Ingredients

• 1 large russet potato (about a 12 oz potato) Yukon gold works well too
• 2 cups (475 ml) milk
• 2 teaspoons salt
• 1 teaspoon sugar
• 2 Tbsp extra virgin olive oil
• 1 packet instant yeast (2 1/4 teaspoons)
• 5 cups (680g) all purpose flour

This is essentially white bread with potato worked into the dough.  The potato helps keep the bread moist and gives the bread a great texture.

1. Peel your potato, then cut it into 1-2 inch pieces
2. Boil for 10 minutes in salted water
3. Let the potato cool a bit, then mash the potato
4. Heat your milk for two minutes in the microwave
5. Stir in the salt, sugar and olive oil
6. Dump the liquid into a Kitchen Aid using the mixing paddle
7. Add the mashed potato – and mix together
8. Add the yeast and 2 cups of flour
9. Mix on medium high for 4-5 minutes or until smooth
10. Change to the dough hook, and add the remaining flour 1 C at a time
11. Once all the flour is in, mix for 8-10 minutes
12. Form the dough into a ball, and lightly oil all sides of the ball
13. Put dough into a large oiled bowl
14. Cover the bowl with a damp towel and let dough rise for two hours
15. Punch down the dough, divide it, form it, and place in loaf pans, oil all over, cover with plastic wrap, and let rise in the refrigerator overnight in an oiled bread pan.
16. The following morning, move the dough to a warm place and allow to rise 45-60 minutes
17. Remove the plastic wrap from the loaf pans and gently place the loaf pans in the oven in the middle rack.
18. Bake in preheated oven at 350°F for 35 minutes until the crust is golden brown and the internal temperature is about 190º
19. Let bread pan cool on a rack for five minutes, then turn it out to cool on a rack removed from the pan.

I actually had a dream about this.  I did a bit of research, and here is what I found out.

• Puff pastry dough differs from croissant dough chemically.
• Puff pastry is simply flour, water and salt layered with butter
  • Croissant dough contains milk and yeast
• Puff pastry will bake up crispy and flaky
  • Croissant dough should be fairly light and soft and tender on the inside

While you can get a passable croissant from puff pastry dough, it will absolutely not stand up to a side-by-side comparison.

 

 

1. Cut a loaf of FRESH Italian or French bread loaf into cubes – about 2 C
2. Bake at 300º for 10-15 minutes :: to dry out
3. Combine 3 cloves garlic minced, 4 TBL EVOO and 1 tsp salt
4. Heat in wide pan, and toast cubes in hot oil

Here is a link to a recipe from AllRecipes.com

It is a bit quicker than the following recipe, so I am linking to their page as well.

http://www.allrecipes.com/recipe/6916/croissants/

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Here is another recipe

1. Combine the following ingredients
   • 3 3/4 AP flour
   • 2 tsp salt
   • 1/3 C sugar
   • 2 TBL yeast
2. Blend dry ingredients, and drizzle in 1 cup cold milk
3. 1 C milk – more if required for flour to start pulling into a ball
4. Wrap dough ball in plastic wrap
   Let rest at room temperature for 60 minutes,
   Then refrigerate overnight (at least 8 hours)
5. Flatten out to about 1/2 inch thickness
6. Five sticks of butter – Wrap butter in plastic and beat with rolling pin till flattened and one large sheet
7. Refrigerate the butter, along with the dough, overnight
8. Next morning, roll the flour into a square
9. Flatten the cold butter to cover half of the square
10. Fold sides of dough in
    – stretch if necessary to cover butter (1 butter layer)
11. Flatten the “dough sandwich” till it is about twice its current size
12. Fold in thirds, and pound to flatten again (3 layers)
13. Use pastry brush to remove excess flour
14. Fold in thirds the other way, and pound to flatten (9 layers)
15. Use pastry brush to remove excess flour
16. Fold in thirds, the other way, but don’t pound yet (27 layers)
17. Wrap in plastic, and refrigerate  for one hour
18. Remove from fridge, and pound to flatten
19. Fold in thirds again, and pound to flatten  (82 layers)
20. Fold in thirds again, but do not pound yet (243 layers)
21. Wrap in plastic, and refrigerate for another hour
22. Remove from fridge, and pound to flatten
23. Fold in thirds again, and pound to flatten  (729 layers)
24. Roll out flat into a square approx 20 x 15 inches
25. Using a pizza cutter, cut the square in half to make two 10 x 15 pieces
26. Cut the 10 x 15 pieces into 5 x 5 squares
27. Cut at an angle across the points of each square, to make a crosshatch with the outside edge being about 5 inches wide and the point being 5 inches high
28. Stretch gently to make a triangle about 5 x 20 inches
29. Roll the triangle up, starting with the wide end, and ending at the point
30. Put on a baking sheet leaving space between each piece
31. Brush with egg wash (1 egg plus 1 tsp water plus 1/2 tsp salt)
32. Let rise about three hours
33. Preheat oven to 40 and bake 12-15 minutes, rotating at the 10 minute mark

 

Robert’s Cheese Bread

This uses a sour dough sponge for an extra twang

• 3/4 C sourdough sponge
• 1 C bread flour
• 2 TBL potato flakes
• 1/2 tsp salt
• 1 TBL yeast
• 1/2 C buttermilk
• 1 TBL sugar
• 1 egg yolk
• 2 TBL softened butter

1. Mix all ingredients in a Kitchen Aid
2. Scrape down sides trying to get the contents to ball together
3. Add bits of water and flour as necessary to promote formation of a ball
4. After ball forms, mix 5-7 more minutes
5. Put in covered glass bowl to rise 60 minutes
6. Turn out onto floured surface
7. Press flat, then fold together 4-5-6-7-8 times, adding grated cheddar at each fold.  Repeat until it starts to be springy
8. You can substitute on Step 7 with onion, black olive, etc.
9. Form into two loaves and put into a greased bread pan
10. Spray top with oil, then cover and let rise 120 minutes
11. Put into preheated oven to 425º
12. Close door and immediately turn down to 350º
13. Bake 20 minutes – If you have an internal temperature probe, cook until internal temp should be at least 190º but not over 205º
14. Let cool 30 minutes before slicing or wrapping

Here is another good recipe

1. In a mixing bowl, combine
   • 3 C potato starch
   • 2 tsp salt
   • 1/2 tsp baking powder
2. In a sauce pan, combine and heat
   • 2/3 C milk
   • 1/2 C canola oil
   • 2 TBL butter
3. Pour hot liquid into the mixing bowl and mix 2-3 minutes
4. Add 1 large egg, and stir to incorporate
5. Add another egg, and stir to completely incorporate
6. While still mixing, add 1 C Parmesan cheese
7. Continue mixing and add 1 C Romano cheese
8. Once mixture is completely mixed, wrap in plastic and refrigerate for 2 hours
9. After mixture has cooled, remove from fridge and cut into 8 pieces
10. Preheat oven to 450º
11. Place a baking dish of water in the bottom of your oven
12. Dampen hands and roll the pieces into balls
13. Flatten just slightly and brush top with egg wash
    (1 egg, 1 tsp water, 1/4 tsp salt)
14. Place rolls on silicone mat
15. Place in preheated oven and immediately lower temperature to 350º
16. Cook 20 minutes, the rotate pan
17. Cook another 20-25 minutes

Ingredients

• Udon or Sesame Noodles
• 3 scallions
• 2 TBL lemon juice
• 1/2 C Hoisin sauce
• 3/4 C peanut butter
• 2 tsp toasted sesame oil
• 1 TBL soy sauce
• 1 C filtered water
• 1 tsp Sriracha

1. Bring sauce to a simmer on the stovetop.
2. Prepare Udon noodles in a pot of water.
3. Add desired amount of sauce in with your Udon noodles

 

 

From TheDay.com

Lighthouse Inn Potatoes

Once you taste these seductive spuds, you’ll have a new favorite for family gatherings, holiday potlucks and yes, even weeknight meals.

Serves 8-10

• 2 ounces Parmesan cheese, grated (about 1 cup)
• 1 cup panko bread crumbs
• 4 tablespoons unsalted butter, melted, plus 6 tablespoons cut into 6 pieces
• Salt and pepper
• 2½ pounds russet potatoes, peeled and cut into 1-inch chunks
• 3 cups light cream, divided (may substitute heavy cream but not half-and-half, which tends to break)
• 1/8 teaspoon baking soda (for stability and silkiness)

1. Adjust an oven rack to the middle position and preheat the oven to 375 degrees. In a small bowl, combine Parmesan, panko, 4 tablespoons melted butter and ¼ teaspoon salt. Set aside.
2. In a large saucepan, combine the potato chunks, 2½ cups light cream, 1/8 teaspoon baking soda, 2 teaspoons salt and 1 teaspoon pepper.
3. (You’ll think that this is too much salt. You’ll be tempted to use less. Don’t do it. Follow the recipe. The sauce will be salty, but in the end the potatoes will be perfection.)
4. Bring this mixture to a boil over medium-high heat. The potatoes will want to stick, so stir them frequently. Reduce the heat to low and cook at a bare simmer, still stirring often, until a paring knife slides easily into several potato chunks without the potatoes crumbling apart, 20 to 25 minutes.
5. You don’t want the potatoes mushy. As soon as the biggest chunks yield easily to the knife, get them off the heat and stir in the remaining ½ cup of cream and the remaining 6 tablespoons of unsalted butter. Keep stirring until the butter has melted, about 1 minute.
6. Pour the creamy potato mixture into a 9-by-13-inch baking dish. (You’ll want to butter the dish, but you don’t have to.)
7. If you’re making the potatoes ahead, proceed below. If you are cooking them immediately, sprinkle the Parmesan-panko mixture evenly over the top. Bake, uncovered, until the potatoes are bubbling and the crumb topping is nicely browned, around 15-20 minutes. Let the potatoes cool for at least 15 minutes before serving.

To make ahead and bake later: After the potato mixture has been transferred to the baking dish, let it cool completely, then cover the dish with aluminum foil and refrigerate for up to 24 hours. When you’re ready, before applying the Parmesan-panko topping, bake the potatoes at 375 degrees, covered, until they’re heated through, about 35 minutes. Remove the dish from the oven and apply the topping evenly. Bake again, now uncovered, for another 15-20 minutes until the top is nicely browned.

Original recipe from Ashley Moore and Cook’s Country magazine, December/January 2017.

If you’ve eaten at a real Turkish kebab house or ocakbaşı (meaning “fireside restaurant”), you’ve probably sampled this classic puff bread from Turkey. You can use this recipe to bake authentic Turkish lavaş (lah-VAHSH) at home.

Lavaş, sometimes called “balloon bread,” is thin and crispy and puffs up high as it cooks. It’s served piping hot, with a hollow center full of steam, as an appetizer before kebab meals. You’ll often find it accompanied by Turkish tulum goat cheese, chunks of unsalted village butter, and a spicy tomato and pepper crush called ezme (ez-MAY).

Ingredients

• 2 1/2 teaspoons yeast (active dry)
• 1 1/4 cups water (warm)
• 2 teaspoons sugar
• 4 tablespoons butter (or margarine)
• 3 1/2 cups flour
• 2 1/2 teaspoons salt
• Garnish: sesame seeds
• Garnish: nigella seeds

Steps to Make It

1. In a large bowl, stir the dry yeast and warm water until the yeast is dissolved.
2. Add the sugar and stir again until it has dissolved. Set the yeast mixture aside in a warm place to let it develop. You’ll know it’s ready when you see bubbles on the surface.
3. After 15 minutes, melt the butter then let it cool down. Stir it into the yeast mixture.
4. In a separate bowl, mix together the flour and salt. Add the dry ingredients to the yeast mixture.
5. Knead the dough first in the bowl, then on a lightly floured surface until it forms a smooth ball.
6. Grease the inside of a deep bowl with a little olive oil, place the dough inside, and cover with plastic wrap.
7. Allow the dough to rise in a warm place for about 15 minutes. Turn the dough out onto your floured surface and knead again for 15 minutes.
8. Oil the bowl again and add the dough, this time letting it rise for about 2 hours. The dough should double in size.
9. Preheat the oven to 480 F (250 C). Turn out the dough onto your floured surface and flatten it with your hands.
10. Cut the dough in half, then cut each half into 3 even-sized pieces.
11. Form the pieces into balls and cover them with plastic wrap and let them rise on the floured surface for 15 minutes.
12. Using your hands or a rolling pin, make a disk out of each piece of dough.
13. Continue to flatten the disk until it becomes very thin. Use extra flour to keep it from sticking to your hands and the surface.
14. Sprinkle sesame and nigella seeds onto the dough and roll it in with the rolling pin with one last stroke.
15. Grease two large baking trays with a little olive oil and place 3 pieces of dough on each one.
16. Bake for about 8 minutes until the centers puff up high and they begin to brown. If you have time, bake them one by one in the very center of the oven for the best puff-up results.
17. Serve your lavaş hot with goat cheese, butter, spicy ezme salad, and grilled meats.

From:  https://www.thespruceeats.com

Other notes:

The flatbread used to make Doner Kebap sandwiches in Turkey: finecooking.com/recipe/yufka-turkish-flatbread

This recipe was adapted from one posted at Genius Kitchen.

INGREDIENTS

• 1 level tablespoon active dry yeast
• 1 cup warm water (100-105º F or 37-40º C)
• 3 TBL sugar
  – PROOF ABOVE MIXTURE FOR 5 MINUTES
• 1/4 cup vegetable oil
• 2 TBL softened butter
• 1 egg
• 3  cups bread flour – plus more 1 TBL at a time
• 2 tsp xanthan gum (keeps it from drying out)
• 1 teaspoon salt

  If using whole wheat or AP flour, add 1 tsp gluten

STEP BY STEP

1. In a large (preferably glass) mixing bowl, dissolve yeast and sugar in water
2. Let proof for 5 minutes – If it does not proof, do not use it.
3. Put into Kitchen Aid
4. Add oil, the egg and 2 C of the flour
5. Stir enough to create a loose dough
6. Add the xanthan gum
7. Add salt and 1 C flour
8. Add more flour 1 TBL at a time until your dough ball is fairly soft.
9. Beat the dough with your Kitchen Aid for 5-10 minutes scraping from sides occasionally
10. Keeping a fairly soft dough, knead for 5 minutes more on a floured surface
11. DO NOT LET RISE
12. Divide into 12 pieces for slider buns, or 8 pieces for 1/4 pounder buns
13. Shape each piece into a ball
14. Coat your hands lightly with olive oil and rub each ball with olive oil
15. Place 3″ apart on a baking tray lined with parchment paper.
16. Preheat oven to 425º
17. Let buns rise on stovetop (on top of a cookie cooling rack) for 25 minutes
18. Bake at 425º for 6 minutes
19. Rotate tray
20. Bake another 6 minutes and check to see if they have browned
21. If necessary, bake another 3 minutes
22. Remove from pans to wire rack to cool.

This recipe will make eight buns for 1/3-1/2 pound burgers, or twelve buns for smaller burgers and shredded BBQ sandwiches.

A few things that I will be trying with it:

• SOUR DOUGH BREAD:  Substitute in 1 C sour dough starter for  1 C flour at Step 4.  The sour dough will inhibit the formation of mold, and I am hoping this will increase shelf-life.
• ONE LOAF OF BREAD:  Next, I will try making this into a small sandwich loaf. One medium loaf pan and two hamburger buns.  For bread, start with the step after DO NOT LET RISE.  For hamburger buns, continue with above recipe.
  1. 11. Roll in 1/4 C flour until you can get some of the cracks and folds out of the loaf.  Smack it on the table occasionally, trying to force out any air bubbles.
     12. Coat your hands lightly with oil, and wipe them on the outside of the dough ball.
     13. Let dough rise in a greased loaf pan for 45 minutes
     14. Cover with lightly oiled foil
     15. Bake at 400º for 20 minutes
     16. Remove foil, rotate and bake for another 10 minutes
     17. Test internal temperature.  If not yet (TARGET) 190º cover loaf and cook an additional few minutes
     18. Remove and set on rack to cool
• ENGLISH MUFFINS:  Last, I am going to try to make a looser dough and create English Muffins. – with the following modified recipe:
  • Add 2 T non-fat powdered milk at Step 6
  • Replace Steps, beginning with 7,  with these steps
    7. Do not add the last cup of flour.  You want an EXTREMELY wet dough.
    8. Let rise in a GLASS bowl for 45 minutes
    9. Put 1/2 C dough into each WELL-GREASED ring.  No muffin rings?  Use canning jar lids without the cap
    10. Let dough rise for a full hour – more time = more bubbles
    11. Gently lift muffin rings using a spatula, and slide onto preheated HOT skillet and cook for 7 minutes.
    12. Remove ring, flip and cook for 7 more minutes.
    13. Remove from pans to wire rack to cool.

• 1 C flour
• 3 T sugar
• 1 T yeast
• 1 C warm water
• Mix in a bag
• Let rest 10 minutes
• Add 1 C flour and 3 T EVOO
• Mix all together
• Add 1 tsp salt and 1 C flour
• Put into bread pans and let rise 30-60 minutes
• Bake at 275º for 25-30 minutes

 

 

Grandpa’s Notes:

• Start with my Pizza Dough Recipe or CLICK HERE for my Collection Index
• Roll dough into a 2 inch rope
• Cut pieces about the size of a baseball
• Press them flat and brush them with oil
• Bake them till browned
• Put toppings on and bake at 450º for 5-8 minutes

Note: The wetter your dough is at the beginning, the crisper it will be at the end.

“Like a pretzel, this bread has a salty brown crust and a tender texture–perfect for sandwiches.”

Ingredients

• Dough:
• 1 cup milk
• 2 tablespoons butter or margarine
• 2 tablespoons brown sugar
• 1 envelope Fleischmann’s(R) RapidRise Yeast
• 2 teaspoons salt
• 3 cups all-purpose flour, or more as needed

Boiling Solution:

• 3 quarts water
• 3/4 cup baking soda
• Egg Wash:
• 1 egg
• 1 teaspoon water

Directions

1. Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt.
2. Combine with undissolved yeast and brown sugar in a large mixer bowl.
3. Stir in salt and 2 cups flour, beat for 3 minutes.
4. Gradually add enough remaining flour to make a soft dough.
5. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes.
6. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.
7. Preheat oven to 400 degrees F.
8. Combine boiling solution and bring to a boil.
9. Punch dough down and divide into 2 equal pieces.
10. Form each piece into a tight, smooth ball.
11. Boil each loaf in the solution for 2 minutes, turning after 1 minute.
12. Remove loaves from pot using a slotted spoon and place on a greased baking sheet.
13. Brush with egg wash and cut a cross in the top.
14. Bake for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned.
15. Remove from pan and cool on a wire rack.

INGREDIENTS

• 1  C lukewarm water
• 2 pkg or 4 tsp yeast
• 1 TBL sugar
  AFTER PROOF
• 1 C lukewarm water
• 1/4 C sugar
• 3 TBL canola oil
• 2 tsp salt
• 2 cup white flour
• 1 C buckwheat flour or whole wheat flour
  – Add 1 C, then 1/2 C at a time
• 2 TBL honey or agave syrup
• 2 TBL molasses
• 2 TBL xanthan gum
• 1 egg

STEP BY STEP

1. Add yeast, water and sugar and wait 5 minutes
2. Sift together flours, salts and sugar
3. Add 1 C flour, xanthan gum, canola and the sugar
4. Add egg, molasses and honey
5. Add 1/2 C flour at a time until absorbed
6. Knead thoroughly until smooth, keeping dough as soft as possible.
7. Place in greased bowl, oil top, cover and let rise 1 hour
8. Divide in 2 or 3
9. Shape into loaves, place in greased tin.
10. Let rise until almost double (about 1 hour).
11. Bake 375° for 10 min
12. Lower to 325° for 25-30 min.