Ready for dinner or tomorrow’s lunchbox!

We’ve spent a lot of time experimenting and learning about yeast.  Pele’s kindergarten class did a unit on bread last year and I volunteered to bake bread with the children and to teach them about yeast. The children were fascinated to learn that yeast, “poop” carbon dioxide.  They were also fascinated to learn that yeast is a fungus (we loosely covered the different kingdoms) and closer to mushrooms than they are to plants!

Using 5 test tubes, we also did an experiment to see what yeast preferred to eat (salt, sugar, baking soda, soil, molasses).  We also established that certain things (like molasses) actually were sugars which explained why the yeast responded to those.  I was happy to learn that we weren’t the only family to use nutritional yeast (great in popcorn), brewers yeast (ginger ale, beer) in addition to baking yeasts.

For this recipe, one of the first steps to preparing the dough is to, “proof” your yeast.  Think of proofing as literally finding proof that your yeast is still living or “active” and prepared to work.  It’s a great way of explaining it to children.  They “get” that some living things hibernate or remain dormant for periods.  The warm water gently awakens the yeast (as the warmer spring weather does the bears) and gives them a safe environment to thrive.  A teaspoon of sugar gives those hungry yeast something to feast on.  Let your child smell the yeast and watch as it multiplies.

I allow the children to add ingredients and to help me knead the dough.  In truth, if the children weren’t around, I’d do most of this in the Kitchen Aid mixer in the name of efficiency and if your child is a toddler, I suggest that you do that and just allow them to pat/knead a small piece of dough.  You can let their little pat rise in a ramekin.  The dough in this recipe is tough and you’ll need to put all of your weight into kneading it well.  I allow my eldest to knead it and once he becomes bored, I take over and add the elbow grease.

Enjoy!

Whole Wheat Dinner Rolls (with sesame seeds)

2 tsp  Active Dry Yeast

1 1/4 C  lukewarm water (use only 1/4 cup for proofing)

1 1/2 C  All Purpose Flour

1 1/2 C  Whole Wheat Pastry Flour (whole wheat is fine too)

2 tsp  Salt

1/2 C  Sesame Seeds (optional)

Whisk all dry ingredients (not including the yeast) and create a well in the center.

In a separate bowl, proof your yeast using 1/4 C of the warm water and a generous pinch of brown sugar.

After 20 minutes if your yeast has passed the test, add the yeast solution along with the remaining cup of lukewarm water to the well of the dry ingredients.

Put those little hands to work and then bring out the “big guns” and knead until your dough is smooth and elastic– should not be sticky.

Once the dough has risen, punch it a knead it a tad more. Cut it into 14 even pieces and roll them into balls (don’t stress that your chid’s balls aren’t perfectly round, they will all rise and taste the same– even if it is a little funny looking ;o). Place them in a round, buttered) cake pan, cover and leave them to rise until they have risen over the rim of the pan.

Once they have risen the second time, put them into your preheated 375 F degree oven and bake for roughly 30 minutes. If using sesame seeds, sprinkle some on top.

Once bread is removed from the oven, allow it to cool on a rack.

Years ago while in graduate school, I worked a baker’s shift (yep 4am- noon) at an old coffee house in Alameda.  One of my favorite pastries that I learned to make were cheddar dill scones.  After leaving, I spent years trying to figure out how to make them taste exactly like the one’s that I remember.  I used science to figure out how to make them flakier or denser (depending on whether they were being served with high tea, or stew).  More butter, less butter, cheddar cheese, monterey jack… it just went on and on.  After 10 years, I am finally ready to share my warm and savory little experiment with you all.

Once cut and wash has been added, you can freeze them (first on a tray and then in your freezing tupperware of choice).  I don’t thaw them, but you can.  Just pop them on a tray and place them in the oven.  They’re as good as the first day.

*Variation* When adding the dil and cheddar, add chopped, crispy bacon for an even savory variation.

Kemmeo’s Cheddar Dill Scones

2 Cups of All Purpose or Whole Wheat Pastry Flour

4 tsp baking powder

1/2 tsp salt

12 Tbs butter (1 1/2 sticks)

1/2 Cup heavy cream

2 eggs

3 Tbs chopped fresh dill

3/4 Cup of grated cheddar (+ an optional 1/4 cup extra for garnish)

1 yolk with 2 Tbs heavy cream.

Preheat oven to 375 degrees F.

See Step-By-Step for directions

Preheat oven to 375 degrees F. In a large bowl, add all of the dry ingredients. One trick I learned while working a baker’s shift through graduate school, was to add each teaspoon of (salt/powder/soda) in separate heaps and whisk with each new ingredient. As a mom, as in a busy restaurant kitchen, it’s easy to get distracted and forget whether or not you paused in between that first and second teaspoon or third and fourth teaspoon of baking powder. Tip= Priceless!

Cut your butter into the flower until it resembles the peas. Pastry cutter is a tool of the trade. It’s worth it’s weight in gold if you’ve ever tried to use two butter knives or a fork to cut butter into your dry ingredients.

This is what I’m calling pea sized.

Chop dill and mix it into the flour.

Add shredded cheese and mix with a spatula or a wooden spoon.

Beat cream and eggs with a whisk.. I sometimes like to add a pinch of paprika.

Add wet ingredients into flour ingredients and gently mix to combine the ingredients. Mix just enough so the dough is sticky and then place it on to a floured board. Be sure to cover both sides with the flour.

With a floured rolling pin, roll your dough out to a disc. Be sure to keep it roughly 1/2 inch thick.

I like to square off my scones– others don’t mind the circular batch. I prefer right angles in this case. Another handy tool, also a pastry cutter. This one has a ruler on it so you can actually measure the width or thickness of your dough. Use it to slice your dough and when you’re all done, use it to shovel up leftover dough and flour on your table.

Slice the dough into eighths. First halves, then quarters, then eights.

For school lunches, I then take three 1/8 slices and then cut those in half. The rest are either frozen or baked and served up right away for breakfast.

Using a little leftover cream in my measuring cup and an egg yolk, I brush the tops with the wash. If you have any to spare, add a little cheese followed by a bit of dill on each newly washed piece. Place into the oven and cook until slightly brown (roughly 12-15 minutes).

La Voila! Perfection. Enjoy.