Thursday, July 28, 2011

Garlic Cheddar Buns

MMMMMMMMmmmmmmm!!! That's just to indicate how good they taste!! As I said previously, I felt like I was cursed when it came to baking. Cooking? No problem... baking? Uh... yea, that was another story. But I think I may have broken the curse with a little help from my mom and a new container of yeast.

Our family reunion is fast approaching and my mom makes a killer spaghetti sauce (the recipe is in my archives, but if you click the work "spaghetti" above, you'll go there directly) and we decided it would be the best opening meal to the weekend. It wouldn't matter what time people got there, it could be ready to put on a plate with some Caesar salad and some garlic bread. But then I got to thinking and some garlic cheddar buns might be a nice answer to the traditional garlic bread. I tried to make them the other day and failed miserably, but found out that the yeast had gone bad, so we got some new yeast and I gave it another try.... SUCCESS!!!

Here is how I did it (by the way, this was my FIRST TIME EVER making homemade bread):


4 1/3 cups of flour (I used all purpose)
2 tbsp salt
4 1/2 tsp yeast
1 cup shredded cheddar
2 1/2 cups warm water
1 tbsp sugar
2 tbsp powdered garlic
1 tbsp parsley flakes
1 tbsp dill
(I might try oregano instead of the dill next time)

The first thing you need to do is check that your yeast is active. So warm up your water to about 38 degrees Celsius or 100 degrees Fahrenheit. Stir in the sugar and then drop in your yeast after the sugar is all dissolved. The yeast will take 10 minutes to reach it's active state, but you will know that it is active once you see it bubble and rise into a foam on top of the water.

While you wait on the yeast, you can put all your dry ingredients (about half of the flour to start with and NONE of the cheddar) into a large bowl and mix well. Add the yeast mixture and continue to add the flour (you need to work it in with your hands now) until the dough is no longer sticky on your fingers. Now work the cheese into the dough, always folding the dough into the centre. Punch it down, form it into a ball and place it into a buttered, metal bowl or container. Place a tea towel over the top and pop it into your oven (you just need to warm the oven, then turn it off and leave the door open a crack). Pop that bowl in there and let it rise for about an hour. It should be double the size.

Once it's risen, remove it from the oven, and set your oven to 450 degrees Fahrenheit and you can either form buns (I made 45 little buns) or 2 loaves. Put it on greased pans and then pop it in your hot oven. If you are making buns, they should be ready in 15-20 minutes (they sound hollow when you tap the tops) and a loaf of bread should be ready in 30-40 minutes.

When they are done, brush them with a little unsalted butter. These are a little on the salty side, so you might want to reduce the salt or use a less salty cheese.

1 comment:

  1. YAH! So glad to hear you broke the baking curse. You might want to check out my new fave baking blog, so many yummy things!