Tag Archives: rolls

Rosemary Olive Oil Bread

How did we get to the middle of January already? Wasn’t Christmas just yesterday? The month is flying by and I can’t believe it has been two weeks since my last post. Oops. I have no good excuse, really, other than, where did January go? Wait, I already asked that question. Oh, and I was going to post my birthday cake, but well, it was a bit of a disaster. My cake, that is, not my birthday. I had a great birthday and ended up just buying a cake. Shock, I know!

This bread, rosemary olive oil, is definitely one of my favorites. I first learned the recipe back in culinary school and it has become a staple in my house. It’s great for burgers (I prefer black bean), great just dipped in olive oil (with a glass of wine and cheese), great with pasta and salad. Don’t forget breakfast…slather a little butter and you have the perfect companion for your eggs. It’s a one stop shop!  And, it freezes and reheats beautifully. It has a crusty exterior and a pillowy interior. It works great as rolls and great as a loaf. It can all be made in one day since the starter only needs three hours. You can mix up the herbs if you don’t have (or like) rosemary.

The recipe comes from DiMuzio’s Bread Baking: An Artisan’s Perspective. It was the book we used in culinary school and I continue to use it for reference and my favorite recipes. It has the history of bread baking, important techniques, and so many great recipes. It doesn’t have a lot of pretty pictures and sometimes reads like a textbook, but I still find it incredibly useful.

One Year Ago: Macarons

Rosemary Olive Oil Bread

From DiMuzio

Yield: About 18 rolls or two small loaves

Time: Hands on 1 hour | Total 8+ hours

Difficulty: Medium

Starter (Old Dough)

  • Bread Flour 250 g (8.5 oz)
  • Water (room temp) 170 g (5.8 oz)
  • Salt 5 g (0.2 oz)
  • Instant Yeast 2 g (pinch)

To make the old dough, scale out all the ingredients and knead lightly until combined. It will not be smooth. Just knead until it is all combined and starts to get slightly sticky. Let rest for three hours at room temperature or let rest one hour at room temperature and refrigerate overnight.

Dough

  • Bread Flour 750 g (1 lb 9.5 oz)
  • Water 510 g (1 lb 1.3 oz)*
  • EVOO 40 g (1.4 oz)
  • Rosemary leaves, chopped 5 g (0.2 oz)**
  • Salt 15 g (0.5 oz)
  • Instant Yeast 5 g (0.2 oz)
  • All of Old Dough

*If it is humid, add less water. Start with 450 g. If it looks dry in the mixing bowl after a couple minutes of mixing, lightly spritz with additional water.

**Any herbs can be used. Dried will work too.

1. Scale all of your ingredients into a mixing bowl and attach the dough hook. It helps to put the ingredients in the bowl in this order: starter, liquid, dry. That’s usually the case with most bread recipes because it helps the mixing process. If you don’t put everything in this order, don’t worry, it will still work but may take a bit longer.

2. Turn your mixer to speed 1 and set the timer for 5 minutes (clean up stage). Watch the dough carefully and spritz water if it is looking too dry. After 5 minutes, increase to speed 2 for 3 to 5 minutes. If the dough is still looking a little droopy and not well formed, mix for another minute or two.

3. Pour the dough into a lightly oiled proofing bowl. Perform one stretch and fold. Set the timer for 30 minutes and then perform another stretch and fold. At this point the dough should be fairly strong, but will need to proof awhile longer. If it is still not strong, perform one more stretch and fold after 30 minutes. It took my dough 90 minutes and my house is about 68 degrees. It will double, or come close to doubling.

This is what it looks like after the first rise:

At this point you can either divide the dough in half and make two loaves, or make rolls. Trying to describe how to shape bread in words is not easy and I’m likely to confuse you. So once again, I’m sending you to Ciril Hitz. This particular video shows numerous shaping techniques.

How to Shape Bread

If you are short on time, making round loaves is by far the fastest way to go. Rolls are easier to reheat individually, but take longer to shape.

Here’s my rolls before rising. I did 90 g per roll.

And after rising:

I probably could have let them rise a bit longer, but it was getting late and with my cold house, it was going to take awhile!

The oven temperature will depend on what you are making. For rolls, preheat the oven to 425F. For loaves, 350F. Score the bread before baking. My hubby does the scoring in the house and he made “x” on each roll. For loaves you could do the same. It doesn’t really matter just as long as you score. Spray with water when you put in the oven to help them brown. You can also dust lightly with flour if you desire for a more rustic look. Bake the rolls for about 20 minutes, rotating and spraying once more with water at the halfway point. Loaves will take around 30 minutes, but be sure to check the internal temperature. It should read at least 180F.

I hope this bread becomes a favorite of yours too! Enjoy!

As usual, check out Yeast Spotting for more bread recipes and tips!

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Brioche, Cake-like bread. ‘Nuff said.

I love to make bread. My bread class in culinary school was by far my favorite. Maybe it is because I love to eat bread. Maybe it is because making bread doesn’t require a lot of tools or creativity. Either way, I love it, and brioche is my favorite bread to make. I love how soft and pillowy the dough is (does that make me a nerd for liking how a dough feels?), and it doesn’t hurt that it is loaded with butter! I also love how versatile the cake-like bread is. Nothing beats a great brioche bun for a delectable burger. And no bread can compete when making french toast! It just soaks up all that delicious custard for a fantastic breakfast.

I frequently make brioche just for the french toast. My hubby and I love to have french toast on the weekends with coffee and a mimosa. And the extra freeze very well. My most recent reason for brioche was to make hot dog buns for a party. I’ve never made hot dog buns before so this was a new experience for me. Everyone loved the buns, so of course the imperfections were only noticed by me!  Just look at how delicious that french toast looks!

This recipe is for plain brioche (although brioche isn’t plain by any standards!) from the great Ciril Hitz and it is verbatim from the book  Baking Artisan Pastries and Breads.  It does not require a starter but it is a two day process. The dough can be frozen up to two weeks. When ready for use, simply put in the refrigerator overnight. The whole process takes about 1 1/2 hours of hands on time total between the scaling, mixing, and shaping. Easy even for the busy baker!

Here is a video from Hitz showing how to shape brioche. It is very helpful.

Source: Baking Artisan Pastries and Bread by Ciril Hitz

Equipment required: Stand mixer with dough hook, or some serious muscles.

Ingredient list

  • Bread Flour                                    500g (4 1/2 cups)
  • Granulated Sugar                         50g (1/4 cup)
  • Instant Yeast                                 14g (4 tsp)
  • Salt                                                     8g (1 1/2 tsp)
  • Lemon zest (optional)                1/3 lemon
  • Whole Milk                                      200g (3/4 cup)
  • Unsalted Butter                            200g (14 tbsp)
  • Eggs, whole                                     50g (1 egg)
  • Egg yolks                                          50g (2 yolks)
  • Egg Wash                                           As needed
  • Toppings                                           As desired

Procedure

Day before baking

1. Before beginning, make certain that your liquid ingredients (milk, eggs, egg yolks) and butter are cold.

2. In the bowl of a 5 quart stand mixer stand mixer, mix the flour, granulated sugar, instant yeast, salt, milk, eggs, egg yolks, and lemon zest at low speed until cleanup stage.

3. While the ingredients are mixing, make the butter pliable by hammering it with a rolling pin.

4. Increase the mixing speed to medium and slowly start to add the butter to the dough in stages. Remember to wait between additions until the butter is completely absorbed and the sticky, slapping noise in the mixer has subsided. If it is warm in your kitchen, you might want to put the butter back in the refrigerator in between additions. Also, you can rub ice on the bottom of the mixing bowl to keep it from getting too warm.

5. Mix until all the butter has been incorporated into the dough and the dough is well developed with a nice gluten structure. Check the dough with a gluten window test. This whole process will take 15 to 20 minutes.

Gluten Window Gluten Window

6. Remove the dough from the mixer and work into a ball. Gently press it down to flatten and wrap tightly in plastic wrap. Place the dough in the freezer for a minimum of six hours.

7. The night before baking, take the dough out of the freezer and transfer to the refrigerator for 12 hours.

Baking Day

1. Remove the dough from the refrigerator and allow it to warm up at room temperature for about 20 minutes.

2. Using a scale and a bench scraper, divide the dough into 50 g (1.75 oz) increments.

3. Work the units into small balls. This can easily be done by cupping your hand around the dough and moving it in a circle motion. The video helps too!

4. Spray two loaf pans with nonstick cooking spray and place 10 units of dough into each loaf. If you have extras, simply place on a sheet pan and you will have rolls for dinner!

5.  Cover with plastic wrap and let the dough proof until double in size, about 1 to 2 hours, depending on the temperature of the room and the dough.

6.  Mix up the egg wash and preheat a convection oven to 33oF (165C).

7.  When the dough has doubled in size, brush the tops with egg wash. If desired, sprinkle with sugar or cinnamon and sugar. If making savory rolls, try sesame seeds.

8. Bake for 30 to 35 minutes until a rich, golden brown. Internal temperature should be around 180F.

Let cool as long as possible before diving in! Freeze any unused portions.

To make the hot dog buns, scale out 100 g (3.5 ounces) and shape into a log.

The finished product!

 

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