(Not so) Fast Food

For the last couple of days we've enjoyed the flavors of fast food - sitting at our own kitchen table. Today we made hamburgers and used the last posted recipe to make the rolls. I just made the rolls bigger than last time. On top of the bread I had hamburger dressing, ketchup, salad, pickle, tomato, the meat that cheese and blue cheese on top and a fried egg.



Yesterday's meal on the other hand was a Subway-inspired stuffed bread. Again, the bread was self-made, the recipe from the same book, and it was called rye baguette. Here is my husband's dish that included again hamburger dressing, ketchup, on one side grilled chicken from the fay before, on other ham, salad, cucumber, tomato and fresh pineapple.



4 long baguettes

Rising time: 30 + 50-60 minutes
Oven: 250 C, 10-12 minutes

50 g yeast
500 ml water
2 tsp salt
4oo ml fine rye flour
1000 ml wheat flour (I think I used about 800)
rough rye flour

Crumble the yeast. Warm the water to body temperature, add it in and stir as long as it takes for the yeast to dissolve. Add the salt and the flour. Knead and let rise under a towel for 30 minutes.

Divide the dough in four and form a baguette from each piece. Roll in rough rye flour and place the baguettes on a parchment covered baking sheets, two for both. Let rise 50-60 minutes. Bake the baguettes in 250 C for 10-12 minutes.

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Breakfast rolls

Another recipe from my new cook book. Although name refers to breakfast, I made these on the side of a soup. They are ready pretty fast, as only the dough is let to rise for 30 minutes and the rolls are put into a cold oven. I used dry yeast and it worked well too. They tasted great and were so quick and easy too that I will definitely make these again. If these were made bigger, they would be excellent for home made burgers.


16 breakfast rolls
Rising time: 30 minutes
Uuni: 200 C, 20-22 minutes


300 ml water
50 g yeast
2 tbl oil
1 tsp salt
ca 900 ml flour


Warm up the water to body temperature, crumble the yeast and stir until it's wholly dissolved. Add oil, salt and about 800 ml of flour. Cover the dough and let rise for 30 minutes. Take the dough on the baking table and use the rest of the flour for the baking. Divide the dough into 16 pieces and place the pieces on a baking paper covered sheet. Place the sheet into the cold oven, turn on the heat to 200 C and bake for 20-22 minutes.

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Carrot rolls

This is why I bake! This is why anyone does anything! Success! I have baked bread rolls every once in a while to give a little variety to our breakfast table. Never have my rolls been as fluffy as I have hoped for, though. Yesterday, after having a sudden inspiration to have home made hamburgers and hence using the left-over hamburger meat, I needed to bake sandwiches for them. So on I go to Google to find a perfect fluffy bread roll recipe. I ended up to the baking blog of Juhlatar and choose one of her reciped. As the inspiration came so quickly I didn't have all the ingredients at hand and I made impro choices with the content and size of the dough. They were liked, however, and so I decided to make a re-run today, and to follow the original recipe more true to heart. I made slight changes though and add the recipe the way I made it.

5 dl of milk
4 carrots (Juhlatar had 3 big ones, but I didn't have big carrots)
50 g of fresh yeast
2 tsps of salt
4 dl of wheat flour
a little less than 1 dl of cooking oil
8 dl of roll flour (a mix of wheat flour and crushed grains)

I peeled and grated the carrots. I warmed the milk in a microwave oven to lukewarm and added the grated carrots, the crumbled yeast and salt. I added the wheat flour to the mixture and mixed them up with my hand. I added the oil and 2 dl of roll flour. I kneaded the dough with my hand. I added flour as needed and kneaded first by hand, later with my hand mixer's dough hooks (I unfortunately don't own a proper mixer) as long as the dough was shiny and smooth. I run some warm water into the basin, put the bowl in and let the dough to double under a towel, it took about 30 minutes.

With oiled hands I shaped the dough into bread rolls and let them double on a baking paper before baking them, for about 30 minutes again. After the half an hour, I turned on the oven to 250 C degrees and placed the baking sheet in it as well. When the oven was ready, I drew the baking paper, and with it the rolls onto the sheet and put them into the oven, placing another sheet there to warm up at the same time. After a couple of minutes I lowered the temperature to 225 degrees. I baked them for 10 minutes and repeated the same thing with the second sheet of rolls.

I am more then happy with the end result.

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Breakfast rolls

I love home-made bread but we eat bread in such quantities that there's no point to bake just a little bit, it's more rational to bake more and freeze part of the breads and because I bake more at once, it feels like a big project and I'm not up to that at all times. After the time in Germany and eating something that someone else had planned for two months, it's rewarding to do something myself, something that I want and that's why I wanted to bake bread instead of just sweet. We don't have a vast-sized kitchen and doubly dough made into rolls takes up a lot of space so I decided to try a recipe of Kinuskikissa and use the same method for baking rolls, but adapting it slightly. Under is my own version.

ca. 16 pieces

5 dl of non-fat milk
50 g of fresh yeast
1 tbl of sugar
½ tbl of salt
1 tbl of cumin
½ dl of cooking oil
12 dl of roll flour (or just plain)
about 2 handfuls or sunflower seeds
about 1 handful of pumpkin seeds

Warm the milk to a body temperature. Sprinkle in the yeast and mix with a wooden spoon, until the yeast is dissolved. Add the spices and the seeds and add the flour in slowly, first mixing with the wooden spoon, then by hand. Add the oil towards the end in small quantaties. Let the dough rise under a kitchen towel for 45 min.

Before you remove the dough from the bowl, press the air out of it with an oiled hand. Spread the dough onto a baking paper into a plate the size of ca. 30 x 30 cm. Cut into squares with a knife. Let it rise under a towel for 15-20 minutes. Bake in 200 C for about 10 minutes until the bread has a nice colour. Fold the rolls to pieces.

I marked the amount to ca. 16 pieces, because I made the rolls of one row bigger as we intended to use them as rolls for home-made hamburgers, which by the way were terrific. It was a good invention to let the dough rise twice. Next thing I try with these is to make two trays from the same amount of dough, maybe they will rise even more. All in all, the bread made a wonderful breakfast, with the blueberry soup made by mu husband.

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