yeast bread

Bready or Not Original: Glazed Gingerbread Rolls

Posted by on Nov 13, 2019 in Blog, Bready or Not, breakfast, yeast bread | 0 comments

Imagine cinnamon rolls that taste like gingerbread, and you have these incredible Gingerbread Rolls.

Bready or Not Original: Glazed Gingerbread Rolls

These things are a TREAT. Make them for a special holiday breakfast or brunch, or make them just because.

Bready or Not Original: Glazed Gingerbread Rolls

I had to make this twice to get it right. I followed another recipe closely at first and did a cream cheese frosting, which was delicious, but required the rolls be refrigerated, which made them end up pretty stiff before being eaten the next day.

Bready or Not Original: Glazed Gingerbread Rolls

So, take two. This time, I made up my own glaze, and that worked beautifully. The rolls could stay at room temperature, and stay nice and pliable.

Bready or Not Original: Glazed Gingerbread Rolls

One of my husband’s co-workers described these rolls as “not as soft as Cinnabon, but better flavor.” By golly, I’ll take that, especially since the rolls had been made the day before.

Bready or Not Original: Glazed Gingerbread Rolls

These rolls are as delicious as they look… and they look pretty good, don’t they?

Bready or Not Original: Glazed Gingerbread Rolls

Bready or Not Original: Glazed Gingerbread Rolls

These delicious treats pack gingerbread flavor into soft, delicious cinnamon roll-like form! Store covered at room temperature. They are best eaten within a day or two.
Course: Breakfast, Snack
Keyword: gingerbread, yeast bread
Servings: 12 rolls
Author: Beth Cato

Ingredients

Dough:

  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 3 1/2 cups all-purpose flour divided
  • 1 Tablespoon dry active yeast
  • 1 cup whole milk or substitute 3/4 cup half & half and 1/4 cup water
  • 2 Tablespoons unsalted butter room temperature
  • 1 large egg
  • 2 Tablespoons molasses

Filling:

  • 1/2 cup brown sugar packed
  • 6 Tablespoons unsalted butter room temperature
  • 1 Tablespoon ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • all-purpose flour to dust work surface

Glaze:

  • 2 1/2 cups confectioners' sugar
  • 1 teaspoon molasses
  • 1 teaspoon vanilla extract
  • 1 Tablespoon milk or half & half, use more as needed

Instructions

Make the dough:

  • In a large bowl (such as a Kitchen Aid bowl), combine sugar, ground cinnamon, ginger, salt, and 1 3/4 cups of flour. Stir in yeast.
  • In a small saucepan, warm milk and butter. Cook until butter is melted and the milk/butter is between 105 and 110-degrees.
  • Pour the milk mixture into the flour mixture. Stir. Add the egg and molasses, and stir well.
  • Use a dough hook on a stand mixer or arm power to beat the dough. Gradually add the remaining 1 3/4 cups flour, kneading until the dough is smooth and pliable. Using a dough hook, this will be 4 to 5 minutes.
  • Transfer dough to a lightly buttered or greased bowl and cover with plastic wrap or a towel. Let rise until doubled in size, about 1 hour.

Make the filling and assemble rolls:

  • After the dough has risen, butter or grease a 9x13 OR 8x8 OR 9x9 casserole dish.
  • In a small bowl, combine the filling ingredients: brown sugar, butter, cinnamon, ginger, and cloves.
  • Prepare a clean stretch of counter or table with a dusting of flour. Roll out the dough to about a 12x16 rectangle. Spread the filling all over, but not quite to the edges. Starting with the long side, roll into a log.
  • If using a 9x13 pan, cut the rolls into 12 equal rounds; if using a smaller pan, cut into 9. A piece of unwaxed dental floss makes this easy; wrap around dough log, then pull two ends of floss opposite directions to slice through.
  • Once the pan is full of rolls, cover with plastic wrap or a towel and let rise again until doubled, about an hour.
  • Preheat oven at 375-degrees. Once it comes to temperature, place rolls inside. Bake for about 12 minutes then cover with foil to reduce browning, then bake about 8 to 12 minutes. Let cool a bit.

Glazing:

  • Combine the glaze ingredients to each a thick yet loose texture. Add more milk or confectioners' sugar, as needed, to reach a good consistency. Spoon and spread over the rolls.
  • Eat immediately, or cover with foil and keep at room temperature. Enjoy right from the pan or warmed slightly in the microwave. Best within a day or two.

OM NOM NOM!

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    Bready or Not: Yeasted Waffles

    Posted by on Feb 22, 2017 in Blog, Bready or Not, breakfast, main dish, yeast bread | Comments Off on Bready or Not: Yeasted Waffles

    If you’re in need of a quick-fix breakfast, whip up a batch of these yeasted waffles! Chill the batter for at least 4 hours and you can start using it; the batter can stay in the fridge up to 3 days.

    Bready or Not: Yeasted Waffles

    I was really impressed with how this batter kept, too. I noticed no difference in the taste for day to day, and I kept it chilled for the 3 day max stated in the original Eating Well recipe.

    Bready or Not: Yeasted Waffles

    That said, these do taste different than normal waffles. There’s yeast in there! I found them to have a slightly sourdough flavor, which was not off-putting in the slightest.

    Like any homemade waffles, the cooked waffles also keep very well frozen between layers of waxed paper. You stick the frozen waffles straight into the toaster like you would the store-bought version.

    Bready or Not: Yeasted Waffles

    No matter how quickly these waffles are cooked up, they make for a convenient and delicious breakfast!

    Modified from the original from the March/April 2016 Eating Well Magazine.

    Bready or Not: Yeasted Waffles

    This waffle batter needs at least 4 hours to chill and can stay in the fridge for up to 3 days. This makes for a super-fast breakfast (or breakfast-for-supper) for days in a row! The yeast lends these waffles a taste similar to sourdough. Recipe makes about 10 waffles using scant half cups of batter.
    Course: Breakfast
    Keyword: waffles, yeast bread
    Author: Beth Cato

    Ingredients

    • 2 3/4 cups almond milk or other milk
    • 6 Tablespoons butter cut into pieces
    • 3 cups all-purpose flour or whole wheat flour, or mix
    • 1 1/2 Tablespoons white sugar
    • 2 1/4 teaspoons active yeast 1 packet
    • 3/4 teaspoons salt
    • 3 large eggs lightly beaten
    • 1 1/2 teaspoons vanilla extract

    Instructions

    • In a small saucepan, heat milk and butter over medium until the butter is melted. Set aside to let cool until it's just warm, about 15 minutes.
    • In a large bowl, whisk together the flour, sugar, yeast, and salt. Add in the milk mixture followed by the eggs and vanilla extract. Stir together until just combined.
    • Refrigerate the batter for at least 4 hours, or up to 3 days.
    • Preheat waffle iron. Gently stir the batter to reconstitute. Use about scant 1/2 cup of batter for each waffle; the waffles will expand as they cook, and the iron might overflow on the first attempts you get a feel for the right amount to pour in.
    • Return any unused batter to the fridge for later enjoyment. Cooked waffles can also be frozen.
    • OM NOM NOM!

    Bready or Not: Yeasted Waffles

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    Bready or Not: Japanese Milk Bread Rolls

    Posted by on Feb 8, 2017 in Blog, Bready or Not, side dish, yeast bread | Comments Off on Bready or Not: Japanese Milk Bread Rolls

    This recipe for Hokkaido-style milk bread rolls makes 8 delicious soft, airy, amazing rolls.

    Bready or Not: Japanese Milk Bread Rolls

    I couldn’t help but be intrigued when I saw this recipe featured in a King Arthur Flour catalog. It relates to the cultural fusion that plays a major role in my latest book, Breath of Earth.

    Bready or Not: Japanese Milk Bread Rolls

    See, yeast breads in Japan were a real life kind of steampunk innovation. European bakeries began to open in major Japanese cities in the 1800s, but they didn’t become more popular until later in the century when bakers began to fuse more Japanese flavors like adzuki paste into rolls. These kinds of sweet bread (kashi-pan) play a small yet vital role in my next book, Call of Fire.

    Bready or Not: Japanese Milk Bread Rolls

    This particular roll isn’t sweet unless you add some jam on your own. These are more of a combination between a standard dinner roll and an egg-based bread like challah.

    I usually don’t make breads that involve a pre-ferment stage, but I was pleased with how easy this was to make. I had the dough mix and rise in my bread machine, but you can mix this by whatever method you choose.

    Bready or Not: Japanese Milk Bread Rolls

    This is modified from the recipe at King Arthur Flour. They note there that this can also be made in loaf form. I also have my own recipe for doing a full loaf of Japanese-style Milk Bread (Shokupan). This is my usual load bread that I make about twice a week.

    I can tell you, my husband wouldn’t mind if I made these rolls a lot more frequently as well.

    Bready or Not: Japanese Milk Bread Rolls

    This recipe, modified from King Arthur Flour, produces 8 airy and delicious Hokkaido-style milk bread rolls. It uses a fermented starter called a tangzhong that is mixed into the bread dough.
    Course: Bread, Side Dish
    Cuisine: Japanese
    Keyword: yeast bread
    Author: Beth Cato

    Ingredients

    Tangzhong (starter)

    • 3 Tablespoons water
    • 3 Tablespoons whole milk or half & half
    • 2 Tablespoons bread flour

    Dough

    • 2 1/2 cups bread flour
    • 2 Tablespoons nonfat dry milk
    • 1/4 cup white sugar
    • 1 teaspoon salt
    • 1 Tablespoon instant yeast
    • 1/2 cup whole milk or half & half
    • 1 large egg
    • 1/4 cup unsalted butter 4 Tablespoons, melted
    • 1 egg optional, or extra milk to use as a wash

    Instructions

    To make the tangzhong:

    • Combine the starter ingredients in a small saucepan on low heat. Whisk until no lumps remain and continue to beat until it's thick and the whisk leaves no lines across the bottom of the pan; this takes 3 to 5 minutes. Pour it into a cup and set it aside to cool to room temperature.

    To make the dough:

    • Combine the remaining dough ingredients and add the tangzhong. Continue to knead by hand, mixer, or bread machine until a smooth, elastic dough forms. Add more milk or flour if necessary to achieve the right texture.
    • Shape the dough into a ball and set it in a lightly greased covered bowl for about 60 to 90 minutes. It should be puffy, not necessarily doubled in size.
    • Prepare a small cake pan by lining the bottom with a cut round of parchment paper. Use nonstick spray on the base of the pan so the parchment stays in place, then spray the top of the paper and the sides of the pan.
    • Gently deflate the dough and divide it into 8 equal pieces. Shape each piece into a ball and place them in the pan. Cover it with plastic wrap and let the rolls rest for 30 minutes to an hour; keep an eye on them in case they rise fast!
    • Preheat the oven at 350-degrees. Gently brush the rolls with milk or an egg wash (1 egg beaten with 1 Tablespoon water).
    • Bake the rolls for 25 to 30 minutes, until they are golden brown on top. To check for doneness, use a digital thermometer inserted into the center of the middle roll to see if it is at least 190°F. If the rolls must cook longer, cover them with foil if they are very brown.
    • Remove rolls from the oven. Let them cool in the pan for 10 minutes, then transfer them to a rack to cool completely.
    • OM NOM NOM!

     

    Bready or Not: Japanese Milk Bread Rolls

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    Bready or Not: Soft Pretzel Bites

    Posted by on Jan 25, 2017 in Blog, Bready or Not, yeast bread | Comments Off on Bready or Not: Soft Pretzel Bites

    These soft pretzel bites are bready perfection that fits in the palm of your hand.

    Bready or Not: Soft Pretzel Bites

    I first featured this recipe on my old LiveJournal back in 2012. It’s one I’ve continued to make a couple times a year in the years since. The recipe is reliable and delicious!

    Bready or Not: Soft Pretzel Bites

    If you’re intimidated by yeast dough, this is a good starter recipe. The dough comes together quite easily and it’s not persnickety to work with. I include directions for making it in a stand mixer and bread machine, but you can certainly make it by hand–it just takes some wrist work.

    Bready or Not: Soft Pretzel Bites

    You don’t need fancy ingredients for this, either. It doesn’t even call for bread flour. Mind you, if you do plan to make pretzels often, I highly recommend grabbing pretzel salt. Unlike kosher salt, it doesn’t absorb into the baked dough, but maintains its crystalline texture and great taste. (I’ve been working on a tub of this stuff for almost four years! It doesn’t go bad, so hey.)

    Bready or Not: Soft Pretzel Bites

    These pretzel bites taste best within a day of being made, but the fabulous thing is that these keep very well in the freezer. Just freeze them in a single layer on waxed paper, drop them in a gallon freezer bag, and ta-da! Pull out the whole bag or a few here and there when you need a pretzel bite fix over the next few weeks.

    Bready or Not: Soft Pretzel Bites

    Because trust me, these things are addictive.

    Modified from Jamie Cooks It Up!

    Bready or Not: Soft Pretzel Bites

    These Soft Pretzel Bites are tender and delicious. They taste best if eaten within a day of baking, but they also keep well frozen for a few weeks.
    Course: Appetizer, Snack
    Keyword: yeast bread
    Author: Beth Cato

    Ingredients

    Dough:

    • 1 1/2 cups warm water 90 to 100-degrees
    • 2 Tb brown sugar packed
    • 1 Tb instant yeast
    • 6 Tb unsalted butter melted
    • 2 1/2 teaspoons salt
    • 4 1/2 - 5 cups all-purpose flour

    Water bath:

    • 12 cups water
    • 3/4 cup baking soda
    • 1 egg beaten until frothy
    • pretzel salt or kosher salt

    Instructions

    If making with a stand mixer

    • Pour 1 1/2 cups warm water into your mixer; use the standard paddle attachment. Add 6 tablespoons melted butter, 2 tablespoons brown sugar and 1 tablespoon instant yeast. Mix on low for 30 seconds or so. (If using active yeast, let it sit for about five minutes to get frothy.)
    • Add 2 1/2 teaspoons salt and 2 cups of the flour; put dough hook on mixer. Turn mixer to low and add the rest of the flour, 1 cup at a time as the mixer runs. The flour is adequate when the dough pulls itself away from the sides of the bowl.
    • Turn mixer to medium speed and let it knead for 5 minutes.
    • Remove bowl from stand and cover with plastic wrap. Let the dough rise for 1 hour, or until doubled in size.

    If making with a bread machine

    • Place ingredients in machine in specified order. In many, that means liquids first. Add in brown sugar, melted butter, salt, 4 1/2 cups flour, and yeast.
    • Set machine on a basic dough cycle. Monitor as it starts mixing and add more dough as needed to produce a soft, non-tacky dough; this will likely be 1/4 to 1/2 cup more. Let machine complete dough cycle and rise.

    Now, regardless of how you start the dough

    • Rub counter space with butter or apply cooking spray, and likewise prepare two rimmed cookie sheets. Using a sharp knife or pizza cutter, slice the dough into eight equal portions. Let dough rest for 5 to 10 minutes.
    • While the dough is resting, pour 12 cups of water into a large pot; bring to a boil. Pour in 3/4 cup baking soda; it will get very frothy. Turn down the heat if necessary, keeping the water to a low boil.
    • Preheat oven at 425-degrees.
    • Return to the dough and roll each piece into a long rope. Cut each rope into little chunks about 2 inches wide.
    • Carefully drop the chunks into the boiling water. Let them boil for 1 minute. Do a dozen or so at a time.
    • Use a strainer or slotted spoon to remove dough pieces from the boiling water. Place pieces on the prepped cookie sheets. Continue until all the bites have had their bath.
    • Brush the beaten egg over the top of each dough piece and then sprinkle a bit of salt over the tops.
    • Bake the bites for 10-14 minutes or until golden brown. They cook fast, so keep an eye on them.
    • Let pans cool at least 10 minutes before you begin to indulge. Pretzels bites taste best eaten within a day, but can also be kept frozen for a few weeks and they thaw quickly. Eat at room temperature or slightly warmed.

    OM NOM NOM!

       

      Bready or Not: Soft Pretzel Bites

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      Bready or Not: Ginger Pumpkin Braided Bread

      Posted by on Oct 12, 2016 in Blog, Bready or Not, breakfast, pumpkin, yeast bread | Comments Off on Bready or Not: Ginger Pumpkin Braided Bread

      Bready or Not is full-out bready this week with a recipe that produces two gorgeous braided loaves of pumpkin bread!

      Bready or Not: Ginger Pumpkin Braided Bread

      This recipe from King Arthur Flour and was featured in their mailed catalog a while back. Like so many of their recipes, it’s an absolute winner.

      Bready or Not: Ginger Pumpkin Braided Bread

      The pumpkin puree doesn’t make this bread tacky, even as dough. It incorporates well and adds light taste and vivid color. Diced candied ginger and raisins create variations in texture. The spices play well with everything. Actually, you should make this bread just to smell it as it bakes.

      Bready or Not: Ginger Pumpkin Braided Bread

      The slices are divine, whether or not you add butter. It would also be delicious in something like bread pudding. YUM.

      Bready or Not: Ginger Pumpkin Braided Bread

      Plus, it’s just plain pretty.

      Modified from King Arthur Flour.

      Bready or Not: Ginger Pumpkin Braided Bread

      This recipe yields two large loaves of luscious, braided ginger pumpkin bread! Make in a mixer or by hand; if making in a bread machine, add the ingredients in the order specified by your machine (likely liquids first) and add the raisins and candied ginger after the dough is well mixed. Baked loaves are delicious for days, kept well-wrapped, and can also be frozen. This is modified from a recipe at King Arthur Flour.
      Course: Breakfast, Snack
      Keyword: pumpkin, yeast bread
      Author: Beth Cato

      Ingredients

      • 4 1/2 cups bread flour
      • 1 teaspoon cinnamon
      • 1 teaspoon ground ginger
      • 1/4 teaspoon ground cloves
      • 1/3 cup white sugar
      • 1 1/2 teaspoons salt
      • 1 Tablespoon instant yeast
      • 1 3/4 cups pumpkin puree 1 can
      • 2 eggs room temperature
      • 1/4 cup unsalted butter half stick, melted
      • 1/2 cup golden raisins
      • 1/3 cup diced candied ginger
      • butter to brush on bread

      Instructions

      • In the large bowl of a stand mixer, combine the flour, spices, sugar, ginger, salt, and yeast.
      • In a separate bowl, stir together the pumpkin, eggs and melted butter. Add the wet ingredients to the dry ingredients. Continue to stir until the dough begins to come away from the sides of the bowl. Knead the dough for 2 minutes; let it rest for 15 minutes. Knead for an additional 5 to 7 minutes, or until it's smooth. Add the raisins and candied ginger, and continue kneading just until they're incorporated.
      • Transfer the dough to a lightly oiled bowl. Cover it with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours, until about doubled.
      • Lightly grease a surface and turn out the dough onto it. Divide the dough in half, then divide each half into three pieces. Roll each piece into a 10-inch log.
      • Place three logs together on a parchment-lined baking sheet. Braid them together, making sure to pinch together the ends or tuck them underneath. Repeat the process with the other three logs on another baking sheet. Lightly cover them with plastic wrap and let them rise another hour. They should be puffy, not necessarily doubled in size.
      • Bake the loaves in a preheated 375-degree oven for 25 to 30 minutes, until lightly browned. A cake tester inserted in the center should come out clean. Brush butter over the loaves to give them a nice shine.
      • Let the braids cool on a wire rack. Serve them warm or at room temperature. Loaves can also be frozen for later enjoyment.
      • OM NOM NOM!

       

      Bready or Not: Ginger Pumpkin Braided Bread

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      Bready or Not: Soft Dinner Rolls

      Posted by on Jun 29, 2016 in Blog, Bready or Not, side dish, yeast bread | Comments Off on Bready or Not: Soft Dinner Rolls

      Back when I first started Bready or Not in 2011, one of my first recipes was for Soft Dinner Rolls. I’m featuring it again today because it’s still a family favorite, and one I make regularly.

      Bready or Not: Soft Dinner Rolls

      I used to be very intimidated by working with yeast. Would the dough rise? How would I know when it was ready? I used box mixes for a while and built up my confidence to handle the stuff from-scratch.

      These soft rolls have never failed me. Other doughs are persnickety; this dough is not. The result is soft, and it bakes up into soft, luscious rolls.

      Bready or Not: Soft Dinner Rolls

      These are the rolls I make every year for Thanksgiving and Christmas. I can make them weeks in advance. They thaw fast. They keep for as long as six days in a sealed bag. Most importantly, they reheat and taste as fresh as ever (and can even be reheated another time, too).

      If you’re shy about yeast rolls, give these a try! If you’ve already mastered yeast bread, add these to your repertoire–they are worth making again and again.

      Bready or Not: Soft Dinner Rolls

      On the subject of yeast, the only kind I use is SAF Instant Yeast. I store it in a sealed plastic tub in the freezer; the yeast granules don’t freeze, but the cold preserves the yeast.

      Bready or Not: Soft Dinner Rolls

      A Bready or Not Original! This straightforward yeast roll recipe produces soft, tender dinner rolls. They keep for about a week in sealed bags, and can be frozen and reheated later with delicious results! Recipe makes 12 to 15 standard dinner rolls.
      Course: Bread, Side Dish
      Keyword: yeast bread
      Author: Beth Cato

      Ingredients

      • 1 cup warm water 110 degrees (temperature especially important if mixing by hand)
      • 1/4 cup vegetable oil
      • 2 Tablespoons white sugar
      • 3 cups bread flour
      • 1 teaspoon kosher salt
      • 2 1/4 teaspoons instant yeast or 1 packet bread machine yeast

      Instructions

      If making by hand

      • Mix all ingredients together and knead until soft. Place the dough in a bowl and lightly cover with plastic wrap. Let dough rise 45 minutes to 1 hour; knead down again. Let rise another 45 minutes to 1 hour.

      If making in a bread machine

      • Add ingredients in the order specified. That often means the liquids first. Set the machine on dough cycle and start; this should run for about 2 hours.
      • Prepare a cookie sheet or jelly roll pan by greasing lightly with butter. When the dough is done, lightly flour a mat or flat surface. Gently flatten the dough with hands. It's so soft, a rolling pin isn't necessary. Use a biscuit cutter or other round shape to cut out rolls. Place them spaced out a bit on the pan; it should produce 12 to 15 rolls, depending on the cutter. Lightly cover pan with plastic wrap and let it sit for an hour, or until rolls have doubled in size.
      • Preheat oven at 350-degrees. Bake the rolls for 10 to 15 minutes, watching them for desired brownness. Let cool a few minutes before serving.
      • Completely cooled rolls can be frozen in gallon freezer bags for several months. Sealed rolls will keep well at room temperature for at least 6 days.
      • OM NOM NOM!

       

      Bready or Not: Soft Dinner Rolls

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