Some of you asked for the recipe for Snakes and for Pizza Rolls. Well, I don't actually have a recipe for those. It's pretty much white bread with stuff in it. So here's the basic bread "recipe" (which is really more like instructions), and I'll give instructions for the specialty stuff at the end.
- One cup of liquid (milk, water, broth, juice) will make one loaf of bread or eight to twelve rolls (depending on how big you make the rolls).
- For every one cup of liquid you need to add one teaspoon of yeast.
- For every one cup of liquid you need to add one teaspoon of salt.
- Oil and sugar depend on your taste.
- NEVER add all the flour at once. When I first add flour, I generally add one cup more than the liquid I started with (so if you used one cup of water, start with two cups of flour)—and I use heaping cups. Stir that in, then add a cup at a time until the dough seems about right—sticky, but like bread dough. Any additional flour you need will be spread on the counter/table and kneaded in—again, you'll add a little at a time.
BASIC WHITE BREAD
1 cup warm water (or other liquid)—about like a nice, soothing bath temperature.
2 - 4 Tbsp. sugar
1 tsp. yeast
1 tsp. salt
2 - 4 Tbsp. oil (cooking oil or butter—I always used butter at camp, and I didn't measure it at all. I just chucked in a glop of butter.)3 - 5 cups flour
1. Stir warm water, sugar and yeast together in a biggish bowl. Let yeast proof (this means it will get all foamy and bubbly-looking—it takes about five minutes).
2. Add salt and oil; stir in.
3. Add two heaping cups of flour; stir (use a large mixing spoon or rubber spatula. I prefer the rubber spatula myself).
4. Continue adding flour about 1/2 cup at a time until the dough is too stiff to stir with a spoon. (If you're doubling, tripling or making ten times this recipe, add the flour about 1 cup at a time.)
5. When the dough is too stiff to stir with a spoon, then you start mixing it by hand.
6. Generously dust your table or counter with flour.
7. Dump the dough onto the floury table and begin kneading. You do this by folding the dough in half, pulling the far edge toward you, then pressing down hard on it to seal it closed (you might even press it a few times). Turn about a quarter turn and repeat; fold; press; fold, etc. You are finished when the dough is like a smooth ball, and very elastic—this takes me about five to ten minutes; you might take longer at first.
8. Scrape the gunk out of your mixing bowl, oil the bowl lightly and put the dough back into the bowl. Turn it to coat with oil on all sides.
9. Cover with a damp towel and let rise about an hour, or until it's about doubled in bulk.
10. Spray a bread/loaf pan with cooking spray (PAM, etc.). Make sure you get the corners.
11. Punch down the dough.
12. Shape dough into a loaf and place in the greased pan. Let rise 30 to 60 minutes—until it's about doubled.
13. Heat oven to 350 degrees.
14. Bake loaf for about 35 to 40 minutes; remove from oven to a heat-proof surface.
15. Dump the loaf out of the pan and it's ready to eat (although easier to slice if you wait a bit!).
You can easily double, triple, or even octuple this recipe. :-)
YUM!
HAM & CHEESE ROLLS (or Pizza Rolls)
In addition to the basic bread ingredients, you'll need:
grated cheddar cheese and
some diced ham
or
spaghetti sauce/pizza sauce
grated mozzarella cheese
chopped pepperoni
Follow the bread recipe up to instruction 9. Then:
10. Spray a cookie sheet with cooking spray.
11. Roll the dough out into a large rectangle, about 1/2-inch thick.
12. Sprinkle the dough with grated cheese but leave about a 2-inch space bare, along one of the long edges.
13. Sprinkle ham over the cheese.
14. Starting with the long, cheese-covered edge, roll the whole thing up into a log (cinnamon-roll style).
15. Pinch the long edge closed.
16. Use a piece of heavy thread or dental floss to slice into 10 to 12 rolls. (You can use a sharp knife, but the thread works beautifully and the rolls look nicer. Just slide a 10 to 15-inch length floss under the roll about one inch. Wrap the ends around the roll, let the ends cross over and keep pulling until the floss has cut all the way through the roll.)
17. Place the rolls onto the greased cookie sheet and let rise until about doubled.
18. Heat oven to 350 degrees.
19. Bake rolls for 25 to 30 minutes.
20. Remove from oven and eat them hot.
For Pizza Rolls, spread sauce, then mozzarella cheese, then pepperoni over the rolled out dough. Be sure to leave the 2-inch blank space or the dough won't stick closed. Rise and bake as for ham & cheese rolls.
SNAKES!
This is easy. Use the same ingredients as for Ham & Cheese Rolls, or Pizza Rolls. OR I've also done sliced beef with barbecue sauce & Swiss cheese, or turkey with whatever cheese sounds good at the moment. Just choose whatever sounds good in a hot sandwich.
Plus you'll need a couple eggs and some food coloring.
Make the bread just like basic bread dough—one whole snake takes about six times the recipe (6 cups water, 6 tsp. yeast, etc.). After the first rising, divide the dough into three semi-equal pieces and roll each piece into a rectangle about 10-inches by 16 to 20-inches. Put the filling on each rolled-out piece just like for Ham & Cheese Rolls, and roll it up but do not slice it. Pinch the ends closed, too. Put the roll onto the greased cookie sheet and shape it kind of like an S. (Make sure all three pieces bend in the same direction.)
For every color you want to paint onto your snake you need to mix:
1 egg
1 Tbsp. water
food coloring
Use these colored egg mixtures to paint your snake pieces in stripes or whatever strikes your fancy. Stripes are easiest.
Poke two fingers down into the dough on the head end, where you want to put the eyes. Stick a couple of olive slices in the eye sockets you just made.
Bake each snake section at 350 for about 25 to 30 minutes. Generally my snakes explode in the oven and some of their innards ooze out. That's OK. Just cut off the leaked-out stuff before you remove the snake section from it's baking sheet.
Lay the snake pieces out so they're touching, and look like a big, long snake.
