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Bread Cookbook Review With Honey-Pecan Rolls Recipe

February 22, 2021 By Patti Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Bread Cookbook Cover

Bread by Adams Media is a thorough overview of all aspects of bread making. It’s perfect for the beginner, with detailed explanation of the bread making process and techniques. The experienced bread maker won’t be disappointed either with the wide variety of recipes to try and add to their recipe library.

Bread Cookbook Chapters

This cookbook is organized into two chapters. The first covers all the basics of bread making and the second is packed with a wide variety of recipes.

Chapter 1 – Bread Basics:

  • The Main Ingredients
  • Techniques for Success
  • The Baking Process
  • Bread Making Tools

Chapter 2 – Bread Recipes:

This chapter contains bread recipes that will not only touch the basics but allow you to try recipes you may have never heard of before. The recipes include but are not limited to:

  • Sandwich breads
  • Buns and rolls
  • Ethnic breads
  • Bread machine recipes
  • Pizza dough
  • Braided breads
  • Breadsticks
  • Brioche
  • Flatbreads
  • Sweet breads and pastries

Honey-Pecan Rolls Recipe

Honey-Pecan Rolls

Excerpted from Bread by Adams Media. Photography by Harper Point Photography. Copyright © 2021 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

Honey-Pecan Rolls Recipe
Print Recipe

Honey-Pecan Rolls Recipe

The rich, sticky topping of these nutty rolls makes themirresistible.
Course: Breads
Cuisine: American
Keyword: Vegetarian
Servings: 14 Rolls
Author: Excerpted from Bread by Adams Media

Ingredients

  • 1 cup light brown sugar
  • 1/2 cup honey divided
  • 1 cup unsalted butter softened
  • 1/4 cup milk
  • 2 tablespoons all-purpose flour
  • 4 cups pecans divided
  • 1 1/2 cups warm water 105 – 110 degrees F
  • 1 3/4 teaspoons active dry yeast 1 envelope
  • 3 large eggs
  • 1/4 cup canola oil
  • 1 teaspoon kosher salt
  • 4-5 cups bread flour

Instructions

  • Generously coat fourteen cups intwo (twelve-cup) muffin tins with nonstick cooking spray.
  • In amedium bowl, combine brown sugar, 2 tablespoons honey, butter, milk,all-purpose flour, and 2 cups pecans. Stir until combined. Divide mixtureevenly among muffin cups. Top with remaining 2 cups pecans.
  • In alarge bowl, combine water, remaining 6 tablespoons honey, and yeast. Stir todissolve and let stand until foamy, about 10 minutes.
  • Add eggs,oil, salt, and enough bread flour to create a firm dough. Turn dough out onto afloured work surface and knead, adding more flour only as necessary to avoidstickiness, until dough becomes smooth and elastic, 8–10 minutes. Return doughto bowl, dust the top lightly with flour, and cover with a damp cloth orplastic wrap. Let rise at room temperature until doubled in volume, 2–3 hours.Punch dough down, fold in half, and let rise again until doubled, about 45minutes.
  • Turnrisen dough onto a floured surface and shape into a rope about 3" thick.Slice 2" pieces off the rope, then roll each into a tight ball. Placeballs into prepared muffin tins seam-side down. Dust lightly with flour, coverloosely with a damp cloth or plastic wrap, and set aside to proof 30 minutes.
  • Preheatoven to 375°F.
  • Bake bunsuntil golden brown and bubbly, 15–20 minutes. Remove from oven, cool 10minutes, and while still warm, carefully invert onto a serving platter or tray.Cool completely.

Notes

Excerpted from Bread by Adams Media. Photography by Harper Point Photography. Copyright © 2021 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

Filed Under: Breads, Reviews

Uno’s Deep Dish Pizza Cooking Class Review

March 10, 2020 By Patti 6 Comments
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Cooking Classes are a great way to spend time with your family and friends, a perfect event for all ages. Uno’s Pizzeria & Grill offers a hands-on, Deep Dish Pizza Cooking Class that teaches students just how they make their Chicago Style Deep Dish pizza, step by step.

My husband purchased the Uno’s Deep Dish Pizza Cooking Class for me as a Christmas gift, and I was so glad he did. It was an amazing experience to hear the back story of how Uno’s began, learn how to make my favorite Uno’s Deep Dish Pizza, and enjoy my creation.

Uno's Four Cheese Deep-Dish Pizza
Uno’s Four Cheese Deep Dish Pizza

I’ve been enjoying Uno’s Deep Dish Pizza for well over 20 years and my favorite is the Four Cheese. I was heartbroken when they took it off the menu a few years ago. Luckily, they still have all the ingredients and are always happy to create this favorite for me.

During this class, Uno’s showed the same level of customer service and provided the ingredients and directions for me to make my own Four Cheese Deep Dish creation.

When we first arrived, we were given aprons to put on and offered a drink of our choosing (non-alcoholic drinks come with the class). We had a pizza pan with dough waiting for us at our seats. Everything we well organized and we were able to chat and get to know a little about our fellow classmates.

History of Uno’s Pizzeria & Grill

As the class began we learned a little about the history of Uno’s and how they started in Chicago in 1943. Ike Sewell developed deep dish pizza and opened his first restaurant at the corner of Ohio & Wabash, Pizzeria Uno. Also, many of the photos and decor in the restaurants depict Chicago and the 1943 time frame.

We learned that the original process took about 1 hour to make from start to finish. Today, the crust is par-baked (as many pie crusts are) to shorten the process when you visit Uno’s Pizzeria & Grill today.

Uno’s began and is famous for its deep-dish crusts. Today, they have expanded to have an amazing thin crust and greatly expanded their menu over the years. It was even noted that they took special effort to sourced their gluten-free crusts, for a great tasting option. Others in my class did agree that it made for a tasty gluten-free pizza.

Uno’s Deep Dish – The Process

While creating an Uno’s Deep Dish Pizza is more involved than I’d expected, it was interesting to learn how the process has changed over the years to streamline the process.

How to make the Uno’s deep dish pizza crust

The crust is made the day before and allowed to ferment in the refrigerator overnight. The crust is taken out of the refrigerator to proof and brought back to room temperature before using.

Although you may think, by the name, that the deep-dish pizza contains a thick crust, it really doesn’t. The crust is really about the thickness of a regular hand-tossed pizza. The name comes from the way the crust is shaped up the side of the pan to create a deep area for the cheese and toppings.

It did take some time to get used to the crust shaping process. I learned to make steady little pulls make it stay up the side a bit better. There is always plenty of assistance if anyone needs it. Young and old, everyone had a great time!

At this point, they took our little crust masterpieces in the back. They were labeled with our names on popsicle sticks of course.

How Uno’s added the toppings

While our crusts were in the back par-baking, bowls of sauce and any toppings of our choice were brought out in platters and bowls. There was no shortage of goodies at any time during this class.

Our instructor explained that Uno’s Deep Dish Chicago Style Pizza is also quite different in the order they add their toppings. Traditionally, cheese is added to the crust, then the sauce, then other toppings, then topped with a bit more cheese on top.

In the class, everyone was given the freedom to add toppings to their liking. We were instructed to have fun and be as creative as we wanted.

Four Cheese Deep Dish Pizza Ingredients
Uno’s Four Cheese Pizza Toppings

I really wanted to learn how to make my favorite Uno’s Four Cheese Deep-Dish Pizza. They were kind enough to bring out toppings, so I could do just that. My toppings include pesto sauce, mozzarella & cheddar cheese mixture, mozzarella & feta cheese mixture, and chopped tomatoes.

Uno's Four Cheese Deep-Dish Pizza - Before Baking
Uno’s Four Cheese Deep Dish Pizza – Before Baking

To make my pizza, I was instructed to spread the pesto sauce on the crust, add most of both cheese mixtures (reserving some for the very top), then add the tomatoes, then top with the remaining cheese.

The Finished Masterpiece

Our pizzas were taken to the back for baking. We were served amazing salads to start off our meal as we waited. After finishing our salads, our masterpieces arrived and we were able to fully enjoy the fruits of our labor.

Uno's Four Cheese Deep-Dish Pizza - My Masterpiece
Uno’s Four Cheese Deep Dish Pizza – My Finished Masterpiece

In conclusion, I don’t think I could have enjoyed the class any more than I did. It was an amazing and insightful experience, to learn just how to make my favorite pizza. The staff and instructor were organized, friendly, informative and couldn’t have been more accommodating to everyone’s special requested during the class.

Uno’s Deep Dish Cooking School is available in Union Station (DC), Orlando, Pizzeria Uno (Chicago), Braintree (MA), Boylston St. (Boston), and Columbus Ave (NYC). If you’re interested in learning more about the classes you can find out more at Uno’s Pizzeria & Grill.

You may like these Italian Recipes:

  • 20-Minute Italian Cookbook Review with Shiitake Mushroom, Pumpkin & Rosemary Risotto Recipe
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Uno's Deep Dish Pizza Cooking Class Review

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