The Hancock-Henderson Quill, Inc.
4-3-2017 Column
Before we start chatting about Easter bread, I need to make an apology. It was pointed out to me that I forgot to list an ingredient last time. Ev called and left a message on my phone asking “where’s the soup?” I didn’t have a clue what she was talking about. As Mark and I watched TV that night, it suddenly dawned on me. I forgot to list cream of mushroom soup as an ingredient, but mentioned soup in the directions. That’s what happens when you have to actually write down a recipe you throw together off the cuff. My Hamburger Wild Rice casserole is the Rice Pilaf recipe in my Betty Crocker cookbook, along with my own tweaks. It has never been written down before and I was trying to recall it off the top of my head for you. Oops. The great thing about casseroles is that they are pretty much fool proof.
One thing that is not fool proof is baking bread. When I was in high school, I killed more yeast when I was trying to make homemade pizza dough. I just chalked it up as something I wasn’t very good at.
Fast forward a number of years later, more kitchen experience and a stronger “I can do this attitude” and I have discovered I like making bread. That is not to say I haven’t killed any more yeast, but I don’t have as many flops. Once I understood a few basics, the flops have been further apart.
Bread is a simple food. The basic components are yeast and flour; yeast to make the dough rise and flour to provide substance and structure. When yeast is placed in warm water and fed sugar, it grows and multiplies giving off carbon dioxide gas that makes dough rise.
Yeast also give bread its airy texture and contributes to aroma and flavor. The gas emitted by the growing yeast needs a framework to build upon. This is provided by the gluten, a sticky combination of proteins that is developed by stirring and kneading moistened flour. The gluten traps the pockets of gas given off by the yeast, causing the bread to rise. The other ingredients in bread: salt, sugar, butter and eggs, add flavor and tenderness.
The key to remember is temperature. It is like Goldilocks, it can’t be too cold or too hot. Everything needs to be “just right”.
The liquids must be in a range of 105 – 120 degrees depending on which way you want to start the yeast. If you want to “proof” the yeast, to see if it is active, warm your water to 105 – 110 degrees. Higher temperatures will kill the yeast. (I discovered this was my problem in high school.) Use a thermometer to know exactly where your temperature is at. With experience you can drop some warmed water on your wrist.
It should feel only slightly warm. Sprinkle the yeast over the warm water in a large bowl. Now add a teaspoon of sugar, stir well and set aside for 5 to 10 minutes to see if the yeast will bubble and grow. Now it is ready to mix with the flour and other ingredients
If you know your yeast if fresh, just mix it with 3 cups of flour, salt and sugar in your mixing bowl. Warm the liquids and butter up to 120 degrees. This won’t kill the yeast but will make the yeast work faster. Use a thermometer or the temperature probe of a microwave oven for accuracy. When we guess at the temp, we often play it safe and use liquid that is too cool, slowing the rising action.
In the ingredients, flour is always listed as a range. This is because flours vary greatly in their ability to absorb moisture depending upon the batch and your weather. The secret of making bread is to use as little flour as possible and still be able to handle the dough. Extra flour will tend to make the bread heavy and tough. When mixing flour into the wet ingredients, I start with about 3 cups of flour. I will beat this mixture on medium high for about 3 minutes to stimulate the gluten. Then I will work in the remaining flour until a sticky dough starts to form. Turn the dough out on a floured surface and start kneading for 5 – 10 minutes working in the remaining flour until dough is smooth and silky.
When I don’t have time to knead the dough, I will make No-Knead Rolls. By letting this dough sit overnight in the refrigerator or a cold garage, it “kneads” itself and the rolls are tender and fluffy.
2 pkg. dry yeast
½ c. sugar
1 TBSP sugar
1 c. boiling water
¾ c. warm water (105-110 degrees)
2 eggs
1 tsp salt (rounded)
5 – 5 ½ c. flour
4 TBSP butter
Mix first 3 ingredients and set aside. Mix the next 4 ingredients and cool to room temperature. Beat eggs with a fork and add to both of the mixtures. Gradually stir in flour. Put in a tight container in refrigerator for a couple of hours or overnight.
Punch down and divide in half. Roll out into 12 – 16 inch circle. Using a pizza cutter, cut dough into slices. Roll up slices starting with the wide end and tuck the little end underneath. Place on greased cookie sheet. Let rise for 30–60 minutes. Bake at 400 degrees for 8 minutes or until lightly browned.
Hint: Sprinkle cinnamon and sugar on rolled out dough before cutting. Quick cinnamon rolls.
2 pkg yeast
1 ½ c. sugar
1 ½ c. warm water
1 ½ c. warm milk
¼ c. oil
4 tsp salt
7 ½ - 8 ½ c. flour
Dissolve yeast in warm water (105 -110 degrees) with w tsp. sugar. Let stand 5 minutes.
Add warm milk, oil, salt and sugar. Add3 c. flour and beat for 2 minutes. Add enough remaining flour to form a stiff dough. Knead till smooth.
Place in greased bowl in warm place for 1 ½ hours. Cover.
Punch down. Divide into 4 pieces. Cover 3 with plastic wrap.
Divide 1 piece into 12 balls. Roll each ball out into 10 inch ropes, tie knot and pinch ends together.
Place on greased baking sheet, brush with melted butter, cover and let rise 20 – 30 minutes.
Bake at 375 for 15 – 20 minutes.
Partially bake at 300 degrees for 15 minutes. Rolls will look white. Cool. Freeze.
Reheat frozen rolls at 375 for 12 – 15 minutes or until browned. Store in freezer bags with baking instructions written on bag for a quick gift.
Now I have instant homemade gifts to share with friends who just need a little sunshine in their day. My only problem is the kids will eat the rolls straight out of the freezer on their way out to the barn. Or they will throw a couple in the microwave for a minute to warm up and have fresh rolls. You can make these rolls before Easter, freeze and just pop in the oven to warm up and give your home a fresh baked bread smell. What a great way to greet family when they walk in the door. Enjoy!
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As their 4 children pursue dairy careers off the farm, Natalie and Mark are starting a new adventure of milking registered Holsteins just because they like good cows on their Minnesota farm. (Natalie grew up in Stronghurst, the daughter of Becky and the late Larry Dowell.)
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