Fresh Rosemary-Parmesan Rolls. Fresh Rosemary-Parmesan Rolls are perfect along side any family meal. On Friday I did some major spring cleaning in the house. Moving things around, organizing and washed and dried a ton of laundry. No really, I’m pretty sure it was an actual ton. My older boys being the size of men makes for some massive laundry piles. Not to mention the mud and the cow manure and more grosser things that get on our clothes during calving. But who wants to hear about that? So on Saturday, I was a little tired of cleaning. I don’t want to tell you how many of these rolls I ate fresh out of the oven. I told the boys that they shouldn’t even try the rolls because they were awful. I believe I will be making these again soon and begging Mom for more rosemary! Tagged as: bread, herb bread, homemade bread, King Arthur flour, Miss in the Kitchen, parmesan, rolls, rosemary, yeast bread, yeast rolls. Frites &fries - Garlic Knots - StumbleUpon.
Most of my early food memories had to do with all the garlic dishes that my grandmother made. Preschool-me was so fascinated by the fact that Grandma smelled like garlic 24/7 and I was always so amazed that something so small could create so much flavor. My grandmother’s native Shangdong province uses a lot of garlic in their cooking so it wasn’t surprising to see my mom or my grandmother use up an entire bulb of garlic for a small dinner. Loving garlic is in my blood.
When I make something with garlic in it, I tend to go nuts and use way more garlic cloves than necessary because I love using it. You don’t have to use the same amount of garlic I used in these garlic knots but here’s a rough guideline. Guide to Garlickyness (based on number of cloves used for these garlic knots): For 40-50 knots (adapted from White on Rice Couple): Dough: 1 ¾ c. water (about 115F)¼ c. olive oil1 tsp. sea salt1 tbsp. granulated sugar1 ½ tbsp. active dry yeast5 ½ c. all purpose flour Garlic Coating:
Chez Us. Baking bread made easy. As promised, I’m going to share with you the recipe for that wonderful bread in my previous post. It was made using a master recipe from Artisan Bread in Five Minutes A Day by Jeff Hertzberg and Zoe Francois. The process—and recipe—is explained in detail in a number of other sites, which is where I first stumbled upon it. This master recipe has made me a believer, and I’ve already ordered the book. If baking bread in all its wonderful forms is something that interests you, I highly recommend that you do the same.
Check out their website, too. They have tons of incredible recipes, including one that uses this master recipe and a simple technique to make homemade naan. I foresee a sharp increase in baking activities in this household. Now, I’ve always been a dinner roll kind of gal. My husband, on the other hand, is more of a crusty, chewy, well-salted bread kinda guy. The first recipes I tried all involved the use of some amount of bread flour, heavy kneading, long rising times. Baking bread made easy. Easy Brazilian Cheese Bread (Pão de Queijo) Recipe. Print Our tour of Brazil continues. After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour.
As a matter of fact, I do. My friend Bill gave me this recipe years ago, a favorite from his Brazilian wife Silvia. I’ve made it several times, each time with different cheeses. There are several ways to make Pão de Queijo. The beauty of this recipe is that you can make a big batch of batter and just store it in the refrigerator (for up to a week), pouring out just as many mini-muffins as you want to eat. The only weird ingredient is tapioca flour. The recipe as presented is fairly basic. Ingredients Special equipment recommended: One or two mini muffin tins. *It helps when baking with eggs to start with eggs at room temperature. Method Hide Photos 1 Preheat oven to 400°F. 2 Put all of the ingredients into a blender and pulse until smooth. Eat while warm or save to reheat later.