Bubble Buns. Wednesday, April 27, 2011 Bubble Buns I love bubble breads.
I like that they pull apart into small pieces and I like the bubble top shape. I saw several recipes for bubble buns right before Easter and decided to try one of them out. These dough pieces are dipped in cinnamon and topped with a vanilla glaze. I loved how these smelled. I am submitting this post to Yeastspotting. Recipe: Cinnamon Bubble Buns (Slightly adapted from All Day I Dream About Food) Ingredients Dough1 package active dry yeast1/4 cup warm water3 tbsp butter, melted2/3 cup sour cream3 tbsp sugar1 large egg1 tsp vanilla extract2 1/2 cups flour1/2 tsp salt1/4 tsp baking sodaCoating:6 tbsp butter, melted2/3 cup packed brown sugar2 tsp cinnamonGlaze:1 cup icing sugar2 tbsp milk1 tsp vanilla Instructions Place water in bowl of stand mixer and sprinkle yeast over.
A big batch of biscotti, and a small dose of self-discovery. I’ve been making biscotti at home, double batches at a time because they disappear so quickly. Along with classic granola and wickedly delicious mini whole wheat pumpkin muffins, these are so far my favorite healthy breakfast or snack recipes from The Perfect Recipe for Losing Weight and Eating Great by the wonderful Pam Anderson. I’ve never been a biscotti fan. I’ve always heard folks talk about how much they love it, and frankly, I never understood why. I figured it was probably because I prefer chewy cookies and moist cakes, and biscotti is nothing like that.
But for some reason, I found myself trying this recipe. Whatever the reason was, I’m glad I made them, because I discovered that I like biscotti after all. But that’s not the only discovery referred to in this post’s title. And apparently, I do the same when I put my groceries on the checkout counter. Allegedly, I also re-arrange our sugar packet holder so that all the packets are facing the same way. You know something? 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. 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.
Then I found this recipe. You see those stripes? So here’s how to make the bread. And that’s all there is to it. Crazy Pizza Bread. When Rachael of Fuji Mama asked me if I’d be interested in developing a recipe for Lindsay Olive’s Back-To-School Challenge, I immediately said yes.
See, at first all I heard was “Rachael…Fuji Mama…Lindsay Olives…” and of course, at some point someone mentioned food. What was there to think about? I love Rachael, I love olives, and olives are food. It was a no-brainer as far as I was concerned. Then, of course, the whole “challenge” part of the deal suddenly started sinking in. Of course, now I do the same thing. But of course, this isn’t about me. Enter Crazy Pizza Bread. I need to back up a minute here. So I decided instead to make a pizza loaf instead. You can make this the night before and pack it for lunch the next day.
I aso love that you can let the kids help you make this. For a grown up version, try adding a few roasted garlic cloves, caramelized onions, and goat cheese.