Electric Lunchbox #89: 1 hour dinner rolls

Delicious steamed bread in the ELB, done in about an hour or so, and enough for one, or two, or even three if you feel like sharing!

Made with only 6 ingredients, which I believe everyone has in their pantry, you could prep this before 5 pm and have fresh, hot rolls by around 6 pm! Perfect to serve with soup or stew!

Or make them in the morning for hot breakfast bread! Either way, I promise you a very tasty, soft, and delicious bread that you might want to make this often!

I like to use olive oil and enjoy the mild flavor in the finished bread, but feel free to use canola oil if you prefer a more neutral flavored bread.

You can also knead in some chopped rosemary, chopped olives, cheese cubes and jalapeños, or fill the dough rolls with whatever filling you like. I like an – red bean paste, ube – taro paste, cream cheese, cream cheese and strawberry jam, sliced chinese sausage, Filipino Menudo, or nutella. Make it your own!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

1/4 cup warm water

1 1/2 tablespoons olive or canola oil

1/2 tablespoon sugar

1/2 tablespoon instant yeast

3/4 cup unbleached all purpose flour

1/4 teaspoon salt

Procedure:

1. In a small bowl, place water,

2. Oil,

3. Sugar,

5. And yeast.

6. Mix everything together. Set aside for at least 15 minutes.

7. This is what it’ll look like after 15 minutes.

8. Add flour and salt to the yeast mixture. Stir everything together until it forms a ball.

9. Knead for about 3 minutes, until the dough looks smooth.

10. It should look like this after kneading. Divide dough into 3 or 4 pieces. Roll into smooth balls and pinch seams.

11. This is how it would look like after shaping the dough into balls.

12. Spray the medium or large ELB bowl with nonstick spray.

13. Place the dough balls in the greased bowl, leaving space between them as they will puff up. Cover with foil and place on the ELB base. Add 2 ELB cups of water to the base, cover and set aside for 10 minutes.

14. Turn the ELB on and let steam until done, about 30 – 35 minutes.

5. Carefully open the ELB and check bread for doneness. Add more water and steam longer if needed.

6. Enjoy the bread warm with butter and jam, soup, stew, or curry dinner!

Espresso Chocolate Chip Muffins

Espresso muffin is one of my favorite treat, as are blueberry, cappuccino, and chocolate chip! I had been playing with recipes to make this just right – with the taste of coffee coming through strong and blending well with chocolate.

I used instant coffee at first but that didn’t taste like espresso so I purchased a jar of instant espresso powder. That made it taste better. Semi sweet chocolate chips plays well with the bitter coffee to round out the taste of this delicious muffin! Perfect to start your day right!

Ingredients:

2 cups all purpose flour

1/4 cup instant espresso coffee powder

1 tablespoon baking powder

1 teaspoon cinnamon

1 teaspoon salt

1 cup whole milk

3/4 cup packed brown sugar

1/2 cup melted butter

2 eggs

1 teaspoon vanilla

1 cup semi sweet chocolate chips

Procedure:

1. Preheat oven to 400F. Line a 12 cup muffin tin with paper liners.

2. Combine flour, espresso, baking powder, cinnamon, and salt in a small bowl.

3. In a large bowl, whisk together milk, brown sugar, melted butter, eggs, an vanilla. Add dry ingredients to the large bowl, fold just until mixture is evenly moistened. Do not over mix.

4. Divide evenly among the muffin cups. sprinkle chocolate chips on top of each muffin.

5. Bake until edges begin to pull away from the sides of the muffin cup, 20-22 minutes. Cool on a wire rack before removing from pan.

6. I like this still a bit warm for breakfast, with a cup of hot coffee or tea! Enjoy!

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Taro Mantou Buns

I usually make plain mantou buns but someone asked if I made swirly ones like the commercially available, frozen ones.

Of course I had to try making it!

Here it is after a few tries! You could use the frozen “ube” available in Asian markets, or the fresh Japanese Purple sweet potatoes (Okinawan sweet potatoes), or the Stokes purple sweet potatoes. They will have a slightly different taste, depending on the sweet potato variety you used but they will all be delicious.

I hope you try this recipe out! The buns look so pretty but can go with any filling, sweet or savory, as they have a very mild taste! Enjoy!

Makes 12 buns

White Bread:

100 grams water

1 tablespoon sugar

1 teaspoon yeast

200 grams all purpose flour

1 teaspoon baking powder

1 tablespoon oil

1/4 teaspoon salt

Purple Bread:

100 grams water

1 tablespoon sugar

1 teaspoon yeast

30 grams cooked mashed purple sweet potatoes

200 grams all purpose flour

1 teaspoon baking powder

1 tablespoon oil

1/4 teaspoon salt

Procedure:

1. Prepare the white dough first: In the bowl of a mixer fitted with a paddle(or Thermomix), place water, sugar, and yeast. Stir gently to mix.

2. Add flour, baking powder, oil, and salt. Mix until incorporated. You can then knead by hand, the dough hook or by the kneading function of the Thermomix. Knead until smooth and elastic, around 5 minutes by hand or mixer, or 2 minutes with Thermomix. Transfer to a greased bowl, cover and set aside.

3. Repeat the same procedure with the purple dough. Place in another greased bowl, cover and set aside.

4. Let both dough rest for about an hour, until doubled in size.

5. Roll out the white dough into a rectangle, about 12 x 8 inches.

6. Roll out the purple dough to the same size.

7. Stack the purple dough on top of the white dough and roll up tightly. Pinch seams.

8. Score at 1 inch intervals, then go back and cut all the way through.

9. Set each bun on a piece of parchment paper, seam side down, and set on steaming racks/trays. Let rise, covered, until it doubles in size, about an hour.

10. Prepare steamer by boiling water in the pan without the steaming trays. You want the water boiling before placing the proved buns in the steaming trays/racks to steam.

11. Place the steaming trays/racks over the boiling water and let steam for 15 minutes. Turn off the heat but leave buns covered for 5 minutes more.

12. Remove the buns to a wire rack to cool completely. Enjoy!

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Country Sourdough with Dark Rye and Kamut

I recently bought a Mockmill 100 stone grain mill so that I can make flour from black beans, garbanzo, and other grains I’d like to include in my baking and cooking that are not readily available as flour.

I did run a variety of dried beans through it the moment I got it. Black beans, red lentils, rice, garbanzo…(I’m sure the grinder got the shock of it’s life!😊) It was wonderful! The flour is really fine, which is perfect as I want to use the flour for pasta.

Debating to exchange it with the Mockmill 200 but decided I do not need it for now. I’ll do a review of it soon, as I truly love the fact that I can have a flour of any grain I can get my hands on!

Back to sourdough, I had been making our breads for a while now, only supplementing with store bought when needed. And I had been incorporating various grains in my regular Country Sourdough.

This bread has Dark Rye and Kamut. Yummy and very healthy too! I hope you like it!

Note: This recipe makes 2 loaves, around 900-950 grams dough weight each prior to baking, and 750-800 more or less after it’s baked. So feel free to halve the recipe if you only want 1 loaf.

Ingredients:

720 grams bread flour

90 grams dark rye flour

90 grams kamut flour

700 grams water

180 grams starter

18 grams sea salt

1. Mix everything together until a rough dough forms. Cover and set aside for about an hour or so.

2. Grab one side of the dough and pull straight up, stretching the dough, then press it on the opposite end of the dough. Turn bowl half way and repeat. Do this 2 more times to finish 4 stretch and folds. This is one set. Try to do 3 more sets, about half an hour apart.

3. After the stretch and folds, cover and let dough rest for 2 – 4 hours at room temperature.

4. Weigh and divide the dough into 2 equal parts. Shape and place in a floured banneton (or bowl, or colander). Cover and let rise for an hour or two. Place in the refrigerator overnight.

5. Next morning, take dough out of the fridge and invert onto a piece of parchment paper. Score and place in a dutch oven or clay baker. Cover dutch oven or clay baker.

6. Place the dutch oven or clay baker in a COLD oven and close oven door. Set temperature of the oven to 500F. When it reaches the temperature, lower to 450F and time for 25 minutes. After 25 minutes, remove cover and bake for 20-25 minutes more, until browned.

7. Remove bread from oven and place on a wire rack to cool completely. Enjoy!

24-hour Soft Sourdough Rolls

Here is another recipe I totally rushed so you can have it for Thanksgiving, if you wish to try it. And I hope you do as it is so easy to make and so good! The 24 hour time frame is just mostly waiting, not actual hands on time so don’t be scared because of it. This bread develops lovely flavors because of the long fermentation times and in moderate amounts, is better for you than regular store bought bread.

This recipe makes a whopping 40 (or 24, or 32, depending on how you divide them) dinner rolls, 20 each in 2 13”x9” baking pans. Feel free to halve the recipe if needed, but I figured since I am going to be waiting 24 hours, I might just as well make enough to share with my mom when my nieces and nephew comes over.

One thing to keep in mind is that your starter has to be active, or just fed 8 hours ago, for this recipe to work. I did try it with discards, since it will be resting for a long while, but it did not work out to be as soft as the ones using an active starter.

For the sweetener, you can use 1/2 cup of honey if you want, but I just wanted some maple syrup mixed in this particular recipe. You do not taste the honey or the maple syrup in the baked roll, but it does contribute to the bread’s softness, texture, and overall taste.

Guideline: 1. I fed my starter Sunday night, around 8 pm, set it on the counter overnight to get ready for tomorrow. The next morning, at 7 am, I prepared the dough and let it rest until 7-8 pm. Then at 8 pm, I shaped them into balls, placed in the pan, covered and let rest until the next morning. Tuesday morning, I preheated the oven at 7:30am. Then baked them until done. It was done before 9 am.

2. If you want these to be baked in the afternoon, just do the same thing but feed the starter 1 day prior, in the morning, then prepare the dough that evening. Let it rise overnight, shape it the following morning, let rest until late in the afternoon, then bake.

Ingredients:

1 1/2 cups whole milk or evaporated milk

2 cups active sourdough starter

7 cups bread flour

1/2 cup melted butter

1/4 cup honey

1/4 cup maple syrup

2 large eggs

1 tablespoon sea salt

1/4 cup melted butter, for brushing on baked rolls

Procedure:

1. Place all ingredients, except the 1/4 cup melted butter for brushing the rolls later, in the bowl of a stand mixer.

After the dough is mixed for a few minutes…

2. Mix with a dough hook for 15 minutes. If you are using a Kitchenaid, stop after 8 minutes, rest for 5 to 10 minutes, then continue for 7 more minutes.

After 15 minutes, it’s smooth and stretchy.

3. Transfer to a greased bowl, cover and let rise on the counter for 12 hours, or until doubled and airy.

4. Punch down dough, weigh it, and divide it into even pieces. You can make 12, 16, or 20 pieces fit per 13”x9”pan. I like to make 20 pieces, so there is more to share…and eat!

After 12 hour rise…

5. Shape into little balls by pulling edges into center, pinching it and rolling the dough, pinched side down on the counter to tighten the surface of the ball.

6. Place in one of two generously greased 13”x9” pan. Repeat with remaining dough, keeping others covered to prevent them from drying out. Fill both pans, cover and let sit for another 12 hours on the counter. You want them to fill the baking pans, and look really light and airy. I left them in the microwave with the convection rack in place to accommodate 2 baking pans.

Light golden after 20 minutes of baking.

7. Preheat oven to 375F. Bake rolls for 25 minutes, or until browned and internal temperature registers 200F in an instant read thermometer. I baked this for 20 minutes, buttered them all and baked for 5 minutes more.

Perfect!

8. Remove from oven and brush with butter. I just grab a stick of butter and gently run it through the buns long enough to coat them in melted butter.

9. Serve warm with plenty of additional butter, jam, or stuff with turkey, cranberry sauce and enjoy!

Ube Coconut Rolls

This is a variation of the Pandan Coconut Rolls I posted a couple of weeks ago.

Deep purple and fragrant with Ube, it has the same super soft, squishy texture and is one you should totally try! Ube is enjoying being the “it” flavor recently, as I have been seeing it used in different kinds of sweets, like cakes, frostings, and fillings.

This bread is delicious on it’s own, or with butter. If you get your hands on a jar of Ube Jam, then you’ll have a match made in bread heaven! In the Philippines, ube flavored bread is also paired with cheese, so try that too and let me know what you think!

Ingredients:

400 – 450 grams all purpose flour, plus more as needed

75 grams sugar

1/2 teaspoon salt

2 1/2 teaspoons instant yeast

185 ml coconut milk

1 egg

2 teaspoons ube extract

2 tablespoons butter, at room temperature

1 tablespoon cornstarch, for dusting

Procedure:

1. Mix flour, sugar, salt, and yeast in a medium bowl.

2. Place the coconut milk, egg, and ube extract in the bowl of a stand mixer with the dough hook attachment. Slowly add the dry ingredients.

3. Mix on speed 1 for a couple of minutes then on speed 2 for about 10 minutes. Add a little more flour, if needed, until you get a sticky dough that holds together.

4. Rest the mixer for 10 minutes. Add the butter to the bowl and mix on speed 2 for 10 more minutes.

5. Place the dough in a greased bowl, cover and let rise until almost triple in size, about 2-3 hours.

6. Remove dough from the bowl and weigh the entire amount. Divide into 12 equal pieces.

7. Roll into a tight ball and place in a greased or parchment paper lined 13×9 inch pan. Cover with a moist dish towel and let rise until almost triple in size, about 2 hours.

8. Preheat oven to 325F. Dust the top of the buns with a little cornstarch. This is to keep the top from browning too much. Bake for 20-25 minutes.

Notes: You can add more ube extract if you want the taste/color stronger. 2 teaspoons creates a mild tasting, light green bread. Also you can add more sugar if you want the buns sweeter.

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Dash Donut Maker

Donuts…doughnuts…whatever the spelling is, this a treat we adore in my home. So when I saw that Dash made a little donut maker, I had to have it. I did look at donut baking trays that go in the oven and put those in my Amazon cart for forever but never really purchased them. This makes mini donuts and does not need me to turn the oven on! For $20, take my money!

I figure this will be a fun day experiment with my son as he can make it himself with me supervising. No hot oven to worry about, and I can help him flip the donuts after one minute as suggested in the recipe booklet.

This makes cake donuts, I haven’t tried yeasted donuts but figure it’ll be difficult to get the exact size to fit these molds, specially when taking into consideration the fact that yeast donut proves.

We made the vanilla donut recipe from the included recipe and went crazy with frostings, sprinkles, and other decorations.

The recipe is easy to make and bake bug i think their time is a little off. If I wait as long as their recommended time, my donuts are hard, not soft like they should be. So we cut the time by half. As soon as it’s set, we flip it over. Let it cook about 30 seconds or so more, until just lightly browned.

It was a fun afternoon activity that gave us delicious sweet donuts in the end. They look really nice too as they are minis but that is my excuse to eat more! 😊

Electric Lunchbox # 63: Bacon Grease Cornbread

I already have a cornbread recipe for the ELB (https://athomewiththeresa.com/2020/05/07/electric-lunchbox-beef-stew-and-corn-bread-with-optional-flan/) but I happened to have some bacon grease today (from yesterday’s breakfast!) so I used that to flavor the cornbread I am preparing.

Note that this can be prepared in the medium bowl too if you have food cooking in both bottom bowl. Then you can have your meal and sides at the same time!

Feel free to add crumbled, cooked bacon and corn kernels into the batter if you like. It will taste a lot better! I would’ve, but I just didn’t have any when I made this recipe. Also you definitely can use softened butter, lard, or shortening instead of the bacon grease.

This goes perfect with the chili recipe I posted a couple of days ago! https://athomewiththeresa.com/2020/10/23/electric-lunchbox-62-chili/

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

1/4 cup evaporated milk

1/2 teaspoon vinegar

2 1/2 tablespoons bacon grease

1 egg

1/4 cup cornmeal

1/4 cup plus 1 tablespoon unbleached all purpose flour

2 tablespoon sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

Procedure:

1. Grease the small or medium ELB bowl and set aside.

Bacon drippings

2. Mix the evaporated milk with the vinegar and set side for about 5 minutes.

3. In a small bowl, combine bacon grease, milk with vinegar, egg, cornmeal, flour, sugar, baking powder, and salt. Mix just until combined.

4. Pour into a the prepared ELB bowl. Cover with foil and set on the ELB base.

5. Add 2 ELB cups water to the base. Cover and let steam until it shuts off, about 40 minutes.

6. Carefully open the ELB and remove the bowl. Pierce the cornbread with a skewer in the middle to see if it is done. It should come out clean.

7. Cool completely on a wire rack. Or serve warm with stews, for breakfast or with my chili made in the ELB.

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