Fresh la dat!

Oven Fresh Soft Baguettes

Soft Oven Fresh Baguettes by Glenn Moehlin

 Oven Fresh Soft Baguettes

Recipe:

6 cups organic bread flour
1/2 cup instant dry yeast
2 cups powdered milk
1 cup raw cane sugar (fine)
8 tsp. sea salt
7 cups water (warm)
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8 eggs
3/4 lb. all natural butter (room temp.)
8 cups organic all purpose flour
8 cups organic bread flour

Whisk together above dry ingredients together in a 20
quart Hobart mixing bowl, providing you have a Hobart
Mixer..Lol. I should think 1/4 of this recipe would work
fine in your Kitchen Aid at home.

Add warm water to the above dry ingredients and
whisk together, let it stand about 4 or 5 minutes to wake up the yeast.
 
Note that it's important that you use warm water when making bread so the yeast will
rise, approx. 95 degrees seems to work well for me. You may have to adjust that
depending on the temperature of the rest of your ingredients. In cold weather
enviroments like Alaska this can be a real factor, but I live in Hawaii now and the
temperature of my dry ingredients are usually not a factor. Also note that your dough
temp. will increase as you mix it on the hook due to friction. That being said,
it just takes practice to get it down. There is some forgiveness temperature wise,
if it is a little cool, place your dough close to the oven to rise. If you get it to hot,
you can retard it in the refridgerator for 15 or 20 minutes. Lets continue! Next you need:

Add the eggs, butter and the additional 16 cups of flour to the bowl and using a dough hook,
mix on 1st speed until ingedients are combined, about 30 seconds, then mix 4 1/2 minutes on 2nd
speed, stopping about halfway through to scrape the dough hook down as some of the dough seems
to climb the hook and does not get mixed in evenly.  Now to keep it simple I use the timer on
the mixer and it always seems to work for me. What's important is that the dough is "fully developed"
paying attention as to not under mix it, or over mix. That's a whole other story and if you've never
made bread before, I recommend doing a little reading up on it. Perhaps later I will add a link
directing you to such a source of info. Transfer your dough to a large bowl, be sure it is large
enough so the dough can at least double in size, and let rise.  Now that your dough has doubled,
It's time to turn into buns. I cut the dough with a bench knife to about 3.5 ouces. Roll into a ball
using one hand, then roll out to about a four inch long piece of dough. Flatten out with fingers and
shape into baguette. Place onto a baking sheet, make 3 diagonal cuts with on top with a shard knife,
brush with egg wash (2 eggs, 1/2 cup milk) then sprinkle with sesame seeds. Let it rise again.
Once again temperature is important, if you have a proof box, great if not a warm place by
the stove will work. I live in Hawaii, so the whole kitchen is warm enough Lolz...... When it is about
double in size place in oven and bake about 25 minutes or until golden brown at 350 degrees.


Enjoy..... Aloha!

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Spicy Garlic Herb Curry Rolls

Spicy Garlic Herb Curry Rolls by Glenn Moehlin

Yeild: 24ea. approx. 2 oz. each

First leavening:

1 1/2 cups bread flour

*note: 4 cups of flour is reserved for the second leavening.

1/3 cup sugar

2 tbls. active dry yeast

2 tsp. salt

1/2 cup powdered milk

2 1/2 tbls. curry powder

1 1/2 tsp. turmeric

1 tbls. dried basil

1 1/2 tsp. dried thyme

1 1/2 tsp. garic herb seasoning or granulated garlic

1/4 tsp. white pepper

1/4 tsp. cheyanne pepper

Whisk together above dry ingredients, then add

 

1 cup coconut milk

1 1/4 cups water

1/4 cup honey

 

Second leavening:

 

Add the coconut milk and water to the above dry ingredients and whisk together, let it stand about 4 or 5 minutes to wake up the yeast. I warm the coconut milk in the microwave then add warm water to it. Note that it's important that you use warm water when making bread so the yeast will rise, approx. 95 degrees seems to work well for me. You may have to adjust that depending on the temperature of the rest of your ingredients. In cold weather enviroments like Alaska this can be a real factor, but in Hawaii the temperature of my dry ingredients are usually not a factor. Also note that your dough temp will increase as you mix it on the hook due to friction. That being said, it just takes practice to get it down. Using a thermometer to check the temperature of your ingredients helps you to make a good decision on how warm your water needs to be, it may need to be hot. There is some forgiveness temperature wise, if it is a little cool, place your dough close to the oven to rise. If you get it to hot, you can retard it in the refridgerator for 15 or 20 minutes. Moving on! Next you need:

 

2 eggs (room temperature).

3 oz. butter (soft).

4 cups bread flour.

 

Add the eggs, butter and the additional 4 cups bread flour to the bowl and using a dough hook, mix on 1st speed until ingedients are combined, about 30 seconds, then mix 4 1/2 minutes on 2nd speed, stopping about halfway through to scrape the dough hook down as some of the dough seems to climb the hook and does not get mixed in evenly. Now to keep it simple I use the timer on the mixer and it always seems to work for me. What's important is that the dough is "fully developed" Take a small piece of dough in your fingers and stretch it out until you are able to pull it into a thin sheet that light will pass through. Transfer your dough to a large bowl, be sure it is large enough so the dough can at least double in size, and let rise. Now that your dough has doubled, It's time to turn into buns. I cut the dough with a bench knife to about 3.5 ouces. Roll into a ball using one hand, then roll out with 2 hands to about 10 inches and twist into a knot. Place onto a baking sheet, brush with egg wash (1 eggs, 1/4 cup milk) and let it rise again. Once again temperature is important, if you have a proof box, great if not a warm place by the stove will work. When it is about double in size place in oven and bake about 25 minutes or until golden brown at 350 degrees.

 

Enjoy..... Aloha!

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Garlic Herbed Dinner Rolls

Garlic Herbed Dinner Rolls by Glenn Moehlin

Recipe:

6 cups organic bread flour
1/2 cup instant dry yeast
2 cups powdered milk
1 cup raw cane sugar (fine)
8 tsp. sea salt
1 cup dried basil
1/2 cup dried thyme
1/2 cup oregano
1/4 cup granulated garlic
7 cups water (warm)
 ____________________________

8 eggs
3/4 lb. all natural butter (room temp.)
8 cups organic all purpose flour
8 cups organic bread flour

Whisk together above dry ingredients together in a 20
quart Hobart mixing bowl, providing you have a Hobart
Mixer..Lol. I should think 1/4 of this recipe would work
fine in your Kitchen Aid at home.

Add warm water to the above dry ingredients and
whisk together, let it stand about 4 or 5 minutes to wake up the yeast.
 
Note that it's important that you use warm water when making bread so the yeast will
rise, approx. 95 degrees seems to work well for me. You may have to adjust that
depending on the temperature of the rest of your ingredients. In cold weather
enviroments like Alaska this can be a real factor, but I live in Hawaii now and the
temperature of my dry ingredients are usually not a factor. Also note that your dough
temp. will increase as you mix it on the hook due to friction. That being said,
it just takes practice to get it down. There is some forgiveness temperature wise,
if it is a little cool, place your dough close to the oven to rise. If you get it to hot,
you can retard it in the refridgerator for 15 or 20 minutes. Lets continue! Next you need:

Add the eggs, butter and the additional 16 cups of flour to the bowl and using a dough hook,
mix on 1st speed until ingedients are combined, about 30 seconds, then mix 4 1/2 minutes on 2nd
speed, stopping about halfway through to scrape the dough hook down as some of the dough seems
to climb the hook and does not get mixed in evenly.  Now to keep it simple I use the timer on
the mixer and it always seems to work for me. What's important is that the dough is "fully developed"
paying attention as to not under mix it, or over mix. That's a whole other story and if you've never
made bread before, I recommend doing a little reading up on it. Perhaps later I will add a link
directing you to such a source of info. Transfer your dough to a large bowl, be sure it is large
enough so the dough can at least double in size, and let rise.  Now that your dough has doubled,
It's time to turn into dinner rolls.Dived the dough into 1.5 ounce pieces and roll into balls.
Place on sheet pan 6 X 8, 48 per pan.
Brush with egg wash (2 eggs, 1/2 cup milk) Note: sprinkle with parmesan cheese for a nice finish if
you like. Let it rise again.
Once again temperature is important, if you have a proof box, great if not a warm place by
the stove will work. I live in Hawaii, so the whole kitchen is warm enough Lolz...... When it is about
double in size place in oven and bake about 25 minutes or until golden brown at 350 degrees.


Enjoy..... Aloha!

 

“The smell of good bread baking,

 like the sound of lightly flowing water, 

 is indescribable in its evocation of

innocence  and delight.”       

 

M. F. K. Fisher (1908-1992)

 

Sesame Rolls

Sesame Rolls by Glenn Moehlin

Dinner Rolls

Recipe:

6 cups organic bread flour
1/2 cup instant dry yeast
2 cups powdered milk
1 cup raw cane sugar (fine)
8 tsp. sea salt
7 cups water (warm)
 ____________________________

8 eggs
3/4 lb. all natural butter (room temp.)
8 cups organic all purpose flour
8 cups organic bread flour

Whisk together above dry ingredients together in a 20
quart Hobart mixing bowl, providing you have a Hobart
Mixer..Lol. I should think 1/4 of this recipe would work
fine in your Kitchen Aid at home.

Add warm water to the above dry ingredients and
whisk together, let it stand about 4 or 5 minutes to wake up the yeast.
 
Note that it's important that you use warm water when making bread so the yeast will
rise, approx. 95 degrees seems to work well for me. You may have to adjust that
depending on the temperature of the rest of your ingredients. In cold weather
enviroments like Alaska this can be a real factor, but I live in Hawaii now and the
temperature of my dry ingredients are usually not a factor. Also note that your dough
temp. will increase as you mix it on the hook due to friction. That being said,
it just takes practice to get it down. There is some forgiveness temperature wise,
if it is a little cool, place your dough close to the oven to rise. If you get it to hot,
you can retard it in the refridgerator for 15 or 20 minutes. Lets continue! Next you need:

Add the eggs, butter and the additional 16 cups of flour to the bowl and using a dough hook,
mix on 1st speed until ingedients are combined, about 30 seconds, then mix 4 1/2 minutes on 2nd
speed, stopping about halfway through to scrape the dough hook down as some of the dough seems
to climb the hook and does not get mixed in evenly.  Now to keep it simple I use the timer on
the mixer and it always seems to work for me. What's important is that the dough is "fully developed"
paying attention as to not under mix it, or over mix. That's a whole other story and if you've never
made bread before, I recommend doing a little reading up on it. Perhaps later I will add a link
directing you to such a source of info. Transfer your dough to a large bowl, be sure it is large
enough so the dough can at least double in size, and let rise.  Now that your dough has doubled,
It's time to turn into dinner rolls.Dived the dough into 1.5 ounce pieces and roll into balls.
Place on sheet pan 6 X 8, 48 per pan.
Brush with egg wash (2 eggs, 1/2 cup milk) Note: sprinkle with sesame seeds for a nice finish if
you like. Let it rise again.
Once again temperature is important, if you have a proof box, great if not a warm place by
the stove will work. I live in Hawaii, so the whole kitchen is warm enough Lolz...... When it is about
double in size place in oven and bake about 25 minutes or until golden brown at 350 degrees.

Fresh from the oven, these are great for sliders! :)

Cinnamon Rolls

Cinnamon Rolls by Glenn Moehlin

Recipe under construction! :)

 

 

I really don't think I need buns of steel.

I'd be happy with buns of cinnamon.

                              - Ellen DeGeneres

 

 

 

 

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Guava Bread w/ Guava Honey Butter

Guava Bread w/ Guava Honey Butter

 

 

                             

    "Success is getting up after you fall down."

 

 

 

 

 

 

 

 

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