Brussel Sprouts

 shared by Jodi

1 pound brussel sprouts - trimmed and cut in half

olive or avocado oil

garlic powder

nutritional yeast

parboil brussel sprouts and drain (or cook in microwave). sprinkle with garlic powder, nutritional yeast and toss.

roast or air fry 375 degrees for 8-10 minutes

Blueberry Lemon Sweet Rolls

Blueberry Lemon Sweet Rolls photo by Tasty Kitchen

Ingredients:

• 
  
• FOR THE DOUGH:
• 4 cups Whole Milk
• 1 cup Sugar
• 1 cup Canola Oil
• 2 packages Active Dry Yeast, 0.25 Ounce Packets
• 8 cups All-purpose Flour
• 1 cup (additional) All-purpose Four
• 1 Tablespoon (heaping) Salt
• 1 teaspoon (scant) Baking Soda
• 1 teaspoon (heaping) Baking Powder
• 
  
• FOR THE FILLING:
• 1 stick Butter
• ¾ cups Sugar
• 2 whole Lemons, Zested
• 2 cups (Heaping) Fresh Blueberries
• FOR THE GLAZE:
• 1 whole Lemon, Juiced
• 2 whole Lemons, Zested
• 3 cups Powdered Sugar
• 2 cups Whole Milk, Or As Needed
• 1 dash Salt
• 3 Tablespoons Melted Butter

Preparation

For the dough:
Mix milk, 1 cup sugar, and canola oil in a large pot or Dutch oven. Heat over medium heat until very warm but not boiling. Remove from heat and allow to cool until warmer than lukewarm but not hot.

Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.

After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)

Preheat oven to 375 F. Butter a large baking dish (or a couple of smaller dishes) generously. you could use a 9×13 or two 9-inch pie pans which is what I did.

Melt 1 stick of butter in a small saucepan over medium heat. Once melted remove from heat.

Divide dough in half. Store one half in the fridge for another use (another batch of these, a batch of cinnamon rolls, a batch of dinner rolls). Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 30 inches wide by 10 inches deep. Roll as thin as possible! Drizzle melted butter over the dough, using your fingers to spread evenly.

Using your fingers, mix sugar and lemon zest so that it’s a nice, light yellow sugar. Sprinkle it all over the butter. Sprinkle the blueberries evenly over the surface.

Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2 thick hick rolls and lay the slices, cut side down, into the buttered baking dishes. Allow to rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or until deep golden brown on top.

To make the glaze: Add lemon juice, lemon zest, powdered sugar, milk, and dash of salt in a bowl. Add melted butter and whisk together until smooth. Taste it and add more of whatever it needs.

Remove rolls from oven and drizzle the glaze all over the rolls. Be sure to get it all around the edges and covering the surface so they’ll be nice and moist!

Serve warm or at room temperature.

Walnut Bread (Cozonac cu Nuca)

Prep Time: 3 hours
Cook Time: 35 minutes
Yield: 3 loaves

60 grams fresh yeast
250 grams chopped walnuts or pecans
1 kilogram all purpose flour
300 grams white sugar
5 eggs
500 milliliters milk
250 grams butter melted
2 teaspoon vanilla extract
2 tablespoons cocoa powder
1/2 cup raisins
1/4 cup vegetable oil
zest from one lemon

Instructions:
In a sauce pan add the sugar, milk, butter and lemon zest then warm it up. Do not boil it, it just needs to be hot.

Meanwhile, take the yeast and mix it with 2 tbsp of warm milk, 2 tbsp of sugar and 1 tbsp of flour and mix it well. Let it rest, if the yeast is fresh you will see the mixture rise. Leave it for about ten minutes. In a big bowl add the flour and if you're using vanilla powder add it to the flour otherwise add it to the milk mixture. Add 5 egg yolks (the whites will be used for the pecan cream) to the milk mixture and mix well. Next I usually use my kitchen aid mixer with the dough or paddle attachment. Add the flour to the bowl of the mixer, the milk mixture and the yeast mixture as well. Mix well for a few minutes. In the old days you'd have to knead this by hand for at least half hour. The more it mixes the fluffier the dough will be. Add the raisins and mix well.

Let the dough rise for an hour or two until it doubles in size.

In the meantime, in a food processor add the pecans or walnuts, add 5 more tablespoons of sugar and the 2 tablespoons of cocoa powder and mix. In the mixer put the egg whites and mix until stiff then add the pecan mixture and mix. Put this mixture in the fridge.

After the dough has risen, divide it in 3 pieces. On a big surface where you can work the dough, oil the surface, we will not use flour here, oil or butter works better. Take one piece and roll it out and then add a third of the pecan mixture to the dough and roll it out. Put each roll in a buttered bread pan and let rise again until doubled in size. Next make an egg wash and wash each bread with egg then sprinkle some sugar over each loaf.

Bake at 350 degrees for about 35-45 minutes. Let cool completely before cutting into this.

Basic Sweet Dough

Makes enough dough to make 12 buns or rolls
Prep time: 10 minutes
Total Time: 2 hours 30 minutes

¾ cup buttermilk, warm
6 Tablespoons unsalted butter, melted and cooled until warm
3 large eggs, lightly beaten
4¼ cups all-purpose flour
¼ cup sugar
1 envelope (2 ¼ teaspoons) instant or rapid-rise yeast
1¼ teaspoons salt

1. Whisk the buttermilk, butter, and eggs together in a large liquid measuring cup. Mix 4 cups of the flour, sugar, yeast, and salt in a standing mixer fitted with a dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 1 minute.

2. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. (if, after 5 minutes, more, flour is needed, add the remaining ¼ cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.

3. Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, about 1 minute. Place the dough in a lightly oiled bowl and wrap tightly in plastic wrap. Let rise in a warm place until doubled in size, 2 to 2½ hours.

Dinner Rolls (or Cinnamon Rolls)

2 cups scalded milk

1/2 cup butter or margarine

1 cup sugar

3 eggs

6 cups flour

2 Tablespoons yeast

 

Pour scalded milk over the butter and sugar and mix.  Add eggs and mix.  Add flour until as thick as pancake dough (about 2 c. flour).  Add yeast and mix.

Let raise until twice the size (about 30 minutes).

Add flour to make soft dough (about 4 c.).  Let raise until size is doubled.

Shape as desired.  Let raise 30 minutes.

Bake at 400° for 15-20 minutes

Focaccia Bread

From: Kristina Barney

Makes 1 loaf

2 ¾ Cups flour **(I use bread flour)

1 teaspoons salt

1 teaspoons white sugar

1 Tablespoons active dry yeast **(I use ¾ Tablespoons instant yeast)

1 teaspoons garlic powder **(I use more)

1 teaspoons dried oregano

1 teaspoons dried thyme

½ teaspoons dried basil

½ teaspoons ground black pepper

1 Tablespoons canola oil

1 Cup water **(with a temperature between 105-115 degrees)

2 Tablespoons olive oil

1 Tablespoons grated Parmesan cheese

1 Cup shredded Mozzarella cheese

 

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the canola oil and water.

When the dough has pulled together, turn in out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place for 20 minutes or until doubled in size.

Preheat oven to 450 degrees. Punch dough down; place on greased baking sheet. Pat into a ½ inch thick rectangle. Brush top with olive oil and sprinkle with Parmesan and Mozzarella cheese.

Bake in a preheated oven for 15 minutes or until golden brown.

**(I bake my bread until the center has an internal temperature of 185 degrees)

Multigrain Bread

From ourbestbites.com who got it from Cook’s Illustrated Cookbook

Ingredients
1 1/4 cup (6 1/4 ounces) seven-grain hot cereal mix
2 1/2 cups boiling water
3 cups (15 oz) all-purpose flour (not bread flour)
1 1/2 cups (8 1/4 oz) whole wheat flour
1/4 cup honey
4 tablespoons unsalted butter, melted and cooled*
2 1/2 teaspoons instant or rapid-rise yeast
1 tablespoon salt
Optional (I omitted): 3/4 cup unsalted pumpkin seeds or sunflower seeds
1/2 cup (1 1/2 oz) old-fashioned rolled oats or quick oats

*If you’re using salted butter, just decrease the additional salt by just a bit.

Instructions
Place cereal mix in bowl of stand mixer fitted with dough hook and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours together in separate bowl.

Once grain mixture has cooled, add honey, butter, and yeast and mix on low speed until combined. Add flour mixture, 1/2 cup at a time, and knead until cohesive mass starts to form (*note: some at high altitudes have noted they have not needed all of the flour, go by look and feel and stop adding flour if you need to!) 1 1/2-2 minutes; cover bowl tightly with plastic wrap and let dough rest for 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3-4 minutes (if it does not clear sides, add 2-3 tablespoons additional all-purpose flour and knead until it does. Don’t add more!) continue to knead dough for 5 more minutes. Add seeds (if using) and knead for another 15 seconds. Transfer dough to lightly floured counter and knead by hand until seeds are dispersed evenly and dough forms smooth, round ball. Place dough in large, lightly greased bowl; cover tightly with plastic and let rise at room temperature until nearly doubled in size, 45-60 minutes.

Grease two 9×5 inch loaf pans. Transfer dough to lightly floured counter and divide in half. Press 1 piece of dough into 9×6 inch rectangle, with short side facing you. Roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go. Turn loaf seam side up and pinch it closed. Repeat with second piece of dough. Spray loaves lightly with water or vegetable il spray. Roll each loaf in oats to coat evenly and place seam side down in prepared pans, pressing gently into corners. Cover loaves loosely with greased plastic and let rise at room temperature until nearly doubled in size 30-40 minutes. Dough should barely spring back when poked with knuckle.

Thirty minutes before baking, adjust oven rack to middle position and heat oven to 375 degrees. Bake until loaves register 200 degrees, 35-40 minutes. Transfer pans to wire rack and let cool for 5 minutes. Remove loaves from pans, return to rack, and let cool to room temperature, about 2 hours, before slicing and serving.

Storage: Bread can be wrapped in double layer of plastic wrap and stored at room temperature for up to 3 days. Wrapped with additional layer of foil, bread can be frozen for up to a month.

For those without a stand mixer, Cook’s Illustrated recommends: “Stir wet and dry ingredients together with a stiff rubber spatula until the dough comes together and looks shaggy. Transfer the dough to a clean counter and knead by hand to form a smooth, roughd ball, 15-25 minutes, adding additional flour, if necessary, to prevent the dough from sticking to the counter. Proceed with recipe as directed.”

Pretzels

1 Tablespoon active dry yeast

1 1/2 cup lukewarm water

2 eggs, beaten

1/2 cup vegetable oil

5 cup flour (approximately)

1/3 cup sugar

1 teaspoon salt

1/4 cup nonfat dry milk (mix with 1 cup flour before adding)

Toppings:

1 egg, beaten

about 2 Tablespoons coarse salt

Preheat oven to 425.

Lightly grease 2 large baking sheets.

In a large bowl, dissolve yeast in lukewarm water.

Blend in 2 eggs and oil.

Add dry ingredients (add flour slowly til texture is right).

Knead about 5 minutes until dough is smooth.

Roll (by hand) pieces of dough into ropes about 1/2 inch indiameter and 18 to 24 inches long.

Form into pretzel shape by making U, twisting ends over eachother twice then folding back down.

Place on prepared baking sheets.

Brush top of pretzels with beaten egg and then sprinkle withcoarse salt.

Bake immediately 10 to 12 minutes until light brown.

Makes 12 to 16 large pretzels.

Orange Rolls

1 Pkg yeast
2 Cups warm water
2 eggs
1/2 cup sour cream
7 1/2 cups flour
6 Tbsp melted butter
1 tsp salt
1/2 cup sugar

Dissolve yeast in warm water. Beat in sugar, eggs, salt, butter and sour cream. Beat in 2 cups flour then knead in rest. Let rise until double. Knead dough 15 times then roll into 2 12-inch circles and pur filling on. Cut into 12 wedges each and roll up like crescent roll. Put rolls into 9x13 pan and let rise until double. Bake at 350 degrees for 20 minutes.

Filling: 2 Tbsp melted butter (brush on). Mix and sprinkle on 1/2 cup sugar and 2 Tbsp grated orange rind.

Glaze: 1/2 cup butter, 3/4 cup sugar, 1/2 cup cream, 2 Tbsp orange juice

Simply the BEST Bread

5 cups flour (up to 1 c. of cooked cereal may be substituted for an equal amount of flour)
¼ cup sugar (can substitute with honey or molasses)
½ Tablespoon salt
1- ½ rounded Tablespoons instant yeast
¼ cup oil
2 cups hot tap water (substitute ½ c. applesauce for ½ c. water for a more moist bread especially when making whole wheat)

Mix dry ingredients. Add liquids. Mix for 1 minute and check consistency. If dough is too dry add more water. Dough should be very sticky, like cookie dough. Mix for 5 minutes. (10 minutes for whole wheat) Do not add flour to the dough after it's done mixing.

Spray counter and pans with cooking spray. Spray hands to keep dough from sticking to them while working with the dough. Shape loaves, place in pan and cover with a clean dish towel. Let raise 25 minutes. Bake at 350° for 25 minutes.
Yield 2 loves

Herb Garlic Baguettes

1 package active dry yeast

1 teaspoon sugar

1/2 Cup warm water

3¼-3½ Cup all-purpose flour

1 teaspoon dried basil

½ teaspoon dried leaf oregano

½ t dried leaf thyme

1 teaspoon fresh minced garlic

1 teaspoon salt

¾ Cup cold water

1 egg

1 teaspoon water

Dissolve yeast and sugar in warm water.

Place 3¼ C. flour, basil, oregano, thyme, garlic, and salt in bowl. Mix with dough hook on speed 2 for 30 seconds. Scrape bowl.

While mixing on speed 2 slowly add yeast mixture and cold water, mix about 30 seconds. If dough is sticky add remaining flour. Knead on speed 2 about 3 minutes or until dough is smooth and elastic.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place 1½ to 2 hours or until doubled in size.

Punch dough down several times to remove all air bubbles. Divide dough in half. Shape each half into a 12 inch long loaf. Place each loaf on greased baking sheet. With sharp knife (or kitchen sheers) make 4 shallow diagonal slices in top of dough. Beat egg and 1 tsp. water together. Brush each baguette with egg mixture. Cover with greased plastic wrap. Let rise in warm place about 1 to 1½ hours or until doubled in bulk.

Brush top of each baguette again with egg mixture. Bake at 450 for 15 to 18 minutes. Remove from pans and cool on wire rack.