Hoagie Rolls

Hoagie Rolls

If you’ve been reading this blog for a while, you will know by now that I am a carb lover of all kinds.  Making bread at home has kind of become my new thing.  I am determined to not buy bread for anything anymore!  I have been trying out some new whole grain breads (recipes to come later).  So, when I saw this recipe for hoagie rolls, I knew I had to make them immediately.

hoagie rolls

I would fully agree with Annie (whom I got this recipe from) about how terrible most sandwich rolls can be.  I always shy away from them because they tend to tear the roof of my mouth apart.  So, I was eager to try these out.  They did not disappoint!  They were moist, but not so much that they were gummy  They also had just enough crunch to make them the perfect vessel for any type of sandwich.  I would recommend weighing your ingredients with any bread recipe.  Weighing ensures a better bread.  Speaking of sandwich, I made a killer sandwich with these (again, I will be sharing that recipe very soon.)  These rolls freeze beautifully.  So, make up a batch and throw them in your freezer, or even better, make an amazing sandwich! You’ll never go back to store-bought, I promise.

Hoagie Rolls
For the starter
  • 2 1/2 cups (320 grams) unbleached all-purpose flour
  • 1/2 teaspoon rapid rise yeast
  • 3/4 to 1 cup warm water (about 100-105˚ F)

For the dough

  • 2 1/2 cups (320 grams) unbleached all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 Tablespoon sugar
  • 1 teaspoon rapid rise yeast
  • 1 Tablespoon olive oil
  • 3/4 to 1 cup warm water (about 100-105˚ F)
  • Semolina flour or cornmeal, for dusting
  • 1 large egg beaten with 1 Tablespoon water, for egg wash
  • Hot water, for steam

Directions

To make the starter, combine the flour and yeast in a medium bowl. Stir in the water until a rough dough forms. Transfer to a lightly floured work surface and knead briefly. Transfer to a lightly oiled bowl, turning once to coat. Cover and let stand at room temperature for about 3 hours.

Transfer to the refrigerator and chill overnight. In the morning, remove the bowl with the starter to the counter and let stand at room temperature at least 1 hour before proceeding.

Add in the flour, salt, sugar, yeast, olive oil and 3/4 cup of the water to the bowl with the starter. Stir together until a dough begins to form. (Alternatively, knead with a dough hook in a stand mixer on low speed.)  Continue to knead the dough for about 5 to 7 minutes. If needed, add in the remaining water 1 tablespoon at a time until the dough all dry ingredients are incorporated and the dough is smooth and elastic.

Place the dough in a lightly oiled large bowl, turning once to coat, and cover. Let rise until doubled, about 1 1/2 to 2 hours.

Line a large baking sheet with parchment paper and sprinkle lightly with semolina flour or cornmeal. Remove the dough to a lightly floured work surface. Divide into 8 equal pieces (using a kitchen scales ensures equal sized pieces). Flatten each portion into a rough oval shape.

hoagie rolls

Then, roll tightly into a torpedo shape.

hoagie rolls

hoagie rolls

Pinch the seam shut and place seam side down on the prepared baking sheet, flattening the rolls to about 5 1/2 to 6 inches long by about 2 inches wide.

hoagie rolls

Tent loosely with lightly greased plastic wrap. Let rise at room temperature until the rolls are puffed and nearly doubled, about 1 hour.

Place a metal baking pan on the lower rack of the oven. Preheat the oven to 425˚ F. When the oven is fully heated, pour hot water into the metal baking dish to create steam in the oven. Lightly brush the rolls with the egg wash. Use a sharp knife to create a shallow slash lengthwise down the middle of each roll.

Transfer the pan to the oven and bake about 17-20 minutes, until the tops are golden brown and the internal temperature measures at least 190˚ F. Transfer to a wire rack to cool.

Source: Annie’s Eats, originally from Bread Man Talking

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Cinnamon Raisin Swirl Bread

Cinnamon Raisin Swirl Bread

What is it about flavored breads that make them so dang irresistible?  What is it about bread in general that is irresistible!?  I don’t know, but I am definitely a carb lover.  If I could get away with it, I’d eat bread for every meal.  And ice cream.  We can’t forget about ice cream.  But that’s in a perfect world where health doesn’t matter.  I digress.

This bread is fabulous.  It is slightly sweet, moist, full of raisins and just down right delicious.  It is perfect when toasted and slathered with butter.  I was honestly giddy with excitement to have it for breakfast.  And maybe for a mid morning snack.  I wish I had doubled the recipe to make two loaves!  This bread is fairly straight forward, to if you are new to bread baking, this is a great place to start.

Cinnamon Raisin Swirl Bread

Cinnamon Raisin Swirl Bread

Yield: 1 9 x 5-inch loaf

For the dough:

  • 1 1/8 teaspoons instant (rapid rise) yeast
  • 1 cup warm milk (105-110˚ F)
  • 17 oz. (3 1/4 cups) all-purpose flour*
  • 4 Tablespoons unsalted butter, at room temperature
  • 1/4 cup sugar
  • 1 large egg
  • 1 1/4 teaspoons salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup raisins

For the filling

  • 1/4 cup sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 egg

Directions

In the bowl of a stand mixer or a large bowl, combine the yeast, warm milk, flour, butter, sugar, egg, salt and cinnamon.  Mix briefly until a dough forms (or use a wooden spoon if you don’t have a mixer) . Switch to the dough hook and knead on low speed until the dough is mostly smooth and clears the sides of the bowl, about 3 minutes (or knead by hand).  Add in the raisins and allow to continue kneading about 3 minutes more, until the dough is smooth and supple and the raisins are evenly incorporated.

Transfer the dough to a lightly oiled bowl, turning once to coat.  Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk, about 1-2 hours.

Turn the dough out onto a lightly floured work surface.  Pat into a round.  Fold the bottom third of the dough up and fold the top third down, in a business-letter fashion. Then fold the right and left sides into the center in thirds, forming a rectangle. Press down to seal.  Return to the bowl, cover and let rise again until doubled, about 1 hour.

Grease a 9 by 5-inch loaf pan.  To make the filling, combine the sugar and cinnamon in a small bowl and whisk until well combined.  In a small bowl, beat the egg and 1 tablespoon water together.

Return the dough to a lightly floured work surface. Roll the dough into a 10 by 12-inch rectangle.  Brush lightly with the beaten egg (reserve the remaining beaten egg for later)  Sprinkle with the cinnamon-sugar mixture, leaving a thin border around the edges.  Fold in the edges of the long sides of the dough about 1 inch.  Beginning with one of the short ends, roll the dough up into a tight spiral log, gently pressing as you go.  Pinch the seam shut, and place the loaf seam side-down in the prepared baking pan.  Cover loosely with plastic wrap or a clean towel and let rise until the dough rises just above the edge of the pan, about 30-60 minutes.

Meanwhile, preheat the oven to 425ºF.  When the loaf has risen, brush the top of the loaf lightly with the remaining beaten egg.  Bake, rotating the pan halfway through, until the loaf is golden brown, and hollow sounding when tapped on the bottom, about 35-40 minutes.  If the bread seems to be browning too quickly, cover loosely with foil.  Let cool in the pan 5 minutes, then turn the loaf out and transfer to a wire rack to cool completely before slicing.

*Weighing your flour yields the best results, but don’t sweat it if you don’t have a kitchen scale!

Source: adapted from Annie’s Eats, originally from Martha Stewart’s Baking Handbook

English Muffin Bread

English Muffin Bread

English muffins remind me of my childhood.  My dad would always have them stocked in the bread drawer for a quick and easy breakfast, or as a vessel for his favorite “cheese surprises”.  I liked english muffins and would eat them, but I wasn’t in love.  They were always too crumbly for my taste.  And they were definitely lacking flavor.  I didn’t fall head-over-heals until I started making my own.  Now, I look for any excuse to make them!  Breakfast sandwiches have become an all time favorite meal of ours.  One that I particularly like to make as a breakfast dinner.

Now that I have found the love of making english muffins myself, I am always eager to try different ideas.  When I saw this recipe for english muffin bread, I knew that I had to try it immediately.  I was not disappointed.  This is a loaf form of an english muffin that still has the nooks and crannies for butter and jam to get caught in.  Brilliant!  It definitely knocks the socks off any store-bought english muffin I’ve ever had!  If you are an english muffin lover, but haven’t tried to make a homemade version, you definitely want to start here!  Less complicated, and less equipment required.  The perfect addition to any breakfast or snack!

English Muffin Bread

  • 3 cups unbleached all-purpose flour
  • 1 Tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1 Tablespoon rapid rise yeast
  • 1 cup milk
  • 1/4 cup water
  • 2 Tablespoons vegetable oil or olive oil
  • cornmeal, to sprinkle in pan

Directions

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, salt, baking soda, and instant yeast and stir to combine.

In a microwave safe bowl or measuring cup, combine the milk, water, and oil and heat to between 120°F and 130°F. Make sure to stir the liquid before measuring its temperature. If you don’t have a thermometer, test the mixture with your finger, it should feel hot, but not scalding.

Pour the hot liquid over the dry ingredients in the mixing bowl. Beat at high speed for 1 minute, the dough will be quite soft and sticky.

Lightly grease an 8 1/2″ x 4 1/2″ loaf pan, and sprinkle the bottom and sides with cornmeal. Scrape the dough into the prepared pan.

Cover the pan with greased plastic wrap, and let the dough rise until it’s just barely crowned over the rim of the pan, 1- 1 1/2 hours.  When the dough is just beginning to rise over the edge, preheat the oven to 400°F.

Remove the plastic wrap, and bake the bread for 22 to 27 minutes, until it’s golden brown and its interior temperature is 190°F.  Remove the bread from the oven, and let cool for 5 minutes. Then, turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

Source: My Baking Addiction, originall from King Arthur Flour

Sourdough Sandwich Bread

Sourdough Sandwich Bread

This, my friends, is one of the simplest sourdough sandwich breads.  It is the perfect thing to designate to make once a week. It’s not daunting because the steps and ingredients are very straightforward.  It has that great, slight “sour” flavor thanks to the sourdough starter.  It is moist, but slightly chewy.  It is the perfect vessel for any desired topping.  I love everything from simple toast with butter, to more extravagant sandwiches.

Sourdough Sandwich Bread

Don’t even get me started on how well this bread freezes.  It doesn’t fall apart after thawing out like some other sandwich breads I have made.  I like to wrap one of the loaves in plastic wrap, then when it’s needed, I thaw it on the counter on a wire rack.   Perfect!   If you’ve been on the fence about making your own bread, start with this recipe and you won’t be disappointed.

Sourdough Sandwich Bread

Yield: 2 loaves

  • 1 3/4 cups warm water
  • 2 1/4 teaspoons active dry yeast
  • 1 cup sourdough starter
  • 4 to 4 3/4 cups all-purpose flour
  • 1 tablespoon kosher salt

Directions

Combine the water and the yeast in the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl. Let stand for at least 5 minutes, or until the yeast is dissolved and bubbly.  Stir in the sourdough starter until the starter is mostly dissolved.

Add 4 cups of the flour and the salt, and stir until a rough dough is formed.  Switch to the dough hook attachment and knead on low speed for 2 minutes.  If the dough is still tacky after the two minutes, add more flour, 1 tablespoon at a time with the machine on, until the the dough is no longer tacky.  Knead on low speed for another 8-10 minutes, or until the dough is smooth.  Turn out onto a lightly floured surface and knead into a smooth ball.  Place in a lightly greased bowl.  Cover the bowl in well greased plastic wrap and let rise until doubled in bulk, about 2 hours..

Once risen, turn the dough out onto a lightly floured surface and divide in two. Shape each half into rough balls and let them rest for 20 minutes. Meanwhile, grease two 8 1/2 x 4 1/2-inch loaf pans.

With one half of the dough, lightly pat out into a small rectangle.  Fold into thirds, like a business letter.  Pinch the seam closed and roll the loaf onto the seam to seal it.  Carefully tuck the edges under, then place, seam side down, into the prepared loaf pan.  Repeat with the other half.  Cover the pans loosely with greased plastic wrap and let rise until they have risen over the sides of the pan, 1 1/2 to 2 hours.

Meanwhile, preheat the oven to 450ºF.

Once the bread has risen, lightly spray it with water to make a crispier crust.  Place in the oven and bake for 10 minutes.  Then, reduce the temperature to 400ºF.  Continue to bake for another 20-25 minutes, or until the loaves are light brown and sound hollow when tapped on the bottom.  Turn the loaves out of the pans onto a cooling rack.  Let cool completely before slicing or storing.

(This bread freezes really well- just wrap it a few times in plastic wrap and freeze.  Let thaw by unwrapping it and place it on a wire rack for several hours, until thawed completely.)

Source: Heavily adapted from The Kitchn

Sourdough Starter

Sourdough Starter

This past fall, I made a goal to make all of our own bread.  I have always wanted to, but for some reason, I never followed through.  I like the idea of having a major staple in our house be completely homemade.  We eat sandwiches on a regular basis.  (My son seems to want peanut butter and jelly sandwiches every.single.day.)  A sourdough starter has always interested me, so I decided to start there.  There is a starter recipe in one of the bread cookbooks I have, but seriously, I cannot comprehend the recipe.  It seems way too over complicated. Luckily, my trusty blog site had a very simple starter recipe.

This starter is something that is ready in a matter of days.  Then, it can sit in your fridge, untouched for nearly 2 weeks. And, if you still don’t have time at the end of the two weeks to bake sourdough bread, you can just remove a portion and add in more flour and water. So easy!  I try to make bread every Saturday with my daughter. She likes to call it our bread making day.  It’s something she really looks forward to. (Don’t worry, I will be sharing in the near future the simple sourdough sandwich bread that we make regularly.)

Sourdough Starter

  • 2 cups warm water
  • 1 Tablespoon sugar or honey
  • 1 Tablespoon active dry yeast
  • 2 cups unbleached all-purpose flour

Directions

In a large bowl, whisk together the warm water and sugar to dissolve.  Then, stir in the yeast.

Sourdough Starter

Gradually mix in the flour. Cover loosely with a clean kitchen towel (not plastic wrap), and place in a warm area.

Sourdough Starter

Let the sourdough sit for 2-5 days, stirring once a day, due to the separation that will occur. When the bubbling has lessened and a sour smell has developed, stir one more time, then store in an airtight container in the refrigerator. (I like to use a large tupperware container.)

For maintaining your sourdough; it should be fed every two weeks or so. I remind myself by baking bread just about every saturday. Or, you can always make a note on your calendar. To feed your sourdough, for every 1 cup of starter removed (either discarded or used in a bread recipe), replace with 1/2 cup of warm water and 1 cup of flour. Stir until combined. Cover, then let sit at room temperature for at least 12 hours before returning to the refrigerator.

Source: Annie’s Eats

Honey Yeast Rolls

honey yeast rolls

I can’t believe that Thanksgiving is next week! Yesterday, there was a super cute Thanksgiving celebration in my daughter’s kindergarten class. Each parent brought in a different dish and we all sat down and ate together after the kids sang a Thanksgiving song. So cute. I contributed the sweet potato and butternut squash mash that we all love so much. We have quite a few butternut squash left from our garden harvest this year, so it worked out perfectly!

Having an early Thanksgiving made me start thinking of recipes to share before the big day that you all might be interested in. We are celebrating our own little Thanksgiving tomorrow. Of course, my husband has requested his favorite blueberry pie. I will also be whipping up the beloved mashed potatoes, and several other delicious things. What is your favorite dish for Thanksgiving? Is it something traditional? Or something totally out of the ordinary?

These rolls are something that you may want to make as a side for your Thanksgiving. They are my absolute favorite rolls. They are soft, moist, with a hint of sweetness. The addition of sea salt sprinkled over the top right before baking makes them divine. I have been making these rolls for years, and they always get eaten immediately. The perfect compliment to any dish. If you need a make-ahead option for these rolls (to make Thanksgiving day less stressful), head over to Annie’s Eats to see how she recommends doing it.

Honey Yeast Rolls
Yield: about 10-12 rolls

  • 2 1/2 teaspoons instant yeast
  • 1 cup warm water (105-115˚ F)
  • 1/4 cup honey
  • 3 Tablespoons canola oil
  • 1 1/4 teaspoons salt
  • 1 egg, lightly beaten
  • 3 1/2-4 cups bread flour
  • 2 Tablespoons butter, melted
  • 2 Tablespoons honey

Directions

In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast and warm water.  Add the honey, oil, salt, and egg and mix well.  Add 3 cups of the flour and mix just until the dough comes together in a sticky mass. Switch the paddle for the dough hook. With the mixer on low speed, incorporate the remaining 1/2 to 1 cup of flour a few tablespoons at a time. Continue kneading on low speed for about 8 minutes, until the dough is smooth and elastic.

Transfer to a lightly oiled bowl, turn once to coat, and cover with oiled plastic wrap.  Let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.

Turn the dough out onto a lightly floured work surface and knead for 30 seconds. Cover with a towel and let rest for 10 minutes.  Punch the dough down and divide into 10-12 equal size pieces.  Shape each piece into a smooth ball and place into a round, lightly greased 9- or 10-inch round baking dish, spacing evenly. Cover and let rise in a warm, draft-free spot for 20-30 minutes.

Preheat the oven to 400˚ F.  Mix together the melted butter and honey, and brush the tops of the rolls with the mixture. Sprinkle lightly with coarse salt.  Bake for 15-20 minutes until the tops are golden brown.  Cover loosely with foil and continue to bake about 10 minutes more, or until the the center of the rolls registers 190˚ F on an instant-read thermometer.  Let cool slightly before serving.

Source: Annie’s Eats, originally from A Cookie a Day

Lemon Zucchini Bread

Lemon Zucchini Bread

Lately we have been getting a fair amount of zucchini in our CSA boxes. Therefore, I have been looking for new and different recipes to use them in. I have always heard about zucchini bread, but never tried it. (Who am I, seriously!?) In my blogroll, I had seen some recipes. So, I went searching away. I saw several that sounded delicious. So off I went into the kitchen!

Lemon Zucchini Bread

I would have to say that this recipe probably takes the cake. Anything with glaze is bound to be good. Lemon glaze at that! It was like eating a piece of cake with my coffee in the morning. There is nothing wrong with that! The zucchini keeps the bread nice and moist while letting the lemon flavor really burst.

 

Lemon Zucchini Bread

  • 3/4 cup granulated sugar
  • 2 Tablespoons lemon zest (about 2 medium lemons)
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini (packed and undrained)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon

For the glaze

  • 1/2 cup confectioners’ sugar
  • 2 Tablespoons lemon juice
  • 1/4 teaspoon vanilla extract

Directions

Preheat oven to 325°F. Spray an an 8×4 inch loaf pan with nonstick cooking spray.

In a large bowl, combine the sugar and lemon zest, mixing with your fingertips until fragrant. Whisk in the egg, vegetable oil and vanilla until combined. Stir in zucchini.

In a separate bowl, whisk together the flour, salt, baking soda, and baking powder and cinnamon.

Stir the flour mixture into the zucchini mixture until just combined. Pour the batter into the prepared pan. Bake for 50-55 minutes in the oven, or until a knife inserted in the center of the bread comes out clean. Let cool for about 10 minutes before turning out onto a wire rack to cool completely.

Once the bread is cooled, prepare the glaze. In a medium bowl, whisk together the confectioners’ sugar, lemon juice and vanilla. Drizzle the glaze over the bread. Serve.

Store wrapped in plastic wrap in the refrigerator for 4-5 days.