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Parker House Rolls

envelope active dry yeast

1 cup whole milk

¼ cup vegetable shortening

3 tablespoons sugar

1½ teaspoons kosher salt

1 large egg, room temperature

3½ cups all-purpose flour

veggie oil (for bowl)

¼ cup unsalted butter

Flaky sea salt

Whisk yeast and ¼ cup warm water (110°-115°) in a small bowl; let stand 5 minutes.

Heat milk in a small saucepan over medium until just warm. Combine shortening, sugar, and kosher salt in a large bowl. Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely). Whisk in yeast mixture and egg. Add 3½ cups flour; stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4–5 minutes. Transfer to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1½ hours.

 

Heat oven to 350°. Melt butter in a small saucepan. Lightly brush baking dish with some melted butter. Punch down dough; divide into 4 equal pieces. Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6" rectangle.

 

Form Into desired shape. Brush with melted butter, loosely cover with plastic, and rest at least 30 minutes or until doubled in size.

 

Bake rolls 25–35 minutes- until Golden. Brush with butter; sprinkle with sea salt. Serve warm.

Breaking Bread

Humans have been making various types of bread for over eight thousand of years. It was the backbone of ancient civilizations. Throughout the world countries developed their own versions of bread. Some leavened, others not.

Zombies or Pups
Zombies are Cheese filled Rolls and Pups are hotdog or sausage rolls.

How To make....

-Follow Parker roll Dough Recipe.

-Wrap dough around Cube of Cheddar cheese or half hotdog and shape into ball.

Continue with parker Recipe.

Irish Brown Bread
 

  • 3 1/2 Cups whole wheat flour

  • 1/2 Cup white all purpose flour

  • 1 teaspoon salt

  • 5 oz plus additional 10 oz of tepid water

  • 1 Tbsp dark molasses or maple syrup or honey

  • 2 1/2 teaspoons active dry yeast or 1 ounce fresh yeast

     

  • Mix flours with salt in medium bowl.

  • pour 5 oz of water into small bowl with molasses and yeast. Let stand until it starts to foam on top. About 10 minutes.

Pour yeast mixture and remaining water into the flour and stir until a batter is formed. It should have consistency of oatmeal. It should be sticky and rather wet. Let stand 10 minutes.

Spray 9 inch loaf pan with nonstick spray and cut a piece of parchment to line bottom of the pan. Scrape the dough into pan. Drape a kitchen towel over the top and let rise in a warm place until the dough reaches the top of the pan- about 20 minutes.

Preheat oven to 450° F. Bake for 20 minutes. After 20 minutes decrease heat to 400° F. Remove bread from oven. Run a knife around the edge of pan to release bread. Remove parchment and place the loaf upside down directly on baking rack. Bake another 15 minutes or until done. The bread is ready when you tap the bottom and it sounds hollow.

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