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POSTED: Wednesday, April 01, 2009

Donnette Tew brought her basic bread recipe to the Kahuku Library for a cooking class last week. Her recipe can be used to make rolls or breadsticks, or used as the basis for cinnamon twists and braided loaves.

Tew also offered this primer on the basics of bread-making:

» Fats add flavor and richness to bread. They help make the crust golden and help bread stay moist longer.

» Eggs add flavor, color, strength and nutrients. They give bread a golden color, tender crust and fine crumb.

» Flour is the essential ingredient in all breads. All-purpose flour is the most commonly available.

» Each package of yeast contains thousands of microscopic living plants that are activated by warm liquid and fed by sugar and starch.

» Liquids are required in yeast breads to dissolve and activate the yeast and to moisten flour so that gluten can develop. Water provides a chewy interior and crisp crust. Milk gives a sweet flavor and a soft creamy texture and creates a browner crust that keeps bread fresher longer.

» Sugar and other sweeteners feed the yeast and add flavor.

» Salt adds flavor to the bread and controls the action time of the yeast.

Basic Dough

                       

2 tablespoons yeast         1/2 cup sugar         2 cups warm water (115 to 120 degrees)         2-1/2 teaspoons salt         6 cups flour, divided         1 egg         1/4 cup oil

Sprinkle yeast and sugar over warm water. Stir until yeast is dissolved. Let stand 5 minutes or until bubbly. If the yeast does not bubble, it is no longer active and should be discarded.

Add salt and 3 cups flour; mix well, then mix in egg and oil. Add remaining 3 cups flour, 1 cup at a time. Form into ball and let rise 1 hour.

To make rolls: Form dough into 3-inch balls and let rise another 30 minutes.

Bake at 375 degrees for 12 to 20 minutes. Makes about

30 rolls. Dough may also be used to make about 30 9-inch breadsticks or 2 loaves of bread.

Approximate nutritional information, per roll: 130 calories, 2.5 g fat, no saturated fat, 3 mg cholesterol, 200 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g sugar, 3 g protein.

Use the basic dough in these recipes

Bread Bowls with Spinach Dip

                       

1 recipe basic dough, above         » Dip:         1 10-ounce package of frozen chopped spinach, thawed and drained         1 16-ounce container of sour cream         1 cup mayonnaise         1 package dry vegetable soup mix (such as Knorr brand)         1 8-ounce can of water chestnuts, drained and chopped         (optional)         3 green onions, chopped

To make bread dough: Divide dough into 2 or 3 balls and place in pie pans (or divide dough further into as many as 15 balls and place in smaller pans). Let rise 30 minutes.

Preheat oven to 375 degrees. Bake bread 15 to 20 minutes, until browned. Remove from pan and let cool.

Slice off top and hollow out inside.

To make dip: Combine ingredients and chill 2 hours. Spoon into bread bowl. Serve with cut-up vegetables, chips or bread pieces. Makes 4 to 5 cups.

Approximate nutritional analysis, per 2 tablespoons dip only (including optional water chestnuts): 80 calories, 7 g total fat, 2 g saturated fat, 5 mg cholesterol, 125 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g sugar, 1 g protein.

Cinnamon Twist

                       

1 recipe basic dough, above         2 tablespoons softened margarine, as needed         Cinnamon sugar, to taste         Brown sugar, to taste         » Maple Glaze:         3 tablespoons butter         2 cups powdered sugar, as needed         2 tablespoons milk         1 teaspoon vanilla extract         1 teaspoon maple extract

Divide dough in 2 pieces and roll 1 piece into a 12-inch circle. Place on cookie sheet. Spread with margarine and sprinkle with sugars. Roll out a second circle and place it on top of the first, like a sandwich. Use a 2- to 3-inch cookie cutter or the rim of a glass to cut a circle in the middle of the “;sandwich.”;

Cut 16 strips in the dough, starting at the center and continuing out to the edge of the 12-inch circle. Pick up each strip, twist it two times and place it back down, so the strips radiate out from the middle circle.

Let rise for 20 to 30 minutes.

Preheat oven to 375 degrees. Bake 15 to 20 minutes, until browned.

To make glaze: Melt butter in saucepan and stir until browned. Stir in enough sugar to make a thin glaze. Stir in extracts. Glaze twists while hot.

Nutritional information unavailable.

Nutritional analyses by Joannie Dobbs, Ph.D., C.N.S.