Breads

Chimichurri Sandwich Rolls

Posted on February 12, 2012. Filed under: Breads |

• 1 cup water
• 2 tsp white wine vinegar
• 3 tbs olive oil
• 3/4 tsp oregano
• 2 tbs parsley
• 1 teaspoon garlic powder
• 3 tbs chopped french-fried onions or dry minced onion
• 1 1/2 tsp salt
• 1 tbs sugar
• 3 cups flour
• 2 tsp yeast

Combine ingredients and knead until it forms a soft, smooth dough.  I use a stand mixer with a dough hook, but use whatever method you’re most comfortable with.  Place dough in a greased bowl and cover.  Let rise for a couple hours.

Divide into 6 equal rolls (about 4 oz each).  Press into a hamburger bun pan or shape into flattened rounds and place on a cookie sheet.  Let rise about 45 minutes until puffy.

Bake at 350° for 20 minutes until golden brown.

Add some cayenne to these if you’d like a little more kick.

Onion and Poppy Seed Matzo Rolls

Posted on September 20, 2011. Filed under: Breads |

I think I made these for the first time about 15 years ago.  My husband was stationed in Korea and when he came back on leave we got together with his family.  I wanted to try something different, but when I told his Jewish grandmother about them she was less than enthusiastic.  She was kind of famous for her matzo ball soup so I was a little concerned.  I’m glad I went ahead and made them because after she tasted them even she was surprised.  They do not use traditional leavening agents, but they are still surprisingly light and I really like the savory flavor.

Ingredients:

• 1/2 cup butter (1 stick)
• 1 cup water
• 2 tbs dried onion flakes
• 2 cups matzo meal
• 1/2 tsp salt
• 1 tbs sugar
• 1 tsp poppy seeds
• 4 eggs

Heat butter, water, and onion in a saucepan on medium until warm.

Add matzo, salt, sugar, and poppy seeds.  Cook for 1 minute, stirring.

Place matzo mixture into mixer bowl.  With the mixer on low slowly add the eggs one at a time mixing after each one.  The dough will be quite sticky.

To shape the rolls scoop out about 1/4 cup of the dough and with wet hands roll them into balls.  Rinse your hands in between each roll so they stay moist.

Place on a greased cookie sheet.  You should get about 12 rolls.

Bake at 350° for about 50 minutes.

English Muffin Bread (Microwaved)

Posted on July 16, 2011. Filed under: Breads |

This is a great breakfast bread with a nice flavor.  After mixing it is completely finished in the microwave so it couldn’t be easier.

Ingredients:

• 1/4 cup water
• 1 cup milk
• 3 cups flour
• 1 pkg yeast
• 2 tsp sugar
• 1 tsp salt
• 1/8 tsp baking soda
• cornmeal

Heat the water and milk in the microwave about 1 minute.  Combine flour, yeast, sugar, salt, and baking soda.  Add warm water mixture and mix well.  Add a little more flour if necessary.  It should be a soft sticky dough.

Spray a glass loaf pan with oil.  Sprinkle with a little cornmeal just to cover.

Pat dough into pan and sprinkle with a little more cornmeal.

Place in microwave and cook 1 minute at 50% power.  It is very important to microwave at half power or the bread will start to cook.  Let the bread rest for 10 minutes.  Repeat microwaving 1 minute and resting 10 minutes 2 more times.  After the last resting time microwave at 100% power for about 5 minutes.  Remove from pan and slice.

Try toasting it and making eggs benedict.  Delicious!