Tag: Bread

Bread Machine Cheese Bread
Recipes

Bread Machine Cheese Bread

Sarah

This loaf of bread was a winner – it came out of the bread machine about 30 minutes before the boys got home from school, and 90% of it was eaten by all 3 of them in minutes. It’s got a nice texture, heavier than most bread, but satisfying.

Bread Machine Cheese Bread

Ingredients:

  • 1 cup + 2 Tbsp milk
  • 4 Tbsp unsalted butter, melted
  • 360 grams all-purpose flour
  • 1 Tbsp brown sugar
  • 1½ tsp fine sea salt
  • 1 cup fine shredded cheddar cheese
  • 1½ tsp bread machine yeast

Directions:

If using a Zojirushi bread machine, add the listed ingredients, ensuring the yeast is nestled into the flour on top.

Set the machine for a basic loaf.

When the kneading cycle begins, check the dough to see if it needs more flour.

Once baked, remove it promptly and knock it out. Let it cool on a wire rack before enjoying it.

Store in a plastic bread bag and eat within 24 hours for optimal taste and texture.

If using a regular bread machine, follow the method for adding the ingredients (including using warm water as called for).

Makes a 2-pound loaf.

~Sarah

Protein Bagels
Recipes

Protein Bagels

Sarah

I love bagels and often make intricate yeast ones that take hours of rising time, but then there are recipes like this: They are so incredibly easy to make, ready to go in minutes, and they taste amazing.

Oh, and they have a lot of protein for bread. Around 12 grams per bagel makes it a win-win in my eyes.

I used Parmesan cheese to coat the bagels, but you can use whatever topping you like—cheese, sesame seeds, everything bagel seasoning, etc.

Protein Bagels

Ingredients:

  • 1 cup all-purpose flour (120 grams weighed)
  • 2 tsp baking powder
  • 1¼ cups 4% cottage cheese
  • 1 large egg, room temperature
  • Grated parmesan cheese

Directions:

Let the cottage cheese sit at room temperature for 15 to 30 minutes to warm up a bit.

Preheat the oven to 375°F, and line a baking sheet with parchment paper.

Add cottage cheese, flour, and baking powder to a mixing bowl. Stir until mixed.

Flour a work surface. Knock the dough out and knead until it is no longer sticky, adding flour as needed.

Divide into four portions.

Shape each portion into a ball, stick a finger in the middle, and make a bagel shape.

Spread about ½ cup of Parmesan cheese on a salad plate.

Crack the egg and whisk till blended in a shallow bowl or salad plate.

Dip both sides of each bagel in the egg, then into the parmesan cheese. Place on the prepared baking sheet.

Bake on the middle rack of the oven for 25 to 30 minutes, until golden brown.

Take it out and let it cool on a wire rack.

Eat the same day for the best taste, if not, store tightly sealed once cooled.

Makes 4 bagels.

~Sarah

Rich Bread Machine Rolls
Recipes

Rich Bread Machine Rolls

Sarah

The boys prefer rolls to bread for lunches, so I often try new recipes. These rolls are enriched with butter and egg, giving a rich roll.

Rich Bread Machine Rolls

Ingredients:

  • 1 cup water
  • 2 Tbsp unsalted butter, diced
  • 1 egg
  • 400 grams all-purpose flour + more as needed
  • ¼ cup granulated sugar
  • 1 tsp fine sea salt
  • 1 Tbsp dry active yeast

Directions:

Add ingredients in the order listed to the Zojirushi bread machine or as directed for other bread machines. (Zoji machines have a warming cycle; if using a brand that doesn’t use a room-temperature egg, use water at the temperature called for and melt the butter.)

Select the dough cycle. During the first kneading, check the dough for wetness. If necessary, add a bit more flour. The dough cycle on Zojirushi machines takes 1 hour and 50 minutes.

Near the end of the time, preheat a heating pad to medium. Lightly oil a 9″ x 13″ glass baking dish with avocado or olive oil, and let it warm on the pad.

Lightly flour a work surface. Punch the dough out and shape it into a rectangle. Cover with plastic wrap and let it rest for 10 minutes.

Cut dough into 14 to 15 pieces, gently shape into balls, and place in the baking dish.

Spritz a piece of plastic wrap with a bit more oil and cover the rolls.

Let rise for 40 minutes on the heating pad.

In the last 10 minutes, preheat the oven to 375°.

Uncover the rolls, and bake for 15 minutes or until golden on top.

Let cool on a rack, or serve warm. If storing, once fully cooled, stash in a glass container or ziptop bag. Eat within 24 hours for the best taste, or wrap and freeze.

~Sarah

Bread Machine Buttery Rolls
Recipes

Bread Machine Buttery Rolls

Sarah

The boys have a couple more days of school before winter break, so I made rolls for lunch today. These are buttery and full of flavor. They’d be great for slider-sized rolls and also perfect for a holiday dinner.

Bread Machine Buttery Rolls

Ingredients:

  • 1 cup milk
  • ½ cup unsalted butter (1 stick)
  • 2 Tbsp granulated sugar
  • 2 large eggs
  • 1½ tsp fine sea salt
  • 480 grams of all-purpose flour + more as needed
  • 2¼ tsp active dry yeast (1 packet)

Directions:

Place eggs on the counter, slice the butter, and let soften at room temperature.

Add the ingredients in order, ending with the yeast on the flour.

Set for dough (our machine takes 1 hour 50 minutes).

5 minutes before, set a heating pad too high. Lightly butter a 9×13 pan and set it on the heating pad.

Take the dough out and set it on a lightly floured work surface. Pat it out into a rectangle (about the size of the pan). Cut it into 15 sections. Form each piece into a ball and place it in the pan.

Lightly spray plastic wrap with avocado or olive oil and cover tightly.

Let rise for 45 minutes.

With 5 minutes left, preheat oven to 350°.

Uncover and bake for 15 to 18 minutes or till golden on top. Let cool on a wire rack.

Makes 16 rolls.

Notes:

We use a Zojirushi bread machine, which has a 15-minute preheat cycle. If you use another brand of machine, preheat your milk as directed (at 110° or so) and possibly melt/cool the butter for best results.

~Sarah

Bread Machine Rolls
Recipes

Bread Machine Rolls

Sarah

I am finding that the boys like rolls more than loaves of bread. Rolls freeze and thaw fast, so they’re a great way to have bread on hand for their school lunches, and anytime they want a carb treat.

They are also easy to make with a bread machine. You just add the ingredients, check on the dough in the first kneading cycle, and then form the rolls. Hands-on time is less than 15 minutes.

And children think you are a god because….warm rolls and butter are both peasant and royalty food. All at once.

Bread Machine Rolls

Ingredients:

  • 1 cup water
  • 2 Tbsp unsalted butter, sliced
  • 1 tsp fine sea salt
  • 3 Tbsp granulated sugar
  • ¼ cup dry milk powder
  • 390 grams of all-purpose flour*
  • 2¼ tsp or 1 packet dry active yeast

Also:

  • 1 large egg white
  • 2 Tbsp cool water

 Directions:

Add to a Zojirushi bread machine in the order listed, starting with water and ending with flour. Sprinkle the yeast on top, ensuring it doesn’t touch the liquid. Set the machine for the “Dough” setting. It will take 1 hour and 50 minutes in this machine.

If using other brands, follow the directions as called for and the temperature of water needed. If using a different brand of machine, melt the butter first.

See the notes section below and watch if the dough needs more flour during the first kneading cycle.

Set the dough on a lightly floured work area and divide it into 12 sections.

Roll each section gently into a ball.

Set the rolls on a large baking sheet that was lightly oiled. Cover the rolls with plastic wrap lightly misted with oil.

Let rise for 40 minutes. (In cool temperatures, use a heating pad set to medium under the tray.)

Preheat the oven to 350° for the final 10 minutes of rising time.

Whisk the egg white and water, and brush over the rolls.

Bake for about 15 minutes and check. The rolls will be lightly brown on top.

Transfer to a cooling rack.

Store in a plastic bag to keep it fresh once cooled.

Makes 12 rolls.

Notes:

*The flour you need depends on the type of flour used and the humidity. The brand can even play into it. This is why I weigh out rather than scoop flour.

Start with 390 grams and add more if needed during the kneading cycle. You want the dough not to be wet or sticky but tacky when pressing a finger against it.

~Sarah