Today, after finishing as much as could be done with the cooler project and hanging the load of laundry I did, I decided to make some bread for dinner. I wanted something a little different and was thinking of making dinner rolls. My favorite kind of dinner roll are rolled in garlic and parmesan cheese – so good fresh from the oven! To try something a little different I decided to do something similar but put them all into a bread pan – like I do when I make Monkey Bread (a dessert).
I had some whipping cream on hand so I used half cream and half water, heated for a few seconds on the stove to rid the cream of its' chill. I added some salt, sugar and oil to the pot and gave it a little whisk. While I waited to make sure my yeast was going to react I put a couple cups of flour into a ziplock bag. The "bag method" as we call it allows me to knead the dough inside the bag to cut down on the flour mess and keep dog hairs out of the dough. It rises right in the bag and can be kneaded as many times as necessary or thrown into the cooler to finish later. This very convenient method was taught to me by the owner/charter chef of S/V Ragamuffin. After I finished kneading I threw the bag into the cockpit in the sun to rise.
While I had the cream out I put about a cup into the food processor with a little almond extract and processed until it turned to whipped cream which will be great for our coffee in the morning!
When I notice the dough doubled in size I punch it down and give it a little more kneading (but I never go overboard). I mixed together granulated garlic, parmesan cheese, oregano, and sage. Next I started pulling little handfuls of dough out and rolling it into the spice mixture and throwing it into a greased bread pan. When the dough it all used I set it aside to rise again. Once it looks ready into the preheated oven it goes, approximately 350 degrees, rotating once, for about 30-40 min.
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