Category: Bread

These little Cheese Puffs are great as an appetizer or an addition to any meal. I love switching-out the cheese. Once again, use what you like. Today I have Havarti and Parmesan. I am using these as an appetizer today. Sometimes you just need a little bite before supper and this will take you there. I also make and put these in the freezer and warm them up. They are light and fluffy and can also be filled with egg salad or crab salad. This is recipe a Choux pastry recipe. The eggs are the star of this pastry; they help it puff and stay light.

Choux Pastry

So many desserts start with Choux pastry, but it is also used in savoury dishes. When I researched Choux Pastry, I found that it is made famous by the French, but actually invented by an Italian named Panterelli. He was part of the Medici court who traveled to France with them and shared this absolutely fabulous pastry. You can read more about this at https://www.choureal.gr/en/istoria-toy-profiterol/ I have to acquaint myself with the backstory in order to make sense of the process and the recipe. Always thirsting for knowledge, I love learning more history and new things.

Another pastry I love to work with is Puff Pastry and checkout this little appetizer on my blog https://recipesatmytable.com/puff-pastry-bruschetta/

Process for Cheese Puffs

I grated all the cheese

The butter went into a pan over medium heat and then I added one cup of water and waited for it to come to a boil.

Then I poured in the flour and used a wooden spoon to stir. It came together quickly into a ball. I loved the two types of flour sitting in the measuring cup. You can see the difference between the all purpose flour and the semolina.

Let the dough cool by placing it into the mixer and beating for one minute. Follow with the cheese and then add the eggs one at a time.

Turn the dough onto some parchment paper and start stretching it into a log and tie off the ends.

Into the oven the go at 400 F for 20 minutes. Out they come, golden, yummy and fluffy.

You can see the little pocket inside the bun. Onto the plate they go as appetizers. Good hot or cold, these will disappear.

I use warm milk in baking to even out the dough and make it smoother and softer. Milk adds extra nutrients. This Warm Milk Pizza Dough is great because it doesn’t require time for the dough to rise. Sometimes supper time can be hectic, but this dough is quicker than takeout. My pizza from start to finish, including cooking time took 40 minutes. This recipe won’t disappoint!!

Just a note on pizza topping. Keep them simple and sparse; don’t put on too many. Today we chose fresh mozzarella, grilled eggplant and Italian sausage. the first time we went to Italy as a family, my children were surprised at how simple the pizzas were in Italy. Of course, one of their favourites was pizza with french fries. My nonna often made pizza when we made bread. She put a little sauce, cheese and oregano on it. Yum!!

For a great article on what milk does in baking https://recipesatmytable.com/buns-stuffed-with-rapini-sausage-and-onions/

Your family will also like my pizza buns https://recipesatmytable.com/buns-stuffed-with-rapini-sausage-and-onions/

Ingredients for warm milk pizza dough

• 1 cup 00 flour for pizza
• 1 1/2 cups all purpose four
• 2 tsp quick rise yeast
• 1tbsp olive oil and 1tsp sugar
• 1 cup warm milk
• 1/4 tsp salt
• cornmeal about 1 tsp for rolling
• olive oil spray
• toppings of your choice
• plain marinara sauce

Process

Combine the flour and the salt in a food processor. I like to use 00 flour to cut the all purpose flour for pizza. The 00 flour is finer than regular flour and makes a nicer crust. It also has less gluten than regular flour. Pizza is always thicker towards the edges and thinner in the middle; using the 00 flour allows your dough to evenly cook.

Warm-up the milk on the stove or in the microwave. Now add in the sugar, yeast and olive oil. Stir and let sit for 2 minutes.

Pour the warm milk into the food processor on low until a ball comes together.

Take that ball and put it on a tray with some olive oil and start stretching it. One recipe makes a 13 X 13 pizza.

Half-way through stretching spray with some more olive oil, dust with cornmeal and flip.

Spray again olive oil and spread the dough to the edges.

Spread some marinara sauce on it. Always follow with the cheese and then the other toppings.

Today I added grilled eggplant and dried Italian sausages made by my cousin. I made a second batch and pizza with Prosciutto cotto, onions and mushrooms.

Put it in the oven at 375 F for 25 minutes. Up close out of the oven.

Two pieces just for me.

Warm buns out of the oven are a treat anytime of the year. My Oatmeal Buns bring a healthy bun to the table. If you have picky eaters, the food processor grinds the oats so fine, that they melt in your mouth. I love these with soup, chilli or slathered in butter. I know, not too healthy, but comforting at times.

Growing up with my grandmother in Little Italy, we made our own bread and buns every week. She kneaded that dough and it felt beautiful between the hands. I had a little step stool to reach the counter. Then she always baked my little bread, praised me and smothered me with kisses. When the bread came out of the oven we would sit and share the love. Nonna never sat often, but bread called her to the table. Although she didn’t like oats, I think she would like these buns today.

Today my mother Nilde continues to bake her own bread. She carries on the family traditions. Although she hasn’t been able to bake with her great-grandson these days, she makes him his special little loaves and delivers them. We adapt to the times and love and family flourish. Recipes bring us together no matter what!!

Another recipe from my blog that kids love https://recipesatmytable.com/twisted-pizza-bread/

For healthy reasons to eat oats https://www.everydayhealth.com/columns/bonnie-taub-dix-nutrition-intuition/reasons-why-you-should-eat-oatmeal-every-day/

Process

• Ingredients
• 1-1/2 cups boiling water
• 1-1/2 cups old-fashioned oats
• 1/4 cup packed brown sugar
• 1/2 tsp salt
• 1 tablespoon canola oil
• 2 tsp quick rise yeast
• 1/4 cup warm water
• 1 tbsp honey
• 2  cups all-purpose flour( for the dough in the food processor)
• 1/2 cup flour for dough on board to knead
• extra flour for dusting

Process

In a large measuring cup, put in the oats, brown sugar and salt.In a small measuring cup place the yeast, honey and warm water. Next pour in the oil and mix.

Boil the water and pour over the oats.  I let it sit for about 10 minutes.  Place the oat mixture into the food processor and pulse.  This makes fine grains of the oats.Next pour in your yeast and mix.  Place the 2 cups of flour into the mixture and pulse until it forms a ball.

Put your dough onto a floured counter and add another 1/2 cup flour by sprinkling it over the dough and knead for a few minutes.

The dough will form into a smooth ball as you knead.

Now place the dough into a bowl with olive oil and roll it around so that it all coats. Cover the dough with plastic wrap and a kitchen towel and let it rise for one hour. 

The risen dough in the bowl.

After one hour, punch it down and divide it into 24 pieces.

Roll each piece into a ball and place in a 13 X 9 greased oven dish. Let rise for another 45 minutes.

After 45 minutes the rolls have puffed-up.

Place in a 375F oven for 25 to 30 minutes.

Let them cool and they are good with any meal.