Tommy occasionally likes to rearrange things...
The images I share here come from my heart. They are not to be reproduced without my express written permission.
One thing I've enjoyed in my 60's is learning to make bread. I finally gave away our electronic bread machine because working with the dough and learning when the consistency is right and waiting for the rising and smelling it bake - all of this is so satisfying. So I thought I'd share the process with you and show you how to make homemade hamburger buns.
Place the following ingredients in a large mixing bowl and whisk them together:
- 1 (0.25ounce) package of active dry yeast
- 1/2 cup all purpose flour
- 1 cup warm water
Let them stand until the mixture is foamy, about 10-15 minutes.
Whisk the following ingredients into the yeast mixture:
- 1 egg
- 3 tablespoons melted butter
- 3 tablespoons granulated sugar
- 1 1/4 teaspoon salt
- 3 cups of all purpose flour
Fit a dough hook onto the mixer and knead on low speed until the dough is soft and slightly sticky, 5-6 minutes. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a bit more flour.
Transfer the dough onto a floured work surface. Dough should be elastic and a bit tacky without sticking to your hand. Form the dough into a smooth, round shape, gently tucking loose ends beneath. Wipe the inside surface of a large bowl lightly with oil and place the dough in the bowl, turning it to ensure all sides are lightly oiled. Cover the bowl with plastic wrap, place it in a warm dry spot, and let rise until doubled, approximately 2 hours.
Transfer dough to a floured work surface and pat to flatten bubbles.. Form into a slightly rounded rectangle about 5 x 10 inches and about 1/2 inch thick. Dust dough lightly with flour as needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before. (Note: I delibeLinerately made a few smaller than the others because we have different sized appetites in our home!)
Line a baking sheet with a silicone mat or parchment paper and place the dough rounds on it. Flatten them into flat discs about 1/2 inch thick and space them 1/2 inch apart. Dust them lightly with flour and drape them lightly with plastic wrap. Allow them to rise until doubled, about 1 hour. Preheat the oven to 375 degrees Fahrenheit while they rise.
Whisk together 1 tablespoon of milk with an egg and paint the rolls with the egg wash. Top with seeds if desired. (I used everything bagel seasoning for this batch.)
Place the rolls in the oven for 15-17 minutes or until nicely browned.. Let them cool before slicing or serving.
Another dip into the archives...
According to Wikipedia, "Montezuma Castle National Monument protects a set of well-preserved dwellings located in Camp Verde, Arizona, which were built and used by the Sinagua people, a pre-Columbian culture closely related to the Hohokam and other indigenous peoples of the southwestern United States, between approximately 1100 and 1425 AD. The main structure comprises five stories and about 20 rooms and was built over the course of three centuries."
This last shot is of me back in the day when I was 5 feet tall, standing beside what was said to be the tallest saguaro cactus in the state of Arizona. The base of the cactus is down in a gully, so it's even taller than in looks in this picture. That's a LOT of cactus!
A ccouple of friends and I went to see the Sistine Chapel exhibit in Charlotte, NC several weeks ago. We were fascinated to see the art work, and I remain dumbfounded to imagine how challenging it would have been for Michelangelo to produce such stunning works of art on the ceiling of the Sistine Chapel.
No, these weren't all baked at the same time! This represents some of our baking exploits over the past few years.
Here's the link for the recipe for this tasty Warm Strawberry Puff.With just 7 ingredients and no leavening for the "puff", this creates a large, light, and airy puff. The hardest part of the whole process is then folding it around the strawberries! It's so puffy that the berries want to escape!