Stacey Makes It

I had some extra green onion, so I'm not really sure how many stalks it was.  Sorry about that.  In any case, I also had some mozzarella cheese and a hankering for dinner rolls.  I started with the Fluffy Dinner Rolls recipe from The America's Test Kitchen Family Baking Book , but then I altered it some. Stacey's Cheesy Green Onion Dinner Roll Ingredients 1 1/2 cups whole milk, organic 1/4 cup honey, organic 6 tbs unsalted butter, organic 1 tbs olive oil, organic 1 large egg, organic 4 cups (plus another 1/2 cup for later) bread flour, organic 1/3 cup whole wheat flour, organic 1/4 cup pumpernickel rye flour, organic 2 1/4 tsp yeast 2 tsp sea salt 8 oz mozzarella cheese, grated 1/3-1/2 cup green onions, chopped 1 more egg for egg wash Standing mixer 13x9" baking dish lined with foil, foil greased with olive oil Microwave the milk, honey, butter, and oil together in a large glass measuring bowl at 30 second intervals until all the butter is melted a...

About once a month, I go with my fiancé to visit his parents.  They are fond of za'atar , so I thought I'd try and make something with the herb mix. I've also been playing with pizza dough a lot since it only requires one rising before use. Stacey's Roasted Garlic Za'atar Twists: Dough 2c bread flour, organic 1-2c unbleached all purpose flour, organic 2 1/4 tsp yeast 1c water 1/2c buttermilk 2 tbs honey 2 tbs olive oil, organic 1 1/2 tsp salt Filling 1/2c-1c roasted garlic, mashed, mixed with olive oil olive oil, organic 1/2c pine nuts Za'atar 1/2c-1c shredded mozzarella Equipment standing mixer rolling pin bread stone - mine is something like this for pizzas, but you can get rectangular / square ones too instead parchment paper cookie sheet Combine the dry ingredients (with only 1 cup of the all purpose flour) in a standing mixer (you can use a big bowl and a hand mixer, or just use your hands if you have the patience and enduranc...

Okay, I know how I said I hate beer bread , but it turned out to be a lie.  Beer bread is lightning fast compared to regular yeast bread and it's also yummy.  But, my food-loving friends, there is a little secret to making yummy beer bread that doesn't taste like salty cake.  Shhh... it's bread flour. Bread flour makes beer bread chewy and delicious.  Here is my new favorite recipe that I've finagled through a myriad of experimenting. Stacey's Cheddar Onion Beer Bread Ingredients 2c bread flour, organic 1c whole wheat flour, organic 1 tbs baking powder 1 1/2 tsp salt 1 tbs sugar, organic 1 tsp dried dill 4.5 oz cheddar cheese, shredded or cubed small 12 oz beer (I use the cheap Simple Times stuff from Trader Joe's) 2 tbs olive oil, organic 2/3c onions sauteed/caramelized in 2 tbs butter (2 small yellow onions, or 1 large) Loaf pan First, chop the onions and caramel them in the butter and then set them aside.  Then preheat the oven to 375F. ...

As I continue to play with the Hearty Country Bread recipe , I'm always trying new methods and additives. This time, I'm going to try letting it rise in the refrigerator for two nights, add the salt to the dough instead of at the same time as the sponge, and add in green onions. Stacey's Green Onion Hearty Country Bread Ingredients : Sponge 1c whole wheat flour, organic 1/2c dark rye flour, organic 1/2 tsp yeast 1c water, 110F Dough 3c unbleached white bread flour, organic artisan + 1/2-1c additional 1 tsp yeast 2 tsp salt 1 1/3c warm water, 110F 3 tbs honey (avocado honey - it's dark, thick and not very sweet or strong tasting. The boyfriend found this at a Mediterranean market) 5 green onions Sunflower oil, organic Hardware Standing Mixer Silicone spatula Silicone brush Plastic wrap Parchment paper Baking stone Rimless baking sheet First I made the sponge (mix all the ingredients together and cover with plastic wrap) and let it sit overnig...

I know I haven't posted for quite a while. My apologies to the few people that I force to look at my blog.  I've been doing bread making research and I'm SO new to this that I couldn't even put it in the blog and pretend I know what I'm doing.  I've been baking bread for a few weeks though now, and I think just for my own sake I wanted to start documenting in case I wanted to repeat something.  I have made a few fairly yummy loaves so far, so I thought it was time to start posting again. :) Here are some things that I learned mostly using the same Hearty Country Bread recipe from The America's Test Kitchen Family Baking Book  (that most bread makers will scoff at since they seem so rudimentary): I don't like "beer bread" recipes.   There are recipes that do not require yeast or kneading - recipes that remove all the hard parts about making bread and replace it with beer, which ultimately, like life, makes things a bit more disappointing th...