HONEY WALNUT BREAD

From Earth to Table, via Food & Wine's 2010 Best Cookbook Recipes

Ingredients:

 

2 c walnut pieces

2¾ c bread flour

1½ c whole wheat flour

1 T + 1 t salt

1 t instant yeast

 

1½ c warm water*

¼ c olive oil 

½ c honey

 

 

Method:

 

 

Preheat oven too 350° F and toast the walnuts for 10 minutes.  Set aside to cool.

 

In the bowl of a stand mixer fitted with the dough hook attachment, mix the flours, salt, yeast and walnuts.

 

In a medium bowl, mix the oil, honey and 1½ c warm water. 

 

With the stand mixer running, pour the honey mixture into the flour mixture and knead until smooth.  The dough should be sticky.

 

Lightly oil bowl, cover, and let rise for 1 hour. 

 

Meanwhile, butter two loaf pans. 

Once risen, turn out onto a floured surface and push out the air.  Cut the dough in half and gently form into two loaves.  Place into the prepared loaf pans, cover, and rise until doubled, 1 more hour.

 

Preheat oven to 375° F.  Score the loaves down the center of each loaf.  Bake until risen and browned on top, 35-45 minutes.  Transfer to a rack to cool.

 

 

_____

*Reduced water from 2 c, which made an unkneadably wet dough. 

LEMON POPPYSEED CAKE & LEMON CURD

Adapted from the Olive Oil Cake on this site

Makes one standard loaf or two mini loaves and one flat loaf

 

Ingredients:

170 g flour

230 g sugar

1 t kosher salt

¼ t baking soda

½ t baking powder

100 g olive oil*

2 eggs

240 ml milk*

1 t citrus zest

80 ml lemon (or orange) juice, ~ 1½ fruit

2 T poppy seeds 

 

For the glaze:

½ t lemon zest
2 t lemon juice
¼ c powdered sugar

Method:

Heat the oven to 350 °F.  Fashion a sling out of parchment paper to cover the bottom and sides of your chosen loaf pans.

In a large bowl, whisk the flour, sugar, salt, soda and powder together.  Transfer to a small bowl.  In the large bowl, whisk the eggs and olive oil together to emulsify.  Add the milk, zest and juice.  Stir in the dry ingredients, mixing until just combined.

Pour the batter into the prepared pan and bake for 50 to 60 minutes (or 35, if using small pans), or until a toothpick stuck in the middle comes out clean.  

 

Meanwhile, whisk the glaze together in a small bowl.  It should be thick enough to leave a trace on the surface of the glaze, but fluid enough to spread.

 

Once the cake has cooled slightly, cover with glaze.  Leave in the pan until the glaze is mostly set, then run a knife around the edges of the pan, lift the cake out by the parchment sling and cool.

___

*I reduced the olive oil quantity from 130 ml to 100 ml, because the cake was very oily.  To compensate, I increased the milk from 215 ml to 240 ml.  If the previous change is detrimental, consider substituting yogurt for some of the oil.

 

 

 

LEMON CURD:

Very loosely adapted from Preppy Kitchen 

 

Ingredients:

 

3 T lemon juice

1/3 c sugar

zest of half a lemon

2 egg yolks

2 T butter, unsalted, cubed

Method:

 

Rub the lemon zest and sugar together in a small saucepan, off heat.  Add the egg yolks and whisk to combine.  Add the lemon juice and whisk until smooth.  Cook over low heat until the mixture just begins to bubble and thicken, remove from heat.  Add the butter and whisk as it melts. 

WHOLE WHEAT OATMEAL BREAD

Halved from Smitten Kitchen

Ingredients:

1/4 c boiling water

3/8 c cold water

5/8 c milk

1 1/2 T honey

2 1/4 t instant yeast (one packet)

1 egg

2 T oil

318 g whole wheat flour (2 1/2 c)

80 g rolled oats (1 c)

1 1/2 t kosher salt

Method:

Add all of group 1 ingredients to the bowl of a stand mixer, and whisk to combine using the whisk attachment.

Switch to the paddle attachment, add the remaining ingredients, and mix for 1 minute.  Switch to the dough hook and continue mixing for 2 more minutes.  The dough should come together, but still be sticky.  If it feels too wet, add flour in 1 T increments until the dough comes together (but is still sticky).  Knead for an additional 4 minutes using the dough hook.  

Oil the bowl, cover the dough and let proof 60-70 minutes, or until doubled.

Oil a loaf pan, form dough into loaf by folding in sides and rolling up into a log, and proof for 1 hour, or until dough crowns over top of pan.  Halfway through, preheat oven to 350°F.

Bake for 35-40 minutes, or until loaf reaches 190°F internal temperature. 

Remove loaf from pan after 10 minutes, cool completely on a rack, slice, freeze and toast as needed.

BROOKLYN BLACKOUT CAKE

Half recipe adapted from Bake with Zoha

Makes 3 6" round layers

Ingredients:

Cake:

3/8 c cocoa powder, ideally dutch processed (37 g)

1 t instant coffee

3/8 c boiling water (90 g)

1 c AP flour (130 g)

3/4 t baking powder

3/4 t baking soda

3/4 t salt

1/2 c granulated sugar (100 g)

1/3 c brown sugar (70 g)

1 whole egg, 1 egg yolk, room temperature

1/3 c vegetable oil (66 g)

1/6 c buttermilk (40 g)

1/2 c sour cream, room temperature (120 g)

Pudding filling:

1 1/2 T cornstarch (14 g)

1 T cocoa powder (6 g)

1/8 t salt

1/6 c sugar (33 g)

1/2 + 1/3 c milk (200 g)

90 g milk chocolate

1 1/2 t butter

1/2 t vanilla

Chocolate Frosting:

100 g semi-sweet chocolate

120 g heavy cream

4 oz cream cheese, room temperature (113 g)

1/8 c sugar (25g)

Method:

Cake:

Preheat oven to 325°F and prepare 3 6" cake pans with butter and parchment paper circles.

Dissolve the cocoa and instant coffee in the boiling water and mix until smooth.

Whisk dry ingredients together in a medium bowl.

Whisk wet ingredients together in a large bowl.  Add cocoa solution and mix well.

Sift dry ingredients into wet ingredient bowl in two additions, mixing gently until just combined, with no lumps remaining. 

Divide batter between three prepared cake pans and bake for 25 minutes, or until a toothpick inserted in the center comes out with light moist crumbs attached.

Let the cakes cool in the pans for 20 minutes, then remove to a wire rack. Let cool completely (refrigerating for 1 hour).

Pudding Filling:

Add all dry ingredients in group 1 to a saucepan and whisk.  Slowly add milk, whisking constantly, to prevent lumps.

Place over medium heat and whisk frequently, until pudding begins to bubble and thicken.  Remove from heat, add butter, chocolate and vanilla, and rest for 1 minute.  Whisk to combine, pour into a lidded container, and refrigerate until cold.

Chocolate Frosting:

Place chocolate and cream in a microwave safe bowl and microwave in 20 second increments, stirring after every round, until the chocolate dissolves and ganache forms.  Set aside.

Place cream cheese and sugar in a large bowl and whisk until smooth, scraping bowl occasionally.

Pour ganache into cream cheese mixture and beat until fluffy.  Frosting will be runny.  Refrigerate, frosting will thicken as it cools.  Beat 3-5 minutes on medium, until fluffy.  Pipe narrow but tall dam around outside of each layer before filling with pudding.  Spread 2/3 of remaining frosting on cake top and sides, and pipe whatever's left decoratively on the top of the cake.

WALDORF KINDERGARTEN BREAD

Recipe from a comment on Reddit and here

Ingredients:

2 1/4 t yeast (one packet)

1 T honey

1/4 c boiling water

1 c cold water

1 t salt

1 T oil

4 1/2 c + mix of spelt, AP and whole wheat flours, divided

Method:

Whisk together yeast, honey and both waters in the bowl of a stand mixer.  Add 1 c flour, then ripen for 20 minutes, or until you can see slow bubbling.

Add salt and oil, and mix well.

Add flour, one cup at a time, and mix on low using the dough hook until the dough is kneadable, approximately 3 1/2 c. 

Knead using the dough hook on medium low for 5 minutes.

Oil around the sides of the bowl, lift the dough to coat in oil, cover and let rise for 1 hour, or until doubled.  

After one hour, deflate the dough, shape into a loaf, and place into an oiled and floured loaf pan.  Let rise another 30-60 minutes, or until the dough rises above the edge of the loaf pan.

Preheat oven to 350°F.  Bake bread 40 minutes, or to 190°F internal temperature.

Allow to cool before slicing. 

HAZELNUT MACARON GANACHE CAKE

Recipe adapted from The White Whisk: Chocolate Macarons, and Macaron Cake

Ingredients:

Macarons:

188 g hazelnut flour

188 g confectioner's sugar

24 g unsweetened cocoa powder (0.5 g fat per T)

130 g egg whites (approx. 4 eggs)

130 g granulated sugar

1/2 t cream of tartar

Ganache:

7 oz heavy cream

4 oz chocolate, chopped into small pieces

1/2 t salt

1 t vanilla

Method:

Macarons:

Draw 4 6" circles on the back of pieces of parchment paper, leaving a few inches between each circle.  Turn papers right side up and place on baking sheets.

Prepare a piping bag with a large opening.

Sift the hazelnut flour, confectioner's sugar and cocoa together in a large bowl.

Place egg whites, granulated sugar and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment, and whisk on medium low for 2 minutes.  Turn up to medium and whisk for 2 minutes.  Raise speed to medium high and whisk for 10 minutes, or until meringue is very stiff and holds a peak, with the meringue beginning to ball up inside the whisk. 

Pour half the dry mixture into the stand mixer bowl and fold 15 times. 

Pour in the second half and fold 30 times, or until the surface evens out with a few moments of shaking. 

Place the batter into the piping bag and pipe the 6" cake layers. If batter remains, pipe a few 1.5" macaron shells on a separate tray. 

Once all layers are piped, bang the sheets on the counter a few times.  Set them aside to dry on the outside, this usually takes ~ 20 minutes.  Preheat the oven to 300°F.  Now is a good time to make the ganache, as detailed below.

Place sheets in the oven and bake 18 minutes (1.5" macarons will require less time), then start checking for doneness by pressing lightly on the side of a shell, just above the feet.  If there's any movement, bake for another minute and check again. 

Remove from oven and allow shells to cool completely before removing from parchment paper. 

Ganache:

Heat the cream and salt to steaming in a small pan and place the chocolate in the bowl of the stand mixer, with the whisk attachment attached.  

Pour the cream over the chocolate and leave for 5 minutes.  

Add the vanilla and whisk until smooth.  Place in the fridge for 15 minutes, until cool but not yet solid. Remove from fridge, then beat on medium speed until peaks form.

Pipe between cooled layers of macaron cake, refrigerate for 24 hours, and serve.

TIRAMISU ECLAIRS

Adapted from my Vanilla Eclairs

Ingredients:

For ~10 eclairs:

Filling:

3 egg yolks, whites reserved

2 T + 1 T sugar, divided

1/4 c marsala wine

8 oz mascarpone, room temperature

1/2 c whipping cream

Pâte à choux:
1/2 c water
1 t sugar
4 T unsalted butter
pinch salt
1/2 c flour
2 eggs, potentially + some egg white reserved from the above filling

Chocolate ganache:
3 - 4 T heavy cream

2 t nescafé powder

2 oz semi-sweet chocolate chips

Method:

In the bowl of a double boiler, whisk the egg yolks with 2 T sugar until the yolks turn pale.  Whisk in 1/4 c marsala.  Heat the custard over simmering water in the double boiler, whisking or stirring constantly, until it thickens considerably, holding its shape when spooned.  Remove from heat, pour into a large lidded container and refrigerate until cool.  Once the custard is chilled, whisk mascarpone into it until smooth.

In the bowl of a stand mixer, whip the cream and remaining 1 T sugar until firm peaks form (begin with the machine running at a high speed; it'll take a while to start whipping, since the volume of cream is low).  Scrape in the chilled custard/mascarpone mix, and fold the cream in until combined.  Cover and reserve in the refrigerator until needed.

Make the pâte à choux eclair shells:

Pre-heat the oven to 350°F.

Heat the water, butter, sugar and salt in a pot until the butter melts.

Add the flour and cook, stirring, until the mixture comes together to form a ball and pulls away from the sides of the pot.  This happens very quickly. 

Place the dough in the bowl of a stand mixer fitted with the whisk attachment and beat for a minute to cool.

Add the eggs, one at a time, beating until thoroughly blended into the batter.  The dough should form a "v" shape off the end of the whisk, so add a small portion of the egg white left over from making the filling, if necessary, to achieve the "v".

Scoop the batter into a piping bag fitted with large decorative tip, and pipe 4-5 inch wands of batter onto a parchment paper covered baking sheet.

Bake at 350°F for 40 minutes, or until the shells are baked through.  Do not open the oven until 40 minutes have elapsed, then turn off oven, pierce each end of the shells with a skewer to allow steam to escape, and let the shells cool inside the oven with the door propped open.

Fill the eclairs:

Make 2 holes in the underside of each shell with the point of a paring knife, each about 1/4 of the shell's length from the ends.

Spoon the filling into a pastry bag fitted with a bismark tip.  Pipe the filling into the shells, only stopping when the they feel full, and filling threatens to extrude from the ends.  Clean up any excess filling with a knife.

Make the ganache:

Dissolve the Nescafé powder in the cream and heat to steaming in a pot.  Pour it over the chocolate in a medium bowl.

Let it sit for 5 minutes, then whisk vigorously to combine.

Dip the eclairs top-side down into the ganache, allow excess ganache to run back into bowl, and place top-side up in a storage container.

Chill for an hour, and enjoy!

Sources:
Recipe for the filling: Pioneer Woman
Recipe for the pâte à choux: Food Wishes
Recipe for the ganache: Laura in the Kitchen
Methodology for baking and filling the shells: Home Cooking Adventure

CHOCOLATE CREAM PIE

Adapted from Dessert Course to fit 1 6" pie dish (halved)

Ingredients:

1 pie crust of your choice*

285g whole milk

50 + 25 g granulated sugar, divided

1/4 t salt

3 egg yolks

14g cornstarch

60 g bittersweet chocolate, chopped into small pieces

2 T unsalted butter, cut into small cubes

1/2 t vanilla

Whipped cream to serve

Method:

Add the milk, 50 g sugar and the salt to a saucepan over medium heat.  Whisk and heat until a bare simmer.  Remove from heat.

Meanwhile, whisk the remaining 25 g sugar, egg yolks and cornstarch.  

Once the milk has come to a simmer, temper the eggs with a small stream of hot milk, adding more as you whisk the eggs.  Pour the egg-milk mixture back into the saucepan and whisk over low heat until the custard thickens and begins to bubble.  Simmer one minute, then remove from heat.

Add chocolate and butter pieces, and vanilla, and whisk until combined.

Pour into the crust, cover tightly with plastic wrap, and refrigerate at least 4 hours.

Serve with whipped cream.

____

The original recipe called for 200g milk and 85g heavy cream, but I felt the additional richness from the cream was unnecessary.

For the same reason, I also reduced the chocolate from 85g to 60g.

Future makings of the recipe will further refine it.

___________

*Oreo Cookie Crust:

To fit a 6" pie dish:

Ingredients:

9-10 oreos, crushed

2 T unsalted butter, melted

pinch of salt

Method:

Combine in a bowl and mix thoroughly.  Press into the pie dish and bake at 325°F for 10-15 minutes, until firm and set. 

THE APPLE PANCAKE

Originally from thekitchn

Ingredients:

2 large apples

5 1/2 T salted butter

1/3 c dark brown sugar

3 + 1 T granulated sugar, divided

1 t cinnamon

1/2 t ground ginger

3/4 c AP flour

1/4 t salt

1/4 t nutmeg

5 large eggs

1 c milk

1/2 t vanilla extract

Methodology:

Preheat the oven to 400°F.  Place a large cast iron skillet into the oven to heat.

Quarter and core the apples, cut into 1/4" slices, and then cut those slices crosswise into thirds. 

Add the butter to the skillet and return to the oven to melt.  Meanwhile, mix 3 T granulated sugar, cinnamon and ginger together in a small bowl.  

Once the butter is melted, evenly sprinkle in the brown sugar, lay down the apple slices, and cover that with the cinnamon sugar mixture.  Return to the oven.

In a large bowl, whisk the flour, salt and nutmeg together.  Crack the eggs into the center of the flour and whisk to break them up, then gradually whisk more and more flour into the eggs, until a smooth batter forms.  Add the milk and vanilla, and mix for 2 more minutes, until smooth and frothy.  Let stand for 5 minutes.

Remove the skillet from the oven.  The sugar should be bubbly and caramelized.  Pour over the batter, return to the oven, and bake for 20 minutes.

DANISH DREAM CAKE

Adapted from Milk Street

Ingredients:

105 g cake flour

3/4 t baking powder

2 eggs

107 g white sugar

1 t vanilla

1/8 t salt

1/2 c + 3/8 c coconut milk, divided

150 g brown sugar

85 g salted butter

170 g unsweetened shredded coconut

Methodology:

Heat the oven to 350°F with a rack in the middle position. Butter a broiler-safe 8x8" baking pan, dust evenly with flour, then tap out the excess. 

In a small bowl, whisk together the flour and baking powder.

In the bowl of a stand mixer with the whisk attachment, beat the eggs, white sugar, vanilla and salt on low until sugar dissolves, about 20 seconds. Increase to medium-high and whip until the mixture is pale and thick, 5 to 6 minutes.

Reduce to low, add about one-third of the flour mixture and mix until almost incorporated, about 10 seconds. With the mixer running, slowly pour in 1/4 cup of coconut milk. Repeat with half of the remaining flour mixture and another 1/4 cup of the remaining coconut milk. With the mixer still running, add the remaining flour mixture and mix just until no flour clumps remain, about 20 seconds. Using a silicone spatula, fold the batter, scraping along the bottom of the bowl, to ensure the ingredients are well combined.

Pour the batter into the prepared pan. Bake until just beginning to brown and a toothpick inserted into the center of the cake comes out clean, checking after 15 minutes. Set the pan on a wire rack and heat the broiler.

In a medium saucepan, combine the remaining 3/8 cup coconut milk, the brown sugar and butter. Bring to a boil over medium-high, stirring to dissolve the sugar, then boil for 2 minutes. Remove from the heat, add the coconut and stir until evenly moistened.

Spoon the topping onto the outer edges of the warm cake, then, using an offset or silicone spatula, gently spread into an even layer over the surface. Broil until the top is bubbling and deep golden brown, 2 to 3 minutes, rotating the pan if needed for even browning.

Set the pan on a wire rack and tent with foil. Let cool for at least 30 minutes. Cut into pieces and serve warm or at room temperature.

COCONUT CAKE

Adapted from Star Chefs

See the bottom for omitted lime curd and nut brittle.

Size modified for two half sheet-pans, cut into thirds, to form six layers

Ingredients

Cake:

246 g cake flour

1/3 t baking soda

1/3 t baking powder

2/3 t salt

2 eggs

300 g sugar

1/2 t vanilla

183 g canola oil

228 g full fat coconut milk

Coconut Pastry Cream:

(makes 2/3 qt)

260 g Coco Lopez

192 g full fat coconut milk

1/6 t salt

1/3 vanilla bean

19 g cornstarch

6 g all-purpose flour

3 egg yolks

38 g butter

Swiss Meringue Buttercream:

(makes 3/4 qt)

60 ml fluid oz egg whites

100 g granulated sugar

1 t vanilla

1/8 t salt

142 g butter, softened

Methodology:

Cake:

Preheat oven to 325°F.

Sift together flour, baking soda, baking powder, and salt; set aside.

To a mixer fitted with a whisk attachment, whip eggs with sugar until pale yellow and doubled in volume. Continuing to whisk, drizzle the oil in slowly so the mixture emulsifies like making mayonnaise. On low speed, add half the dry ingredients, then the coconut milk, then finishing with the remaining dry ingredients. Divide the batter evenly between 2 parchment-lined, sprayed, half-sheet trays with 500 grams of batter each. Bake until pale golden and set, rotating when done, about 15 minutes total.

Coconut Pastry Cream:

In a pot over low heat, gently melt the Coco Lopez until smooth and uniform.  Simmer on low until slightly thickened.   Add half the coconut milk and the salt.  Return to simmer.  In a separate bowl, whisk together the cornstarch, flour, yolks, and the remaining coconut milk.  Temper the yolk mixture into the pot and whisk until thick and bubbling; it should reach 165°F on a candy thermometer.  Strain and immediately whisk in butter and vanilla.  Whisk thoroughly, place in a tupperware and cover the surface with plastic wrap.  Chill thoroughly.

Swiss Meringue Buttercream:

In a mixing bowl set over a double boiler, stir together egg whites and sugar until sugar is fully dissolved and foamy and it reaches 160°F.  Transfer to the bowl of a mixer fitted with a whisk attachment and whip on high until stiff, glossy peaks form.  Add vanilla and salt.

Switch to the paddle attachment and add butter, about 1 T at a time, allowing each piece to fully mix in before adding the next.  Once butter is incorporated, transfer to a container and chill.  Bring to room temp before spreading on cake. 

Assembly:

Layer coconut cake with pastry cream.  Crumb coat with buttercream, then wrap and chill overnight.  Finalize decoration with buttercream and sprinkle with shaved coconut.

________________________

Omitted portions of the recipe, at the original (3x) scale:

Lime Curd:
8 fluid ounces lime juice
4 whole eggs
3 egg yolks
223 grams sugar
1 pinch of salt
5 ounces butter, softened

In a non-reactive bowl over a double boiler, combine the juice, eggs, sugar, and salt. Blend with an immersion blender until uniform. Cook over simmering water, stirring constantly with a spatula until it starts to thicken. Stir in butter and allow to further thicken. Strain and transfer to quart containers, pressing a layer of plastic directly on the surface to prevent a skin from forming; chill.

Nut Brittle:
(Yield: 2 quarts)
594 grams sugar
42 grams butter
12 grams salt
1 tablespoon vanilla
9 grams baking soda
14 ounces cashews, toasted and chopped
Sea salt
Pink peppercorn dust

Set up a full sheet tray, upside-down and lined with a silpat. In a large, deep pot over medium-high heat, combine sugar and add enough water to reach a wet sand consistency. Add butter, salt and vanilla. Bring sugar to a very pale caramel, then add baking soda and stir vigorously with a spatula. It will foam up and take on a bright orange color. Working quickly, remove pot from heat and fold in cashews. Dump cashew caramel out onto the silpat and spread into an even layer. Top with another silpat and use a rolling pin to press out into a flat layer. Sprinkle liberally with sea salt and pink peppercorn dust. Once cool, break into chunks and store in an airtight container at room temperature.

BEST CAKE

Marian Burros's Italian Plum Torte, from the NYT via Leite's Culinaria

Ingredients:

4 oz (1 stick) butter, softened

3/4 c sugar

2 eggs, room temperature

4.75 oz (1 c) AP flour

1 t baking powder

large pinch salt

12 Italian plums, halved and pitted

2 T granulated sugar

1 t ground cardamom

Methodology:

Preheat oven to 350°F.  Grease an 8" square glass dish.

Cream butter and sugar together in the bowl of a stand mixer.  Add eggs and mix thoroughly.  

Mix dry ingredients and stir into wet ingredients.  Spread evenly in dish and cover with fruit, pressing into batter slightly.  Sprinkle with sugar and cardamom.

Bake for 45-50 minutes, or until golden and puffed.

MICHAEL'S GRANOLA

Recipe from Michael McIlrath

Ingredients:

6 c            12 c oats

1 1/2 c      3+ c nuts (ch. almonds, raw sunfl. seeds, walnuts, added 10 min from end)

1/4 c         1/2 c unsweetened coconut

1/2 t          1 t cinnamon

1 pinch      2 pinches salt

2 T            1/4 c vanilla (added to oil and honey)

1/3 c         2/3 c oil

1/2 c         1 c honey or maple syrup

1 1/2 c      3 c dried fruit (blueberries, cranberries, raisins or dried currants)

Methodology:

Preheat oven to 350°F.

Mix the wet ingredients and warm the mixture in a small, heavy saucepan.

Mix the dry ingredients in a large bowl, reserving walnuts and dried fruit.

Split the dry mixture into a second large bowl.

Slowly mix in half the wet ingredients into each of the dry bowls.

Toss mixtures from one bowl to another.

Spread on two large cookie sheets (in a layer approx. 1/2" - 3/4" thick, with furrows).

Bake for 40 minutes, stirring every 10 minutes.  Add walnuts for the final 10 minutes.

Add dried fruit to cooked mixture as it cools.

CINNAMON SWIRL CHALLAH

From the Cupcakes and Sarcasm blog

Makes 1 loaf

Ingredients:

7/8 c warm water

3/4 T active dry yeast

1/4 c white sugar + 1 1/2 t for proofing

2 eggs, beaten

1/4 c oil, plus more for the bowl

1 1/2 t salt

4 - 4 1/4 c AP flour, plus more for dusting

1/4 c brown sugar

1 t vanilla

3 t cinnamon

1T water

1 egg, beaten, for egg wash

Methodology:

Combine the water, yeast and 1 1/2 t white sugar in the bowl of a stand mixer, and proof for 5 minutes.  Once frothy, mix in the eggs, oil, salt and remaining white sugar.  With the dough hook on and set to slow, gradually mix in one cup of flour at a time, incorporating completely between additions.

Lightly oil a large bowl, add the dough, cover, and leave to rise for one hour, or doubled in size.

Knock the air out and leave to rise another 30 minutes. 

Mix the cinnamon sugar mixture together. 

Divide the dough into six pieces.  Roll each piece out into an 8-inch log.  Flatten each log and equally distribute the cinnamon sugar mixture.  Pinch each log closed again, and braid according to this method.

Preheat oven to 375°F, and cover a baking sheet with parchment paper. 

Brush the top and sides with the egg wash and let dry for 20 minutes.  Brush again and bake on prepared sheet for 35-40 minutes, or until internal temperature reaches 190°F. 

Cool before slicing.

BISCUITS

From CM, via the Secret Family Cookbook

This recipe makes enough to fit into an 8" square glass pan, to serve two or three people.

Ingredients:

1 1/2 c flour

1/4 t salt

2 1/4 t baking powder

1/4 c butter, cut into small cubes

~3/4 c milk or buttermilk

Methodology:

Preheat the oven to 450°F. 

Whisk dry ingredients together.  Add the butter pieces, toss to cover in flour, then rub into the flour mixture with your fingers until no chunks remain.  Stir in the liquid.  More may be necessary if using buttermilk.  The dough should be sticky.

Turn out on a well-floured surface, flour the top surface, and knead once or twice before patting out to 3/4" thick.  Cut with a well-floured round cutter (or slice into square biscuits using a sharp, well-floured knife) and place into an 8" glass baking dish (no preparation of the pan is necessary).

Bake for 12-14 minutes, or until golden brown on top.

Serve with butter, jam and honeycomb, or with sausage or bacon gravy.

CORNBREAD

From Creme de la Crumb

Here is a 6-muffin recipe, see below for 1 8x8 pan or 12 muffin amounts

This amount will make ~10 waffles in a min-waffle maker.

Ingredients:

2/3 c flour

1/3 c cornmeal

3 T sugar

1 1/2 t baking powder

3/8 t salt

1 t mesquite flour

3 T olive oil or melted butter

100 ml milk

2 T greek yoghurt

1 egg

Methodology:

Preheat oven to 350°F and grease muffin wells.

Whisk dry ingredients together in a large bowl.

Whisk wet ingredients together in a medium bowl.

Add wet ingredients to dry and whisk to combine.

Transfer to pan.  Bake for 20 minutes.  Allow to cool 5 minutes before serving.

12-muffin or 8 x 8 pan amounts:

1 1/3 c flour

2/3 c cornmeal

1/4 + 2 T sugar

1 T baking powder

5/8 t salt

1 T mesquite flour

1/3 c olive oil (or 1/3 c (5.5 T) butter, melted)

200 ml milk (2/3 + 1/6 c)

1/4 c greek yoghurt

2 eggs

Increase baking time to 40 minutes for 8 x 8 pan.

PIZZA DOUGH

Direct from Joe Rosenthal's How to Pizza

Ingredients:

476 g King Arthur All Purpose Flour

12 g salt

1.2 g instant yeast (3/8 t)

7 g sugar

10 g olive oil

295 g water

Pizza Toppings:

Shredded low-moisture mozzarella

Gustarossa whole tomatoes, crushed by hand

Anchovies

Methodology:

Mix all ingredients together by hand in the bowl of a stand mixer until all the flour is incorporated (loosely).  Attach the dough hook and knead on "stir" for 7-10 minutes, or until the dough is smooth, and beginning to climb the hook.

Remove the hook from the machine, cover with a wax wrap, and rest for 15 minutes.

Grease 4 lidded containers with olive oil.  Separate the dough into 4 equal pieces (200 g each), form into a taut ball by folding and pinching the edges to the center, and then turning over and rubbing on the work surface to tighten.  Place one ball into each container, and proof in the fridge for 1-4 days, ideally using on day 3.

--- day of baking ---

Remove the dough from the fridge 3 hours before baking it.  Remove it from the proofing container, re-oil the container, and add the dough back.  Cover and rest for 3 hours.  

Preheat the oven to 450-550°F, with baking steel, 1 1/2 hours before baking pizza.

Prepare the toppings for the pizza.

Make one pizza at a time, leaving all remaining doughs un-stretched.

Stretch the dough (consult How to Pizza, under "stretching").

Top dough, season, launch into the oven, and bake 10-12 minutes, rotating if necessary.

Remove, slice and enjoy.

SOURDOUGH BREAD

Adapted from the beginner's loaf on The Perfect Loaf

Feed the sourdough starter the night before starting the below recipe.

9:00 am        LEVAIN

                    19 g mature starter           50%

                    19 g whole wheat flour    50%

                    19 g bread flour               50%

                    38 g water                       100%

13:00 pm    AUTOLYSE

                    386 g King Arthur bread flour

                    57 g whole wheat flour

                    26 g rye flour

                    325 g water

14:00 pm     MIX

                    Add 9 g salt and levain to autolyse bowl and pinch together for a minute.  

                    Rest for 30 minutes.

14:30 pm,    BULK FERMENTATION

15:00 pm,    Perform 4 sets of stretch and folds, each separated by 30 minutes.

15:30 pm, 

16:00 pm

16:30 pm    SHAPING AND COLD FERMENTATION

                   Make an envelope fold with the dough, then fold widthwise and pinch closed. 

                   Turn the ball so the seam is on the bottom and make the surface taut.

                   Place seam up in a cloth lined bowl, and cover.  Refrigerate until morning.

                   THE NEXT DAY

8:30 am      Preheat oven to 450°F with lidded dutch oven inside.

9:30 am      Flip dough upright onto parchment paper, score surface of dough with lame.

                   Place ceramic baking weights into preheated pot, add dough using parchment.

                   Spray liberally with water, close lid, and bake for 25 minutes.

                   Remove lid, lower heat to 400°F, bake 25 more minutes.

                   Rest until cool, then cut and enjoy or slice completely and freeze for toast.

                   

                    

STICKY CINNAMON ROLLS

From the Secret Family Cookbook

Makes approximately 15 rolls, 9 in a 9" square pan, 6 in a loaf pan.

Ingredients:

1 c milk

2 1/4 t yeast, or 1 packet

4 T butter, melted

3 T sugar

1 1/2 t salt

1 egg

3 c flour

1 T butter, softened

1/2 c nuts, chopped 

1/2 c brown sugar

1/2 c corn syrup

1 T butter, softened

1 t cinnamon 

1 T sugar

1/4 t mace

1/4 t nutmeg

Methodology:

Combine all ingredients in the first group but the flour in the bowl of a stand mixer, and mix using the whisk attachment, until smooth.  Switch to the dough hook and add the flour, mixing on low until smooth, 10-15 minutes.  Add more flour if necessary, to achieve a smooth, workable dough.  

Cover with wax cloth and allow to rise in a temperate place for 40-60 minutes.

Meanwhile, prepare the pans.  Spread the softened butter over the bases of both pans.  Sprinkle with brown sugar and nuts, and drizzle with corn syrup.  Set aside.

Knock the dough down and roll out on a floured work surface to a 20" x 12" rectangle.  Spread with the softened butter and sprinkle evenly with the spiced sugar mixture.  Roll up from the long edge, resulting in a long roll of dough, and cut into 1" to 1 1/2" rounds.  Distribute the rolls into the pans (9 in the square pan and 6 in the loaf pan is my usual breakdown), and either place somewhere cool to rise overnight, or allow to rise on the counter until doubled in size.

If baking the following morning, set the oven to 375°F and place the rolls in the oven as soon as you turn it on.  They will continue to rise as the oven heats.  Bake for 20-30 minutes.

If you're baking the rolls after rising on the counter, allow the oven to preheat completely before baking the rolls 20-30 minutes, to prevent over-proofing.  

Either way, allow to cool 5 minutes, and then invert each pan over a plate, scrape any remaining caramel onto the rolls, and enjoy. 

OVEN PANCAKE

Adapted from Smitten Kitchen

Scaled up Fall 2025, scroll down for original amounts.

Ingredients:

Small       Large     cast iron pan

1 1/2T          3T          butter

Batter:

3              6             eggs

3/8 c        3/4 c       flour

3/8 c        3/4 c       milk

1/4 t         3/8 t       salt

1 1/2 t      2 T         sugar

Methodology:

Heat the oven to 425°F.  Place the skillet(s) in the oven to preheat.

Mix the batter.

Remove the skillet(s) from the oven and add the butter.  Once it has melted, swirl to coat the sides of the pan.

Pour the batter into the skillet(s), return to the oven, and bake for 12-15 minutes, or until golden and set.

Original Smaller Volume:

Ingredients:

Small       Large     cast iron pan

1T            2T          butter

Batter:

2              4             eggs

1/4 c        1/2 c       flour

1/4 c        1/2 c       milk

1/8 t         1/4 t       salt

1 t            1 T         sugar