No-Knead Cheddar Rolls
1 1/2 c Unbleached Flour; Unsifted
1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk
3 tb Sugar
1 ts Salt
3/4 c Milk
1/2 c Water
3 tb Butter
1 c Unbleached Flour; Unsifted
1 c Cheddar; Sharp, Grated
1/4 c Butter
1 Egg Yolk; Lg
1 tb Milk
Place the grated cheese in a small bowl and cover to prevent drying then set aside.
Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a large mixer bowl, blending thoroughly.
Measure 3/4 c of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F..
Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally.
Add and beat in 1 cup of unsifted flour at high speed.
Beat for 2 minutes, scraping the bowl occasionally.
Mix in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will be slightly sticky.)
Put the dough into a greased deep bowl.
Cover with waxed paper and a clean towel and let stand in a warm place until the dough has doubled, 45 to 60 minutes.
Generously grease several baking sheets.
Melt the butter and set aside.
Punch the dough down wit a fist and turn the dough out onto a lightly floured surface.
Divide the dough into two equal portions. Set one portion aside.
Roll the dough into a rectangle 16 X 8-inches.
Brush with about one-half of the melted butter.
Sprinkle with about one half of the grated cheddar cheese. Cut crosswise into 8 equal portions.
Cut into halves lengthwise. Fold each strip into thirds, lapping each side portion over the center third.
Place the rolls on a baking sheet.
Repeat for the other half of the dough.
Beat the egg yolk with the tbls of milk, slightly.
Brush the tops of the rolls with the egg yolk mixture.
Let rise until doubled, about 30 minutes. Bake at 425 degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls hot.
Crusty Cheddar Bread
1 pk Active Dry Yeast; OR
1 tb Active Dry Yeast; Bulk
1/4 c Water; Warm, 110-115 Deg. F.
1 c Cottage Cheese; *
1 tb Sugar
1 1/4 ts Salt 1 Egg; Lg.
2 1/4 c Unbleached Flour; Unsifted,*
1 tb Butter; Room Temperature
1 c Cheddar; Sharp, Grated
* The cottage cheese should be the small curd kind at room temperature.
**You can use up to an extra 1/4 cup of flour in this recipe depending on the weather.
Sprinkle the yeast over the warm water and let stand 5 minutes.
Gently stir to completely dissolve.
With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg.
Add the flour in 1/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk.
Butter a 1 1/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese.
Turn into the buttered dish.
Let rise 30 to 40 minutes longer or until almost doubled in size.
Preheat the oven to 350 degrees F.
and bake for 40 to 50 minutes or until golden brown.
Brush the top with butter.
Truly Yeast Bread (gluten Free)
3 c GF Flour Mix (recipe follows)
1/2 c Lukewarm water
1 1/2 Yeast cakes, or 1 1/2 -tablespoons yeast granules
1/4 c Sugar 3 1/2 ts Xanthan gum
1/4 c Shortening
2/3 c Dry milk powder
1 1/4 c Water
1 1/2 ts Salt 1 ts Vinegar
2 ts Sugar 3 Eggs
Note: It is not easy to turn out a yeast bread recipe without wheat that smells, slices and tastes like wheat bread.
Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of heavy duty mixer.
Use your strongest beaters.
Dissolve the 2 teaspoons of sugar in the 1/2 cup of lukewarm water and mix in the yeast.
Set aside while you combine the shortening and 1 1/4 cups water in saucepan and heat until shortening melts.
Turn mixer on low.
Blend dry ingredients and slowly add shortening and water mixture and the vinegar.
Blend, then add the eggs. This mixture should feel slightly warm.
Pour the yeast mixture into the ingredients in the bowl and beat at highest speed for 2 minutes.
Place mixing bowl in a warm place, cover with plastic wrap and a towel, and let the dough rise approximately 1 to 1 1/2 hours or until doubled.
Return to mixer and beat on high for 3 minutes.
Spoon the dough into 3 small (2 1/2″ x 5″) greased loaf pans or 1 large one.
Use muffin tins and bake any remaining as small rolls. Or make all rolls (approximately 18).
Let rise until the dough is slightly above the top of pan.
Bake in preheated 400 degree oven for 10 minutes.
Place foil over bread and bake large loaves 50 minutes longer, small loaves slightly less time, and rolls about 25 minutes.
The dough texture will seem more like cookie dough than bread dough, so don’t be alarmed.
Bread is better when baked in small loaf pans and delicious in rolls.
You can doubled the recipe to turn out 2 large loaves plus 18 rolls in the muffin tins or 3 small 2 1/2″ x 5″ loaves plus 24 rolls.
This bread freezes well.
For convenience, slice before freezing.
This bread may be made with either brown or white rice flour in the GF flour mix.