A.J.'s Steak Rolls (Bread Machine)

A light roll with a crispy crust that works great for a variety of sandwich fillings. We like these as a base for steak (especially Philly cheese steak), fish or chicken sandwiches. Perfect for Po'Boys!

• 3 cups bread flour
• 1 tablespoon active dry yeast
• 1 tablespoon granulated sugar
• 1 tablespoon Crisco*
• 1 1/4 cups warm water
• 1 1/2 teaspoons salt

Place ingredients in bread machine in the order recommended by manufacturer. Select dough setting. When cycle ends, turn the dough out onto a lightly floured surface and knead briefly.

Divide the dough into six balls. Cover with a cloth or plastic wrap and let rest for 15 minutes. Form each ball into a 7” torpedo-shaped roll (they will seem thin, but don't worry—they will grow to the correct size!). Place the rolls onto a large lightly-greased or parchment-lined baking sheet; cover with a damp cloth, and place in a warm draft-free spot. Allow to rise for 1 to 1-1/2 hours or until rolls have doubled in size.

Preheat the oven to 375º F. Bake rolls for 20-30 minutes until golden brown..



*Can also substitute lard or vegetable oil, but texture maybe slightly different.

Bread Machine Pizza Crust

The semolina flour adds nice "chew" and flavor to this crust. If you don't have semolina on hand you can substitute whole wheat, or additional all-purpose or bread flour and your pizza will still be great! Pre-baking eliminates the "soggy crust" problem that often plagues home-baked pizzas.

Makes one 16" or two 12" thin crusts 

• 1 cup water
• 2 teaspoons olive oil
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 cups unbleached all-purpose or bread flour  
• 3/4 cup semolina flour
• 2 teaspoons active dry yeast

Have all ingredients at room temperature and measure into bread machine pan in the order specified by manufacturer. Select dough cycle.

When dough cycle has completed, move the dough to a floured board and cover with a bowl or tea towel and let rest for 15 minutes*.

PreBake Crust: Preheat oven to 400 degrees F. Roll out dough to fit pan(s). Give pan a light coating of olive oil and sprinkle with a little cornmeal. Press dough into pan and bake for 10-12 minutes or until crust begins to slightly brown.

Add toppings of your choice and bake for another 15-20 minutes until crust is browned and toppings are cooked through.

*If you would like to delay baking the crust until later, skip the resting phase and place dough into a large oiled bowl and cover tightly with plastic wrap. Store in refrigerator until ready to bake (up to 12 hours). Punch dough down, cover and let rest outside of refrigerator for 30-45 minutes before rolling out and baking. I think the crust actually turns out better if it has been refrigerated, as it is easier to roll out and seems to have firmer texture after baking.

Variation:
Add 1-2 teaspoons herbs of your choice along with dry ingredients. I like to add 1 teaspoon each of dried oregano and parsley.

Moroccan Bread (Khboz)

  Cut it in wedges or just tear off hunks and spread with butter--this bread is excellent served with everything from Moroccan tagines to curries. Try it with soup or beef stew, or spread with hummus for an appetizer.  Best eaten fresh, but can be reheated and eaten the next day (if you're lucky enough to have any left). Makes fantastic croutons!

• 1-1/4 cups warm water, divided
• 2-1/2 teaspoons active dry yeast
• 2 teaspoons honey
• 1/2 teaspoon salt
• 2 -1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1/4 cup olive oil, divided
• 1 tablespoon sesame seeds, toasted
• 1-3 teaspoons anise seeds (optional)

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Combine 1/2 cup warm water, yeast, honey and salt in a small bowl. Let stand for 10 minutes or until bubbles appear on the surface.

Stir together white and wheat flours (and anise seeds, if using) in a large mixing bowl. Add yeast mixture, 2 tablespoons oil and remaining 3/4 cup warm water. Stir to form a soft dough. Turn dough out onto a floured surface and knead for 10 minutes or until smooth (or use a mixer with dough hook).

Grease two baking sheets. Divide dough in half. Knead for one minute. Roll or pat each piece of dough into a 9-inch round. Place one round on each prepared sheet. Cover with a tea towel and let stand in a warm place for one hour or until dough has doubled in size.

Preheat oven to 400°F. Brush loaves with remaining oil. Sprinkle with sesame seeds. Bake for 15-20 minutes or until golden brown (don’t let bottoms burn). Serve warm.

Easy Pita Pocket Bread

 In this recipe the dough is rolled out before the first rise, instead of after. This is convenient if you want to get most of the work done before you begin your other dinner preparations. We love these stuffed with Turkey Meatballs and Yogurt Sauce, but they are good with just about any filling (falafel, grilled beef or chicken strips, salad veggies and feta cheese come to mind-- just use your imagination and you won't be disappointed).  Leftover pitas make a great base for personal pizzas, too.  My son even likes to eat plain, "unadulterated" pitas for a snack--he really loves the darn things!

• 2-1/2 teaspoons active dry yeast
• 1-1/4 cups lukewarm water
• 1 teaspoon sugar or honey
• 1 tablespoon olive oil
• 1-1/2 teaspoon salt
• 3 to 3-1/2 cups all-purpose flour (can use part whole wheat)

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 Dissolve yeast and sugar in the lukewarm water and let stand until foamy--about ten minutes.  Stir in salt and oil and mix in 3 cups of flour to form a rough, sticky ball.  Turn dough out onto a floured board and knead until dough is smooth and elastic (about 10 minutes), adding more flour if dough is too sticky. You can also use an electric mixer with a dough hook for the kneading process.

Divide dough into 8 equal portions and roll into smooth balls.  Place each ball on floured board, push down with palm of hand to flatten and use a rolling pin to roll into 5" or 6" circles (about 1/8" to 1/4" thick).  Place rounds on baking sheets (I line mine with parchment paper, but this is optional).  Cover pitas with a tea towel and let rise in a warm, draft-free area for about one hour (until slightly puffed).  Preheat oven to 450 degrees and bake pitas for 8-10 minutes, until lightly browned and puffy (this is what makes the pocket).  Wrap in a tea towel until ready to serve.  Store in plastic bags).

Honey Graham Hamburger Buns

Graham flour has a coarse texture and a sweet taste that I find superior to traditional whole wheat flour. Although the two flours are milled differently, they can usually be used interchangeably. Graham flour can be hard to find, but look for it at your local health food store (or try Hodgson's Mill or Bob'sRed Mill). These buns are perfect for hamburgers, and especially delicious with veggie burgers, grilled chicken, or avocado sandwiches.  I like mine with lots of seeds on top.

Make the dough in the bread machine; bake in the oven. 

• 1-1/4 cups lukewarm milk
• 1 egg
• 2 tablespoons soft butter
• 1/4 cup honey
• 3/4 teaspoon salt
• 2-3/4 cups bread flour
• 1 cup graham flour (can substitute whole wheat flour)
• 2  teaspoons active dry yeast

• 1 egg, beaten with one tablespoon of water (for glaze)
• Seeds for topping (sesame, poppy, sunflower, pumpkin, etc.)--optional

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Place ingredients in the bread machine in the order recommended by the manufacturer (usually the order listed above).  Select dough cycle (for 2lb-loaf).

Remove dough at end of cycle and knead briefly.  Divide dough into 8-10 portions, form into buns and place on a baking sheet (lightly greased or covered with parchment paper).  Cover and let rise in a warm place for one hour, or until buns have doubled in size.  

Preheat oven to 350 degrees F. Brush the buns with the egg/water mixture, and if desired, sprinkle on seeds. 

Bake for 10-15 minutes, or until golden brown.  Remove from pan and cool on baking rack.

Brentford Rolls

These huge rolls are delicious with butter and jam or with a steaming bowl of homemade soup. This is a very old English recipe, with amounts scaled back and adapted to modern methods. Surpisingly light and flaky--share one of these babies with a friend (or make in a smaller size, if you must).

• 2-1/2 teaspoons active dry yeast

• 1-1/4 cups lukewarm milk
• 2 tablespoons sugar
• 1 egg, beaten
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup soft butter, cut into pieces
• cornmeal for dusting, optional

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Mix the yeast with 1/4 cup of the lukewarm milk and 1/2 teaspoon of the sugar; set aside.

Sift together the flour, salt and remaining sugar. Rub in the butter using your fingers or a pastry blender. Next, add the beaten egg, yeast mixture, and remaining cup of milk. Mix together, then knead well for about 10 minutes or until dough is smooth and elastic (by hand or with dough hook in mixer on low speed).

Form dough into a ball place in an oiled bowl (turn dough once so oily side is on top). Cover with a tea towel and put in a warm place until dough has doubled in size (about an hour).

Divide dough into six pieces and form into rounded rolls. Place on greased baking sheet dusted with cornmeal. Cover and return to a warm place for 30 minutes or until rolls have doubled in size. Bake in preheated oven at 400 degrees for 20-30 minutes, until rolls are golden brown.