HAM AND CHEESE ROLL BREAD

Yap...Yap...after take more than a month without any update, I come back bringing up my new recipe *errr....actually half of my new recipe*. Remember my last entry? Cinnamon Roll Bread? After few times making this cinnamon roll bread, I'm kinda bored with it *but not my hubby ;)*. So, I made a little experiment and........tada.......Ham and Cheese Roll Bread which was gaining compliments from my hubby :). Suprisingly, it turned so good!

My hubby said that ham and cheese version is more into meal category when cinnamon roll version is more into snack category because it is sweet. I agree with him. A thick layer of ham with melted cheese and bread......it will make you full!

Ham and Cheese Roll Bread

Ingredients:
3-1/2 cups (16 ounces) unbleached bread flour
4 teaspoons granulated sugar
1-1/4 teaspoons salt
2 teaspoons instant yeast
1-1/4 teaspoons garlic powder
1 large egg, slightly beaten
2 tablespoons (1 ounce) lard, melted and cooled
1/2 cup (4 ounces) buttermilk or whole milk, at room temperature
3/4 cup (6 ounces) water, at room temperature

For the filling:
1 egg, slightly beaten
1/2 lb ham, sliced
2 cups shredded cheese + 4 tbsps shredded cheese for toppings

Preparation:
Stir together the flour, sugar, salt, yeast, and garlic powder in a mixing bowl (or in the bowl of an electric mixer). Add the egg, lard, buttermilk, and water. Stir together with a large spoon (or mix on low speed with the paddle attachment) until the ingredients come together and form a ball. Adjust with flour or water if the dough seems too sticky or too dry and stiff.

Sprinkle flour on a counter, transfer the dough to the counter, and begin kneading (or mixing on medium speed, switching to the dough hook). The dough should be soft and pliable, tacky but not sticky. Add flour as you knead (or mix), if necessary, to achieve this texture. Knead by hand for approximately 10 minutes (or by machine for 6 to 8 minutes. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size (or leave the dough wrapped overnight in the refrigerator).

Roll out dough into a 12 by 10 inch rectangle, brush lightly with half of the egg, then sprinkle with the shredded cheese and top it evenly with the ham. Roll up the dough and form a loaf. Place loaf in a lightly oiled 10 by 5 inch loaf pan, and cover loosely with plastic wrap. Proof at room temperature for 60 to 90 minutes, or until the dough crests above the lips of the pans and is nearly doubled in size.

About 10 minutes before baking, preheat the oven to 350 degrees F with the oven rack on the middle shelf. Brush the top of the loaf with the rest of the egg wash. Sprinkle it with 4 tbsps of shredded cheese. Bake for another 15 minutes. Rotate the pan 180 degrees for even baking and continue baking for another 15 minutes. The finished bread should register 190 degrees F in the center and be golden brown on top and lightly golden on the sides and bottom. Allow the loaf to cool completely on a rack before removing from pan and cutting.

BBQ PULLED PORK WITH FRESH HOMEMADE BURGER BUN

What the best thing in the morning other than a pair of BBQ Pulled Pork and fresh homemade burger bun? Yep, BBQ Pulled Pork Burger :).



Lately, since we bought a crock-pot slow cooker, I am just like a kid who has new toy and can not stop play it :). So, I kept searching and looking for any recipe that cooked or can be cooked in slow cooker.

The thing I like cooking with slow cooker, I just dump everything in it, turn on the electric and leave it until it is cooked without worrying it will burnt. But, really, you need to cook it at early morning or the night before, so you are able to enjoy the food at the right time.

So yesterday, I asked my hubby which one he prefers, paella or bbq pulled pork. Without hesitated, he chose bbq pulled pork which is I wished he choose it ;).
The preparations are really simple and easy, also, the ingredients are not too complicated *which is good if you are not in the mood of cooking ;)*



Meanwhile, when I am waiting for my bbq pork is tenderized. I prepare the ingredients to bake this wonderful moist burger bun, which I got the recipe from epicurious *I made the dog bun before*.
This combination is just purrrrr....fect ;).



BBQ Pulled Pork

Ingredients:
3 lbs pork loin
2 to 3 yellow onion, sliced
2 cloves garlic, pasted
2 bottles (@18 oz) hickory smoked bbq sauce
Salt, to taste
Burger buns

Preparation:
Put the pork loin in the slow cooker bowl. Top it with sliced onion and bbq sauce. Sprinkle it with salt.
Cover and cook on low for 8 to 10 hours or until meat is tender.
Remove pork from the slow cooker bowl, and shred it with fork. Transfer the pork back into the bowl, and coat it with sauce. Cook for another 20 minutes.
Serve it on burger buns or rolls.



Burger Buns

Ingredients:
For dough:
1 1/4 cups whole milk
1 cup heavy cream
1/4 cup warm water (105—115°F)
1 (1/4-ounce) package active dry yeast
1/4 cup sugar
5 cups all-purpose flour
2 teaspoons salt

For tops of hamburger buns:
1 large egg, lightly beaten
2 teaspoons sesame seeds

Preparation:
Make dough:
Bring milk and cream to a bare simmer in a small saucepan over medium heat. Cool mixture to 105 to 115°F.
Meanwhile, stir together warm water and yeast in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)
Add warm milk mixture, sugar, flour, and salt to yeast mixture and mix at low speed, scraping down side of bowl as necessary, until flour is incorporated. Increase speed to medium and beat 6 minutes. (Dough will be sticky.)
Transfer dough to a lightly oiled large bowl and turn to coat with oil. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 2 hours.

To make hamburger buns:
Butter 2 large baking sheets. Punch down dough, then roll out on a floured surface with a floured rolling pin into a 14-inch round (about 1/2 inch thick). Cut out as many rounds as possible with floured cutter, arranging 3 inches apart on baking sheets. Gather and reroll scraps once, then cut out more rounds.
Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until they hold a finger mark when gently pressed, 1 1/2 to 2 hours.
Preheat oven to 375°F with racks in upper and lower thirds.
Brush buns with some of egg and sprinkle with sesame seeds. Bake, switching position of sheets halfway through, until tops are golden and undersides are golden-brown and sound hollow when tapped, 20 to 25 minutes. Transfer to racks to cool completely.

B-S-M-E ENGLISH MUFFIN

When BLT *Bacon Lettuce Tomatoes* is the signature sandwiches at many restaurant, I made my own abbreviation for my english muffin burger *or sandwich?*.

Using the left ingredients we have *yea...we still not go get groceries this week :(*, here is my first homemade BSME (Bacon Shallots Mushrooms and Egg Benedict) English Muffin and a very handy hollandaise sauce....yum yum...

B-S-M-E English Muffin

Ingredients:
6 pieces homemade english muffin, halved and toasted
1/4 lb bacon (choose the thick cut bacon)
6 fresh mushrooms, sliced
1 red onion, thinly sliced
6 large eggs, poached
Blender Hollandaise Sauce *recipe below*

Preparation:
In a non-stick fry pan, saute bacon until a little bit brown. Drain it from the oil. Set aside. Use the grease from bacon to fry mushrooms and shallots *fry it separately*. Poach the eggs once at a time.
Finishing: make layers of half of english muffin - bacon - shallots - mushrooms - egg benedict - hollandaise sauce - top it with another half of english muffin.
Serve it immediately.



Blender Hollandaise Sauce

Ingredients:
3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
1/2 cup butter
Salt and sugar, to taste

Preparation:
1.In the container of a blender, combine the egg yolks, mustard, lemon juice, hot pepper sauce, salt and sugar. Cover, and blend for about 5 seconds.
2.Place the butter in a glass measuring cup. Heat butter in the microwave for about 1minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

WHOLE WHEAT ENGLISH MUFFINS

With a bunch of my colleagues, we were sitting in McDonald and eating their breakfast meals which are sausage english muffins and harshbrown while the rests of our colleagues (including the big boss) were walking down the stairs *from 25th floor* after the fire sirene from our fire training was ringing.

After the training was done, we who were sitting in McDonald and enjoying the breakfast meals before got an email from our big boss which said, "MEET ME IN MY OFFICE!".
Oh boy!! My cubicle friend and I just look at each other on the eyes, the worry eyes!

Then, all of us *who enjoyed the sausage muffins before* walked slowly to our boss' office, and when we stood in his office, we tried to stood as invisible as possible *aka standing behind the other colleagues :)*

That was the funny and thrilled story of my first english muffin :). Now, its been few years after I resigned from that office to be marry my long time bf :).

Since I'm married, I always want to make homemade food, or at least try to make it. And, english muffin is in my list since long time ago. However, at the end I made it :). Whole wheat muffins are my choice. I am really satisfied with this homemade english muffin, not only the muffin's texture is soft, the muffin was beautifully rised :).

You can fill the muffin with jams, cheese or treat it as a burger-muffin. They are all good! :).



Whole Wheat English Muffins

Ingredients:

1 cup whole wheat flour
3 cups bread flour
1 1/4 cups lukewarm water
2 1/2 teaspoons instant yeast
1/2 teaspoon baking soda
1 1/2 teaspoons salt
2 small egg whites
fine cornmeal or rice flour

Preparation:

In a medium bowl combine whole wheat flour and bread flour, divide it into 2 small bowls (2 cups each). Set aside.

In a large bowl pour in lukewarm ( 110F ) water. Add instant yeast, baking soda and 2cups of flour mixture. Mix till smooth. Allow to sit for 5 minutes uncovered.

In the meantime, add egg white into a separate bowl and beat with an electric mixer until stiff and moist. Once the egg white have formed stiff peaks; add to dough batter. Using a rubber spatula fold in egg whites till incorporated into the batter.

Start to add in the rest of the flour, a 1/4 cup at a time. After the first 1/4 cup mix in salt. When the mixture becomes to hard to mix in the bowl. Pour out onto a flat surface. Knead for about 5 to 6 minutes till it becomes smooth and silky.

Add a little oil to a clean bowl and place the dough into the bowl. Turn dough over till all sides are very lightly coated. Cover with plastic wrap and allow to rest till double in bulk, about 1 hour.

Afterwards, pour out onto a flat surface. Press to release some of the air from the dough. Using a rolling pin roll out to a 1/2 inch thick. Allow dough to rest for 3 minutes to relax. Using a 3 inch cookie cutter, cut out circles. Place the cut out pieces onto some cornmeal. When you have left over dough just gather together and cut out a few more circles.

Sprinkle the tops with more cornmeal. Cover with plastic wrap and allow to rest for 45 minutes. About 5 minutes before you are ready to cook the english muffins turn on your griddle or fry pan to 350F or medium heat. Spray with a little oil spray and once the griddle is hot. Place the muffins on and fry. If you are using a fry pan you may only be able to fry 3-4 at a time. Fry on one side for about 4 minutes. Then turn over and fry for another 4 minutes. Serve it warm with jams, cheese or bacon.

BISCUITS AND HAM GRAVY

Yesterday, my hubby talked about his childhood biscuits and gravy which made by his mom. He said that it tasted good but very greasy. I who never eat or see what this biscuits and gravy look like wondering hows the taste of it.

So, I looked the recipe and found this 2 recipes, and I tried both :). One recipe is using buttermilk and cold butter. The other recipe is using milk and melted butter. For the texture the first recipe made a bit harder than the second recipe. But for the looks, the first recipe is alot nicer :). My hubby liked the second recipe, because the biscuits are soft.

I will post both recipe, so you can have more choices based on my experience :).



Biscuits and Ham Gravy

Biscuits Recipe 1 (Recipe courtesy of Darlene B.)
Ingredients:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk
1 teaspoon butter or margarine, melted

Directions:
In a bowl, combine flour, baking powder and salt. Combine milk and butter; stir into dry ingredients just until blended. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown.

Biscuits Recipe 2 (Recipe courtesy of Emeril Lagasse)
Ingredients:
2 cups flour, sifted
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter
1/2 cup plus 2 teaspoons buttermilk

Directions:
1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
2. In a large bowl, combine dry ingredients and blend thoroughly. Using your fingers or a pastry blender, cut in butter until mixture resembles coarse crumbs. Add buttermilk and quickly blend in, making sure to not overwork the dough.
3. On a lightly floured surface, roll out the dough with a rolling pin to a thickness of 1/2-inch. Use a biscuit cutter or the rim of a glass, press out as many biscuits as possible. Gather up scraps and quickly knead back together, then cut out as many additional biscuits as possible. Place biscuits on prepared baking sheet and bake until golden brown, about 15 to 20 minutes. Serve immediately.

Ham Gravy Recipe
Ingredients:
300 gr ham slices
2 tablespoons butter
1 small onion, finely chopped
2 tablespoons flour + 1 tablespoon flour
1/4 cup white wine
3/4 cup milk
3/4 cup chicken broth
3 tbsps chopped parsley
1/4 cup heavy cream
Salt and freshly ground black pepper

Directions:
Heat a large skillet over high heat and saute ham slices4 to 5 minutes on each side. Remove to a plate, then diced it. Set aside.

Add butter and onions to skillet and cook until onions are softened, scraping up any browned bits on pan bottom. Add flour and stir well to combine. Cook for 1 to 2 minutes, then add milk, chicken broth and the mixture of 1 tbsp flour + white wine. Whisk well to combine, then allow sauce to cook until thickened, about 6 minutes. Add chopped parsley and heavy cream and cook 5 minutes longer. Season with salt and pepper, to taste, and serve over the biscuits.

ROTI SOSIS (PIG IN THE BLANKET)

Why it called pig in the blanket? I guess, pig is the pork sausage and the blanket is the bread. The name is really cute right? Everytime I read it, my mind is always think of a cartoon movie title more than a sausage bread :).
I used homemade italian sausage for ms. piggy, and soft bread from NCC for the blanket. And, guess what? The taste is as good as the name too. Don't you trust me? Let's try it...;)

Roti Sosis (Pig In The Blanket)

Ingredients:
500 gr bread flour
100 gr granulated sugar
100 gr butter
11 gr instant yeast
1/2 tsp bread improver (Belzy -- skipped)
4 egg yolk
300 ml cold water
1/2 tsp salt
6 pieces sausage

Egg Wash:
1 egg yolk
1 tbsp evaporated milk

Directions:
By Hand:
Mix all dry ingredients, except salt until thoroughly mixed. Mix in 200ml cold water and egg yolks, mix and knead well. Knead in butter and salt until elastic. Shape dough into log, cut into six, then shape each dough into ball form, cover it with clingwrap or kitchen towel. Let it rest until double size.
Take one dough, and roll it with roller pin on a flat surface workplace, place 1 sausage on the edge of the dough, then roll it as log shape. Place the pig in the blanket on a greased baking sheet. Brush it with egg wash. Bake it at preheated oven (350F) until brown. Ready to serve.

By Standing Mixer:
Mix all dry ingredients, except salt until thoroughly mixed with spatula. Pour in 200ml cold water and egg yolks, mix it with hook attachment at speed 2 for about 1 minute, then add in butter and salt. Mix it until elastic and the dough doesn't stick at the bottom of mixer's bowl. Shape dough into log, cut into six, then shape each dough into ball form, cover it with clingwrap or kitchen towel. Let it rest until double size. The next steps are same as above.

Note: use the remaining water to soften the dough only.



In Bahasa Indonesia

Bahan :
500 gr tepung terigu protein tinggi
100 gr gula
100 gr mentega
11 gr ragi instant
½ sdt bread improver
4 btr kuning telor
300 ml air es
½ sdt garam

Bahan Olesan:
1 kuning telur
1 sdm susu evaporated

Cara membuat:

Campur semua bahan kering, kecuali garam, aduk rata
Masukkan air 200ml dan telur, aduk dan uleni sampai rata.
Masukkan mentega dan garam, uleni lagi sampai kalis elastis.
Bentuk dough memanjang, lalu potong jadi 6 bagian, kemudian bulatkan. Tutup dengan clingwrap ato serbet, istirahatkan hingga mengembang 2 kali. Roll dough memanjang, lalu beri sosis, gulung. Olesi dengan egg wash. Panggang di oven yang sudah dipanasi dengan suhu 180C hingga matang. Sajikan.

Catatan: sisa air 100ml buat jaga-jaga aja kalau adonan kurang lembek tambahkan sedikit demi sedikit.

TURKEY SUSHI ROLL

For our breakfast this morning, I made sushi rolls. SUSHI ROLL??? Don't worry, this is a bit different from the normal sushi. I used bread instead of rice. No need to cook such a troublesome food for your breakfast. The easy and fast way is the best for those who need to be hurry every morning. And also, it's good to bring it as lunch for your little one :).

Do you wanna try it??

Sushi Roll

Ingredients:
10 pieces of wheat bread, skinned
10 pieces of BBQ Turkey
10 sheets of nori seaweed
4 eggs, boiled
20 pieces of shrimps, peeled, fried with butter and chopped.
2 avocados, diced
3 tbsp mayonnaise

2 tbsp butter/margarine

Side Dishes:
Wasabi paste

Ginger pickles

Directions:
Egg shrimp mayonnaise: mashed boiled eggs with a fork, add mayonnaise and shrimp, mixed well.
Place a sheet of bread and layered with bbq turkey. Roll it until thinly rolled.

Position the nori seaweed sheets on the surface you intend on eating from, and place the sushi bread on the seaweed.

Place one spoonful egg shrimp mayonnaise and one spoonful avocado in the centre and roll to form sushi.

Cut it into pieces, and serve it with ginger pickles and wasabi paste