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This doggo dough can be made by hand or with a mixer. There is no shame or prestige in one over the other, though there is a satisfying learning opportunity in kneading a dough to the correct tenderness by hand.

Makes: 8 buns

Ingredients:

For the tangzhong starter:

• 172 g (¾ cup) whole milk
• 28 g unbleached bread flour

For the dough:

• 600 g unbleached bread flour
• 75 g granulated sugar
• 12 g kosher salt
• 18 g dry active yeast
• 114 g butter, room temperature
• 2 large eggs
• 226 g (1 cup) whole milk, room temperature

For baking:

• Baking tray
• Parchment paper
• 1 egg
• 1 teaspoon water

Preparation:

1. Working in a small sauce pot, whisk together the milk and flour for the Tangzhong until completely smooth.
2. Cook over low heat while continuously stirring, until a paste thick enough to stick to the sides of the pot forms, approximately 3 minutes. Allow to cool slightly.
3. In a large bowl, mix together the dough ingredients, starting with the dry ingredients, then incorporating the butter, followed by the eggs, then milk. Finally add the Tangzhong.
4. Knead with either a mixer fitted with a dough hook or with the heel of your palm, either will produce the necessary kneading motion to stretch the dough and fold it over itself until a smooth elastic dough has formed.
   To test for correct gluten development, form the dough into a smooth ball, then gently press your thumb into the top. If the indentation remains, the dough is underworked. If the indentation bounces back most of the way, but retains a shallow dent, it is just right.
5. Place the dough in a lightly oiled bowl and turn to coat. Cover and rest until the dough has puffed up nicely, about an hour or hour and a half. The dough will be proofed to the correct level when a slight poke into the dough holds its shape.
6. Once proofed, turn out the dough on an unfloured surface (resist the urge to flour the working surface to prevent the dough from sticking. If needed, lightly oiling the hands will provide just enough oil to keep everything moving smoothly).
7. Divide dough into 8 equal portions and form them into smooth balls. Then roll each one into an even 5 ½-inch cylinder, about the length of a hot dog.
8. Line a baking tray with parchment paper. Place the dough cylinders on the tray abut a ½-inch  apart and flatten slightly.
9. To proof, bring a small pot of water to a boil. Place the pot at the bottom of a cold oven. Place the bread tray on the center rack. Proof for approximately 50 minutes, or until noticeably poufy.
10. Remove the bread tray from the oven and preheat to 350°F.
11. Brush the tops of the buns with a wash consisting of 1 egg beaten well with 1 teaspoon water.
12. Bake until the dough reaches an internal temperature of 190 F and is heavily fragrant, approximately 20 to 25 minutes.
13. Cool the buns completely on a wire rack to prevent sogginess.
14. Once cool, separate the buns and cut a slit into the side, keeping the ends together. Fill as desired.
15. Store cooled buns in a paper bag for freshness.

 

CLICK HERE

 

BISQUICK RECIPE AT THE BOTTOM OF THIS PAGE.

We’ve all bought bananas and had them go brown on the counter.  All is not lost.  Here is an easy recipe that Beatitudes Residents can use for those times.

INGREDIENTS FOR TWO SMALL LOAVES

FIRST BOWL:

• 2 TBL softened margarine
• 1/4 CU white granulated sugar
• 1/4 CU brown sugar
• 1 egg
• 1/2 tsp vanilla
• 2 TSP lemon juice
• 1-2 over-ripe bananas – mashed

SECOND BOWL:

You can use these ingredients, or simply use 1 1/2 C Bisquick.  The recipe for Bisquick is at the bottom of this page, if you want to make your own.

• 1 1/4 CU white flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 CU softened margarine
• 1/4 tsp salt
• 1 tsp powdered ginger – or better yet 2 tsp grated ginger
  even better 1 TBL candied ginger
• NOTE: I prefer to pulse the ginger with a bit of the sugar to make small chunks of ginger.

STEP BY STEP
1. Preheat oven to 300º F
2. IN FIRST (LARGE) BOWL – – Cream butter and sugars together
3. Add eggs, one at a time, beating until smooth after each egg
4. Mix in mashed bananas, vanilla, and lemon juice
5. IN SECOND BOWL sift and mix all dry ingredients together
(or just use Bisquick)
6. Add dry mixture to first bowl, stir to moisten. Do not over-mix.
7. Transfer to greased loaf pans (or pans lined with parchment paper)
8. Lay a sheet of foil or parchment paper loosely over the top, and bake 35 minutes.
9. Remove foil after baking 35 minutes
Increase heat to 350º and continue to bake for 15 more minutes.
10. Let stand ten minutes before removing from pan
11. Place released loaf on cake rack to cool
This will make TWO 2½ x 4½ baking dishes

Options:
1. Replace the ginger with chopped walnuts
2. Add raisins, dates, or dried cranberries rather (or in addition to) the ginger
3. We like to add ¼ C instant oatmeal to ours.

Until the part where you roll the dough flat, this dough can be used for either breakfast cinnamon rolls, or nice soft dinner rolls.

INGREDIENTS

1. DOUGH – Assemble ingredients
   • • DRY INGREDIENTS
   • 3 C AP flour (350 gm by weight)
   • 1 tsp fine salt 
     • WET INGREDIENTS
   • 2/3 C whole milk – warm, not hot
   • 4 TBL butter – melted
   • 2 large egg
   • 1/2 C active sourdough starter
   • 1 TBL Instant Yeast or Quick Rise Yeast (Not Active Dry)
   • 2 TBL granulated sugar (yes, these are wet ingredients)
   • 2 TBL dried milk powder
2. CinnaSugar FILLING – Assemble ingredients
   • 1/2 C CinnaSugar
   • 1/3 C more sugar
     • Or 1/2 C sugar, 1/4 C cinnamon, 1/2 tsp nutmeg
   • 1 TBL flour
   • 2 TBL softened butter
3. GLAZE – Assemble ingredients
   1. 2 TBL butter – softened (not melted)
   2. 1/2 C whipped cream cheese – room temp
   3. 1/2 C confectioner sugar

STEP BY STEP

1. Any time after 2 pm, prepare your dough
   1. Put the wet ingredients into your Kitchen Aid using the whisk attachment
   2. On low, add just over half of your dry ingredients
   3. Switch to your dough hook
   4. Continue to add dry ingredients about 1/2 C at a time
   5. Dough should be soft and slightly sticky. 
   6. Let rest for 30 minutes
   7. Knead on slow for about 8 minutes.  You are now looking for a dough that is soft, but not sticky.  Add bits of flour if dough is too sticky.
   8. Reclaim any unused flour.
   9. Let rise in the refrigerator overnight in a greased, covered glass bowl.  DO NOT keep in your metal bowl.
2. The next morning, give the dough an hour to warm up just a bit.
3. During this time, line a cake pan (round or square) with parchment paper on the bottom, and a thin ring of parchment around the sides.  Dabs of oil will help hold them in place.
4. On a floured countertop, flatten the dough into a large square using your fingertips.
5. Let the dough warm up for 10-15 minutes
6. Sprinkle a bit of flour on top and roll your dough flat using a rolling pin.  Let is rest for 5 minutes if it starts to “spring back”
7. Prepare your CinnaSugar filling.  Just combine and mix.
8. Spread the filling on the dough, leaving a one inch border on one of the sides.
9. With floured hands, carefully roll into a log, leaving the border so that it will be the last to be rolled.  Take your time and focus on making a tight roll.
10. Wrap the entire roll tightly in plastic and refrigerate for 30 minutes.
11. Remove the plastic and cut into 2 inch medallions.
    NOTE:  I like to put a mark in the middle, then marks either half way or 1/3 of the way so that all sections are similar width.
12. Put the dough into your pan so that they are about 1/4 inch apart.
13. Rest for 1-2 hours (second rise) before baking.
14. Preheat oven to 350º
15. Bake for 35-40 minutes.  Check every 3 minutes after 30 minutes have passed.  Take out when browned.
16. Remove and let them cool for at least 15 minutes
17. While it cools, prepare your icing
18. Mix ingredients and whisk until smooth.  Use DROPS of milk to thin if necessary.
19. Move rolls to a wire rack
20. Top rolls with the glaze.  Optionally dust with cocoa powder.  Serve warm.

 

• • Dry Ingredients
• 4 C AP Flour
• 1 C Sugar
• Salt
  • Wet ingredients
• 4 large eggs
• 2 TBL melted butter
• Yeast and warm water

1. Mix until it stops sticking to the bowl
2. Let rise 1-2 hours in a lightly oiled bowl (covered)
3. Pour out and divide into three ropes
4. Braid
   • Start from middle – tuck ends under
5. Let rise 30-60minutes
6. Brush with egg and honey mixture
7. Bake @ 375 35-45 minutes or until 190º internal temp

• 1/4 C warm milk
• 2 TBL hot water
• 2 TBL yeast
• 3 TBL brown sugar
• 2 TBL melted butter
• 1 C rye flour
• 1/2 C bread flour
  • Mix to combine
• Add 1 tsp salt
• Add bread flour (slowly) until it starts to combine
  • Mix to start combine
• Pour onto counter and knead 5 minutes finally forming into a ball
• Cover with about 1 TBL EVOO
• Let rise for one hour or until doubled
• Turn out and divide into 2 balls
• Knead and form
• Put onto greased baking sheet
• Let rise another hour
• Bake at 350º for 30 minutes or until 190 internal
  • DO NOT let temperature exceed 200
• Honey butter
  • 1/2 stick softened butter
  • 2 TBL honey
  • salt

• Clean a Russett potato and poke it full of holes
• Wrap it in a wet cloth
• Microwave it for 4 minutes
• Cut into about 3 pieces, then let cool
• At this time also preheat your cast iron skillet inside on the stove top
• Melt 2 TBL butter and 2 TBL peanut or canola oil in a cast-iron skillet with a few whole sprigs of rosemary
• Smash potatoes roughly with a fork – leaving big chunks
• Put potato into the pan and press down to maximize contact
• Sprinkle with salt and pepper
• Let the potatoes crisp up, then remove to a paper towel
• In a mixing bowl put the fried rosemary pieces with a few minced cloves of garlic, salt, parsley or basil, and grated cheddar
• Plate potatoes and top with an egg
• Garnish with grated Parmesan and a bit of basil

 

• 2 tsp instant yeast
• 2 TBL warm water
• 2 TBL honey
• 1 C hot water
• 2 TBL canola oil
• 3 TBL powdered milk
• 1 TBL potato flour
• 1 tsp salt
• 2 C bread flour *
• 1 C bread flour
• 1 egg
• 1/4 C bread flour

1. Mix yeast small measure warm water and honey
2. Stir to combine, then set aside
3. Mix next six ingredients
4. Add 1 C flour and 1 egg
5. Mix until a soft dough forms.  If too sticky, add some of the last measure of flour

• For wheat bread, substitute 2 C wheat flour for the first * measure of flour
• For 14 grain bread, add 1 TBL each:  9 grain cereal, sunflower seeds, flax seeds, sesame seeds, millet, amaranth
• For rye bread, substitute 1 C rye flour and 1 TBL caraway seeds for 1 C bread flour during * the first measure.

 

Ma Mae taught Alton how to make biscuits.  She died in November 2001, and as Alton has done, this recipe summary is dedicated to her.

 

Ma Mae’s Biscuits	Alton Brown’s Biscuits
Self Rising Flour – 2 C± sifted 2 oz shortening or lard buttermilk Use soft winter wheat Work in the fat thoroughly Mix it quick, and don’t knead.	AP Flour – 340 gm (12 oz) 1/4 tsp Baking Soda 20 gm (4 tsp) Baking Powder 3/4 tsp salt 60 gm leaf lard (for flakiness) 30 gm (1 oz) butter (browning) 1 C lowfat buttermilk
Grandpa’s extras:  1/2 tsp Granulated garlic, 1/4 tsp ground chipotle chile, 1/4 C sugar, 1/4 C Masect – increase liquid by 1/4 C Measure ingredients and set aside so they are ready Cut the fats into the flour mix Add liquid to create a wet sticky dough – Mix, don’t knead Mix initially with a spoon, then switch to a wide rubber spatula and fold together On a floured surface, form gently into a flattened square ball, then fold over and over about 8 times Pat flat, don’t roll flat, then cut with biscuit cutter.  Push down and all the way through without twisting.  After through, twist to remove After cutting, biscuits can be frozen and baked without thawing Rub steel baking sheet with Crisco Put onto sheet with sides just barely touching Put a small indent in the center of each one.  This will help them rise evenly Alton cooks at 450º – Ma Mae cooks at 475º Bake 10 minutes; rotate; then cook another 10 minutes Leftover biscuits, split open and put in toaster oven

Ingredients

• 1 large russet potato (about a 12 oz potato) Yukon gold works well too
• 2 cups (475 ml) milk
• 2 teaspoons salt
• 1 teaspoon sugar
• 2 Tbsp extra virgin olive oil
• 1 packet instant yeast (2 1/4 teaspoons)
• 5 cups (680g) all purpose flour

This is essentially white bread with potato worked into the dough.  The potato helps keep the bread moist and gives the bread a great texture.

1. Peel your potato, then cut it into 1-2 inch pieces
2. Boil for 10 minutes in salted water
3. Let the potato cool a bit, then mash the potato
4. Heat your milk for two minutes in the microwave
5. Stir in the salt, sugar and olive oil
6. Dump the liquid into a Kitchen Aid using the mixing paddle
7. Add the mashed potato – and mix together
8. Add the yeast and 2 cups of flour
9. Mix on medium high for 4-5 minutes or until smooth
10. Change to the dough hook, and add the remaining flour 1 C at a time
11. Once all the flour is in, mix for 8-10 minutes
12. Form the dough into a ball, and lightly oil all sides of the ball
13. Put dough into a large oiled bowl
14. Cover the bowl with a damp towel and let dough rise for two hours
15. Punch down the dough, divide it, form it, and place in loaf pans, oil all over, cover with plastic wrap, and let rise in the refrigerator overnight in an oiled bread pan.
16. The following morning, move the dough to a warm place and allow to rise 45-60 minutes
17. Remove the plastic wrap from the loaf pans and gently place the loaf pans in the oven in the middle rack.
18. Bake in preheated oven at 350°F for 35 minutes until the crust is golden brown and the internal temperature is about 190º
19. Let bread pan cool on a rack for five minutes, then turn it out to cool on a rack removed from the pan.

I actually had a dream about this.  I did a bit of research, and here is what I found out.

• Puff pastry dough differs from croissant dough chemically.
• Puff pastry is simply flour, water and salt layered with butter
  • Croissant dough contains milk and yeast
• Puff pastry will bake up crispy and flaky
  • Croissant dough should be fairly light and soft and tender on the inside

While you can get a passable croissant from puff pastry dough, it will absolutely not stand up to a side-by-side comparison.

 

 

1. Cut a loaf of FRESH Italian or French bread loaf into cubes – about 2 C
2. Bake at 300º for 10-15 minutes :: to dry out
3. Combine 3 cloves garlic minced, 4 TBL EVOO and 1 tsp salt
4. Heat in wide pan, and toast cubes in hot oil

Here is a link to a recipe from AllRecipes.com

It is a bit quicker than the following recipe, so I am linking to their page as well.

http://www.allrecipes.com/recipe/6916/croissants/

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Here is another recipe

1. Combine the following ingredients
   • 3 3/4 AP flour
   • 2 tsp salt
   • 1/3 C sugar
   • 2 TBL yeast
2. Blend dry ingredients, and drizzle in 1 cup cold milk
3. 1 C milk – more if required for flour to start pulling into a ball
4. Wrap dough ball in plastic wrap
   Let rest at room temperature for 60 minutes,
   Then refrigerate overnight (at least 8 hours)
5. Flatten out to about 1/2 inch thickness
6. Five sticks of butter – Wrap butter in plastic and beat with rolling pin till flattened and one large sheet
7. Refrigerate the butter, along with the dough, overnight
8. Next morning, roll the flour into a square
9. Flatten the cold butter to cover half of the square
10. Fold sides of dough in
    – stretch if necessary to cover butter (1 butter layer)
11. Flatten the “dough sandwich” till it is about twice its current size
12. Fold in thirds, and pound to flatten again (3 layers)
13. Use pastry brush to remove excess flour
14. Fold in thirds the other way, and pound to flatten (9 layers)
15. Use pastry brush to remove excess flour
16. Fold in thirds, the other way, but don’t pound yet (27 layers)
17. Wrap in plastic, and refrigerate  for one hour
18. Remove from fridge, and pound to flatten
19. Fold in thirds again, and pound to flatten  (82 layers)
20. Fold in thirds again, but do not pound yet (243 layers)
21. Wrap in plastic, and refrigerate for another hour
22. Remove from fridge, and pound to flatten
23. Fold in thirds again, and pound to flatten  (729 layers)
24. Roll out flat into a square approx 20 x 15 inches
25. Using a pizza cutter, cut the square in half to make two 10 x 15 pieces
26. Cut the 10 x 15 pieces into 5 x 5 squares
27. Cut at an angle across the points of each square, to make a crosshatch with the outside edge being about 5 inches wide and the point being 5 inches high
28. Stretch gently to make a triangle about 5 x 20 inches
29. Roll the triangle up, starting with the wide end, and ending at the point
30. Put on a baking sheet leaving space between each piece
31. Brush with egg wash (1 egg plus 1 tsp water plus 1/2 tsp salt)
32. Let rise about three hours
33. Preheat oven to 40 and bake 12-15 minutes, rotating at the 10 minute mark

 

Ingredients

• Udon or Sesame Noodles
• 3 scallions
• 2 TBL lemon juice
• 1/2 C Hoisin sauce
• 3/4 C peanut butter
• 2 tsp toasted sesame oil
• 1 TBL soy sauce
• 1 C filtered water
• 1 tsp Sriracha

1. Bring sauce to a simmer on the stovetop.
2. Prepare Udon noodles in a pot of water.
3. Add desired amount of sauce in with your Udon noodles

 

 

From TheDay.com

Lighthouse Inn Potatoes

Once you taste these seductive spuds, you’ll have a new favorite for family gatherings, holiday potlucks and yes, even weeknight meals.

Serves 8-10

• 2 ounces Parmesan cheese, grated (about 1 cup)
• 1 cup panko bread crumbs
• 4 tablespoons unsalted butter, melted, plus 6 tablespoons cut into 6 pieces
• Salt and pepper
• 2½ pounds russet potatoes, peeled and cut into 1-inch chunks
• 3 cups light cream, divided (may substitute heavy cream but not half-and-half, which tends to break)
• 1/8 teaspoon baking soda (for stability and silkiness)

1. Adjust an oven rack to the middle position and preheat the oven to 375 degrees. In a small bowl, combine Parmesan, panko, 4 tablespoons melted butter and ¼ teaspoon salt. Set aside.
2. In a large saucepan, combine the potato chunks, 2½ cups light cream, 1/8 teaspoon baking soda, 2 teaspoons salt and 1 teaspoon pepper.
3. (You’ll think that this is too much salt. You’ll be tempted to use less. Don’t do it. Follow the recipe. The sauce will be salty, but in the end the potatoes will be perfection.)
4. Bring this mixture to a boil over medium-high heat. The potatoes will want to stick, so stir them frequently. Reduce the heat to low and cook at a bare simmer, still stirring often, until a paring knife slides easily into several potato chunks without the potatoes crumbling apart, 20 to 25 minutes.
5. You don’t want the potatoes mushy. As soon as the biggest chunks yield easily to the knife, get them off the heat and stir in the remaining ½ cup of cream and the remaining 6 tablespoons of unsalted butter. Keep stirring until the butter has melted, about 1 minute.
6. Pour the creamy potato mixture into a 9-by-13-inch baking dish. (You’ll want to butter the dish, but you don’t have to.)
7. If you’re making the potatoes ahead, proceed below. If you are cooking them immediately, sprinkle the Parmesan-panko mixture evenly over the top. Bake, uncovered, until the potatoes are bubbling and the crumb topping is nicely browned, around 15-20 minutes. Let the potatoes cool for at least 15 minutes before serving.

To make ahead and bake later: After the potato mixture has been transferred to the baking dish, let it cool completely, then cover the dish with aluminum foil and refrigerate for up to 24 hours. When you’re ready, before applying the Parmesan-panko topping, bake the potatoes at 375 degrees, covered, until they’re heated through, about 35 minutes. Remove the dish from the oven and apply the topping evenly. Bake again, now uncovered, for another 15-20 minutes until the top is nicely browned.

Original recipe from Ashley Moore and Cook’s Country magazine, December/January 2017.