Cinnamon Swirl Rolls

Jennifer — Thu, 25 Oct 2007 03:42:55 +0000

Recipe from Cuisinart. Read more about these at Bake or Break.

Bread

2/3 cup milk, warmed to 80-90 degrees
3 large eggs, at room temperature
6 Tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1 teaspoon salt
1 & 1/2 teaspoons vanilla extract
4 cups bread flour
2/3 cup cornstarch
2 & 1/4 teaspoons active dry yeast

Place ingredients in bread pan with kneading paddle. Select Dough/Pizza Dough and large size. Press start. When cycle is completed (mixing, kneading, and rising), remove dough and punch down. Divide into 2 equal portions. Rest for 10 minutes.

Filling

1/2 cup packed brown sugar
1/4 cup granulated sugar
2 & 1/2 Tablespoons cinnamon
4 Tablespoons unsalted butter, melted

Combine sugars and cinnamon until well blended. Set aside.

Spray 2 10″ round cake pans.

Roll dough into 12″ wide rectangles, about 1/2-inch thick. Brush each rectangle with melted butter to within 1 inch of one long side and to the edge of the other sides. Sprinkle with cinnamon-sugar mixture. Roll up, jelly-roll fashion, ending with the unbuttered side. Pinch along long side to seal. Cut with a serrated knife into 12 equal portions. Arrange in pans and cover with plastic wrap. Let rise for 35 to 40 minutes. Preheat oven to 350 degrees.

Bake for about 25 minutes, or until puffed and hollow-sounding when tapped.

Cream Cheese Frosting

4 ounces cream cheese, softened
1/4 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1 & 1/2 cups powdered sugar, sifted
1 Tablespoon milk

Combine ingredients until smooth.

Let rolls cool about 20 minutes before spreading or drizzling frosting.

Jalapeno Focaccia

Jennifer — Wed, 17 Oct 2007 16:14:42 +0000

Recipe adapted from Cuisinart. Read more about this bread and see pictures at Bake or Break.

Crust

1 & 1/8 cups water, 80-90 degrees
2 Tablespoons + 1 teaspoon extra virgin olive oil
1/2 Tablespoon chili powder
1/2 Tablespoon ground black pepper
1 Tablespoon red pepper flakes
1 & 1/2 teaspoons salt
3 cups + 3 Tablespoons bread flour
1 & 1/2 teaspoons active dry yeast

Attach kneading paddle to the bread pan. Place all ingredients, in order, in the bread pan, and place pan in bread machine. Select Dough/Pizza Dough. Select medium size. Press start to begin mixing, kneading, and rising. When cycle is finished, remove dough from pan. Punch to deflate. Let rest 10 minutes.

Topping

extra virgin olive oil, for pan and for drizzling
cornmeal, for dusting
3/4 teaspoon coarse salt
chili powder, to taste
fresh ground pepper, to taste
1/4 – 1/2 cup (or to taste) shredded cheese (We used a Mexican blend)
1 jalapeno, sliced (& seeded, if you like)

Brush a 12″ x 8″ pan with olive oil and sprinkle with cornmeal. On a lightly floured suface, roll out dough to size of pan. Place dough on pan and cover loosely with plastic wrap. Let dough rise in a warm place about 40-50 minutes, or until it has doubled in size.Preheat oven to 425 degrees. Press fingertip indentations into dough about an inch apart and a half inch deep. Drizzle dough with olive oil. Sprinkle with salt, chili powder, ground pepper, and cheese. Place sliced jalapenos evenly on top. Bake until golden and crispy, about 15 minutes.