Folding Bread Proofer and Yogurt Maker by Brod & Taylor and Soft and Moist Pumpkin Dinner Rolls recipe

3 PROOFER

Meet my new favorite kitchen product…the Brod & Taylor Folding Proofer, we truly get along so well, specially now that the cold months are here.  I love breads, and I mean yeasted breads that require proofing (rising) in controlled temperature and humidity.   So many variables in bread making, and the last thing that you don’t want to happen is not having the dough to not double in size after a minimum rising period.  Then one panics, and resorts to old tricks like having the bowl of kneaded dough rest with another bowl containing hot or boiling water to create steam inside the oven.  With buttery rich doughs like brioche and sweet doughs, it will be a challenge.  But not anymore with the Brod & Taylor Folding Proofer.  So many features I really marvel about this product.  Easy set-up, only need preheating and it even includes a water tray to create that humid environment that bread dough loves.  Easy storage, folds away easily, yes I repeat, folds to fit your kitchen drawers or cabinets.   No plastic wrap or damp cloth covers anymore and you can even keep an eye on the rising dough through the clear window on top of the proofer.  Not just for breads, this fantastic product is also great for tempering or melting chocolate, and making thick and creamy yogurt.  This Brod & Taylor proofer is definitely the perfect Christmas gift for bread lovers and bakers.  Highly recommended.  And enjoy the 4 You tube video series showing you the use of this product (http://www.youtube.com/watch?v=-LLCt3MTY6U).

Thanks Katie Hlavinka of Avalon Communications for sharing this press release:

Brød & Taylor Proofer Affording Home Chefs Professional Bread, Yogurt and Chocolate Results
Flat-folding device a must-have for every health-conscious kitchen

Brød & Taylor’s Folding Proofer is making it easy for consumers to bake delicious, artisan breads with healthy ingredients in the comfort of their own home. Rather than purchasing off-the-shelf bread with superfluous and sometimes unrecognizable ingredients, at-home bakers can control exactly what goes into the finished product and onto the table. More than just for bread though, the multi-tasking proofer also enables the creation of creamy, homemade yogurt and perfectly melted chocolate!

The countertop proofer makes the task of from-scratch breads and pastries easier than ever before by affording individuals the same tools and techniques that professional bakers enjoy, most importantly, accurately controlled fermentation and rise temperatures with optimal humidity. As a result, consumers can produce the best flavors from their own sourdough, gluten free, whole grain or even artisan bread recipes and enjoy them warm, fresh from the oven without relying on high-end bakeries. What’s more, the proofer folds flat for storage so even the tiniest kitchens can take advantage of its bread-making benefits.

Healthy homemade bread isn’t the only chore the Brød & Taylor folding proofer accomplishes, though. It can also multi-task by providing a safe, controlled environment for making yogurt at home, excelling as a large capacity, versatile yogurt maker. With adjustable temperature control, the Brød & Taylor proofer is capable of making up to two gallons of fresh yogurt in only four hours, opposed to the 10-12 it can take when using conventional yogurt makers with smaller capacities. Consumers can also use their own glass containers, avoiding contact with plastic. Those that prefer longer culture times can lower the temperature for 24 hours or more. That’s good news for the 75 percent of consumers who, according to a 2011 Mintel report, eat spoonable yogurt. Armed with a Brød & Taylor proofer in their kitchen, consumers can make healthier yogurt at a fraction of the cost of store-bought.

The Brød & Taylor proofer also takes the guesswork out of melting and tempering chocolate. Unlike a microwave, which tends to overheat, or a double boiler, which is notorious for water seizing, the proofer melts chocolate gently at the ideal low temperature for both tempering and holding.

The accurate, low temperature control of the folding proofer enables an entire realm of additional kitchen tasks that involve fermenting or culturing including making tempeh, probiotic vegetables – even homemade soy sauce.

All of these capabilities will cause even professional bakers to wonder how they ever lived without the Brød & Taylor proofer in their home kitchens. “Genius design, I love that the proof box instantly folds flat and fits neatly in my tightly-packed kitchen cupboards. I have used it to proof bread and make batches of the most exquisite yogurt. It gives professional results at home.” Zoe Francois of zoebakes.com hails the product for its “genius design.” She raves, “I love that the proof box instantly folds flat and fits neatly in my tightly-packed kitchen cupboards. I have used it to proof bread and make batches of the most exquisite yogurt. It gives professional results at home.”

Health-conscious bread, yogurt, fermented food and chocolate lovers who would like to control the ingredients that go into their favorite foods while enjoying professional results can learn more about the Brød & Taylor proofer (MSRP $159) online at http://www.brodandtaylor.com.

About Brød & Taylor
Brød & Taylor’s primary mission is to assist people in efficiently and affordably creating wholesome recipes in their own kitchens by providing them with the tools they need to incorporate pure or organic ingredients. For additional information on the company, please visit http://www.brodandtaylor.com.

I chose a rich dough (with egg, milk, butter) recipe to try out Brod & Taylor Bread Proofer.   It was also a cold day (more cold days ahead!).   And these are always the very challenging conditions in making yeast breads.    Regardless, the Brod & Taylor delivered…the dough placed in large glass bowl doubled in size in 1 1/2 hours, awesome!

“Soft and Moist” Pumpkin Dinner Rolls

1 tablespoon active dry yeast
1 cup whole milk, heated in microwave to lukewarm
1 teaspoon sugar + 2/3 cup sugar
1 stick (1/2 cup) butter, melted
1 cup canned pumpkin puree
1 large egg
2 teaspoons salt
1 cup bread flour
5 cups all-purpose flour (variable)
Additional 1/4 cup melted butter to brush tops of shaped rolls before and after baking

Set the proofer to 75 F and put the water tray in the middle of the warming plate with 1/4 cup water in it.  Place the rack on top of the tray.

Suspend yeast and 1 teaspoon sugar in warm milk; let stand until foamy.  Combine remaining 2/3 cup sugar, 1/2 cup melted butter, pumpkin puree, egg and salt in a small bowl.   Place 1 cup bread flour and 3 cups all-purpose flour in a large bowl.  Add the butter mixture and yeast mixture.  Mix by hand or use a heavy-duty electric mixer fitted with the paddle attachment.   Add enough flour until a soft dough is formed.  Transfer to lightly floured surface and knead until smooth, springy and not too sticky, adding enough flour.   Form the dough into a ball and transfer to a lightly oiled bowl.  Allow the dough to ferment or rise in the proofer fot 1 1/2 hours, or until doubled.   Cut dough in 16 pieces and roll each piece into a ball.  Arrange 12 balls in a pam-sprayed 13 x 9 aluminum foil pan and remaining 4 rolls in a pam-sprayed small square pan.  Place the 9 x 13 pan in the proofer to let dough rise again for 30 minutes.  Cover remaining 4 rolls loosely with saran wrap and let proof.   Heat oven to 350 F.  Brush tops of the risen rolls with half of the melted butter.  Bake for 25 minutes or until golden.  After removing the rolls from the oven, brush again with the remaining butter.   Enjoy!

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Lemon-scented Pull-apart Rolls

LEMON-SCENTED PULL-APART ROLLS
Great for breakfast, for snacks….or anytime of the day.  And you can bake them in loaf pans for giveaways too.

For the dough:
1 tablespoon active dry or instant yeast
1/4 cup lukewarm water
1/4 cup + 1 teaspoon granulated sugar
1/3 cup whole milk
1/2 stick (1/4 cup) butter
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs, lightly beaten
2 to 3 cups all-purpose flour

For the topping:
3 tablespoons butter, melted
zest of 1 lemon
1/2 cup sugar

For the lemon glaze:
1/2 cup powdered sugar
1 tablespoon lemon juice

Stir yeast and 1 teaspoon sugar into the warm water in a small bowl.  Let stand for 5 to 10 minutes, or until foamy.  In a small saucepan, scald whole milk, 1/4 cup sugar and butter just until warm and butter is almost melted.  Add salt, vanilla and eggs.  Place 2 cups flour in a large mixing bowl and mix in dissolved yeast and milk mixture.  Beat in with wooden spoon until blended.  Stir in enough flour to make a stiff dough. Knead on floured surface until dough is smooth and elastic.  Place dough in lightly-oiled bowl, turn to coat and cover with a plastic wrap.   Let rise until doubled in volume, about 1 to 1 1/2 hours. (Dough is well risen when indentation remains when you press one finger in the dough.),  Punch down dough and divide into 12 or 15 rolls.  Place rolls in lightly-oiled 9 x 13 baking pan.
Drizzle with the melted butter.  Mix lemon zest and sugar together in a small bowl. Sprinkle half of the lemon sugar mixture over the rolls. Cover and let rise till doubled.  Sprinkle remaining sugar mixture on top.  Bake at 350 for about 20-30 minutes. Remove from pan.  Combine the lemon glaze ingredients. Drizzle over rolls while still warm.

Todd Wilbur’s Cinnabon Clone Recipe Works

I recorded CMT Top Secret Recipe show featuring Todd Wilbur’s attempt to clone the “best in the world” Cinnabon recipe, to make sure I wouldn’t miss a single detail.  You can find the recipe in the CMT facebook page.   Unfortunately, I couldn’t find the Makara cinnamon in the stores so I just settled with Costco-bought ground cinnamon….still smelled “cinnamon-y” in my kitchen, yum!   Don’t forget the baking soda (to give that nice golden brown color) and also let the dough rise in the fridge overnite for easy rolling and slicing.  Todd Wilbur rocks (you must request to add as friend in facebook)!  Food Network should do Todd Wilbur’s series instead…haven’t watched Food Network for while, I couldn’t stand the cupcake wars (sorry).

 

 

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“I’m Nuts Over You” Cinnamon Rolls

I know, i know…another cinnamon rolls.  But upon quick glance of the ingredients measures, this cinnamon roll recipe of Penny Stone from her book, 365 Quick, Easy & Inexpensive Dinner Menus looks promising, very “compelling” actually to give it a try.  So I did…and it was all worth the time, efforts, and costs.  I’ve done this recipe twice already…and believe me, this is the next “yumm” thing to Cinnabon.

CINNAMON ROLLS
Prep. Time: 2 1/2 hours
Cook Time:  10 -20 minutes

2 cups milk, scalded and cooled to room temperature (I used tall can evaporated milk and enough water to measure 2 cups, zapped to lukewarm instead)
1 cup sugar
1 cup flour
2 pkgs. active dry yeast (I use 2 tablespoons)
3/4 cup butter, melted
2 eggs, beaten
4 1/2 cups flour
2 teaspoons salt
cinnamon and sugar, mixed together (I combined 3/4 cup packed brown sugar and 3 tablespoons ground cinnamon)

Combine the first four ingredients in bowl, mixing well.  Let rise for 1 hour.  Add the next 5 ingredients, mixing well.  Let rise, covered with a moist towel (plastic cling wrap works great too!), in a warm place until doubled in bulk (about 1 hour).  Turn dough out on a lightly floured surface.  Knead dough until smooth and elastic.  Roll dough out on a floured surface.  Spread soft butter or margarine (1/4 cup butter or margarine) over dough.  Sprinkle cinnamon and sugar over butter.  Roll dough as for a jelly roll and cut into 1/4″ to 1/2″ slices.  Place in a greased baking pan (i still lined mine with parchment paper) and let rise until doubled in bulk (about 45 minutes).

Bake at 375 degrees for 10 minutes or until golden brown.  Frost while warm and serve immediately.

FROSTING CINNAMON ROLLS:

2-3 cups powdered sugar
1 tablespoon butter, softened
2 tablespoons milk (I use liquid coffee creamer)
1 teaspoon vanilla

Start with 2 cups powdered sugar combined with butter, milk and vanilla.  If icing is too runny, add more powdered sugar and continue stirring until smooth.  Drizzle over cinnamon rolls while rolls are still warm.

(Again, if you have extra cream cheese frosting, you can use that instead.)

and after ovening and frosting…YUMMMY!

Cakes by the Lake’s Pandesal

Cakes by the Lake’s Pandesal
Straight dough method is used for this “no eggs/no milk” Philippine bread.  For a softer bread, use all-purpose flour instead of the bread flour.  But I love the chewiness that bread flour produces in baked breads.

Yeast mixture:
1/2 cup lukewarm water
1 tablespoon active dry yeast
1 teaspoon sugar

Dough:
1 1/2 cups water
1 tablespoon salt
1 tablespoon plus 1 teaspoon sugar
2 tablespoons butter or margarine
5 1/2 to 6 cups bread flour

Regular or plain Bread crumbs

Mix together yeast mixture; let stand until bubbly (about 10 minutes).

Combine 1 1/2 cups water, 1 tablespoon salt, 1 tablespoon and 1 teaspoon sugar, and butter in microwaveable bowl.  Zap in microwave until butter is almost melted; whisk and let mixture cool to lukewarm.

Add yeast mixture and salted water mixture to 5 cups of bread flour.   Beat with a heavy spoon, adding enough flour to make a stiff dough.   Turn dough out onto a lightly floured board and knead until smooth and springy or elastic.  Add more flour as needed to prevent sticking.  Place dough in a greased bowl; turn over to grease top.  Cover with plastic cling wrap and let rise until doubled (about 1 hour).

Turn out to board  and divide into 12 or 16 pieces.  Roll to a smooth ball, then roll to a slightly oblong roll.  Coat sides and bottom of each roll with bread crumbs.  Transfer to baking sheets sprayed lightly with nonstick cooking spray, 3 inches apart.   Proof or let rise again for 30 minutes until almost doubled.

Bake in a 375 F oven until rolls are nicely browned, about 20 to 25 minutes.  Serve hot with “blue bonnet margarine (my choice)” or butter for a wonderful “hot pandesal” treat.