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!

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!

Apple Cream Torte

Before COVID hit, my son and I regularly visit the local library and enjoyed checking out books and magazines. I love to read and was hoping my son would too, so even if I’m tired, just came from work, running on fumes before picking him up from school, I try to make it a point to enjoy the library days we have.

This recipe is one that I saw while thumbing through a Sunset Magazine, waiting for my son to select his books to check out. I often snap photos of recipes and my phone has more than 10,000 pictures that I need to sift through soon. My Fuji apple tree has some ripe fruits right now and I remembered this recipe, and just had to try it!

Lovely flavors, easy to make and just delicious! This will be a regular dessert in my home! I hope you try it as apples are in season and tastes really good right now!

Ingredients:

1 1/2 pounds Fuji Apples

3 eggs

1 cup granulated sugar

3/4 cups heavy whipping cream

1 teaspoon vanilla paste

1 cup all purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

Powdered sugar for dusting

Whipped cream, or ice cream, for serving

Procedure:

1. Preheat oven to 350F. Grease and flour a 9 inch springform pan. Set aside.

2. Cut apples in half, remove core and stems. Peel apples and slice into 1/4 inch slices crosswise. Set aside.

3. In a large bowl, beat eggs and sugar with an electric mixer on high speed until light and thickened, about 2 minutes. Lower speed and add cream and vanilla paste. Beat until blended.

4. In another bowl, sift together flour, baking powder, and salt. Add to the bowl with wet ingredients and beat until combined.

5. Carefully stir in apples, coating and separating the slices with the batter. Pour into the prepared pan and level the batter in the pan.

6. Place the pan on a baking sheet and place in the oven. Bake for about 1 hour, until a cake tester inserted in the middle comes out clean.

7. Cool on a wire rack for 10 minutes. Remove the rim to cool completely.

8. Dust with powdered sugar. Serve plain, or with whipped cream, or ice cream if desired. Enjoy!

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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 #59: Arroz Caldo (Rice Porridge with Chicken)

It’s has gotten a bit cooler the past week here so I started making soups and other cold weather recipes for the ELB. All of a sudden this week is HOT! Oh well! I’ll still be sharing this Filipino recipe with you anyway, to have if, and when, you need it.

Arroz Caldo literally means “hot rice”. It’s the Philippine version of rice porridge, okayu, juk, congee…it is the food we eat when we’re sick, when you do not WANT to but HAVE to eat, when your stomach isn’t happy, or just when it’s cold outside and you want something to warm your hands and tummy.

The most basic ingredients are rice and water, with salt or fish sauce to taste. This version is cooked with garlic, ginger, onions, and chicken, dressed up before serving with boiled eggs, fried garlic, and spring onions. A squeeze of “calamansi” – Philippine lemon, completes the flavor profile of this dish. Yummy!!

Calamansi in my garden.

Feel free to use less rice if you want a more soupy Arroz Caldo. Or simply add some hot water to thin it out if it is already cooked and is too thick for your taste.

Hope you’ll try this comforting food soon as the weather turns cooler, fingers crossed!

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

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Ingredients:

1 to 1 1/2 ELB cup white glutinous rice (“malagkit”)

1/2 teaspoon garlic powder

1/2 teaspoon ginger powder

1 teaspoon dried minced onion

175 grams diced chicken breasts

1 teaspoon fish sauce, plus more to taste

Dash of ground pepper

1 1/2 cups chicken broth

1-2 raw eggs

Chopped green onions and fried garlic, for topping

Lemon juice, or calamansi, to serve

This is the store bought fried garlic that I use. And the glutinous rice called “malagkit” in the Philippines.

Procedure:

1. Place the rice, garlic, ginger, onion, chicken, fish sauce, pepper, and chicken broth in the big ELB bowl.

2. Place the bowl in the ELB base, add 3 ELB cups water in the base.

3. Place the raw eggs in the little nesting bowl (or the middle layer egg holder for the Jumbo).

4. Cover and let steam until it shuts off, about 1 hour.

5. Open the lunchbox carefully and check if chicken and rice are done. Adjust the consistency by adding some broth or water if needed. Adjust seasonings to taste too.

6. Top with the boiled egg, fried garlic, and green onions. Serve with lemon slices or calamansi.

7. Enjoy

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Electric Lunchbox #57: Coffee Cake

Coffee cake in the ELB! A dangerous idea.

I love coffee cakes in any shape or form and making it almost effortlessly in the ELB will mean I can have it anytime I want it. Without heating up the oven.

Which is a good/bad thing. 😊

But it’s too tempting not to try! (Aside from the fact that I’m running out of ideas on what to make! 🤣) So here it is!

Enjoy!

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

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See Itaki’s offerings here! https://www.itakico.com/theresa

Ingredients

Cake:

  • 1/4 cup melted butter
  • 1/4 cup whole milk
  • 1 teaspoon vanilla
  • 1/2 cup unbleached all purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt

Streusel:

  • 1 teaspoon ground cinnamon
  • 1/4 cup unbleached all purpose flour
  • 2 tablespoons melted butter
  • 2 tablespoon dark brown sugar, packed
  • 2 tablespoon chopped walnuts, pecans, or almonds (and/or chocolate chips)

1. Mix melted butter, milk, and vanilla in a small bowl. Add flour, sugar, baking powder and salt. Mix until just combined.

2. Grease the big bottom bowl or medium bowl of your ELB. Pour half the batter in.

3. In another small bowl, mix streusel ingredients well until blended. Sprinkle half over the prepared batter in the bowl. Pour the rest of the batter over, then top with the rest of the streusel.

4. Cover with foil and place in the base of your ELB. Place 3 ELB cups of water in the base, cover and let steam until it shuts off, about 55 minutes.

5. Carefully open the ELB and check the coffeecake for doneness by piercing with a skewer. It should come out clean. If not, add more water and steam until done.

6. Cool for 10 – 20 minutes on a wire rack and serve warm.