Orange Cranberry rolls, garlic bread soup.

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Orange Cranberry Rolls

 

6 cups all purpose flour, plus dusting flour

1 Tblsp active dry yeast

2 cups warm water, divided

1/2 cup Sugar, divided

1 tsp salt or 1/4 tsp salt sub

1/4 cup instant nonfat dry milk

6 tblsps butter, softened

1 cup dried, fresh or frozen cranberries

2 tsp orange extract

zest from 2 oranges, shredded peel

 

In a small bowl, whisk together the yeast and 1 cup of warm water and

5 tsp of sugar and set aside in a warm place for 15-25 minutes. May

double in quantity.

In a large bowl, whisk together flour, salt, dry milk, and remaining

sugar. Add the butter and cranberries, then use a rubber spatula to

fold the mixture together. As you mix, pour in the yeast mixture,

orange extract and orange zest.

Add the remaining 1 cup of water and mix well. Use wet or oiled hands

to knead the dough in the bowl until elastic but not sticky, about

10 minutes.

Cover the bowl with plastic wrap or a dish towel and let the dough

rise for 30 minutes, or until it doubles.

Transfer the dough to a lightly floured work surface and knead 10 to

15 times. punch down the dough and divide into 16 balls.

Place a 12 inch round Dutch Oven (cast iron pot) over a low heat for

30 seconds. let the pot get barely warm to the touch. Do let the

bottom get hot. ( You can also use any large pot with a lid or deep

cake pan. ) Remove the pot from the heat and spray it with nonstick

cooking spray (lecithin). Can oil and flour the sides and bottom.

Arrange the balls-of-dough in the Dutch Oven so they are just

touching. Cover losely with plastic wrapand let it rise again at

room temperature until the rolls double in size and do not readily

spring back when poked with a finger, this will take about an (1)

hour.

Adjust an oven rackto the lowest position and heat the oven to 350

degrees F.

Coverthe dutch oven with its lid, then bake the rolls for 30 minutes.

Remove the lid and continue to bake until the rolls are browned,

about another 15 minutes. Carefully6 remove the rolls from the pot,

cool and serve.

will serve 16?

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Cherry tomato and garlic bread soup:

 

1/4 cup Olive oil

4 cups thinly sliced Onions

1/2 cup thinly sliced Garlic Cloves, plus 1 clove

8 oz toasted Sourdough Bread, cut into 1/4 inch slices (12)

4 cups cherry, grape, currant Tomatoes halved or chopped large ones

1/4 lb grated Parmesan cheese

3/4 cup coarsley chopped fresh Basil, plus thinly cut strips of basil

for garnish

2 1/2 quarts of Vegetable Stock

Salt, Pepper to taste

chopped flat Parsley for garnish

 

Heat oven to 350 degrees F.

In a large skillet over a medium heat, 1/4 cup of Olive Oil. Add the

Onions and saute until caramelized, about 15 minutes. Add 1/2 cup of

sliced Garlic and saute about 3 minutes more until tender. Set aside.

Season the Vegetable Stock with salt and pepper.

Lightly coat a 2 1/2 quart baking dish with Olive Oil. Layer half the

bread slices over the bottom of the baking dish. Spoon half of the

Onion mixture over the bread, then top with half of the tomatoes, a

third of the grated Parmesan Cheese and chopped Basil.

Layer the remaining toast over the Onions and Tomatoes then top with

the rest of the Onion, Tomato mix. Sprinkle half the remaining

Parmesan over the dish.

Add 3 cups of the stock and wait 5 minutes for the bread to absorb

it. Add another cup of stock and wait until it is absorbed, continue

until 6 cups of the stock is added. try to stay within 1/4 inch of

the top of the pan or dish. Reserve the remaining stock for garnish.

Sprinkle the remaining Parmesan on top. Cover the top with foil and

bake for 45 minutes.

Remove the foil and increase the heat to 400 degrees and bake until

golden brown. Remove from the oven and let it set to cool slightly.

Once it is cooled cut it into serving squares and place each serving

in a serving bowl.

Heat the reserved Vegetable Stock, then ladle some around (not over)

each serving. Garnish with Basil and Parsley.

 

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Tom