Monday Morning Potato Rolls and Bread are a bit of a misnomer because we have never ever made them on Monday morning. We haven’t made these as many times as we have made some of the other bread recipes that I have posted, but these are different, having a crustier exterior. Most of the recipes for rolls that we use regularly make pretty soft rolls. When the rest of the food on your table calls for rolls with some texture, these fit the bill nicely. A couple of hours are required from start to finish, so for most families, these rolls are perfect for holidays and weekends.
Sweet Cornbread is printed right on the box of Alber’s Cornmeal. It’s printed on the box as a corn muffin recipe, but as everyone in my family has a sweet tooth, this is our favorite cornbread. It feels a little silly to be linking to a recipe that is printed right on the box of cornmeal that you can buy in the grocery store, and yet, cornbread mix is still sold, so my little secret must not be fully out there, yet. We always cook our cornbread in a 10″ cast iron skillet. We throw the skillet in the oven and turn on the oven to the required temperature of 350 degrees, and by the time the batter is ready to go in the skillet, the skillet is nice and hot and ready to go. A hot cast iron skillet creates a slightly crispy outer crust on the outside of the cornbread that is just delicious.
Leftover cornbread can be kept covered on the kitchen counter for a couple of days. It will last longer wrapped in plastic wrap or aluminum foil and stored in the refrigerator. Sweet Cornbread goes wonderfully with Crawfish Etouffee or Real Texas Chile Con Carne
English Muffin Bread is hard to have done in time for breakfast, since it has to rise for 45 minutes. If you plan ahead and make it the day before, however, it’s very nice sliced and toasted the next morning. It has the nice, open texture of real English muffins, but having shaped and cooked English muffins, I can tell you that baking a single loaf is much easier. We usually use animal milk in this recipe, cow’s milk or goat’s milk, but you could probably substitute an alternative milk like almond milk if you wanted to. In that case, you would want to add an extra bit of fat to keep the texture of the bread nice and soft.
Potato-Sour Cream Biscuits are tender, light little dinner biscuits. Being savory, they make a nice addition to soup. These were a regular part of our menu until we started limiting cow’s milk dairy. These are another that I don’t know if they keep well because we’ve never had any leftover; they are delicious. We’ve never regularly kept buttermilk in the house, but we used to keep powdered buttermilk on hand for recipes like this one.
Make Your Own Red Lobster Cheddar Bay Biscuits is a relatively quick biscuit recipe that goes great with soup on week nights. Unfortunately, their recipe calls for pancake mix. Anyone who knows me, knows that I don’t use mixes, ever. We thought it was a great idea, though. In the end, we took a basic pancake recipe, added vegetarian shortening to better mimic the texture found from the mix, and bumped up the seasonings to suit our taste. Their recipe does have some nice pictures, though. For the milk, you can whatever kind of milk you like: cow’s milk, goat’s milk, rice milk, soy milk etc.
Red Lobster Cheddar Bay Biscuits
For the biscuits:
2 C all-purpose flour
2 Tbs granulated sugar
1 Tbs baking powder
1/2 tsp salt
1/4 C vegetarian shortening
3/4 C grated cheese
3/4 C milk
For the topping:
1/4 C butter, melted
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried parsley flakes
Preheat oven to 450 degrees.
In a medium-sized bowl, mix together the flour, sugar, baking powder & salt. Once that is combined, work in the shortening until the mixture resembles coarse salt. Gently mix in the grated cheese. Then gently stir in the milk.
Using an ice cream scoop, drop the biscuits onto a baking sheet. Bake for nine minutes. While the biscuits are baking, combine the melted butter with the garlic powder, onion powder and parsley flakes. Once the biscuits have baked for nine minutes, brush the outside with the butter mixture and bake for two more minutes, or until they are golden brown.
I don’t know if they keep. I don’t think we’ve ever had any left over. Yum!
It seems impossible that 30 Minute Dinner Rolls really are done in just 30 minutes, but they are. Well, almost. Even though we don’t actually make it to the finish line in 30 minutes, this is still hands-down the fastest bread recipe we have. As a family, we enjoy a good homemade bread anytime with have soup or stew for dinner. My favorite bread recipes require hours to rise, making them impossible on the typical weeknight. This recipe is just the thing. The texture of these rolls is light and fluffy, truth be told, almost too light and fluffy; I do enjoy a roll that has a bit of chew to it. However, homemade dinner rolls on a weeknight more than make up for that failing. As written, the base recipe turned out too wet for me. Depending on the climate where you are (it’s wet here) I would add at least an extra cup of flour, if not more. The dough needs to be firm enough to shape into rolls. Because I add extra flour, I also add an extra half teaspoon or so of salt. We also bake these longer than the 10 minutes that are called for, maybe even twice as long; you want the resulting rolls to be golden brown on top. For weeknights, we like to combine these rolls with some homemade soup from our freezer, like Zucchini Garlic Soup or Asparagus Soup .
Forno Bravo Pizza Dough is fairly easy to make, but it can be time consuming. The good news is that the dough freezes well. In a pinch, some pizza joints will sell you a ball of their pizza dough for a couple of dollars. Call around and ask. In the meantime, this dough is the secret to all of our pizza success. Well that, in addition to owning a pizza stone (they aren’t expensive) and a pizza peel (they aren’t expensive, either). Once you’ve had homemade pizza made with a good dough recipe, you’ll ruin yourself for pizza anywhere else pretty much forever. The ebook that I linked to has a lot of very detailed information. For my own sanity, I reproduced the recipe and instructions, inserting the little tips and tricks that they talk about all throughout the ebook. This is their recipe, just streamlined a bit. We doubled the recipe so we have extra to freeze. This also makes it call for an entire package of the “oo” flour, which is more convenient. We reduced the water a little bit, which we have to do for nearly all of our bread recipes, probably because we live in the rainy Northwest. We also increased the yeast a little bit.
Vera Pizza Napoletana Dough Recipe
1000g “oo” flour
4 tsp table salt
3 tsp active dry yeast
Spoonful of sugar
3 Tbs olive oil
In the bowl of a Kitchen Aid, whisk together the flour and salt to combine.
Sprinkle the yeast into a four-cup (or larger) liquid measuring cup, and then sprinkle that with sugar, as if you’re sprinkling sugar on your breakfast cereal. Place the liquid measuring cup on a kitchen scale and “tare” back to zero. Add 50g of warm water. The water should feel warm to the inside of your wrist, but not hot. You don’t want to kill the yeast. Wait for the yeast to bloom (5 – 10 min). If you watch it carefully, it will be clear why they call it “blooming.” It will look like a blooming flower caught on a high-speed camera. Even if you don’t catch the bloom, as long as the mixture looks fluffy and bubbly, you’re still ok.
“Tare” your scale back to zero again and add 550g warm water and the olive oil. Whisk to combine. With the Kitchen Aid fixed with a dough hook running on low, drizzle the entire contents into the flour in a steady stream. Run on low long enough to combine. Cover with plastic wrap and let sit at room temperature for 20 minutes.
Turn the dough out onto a clean countertop. Knead, adding small amounts of flour if necessary, until the dough is smooth and elastic and holds a ball shape well, or for about 15 minutes.
Coat a large bowl with olive oil and gently place your ball of dough inside. Spray a sheet of plastic wrap with cooking spray and cover. Refrigerate for two days or up to one week. The flavor gets better the longer it sits, to a point. Divide the dough into three balls and use or freeze. Allow the cold dough to sit at room temperature for one hour before making your pizza.