EZ DOH Blog & Recipes (2024)

Parties are so much fun - at least if you're attending one.I like to throw parties, too, except I get carried away with the food prep and always make toooooo much (but is there ever REALLY too much food?!) We usually host a summer "bread bake" and I fill our outdoor oven with all kinds of loaves - I love to use this recipe. This loaf has so much going for it - color, taste, appearance...It's a great summer harvest bread, but most of the veggies are available year-round, so you can make it with that winter bowl of soup, too! (My pic is not the greatest - it was a last-minute shot before we ate it, so it's in bad lighting, but you can still see how beautiful it is!)

Confetti Braid

Combine and let sit 2-3 minutes:

Add:

When I go out to eat, I love to see a bread basket on the table with a variety of breads---oh heaven! So, when I'm asked to bring bread or rolls to an affair, I want others to be excited about the selection of rolls on the table. A friend was hosting a big BBQ, celebrating the efforts of our Christmas committee......The prior winter, with a committee of about 10 people, we launched the first-ever "Joy of Christmas" light show in our local park. We worked long and hard to make this thing happen (we're now in our third year!). My friend asked me to bring the buns for the burgers at this post-event summer BBQ celebration, so I went all out. These are just one of the rolls I served....they are beautiful, tasty and worthy of a celebration!

Directions: Put the water and yeast in the EZ DOH bucket. Stir and let sit for 1-2 minutes. Add remaining ingredients and EZ DOH-it till the dough if soft, but not sticky (Feel free to add additional flour if necessary). This process should take 3-4 minutes. Remove the dough from the bucket, spray the bucket and return the dough. Cover and let rise until the dough is doubled (30-45 minutes).

Since the beginning of 2013, I have tried to bake some type of bread every day for at least 5 days of each week. It has been an interesting journey, to say the least.......That effort comes with a couple of specific challenges: 1. Finding unusual, dependable, beautiful recipes 2. Finding people who are willing to eat your experiments and honestly evaluate them. After "using" most of our neighborhood as guinea pigs, I headed to our church. A friend works as the church's graphic design artist, so she agreed to take in this recipe to a Monday morning staff meeting. I put everything together the night prior to the meeting, refrigerated it and popped it into the oven the next morning. My friend flew in my driveway at 7:30am, picked up the freshly-baked loaves and whisked them away. The following Sunday, our pastor found me (out of 1000 people!) and raved about how tasty this bread was. Since he's a pastor, I think I got an honest evaluation this time around :-)

Cream Cheese Braids
Dough
1 Tbsp. or 1 packetRed Star Platinum yeast
1/4 cup warm water
1/2 cup warm milk
1/4 cup softened butter
1 teaspoons salt
1/4 cup sugar
1 teaspoon vanilla
1 large egg, lightly beaten
3 cups unbleached all-purpose flour

Filling
8 ounces cream cheese
1/2 cup sugar
3 tablespoons unbleached all-purposeflour
1 large egg, lightly beaten
2 teaspoons vanilla

Dough: Place water, milk and yeast in EZ DOHbucket and stir. Let sit for 2-3 minutes. Add the remaining dough ingredientsand EZ DOH-it until dough is smooth and elastic (or knead with traditionalmethod). Remove from bucket, spray bucket with cooking spray, replace dough inbucket and cover. Place in warm spot until the dough has approximately doubledin size.

Filling: While dough is rising, prepare the filling – Mix all of theingredients together till smooth. Chill till ready to use.

Assembly: Transfer the dough to a lightly floured work surface, anddivide it in half. Roll each half into a 12 x 8-inch rectangle. Spread half ofthe filling lengthwise down the center third of each rectangle. Cut 1-inch-widestrips from each side of the filling out to the edges of the dough. Fold aboutan inch of dough at each end over the filling to contain it, then fold the strips,at an angle, across the filling, alternating from side to side. Gently transferto a greased baking sheet.

Baking: Allow the braids to rise, covered, for 1 to 1 1/2 hours, tillalmost doubled in size. (I made my dough, formed and filled it the nightbefore. I then sprayed it lightly with cooking spray, covered it with plasticwrap and let it rise overnight in the frig. Remove the loaves from the frig 1hour prior to baking). Brush with aglaze made from 1 egg yolk beaten with 1 tablespoon water, and sprinkle withsugar, if desired; then bake the braids in a preheated 350°F oven for 35 to 40minutes, or until golden brown. Remove from the oven, and cool on a wire rack.I added a simple confectioners sugar drizzle once the loaves were cooled. Yield: 2 braids.

This recipe has been adapted from a King Arthur Flour recipe

When folks head to a popular Italian restaurant chain for dinner, usually one of the big "draws" are the unlimited, super-soft breadsticks. Well, they're not difficult to make, and family and friends love to see them served at the table. This recipe is a fairly close adaptation of that famous restaurant's offering.

2 tablespoons granulated sugar
3/4 teaspoonRed Star Platinum yeast

1 cup plus 1 tablespoon warm water 3cups bread flour

1 1/2 teaspoons salt 1/4cup (1/2 stick) butter, softened

2 tablespoons butter, melted

1/2 teaspoon garlic salt

Directions:

Dissolve the sugar and yeast in thewarm water in a small bowl or measuring cup and let the mixture sit for 5minutes,

or until it becomes foamy on top. Combinethe flour and salt in the EZ DOH bucket. Mix the softened butter into the flourwith your fingertips. When the yeastmixture is foamy, pour it into the flour mixture – EZ DOH it! When smooth, remove the dough and spray thebucket with cooking spray. Replace the dough and cover with a clean dishtowel. Let rise until it doubles in size. When thedough has doubled, divide the dough into 12 equal pieces. Roll each piece out ona countertop to form 7 inch sticks. Place the dough on parchment paper-lined orgreased baking sheets, cover and set aside until the dough doubles in size. Preheatthe oven to 400 degrees F. Bake the breadsticks for 10-15 minutes, or untilgolden. When the breadsticks come out of the oven, immediately brush each onewith melted butter and sprinkle with a little garlic salt.

Makes12-13 breadsticks

We've been really blessed with some amazing partners in business.....by God's good grace we've just seemed to find each other. Here's one little story: Our initial EZ DOH machine's brace had been made of an extruded plastic and glued at a joint. Unfortunately, that joint proved to be a weak point that we had breakage problems with. So it was decision time - invest more money in EZ DOH and go with an injected plastic brace or just call it quits. We ended up deciding to "go for it" - but the question was "Who do we go with?" The daunting task of finding someone who understands your vision, is reasonably priced and who doesn't think you're crazy lay before us. Thanks to a little demo I did at a small farm, we ended up in contact with Dave, John and Paul at Disciple Tool in Lake Milton, OH. These guys were funny, food-loving and excited about our vision- it couldn't have been a better fit! They have been creative and ingenious - and we are so grateful! Each time we stop in to visit, I always treat the guys to some tasty yeasted creation. This has been

one of their favorites. Here's to you, guys!

Maple Pecan Minis

Dough Ingredients

Icing:

Finding a sandwich roll recipe that isn't dense and heavy has been an quest of mine....Everyone expects sandwich rolls to be light and fluffy, so I hate to disappoint. However, while I've been searching, I've come across many recipes that, unfortunately, do disappoint - Booo!! This one is a keeper. I've got a couple of others that I've found, too, but this one is certainly worthy of being put on the table!! (Sorry this picture isn't great - I'm working on my photography skills! )

Family- Favorite Potato Sandwich Rolls

1 Tablespoon or 1 packetRed Star Platinum yeast
3 tablespoons sugar
1 1/2 teaspoons salt
3 cups unbleached all-purpose flour
1/4 cup dried potato flakes
1/4 cup lukewarm water
3/4 cup lukewarm milk
3 tablespoons butter, softened or melted

Place the yeast and the water and milk in the EZ DOH bucket. Stir and let sit for 1-2 minutes. Add remaining ingredients and EZ DOH-it till the dough is soft, but not sticky (Feel free to add additional flour if necessary, but don’t add too much – you want light, fluffy rolls J). This process should take 3-4 minutes. Remove the dough from the bucket, spray the bucket and return the dough. Cover and let rise until the dough is doubled (30-45 minutes).

Remove the dough from the bucket and divide into 8 pieces. Roll into balls. At this point, you may choose what type of sandwich rolls you want to make: 1. You may place the rolls on a greased cookie sheet, several inches apart. Carefully, flatten them slightly. 2. Another choice would be to place the balls in a greased 10”x6” baking pan/dish. Cover and let your rolls rise 30-60 minutes, till they’re very light & puffy.

Bake in a 375 oven for 20-25 minutes, until they are golden brown. Brush the rolls lightly with butter (don’t over-do this – you don’t want a greasy roll ). Remove from pan/sheet and cool.

I'm always experimenting with new recipes .....my hubby complains he's never had the same meal twice in 36 years of marriage (not true.....but there is an "element" of truth here - haha! ) I catered an open house for a business gathering and wanted to do several types of sandwich rolls - I found this recipe and couldn't resist trying them out for the event. They turned out beautifully!!! These rolls have a few “steps” to making them, so you’ll have to time your baking. Don’t let it scare you—they’re delish!

Starter:

(Don’t let this intimidate you! Read on to see how easy it really is….!)

1 1/2 Cups all-purpose unbleached flour

1 Cup water, room temperature

1/16 teaspoonRed Star Platinum yeast

Mix all ingredients in EZ DOH bucket. Cover and let rest on your counter overnight (at least 12 hours) . It will get bubbly!

Remaining ingredients:

2 teaspoons Fleischmann's RapidRise yeast

3 Cups unbleached, all-purpose flour

2 teaspoons salt

2 Tablespoons nonfat dried milk

2/3 Cup water, room temperature

3 Tablespoons olive oil

Add “remaining ingredients” to the starter you have made in the EZ DOH bucket. EZ DOH-it for 4-5 minutes. The dough should be smooth and soft. Remove the dough from the bucket, spray the bucket with cooking spray, then replace the dough, cover and let rise for 2 hours. Divide the dough into 12 pieces and shape into balls. Place on a cookie sheet that has been lightly sprayed with cooking spray. Spray your hands lightly as well and gently flatten the balls into disks. Cover and allow to rise for 2 hours until puffy. Preheat oven to 425. Spritz the rolls with water (or brush water lightly on the rolls with a pastry brush). Dimple the rolls with your fingertips (See pic above). You may also sprinkle the rolls lightly with sea salt. Place the rolls in the oven and bake for about 20 minutes until golden. Remove from oven and place on cooling rack . Makes 12 rolls.