Cinnamon Bread

The other day I woke up to the best news ever, my husband got a snow day! Which means he would actually be off work during my day off during the week! While we were lazing around on the couch after having breakfast, he asked me, “well what did you have planned for today?” And I told him… “You’re looking at it…” My plans were to make this cinnamon bread and photograph it for the blog and to make Thomas Keller’s Roast Chicken with Root Vegetables for dinner. My current daily aspiration is to aggressively cook from Ad Hoc at Home. You can look forward to Blowtorch Prime Rib and Buttermilk biscuits, coming soon to the blog! We are in the beginning stages of planning our next Napa trip and Thomas Keller’s restaurant, ad hoc, will not be skipped.



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Pepperoni Rolls

I could not think of a better way to get back into blogging and start the new year than with these amazing pepperoni rolls. These fabulous rolls are apparently the official food of West Virginia. They were first served at a bakery in 1927 as a lunch option for coal miners. The first time I ate these rolls was on the beach in Wilmington at my bff’s bachelorette party. Her mom is an expert pepperoni roll maker from WV. I was instantly addicted. They really are the perfect on the go food. So this story should kind of explain my absence from blogging… We took a lot of trips this year. WV, Mexico, Austin, Houston, Wilmington, Durham. We also built a house and made a human who will arrive sometime in March. Excuses,  excuses. But I have a number of amazing new cookbooks that I am beyond excited to dive into and share on the blog. Now that we are moved into our new home with our incredible kitchen I’ve made a long to-do list from Vivian Howard’s new book, the Poole’s diner cookbook, Dorie’s Cookies, ad hoc at home, just to name a few.

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There are some arguments about what makes the best pepperoni roll. Most west Virginians seem to prefer the chopped up stick pepperoni. But I kind of like layering the sliced pepperoni with shredded mozzarella cheese, as in the recipe below. You can obviously use whatever pepperoni and cheese you have on hand. Some people believe these should be made with Colby jack, and I’m sure you could substitute this or cheddar or whatever cheese you have in your fridge. There are also some recipes out there that use cubes cut from blocks of cheese. So, make this basic roll dough and stuff whatever delicious meats and cheeses you have in your fridge inside, and I think it will probably be good. Not to mention, you can throw them in a big ziplock and take them to the beach, the park, skiing, wine tasting, tailgating, float tripping. The possibilities are endless!

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I have tried some Italian bread recipes for these rolls and I just really prefer my basic soft dinner roll. This roll recipe is simple and nearly fool proof. Unless it’s Christmas, you’re hosting 14 people, and you forget to put the salt in your bread dough. Everyone still seemed to like the dinner rolls but for me they were a mega failure. You can use your stand mixer to knead the dough and save yourself frustration/time/mess. The dough will seem really sticky when you set it aside to rise, don’t worry. Do use plenty of flour when you go to form your rolls. This recipe should make 24 pepperoni rolls. So just divide your dough into 4 pieces, divide those in half, and divide the 8 pieces you have now into thirds. This video will give you some idea of how to form your rolls. I admit that this batch during the video really had a bit too much flour. The dough should really be stickier and you will be patting it out more than rolling it in your hands.

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As far as wine pairings go, there are a number of options here. If you are eating these in the winter or at a football tailgate, serve them with sangiovese or pinot noir. But if you are eating these on the beach or during a day out on a boat… three words: Rosé all day. You really cannot go wrong with most rosé wines if you spend about $12. Justin makes a fabulous blush wine for about $20 if you want to spend a little more. You can also impress your wine loving friends and go for a côtes du rhône rosé such as E. Guigal. I would hazard to say that any rosé sparkling wine will pair excellently with these pepperoni rolls on a hot day.

Pepperoni rolls:

1 1/2 cups milk (can sub 1/2 cup cream and 1 cup water)
1 stick unsalted butter
1/2 cup (100 grams) white granulated sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups ( 820 grams) all-purpose flour, plus more for forming the rolls
Olive oil for the bowl and brushing
6 oz package sliced pepperoni
8 oz shredded mozzarella
Italian seasoning and Kraft grated Parmesan cheese for the tops (optional)

Make the bread dough:

In a small saucepan, over medium heat, bring milk to a simmer. Remove from heat and mix in the butter salt, and sugar. Allow this to cool for 10 min while you measure the rest of your ingredients. Dissolve the yeast in 1/2 cup warm water, making sure it foams up.

Fit your stand mixer with a dough hook and pour the milk/butter/sugar/salt into the bowl of the mixer. Pour in the 3 eggs, yeast dissolved in water, and about half the flour. Beat on low speed until this is all incorporated.

Add in the rest of the flour, 1/2 cup at a time, until the dough starts to pull away from the sides of bowl. Knead with the dough hook, on low to medium speed, for 5 minutes.

Oil a large bowl with olive oil and dump the dough from the mixer into this, turning to coat the dough. Lightly cover with a towel or Saran Wrap. Allow the dough to sit in a warm place for at least 90 minutes, or until it doubles in size.

Make the pepperoni rolls:

Line a 9 x 13 inch metal pan with parchment (or foil/release paper) or butter/flour the pan.

On a well floured surface, dump the dough out of the bowl. Divide the dough into fourths. Divide these pieces in half. Divide each of these pieces into three. You should get 24 pepperoni rolls.

Flatten each piece of dough with your hands and press 4-5 pepperoni slices and pinch of mozzarella cheese into the dough. (I try to jam in as much pepperonis and cheese as I can.) See the above picture for reference. Pull the bottom dough around the pepperonis and cheese, pinching together. Flip it over and mold into a ball as best you can. Place into the pan with the pinched side down.

Allow the rolls to rise for 30-40 minutes until they are poofed up. Preheat oven to 350 degrees and adjust a rack so it is in the center of the oven.  Sprinkle with shredded parmesan and Italian seasoning if you desire. Bake for 20 minutes, rotating halfway through, until they are golden brown.

This is a Bubbly Kitchen original recipe.

Challah

Well if you have been watching what you eat lately (as I have been), you are probably getting sick of not eating pounds and pounds of carbs. I know I am missing Jimmy John’s sandwiches, toast, eggs benedict, and just basically anything that has bread. I think the most important part of any diet is cheating, and cheat days specifically. I was reading through blogs and stumbled upon this fabulous challah bread with a beautiful 6 strand braid and I just had to try it. This bread is as delicious as it looks. So when your cheat day Saturday rolls around, have fun with it and make this bread. Make french toast with it, sandwiches for lunch, and eat it with indulgent european butter for dinner.
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I started off with the 4 strand braid for my beginner loaf and could not be more pleased. This recipe comes from King Arthur Flour which is a very reliable bread recipe source. There are a number of comments with concerns regarding the water to flour ratio. I did not have any problems with it, mine turned out great with 1/2 cup water to 4 cups flour. There are 6 tbsp of oil which I think makes up for less water. This allows you to create a dough that is not overly sticky and can be rolled and braided.
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Challah is kind of a richer, eggy bread, traditionally served during the sabath. It is an enriched bread similar to brioche except that it contains no dairy. Brioche and challah are not the same thing, contrary to what some commenters at the King Arthur website seem to think. They both have one seriously important thing in common though… they make excellent french toast! I am working on mastering how to braid these breads. And I’ll say, it is really not that hard. Especially with the excellent pictures and directions from King Arthur Flour.
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Challah

1/2 cup lukewarm water
6 tbsp vegetable oil
1/4 cup honey
2 large eggs
4 cups unbleached all purpose flour
1 1/2 tsp salt
1 tbsp yeast
1 egg beaten with 1 tbsp water for the egg wash

In the bowl of a stand mixer, fitted with the dough hook, combine the yeast, water and honey. Allow it to foam so that you know its working. Mix in the vegetable oil, eggs, and salt. Turn the mixer on low and add in the flour, cup by cup, making sure the dough does not get too dry. Knead with the stand mixer for 7 minutes or until the dough springs back when pushed in with your thumb.

Allow the dough to rise for 2 hours until doubled. (I placed mine in the fridge at this point and baked it later that night, just in case you run out of time.) Punch the dough down and transfer to a lightly floured work surface.

Divide the dough into 4 pieces and shape each into a 6 inch log. Cover with a tea towel and allow to rest for 10 minutes. Roll each of these logs into a 15 inch rope. Cover and let rest for 10 more minutes.

Roll the ropes some more until they are 20 inches long, they will shrink back a little bit to 18 inches. Lay them parallel to each other and pinch the ends on the left together. This is where you need to look at the pictures provided by King Arthur if you are having trouble.

Take the rope nearest you and move it away from you over the two adjoining ropes. Then move the rope back under the rope next to it. Repeat this, but start with the rope farthest form you. Bring it towards you, across the two adjoining ropes. Then move it back under the rope nearest it, away from you. Continue, alternating sides, until the whole loaf is braided. Pinch the ends together and tuck underneath.

Gently pick up the loaf and place it on a parchment-lined baking sheet. Cover with greased plastic wrap or a tea towel and allow it to rise until it is quite puffy, ~ 90 minutes. Preheat the oven to 375 about 15 minutes before the bread is done rising.

Whisk together the egg and water, brush this carefully over the risen loaf of bread. Place the baking sheet on top of another baking sheet (to keep the bottom from browning too much). Bake for 20 minute. Rotate the pan, cover with aluminum foil, and bake for another 15 – 25 minutes until golden brown. There is a lot of variation here, so keep a close eye on the bread.

Adapted from King Arthur Flour

Runzas


So we are officially back in KC! They just connected my google fiber and I knew my first priority was to write a blog post. I am actually sitting in my dining room eating one of these runzas right now! I read about runzas in The New Midwestern Table and I really wanted to try them. And what better occasion than my return to the midwest! The dish is of German origin – they call them bieroks and they are traditionally made with cabbage. The runza recipe in the book is made with sautéed spinach. So I have made here an All-American Runza, meat and potatoes. I might try adding some green stuff in the future, but we won’t call it All-American.

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The dough is really easy to make and if it is properly chilled, it will roll out super easily. I refrigerated mine overnight so keep this needed refridgeration time in mind when you decide to make these. I think you could probably add any vegetables to this and they will be great. It is an excellent recipe to use up ingredients you have laying around. I have some fully baked runzas in the freezer as well and we will see how those reheat.
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Every Day Bread

I am back into only eating homemade bread in 2015. I lasted way longer in 2014 than I thought. I actually did not purchase any bread products for 6 months! I blame weekend beach trips and those delicious onion buns from The Fresh Market. Those onion buns were a gateway into my old carb charged ways. But what does fascinate me is how hard it was to buy that first loaf of white bread from TFM. I looked at the loaves of bread for weeks before I could bring myself to buy one. And then it was a slippery slope. But this bread is proof that practice does make perfect. This is my best bread recipe yet and it is so easy!

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This recipe is along the lines of Artisan Bread in 5 Minutes a Day. But the recipe is tailored to a standard sandwich bread loaf. I love the freeform loaves and I love baguettes, but this is definitely better for making sandwiches and easier to portion control if you are counting calories. Forming your sandwich loaf really does not take more than 5 minutes. This dough is easy to work with, and all you have to do is just keep stretching and turning it until it is approximately the length of your pan. The dough can be stored in the fridge for up to two weeks. If you are counting calories in the new year. I calculated this at 100 calories per oz, a thin slice is about 1.2 oz.

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Every Day Bread

450 g bread flour
450 g all purpose flour
2 1/2 tsp instant dry yeast
1 1/2 tbsp kosher salt
735 grams water

In a large bowl, mix together the flours, yeast, and salt. Add water and mix together with a wooden spoon. The dough will be shaggy and sticky. Cover with a towel or plastic wrap. Proof on the counter at room temperature for 5 hours. Make sure you use a bowl/container large enough to accommodate the dough doubled in size.

After proofing the dough is ready to be used, or it can be stored in the fridge for two weeks.

When you are ready to bake a loaf, pull off half of the dough, return the remaining portion to the fridge. On a floured surface, knead the dough a few times. Then stretch it out to an 8×12 inch rectangle (or a rectangle that approximates the length of your bread pan). Role it up into a loaf. Place seam side down in a buttered loaf pan.

Allow to rise for 1 hour. Preheat oven to 450 degrees. Bake for 30 minutes until it begins to brown. A thermometer inserted into the middle of the loaf should read 210 degrees when it is done.