Tag Archives: bread

Half-ass tiny batch burger buns


flickr photo shared by ted_major under a Creative Commons ( BY-SA ) license

  • ½ cup + 2 Tbs water
  • 1 tsp yeast
  • 1 Tbs sugar
  • 3 Tbs powdered milk
  • 1 egg, separated
  • 1 Tbs butter, melted and cooled slightly
  • 2 cups flour
  • ½ tsp salt
  1. Pour water into a mixing bowl and sprinkle the yeast on top. Let rest a couple of minutes to hydrate, then whisk in the sugar and powdered milk. Whisk egg yolk into the butter and then whisk the butter-egg mixture into the water-yeast mixture. Add flour and salt and mix until it forms a dough. (If you’ve the time and inclination, use a stand mixer and knead with the dough hook for 6 to 8 minutes.)
  2. Cover the bowl and let rise for a couple of hours if you’ve planned ahead or 30 mins to an hour if it’s a last-minute thing like I usually do.
  3. Divide into four pieces and form into balls for the buns. Let rise for 15 or 20 minutes.
  4. Make an egg wash from the reserved egg white and 1/2 tsp of water. Gently press the tops of the dough balls to form a bun shape and brush with the egg wash.
  5. Bake at 400F for about 15 mins or until they reach 180F in the center.

Moravian Sugar Cake

Moravian sugar cake


My Aunt Nellie used to get Moravian Sugar Cake from a bakery in North Carolina when we had Christmas at her house in Tennessee, and later my mother made a tradition of baking it for Christmas morning. This isn’t exactly her recipe (which made 7 cakes!), but is close enough and makes a more manageable 3 cakes.

flickr photo by ted_major shared under a Creative Commons (BY-SA) license


Dough:

  • 12 cup mashed boiled potato
  • 34 cup reserved potato water
  • 1 tsp yeast
  • 1 egg
  • 14 cup butter
  • 12 tsp salt
  • 13 cup sugar
  • 312 cups flour


Topping:

  • 14 cup butter
  • 13 cup brown sugar
  • 2 tsp cinnamon


Directions

Peel and boil a small potato until soft. Mash potato and reserve 34 cup of the water.

Rehydrate yeast in the reserved potato water.

Combine egg, butter, salt, mashed potato, and sugar in a mixer and mix with a paddle for 4 minutes. Switch to the dough hook, add the remaining ingredients, and knead for about 10 minutes.

Turn the dough into a large buttered bowl and let rise until doubled in size, about an hour and a half.

Punch down, divide dough into three equal portions, and press each portion into a buttered 8 x 8 foil pan. Cover and let rise until doubled.

Mix together topping ingredients in a small saucepan and heat until melted, stirring occasionally. Poke indentations all over the top of the dough—my mother uses the handle of a wooden spoon; I use my fingers. Pour the melted topping over the cake, spreading with a pastry brush as needed.

To bake immediately, let rise for another half hour or so. Otherwise, refrigerate overnight. Can also be frozen after rising. Thaw overnight in the fridge before baking.

Bake at 400F for 18 minutes or until done.


Yeast rolls/cinnamon rolls


flickr photo shared by ted_major under a Creative Commons ( BY-SA ) license
Bad school cafeteria food is such a cliché that it hardly needs mentioning, but the elementary school cafeteria of my childhood had the exception that proves the rule: cinnamon rolls. I recently acquired a copy of the original yeast roll recipe* that was the basis for the rolls and adapted it for a more sane quantity. The recipe works nicely to make one pan of dinner rolls and one pan of cinnamon rolls for breakfast.

Dough recipe:

  • 1⅓ cups warm milk
  • 2 tsp yeast
  • ¼ cup sugar
  • 4 cups flour
  • 1 tsp salt
  • 5½ Tbs butter, softened
  • Cinnamon-sugar for cinnamon rolls

Mix milk, sugar, and yeast in the mixer bowl and let yeast rehydrate for a few minutes. Add half the flour, salt, and butter and mix into a batter. Add remaining flour until it forms a dough and switch to the dough hook. Knead with dough hook on medium speed for 10 mins. Butter a large mixing bowl, add the dough and turn to coat with butter. Cover and let rise for a couple of hours. Punch down and divide in half to make two pans of rolls, two of cinnamon rolls, or one of each.

Rolls:

Shape into 12 balls and put into a 9-inch cake pan. Let rise and then bake at 400F for 15 mins.

Cinnamon rolls:

Pat or roll dough into a rectangle about ½ inch thick, roughly twice as long as wide. Sprinkle with cinnamon-sugar and roll into a log. Cut into 12 slices and put in a 9-inch cake pan. Let rise at room temperature to bake immediately or cover and let rise overnight in the refrigerator to cook for tomorrow’s breakfast. Bake at 400F for 15 mins.

*Original version in case you need to produce institutional-size quantitites:

YeastRolls

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Fresh bread

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Cinnamon-raisin bread from Reinhart’s Bread Baker’s Apprentice.

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Pumpkin biscuits

Pumpkin biscuits by ted_major
Pumpkin biscuits, a photo by ted_major on Flickr.

I was going to make a batch of sweet potato biscuits this morning, but the can of sweet potato I had expired last July (and it truly was expired–yuck). I decided to sub pumpkin instead and they turned out very well–even my kid munched on them.
Ingredients:

    • 1.5 cups flour
    • 2 Tbs sugar
    • 1.5 tsp baking powder
    • .5 tsp salt
    • .5 tsp pumpkin pie spice
    • 1 cup pumpkin puree (NOT pumpkin pie filling)
    • 4 Tbs butter (1/2 stick), softened (30 seconds in the microwave at 40% power does it for me)

Preheat oven to 425F (use convection if you have it.

Combine dry ingredients in a bowl. Mix pumpkin puree and softened butter and add to dry ingredients. Stir to make a soft dough. Turn out onto a floured counter and knead a few times, then pat out into a rectangle 3/8″ thick. Cut into 12 squares. Cut into rounds if you prefer, or pat into 2 rounds and cut into 12 wedges like scones if you prefer, but cutting into squares is quick & easy and avoids re-kneading and re-rolling the dough.

Bake 10 minutes or until lightly browned.