Thank to my sister, this christmas I have an instant pot.
Soft No Knead Dinner Rolls
Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
Place flour, remaining sugar and salt in a bowl. Mix to combine.
Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.
Mix until combined with wooden spoon – it will be like a thick muffin batter. Not pourable, but thick and sticky.
Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place (25C/77F+) to rise for around 1 1/2 – 2 hours or until almost tripled in volume.
Line a 31.5 x 23.5 cm / 9 x 13″ tray with baking paper
Remove tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough.
Dust work surface with flour, scrape dough on work surface. Dust top of dough then shape into a log. Cut log into 4 pieces, then cut each piece into 3 pieces (12 in total).
Take one piece and press down with palm, then use your fingers to gather into a ball, flip (so smooth side is up) then roll the dough briefly to form a ball.
This stretches the dough on one side and that’s how I get a nice smooth surface on my roll. (For this step, use as much flour as needed to handle dough and avoid piercing inside into the wet dough)
Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.
Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray.
Return tray to warm place and leave for 30 – 45 min, until the dough has risen by about 75% (less than double in size).
Partway through, preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
Bake for 15 – 18 minutes, or until the surface is a golden brown and the roll in the centre sounds hollow when tapped. The surface colour is the best test for this recipe.
Remove rolls from oven. Brush with melted butter.
Use overhang to lift rolls onto a cooling rack. Allow to cool to warm before serving.
1 1/2 cup warm water
4 oz melted butter
1 1/4 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/4 teaspoon salt
1 cup bread flour
3 cups regular flour (or less due to humidity)
2 cups warm water
2 tablespoons baking soda
Coarse pretzel salt
3 tablespoons sweet butter (melted)**
Sprinkle yeast on lukewarm water in mixing bowl and stir to dissolve. Add sugar, salt and stir to dissolve. Add flour and knead dough then add butter and knead until smooth and elastic. Let rise at least 1/2 hour. Note this is a dry firm dough.
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Place water and soda in a pan over medium low heat. Be certain to stir often and add enough water to allow pretzels to float.
After dough has risen, divide dough into 8 portions and roll each portion into a long rope* (about 1/2 inch or less thick and approximately 36 inches long) and shape rope into pretzel desired pretzel shape. Dip pretzel in soda solution, drain and place on parchment paper lined cookie sheet.
Bake in 450 degrees F oven for about 10 minutes or until golden. Brush with melted butter and sprinkle with coarse pretzel salt. Enjoy!
* The longer and thinner you can make the dough rope, the more like Auntie Anne’s they will be.
** Sweet butter, not regular butter, is one of her secrets!
I like pizza, 0k I lied, I love Pizza. Thick, thin, gourmet or grilled.
Great forum with great advice and check out this neat tool.
American Pizza Pie
Hall Family Recipe
1 quart water @ 100 degrees
up to neck on old quart jar
2 T yeast
4 T Sugar
combine and rest for 15 minutes
Add water mixture to Kitchen Aid mixer with dough hook
Add king Arthur’s bread flour till dough cleans sides of bowl then and 1 t salt and knead for 15 minutes
Rise for 1 hour or until doubled
Make 6 12 inch pizzas
Note for softer crust use oil lined bowl for rise since adding oil to dough will soften the final crust.
NYC Pizza Pie
Vasanos Pizza Recipe
Using some of the above techniques
Add wood and light your Italian stone pizza oven if not …
Place pizza stone in oven at highest temp on lowest rack
Place additional second rack in the highest position
Place the following into Kitchen Aid Mixer with bread hook
2 cups filtered water room temp
2 T SAF instant yeast
1/4 cup olive oil
1/4 cup honey or about 4 T sugar (we like a sweeter crust)
1 t salt
4 cups Primo Gusto Pizza Flour (GFS) (more high gluten flour later)
Mix till combined and the next step is hard to do but necessary
Let dough rest in mixer for 20 minutes (Autolyse)
Knead for 5 minutes using 1/3 power (Wet Kneading)
Add additional high gluten flour slowly until dough pulls from bowl
Note however dough will be sticky place on floured board
Rest for initial rise till doubles in size
Punch down and divide into quarters
Shape each quarter into dough ball and wait till doubles
Hand shape into pizza
Place on wooden peal sprinkled with semolina four
Cover with toppings (more on this later)
Hopefully you have wood fired Italian stone pizza oven if not …
Bake on pizza stone in 550 degree oven until crust is brown
Place on top race of oven and brown toppings to GBD
Chains (Ok not great but that do in a pinch or if you are lazy)
2 32 oz. turkey broth
2 loaves dried bread or about 15 cups
1 tube 16 oz. Bob Evans sausage naturally
1 t sage or more if you enjoy
1 t onion powder
1/2 stalk celery (yes a lot of celery)
1 flavor packet ( vegetable stalk)
salt and pepper to taste
3 eggs lightly whisked
mix to combine
grease 9 x 13 x 2 baking dish with butter
@ 350 cook to 165 degrees approximately 90 minutes
Sunbeam® 2 Slice Panini Maker – CKSBPM5020
First I should mention that I have three, outdoor stainless steel grill, two bbq smokers, using either wood, gas and/or charcoal. I have been a bbq chef for years creating amazing vegetables and meat such as bbq beef, chicken, pork, and turkey, even pizza. But due to the ongoing debate on carcinogens and grilling/bbq, I started to look for other options after kidney, bone, throat, colon and other cancers has effected our family and friends. This is the amazing grill we are now using and my quick review.
Sunbeam Panini Maker (Target)
Sunbeam Panini Maker (Amazon)
First this is a inexpensive grill (~$25) that functions like the expensive ones. It heats very quickly and cooks food with wonderful grill marks in minutes, but more on that later. Wonderful to use to cook hamburger, steaks, fish, pork chops, bacon, grilled cheese (paninis), and to warm or toast crusty bread with dinner. So good in fact I did not use my outdoor grills all summer. I buy some expensive bread at Jungle Jims from Blue Oven Bakery throw it in the freezer so it will last and bring it out and warm on the grill with amazing results. So the grill is a great grill replacement and oh yeah it is a good panini press as well. LOL
Second this grill should not be unattended, just turn it on, wait for a few seconds then throw on the food. Initially, I use an infrared thermometer to make sure it is not too hot or not to cold … just right. During our initial trials I preheated too long once created a small spot on the grill, still functioning but nonstick was discolored. Only clean with a cloth, don’t use any harsh brushes as this can damage the non stick surface.
Finally the only improvement would be that the grooves to be just a little deeper, since the juice can dam up and steam the meat not grill the meat. But if you make sure the juice is running through the slits and into the front gutter and out the side then all is ok. I add elevation to the back leg opposite the gutter outlet with a hotpad to make sure all is working fine.
Makes 10 tortilla pancakes
1 ½ C milk
1/2 C + 2 T masa harina
¼ C + 2 T all purpose flour
½ t fine sea salt
3 T melted butter
Place all of the crepe ingredients into a blender and blend until smooth, scraping down the sides once or twice as needed. Pour this into a liquid measuring cup or bowl and set aside for at least 30 minutes before using. Makes about 2 2/3 cup batter. Heat an 8inch skillet (nonstick works well here) over medium high heat. I spray the pan with nonstick cooking spray before making each crepe. Stir the batter well, and then using a 1/3 cup measuring cup, scoop out enough batter to almost fill the measuring cup, but not quite. When your pan is quite hot, slowly pour the crepe batter into the pan, swirling it around to completely cover the bottom of the pan. With this amount of batter, it will take a few more swirls than a traditional crepe, but once the batter is no longer swirling and the top looks almost dry, set the pan back on the burner for about a minute to cook the bottom. Use a spatula to loosen the edges and release the crepe. Flip it over and continue cooking for another 20 to 30 seconds. Flip it out onto a plate and cover with a clean towel. Continue making the rest of the crepes, stacking them on top of each other and keeping them covered. Use in your favorite enchilada recipe, but they also make great quesadillas.
Kids loved “homemade” funnel cakes!
Coconut oil in the fry daddy
Mix together the following:
2 1/2 C Flour
1/3 t Salt
2 2/3 T Sugar
1 1/3 Baking Powder
1 1/3 Milk
Add more milk if needed.
Consistency needs to flow through a funnel into hot oil using a spider web patter.
Use 1 Cup of batter per funnel cake and pour batter into hot oil.
Brown cake on both sides
Dust with powered sugar.
Apple Pie Filling
Cherry Pie Filling
Makes 5 cakes.
Ratio – Larger Batch
1/4 C sugar
2 C milk
3 2/3 C flour
1/2 t salt
2 t baking powder
Ratio – Smaller Batch
1 1/3 T sugar
2/3 C milk
1 1/4 C flour
1/6 t salt
1 t baking powder