Day 366 Cream Cheese Danish

I made it through the year.  This is the last one.

Cream Cheese Danish

8 Ounces Vegan Sour Cream
1/2 Cup Sugar
1/2 Cup Earth Balance
1 Teaspoon Salt
1/2 Cup Warm Water
2 Packages Dry Yeast
Equivalent 2 Eggs*
4 Cups All Purpose Flour

*2 Tablespoons Ground Flaxseeds, 2 Teaspoons Baking Powder, 2 Teaspoons Potato Starch, 2 Tablespoons Oil, 6 Tablespoons Water - mixed together.

Filling
16 Ounces Vegan Cream Cheese, softened
3/4 Cup Sugar
2 Teaspoons Vanilla Extract
2 Ounces Vegan Sour Cream

Glaze
2 1/2 Cups Powdered Sugar
1/4 Soy Milk
2 Teaspoons Vanilla Extract

1.  Heat sour cream, Earth Balance, sugar and salt in a saucepan.  Stir occasionally until Earth Balance melts.  Let  cool.

2.  Combine yeast and water in the bowl of a stand mixer fitted with a dough hook.  Let stand 5 minutes.

3.  Stir egg equivalent into sour cream mixture. With the motor of the mixer running, alternately add the flour and the wet mixture.  Dough will be soft.  Cover the dough and chill at least 8 hours.

4.  Filling - Beat all of the filling ingredients together at medium speed with an electric mixer.

5.  Divide the dough into 4 portions.  Roll the pieces out into rectangles.  Spread the rectangles with the filling.  Roll the long end of the dough up into a large jellyroll style log.  Pinch the ends together.  Place on a baking sheet covered with parchment paper.

6. Let rise in a warm place for 1 hour.  Lightly make several slits on the top of each log.  Bake at 375 for 20 -30 minutes until browned. Remove from oven and cool some.

Danishes ready to rise

7.  Glaze - Stir together all of the ingredients.  Drizzle the loaves with glaze.

Baked danishes, ready for the glaze

Soundtrack Christmas Mood - Piano Instrumental Lugn Musik for Daglig

Day 353 Three Day Refrigerator Rolls

Three Day Refrigerator Rolls

1 Package Dry Yeast
2 Tablespoons Warm Water
2 Cups Almond Milk
1/2 Cup Sugar
1/2 Cup Vegetable Shortening
5 - 5 1/2 Cups All Purpose Flour
1/2 Teaspoon Salt

1.  Dissolve yeast in warm water in the bowl of a stand mixer.  Let stand 5 minutes.  Combine milk, sugar, salt and shortening in a saucepan.  Cook until shortening melts.  Cool to lukewarm and add to yeast.  Set mixer to a medium speed.  Add flour a 1/2 cup at a time until a soft dough forms.

Greased dough ready to go in the refrigerator

2.  Grease bowl and turn dough to be greased on all sides.  Cover and place in the refrigerator for 8 hours or up to 3 days.

3.  Remove dough from refrigerator and divide in half.  Roll each half into a 12 to 14 inch roll.  Slice dough into rolls.  Place on pans covered with parchment paper. Let rise in a warm place for 1 hour.

Rolls cut from dough logs, ready to rise

4.  Bake at 375 for 20 - 25 minutes.

Risen rolls, ready to bake

Soundtrack Spotify's Classical Christmas Playlist.

Day 351 Hospitality Bread

Hospitality Bread

1 Package Dry Yeast
1/2 Teaspoon Sugar
1/2 Cup Warm Water
1 Cup Almond Milk
1/3 Cup Shortening
1/4 Cup Sugar
2 Teaspoons Salt
2 Egg Whites Equivalent*
5 - 5 1/2 Cups Flour

*2 Tablespoons Ground Flaxseed, 2 teaspoons baking powder, 2 teaspoons potato starch, 6 tablespoons water, mixed

1. Dissolve yeast and 1/2 teaspoon sugar in warm water in the bowl of a stand mixer.  Let stand 5 minutes.  Combine milk, shortening, sugar and salt in a glass bowl.  Microwave until shortening melts. Cool to lukewarm. Add a cup of flour to the yeast and mix on medium speed with a dough hook.  Add the milk mixture and remaining flour, alternating a little bit at a time until a soft dough forms.  Grease the bowl and left rise at room temperature for 1 1/2 hours.

Dough after 2nd rising

2.  Punch dough down and divide in half.  Roll each half into a loaf and place in a well greased loaf pans. Cover and let rise in a warm place for 1 1/2 hours or until doubled in size.  Bake at 350 for 30 minutes or until loaves sound hollow when tapped.

Goes well with cranberry orange chutney.

Soundtrack Spotify's Contemporary Christmas Playlist

Day 327 Braided Bread

Braided Bread

2 3/4 Cups All Purpose Flour
2 1/4 Teaspoons Yeast (1 Package)
3/4 Cups Water
3 Tablespoons Earth Balance
2 Tablespoons Sugar
1/4 Teaspoon Salt
1 Tablespoon Ground Flaxseed
1 Teaspoon Baking Powder
1 Teaspoon Potato Starch
1 Tablespoon Olive Oil
3 Tablespoons Water

1.  In the bowl of a stand mixer with a dough hook, combine 1 cup of flour and yeast.  Heat and stir water, Earth Balance, sugar and salt.  Make the sure the water is warm, not hot before adding to the flour.  Mix the remaining ingredients in another small bowl.

2.  Add the water mixture to the flour and beginning stirring.  Add the flax seed mixture.  Beat on stir for 30 seconds then increase the speed to 4.  Add the remaining flour a 1/2 cup at a time.  Knead until the dough makes a bowl.  If the dough is too wet, add a little more flour.

Strips to braid

3.  Oil the bowl, cover and let the dough rise for 1 hour.

Loaf before rising

4.  Punch the dough down and divide into 3 pieces.  Roll each piece into a 12 -14 inch log.  In a greased baking pan, braid the dough.  Cover and let rise for 1 hour.  Brush the loaf with water.

Risen loaf

5.  Bake at 375 F for 25 minutes or until golden brown.

Goes well with soup.

Soundtrack Stevie Nicks - 24 Karat Gold - Songs From the Vault.

Day 304 Breakfast Crescents

Breakfast Crescents

1/3 Cup Onion, chopped
1/2 Pound Imitation Sausage, crumbled
1 Tablespoon Ketchup (Day 303)
1/2 Teaspoon Herbs de Provence
1/4 Teaspoon Garlic Powder
Juice of 1/2 Lemon
Dough for Baked Pastry Shell (Day 271)

1.  In a casserole dish, combine onion and sausage.  Microwave 3 minutes until the onion is tender. Stir and break up any large pieces of sausage. Stir in the ketchup, herbs, garlic and lemon.

Filling

2.  Roll out the dough and cut into large rectangles.  Spread the sausage mix over the dough.  Roll up jelly roll style.

Rolled crescent

3.  Slice the rolls into 1 inch pieces.  Place on a greased baking sheet.  Bake at 375 for 20 - 30 minutes.  The dough should be brown and crispy.

Goes well with bananas.

Soundtrack - Encore by DJ Snake

Day 287 Onion Corn Bread

Onion Corn Bread

1 Cup All Purpose Flour
1 Cup Cornmeal
1 Onion, chopped
2 Tablespoons Earth Balance
3 Tablespoons Sugar
1 Teaspoon Chili Powder
1/2 Teaspoon Salt
Equivalent 2 Eggs*
1 Cup Almond Milk
1/4 Cup Olive Oil

*2 Tablespoons Ground Flaxseeds, 2 Teaspoons Baking Powder, 2 Teaspoons Potato Starch, 2 Tablespoons Oil, 6 Tablespoons Water

1.  Cook the onion in the Earth Balance until it caramelizes.

2.  Combine the flour, cornmeal, sugar, chili powder and salt in a bowl.  Mix well.  Add the remaining ingredients.  Stir just until smooth.

3. Pour into a greased pan.  You can use a loaf pan, 8 inch square pan, or similar sized rectangle pan.

4. I cooked in a Advantium oven at Upper=4 Lower=10 Microwave=3 Convection=10 for 17 minutes.

Goes well with Black Bean Soup

Soundtrack Gorguts - From Wisdom to Hate

Day 283 Blueberry Oat Bread

Blueberry Oat Bread

2 Cups All Purpose Flour
1 Cup Rolled Oats
1 Cup Sugar
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/4 Teaspoon Allspice
3/4 Cup Almond Milk
1/2 Cup Earth Balance, melted
Peel of 1 Lemon, grated
Equivalent 2 eggs*
1 1/4 Cups Fresh Blueberries

*2 Tablespoons Ground Flaxseeds, 2 Teaspoons Baking Powder, 2 Teaspoons Potato Starch, 2 Tablespoons Olive Oil, 6 Tablespoons Water - mixed together

Dry ingredients

1.  Combine dry ingredients in bowl of stand mixer with the flat beat at Stir speed for 20 seconds.  Add milk, lemon peel, Earth Balance, and egg equivalent.  Combine at Stir speed until blended.  With spoon, gently stir in blueberries.

Ready to bake

2.  Spoon batter into 9 X 5 X 3 inch pan that has been greased on the bottom only.  Bake at 350 F for 55 to 65 minutes and a toothpick inserted in the center comes out clean.  Cool in pan 10 minutes,  Remove from pan and cool on a wire rack.

Soundtrack Lady GaGa - Joanne

Day 279 Cinnamon Bread

Cinnamon Bread

1/2 Cup Almond Milk
3 Tablespoons Sugar
2 Teaspoons Salt
3 Tablespoons Earth Balance
4 1/2 Teaspoons Active Dry Yeast (2 packages)
1 1/2 Cups Warm Water
5 - 6 Cups All Purpose Flour
1/2 Cup Sugar
2 Teaspoons Cinnamon
1 Tablespoon Earth Balance, softened

1. Heat milk, sugar, salt, and Earth Balance in a saucepan over low heat or in the microwave.  Heat until Earth Balance melts and the sugar is dissolved.  Cool to lukewarm.

First rise

2. Dissolve the yeast in warm water in the bowl of a stand mixer. When yeast is foamy, add 4 1/2 cups flour and the milk mixture. Using a dough hook, turn to speed 2 and mix 1 minute. Add additional flour, a 1/2 cup at a time, until the dough clings to the hook.  Continue kneading for 2 minutes.

sugar mix

3.  Place dough in greased bowl, turning to grease the top.  Cover.  Let rise in a warm place for 1 hour, until doubled in bulk.  While the dough is rising mix the remaining sugar and cinnamon.

sugar mix on rolled dough

4.  Punch dough and divide in half. Roll each half into a rectangle.  Spread the surface with the softened Earth Balance and sprinkle the sugar mixture over the surface of the dough.  Roll the dough into a loaf.  Place in greased loaf pans.  Cover and let rise for 1 hour.

Rolled loaf ready to rise

5.  Bake at 350 for 40 - 45 minutes or until golden brown.  Remove from pans immediately and cool on wire racks.

Risen loaf

Goes well with almond butter.

Pairs well with 2013 Crushed Cellars Cabernet Sauvignon

Soundtrack King Dude - My Beloved Ghost

Day 272 Herb Garlic Baguettes

Herb Garlic Baguettes

2 1/4 Teaspoons Active Dry Yeast
1 Teaspoon Sugar
1/4 Cup Warm Water
3 1/4 Cups All Purpose Flour
1 Tablespoon Fresh Basil, chopped
2 Teaspoons Fresh Oregano, chopped
2 Teaspoons Thyme Leaves
2 Cloves Garlic, minced
1 Teaspoon Salt
3/4 Cup Cold Water
Coconut Milk

bubbly yeast

1.  Dissolve Yeast and sugar in warm water.

Herbs and garlic

2.  Place 3 1/4 flour, basil, oregano, thyme, garlic and salt in the bowl of a stand mixer.  Using a dough hood, mix on speed 2 for 30 seconds,

Mixed dough

3.  Continuing on speed 2, slowly add yeast mixture and water.  Mix until dough comes together in a ball.  If dough is too sticky, add additional flour.  Cover dough with plastic wrap and let rise for 1 1/2 hours. The dough should double in size.

4.  On lightly floured surface, punch dough down and divide into 2 equal pieces,  Shape each half into a 12 inch long loaf. Place dough on a greased cooking sheet on a baguette pan.  With a sharp knife make 3 shallow diagonal slice in tip of dough.  Brush milk over the loaves.  Let rise in a warm place for 1 hour.

Shaped and ready to rise

5.  Bake at 450 F for 20 minutes or until golden brown.  Remove from pans and cool on a wire rack.

Goes well the 2001Ridge Lytton Springs Zinfandel

Soundtrack Green Day - UNO

Day 168 Country Buns

Country Buns

1 Tablespoon Dry Yeast
1 Teaspoon Sugar
1 1/4 Cup Warm Water
3 Cups White Flour
1 Cup Whole Wheat Flour
2 Teaspoons Salt
2 Tablespoons Olive Oil
Cornmeal

Ingredients

1. Combine yeast, sugar and water in the bowl of a stand mixer.  Let sit till yeast is dissolved and foamy.

Read to rise

2.  Add 1 cup of flour and the salt to the liquid.  With a dough hook, begin mixing the bread.  Continue add flour, a half cup at a time.  After all the flour has been added, pour in the olive oil.  Let the machine knead the bread until it comes together in a ball.

Risen dough

3.  Cover the dough and let rise for 45 minutes.  Punch dough down and place on a floured surface.  Separate the dough into 10 -12 pieces depending on the size buns you want.  Roll the pieces into a ball, then smash with the palm of your hand into a disk.

Pans dusted with cornmeal

4.  Sprinkle cornmeal on baking sheet.  Press buns into the cornmeal.  Let rise in a warm place for 45 minutes.

5.  Bake at 425F for 15 minutes.  Reduce heat to 375F and continue cooking for 5  to 10 minutes.  Buns should be lightly browned and hollow when tapped.

Goes well with burgers

Soundtrack Barenaked Ladies - Stop Us If You've Heard This One Before!