42022 divas grandma homemade yeast rolls Recipes
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warm whole milk (110 to 115 f), sugar, sugar and16 Morewarm whole milk (110 to 115 f), sugar, sugar, active dry yeast or 1 tbsp instant yeast, cold large eggs, cold whole milk, unbleached all-purpose flour, salt, ground cardamom, cold unsalted butter , cut into 1/2 inch pieces, unbleached all-purpose flour, cream cheese, cut into 8 to 10 pieces, sugar, egg yolk, unbleached all-purpose flour, grated lemon zest from approx half of a lemon, pure vanilla extract, apricot jam, water6 hour , 19 ingredients
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you will need : makes 2 large baguettes or 4-5 smaller lo... and30 Moreyou will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .30 min, 31 ingredients
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warm milk (70° to 80°), lemon juice and14 Morewarm milk (70° to 80°), lemon juice, butter, softened, sugar, salt, king arthur unbleached bread flour, active dry yeast, golden raisins, raisins, dried currants, grated lemon peel, sugar, milk, butter, melted, vanilla extract10 min, 16 ingredients
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shortening, margarine, white sugar, brown sugar and12 Moreshortening, margarine, white sugar, brown sugar, peanut butter, eggs, vanilla extract, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, cream of tartar, rolled oats, flaked coconut, chopped walnuts (optional), semisweet chocolate chips39 min, 16 ingredients
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Grandma Cauffiel's Breadpotato water, with mashed, water and5 Morepotato water, with mashed, water, active dry yeast (3/4 cake household yeast), salt, shortening, sugar, flour5 hour 45 min, 7 ingredients
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Homemade Roast Beef Sandwich Au Jus (Jeff Mauro)olive oil, black peppercorns, kosher salt, fresh thyme and24 Moreolive oil, black peppercorns, kosher salt, fresh thyme, garlic , smashed, fresh rosemary, shallot, thinly sliced, dry sherry, low-sodium beef stock, white wine vinegar, sugar, coriander seeds, kosher salt, star anise, bay leaf, garlic, sliced radishes (about 8 oz), crusty hoagie rolls, homemade roast beef, thinly sliced , recipe follows, thick slices gruyere, watercress , for serving, fresh rosemary leaves, minced, fresh thyme leaves, minced, kosher salt, ground black pepper, garlic, minced, boneless beef eye round roast, olive oil2 hour 10 min, 28 ingredients
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Doughnuts Homemadeyeast mixture, warm water, fresh yeast, granulated sugar and11 Moreyeast mixture, warm water, fresh yeast, granulated sugar, doughnut ingredients, eggs, oil, sugar, non dairy creamer, vanilla extract, lemon peel, grated, all-purpose flour, oil for frying, sugar and cinnamon10 min, 15 ingredients
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Homemade Pitainstant yeast (2 1/2 tsp, or 4 oz), honey and26 Moreinstant yeast (2 1/2 tsp, or 4 oz), honey, warm water (divided ), bread flour (plus additional for dusting the work surface), whole wheat flour, kosher salt, extra virgin olive oil, cornmeal for sprinkling the baking pans, special equipment : baking pans or cookie sheets, pizza stone (optional), makes eight 6-7 inch pitas, procedure, combine the two flours in a medium bowl., whisk in 1/2 cup of the flour mixture and keep whisking until the mixture is very smooth. cover with plastic wrap and let sit in a warm place for 45 minutes to an hour, or until doubled and bubbly., stir the salt into the remaining flour mixture ., mix in the remaining flour , 3/4 cup water, and olive oil. stir until a shaggy dough forms., turn out dough onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic., lightly spray a large, clean bowl with cooking spray (or coat with olive oil). place the dough in the bowl and turn to coat in the oil. let sit in a warm spot for at least an hour, or until the dough has doubled in size., punch down the dough (it s fun) and cut into 8 fairly even pieces., lightly flour a work surface ., roll each dough piece into a ball between your hands. flatten 1 of the dough balls , then roll out on your floured work surface to 6-7 inches in diameter. transfer the pita to the cornmeal-dusted baking sheet. repeat with each dough ball., let the dough rest, loosely covered with a clean kitchen towel, for 30 minutes., if you are baking your pita on a pizza stone , place the stone on the oven floor, and remove the middle oven rack (move the second oven rack to the top position, out of the way). if you don tsp have pizza stone, remove the top oven rack, and place the second rack in the lower middle position., preheat the oven to 500of., transfer the pitas , two at a time, to the pizza stone or oven rack. bake for 2 minutes on 1 side, gently flip with tongs or a long spatula, and bake on the other for 1 minute., pita to a cooling rack. cool for 1-2 minutes, then stack to keep warm.2 min, 28 ingredients
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Grandma's Molasses Breadwarm milk (70o to 80o), butter, softened, molasses, egg and6 Morewarm milk (70o to 80o), butter, softened, molasses, egg, salt, king arthur unbleached bread flour, sugar, rye flour, king arthur premium 100% whole wheat flour, active dry yeast5 min, 10 ingredients
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Grandma's Stollenchopped almonds, chopped candied citron and12 Morechopped almonds, chopped candied citron, red candied cherries, chopped candied pineapple, golden raisins, brandy, king arthur unbleached all-purpose flour, sugar, active dry yeast, salt, milk, butter, cubed, eggs, sugar1 hour 15 min, 14 ingredients
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Grandma Nena's Lumpia and Pancitboneless, skinless chicken breast halves and13 Moreboneless, skinless chicken breast halves, boneless pork sirloin, cut into 1/2 inch cubes, head cabbage, carrots, diced, salt , or to taste, ground black pepper , or to taste, monosodium glutamate (msg) (optional), all-purpose flour, water, spring roll wrappers, oil for frying, dry pancit (canton) noodles, apple cider vinegar, chopped garlic1 hour , 14 ingredients
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Grandma's Pumpkin Pie - Low Fatpumpkin (13/4 cups), brown sugar, cinnamon, ginger, salt and3 Morepumpkin (13/4 cups), brown sugar, cinnamon, ginger, salt, eggs, slightly beaten, evaporated milk, low fat, pie crusts, pillsbury all ready rolled9 ingredients
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