Tag: yeast

Rye Bread & Reubens

My dad always said he was Irish, and I always assumed he was joking about drinking.  I haven’t and don’t plan to do a DNA testing kit to find out the facts.  Regardless, we like to celebrate the holidays with what we would think to be traditional.  So, with St. Patrick’s Day coming up I thought it would be fun to start prepping for the day.  We love a good Reuben sandwich.  And we love to make all things from scratch.  And the weather is just been crappy.  SO that mean we might as well experiment in the kitchen.  Derek is doing corn beef or pastrami or something on the grill.  I decided to try a new rye bread recipe that I found in a book called “The New Artisan Bread in Five Minutes a Day”.  This is the first recipe I tried from it.  I was inspired to pick it up based on the amazing 4H bread my kid brought home.  Several things happened that would not be the fault of the book, such as, I forgot to set the kitchen timer (runs in my mom’s family) AND started the oven mitt on fire.  AND they said you should let bread cool 2 hours before slicing.  Like what?!?  I can say that is going to be a problem at our house.  I am sure there is something to it and a very valid scientific method behind it, that I will never know from experience.

Add to bowl that you plan to cover and refrigerate for up to 14 days for this particular recipe.  
3 c. Lukewarm water
1 T. Yeast
1 1/2 T. Caraway seeds (I put in less.  I smelled them and they were powerful and I was fearful)
1 1/2 T. Salt (I put in less. I don’t know why maybe I didn’t want to wash another spoon.)
I let this sit for a couple minutes.  The recipe didn’t tell me to, but its habit for me.  



Then add to the mixture:
1 c. Rye Flour
5 1/2 c. AP Flour
I mixed it in with a rubber spatula.  

Let this sit covered but not airtight for 2 hours on the counter.  It says until dough rises and collapses.  Then I put in refrigerator until the next day.  It says it will keep for 14 days.



When ready to bake:
Dust surface with flour.  Divide off 1 pound (this recipe makes 4 pounds); Shape into a ball.  Let rise/rest on a pizza peel covered in cornmeal for 40 minutes.  Meanwhile, preheat a pizza stone in oven to 450 degrees.  You will need a jelly roll pan with water (under the stone is where I put mine) in the oven.  

I totally skipped this step, but would have made a prettier loaf.  After bread rises, use a pastry brush to cover the top with cornstarch wash or water and sprinkle with additional caraway seeds.  Slash 1/2 in deep cuts across the loaf using a serrated bread. 

Bake for 30-35 minutes until deeply browned and firm.  I have no idea how long mine baked, as I mentioned before, I forgot to set the timer.  I also just divided the dough in half.  I baked half on the stone as the recipe stated.  The other half I baked in a traditional loaf pan so that we could use it for sandwich making.     


After typing this up I realize, I loosely follow directions.  The bread turned out so that was good. 

Reuben Sandwiches

Slice Bread and butter one side of the slices
Place one slice butter side down on griddle.  
Add to it:
One slice Swiss cheese
Corn Beef or Pastrami
Sauerkraut
Another slice Swiss cheese
Other slice of bread butter side up

Grill each side until toasted and cheese is melted. After sandwich is toasted we add Russian dressing

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Cinnamon Rolls Overnight or Otherwise

1 cup warm milk (yeast temp 95-115)

1/4 cup butter melted

5 tablespoons sugar

1 tablespoon yeast

1 egg

3 1/2 cups flour (ISH)

1/4 teaspoon salt

The good stuff for the middle:

1/2 cup brown sugar

2 tablespoons ground cinnamon

2 tablespoons butter melted

The good stuff for after baking on the top:

1 cup powder sugar

1 teaspoon vanilla

4 tablespoons heavy whipping cream

Do NOT let all the instructions deter you from trying these amazing and easy rolls.  I like to talk a lot and I probably over explain things when it comes to cooking with yeast.  It is NOT hard to cook with yeast.  Do NOT be intimidated.  Also, I doubled this recipe and it worked up great.  I divided into several pans.  You can make new friends and share.  OR not.

First, melt butter in measuring cup add 1 cup milk to it and continue to warm (I use microwave you can do on stove top too).  After yeast temperature warm (around 110), add sugar and yeast.  Let sit until frothy.  I have to walk away, so I am patient enough to wait.  Add egg to milk mixture.  I switch it to mixer bowl.  Add flour and salt.  Then I let dough hook do the work.  You can mix by hand and when gets too hard to stir drop on floured surface and knead by hand until smooth and elastic.  Then return to oiled or buttered bowl and let rise until double.  If you need to speed this up, you can put bowl in warm water in sink.  Or in warmed oven.

After doubled, roll out into large rectangle (around 15 inches long) on floured surface.  I like to make dough really thin about 1/2 inch thick so there is more swirl to the roll.  After you have your rectangle, spread melted butter all over it.  I use my hands or a brush it is a bit messy, but whatever.  Then I evenly sprinkle the cinnamon and brown sugar mixture on top of butter.  Then roll up so you have a log about 15 inches long.  Cut 12-15 rolls and place in buttered 13×9 pan.

Let rise until doubled or until they are super fat and all touching.

Bake 350 for 25 minutes

Overnight option:  I shape and put in pan, cover, and then refrigerate overnight.  The next morning I get them out (drink coffee), and let them raise till about double.  If you need to speed this up (because maybe you slept longer than you should have), you can preheat oven to 170-200 turn off and put in the oven for quick raise.  After doubled, put in 350 oven and bake.  Go take your shower or make the good stuff for the top OR both.

I am experimenting with a freezer version.  To be continued…

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