Showing posts with label RED STAR YEAST. Show all posts
Showing posts with label RED STAR YEAST. Show all posts

Wednesday, October 30, 2013

Spiced Cinnamon Rolls with Maple Glaze

Of all the recipes I would call my favorites...I still prefer, and love Cooking Light magazines, books, which now I only have only two books from 2007, and 2008 left. With all my collection from a decade of Cooking Light books that I collect from my 'thrift finds'...of course, they were practically all new, and purchased from Goodwill @ $2.49; like I mentioned, end of the book bargains. I re-donated so many books back to them, just don't want to pile them up to my collections. I have down-sized so much over the few years on just about everything.
When death occurs in the family, you have no other choice, but to give away things that you cannot keep...i.e. lack of storage, painful memories, and outdated items, so you donate, sell, or simply give it away. I can always tell someone passed away, when I walk into Goodwill...see beautiful furniture, dishes, glassware, matching coordinating sets, and think; wow! their children did not want any of these things and feel a bit of sadness...knowing we did the same things, and just keep certain items for 'rememberance' ...and ending up the same way!...now, I totally got off the subject of my most amazing, and ooey-goeey, light Cinnamon Rolls!


The best part of these yummy rolls are the addition of the (roasted, or cooked) squash. I used acorn squash. Simply bake it for 45 minutes...split in half, clean seeds out, cover with aluminum foil and bake on 400 degrees F. until soft when you prick, and test with a fork. Roasting the squash intensifies the sweet natural flavor.

In my opinion, its so much easier to get ideas from magazines...even if they are not your own...you simply copy the name of the recipe; the source, and date, and you can google it online. That's what I've been doing lately. While sitting in the waiting room at doctors' office, instead of tearing pages out...sneaking it in your purse, lol...or even worse; snagging it, knowing they have at least three more other issues...and even worse; taking it from your daughter, 'hint-hint'...who gets every cooking issue of SAVEUR (gift from me)...Bon Appetit (also a gift from me)...Cooking Light, and various other magazine, which she cannot part with...again, google online, and chances are you will find everything that you are searching for, and more!

 Spiced Cinnamon Rolls with Maple Glaze
from: Cooking Light, Nov. 2011

Ingredients



Ingredients


  • Rolls:
  • 1 cup warm water (100° to 110°)
  • 1 tablespoon granulated sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 11.9 ounces bread flour (about 2 1/2 cups)
  • 6.47 ounces all-purpose flour, divided (about 1 1/4 cups plus 3 tablespoons)
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon, divided
  • 1/4 teaspoon ground nutmeg
  • Dash of ground cloves
  • 1 cup mashed cooked delicata squash-(acorn squash works great)
  •  (about 1 [1-pound] squash)
  • 1 tablespoon canola oil
  • Cooking spray
  • 1/2 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 2 teaspoons water
  • 3 tablespoons finely chopped walnuts, toasted
  • Glaze:
  • 1/3 cup water
  • 1/2 cup maple sugar or light brown sugar (I used dark brown sugar to intensify the deep dark color)
  • 2 tablespoons butter, melted  
  • 1 tablespoon butter
  • 1 tablespoon half-and-half
  • 1/2 teaspoon vanilla extract

Preparation

1. To prepare rolls, combine the first 3 ingredients in a small bowl, and let stand for 10 minutes.

2. Weigh or lightly spoon bread flour and 5.63 ounces (about 1 1/4 cups) all-purpose flour into dry measuring cups; level with a knife. Combine bread flour, 5.63 ounces all-purpose flour, salt, 1/2 teaspoon cinnamon, nutmeg, and cloves in a large bowl, stirring with a whisk. Add yeast mixture, squash, and oil, and stir just until moist. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 6 minutes), adding enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.










 (Gently press two fingers into dough. If the indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes.











 Turn the dough out onto a lightly floured surface, and roll dough into a 20 x 12-inch rectangle. Combine the remaining 1 teaspoon cinnamon, brown sugar, 2 tablespoons melted butter, and 2 teaspoons water in a small bowl; spread mixture evenly over dough, leaving a 1/4-inch border. Sprinkle evenly with nuts.
(I actually measured with a ruler, and cut the edges to leave just the 1/4 in. border. You can re-roll the scraps and leave it for kids to practice rolling)

 Roll the dough, jelly-roll fashion, starting with long side.












 Cut roll crosswise into 16 equal slices. Arrange rolls, cut sides up, in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
Cover and let rise for 30 minutes or until doubled in size.






















4. Preheat oven to 375°.
5. Bake at 375° for 33 minutes or until brown. Cool 5 minutes on a wire rack.


6. To prepare glaze, combine 1/3 cup water and maple sugar in a small saucepan over medium-high heat; bring to a boil. Reduce heat to medium; simmer 5 minutes, stirring occasionally. Remove from heat; stir in 1 tablespoon butter, half-and-half, and vanilla. Cool 5 minutes; drizzle over rolls.

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    Wednesday, September 25, 2013

    Zucchini and Caramelized Onion Focaccia

    When it comes to baking breads, rolls, and other baked goods with yeast...I don't do much of that. I've been spoiled, growing up as a child with all the amazing homemade breads and and sweet pastries made by my mother, grandmother, and aunts. When my children were little, we still had my sweet Hungarian (aunt) Mariska néni who made all the wonderful treats for us, not just for the holidays, but every week something different. She is no longer with us but we still have the fond memories of all the yeasted treats she baked with so much 'pride and joy'...but seriously, we are the ones that was given so much joy and happiness. That's what home baking does; honest!
     
    This is my favorite topping; paper thin sliced zucchini, and sweet-crunchy caramelized sliced onions. Focaccia and pizza dough is so easy to make, just pop the ingredients in the standing mixer with the dough hook and the machine does all the work for you. The only dry yeast I trust is RED STAR. It is fail-proof rapid-rising dry yeast...never have to worry about the dough not rising.
     
     
    To make a single focaccia, you need at least 3 1/2 to 4 cups of flour. I highly recommend bread flour. Some recipes do not use olive oil in the dough, but I prefer to add olive oil in the dough, and brush some on the top...as well!
     
    Zucchini and Caramelized Onion Focaccia
    recipe by; Elisabeth
     
    3 1/2 to 4 cups bread flour
    1/4 cup olive oil
    1 cup of warm water
    2 teaspoon RED STAR or your favorite rapid
    rising yeast
    1 tablespoon sugar
    1 1/2 teaspoons coarse salt
    corn meal for dusting
     
    Topping:
     
    2 medium zucchini, sliced thin with mandolin slicer
    1 medium onion, sliced into thin circles
    2 cloves of garlic, minced
    1 tablespoon brown sugar
    1 teaspoon coarse salt
    freshly ground pepper
    3 tablespoons olive oil
     
    In a bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand for 3 minutes until foam appears. Turn the mixer on low, and slowly add the flour to the bowl. Dissolve the salt in 2 tablespoons of water and add it to the mixture. Pour in the 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine from time-to-time to scrape dough off the hook. Mix the dough until smooth and elastic, about 10 minutes, adding flour as necessary. (I added another 1/2 cup more.)
     
    Turn the dough onto a work surface and form into a round. Place in a large oiled bowl. Turn to coat the entire ball with oil. Cover with plastic wrap and a towel. Let rise on a draft-free place, until doubled in size, for about 45 minutes.
     
    You could coat a baking sheet pan with olive oil, or just use a large parchment paper, and directly coat the parchment paper with corn meal. When dough is doubled in size, punch down the dough and turn directly onto the cornmeal lined parchment paper. Pat the dough into an oblong shape but do not force dough to make it thin. Cover with a tea towel and let the dough rest for about 20 minutes so you can stretch it and shape it again. (In the meantime you could make the topping)
     
    With your thumb, make indentations in the dough and brush with 1 tablespoon of olive oil. Preheat oven to 425 degrees F. and pre-bake for about 10 minutes without the topping. Spoon topping over the pre-baked focaccia; don't worry about having neat slices if zucchini is paper thin. Finish baking for an additional 10 more minutes, until focaccia is light brown, and vegetables are caramelized.
     
    For the topping: Use remaining 2 tablespoons olive oil and in a large skillet sauté onion and garlic first... adding salt, pepper, and brown sugar. When onion mixture gets nice and caramelized add the thin zucchini slices and just mix all together...no need to cook zucchini; it will finish cooking in the last baking process. 
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
    

    Friday, July 26, 2013

    Brioches in Mini Pans

    As you can see, judging from the photos...the brioches have a mind of their own; leaning 'every which way'...swaying from left-to-right, right to left' ...looks like they're falling over; but don't be fooled! They are golden brown, light-as-a-feather texture, and that's what counts!
    I have an amazing recipe from my 1986 version of The Good Housekeeping Cookbook which I think is the BEST of all the other 3 that I compared it with...although they are quite similar. You can make Brioches in loaf pans which is a simple solution verses the perfect mini tin pans!

    I did order the Good Housekeeping Cookbook 125th edition (2010) from Amazon, for $5.19 ...a book that retails for at least $30.00. Did you know that Goodwill Industries sells books on Amazon?...well, they are the seller; the book is almost new...shipping cost is $3.99 and I will be receiving it by next week. The new book suggests you make the Brioche in a loaf pan, which is more ideal.

    I used RED STAR YEAST...this time, the Quick Rise Gluten Free, and I had great results...no doubting if the yeast will rise or not!

    Brioches
    from the New Good Housekeeping Cookbook
    1986

    1/2 cup sugar
    1/2 teaspoon salt
    2 packages active dry yeast
    3 1/2 cups all purpose flour
    3/4 cup butter or margarine (1- 1/2 sticks)
    1/2 cup milk
    1 teaspoon grated lemon peel
    5 eggs

    In a large bowl, combine sugar, salt, yeast, and 1-1/2 cups flour. In a 1-quart saucepan over medium heat...heat butter or margarine and milk. until very warm. Butter or margarine does not need to melt.

    With the mixer at low speed, beat liquid into dry ingredients, just until blended. Increase speed to medium; beat 2 minutes. Beat in grated lemon peel, 4 eggs, and 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often.








    Stir in 1 cup of flour to make a very soft dough, beat with spoon for 5 minutes.











    Place dough in grease, large bow. Cover; let rise in a warm place until doubled about 1 hour. Stir down dough, cover, and refrigerate for at least 2 hours, or overnight.

    About 2 hours before serving, punch down dough, turn onto lightly floured surface, cover and let it rest for 15 minutes. Grease 12 (I only had 10) brioche pans

    Cut off one-sixth of dough; set aside. Cut remaining dough into 12 pieces; shape each into small balls. Make a depression in center of each small ball; place the small balls in the depression; cover, let rise in a warm place until doubled, 1 hour.

    Preheat oven to 375 degrees F. In cup, beat remaining egg; use to brush brioches. Bake brioches for 20 minutes or until golden and brioches test done. Remove from pans.




    Serve warm, fresh from the oven, or cool on wire racks. Ideal to serve with fruit spread, or butter!