Oatmeal Honey Sandwich Rolls

 

Oatmeal Honey Sandwich Rolls

Oatmeal Honey Sandwich Rolls

 

1¼ cups boiling water

½ cup old-fashioned rolled oats

¼ cup honey

2 tbsp butter

1 tbsp dry active yeast

1½ tsp salt

½ tsp cinnamon

¾ cup whole wheat flour

2 cups all-purpose flour

 

In a medium-sized mixing bowl, combine water, oats, honey and butter. Allow to soak until the temperature reaches 115℉. Stir in yeast and let it sit for 7 minutes. It should “bloom” or form a foam on top.

Mix flours, salt and cinnamon in the bowl of a stand mixer. Add oatmeal mixture. Using a dough hook attachment, mix on medium speed for 5-7 minutes or until the dough clears the side of the bowl and forms a dough. Alternately, the dough can be mixed and kneaded by hand for about 10 minutes.

Turn dough into a lightly greased bowl and cover with a towel or plastic wrap. Allow to rise for 1 hour or until doubled in size.

Preheat oven to 350℉

Turn dough onto a greased surface and separate into 8 pieces. Shape into 8 rolls and place on a baking sheet. Cover with lightly greased plastic wrap or waxed paper and allow to rise for approximately 30 minutes. To tell if bread is proofed enough to bake, press your finger gently to the dough. If indent remains momentarily, then it’s ready. If indent immediately pops back up, it’s not ready yet. If the indent sinks lower and remains, it’s over-proofed.

Bake rolls for about 20 minutes or until golden brown and registers an internal temperature of 190℉.

Allow to cool completely before slicing or storing.

 

8 servings, 210 calories per serving

Hack: Sandwich rolls can be refrigerated for up to 5 days or frozen for up to 3 months to preserve freshness. You can “refresh” the bread by warming it briefly in the microwave or toasting it before use.

Hack: If the bread stales before you’ve finished eating it, run it between your fingers (or use a food processor) to turn it into bread crumbs. Seal in bag or container and store in the freezer for future use.

 

 

Authentic Naan Flatbread

 

Authentic Naan Flatbread
Authentic Naan Flatbread

Authentic Naan Flatbread

 

1 ½ cups warm water (115℉)

2 tsp yeast

2 tsp salt

3¼ cups flour

1 tbsp oil or ghee

 

Fit stand mixer with a dough hook.  Place water and yeast in the bowl.  Add salt and flour, mix on low speed until all ingredients are well incorporated.  The dough can be mixed by hand if preferred.

Transfer dough to a storage bowl and cover.*  Note: This will not have the consistency of regular bread dough.  It will be thinner and will easily and quickly mold to the shape of the bowl.

Let dough rise until it has risen and then begins to fall.  This will take at least 2 hours but can take longer depending on the room temperature.  Bread can be left at room temperature for up to 5 hours without any ill effects.

Transfer the bowl of dough to the refrigerator and chill for at least 3 hours or up to 36 hours.

Remove from the refrigerator and cut off ¼ of the dough.  Return the rest to the refrigerator.

Sprinkle a small amount of cornmeal onto a piece of parchment paper.  Shape dough into a ball and, using a rolling pin and your hands, roll dough into an 8” circle on parchment paper/mat.  Use oil or cooking spray on the rolling pin and hands if the dough is too sticky.

Preheat oven to 450℉.

Transfer the rolled dough, on parchment paper, to a cooking sheet and put it in the oven.

Bake for 6-8 minutes or until browned around edges.

Remove from the oven and brush with melted butter, if desired.

Repeat with the remaining dough to make 3 more naans or leave the dough in the refrigerator for up to 3 days to make as needed.

Can be served warm or at room temperature.

*Cover on the bowl should not be airtight.

 

4 servings, 360 calories per serving

Hack: Use this bread to make a Chicken Pesto Naan Pizza or Spinach Feta Pizza For One!

Hack:  Cooked bread will remain fresh for 3-4 days at room temperature or up to 2 weeks in the fridge.  Alternatively, it can be frozen for up to 3 months.

Hack:  Naan dough will keep for up to 3 days in the refrigerator.

Hack:  Naan bread can be used as a side for saucy meals, soups or stews.  It can be used for fillings in a similar fashion as tortillas or wraps.  Flatbread pizzas are also a popular item!

 

Simple White Bread

This simple white bread is a classic meal staple made from basic kitchen ingredients. There’s nothing like freshly baked bread to make everything better!

Simple White Bread
Simple White Bread

Simple White Bread

 

¾ cup milk

¼ cup sugar

1 pkg (¼ oz) active dry yeast (or 2 ¼ tsp loose yeast)

½ cup unsweetened applesauce, room temperature

1 large egg, room temperature

1 tsp salt

3 ½ cup all-purpose flour

1 tbsp butter, melted

 

In a small microwave-safe bowl, mix milk and sugar. Heat in microwave to a temperature of between 110℉ – 115℉. This should take less than a minute and it’s very important to use a thermometer to get the correct temperature. (See my recommendation for kitchen thermometers here).

Dissolve yeast in milk mixture and set aside for 7 minutes to proof. It should “bloom” or form a foam on top.

In the meantime, add flour and salt to the bowl of a stand mixer and whisk together with a fork.

When yeast is proofed, add applesauce, egg and yeast mixture to flour mixture. Blend with the mixer until a dough forms, 3-4 minutes.

Turn dough onto a lightly greased surface or pastry mat and use a bench scraper* to fold the dough in half repeatedly for 6-8 minutes until it becomes smooth and elastic. The dough will be sticky.

Turn the dough into a large, lightly greased bowl. Use a pastry brush or cooking spray to lightly oil the top of the dough. Cover with towel or plastic wrap and allow to rise until double in size, about 1 hour.

Gently press fist into the center of dough to deflate and turn into a greased bread pan (8 ½” x 4 ½” x 2 ½”). Cover with a towel or plastic wrap and allow it to rise for 30 minutes. Uncover the dough and continue to rise until the dough slightly crowns over top of the pan, about 30 minutes.

Bake at 375℉ until golden brown, 25-30 minutes. Bread should sound hollow when you tap on the crust and have an internal temperature of 190℉.

Remove immediately from the pan to a cooling rack. Brush top, sides and bottom with melted butter. Allow to cool completely before slicing.

*Bench scrapers (also referred to as bowl scrapers or pastry knives) can be stainless steel or plastic and cost as little as $1.00. If you don’t have one on hand, you can use a sturdy spatula, cake/pie server or butter knife. If you must know the truth, I use a plastic drywall mudding tool as a bench scraper!

Yield: 16 slices, 125 calories per slice

Hack: To tell if bread is proofed enough to bake, press your finger gently to the dough. If the indent remains momentarily, then it’s ready. If indent immediately pops back up, it’s not ready yet. If the indent sinks lower and remains, it’s over-proofed.

Hack: Bread can be sliced and then frozen or refrigerated for longer storage. You can “refresh” the bread by warming it briefly in the microwave or toasting it before use.

Hack: If the bread stales before you’ve finished eating it, run it between your fingers (or use a food processor) to turn it into bread crumbs. Seal in bag or container and store in the freezer for future use.

Hack: This recipe can be turned into sandwich rolls if preferred. After the first rise, separate dough into 8 pieces and form into rolls. Allow to rise until double, about 30 minutes.