Dr. Pradip Jamnadas talks about bread and the over use of non essential ingredients.
Dr. Pradip Jamnadas
Basic bread should have 5 ingredients. Flour, sugar, salt, water and yeast. Very little sugar equals 1 tablespoon maximum for 2 lbs of bread dough. Add all the butter and animal fat you want.
It’s what you buy that is adding the weight gain. Not what you are eating.
Have you forgotten to read labels. I know I sure did. Something we should be not be relaxed on. Now more than ever you need to read the ingredients list and ask yourself if all those extra ingredients really necessary. Seriously, some ingredients you can’t even pronounce. Why do you want that in your food?
So this is just what you need to listen to. Change your eating habits and see the difference. Feel the change in energy.
Prep Time: 5 minutes Yield: 2 o 6 pie crust tops Skill Level: Easy Beginner Kitchen Appliance: Manual Fork
Add egg wash or you get dull pastries like this
Image on left with egg wash, on the right no egg wash.
Egg products, such as egg whites or egg yolks, supply coating, gloss or finishing to foods within the baking category. Consumers expect a certain appearance on the outside of baked goods, such as color or finish. Food color overall is an indicator of quality, including the color of finished baked products. The proper coating or finish not only aids with appearance but can also help extend shelf life by sealing in moisture.
Slightly beaten liquid egg products can serve as a coating or glaze on baked goods, with different variations of the egg mixture according to the desired appearance and texture of the final product. A baker might select either egg yolk, egg white or whole eggs for varying results.
The white is the primary source of proteins in an egg. When whites alone are used as a coating the proteins coagulate and draw moisture from the product, with eventually evaporates, resulting in a crisp surface. An egg wash can also give the baked product a finished, slightly glossy look. Protein browns when exposed to heat, so the addition of an egg wash helps give baked goods a bronzed sheen, in addition to the gloss.
Slightly beaten yolk or eggs, brushed onto surface of unbaked good helps prevent crust from drying out and lends a glossy look. Added at a certain stage in the baking process, the egg wash can help prevent overbrowning. However in order to seal in moisture, yolks must be used in the egg wash.
An egg wash application is common not just for bread, but also different types of pastries or pies, to promote browning, create a glossy shine or both. A variety of other ingredients added in different proportions to the selected egg product (whole egg, egg white or egg yolk), will supply different levels of browning, shine and even texture to the crust surface
INGREDIENTS
1 Tbsp heavy cream, half and half, milk or water
1 large egg yolk or egg white
Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.
Combine the water, salt, sugar, yeast and 2 cups of the flour to your Kitchenaid mixing bowl.
Set mixer speed to 4 and mix well. Add in the flour about a half a cup at a time, mix for a minute or so and add more flour until the dough comes together and doesn’t stick to the bowl.
The dough should form a ball on the dough hook. It may become sticky after a few minutes of kneading so keep the flour handy to add more if necessary.
Knead for 8-10 minutes. The final dough should be firm and elastic and a little sticky to the touch.
Form the dough into a ball and place the dough in a greased bowl.
Cover the dough with a towel or cloth and leave in a warm place for about an hour.
Remove dough from bowl onto a smooth counter that has a little flour on top to keep the dough from sticking to the counter.
Divide dough into 10 equal balls. For oval shaped rolls, roll the balls between your palms for about 5 seconds to make a cylindrical shape, tapering slightly at the ends.
Cover and let rise again for about 30 minutes.
Preheat oven to 375 degrees and brush each dough ball with egg whites.
Using a bread knife, make a cut down the length of the roll about 1/4 inch deep. Bake for about 30 minutes, let cool and enjoy.
They may also be wrapped well and frozen for later use. It’s better to bake the rolls as needed to keep the freshness.
This recipe makes light and airy buttery dinner rolls easily and quick. Place your ingredients into the bread machine and go do something else while the machine processes the dough to a beautiful smooth texture. This recipe will make enough dough to make 48 regular rolls or 24 small size sandwhich rolls (not pictured). Or like I always do is make a pan of 18 rolls, 1 LB loaf and 6 sandwhich rolls from 2 LB’s of dough. Add all the ingreidients to pan as follows. Remember Liquid always goes first when using a bread machine. Always put your ingredients in their perspective places in the pan and you will always have perfect dough.
Ingredients
1 cup Water
3/8 cup Milk (Whole)
3/4 Stick Butter (chopped into tiny pieces and evenly placed in the pan)
1 and 3/4 teaspoon Salt (on the Left side top corner of the pan)
4 cups Flour (in the center place a shallow divot to place yeast ans a little sugar)
2 tablespoons Sugar (on the bottom right corner and a small sprinkle in the divot maybe 1/4 teaspoon)(Real Sugar, No Substitute)( Trust me, it won’t hurt you)
2 and 1/4 teaspoons Active Dry Yeast ( place in pivot on top of sprinkled sugar)(NO QUICK YEAST) Old Fashion kind…
Set your machine on “DOUGH” and go do something else.
Once your timer goes off on your bread machine to signal your “DOUGH” is finished, remove pan of dough from machine and place it at work station.
On your work surface place your pans that you will use to cook your rolls.
Grease your pans lightly and your hands completely. I just use vegetable oil.
Remove a 1″ ball of dough for regular rolls or 2 1/2″ inches for larger rolls.
Place your rolls 1\4″ apart in pan. Set in warm area to rise for 25 to 45 minutes. Check after 25 minutes. Best if at least twice to 3 times original size or more.
at 25 minutes preheat your oven on 350 degrees
Place your pan in the oven on the center rack
Cook for 20 minutes or until lightly brown tops
Do Not Over Cook… Check through glass door of oven after 15 minutes. DO NOT OPEN OVEN DOOR at 15 minutes unless tops are brown then remove them. If not, check at 20 minutes. Remove and let cool at least 10 minutes.
As you gain more confidence at baking bread you will be able to lightly knock on the rolls and know they are done… Cooking is amazing once you get going. So every time you bake bread and the timer goes off knock lightly with your finger tip of nail on top of rolls “FLICK” it in the center. They will be crispy on the crust. You will hear a clear tone when they are done. Keep baking, you will see…
You can also freeze any extra dough. Just make the size of dough lay them on a cookie sheet and freeze and remove place in a baggie and take them out of freezer as you want. Easy simple.
Other tasty treats you may want to try with this dough are:
Bearclaws (Almond paste with a lite glaze)
Fried Apple fritters (Apples and Cinnamon wrapped up and sprinkled with glaze)
Peaches n Cream (Fried Bread with Peach composte with a dab of Vanilla Ice Cream)
If you find you have had to much fun in the kitchen this winter, you need to plan ahead for some exercise.
Yes, that dirty word after winter we all hate to hear. Trust me I am dreading climbing aboard that treadmill or even lifting my mini weights. Skipping rope has skipped right out of my my mind. I am still in cookie and candy mode. Just make sure you continue to take your daily dose of ACV. This will help you keep some of those cookie tires off of your waistline.
You can also keep up on your fresh veggies. Try a new kick and pickle some carrots, cucumbers, onions and Italian seasonings with ACV. Check out my pickled cucumbers recipe.
Pumpkin Rolls for Thanksgiving and Christmas… Yummy
Chef Sherrie Angel “Slam Dunks” Thanksgiving this year with her Pumpkin Dinner Rolls. Creamy smooth texture that melts in your mouth. Bite after bite you can taste every spice layered across your pallet correctly.
Let’s not forget about the star of the day. Juicy seasoned to perfection turkey with chicken sausage gravy & all the sides to complete the meal.
I made my dough in the bread maker, but i have added instructions for making it by hand.
Risen twice and then baked to perfection. But we will give the directions for old school mixing in a bowl.
Chef Sherrie Angel… Rocks the Kitchen with Pumpkin Rolls
INGREDIENTS
1/2 cup warm Whole Milk
1/4 cup Honey
1/4 cup salted Butter
2 1/4 teaspoons Active Dry Yeast
1 can (15 oz) Canned Pumpkin
1 Egg
1 1/2 teaspoon salt
5 cups Flour
DIRECTIONS
Place milk , 1 teaspoon honey and whisk together. Sprinkle yeast on top, set to the side for 5 minutes.
In a large bowl combine and mix together the remaining ingredients. Add the milk mixture and start mixing. Dough will be wet. If the dough is extremely wet you can add some flour, but the dough should remain sticky. Don’t add to much flour at once, a little at a time until you can handle to dough.
After you have the dough mixed together remove from the bowl to a floured surface so you can knead the dough. Knead for 15 minutes.
Lightly butter a bowl and place the dough inside and cover with Saran Wrap. Allow the dough to rise. It should be doubled in size. About 1 1/2 to 2 hours.
Remove dough from bowl. You can use a pastry mat / board, greased surface or parchment paper to use for your work area.
Divide the dough into 4 pieces so it’s easier to handle. Cut the dough into 24 pieces. Grease or butter your hands and roll the dough inward into balls. Place the pieces into a greased pan or pans. Depending on what you have handy.
Cover pans with a kitchen towel and allow the rolls to rise to double or triple the size. About 1 1/2 to 2 hours.
About 30 minutes before the rolls are finished rising turn the oven on to 375 degrees F.
Bake the rolls for 25 – 30 minutes or until golden.
Remove from the oven. Brush the tops of rolls with butter. Let the rolls cool in the pans for 10 minutes. Remove rolls and place on wire rack. These rolls can be served warm or at room temperature.
If needed you can make these a day ahead, so you can concentrate on all the other dinner items.
You can eat more and still lose weight. It’s that easy!
It seems natural: You want to, so you do a diet slash-and-burn, eating less and thinking about food more. The usual result also seems pretty natural: You feel denied, so you give up. Repeat as diet fads come and go. Enough already!
Why not eat more for weight loss and weight maintenance, instead of less? If your schedule does not allow you to exercise, it’s even more important to change your intake values. If your body does not recognize the food as a value, it turns it into FAT… Read through all the articles and see if it makes sense to you. Start to change the inside of you. Read the labels. This will be the most vital part about living healthy. Juicing is an excellent way to intake healthy vitamins and minerals. With the a Juicer you will be able to make healthy juices while still eating a healthy diet.
You can eat more and still lose weight. It’s that easy!
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