5 1/2 to 6 c. flour
1 T. sugar
2 t. salt
2 pkgs. dry yeast
1 T. margarine, softened
1 3/4 c. very warm tap water
cornmeal (optional)
1 egg white
1 T. water

In a large bowl thoroughly mix 1 1/2 c. flour, sugar, salt and undissolved yeast. Add margarine.
Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3/4 c. flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes.
Divide dough in half. Roll each half into an oblong 15X10 inches. Beginning at wide side, roll up tightly; pinch seam to seal. Taper ends by rolling gently back and forth.
Place on greased cookie baking sheets sprinkled with cornmeal. (I have stopped using cornmeal because it is so messy when you use the bread.) Spray loaves with PAM. Cover loosely with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand 10 minutes. Make 3 or 4 diagonal cuts on top of each with a sharp knife. Bake at 425 degrees for 15 minutes. Remove from oven and brush with egg white mixed with cold water. Return to oven; bake 5 to 10 minutes longer, until golden brown.

I thought this looked like a different type of dinner roll, so I made them this weekend.  I was pleased with the result, even though I added a little too much flour (rookie mistake – dangit!) and I had to buy store-bought pesto.  (Remember how I can’t buy fresh basil here?)  What I didn’t notice in the grocery store is that the cheap folks in the Kroger Private Selection kitchen put SPINACH in their pesto, and I’m sure it’s not to enhance the flavor!  So, I would love to taste this with the real stuff.  Anyway, here’s the recipe.  I followed it to a T.

Pesto Rolls

Sweet Savory Life

Ingredients
1/2 cup warm water (115 degrees F)
1/2 cup warm milk (115 degrees F)
1 egg (room temperature), slightly beaten
1/2 cup butter, melted
2 tablespoons white sugar
1 teaspoon salt
4-5 cups bread flour
1 (.25 ounce) package (2 1/4 tsp) instant dry yeast
1/2 cup pesto (Savory Sweet Life pesto recipe)
1/2 cup shredded Parmesan cheese
*Dough can be kneaded by hand, bread machine, or KitchenAid Mixer using the dough hook.  However, directions below are written for a KitchenAid.

*You can also use store bought frozen dinner roll dough and pesto to save time!

Directions:

Place water, milk, egg, melted butter, sugar, and salt in a K.A mixing bowl.  Add 4 cups of flour on top of all the liquid mixture sprinkling yeast on top.  Using the dough hook, knead bread mixture on speed 3 until dough is smooth and elastic adding additional flour as needed (approx. 5-7 min.).  Place dough in a greased bowl and cover with a wet towel.  Allow the dough to rise until doubled in size, approximately 1 hour in a warm area.

Turn dough onto lightly floured surface and roll into a rectangle slightly larger than a 9×13 pan (rectangle).  Spread surface evenly with pesto and sprinkle shredded Parmesan cheese on top.  Beginning with the long side, roll dough pinching the seam to seal.  Cut into 12 equal slices and place them in a greased muffin tin, cut side up.  Cover with a damp towel and allow to rise for 30 minutes. Preheat oven to 375 degrees F.  Bake in preheated oven for 20 minutes or until golden brown.  Remove from muffin cups and serve warm. Enjoy!

Beer-Glazed Foccacia

Dough:

2/3 C. water                                          1/2 T. kosher salt

3 1/2 to 4 C. flour                              1/4 C. grated Romano or Parmesan

1 pkg. yeast                                           2. T. olive oil

1 T. sugar                                               1/2 t. ground black pepper

2/3 C. hefeweizen (room temp)    1/2 C. cornmeal

1/2 t. dried basil

Glaze:

1 1/2 T. olive oil                                        1/2 T. each dried basil and marjoram

2 large yellow onions, sliced thin

1/4 t. each salt and pepper                   1/3 C. Scottish ale 

Suggested toppings: strips of roasted red peppers, minced Canadian bacon, crumbled feta cheese, and strips of smoked provolone

1. Heat the water to 110 degrees. In a large mixing bowl, combine 1/2 c. flour with yeast and sugar. Pour in water and whisk thoroughly. Let set for at least 15 minutes.

2. Stir in the hefeweizen, basil, salt, cheese, oil, black pepper, and cornmeal; beat thoroughly. Stir in more flour 1 c. at a time until the dough is too stiff to stir. Turn dough onto counter and knead, adding just enough flour to keep dough from sticking to the counter and your hands.

3. After 8 to 10 minutes of kneading, the dough will be smooth and elastic. Place in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled – approximately 1 hour.

4. While dough is rising, heat 1 1/2 T. olive oil in a heavy skillet. Add onions and cook, stirring frequently until translucent. Add salt, black pepper, basil, and marjoram and cook until mixture is golden. Add Scottish ale and raise the heat. Continue to stir and cook until liquid is evaporated.

5. Punch dough down and let rest, covered, for 15 minutes. Using fingertips and a lightly oiled surface, stretch and pat dough into a 1/2 inch thick circle. Place on a pizza stone or baking sheet.

6. Rub dough with olive oil and spread with glazed onions. Top with peppers, bacon, feta, and provolone. Bake at 450 degrees on lower shelf of oven until top is bubbly and bottom is golden – check after 15 minutes.