Yep. You just read that title correctly. Triple whammy today. I like to do things in 3’s.
To be honest though, I really only have one bread pan. Then I started making the Chocolate Surprises, and realized I didn’t want THAT many of them so I started making Cinnamon Rolls with the remainder of the dough. Makes sense, right?
I also figured that since I had abandoned you for what seemed like forever that you deserved a good post today. No worries though, I have lots of plans up my sleeve. Zuppa Toscana, Homemade chicken pot pies, and a DIY craft are all in store, so stay tuned over the next week. Lots of deliciousness to come. If you haven’t already added me to your RSS feed, please do! I would love to know I am not just talking to myself here. I’d do this anyway, because it’s enjoyable and it is a good record of all the delicious food I make.
Let’s face it, sometimes people in your own home take for granted the delicious food you make and all you do for them, so this blog is a great way for me to see that what I am doing is pretty awesome, whether I get credit for it or not.
I love making homemade bread. The repetitive processes and the smell of a house in the midst of bread baking is simply incredible. I remember my mom making bread when I was a kid, and sneaking into the kitchen to watch her, kneading the dough. The kitchen was usually off limits when mom was cooking, but for some reason when she made bread she would let me in there with her. Watching her was like magic, it was also good bonding time because she would talk to me and tell me what she was doing and why. Bread making days were happy days in my house.
Now I get to bring that happiness into my own home. Pups were wondering what the heck was going on and kept coming in, sniffing, walking out. Coming back, laying on the rug, and just watching mumma. So silly boys, sometimes I wish I knew what was going through their heads.
The first step to making bread, is good yeast. Don’t use something you’ve had in the cupboard forever. Use as fresh as possible. Also, make sure you have enough flour in the house. This recipe requires 7 cups of flour, which is about a half of the normal size bag. You don’t want to get started on this and then realize you don’t have enough flour. Anyway, mix the yeast with water and sugar. Mix it well, until it forms frothy bubbles.
Like so. Now let it sit for 5 minutes. Make sure to time it, don’t be like me and think ahhhh…it’s probably done. Nope. Time it.
Once the 5 minutes has elapsed, pour the yeast mixture, the remainder of water and 3.5 cups flour into your mixing bowl with your dough hook and combine. Once it has fully combined add the rest of your flour.
Mix until well combined.
Don’t forget this next step. I did. It’s okay, and it still makes good (fat free-ish) bread, but without the butter it just doesn’t have the tenderness, and the richness. I could have kicked myself when I realized I forgot. We all make mistakes right? I also suppose if you want your bread to have less calories/fat you could choose this route too…but now I am going to have to overcompensate and add a full tablespoon of butter to each slice of bread I eat. I’m probably not kidding.
When your bread is done, it should have good elasticity. Check it by pulling, it should look like the picture above.
Oh, and for those of you who didn’t believe I was a messy cook? Ummm…yeah, here you go. Explosion.
Once all your butter has been added, turn out on to a floured surface and form a ball with your dough.
Next, butter a large bowl. I just washed my mixer bowl and buttered it. See what I mean, by fat free”-ish”? Uh-huh.
Place your bread round in the bowl, cover with plastic wrap and go do something else for 45 minutes. 15 of my 45 was spent cleaning my kitchen.
Punch your bread down, divide in half and form 2 loafs. Or, if you’re like me…proceed to make fattening and delicious sweet things.
For my chocolate surprises, I just cut small squares of dough, formed a pocket and put a Hershey’s kiss on the inside. Seal it well, and leave to raise for 45 minutes more. (The bread loaf too.) For the cinnamon rolls, I combined 1/4C. brown sugar with 2 T. butter and 1T. cinnamon and slathered on the dough. Roll it up, pinch the sides and leave to raise for 45. Preheat the oven to 375.
Once the 45 minutes has elapsed, slice the cinnamon roll, and put everything in the oven for recommended time or until golden brown. Pull everything out of the oven, and add icing to the cinnamon rolls, or caramel sauce. Whatever you choose. I left mine plain.
I got my Julia Child recipe from my Art of French Cooking cookbooks, you can find the recipe HERE. Enjoy!