Friday, February 22, 2019

Blueberry Rolls with Lemon Glaze



This recipe calls for using frozen blueberries (it is still winter, at least here in Ohio), so you don't need to wait until summer to enjoy this recipe.

INGREDIENTS FOR ROLLS:

2 and 3/4 cup all-purpose flour
3 TBSP granulated sugar
1 TSP salt
1 package Red Star dry yeast (this is 7 grams or 2 and 1/4 TSP)
1/2 cup warm water
1/4 cup whole milk
2 and 1/2 TBSP softened butter
1 egg

INGREDIENTS FOR FILLING:

1 and 1/2 cup frozen (not thawed) blueberries
1/4 cup granulated sugar
2 TSP cornstarch
2 TBSP softened butter


INGREDIENTS FOR LEMON GLAZE:

1 TBSP fresh lemon juice
1 cup powdered sugar
1 and 1/2 TBSP whole milk
1/2 TBSP softened butter

INSTRUCTIONS:

Make the filling first. Combine the frozen blueberries, sugar and cornstarch in a bowl. Gently toss and let them sit while you prepare the dough (you'll use the 2 TBSP of softened butter later).

To make the dough, place the yeast in the EZ DOH container and add the warm water and milk. Stir to dissolve the yeast and let that sit for 2 minutes. Add all the rest of the dough ingredients into the container and hand-crank (best to alternatively crank in both directions) for 3-5 minutes. Remove the dough from the container (easiest way is to first remove the entire crank assembly, wiping the dough off the dough hook as you do so). Spray or coat the interior of the container with cooking oil, and put the dough back in the container to let it rise. It's best to cover the container and place it in a warm place to encourage the dough to rise (should take about an hour to double in size).

After the dough has risen, roll the dough out on a smooth surface lightly coated with flour. Roll into a large rectangle about 12 x 17 inches in size.

Now, spread those 2 TBSP of softened butter evenly onto the rolled-out dough. Then, gently spread the blueberry filling over the dough, and then roll everything up in a 'jelly roll fashion'. Now, cut your dough into 9 or 12  even-sized pieces and place these pieces into a greased 9 x 9 inch baking pan (or something close to that size). This now needs to rise again to roughly double in size, which will take about an hour. If you prefer, let it rise slowly over-night in the refrigerator, and then let it finish rising at room temperature (or warmer) for an hour or so before baking.

Bake at 375 degrees for about 23-27 minutes, or until they are golden brown. While this is baking, mix your glaze ingredients, stirring thoroughly to mix in the butter. When the rolls are done and have cooled enough, apply the glaze and enjoy your 'winter' blueberry rolls.




Share/Bookmark

Saturday, February 2, 2019

Crusty Spelt Bread


I obtained permission from Cathy Warner at www.breadexperience.com to re-post this recipe for making crusty spelt bread with an EZ DOH mixer because it was so interesting and informative. Better yet, her website has plenty of other recipes and insights about making bread. Here's her post:

                                         
                                                     February 4, 2014 by: Cathy

                                               CRUSTY SPELT BREAD
This Crusty Spelt Bread, baked in a loaf pan, utilizes an overnight sponge to help develop the gluten structure and enhance the flavor. I’ve used this method a few times; each time with a different type of flour.  For this experiment, I used a mixture of white and whole grain Spelt.
whole-grain-spelt-bread2_27
Using an overnight sponge helps with gluten development.  This is particularly useful when working with ancient grains because they generally have a weaker gluten structure. Allowing the final dough to ferment for a longer period of time also aids with gluten development.
Due to the weaker protein structure, doughs made with spelt also benefit from a shorter mix.  It’s generally better to mix them by hand or utilize a shorter mix on first speed in a stand mixer.  Due to these characteristics, I felt this would be a good dough to test in the EZ DOH unit.
This bread can be baked in a regular loaf pan or as a freeform artisan loaf.  I tried it both ways (see photo below).  The loaf on the left is made with white and whole grain Spelt.  The loaf on the right is made completely with whole grain Spelt and baked on a baking stone using steam.
whole-grain-spelt-bread2_21whole-grain-spelt-bread_317

This post documents the process for making Spelt bread in a loaf pan. If you want to learn how to bake the hearth-style loaf, refer to the Einkorn Bread made with an Overnight Sponge post.  Just substitute Spelt for the Einkorn flour.

Crusty Spelt Bread

The dough for this bread was mixed in an EZ DOH manual bread dough mixer, but it could just as easily be mixed in a stand mixer or by hand using a Danish Dough Whisk. Just keep in mind that spelt benefits from a shorter mixing time.
Makes: 1 Loaf
Adapted from: Bread Science by Emily Buehler

Ingredients:

Sponge:
  • 187 g (1 2/3 cups) white Spelt flour
  • 140 g (2/3 cup) water (50 to 55 degrees F.)
  • 1/8 tsp. instant yeast
Final Dough:
  • 210g (~1 3/4 cups) whole grain Spelt flour (plus more for sprinkling)
  • 327g Sponge (all of it)
  • 140g (2/3 cup) water (60 to 65 degrees F.)
  • 1/2 tsp. instant yeast
  • 2 tsp. salt

Directions:

Mixing the Sponge:
Mix the sponge 12 to 15 hours before you plan to make the dough. If the temperature is cooler in the house, then use warmer water, if it is warmer in the house, then use cooler water. Final temperature should be about 65 degrees F.
I mixed the sponge in the EZ DOH unit and let it rest in the unit overnight.
whole-grain-spelt-bread2_01whole-grain-spelt-bread2_11

After the overnight rest, I added about half the water to break up the sponge. I mixed the sponge and the water for a minute or so, then I added the dry ingredients and starting mixing while I gradually added the rest of the water. I mixed until all of the dry ingredients were incorporated into the dough. Then I removed the handle assembly and kneaded the dough just a bit (in the bucket) with my hands.
whole-grain-spelt-bread_104whole-grain-spelt-bread_107
whole-grain-spelt-bread_109whole-grain-spelt-bread1_13

Cover with plastic wrap or a kitchen towel and let the dough bulk ferment for 2 hours total. After 1 hour, fold and turn the dough in the bowl or take it out and perform a fold on the counter or work surface.
Place the dough back in the bucket, cover again, and let it bulk ferment for another hour.
After the 2nd hour, shape the dough into a loaf. Place the loaf seam side down in an 8 1/2” x 4 1/2”  loaf pan. I used a glass loaf pan.
I scored the loaf before the final proof so it wouldn’t deflate the dough. This is recommended for weaker doughs.  It also gives the scores more definition after baking.
whole-grain-spelt-bread2_16whole-grain-spelt-bread2_17

Let the loaf proof for an hour.  It probably won’t double in size during the proof, but the oven spring should be very good.
Preheat the oven to 375 degrees F. Bake for 25 to 30 minutes or until a wooden skewer inserted in the middle comes out clean.  The crust should be brown and crusty.
Remove the loaf to a wire rack to cool completely before slicing and serving.
whole-grain-spelt-bread2_26
The EZ DOH bread maker lives up to its name.  It’s really easy to use.  I like it although I have found that it does require a bit of hands on kneading.  If you’re making breads by hand, this shouldn’t be an issue because you want to get your hands on the dough to make sure it’s developing properly.
The EZ DOH is a useful tool for mixing no knead breads and for making breads that require a longer fermentation time to develop the gluten.
Happy Baking!
Cathy

Share/Bookmark

Friday, January 18, 2019

Homemade Croutons


                                                                                      Guest Post by:  Katy Rost in Virginia
Homemade Croutons

                                                                     


Imagine if you will a salad with your favorite toppings, dressed with your favorite dressing. The only improvement you could make would be to throw in a handful of crunchy, perfectly-flavored croutons.

Now, do not wrinkle your foodie nose at that idea! I am not referring to the dry and dusty cubes they put on your salad at the restaurant - things made long ago in a factory and delivered by the food service company in a plastic bag - they are not fit to carry the same name as the delightful croutons we’re about to make.

If you have leftover bread - perhaps stale; perhaps from the last recipe you made using your EZ DOH mixer - some good olive oil, a couple of seasonings, and a toaster oven, you have croutons.

The bonus: they toast while you make your salad and take ingredients you have on hand. Nothing could be easier or tastier.

Ingredients


Leftover bread, cubed to the size you feel like eating
¼ cup (or thereabouts) extra virgin olive oil
Plain or seasoned salt
Flavorings: granulated garlic, herb blends, etc.

Directions


This isn’t a precise recipe. Making croutons is a process - the French have a verb for it! So you can vary the type of bread, the type of oil (butter for extra-rich croutons on top of a soup would be lovely), and the type of seasonings.

Cube the bread and place in a single layer on a toaster oven sheet. Drizzle liberally with olive oil and toss a bit to coat.


Season with salt and whatever other flavors you’d like. My go-to, lightning-fast salad crouton recipe is seasoned salt and granulated garlic.


                                                                           


Share/Bookmark

Sunday, December 9, 2018

EGGNOG CINNAMON ROLLS

                                           
                                                                             

One of the reasons we partner with Red Star Yeast is because they have great recipes. This recipe for Eggnog Cinnamon Rolls is on their website, and has been modified to show how we used our EZ DOH mixer to do nearly everything in our EZ DOH container.

INGREDIENTS:

FOR THE DOUGH:

2 cups eggnog
6 TBSP granulated sugar
2 TSP salt
1/4 cup unsalted butter
1 egg slightly beaten
1 package (2 1/4 TSP, 1/4 oz, 7 grams) Red Star Active Dry Yeast
1/4 TSP ground nutmeg
6 cups unbleached all-purpose flour

FOR THE FILLING:

1/4 cup unsalted butter, melted
1 cup granulated sugar
2 TSP ground cinnamon

FOR THE ICING:

6 oz cream cheese (at room temperature)
1 1/4 cup powdered sugar
1 TBSP Bourbon (we substituted rum extract)
1 TBSP eggnog

INSTRUCTIONS:

FOR THE DOUGH:

Place eggnog in a saucepan over medium heat and bring just to a boil.

Combine the sugar, the salt, and the butter in your EZ DOH container, then pour the hot eggnog over it and let it cool to 110-115 degrees F.

Add egg and yeast to the cooled mixture, and mix well with wooden spoon or dough whisk.

Add the nutmeg and flour, and hand-crank the dough thoroughly for at least 4 minutes until the dough is smooth and elastic.

Remove the dough from the container and lightly grease the EZ DOH container to minimize sticking, then shape the dough into a ball and place back in the container. Cover with plastic wrap and allow it to rise until it doubles in size (will take at least an hour).

Grease and set aside a 9 x 13 inch pan.

Punch the dough down, place on a well-floured surface, and roll it out into a 10 x 14 inch rectangle. Brush with the melted butter (filling ingredient).

Combine the other filling ingredients (sugar and cinnamon) in a small bowl, and then sprinkle the mixture over the buttered dough.

Starting at either of the long sides of your rectangle, roll the dough up, then when it's all rolled up pinch the seam to seal.

Using a serrated knife (we used a sewing thread), cut the dough into 2 inch thick slices, and place them (so you can see the swirls staring up) in the greased pan. Cover with plastic wrap and let them rise one more time (until doubled in size), which should take an hour.

                                                                       

Pre-heat the oven to 350 degrees F.  NOTE: While the rolls are baking is a good time to prepare the icing (see below).

After the rolls have risen the second time, bake until golden brown (about 25 minutes). Let cool for 5 minutes. Spread the icing on the rolls and enjoy while still warm.

FOR THE ICING:

Mix all the ingredients together until smooth. If too thin add more powdered sugar, and if too thick then add more eggnog.

NOTE: Original recipe created by Sweet Recipes.

                                                                       


Share/Bookmark

Sunday, November 11, 2018

Making sandwich rolls from scratch in one hour is child's play!


                                                                       

Young and inexperienced bakers can follow this quick and fun recipe to make great sandwich rolls from scratch for your leftover turkey on Thanksgiving (or any time you need rolls for hamburgers or dinner or snacking). Our EZ DOH mixer makes the job neater and faster, both from a preparation and cleaning standpoint. The ingredients needed to make 8-12 sandwich rolls are pretty basic:

DOUGH INGREDIENTS:

3 and 1/2 cups of all-purpose unbleached flour
1 and 1/8 cup of warm water
2 packages of rapid rise yeast
1/3 cup olive oil
1/4 cup of sugar (less also works fine)
1 TSP salt
1 egg lightly beaten

TOPPING INGREDIENTS:

1 egg yolk beaten with 2 TBSP of milk for an egg wash
1 TSP salt
1/2 TSP pepper
1 TSP sesame seeds
1 TSP poppy seeds
**NOTE: The seeds are optional, use these or whatever type you like (or no seeds at all).

DIRECTIONS:

Pour the warm water and yeast into the EZ DOH container and stir to dissolve the yeast. Let that rest one minute, then add in one cup of the flour, followed by the rest of the dough ingredients (including the remaining 2 and 1/2 cups of flour). Then use the EZ DOH hand mixing attachment to combine and mix the ingredients for 2 or 3 minutes (by then your dough should be slightly sticky and all ingredients mixed thoroughly). See our website video if you need any help.

Now, lightly flour a clean and dry flat surface (counter top is fine) and remove the dough from the container and place it on the floured surface. Turn and gently knead the dough several times in order to smooth it and form a uniform shape. If you lightly flour your hands it will keep the dough from sticking. Divide the dough evenly to make 8 large rolls (or make 12 medium sized rolls), and then hand roll these (again, flour your hands to prevent sticking) into a round shape and place them on a greased baking pan. Cover gently with a clean tea towel and let the dough rise for 10 minutes. Now, pre-heat your oven to 425 degrees.

While the oven is warming, separate the yolk from the egg white and mix the yolk with the 2 TBSP of milk to form your egg wash. After the dough has risen for 10 (or more) minutes, remove the towel and gently brush the egg wash on top of each roll (the egg wash helps the rolls brown evenly and allow your salt, pepper, and seeds to stay in place). Sprinkle each roll by hand with the salt, pepper, and seeds. Then place the cooking sheet in the oven and cook for about 15 minutes or until the tops are golden brown.
If you have a cooking thermometer, the rolls are done when the temperature inside the rolls reaches 190 degrees.

Remove the rolls from the pan (if they are sticking to the cooking pan, use a spatula to loosen them) and place them on a cooling rack so they can cool down enough to eat.

This recipe works due to the ingredients (including the extra yeast). They won't be as chewy as rolls that have gone through a more intensive process, but they will taste great and the faster process allows young people to quickly see and taste the results of their efforts.


Share/Bookmark

Monday, August 13, 2018

Cherry Buns



There are a number of recipes for 'sweet cherry' buns (using a yeast dough that yields a light and fluffy texture). This bun is based upon Eastern European recipes that featured either fruit or sweet cheese that were placed on top of the dough before baking. This particular recipe uses Bing cherries which are readily available at this time of year, but any type of sweet cherry will work.



Dough Ingredients:

1 cup warm whole milk (no warmer than 105 degrees)
3 1/4 cups unbleached all-purpose flour (divided)
1/2 TBSP active dry yeast
4 TBSP granulated sugar (divided)
1 egg (room temperature)
1 TBSP melted butter
3/4 TSP salt
1 egg (for egg wash just prior to baking.....whisk with 1 TBSP water)

Filling Ingredients:

1 pound of pitted Bing cherries (weight after they are pitted)
1/4 cup of granulated sugar

Topping Ingredients:

1/2 cup unbleached all-purpose flour
1 TBSP granulated sugar
4 TBSP of cold, diced butter

**If you want a sweeter topping, substitute any simple icing recipe (powdered sugar and water)


Baking Steps:

Using your EZ DOH mixer makes the job (and the clean-up) easier. Pour the warm milk into your EZ DOH container, add the yeast, mix it lightly with the milk, and let it sit for 6 minutes.

Add 1/2 cup of the flour and 2 TBSP of the sugar and mix/knead thoroughly (it should only take 1-2 minutes) in your EZ DOH mixer.
Remove the mixing attachment and allow to rise for 35 minutes at room temperature (or place in a 100 degree oven for 20 minutes).

Add in the egg, 2 TBSP of the sugar, the melted butter and the salt, along with one cup of the flour. Re-attach your dough hook assembly and mix thoroughly (again, about 1-2 minutes). Then keep adding the rest of the flour (you may not need all of it) and mixing thoroughly. STOP adding flour when the dough is thoroughly mixed and does not stick to the inside wall of your EZ DOH container.
Now, to get the right texture in your buns, continue to slowly turn the hand-crank for another 10-15 minutes. This extra work will help produce a lighter texture.

Cover your EZ DOH with cloth or plastic and let rise in a 100 degree oven for 1 hour. The dough should double or even triple in size. While it's rising, you should remove the pits and stems from the cherries.

Empty the dough from the container onto a floured surface and divide the dough into 16 pieces. Roll each piece into a ball.

Butter or coat 2 cooking pans (8" round or 9" x 13"), and evenly space 8 dough rolls in each pan. Make a depression in the middle of each piece by pressing down (with clean fingers or a small drinking glass), and then place your cherries in each depression. Use your remaining sugar to coat the cherries (about 1/2 TSP per dough ball). Then let everything rise one last time for 20 minutes in a 100 degree (do not need to cover). They won't rise much but will become puffy.

While they're rising, make your topping (or make icing). Place 1/2 cup of all-purpose flour in a medium mixing bowl, along with 1 TBSP of sugar and the butter, and mix (you can use a pastry cutter or your hands) until you get small crumbs to form.

Prepare your egg wash (mixing the 2nd egg with 1 TBSP of water).

Remove the pans from the oven, and then pre-heat the oven for 360 degrees. Brush all of the bun dough with your egg wash, and then sprinkle the tops with your topping crumbs (if you use icing, you won't apply that until after everything has baked). Then bake both pans at 360 degrees for 20-22 minutes, which is when your tops should become golden brown. You can use a thermometer to check that the buns are done (190 degrees internal temperature). You do not have to remove them from the pans, and can cut and serve them directly from the pans. Enjoy them plain or eat with butter.


Note: While I adapted this recipe from our local newspaper, during my research of similar recipes I found an excellent one at www.natashaskitchen.com and was so impressed by that website that I wanted to mention it here because I learned a lot from it.






Share/Bookmark

Friday, July 27, 2018

Quick and Easy Hamburger/Hot Dog Buns

Here's an easy way to make your own buns quickly - and you can easily customize these buns to make them even better - for your summer hamburgers (or any other sandwich).



Here's the basic recipe, along with some easy options.

Ingredients:

Two (2) packets of quick-rise yeast (The extra yeast allows you to "speed up" the process.)
1 and 1/8 cups of warm water
1/3 cup olive oil
1 egg (lightly beaten)
1 tsp salt
1/8 cup of sugar
3 and 1/2 cups of flour

Optional Topping:

Egg wash: 1 egg mixed with one TBSP of water
Seeds: sesame or any seeds you like. The egg wash will help the seeds adhere to the buns.

Pour the water and the yeast into your EZ DOH container. Mix to dissolve the yeast. Let it rest for one minute. Add 1 cup of flour and use the hand crank for 20 seconds to do an initial mixing, then add in all of the remaining ingredients and start mixing/kneading by turning the hand crank. The dough will want to stick to the dough hook, so take your time and reverse the turn direction as needed, and mix/knead everything for about 4 minutes.

Empty the dough from the container onto a lightly floured surface, and knead the dough by hand a few times to prepare it for cutting into pieces. Divide the dough as you like (this recipe makes anywhere from 8-12 hamburger rolls depending on size). We divided our dough into 10 pieces that each weighed about 3 1/4 ounces. Weighing each piece enables you to keep the sizes uniform so each bun is fully cooked in the same amount of time.

Roll each piece of dough into your desired shape (flour on your hands will keep the dough from sticking) and then place each piece on a greased baking sheet, or use parchment paper. Cover the buns with a clean tea towel for 15 minutes to allow them to rise. Pre-heat your oven to 425 degrees.

After the buns have risen for 15 minutes, brush the top of each roll with the egg wash (see below for more egg wash information), and then add any seed toppings that you like. Then place the baking sheet into the oven and bake for approximately 15 minutes. When they are golden brown (they are "officially" done when they reach an internal temperature of 190 degrees), remove from oven and place on a cooling rack for a few minutes.

Egg Wash:

Using an egg wash will not only help seeds stick to the top of the bun, but the different egg wash ingredients below will yield these different results:

  • One whole egg with 1 TBSP milk will enhance the color and shine of each top.
  • One whole egg with 1 TBSP water will not only increase the color and shine, but will soften the top.
  • One egg white (no yolk) with 1 TBSP water will produce a firmer crust and extra shine.


Please feel free to contact us at info@ezdoh.com with your questions or comments.

Share/Bookmark

Theme created by PIXELZINE