Ingredients:
1-1/4 cup mashed sweet potato
2-1/4 teaspoon yeast
1/2 cup warm water
1/2 cup bread flour
3 tablespoons maple syrup
1 teaspoon maple extract
1-1/2 teaspoon salt
1/4 cup grapeseed oil
1 teaspoon baking powder
2-1/2 - 2-3/4 cup bread flour
1/2 tablespoon almond milk
1/2 tablespoon maple syrup
Boil and mash the potato. Allow to cool.
Combine yeast, water, and flour. Set aside for 20 minutes.
Add the potato and all remaining ingredients to the yeast mixture, gradually adding the flour as it is kneaded. Cover dough and allow to rise for 1 hour. Divide dough into into 1-1/2 inch diameter balls and place on a well greased pan about 1/2 inch apart from each other.
Combine the almond milk and maple syrup. Brush over the dough. Cover and allow to rise for 15 minutes.
Bake at 400 for 15-20 minutes.
Showing posts with label bread roll. Show all posts
Showing posts with label bread roll. Show all posts
Wednesday, August 1, 2018
Monday, May 2, 2016
Challah
Ingredients:
1 tablespoon yeast
1/2 cup warm water
1/4 cup honey
2 eggs, divided
2-1/2 cups flour
1 teaspoon salt
1/4 cup butter
1/2 tablespoon poppy or sesame seeds
Dissolve yeast and some of the honey in the water. Allow to sit for 10 minutes.
Stir in remaining honey, one and a half of the eggs, flour, salt, and butter. Knead for 5 minutes until dough is no longer sticky. Cover dough and allow to rise for 2 hours.
Divide dough into three parts and with oiled hands, shape into strands. Braid the stands on lightly greased parchment paper or silicone mat. Cover and allow to rise for 45 minutes.
Brush remaining egg over the dough and sprinkle with seeds. Bake at 350 for 30 minutes.
1 tablespoon yeast
1/2 cup warm water
1/4 cup honey
2 eggs, divided
2-1/2 cups flour
1 teaspoon salt
1/4 cup butter
1/2 tablespoon poppy or sesame seeds
Dissolve yeast and some of the honey in the water. Allow to sit for 10 minutes.
Stir in remaining honey, one and a half of the eggs, flour, salt, and butter. Knead for 5 minutes until dough is no longer sticky. Cover dough and allow to rise for 2 hours.
Divide dough into three parts and with oiled hands, shape into strands. Braid the stands on lightly greased parchment paper or silicone mat. Cover and allow to rise for 45 minutes.
Brush remaining egg over the dough and sprinkle with seeds. Bake at 350 for 30 minutes.
Thursday, April 2, 2015
Gouda Tomato and Parsley Muffins
Ingredients:
4 tablespoons butter, softened
1 cup milk
2 eggs
1 cup whole wheat flour
1 cup flour
2 teaspoons baking powder
1 tablespoon mustard seed, ground
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons sun dried tomatoes, chopped
1/3 cup parsley, chopped
1 cup smoked gouda
Beat butter in a mixing bowl until creamed. Gradually add eggs and milk.
Add flour, baking powder, mustard seed, black pepper, and salt.
Stir in sun dried tomatoes, parsley, and cheese.
Bake in lightly sprayed cupcake liners at 375 for 25 minutes.
4 tablespoons butter, softened
1 cup milk
2 eggs
1 cup whole wheat flour
1 cup flour
2 teaspoons baking powder
1 tablespoon mustard seed, ground
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons sun dried tomatoes, chopped
1/3 cup parsley, chopped
1 cup smoked gouda
Beat butter in a mixing bowl until creamed. Gradually add eggs and milk.
Add flour, baking powder, mustard seed, black pepper, and salt.
Stir in sun dried tomatoes, parsley, and cheese.
Bake in lightly sprayed cupcake liners at 375 for 25 minutes.
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