Ham and Cheese Rollups Recipe Dough Made in the Bread Machine
Ham and Cheese Rollups Recipe Dough Made in the Bread Machine is so easy to make a hearty meal for lunch and dinner. Ham and cheese rollups in the bread machine are better with fermented horseradish dried mustard in the dough! I will show you that too!
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00:00 Introduction
00:10 Discussing Turkey Ham
00:30 Slicing the Turkey Ham on a Home Slicer
00:47 Discussing Shaving the Leftover for Other Meals
00:58 Flipping Ham Over to Shave Because of Ridge
01:14 Cubing the Leftover Thick Slice of Ham
01:25 Storing the Ham with Wax Paper
01:41 Storing a Towel In The Bread Machine to Prevent Scratches from the Paddle
02:16 Discussing Ingredients at Room Temperature
02:37 Add the Paddle Blade
02:47 Add Buttermilk and Butter
03:01 Add 2 Tbs. of Honey
03:21 Discussing Horseradish Mustard Options
03:31 Showing Dehydrated Horseradish Mustard
03:41 Discussing Homemade Wet Horseradish Mustard
04:00 Adding 2 Tbs. of Dried Horseradish Mustard to the Dry Ingredients
04:49 Add Dry Ingredients to the Wet Ingredients Then Place Pan in Bread Machine
04:59 Make A Dibble in Center of Dry Ingredients and Add the Yeast and Select Dough Setting
05:21 Flour a Silicone Mat
05:37 Roll Thin to the Size of Silicone Mat Approx. 9x12
06:06 Add A Thine Layer of Mustard of Choice to the Dough
06:24 Discussing Wrapping Cheese Naturally
06:34 Add A Layer of Swiss Cheese in Center of Dough Length Wise
06:50 Add A Layer of Ham Down the Center
07:00 Roll Up Tightly Length Wise
07:10 Pinch The Seam Close and Bring Edges Over
07:36 Roll the Seam Side Down and Rock Back and Forth to Seal
07:46 Repeat Pinch and Roll Two More Times
07:56 Transfer Dough From Silicone Mat to Cooking Sheet
08:08 Cover With Flour Sack Towel and Let Rise for 40 Minutes
08:26 Put in 350 Degree Oven for Approx. 30-45 Minutes and Check After 30 Minutes for Doneness
08:49 Immediately After Removing From Oven, Flip Over and Let Seam Side Cool
09:40 Slice at a Diagonal for 1-2 Inches or Preferred Size
09:57 Discussing Reheating Methods for Leftovers
10:13 See More, Like, Comment, and Subscribe! Don’t Forget All Bell Notifications
AMAZING FOCACCIA BREAD | How to Make it in 6 Easy Steps
Italian focaccia bread is a fantastic gateway to the the world of bread making. This recipe simplifies the dough making process, step-by-step, in a way that's easy to understand. The results are truly amazing.
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GARLIC AND ROSEMARY FOCACCIA DOUGH
(makes one 9x13 bread)
All-Purpose Flour, 100% – 600g (4 1/2 Cups)
Warm Water, 75% – 450g (2 Cups)
Coarse Sea Salt, 1% – 6g (3/4 tsp.)
Extra Virgin Olive Oil, 3.3% – 20g (2 tbsp.)
Active Dry Yeast, 0.15% – 1/4 tsp. (Instant is good too or 4-5g fresh yeast)
TO TOP THE DOUGH
Garlic Confit, as needed
Fresh Rosemary, as needed
Coarse Sea Salt, as needed
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TIMESTAMPS
Intro – 00:00
Why Focaccia is great for beginners – 00:11
Mixing the Focaccia dough – 00:55
Why folding dough makes great bread – 02:37
Folding the Focaccia dough– 02:52
First Fermentation – 03:21
Cold Fermentation – 03:38
Placing Focaccia dough in pan – 03:58
Final proof & dimpling the dough – 05:01
Topping the Focaccia – 06:22
Baking the focaccia – 07:06
Cutting the focaccia – 07:43
Outro – 08:15
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Cheese Swirl Bread In My Bread Machine
In this video I make a savory twist on an old favorite...swirl bread with cheese & herbs instead of the usual cinnamon-sugar, in the bread machine. The texture is soft and chewy with the wonderful flavors of Italian cheeses and herbs. I hope you give it a try!
Recipe below is for a 1-1/2 lb loaf:
Cheese Swirl Bread
2/3 c. Milk
1/4 c. Water
1 Egg
3 c. Bread Flour
2 T. Sugar
3/4 t. Salt
1 t. Active Dry Yeast
Filling:
Herb Mix (recipe below)
1/2 c. Grated Parmesan Cheese
1/4 c. Shredded Asiago, lightly dusted with flour
Herb Mix
1/2 t. each: Salt, Ground Black Pepper, Dried Oregano, Onion Powder, Garlic Powder
*Bring all ingredients to room temperature before beginning recipe.*
With the kneading paddle in place, add first 7 ingredients to the bread maker pan. Place pan in the machine and use the 'dough' cycle. When cycle is finished, remove dough from pan and roll out on lightly floured surface to an approximate 12 x 15 rectangle.
In a small bowl add all of the dry herb/spice ingredients and mix together. Sprinkle the herb mixture over the surface of the rolled dough. Using your rolling pin, gently roll over the herbs to press into the dough. Next evenly sprinkle the Parmesan cheese over the herbs, then sprinkle the Asiago cheese. Again, gently press with rolling pin pressing into dough. Roll up the dough starting on shorter 12 end, rolling tightly and sealing the edge. With seam side down, pinch the ends and tuck under on each side of roll. Remove kneading paddle from pan and gently place dough back into the pan. Place in bread machine but DO NOT turn on. Allow dough to rise until doubled in size, about 30-45 minutes. When doubled, use bake cycle to finish loaf. Remove loaf from baking pan and allow to cool completely on cooling rack before slicing.
My channel contains video reviews of products I own & have purchased with my own money. I am not in any way affiliated with any company that manufactures, sells, or represents these products, nor do I sell, endorse, or recommend for purchase any of the products shown. My intent is to be helpful in sharing my own experience with these products. It also contains DIY projects that are for craft- and/or information-purposes only and should not be construed as expert or medical advice.
Shawarma Made za Canadian Way! Aka za Shelby's Way ????????????????
Many beeble love za tradition which consists of za freshly bakes saj bread, za juicy shicke, za fresh froiz, bickles and za bombogranate molasses. But a few beeble, za Canadians in barticular, like to be reminded of za subs, so we made a shawarma esbecially for zem. Sahtain! ✌????
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JT vs the Breadmaker Bacon Onion Bread
Well, we tested the bread maker when I made that garlic butter and it seems like everything works fine, now to put it to the creativity tests! For our first test, Bacon & Onion bread!
The instructions in the manual are very straightforward so as long as I stick to the basics, everything should be fine. I'm just using the 'Getting Started' bread recipe and then adding the extra bits from there. For the record, those extra bits are about a cup of chopped onion and about half a cup of chopped up bacon ends! Mmm, bacon ...
With these bread machines, well with this one anyway, the directions clearly state that wet ingredients go in first, then the dry and LAST is the yeast. Okay, I can do that ...
Water, butter, onions, bacon ... check!
Salt, sugar, powdered low fat milk, flour ... check!
Dig a well for the yeast & good to go!
Check back in 3 hours ... well, waiting is.
Three hours later we turn out what appears to be an excellent loaf of bacon & onion bread! HazzaH! I was half expecting the heavier bacon & onions to sink to the bottom but was pleasantly surprised to find that it all mixed through the dough nice & evenly. Excellent!
Oh & todays word seems to be ... alright ...
Thanks for watching & feel free to give this a try if you happen to have one of these bread machines in your home too! Our bread maker sat in a box for a couple of years before we finally tried it, don't let that happen to yours!
WORLD'S BEST CHEESE & ONION BREAD!
Create the easiest, tastiest, cheesiest bread in the world, using less than $5!
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