bread it however did not make very good rolls, they were really dense and didn't taste like the bread loaf did. They look pretty but weren't near as good as the first batch of rolls using the basic boule dough.

Bread in 5 minutes a Day - Recipe & Review

A few weeks ago I ordered Artisan Bread in 5 minutes a day & Healthy Bread in 5 minutes a day. I had seen the YouTube video from the authors showing how easy it was to bake fresh bread even for those who bread challenged (which I am lol. Baking bread has been until now my "downfall" in my baking. I love to bake from scratch or add extra ingredients to box mixes to make my cakes, cookies and brownies taste their best and have been baking for as long as I can remember. However when I would try to make bread or biscuits they would be more like weapons then food. No matter what I did they would be hard one or more of these - as rocks, taste like chalk, burnt on outside, dough on the inside. No matter what I did, what recipe I tried I just couldn't get it right. Until I got these books and dug in. My first batch of bread was their base recipe that you can find on YouTube Artisan Bread In Five.  It only took about 10 minutes to mix up the dough and refrigerate it. The next morning I made two small loaves and crossed my fingers. They turned out amazing, my kids & husband loved them. The outside was crusty, inside was dense a really basic but great french bread. My oldest thought it was the neatest thing that I could make bread lol. So yesterday I decided to try another recipe this time for a Challah which is a sweeter dough that could be used to make a softer crust bread (along with cinnamon rolls, dinner rolls and a long list of others). If you have the book the recipe is on page 180, if not you can find it below.

 
Challah

1 3/4 cups lukewarm water
1 1/2 tbs granulated yeast (or 2 packets)
1 1/2 tbs Kosher salt
4 large eggs, lightly beaten
1/2 cup honey
1/2 cup melted unsalted butter or vegetable oil
7 cups unbleached all-purpose flour
egg wash - 1 egg beaten with 1 tbs water
poppy or sesame seeds for the top  (I omitted the egg wash & seeds as my kids wouldn't have eaten them)


Using a 5 quart bowl with lid (not airtight) mix the first 6 ingredients together

 Then mix in the flour WITHOUT KNEADING, using a spoon, one cup at a time

Cover dough (not airtight) and let rise for 2 hours, it will have doubled in size and then this dough can be used as is or put in the refrigerator and used over the next 5 days.

I chose to make 1 loaf now and refrigerate the rest for later, for my loaf I did the traditional Challah braided rope. Starting with about a grapefruit size ball of dough (approx 1 lb) Dust the ball with flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, roatating the ball a quarter turn as you go. Then divide the ball into thirds, roll the balls between your hands one at a time streching to form each into a long rope. Braid the ropes starting from the center and working to one end. Allow the bread to rest for 20 minutes if fresh dough is used (40 if from refrigerated dough). Preheat the oven to 350 about 10 minutes before you add your bread.

once the bread has risen pop it into the oven, 25 minutes later your bread will be nice and golden brown and have a soft pillowy consistency similar to white bread.

Well that's it, I hope you enjoyed my first time writing a recipe & review.

You mean donuts don't come from canned biscuts??

This was my 1st try at scratch yeast donuts (I normally cheat and do the can biscuit donuts lol) they were pretty easy to make and only took about 40 minutes (with 30 minutes of that to rise) I did 3 kinds a chocolate glaze, a regular glaze & cinnamon/sugar - Darin said they were really good but next time to maybe add a little more sugar to the dough as the dough wasn't very sweet. I used this recipe

http://www.food.com/recipe/incredible-easy-raised-donuts-203062

the glaze was a simple 1/4 cup water, 1 teaspoon vanilla & 2 cups powdered sugar

the chocolate glaze was 1 1/2 cups chocolate chips, 2 tablespoon corn syrup, 1 teaspoon vanilla, melt in microwave at 30 second intervals till smooth

Let there be BREAD

A few months ago I head about this new bread cook book called Artisan Bread in Five Minutes a Day, you can search for it on youtube and they give you the basic idea of what the book is about. Well a few weeks ago I bought both of thier books Artisan Bread in Five Minutes a Day -The Discovery That Revolutionizes Home Baking and Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients Last night I made up one batch of the base dough and it literally took just a few minutes - yeast, flour warm water and kosher sea salt, mix it all up in one bowl, let rise for 2 hours than pop it in the fridge. Than this morning I pulled it out made 2 grapefruit size balls (you do NOT knead this dough) let them rest for a little while and then baked them for 35 mins this is what I got

they had crunchy crusts and were airy and soft on the inside, Walker & Jordan loved them and put away 90% of them before Darin got up lol. Luckily I had taken the rest of the dough (would have made about 4 loaves total) and rolled it into dinner roll size balls, let them rest and baked them for about 30 mins and got this

Darin really liked them and ate 3 right out of the oven with butter of course. I'm pretty excited that I got it right cause while I can bake cakes, cookies, bars and things like that breads are my handicap, I have a hard time doing bread, biscuits and rolls but this recipe seems to be fool proof even for me lol. I have another book that I got at the same time called The Amish Cook that has a simple biscuit recipe called Mystery Biscuits that have mayo in them to keep them moist that I'm going to try in the morning, if I can get biscuits to turn out good than Darin will be happy, mine normally are hard as rocks unless I cook them from a can lol.


For anyone interested here is the website for the books http://www.artisanbreadinfive.com/