The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

ENGLISH MUFFINS, ASIAGO/PEPPER ROLLS

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weavershouse's picture
weavershouse

ENGLISH MUFFINS, ASIAGO/PEPPER ROLLS

I finally made the English muffins, thanks browndog, etc. I made one batch with milk and one batch with buttermilk. I did add 1 TBL. olive oil and used 1/2 cup starter. Neither had open holes but still tasted very good with the buttermilk batch having a little more flavor. The picture shows the crumb (both batches looked the same inside and out). My picture is not very good and I sent my daughter home with all the nicest looking muffins. These were, as everyone who made them said, very easy indeed and very good. No more store ones for us. I used a 3" cutter and only got 7 from one batch and 8 from another. Next time I'll roll them thinner so they cook faster. I did put them in the oven for 10 min. to be sure they were cooked because they were so thick.

 

My husband brought in this 3rd big basket of red peppers from the garden. What to do with them??? I've already frozen, fried and dried so many. I decided to try making rolls with the red peppers cut in small pieces and using Asiago cheese in the dough. I mixed everything (flour, salt, yeast, o. oil, Asiago cheese, diced peppers, water) ENGLISH MUFFINS, ASIAGO/PEPPER ROLLSASIAGO CHEESE, RED PEPPER ROLLSGARDEN PEPPERSGARDEN PEPPERS  ENGLISH MUFFINSENGLISH MUFFINS  


 together and let it sit overnight. In the morning I did one stretch and fold and let it sit a half hour then divided it into 3 oz. pieces and made rolls using some tension but the dough was sticky and they were hard to shape. They were already puffy from the half hour rise and I didn't want to lose the bubbles. They rose 45 min. and baked up delicious. I baked them under cover using the rectangle roaster shown peeking out under my tray of rising rolls. Baked 15 min. under cover and 15 min. with cover off. My husband had his with Italian sausage and onions and I had one with sliced tomatoes and lettuce. Ok now....that took care of one pepper what about the rest??!!

 

 

By the way, a couple of members asked about the cow in the background in another photo. He's an antique cookie cutter from Pennsylvania. The other antique cookie cutter would be me if someone made a cookie cutter of me. Well, I exaggerate about some areas :)

 

Anyway it's good to be back baking. I've been checking in now and then and I've seen some BEAUTIFUL breads. Thanks browndog for getting me to finally try the muffins. Any new books to suggest?

Comments

browndog's picture
browndog

Oh, Weavershouse, it's all so gorgeous! I love the look of the rolls, your muffins look pretty and plumpish which is to say just right (even though they do take longer to cook,) and your peppers are beauties. Can't imagine having too many red peppers. What about pepper jelly?

So glad to have you back and sharing.

Yes, I can recommend a book if you can. Anansi Boys, by Neil Gaiman.

 

zolablue's picture
zolablue

Everything looks good and I agree those red peppers are gorgeous!  How about roasted red pepper soup and you could also roast them and freeze for using in recipes this winter. 

It is really great to see you back here!

weavershouse's picture
weavershouse

Thanks for the kind words. It is fun to be back and have some time to bake and post on this site. Don't you just wonder what happened to some people who just seemed to vanish and are never heard from again. Like Tatooed Tonka and others. Maybe they've just gone onto other things. Of course, it's great to see lots of new names and lots of beautiful bread being made.


I'm hoping to work with more whole grains. I love spelt and found a source of organic spelt and wheat at a nearby farmers market. The farmer is local and has a big operation in organic grain....how great is that. I'm hoping to stock up tomorrow morning.

Here's a photo of the whole wheat breads I made from Jmonkey's latest recipe. The loaf on the left is whole spelt and whole wheat. The other is 100% Hodgsons Graham Flour. I can't say I liked one more than the other. The dough was easy to work and I'll make them both again and often. Great toasted too. weavershouseJmonkey WHOLE WHEAT BREADWhole grain breadJmonkey WHOLE WHEAT BREAD

browndog's picture
browndog

How interesting to see the spelt vs whole wheat. They are both lovely, and I love that 'bubble' loaf effect.

And yes, I sure wonder where Tatooed Tonka's disappeared to.

Well, Weavershouse, do you have a book to recommend? 

susanfnp's picture
susanfnp

All you muffin bakers are so inspiring! It's hard to believe "the ones that got away" are even nicer looking than those in the photo, because those look just perfect.

And I am so envious of your garden. Those peppers are so beautiful, and what a great use to put them to in the rolls. I would love to have your recipe as I have been getting a good supply of peppers from my brother-in-law's garden.

Susanfnp

http://www.wildyeastblog.com

weavershouse's picture
weavershouse

Thanks Susan,

I took the easy road and made these rolls with the NYT No-Knead technique. I didn't know how it would work out but it did and we loved them.
In the evening I mixed all the ingredients:
3 CUPS           AP FLOUR

1/2 TBLS.       SALT

1/4 tsp.          YEAST 

1/2 CUP          ASIAGO CHEESE (COARSLY GRATED)

1/2 CUP          SWEET RED PEPPER (OR HOT) DICED

1 1/2 CUP       WATER

1 1/2 TBLS.     OLIVE OIL

I mixed all the dry ingredients well then added peppers, water and oil. Mix well and let sit overnight.


In the morning I turned it out onto a floured board, sprinkled it with flour and did a stretch and fold. I let it sit on the board covered with the bread bowl for about 25 min. Then another stretch and fold. Sit covered 20 min. 


Divide into 3 oz. pieces and make into rolls. Try to get some tension on what will be the top of the roll. Put them on a semolina or cornmeal sprinkled cookie sheet. Cover with a rectangle roasting pan that has room for the rolls to rise. An aluminum pan would work too. Let rise about 35 to 45 min. or till you think they are ready. 


Bake at 475º 15 - 20 min. covered. Remove cover and bake till browned.


You could add more cheese or peppers if you like. I might next time. I hope you like them. I've seen the beautiful bread you make and know these will be a breeze for you.

                                                                               weavershouse

susanfnp's picture
susanfnp

Thank you so much for taking the time to post this recipe. It looks wonderful. I don't know if I have a pan that will work to cover them so I might have to get creative...

Susanfnp

http://www.wildyeastblog.com

KipperCat's picture
KipperCat

Thanks for posting this, it looks wonderfully uncomplicated to make.

I have a question about your pan loaves. Do you get that nice break by shaping two half loaves, then letting them rise and bake in one pan?  A half loaf is great for a small household like ours. 

weavershouse's picture
weavershouse

I put two round loaves in each pan and let them rise. They break apart nicely when cool. It works good for our small household too.

I hope you try the rolls and enjoy them.        weavershouse

weavershouse's picture
weavershouse

I'm not getting any rest what with all this mithering over a book to recommend. Most of my bookcase is filled with nonfiction but I do love a good story and I have a feeling you know a lot of good stories. You make the suggestions and I'll keep mithering. 
About the WW bread...I like the "bubble loaves" ever since I saw Memo's bread. After the loaf cools I break it apart and freeze half.                                                                 weavershouse

browndog's picture
browndog

Well, I've at least done you the favor of a chance to use 'mithering' in a sentence...all right, off the hook you go then. I read some nonfiction (Bread this, Bread that...) and am particularly fond of John McPhee if you're familiar with him? He disguises learning as adventure. But I do love a good story, a rainy day and a cup of tea.

Do you find spelt tricky to work with? How much spelt did you use?

 

weavershouse's picture
weavershouse

Jmonkeys recipe called for 225 grams whole wheat flour in the soaker and 225 grams of whole wheat flour in the sponge. I used 225 grams spelt instead of whole wheat in the soaker. I did not change the amount of water but I read in a post somewhere that spelt needs less water than whole wheat. I didn't notice anything tricky about it.                                                                                                                             
Taste was very good. I use spelt pastry flour to make pancakes and waffles and my husband loves them.
I have McPhee's Giving Good Weight on my wish list. You're right about all this bread reading, it goes on and on.....hmmm, think I'll go read Reinhart right now.                                                                                                                                                                              weavershouse