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On Saturday afternoon, I tried the Deli Rye Rolls recipe from the Holiday 2019 issue of Sift, using the Zo bread machine for the kneading. The recipe is also on the KAF website, although it uses vital wheat gluten and the one in the magazine does not. Also, the recipe online says deli rye flavor OR onion powder. I wish that I had looked before I baked:
https://www.kingarthurflour.com/recipes/deli-rye-rolls-recipe
I made a couple of changes to the recipe. I wanted to use up some First Clear Flour, so I used about 2 cups of it, and finished off the 2 ½ cups with AP flour. I also substituted in ¾ cup buttermilk and reduced the salt from 1 ½ to 1 tsp.. The Zo did a good job with the slightly sticky dough. I moved it to a 2-quart oiled dough bucket for the first rise. I shaped the dough as 12 rolls and baked in a 9x9-inch square pan. The recipe said 15-20 minutes. The rolls needed 20 minutes to get to 195 (recipe said 190), and I baked them an additional two minutes.
We sampled them for dinner tonight. The recipe had called for 3 Tbs. dried minced onion and 2 tsp. onion powder. I used Penzey’s roasted onion powder. My husband and I both concluded that the onion taste in the rolls is so strong that it overwhelms the rye, which is disappointing. If I were to bake this recipe again, I would, at the least, omit the onion powder, and I would replace it with the deli rye flavor.
I did omit the topping, and I did make changes to the recipe, but I doubt that in the end my changes altered it significantly. I have a couple better rye roll recipes, so I will not bake this one again.
ItalianCook, you remove the rings except for the thickness that you want. You know the thickness is right when you're rolling and it no longer stretches out the dough. The roller is long enough that you can set the rings far enough apart that the rings don't touch the dough. The rings that come with that roller are thickness of 3/16, 2/16 (1/8) and 1/16. I find it very helpful for obtaining uniform thickness over the entire rolled out dough (one edge is not thicker than the opposite side). I've been using it for pizza dough and pie dough. I can make a fairly thin pizza crust with it. And it's long enough to use it for cinnamon rolls.
I don't have Clayton's Breads of France, but I have both editions of his Complete Book of Breads, as well as his book on little breads, his pie baking book (where my streusel apple pie recipe came from), AND his soup cookbook. I initially bought them because 1) I was interested in baking, and 2 I had joined a book club in order to get a good price on the Oxford English Dictionary with magnifying glass (remember those? I still have mine), and I needed to buy four or five additional books before I could resign from the club.
With the bread books, the amount of yeast must be reduced at bit, and mixers are now more powerful, but Clayton has some excellent recipes.
When cooking beef, which of the two most important proteins denatures (cooks) first, actin or myosin?
[See the full post at: Daily Quiz for November 22, 2019]
BakerAunt, my grandmother's recipe box has a recipe I've never tried. It's for a roll-out cookie. It calls for butter, but maybe you can adjust that to oil. I have no memory of eating these cookies growing up, so I can't vouch for the taste.
NEW DEAL COOKIES (Yield: About 2 dozen)
3 tablespoons butter
1/2 cup sugar
1 egg
1 tablespoon milk
1-1/2 cups flour
1-1/2 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanillaCream butter & sugar. Add eggs & milk. Sift flour twice. Add baking powder & salt. Beat with other ingredients. Chill dough. Roll thin & cut. Top with walnuts. Bake 10-12 minutes in 350 degree oven.
All my grandmother's sweet recipes call for sifting flour at least twice. I tell myself flour is better now and only sift once. The time I left out sifting altogether, I was disappointed with the finished product.
I've been making several additions to my bread cookbook collection lately.
I started with the Poilâne book, which I wrote a review of last week, then I ordered two Bernard Clayton books, his 'New Complete Book of Breads' and his 'Breads of France'. The latter is sort of a travelogue with recipes, fascinating reading and there are a number of recipes I plan to try over the next few months. I wonder how many of the French bakeries he visited back then (in the 70's and 80's) are still around, though probably under younger management?
I also just got Stanley Ginsberg's 'The Rye Baker', which I haven't started to read yet. I am impressed that he used the inside front cover (aka the front endpaper) to put in tables of equivalents (how much a cup of various types of flours weigh, etc.)
Ordered but yet to come is Laurel Robertson's 'The Laurel's Kitchen Bread Book', which several sources have cited as one of the definitive books on whole grain baking.
I've also been making some notes on a possible book of my own, on how shape influences bread texture and taste. The current plan would be to start with a fairly basic bread recipe, take it through a couple dozen shapes (including several braids), then move on to some other recipes, taking them through the same repertoire of shapes, then move on to tailoring some of the recipes to take better advantage of certain shapes. This is a project that could take several years to research, and of course there's no guarantee it would be publishable.
I have an EXTENSIVE collection of cookie cutters, stamps, and Springele molds. I used to bake cookies for every major holiday and season and reveled in decorating them, gifting them, and eating them. I have quite the stash of decorative sugars. Of course the recipes are heavy on the butter, which gives them their taste and texture. When I had to drastically cut the saturated fat in my diet, the butter, for the most part had to go, especially as it is just my husband and me for whom I'm baking right now. I had hoped my numbers would improve so that I could sneak in an occasional shortbread, but they didn't improve enough.
So, as we get into the season of major baking, I was feeling depressed, especially when looking at all the cookie cutters I have stashed in our apt. I looked on the internet for oil-based rolled cookies. I found one and was not overly impressed. However, last year I found a recipe for "Easy Italian Whole Wheat Honey Breakfast Cookies," that does use oil, and I used it successfully at Halloween with Nordic Ware Halloween cookie stamps. The design came out well. The taste was ok, once I got over my memories of butter cookies.
I am not a great fan of a strong honey flavor, which these cookies have. I began to wonder if I could adapt this honey cookie recipe to one that used maple syrup. I googled "substitute maple syrup for honey," and found a suggested amount of 1 cup of honey to 3/4 cup maple syrup plus 1/2 cup sugar. Maple syrup is not as thick as honey and has more water, so that is why the extra sugar is needed.
I worked out that for 1/4 cup honey, I needed 3 Tbs. maple syrup and 2 Tbs. sugar, and I chose to use maple sugar. I used white whole wheat flour in order not to cover up the maple flavor and added 1 Tbs. Bob's Red Mill powdered milk. I whisked the wet ingredients and the sugar together before adding to the dry ingredients. After combining the ingredients, I refrigerated the dough for an hour. I rolled it out to 1/8th inch, then cut with autumn leaf shaped cutters (about 2 1/2 x 3 inches). The dough would start to get sticky, so I had to stop and refrigerate it a couple of times before continuing. Next time, I'll roll it out before I refrigerate it, so that it's ready to go when cold. I sprinkled some autumn nonpareils on top. I baked for 10 minutes at 375F. The cookies did not spread but did puff up acceptably.
While these will never win against a butter-based cookie, they are very good. They are slightly crispy, and I can taste the maple. My husband nibbled one after our walk and pronounced them good. We will consider how they are as we eat them over the next few days, and I will think about whether I want to tweak the recipe. I could add 1/8 tsp. maple extract, but sometimes it takes over from the regular flavor, so I use it cautiously. I've wondered about increasing the maple sugar. If the members on this site lived nearby, I'd have all of you over for a cookie tasting advisory.
