Does anyone remember that song from "Schoolhouse Rock?" I have the DVD set of the original cartoons, and a CD called "Schoolhouse Rock! Rocks," with popular bands covering some of the better-known songs. A group called Goodness did "Electricity, Electricity." It's a really fun CD for those of us who grew up with "Schoolhouse!"
I am such a rebel today -- not only am I not participating in IMBB?9, but I am posting without pictures! My reason for skipping IMBB? The theme is terrines, and I'm not saying this to offend anyone, but they're just not my thing. As far as I can tell, they tend to consist of pureed things, or jellied things, and I am not really into either. I have to admit, though, that Cathy's individual Potato and Garlic Terrines don't look half bad! =)
My reason for posting without pictures? I forgot to take any! Yesterday, as you may remember my mentioning last week, was "Thanksgiving" at my aunt's house. I, of course, am the designated bread maker for such gatherings, and yesterday was no exception. So I spent all morning making dinner rolls, got caught up in the excitement and wanting to get to my aunt's house, that I forgot to photograph my rolls! But here are the recipes for what I made... I decided on one batch of something sweet, and one batch of something spicy. Both were well received.
The first recipe comes from "Electric Bread" by Suzan Nightingale. It was one of the first bread machine books I bought. It has some great recipes, but a lot of them call for a lot of ingredients that I don't normally keep around. The book tends to come out only for very special occasions now.
Fall Harvest Rolls
makes one 1-1/2 pound loaf, or 12 large dinner rolls
1 cup water
2 cups white bread flour
1 cup whole-wheat bread flour
2 tbsp dry milk
1-1/2 tsp salt
2 tbsp butter
1 tbsp maple syrup
1/2 tbsp brown sugar
1/2 cup pumpkin puree or canned pumpkin (plain pumpkin -- not pie filling!)
1 tsp vanilla extract
3/4 tsp ground ginger
1/2 tsp allspice
1/2 cup pumpkin seeds
3 tsp active dry yeast (or 1-1/2 tsp rapid-rise)
The original recipe calls for 3 cups of white bread flour, and no WW bread flour. I, of course, always try to replace 1/3 to 1/2 of the white flour in recipes with WW flour.
I mixed everything in the bread machine and let the dough rise for an hour. I chose the simplest dinner roll method for these -- I made 10 golf ball sized balls of dough and arranged them in a round cake pan. I let them rise again for about 40 minutes, then baked them at 350 for about 25 minutes.
These rolls didn't turn out quite as sweet as I'd hoped, and the ginger and allspice were barely detectable, but they were still very good. I love the crunch of the pumpkin seeds. And the pumpkin adds a lovely, festive, autumnal touch of color.
***
The next recipe, oddly enough, comes from "More Electric Bread." I haven't used these books in at least a couple of years, and now they've both reared their heads on the same day. =) This is a recipe I have made in the past. I'd forgotten how good it is!
Pepper Corn Rolls
makes one 1-1/2 pound loaf, or 12 large dinner rolls
1-1/8 cups water
2 cups white bread flour
1 1/3 cups whole-wheat bread flour
2 tbsp dry milk
1-1/2 tbsp sugar
1-1/2 tsp salt
2 tbsp butter
2 tsp seasoned pepper (such as Lawry's)
1/3 cup cornmeal
1-3/4 tsp active dry yeast (or 1-1/2 tsp rapid-rise)
Again, I substituted whole-wheat bread flour for some of the white -- the original recipe calls for 3-1/3 cups white.
I made my own seasoned pepper, since I had forgotten to buy any. I threw some mixed peppercorns, crushed red pepper, and Jane's Crazy Mixed-Up Salt into my spice grinder and let 'er rip. It came out quite good, if I do say so myself. =)
For the cornmeal, I used about half fine and half coarse.
Same as above, the dough mixed in the machine and rose for an hour. After the first rise, I divided the dough into 12 equal pieces. I rolled each piece into a 7" rope, and tied each rope into a little knot. Eact knot went into a cup of my nice, new muffin tin. The rolls baked at 350 for about 25 minutes, though they probably could have come out after 20. They came out slightly crustier than I usually like.
I love this bread, of course, for its cornmeal crunch. I also love the pepperiness (is that a word? it is now!), having been a pepper addict for as long as I can remember. My dad was especially fond of these for that very same reason.
OK, so I told a bit of a white lie earlier in this post -- I do have a picture. I had a bit of the pumpkin dough left over, which I baked into 4 cute little mini-rolls this morning. It's not the greatest picture, but it at least shows off the pretty color:
Posted at 10/24/2004 4:32:23 pm by
KelliMelli
