Thursday, July 22, 2010

Potato Cheese Rolls

potato rolls
Potatoes are very starchy. They are often added to breads to make a more tender lighter product. This is especially useful when making rolls. These rolls also add cheese and chives for flavor making them a great accompaniment to any savory meal.


1 egg
1/4 cup warm milk
1/4 cup warm water
1 package yeast
1 cup mashed potatoes
4 tbsp melted butter
1/4 cup sugar
1 1/2 tsp salt
1 cup grated cheddar cheese
2 tbsp chopped chives


3 cups of flour (give or take few tablespoons)to form a soft but not sticky dough. Knead the dough for 5 min, and let rise until fully doubled. Punch it down and shape dough into balls (the size of which will depend on how big you want the rolls). Let them rise on a baking sheet until doubled and bake at 350 degrees for about 25 min. Serve warm and enjoy.

Thursday, July 1, 2010

100% Whole Wheat Bread

whole wheat bread
Whole wheat flour doesn't make as light a bread as white flour. This is because of a lack of gluten forming ability. When I make whole wheat breads I often mix whole wheat and white flour together to help with this problem. One can make a good, light,100% whole wheat bread though if you add gluten. The following recipe makes a great bread.

1 cup of warm water
1 package yeast
1/3 cup brown sugar
1 1/2 tsp salt
1/4 cup oil
3 cups whole wheat flour
4 1/2 tsp vital wheat gluten

Mix the gluten and the flour together well. In a mixing bowl combine the first 5 ingredients together. Add the flour mixture and knead to form a smooth dough. Let rise fully. Punch it down, and let it rise again. Form the dough into a loaf and place in a well greased loaf pan. Let it rise until it is 1 in above the surface of the pan. Bake at 375 degrees for 40 min. Enjoy!