Mini Pretzel Dogs – The Secret Recipe Club

I always love when it’s reveal day for The Secret Recipe Club! It’s so fun to go through all the other recipes and find out who had you. This month, my assignment was Rebekah of Family, Food and Fun. I was Rebekah’s assignment in February! I looked through so many of Rebekah’s recipes and had a hard time selecting one…it’s that always the problem with SRC!? I finally settled on a recipe for mini pretzel dogs!

I haven’t made pretzels in so long, so I knew it was able time. This was a great recipe to make for dinner, plus I had leftovers and they’re great to heat up for an after-school snack for Madeline. I knew these would be time consuming to make and with our crazy schedule lately, I knew I would have to make these on the weekend. The pretzels were the perfect texture and were even better dipped in spicy brown mustard..YUM!

1 1/2 cups warm water
1 Tbsp sugar
1 packet active dry yeast
4 1/2 cups flour
2 tsp salt
2 Tbsp butter, melted and cooled
8 hot dogs, cut in half
In the bowl of stand mixer, combine the water and sugar. Sprinkle the packet of yeast on tops of the water and allow to feed for 5 minutes. You’ll begin to smell the yeast and see a foam starting to form. Once the yeast is frothy, add the flour, salt and melted butter. Knead using a dough hook on low speed until combined. Increase the speed to medium and knead the dough until it is smooth and pulls away from the sides of the bowl. Remove the dough from the bowl and lightly coat the bowl with oil. Add the dough back into the oiled bowl, sprinkle with flour and cover with plastic wrap to rise in a warm place. 
When the dough has doubled in size (about an hour), line two baking sheets with parchment paper and lightly brush the paper will oil to keep the pretzels from sticking, Place the oven racks in the center and top third and preheat oven to 425 degrees. Lightly beat an egg in a small bowl and set aside. 
In a large stock pot, combine 10 cups of water with 2/3 cup baking soda and bring to a boil. As the water comes to a boil, remove the dough from the bowl onto on a clean work surface. Divide the dough into 16 pieces. Roll each piece of dough until its a foot long. Wrap the dough around the hot dog and seal the ends.  
Once the salted water is boiling, gently place the pretzel dogs into the water. Boil for 30 seconds and then remove with a slotted spoon and place on the prepared baking sheets. Brush the tops of the boiled pretzels with the beaten egg and then season with salt, pepper or other spices. 
Bake for 12 to 14 minutes or until the pretzels are golden brown. Transfer to a cooling rack for a few minutes and serve warm. 

Advertisements

Honey Wheat Bread – The Secret Recipe Club

The Secret Recipe Club is back! My group had a break in January and while it was nice, it wasn’t good for my blogging. I’ve really slacked when it comes to making new recipes lately. Being stuck in the house because of cold and snowstorm after snowstorm, drives my motivation level down, down, down. This week I’m going to get back to making new recipes and working out. It’s all or nothing!

This month my assignment was Jen’s Journey. I loved looking through Jen’s blog and reading about everything that she has overcome over the years. I spent several hours reading and searching for my recipe. I haven’t made bread lately and with the cold weather, I knew it would be perfect timing since I was also making soup (recipe to come later this week). Who doesn’t love soup and bread on a snowy, winter day?
This recipe makes two loaves of bread but it was perfect to freeze one and enjoy the other right away. I loved the texture of this bread and it was a heavier bread that I usually make, but it was perfect addition to soup. Thanks Jen for getting me back in the kitchen, making bread and experimenting with the proof feature on my new oven!
2 packages regular active dry yeast
1/4 cup warm water (105-115 degrees F)
1/2 cup honey
1/4 cup butter, softened at room temperature
3 tsp salt
2 1/2 cups very warm water (120-130 degrees F)
4 1/2 cups whole wheat flour
2 3/4 to 3 3/4 cups ap flour
Dissolve yeast in the 1/4 cup of warm water in a large bowl of a stand mixer. Once dissolved, add in the honey, softened butter, salt, 2 1/2 cups water and 3 cups of whole wheat flour. Using a dough hook, combine on low for one minute. Once combined, beat on medium speed for 2 more minutes and then add in the remaining 1 1/2 cups of whole wheat flour and mix until combined. 
Starting with 2 3/4 cups of the all-purpose flour, combine with the whole wheat dough until the dough starts to pull away from the sides of the bowl. Add in another 1/2 cup of flour and continue kneading the dough until the dough is smooth. 
In a greased bowl, turn the dough around the bowl to cover all sides. Cover and let rise in a warm place for approximately 40 minutes or until it’s doubled in size. When the dough has doubled in sized, grease two 9×5 inch loaf pans with non-stick cooking spray. Gently punch the dough to deflate the dough and divide into two equal pieces. Shape the dough into loaves and place into the greased pans. Cover and allow to rise for another 40 minutes or until the dough has doubled in size. 
Preheat oven to 375 degrees. Bake for 30 minutes and then reduce the temperature to 350 degrees and bake for another 10 to 15 minutes. Remove the bread from the pan immediately and place on a cooling rack. Allow to cool completely and then slice, butter and dig in! 

Cheesesteak Buns: The Secret Recipe Club

Welcome to this month’s Secret Recipe club! Every month I look forward to my assignment for the Secret Recipe Club and I’m always excited to go and scour for a recipe. This month I was assigned C Mom Cook. I was excited to see I was assigned Shelley’s blog! Shelley and I met each other through the SRC and found out we don’t live too far from each other – small world!

I’m envious of Shelley’s bread making skills and knew I wanted to make something with homemade dough. I would have loved to make one of her many sourdough recipes or chocolate brioche buns. I knew this month was going to limited on time and settled on her recipe for cheesesteak buns. Since we’re both close to Philly, I figured it would be a great way to celebrate one of the famous foods of the area.

I whipped these together and I loved how quick and easy they were to make. They were great for dinner and perfect for lunch leftovers the next day. The best part…I had some leftover dough and made dessert ones with caramelized bananas. YUM!

First you’ll make the dough:
1 cup milk, scaled
1/4 cup sugar
1 Tbsp vegetable oil
2 1/2 tsp active dry yeast
3 cups flour
Once your milk has been scaled, add in the sugar, oil and salt. Let this mixture cool until it’s lukewarm (about 105-110 degrees). Add in the yeast and allow it to sit until the yeast is activated and becomes frothy, about 10-15 minutes. 
Sift the flour into a large bowl and then add the milk/yeast mixture. Using a stand mixer with a dough hook attached, combine the flour and wet mixture and knead using the mixture until the dough has formed into a ball. Leave the dough in the bowl and lightly spray with cooking spray and cover the bowl with a damp cloth. Allow to rise until it doubles in size – about 1 to 2 hours.
While the dough is rising, make the filling. 
1 medium onion, chopped
1 Tbsp olive oil
3/ 4 lb thinly sliced chipsteak
1 cup shredded cheddar cheese 
Heat the olive oil over a large skillet and add in the onions. Cook the onions until they start to caramelize. Break the meat into small pieces and add into the pan. Constantly move the steak pieces around the pan until it’s cooked through. Sprinkle with shredded cheese, cover the pan and remove from the heat. 
Once the dough has doubled in size, deflate it and divide it into 16 pieces. Roll each portion into a round ball. Using a rolling pin, roll the dough into a circle approximately two inches in diameter. Using your hands, gently pull the edges to make the circle large closer to three inches in diameter. Line a baking sheet with parchment paper and set aside. 
Place a heaping tablespoon of the filling into the middle of the dough. Gather the edges of the dough and seal the bun. Place each bun on the prepared baking sheet and bake at 400 for 15 minutes until they turn golden brown. 

document.write(”);

Dinner Rolls

I’ve been saving this recipe for over 2 years but haven’t made it due to my fear of using yeast. Now that I’m over that, I wanted to try this recipe for Easter dinner. They were very easy to make and I loved that the recipe gave 5 different variations of rolls. I tried all 5 but I think my favorites were the knots and snails. This recipe makes 16 rolls and can be easily frozen if you’re not having a large dinner party or your husband doesn’t eat 6 or more in one sitting. Love ya dear! 😉

2 tsp sugar
1 package dry yeast (approximately 2 1/4 tsp)
12 oz can evaporated fat-free milk, warmed (100 to 110 degrees)
4 cups all-purpose flour
1 large egg, lightly beaten
1 tsp salt
cooking spray
2 Tbsp butter, melted and cooled
Poppy or sesame seeds (optional)

In a large bowl, dissolve the sugar and yeast in the milk. Let stand 5 minutes. Lightly spoon or weight 3 cups (13.5 oz) of flour and egg into the milk mixture. Stir until smooth. Cover and let stand for 15 minutes.

Add 3/4 cup of flour and salt to the dough. Stir until a soft dough forms. If you have a stand mixer fitted with a bread hook, turn on low to slowly combine and knead the dough until smooth and elastic. Otherwise, turn the dough onto a floured surface, and knead dough by hand. Add the remaining flour by 1 tablespoon at time to prevent dough from sticking to the side of bowl/hands. The dough will be tacky.

Spray the inside of another large bowl with cooking spray. Add the dough into the bowl and turn to coat all sides. Cover and let rest in a warm place for 40 minutes or until dough has doubled in size. Punch dough down, cover and let rest for 5 minutes.

On a floured work surface, divide the dough into 16 equal pieces. Working with one portion at a time, shape into the desired shape. Cover the remaining dough to prevent drying. Place shaped dough on a parchment-paper lined baking sheets. Lightly coat shaped dough portions with cooking spray and cover with plastic wrap. In the same warm palce, let dough rise another 20 minutes or until the rolls have doubled in size.

Preheat oven to 400 degrees. Gently brush dough with the butter. Sprinkle with poppy or sesame seeds if desired. Bake for 10 minutes and then rotate pans. Bake for an additional 10 minutes or until tops and bottoms are lightly brown and hollowing sounding when tapped on the bottom.

Place on wire racks to cool. Serve warm or cool completely on racks. To freeze rolls, after they are completely cooled, wrap in heavy-duty foil and freeze. Thaw and reheat still wrapped rolls at 350 degrees for 12 minutes or until warm.

Roll variations:

Basic Roll: Shape each portion into a ball.

Knot: Roll each portion into an 8 inch rope. Tie each rope into a single knot, tucking the top end of the rope under the bottom edge of the roll.

Snail: Roll each portion into a 20 inch rope. Working on the a flat surface, coil each rope into a spiral pattern.

Cloverleaf: Divide each portion into three equal sized balls. Working with the three balls at time, arrange them in a triangle pattern. Make sure they are touching each other.

Twist: Shape each portion into an 18 inch rope. Fold each rope in half so that both ends meet. Working with one folded rope at a time, hold the ends of the rope in each hand and gently twist.

Source: Cooking Light

Cinnamon-Raisin Swirl Bread

I am really enjoying baking fresh bread. I love the texture of it and the fact that I made it with my own two hands and didn’t buy it from a bag at the grocery store. For the last week, one of my coworkers has been toasting cinnamon-raisin bread for breakfast and that delicious aroma has been wafting down the hallway to my office. I looked through my starred recipes on my RSS feed and found this recipe from Annie’s Eats. It is a little time consuming while waiting for each step to rise, but trust me its well worth it. I had the ingredients I needed in my pantry except raisins, but I picked up a box while I was grocery shopping this weekend and spent Sunday making this bread.

Dough ingredients:

1 1/8 tsp instant yeast
1 cup warm milk (105 – 110 degrees F)
3 ¼ cup all-purpose flour
4 Tbsp unsalted butter, room temperature
¼ cup sugar
1 egg
1 ¼ tsp coarse salt
1 ½ tsp cinnamon
¾ cup raisins

Vegetable oil

Filling ingredients:
¾ cup sugar
1 Tbsp cinnamon
2 Tbsp water

1 egg, lightly beaten

In the bowl of a stand mixer, combine the yeast, milk, flour, butter, sugar, egg, salt and cinnamon. Mix briefly until the dough starts to form. Switch to a dough hook and knead on low speed until the dough is mostly smooth and clears from the sides of the bowl, about 3 minutes. Add in the raisins and continue kneading the dough for another 3 minutes or until the dough is smooth and supple and the raisins are evenly incorporated.

Transfer the dough into a lightly oiled bowl, turning over to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour.

Turn the dough out onto a lightly floured work surface. Pat into a round. Fold the bottom third of the dough up and then fold the top third down, similar to folding a business letter. Next, fold the right and left sides into the center in thirds forming a rectangle. Press down to seal. Return to the bowl, cover and let rise again until doubled about 40 minutes.

Generously …and I mean GENEROUSLY (learn from my experience!) butter a 9 x 5 inch loaf pan, set aside.

In a small bowl, combine the sugar, cinnamon and water for the filling. Whisk together until well combined.

Return the dough to a lightly floured work surface. Roll the dough into a 10 x 12 inch rectangle. Brush lightly with the beaten egg. Sprinkle with the cinnamon-sugar mixture, leaving a thin border around the edges. Fold in the edges of the long sides of the dough about an inch.

Beginning with one of the short ends, roll the dough up in a tight spiral log, gently pressing as you go. Pinch the seam shut and place the loaf seam side down into the prepared baking pan. Don’t forget to pinch the seam shut or most of your filling will ooze out of the bread…another chance for you to learn from my mistakes. Cover loosely with plastic wrap or a clean towel and let rise until the dough has risen just above the edge of the pan, about 30 minutes.

Preheat the oven to 425 degrees. After the loaf has risen, brush the top of the loaf lightly with the remaining beaten egg. Bake, rotating pan halfway through the cooking until the bread is golden brown, about 45 minutes. If the crust is browning too quickly, tent a piece of foil loosely over the top (I did this when I rotated the bread).

Cool in the pan for 5 minutes and then turn out bread onto a wire rack to cool completely before slicing.

Recipe from: Annie’s Eats

Homemade Soft Pretzel Bites

I’m warning you now, these are pure evil! They are so addicting and hard to keep your hands off them! One of my online mom’s friends shared this recipe with our board and I had already planned to make soft pretzel sticks but didn’t have the rye flour to make them. I had just about everything for this recipe and needed to fill up a Sunday afternoon and it just worked out. Also growing up with near Philadelphia, these pretzel bites are pretty close to the real thing!

This was my second try at using yeast and it worked well once again! I definitely will be making more breads and other baked goods with yeast. It’s really easy to work with and there’s no reason to be scared anymore!

1 1/2 cups warm water
2 Tbsp light brown sugar
1 package active dry yeast
3 oz unsalted butter, melted
2 1/2 tsp kosher salt
4 1/2 to 5 cups all-purpose flour
vegetable oil
3 quarts water
3/4 cup baking soda
1 egg, beaten with 1 Tbsp cold water
Coarse sea salt (or in my case, sesame seeds)

Combine the water, sugar, yeast and butter in the bowl of a stand mixer and mix with a dough hook until well combined. Let stand for 5 minutes.

Add the salt and flour to the yeast mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears to be too wet, add additional flour 1 tablespoon at a time. I ended up using 4 1/2 cups of flour and it was perfect. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with the vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray, set aside.  In a large stock pot, bring the 3 quarts of water to a boil. Add the baking soda.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces about 4 to 4.5 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches for about 30 seconds. Remove with a slotted spoo and place pretzel bites on the prepped baking sheet. Make sure they are not touching.

Brush the tops with the egg wash and season liberally with the coarse salt (or sesame seeds). Place in the oven and bake for 15 to 18 minutes until golden brown. Remove from oven and place on a cooling rack to rest for 5 minutes. ENJOY! 🙂

Recipe from Two Peas and Their Pod

French Bread Rolls

So, I have never made anything that used yeast before, well…maybe back in middle school during home-economics. I vaguely remember making soft pretzels but I’m not sure how old I was…lets say it’s been years.

I was very nervous that I wouldn’t use hot enough water or my kitchen wouldn’t be warm enough for the dough to rise. BUT I was wrong! It was so easy to make these and I can’t wait to try more recipes. I feel an addiction coming on! LOL! I made these for Christmas dinner at my mom’s. They are super soft rolls and tasted great!

1 1/2 cups warm water
3/4 Tbsp instant yeast (or 1 Tbsp active dry yeast*)
2 Tbsp granulated sugar
2 Tbsp canola oil
1 tsp salt
4 cups all-purpose flour

In a bowl of a stand mixer or in a large bowl by hand, combine the warm water,yeast, sugar, oil, salt and 2 cups of flour. *If you’re using active dry yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour.*

Begin mixing and continue toadd the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour but in how it feels. The dough should be soft and smooth and still slightly tacky to the touch.

Knead the dough in the mixer or by hand until it is very smooth and elastic, about 5 minutes in the mixer or 8-10 minutes by hand. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until is has doubled, about 1 hour.

Lightly punch down the dough and turn it onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased baking sheet about 2 inches apart. Cover the rolls with a lightly greased piece of plastic wrap. Do not pin the plastic wrap under the baking sheet or the rolls will flatten and not rise properly. Let the rolls rise until doubled, about 45 minutes.

Preheat oven to 400 degress. Bake for 12 – 14 minutes or until lightly browned and cooked through.

Source: My Kitchen Cafe