BASIC ROLL DOUGH
2 packages active dry yeast
¼ cup lukewarm water (100 to 110° F.)
2 cups of 2% milk
1/4 cup sugar
1/4 cup (1/2 stick) butter
2 tsp. salt
5 to 5 1/2 cups flour
2 eggs, lightly beaten
Heat milk in a saucepan, but do not boil. Add butter, sugar and salt to milk; mix well and cool to lukewarm. Pour into a medium size mixing bowl along with proofed yeast and the two beaten eggs. Add two cups of flour and beat until smooth. Add two more cups of flour, one at a time, and mix with a heavy spoon until the flour is fully incorporated. Add one more cup of flour, and mix with your hands until it is incorporated. Remove from bowl and turn out onto a lightly floured surface and knead for five minutes, adding more flour as needed to form a smooth, elastic dough--remember that dough for rolls should be slightly softer than most bread dough. Place in a greased bowl and let rise, covered, in a warm place free of drafts until doubled, about 1 to 1½ hours. Follow instructions for individual coffee cakes.
AUSTRIAN POVITICA (poh-VEE-teet-sah or poh-veh-TEET-sah)
Recipe may be halved and baked in a bundt pan
1 batch of bread dough, enough for 2 loaves
1 ½ to 2 lbs. bacon
1 lb. chopped walnuts
2 Tbs. sugar
6 eggs
Follow instructions for any simple white bread recipe up to the first rising. While it is rising, chop uncooked bacon into small pieces, and fry until cooked, but not crisp. Drain and set aside. After dough has doubled, punch down dough and knead briefly to work out the air bubbles. Let dough rest for 10 minutes. Roll out onto a large lightly floured counter or cloth to 24" by 20", about ¼” thick. Spread bacon bits evenly over dough, then sprinkle the sugar on top, followed by the walnuts. Beat the eggs thoroughly and pour over filling and dough.
Roll up the dough lengthwise jellyroll style. Pull slightly on the dough to get a tight roll, but be careful not to tear holes in the dough. Seal the edges, then coil into an oval loaf with the two edges tucked into the center (see photo). Place in a lightly greased 9" x 13" x 2½” loaf pan. Cover with a clean cloth and let rise in a warm place until doubled in bulk, about 50 minutes.
Preheat oven to 450. If any of the egg mixture has leaked out during rising, brush this over the top of the loaf for a glaze. (In any case, get as much of the egg out of the bottom of the pan as possible, or it will cause the bottom crust to burn.) Bake for 10 minutes at 450, then reduce heat to 350 and bake for about 40 minutes, or until nicely browned. If the bread begins to brown too much on top, cover the loaf lightly with aluminum foil until the last 10 minutes of baking. If your oven doesn’t bake evenly, turn the pan around at least once during the baking process to ensure the bread is being baked thoroughly on all sides. Cool on wire rack.
Yeasted Lemon Pull-Apart Coffee Cake
Adapted from a recipe from Leite’s Culinaria
http://leitesculinaria.com/535/recipes-lemon-scented-pull-apart-coffee-cake.html
1/2 batch of dough from any dinner roll recipe, enough to make a dozen rolls
Lemon Filling
1/2 cup granulated sugar
3 tablespoons grated lemon zest
(2 or 3 lemons, depending on size)
1 tablespoon finely orange zest
3 tablespoons butter, melted
Icing
½ cup powdered sugar
1 tablespoon milk
1 tablespoon lemon juice
Gently deflate the dough—do not punch down and knead, or you will have to let it rest 10 minutes before rolling it out. On a lightly floured board, roll out the dough into a rectangle, about 20” x 12”. Using a soft pastry brush, spread the melted butter over the dough. Starting from the long side, use a small pizza cutter or pastry wheel to cut the dough into 5 equal strips, each about 12” by 4”.
Sprinkle about 1½ tablespoons of the zest-sugar mixture over one strip of dough. Top with a second strip and sprinkle it with 1½ tablespoons of the zest-sugar mixture (press sugar mixture in gently, so it doesn’t fall off when you move the stack later). Repeat with the remaining sections and zest-sugar mixture, so that you end up with a stack of five strips.
Using a very sharp knife, slice the stack crosswise through the five layers to create six strips, each about 4” x 2”. Fit these layered strips into a lightly greased 9” x 5” x 3” loaf pan, cut edges up and side by side. (You may have to squish them a bit.) Cover with a clean, dry cloth and let rise in a warm place free of drafts until nearly doubled, about 30 minutes. Preheat oven to 350 degrees F.
Bake on the middle rack until the top is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 10 to 15 minutes before removing. In a medium bowl whisk milk and lemon juice with powdered sugar until the mixture is smooth. Drizzle over coffee cake and serve warm.
Apple Crisp Breakfast Bread
Recipe and technique found at:
http://www.barbarabakes.com/apple-crisp-sweet-roll-coffee-cakes/
Streusel topping
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1/4 cup old-fashioned rolled oats (not quick-cooking)
1/4 cup sliced almonds
1/4 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons butter, melted
Swedish Limpa Rye
NOTE: If you use the “Rye Meal” you received from Hodgson Mill, use only two cups, and increase the amount of white flour. Mix the rye meal with HOT coffee and let sit until lukewarm, then stir in sugar, yeast and gluten; proceed with recipe.
2 cups lukewarm coffee 3 cups stone-ground rye flour
2 pkg. yeast zest of one medium orange, plus juice
1/4 cup brown sugar 1 Tbs. anise seed, crushed
1/4 cup melted butter 2 ½ to 3 cups unbleached bread flour
2 tsp. salt 1 Tbs. gluten powder (optional)
In a large mixing bowl, mix sugar, yeast, gluten powder and 2 cups of rye flour until thoroughly blended. Pour in coffee and beat for about 200 strokes. Allow to rest for five minutes as the yeast develops and the liquid is absorbed. During this time, grate the zest of the orange on top of the mixture and squeeze out the juice into the bowl. Add the crushed anise seed and salt, and stir until blended. Add the remaining cup of rye flour and stir until incorporated.
At this point abandon the spoon and add 2 cups of the bread flour by hand. Turn the dough out onto a floured board and begin kneading, adding at least ½ cup additional bread flour, more if the dough seems unmanageable. Remember, rye flour dough will be stickier than white flour, so don’t add too much at a time or you may end up with a dry, crumbly loaf. Knead for about 5 minutes, until the dough is smooth and only slightly sticky. Rinse out the mixing bowl, lightly oil the surface of the dough and place it back in the bowl. Cover with a towel and let rise until doubled, about 1 ½ hours.
Punch down and knead for 2 minutes to work out the larger air pockets and re-activate the yeast. Divide dough in half and form into two oval loaves. Place them side by side on a lightly greased cookie sheet. Cover and allow to rise for 45 minutes to one hour. Preheat oven to 375 F. When loaves are nearly doubled, you may use a razor blade other sharp knife to make three parallel slashes in the top of each loaf. Place on a shelf in the middle of the oven and bake for 40 to 45 minutes. Loaves are done when crusty and well browned, and sound hollow when tapped. They will be heavier and denser than white bread, so don’t let that distress you. Cool thoroughly on racks before storage.
Fr. Dominic Garramone, OSB
24 W. US Highway 6
Peru, IL 61354
email: askfrdom@breadmonk.com
website: www.breadmonk.com
Twitter: https://twitter.com/FrDomGarramone
Pinterest: https://www.pinterest.com/thebreadmonk/
Facebook: https://www.facebook.com/TheBreadMonk
To purchase my books and other abbey products online, go to
www.monksmarket.com
2 packages active dry yeast
¼ cup lukewarm water (100 to 110° F.)
2 cups of 2% milk
1/4 cup sugar
1/4 cup (1/2 stick) butter
2 tsp. salt
5 to 5 1/2 cups flour
2 eggs, lightly beaten
Heat milk in a saucepan, but do not boil. Add butter, sugar and salt to milk; mix well and cool to lukewarm. Pour into a medium size mixing bowl along with proofed yeast and the two beaten eggs. Add two cups of flour and beat until smooth. Add two more cups of flour, one at a time, and mix with a heavy spoon until the flour is fully incorporated. Add one more cup of flour, and mix with your hands until it is incorporated. Remove from bowl and turn out onto a lightly floured surface and knead for five minutes, adding more flour as needed to form a smooth, elastic dough--remember that dough for rolls should be slightly softer than most bread dough. Place in a greased bowl and let rise, covered, in a warm place free of drafts until doubled, about 1 to 1½ hours. Follow instructions for individual coffee cakes.
AUSTRIAN POVITICA (poh-VEE-teet-sah or poh-veh-TEET-sah)
Recipe may be halved and baked in a bundt pan
1 batch of bread dough, enough for 2 loaves
1 ½ to 2 lbs. bacon
1 lb. chopped walnuts
2 Tbs. sugar
6 eggs
Follow instructions for any simple white bread recipe up to the first rising. While it is rising, chop uncooked bacon into small pieces, and fry until cooked, but not crisp. Drain and set aside. After dough has doubled, punch down dough and knead briefly to work out the air bubbles. Let dough rest for 10 minutes. Roll out onto a large lightly floured counter or cloth to 24" by 20", about ¼” thick. Spread bacon bits evenly over dough, then sprinkle the sugar on top, followed by the walnuts. Beat the eggs thoroughly and pour over filling and dough.
Roll up the dough lengthwise jellyroll style. Pull slightly on the dough to get a tight roll, but be careful not to tear holes in the dough. Seal the edges, then coil into an oval loaf with the two edges tucked into the center (see photo). Place in a lightly greased 9" x 13" x 2½” loaf pan. Cover with a clean cloth and let rise in a warm place until doubled in bulk, about 50 minutes.
Preheat oven to 450. If any of the egg mixture has leaked out during rising, brush this over the top of the loaf for a glaze. (In any case, get as much of the egg out of the bottom of the pan as possible, or it will cause the bottom crust to burn.) Bake for 10 minutes at 450, then reduce heat to 350 and bake for about 40 minutes, or until nicely browned. If the bread begins to brown too much on top, cover the loaf lightly with aluminum foil until the last 10 minutes of baking. If your oven doesn’t bake evenly, turn the pan around at least once during the baking process to ensure the bread is being baked thoroughly on all sides. Cool on wire rack.
Yeasted Lemon Pull-Apart Coffee Cake
Adapted from a recipe from Leite’s Culinaria
http://leitesculinaria.com/535/recipes-lemon-scented-pull-apart-coffee-cake.html
1/2 batch of dough from any dinner roll recipe, enough to make a dozen rolls
Lemon Filling
1/2 cup granulated sugar
3 tablespoons grated lemon zest
(2 or 3 lemons, depending on size)
1 tablespoon finely orange zest
3 tablespoons butter, melted
Icing
½ cup powdered sugar
1 tablespoon milk
1 tablespoon lemon juice
Gently deflate the dough—do not punch down and knead, or you will have to let it rest 10 minutes before rolling it out. On a lightly floured board, roll out the dough into a rectangle, about 20” x 12”. Using a soft pastry brush, spread the melted butter over the dough. Starting from the long side, use a small pizza cutter or pastry wheel to cut the dough into 5 equal strips, each about 12” by 4”.
Sprinkle about 1½ tablespoons of the zest-sugar mixture over one strip of dough. Top with a second strip and sprinkle it with 1½ tablespoons of the zest-sugar mixture (press sugar mixture in gently, so it doesn’t fall off when you move the stack later). Repeat with the remaining sections and zest-sugar mixture, so that you end up with a stack of five strips.
Using a very sharp knife, slice the stack crosswise through the five layers to create six strips, each about 4” x 2”. Fit these layered strips into a lightly greased 9” x 5” x 3” loaf pan, cut edges up and side by side. (You may have to squish them a bit.) Cover with a clean, dry cloth and let rise in a warm place free of drafts until nearly doubled, about 30 minutes. Preheat oven to 350 degrees F.
Bake on the middle rack until the top is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 10 to 15 minutes before removing. In a medium bowl whisk milk and lemon juice with powdered sugar until the mixture is smooth. Drizzle over coffee cake and serve warm.
Apple Crisp Breakfast Bread
Recipe and technique found at:
http://www.barbarabakes.com/apple-crisp-sweet-roll-coffee-cakes/
Streusel topping
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1/4 cup old-fashioned rolled oats (not quick-cooking)
1/4 cup sliced almonds
1/4 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons butter, melted
Swedish Limpa Rye
NOTE: If you use the “Rye Meal” you received from Hodgson Mill, use only two cups, and increase the amount of white flour. Mix the rye meal with HOT coffee and let sit until lukewarm, then stir in sugar, yeast and gluten; proceed with recipe.
2 cups lukewarm coffee 3 cups stone-ground rye flour
2 pkg. yeast zest of one medium orange, plus juice
1/4 cup brown sugar 1 Tbs. anise seed, crushed
1/4 cup melted butter 2 ½ to 3 cups unbleached bread flour
2 tsp. salt 1 Tbs. gluten powder (optional)
In a large mixing bowl, mix sugar, yeast, gluten powder and 2 cups of rye flour until thoroughly blended. Pour in coffee and beat for about 200 strokes. Allow to rest for five minutes as the yeast develops and the liquid is absorbed. During this time, grate the zest of the orange on top of the mixture and squeeze out the juice into the bowl. Add the crushed anise seed and salt, and stir until blended. Add the remaining cup of rye flour and stir until incorporated.
At this point abandon the spoon and add 2 cups of the bread flour by hand. Turn the dough out onto a floured board and begin kneading, adding at least ½ cup additional bread flour, more if the dough seems unmanageable. Remember, rye flour dough will be stickier than white flour, so don’t add too much at a time or you may end up with a dry, crumbly loaf. Knead for about 5 minutes, until the dough is smooth and only slightly sticky. Rinse out the mixing bowl, lightly oil the surface of the dough and place it back in the bowl. Cover with a towel and let rise until doubled, about 1 ½ hours.
Punch down and knead for 2 minutes to work out the larger air pockets and re-activate the yeast. Divide dough in half and form into two oval loaves. Place them side by side on a lightly greased cookie sheet. Cover and allow to rise for 45 minutes to one hour. Preheat oven to 375 F. When loaves are nearly doubled, you may use a razor blade other sharp knife to make three parallel slashes in the top of each loaf. Place on a shelf in the middle of the oven and bake for 40 to 45 minutes. Loaves are done when crusty and well browned, and sound hollow when tapped. They will be heavier and denser than white bread, so don’t let that distress you. Cool thoroughly on racks before storage.
Fr. Dominic Garramone, OSB
24 W. US Highway 6
Peru, IL 61354
email: askfrdom@breadmonk.com
website: www.breadmonk.com
Twitter: https://twitter.com/FrDomGarramone
Pinterest: https://www.pinterest.com/thebreadmonk/
Facebook: https://www.facebook.com/TheBreadMonk
To purchase my books and other abbey products online, go to
www.monksmarket.com