Sweet Potato Buttermilk Sticky Bun Mix and Gift Kits

Gifts of Good Taste never go out of Style

During the month or two previous to the Christmas season, I spend a lot of time making Gifts of Impeccable Taste Mixes and Chef Tess 52 Method Jar Meals to give to friends and family. Don't you wish you lived closer to me?  Today I'm sharing a new mix recipe for sticky buns! I'm so excited!  I don't know if that's a blessing or a curse, having amazing buns ingredients on-hand for whenever the urge to have sticky sweet potato buttermilk caramel pecan rolls overcomes your better judgement...but I'm thinking it is a blessing. You know, like chocolate is a blessing? Oh...and cheesecake is a blessing. Oh...count your blessings! One sticky bun, two sticky buns, three...mrfllrh brrunnns (stop counting with your mouth full). If you want to make the sticky buns without using a mix you can see my evil-genius post Pumpkin Spiced Peach Sticky-Buns-o-Glory. It works magnificently well.  I love to give out baking kits to busy families. It gives them an excuse to bake with the kids without having to measure ingredients. 

My practical side takes over because I usually use an empty can from one of my many Thrive adventures as the containment unit (oh stars...I just sounded like a science geek) for the kit.

Decorate it however you like. Today I just tied a cute ruffly Christmas apron around the can and just added a note inside with baking directions. 

Chef Tess' Sweet Potato Buttermilk  Roll Dough Mix

4 cup Artisan Bread Flour or Panhandle Milling  whole wheat blended flour

1/2 cup sweet potato powder

1T tsp active dry yeast

1/2 cup sugar 

1 1/2 tsp salt

3 T Whole Egg powder

1/4 cup powdered butter 

To Prepare Dough You will Add:

1 3/4 cups water (cool to the touch)

Spiced Sugar Smear Mix:

1/2 cup powdered butter 
1/2 cup sugar
2T Cheftessbakeresse Wise Woman of the East Spice blend or 1 T cinnamon and 1 tsp pumpkin pie spice

To Prepare Smear you will add:

3T water to this mix and spread inside the cinnamon rolls

Sticky Bun Cream Caramel Glaze mix:

3/4 cup  brown sugar 

1/2 cup  powdered butter 

2T buttermilk powder

1 1/2 cup chopped toasted pecans or walnuts 

Prepare you will add:
3T water

Directions:
1. Combine everything in the dough mix in one-gallon size bowl or mixer. I like that. Knead 5 minutes by hand or 3 minutes in a mixer on medium setting. This is a less developed dough as far as gluten is concerned.
Form into a ball and place in a bowl covered with plastic or a lid for 1 hour, or until doubled in size.

2. Take out of the bowl and place on a floured table or countertop. On a lightly floured counter top, roll into a rectangle, 2 feet long by one foot wide. It will be about 1/2 inch thick. Make sure you lift the dough a couple times and dust underneath with more flour so it doesn't stick to the table.

3. Prepare the smear by adding 3T water to the smear mixture. Spread the smear over the dough in a light coating. Leave about 1 inch on the ends and sides that don't have butter and/or sugar mixture. It will help the rolls seal better.

4. Combine the caramel topping ingredients and heat in a saucepan with 3T hot water, just until the sugar is dissolved, do not boil longer than 2 minutes.

5. Pour nut caramel mixture into a 9 inch by 13-inch casserole pan or divide among individual jumbo muffin pan.
Place rolls in the pan,  1 inch apart (or just in each muffin compartment). Now...lightly mist the tops of the rolls with oil and cover with a loose fitting piece of plastic wrap (or lid). You are going to have to raise the rolls completely, about 1 1/2  hours.

6. Preheat oven to 375 degrees and bake 20-25 minutes. Remove from oven and invert onto a serving dish immediately, using caution to not let the hot caramel coating burn your skin.

More detailed Directions...

Baking Directions:

Combine everything in the dough mix in one-gallon size bowl or mixer with 1 3/4 cup cool water. Knead 5 minutes by hand or 3 minutes in a mixer on medium setting. This is a less developed dough as far as gluten is concerned.

Form into a ball and place in a bowl covered with plastic or a lid for 1 hour, or until doubled in size.

 On a lightly floured counter top, roll into a rectangle, 2 feet long by one foot wide. It will be about 1/2 inch thick. Make sure you lift the dough a couple times and dust underneath with more flour so it doesn't stick to the table. Prepare the smear mix by adding 2T water to the smear mixture. Spread the smear over the dough in a light coating. Leave about 1 inch on the ends and sides that don't have butter and/or sugar mixture. It will help the rolls seal better.

Now roll them up tightly. Pinch seam tightly. Slice the roll into 12 sliced pieces.

Combine the caramel topping ingredients and heat in a saucepan with 3T hot water, just until the sugar is dissolved, do not boil longer than 2 minutes.

Pour nut caramel mixture into a 9 inch by 13-inch casserole pan or divide among individual jumbo muffin pan.

 Place rolls in the pan,  1 inch apart (or just in each muffin compartment).

Now...lightly mist the tops of the rolls with oil and cover with a loose fitting piece of plastic wrap (or lid). You are going to have to raise the rolls completely, about 1 1/2  hours.

Preheat oven to 375 degrees and bake 20-25 minutes. Remove from oven and invert onto a serving dish immediately, using caution to not let the hot caramel coating burn your skin.

There you go!


Always My Very Best,
Your Friend Chef Tess

No-Knead Tomato and Herb Bread Mix

One of my favorite new mixes and one that has been one of my top sellers over the last few months is this tomato and herb bread mix.  The mix makes 2 loaves.  We currently sell it packaged at the Farmer's Market.  I will be updating my online store (work in progress) to sell it online as soon as possible.  I list the ingredients here, but I am not sharing the detailed recipe. I have outlined something similar to this mix Here on the blog if you want to make it yourself. 

 

 At any rate, I've had requests to post the directions on how to bake it here on the blog for those who have purchased the mix.

  Here are the details.

Chef Tess No-Knead Tomato Herb Artisan Bread Mix
Ingredients: Alta Artisan Bread Flour, tomato powder*, yeast, Spices, Seasonings, sea salt.

Directions: Combine bread mix with 2 1/2 (add a little more water if it seems really dry) cups cool water until no dry mix is left and soft dough is formed. No need to knead extensively. Place dough in a  in a 2 gallon bucket with a lid or divide between two one gallon plastic bags. Place in the fridge and allow rising overnight (at least 8 hours and up to 7 days).

 

 Remove bucket from the fridge.  

 

This mix will yield 2 loaves of bread. 

•  Form into 2  balls  and roll each lightly in cornmeal or oats.

• Place  each ball in a well greased  gallon sized Dutch oven with a lid or a gallon sized covered oven-proof stock-pot/ pan.
•   Allow to raise until triple in size, about 2 hours (or 1 ½ hours in a lightly warmed oven no hotter than 110°). Preheat convection oven to 425° (regular oven 450°).
•  Lightly slash the tops of the loaves with a sharp serrated knife. Sprinkle with salt if desired. Bake at 425° for 25 30 minutes.

Yields 2 loaves artisan bread. 

There you go darlings! Always My  Very Best,
Your Friend Chef Tess

Easy 3 Ingredient Holiday Artisan No-Knead Bread Mix

Happy Mix-Monday my darlings!  

Today I just wanted to share a quick and amazing bread mix that we've been working on here in the test kitchen that has been a great "grab-n-bake" mix.  It is "no-brainer-bread" at its finest.  It is my basic 4 Ingredient No-Knead Bread made simple  fast.  Follow the baking instructions using a pot to bake it in, and you'll have great success in having a very crunchy, chewy, amazing crust! The secret is the use of a remarkable Artisan Bread Flour . The one I use has the added benefit of malted barley flour and ascorbic acid, which help with the yeast action and the dough development.  This year, I plan on giving this bread mix away with gallon sized pots and little cute bottles of pink kosher sea salt (to sprinkle on top of the loaf just before baking).  The yeast is included in the mix, which means it is only shelf-stable about a year, but what a great year it will be!

Have fun!

Chef Tess No-Knead Artisan Bread Mix

Ingredients:

3 ½ cups Honeyville Alta Artisan Bread Flour 
1 1/2 tsp. salt

¼ tsp. SAF Premium instant yeast (or ½ tsp. active dry yeast)

Directions: Combine the ingredients with 1 ¼ cup water  in a 1 gallon food-grade bucket or a large 1 gallon bowl with a lid, just until everything is mixed and smooth. It takes about 20-30 turns by hand to get it all combined. Cover with a lid and keep it covered 10-12 hours at room temperature until you're ready to your bake bread. Form into a tight ball of dough. Place  ball in a well greased  gallon sized Dutch oven with a lid or a gallon sized covered oven-proof stock-pot/ pan.  Allow to raise until triple in size, about 2 hours (or 1 ½ hours in a lightly warmed oven no hotter than 110°). Preheat convection oven to 425° (regular oven 450°).. Lightly slash the tops of the loaves with a sharp serrated knife. Sprinkle with salt if desired. Bake at 425° for 25 30 minutes.

No Knead Artisan Bread Mix Label:

Directions: Combine the ingredients with 1 ¼ cup water  in a 1 gallon food-grade bucket or a large 1 gallon bowl with a lid, just until everything is mixed and smooth. It takes about 20-30 turns by hand to get it all combined. Cover with a lid and keep it covered 10-12 hours at room temperature until you're ready to your bake bread. Form into a tight ball of dough. . Place  ball in a well greased  gallon sized Dutch oven with a lid or a gallon sized covered oven-proof stock-pot/ pan.  Allow to raise until triple in size, about 2 hours (or 1 ½ hours in a lightly warmed oven no hotter than 110°). Preheat convection oven to 425° (regular oven 450°).. Lightly slash the tops of the loaves with a sharp serrated knife. Sprinkle with salt if desired. Bake at 425° for 25-30 minutes. www.cheftessbakeresse.com

If you have any questions, 
visit the post on my   4 Ingredient No-Knead Bread! Xoxo!!

Another way to do a bread kit is to just give the recipe and smaller packages of the ingredients. No matter how folks get their bread supplies, they'll be excited!

Always My Very Best,
Your Friend Chef Tess

My NEW Homemade Bread in a Jar! 52 Method 7 Day 9 Grain Bread Mix

 
Today for Mix Monday and cooking with food storage I thought I'd share with you the newly perfected recipe I've developed for bread mix! I know...don't pass out. However, this is one that has been a long time coming and well...very convenient to have around! I really love being able to put 4 cups of this mix in a quart-size mason jar and know that it is perfect for one gorgeous 10-inch loaf of bread, or a dozen homemade hamburger buns, or hot dog buns. It's great for pizza, breadsticks, pretzels and anywhere I need dough!

 Chef Tess Original  9 Grain Bread Dough Mix

Yield 20 cups mix (5 loaves of bread)

1 c instant potato flakes

1 c granulated honey or sugar

1 c instant non-fat dry milk

1T Salt

1 c   Powdered Butter

3 c 9-grain flour (fine milled 9 Grain Cereal) or Oat flour

13 c  high gluten flour or Whole Wheat Flour*

4 cups of mix in a quart size mason jar with an oxygen absorber is shelf-stable 3-5 years and will make 1 loaf of bread or a dozen rolls.

*This wheat flour is fine milled hard red wheat flour. You can make the mill your own if desired by milling whole white wheat in your finest mill setting.

Baking Directions:

To prepare one loaf, combine 4 cups mix with 1 tsp  instant yeast and 1 1/3 cup cool water*. Knead 3-5 minutes by hand. Mix according to directions. Put in an ungreased gallon size bowl and allow to rise (covered) 1 1/2-2 hours. hours. Form into a loaf and place in a greased 8-inch loaf pan. Allow rising 1 hour or until doubled in size. Bake 425 degrees 15 minutes. Reduce heat and bake 350 degrees 20 minutes.

OR...Chill dough in the fridge in a  gallon size covered container until ready to use after your first knead. Up to 7 days.

* 2 cups water if whole wheat flour is used.

Overnight no knead bread: Combine 4 cups mix with ¼ tsp instant yeast and 1 1/3 cups cool water*. Mix well, about 3 minutes. Allow raising 8-10 hours in a covered container. Form into a loaf and allow to raise 2 hours or until doubled in size. Bake 425 degrees 15 minutes. Reduce heat and bake 350 degrees 20 minutes. If this sounds like your cup of tea, you will love the 4 Ingredient No Knead Bread as well.

*2 cups water if whole wheat flour is used.

For 5 loaves: Combine full mix with 6 2/3 cup
s cool water and 2T yeast. Knead 5-7 minutes. Form into a ball and put in a food-grade bucket in the fridge up to 7 days. Punch down dough daily. Use anywhere I call for 5 day bread dough throughout this blog.

There you go. Make some great bread my darlings!

Always My Very Best,
Your Friend Chef Tess