Category Archives: Bread

Acme 30 Minute Yeast Dinner Rolls

I absolutely love fresh baked bread but the hours of rising and babysitting make instant gratification impossible and the likelihood of making fresh bread on a weekday less than zero.
Enter 30 minute rolls! That is start to finish (mine took about 35).

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30 Minute Yeast Rolls
1 cup plus 2 tbsp warm water (warm is slightly above body temp)
1/3 cup oil
2 tbsp yeast
1/4 cup sugar
1/2 tsp salt
1 egg
3 1/2 cups bread flour (ap flour will also suffice)

In your stand mixer combine the water, oil, yeast and sugar. Let sit for about 10 minutes (this gives the yeast a chance to bloom. If it doesn’t bloom your water was either too cold or too hot or your yeast was old)

With the dough hook attachment on and going add in your beaten egg and salt. Then add 2 cups of flour. Once that is combined slowly add in the remaining 1 1/2 cups.

Let the dough come together and kneed for a couple minutes. Turn dough out on lightly floured surface, divide into fourths and then each fourth into even thirds (12 balls of dough) form into round balls and place in a 9×12 greased baking dish.

Set oven to 400 degrees and let dough rise/rest while the oven heats (give it a solid ten minutes).

Bake for 10 to 15 minutes until nicely browned.

Enjoy!!!

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The best banana bread

We’ve all been there, you had high hopes of eating those bananas the minute they are perfectly ripe. But, you blinked and they went from perfection to perfect for baking.
This bread has a lot of bananas in it, so you almost have to plan for it. It also has an ingredient you will almost never find in our recipes, vegetable shortening. Butter just doesn’t give the right texture so shortening it is.

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The Best Banana Bread

1 1/2 cups sugar
3/4 cup vegetable shortening
2 eggs
7 ripe, peeled, mashed bananas
2 1/4 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon vanilla
3/4 cup chopped walnuts
3/4 cup chocolate chips

Cream the sugar and shortening together. Add eggs one at a time until mixed then add the bananas all at once and the vanilla.
Add the baking soda, powder and salt. Then add the flour.
Remove from mixer and fold in nuts and chocolate chips.

Grease and flour a 9 x 13 pan (i generally use glass. This bread is really more cake like. You could do it in bread molds but I am lazy).

Pour mixture into pan and spread it out so it is even. Bake at 325 for 45 minutes.

Let cool completely and enjoy!

Another week another Acme Muffin Recipe – Blueberry Yum!

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The basics are almost always the easiest thing to bake and blueberry muffins are really no exception. There is no reasonh you should ever buy a box of blueberry muffin mix!

Acme Blueberry Muffins

1 1/2 cup flour
Heaping 1/4 cup sugar
1tbsp baking powder
1/2 tsp salt
4 tbsp melted butter (cool)
3/4 cup milk
1 egg
1 cup fresh or thawed frozen blueberries

Sift together the dry ingredients. In a seperate bowl whisk together the egg and milk. Add butter to the egg mixture.

Make a well in the dry ingredients and pour the wet into the dry. Mix until combined but not over mixed, it will still look a little lumpy.

In yet another bowl, toss the blueberries in 1 tsp flour, this helps them from bleeding in your batter. Fold the blueberries into the batter.

This batter made 11 standard size muffins.
Bake at 40″ degrees for 16-18 minutes.

Acme Baking Company Chocolate Chip Muffin

20130609-194312.jpgIt seems to have become a thing around here, each week on Sunday afternoon I bake a batch of muffins to enjoy for breaky the next week. This week there were some mini chocolate chips screaming out to be used up so it became obvious that it was time to tackle the Chocolate Chip Muffin.

Micro Mini Chocolate Chip Muffins

1 cup flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 egg
1/3 cup vegetable oil
1 teaspoon vanilla
3/4 cup milk
Heaping handful of mini chocolate chips

Whisk together the dry ingredients in one bowl. Then lightly beat the egg, milk, oil and vanilla in another. Add wet to dry and mix just until incorporated. Fold in your chocolate chips.

Preheat your oven to 400 degrees. Prepare 12 cupcakes (either with a liner or grease and flour). I made exactly 12 using a large cookie scoop about 3/4 full. So probably a heaping 1/3 cup in each cupcake.

Bake for 16 minutes or until a toothpick comes out clean.

These are a fairly dense muffins and you could add a little rock sugar to the top before baking to kick up the sweetness a little.

Pumpkin Applesauce Bread!

This bread is a fall staple in my house, it is made for just about any occasion and I have yet to meet someone who did not love it. But somehow I have not blogged about it or even taken a picture of it before. When I do this year, I will add a photo or two to this post.

Pumpkin Applesauce Bread

2/3 c shortening
2 1/2 c sugar
4 eggs
1 c applesauce
1 c canned pumpkin (not pumpkin pie filling)
3 1/3 c flour
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1/2 tsp mace
2/3 c apple juice
1 c chopped nuts (I am partial to pecans in this recipe)

Cream shortening and sugar, add eggs 1 at a time then add the pumpkin and applesauce.

Sift together the flour, baking powder, baking soda, salt, cinnamon and mace.

Add dry to wet alternating with apple juice. Then add nuts.

Grease 2 loaf pans half way up – pour half the mixture in each

Bake 350 for 55 minutes or until tooth pick comes out clean. Cool and then remove from pan. Wrap in wax paper and then foil on top of that. You can make more loaves if you choose a smaller size loaf pan, just adjust the time accordingly.

Nothing but the crumb..

I have tasted New York style crumb cake before but I have never really thought to make one. I am not sure I succeeded tonight but I did make one. It is hot, really hot in my kitchen, so I am not convinced that baking was the right thing to do. Now, as I sit and type this plopped precisely in front of my very pathetic in-room air conditioner smelling the tempting aroma of vanilla and cinnamon wafting this way I think I made the right decision.

The final photo will have to be added tomorrow morning, you know the one, the glamor shot of the cut cake slice. It is a tricky cake and I can’t really tell if it is fully baked so said photo might never come and you will just have to assume I failed.

Cake Batter

  • 2 tablespoons canola oil, plus more for pan
  • 1 1/2 cups all-purpose flour, plus more for pan
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup buttermilk (you could use milk here, I think I should have added a tbsp or two more of the buttermilk to get the right consistency)

Crumb Topping

  • 2 teaspoons pure vanilla extract
  • 1 cup packed light-brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • Confectioners’ sugar, for dusting

Directions

1.       Place rack in center of oven, and heat oven to 325 degrees. Grease and flour your pan (I used an 8 inch cake round)

2.       In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside.

3.       In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.

4.       Spread batter evenly into prepared pan, and set aside.

5.      In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.

6.      Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.

Transfer baking pan to a wire rack to cool. Dust with confectioners’ sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.

I am the bread baker’s apprentice! at least today..

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My friend Oscar is leaving for Spain in a few short days. For the past two years I have promised and promised and promised again to bake the man buttermilk biscuits. I have yet to perfect my buttermilk biscuits but maybe when he gets back from Spain I will make him some.

The other day Oscar confessed that there was one thing that would top buttermilk biscuits on his list of wants…Cinnamon Rolls.

I have never made cinnamon rolls but it sounded like the kind of challenge I was up for. Did I know they would take all day? I knew they would take a good amount of time and effort.
Did I know they would be gorgeous and taste like sin itself? No!

The recipe came from the Break Baker’s Apprentice – a book by Peter Reinhart.

The book was a gift I received many years ago and until today I had not attempted a single recipe, though I have read and re-read dozens.

The recipe made 8 giant cinnamon rolls

Oscar’s Cinnamon Rolls
6 1/2 T. granulated sugar
1 t. salt
5 1/2 T. room temp. salted butter
1 large egg (room temp)
1 t. lemon extract
3 1/2 c. all purpose flour (you will likely need a little more to add in)
2 t. instant yeast
1 1/8 to 1 1/4 c. milk (room temp)
6 1/2 T. granulated sugar plus 1 1/2 T. ground cinnamon (for the inside mixture)

Cream sugar, salt, butter on medium speed using paddle attachment. Add in egg and lemon extract until smooth. Then add flour, yeast and milk. Mix on low until the dough forms a ball (I had to add more flour to even get to a sort of ball, and it was still a little tacky not exactly a ball).
Switch to the dough hook attachment and mix on medium speed for 10 minutes (still adding more flour as necessary – just a tablespoon or so at a time).
Dough should be silk and supple, tacky but not sticky.

Spray a bowl with spray oil. Turn the dough into the bowl and roll around the sides. Cover and let rise for 2 hours in a warm place. (I took this time to turn the oven to 350 and kick out a batch of chocolate chip cookies)

Spray the counter with oil and roll the raised dough onto the counter. Roll out dough with a rolling pin into a rectangle 14″ wide by 12″ long (about 2/3 inch thick) Sprinkle with cinnamon sugar mixture and roll up. Seem side down cut in half, half again and half one more time (that will give you 8 rolls) you can make them smaller if you want.

Place in a greased 9×13 pan and let rise for another 75 to 90 minutes

Preheat over to 350 (you see, I didn’t have to do this, I let the heat from the oven rise the dough and bake my cookies, then it was ready to go when I wanted to pop the rolls into the oven)

Bake 20-30 minutes until golden brown.

Mix together 4 c. powdered sugar with 1/2 c. warm milk and 1 tsp. lemon extract.

Drizzle mixed over semi-cooled rolls (about 10 minutes out of the oven) – it ends up being a ton of glaze but trust me you want it all. Let it sit for a couple of minutes them remove the rolls from the baking pan and place on a cooling rack. Scoop up the rest of the glaze from the pan and redrizzle over the rolls.

Let cool about 20 minutes and then serve.

It is without question a great deal of work but the finished product is so worth it.

(If you are gonna go for a roll you might as well go all out and put butter on the finished product when eating)

Eat up!

Now Oscar can depart to Spain knowing he is loved (having witnessed the work and time these rolls took)