Serves 8
Recipe Ingredients:
• 225g stoned Medjool Dates (chopped)
• 250ml of a light Tea (made up and still hot)
• 300g Plain flour (sifted)
• 2 tsp Baking powder
• 1 tsp Bicarbonate of soda
• 100g unsalted Butter
• 175g caster sugar
• 4 Eggs (beaten)
• 1 tsp Mixed spice
• 2 tsp vanilla extract
For the toffee sauce
• 120g unsalted butter
• 100g dark brown sugar (muscavado)
• 3 tbsp golden syrup (corn syrup) or black treacle (molasses)
• 300ml double cream
To serve:
• vanilla ice cream, vanilla custard, or whipped cream
• toffee sauce (made above)
•
Recipe Method:
For the Pudding:
Step 1: Into a large saucepan add 250ml of water and bring it up to a boil, when hot turn the heat down and add to it 2 tea bags. Let the tea bags infuse the water for two minutes to make a light tea – then remove the tea bags. Chop the medjool dates up and place them into the saucepan to soften in the tea. Bring the tea up to the boil, then turn the heat down to a simmer for five minutes to soften the dates, then remove the saucepan from the heat.
At this point add in to the saucepan the caster sugar and butter, stir to dissolve in the remaining heat of the tea and then set aside for 15 minutes to cool.
Butter and flour the sides of a 20 x 20cm square cake tin – if the tin is a good quality one, with a removable base, it should be fine, otherwise line the base with greaseproof paper to help ease the pudding out.
Step 2: Beat the eggs, and add them a bit at a time to the cooled ingredients in the saucepan, using a whisk to whisk them in fully (make sure the saucepan has cooled for 15 minutes before starting). Then add in the mixed spice, baking powder, bicarbonate of soda and vanilla extract. Give the whole thing a good whisk/stir. Add in the sifted flour and fold in gently until everything in the saucepan is fully mixed.
Preheat the oven to 180C
Step 3: Pour the sticky toffee pudding batter mixture into the prepared cake tin and bake in the oven for 45 to 55 minutes at 180C, or until the top is just firm to the touch and a skewer inserted into the middle comes out clean.
Remove the pudding-cake from the oven and allow to stand in the tin for about five minutes before removing and transferring to a serving plate if eating that day. Or, once cooled, the Sticky Toffee Pudding cakes can be stored (covered in foil) in the fridge or in the freezer for use at a later date.
For the sticky toffee sauce:
In a medium saucepan (pick your best, non-stick pan for the job, one which has a thick base and tall sides) melt the butter and dark muscavado sugar together for four minutes over a low heat, (it might look for a while as if the two will never dissolve together, but they eventually do).
Add in the golden syrup (corn syrup) which is recommended, or use black treacle (molasses) which will give the toffee sauce a darker colour and a slightly bitter molasses flavour – your preference.
Stir for two minutes, then turn the heat up, and as the temperature rises, slowly pour in the double-cream. The sauce will change colour from dark brown to light toffee as the cream is boiled (see photos).
Stir for another four minutes on a high heat – this cannot be left, always stir it if it looks like catching and burning. Watch as it thickens and bubbles, we want it on a rapid rolling boil to evaporate any excess moisture.
It will start to expand as it boils so you need to make sure your saucepan is big enough to accommodate it (be careful as the toffee sauce at this point is very hot). Remove from the heat if the expansion is getting too high to the top of the saucepan, it will quickly drop back once off the heat.
After four minutes, when the sauce looks thicker, take the saucepan off the heat and allow the sticky toffee sauce to cool, to a warm, thickly oozing state. As it cools it will continue to thicken.
Wednesday, June 15, 2011
Condensed Milk Pound Cake
2 sticks of butter (1 cup)
100 grams of sugar
½ cup condensed milk
5 eggs
250 grams flour
1 tsp of baking powder
1 tsp vanilla
½ tsp salt
1. Prepared a baking pan (loaf or an 8” round). Grease well and line it with parchment paper. Pre-heat the oven to 325 degree F.
2. Cream butter and sugar until light and fluffy. Add in egg, one at a time until well incorporated.
3. Add in the condensed milk, vanilla and mixed well.
4. Sift flour, salt and baking powder. Slowly add the flour into the batter. Mix well.
5. Pour the batter in to the baking pan, give the baking pan a few knocks on the working counter (take out the air bubbles) and bake for 50-60 minutes or until golden brown.
100 grams of sugar
½ cup condensed milk
5 eggs
250 grams flour
1 tsp of baking powder
1 tsp vanilla
½ tsp salt
1. Prepared a baking pan (loaf or an 8” round). Grease well and line it with parchment paper. Pre-heat the oven to 325 degree F.
2. Cream butter and sugar until light and fluffy. Add in egg, one at a time until well incorporated.
3. Add in the condensed milk, vanilla and mixed well.
4. Sift flour, salt and baking powder. Slowly add the flour into the batter. Mix well.
5. Pour the batter in to the baking pan, give the baking pan a few knocks on the working counter (take out the air bubbles) and bake for 50-60 minutes or until golden brown.
Tibetan Flatbread
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup + 2 Tbsp. water, separated
1 Tbsp. olive oil
1. Combine the flours, baking powder, and salt with 1 cup water to form a gooey dough.
2. Add olive oil to a cold 12-inch saute pan. Then add the dough, dip a rubber spatula in the oil and use it to spread the dough out a bit.
3. Pour the 2 tablespoons of water around the edge of the dough and cover the pan with a lid.
4. Cook for 10 minutes over medium-high heat.
5. Flip the bread over and cook for an additional 5 minutes.
6. Let the bread cool briefly, cut and serve.
3/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup + 2 Tbsp. water, separated
1 Tbsp. olive oil
1. Combine the flours, baking powder, and salt with 1 cup water to form a gooey dough.
2. Add olive oil to a cold 12-inch saute pan. Then add the dough, dip a rubber spatula in the oil and use it to spread the dough out a bit.
3. Pour the 2 tablespoons of water around the edge of the dough and cover the pan with a lid.
4. Cook for 10 minutes over medium-high heat.
5. Flip the bread over and cook for an additional 5 minutes.
6. Let the bread cool briefly, cut and serve.
Pita
Makes 8
2-1/2 cups bread flour (I used Heartland Mill Organic Strong High-Gluten), plus more for sprinkling while kneading & rolling out dough
2 teaspoons salt
1 Tablespoon sugar
2 teaspoons active dry yeast
2 Tablespoons good olive oil
1 cup warm water (105-110 degrees)
8 8-inch squares of aluminum foil for baking pitas
In a large bowl (I used my wooden dough bowl), combine 1 cup flour with the salt, sugar, and yeast. Add the oil and water. Beat vigorously with a wooden spoon for three minutes, then stir in the rest of the flour 1/2 cup at a time. The dough should be a rough, shaggy mass that will clean the sides of the bowl. If the dough is moist, add a small amount of additional flour.
Turn the dough onto a lightly floured work surface and knead for 6 minutes.
Preheat the oven to 500 degrees.
Divide the dough into 8 pieces.
Roll into balls, dust lightly with flour, and cover with a damp tea towel. Let rest for 30 minutes.
Use the palm of your hand to flatten each ball into a disk. Finish with a rolling pin, flattening the dough into a disk about 6" in diameter and 3/16" thick. Their thinness is more important than making them perfectly round.
Place each round on a square of foil, and carefully place 3 or 4 of the rounds directly on the oven rack. Bake for 5 to 8 minutes, or until they are puffed.
When you remove the breads from the oven, stack them up and wrap them in a large piece of foil. This will keep the dough soft while the tops fall, leaving a pocket in the center.
2-1/2 cups bread flour (I used Heartland Mill Organic Strong High-Gluten), plus more for sprinkling while kneading & rolling out dough
2 teaspoons salt
1 Tablespoon sugar
2 teaspoons active dry yeast
2 Tablespoons good olive oil
1 cup warm water (105-110 degrees)
8 8-inch squares of aluminum foil for baking pitas
In a large bowl (I used my wooden dough bowl), combine 1 cup flour with the salt, sugar, and yeast. Add the oil and water. Beat vigorously with a wooden spoon for three minutes, then stir in the rest of the flour 1/2 cup at a time. The dough should be a rough, shaggy mass that will clean the sides of the bowl. If the dough is moist, add a small amount of additional flour.
Turn the dough onto a lightly floured work surface and knead for 6 minutes.
Preheat the oven to 500 degrees.
Divide the dough into 8 pieces.
Roll into balls, dust lightly with flour, and cover with a damp tea towel. Let rest for 30 minutes.
Use the palm of your hand to flatten each ball into a disk. Finish with a rolling pin, flattening the dough into a disk about 6" in diameter and 3/16" thick. Their thinness is more important than making them perfectly round.
Place each round on a square of foil, and carefully place 3 or 4 of the rounds directly on the oven rack. Bake for 5 to 8 minutes, or until they are puffed.
When you remove the breads from the oven, stack them up and wrap them in a large piece of foil. This will keep the dough soft while the tops fall, leaving a pocket in the center.
Naan
- 2 cups of all purpose flour
- 1 tsp active dry yeast
- 1 tsp salt
- 1 tsp sugar
- Pinch of baking soda
- 2 tbps oil
- 2 1/2 tbps yogurt
- 3/4 cup lukewarm water
Dissolve the yeast in the water and let it proof for 10 minutes. Add the sugar, salt, baking soda, flour, yogurt and oil to the water and yeast and knead until the dough is smooth. Cover and let rise until doubled in volume (1-2 hours)
Knead the dough a few time and then divide into 6 pieces. Roll and shape them into tear drops.
To simulate a tandoori oven, put a pizza stone on the second rack from the top. Heat at 500 degrees for at least 30 minutes. Then turn the oven to broil. Toss the naan on the pizza stone one at a time and close the oven door, but keep a constant eye on it. As soon as it puffs up, flip it with tongs. It will only take about a minute or less on each side. You can brush it with butter or ghee if you'd like, but it's not necessary.
- 1 tsp active dry yeast
- 1 tsp salt
- 1 tsp sugar
- Pinch of baking soda
- 2 tbps oil
- 2 1/2 tbps yogurt
- 3/4 cup lukewarm water
Dissolve the yeast in the water and let it proof for 10 minutes. Add the sugar, salt, baking soda, flour, yogurt and oil to the water and yeast and knead until the dough is smooth. Cover and let rise until doubled in volume (1-2 hours)
Knead the dough a few time and then divide into 6 pieces. Roll and shape them into tear drops.
To simulate a tandoori oven, put a pizza stone on the second rack from the top. Heat at 500 degrees for at least 30 minutes. Then turn the oven to broil. Toss the naan on the pizza stone one at a time and close the oven door, but keep a constant eye on it. As soon as it puffs up, flip it with tongs. It will only take about a minute or less on each side. You can brush it with butter or ghee if you'd like, but it's not necessary.
English Muffins (Bread Baker's Apprentice)
English Muffins
from The Bread Baker's Apprentice by Peter Reinhart
2 1/4 cups bread flour
1 1/2 teaspoons sugar
3/4 teaspoon salt
1 1/4 teaspoons instant yeast
1 tablespoon shortening or unsalted butter, at room temperature
3/4-1 cup milk or buttermilk, at room temperature
cornmeal, for sprinkling
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt and yeast. Mix in the butter (or shortening) and 3/4 cup of milk (or buttermilk). Add just enough of the remaining milk to form a dough and incorporate the dry ingredients. Sprinkle flour on the counter, turn the dough out of the bowl, and knead by hand for about 10 minutes. The dough should be tacky (but not sticky), should pass the windowpane test and register 77 to 81 F. Transfer the dough to a lightly oiled bowl and roll to coat. Cover the bowl with plastic wrap and let rise for about an hour, or until the dough doubles in size.
Divide the dough into 6 equal pieces and shape into balls. Lay parchment paper on a baking sheet and spray lightly with oil. Sprinkle with cornmeal. Move the dough balls to the baking sheet, spacing them evenly with room to rise. Mist the rolls lightly with oil and sprinkle with cornmeal then cover the pan loosely with plastic wrap and allow to rise another hour, or until the rolls are nearly double in size.
Preheat the oven to 350 F. Heat a flat griddle to medium (350 F) (you can also use a skillet on the stovetop if you don't have a griddle). Brush the griddle lightly with oil and gently transfer the dough balls to the griddle a few at a time. Allow them to cook for 5-8 minutes or until the bottoms are a rich golden brown color. Carefully flip and cook the other side for 5-8 minutes more. They should flatten as they cook.
Remove the muffins from the skillet and transfer them to a parchment- or silpat-lined baking sheet. Bake in the preheated oven for 5-8 minutes. Do not wait until all the muffins have been browned in the skillet before moving them to the oven. As the first batch is baking, move the second batch to the skillet.
Transfer the baked muffins to a cooling rack and let cool at least 30 minutes before slicing or serving.
from The Bread Baker's Apprentice by Peter Reinhart
2 1/4 cups bread flour
1 1/2 teaspoons sugar
3/4 teaspoon salt
1 1/4 teaspoons instant yeast
1 tablespoon shortening or unsalted butter, at room temperature
3/4-1 cup milk or buttermilk, at room temperature
cornmeal, for sprinkling
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt and yeast. Mix in the butter (or shortening) and 3/4 cup of milk (or buttermilk). Add just enough of the remaining milk to form a dough and incorporate the dry ingredients. Sprinkle flour on the counter, turn the dough out of the bowl, and knead by hand for about 10 minutes. The dough should be tacky (but not sticky), should pass the windowpane test and register 77 to 81 F. Transfer the dough to a lightly oiled bowl and roll to coat. Cover the bowl with plastic wrap and let rise for about an hour, or until the dough doubles in size.
Divide the dough into 6 equal pieces and shape into balls. Lay parchment paper on a baking sheet and spray lightly with oil. Sprinkle with cornmeal. Move the dough balls to the baking sheet, spacing them evenly with room to rise. Mist the rolls lightly with oil and sprinkle with cornmeal then cover the pan loosely with plastic wrap and allow to rise another hour, or until the rolls are nearly double in size.
Preheat the oven to 350 F. Heat a flat griddle to medium (350 F) (you can also use a skillet on the stovetop if you don't have a griddle). Brush the griddle lightly with oil and gently transfer the dough balls to the griddle a few at a time. Allow them to cook for 5-8 minutes or until the bottoms are a rich golden brown color. Carefully flip and cook the other side for 5-8 minutes more. They should flatten as they cook.
Remove the muffins from the skillet and transfer them to a parchment- or silpat-lined baking sheet. Bake in the preheated oven for 5-8 minutes. Do not wait until all the muffins have been browned in the skillet before moving them to the oven. As the first batch is baking, move the second batch to the skillet.
Transfer the baked muffins to a cooling rack and let cool at least 30 minutes before slicing or serving.
Corn Tortillas
Making the Masa Dough
To make 16-18 tortillas, start with putting 2 cups of masa flour in a large bowl. (Hint: for added "lift" you can mix in 1/4 teaspoon of baking soda.) Add 1 1/2 to 2 cups of very warm water to the masa flour (according to the directions on the package, some brands may call for different amounts of water). Mix in and let sit for 5 minutes or so. Begin working the masa with your hands to make the dough. Work the dough for several minutes. Press the dough with your fingers and the palms of your hands as if you were kneading bread dough. If at any point through the tortilla making process the dough seems too dry or too wet, add a little more water or masa to the dough.
Take a piece of the masa dough and shape it into a ball the size of a plum, or slightly large golf ball. Make about 16-18 balls from the dough.
Pressing the Tortillas
Take two pieces of wax paper or plastic from a plastic bag and cut them to the shape of the surface of the tortilla press. Open the tortilla press and lay one piece of wax paper on the press. Place the masa ball in the center. Place another piece of wax paper over the masa ball. Gently close the press and press down, until the dough has spread to a diameter of 6 inches.
Cooking the Tortillas
Heat a griddle or a large skillet on high heat. Working one at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to a minute on each side. The tortilla should be lightly toasted and little air pockets forming.
Remove the tortillas to a tortilla warmer lined with dish towel or paper towels, or wrap them in a dish towel to keep them warm. Serve immediately or refrigerate and reheat.
To make 16-18 tortillas, start with putting 2 cups of masa flour in a large bowl. (Hint: for added "lift" you can mix in 1/4 teaspoon of baking soda.) Add 1 1/2 to 2 cups of very warm water to the masa flour (according to the directions on the package, some brands may call for different amounts of water). Mix in and let sit for 5 minutes or so. Begin working the masa with your hands to make the dough. Work the dough for several minutes. Press the dough with your fingers and the palms of your hands as if you were kneading bread dough. If at any point through the tortilla making process the dough seems too dry or too wet, add a little more water or masa to the dough.
Take a piece of the masa dough and shape it into a ball the size of a plum, or slightly large golf ball. Make about 16-18 balls from the dough.
Pressing the Tortillas
Take two pieces of wax paper or plastic from a plastic bag and cut them to the shape of the surface of the tortilla press. Open the tortilla press and lay one piece of wax paper on the press. Place the masa ball in the center. Place another piece of wax paper over the masa ball. Gently close the press and press down, until the dough has spread to a diameter of 6 inches.
Cooking the Tortillas
Heat a griddle or a large skillet on high heat. Working one at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to a minute on each side. The tortilla should be lightly toasted and little air pockets forming.
Remove the tortillas to a tortilla warmer lined with dish towel or paper towels, or wrap them in a dish towel to keep them warm. Serve immediately or refrigerate and reheat.
Bedouin Bread
2 tsp yeast
1 tbls honey
1 1/4 cup water
1 tsp salt
About 3 1/2 cups flour
Dissolve yeast and honey in water. Sift flour and salt. Mix well and knead on floured board. Shape into 8 rounds about 1/4. Allow to rise to a little more than doubled. Bake for 7-8 minutes at 500 degrees F.
1 tbls honey
1 1/4 cup water
1 tsp salt
About 3 1/2 cups flour
Dissolve yeast and honey in water. Sift flour and salt. Mix well and knead on floured board. Shape into 8 rounds about 1/4. Allow to rise to a little more than doubled. Bake for 7-8 minutes at 500 degrees F.
Welsh Cakes
2 cups (280 g) ap flour
1/3 cup (65 g) sugar
2 1/4 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp ground mace
1/2 cup (113 g) butter, cubed
1/3 cup (50 g) currants or raisins
1 egg
2-4 tbl milk
Whisk together dry ingredients. Cut in butter. Stir in egg and milk until dough forms. Roll dough to 1/4 inch and cut into rounds. Lightly butter a heavy griddle over medium heat and cook cakes for about minutes each side until golden brown. Or bake on a stone in a 350 degree oven for 5 minutes a side. Immediately after cooking, sprinkle with sugar. Serve warm with butter, jam or cream.
1/3 cup (65 g) sugar
2 1/4 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp ground mace
1/2 cup (113 g) butter, cubed
1/3 cup (50 g) currants or raisins
1 egg
2-4 tbl milk
Whisk together dry ingredients. Cut in butter. Stir in egg and milk until dough forms. Roll dough to 1/4 inch and cut into rounds. Lightly butter a heavy griddle over medium heat and cook cakes for about minutes each side until golden brown. Or bake on a stone in a 350 degree oven for 5 minutes a side. Immediately after cooking, sprinkle with sugar. Serve warm with butter, jam or cream.
Basic Waffles
4 3/4 ounces (1 cup) each all-purpose and whole wheat flours
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 eggs, beaten
2 ounce butter, melted
16 ounces buttermilk
Whisk together dry ingredients. Beat eggs with melted butter and then add buttermilk. Add the wet to the dry and allow to rest for 5 minutes before adding to hot waffle iron.
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 eggs, beaten
2 ounce butter, melted
16 ounces buttermilk
Whisk together dry ingredients. Beat eggs with melted butter and then add buttermilk. Add the wet to the dry and allow to rest for 5 minutes before adding to hot waffle iron.
Sourdough Pancakes
2 eggs
2 tbls oil
2 tbls Maple Syrup or honey
1 tsp baking powder
1/2 tsp baking soda
515 g sourdough starter
Whisk together first five ingredients. Pour in starter. Whisk briefly and begin cooking immediately.
2 tbls oil
2 tbls Maple Syrup or honey
1 tsp baking powder
1/2 tsp baking soda
515 g sourdough starter
Whisk together first five ingredients. Pour in starter. Whisk briefly and begin cooking immediately.
Pancakes
Pancakes
1/2 cup + 2 tablespoons (80 g) all-purpose flour
1/2 cup + 1 tablespoon (80 g) whole wheat flour
2 tablespoons (10 g) wheat germ
3 tablespoons (20 g) rolled oats
3 tablespoons (30 g) cornmeal
1 tablespoon (15 g) brown sugar
2 1/4 teaspoons (10 g) baking powder
1/4 teaspoons salt
Combine in a mixing bowl.
1 egg
Whisk until fluffy in a large mixing bowl. Whisk in:
1/4 cup oil followed by
1 cup milk
2 teaspoons honey
1 teaspoon vanilla
Pour flour mix into liquid and stir just until combined.
1/2 cup + 2 tablespoons (80 g) all-purpose flour
1/2 cup + 1 tablespoon (80 g) whole wheat flour
2 tablespoons (10 g) wheat germ
3 tablespoons (20 g) rolled oats
3 tablespoons (30 g) cornmeal
1 tablespoon (15 g) brown sugar
2 1/4 teaspoons (10 g) baking powder
1/4 teaspoons salt
Combine in a mixing bowl.
1 egg
Whisk until fluffy in a large mixing bowl. Whisk in:
1/4 cup oil followed by
1 cup milk
2 teaspoons honey
1 teaspoon vanilla
Pour flour mix into liquid and stir just until combined.
Latkes
5 medium potatoes, peeled and grated
2 beaten eggs
3 tablespoons flour
1 medium onion, diced
Salt, black pepper and cayenne to taste
Mix flour, eggs, salt and pepper until smooth. Pour over onions and potatoes. Coat well. Fry in 1/8 inch vegetable oil. Serve with applesauce and sour cream.
2 beaten eggs
3 tablespoons flour
1 medium onion, diced
Salt, black pepper and cayenne to taste
Mix flour, eggs, salt and pepper until smooth. Pour over onions and potatoes. Coat well. Fry in 1/8 inch vegetable oil. Serve with applesauce and sour cream.
Hotteok
Ingredients:
2 1/2 cups flour
1/2 tsp salt
140 ml milk
60 ml warm water
1 tbsp sugar
1 tsp of yeast
Filling :
1 tsp cinnamon powder
1/2 cup crushed walnuts
4 tbsp of dark brown sugar
1. Mix warm water, sugar and yeast together and set it aside for 10 minutes. After 10 minutes the yeast mixture should be foamy.
2. In a mixing bowl, combined flour, salt, milk and the yeast mixture and knead into dough. Knead until the dough is smooth and it should take about 5 minutes. Set it aside for at least 3 hours or until it becomes twice its size.
3. Mix brown sugar, cinnamon powder and walnut together.
4. Divide dough into equal portions (depend on how big you want) flatten it with your hand and put about a tbsp of filling into it. Wrap it up to form into a ball. Set it aside.
5. Warm up a non stick pan in a medium heat, add about 2 tbsp of oil to it. Flatten the dough with your palm and pan fry the hotteok on both side until golden brown. While frying continue to flatten the dough with a spatula.
2 1/2 cups flour
1/2 tsp salt
140 ml milk
60 ml warm water
1 tbsp sugar
1 tsp of yeast
Filling :
1 tsp cinnamon powder
1/2 cup crushed walnuts
4 tbsp of dark brown sugar
1. Mix warm water, sugar and yeast together and set it aside for 10 minutes. After 10 minutes the yeast mixture should be foamy.
2. In a mixing bowl, combined flour, salt, milk and the yeast mixture and knead into dough. Knead until the dough is smooth and it should take about 5 minutes. Set it aside for at least 3 hours or until it becomes twice its size.
3. Mix brown sugar, cinnamon powder and walnut together.
4. Divide dough into equal portions (depend on how big you want) flatten it with your hand and put about a tbsp of filling into it. Wrap it up to form into a ball. Set it aside.
5. Warm up a non stick pan in a medium heat, add about 2 tbsp of oil to it. Flatten the dough with your palm and pan fry the hotteok on both side until golden brown. While frying continue to flatten the dough with a spatula.
Gingerbread Waffles
Gingerbread Waffles
2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
4 large eggs
6 tablespoons unsalted butter, melted and cooled
1 cup whole milk
1/2 cup sour cream, plus more for serving
3 tablespoons unsulfured molasses
maple syrup or berry jam
1 Whisk together flour, sugar, baking powder, baking soda, salt, and spices in a large bowl.
2 Whisk together eggs, butter, milk, sour cream, and molasses in a medium bowl.
3 Add egg mixture to flour mixture, and whisk until smooth.
4 Heat a waffle iron. Spoon 1/3 cup batter into each mold, and cook until golden brown.
5 Serve warm waffles with sour cream and maple syrup or berry jam.
2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
4 large eggs
6 tablespoons unsalted butter, melted and cooled
1 cup whole milk
1/2 cup sour cream, plus more for serving
3 tablespoons unsulfured molasses
maple syrup or berry jam
1 Whisk together flour, sugar, baking powder, baking soda, salt, and spices in a large bowl.
2 Whisk together eggs, butter, milk, sour cream, and molasses in a medium bowl.
3 Add egg mixture to flour mixture, and whisk until smooth.
4 Heat a waffle iron. Spoon 1/3 cup batter into each mold, and cook until golden brown.
5 Serve warm waffles with sour cream and maple syrup or berry jam.
Crepes
Crepes
3 eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
1 1/2 tablespoons powdered sugar
1 teaspoon vanilla
Mix while adding wet to dry.
3 eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
1 1/2 tablespoons powdered sugar
1 teaspoon vanilla
Mix while adding wet to dry.
Cornmeal Hoecakes
50 g corn meal
50 g whole wheat flour
50 g ap flour
1 tsp baking powder
1/2 tsp salt
1 egg
1/4 c olive oil
2/3 c buttermilk
1 tsp vanilla
Whisk together dry ingredients. Whisk together wet. Add dry to wet and stir to combine. Allow to rest for 10 minutes.
50 g whole wheat flour
50 g ap flour
1 tsp baking powder
1/2 tsp salt
1 egg
1/4 c olive oil
2/3 c buttermilk
1 tsp vanilla
Whisk together dry ingredients. Whisk together wet. Add dry to wet and stir to combine. Allow to rest for 10 minutes.
Coconut-Orange Silver Dollar Pancakes
makes about 24 3-inch pancakes
3/4 cup flour
2 T sugar
2 t baking powder
1/2 t salt
1/4 cup coconut
3/4 cup whole milk
1 egg
1 1/2 T butter, plus more for the skillet
1/2 t vanilla
1 T orange zest
1 T freshly squeezed orange juice
jam of your choice
1 In a large bowl, combine the flour, sugar, baking powder, salt and coconut.
2 In a separate bowl, combine the milk, egg, butter, vanilla and orange juice.
3 Make a well in the center of the dry ingredients and add the wet ingredients. Stir to combine.
4 Fold in the orange zest.
5 Heat a little butter in a cast iron skillet over medium heat. Once it’s melted add 1 tablespoon of batter to the pan. If you can fit more that one pancake in the pan at a time, do it.
6 Let cook for about 2 minutes or until golden, then flip and let cook for another 2.
7 Depending on your preferences and the thickness of your jam, you may want to add a tiny bit of water to thin it out a bit.
8 Stack a bunch of the pancakes on top of one another and top them off with the jam.
3/4 cup flour
2 T sugar
2 t baking powder
1/2 t salt
1/4 cup coconut
3/4 cup whole milk
1 egg
1 1/2 T butter, plus more for the skillet
1/2 t vanilla
1 T orange zest
1 T freshly squeezed orange juice
jam of your choice
1 In a large bowl, combine the flour, sugar, baking powder, salt and coconut.
2 In a separate bowl, combine the milk, egg, butter, vanilla and orange juice.
3 Make a well in the center of the dry ingredients and add the wet ingredients. Stir to combine.
4 Fold in the orange zest.
5 Heat a little butter in a cast iron skillet over medium heat. Once it’s melted add 1 tablespoon of batter to the pan. If you can fit more that one pancake in the pan at a time, do it.
6 Let cook for about 2 minutes or until golden, then flip and let cook for another 2.
7 Depending on your preferences and the thickness of your jam, you may want to add a tiny bit of water to thin it out a bit.
8 Stack a bunch of the pancakes on top of one another and top them off with the jam.
Regular Oven Pizza
750 g bread flour
17.5 oz water
1 1/2 tsp salt
1 tbls sugar
2 tsp yeast
Proof as bread dough. Top as pizza.
Bake at 550 degrees F.
17.5 oz water
1 1/2 tsp salt
1 tbls sugar
2 tsp yeast
Proof as bread dough. Top as pizza.
Bake at 550 degrees F.
Wood Fired Oven Pizza Dough
Makes 1500 grams of dough. (Make five 300 gram pizzas)
900 g bread flour
560 g water
3 tbls olive oil
2 tsp salt
1 tsp yeast
Proof 1 1/2 - 2 hours, shape, rise 30 - 45 minutes. Toss and top immediately.
900 g bread flour
560 g water
3 tbls olive oil
2 tsp salt
1 tsp yeast
Proof 1 1/2 - 2 hours, shape, rise 30 - 45 minutes. Toss and top immediately.
Chocolate Souffles
Easy Chocolate Soufflé Recipe – Ingredients
Serves 6
• 150 g (3.5 oz) good quality dark chocolate
• 2 tbls Sugar
• 6 Egg Whites
• 6 Egg Yolks
• Butter
• Single Cream, optional
Easy Chocolate Soufflé Recipe – Method
1. Pre-heat your oven to 150 degrees c (300 degrees f), and rub the inside of 6 ramekins with butter. Set to one side.
2. Place your chocolate in a heat proof bowl over a pot of heating water. This will allow your chocolate to melt without burning; stir it to help the process along.
3. Whisk the egg whites in a bowl. If you’re using an electric whisk (as I did) then start off slowly, speeding up once the eggs start to thicken. Stop once the eggs form a glossy, thick mix which forms fairly stiff peaks (they do not wilt when you stop whisking).
4. In a separate bowl, whisk the egg yolks together with the sugar until combined.
5. By this time your chocolate should be melted; take it off the heat and drizzle slowly into your egg yolk mix, then stir in one spoon of your egg white.
6. Add your egg whites spoon by spoon into your chocolate mix. Fold until combined but do not stir fast or over-stir – this will beat the air out of the mix.
7. Spoon into your ramekins and smooth the edges with your thumb (this helps them rise evenly).
8. Put the ramekins straight onto your shelf for 25 minutes. Don’t open while they’re cooking or they’ll collapse.
That’s it. I copied a Gordon Ramsey tip and cut a hole in the top with my spoon and poured in single cream to serve; I recommend you do the same.
Delicious!
Serves 6
• 150 g (3.5 oz) good quality dark chocolate
• 2 tbls Sugar
• 6 Egg Whites
• 6 Egg Yolks
• Butter
• Single Cream, optional
Easy Chocolate Soufflé Recipe – Method
1. Pre-heat your oven to 150 degrees c (300 degrees f), and rub the inside of 6 ramekins with butter. Set to one side.
2. Place your chocolate in a heat proof bowl over a pot of heating water. This will allow your chocolate to melt without burning; stir it to help the process along.
3. Whisk the egg whites in a bowl. If you’re using an electric whisk (as I did) then start off slowly, speeding up once the eggs start to thicken. Stop once the eggs form a glossy, thick mix which forms fairly stiff peaks (they do not wilt when you stop whisking).
4. In a separate bowl, whisk the egg yolks together with the sugar until combined.
5. By this time your chocolate should be melted; take it off the heat and drizzle slowly into your egg yolk mix, then stir in one spoon of your egg white.
6. Add your egg whites spoon by spoon into your chocolate mix. Fold until combined but do not stir fast or over-stir – this will beat the air out of the mix.
7. Spoon into your ramekins and smooth the edges with your thumb (this helps them rise evenly).
8. Put the ramekins straight onto your shelf for 25 minutes. Don’t open while they’re cooking or they’ll collapse.
That’s it. I copied a Gordon Ramsey tip and cut a hole in the top with my spoon and poured in single cream to serve; I recommend you do the same.
Delicious!
Tuesday, June 14, 2011
Dak Galbi (Dead People Stuff)
Ingredients:
For the chicken: - 1.5 - 2 lbs boneless chicken, cubed or sliced -
1 TB cooking wine or sake -
1 tsp minced garlic -
pinch of pepper
For the sauce: -
1 TB gochugaru, or Korean red pepper flakes -
3 TB gochujang, or Korean red pepper paste -
1 tsp curry powder -
1 TB garlic -
2.5 TB soy sauce -
1 TB sugar -
1/4 tsp black pepper -
2 TB cooking wine or sake -
1/4 tsp ground ginger
Other ingredients: -
3 scallions, chopped into 1″ pieces -
1 onion, sliced into thin half moons -
1/4 large cabbage, cut into small chunks -
1 sweet potato or yam, sliced into thin half moons -
1/2 c. water -
1 TB canola or vegetable oil -
1 TB sesame oil (+ more for the rice later) -
sprinkling of sesame seeds
Directions:
1. Combine the cut-up chicken with its ingredients in a bowl. Set aside.
2. Prepare the sauce: combine all sauce ingredients in a bowl.
3. Add 3 TB of sauce to the chicken; stir to combine. Save the rest of the sauce for later.
4. Prep your veggies.
5. In a heated pan or electric skillet on medium, add both oils. Add the cabbage, sweet potato/yam, onions.
6. Top the veggie pile with the marinated chicken. Add the 1/2 cup water to the pan so as not to get dry.
7. When water starts to boil, add the rest of the sauce to the pan, saving 1 spoonful for the rice later.* Stir, stir, stir. You might want to lower the heat a bit at this point to low. Don’t worry if you see some parts sticking — that’s a good sign! :D
8. When the chicken is almost done, add the scallions and sesame seeds. Start eating!
For the chicken: - 1.5 - 2 lbs boneless chicken, cubed or sliced -
1 TB cooking wine or sake -
1 tsp minced garlic -
pinch of pepper
For the sauce: -
1 TB gochugaru, or Korean red pepper flakes -
3 TB gochujang, or Korean red pepper paste -
1 tsp curry powder -
1 TB garlic -
2.5 TB soy sauce -
1 TB sugar -
1/4 tsp black pepper -
2 TB cooking wine or sake -
1/4 tsp ground ginger
Other ingredients: -
3 scallions, chopped into 1″ pieces -
1 onion, sliced into thin half moons -
1/4 large cabbage, cut into small chunks -
1 sweet potato or yam, sliced into thin half moons -
1/2 c. water -
1 TB canola or vegetable oil -
1 TB sesame oil (+ more for the rice later) -
sprinkling of sesame seeds
Directions:
1. Combine the cut-up chicken with its ingredients in a bowl. Set aside.
2. Prepare the sauce: combine all sauce ingredients in a bowl.
3. Add 3 TB of sauce to the chicken; stir to combine. Save the rest of the sauce for later.
4. Prep your veggies.
5. In a heated pan or electric skillet on medium, add both oils. Add the cabbage, sweet potato/yam, onions.
6. Top the veggie pile with the marinated chicken. Add the 1/2 cup water to the pan so as not to get dry.
7. When water starts to boil, add the rest of the sauce to the pan, saving 1 spoonful for the rice later.* Stir, stir, stir. You might want to lower the heat a bit at this point to low. Don’t worry if you see some parts sticking — that’s a good sign! :D
8. When the chicken is almost done, add the scallions and sesame seeds. Start eating!
Friday, June 3, 2011
Sweet Roll Dough
3 oz milk
3 oz water
2 eggs
1 tsps salt
4 tbl butter
1/3 cup sugar
3-4 cups ap flour
1 1/2 tsp yeast
Mix and knead until small even bubbles form under the surface. Ferment and use in other recipes.
Bake at 350 degrees for 25-30 minutes until golden.
3 oz water
2 eggs
1 tsps salt
4 tbl butter
1/3 cup sugar
3-4 cups ap flour
1 1/2 tsp yeast
Mix and knead until small even bubbles form under the surface. Ferment and use in other recipes.
Bake at 350 degrees for 25-30 minutes until golden.
Sopapillas
- 2 1/4 tsp active dry yeast
- 1 1/2 cups warm water
- 1 tablespoon of butter, melted
- 1 tablespoon of sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- vegetable oil/lard
- sugar
- cinnamon
- honey
Mix the yeast with the warm water and let it sit for five minutes.
Combine the flour and salt.
Add the butter and sugar to the yeast/water mixture and then slowly add to the flour and salt.
Knead for two minutes, until dough is smooth and elastic.
Rise in a covered, greased bowl for one hour or until dough is doubled in size.
After dough has risen, punch it down, and on a floured surface, roll it out into a 1/4-inch thick rectangle.
Using a knife or pizza cutter, cut out 3 inch squares, and then cut squares on the diagonal into triangles.
Heat up three inches of oil in a big pot to 375 degrees.
Fry two triangles of dough at a time in the oil for one minute on each side. The dough should puff when it hits the oil.
Drain, and then sprinkle with cinnamon and sugar.
Serve hot with honey.
Makes about 18 sopapillas.
Perfect Soft Pretzels
Makes 16 large
Preheat your oven to 500°F. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper.
Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl. Make sure the baking soda is thoroughly dissolved; if it isn't, it'll make your pretzels splotchy.
Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
Bake the pretzels for 8 to 9 minutes, or until they're golden brown, reversing the baking sheets halfway through.
Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Yield: 8 pretzels.
- 22 oz bread flour
- 1 1/2 teaspoon salt
- 4 tsp sugar
- 2 1/2 teaspoons regular instant yeast
- 12 oz warm water
- 4 tbls melted butter
- 1/2 cup warm water
- 1 tablespoons baking soda
- 3 tablespoons unsalted butter, melted
- Salt
- Cinnamon and sugar
Preheat your oven to 500°F. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper.
Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl. Make sure the baking soda is thoroughly dissolved; if it isn't, it'll make your pretzels splotchy.
Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
Bake the pretzels for 8 to 9 minutes, or until they're golden brown, reversing the baking sheets halfway through.
Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Yield: 8 pretzels.
Rustic White Bread
* 2 cups warm tap water, about 110 degrees
* 2 1/2 teaspoons (1 envelope) active dry yeast
* 5 1/4 to 5 1/2 cups unbleached, all-purpose flour
* 4 teaspoons salt
* 1/3 cup flour for dusting the loaves
* Cornmeal for the pans
* 2 small cookie sheets or a large (at least 11×17-inch) jelly roll pan
To make the dough, in a 3-quart mixing bowl place water and sprinkle yeast on surface, allowing it to stand for two minutes before whisking. To mix dough in a heavy-duty mixer, place smaller amount of flour and salt in bowl of mixer fitted with a dough hook. Add water and yeast and mix on low speed to form a smooth, elastic and slightly sticky dough, about 5 minutes. Incorporate the remaining flour a tablespoon at time if the dough is too soft.
Place dough in an oiled bowl and turn dough over so top is oiled. Cover bowl with plastic wrap and allow dough to rise at room temperature until doubled.
To shape loaves, scrape risen dough onto a lightly floured surface and press it to deflate it. Divide dough in half and shape one piece at a time. Press dough into a square, then roll it up tightly. Rotate cylinder of dough 90 degrees and roll up again from short end. Arrange dough seam side down, cover with plastic or a towel and let it rest of 5 minutes. Repeat with remaining piece of dough.
Dust pan with cornmeal. Roll each piece of dough under palms of your hands to elongate it. Work from middle of loaf outward, pointing the ends slightly. Place loaves seam side down on cookie sheets and dust each loaf heavily with flour, using about 1/3 cup in all. Cover with plastic or a towel and allow to rise until doubled.
About 30 minutes before you intend to bake the loaves, preheat oven to 500 degrees F and set racks at the middle and lowest levels. Set a pan on the lowest rack to absorb some of the excess bottom heat and keep the bottom of the loaves from burning.
Holding a razor blade or the point of a very sharp knife at a 30-degree angle to the top of each loaf, make 3 to 4 diagonal slashes in each loaf. Immediately place loaves in oven and lower temperature 450 degrees F. After loaves have baked for 20 minutes and are completely risen, lower temperature to 350 degrees F and continue baking about 20 to 30 minutes longer, until bread reaches an internal temperature of about 220 degrees F*. Remove loaves from oven and cool on a rack.
* 2 1/2 teaspoons (1 envelope) active dry yeast
* 5 1/4 to 5 1/2 cups unbleached, all-purpose flour
* 4 teaspoons salt
* 1/3 cup flour for dusting the loaves
* Cornmeal for the pans
* 2 small cookie sheets or a large (at least 11×17-inch) jelly roll pan
To make the dough, in a 3-quart mixing bowl place water and sprinkle yeast on surface, allowing it to stand for two minutes before whisking. To mix dough in a heavy-duty mixer, place smaller amount of flour and salt in bowl of mixer fitted with a dough hook. Add water and yeast and mix on low speed to form a smooth, elastic and slightly sticky dough, about 5 minutes. Incorporate the remaining flour a tablespoon at time if the dough is too soft.
Place dough in an oiled bowl and turn dough over so top is oiled. Cover bowl with plastic wrap and allow dough to rise at room temperature until doubled.
To shape loaves, scrape risen dough onto a lightly floured surface and press it to deflate it. Divide dough in half and shape one piece at a time. Press dough into a square, then roll it up tightly. Rotate cylinder of dough 90 degrees and roll up again from short end. Arrange dough seam side down, cover with plastic or a towel and let it rest of 5 minutes. Repeat with remaining piece of dough.
Dust pan with cornmeal. Roll each piece of dough under palms of your hands to elongate it. Work from middle of loaf outward, pointing the ends slightly. Place loaves seam side down on cookie sheets and dust each loaf heavily with flour, using about 1/3 cup in all. Cover with plastic or a towel and allow to rise until doubled.
About 30 minutes before you intend to bake the loaves, preheat oven to 500 degrees F and set racks at the middle and lowest levels. Set a pan on the lowest rack to absorb some of the excess bottom heat and keep the bottom of the loaves from burning.
Holding a razor blade or the point of a very sharp knife at a 30-degree angle to the top of each loaf, make 3 to 4 diagonal slashes in each loaf. Immediately place loaves in oven and lower temperature 450 degrees F. After loaves have baked for 20 minutes and are completely risen, lower temperature to 350 degrees F and continue baking about 20 to 30 minutes longer, until bread reaches an internal temperature of about 220 degrees F*. Remove loaves from oven and cool on a rack.
Portuguese Sweet Bread
- Makes 2 loaves
--from The Bread Baker's Apprentice, by Peter Reinhart
Sponge
1. Make the sponge. Stir together the flour, sugar, and yeast in a small bowl. Add the water and stir until mixed. Cover the bowl with plastic wrap for 60-90 minutes, or until the sponge gets foamy. (NOTE: I found it took about 70 mins. at 71 degrees)
2. Make the dough. Combine the sugar, salt, powdered milk, butter and shortening in the bowl of an electric mixer. Mix with paddle attachment until smooth (NOTE: It will take a couple minutes and will at first seem too dry to become smooth - but it will get there), then add eggs and extracts. Switch to dough hook attachment and mix in sponge and flour. Add water as neeed to make a very soft dough (NOTE: I found that I only needed 24g of water per loaf -- so 48g if you're doing the full 2 loaf recipe here). The finished dough should be soft and supple...not wet or sticky. It will take at least 10-12 minutes in a stand mixer, maybe more, to reach the right consistency (NOTE: turn the mixer off every 2-3 minutes and scrape the sides/bottom of the bowl, to make sure all material is being worked). Oil a large bowl and transfer the dough to the bowl. Mist with spray oil and cover with plastic wrap.
3. Ferment at room temperature for about 1 hour, fold/degas the dough on the counter and return to bowl for 1 more hour.
4. Remove dough from bowl and divide it into 2 equal pieces. Form each piece into a boule. Place boule, seam side down, into an oiled pie pan. Mist tops with spray oil and cover loosely with plastic wrap.
5. Proof at room temperature for 2 to 3 hours, or until dough fills the pans fully, doubling in size. (NOTE: It took me 3 hours at 71 degrees, and the boule did not fully fill the pan . . . and looking at Reinharts photos, it doesn't appear his do either, as there are no markings on the loaves where they would have contacted the pan...which wouldn't be attractive anyway!)
6. Gently brush the loaves with the egg wash. Preheat oven to 350 degrees F. with the oven rack on the middle shelf.
7. Bake the loaves for 50 to 60 minutes (NOTE: Mine were done at exactly 50). After 25 of those minutes, rotate 180 degrees. Because of the high amount of sugar, the dough will brown very quickly, but it will not be done. The final color will be a rich/dark mahogany brown.
8. Immediately remove the bread from the pie pans and place on a rack to cool. The bread will soften as it cools, resulting in a very soft, squishy loaf. Allow the bread to cool for 2 hours before slicing or serving.
Sponge
- 1/2 cup (2.25 ounces or 64g) unbleached bread flour
- 1 T. (.5 ounce or 14.18g) granulated sugar
- 2 1/4 tsp. (.25 ounce or 7.08g) instant yeast
- 1/2 cup (4 ounces or 114g) water, at room temperature
- 6 T. (3 ounces or 83g) granulated sugar
- 1 tsp. (.25 ounce or 7.08g) salt
- 1/4 cup (1.25 ounces or 35.44g) powdered milk
- 2 T. (1 ounce or 28g) unsalted butter, at room temperature
- 2 T. (1 ounce or 28g) oil
- 2 large (or 94g) eggs
- 1 tsp. (.17 ounce or 5g or 5ml) lemon extract
- 1 tsp. (.17 ounce or 5g or 5ml) orange extract
- 1 tsp. (.17 ounceor 5g or 5ml) vanilla extract
- 3 cups (13.5 ounces or 382g) unbleached bread flour
- Up to 6 T. (3 ounces or 84g) water, at room temp
- 1 egg, whisked with 1 tsp. water until frothy.
1. Make the sponge. Stir together the flour, sugar, and yeast in a small bowl. Add the water and stir until mixed. Cover the bowl with plastic wrap for 60-90 minutes, or until the sponge gets foamy. (NOTE: I found it took about 70 mins. at 71 degrees)
2. Make the dough. Combine the sugar, salt, powdered milk, butter and shortening in the bowl of an electric mixer. Mix with paddle attachment until smooth (NOTE: It will take a couple minutes and will at first seem too dry to become smooth - but it will get there), then add eggs and extracts. Switch to dough hook attachment and mix in sponge and flour. Add water as neeed to make a very soft dough (NOTE: I found that I only needed 24g of water per loaf -- so 48g if you're doing the full 2 loaf recipe here). The finished dough should be soft and supple...not wet or sticky. It will take at least 10-12 minutes in a stand mixer, maybe more, to reach the right consistency (NOTE: turn the mixer off every 2-3 minutes and scrape the sides/bottom of the bowl, to make sure all material is being worked). Oil a large bowl and transfer the dough to the bowl. Mist with spray oil and cover with plastic wrap.
3. Ferment at room temperature for about 1 hour, fold/degas the dough on the counter and return to bowl for 1 more hour.
4. Remove dough from bowl and divide it into 2 equal pieces. Form each piece into a boule. Place boule, seam side down, into an oiled pie pan. Mist tops with spray oil and cover loosely with plastic wrap.
5. Proof at room temperature for 2 to 3 hours, or until dough fills the pans fully, doubling in size. (NOTE: It took me 3 hours at 71 degrees, and the boule did not fully fill the pan . . . and looking at Reinharts photos, it doesn't appear his do either, as there are no markings on the loaves where they would have contacted the pan...which wouldn't be attractive anyway!)
6. Gently brush the loaves with the egg wash. Preheat oven to 350 degrees F. with the oven rack on the middle shelf.
7. Bake the loaves for 50 to 60 minutes (NOTE: Mine were done at exactly 50). After 25 of those minutes, rotate 180 degrees. Because of the high amount of sugar, the dough will brown very quickly, but it will not be done. The final color will be a rich/dark mahogany brown.
8. Immediately remove the bread from the pie pans and place on a rack to cool. The bread will soften as it cools, resulting in a very soft, squishy loaf. Allow the bread to cool for 2 hours before slicing or serving.
Panettone USA
Biga
* 1 1/2 cups King Arthur Unbleached All-Purpose Flour
* 1/2 cup cool water
* 1/16 teaspoon instant yeast
Dough
* 3 large eggs
* 1/2 cup unsalted butter, cut into about 10 chunks
* 2 1/2 cups King Arthur Unbleached All-Purpose Flour
* 1/3 cup sugar
* 5 teaspoons instant yeast
* 1 1/2 teaspoons salt
* 2 teaspoons vanilla
* 1/4 to 1/2 teaspoon Fiori di Sicilia, to taste
* 1 1/2 cups (about 9 ounces) dried fruit, chopped if large
Directions
1) Biga: Combine the flour, water and yeast, kneading briefly to make a stiff dough; if you're using a bread machine, allow the dough to knead for 5 minutes, then cancel the machine.
2) Place the dough in a lightly greased bowl, and allow it to rise overnight, about 12 hours. It'll become bubbly.
3) Dough: In the bowl of an electric mixer (or in the pan of your bread machine), combine all of the ingredients except the dried fruit. Note: This dough is very difficult to make by hand; we suggest the use of a machine of some sort.
4) Knead the dough till it's cohesive; it'll seem very gummy at first, but should come together nicely at the end. Don't worry if it doesn't form a smooth ball; it's OK if it sticks to the sides of the bowl a bit.
5) Place the dough in a lightly greased bowl, and allow it to rest for an hour. It won't rise much; that's OK.
6) Knead the fruit into the dough, by hand or machine; knead only until the dough accepts the fruit, as over handling will cause the fruit to release too much sugar into the dough, slowing the rise.
7) Allow the dough to rest for 10 minutes, then shape it into a round ball.
8) Poke a hole in the center of the ball.
9) Slip the dough over the ring of a lightly greased 9" to 10" tube pan or monkey bread pan.
10) Cover the pan, and set the dough aside to rise for 2 hours or so. It probably won't double in size, but will puff up a bit; don't worry, this bread's oven spring is quite good.
11) Bake the panettone in a preheated 350°F oven for 25 to 40 minutes, tenting it with aluminum foil for the final 15 minutes of baking if it appears to be browning too quickly. There's a wide time-range here due to the difference in center diameters of monkey bread and tube pans; the smaller the diameter, the longer the bread will bake. The internal temperature of the dough should register 190°F to 205°F when it's done, so use an instant-read thermometer to check. If you don't have a thermometer, poke a cake tester into the center; it should come out dry, without any crumbs or wet dough clinging to it.
12) Remove the panettone from the oven, and after about 5 minutes turn it out of the pan. Brush with melted butter, if desired, for a soft, buttery crust. Ccool on a rack.
13) Sprinkle with confectioners' sugar just before serving, if desired.
* 1 1/2 cups King Arthur Unbleached All-Purpose Flour
* 1/2 cup cool water
* 1/16 teaspoon instant yeast
Dough
* 3 large eggs
* 1/2 cup unsalted butter, cut into about 10 chunks
* 2 1/2 cups King Arthur Unbleached All-Purpose Flour
* 1/3 cup sugar
* 5 teaspoons instant yeast
* 1 1/2 teaspoons salt
* 2 teaspoons vanilla
* 1/4 to 1/2 teaspoon Fiori di Sicilia, to taste
* 1 1/2 cups (about 9 ounces) dried fruit, chopped if large
Directions
1) Biga: Combine the flour, water and yeast, kneading briefly to make a stiff dough; if you're using a bread machine, allow the dough to knead for 5 minutes, then cancel the machine.
2) Place the dough in a lightly greased bowl, and allow it to rise overnight, about 12 hours. It'll become bubbly.
3) Dough: In the bowl of an electric mixer (or in the pan of your bread machine), combine all of the ingredients except the dried fruit. Note: This dough is very difficult to make by hand; we suggest the use of a machine of some sort.
4) Knead the dough till it's cohesive; it'll seem very gummy at first, but should come together nicely at the end. Don't worry if it doesn't form a smooth ball; it's OK if it sticks to the sides of the bowl a bit.
5) Place the dough in a lightly greased bowl, and allow it to rest for an hour. It won't rise much; that's OK.
6) Knead the fruit into the dough, by hand or machine; knead only until the dough accepts the fruit, as over handling will cause the fruit to release too much sugar into the dough, slowing the rise.
7) Allow the dough to rest for 10 minutes, then shape it into a round ball.
8) Poke a hole in the center of the ball.
9) Slip the dough over the ring of a lightly greased 9" to 10" tube pan or monkey bread pan.
10) Cover the pan, and set the dough aside to rise for 2 hours or so. It probably won't double in size, but will puff up a bit; don't worry, this bread's oven spring is quite good.
11) Bake the panettone in a preheated 350°F oven for 25 to 40 minutes, tenting it with aluminum foil for the final 15 minutes of baking if it appears to be browning too quickly. There's a wide time-range here due to the difference in center diameters of monkey bread and tube pans; the smaller the diameter, the longer the bread will bake. The internal temperature of the dough should register 190°F to 205°F when it's done, so use an instant-read thermometer to check. If you don't have a thermometer, poke a cake tester into the center; it should come out dry, without any crumbs or wet dough clinging to it.
12) Remove the panettone from the oven, and after about 5 minutes turn it out of the pan. Brush with melted butter, if desired, for a soft, buttery crust. Ccool on a rack.
13) Sprinkle with confectioners' sugar just before serving, if desired.
Cinnamon Pan Dulce (Mexican Morning Buns)
Cinnamon Pan Dulce (Mexican Morning Buns)
Ingredients: Makes 16 buns
* For the buns: 1/4 cup warm water
* 2 1/2 teaspoons instant (rapid rise) yeast
* 2/3 cups warm whole milk
* 4 large eggs
* 2 teaspoons pure vanilla extract
* 3/4 teaspoon salt
* 2/3 cup sugar
* 4 to 5 cups all-purpose flour
* 6 tablespoons unsalted butter, at room temperature and cut into small pieces
For the topping:
* 3/4 cup unbleached all-purpose flour
* 3/4 cup confectioners sugar
* 4 tablespoons unsalted butter, at room temperature and cut into small pieces
* 1 large egg
* 2 tablespoons whole milk
* 1 tablespoon pure vanilla extract
* 1 tablespoon ground cinnamon
For the buns:
In a large metal bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the warm water, yeast, milk, eggs, vanilla, salt and sugar. Add 1 cup of flour and beat until smooth. Add another cup of flour and mix well, then add the butter and mix until incorporated. Add two more cups of flour, half a cup at a time, mixing between additions. This will bring you to four cups of flour already used in the dough. Allow the dough to rest for 5 minutes. It will be very sticky.
Generously dust your work surface and hands with flour, then turn the dough out. You are going to knead the dough by hand for 4 to 5 minutes, but will need to dust the it with flour 1 tablespoon at a time at intervals to prevent it from sticking to the work surface or your hands. Don’t overdo it with the flour. Use just enough to prevent sticking. You will probably use another 1/2 to 1 cup of flour during the kneading process.
Once the dough is soft, slightly sticky and springs back when you press your thumb into it, shape it into a ball and place it in a large, lightly greased bowl, turning once to coat. Cover with plastic wrap and allow to rise in a warm area for 1 hour.
Line two baking sheets with parchment paper.
Turn the dough out onto a lightly floured surface. With a knife, cut the dough in half, then cut each half in two. Now you’ll have four pieces of dough. Cut each piece into four more sections, then roll each section into a smooth ball. Place the balls onto your prepared baking sheet, gently pressing down and spacing them at least three inches apart.
With a sharp knife cut three slits on the top of each ball of dough. Cover each tray with plastic wrap, lightly spraying the wrap with baking spray before putting the oiled side down onto the dough. Allow the dough to rise for 1 hour.
Preheat your oven to 375 degrees F.
For the topping:
In a large bowl, make the topping by combining the flour, confectioners sugar, butter, egg, milk, vanilla and cinnamon. With two metal spoons, place 1 tablespoon worth of topping on each bun, gently spreading the topping around with the back of one of the spoons.
Allow the buns to rise for another 1/2 hour, then bake at 375 degrees F for 18-24 minutes or until golden brown. If your oven isn’t big enough for both baking sheets to fit at once, it’s fine to bake one tray at a time. The buns that go in second will just have risen a bit more.
Cool on a rack, then serve warm or at room temperature. The buns will keep for about 2 days in an airtight container.
Ingredients: Makes 16 buns
* For the buns: 1/4 cup warm water
* 2 1/2 teaspoons instant (rapid rise) yeast
* 2/3 cups warm whole milk
* 4 large eggs
* 2 teaspoons pure vanilla extract
* 3/4 teaspoon salt
* 2/3 cup sugar
* 4 to 5 cups all-purpose flour
* 6 tablespoons unsalted butter, at room temperature and cut into small pieces
For the topping:
* 3/4 cup unbleached all-purpose flour
* 3/4 cup confectioners sugar
* 4 tablespoons unsalted butter, at room temperature and cut into small pieces
* 1 large egg
* 2 tablespoons whole milk
* 1 tablespoon pure vanilla extract
* 1 tablespoon ground cinnamon
For the buns:
In a large metal bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the warm water, yeast, milk, eggs, vanilla, salt and sugar. Add 1 cup of flour and beat until smooth. Add another cup of flour and mix well, then add the butter and mix until incorporated. Add two more cups of flour, half a cup at a time, mixing between additions. This will bring you to four cups of flour already used in the dough. Allow the dough to rest for 5 minutes. It will be very sticky.
Generously dust your work surface and hands with flour, then turn the dough out. You are going to knead the dough by hand for 4 to 5 minutes, but will need to dust the it with flour 1 tablespoon at a time at intervals to prevent it from sticking to the work surface or your hands. Don’t overdo it with the flour. Use just enough to prevent sticking. You will probably use another 1/2 to 1 cup of flour during the kneading process.
Once the dough is soft, slightly sticky and springs back when you press your thumb into it, shape it into a ball and place it in a large, lightly greased bowl, turning once to coat. Cover with plastic wrap and allow to rise in a warm area for 1 hour.
Line two baking sheets with parchment paper.
Turn the dough out onto a lightly floured surface. With a knife, cut the dough in half, then cut each half in two. Now you’ll have four pieces of dough. Cut each piece into four more sections, then roll each section into a smooth ball. Place the balls onto your prepared baking sheet, gently pressing down and spacing them at least three inches apart.
With a sharp knife cut three slits on the top of each ball of dough. Cover each tray with plastic wrap, lightly spraying the wrap with baking spray before putting the oiled side down onto the dough. Allow the dough to rise for 1 hour.
Preheat your oven to 375 degrees F.
For the topping:
In a large bowl, make the topping by combining the flour, confectioners sugar, butter, egg, milk, vanilla and cinnamon. With two metal spoons, place 1 tablespoon worth of topping on each bun, gently spreading the topping around with the back of one of the spoons.
Allow the buns to rise for another 1/2 hour, then bake at 375 degrees F for 18-24 minutes or until golden brown. If your oven isn’t big enough for both baking sheets to fit at once, it’s fine to bake one tray at a time. The buns that go in second will just have risen a bit more.
Cool on a rack, then serve warm or at room temperature. The buns will keep for about 2 days in an airtight container.
Pain A L'Acienne (Ugly Baguettes)
Makes eight 12-16 inch baguettes
Mix together the flour and the ice cold water until a shaggy ball of dough is formed. Knew for 4 to 6 minutes until the flour is thoroughly hydrated and a smooth ball is formed. Cover with plastic wrap or store in an airtight container. Refrigerate for at least 8 hours and up to 2 days. The longer it rests, the sweeter.
Add the additional water, salt and instant yeast to the cold dough. Knead until the water is completely absorbed, about 6 to 10 minutes. The dough will be very sticky. The initial consistency of chewing gum.
Allow to rise for 90 minutes at room temperature.
Stretch and fold - stretch the dough to a large rectangle and fold in thirds from left to right, then from top to bottom.
Repeat.
Allow to rise for 2 to 3 hours until almost doubled in size.
Preheat oven to 460 degrees F.
Divide into 4 equal pieces with a lightly moistened bench scraper. On a lightly floured surface, gently shape each piece into loose ovals by tucking the sides underneath the pieces of dough. Handle as gently as possible to avoid deflating. Allow to rest for 10 minutes. Gently stretch each piece into a baguettes 12 to 16 inches long.
Bake in steam oven for 8 to 9 minutes. Rotate the loaves and bake for another 10 to 15 minutes until the crust is deeply browned. The thickest part of the loaf will register 205 degrees F. Cool for at least 30 minutes.
- 1,000 g (4 cups) ap flour
- 650 g (1 cup + 6 tbls) ice cold water
- 100 g (3 tbls +1 tsp) water
- 1 tbls salt
- 1 tbls yeast
Mix together the flour and the ice cold water until a shaggy ball of dough is formed. Knew for 4 to 6 minutes until the flour is thoroughly hydrated and a smooth ball is formed. Cover with plastic wrap or store in an airtight container. Refrigerate for at least 8 hours and up to 2 days. The longer it rests, the sweeter.
Add the additional water, salt and instant yeast to the cold dough. Knead until the water is completely absorbed, about 6 to 10 minutes. The dough will be very sticky. The initial consistency of chewing gum.
Allow to rise for 90 minutes at room temperature.
Stretch and fold - stretch the dough to a large rectangle and fold in thirds from left to right, then from top to bottom.
Repeat.
Allow to rise for 2 to 3 hours until almost doubled in size.
Preheat oven to 460 degrees F.
Divide into 4 equal pieces with a lightly moistened bench scraper. On a lightly floured surface, gently shape each piece into loose ovals by tucking the sides underneath the pieces of dough. Handle as gently as possible to avoid deflating. Allow to rest for 10 minutes. Gently stretch each piece into a baguettes 12 to 16 inches long.
Bake in steam oven for 8 to 9 minutes. Rotate the loaves and bake for another 10 to 15 minutes until the crust is deeply browned. The thickest part of the loaf will register 205 degrees F. Cool for at least 30 minutes.
Norwich Sourdough
Norwich Sourdough
(adapted from Vermont Sourdough in Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman)
Yield: 2 kg (four or five small, or two large, loaves)
Time:
• Mix/autolyse: 35 minutes
• First fermentation: 2.5 hours
• Divide, bench rest, and shape: 20 minutes
• Proof: 2.5 hours (or 1.5 hours, then retard for 2 – 16 hours)
• Bake: 35 minutes
Desired dough temperature: 76F
Ingredients:
• 900 g white flour (I used Heartland Mills unbleached malted all-purpose)
• 120 g whole rye flour (I used KAF pumpernickel)
• 600 g water at about 74F
• 360 g ripe 100% hydration sourdough starter
• 23 g salt
Method:
1. In the bowl of a stand mixer, mix the flours, water, and starter on low speed until just combined, about one minute.
2. Let the dough rest (autolyse) for 30 minutes.
3. Add the salt and continue mixing on low or medium speed until the dough reaches a medium level of gluten development. This should only take about 3 or 4 minutes.
4. Transfer the dough to an oiled container (preferably a low, wide one so the dough can be folded without removing it from the container).
5. Ferment at room temperature (72F – 76F) for 2.5 hours, with folds at 50 and 100 minutes.
6. Turn the dough out onto a lightly floured counter. Divide it into 400g – 500g pieces. I usually make four 400g loaves and refrigerate the rest to use for pizza dough later. Preshape the dough pieces into light balls.
7. Sprinkle the balls lightly with flour, cover loosely with plastic, and let rest for 15 minutes.
8. Shape into batards and place seam-side-up in a floured couche or linen-lined bannetons.
10. Slip the couche or bannetons into a large plastic bag or cover with plastic wrap and proof at room temperature for 2 – 2.5 hours. Alternatively, the loaves can be proofed for about 1.5 hours at room temperature, then refrigerated for 2 – 16 hours and baked directly out of the refrigerator; this will yield a tangier bread with a lovely, blistered crust.
11. Meanwhile, preheat the oven, with baking stone, to 475F. You will also need steam during the initial phase of baking, so prepare for this now.
12. Turn the proofed loaves onto a semolina-sprinkled peel or parchment. Slash each one with two overlapping cuts that are almost parallel to the long axis of the batard.
13. Once the loaves are in the oven, turn the heat down to 450F. For 400g loaves, bake for 12 minutes with steam, and another 15 – 18 minutes without steam. I leave the oven door cracked open a bit for the last 5 minutes of this time. The crust should be a deep brown. Then turn off the oven and leave the loaves in for 5 minutes longer, with the door ajar, to help them dry. Larger loaves will need to be baked longer.
14. Cool on a wire rack. Don’t cut until the loaves are completely cool, if you can manage it!
Yield: 2 kg (four or five small, or two large, loaves)
Time:
• Mix/autolyse: 35 minutes
• First fermentation: 2.5 hours
• Divide, bench rest, and shape: 20 minutes
• Proof: 2.5 hours (or 1.5 hours, then retard for 2 – 16 hours)
• Bake: 35 minutes
Desired dough temperature: 76F
Ingredients:
• 900 g white flour (I used Heartland Mills unbleached malted all-purpose)
• 120 g whole rye flour (I used KAF pumpernickel)
• 600 g water at about 74F
• 360 g ripe 100% hydration sourdough starter
• 23 g salt
Method:
1. In the bowl of a stand mixer, mix the flours, water, and starter on low speed until just combined, about one minute.
2. Let the dough rest (autolyse) for 30 minutes.
3. Add the salt and continue mixing on low or medium speed until the dough reaches a medium level of gluten development. This should only take about 3 or 4 minutes.
4. Transfer the dough to an oiled container (preferably a low, wide one so the dough can be folded without removing it from the container).
5. Ferment at room temperature (72F – 76F) for 2.5 hours, with folds at 50 and 100 minutes.
6. Turn the dough out onto a lightly floured counter. Divide it into 400g – 500g pieces. I usually make four 400g loaves and refrigerate the rest to use for pizza dough later. Preshape the dough pieces into light balls.
7. Sprinkle the balls lightly with flour, cover loosely with plastic, and let rest for 15 minutes.
8. Shape into batards and place seam-side-up in a floured couche or linen-lined bannetons.
10. Slip the couche or bannetons into a large plastic bag or cover with plastic wrap and proof at room temperature for 2 – 2.5 hours. Alternatively, the loaves can be proofed for about 1.5 hours at room temperature, then refrigerated for 2 – 16 hours and baked directly out of the refrigerator; this will yield a tangier bread with a lovely, blistered crust.
11. Meanwhile, preheat the oven, with baking stone, to 475F. You will also need steam during the initial phase of baking, so prepare for this now.
12. Turn the proofed loaves onto a semolina-sprinkled peel or parchment. Slash each one with two overlapping cuts that are almost parallel to the long axis of the batard.
13. Once the loaves are in the oven, turn the heat down to 450F. For 400g loaves, bake for 12 minutes with steam, and another 15 – 18 minutes without steam. I leave the oven door cracked open a bit for the last 5 minutes of this time. The crust should be a deep brown. Then turn off the oven and leave the loaves in for 5 minutes longer, with the door ajar, to help them dry. Larger loaves will need to be baked longer.
14. Cool on a wire rack. Don’t cut until the loaves are completely cool, if you can manage it!
Kaiser Rolls
Makes 8 medium kaiser rolls.
In a large bowl, or the bowl of your electric mixer, combine all of the ingredients, stirring till the dough forms a cohesive mass and begins to clear the sides of the bowl. Knead the dough for 5 minutes, then allow it to rest for 10 minutes (which gives the dough a chance to absorb the liquid, and the gluten in the flour a chance to relax.)
Knead the dough for an additional 5 minutes, or until it's smooth and supple. The dough should be quite stiff, but not at all "gnarly;" adjust its consistency with additional flour or water, as necessary.
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till it's noticeably puffy, about 1 hour.
Bake the rolls in a preheated 425°F oven for 15 to 17 minutes, or until they're golden brown. Remove them from the oven, and cool on a wire rack.
- 3 cups All-Purpose Flour
- 1 1/2 teaspoons instant yeast
- 1 1/2 teaspoons sugar
- 1 1/4 teaspoons salt
- 1 large egg
- 2 tablespoons unsalted butter
- 3/4 cup water
In a large bowl, or the bowl of your electric mixer, combine all of the ingredients, stirring till the dough forms a cohesive mass and begins to clear the sides of the bowl. Knead the dough for 5 minutes, then allow it to rest for 10 minutes (which gives the dough a chance to absorb the liquid, and the gluten in the flour a chance to relax.)
Knead the dough for an additional 5 minutes, or until it's smooth and supple. The dough should be quite stiff, but not at all "gnarly;" adjust its consistency with additional flour or water, as necessary.
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till it's noticeably puffy, about 1 hour.
Bake the rolls in a preheated 425°F oven for 15 to 17 minutes, or until they're golden brown. Remove them from the oven, and cool on a wire rack.
Irish Barmbrack
- 1 cup milk
- 4-1/2 teaspoons active dry yeast
- 1/2 cup warm water
- 4 cups all-purpose flour, sifted, divided use
- 3/4 cup granulated sugar
- 3 teaspoons salt
- 1 teaspoon ground allspice
- 1/3 cup butter, room temperature
- 1/2 cup currants
- 3/4 cup seedless raisins
- 1/2 cup candied lemon peel
- 2 tablespoons sugar
- 1 tablespoon water
1) Scald the milk or heat it on HIGH power for 1 minute in a microwave oven. Sprinkle yeast over warm water in a small bowl. Let sit for 5 minutes to soften.
2) In the bowl of an electric mixer, combine 2 cups sifted flour, sugar, salt and allspice. Whisk to combine. Add yeast, milk and butter. Beat with paddle attachment for 2 minutes at medium speed. Cover and let sit in a warm spot for 30 minutes. When it has doubled in size, add 1 cup of reserved flour and beat with electric mixer on low speed until flour is well blended, about 1 minute. Repeat with the last cup of flour.
3) Turn onto a lightly floured work surface. Knead for 8 minutes, gradually working in currants, raisins and lemon peel. Place dough in a greased bowl, cover and allow to rise until double in bulk, about 90 minutes. Punch dough down. If you wish to add trinkets to dough, add them now. Shape the dough into a round loaf and set it on a greased baking sheet. Cover and let rise again until double in bulk, about 90 minutes.
4) Preheat oven to 350 degrees F. Bake loaf for 45 to 50 minutes. Combine sugar with water and brush over loaf. Cook for an additional 5 minutes. Remove from oven. Let sit for 5 minutes before transferring to a wire rack to cool. Yield: 1 loaf.
Reinhart French Bread
For the pre-ferment (pâte fermentée):
* Reinhart suggests half all-purpose and half bread flour, but I like the extra chewiness from using 100% bread flour (King Arthur Bread Flour).
* The suggested amount of water is 6 to 7 ounces and I went with the higher amount initially. Since I used 100% bread flour, the dough will be able to take more water due to the higher protein content in the flour.
Mix all of the ingredients in a bowl until the dough comes together and knead until it goes from a sticky mess to a smooth ball.
Don’t worry too much about developing the gluten at this point.
Let rise in a sealed container for about 1 hour at room temperature or until it expands to 1 1/2 times its size.
Knead lightly for about a minute and return to the sealed container. Keep in the refrigerator overnight. The pre-ferment will be usable for up to 3 days, although I tend to get nervous when it’s been sitting around for more than 24 hours. Sometimes it seems like it’s about to pop out of the container and spill all over the vegetables and eggs in my refrigerator. Not that it’s ever happened before. Be sure that your container can handle a volume at least 3 times as big as the dough.
For the final dough:
Notes:
* The new dough is identical to the pâte fermentée formula. Pre-fermenting half of the final dough is one of many techniques used to achieve a fully developed flavor.
Take your pre-fermented dough out of the refrigerator and leave it at room temperature for about 1 hour to take off the chill. It will be bubbly and may continue to rise in your container.
Cut up the pre-ferment into small pieces and mix with the second half.
Knead for about 10 minutes. I favor the kneading technique demonstrated in this video. Richard Bertinet is shown working on a sweet dough recipe but the technique also works well for our baguette dough.
I strongly encourage doing it by hand as opposed to using a KitchenAid. It’s eerily satisfying when everything starts coming together after slapping the stringy dough onto a work surface repeatedly. It’s not like I have a choice, though, since I have neither the funds nor the counter space to take the plunge.
In a lightly oiled container, ferment at room temperature for about 2 hours or until the dough doubles in size.
It’s very important to put some oil in the container so the dough doesn’t stick when extracting from the bowl later. It should come out as one well-formed blob and feel very slightly sticky to the touch. From this point on, handle the dough as gently as possible to keep the bubbles within from deflating.
Use a weighing scale and divide the dough into 3 equal pieces. It’s okay to cut off small bits of dough to evenly distribute.
Proof the shaped baguettes with the seam side up at room temperature for 45 to 75 minutes or until it expands to 1 1/2 times its size. The loaves in the picture are settled in a floured linen couche, but parchment paper can be used in the same manner. This will keep the loaves from flattening out and help maintain a tubular shape.
Preheat your oven to 500°F with a steam pan, preferably cast iron, in the bottom of the oven. I have a dedicated cast iron skillet used solely for creating steam in the oven. Don’t use your well-seasoned cast iron skillet passed down from grandma. The high oven heat will ruin the seasoning you’ve been painstakingly maintaining all these years. I had to find out the hard way. If you have one of those fancy ovens with built-in steam functionality then we probably won’t get along.
Transfer the proofed baguettes onto parchment paper on the back of a sheet pan. The seams previously on top should now be on the bottom.
Score the baguettes. Imagine a line running down the top of the loaves. Using a very sharp knife or a bread slashing tool called a lamé, create incisions about half an inch deep that overlap and run almost parallel to the imaginary line running down the center of the loaves. Cuts that run from side to side will barely expand because long loaves tend to widen instead of lengthen as a result of oven spring.
Load the oven with the sheet pan or transfer the loaves onto a hot baking stone. Pour 2 cups of boiling water onto the steam pan and immediately close the oven door. Lower the oven to 450°F and bake for 10 minutes. Rotate the loaves 180 degrees and bake for another 10 to 20 minutes until the crust turns golden brown.
Place the baguettes on a cooling rack for about 1 hour. Try to keep yourself from biting the crackly ends off straight from the oven. Each baguette will tip the scales at the traditional weight of approximately 250 grams.
- 2 1/4 cups (10 ounces) unbleached bread flour
- 3/4 teaspoon salt
- 1/2 teaspoon instant yeast
- 3/4 cup + 2 tablespoons (7 ounces) water, at room temperature
* Reinhart suggests half all-purpose and half bread flour, but I like the extra chewiness from using 100% bread flour (King Arthur Bread Flour).
* The suggested amount of water is 6 to 7 ounces and I went with the higher amount initially. Since I used 100% bread flour, the dough will be able to take more water due to the higher protein content in the flour.
Mix all of the ingredients in a bowl until the dough comes together and knead until it goes from a sticky mess to a smooth ball.
Don’t worry too much about developing the gluten at this point.
Let rise in a sealed container for about 1 hour at room temperature or until it expands to 1 1/2 times its size.
Knead lightly for about a minute and return to the sealed container. Keep in the refrigerator overnight. The pre-ferment will be usable for up to 3 days, although I tend to get nervous when it’s been sitting around for more than 24 hours. Sometimes it seems like it’s about to pop out of the container and spill all over the vegetables and eggs in my refrigerator. Not that it’s ever happened before. Be sure that your container can handle a volume at least 3 times as big as the dough.
For the final dough:
- All of the pâte fermentée
- 2 1/4 cups (10 ounces) unbleached bread flour
- 3/4 teaspoon salt
- 1/2 teaspoon instant yeast
- 3/4 cup + 2 tablespoons (7 ounces) water, at room temperature
Notes:
* The new dough is identical to the pâte fermentée formula. Pre-fermenting half of the final dough is one of many techniques used to achieve a fully developed flavor.
Take your pre-fermented dough out of the refrigerator and leave it at room temperature for about 1 hour to take off the chill. It will be bubbly and may continue to rise in your container.
Cut up the pre-ferment into small pieces and mix with the second half.
Knead for about 10 minutes. I favor the kneading technique demonstrated in this video. Richard Bertinet is shown working on a sweet dough recipe but the technique also works well for our baguette dough.
I strongly encourage doing it by hand as opposed to using a KitchenAid. It’s eerily satisfying when everything starts coming together after slapping the stringy dough onto a work surface repeatedly. It’s not like I have a choice, though, since I have neither the funds nor the counter space to take the plunge.
In a lightly oiled container, ferment at room temperature for about 2 hours or until the dough doubles in size.
It’s very important to put some oil in the container so the dough doesn’t stick when extracting from the bowl later. It should come out as one well-formed blob and feel very slightly sticky to the touch. From this point on, handle the dough as gently as possible to keep the bubbles within from deflating.
Use a weighing scale and divide the dough into 3 equal pieces. It’s okay to cut off small bits of dough to evenly distribute.
Proof the shaped baguettes with the seam side up at room temperature for 45 to 75 minutes or until it expands to 1 1/2 times its size. The loaves in the picture are settled in a floured linen couche, but parchment paper can be used in the same manner. This will keep the loaves from flattening out and help maintain a tubular shape.
Preheat your oven to 500°F with a steam pan, preferably cast iron, in the bottom of the oven. I have a dedicated cast iron skillet used solely for creating steam in the oven. Don’t use your well-seasoned cast iron skillet passed down from grandma. The high oven heat will ruin the seasoning you’ve been painstakingly maintaining all these years. I had to find out the hard way. If you have one of those fancy ovens with built-in steam functionality then we probably won’t get along.
Transfer the proofed baguettes onto parchment paper on the back of a sheet pan. The seams previously on top should now be on the bottom.
Score the baguettes. Imagine a line running down the top of the loaves. Using a very sharp knife or a bread slashing tool called a lamé, create incisions about half an inch deep that overlap and run almost parallel to the imaginary line running down the center of the loaves. Cuts that run from side to side will barely expand because long loaves tend to widen instead of lengthen as a result of oven spring.
Load the oven with the sheet pan or transfer the loaves onto a hot baking stone. Pour 2 cups of boiling water onto the steam pan and immediately close the oven door. Lower the oven to 450°F and bake for 10 minutes. Rotate the loaves 180 degrees and bake for another 10 to 20 minutes until the crust turns golden brown.
Place the baguettes on a cooling rack for about 1 hour. Try to keep yourself from biting the crackly ends off straight from the oven. Each baguette will tip the scales at the traditional weight of approximately 250 grams.
Farmhouse White Bread
2 loaves of bread
Turn the dough out onto a floured surface and knead for about 6 or 7 minutes, adding more flour as necessary to keep the dough from sticking to your hands or the work surface.
Place the mixing bowl over the dough, and let it rest for 20 minutes. This rest period is called the autolyse.
Sprinkle flour in the dough bowl, place the dough in it, liberally dust it with flour, and cover it with a damp tea towel (not terry cloth, as it will shed lint on your dough). Or put it in a straight sided plastic container with a snap-on lid and mark the spot on the container that the dough will reach when it has doubled in volume.
Set it somewhere that is preferably between 70F and 78F for 60 to 90 minutes.
When the dough is ready to be shaped, you should be able to push a floured finger deep into it and leave an indentation that doesn't spring back.
Shaping and proof
Turn the risen dough out onto a lightly floured work surface, flattening gently with your hands to break up any large air bubbles. Divide the dough into two equal pieces.
Shape the dough into loaves and dust the tops with flour. Place loaves seam side down in greased loaf pans. I like my sandwich breads to be tall, so I use smaller loaf pans. They call this size a 1-pound loaf pan, and it measures 8-1/2 inches x 4-1/2 inches and is just under 3 inches tall.
Cover the loaves with a damp tea towel and let them rise for 45 to 60 minutes. When you lightly poke the dough with a floured finger it should spring back just a little.
If you let the loaves rise too long, they may not have enough energy left to rise once they're in the oven--and they may even collapse. I was always so afraid this would happen that for years I unknowingly under-proofed my loaves of Farmhouse White.
While the bread was still delicious, you can see that the dough had so much 'oven spring' that it basically blew apart the side of the loaf. I finally started letting the loaves rise a little longer and was rewarded with the more evenly shaped and visually appealing bread that you see in the top two photos.
Bake at 375 degrees* for 35 minutes or until the loaves are golden brown and the bottoms sound hollow if tapped. Remove immediately from pans and let cool on a wire rack. Try to wait at least 40 minutes before cutting into a loaf. Store at room temperature or freeze in zipper freezer bags. Make sure loaves are completely cooled before sealing in bags.
Update: I've started baking all of my pan loaves on a heated baking stone (in order to simulate the ceramic hearth deck of my 7-foot wide commercial deck oven in the someday-bread-bakery-to-be), and the results have been wonderful. The bottoms of the loaves are nice and evenly brown, and I think that extra initial burst of heat makes the loaves end up even taller. Just like with pizzas and freeform loaves, you need to preheat your stone so that it's nice and hot when you put the bread in. Since Farmhouse White bakes at just 375 degrees, 30 to 45 minutes is usually enough.
- 375 g ap flour
- 550 g bread flour
- 600 g water and/or milk
- 3 tsp salt
- 4 tsp yeast
- 4 tsp sugar
- 4 tsp oil
Turn the dough out onto a floured surface and knead for about 6 or 7 minutes, adding more flour as necessary to keep the dough from sticking to your hands or the work surface.
Place the mixing bowl over the dough, and let it rest for 20 minutes. This rest period is called the autolyse.
Sprinkle flour in the dough bowl, place the dough in it, liberally dust it with flour, and cover it with a damp tea towel (not terry cloth, as it will shed lint on your dough). Or put it in a straight sided plastic container with a snap-on lid and mark the spot on the container that the dough will reach when it has doubled in volume.
Set it somewhere that is preferably between 70F and 78F for 60 to 90 minutes.
When the dough is ready to be shaped, you should be able to push a floured finger deep into it and leave an indentation that doesn't spring back.
Shaping and proof
Turn the risen dough out onto a lightly floured work surface, flattening gently with your hands to break up any large air bubbles. Divide the dough into two equal pieces.
Shape the dough into loaves and dust the tops with flour. Place loaves seam side down in greased loaf pans. I like my sandwich breads to be tall, so I use smaller loaf pans. They call this size a 1-pound loaf pan, and it measures 8-1/2 inches x 4-1/2 inches and is just under 3 inches tall.
Cover the loaves with a damp tea towel and let them rise for 45 to 60 minutes. When you lightly poke the dough with a floured finger it should spring back just a little.
If you let the loaves rise too long, they may not have enough energy left to rise once they're in the oven--and they may even collapse. I was always so afraid this would happen that for years I unknowingly under-proofed my loaves of Farmhouse White.
While the bread was still delicious, you can see that the dough had so much 'oven spring' that it basically blew apart the side of the loaf. I finally started letting the loaves rise a little longer and was rewarded with the more evenly shaped and visually appealing bread that you see in the top two photos.
Bake at 375 degrees* for 35 minutes or until the loaves are golden brown and the bottoms sound hollow if tapped. Remove immediately from pans and let cool on a wire rack. Try to wait at least 40 minutes before cutting into a loaf. Store at room temperature or freeze in zipper freezer bags. Make sure loaves are completely cooled before sealing in bags.
Update: I've started baking all of my pan loaves on a heated baking stone (in order to simulate the ceramic hearth deck of my 7-foot wide commercial deck oven in the someday-bread-bakery-to-be), and the results have been wonderful. The bottoms of the loaves are nice and evenly brown, and I think that extra initial burst of heat makes the loaves end up even taller. Just like with pizzas and freeform loaves, you need to preheat your stone so that it's nice and hot when you put the bread in. Since Farmhouse White bakes at just 375 degrees, 30 to 45 minutes is usually enough.
English Muffins
English Muffins
Ingredients:
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt and yeast. Mix in the butter and 3/4 cup of milk. Add just enough of the remaining milk to form a dough and incorporate the dry ingredients. Switch to the dough hook and knead on low speed, about 7-8 minutes. Transfer the dough to a lightly oiled bowl and roll to coat. Cover the bowl with plastic wrap and let rise for about an hour.
Divide the dough into 6 equal pieces and shape into balls. Lay parchment paper on a baking sheet and spray or coat lightly with oil. Sprinkle with cornmeal. Move the dough balls to the baking sheet, spacing them evenly with room to rise. Cover the pan loosely with plastic wrap and allow to rise another hour.
Preheat the oven to 350 degrees F. Heat a skillet on medium heat on the stovetop. Brush the skillet lightly with oil and gently transfer the dough balls to the skillet a few at a time. Allow them to cook for 5-8 minutes or until the bottoms are lightly browned. Carefully flip and cook the other side for 5-8 minutes more. They should flatten as they cook.
Remove the muffins from the skillet and transfer them to a parchment- or silpat-lined baking sheet. Bake in the preheated oven for 5-8 minutes. Do not wait until all the muffins have been browned in the skillet before moving them to the oven. As the first batch is baking, move the second batch to the skillet.
Transfer the baked muffins to a cooling rack and let cool at least 30 minutes before slicing or serving. Store in an airtight container.
Ingredients:
- 2 1/4 cups flour
- 1 1/2 tsp. sugar
- 1/4 tsp. salt
- 1 1/4 tsp. instant yeast
- 1 tbsp. butter, at room temperature
- 3/4-1 cup milk, at room temperature
- Cornmeal or semolina, for sprinkling
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt and yeast. Mix in the butter and 3/4 cup of milk. Add just enough of the remaining milk to form a dough and incorporate the dry ingredients. Switch to the dough hook and knead on low speed, about 7-8 minutes. Transfer the dough to a lightly oiled bowl and roll to coat. Cover the bowl with plastic wrap and let rise for about an hour.
Divide the dough into 6 equal pieces and shape into balls. Lay parchment paper on a baking sheet and spray or coat lightly with oil. Sprinkle with cornmeal. Move the dough balls to the baking sheet, spacing them evenly with room to rise. Cover the pan loosely with plastic wrap and allow to rise another hour.
Preheat the oven to 350 degrees F. Heat a skillet on medium heat on the stovetop. Brush the skillet lightly with oil and gently transfer the dough balls to the skillet a few at a time. Allow them to cook for 5-8 minutes or until the bottoms are lightly browned. Carefully flip and cook the other side for 5-8 minutes more. They should flatten as they cook.
Remove the muffins from the skillet and transfer them to a parchment- or silpat-lined baking sheet. Bake in the preheated oven for 5-8 minutes. Do not wait until all the muffins have been browned in the skillet before moving them to the oven. As the first batch is baking, move the second batch to the skillet.
Transfer the baked muffins to a cooling rack and let cool at least 30 minutes before slicing or serving. Store in an airtight container.
Dinner Rolls
- 1 cup of water
- 2 tbsp of butter, softened
- 1 egg (hold under warm water before breaking it)
- 3 1/4 cup of bread flour
- 1/4 cup of sugar
- 1 tsp salt
- 3 tsp regular active dry yeast
Place all dough ingredients in the bread machine in the order listed. Select the dough cycle and press start. Once the bread machine stops (it was one and a half hours on my machine). Grease a cookie sheet. Divide dough into 15 pieces and shape each piece into a ball. Place 2 inches apart on cookie sheet. Brush with butter then cover; let rise in a warm place 30 to 4o minutes or until doubled in size.
Preheat oven to 375 degrees and bake 8-10 minutes or until golden brown. Enjoy.
Cuban Bread
- 2 cups warm water
- 2 1/4 tsp yeast
- 1 tbls sugar
- 2 1/2 tbls salt
- 6-7 cups flour
Knead 8-10 minutes, then form into rounds or two batards. Place on a sheet well-sprinkled with cornmeal. Allow to rest for 5 minutes, then brush with water and slash 1/2 inch deep three times.
Place in a cold oven with a pan of just boiled water and set the oven to heat to 400 degrees F. When it reaches temperature, bake for 40 to 45 minutes until golden and internally 205 degrees. cool and consume.
Coconut Milk Dinner Rolls
- 1 teaspoon sugar
- 1/2 cup warm water
- 1 package active dry yeast
- 1/2 cup coconut cream
- 1/2 cup regular milk
- 1/4 cup butter, cut into smaller pieces
- 3 tablespoons sugar
- 2 teaspoons salt
- 1/2 cup warm water
- 5 - 6 cups all purpose flour
- 1 egg, beaten, for wash (optional)
Take off the flame, making sure that the milk isn't hotter than luke warm. Then add in the yeast and 2 cups of the flour. A whisk comes in handy hear to beat the dough until starts to become smooth and elastic.
At this point, I switched to a wooden spoon and added in about 2 1/2 more cups of flour. Continue to beat until the dough starts to come away from the sides of the bowl. Turn the dough out onto a lightly floured surface and kneed. I kneaded the extra 1/2 cup of flour into the dough, as well as a bit more. Continue to knead until the dough is smooth, elastic and no longer sticky.
Place the dough in a large, greased bowl and turn so that all sides of the dough are greased. Cover with a towel and allow to double in size, about 1 1/2 hours.
Preheat the oven to 375F. Punch the dough down, then divide in half, and in half again, and again, until you end up with 16 dough-sections. Roll each section into a bun between the palms of your hands and place on greased baking sheets. Brush with the beaten egg wash.
Bake for 18-20 minutes, until the buns are a golden brown and sound hollow when tapped on the bottom. Transfer to cooling racks, and enjoy.
Classic Baguettes (King Arthur Bread Co.)
Starter
*If you use bread flour, increase the water to 1 cup + 2 tablespoons (9 ounces).
The Starter: Mix the starter ingredients together till smooth, cover, and let rest at room temperature for about 14 hours; overnight is good.
Combine the starter, yeast, water, flour, and salt, and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, somewhat smooth dough; it should be cohesive, but the surface should still be a bit rough. Allow the dough to rise, covered with lightly greased plastic wrap, for 3 hours, gently deflating it and turning it over after 1 hour, and then again after 2 hours.
Turn the dough out onto a lightly greased or floured work surface. Divide the dough into three pieces. Shape each piece into a rough, slightly flattened oval, cover with greased plastic wrap, and let rest for 15 minutes.
Working with one piece of dough at a time, fold the dough in half lengthwise, and seal the edges with the heel or edge of your hand. Flatten it slightly, and fold and seal again. With the seam-side down, cup your fingers and gently roll the dough into a 15" log . Place the logs in the folds of a floured couche or floured cotton dish towel, which you've set onto a sheet pan or pans. Or place them directly onto the pan (lightly greased or parchment-lined). Cover them with a proof cover or lightly greased plastic wrap, and allow the loaves to rise till they have become quite puffy, but haven't doubled in size; this will take about 60 to 90 minutes.
Preheat your oven to 450°F; if you're using a baking stone, place it on the lowest shelf. Roll the risen baguettes from the couche onto the lightly greased or parchment-lined pan of your choice -- or onto a peel, if you're baking directly on the stone. Spritz the baguettes heavily with warm water; this will help them develop a crackly-crisp crust. Using a very sharp knife held at about a 45° angle, make three 8” vertical slashes in each baguette. Place the baguettes in the oven.
Bake the baguettes for about 25 minutes, until they're a deep, golden brown. Remove them from the oven and cool on a rack. Or, for the very crispiest baguettes, turn off the oven, crack it open about 2 inches, and allow the baguettes to cool in the oven. Yield: Three 16” baguettes.
- 1/2 cup (4 ounces) cool water
- 1 cup (4 1/4 ounces) Bread Flour
- 1/16 teaspoon instant yeast
- All of the starter
- 1 teaspoon instant yeast or 1 teaspoon active dry yeast
- 1 cup (8 ounces) lukewarm water*
- 3 1/2 cups (14 3/4 ounces) King Arthur Unbleached All-Purpose Flour or Unbleached Bread Flour*
- 1 1/2 teaspoons salt
*If you use bread flour, increase the water to 1 cup + 2 tablespoons (9 ounces).
The Starter: Mix the starter ingredients together till smooth, cover, and let rest at room temperature for about 14 hours; overnight is good.
Combine the starter, yeast, water, flour, and salt, and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, somewhat smooth dough; it should be cohesive, but the surface should still be a bit rough. Allow the dough to rise, covered with lightly greased plastic wrap, for 3 hours, gently deflating it and turning it over after 1 hour, and then again after 2 hours.
Turn the dough out onto a lightly greased or floured work surface. Divide the dough into three pieces. Shape each piece into a rough, slightly flattened oval, cover with greased plastic wrap, and let rest for 15 minutes.
Working with one piece of dough at a time, fold the dough in half lengthwise, and seal the edges with the heel or edge of your hand. Flatten it slightly, and fold and seal again. With the seam-side down, cup your fingers and gently roll the dough into a 15" log . Place the logs in the folds of a floured couche or floured cotton dish towel, which you've set onto a sheet pan or pans. Or place them directly onto the pan (lightly greased or parchment-lined). Cover them with a proof cover or lightly greased plastic wrap, and allow the loaves to rise till they have become quite puffy, but haven't doubled in size; this will take about 60 to 90 minutes.
Preheat your oven to 450°F; if you're using a baking stone, place it on the lowest shelf. Roll the risen baguettes from the couche onto the lightly greased or parchment-lined pan of your choice -- or onto a peel, if you're baking directly on the stone. Spritz the baguettes heavily with warm water; this will help them develop a crackly-crisp crust. Using a very sharp knife held at about a 45° angle, make three 8” vertical slashes in each baguette. Place the baguettes in the oven.
Bake the baguettes for about 25 minutes, until they're a deep, golden brown. Remove them from the oven and cool on a rack. Or, for the very crispiest baguettes, turn off the oven, crack it open about 2 inches, and allow the baguettes to cool in the oven. Yield: Three 16” baguettes.
Cinnamon Rolls
- 1 batch sweet roll dough
- 1/3 cup light brown sugar
- 1/2 cup sugar
- 1 1/2 tablespoon cinnamon
- Pinch salt
- 3 tablespoons softened butter
- 2 1/2 ounces cream cheese
- 1-3 tablespoons milk
- 1 cup powdered sugar
Roll dough into rectangle. Brush with butter. Mix sugars and cinnamon and sprinkle over dough. Cut into 12 pieces and place in a buttered glass casserole dish. Proof. Bake for 25 to 30 minutes. Ice.
Christmas Coffee Cake
- 1 batch sweet roll dough
- 1/2 cup powdered sugar
- 1/2 cup butter
- 1/2 teaspoon vanilla
- 1/2 cup ground almonds
Cream butter and sugar. Stir in vanilla and almonds. Spread on the rectangle of dough. Roll and form into a ring. Cut deep slashes in the top of the ring. Proof. Brush with milk. Bake at 350 degrees for 30 minutes. Top with simple icing.
Challah
- 1 1/2 teaspoons yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 4 1/4 to 4 1/2 cups ap flour
- 1 cup warm milk
- 2 eggs + 1 for glaze
- 1 tablespoon oil
- 1/2 teaspoon pure vanilla
- 1 tablespoon honey
Combine yeast, sugar salt and 1 cup of flour. Add milk, 2 eggs, oil, honey and vanilla. Mix until smooth. Gradually add remaining flour, mixing until too stiff to stir. Knead until soft and springy with fine bubbles. Rise for 1 1/2 to 2 hours until doubled. Punch down, divide into equal pieces and braid. Allow to proof for 30 to 40 minutes. Glaze with a mixture of 1 egg and 1 teaspoon oil. Bake at 350 degrees F for 30 to 35 minutes.
Baked Doughnuts
Yeasted Baked Doughnuts
Yield: 18 – 24 doughnuts plus about 30 doughnut holes
Time:
* Mix: 15 minutes
* First fermentation: 1.25 hours
* Shape: 15 minutes
* Proof: 45 minutes – 1 hour, or 45 minutes plus overnight in refrigerator
* Bake: 8 – 10 minutes
Ingredients:
* 350 g flour
* 350 g white whole wheat flour
* 35 g nonfat milk powder
* 330 g lukewarm water
* 100 g (2) whole eggs
* 30 g unsalted butter, softened
* 8 g (1-1/3 t. table) salt
* 6 g (1-3/4 t.) instant yeast
* 150 g fine granulated sugar
* 100 g (one stick) unsalted butter
* sugars and spices for coating, in combinations and amounts to taste
Method:
1. Combine flours, milk powder, water, eggs, 30 g butter, yeast, and salt in the bowl of a stand mixer.
2. Mix in low speed to incorporate the ingredients, about 4 minutes. The dough will still seem fairly stiff at this point.
3. While continuing to mix in medium speed, add the 150 g of sugar in five or six increments, mixing for a minute or two between additions.
4. Continue to mix until the dough reaches almost full development.
5. Ferment the dough in a lightly-oiled container at room temperature (about 70F) for 1.25 hours.
6. Line three baking sheets with parchment paper.
7. Turn the dough out onto a lightly-floured counter and roll it into a 1/2-inch thick rectangle.
8. Using a round cutter about 2-3/4″ in diameter, cut dough circles and transfer them to two of the parchment-lined sheets.
9. Use a 1-1/4″ cutter to cut out the holes. I also used this cutter to cut extra “holes” from the rolled dough left over when the large circles were cut. Place the holes on the third baking sheet.
10. The scraps can also be re-rolled and cut, but try not to do this too many times or too much flour will be incorporated into the dough.
11. Slip the baking sheets into a large plastic bag. Proof for 45 minutes, at which point they can be baked or refrigerated (covered) for 8 – 12 hours.
12. Meanwhile, preheat the oven to 375F.
13. Bake one sheet at a time, just until barley starting to brown. This will take about 10 minutes for the doughnuts, a little less for the holes. If the doughnuts have been refrigerated, they can be baked straight from the refrigerator.
14. While the doughnuts are baking, melt the stick of butter and prepare your sugar/spice mixture to taste.
15. While still hot, brush the doughnuts with butter and roll them in spiced sugar.
16. Serve immediately, preferably with coffee.
Yield: 18 – 24 doughnuts plus about 30 doughnut holes
Time:
* Mix: 15 minutes
* First fermentation: 1.25 hours
* Shape: 15 minutes
* Proof: 45 minutes – 1 hour, or 45 minutes plus overnight in refrigerator
* Bake: 8 – 10 minutes
Ingredients:
* 350 g flour
* 350 g white whole wheat flour
* 35 g nonfat milk powder
* 330 g lukewarm water
* 100 g (2) whole eggs
* 30 g unsalted butter, softened
* 8 g (1-1/3 t. table) salt
* 6 g (1-3/4 t.) instant yeast
* 150 g fine granulated sugar
* 100 g (one stick) unsalted butter
* sugars and spices for coating, in combinations and amounts to taste
Method:
1. Combine flours, milk powder, water, eggs, 30 g butter, yeast, and salt in the bowl of a stand mixer.
2. Mix in low speed to incorporate the ingredients, about 4 minutes. The dough will still seem fairly stiff at this point.
3. While continuing to mix in medium speed, add the 150 g of sugar in five or six increments, mixing for a minute or two between additions.
4. Continue to mix until the dough reaches almost full development.
5. Ferment the dough in a lightly-oiled container at room temperature (about 70F) for 1.25 hours.
6. Line three baking sheets with parchment paper.
7. Turn the dough out onto a lightly-floured counter and roll it into a 1/2-inch thick rectangle.
8. Using a round cutter about 2-3/4″ in diameter, cut dough circles and transfer them to two of the parchment-lined sheets.
9. Use a 1-1/4″ cutter to cut out the holes. I also used this cutter to cut extra “holes” from the rolled dough left over when the large circles were cut. Place the holes on the third baking sheet.
10. The scraps can also be re-rolled and cut, but try not to do this too many times or too much flour will be incorporated into the dough.
11. Slip the baking sheets into a large plastic bag. Proof for 45 minutes, at which point they can be baked or refrigerated (covered) for 8 – 12 hours.
12. Meanwhile, preheat the oven to 375F.
13. Bake one sheet at a time, just until barley starting to brown. This will take about 10 minutes for the doughnuts, a little less for the holes. If the doughnuts have been refrigerated, they can be baked straight from the refrigerator.
14. While the doughnuts are baking, melt the stick of butter and prepare your sugar/spice mixture to taste.
15. While still hot, brush the doughnuts with butter and roll them in spiced sugar.
16. Serve immediately, preferably with coffee.
Authentic Panettone (adapted from SFBI formula)
Panettone
(adapted from SFBI formula)
Yield: about 1500 g (3 loaves)
Time (assumes you are starting with a mature stiff starter):
• Build the starter: 12 hours, at 4-hour intervals
• Mix and ferment first dough: 12.5 hours
• Mix final dough: 30 minutes
• First fermentation of final dough: 1 hour, with a fold at 30 minutes
• Divide, rest, and shape: 25 minutes
• Proof: 4 – 6 hours at 80F, or about 12 hours at room temperature
• Bake: about 40 minutes
• Hang/cool: several hours
Desired final dough temperature: 74F
Sweet Starter Ingredients:
• 20 g stiff (50% hydration) sourdough starter
• 80 g flour, divided
• 40 g water, divided
First Dough Ingredients:
• 346 g flour
• 190 g water
• 1 g instant yeast (osmotolerant SAF Gold, if possible)
• 83 g sugar
• 55 g egg yolk
• 7 g diastatic malt powder
• 83 g unsalted butter, softened
• 86 g sweet starter
Final Dough Ingredients:
• 82 g flour
• 114 g water (you may not use it all)
• 5 g salt
• 82 g sugar
• 25 g egg yolk
• 126 g unsalted butter, softened
• 19 g honey
• 126 g raisins
• 44 g candied lemon peel
• 126 g candied orange peel
• All of the first dough
• scraped seeds from 4/5 of a vanilla bean (use the other 1/5 for the glaze)
• Zest of half a medium orange
Special Supplies:
• three 5-1/4-inch paper panettone molds
• six bamboo skewers
Method:
1. To build the sweet starter: Mix 20 g stiff starter, 20 g flour, and 10 g water. Ferment for 4 hours at 85F. Discard all but 20 g of starter, and repeat the feeding a second time. For the third feeding, start with 40 g of starter, add 40 g of flour and 20 g of water, and again ferment for 4 hours. Scale out the amount needed for the first dough.
2. Mix all of the first dough ingredients just until combined. Place the dough in a covered, lightly oiled container and ferment for 12 hours at warm room temperature (about 72F).
3. In the bowl of a stand mixer, combine the flour, salt, egg yolks, orange zest, vanilla seeds, first dough, and half the water. Mix in low speed until the ingredients are just combined, about 3 minutes.
4. Turn the mixer to medium speed if it has one, mix for a minute or two, then continue to mix while slowly adding the sugar, in about 5 or 6 increments. Mix for one to two minutes between additions.
5. Continue to mix until the dough pulls away from the sides of the bowl and the gluten is almost fully developed.
6. Turn the mixer back to low speed and add the butter. Mix for a minute in low speed, then in medium speed until the butter is completely incorporated into the dough and the gluten has reached full development.
7. In low speed, add the honey, and enough of the remaining water to give you a very soft dough.
8. In low speed, add the raisins and candied peels, mixing just until they are evenly distributed.
9. Place the dough in a lightly oiled container (preferably a low, wide one, to facilitate folding).
10. Ferment at warm room temperature for one hour, folding the dough after the first 30 minutes.
11. Turn the dough onto a buttered surface. Divide the dough into three pieces, and form each piece into a light ball.
12. Allow the balls to rest (may be left uncovered) for 20 minutes. Meanwhile, skewer the molds
as shown above.
13. Shape the dough into tight balls and place into the skewered molds.
14. Proof at 80F for 4 – 6 hours (or about 12 hours at room temperature), until the dough is risen to an inch or so below the top of the molds.
15. When the dough is nearly fully proofed, preheat the oven to 350F, with the rack in the lower third of the oven. If the loaves have been proofing in the oven, make sure to remove them before preheating!
16. Optional step: To mix the glaze, whisk all ingredients together. Pour, brush, or pipe the glaze evenly onto the top of the loaves (don’t worry if it pools where the dough meets the mold). Sift powdered sugar over the tops, then sprinkle with pearl sugar and a few whole blanched almonds.
17. If you leave the panettone unglazed, use scissors snip an X into the top of the loaf and tuck a pat of butter inside.
18. Place the loaves directly on the oven rack and bake for about 35 – 40 minutes, until the tops are dark brown and the internal temperature is 185F. If the tops are already quite dark after 25 – 30 minutes, turn the heat down to 325F.
19. While the panettone is baking, set up your hanging apparatus (see above). When the bread is done, hang them as quickly as possible.
20. Allow the panettone to hang for at least four hours, up to overnight.
Yield: about 1500 g (3 loaves)
Time (assumes you are starting with a mature stiff starter):
• Build the starter: 12 hours, at 4-hour intervals
• Mix and ferment first dough: 12.5 hours
• Mix final dough: 30 minutes
• First fermentation of final dough: 1 hour, with a fold at 30 minutes
• Divide, rest, and shape: 25 minutes
• Proof: 4 – 6 hours at 80F, or about 12 hours at room temperature
• Bake: about 40 minutes
• Hang/cool: several hours
Desired final dough temperature: 74F
Sweet Starter Ingredients:
• 20 g stiff (50% hydration) sourdough starter
• 80 g flour, divided
• 40 g water, divided
First Dough Ingredients:
• 346 g flour
• 190 g water
• 1 g instant yeast (osmotolerant SAF Gold, if possible)
• 83 g sugar
• 55 g egg yolk
• 7 g diastatic malt powder
• 83 g unsalted butter, softened
• 86 g sweet starter
Final Dough Ingredients:
• 82 g flour
• 114 g water (you may not use it all)
• 5 g salt
• 82 g sugar
• 25 g egg yolk
• 126 g unsalted butter, softened
• 19 g honey
• 126 g raisins
• 44 g candied lemon peel
• 126 g candied orange peel
• All of the first dough
• scraped seeds from 4/5 of a vanilla bean (use the other 1/5 for the glaze)
• Zest of half a medium orange
Special Supplies:
• three 5-1/4-inch paper panettone molds
• six bamboo skewers
Method:
1. To build the sweet starter: Mix 20 g stiff starter, 20 g flour, and 10 g water. Ferment for 4 hours at 85F. Discard all but 20 g of starter, and repeat the feeding a second time. For the third feeding, start with 40 g of starter, add 40 g of flour and 20 g of water, and again ferment for 4 hours. Scale out the amount needed for the first dough.
2. Mix all of the first dough ingredients just until combined. Place the dough in a covered, lightly oiled container and ferment for 12 hours at warm room temperature (about 72F).
3. In the bowl of a stand mixer, combine the flour, salt, egg yolks, orange zest, vanilla seeds, first dough, and half the water. Mix in low speed until the ingredients are just combined, about 3 minutes.
4. Turn the mixer to medium speed if it has one, mix for a minute or two, then continue to mix while slowly adding the sugar, in about 5 or 6 increments. Mix for one to two minutes between additions.
5. Continue to mix until the dough pulls away from the sides of the bowl and the gluten is almost fully developed.
6. Turn the mixer back to low speed and add the butter. Mix for a minute in low speed, then in medium speed until the butter is completely incorporated into the dough and the gluten has reached full development.
7. In low speed, add the honey, and enough of the remaining water to give you a very soft dough.
8. In low speed, add the raisins and candied peels, mixing just until they are evenly distributed.
9. Place the dough in a lightly oiled container (preferably a low, wide one, to facilitate folding).
10. Ferment at warm room temperature for one hour, folding the dough after the first 30 minutes.
11. Turn the dough onto a buttered surface. Divide the dough into three pieces, and form each piece into a light ball.
12. Allow the balls to rest (may be left uncovered) for 20 minutes. Meanwhile, skewer the molds
as shown above.
13. Shape the dough into tight balls and place into the skewered molds.
14. Proof at 80F for 4 – 6 hours (or about 12 hours at room temperature), until the dough is risen to an inch or so below the top of the molds.
15. When the dough is nearly fully proofed, preheat the oven to 350F, with the rack in the lower third of the oven. If the loaves have been proofing in the oven, make sure to remove them before preheating!
16. Optional step: To mix the glaze, whisk all ingredients together. Pour, brush, or pipe the glaze evenly onto the top of the loaves (don’t worry if it pools where the dough meets the mold). Sift powdered sugar over the tops, then sprinkle with pearl sugar and a few whole blanched almonds.
17. If you leave the panettone unglazed, use scissors snip an X into the top of the loaf and tuck a pat of butter inside.
18. Place the loaves directly on the oven rack and bake for about 35 – 40 minutes, until the tops are dark brown and the internal temperature is 185F. If the tops are already quite dark after 25 – 30 minutes, turn the heat down to 325F.
19. While the panettone is baking, set up your hanging apparatus (see above). When the bread is done, hang them as quickly as possible.
20. Allow the panettone to hang for at least four hours, up to overnight.
Angel Biscuits
4 cups all purpose flour
2 cups buttermilk
1 tbsl sugar
2 tsp salt
1 tsp (baking) soda
3 tsp baking powder
1 cup shortening*
1 pkg dry yeast, dissolved in a little warm water**
Mix 2 cups of flour with remaining ingredients in a mixer. Then mix in remainder of flour. Knead, adding flour if necessary (Can be done by mixer or hand). Let rise 45 minutes, then punch down. Refrigerate and use as needed. Cut into desired shape and bake at 450 degrees F for 10-15 minutes.
* I don't keep shortening in my house so what I do is use 1/2 cup canola oil and add in an extra 1/2 cup flour
**or 2 tsps
The recipe is simple and quick for a wet dough that's easy to work with once it's risen a little and super easy to roll out after being cooled in the fridge. It is the perfect cross between a biscuit and a dinner roll, fluffy but also flaky from the oil.
2 cups buttermilk
1 tbsl sugar
2 tsp salt
1 tsp (baking) soda
3 tsp baking powder
1 cup shortening*
1 pkg dry yeast, dissolved in a little warm water**
Mix 2 cups of flour with remaining ingredients in a mixer. Then mix in remainder of flour. Knead, adding flour if necessary (Can be done by mixer or hand). Let rise 45 minutes, then punch down. Refrigerate and use as needed. Cut into desired shape and bake at 450 degrees F for 10-15 minutes.
* I don't keep shortening in my house so what I do is use 1/2 cup canola oil and add in an extra 1/2 cup flour
**or 2 tsps
The recipe is simple and quick for a wet dough that's easy to work with once it's risen a little and super easy to roll out after being cooled in the fridge. It is the perfect cross between a biscuit and a dinner roll, fluffy but also flaky from the oil.
47% Rye Bread (Adapted from SFBI)
Yield: 1700 g (3 loaves)
Time:
• Elaborate starter: variable, depends on your starter
• Mix final dough: 10 minutes
• First fermentation : 1 hour
• Divide, rest, and shape: 30 minutes
• Proof: 1 hour
• Bake: 40 minutes
• Cool: several (preferably at least 12) hours
Desired dough temperature: 76F
Ingredients:
• 475 g finely ground whole rye flour
• 317 g flour
• 570 g water
• 1.6 g (1/2 t.) instant yeast
• 19 g (generous 1 T.) salt
• 317 g mature stiff (50%-hydration) sourdough starter
Method:
1. Place all ingredients (holding back a little water) in the bowl of a stand mixer. Mix on low speed until combined. Adjust the water as needed to achieve a medium consistency.
2. Continue mixing on low speed for about 5 minutes, then in medium speed for another 2 minutes or so, to a medium level of gluten development.
3. Transfer the dough to a lightly oiled container. Cover and ferment for 1 hour.
4. Turn the dough into a lightly floured counter and divide it into 3 pieces. Preshape each piece into a cylinder by pressing gently into a rectangle, then folding tightly in thirds, letter-style. Let rest, covered and seam-side down, for 20 minutes.
5. Shape the dough into fat batards by turning the dough seam-side-up, degassing gently, and rolling the dough up tightly, perpendicular to the direction of the rolling when you preshaped. Place the batards, seam-side-down, on a linen couche.
6. Sift flour over the tops and score each loaf in the pattern of your choice.
7.
8. Proof, covered, for 1 hour.
9. Meanwhile, preheat the oven, with baking stone, to 485F. You will also need steam during the initial phase of baking, so prepare for this now.
10. Once the loaves are in the oven, reduce the temperature to 460F. Bake for 8 minutes with steam, and another 20 minutes or so without steam. Then turn off the oven and leave the loaves in for another 15 minutes, with the door ajar.
11. Cool on a wire rack, preferably for at least 12 hours.
Time:
• Elaborate starter: variable, depends on your starter
• Mix final dough: 10 minutes
• First fermentation : 1 hour
• Divide, rest, and shape: 30 minutes
• Proof: 1 hour
• Bake: 40 minutes
• Cool: several (preferably at least 12) hours
Desired dough temperature: 76F
Ingredients:
• 475 g finely ground whole rye flour
• 317 g flour
• 570 g water
• 1.6 g (1/2 t.) instant yeast
• 19 g (generous 1 T.) salt
• 317 g mature stiff (50%-hydration) sourdough starter
Method:
1. Place all ingredients (holding back a little water) in the bowl of a stand mixer. Mix on low speed until combined. Adjust the water as needed to achieve a medium consistency.
2. Continue mixing on low speed for about 5 minutes, then in medium speed for another 2 minutes or so, to a medium level of gluten development.
3. Transfer the dough to a lightly oiled container. Cover and ferment for 1 hour.
4. Turn the dough into a lightly floured counter and divide it into 3 pieces. Preshape each piece into a cylinder by pressing gently into a rectangle, then folding tightly in thirds, letter-style. Let rest, covered and seam-side down, for 20 minutes.
5. Shape the dough into fat batards by turning the dough seam-side-up, degassing gently, and rolling the dough up tightly, perpendicular to the direction of the rolling when you preshaped. Place the batards, seam-side-down, on a linen couche.
6. Sift flour over the tops and score each loaf in the pattern of your choice.
7.
8. Proof, covered, for 1 hour.
9. Meanwhile, preheat the oven, with baking stone, to 485F. You will also need steam during the initial phase of baking, so prepare for this now.
10. Once the loaves are in the oven, reduce the temperature to 460F. Bake for 8 minutes with steam, and another 20 minutes or so without steam. Then turn off the oven and leave the loaves in for another 15 minutes, with the door ajar.
11. Cool on a wire rack, preferably for at least 12 hours.
Cheater's Puff Pastry
- 2 1/4 cups (300gr) all purpose flour
- 1 1/4 cup (300gr) unsalted butter, cold and cut into 1/4-inch cubes
- 1/2 teaspoon (3gr) salt
- 1/2 cup (125ml) ice-cold water
Place the flour in a large bowl and make a well in the center. Add the butter and salt right in the well and work them together with the flour, using your fingertips, gradually drawing in more flour into the center.
When the butter pieces have reached pea sized pieces and the mixture appears grainy, gradually add the ice water and mix until it is all incorporated. Do not overwork the dough. Roll it into a ball, cover with plastic wrap and refrigerate 20 to 30 minutes.
On a lightly flour work area, roll the dough to an 8x4-inch rectangle. Fold it into three and give it a quarter turn. Roll it into another 8x4-inch rectangle again and fold it in three again. These are the first 2 turns. Cover with plastic wrap and refrigerate again for 30 minutes.
Give the chilled dough 2 more turns, rolling and folding as previously described. The pastry is ready then. Cover with plastic wrap and refrigerate for 30 minutes.
When ready to use, roll the dough to a 1/8- inch (3 mm) thick rectangle and cut out eight 4x2 pieces. Place them on a parchment paper lined baking sheet. Dock the dough with a fork to let the steam out while baking so your rectangles will be evenly puffed. Bake at 350F until golden brown. (if they puff too much, cover with a sheet of parchment paper and place a small baking sheet on top).
Puff Pastry
Dough
* 6 1/4 ounces King Arthur Unbleached All-Purpose Flour
* 1/4 teaspoon salt
* 1/2 teaspoon baking powder
* 8 ounces cold butter
* 4 ounces sour cream
Directions
1) To make the crust: Whisk together the flour, salt, and baking powder.
2) Cut the cold butter into pats, and work it into the flour mixture till it's unevenly crumbly, with larger bits of butter remaining intact.
3) Stir in the sour cream. The dough will be craggy, but cohesive.
4) Turn the dough out onto a well-floured surface, and bring it together, if necessary, with a few quick kneads.
5) Pat the dough into a rough square, then roll it into an 8" x 10" rectangle.
6) Dust both sides of the dough with flour. Starting with one of the shorter (8") ends, fold it in thirds like a business letter, flip it over (so the open flap is on the bottom), and turn it 90°.
7) Roll the dough into an 8" x 10" rectangle again. Fold it in thirds, wrap in plastic, and place in the refrigerator to chill for at least 30 minutes (or overnight) before using.
* 6 1/4 ounces King Arthur Unbleached All-Purpose Flour
* 1/4 teaspoon salt
* 1/2 teaspoon baking powder
* 8 ounces cold butter
* 4 ounces sour cream
Directions
1) To make the crust: Whisk together the flour, salt, and baking powder.
2) Cut the cold butter into pats, and work it into the flour mixture till it's unevenly crumbly, with larger bits of butter remaining intact.
3) Stir in the sour cream. The dough will be craggy, but cohesive.
4) Turn the dough out onto a well-floured surface, and bring it together, if necessary, with a few quick kneads.
5) Pat the dough into a rough square, then roll it into an 8" x 10" rectangle.
6) Dust both sides of the dough with flour. Starting with one of the shorter (8") ends, fold it in thirds like a business letter, flip it over (so the open flap is on the bottom), and turn it 90°.
7) Roll the dough into an 8" x 10" rectangle again. Fold it in thirds, wrap in plastic, and place in the refrigerator to chill for at least 30 minutes (or overnight) before using.
Brain-Dead Pie Crust
- 2 cups ap flour
- 1 tbl sugar
- 1/4 tsp salt
- 1 cup butter, cubed
- 2 egg yolks
- 3 tbls milk
Mix dry ingredients. Cut in butter. Mix yolks and milk. Chill for 30 minutes.
Makes 2 crusts.
Pâte à Choux
(makes 20-24 Éclairs)
1/2 cup (125g) whole milk
1/2 cup (125g) water
1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
1/4 teaspoon sugar
1/4 teaspoon salt
1 cup (140g) all-purpose flour
5 large eggs, at room temperature
In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the boil.
Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth.
Add the eggs one at a time, beating after each egg has been added to incorporate it into the dough. You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time you have added the third egg. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.
The dough should be still warm. It is now ready for use.
Note: Once the dough is made you need to shape it immediately. You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a month.
1/2 cup (125g) whole milk
1/2 cup (125g) water
1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
1/4 teaspoon sugar
1/4 teaspoon salt
1 cup (140g) all-purpose flour
5 large eggs, at room temperature
In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the boil.
Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth.
Add the eggs one at a time, beating after each egg has been added to incorporate it into the dough. You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time you have added the third egg. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.
The dough should be still warm. It is now ready for use.
Note: Once the dough is made you need to shape it immediately. You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a month.
French Tart Dough
One 9 (23 cm) tart shell
Do be careful with the hot bowl of butter. Not only will the butter spatter a bit when you add the flour, but it's uncommon to have a very hot bowl on the counter and easy to simply give in the urge to grab it with your bare hands.
90 g (3 ounces) unsalted butter, cut into pieces
1 tablespoon vegetable oil (I used canola)
3 tablespoons water
1 tablespoon sugar
1/8 teaspoon salt
150 g (5oz, or 1 slightly-rounded cup) flour
Preheat the oven to 410º F (210º C).
1. In a medium-sized ovenproof bowl, such as a Pyrex bowl, combine the butter, oil, water, sugar, and salt.
2. Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.
3. When done, remove the bowl from oven (and be careful, since the bowl will be hot and the mixture might sputter a bit), dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.
4. Transfer the dough to a 9-inch (23 cm) tart mold with a removable bottom and spread it a bit with a spatula.
5. Once the dough is cool enough to handle, pat it into the shell with the heel of your and, and use your fingers to press it up the sides of the tart mold. Reserve a small piece of dough, about the size of a raspberry, for patching any cracks.
(Paule takes a fork and reinforces the dough to the sides, which I didn't find necessary.)
6. Prick the dough all over with the tines of a fork about ten times, then bake the tart shell in the oven for 15 minutes, or until the dough is golden brown.
7. Remove from the oven and if there are any sizable cracks, use the bits of reserved dough to fill in and patch them. I find it best to pinch off a small amount of the reserved dough, roll it gently between your fingers to soften it, then wedge it into the cracks, smoothing it gently with your pinky.
8. Let the shell cool before filling.
Do be careful with the hot bowl of butter. Not only will the butter spatter a bit when you add the flour, but it's uncommon to have a very hot bowl on the counter and easy to simply give in the urge to grab it with your bare hands.
90 g (3 ounces) unsalted butter, cut into pieces
1 tablespoon vegetable oil (I used canola)
3 tablespoons water
1 tablespoon sugar
1/8 teaspoon salt
150 g (5oz, or 1 slightly-rounded cup) flour
Preheat the oven to 410º F (210º C).
1. In a medium-sized ovenproof bowl, such as a Pyrex bowl, combine the butter, oil, water, sugar, and salt.
2. Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.
3. When done, remove the bowl from oven (and be careful, since the bowl will be hot and the mixture might sputter a bit), dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.
4. Transfer the dough to a 9-inch (23 cm) tart mold with a removable bottom and spread it a bit with a spatula.
5. Once the dough is cool enough to handle, pat it into the shell with the heel of your and, and use your fingers to press it up the sides of the tart mold. Reserve a small piece of dough, about the size of a raspberry, for patching any cracks.
(Paule takes a fork and reinforces the dough to the sides, which I didn't find necessary.)
6. Prick the dough all over with the tines of a fork about ten times, then bake the tart shell in the oven for 15 minutes, or until the dough is golden brown.
7. Remove from the oven and if there are any sizable cracks, use the bits of reserved dough to fill in and patch them. I find it best to pinch off a small amount of the reserved dough, roll it gently between your fingers to soften it, then wedge it into the cracks, smoothing it gently with your pinky.
8. Let the shell cool before filling.
Double Crust Butter Pie Dough
- 2 Cups all purpose flour
- 4 Tablespoons sugar
- 1/2 teaspoon kosher salt
- 8 ounces unsalted butter
- ice water, to incorporate
Cube butter evenly and freeze. Place all dry ingredients in the bowl of a Kitchen-Aid. When butter is frozen, use paddle attachment with mixer on the very lowest setting, and drop butter in a few pieces at a time. Stay close by. Put ice and cold water in a measuring cup. When the chunks of butter are slightly larger than pea size, dribble in the ice water until dough does not appear dry and JUST begins to come together. Turn the dough out onto a dry surface and push together with the heel of your hand. Try not to knead or overwork the dough, you want it to come together so you can roll it out.
This dough can be used right away! (***THIS IS THE BEST THING ABOUT IT***) This amount makes enough for a top and a bottom. If you are not going to use it right away, double wrap it in plastic and refrigerate for 3 days or freeze for up to a month.
Whole-Wheat Pumpkin Scones
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup fine baker’s sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 1/2 tablespoon vanilla extract
- 1/2 cup pumpkin puree
- 1 tablespoon heavy cream*
- 1/2 cup (1 stick) unsalted butter, cubed or grated, then placed back in refrigerator
- 3/4 cup chopped pecans, toasted
- Raw sugar or sparkling sugar (optional)
- 1/2 cup mini chocolate chips or raisins or dried apricots (optional)
Directions:
Preheat oven to 375 degrees. Grease a cast iron scone pan or line a baking sheet with parchment paper.
In a medium-sized bowl, stir together the pumpkin, cream, vanilla and one egg until combined. Place bowl in the refrigerator while preparing the dry ingredients.
In a large bowl, sift together the flour, salt, baking powder, and sugar. Stir in the cinnamon, nutmeg, ginger and cloves. Using a pastry blender, two forks or your fingers, quickly work the cold butter cubes into the dry ingredients. Work until the mixture resembles a crumbly, sandy mixture.
Add the cold wet ingredients to the crumbly mixture using a rubber spatula. Only stir until combined. Carefully add 1/2 cup of the chopped pecans and any additional add-ins (chocolate chips, raisins, apricots). Reserve the remaining 1/4 cup chopped pecans to sprinkle on the top of the scones. Knead the dough briefly, if needed.
Pour the dough out onto a lightly floured surface. Shape into a 7 inch square that is approximately 1 inch thick. Using a large knife, carefully cut the square into quarters. Then cut each quarter into four even pieces. Place on lined baking sheet or prepared cast iron pan.
In a small bowl, beat the remaining egg with a fork. Using a pastry brush, brush each scone lightly with the egg. Sprinkle with raw or sparkling sugar and the remaining pecans.
Bake for 16-17 minutes. Be careful not to overbake or the scones will dry out. Remove from pan to a wire rack to cool. Serve warm or store in an airtight container for up to a week.
Whack Biscuits
Ingredients:
Method:
Preheat the oven to 450 degrees.
Mix all the dry ingredients together.
Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs.
Add the liquid, mixing until a bit loose and sticky.
Pour dough out on a floured surface, and knead for a minute. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find it’s sticking.
Take dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.
Roll out dough until it’s 1/4 of an inch thick, and then fold it in half.
Using a round cutter (can use a glass or a cup if don’t have a biscuit cutter) cut out your biscuits from folded dough.
Place on a greased baking sheet close together (so they rise up not out), and bake for 15 minutes or until the tops are golden brown.
Makes 10-12 biscuits.
- 2 cups of flour
- 1 tablespoon of baking powder
- 1 teaspoon of sugar (can add more to taste)
- 1/2 teaspoon of salt
- 1 stick of butter, cold (8 tablespoons)
- 3/4 cup of buttermilk, cream or half-and-half
Method:
Preheat the oven to 450 degrees.
Mix all the dry ingredients together.
Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs.
Add the liquid, mixing until a bit loose and sticky.
Pour dough out on a floured surface, and knead for a minute. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find it’s sticking.
Take dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.
Roll out dough until it’s 1/4 of an inch thick, and then fold it in half.
Using a round cutter (can use a glass or a cup if don’t have a biscuit cutter) cut out your biscuits from folded dough.
Place on a greased baking sheet close together (so they rise up not out), and bake for 15 minutes or until the tops are golden brown.
Makes 10-12 biscuits.
Skillet Cornbread
- Cast iron skillet
- 1-3/4 cup cornmeal
- 1-1/2 cup flour
- 1-1/4 tbls baking powder
- 1 tbls sugar
- 1 tsp salt
- 4 oz yogurt
- 16 oz milk
- 3 eggs
- 2 tbls oil
- 2 tbls bacon fat/lard
Heat oven to 450 degrees F.
Mix wet and dry ingredients separately. Add wet to dry and mix thoroughly.
Heat cast iron skillet in oven and add fat til sizzling.
Pour in batter and bake 20 minutes.
Popovers
- 2 large eggs
- 2 tbls butter, melted
- 1 c milk
- 4.75 oz flour
- 3/4 tsp salt
All ingredients at room temperature into a blender and blend to combine until thick and frothy.
Bake in muffin tins at 425 degrees for 20 minutes. Turn down to 350 and bake for another 15 minutes. As soon as they can be handled, vent the top and serve warm.
Granny Bowling's Molasses Cakes
1 cup sugar--1/2 cup sugar
1 cup shortening--1/2 cup shortening
1 cup molasses--1/2 cup molasses
1 tsp baking soda--1/2 tsp baking soda
4 cups flour--2 cups flour
1 tsp salt--1/2 tsp salt
2 tsp cinnamon
1 ½ tsp ground ginger
½ tsp cloves
1 cup buttermilk--1/2 cup buttermilk
2 eggs--1 egg
Preheat oven to 350.
In a large bowl sift together flour, salt, baking soda, cinnamon, ginger and cloves. Set aside. In a large saucepan melt butter. Stir in sugar and molasses. Cool. Mix a small amount of the flour mixture into the melted butter mixture. Beat in egg. Add remaining flour and beat until smooth.
Chill dough for 2 hours. Shape into small balls and place 4cm apart on a baking sheet.
Bake 15 minutes.
1 cup shortening--1/2 cup shortening
1 cup molasses--1/2 cup molasses
1 tsp baking soda--1/2 tsp baking soda
4 cups flour--2 cups flour
1 tsp salt--1/2 tsp salt
2 tsp cinnamon
1 ½ tsp ground ginger
½ tsp cloves
1 cup buttermilk--1/2 cup buttermilk
2 eggs--1 egg
Preheat oven to 350.
In a large bowl sift together flour, salt, baking soda, cinnamon, ginger and cloves. Set aside. In a large saucepan melt butter. Stir in sugar and molasses. Cool. Mix a small amount of the flour mixture into the melted butter mixture. Beat in egg. Add remaining flour and beat until smooth.
Chill dough for 2 hours. Shape into small balls and place 4cm apart on a baking sheet.
Bake 15 minutes.
Lemon-Ginger Scones
- 2 cups (280 g) ap flour
- 1/4 cup (50 g) sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 salt
- 1/2 cup butter, cubed
- 1/2 cup (70 g) crystallized ginger, chopped
- Zest of 1 lemon
- 2/3 cup buttermilk
- 1 egg, beaten
- 1 tbl milk
Heat oven to 400 degrees. Line a cookie sheet with parchment paper.
Whisk together dry ingredients and cut in butter. Stir in zest and ginger. Add buttermilk. Pat into 7 inch circle and cut into wedges. Brush the top of each wedge with the egg glaze.
Bake for 20-25 minutes until a toothpick comes out clean. Transfer and cool.
Cream Scones
- 2 cups of ap flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- Pinch of salt
- 5 1/3 tablespoons butter
- 1 egg
- 1 teaspoon vanilla
- 1/2 whipping cream
Glaze:
1 egg
1 tablespoon cream
Heat oven to 375 degrees.
Mix all dry ingredients. Cut in butter. Add cream, egg and vanilla. Mix until just moistened. Press the dough into a circle and cut into eighths.
Bake for 15 minutes or until a toothpick comes out clean.
House Autry Cornbread
- 1 cup cornmeal (fine)
- 1 cup flour
- 1 tbls sugar
- 1 tsp salt
- 1 tbls baking powder
- 2 eggs
- 1 1/4 cup milk
- 2 tbls oil
- 8x 8 pan
Heat oven to 450 degrees F.
Mix wet and dry ingredients separately. Add wet to dry and mix thoroughly.
Pour in batter and bake 20 minutes.
Condensed Milk Pound Cake
- 2 sticks of butter (1 cup)
- 100 grams of sugar
- ½ cup condensed milk
- 5 eggs
- 250 grams flour
- 1 tsp of baking powder
- 1 tsp vanilla
- ½ tsp salt
1. Prepared a baking pan (loaf or an 8” round). Grease well and line it with parchment paper. Pre-heat the oven to 325 degree F.
2. Cream butter and sugar until light and fluffy. Add in egg, one at a time until well incorporated.
3. Add in the condensed milk, vanilla and mixed well.
4. Sift flour, salt and baking powder. Slowly add the flour into the batter. Mix well.
5. Pour the batter in to the baking pan, give the baking pan a few knocks on the working counter (take out the air bubbles) and bake for 50-60 minutes or until golden brown.
Cinnamon Sugar Doughnut Muffins
Batter
Topping
Position oven rack in the middle position and preheat oven to 400 degrees Fahrenheit. Line a standard muffin pan with paper cups.Whisk flour, baking powder, baking soda, salt and cinnamon in a large bowl.
In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Don't overmix; batters should not be smooth.
Divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean, 12-15 minutes.
While the muffins are baking, melt 1/2 stick butter and place in a bowl just large enough to hold a muffin. Combine ½ cup of sugar and 1 tsp. cinnamon in a small, shallow bowl.
As soon as the muffins are done, dip them one at a time in the melted butter and then roll in the sugar mixture.
Set on a rack to cool.
- 2 cups flour
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 2 large eggs
- 1 cup plain yogurt
- 2/3 cup packed brown sugar
- 4 to 8 tbsp oil
- 1 tsp vanilla
Topping
- 1/2 stick butter, melted
- 1/4 cup sugar
- ½ tsp cinnamon
Position oven rack in the middle position and preheat oven to 400 degrees Fahrenheit. Line a standard muffin pan with paper cups.Whisk flour, baking powder, baking soda, salt and cinnamon in a large bowl.
In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Don't overmix; batters should not be smooth.
Divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean, 12-15 minutes.
While the muffins are baking, melt 1/2 stick butter and place in a bowl just large enough to hold a muffin. Combine ½ cup of sugar and 1 tsp. cinnamon in a small, shallow bowl.
As soon as the muffins are done, dip them one at a time in the melted butter and then roll in the sugar mixture.
Set on a rack to cool.
Chocolate Zucchini Cake
- 1/2 cup (1 stick, 4 ounces) butter
- 1/2 cup (3 1/2 ounces) oil
- 1 3/4 cups (12 1/4 ounces) granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup (4 ounces) sour cream or yogurt
- 2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
- 3/4 cup (2 1/4 ounce) Dutch-process cocoa
- 2 teaspoons espresso powder, optional but tasty
- 2 cups shredded zucchini (about one 10" zucchini, about 12 ounces)
- 1/2 cup (3 ounces) chocolate chips
- 1 cup (6 ounces) chocolate chips, for icing
Preheat the oven to 325°F. Lightly grease a 9" x 13" pan.
In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs.
Stir in the sour cream or yogurt alternately with the flour. Then add the cocoa and espresso powder, mixing till smooth. Finally, fold in the zucchini and 1/2 cup chocolate chips.
Spoon the batter into the prepared pan. Bake the cake for 30 to 35 minutes, till the top springs back lightly when touched, and it seems set.
Slide the cake out of the oven, sprinkle it evenly with the 1 cup chocolate chips, and return it to the oven for 5 minutes, or until a cake tester inserted in the center comes out clean. Remove the cake from the oven, and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze. Cool on a rack.
Yield: 24 servings.
Buttermilk Biscuits
- 3 cups flour
- 1 1/2 tbls baking powder
- 3/8 tsp salt
- 3/8 tsp baking soda
- 3 tsp sugar
- 3/4 tsp cream of tartar
- 3/4 cup shortening or lard
- 1 cup buttermilk
Stir together dry ingredients. Cut in shortening. Make well in the center of the mixture and pour in buttermilk. Stir until just moistened. Roll to 1/2 inch. Cut into rounds.
Bake at 450 degrees F for 8-12 minutes until golden.
Blueberry Muffins
- 1/2 cup butter
- 1/2 cup sugar
- 3/4 cup milk
- 1 egg
- 1 3/4 cup sifted flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup blueberries
- 1 tablespoons flour
- Zest of one lemon
Heat oven to 425 degrees.
Cream butter and sugar. Add milk and egg. Beat until smooth. Sift together flour, baking powder and salt. Add to the creamed mixture. Mix just until moistened. Toss berries with tablespoon of flour and fold into batter.
Fill well-greased or papered muffin cups two-thirds full. Bake 20 minutes.
No-Buttermilk Breakfast Biscuits
- 3 cups ap flour
- 1/4 cup sugar
- 1 tsp salt
- 1 tbls baking powder
- 1/4 tsp baking soda
- 2 oz shortening
- 4 oz butter, chilled
- 1 oz apple cider vinegar
- 7 oz whole milk
Sift together all dry ingredients. Cut in shortening, then half the butter, chilling the remainder in the freezer. Cut in that and chill briefly in freezer.
Heat oven to 475 degrees convection or 450 degrees regular.
When oven is hot, mix the vinegar and milk into the cold mix. Press together and then into a rectangle about a half inch thick. Fold into thirds and press to about an inch thick. Cut into rounds.
Bake immediately for 10 to 12 minutes until golden. Serve with butter and jam.
Berry Cornmeal Muffins
- 1 1/2 cups (210 g) ap flour
- 3/4 cup (125 g cornmeal
- 1/2 cup (100 g) sugar
- 4 tsp baking powder
- 1/4 salt
- Zest of 1 lemon
- 1 cup fresh or frozen berries
- 1 egg
- 1 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla
Heat oven to 400 degrees. Liberally grease a dozen- muffin tin.
Combine dry ingredients and lemon zest. Toss berries in 2 tbls of this mix. Whisk together the egg, milk, oil and vanilla.
Fold the wet ingredients into the dry and gently stir in berries. Fill muffin cups. Sprinkle the top with sugar.
Bake for 15-20 minutes until a clean toothpick. Allow to cool 5 minutes before removing from tin. Makes 12.
Banana Bread
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed bananas
- 1/2 sour cream or yogurt
- 1/2 chopped pecans
Heat oven to 350 degrees.
Grease one loaf pan. Cream butter and sugar. Add egg and vanilla. Mix in dry ingredients, then bananas and sour cream. Stir in nuts. Pour into loaf pan.
Bake 60 minutes.
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