How to get to Carnegie Hall

I was reminded last weekend that my skill in the kitchen didn't develop overnight.  Sunday night I made dough for rolls and stuck it in the fridge.  (It's the recipe for Hoagie Rolls from Artisan Breads Every Day--a really lovely dough to work with, which I forget when I haven't made them in a while.)  Monday morning, I got up early and portioned the dough and formed the rolls.  I managed to get them baked before I had to go to work.  Boy, did the house smell good when I left. =)  At one time, I never would have had the confidence that I could pull that off, but in the past 5 years of baking and blogging, my baking skills have improved tremendously.  How?  Through repetition, of course.  And also good teachers--Dorie Greenspan, Peter Reinhart, and lots of others.  

Yet I still get frustrated when things don't turn out quite the way I wanted to--when they aren't perfect.  The demons of perfectionism and I-don't-have-enough-time have been really getting to me lately, which is a lot of the reason why I haven't been posting much.  I get hung up on the idea that if I don't have anything new and exciting to post, I shouldn't even bother.  But there's beauty in sharing the things that have gotten better with practice, and in writing just to express what's on my mind. 

Wordless Wednesday - Rolling along

(Hoagie/kaiser rolls from Peter Reinhart's Artisan Breads Every Day)

Wordless Wednesday - Mother's Day

 (I'll be making these again, for sure)

 (Pretty much the only time they're quiet... *sigh*)

Let's do the twist

Sunday is family dinner night around here.  It's the only night that we always eat together.  We occasionally pull it off on a weeknight, but way more often than not, I feed the girls early and then J & I eat later.  Early is relative, of course.  The parent who picks the girls up from school/daycare gets home with them around 6:30 or so.  The other parent doesn't get home until after 7:30.

Since that doesn't leave me with much time or energy for cooking during the week, Sunday is also my day for meals that are more involved, or that just take more time.  A lot of times, it's something that makes lots of leftovers that I can eat for lunch during the week.  Tonight's spaghetti and meatballs is a good example of that.  I try to save the things I know the girls won't eat for me & J to have during the week (as long as they're relatively quick to make).  I want B&G to try new things (and they're really pretty good about that), but I get tired of hearing about how unhappy they are with some of my menu choices.

Last weekend, I tried something new that I was pretty sure they'd enjoy.  A few days earlier, my friend Tracey had a great new dish on her blog.  That's not unusual, since Tracey posts all sorts of good things. =)  But this was one that I wanted to make right away--Pretzel Dogs!  I regularly make my own dough for mini pigs-in-blankets, but it never occurred to me to wrap them in soft pretzel dough.  In fact, I realized that I've never made pretzels at all.  I've been meaning to, but just haven't gotten around to it.  

The great thing about this dough is that it doesn't take long at all to make.  The dough is straightforward to mix up (I used my dough whisk for the initial mixing) and can be kneaded in your stand mixer.  I did some machine kneading, then finished by hand.  The dough is really nice to work with, and it needs less than an hour to rise.  Then you portion out the dough, roll it into ropes, and wrap them around hot dogs that have been cut in half.  I only did five hot dogs (so 10 pieces), using 60 grams of dough for each piece.  I formed the remaining dough into 4 rolls (similar to hamburger buns).  The pretzel dogs are boiled in a baking soda solution for about 30 seconds each.  I boiled the rolls as well, but had to flip them over halfway through the time, since they don't roll the way the hot dogs do.  Finally, the dough is brushed with egg wash, sprinkled with salt (I even had actual pretzel salt!), and baked for about 15 minutes.

The verdict?  These were fantastic!  I definitely think they've earned a place in our regular menu rotation.  Jamie ate his with mustard, which sounds appropriate for pretzels as well as hot dogs.  The rest of us don't really like mustard, so we used ketchup.  But what I really want to try with them next is cheese sauce...  

I'm excited to try my hand at other pretzels as well.  I can't believe it's taken me this long to make them.  If you'd like to try these pretzel dogs for yourself, you can find the recipe on Tracey's blog.  My friend Abby made them, too; I love her cinnamon sugar bites for dessert.  I'm also submitting these Pretzel Dogs to Yeastspotting; be sure to check out all the other delicious yeasted creations.

I did it my way

I used to be so good.

When I first joined Tuesdays with Dorie four years ago, I was very excited.  And I was careful to follow the recipes as written.  For my first recipe, the Brown Sugar-Apple Cheesecake (2/12/2008, can you believe it's been that long?!), I even bought a new pan, since I didn't have the 10" springform pan that was called for in the recipe.  That was before I learned to make small versions of some recipes, so we didn't have the temptation here at home and I didn't always have to find other people to eat things.  Then I started to play around more with the recipes, and not just in the ways that Dorie suggested.  Which brings me to this week's recipe.  I was excited to see that Laurie & Jules picked a bread recipe for our first week of TWD: Baking with Julia.  I love to bake bread.  At one point, I was baking pretty much all of the bread-type things that we ate.  I've backed off a bit from that, since work and kids have been taking more of my time, but I still like to bake as much of our bread as I can.  Because I've baked so many yeast loaves, I've tried a variety of different techniques and definitely have some favorites.  So when I started to make the recipe for this week, I couldn't help myself.  I pretty much stuck to the ingredient list, but went my own way when it came to mixing and kneading.

I'm getting ahead of myself a bit.  For this new incarnation of TWD, things have changed a little bit.  Instead of doing a recipe every week, we're doing two a month, on the 1st and 3rd Tuesdays.  The expectation is that everyone will bake at least one of the recipes each month, if not both.  The hosting duties will be determined randomly from those interested in hosting a particular recipe; if you want to be a host, you need to participate at least once per month.  For this first recipe of the new book, Baking with Julia, our hosts are our fearless leaders, Laurie and Jules.  They picked White Loaves (p. 81-82) for us to make this week.

             

left - the pretty side; right - the blow out side =)

I don't make straight white bread all that often.  I usually substitute some whole grain flour for part of the white flour in that sort of recipe.  I figured I should try to stick with the recipe, though.  It says that you can use bread flour or all-purpose flour; I decided to do half of each.  I pretty much always make full recipes of bread, since we eat a fair amount of it (one loaf usually goes in the freezer).  In this case, I knew we needed hot dogs buns for dinner this week, so I made one regular loaf and made rolls with the rest of the dough (some oblong, some round).  

I measure pretty much everything by weight, so the first thing I did was sit down with my notebook and do some math.  The information in the front of the book led me to use a weight of 5 ounces (about 140 grams) per cup of flour.  That gave me just about a kilo of flour all together.  I used 560 grams (20 ounces) of water, but would increase that a bit next time since the dough was rather stiff.  I always use instant yeast, and since you need less of that than active dry yeast, I went with 7 grams.  13 grams of sugar, 17 grams of salt and 55 grams of butter rounds out the list of ingredients.  

I started off doing the initial mixing by hand with my dough whisk.  Then I switched to my stand mixer, with the dough hook.  I quickly realized that wasn't going to work without overheating my mixer, so I was going to have to knead by hand.  I wasn't in the mood for an extended stint of hand-kneading, especially once the butter was in there, so I went with a different method.  In a lot of the Dan Lepard bread recipes I've made, you knead the dough for very short periods every ten minutes until the dough starts smooth out and the gluten is developed (3-4 periods of kneading for about 10 seconds followed by a 10 minute rest).  Then you let the dough proof for about 45 minutes undisturbed.  You can read more about the technique on my friend Nancy's bread blog.  Once the dough finished its bulk proof, I shaped it.  I used about 820 grams of dough for the loaf, and made 10 rolls of about 80 grams each.  I realized after baking that I probably didn't let my shaped dough rise quite long enough--my loaf had a ton of oven spring, and ended up kind of deformed on one side. =)  I baked the rolls for 20 minutes and the loaf for 35 minutes, taking the bread's temperature to make sure it was done (about 200ºF internal temperature).

The verdict?  Definitely a nice white bread--it was very tasty as toast and had a nice texture.  I think the hot dog buns will work out well and stand up nicely to some sauerkraut.  B took one of the rolls in her lunch; I'll have to check with her later to see what she thought.  G ate one of the rolls for breakfast and informed me that it was "too puffy," meaning that she'd rather have an oval roll than a round one.  But except for the shape, she liked it.  I doubt this will replace my other favorite white loaves, but it's always fun to try a new recipe.  

If you want to try this bread for yourself, you can find the recipe in Baking with Julia or over on Julie's blog.  Be sure to visit our other host, Laurie, too.  And check out this week's Links to see what the hundreds of other TWD bakers thought.  If you'd like to join in the fun (assuming you haven't already) you can find the sign-up info here.  

I'd like to propose some toast

I usually pack my lunch to take to work.  It saves money, not to mention that it's usually nice not to have to go anywhere to get food.  That means more reading time. =)  Occasionally, I just have to get away from work for a bit, but I try to keep that to a minimum.  I get lots of comments from those who envy my lunches, even when it's just a sandwich.  "I bet you made that bread, didn't you?"  No, I don't always, but I definitely like to when I have the time.  I generally prefer hearty breads or rolls for my sandwiches, rather than traditional "sandwich bread."  I'd rather save those pan loaves for toast, or better yet, French toast.  They're also good for grilled cheese, but not what I prefer for cold sandwiches.  

White bread dough also makes good dinner rolls, or hot dog & hamburger rolls.  I almost never buy those anymore.  Homemade ones just taste better, as well as hold up better to juicy burgers or sauerkraut on dogs.  Another great thing is that white bread loaves or rolls are relatively quick to make--you use a straight dough that is done all in one day.  There's no need to remember to make a preferment the night before.  The butter and sugar in the dough can slow the rising times a bit, but you can remedy that with either some SAF Gold yeast or using a slightly warmed oven as a proofing box.  Either way, look out, since although the dough can get off to a slow start when proofing, once it gets going it can blow the lid off your container if you're not paying attention. =)

I've pretty much decided that there's no way I'm going to fully complete the BBA Challenge, but my friends Kayte and Margaret are still trying to get it done.  (Some of the recipes just don't appeal to me, and I don't feel like making them just to say that I did.)  Even though I've skipped a bunch of recipes they invited me to join in on the White Bread variations.  I don't actually make regular white bread very often--I usually can't help myself from substituting some white whole wheat flour for part of the bread flour.  In fact, I did just that with the second variation of the BBA white bread, which I posted quite a while back.  This time I decided to stay true to the recipe and make it with just bread flour.  The first variation uses dry milk powder and water rather than milk or buttermilk.  Fortunately I had some dry milk in my pantry, though I think it's almost time to replace it.  Unless it's pretty fresh, I find that it tends to clump up and make small lumps in the dough.  

I made the dough with the lesser amount of water, but still found it to be quite sticky.  I added some additional flour while it kneaded in the mixer.  I often start doughs in my stand mixer then finish kneading them by hand so I don't overheat the machine.  That's what I did for this recipe, and I ended up kneading in a bunch of bench flour by hand to get the dough to the point where it was just tacky rather than sticky.  I didn't keep track of the time, I just kneaded until I got a fairly decent windowpane.  It wasn't perfect, but I tend to be impatient when kneading. After the initial proofing (which took a couple hours), I formed the dough into one pan loaf and half a dozen oval rolls.  After letting them rise, I baked the rolls first--they got 15 minutes at 400ºF.  Then I turned the oven down to 350ºF and baked the loaf for about 30 minutes.

The verdict?  Whole grains and hearth breads are wonderful, but sometimes you just want some plain white sandwich bread.  This one is delicious.  The girls and I sampled some of it with jam for a snack, and it was a hit all around.  B is excited to have the rolls for her lunch, and I'm sure both girls will be happy to have bread stashed in the freezer so we can make toast for breakfast.   

If you'd like to make this bread for yourself, I highly recommend getting a copy of The Bread Baker's Apprentice.  There are still a lot of people out there trying to baking through the whole book--you can read about it on the BBA Challenge Facebook page.  You can read Kayte's post about this bread on her blog.  And check out Yeastspotting for lots of other delicious yeasted treats.

It's virtually Thanksgiving!

I have to admit, I have mixed feelings about Thanksgiving.  Sure, it's the ultimate food holiday.  But it's also kind of a pain.  So many dishes to make, and trying to coordinate things so that you can actually manage to cook it all in one kitchen and have it done at the same time.  Then there's the fact that turkey isn't my favorite.  I'd be happy just having all the other dishes--mashed potatoes with gravy, stuffing, vegetables, cranberry sauce...  Yum.  Then there's bread.  Do you really need bread with everything else that's going on?  It does come in handy for mopping up the extra gravy.  And I do like to bake bread and rolls...

That's why I'm bring you these rolls, even though we have some time before Thanksgiving.  My friend Phyl, who talked us all into making pumpkin recipes last month, came up with the idea of having a Thanksgiving round-up this month.  That way we can all try out some recipes well before the holiday gets here, and also get new ideas from each other.  As the host, he's got the turkey taken care of, and a bunch of us are bringing the rest of the dishes.  Now if only we lived close enough together that Phyl could share his actual Thanksgiving turkey with us, so I wouldn't have to make one. =)

These rolls are pretty straightforward to make, especially if you're comfortable working with yeast doughs.  First, you put the milk, sweetener (I used golden syrup since I prefer it over honey), butter and shortening in a large liquid measuring cup.  You microwave the mixture on high for about 90 seconds, until the milk is warm and the fats are beginning to melt.  They'll melt the rest of the way as you stir the mixture to combine everything.  Then you put most of the flour (4 1/2 cups, or about 630 grams), yeast and salt in the bowl of a stand mixer and stir them to combine.  You add the liquid to the flour and stir to combine, then mix in the egg.  I usually use my dough whisk to get everything roughly combined, then use my mixer with the dough hook to knead the dough.  You add half a cup (70 grams) of additional flour to the mixer as the dough is kneaded, then add up to half a cup more if necessary to get a dough that clears the sides of the bowl and is tacky but not really sticky.  Once the dough is the right consistency (which takes 5-6 minutes), you hand-knead it for a minute or so to form a smooth ball.  The dough is soft, but really nice to work with.  

The dough goes into a greased bowl (covered with plastic wrap) or rising bucket (with lid) to proof for about an hour, or until it's doubled in size.  Then it's formed into 15 rolls.  I did the math, and found that my dough balls needed to be about 90 grams (around 3 ounces) to get 15 equal pieces of dough.  The balls are formed into tight rounds and placed in a greased 13" by 9" pan.  (I used a Pyrex pan.)  The pan is covered with plastic wrap and the shaped rolls are allowed to rise for another 45-60 minutes. Then they're baked at 375ºF for 25 to 35 minutes, or until the internal temperature is about 190ºF.  The original recipe calls for an egg wash on the dough before baking, but I skipped that.  I did brush the rolls with melted butter when they came out of the oven.

The verdict?  Oh, these definitely deserve a place on the Thanksgiving table!  The texture is soft and rich, and the fluffy crumb makes a nice contrast with the browned exterior.  They're delicious served warm from the oven, with some butter.  You can also make the rolls ahead, let them cool, then wrap them up and store briefly at room temperature or longer in the freezer.  The rolls can then be wrapped in foil and reheated in the oven before serving.  

If you'd like to try these rolls for yourself, there are several places you can find the original recipe.  For subscribers to the Cook's Country website, it's here.  For those with back issues of the magazine, it was published in Dec/Jan 2007.  You can also find this roll recipe in the current newsstand special issue America's Test Kitchen All-Time Best Holiday Recipes.  

Ingredients for Fluffy (Make-Ahead) Dinner Rolls

(adapted from Cook's Country)

350 grams (1 1/2 cups) whole milk

105 grams (1/3 cup) golden syrup or honey

70 grams (5 tablespoons) unsalted butter

50 grams (1/4 cup) shortening (I use Spectrum Organic)

700 - 770 grams (5 - 5 1/2 cups) unbleached all-purpose flour

9 grams (1 tablespoon) instant yeast

13 grams (2 teaspoons) table salt

1 large egg

'Tis the season

RAIN!!  It rained today, a lot!  I think we've had more rain in the past 24 hours that we've had in the past several months combined.  This is the first day that it's really felt like fall--I think we barely hit 70º today.  So awesome. =)  Not that the lack of cooler weather has kept me from baking--once the calendar says October, I don't care what the temperature is, I'm baking with fall ingredients.  Heck, I was so sick of summer, I started in September, when it was still getting over 100º on occasion.  My favorite fall ingredient is definitely apples.  While I do like to use local ingredients when I can, I think that the best apples are from New York.  We are starting to get some of them down here, but it takes a little while to get the full variety.  So I'm also baking with my second favorite fall ingredient, pumpkin.

For my blogging friend Phyl, pumpkin is definitely a favorite ingredient.  So much so that he invited a bunch of us to join him in making and posting pumpkin recipes today.  We're aiming to have a full dinner's worth--with a whole lot of courses, I think.  I usually go for dessert, but I figured there would be several others more than willing to cover that course.  So I decided to make a recipe that I've been wanting to for a long time--the Pumpkin Brioche from Sherry Yard's The Secrets of Baking.

The Secrets of Baking is one of the cookbooks that started off my very large (and still growing) collection of baking books.  My husband got it for me for a birthday or another occasion--I can't remember exactly anymore.  It was published in 2003 and he got it not long after publication, so I've had it a long time.  It's a really nice book for someone who likes to bake but is looking to expand their repertoire of pastry skills.  Each chapter starts with a basic recipe that shows a technique, like caramel or pound cake, and then uses that as a jumping off point for more complex recipes.  I have quite a few technique books now, but this is still one of my favorites.  

I've made brioche before, so this recipe wasn't as scary as I thought it would be when I first got the book.  It's a medium-rich dough, so it's buttery without being a huge pain to work with.  I used canned pumpkin puree, but you could certainly use fresh if you have it.  I made a few small adjustments to the recipe.  Since this is a rich dough, I used my SAF Gold yeast.  I had extra large eggs in my fridge, so I only used 5 instead of 6.  This is a pretty forgiving dough, since I totally didn't follow the mixing instructions.  I forgot that you're supposed to develop the gluten with about 5 minutes of kneading before  you add the butter.  I added it not long after I added the eggs.  So I just kneaded longer after the butter went in--about 8 minutes, I think.  Everything still worked out okay.

The recipe says that it makes 3 pounds of dough, but by my measurements, it's actually about 4 pounds (about 1.8 kilos).  I used about a kilo of the dough to make sandwich rolls--a dozen rolls of 85 grams (3 ounces) each.  I'm still deciding what to do with the remaining dough--maybe cinnamon rolls.  After shaping the rolls, I let them proof at room temperature for about 2 hours, then baked them at 350ºF for 25 minutes.  As usual, I skipped the egg wash, though you could certainly use it if you prefer shiny brioche. 

The verdict?  Fantastic!  The rolls don't really taste like pumpkin, but as Brianna said, there's something different about them.  The color is gorgeous.  And I think this is my favorite style of brioche--you can taste the butter, but it's not out of control.  I used one roll to make a ham sandwich for lunch, and it was delicious.  I think they would also be tasty with jam.  Brianna was enthusiastic about having them in her lunch, so I'm sure we'll be making these again.  

Phyl should have the full round-up of pumpkin dishes on his blog sometime this week, so head over to check it out.  Updated: You can find the round-up here. And for more delicious breads and rolls, be sure to check out Yeastspotting.  

Pumpkin Brioche

(adapted from Sherry Yard's The Secret of Baking)

170 grams (3/4 cup) whole milk, at room temperature

5 grams SAF gold instant yeast (or regular instant yeast)

225 grams (1 cup) pumpkin puree

65 grams (1/3 cup) granulated sugar

140 grams (1 cup) bread flour

700 grams (5 cups) bread flour

14 grams (2 teaspoons) table salt

5 extra large eggs (267 grams out of the shells) or 6 large eggs, room temperature

225 grams (1 cup, or 2 sticks) unsalted butter, softened

This brioche starts with a sponge.  Put the milk and yeast in the bowl of a stand mixer and whisk to combine.  Let stand for about 5 minutes, until the yeast is dissolved and starts to bubble a bit.  (This step isn't absolutely necessary with instant yeast, but I figure in a rich dough like this, the head start for the yeast is still a good idea.)  Mix in the pumpkin, sugar and the cup of flour.  I like to use my dough whisk for this, but you could also use your mixer with the paddle attachment.  Cover the bowl with plastic wrap and let the sponge stand at room temperature until bubbly, 30 to 45 minutes.

For the dough, first add the flour and the salt to the sponge.  Next mix in the eggs until they are absorbed.  Then add the butter, 2 tablespoons at a time.  Once all the butter is in, switch to the dough hook.  (You can do so sooner if you need to, but I found it easier to mix the butter in with the paddle.)  Scrape down the sides of the bowl, then knead with the dough hook for about 8 minutes, until the dough is smooth and shiny.  Transfer the dough to a well-oiled 4-quart container and turn the dough so it is coated with oil on all sides.  Cover the container (mine has its own lid) and let the dough rise until it is doubled in volume, about 2 hours.

Deflate the dough by folding the dough over on itself. Refrigerate the dough for at least 4 hours or overnight.  It will rise to fill the container again.  Once chilled, the dough can be made into loaves or rolls or used for other recipes.  For the rolls I made, remove about half the dough from the container.  Divide the dough into 12 pieces of about 85 grams (3 ounces) each.  You could also do 60 gram (2 ounce) pieces for dinner rolls.  Roll the dough pieces into smooth, tight rounds and place on a parchment lined baking sheet.  Spray lightly with oil (I use Pam) and cover with plastic wrap.  Let rise at room temperature for about 2 hours, or until doubled in size.  During the last 30 minutes of the rise time, preheat the oven to 350ºF.  Bake the rolls for 20 to 25 minutes, depending on the size.  The rolls will be nicely browned and register about 195ºF internal temperature when done.  Transfer the rolls to a rack and let them cool before serving. 

All in knots

Every once in a while we end up doing our Central Market shopping on Sunday morning.  Usually we shop Friday and Saturday nights (one CM, one HEB, depending on my work schedule), but we didn't want to go Saturday night last weekend for fear of not being back in time for the start of Doctor Who.  The girls like to watch too, and the 11pm replay is way too late for them.  Heck, most of the time it's way too late for me, too.  

Anyway, the great thing about shopping on Sunday morning is that everything is fully stocked, including the bakery!  Sure, I love baking my own bread.  But I worked Saturday and was still tired on Sunday (from what seemed like a very long week), so there was no way I was going to pass up the still-warm loaves of Durum Sourdough and Ciabatta.  We actually saw some of the bakers still at work, so Gillian and I stopped to watch for a minute.  Her comments?  "Mommy, he has a different kind of weigher than you do."  (He had a balance.)  "But he's making those rolls like you make!"  He was, in fact, making knotted rolls, though they were a bit simpler than these ones that I made last week.  He wasn't joining the ends together to make rounds.  It was neat that she recognized that we make the same sorts of things at home that they make at the bakery.  How many kids can say that?

I discovered these rolls as I was reading my new issue of Fine Cooking (Oct/Nov 2011).  They caught my eye both because they looked delicious and also because the recipe is from one of my favorite authors, Peter Reinhart.  They looked like they'd be pretty easy to make--it's a straight dough, no preferments necessary.  The nice thing is that you can mix up the dough, then either leave it at room temperature to rise if you're baking the same day, or stick it in the fridge to rise overnight.  You can keep it in there for a few days if you don't get back to it right away.  The full recipe of dough makes 18 rolls, so I decided to bake half the first day after refrigerating my dough, then do the other half a couple days later. 

I mostly followed the recipe, though I did decide to substitute some white whole wheat flour for part of the bread flour.  I used about one-third www flour.  I didn't really add any extra liquid, so the dough was probably a bit stiffer than it was supposed to be.  Next time I'll probably add a little extra milk.  The only other big change I made was to omit the egg wash on the rolls--most of the time I can't be bothered to fuss with it.  It probably won't surprise you that I'm one of those people who prefers matte finish over glossy on my pictures... =)

The verdict?  These were a big hit, especially with the girls.  Baking them in batches on different days worked really well, too.  That way we were able to get through them before they got stale.  I'm sure we'll be making this recipe again.  I doubt that the girls had any idea that there was whole wheat flour in them, either. =)

If you'd like to try the original recipe, you can find it in the Oct/Nov 2011 issue of Fine Cooking, or here on the Fine Cooking website.   My friend Kayte baked along with me on this one, so if you'd like to see the rolls finished the way they were supposed to be (with egg wash & seeds on top), check out her blog post.  I'm also submitting these rolls to Yeastspotting, where you can see lots of other yummy yeasted treats.  

If the shoe fits

The calendar may not agree, but summer has definitely started around here.  No, I'm not talking about the temperature for a change. =)  I'm talking about the fact that school is out for the summer, which really makes my life easier.  Instead of having to deal with drop-offs and pick-ups at both the elementary school and the daycare, I only have to go one place for a couple months.  Of course, summer occasionally presents its own challenges...

When I went in to pick up Brianna one day last week, I immediately noticed that she was wearing a pair of black flats that I'd never seen before.  I asked her where her sneakers were, and suggested that she get them back on her feet so that we could go home.  This resulted in lots of crying and B saying that she wished that Daddy was picking her up that day, since he wouldn't ask so many questions. (which I doubt...)  It took a few minutes, but I eventually determined that a bunch of the girls had been trying on each other's shoes, and one of the others left while still wearing B's.  Naturally, this was in no way B's fault.  It never is. =)  She said it was the other girl's idea to trade shoes, not hers.  She didn't seem amused by my question about whether the other girl has taken the shoes off her feet.  Anyone else dealing with the drama of an 8-year-old girl (or something similar)?  I hope I'm not the only one having all this fun. =)

One other handy thing about summer is that I don't have to pack lunch for B.  So I get to keep most of these lovely rolls all to myself.  I'm finally trying to get back on track with a few of my baking groups.  One of the June recipes for the Mellow Bakers is Pain Rustique.  It looked like a good place to jump back in--it's a fairly straightforward dough that uses a poolish perferment.  All I had to do was remember to mix up the poolish the night before.  I even talked Phyl and Margaret into doing it with me (via Twitter). This is a great dough for those who are a bit scared of yeast doughs, since there's no shaping--the dough is simply cut into pieces with a bench knife.  I decided to make rolls instead of loaves, so I just cut more pieces.  I ended up with 11--I was going for a dozen, but had to stick a couple of small pieces together to make a bigger one. 

The verdict?  This recipe is definitely going on the make-again list.  I should probably try making a larger loaf as well.  I really love the texture of these rolls, and I love using them for sandwiches.  Okay, I just generally prefer rolls over sliced bread when it comes to sandwiches--I like all the crust.  

If you'd like to give these a try yourself, the recipe can be found on page 111 of Hamelman's Bread.  I also found the recipe online here. (One note, the online recipe calls for 1/4 teaspoon of instant yeast in the poolish, while the book only calls for 1/8 teaspoon.  I followed the book.)  To see how some of the other Mellow Bakers have fared with this recipe, check out their results here.  

Playing catch-up

How much menu planning do you do?  We shop once a week--okay, technically twice, since we shop at both HEB and Central Market each weekend--so I plan meals a week at a time.  I try to plan a mix of things, since I know there will be nights when I get home late and won't want to cook anything complicated or time-consuming.  Some meals will be eaten as a family, and some will be done in two seatings (feed the girls to get them to bed, then J & I eat later).  The nights we shop (generally Friday and Saturday) are a free-for-all.  We all eat different things, depending on what jumps into the cart.  Jamie often eats sushi, since he's the only one who likes it.  Salads are popular as well.  One night during the week, we often eat homemade pizza.  And I try to plan something for Sunday or Monday that will have lots of leftovers so that I have something to eat for lunch for the week.  Sunday is also my day for making those more complicated or time-consuming things. =)  

That would include some of the French Fridays with Dorie recipes.  One of the recipes for November is Roast Chicken for Les Paresseux, aka Lazy People. =)  I managed to make this one last Sunday.  When I was growing up, we almost always had Sunday dinner, and we'd often have a roast of some sort.  We don't do that very often these days, but it's nice when I have the time and energy to make something more involved.  We had the chicken with mashed potatoes and roasted green beans.  I actually stole the potatoes from the Hachis Parmentier recipe.  I did make that one a couple weeks ago, and while I didn't like it that much with the sausage, the potatoes on top were fantastic.  (Jamie really liked it, though, and happily ate the leftovers.)   

This particular recipe didn't provide me with much in the way of lunch (I tend to go with things like casseroles, spaghetti, soup, etc. for that), but the leftovers did come in handy.  I had leftover potatoes and most of a bunch of rosemary, and I saved the half of the garlic head that was roasted outside the chicken.  So I was all set for my next bread recipe in the BBA Challenge, Potato Rosemary Bread!

The last bread I posted for the BBA Challenge was the Pane Siciliano back in July.  I skipped over the Panettone for now, but plan to make that in December.  I made the Pizza Napoletana for Daring Bakers a couple years ago.  I did make the Poolish Baguettes and Portuguese Sweet Bread back in August, but didn't get as far as posting about them.  I liked the Poolish Baguettes better than the French Bread baguettes that I made, mainly because I think the addition of whole wheat flour added flavor to the bread.  The Portuguese Sweet Bread made excellent french toast, but was a bit light in texture for regular toast.  Both were good, and I'm glad that I tried them.  But I was quite excited that the next bread was a decidedly savory one.  

The Potato Rosemary Bread starts with some biga for a preferment.  The full biga recipe in the book makes 18 ounces, but I only needed 7 ounces.  Fortunately the math gets a lot easier when you convert to metric, since 7 ounces is 200 grams.  So I ended up using 120 grams of bread flour, 80 grams of water, and about 1/8 teaspoon of instant yeast.  The biga needed to ferment at room temperature for a few hours, then went into the fridge for the night. 

You're supposed to take the biga out of the fridge about an hour before you want to make the final dough, but that timing didn't work for me on Thursday.  Since I was working with a cold preferment, I compensated by using warm water instead of room temperature.  I also warmed up the mashed potatoes (in the microwave) so they wouldn't make the dough too cold.  I mixed the biga with the water, then added the potatoes and some olive oil.  Next in were the flavorings of chopped rosemary and black pepper.  Finally, I mixed in the bread flour, salt and instant yeast.  I mixed the dough by hand initially, using my dough whisk.  Then I used my stand mixer with the dough hook to develop the dough.  Once the dough was close to ready, I took it out of the mixer, added the roasted garlic, and finished kneading by hand.  Then it went into my 2-quart dough bucket to rise.  Once the dough was doubled, I portioned it into 60 gram pieces and formed them into round rolls.  (I ended up with 17.)  I baked them for a total of 20 minutes, and the house smelled fantastic by the time they were done.

The verdict?  This bread is fantastic!  Everyone here loved the rolls.  I will definitely be making this recipe again--maybe even this weekend, since I still have some leftover mashed potatoes.  The rolls are great, but I'd like to try a larger loaf as well.  

If you'd like to try the chicken recipe, I highly recommend that you get your hands on a copy of Around My French Table.  For tips from some of the other members of the group, read the P&Q as well.  For the bread, check out Peter Reinhart's book, The Bread Baker's Apprentice.  There are many, many wonderful breads in this book.  Next up, Pugliese.

I'm submitting these rolls to Yeastspotting.

Rolling along

Most of the time when I tell people that I’m going to be on vacation for a week, they ask if I’m going anywhere. More often than not, the answer is no. This time of year, Brianna is in school. Plus it’s not exactly inexpensive to fly four people to another part of the country (since none of our family members live anywhere near here). And honestly, I’m okay with that. Traveling long distances, especially with young children, can be pretty darn stressful. I’m quite content to stay at home and do some baking, take some naps, and maybe even do some cleaning up around the house.

This week I had more than the usual incentive for the cleaning up part. My dad came down from Pennsylvania for a few days. I wish he could have brought some of the cooler fall weather with him, but he was pretty happy with our warmer temperatures. He got to spend some time with the girls, even with B in school. I’m particularly glad he got to spend some one-on-one time with G, since she often gets overshadowed by her older sister. (Though Gillian certainly does her best to make her presence known.) Jamie and I even got to have dinner out by ourselves one night, while Dad took the girls to McDonald’s. Yay for grownup, uninterrupted conversations! =)

With Dad here, I didn’t do quite as much baking as I might have on my own, but that’s okay. The baking I did do was mostly for him. Gillian and I made crumb cake for breakfast yesterday, which is one of his favorites, and I packed some of it up for him to take for breakfast on the plane this morning. We also had to make chocolate chip cookies, which I knew he’d be more than happy to help us eat. (And a bunch of those got packed up for his carryon, too.) But the surprise hit of the week was some simple rolls that I made.

It started with dinner on Sunday. We were having hotdogs (with sauerkraut for me & J; with ketchup for the girls). Brianna had requested them a week or so before, but I kind of forgot that they were in the fridge. Since I started BYOB, I almost always make my own hot dog and hamburger buns. I was getting ready to lookup my usual bun recipe from KAF, when I remembered that one of the Mellow Baker recipes for this month was Soft Butter Rolls. I pulled my book off the shelf and took a look at it--it was an easy enriched dough recipe that wouldn’t take all that long to make. I also took a look at the MB discussion board for this recipe. Unfortunately, the first couple reviews I read weren’t very positive. But I decided to give it a try anyway.

The dough was very easy to mix up--it’s a straight dough, so no preferments to worry about. And it used a generous amount of yeast (about 8 g according to the errata) which allowed the dough to rise fairly quickly despite the additions of butter, sugar and egg in the dough. The dough was mixed, then allowed to double. Then the recipe called for dividing the dough into very small portions. I went a little bigger.  I made 5 oblong buns at 75 g each and then formed the remaining dough into round rolls of about 60 g each (yielding 9 rolls). The buns and rolls were placed relatively close together on a baking sheet so that once they were done rising and baking, they were touching each other, keeping the sides soft. Since several people commented that their rolls browned quickly, I baked mine for 13 minutes even though they were larger in size than the ones in the recipe.

The verdict? Well, despite my worries, these were a huge hit with everyone in my family. The dough made excellent hot dog buns--sturdy enough in the face of drippy sauerkraut, but soft inside. Brianna has been quite happy to use them for small sandwiches in her lunch. I ended up making a second batch (just round rolls) to go with beef stew this week--they were really tasty when consumed hot and dripping with butter. I substituted 100g of white whole wheat flour for an equal amount of the bread flour in that batch, and really liked the result. I will definitely be making these again--it’s nice to have another fairly quick and tasty dinner roll in my repertoire.

If you’d like to try this recipe for yourself, you can find it on page 258 of Bread. Be sure to make note of the corrected yeast amount (should be .29 oz, or about 8 g).  And to see what all the other Mellow Bakers thought of this recipe, check out the discussion board.  For lots of other fun bread options, check out Yeastspotting!

Spur of the moment

This was my weekend off.  I worked the last two Saturdays, and will work the next two.  (Sometimes the schedule just works out that way, with lots of vacations this time of year.)  I had lots of plans for stuff to make this weekend.  I've done almost none of them.  Yesterday, the girls and I went to the farmers market (only came home with tomatoes; very sad that my usual cheese guys wasn't there this week), Build-a-Bear (finally spending B's birthday present from Aunt Kate), and story time at Borders.  This morning, we went to the pool with some friends, stopped to pick up some lunch to bring home, and all took naps.  I did squeeze in some baking this morning, and still hope to this evening, but things didn't really go according to plan.  

What's funny is that last weekend, I made all sorts of stuff in a much smaller window of time.  Sometimes it just happens that way.  Some of the things I had made before, like the scones we ate for breakfast on Sunday.  And then I couldn't resist making the plum cake again, with peaches.  For the record, the plum version is better. =)  But one of the recipes I made was a brand-new one.  One of the things that pops up in my Google Reader every weekend is Dan Lepard's baking article in The Guardian.  There are all sorts of yummy looking recipes, but the ones that really catch my eye (and the ones that I've actually made) are the bread recipes.  

The recipe for July 17th was Semolina BBQ Buns.  Right away, I was drawn in by the semolina part.  I love breads with semolina (I often add it to pizza crust, too).  I took a quick look at the ingredient list and was happy to see that I had everything on hand to make them--semolina, butter, honey, yogurt, salt, yeast, and bread flour (what I usually use when UK recipes call for "strong flour"), plus water and a bit of oil for kneading.  This recipe employs one of my favorite techniques, which I originally learned from another Dan Lepard recipe.  Once the dough is all mixed together, you knead it on an oiled surface for about 10 seconds every ten minutes for about half an hour.  Each brief knead develops the gluten a bit more, until you have a fairly smooth dough.  Then you let the dough rise for a longer period (an hour, for this recipe).  For these buns, you then roll the dough out into a large rectangle and place it on a parchment lined baking sheet.  The dough is cut into 8 rolls (I used my metal dough scraper to cut through the dough) that are left in place.  The dough is covered and allowed to rise a bit more.  Before baking, the dough is brushed with water, sprinkled with more semolina, and lightly scored with a butter knife (for decoration).

The verdict?  Dan suggests in the article that these are perfect buns for barbecued pork.  I'm not a big barbecue person, but I have to say, they're great with chicken salad.  Or for most other sandwiches--including jam, according to Gillian. =)  They're also quite good eaten plain, with some salted butter.  Or toasted.  So yes, I'm telling you that these didn't last all that long around here.  I ate the last one for breakfast this morning, and they only made it that long because I froze most of them.  I really love the bit of crunch in the crust from the semolina sprinkled on top.  I generally prefer rolls over sliced bread for sandwiches, since they have a higher ratio of crust, and these are perfect in that respect.  

If you'd like to give these a try for yourself, you can find the recipe here.  And be sure to check out the other recipes on that site.  (The Buttermilk Baps are another favorite of mine.)  And these rolls are also being Yeastspotted!