Tuesday, August 26, 2014

Chipotle Crema Swirl Rolls

Filled Rolls

I used ingredients popular in Latin American cuisine to fill these rolls like crema and refried beans. Crema is a popular condiment in many Latin American countries. Their version of sour cream isn't as tart nor as thick as European/American sour cream. However, there are still differences from country to country. I used Honduran crema which is a little thicker than Mexican crema, but you can use whichever you have access to.

White wheat flour is made from an albino variety of wheat which has all the benefits of whole wheat flour, but is supposed to have the softer texture of all purpose flour. I purchased this flour for the first time and this was the first recipe I did utilizing this flour. Usually when I use wheat flour in baked products, I use more white than wheat flour. This time I reversed to see if I would get a soft texture with the use of the white wheat.

These are great to be served for brunch or for tea time.

Chipotle Crema Swirl Rolls
Yield: 9 rolls
Dough Ingredients:
  • 1 egg
  • 3/4 cup very warm water (120 F)
  • 2 teaspoons instant yeast
  • 3 tablespoons butter, softened
  • 1 1/2 teaspoons salt
  • 2 cups white wheat flour
  • 1 cup all purpose flour
  • 1/4 cup dry milk powder
Filling Ingredients
  • 3/4 cup Honduran crema
  • a small handful cilantro (about 1/4 cup)
  • juice of 1 lime
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 chipotle pepper (smoked dried jalapeno)
  • 3/4 cup canned refried beans
Topping Ingredients:
  • 2 tablespoons milk
  • 1 tablespoon sesame seeds
  • 1/4 cup pepper jack cheese, grated
In a small bowl, whisk the egg and the water together. Add to the bowl of an electric mixer. Add butter, flour, salt, yeast and mix powder. Using the dough hook attachment, knead 5-10 minutes to form a dough that is soft and elastic.
Place in a greased bowl. Cover with greased plastic wrap and a kitchen towel. Leave to rise until doubled in size, about 2 hours.
While it's rising let's make our cilantro crema. Place the chipotle in a bowl of boiling water and leave for 30 minutes. Drain. Combine crema, cilantro, lime juice, chipotle, salt and sugar in a food processor and blend well.
Transfer to a bowl and add beans. Stir well to thoroughly combine.

Place in refrigerator until ready to use.
Place a slice of parchment paper on a cookie sheet and spray with non stick spray.
Punch out air. On a lightly floured board, roll into a rectangle, 16x12".

Spread a thick layer of the crema on top, about 1/2 cup.
Starting at the long end, roll into a tight cylinder. Some of the crema will ooze out. That's fine and just discard it. Fold the ends underneath.
 Using a sharp knife cut into 1-inch pieces. Place on the cookie sheet. Smash down to flatten them.  Cover with a kitchen towel and leave to rise another 45 minutes.
Preheat oven to 350 F. Brush the tops with milk. Sprinkle sesame seeds and grated cheese on top.

Bake for 40 minutes, until they sound hollow when tapped.
Filled Rolls, Brunch Rolls

These came out soft and with the smoky delicious flavor of the chipotle. You will have extra crema and you can serve it on the side as a dip or split the rolls and use it as a spread.

This was baked for We Knead to Bake.
..linking to Dish It out - Whole Grains hosted by Hasna of Kachuss DelightsWhat's With My Cuppa & Bake Fest hosted by Full ScoopsCome Join us for Breakfast & Hearth & Soul Blog Hop

Chef Mireille

Sunday, August 24, 2014

100% Whole Wheat Bread

Whole Grains, Breakfast

The We Knead to Bake group of which I am a part of baked 100% Whole Wheat Bread several months ago. I did not make it because the recipe our fearless leader Aparna used was a long 2 day process that included a soaker and making a sponge before you could think of putting the dough together. She is based in India and the quality of wheat flour  they get there isn't as optimal for making yeast breads as it is here in America.

In America, our wheat flour is made from red American wheat which has the highest quantity of gluten forming protein of all wheat varieties. The wheat flour in India and many other African, Asian and Eastern European countries is milled from durum wheat, which is very low in protein. This is why flatbreads are so popular in these countries.

When I found an easy 100% whole wheat bread recipe on the back of my package of Fleischmann's Rapid Rise yeast (instant yeast), I thought I would use this much simpler recipe since I have the availability of products that made bread baking a breeze. If you live in America with access to instant yeast and high protein wheat flour, try this version and you won't be disappointed.

Whole Wheat Batter Bread
Yield: 16 slices
  • 4 cups whole wheat flour
  • 2 envelopes Fleischmann's Rapid Rise yeast (4 1/2 teaspoons instant yeast)
  • 2 teaspoons salt
  • 1 1/2 cups water
  • 1/4 cup milk
  • 1/4 cup honey
  • 3 tablespoons butter
  • 1/2 cup wheat bran
Combine 2 cups of the flour, yeast and salt in a large howl.
Heat water, milk, honey and butter to 120 - 130 F. (instant yeast activates at higher temperatures than regular dry active yeast)
Add to flour mixture and mix for a few minutes until you have a shaggy dough.
Add wheat bran and 1/2 cup more of flour. Mix for a few minutes. Add remaining flour, a little at a time to form a stiff batter.
Place in a greased 9x5" loaf pan.

Cover with a kitchen towel and leave to rise for 1 hour, until doubled in size.

Preheat oven to 375 F. Bake for 45 minutes, until loaf sounds hollow when tapped. Let cool. Slice.

When I put the dough into the loaf pan, the dough is very stiff which I thought would result in a heavy and dense bread. Although this bread is not as light as the No-Knead 50/50 Wheat Bread I made a few weeks ago, for a 100% whole wheat single rise bread, this one is unexpectedly soft. It's wheat bread so yes, it is more dense than white flour breads with a medium texture that is neither light nor very heavy.
Whole Wheat Bread, Breakfast

It was just as good on its own with soft butter as it was for a sandwich.

My bread probably isn't as soft as Arpana's but If you want a soft sandwich bread that you can make in a fraction of the time of other bread recipes, you won't be disappointed with this one.

Here it made a delicious fiber rich breakfast with apple slices and French Toast. With high fiber, it's very filling and one slice was enough. I couldn't finish the second slice. This will lead you to eat less, helping with weight loss goals. With its firm texture, the French Toast was soft but not mushy like French Toast can sometimes be.

..linking to Dish It out - Whole Grains hosted by Hasna of Kachuss Delights, What's With My Cuppa & Bake Fest hosted by Full Scoops & Come Join us for Breakfast

This post is for the CC Challenge of the month

Chef Mireille

Saturday, August 23, 2014

Corn Salsa

It's potluck week at the I Heart Cooking Club and this time I tried a recipe from one of my favorite celebrity chefs, Jamie Oliver. This salsa can be eaten on top of tacos, nachos or enchaladas. However, it can also be eaten on its own as a salad.

I did make a number of changes to this Jamie Oliver recipe as I didn't have any fresh corn in the house, so I instead used canned corn. Instead of regular tomatoes, a friend gave me a bunch of fresh grape tomatoes picked from her garden so I utilized smaller tomatoes instead. A few other minor changes and this salsa is perfect for summer.

Both corn and tomatoes are in season now so this is the perfect time to make this salad, taking advantage of the season's bounty.

Corn Salsa
Serves 4
  • 1 15 oz. can corn, drained (or 2 ears of corn, kernels removed)
  • 1/2 - 1 teaspoon Sambal Olek (Indonesian red chile paste), to taste
  • 1 1/2 cups grape tomatoes, halved
  • 4 scallions, chopped
  • juice of two limes
  • salt, to taste
  • small handful of cilantro, finely chopped
  • 2 tablespoon olive oil
Heat oil in a large skillet. Add corn and fry until a little charred.
In a bowl, combine corn with all other ingredients and stir to combine.

With the super sweet tomatoes fresh from my friend's garden, it was a great balance of flavors in this simple salsa.

For a gluten free meal, this salad pairs well with this Thai Five Spice Pork (recipe coming soon).
Vegetarian, Thai Five Spice Pork

..linking to Four Seasons Food by Delicieux and Eat Your VegShop Local, CWS hosted by AnithaSimple & In Season 

Elizabeth's Kitchen Diary


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