Bread With Jam

Tag: Almond Milk

  • Sunday Burger Rolls

    Once again, I’ve changed up the formulation for these rolls. Here’s the rundown:

    Burger Rolls
    • 1000 grams flour
    • 500 grams of Almond Milk
    • 100 grams of water
    • 100 grams of olive oil
    • Teaspoon of Instant Yeast (also known as bread machine yeast)
    • 22 grams of sea salt
    Combine dry ingredients first. And wet ingredients separately. For faster rise times, heat wet ingredients in the microwave for a minute or so until warm (not hot!)
    Using a hand mixer with dough hooks, knead well – about 5 minutes.
    Let rise until double in size (at least)
    Scale portions to 143.5 grams each (more or less – if my math is correct, that should make 12 rolls for a 3×4 matrix on the sheet pan).
    Form into balls and let rest for about ten minutes.
    Form with fingers into disks about 3 1/2 to 4 inches in diameter with a depressed center. Three of these should fit across a half sheet pan and just barely touch.
    Bake at 390° F for 20 minutes or until golden brown (inside temperature should be at least 190. 200 is better. Remove and brush with Earth Balance. Cool on a rack. Slice and store in zip lock bag for up to two days. Freeze for longer periods.
    Comment One: These are unquestionably the best rolls I’ve made to date. The same formulation could be used for dinner rolls, and/or hoagie, and/or hot dog rolls. Sesame or poppy seeds could be added prior to baking.

    Comment Two: These are the best rolls I’ve had from anywhere!

  • Corn Bread

    This recipe tastes great when served hot tableside
    with jam or Earth Balance, or try some Vermont Maple Syrup!

    Ingredients

    Dry
    2 cups coarsely ground corn meal
    2 cups all-purpose flour
    1/2 cup granulated sugar
    2 teaspoons kosher salt
    4 teaspoons baking powder
    1 teaspoon baking soda
    Wet
    2 2/3 cup almond milk
    4 (equivalent) egg-replacer (approx 4 tablespoons –
    refrigerate 20 min after mixing)
    4 ozs vegetable
    oil
    2 cups frozen corn
    Preheat the oven to 425 degrees F. Place a 12-inch cast iron skillet inside to heat while making the batter.
    Whisk together the dry ingredients.
    Whisk together the wet ingredients with egg replacer.
    Add wet to dry and stir till combined. Don’t overdo
    it. (like pancake batter).
    Carefully
    remove the hot skillet from the oven. Reduce oven temperature to 400 degrees F.
    Coat the bottom and sides of the hot skillet with the spray
    oil. Add batter. Return uncovered skillet to oven. Reduce temperature to 400
    degrees. Bake until firm, 200 degrees in center and golden brown.
    About 30 minutes. Your results may vary. Allow to cool
    in skillet 15 minutes and serve.

    If
    using a 9″ skillet, reduce recipe by half.