Tuesday, August 2, 2016

The Perfect Bread to Compliment Your Entree!


I had cut out this roll recipe from the LA Times newspaper and saved it in my recipe box for over a decade and never tried it out. When President’s cousin (who also served in the Taipei mission) would come over for dinner, his wife always made the best rolls. I finally asked her for her recipe and she gave me this same one...I had it all along! Now I bake crescent rolls for all our holiday dinners!

Bread Machine Directions*

Add ingredients to pan in the following order:
1-1/4 cup warm water
3 eggs ( well beaten)
2 teaspoons salt
4-1/2 cups flour
5 tsp. INSTANT** dry yeast 
1/2 cup sugar
1/2 cup shortening

Select “Dough” cycle. Remove dough after the first knead and before the dough begins to rise (or during first rise). Place in greased bowl, turn dough upside down (I just spray the bowl with cooking spray, then spray the top of the dough as well). Cover tightly (sealed lid or plastic wrap) and place in refrigerator overnight.

Remove dough from refrigerator and divide into three parts. Roll each part into a 10”-12” circle. Spread with softened butter. With a pizza cutter, cut in half, then each half into 5 so as to make 10 pie sections. I have found this to make more desirably proportionate crescents (over cutting 12 sections). Roll from wide end and place tip side down 2” apart on jelly roll pan lined with a Silpat (silicone) baking sheet. Allow to rise until double.

Bake in pre-heated 400 degree oven for 12-15 minutes or until golden brown; watch closely! Use a pastry brush to brush lightly with softened butter (butter will melt by itself).

*Google the recipe for conventional directions.
**INSTANT dry yeast does not need to be dissolved in water, may be mixed in with the flour, and eliminates the need for the first rise.

Nothing goes better with chili than corn bread! And since my chili is a little on the sweet side, so is my cornbread! This recipe is printed on the back of an Albers Corn Meal package:)
                1 1/2 cups all-purpose flour
                2/3 cup granulated sugar
                1/2 cup Albers® White or Yellow Corn Meal
                1 Tbsp baking powder
                1/2 tsp salt
                1 1/4 cups milk
                2 large eggs, lightly beaten
                1/3 cup vegetable oil
                3 Tbsp butter or margarine, melted

PREHEAT oven to 350°F. Grease 8-inch square baking pan.
COMBINE flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared baking pan.
OPTIONAL mix in one of the following after adding flour mixture:
  • one small can whole kernel corn, well drained
  • one small can green chiles, well drained

BAKE for 35 minutes or until wooden pick inserted in center comes out clean.

FOR MUFFINS pour into greased (or paper-lined) muffin tin. Bake for 18-20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minues, remove to wire racks to cool slightly. Makes 18-20 muffins.

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