Tag Archives: facebook

10 Things You Can Make From One Dough Recipe

Cooking is really just a variation of the same things, Beef Stew and Curry are two completely different things but can be prepared using the same concept. A english muffin is pretty well a touton (fried bread dough in Newfoundland), only the english muffin is fried halfway in the pan, not squished and then finished off in the oven. Yes there are tons of different doughs you can use for each different type of bread you make but I’m just saying for ease you don’t have too. You can just use one recipe and turn it into different things while simultaneously impressing the pants off your friends and family.

I’ll do a whole video for this one when I get home but for now I can’t do any videos crossing the atlantic and all but I will be back the first week of July so look out and subscribe to my channel so you don’t miss out. Also please take a look at my campaign for a cooking show I’m looking to start and give it a share. Here goes Everything.

Click here for the campaign.

I’ll Start this off by sharing the recipe.

The Dough

Ingredients:

1/4 cup warm water
1 tsp sugar
3 1/4 tsp active dry yeast
1 cup of water
1 cup of milk
1 egg
3/4 tbsp salt
1/4 cup sugar
1/3 cup vegetable oil or melted butter
6 cups flour

Directions:

Mix together 1/4 cup of warm water with 1 tsp sugar and sprinkle with yeast. Let the mixture sit until it starts to ferment (about 5 minutes). Next whisk together 1 cups water with, salt, sugar, 1 egg and oil. Add this to the yeast mixture along with 1 cup of flour and whisk until smooth. Slowly add the rest of the flour while mixing with a wooden spoons or mixer with a dough hook attachment, (Note: When mixing with a wooden spoon stir until the dough starts coming away from the sides of the bowl and a ball starts to form. Switch to your hands and knead the dough while adding the rest of the flour). It’s best to move the dough to a floured surface. The dough is ready when is smooth and elastic. Let it proof in a greased bowl with a damp towel over it for 45-60 minutes (grease the top of the dough once in the bowl so it doesn’t stick to the towel).

Bread buns

 

10. Bread Dough/Dinner Rolls

 

Well Obviously these would make the list, some people would say that life is made for fresh homemade bread or rolls. I included the two in one for this recipe because they are much alike. The rolls are only proofed for 20 minutes after they are rolled out as opposed to the bread where you  punch it down and separate it in to preferred size loaves and let rise for 45 minutes. Bake in the oven at 350 degrees for 35-40 minutes. Once out of the oven brush with butter and let set for 15 minutes, then remove and cool the loaves on wire racks. Oh and you only bake the rolls for 25 minutes because they are smaller.

I’ll leave a link for both of these recipes right here:

 

9. Toutons: A Newfoundland Tradition

We here at home always leave a little dough aside for these little suckers and one is not enough. Just pinch off a piece of dough about the size of a golf ball or however big or small you want, stretch it out until it’s about a quarter inch thick and fry in a pan set to medium heat with a little butter in it. Fry on one side for a few minutes then flip it over squat it down and fry on the other side, they will be golden brown. Serve them up with some molasses or you can make a sandwich out of them like I do, see picture below.

Touton Sandwich

8. English Muffins

Like I was saying before, these are very similar to toutons but a little more sophisticated. First roll out the dough to about 1/4 inch thickness then using a round cutter, cut out the buns and lay them out on a parchment paper lined baking sheet and you let the dough rise for 15-20 minutes. Next fry the little buns in a pan without squatting this time just to brown on each side for a few minutes, then return to the pan and finish them off in the oven for 15 minutes at about 375 degrees. I don’t have a picture of this one but I will have proof next time.

7. Cinnamon Buns

That’s right you can do it even if it may be frowned upon but I have made these many times and they always get eaten, in fact people love them. Just take your dough to a floured surface and roll it out with a rolling pin into a rectangle or as close to a rectangle as you can get. It should be pretty thin like iPad thin haha and brush melted butter all over. Next mix together 1 cup of sugar and 1 1/2 tsp of ground cinnamon and sprinkle all over the buttered dough, leave a little dough clear at the time so you can pinch it together. Start rolling up from the bottom to the top keeping it as tight as possible. You can male the top part of the dough a little damp so it sticks together. Now that it’s all rolled start cutting off your rolls at about 1/2 inch thickness and place on a greased or parchment lined baking sheet and bake in the oven set to 350 degrees for about 15 minutes. Once out of the oven, brush with the following glaze.

1 1/2 cup powdered sugar

1/2 tbsp melted buter

1 tsp vanilla

a splash of milk

whisk all ingredients in a bowl add more milk if necessary for a thinner glaze.

Cinnamon ROlls

6. Pitas

This is simple, Just roll out pieces of dough the size of golf balls as thin as you can get them and fry them in a pan at medium high heat with a little oil until the puff up then flip and let it puff again…Poof Pitas.

5. Calzones

These you make like the pitas but instead of frying them you fill them with stuff, fold them over  and bake them. Watch the video to see how it’s done.

 

4. Dessert Pizza

That’s right, dessert pizza. Roll or stretch out the dough to fit the size of a pizza pan about 1/4 inch in thickness. punch some air holes all around the dough with a fork so it doesn’t bubble up and put the plain dough in the oven for 5 minutes. Take it out an top it off with your favourite pie filling, I use blueberry and make a crumble to go on top.

1 cup flour

3/4 cups brown sugar

1/4 cup rolled oats

1/4 cup butter, soften

mix all together until it looks like coarse crumbs and sprinkle all over the pie filling than bake at 400 degrees until the crumble browns. serve it up with some ice-cream or the glaze for cinnamon buns or you know, both.

3. Pretzel Things

Basically anything pretzel related. Just roll some dough under your hands until you have long 1/2 inch sticks and fold them into a pretzel shape. Bake for about 15 minutes on 400 degrees then butter and salt them with coarse sea salt. You can cut them up into one inch bites and follow the same concept. You could even make the sticks thinner and wrap them around a hot dog to make pretzel dogs. I will show you how to do all these things in the first week of July when I make the video for this blog post.

 

2. Doughnuts

You can make yeast doughnuts with this dough recipe just after initial proofing, all these items on the list require initial proofing. Roll out the dough to 1/4 inch thickness and cut out the doughnuts with a doughnut cutter or you can use a tin can and an apple corer to piping tip to cut them out. Fry them in a deep fryer set to 350 degrees until browned on each side. once fried, let them drain and toss in the cinnamon sugar mixture or drizzle with the glaze.

Doughnuts

1. Bagels

I’m sure I could come up with more but these are the 10 recipes I have made from the same dough. Here is one of my favourites to make, the bagel. I do this the non traditional way. It’s the same way as I cut the doughnuts but typically you would roll them out similar to a pretzel except not as long and a little thicker probably about 1/2 inch. Then you just make them into the bagel shape and boil them in a large pot of water with 2 litres of water and 1/4 cup of honey for 60 seconds on each side. Transfer the bagels to a baking sheet and bake for another 20-25 minutes at 350 degrees and enjoy.

Bagels

There you go the ten things in no particular order that I have made from one dough, just remember to proof the dough initially for 1 hour before doing any of these. If you have any questions feel free to leave a comment or you can message me through my Facebook page. I will leave a link below along with my other social media stuff. This is not the traditional recipes for all these things, it’s just a way to simplify your cooking. Just remember one recipe and a few techniques and you can bake like a pro in no time. I hope you take the time to give this a share and I also hope this will help convince some of you to check out my campaign and channel to bring me closer to my goals. thank you and I hope you had a fantastic weekend. Signing off from the Atlantic Ocean.

Take Care,

Adam

Click on the link to get a copy of my digital cookbook it’s $5 and will help me to make my cooking show a reality. It has links to videos and help when you need it.

http://payhip.com/b/GSJx

Thank you,
Adam

Find Me On:

YouTube: www.youtube.com/adamdurnford
Twitter: https://twitter.com/Adamdurnford
Instagram: https://www.instagram.com/adurnford
Facebook:https://www.facebook.com/bringhometheflavour
Tumblr: http://adurnford.tumblr.com/

Advertisements

Here Goes Everything

The economic downturn in Newfoundland is a scary thing, no one feels that it’s going to get back on track anytime soon. I refuse to let that define my financial future. Giving up is not an option in my mind, I’m going to push forward and keep posting my cooking videos to my YouTube channel and keep improving on the quality until people start paying attention by subscribing, sharing and actually watching.

Check out my channel and subscribe by clicking the link.

www.youtube.com/adamdurnford

Creating a following on YouTube is a struggle for sure but it’s no impossible so I will keep focusing on that. 500 hours of video are uploaded to the site every minute, you can see how it could be hard to get out there even if you pay a little money to boost the video. My last video got a mere 51 views in the past 5 days and that’s with practically begging people to watch it. This will not deter me though, I feel my love for cooking will show through and people will subscribe more over time it just needs to speed up a little.

Temptation to make ridiculous videos is very high, you see crazy stupid videos getting millions of views all the time and I’m like yeah I can make crazy stupid cooking videos but I take a step back because that’s not what I want to be known for as much as I do love comedy. This channel is all about sharing simple recipes that have great flavour with the world and I would like it to be something that could transition to television someday.

Using other forms of social media is tough to promote videos, I know a lot of people on my friends list on Facebook still use hotmail, so they don’t get access to subscribe or even really understand YouTube. Another issue is that the news feed is so saturated with content that the chances of the videos being seen is decreased substantially. So it becomes a balancing act posting enough to get a few views while trying to avoid spamming. It hurts a lot that the videos won’t auto play from YouTube, you have to sometimes post directly to Facebook with a link to the YouTube video and hope that people click on the link, which rarely happens.

i will keep filming, editing and cooking, doing what I love bringing my favourite recipes to the world. I will take control of my future, the fans are out there. There are a handful of people out there who believe in me which speaks volumes and I appreciate everything they do to help. Creating and cooking it’s what I have to do to provide for my family and I will take to the next level one way or another. If you are passionate about something, never give up.

Here goes Everything,

Adam

Here is the Video that got all those 51 views in 5 days