9/4/2023 0 Comments Dutch crunch topping![]() Line a half sheet pan with parchment and remove dough from mixing bowl. Leave in a warm place to rise for approximately 1 to 1 1/2 hours until dough ball has doubled in size.Ĥ. Shape the dough into a smooth ball in the bowl and cover the bowl with plastic wrap. Using the dough hook attachment, knead the dough on medium speed for 8 minutes, until the dough comes together and looks smooth and elastic.ģ. Add the salt and flour to the mixing bowl and stir in by hand until the liquid is mostly incorporated. Let it sit until yeast is bubbly, approximately 5-10 minutes.Ģ. Add yeast, sugar and oil into the liquid and stir to combine. ![]() ![]() Mix the water and milk for the rolls together in the bowl of a standing mixer. It also superglues the toppings to the bread so they end up actually embedded into the crust, not in your lap.Īnything you want to top a roll with: poppy seeds, dried onion, granulated garlic, bagel mix, grated cheese, etc.ġ. It’s little extra work to make the rice flour coating but worth the effort.Īt the same time, I’m including an alternative topping for the same dough: a sourdough glue to add extra tangy flavor to any loaf or roll you want to try baking. I divided the batch up into smaller dough balls for dinner rolls at Easter, and they got lots of compliments. What a great find this is delicious soft sandwich rolls with a crackly top crust that looks so attractive. Somewhere deep in the brain, between Fight, Flight and Freeze, you know there’s got to be a Bread Button. Ten-thousand years of conditioning has to have some effect. Maybe we’re hardwired to respond to it? I mean, the earliest evidence of bread making goes back to 8000 BCE during the Neolithic period, and the Egyptians introduced leavened bread around 3000 BCE. It instantly triggers memories and emotions. Honestly, if there’s a more narcotic aroma in the culinary universe, I don’t know what it could be. The yeasty, warm, primal scent would’ve rolled out of the kitchen, through the vents, stairwells and elevator shafts to every department. In retrospect, there is only one way I could’ve been more disruptive to the workflow in the building: I should have baked bread in the lunchroom oven. The cash and prizes from these contests may have kept my oven stoked, but the Wonka-esque reputation around the building kept my ego inflated to a healthy PSI. I was bringing in Rubbermaid totes of Chex Mixes and getting feedback that was really helpful. ![]() Louder Chowder, anyone? Frenchiladas? For two years in a row, I was a finalist in both the national Chex Mix and the Scharffenberger Chocolate contests. But there were also crockpots full of chili, soups and stews. Most of them were cookies, cakes, casseroles, dips and snacks. I don’t even remember half these recipes. I have a folder in my Day email with copies of the recipe tests du jour 300+ emails over nine years. (Note to my editrix and all my co-workers: I don’t actually think of you as dogs, except in a gender non-specific Man’s Best Friend kinda way. ![]() At some point before lunch, I would send out an email to everyone in the building like Ma standing on the porch, ringing a dinner bell hollering, “COME AND GIT IT!!!” And like the dogs in the old Chuck Wagon commercials, my co-workers would run into my office, tongues wagging. When I was actively entering online recipe contests (2004-2013), I was testing out recipes at home, making them and bringing them into work at The Day. Dutch Crunch Rolls (top) and Sourdough Spin Rolls (bottom) ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |