Pull Apart Sour Cream Rolls

Yields 24 rolls.  These will be good for leftovers thanks to the unique technique of cooking some of the flour.  They are fluffy and indulgent, and high rising.  Slightly sweet and salty.  One could consider halving the recipe to make smaller rolls, especially if you like the toasty tops.

• INGREDIENTS:
  • 1/3 cup (40 grams) + 5 cups (650 grams) bread flour
  • 1/2 cup whole milk
  • 1/2 cup water
  • 1 cup sour cream, room temperature or slightly warmed
  • 1 1/2 tsp yeast
  • 1/4 cup sugar
  • 1 3/4 tsp salt
  • 2 eggs, plus one for brushing on top
  • 8 TBPS softened butter, divided into 4 TBSP for the dough/2TBSP for the pan/2TBSP for brushing on top
  • Finishing salt for sprinkling on top

• 1/3 cup flour (40 grams) + 1/2 cup milk + 1/2 cup water – in a small sauce pan, heat the ingredients, whisking constantly until the mixture forms a thick paste, ~10 minutes.  Scrape into a stand mixer bowl.
• Add the sour cream to the mixture and turn on the mixer. 
• Add the remaining flour (650 grams), 1/4 cup sugar, 1 3/4 tsp salt and 1 1/2 tsp yeast.  Hand mix a bit to get the cooked flour out from under the rest of the flour and more evenly distributed.  Restart the mixer.
• Add 2 eggs, one at a time.  Once the dough comes together,  add 4 TBSP butter, 1 TBSP at a time.  Continue to mix at medium-high speed until the dough comes together in a soft, smooth ball, about 8 minutes. 
• Knead by hand a bit, adding flour if needed.  Place in a bowl to rest ~60 minutes until puffy.
• Butter the 9X13 baking dish with 2 TBSP softened butter.
• Shape into 24 portions (about 60-65 grams each).  Roll into balls and place in the baking dish.  Cover and let rise another 60 minutes.
• Brush with egg, then sprinkle with flaky salt.
• Bake at 350 degrees for about 30 minutes, until the tops are golden brown.
• Remove from oven and immediately brush with 2 TBSP butter.

Chocolate Bread

from the Washington Post

SERVINGS: 2 SMALL LOAVES

INGREDIENTS

• 17.5 ounces (3 1/2 cups) bread flour, plus more for the work surface and as needed
• 2.5 ounces (6 TBSP) light brown sugar
• 2 ounces (1/2 cup) natural unsweetened cocoa powder
• 4 ounces bittersweet or semisweet chocolate, unevenly chopped (some big, some small pieces)
• .225 ounce (1 tsp) salt
• 1/2 packet (1 1/8 tsp) active dry yeast (scant .6 ounce)
• 13 ounces water, between 90 and 110 degrees

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DIRECTIONS

Combine the flour, brown sugar, cocoa powder, chopped chocolate and salt in a mixing bowl. Mix well, breaking up the lumps of brown sugar as needed.

Combine the yeast and water in the bowl of a stand mixer fitted with a dough hook; beat on low speed. When the yeast has dissolved, add the flour-chocolate mix and knead with the dough hook attachment. Knead for 4 minutes. Turn off the mixer and use your finger to poke at the dough. If it seems too soft and sticky, knead in more flour a tablespoon at a time.

Lightly flour a work surface. Transfer the dough to the surface and knead by hand for 4 or 5 minutes.

Use a little neutrally flavored oil to grease the inside of a large bowl. Shape the dough into a ball, place it in the bowl and cover with a damp towel. Let it rise for 90 minutes to 2 hours or until it has doubled in size.

Line a large baking sheet with parchment paper.

Gently knock down the dough (in the bowl), then divide it into 2 equal portions. Gently shape each one into a ball and place on the parchment paper with enough space in between to keep the risen loaves from touching; cover with a damp cloth. When dough has almost doubled in size (about 90 minutes), it is ready to freeze or bake.

Preheat the oven to 375 degrees. Preheat the cast iron pan too.

Use a very sharp knife to make 2 slashes in an ‘X’ on the tops of the loaves.

Place the loaves in the cast iron pan and close the lid. Bake for 20 to 25 minutes, until the bread has reached an internal temperature of 198 to 205 degrees.

Transfer the loaves to a wire rack and allow them to cool to room temperature.

TO FREEZE: Place the risen, unbaked loaves in the freezer (on the parchment-paper-lined baking sheet). After they have frozen solid, wrap the loaves individually (including the parchment under them) in plastic wrap, then wrap again in resealable plastic food storage bags. The unbaked loaves can be frozen for 2 or 3 months.

To defrost, remove the wrapped loaves from their plastic bags and set them on a flat surface in the refrigerator (still wrapped in plastic) to defrost overnight. When the loaves have completely defrosted, carefully remove the plastic wrap. Then wake up the yeast in the bread dough with a warm, moist sauna by boiling 1/2 cup of water in the microwave on HIGH; carefully move the boiled water to one corner of the microwave, then place the unwrapped, unbaked loaf in the center of the microwave and close the door. Let it sit for 1 hour.

After the sauna, slash and bake as directed above.

Sourdough Bread

100 grams sourdough starter

• 100 grams sourdough starter
• 325-350 grams filtered water
• 400 grams AP flour
• 100 grams whole wheat flour
• 8 grams salt

• Autolyse: Mix all the ingredients EXCEPT the salt in a glass bowl using a wooden stick. Combine until the flour is hydrated, then knead in the bowl by hand until the starter is incorporated. Let stand for 30-45 minutes
• Add the salt then knead in the bowl by hand until the salt is distributed and the flour is well hydrated. Let stand for 60 minutes.
• Stretch and fold: Do a series of 4 stretch and folds (or the coil method), 30 minutes apart. Use wet hands to prevent sticking. By the end, the dough should have good structure and be less tacky. Let dough rest for 60 minutes.
• Proof: Pour dour onto a floured surface and shape the boule to create tension. Dust the boule with rice flour, then turn upside down into a rice floured lined bowl. Cover and let proof at room temperature for 3 hours or refrigerate 8-12 hours. The dough is ready when the dough is poked and an indentation remains after release.
• Turn dough onto parchment paper, then place into a preheated cast iron pot. Put the lid on and place in a 450 degree oven.
• Bake with the lid on for 20 minutes and then remove the lid and turn the heat down to 425. Bake another 18 minutes.
• Once the crust is a medium brown, turn off the oven but leave the door closed for about 10 minutes, Then leave the bread in the oven with the door ajar to develop the crust.
• Let cool for 2 hours before enjoying

Popovers

• 2 eggs
• 1 cup milk
• 1 TBSP melted butter
• 1/2 tsp salt
• 1 cup flour
• 1 TBSP oil (for the popover tin)

1. In a blender, combine the eggs, milk and butter until smooth
2. Add the flour and salt and blend till bubbly, about 1 minute
3. Let rest for 15-30 minute
4. While the batter rests, set the oven rack to the lowest setting and preheat to 450 degrees
5. About 10 minutes before pouring in the batter, spoon 1/2 tsp oil into each well (will make 6).  Place the popover tin into the hot oven till the oil starts to smoke
6. Remove the tin from the oven, then quickly pour the batter into the 6 tins.  Return to the oven
7. Bake at 450 degrees for 20 minutes and watch them pop over!
8. Lower the heat to 350 and bake another 15 minutes, covering with foil if needed

Bread base for Cinnamon Raisin Bread and Monkey Bread

This raisin bread is so easy to make and comes out beautiful!  You do need to plan ahead because of the third rise, but I think it is well worth it.  The bread is buttery and rich.  Perfect for toast in the morning or with afternoon tea.  It’s a hit with the kids!  If there are any leftovers, this brioche-like bread is great for French toast or bread pudding.

Recipe-adapated by Martha Stewart and Cook’s Country

Basic Dough for Raisin Bread (one loaf) and Monkey Bread (standard Bundt pan, make half recipe for small Bundt)

• 1/4 cup warm water
• 1 1/2 tsp dry yeast
• 1 1/2 TBSP sugar
• 3 1/4 cups bread flour
• 1 tsp salt
• 1 cup warm milk
• 1 beaten egg
• 4 TBSP softened butter
• 1/2 cup raisins (optional for Monkey Bread)

Half Recipe for Small Monkey Bread

• 2 TBSP warm water
• 3/4 tsp active dry yeast
• 3/4 tsp sugar
• 1 1/2 cups + 2 TBSP bread or AP flour
• 1/2 tsp salt
• 1/2 c warm milk
• 1 beaten egg
• 2 TBSP soft butter

Raisin Bread Filing:

• 1/2 cup granulated sugar (or brown sugar)
• 2 tsp cinnamon
• 1/2 cup raisins

1. Combine yeast, warm water and a bit of sugar.  Let stand until foamy.
2. In a stand mixer fitted with a dough hook, add flour, remaining sugar, salt, milk and egg.  Add the yeast mixture.
3. Knead until well incorporated and the liquid is absorbed, about 10 minutes.
4. Add butter 1 tablespoon at a time and let incorporate into the dough.  Knead for 5-8 minutes until the dough is soft and smooth.  Add 1/2 cup raisins toward the end of the kneading.
5. Shape into a ball, and place back into the mixer bowl.  Cover with plastic wrap and let rise until doubled, about 1 hour
6. Take the dough out and gently deflate.  Cover with plastic wrap and let rise a second time, about 45 minutes.
7. Roll the dough into a 14X8 inch rectangle.  Mix the cinnamon and sugar together and sprinkle onto the entire surface of the dough.  Evenly sprinkle the raisins.
8. Carefully roll the dough into a tight cylinder, starting from the long end.  Pinch the seam closed.
9. Cut the dough in half longways.  With the cut side up, twist the two together, then tuck the ends under to fit into the buttered loaf pan.
10. Cover the dough and let the dough rise a third time, about 45 minutes
11. Place in 425 degree oven X 10 minutes
12. Lower the heat to 350, and bake an additional 25-30 minutes until the bread is dark golden brown, registering  an internal temperature of 190.  You may need to tent with foil if the top browns too quickly during baking.
13. Remove from the pan and let cool

For MONKEY BREAD:

Cinnamon Sugar Mixture (prepare half portion if making small monkey bread)

• 1/2 cup brown sugar + 1 TBSP cinnamon + pinch salt all combined in a bowl (I use the same amount for a small batch)
• 8 TBSP (1 stick) melted butter in a separate bowl

To make the dough, combine warm water and yeast in the mixing bowl.  Let foam.

Add bread flour, brown sugar, egg, milk, salt.  Mix with the dough hook attachment until a smooth ball forms (about 8- 10 minutes)

Cover and let rise for 1 hour.  May use an oven that has been heated to 200 degrees, with the oven off.  If time permits, do a second rise.

Once proofed, turn dough out on to work surface. DO NOT flour the surface.  Pat dough into a square and cut into fourths.  Then cut each fourth into sixteen pieces.

Roll each dough piece into a ball, dip into melted butter, then roll in the cinnamon sugar mixture.

Place into a very well oiled Bundt pan.  Spoon the left over butter and cinnamon mixture over the top of the dough. Let rise for another hour.

Bake at 350 degrees for about 30 minutes until the top is deep brown.

White Bread Rolls

• scant 3 1/2 cups bread flour (King Arthur)
• 2 1/2 tsp rapid rise yeast
• 1/2 tsp salt
• 1 cup warm milk
• 1/3 c warm water
• 2 TBSP butter

Heat oven to 200 degrees, once it reaches 200 degrees, turn off the oven.  This is will be used to store the dough for rising.

Combine warm milk, warm water and butter in a measuring cup, allowing the butter to melt.

Combine the dry ingredients in the stand mixer bowl.

With the dough hook attachment going on medium, slowly add the milk mixture and let mix for about 10 minutes until smooth, shiny and soft.

Quickly knead the dough into a ball and oil the surface.  Return to the mixer bowl, cover and place in the oven (turned off).  Let rise about 50 minutes.

Portion into 16 rolls and place in a greased 9X13 glass baking dish.  Cover, return to the oven and let rise another 30-45 minutes till the dough slightly indents when pressed.

Bake at 350 degrees for about 20 minutes

Monkey iBread

I’m trying my hand at breads that contain milk to introduce little E to baked products containing milk.  He failed his oral milk challenge, so now the task is to provide him with baked milk proteins to develop tolerance.  Thought that monkey bread would be popular and fun to make with little S.

Makes one small Bundt pan

Dough

• 1 TBSP warm water
• 3/4 tsp active dry yeast
• 1/2 cup room temperature milk
• 2 TBSP brown sugar
• 2 TBSP softened butter
• 1/4 tsp salt
• 1 1/2 cups bread flour

Cinnamon Sugar Mixture

• 1/4 cup brown sugar + 1/2 TBSP cinnamon + pinch salt all combined in a bowl
• 4 TBSP melted butter in a separate bowl

To make the dough, combine warm water and yeast in the mixing bowl.  Let foam.

Add bread flour, brown sugar, egg, milk, salt.  Mix with the dough hook attachment until a smooth ball forms, adding butter a little at a time (about 8- 10 minutes)

Cover and let rise for 1 hour.  May use an oven that has been heated to 200 degrees, with the oven off.  If time permits, do a second rise.

Once proofed, turn dough out on to work surface. DO NOT flour the surface.  Pat dough into a square and cut into fourths.  Then cut each fourth into eight pieces.

Roll each dough piece into a ball, dip into melted butter, then roll in the cinnamon sugar mixture.

Place into a very well oiled Bundt pan.  Let rise for another hour.

Bake at 350 degrees for about 30 minutes until the top is deep brown.

Let cool 5 minutes, then tun monkey bread out.  Best served freshly made.

Sip and Swap v 2.0 – Recipes for cocktails, appetizers and mini desserts

Two years ago, I hosted one of the most fun parties.  It was a sip and swap where all the girls brought 5 items from their closets, with at least one being an accessory.  They would come to sip cocktails, nosh on hand held nibbles and take home new treasures to mix up their wardrobe.  I hosted another this past week with about 20 guests.  Everyone went home with something new, no matter what their size, shape or style!

For the first rounds, we took turns selecting our favorite item.  After that, everyone was free to choose anything they wanted to take home.

I made food small enough for just a few bites and ensured there was a good mix of items.  I also didn’t want to fuss with utensils since everyone would be standing with drink and plate in hand already.  It did take quite a bit of work and organization to ensure everything was done on time.

I learned few things along the way that will make entertaining in a sort of cocktail party style a little less stressful

• Make a mix of food that can be served cold/room temperature and hot food.  The cold food can be ready to go before guests arrive.  The hot food should be able to be prepared ahead of time and can be left in a warm oven until guests arrive.  I like having hot food to feel like you’ve had a real meal.
• Handheld food resting atop different bases (crackers, crostini, veggies, puff pastry, pizza dough) lends to variety in textures and flavors.  Possibilities are endless!
• Deviled eggs, although always popular, are a pain and take a lot of time considering the prep needed.  I don’t like peeling eggs!
• Have a simple house cocktail that you can batch and have ready to serve right when your guests arrive.  My friends need to be nudged a little before they partake in a cocktail, otherwise they won’t bother you with anything other than water.  I opened all the drinks and hand a drink in their hand right when they arrived.  It got the party started right away.  My house drink was a little strong (I think I just pour servings that were too big).
• Narrow cups work better than wider ones for cocktail parties.  A narrower cup can be rested on a dessert plate and leave more room for food.

Drink and Food for the party:  I made approximately 24 pieces per dish with plenty of leftover.  I actually ran out of table space and didn’t put one of the dishes out…I think next time, I will be sure to use smaller serving dishes and mix all of the different crostini together rather than separating them onto different plates.  Perhaps separate by sweet and savory or pair bites with complementing or contrasting colors.

DRINKS:

• 1/2 ounce Blackberry Rosemary syrup + 1/2 ounce Vodka or Gin + Prosecco
  • 2 1/2 cups blackberries + few sprigs rosemary, chopped + 1/3 c sugar + 2/3 cup water simmered for about 20 minutes, strained and chilled
  • Omission of vodka and sparkling lemonade or pomegranate could be substituted
  • The French 75 also adds lemon juice
• Sangria
  • Stella Rosa sparkling wine + 3 oz Brandy + 1 1/2 oz triple sec + apple + orange plus juice + lemon + apricot or other stone fruit
• Non-Alcoholic – it was warm and I should have had more.  I only had 1 L club soda, 1 L Perrier + 2 sparkling sodas.  2 more bottles would been have nice

Cold Appetizers

• Charcuterie board:  1 box water crackers + 3 cheeses (brie, cheddar, spicy jack) + grapes + strawberry + smoked almonds + dried apricot + pepper spread + olives
• Caprese on a stick: mozzarella, tomato and basil with TJ’s balsamic vinegar/honey thyme oil + salt
• Strawberry Crostini: Ricotta/Sugar/Lemon Zest + sliced strawberry + balsamic and brown sugar reduction (about 1/2 cup reduced by 2/3) + sliced basil
• Turkey Sandwich:  Ciabatta, Mayo+Cream Cheese,  bacon (put in cold oven till 400 degrees (about 17 minutes), avocado, turkey, spicy pepper spread, microgreens

Other make-ahead appetizers

• Brazilian cheese bread (Yields 36):
  • 1 1/2 c tapioca four
  • 1 egg
  • 1/3 c oil
  • 2/3 c milk
  • 1/2 c packed shredded mozzarella
  • pinch salt
  • Place everything in food processor and blend of about 20 seconds
  • Fill well greased mini muffin tins 3/4 full (1 TBSP)
  • Bake at 400 X 17 minutes till puffed and light brown (I over cooked these at 20 minutes)
  • Let cool a few minutes then remove onto rack.  I waited too long so a few got stuck onto the pan
• Deviled Eggs with herbs

Hot foods kept in the warmer till guests arrived

• Crostini + 50/50 whipped cream cheese and herbed goat cheese + sauteed mushrooms with rosemary
• Pigs in a blanket: Aidell’s chicken sausage (1pound) and puff pastry.  Refrigerate until ready to bake, brush puff pastry with egg wash, bake at 400 degrees till puffed and browned.  Baked lying flat-turns out light and flaky
• Artichoke dip crostini: Spoon onto crostini, bake at 375 till cheese melts
• Crostini+Brie+Thinly sliced apple+Cubed pancetta or pomegranate+walnut+honey
  • Melt cheese, then add apple.  Keep in warmer
• Minced Chicken+Water Chestnuts+Pine Nuts in Endive leafs
  • Keep chicken warm and spoon into endive last minute
• Meatball Cups (Yields 18):  Pillsbury pizza crust+mozarella+Sriracha BBQ sauce+chicken meatball
  • Cut 3 inch circles and place in greased mini muffin tins.  Spoon cheese and BBQ sauce and bake for 400 degrees for 6 minutes.  Place quarter meatball and top with sauce.  Tope with cheese and pop in oven till dough is brown and cheese is melted

Dessert

• Mini coconut banana cream pie with TJ’s salted caramel – filling made day ahead
• Nutella brownies
• Lemon Bundt cake made day ahead
• Mini Blueberry Pie topped with Whipped cream
  • 1 box pie crust makes 24-can be made day before
    • Use mini muffin tin, prick bottom with fork and freeze
    • Bake at 400 till light brown
  • Filling made day ahead
    • 2 cups fresh blueberries, rinsed and dried
    • 2 tablespoons cornstarch
    • 2 teaspoons finely grated lemon zest
    • 2 tablespoons fresh lemon juice
    • 2/3 cup sugar
    • Pinch of salt
      • Place half blueberries, sugar, zest and cornstarch, water in pot.  Bring to boil and simmer
      • Add remaining blueberries and heat through till sauce is thickened.
      • Take off heat and squeeze in fresh lemon juice

Bob’s Beer Bread

Bob is a dear co-worker of mine who has put on a St Patrick’s Day Corned Beef luncheon at work for several years.  We didn’t have one this year due to the lack of a break room at work, so I decided to make my own corned beef, accompanied by his beer bread.

• 3 cups self-rising flour (or 3 cups flour with about 2 1/2 TBSP baking powder and a good pinch of salt)
• 1/2 c sugar
• 4 TBSP melted butter, place more for the brushing on top
• 12 oz Guinness

Combine in a bowl and pour into a greased loaf pan.

Bake at 350 degrees for 45 minutes.  Brush with butter, then continue to bake for another 5 minutes.

Chocolate Beer Bread

Whipped up a batch for St Patty’s Day.  Turned out crisp and salted on the outside.  I really liked the malty flavor the porter imparts.  I don’t have the exact baking time.  30 minutes is an estimation.

• 2 2/3 cup flour
• 1/3 cup cocoa powder
• 1 3/4 TBSP baking powder
• 1/2 c sugar
• pinch salt
• 12 oz chocolate porter
• handful chocolate chips
• handful chopped walnuts
• 4 TBSP melted butter + more for brushing on top

Combine flour, baking soda, sugar, and salt then stir in wet ingredients till well combined.  Lumps are OK but don’t want dry pockets of flour.  Stir in chocolate chips and nuts.

Pour into 3 greased mini loaves and bake at 350 degrees till puffed and a toothpick comes out clean, about 30 minutes.

Let cool for about 15 minutes, the remove from pans.

Brush the tops with butter