Tag Archives: Flour

missjunebug’s Yes! Yeast Rolls!

White Cow's Shadow Sneaks In On Unsuspecting Yes! Yeast Rolls! Photo by mjb2014
White Cow’s Shadow Sneaks In On Unsuspecting Yes! Yeast Rolls! Photo by mjb2014

missjunebug spent a little time in her kitchen this weekend baking up some super delicious, super easy Yes! Yeast Rolls! In fact that’s what she and her trusty Mr.JB had for dinner last night. Bread being the Staff of Life, missjunebug is all for having some homemade SofL every once in a while.

missjunebug has a dear friend who calls such white flour concoctions Frankenbread, being on an anti-gluten crusade in her own life. To her friend missjunebug has two things to say: “De gustibus non est disputandum” and “You only live once!” Seriously, she appreciates her friend’s efforts at living a nutritionally clean life–would that missjunebug could be so disciplined, but if you have been reading this blog for any length of time, dear Reader, you must know missjunebug is erratic inconsistent whimsical in her nutritional leanings so she figures the occasional unbleached King Arthur White Flour yeast roll can only nourish her little bug soul if not her little bug body. C’est la vie!

So without further ado or rationalization missjunebug presents

missjunebug’s Yes! Yeast Rolls!

Adapted from a recipe mjb found somewhere in the never ending, constantly refreshing, infinitely entertaining, always inspiring annals of Pinterest.

Super Simple Ingredients

2 sticks butter

1 cup water

3/4 cups sugar

1 1/2 teaspoons Kosher salt

2 eggs (Organic!–could help counteract the demon white flour)

2 packets of Fleischmann’s Active Dry Yeast

1 cup warm water

6 cups King Arthur unbleached white bread flour

Super Simple Directions

Warm up your oven for a while at about 225 degrees, then turn it off. This will be the perfect place to let your dough rise.

Bring 1 cup of water to a boil in a saucepan. Remove from heat and add the 2 sticks of butter. Stir until melted.

Add sugar and salt. Stir until dissolved. Set aside to cool.

Whip up the eggs with a wire wisk in a small bowl until nice and creamy. Add to cooled butter/sugar/salt mixture. missjunebug suggests you now transfer this mixture to your Kitchen Aid mixer!

In a separate bowl, add 2 packages of yeast to 1 cup lukewarm water. Stir and add a teaspoon of sugar if you feel the need to proof the yeast (checking to see it is still active!). If the mixture double in volume and foams nicely, your yeast is alive and well.

Add the yeast mixture to the butter/sugar/salt mixture. Combine and then begin to add the flour one cup at a time until all the flour has been blended into the b/s/s/y mixture. missjunebug uses the regular Kitchen Aid paddle, not the dough hook to combine the flour with the b/s/s/y mixture.

Grease a large glass bowl with butter. Transfer the dough to the glass bowl and then flip it over! That way both sides are buttered up.

Cover with a lightweight kitchen towel and place in over to rise for 1 hour. Remove dough from bowl and place on floured cutting board to knead by hand for 2-3 minutes. Place back in bowl and let rise for a second time for about 30 minutes.

After second rising, place dough on floured board, roll out with a rolling pin, and cut into rounds using a biscuit cutter or pint-size glass. Silpat or parchment paper-up your cookie sheets and place rolls two or so inches apart. Let rise one more time for about 45 minutes.

Bake at 400 degrees for 10-14 minutes. Keep watch for golden brownness! Remove from oven, slather with butter, and enjoy!

These rolls are easily frozen and reheated in a toaster oven for daily deliciousness!

Long live the Yes! Yeast Roll!

Golden Brown Rounds of Yeasty Goodness! Photo by mjb2014
Golden Brown Rounds of Yeasty Goodness! Photo by mjb2014
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missjunebug’s Apricot Nut Bread: The Perfect Start to the Day!

A Loaf of Deliousness! Photo by mjb2014
A Loaf of Deliousness! Photo by mjb2014

missjunebug has a love of all things nutty and apricoty. When the two are in combination she’s twice as happy. If you find yourself occasionally craving some carbs, try this sweet little tea bread on for size. missjunebug thinks you’ll find it fits your appetite perfectly!

missjunebug’s Apricot Nut Bread  

2 1/2 cups unbleached flour

1 cup sugar

3 1/2 teaspoons baking powder

1 teaspoon Kosher salt

3 tablespoons Canola oil

3/4 cup orange juice

1/2 cup milk

1 egg

4 teaspoons grated orange peel

1 cup chopped dried aprictos

1 cup chopped pecans

Heat oven to 350 degrees. Grease and flour a loaf pan (9x5x3inch or two mini loaf pans). Measure all dry ingredients into a large bowl. Add the liquid ingredients and chopped fruit and nuts. Mix well with hand mixer or Kitchen Aid, occasionally scraping the sides of the bowl.

Pour into prepared pan. Bake 50-60 minutes depending upon the idiosyncrasies of your oven! Check the doneness of the loaf with a toothpick–it should come out clean when inserted in center. Cool on a rack for about 15 minutes, then invert pan and remove loaf. It should come out easily!

Serve warm, cold, or toasted. Slice thin and smear with butter or cream cheese or apricot Stilton cheese spread!! Divine!

mjbTip: Make some tea bread today! It’s super easy and super delicious!

Little White Hen Looks on  Approvingly! Photo by mjb2014
Little White Hen Looks on Approvingly! Photo by mjb2014

 

 

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missjunebug’s JBGranny’s Sponge Cake

Sweet! Simple! Sensational! Photo by mjb2010
Sweet! Simple! Sensational! Photo by mjb2010

What could be simpler than this delicious JBGranny’s Sponge Cake recipe? Follow the pictures to get one of your own to snack on! All you need is 1 cup of sugar, 1 cup of flour, 4 eggs, separated, and the rind of one lemon!

Separate those four eggs! Beat the egg whites to soft peaks! Photo by mjb2010
Separate those four eggs! Beat the egg whites to soft peaks! Photo by mjb2010
Gently fold in the flour to the beaten egg yolks and sugar. Photo by mjb2010
Gently fold in the flour to the beaten egg yolks and sugar. Photo by mjb2010
Fold in the egg whites with care! Photo by mjb2010
Fold in the egg whites with care! Photo by mjb2010
Add the grated lemon rind to the mixture. Photo by mjb2010
Add the grated lemon rind to the mixture. Photo by mjb2010
Ready for the 350 degree oven for 30 minutes! Photo by mjb2010
Ready for the 350 degree oven for 30 minutes! Photo by mjb2010
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missjunebug’s Homemade Breakfast Bars: Semi-Healthy, Mega Delicious!

A Plateful of Goodness: missjunebug's Homemade Breakfast Bars!! Photo by mjb2010
A Plateful of Goodness: missjunebug's Homemade Breakfast Bars!! Photo by mjb2010

missjunebug has been comfort cooking lately and one of her fav comfort foods is a little breakfast treat called missjunebug’s Homemade Breakfast Bars which she adapted from a recipe given to her by one of her best students at the community college where she taught a long day ago.

missjunebug can’t say enough good things about these treats: grainy, sweet, easy to make and oh so easy to eat! Without further ado, missjunebug introduces you to

missjunebug’s Homemade Breakfast Bars

Ingredients

3/4 cup butter

1 cup brown sugar

1 3/4 cup whole wheat flour (mjbTip: store in frig to keep fresh!)

1 teaspoon Kosher salt

1/2 teaspoon baking soda

1 1/4 cups Quaker Oats Old-Fashioned Oatmeal

1/4 cup Kretschmer Wheat Germ (Also store in frig after opening!)

1 1/2 cups jam of your choice (mjbFavs: boisenberry, raspberry, red plum, and blackberry)

Directions

Cream butter and sugar until well blended in your Kitchen-Aid mixer…you have one, don’t you? Mix in remaining ingredients except for the jam.

Press down well 1/2 the mixture into a buttered-down 13″ X 9″ glass baking dish. Spread jam evenly over the top using an offset spatula for smooth and even distribution of the jam.

Top with remaining crumble mixture, pressing lightly.

Bake at 375 degrees for about 25-30 minutes or until light brown. While warm, cut into bars, 2″ X 1 1/2.” As they cool, they will set up nicely.

Enjoy for breakfast with a big glass of milk or a warm cup of coffee. Delicious!! You’ll never need to buy Nutri-Grain bars again…no offense NG.

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