Dough: 1 2/3 cup (260 grams) brown rice flour 1/2 cup (100 grams) potato starch 1/3 cup PLUS 1/2 cup (105 grams) tapioca starch 1 tablespoon (10 grams) xanthan gum 1 tablespoon (12 grams) rapid rise yeast 1/2 teaspoon (2 grams) salt 1/4 cup (45 grams) instant vanilla pudding mix (dry) OR dry milk powder 1 teaspoon (5 grams) baking powder 4 tablespoons (55 grams) margarine 1/2 cup (115 grams) water 3 Tablespoons honey 2 tablespoons (30 grams) oil 1 large egg, room temperature 3/4 cup (170 grams) milk 1 teaspoon (5 grams) cider vinegar
1 teaspoon (5 grams) vanilla
In microwave, or a saucepan, warm all ingredients except vanilla and cream until sugar dissolves. Add vanilla and cream.
pour into the bottom of a greased 9×13 pan with high sides.
Dough: In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside. Put water, margarine, milk, oil, honey in a glass measuring cup and microwave just until the margarine has melted and it is very warm (120'). Remove from microwave and stir. Beat egg with vinegar, and vanilla. With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to. Allow to mix on medium speed for 3 minutes. Take a piece of plastic wrap and lay it out on a slightly damp counter top, so it covers an area bigger than 8″ x 16″. Sprinkle 2 Tbsp of sugar on the wrap. Lay ball of dough on top of that. Gently lay another piece of plastic wrap over the top of the dough. Pat the dough down into a rectangle shape. Lift and reposition the top plastic wrap whenever you need to. Roll the dough out (with the plastic wrap on top) to approximately 8″ x 16″. Remove plastic wrap. Spread filling mixture evenly across dough’s surface. Leave 1 1/2″ along one long end without any filling, this is where your cinnamon rolls will be sealed.Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls. Using a long piece of dark thread (light colours can be lost in the dough), cut the long “cinnamon bun log” into 8 pieces, about 1 1/2″ wide. You can do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough. This way, you won’t be squishing your dough down by cutting with a knife. Place rolls in prepared pan, with cut side up. I like to push the rolls down to about 1″ high. Allow the cinnamon rolls/buns to rise in a warm, draft free place for about 30 minutes, or until nearly double in size. Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown. Allow to cool for about 5 minutes before inverting on a serving tray, and let the syrup run down over the rolls. These are best served warm, however, I had great success with reheating them in the microwave for a few seconds when they were a day old as well.
KING ARTHUR NO-KNEAD SANDWICH BREAD contains wheat
ANYONE can make this bread! If you have a kitchenaid it takes about 6 minutes of your time.
1 cup lukewarm water 1/4 cup orange juice 1/4 cup oil 3 tablespoons molasses, maple syrup, 2 teaspoons instant yeast (1/4 cup dry milk ) I just skip this 1 1/4 teaspoons salt 3 cups King Arthur whole wheat flour
Put everything into your mixer bowl. Mix on high for 3 minutes. Pour into a parchment lined or silicone bread pan (8.5x 4.5") Let rise in a warm place for 60-90 min. Bake at 350' for 40-45 min. (tent with foil after 20 min. Remove from oven and wait 5 min. to turn out of the pan.
GLUTEN FREE NO KNEAD ARTISAN BREAD
I make this dough into baguettes, buns, or loaves. It is a bit heavy for sandwich bread but makes good toast. (but all GF bread is a bit heavy!) So far this is the best I've come up with!
2 cups brown rice flour (or quinoa, or buckwheat) 1 1/2 cups sorghum (or oat flour) 3 cups tapioca starch or arrowroot flour - (or a mix) 2 Tbsp yeast 1 Tbsp salt 2 Tbsp xanthum bum (generous) 2 2/3 cup water (very warm) 4 eggs (or flax eggs: 4 Tbsp ground flax plus 1/3 cup water) 2 Tbsp honey 1/3 cup oil
Mix all the dry ingredients. Whisk together eggs and oil - add to the dry while the mixer is turning. Mix the water and honey and add to the dry while the mixer is turning. Mix until its nice and smooth and not lumpy.
Let it rest for 45 min. Shape (it will be very sticky - you pretty much have to spoon it into the pan. I shape into baguettes by lining a baguette pan with parchment and spooning in - then I use the spoon and the parchment to smooth it a bit.) Don't worry if its not pretty the rise will help. Let rise 40-90 min. Slash top Bake at 400' for 30-35 min. Let cool in pan for 10 min. Let cool completely before cutting. (or it will be doughy inside!)
Zoe & Jeff's Artisan in 5 min.
This dough tastes more like a sourdough and makes wonderful artisan loaves (baguette, boule, French) I understand you can also use this dough to make bagels! Make the dough once and store leftovers in fridge - take out what you need!
I do not own this book but this recipe Is the one they give away online all over.
6 1/2 cups white, unbleached, all-purpose flour 4 cups warm water 1 1/2 tbsp (1 pkg.) dry active yeast 1 1/2 tbsp salt 1-2 tbsp olive oil
Mix all ingredients in a 6L bowl until there are no lumps. Cover and let rest at room temperature min 2 hrs (longer is better) Refrigerate. Cut 1 lb of dough and form. Let sit 60-90 min. to rise. Slash the top of the loaf. Bake in preheated oven at 425’ for 24 min. Cool 20-25 min (to complete the baking)
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