Easy Hamburger Buns
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1 TBSP dry active yeast
2 1/2 cups warm water
2 TBSP sugar
1 TBSP salt
5 TBSP oil
6-7 cups all purpose flour
Dissolve yeast in warm water, let it stand until foamy. Combine yeast mixture with sugar, salt, oil and flour. Let stand for 10 minutes, then mix for 8 minutes. Allow dough rise until double in size.
I like to make sure they are consistent in size, so I use a food scale. For a nice large bun, I portion 3.5 oz balls of dough, then 2 oz. for a child size hamburger. Form into a nice ball as if you were making rolls and place on a baking sheet. Then smash the rolls down with the palm of your hand. They may spring back up, so wait a few minute then smash them again. Cover with greased plastic wrap and allow them to rise for about an hour.
Bake at 350 F for 18-20 minutes (20 minutes is perfect in my oven). This recipe makes approximately (15) 3.5 oz. buns.
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These are soft, fluffy and perfect for hamburgers. I’ve tried several hamburger bun recipes and finally found this winner of a recipe. Thanks to my friend Kristen and Backyard Farming for this fantastic recipe!
Baked Tortilla Chips
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Flour tortillas
Olive oil
Optional seasoning of your choice (salt, garlic, paprika, chili powder, or cayenne pepper)
Preheat oven to 400° F. Lay the tortillas out on a cutting board, spray with olive oil spray on both sides. If using a seasoning, sprinkle on both sides now. Stack the tortillas in piles of eight (8) tortillas. Using a sharp knife or pizza cutter, cut through the pile of tortillas, cutting into 4 equal triangles.
Arrange tortilla triangles in a single layer on baking sheets. Bake for approximately 5 to 7 minutes until crisp and the edges start to curl and turn lightly brown. Watch the chips carefully after 5 minutes, as they can burn easily. Once the chips are done, remove from the oven to cool. Chips will continue to crisp as they cool.
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These are an easy and fun snack. My husband likes them more than crackers. I like that they are lower in sodium and half the fat (2.9 gm of fat per 10 chips) of the traditional tortilla chips I buy at the store. Thanks to the What’s Cooking America website for this great idea.
Hummus
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1 (15 ounce) cans garbanzo beans
1/4 cup tahini (sesame seed paste)
3 TBSP lemon juice
2 small garlic cloves, chopped and pressed
1/2 tsp. ground cumin
Salt and pepper
Drain beans and reserve the liquid when you do so. Blend beans, along with the other ingredients and 1/8 cup of the liquid. Process until the mixture is smooth. Add liquid until the desired consistency is reached. Adjust seasonings along with more cumin, lemon juice, salt and pepper if necessary.
Pita Bread
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1 1/8 cups warm water (110 degrees F)
1 1/2 tsp. active dry yeast
1 1/2 tsp. white sugar
1 TBSP canola oil
1 tsp. salt
1 cup whole wheat flour
1 1/2 cups all-purpose flour
Dissolve the yeast in the warm water. Stir in the sugar and allow yeast to proof for 5 minutes. Mix in oil, salt and 2 cups of the flour until well combined. Slowly add the last 1/2 cup of flour. Add only enough to make a moderately stiff dough that is just barely not sticky, and knead for about 10 minutes. Put in a lightly oiled bowl, turn once to coat, and cover with a towel to let it rise until double (30-60 minutes). Turn on the oven to 500 F with your pizza stone on the bottom rack, if you don't have a stone you can invert a cookie sheet or use a piece of aluminum foil.
Punch down and divide dough into 8 pieces (I flatted the dough into a disk, then using a pizza cutter, I cut the dough into eight wedges).
Lightly flour counter top and rolling pin (I use then same wooden dowel that I use for tortillas) Roll out each piece into 6 inches wide circles, while sprinkling flour over the dough to keep it from sticking. Be careful to not over work at this point.
Place disks of dough on a floured wax paper, cover with a towel and let rise for 15-30 minutes. Carefully peel dough off wax paper and cook in over 4-5 minutes.
Immediately remove from the oven and wrap in wet towel (this makes them soft). Keep them in the towel until mostly cooled and then transfer to a plastic bag.
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These recipes are quick and easy and makes a great snack. Thanks to Rachel for the great Hummus recipe. Thanks to Malisa for the great Pita bread recipe.
Sweet Orange Monkey Bread (Makes one bundt pan)
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1 cup half & half or milk
4 TBSP sugar
1 tsp. salt
4 1/2 tsp. dry active yeast
1 cup (2 sticks) butter
4 cups all purpose flour, sifted after measuring
1 Egg, beaten lightly
1 1/2 cups sugar
Rind from 2 oranges
With a TBSP of butter, grease the bundt pan well. Set aside. Scald the half & half (or milk), by bringing it to a boil (or near boil) and removing it from the heat.
When the mixture has partly cooled, no hotter than 120° F, and no cooler than 115° F, stir in the sugar and salt. Then sprinkle in the yeast on the warm cream. Allow the yeast 5 minutes or so to start bubbling – called, “proofing” the yeast.
While the cream is cooling, melt ½ cup butter in the microwave, then set aside. Also, measure, and then sift 4 cups of all purpose flour. Beat the egg as well.
When the cream has cooled to 100° F or below, pour it into a mixing bowl. Add the beaten egg and the 1/2 cup of melted butter. Add the sifted flour in stages, no more than one cup at a time, stirring to incorporate at each addition. You will have a very soft dough when all of the flour is added.
Turn the dough into a greased bowl. Cover the bowl with cling wrap and allow the bread to rise until doubled in volume.
Zest the rind from two oranges and mix with 2 cups of sugar, set aside.
When the dough has risen, turn it out onto a well floured board and, and stretch or roll into a disc or rectangle about 1/2 thick. If you roll, (a) roll gently so as not to knock out too much air; and (b) don’t forget to flour your pin so it doesn’t stick.
Use a knife or pizza cutter to cut the dough into 2" x 2" squares or diamonds. Melt the remaining ½ cup butter in a bowl large enough to dip the dough pieces. Set the bowl next to the greased bundt pan.
If some of your pieces are smaller than others, start with the smallest pieces. Dip them one by one in butter, then roll in the orange/sugar mixture and arrange evenly on the bottom of the pan. Then, dip the larger pieces, one by one, in butter, then in the orange/sugar mixture and arrange them in even layers, until all the dough is used. If there is any butter left over, pour it as evenly as possible over the dough. Cover the pan tightly with cling wrap.
Allow the dough to rise, until it reaches the wrap – about 30 minutes. Meanwhile, set a rack in the middle of the oven, and preheat the oven to 400° F.
Set the pan on the rack, and bake 25 to 30 minutes until the top of the bread is one shade darker than golden brown. Remove from the oven, allow to cool for about ten minutes, and turn out onto a plate. Serve warm.
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This dish is heavenly, just heavenly. Thanks to Boar D. Laze, the author of the forthcoming book, COOK FOOD GOOD: American Cooking and Technique beginners and Intermediates for the bread recipe. Boar D. Laze is an incredible cook and I’m greatly anticipating his cookbook as it focuses on truly understanding how to cook, not just how to follow a recipe. His recipes are incredible and this bread recipe will not disappoint. Boar D. Laze recommends making this as a Savory Monkey Bread (omit my addition of 1 1/2 cups of sugar and the orange rind) and serving it with barbecue. A perfect dish for dinner parties.
For those wanting to cook more from scratch and understand the how’s and why’s of the kitchen- watch for his book at bookstores. It will be a great asset for all home cooks.
Version 1 using 100% whole wheat flour
2 3/4 cup warm water
1 1/2 TBSP dry active yeast
1/3 cup oil
1/3 cup honey
1/4 cup molasses*
1 1/2 tsp. salt
8 - 8 1/2 cups whole wheat flour
Dissolve the yeast in the warm water. Stir in the oil, honey, molasses, salt and 5 cups of the flour until well combined. Allow to rest 20 minutes. Then, knead in enough flour to make a moderately stiff dough that is just barely not sticky, and knead for about 10 minutes. Put in a lightly oiled bowl, turn once to coat, and cover with a towel to let it rise until double (about an hour). Turn on the oven to 375, punch down and form into two loaves and place into greased bread pans. Allow to rise for ONLY 10-11 minutes, then bake for 32-35 minutes.
*If you are avoiding molasses or don't have any on hand, you can substitute an extra 1/4 cup of honey for the molasses.
Version 2 using a mixture of whole wheat flour and all purpose flour
2 3/4 cup warm water
4 tsp. dry active yeast
1/3 cup oil
1/3 cup honey
1/4 cup molasses*
1 1/2 tsp. salt
2 cups all purpose flour
6 – 6 1/2 cups whole wheat flour
Dissolve the yeast in the warm water. Stir in the oil, honey, molasses, salt and 5 cups of the flour until well combined. Allow to rest 20 minutes. Then, knead in enough flour to make a moderately stiff dough that is just barely not sticky, and knead for about 10 minutes. Put in a lightly oiled bowl, turn once to coat, and cover with a towel to let it rise until double (about an hour). Turn on the oven to 375, punch down and form into two loaves and place into greased bread pans. Allow to rise for ONLY 9-10 minutes, then bake for 32-35 minutes.
*If you are avoiding molasses or don't have any on hand, you can substitute an extra 1/4 cup of honey for the molasses.
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Thanks to my dear friend Heidi for this great recipe. It’s challenging finding a 100% whole wheat bread recipe that is still soft and moist and this is by far the best 100% whole wheat bread recipe I have ever had. Heidi’s famous for this bread and for good reason! Plus it’s egg and dairy free!
Occasionally I prefer to lighten it a little and reduce the amount of whole wheat flour from the original recipe. Version 2 lists the modifications needed for changing the types of flour.
Makes 12 large rolls or 18 smaller rolls
3 cups (16 ounces) pate fermentée (see recipe below)
2 ¼ cups (10 ounces) unbleached bread flour
2 ¼ cups (10 ounces) whole wheat flour
1 ½ tsp. salt
3 tsp. dry active yeast
2 large eggs, slightly beaten
1 TBSP honey
3 tablespoons vegetable oil
1 ½ cup warm water
1 egg yolk, mixed with 1 TBSP of water
1. Take the paté fermentée out of the refrigerator 1 hour before making the dough. Cut it up into about 10 small pieces with a pastry scraper or serrated knife. Cover it with a towel or plastic wrap and let sit for 1 hour to take off the chill.
2. Stir together the flour, salt, and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Add the pate fermentée, eggs, honey, oil, and water. Stir (or mix on low speed with the paddle attachment) for 1 minute, or until the ingredients form a ball. If there is still some loose flour, add a little extra water.
3. Lightly dust the counter with flour, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook). Knead for about 10 minutes (6 minutes by machine), adding flour, if needed, to make a dough that is soft and supple, tacky but not sticky. Cover the bowl with plastic wrap.
4. Ferment at room temperature for 2 hours, or until the dough doubles in size.
5. Remove the dough from the bowl and divide it into 12 to 18 equal pieces (I divide mine into 3 ounce pieces for medium size rolls).
6. Prepare the individual rolls by knotting them. To knot them, roll out a round of dough into a 12-inch strand (shorter for smaller rolls). Tie a simple knot. Loop the two ends through the center of the knot a second time. Place the rolls, cut side down, on a parchment lined sheet pan lightly misted with spray oil. Mist lightly with spray oil, and loosely cover the pan with plastic wrap.
7. Proof the rolls for 45 minutes at room temperature, then flip them over so the cut or folded side is facing up. Mist again with spray oil, cover the pan, and continue proofing for another 30 to 45 minutes, or until the rolls are double their original size.
8. Preheat the oven to 425° F with the oven rack on the middle shelf. Uncover the rolls and prepare them for baking by brushing tops of rolls with an egg yolk and 1 TBSP of water.
9. Place the pan in the oven, spray the oven walls with water, and close the door. After 10 minutes, rotate the pan for even baking and lower the oven setting to 400° F. Continue baking until the rolls are a medium golden brown and register approximately 200° F in the center. This will take 15 to 20 minutes for large rolls, or less for smaller rolls.
10. Remove the rolls from the pan and transfer to a cooling rack. Wait at least 30 minutes before serving.
Pate Fermentée
¾ tsp. dry active yeast
¾ cup (6 to 7 ounces) warm water
1 1/8 cups (5 ounces) unbleached bread flour
1 1/8 cups (5 ounces) whole wheat flour
¾ tsp. salt
1. Stir together yeast and water, then stir in the flours and salt in a 4-quart bowl (or in the bowl of a standing mixer) until everything comes together and makes a coarse ball (or mix on low speed for 1 minute with the paddle attachment). Adjust the flour or water, according to need, so that the dough is neither too sticky nor too stiff. (It is better to err on the sticky side, as you can adjust easier during kneading. It is harder to add water once the dough firms up.)
2. Sprinkle some flour on the counter and transfer the dough to the counter. Knead for 4 to 6 minutes (or mix on medium speed with the dough hook for 4 minutes), or until the dough is soft and pliable, tacky but not sticky.
3. Cover the bowl with plastic wrap and ferment at room temperature for 1 hour, or until it swells to about 1½ times its original size.
4. Remove the dough from the bowl, knead it slightly to degas, and return it to the bowl, covering the bowl with plastic wrap. Place the bowl in the refrigerator overnight. You can keep this in the refrigerator for up to 3 days, or freeze it in an airtight plastic bag for up to 3 months.
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Recipe adapted from Peter Reinhart’s Bread Baker’s Apprentice.
1 ½ cups milk
1/3 cup shortening
2 TBSP dry active yeast
1/3 cup warm water
¼ cup sugar
2 tsp. salt
2 eggs, lightly beaten
1 TBSP flax seed (optional)
2 cups whole wheat flour
2 ¾ cups all purpose flour
1/3 cup butter, melted
3/4 cup sugar mixed with 1 tsp. cinnamon
Combine milk and shortening in a microwave safe bowl. Microwave until shortening is melted (about 1 ½ minutes). Set aside and cool to lukewarm (between 105° and 115° F, any hotter will kill the yeast. It is helpful to have a digital thermometer to test liquids when working with yeast. If you don’t have one, let the milk cool until it feels cool enough for a warm bath).
While milk is cooling, combine warm water and yeast in mixing bowl. Pour milk mixture into yeast mixture. Stir in sugar, salt and eggs. Gradually mix in flax seed and flour (adding more if needed) until dough forms a smooth ball. Cover bowl with a damp cloth (to prevent dough from drying out) and place in a warm place and allow dough to double in bulk, about an hour (if your home is cool, turn the oven on for 1-2 minutes, then turn it off. Place the bowl in the oven to rise).
Dust counter with flour and pat the dough into a ½ inch thick rectangle (this dough is soft and needs flour on the surface to prevent sticking). Cut into doughnuts with a doughnut cutter or form into golf ball size balls to make doughnut holes. Place 1 inch apart on a greased baking sheet. These don’t spread much; they rise.
Let doughnuts rise for 20 minutes, uncovered. Bake at 425° F for 7-10 minutes or a little longer, until they have a touch of golden brown. Remove from oven and have melted butter and cinnamon sugar mixture ready. Brush each doughnut and doughnut hole with butter and roll in cinnamon sugar. Serve warm.
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These are a great alternative to deep fried doughnuts. They are light and tender and from start to finish they take just under two hours to make. Surprisingly these freeze well too! We prefer the doughnut holes but the doughnuts are good too. This recipes makes 98 doughnut holes (40 calories and 1.2 grams of fat each). Recipe adapted from the Fannie Farmer Cookbook.
1 1/3 cups warm water
2 ¼ tsp. dry active yeast
1 TBSP sugar
1 TBSP salt
2 TBSP olive oil
2 cups all purpose flour
1 ¾ cups whole wheat flour
Combine warm water, yeast and sugar and let stand 5 minutes. Add salt, olive oil and water. Knead for about 10 minutes until dough becomes smooth and elastic. Transfer dough to a bowl lightly coated with oil. Cover with a damp kitchen towel and let rise in a warm place until doubled in volume (about 1 ½ hours).
Shape into breadsticks, then top with melted butter and mozzarella cheese. Bake at 425° F for 15 minutes.
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I love to dip these in a marinara sauce! The breadsticks or dough freezes well. Dough can also be used for pizza's. Recipe courtesy of The Joy of Cooking.
1 1/3 cups warm water
1 tsp. dry active yeast
1 ½ cup water
2 tsp. salt
3 ½ cups flour
Combine yeast and water, then mix in salt and flour. Knead until dough forms into a smooth ball. Let rise 2-3 hours. Punch down, form dough into a loaf. Let rise 30 minutes, then bake at 400° for 20-25 minutes.
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Recipe taken from the "How to Cook Everything" cookbook.
