Bread & Rolls – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Wed, 17 Mar 2021 03:37:41 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 Bread & Rolls – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 Irish Soda Bread http://aubreyabouttown.com/recipe/irish-soda-bread/ http://aubreyabouttown.com/recipe/irish-soda-bread/#respond Tue, 16 Mar 2021 07:43:30 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3701 A traditional rustic Irish non-yeast quick bread. Similar to a scone in texture, this crumbly bread is an easy one-bowl bread alternative when time is short. 

Irish Soda Bread
A perfect remedy when you don’t have time to bake a loaf of bread. Dry kneading in dried cranberries, currants, sultanas, walnuts, olives, caraway or poppyseeds in the dough for a fast bread for all occasions.
Servings8 slices
Prep Time5 mins
Cook Time50 mins
Passive Time30 mins
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a round 1-1/2 quart soufflé ramekin or casserole baking dish with vegetable shortening.
  3. In a medium-size bowl, whisk together: flour, buttermilk powder (if using fresh buttermilk, omit powder), sugar, baking powder, baking soda, and salt. Whisk well to combine baking powder and soda for an even rise.
  4. With a pastry blender, or with two forks (or in a food processor), cut cubed chilled butter into flour mixture until it resembles course meal.
  5. In a small bowl, beat two eggs, measure out 1 tbsp of the beaten egg and set aside to brush the top with later.
  6. Mix remaining beaten egg into the 1-1/2 cups water (or buttermilk, if using) until just combined.
  7. Add water-egg mixture to flour mixture. Stir with a wooden spoon until just combined, being sure to lift the spoon from the bottom of the dough to reach all of the dry ingredients. Mix until just combined. If adding dried fruits, nuts, or seeds, do so here.
  8. Transfer dough to a floured work surface, and gently knead by hand for 15 seconds. The dough will be sticky, so dust your hands with flour, and use a pastry scraper to work the dough quickly.
  9. Roll dough into a ball, drop into greased dish.
  10. Cut a 1-inch deep cross (X) across the top of the loaf.
  11. Gently brush the reserved tablespoon of beaten egg evenly atop the crossed loaf.
  12. Bake the Irish Soda Bread in a preheated 350 degree oven for 50 mins. A skewer should come out clean when inserted in the middle of the loaf.
  13. Carefully remove the bread from the oven to a cooling rack. Allow to cool in the baking dish for 10 mins, then remove loaf to the cooling rack to cool completely.
  14. Serve with softened butter.
Recipe Notes

]]> http://aubreyabouttown.com/recipe/irish-soda-bread/feed/ 0 3701 Banana-Walnut Loaf http://aubreyabouttown.com/recipe/banana-walnut-bread/ http://aubreyabouttown.com/recipe/banana-walnut-bread/#respond Sun, 07 Mar 2021 12:59:23 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3648 What better way to enjoy those bananas that have peaked?! This classic & true recipe is rich, moist, and intensely banana. Make it your own by adding raisins, pecans, coconut, chopped pineapple…butterscotch or chocolate chips take it to another level. Or with whatever you prefer.

Banana-Walnut Bread
This recipe yields three small 7x3 inch loaves to gift (seen in photo), or one large 8-1/2 by 4-1/2 inch loaf.
Servings1-3 loaves
Prep Time10 mins
Cook Time30-55 mins
Ingredients
Instructions
  1. Preheat oven to 350 degrees. If baking three 7x3 small loaves to gift, as seen in the photo, place a sheet pan on the middle rack to heat with oven.
  2. With vegetable shortening or butter, grease and flour an 8-1/2 by 4-1/2 inch loaf pan, if using three 7x3 inch paper pans, no greasing & flouring needed, (as seen in photo - see Recipe Notes below for ordering information), skip this step.
  3. In a medium-size bowl, whisk together all-purpose flour, baking soda, cinnamon, and salt. Whisk until the cinnamon is visibly dispersed throughout (this is a good indication that the baking soda has been thoroughly combined, thus an even rise). Set aside.
  4. In a large bowl, mash bananas with the back of a fork until just lightly lumpy.
  5. With a rubber spatula, stir in melted butter, vegetable oil, vanilla extract, and banana flavour (if using) to bananas, blend until incorporated.
  6. Add sugar, and mix vigorously until smooth.
  7. Stir in flour mixture until combined.
  8. Pour batter into the greased and floured loaf pan, or evenly disperse between the three paper loaf pans.
  9. Top batter (loaf, or loaves) with finely chopped walnuts.
  10. Bake the 8-1/2 x 4-1/2 inch loaf on the center rack for 50-55 minutes, or until a wooden skewer or toothpick comes out clean when inserted into the center of the banana bread. Bake the paper loaf pans on a baking sheet 30-35 minutes or until a wooden skewer or toothpick comes out clean when inserted into the center loaf.
  11. Allow loaf to cool in pan for 15 minutes, then invert pan to remove. Let cool completely, then wrap tightly with aluminum foil.
  12. Allow paper loaves to cool completely in paper pans, then wrap in clear cellophane bags, sealed with twist ties or ribbon, or wrap in plastic wrap.
Recipe Notes

For the 7”x3” brown paper loaf pans used in this recipe,  click HERE

 

7”x3” Paper Loaf Pans

]]> http://aubreyabouttown.com/recipe/banana-walnut-bread/feed/ 0 3648 Classic Soft Dinner Rolls http://aubreyabouttown.com/recipe/classic-soft-dinner-rolls/ http://aubreyabouttown.com/recipe/classic-soft-dinner-rolls/#respond Thu, 24 Dec 2020 00:43:53 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3369 Soft, buttery, warm, and spongey, this quick version of the nostalgic American roll beckons the moment you smell the aroma from the oven. 

The Classic Soft Dinner Roll & Whipped Butter.


Synonymous with Thanksgiving and Christmas, this classic special occasion family favorite takes only 90 minutes to prepare, so you can enjoy them fresh on any day of the week. No special occasion necessary!

Classic Soft Dinner Rolls
Though, best served right from the oven, these are a perfect do-ahead the day before, just store in gallon-sized zipper bags once cooled. Warm on a sheet pan 3 minutes in a 325 degree oven; they also freeze beautifully, and go from freezer-to oven-to table in just eight minutes, so they’re always on hand!
Servings20 rolls
Prep Time10 mins
Cook Time14 mins
Passive Time70 mins
Ingredients
Instructions
  1. To the bowl of a stand mixer outfitted with the dough hook attachment, on LOW speed, mix together 3 cups of the flour, instant yeast, dried milk powder, sugar, and salt until combined (about 30 seconds).
  2. Continuing on LOW, to the flour/yeast mixture, add warm milk, beaten egg, and cubed butter, mix until combined, and butter has melted and has fully incorporated - being sure to scrape the bottom and sides of the bowl with a rubber spatula.
  3. Increase mixer speed to MED, and knead dough for 3 minutes.
  4. In the meantime, with the butter for greasing, butter a large mixing/bread bowl, set aside.
  5. Lower mixer speed to LOW, and slowly add the remaining 1 cup of flour, scraping the bottom and sides of bowl with a rubber spatula.
  6. Return speed to MED, and continue to knead dough for 3 minutes, and the dough forms a soft ball, and pulls away from the bowl. The dough should be elastic, and tacky to the touch.
  7. Transfer dough to the large buttered bowl, cover with a kitchen towel, and place in a draft-free room temperature place to proof (rise) for 40 minutes, and the dough has doubled in size (I use the cooled oven for this).
  8. Line the bottom of a 15-1/2” x 12” sheet pan with parchment paper.
  9. Punch down dough to deflate, form 20 golf ball-sized balls (about 2-ounces each). Roll in between hands to form a perfect ball, pulling smooth to a pinch
  10. Place dough ball pinched-side down on to the cookie sheet, spacing 1-inch apart - 5 balls lengthwise, 4 across. Cover lightly with plastic wrap, allow to proof 30 minutes longer, or until dough balls have doubled in size.
  11. Preheat oven to 350.
  12. Bake on middle rack for 14 min, or until tops have turned a rich golden brown.
  13. Immediately, and generously spoon or brush the top of each roll with melted salted butter.
  14. Serve hot.
  15. If freezing, allow to cool completely before storing in airtight zipper storage bags. Keeps 3 weeks. To warm frozen rolls, place frozen rolls on a baking sheet, and loosely cover with foil (to keep in moisture), warm in a preheated 325 oven for 8 minutes.
Recipe Notes

For a welcomed addition to breakfast or brunch, serve rolls with Strawberry Butter. To make, whisk together 1 cup (8oz/2 sticks) softened unsalted butter with 1/2 cup strawberry jam or preserves (or any flavor you like) until fully combined and fluffy (about 2 mins). Serve over hot rolls. Keep Strawberry Butter refrigerated. Makes 12 ounces. 

]]> http://aubreyabouttown.com/recipe/classic-soft-dinner-rolls/feed/ 0 3369 Asiago Popovers http://aubreyabouttown.com/recipe/asiago-popovers/ http://aubreyabouttown.com/recipe/asiago-popovers/#respond Thu, 04 Jun 2020 04:44:24 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2546 Popovers should always be served right from the oven. Trust when I say, if your guests know that popovers are coming, (especially ones topped with Asiago cheese) just the anticipation will make for very polite guests! Lol!

Asiago Popovers
Try topping with finely minced cooked bacon with Asiago too!
Servings12/24 popovers
Prep Time5 mins
Cook Time25-30 mins
Passive Time1 hour
Ingredients
Instructions
  1. In a large bowl, sift together, all-purpose flour, baking powder, and salt.
  2. In a small saucepan on low heat, warm milk until just warm to the touch. Or microwave on HIGH for 90 seconds.
  3. In the bowl of a stand mixer, outfitted with the whisk attachment, on MED-HIGH, whisk eggs until fluffy, and pale in colour. About two minutes.
  4. Adjust mixer speed to low, add warm milk all-at-once.
  5. While whisking on low, gradually add flour mixture one cup at a time until combined. Increase speed to medium and continue to whisk for 1 minute to aerate batter.
  6. Transfer prepared popover batter to a 6-cup measuring cup or pitcher with a pour spout, cover with plastic wrap and let rest 1 hour.
  7. Preheat oven to 475 degrees.
  8. Generously spray 2 nonstick small 12-cup capacity (seen in photo) or 1 large 12-cup capacity nonstick popover tins with cooking spray, place on foil-lined baking sheets.
  9. Using the pour spout, fill each cup 3-quarters from the top. Sprinkle tops with grated Asiago cheese. Transfer to preheated (475 degrees).
  10. Bake 8 mins (15 if using large tin), lower oven temperature to 375 degrees and continue to bake 15-20 minutes (25-30 for large) until puffed and golden brown.
  11. Invert pans to release.
  12. Serve immediately with whipped butter & sea salt. Makes 24 small (shown in photo) or 1 dozen large.
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