You know how tired you get when you're shopping in a mall, and how hungry you get, and how those cinnamon rolls smell so good? Well, when you're soy allergic, you can't buy them. They may be soy-free--who knows? The company doesn't post this information on their website, and I haven't written them. In any case, here's a recipe that's pretty close, except I don't use a cream-cheese based frosting:
Cinnamon Rolls
Dough
2 teaspoons yeast
3 1/2 cups bread flour
1/2 cup water
1/2 cup milk*
1/3 cup sugar
1/4 cup butter, cut into small chunks
1 egg
Filling:
2 tablespoons melted butter
1/2 cup sugar
1 tablespoon cinnamon
For pan:
2 tablespoons melted butter
Icing:
1 tablespoon melted butter
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons hot water or milk
1. Put all the dough ingredients in the bread machine in the order specified in the manual and process on "dough" mode.
2. Turn out onto a floured board and roll out into a rectangle 1/2" thick or slightly less.
3. Spread dough with 2 Tbs melted butter, leaving one long edge unbuttered. Mix together 2/3 cup sugar and cinnamon; sprinkle over dough, avoiding the unbuttered edge.
4. Roll up jellyroll fashion, starting with the long edge opposite the unbuttered one. Wet the unbuttered edge with your finger, and pinch edge together to seal. Cut into 12 pieces.
5. Coat bottom of a 9"x13' pan with 2 tablespoons melted butter.
6. Place cinnamon roll slices in 4 rows of 3 each in the pan. Let rise in a warm place until dough has doubled, 30-45 minutes.
7. Preheat oven to 350 degrees. Bake 25 minutes.
8. Prepare glaze. In small bowl, mix 1 1/2 cups powdered sugar with 1 tablespoon melted butter, vanilla, and enough warm water or milk to make spreadable. Spread over slightly cooled rolls.
*note: can use 2 Tbsp dry milk powder and another 1/2 cup of water
Showing posts with label yeast breads. Show all posts
Showing posts with label yeast breads. Show all posts
Sunday, August 5, 2007
Sunday, July 22, 2007
Hooray for the bread machine
Soy-free bread is problematical. Most of the breads on the bread aisle have soy oil. Most tortillas are out, too, unless you can find an honest-to-god fat-free one, and they are scarce. As a result, our fajitas are usually served in whole-wheat pita. Pita's usually okay.
The good news is, supermarkets are starting to sell more upscale bread in their bakery departments and they are often soy-free. My local “GIANT” sells a brand it buys frozen and bakes in the bakery. The multigrain has soy (check every label, every time) but the Italian, sourdough, country rye, semolina sesame, and olive/rosemary are all fine. Our local Whole Foods also carries several kinds of soy free bread. The bad news is, these upscale loaves are expensive. You also have to slice them yourself at home, because the slicers at the store might be contaminated from previous products.
English muffins continue to be a problem. None sold in the supermarket are soy-free. Whole Foods used to sell a Whole Foods brand that was okay, but they changed the recipe (check every label, every time). Trader Joe’s brand (“British Muffins”) is fine--for now--and they have whole-wheat.
Hotdog and hamburger rolls are impossible. We often buy “French rolls” at Safeway and use them for hamburgers but they’re not too substantial. I have not found any hotdog rolls I can use. I finally bought at hotdog roll pan from the King Arthur Flour catalogue and make them at home, when I can’t stand putting a hotdog on regular bread anymore.
Which brings me one of the best inventions of the 20th century: the bread machine. I am on my third machine right now. We only use it to make dough, then shape the dough and bake it in the oven. We use a potato bread recipe, like the one that came with the King Arthur hotdog roll pan, for hotdog and hamburger buns. (If you want your potato bread to be yellow like the supermarket loaves, add 1/16th tsp of turmeric.) For hamburger buns, just divide one pound of dough into sixths, or 1½ pounds into eighths, shape into balls, and squish flat on a parchment-covered cookie sheet. Let rise until doubled, and bake at 375 for about 15 minutes.
Because we only make dough, we don’t care what brand of machine we use, or how many bells and whistles it has. This latest machine cost around $40 at WalMart, and it works just fine, although the pan is not as heavy as the ones in our earlier, more expensive machines. It even has a “beep” for when to put in raisins, which the other two didn’t.
Bread machine books abound, and recipes are all over the internet, but I have found that I can make almost any bread recipe in the bread machine if I scale it right. A pound of dough uses 2 to 2 ¼ cups of flour, and cooks in an 8”x4” pan. A pound-and-a-half loaf takes 3-3 1/2 cups of flour, and uses a 9”x5” pan. My defunct Panasonic machine’s manual recommended 7/8 cup liquid for 2¼ cups flour and that works for most recipes, although if you add whole-wheat flour, you need a full cup. I am still working out the proportions for larger loaves.
We have several favorite bread machine books. Donna Rathmell German published at least 6 Bread Machine Books through Nitty Gritty Press. (Full disclosure—one of my recipes is in Bread Machine 6.) We also like Bread Machine Magic by Linda Rehberg & Lois Conway.
Because it is basil season, I am including my recipe for Pesto Bread. My brother tasted this at our house, and went out and bought a bread machine the next week.
Pesto Bread
2 ¼ cups bread flour (see note)
¼ cup pesto, home-made or commercial
1 Tbsp sugar
2 tsp sugar
1 tsp salt (less if the pesto contains salt)
1 cup water
1 1/4 tsp yeast
Put the ingredients in the machine in the order recommended by the manufacturer. Process on dough mode. When the dough is ready, roll out about ½” thick, roll up like a jellyroll, and put in a greased 8”x4” bread pan. Bake at 375 for 25 minutes.
Note: You can substitute 1 cup whole wheat flour and 1 tbsp gluten powder for one of the cups of bread flour. Any whole-wheat flour works, but we favor King Arthur.
The good news is, supermarkets are starting to sell more upscale bread in their bakery departments and they are often soy-free. My local “GIANT” sells a brand it buys frozen and bakes in the bakery. The multigrain has soy (check every label, every time) but the Italian, sourdough, country rye, semolina sesame, and olive/rosemary are all fine. Our local Whole Foods also carries several kinds of soy free bread. The bad news is, these upscale loaves are expensive. You also have to slice them yourself at home, because the slicers at the store might be contaminated from previous products.
English muffins continue to be a problem. None sold in the supermarket are soy-free. Whole Foods used to sell a Whole Foods brand that was okay, but they changed the recipe (check every label, every time). Trader Joe’s brand (“British Muffins”) is fine--for now--and they have whole-wheat.
Hotdog and hamburger rolls are impossible. We often buy “French rolls” at Safeway and use them for hamburgers but they’re not too substantial. I have not found any hotdog rolls I can use. I finally bought at hotdog roll pan from the King Arthur Flour catalogue and make them at home, when I can’t stand putting a hotdog on regular bread anymore.
Which brings me one of the best inventions of the 20th century: the bread machine. I am on my third machine right now. We only use it to make dough, then shape the dough and bake it in the oven. We use a potato bread recipe, like the one that came with the King Arthur hotdog roll pan, for hotdog and hamburger buns. (If you want your potato bread to be yellow like the supermarket loaves, add 1/16th tsp of turmeric.) For hamburger buns, just divide one pound of dough into sixths, or 1½ pounds into eighths, shape into balls, and squish flat on a parchment-covered cookie sheet. Let rise until doubled, and bake at 375 for about 15 minutes.
Because we only make dough, we don’t care what brand of machine we use, or how many bells and whistles it has. This latest machine cost around $40 at WalMart, and it works just fine, although the pan is not as heavy as the ones in our earlier, more expensive machines. It even has a “beep” for when to put in raisins, which the other two didn’t.
Bread machine books abound, and recipes are all over the internet, but I have found that I can make almost any bread recipe in the bread machine if I scale it right. A pound of dough uses 2 to 2 ¼ cups of flour, and cooks in an 8”x4” pan. A pound-and-a-half loaf takes 3-3 1/2 cups of flour, and uses a 9”x5” pan. My defunct Panasonic machine’s manual recommended 7/8 cup liquid for 2¼ cups flour and that works for most recipes, although if you add whole-wheat flour, you need a full cup. I am still working out the proportions for larger loaves.
We have several favorite bread machine books. Donna Rathmell German published at least 6 Bread Machine Books through Nitty Gritty Press. (Full disclosure—one of my recipes is in Bread Machine 6.) We also like Bread Machine Magic by Linda Rehberg & Lois Conway.
Because it is basil season, I am including my recipe for Pesto Bread. My brother tasted this at our house, and went out and bought a bread machine the next week.
Pesto Bread
2 ¼ cups bread flour (see note)
¼ cup pesto, home-made or commercial
1 Tbsp sugar
2 tsp sugar
1 tsp salt (less if the pesto contains salt)
1 cup water
1 1/4 tsp yeast
Put the ingredients in the machine in the order recommended by the manufacturer. Process on dough mode. When the dough is ready, roll out about ½” thick, roll up like a jellyroll, and put in a greased 8”x4” bread pan. Bake at 375 for 25 minutes.
Note: You can substitute 1 cup whole wheat flour and 1 tbsp gluten powder for one of the cups of bread flour. Any whole-wheat flour works, but we favor King Arthur.
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