get your hands dirty [bread]

I know! Three posts in three days! What is going on?!?! Don’t get used to it, I still have two essays to finish. Ok, one to finish, one to write. This is not going to be a regular thing.

Until after I hand my essays in and do my speeches.

Ok, so after I finished writing the homemade nutella post, I went into the already-dark kitchen (it’s only nine fifteen, people! I’m used to going to bed before you guys!) and did a little after dark baking.

Yes, it is a bit of a habit of mine to bake/cook late at night. I get restless, I get procrastination-y, I get the munchies. You understand.

I wanted to bake crusty bread to serve with dinner – I’m not sure if I’ve mentioned but at my house, we take it in turns to make dinner for everyone who happens to be home for dinner that night during the week. Every few weeks we have a night off because there’s six of us and only five weeknights (I can do maths!) and this week, I made white bean and spinach stew. (It was delicious, by the way. Yes, I will be posting. No, I’m not sure when.)

So I had to start tonight because I have uni tomorrow so I don’t have time to let the bread rise during the day, I have to let it rise in the refrigerator overnight (by the way, refrigerator, WHERE IS YOUR D?) Oh, hey, check out this awesome thigamabob:

I’m aware it’s a bowl with a lid. Guys, it’s a BOWLwith a LID. No need to get glad wrap out every time you want to let dough rise! Just pop the lid on! Magic.

It’s pretty easy to make crusty peasant style bread. Stir the flour, water, salt, yeast together. Let it rise. Bake it. Eat it. Easy.

After I put it in the fridge, because I am becoming increasingly unable to leave a dirty kitchen… I was going to say overnight but really, at all – I cleaned the kitchen and then put the dishwasher on (three cheers for dishwashers!) and then came and wrote this.

This actually reminds me of when I went to Surrender. I’m pretty sure I mentioned it… oh, yeah, that was a hectic few weeks back there. Surrender was amazing. While I was there, I did a bread workshop.

Now, it may seem a little weird to have a bread workshop at a Christian social justice gathering, but this was all about getting more in touch with God, with the earth, the things you eat, what sustains you. What brings us together. We come together to break bread, drink wine, share stories, give and receive love. Bread is powerful. Bread has been around almost since people have been around. Bread is so life-giving. Bread’s pretty dang awesome.

Get your hands dirty. Make some bread.

Artisan Bread

Adapted from girl versus dough

I quartered the recipe and I’ll give you the measurements I used next to the measurements you’ll need for the full four loaves. They’ll be pretty small if you want to do it that way but one was enough for seven people to have one slice, so it was perfect for our dinner.

3 cups (3/4 cup) lukewarm water (about body temperature)

1 1/2 tbsp (3/8 tsp… that was why it didn’t rise so much.. should be 3/8 TBSP…ah well) active dry yeast

1 1/2 (3/8) tbsp coarse salt

6 1/2 cups (1 4/5 cups) bread flour

Put all the ingredients in a bowl and mix together with a wooden spoon until it’s all coming together. Dust flour over the top and lightly knead until you have a slightly sticky ball of dough. Grease a bowl (the same one you mixed it in if you want to save on dishes) dump the dough in, cover with glad wrap and let rise two hours (or overnight in the fridge).

If you made the full amount, split it into four separate balls. Dust each with flour again, and turn the dough around in your hands, tucking it under as you go, until it’s a smooth and elastic ball. Sprinkle polenta over a baking sheet and place the dough (evenly spread if you’re making more than one) on top, and let sit for about 40 minutes.

At about the 20 minute mark, preheat your oven to 230ºCelsius. Slash a sharp knife through the top of your loaves a few times, and place your baking tray on a top rack (when it’s done sitting:) and put a deep dish half full of hot water underneath it. Bake about half an hour.

When it’s done, it’ll be a lovely deep brown colour. Take it out of the oven and let it cool before slicing and serving. I didn’t let mine cool very much. I like hot-out-of-the-oven bread. Dip some in your homemade nutella.

procrastabaking

I started uni again a couple of weeks ago and just after I started, I discovered this youtube channel and stopped studying before I started.

That’s not entirely true. My general dispensation to stay inside and read, combined with my intense nerdiness which means I geek out over textbooks (textbooks. Not even awesome soon to be published by favourite author who’s going to sign all the first printing of his new book books but textbooks. NERD ALERT) combined with the terrible weather combined with OH MY GOODNESS ALL MY CLASSMATES ARE SMART I NEED TO PROVE MYSELF ness means I still study. But still, I procrastinate. Not only by watching youtube videos but also by baking.

Unfortunately, I seem to be much more able to convince myself not to bake than not to watch youtube (here’s the probable reason why) but fortunately, when I do bake, I make some pretty awesome things.

Like these rolls.

They’re adapted from the most popular recipe on Joy the Baker, Cinnamon Sugar Pull-Apart Bread, but I made the dough into rolls because I don’t own a loaf pan. Also because I knew that cream cheese glaze would work on cinnamon rolls. Because I still had some left over from when I made carrot pineapple cupcakes.

These were amazing. They are best eaten straight out of the oven, with or without the cream cheese glaze on top (alternatively, for a more complementary cream cheese glaze you can blend the cream cheese with icing sugar and milk until it’s silky smooth and drapes well over the buns.)

This is the song I was listening to when I made the buns:

I freaking love this song!!

And the one I listened to as I ate them:

Clearly I still have some issues to do with procrastination (and perhaps vlogbrothers…) but I have to say, it’s true that when I have to do something, like for uni, I procrastinate, whereas when I do it just for fun, it tends to happen a lot faster. And so I just have to pretend I’m not going to uni and not getting anything for this assessment that’s due in two days, and it’ll happen really quickly! Yay!

It’s been 21 days since the project started and there are some updates, but I don’t want to post twice in one day so you’ll have to wait until an as yet undetermined date. DFTBA.

UPDATE: I wrote this the day the first project incarnation was supposed to “end” but I’m posting it now. Please don’t hate me. The project is failing miserably but I’ll write more later.

Cinnamon Buns

Adapted from Joy the Baker

2 3/4 cups plus 2 tablespoons plain flour

2 1/4 tsp active dry yeast

1/2 tsp salt

200g unsalted butter

1/3 cup milk

1/4 cup water

2 large eggs

1 teaspoon vanilla extract

FILLING:

1 cup (approximately) sugar

2 tablespoons cinnamon

pinch nutmeg

 

Whisk together 2 cups of the flour, yeast and salt and set aside.

Whisk together the eggs and set them aside.

Melt the butter with the milk in a saucepan. Let it cool slightly and add the water. Cool so it doesn’t kill the yeast (about room temperature is fine).

Make a well in the dry ingredients and add the milk mixture. Mix it together, then add the eggs and mix them in. Mix until it’s all incorporated, then add 3/4 cup flour and mix until that’s incorporated.

Place the dough in a large greased bowl and cover with plastic wrap or a tea towel. Leave in a warm place until doubled in size, about an hour.

*At this stage, you can refrigerate it until morning.

Deflate the dough (if you’re taking it from the fridge, just leave it out for about half an hour first) and knead in 2 tablespoons of flour. Let that sit for five minutes.

Meanwhile, whisk together the sugar, cinnamon and nutmeg. Melt the butter. Butter a large baking dish. (Do this. I didn’t. Do.)

Now, roll out the dough until it’s about 50cmx30cm. Brush it with the melted butter, then scatter the dry filling ingredients all over it. Roll it up into a log and slice into thick rounds. Arrange these on the baking tray and let rise another half hour or so. You can preheat your oven now to 180 degrees C.

*Alternatively, at this point I refrigerated my buns overnight. I let them sit for half an hour in the morning while my oven was preheating, and then…

Bake the buns for about half an hour, until deep golden brown. Share with your housemates. I said share! I know it’s difficult. Do it.

 

 

 

caramel breakfast rolls

These are actually titled ‘Dulce de Leche Brioche Rolls’ but as it’s kind of a mouthful and also, no one I know knows what dulche de leche is or even brioche… I know, it’s tragic. I’m moving towards an education, however, which started with these.

Which are amazing.

Dulce de leche, for those of you who are fifty seven words into this post and still don’t know and are wondering why someone’s been holding out on you your whole life, is caramelised milk which comes traditionally from Argentina. There is a recipe for homemade dulce de leche here. I went the lazy route. Brioche is a sweet French breakfast bread; you can halve the dough for the rolls and make a loaf of it if you want.

And so. Tartelette via Smitten Kitchen via slumber party breakfast deliciousness, here we come.

Dulce de Leche Brioche Rolls

1/3 cup warm water (105°F to 115°F)

1/3 cup warm milk (105°F to 115°F)

2 envelopes instant yeast

3 3/4 cups plain flour

3 large eggs

1/4 cup sugar

1 1/2 cups (375 grams) salted butter (I use salted and I don’t add salt. Feel free to do what you please here), cut into 12 pieces, room temperature

1 egg, beaten to blend with 1 tablespoon water (for glaze)

Place 1/3 cup warm water, warm milk, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour and salt to bowl; mix on low speed just until flour is moistened, about 10 seconds. Scrape sides and bottom of bowl.
Beat in 3 eggs on low speed, then add sugar. Increase speed to medium and beat until dough comes together, about 3 minutes. Reduce speed to low. Add butter, 1 piece at a time, beating until each piece is almost incorporated before adding next (dough will be soft and batter-like). Increase speed to medium-high and beat until dough pulls away from sides of bowl, about 7 minutes.
Cover bowl with plastic wrap. Let dough rise at room temperature until almost doubled in volume, about 1 hour. Lift up dough around edges and allow dough to fall and deflate in bowl.
Cover bowl with plastic and chill until dough stops rising, lifting up dough around edges and allowing dough to fall and deflate in bowl every 30 minutes, about 2 hours total. Cover bowl with plastic and refrigerate an hour.

Take the dough out of the fridge and divide in half. Roll out the dough to a 14×9 inch rectangle. Spread 1/3 cup softened cream cheese, leaving a 1 inch border. Spread the Dulce de Leche on top, it is messy, it will spread but hey! it’s good. Roll into a log and cut into 12 pieces. Place them in a buttered 9 inch round pan, cover and refrigerate until the next morning. The dough will rise slowly overnight.

In the morning, bake at 350 for 20-25 minutes.

Repeat with the other half or make a brioche loaf.

The lazy method of making dulce de leche: Take a can of condensed milk and place in a large saucepan. Cover with water and 3-4 hours. If you put it in at about the same time you start making the rolls, it’ll be about done by the time you have to use it, and it’s the exact amount you need for the amount of dough you have here. I suspect that the homemade version is better; but that’s a story for another post.