Liminal Landscapes
A portal for dimensional living
| Favorite Breads and Cakes |
Delicious Sweet Rolls
(Makes 8 large rolls)
For the dough:
4 3/4 cups flour;
2/3 cup flour (held separate)
1 cup warm water
1 packet instant yeast
1 large egg + 1 yolk (save the remaining egg white)
1/2 cup sugar
1 teaspoons salt
1/8 teaspoons nutmeg
1/2 cup sour cream
In a large mixing bowl, sift together 4 ¾ cups flour with
the nutmeg. Add sugar, salt, and yeast.
Mix in the egg, egg yolk and water.
Kneed for 6 minutes or until dough turns into a smooth
ball.
Work in sour cream and additional 2/3 cups flour and
knead until dough is slightly wet and sticky.
Place in buttered bowl, cover and set in a warm spot
until dough has doubled in size about one hour. While
dough is rising, prepare the filling
For filling:
1 1/2 cups brown sugar
3 tablespoons sugar
3 tablespoons softened butter
1/2 cup. chopped walnuts or Pecans
1/2 teaspoons ground cinnamon
1/8 teaspoons nutmeg
Mix together brown sugar, nutmeg, cinnamon and sugar.
When mixed add chopped pecans.
When dough has doubled in size, punch down and roll
out onto a lightly floured surface
Spread the filling onto rolled-out dough leaving an 1” at
the top. Brush this edge with remaining egg white and
gently trim with a sharp knige the ends of the log and
discard.
Cut into 1 inch sections and place on a buttered pan.
Cover and allow to rise until they almost touch.
Preheat oven to 325 and bake for 35 minutes or until just
golden on top.
While rolls are baking, prepare the icing by
For icing:
8 oz softened cream cheese
1/2 cup sugar
1/3 cup Heavy Cream
Cream together cream cheese and sugar. Add 1/3 cup
heavy cream. Frost rolls immediately after removing
from oven.
Coffee Cake
In a large bowl mix:
1 box yellow cake mix
1 small box instant vanilla pudding
1 small box instant butterscotch pudding
1 cup oil
4 eggs
1 cup water
In a separate bowl mix:
1 cup brown sugar
2 t cinnamon
½ cup pecans
Grease and flour cake pan and pour ½ of the batter in.
Top with brown sugar mixture then cover with remaining
batter.
Bake at 350 for 20 min then reduce oven temperature to
325 and bake 35 minutes more.
Banana Cake
1 yellow cake mix
1 t baking soda
3 bananas
2 eggs
1 cup water
Bake 350 for 25 minutes
Frost with 1 stick of butter
1 sick cream cheese
1 lb powered sugar
1 t vanilla
1 cup pecans
Double Chocolate Cake
For cake layers
3 ounces fine-quality semisweet chocolate such as
Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch
process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
For ganache frosting
1 pound fine-quality semisweet chocolate
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter
Special equipment
two 10- by 2-inch round cake pans
Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms
with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot
coffee. Let mixture stand, stirring occasionally, until
chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa
powder, baking soda, baking powder, and salt. In
another large bowl with an electric mixer beat eggs until
thickened slightly and lemon colored (about 3 minutes
with a standing mixer or 5 minutes with a hand-held
mixer). Slowly add oil, buttermilk, vanilla, and melted
chocolate mixture to eggs, beating until combined well.
Add sugar mixture and beat on medium speed until just
combined well. Divide batter between pans and bake in
middle of oven until a tester inserted in center comes
out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife
around edges of pans and invert layers onto racks.
Carefully remove wax paper and cool layers completely.
Cake layers may be made 1 day ahead and kept,
wrapped well in plastic wrap, at room temperature.
Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan
bring cream, sugar, and corn syrup to a boil over
moderately low heat, whisking until sugar is dissolved.
Remove pan from heat and add chocolate, whisking until
chocolate is melted. Cut butter into pieces and add to
frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally,
until spreadable (depending on chocolate used, it may be
necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and
sides. Cake keeps, covered and chilled, 3 days. Bring
cake to room temperature before serving.
Amazing Apple Cake
2 medium apples, peeled and sliced
1 teaspoon ground cinnamon
1/3 cup brown sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup of sugar
1/2 cup of unsalted butter at room temperature
2 egg, beaten
1 cup whole milk
Preheat the oven to 375°F. Grease a 9-inch square
baking dish with or pie pan with a 4-cup capacity.
In small bowl, mix brown sugar with the cinnamon, set
aside.
In a medium bowl, mix together the flour, baking
powder, and salt.
Using an electric mixer, beat the butter with the
remaining 1/4 cup sugar. Beat in the egg until blended.
Add the flour mixture in three additions, alternating with
the milk, beating after each addition until just combined.
Pour about 1/3 of the batter into the bottom of the
baking dish. Press the apple slices into the batter so
they just cover the batter (you may have to overlap
some slices). Sprinkle the apples with the cinnamon-
sugar mixture, reserving a teaspoon or two to sprinkle on
top. Spread the rest of the batter over the apples.
Sprinkle the remaining cinnamon-sugar on top.
Bake the cake for 35 minutes or until it is golden brown
and apples start to bubble at the edges.
Pumpkin Bread
1 cup sugar
2 eggs
1/2 cup olive oil
1 cup pumpkin pureé
1 1/2 cups bread flour
1/4 teaspoon of salt
1 teaspoons of baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup chopped pecans or walnuts
Preparation:
Combine sugar, eggs, and oil in a large bowl; beat at
medium add pumpkin pureé. Combine flour and spices;
gradually add to pumpkin mixture, beating until blended;
stir in pecans.
Spoon mixture into a greased a 8 x 4 x 3-inch loaf pan
Bake at 350° for 1 hour
Makes 1 loaf of pumpkin pecan bread.
Banana Bread Recipe
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
No need for a mixer for this recipe. Preheat the oven to
350°F (175°C). With a wooden spoon, mix butter into the
mashed bananas in a large mixing bowl. Mix in the sugar,
egg, and vanilla. Sprinkle the baking soda and salt over
the mixture and mix in. Add the flour last, mix. Pour
mixture into a buttered 4x8 inch loaf pan. Bake for 1
hour. Cool on a rack. Remove from pan and slice to serve.
(Makes 8 large rolls)
For the dough:
4 3/4 cups flour;
2/3 cup flour (held separate)
1 cup warm water
1 packet instant yeast
1 large egg + 1 yolk (save the remaining egg white)
1/2 cup sugar
1 teaspoons salt
1/8 teaspoons nutmeg
1/2 cup sour cream
In a large mixing bowl, sift together 4 ¾ cups flour with
the nutmeg. Add sugar, salt, and yeast.
Mix in the egg, egg yolk and water.
Kneed for 6 minutes or until dough turns into a smooth
ball.
Work in sour cream and additional 2/3 cups flour and
knead until dough is slightly wet and sticky.
Place in buttered bowl, cover and set in a warm spot
until dough has doubled in size about one hour. While
dough is rising, prepare the filling
For filling:
1 1/2 cups brown sugar
3 tablespoons sugar
3 tablespoons softened butter
1/2 cup. chopped walnuts or Pecans
1/2 teaspoons ground cinnamon
1/8 teaspoons nutmeg
Mix together brown sugar, nutmeg, cinnamon and sugar.
When mixed add chopped pecans.
When dough has doubled in size, punch down and roll
out onto a lightly floured surface
Spread the filling onto rolled-out dough leaving an 1” at
the top. Brush this edge with remaining egg white and
gently trim with a sharp knige the ends of the log and
discard.
Cut into 1 inch sections and place on a buttered pan.
Cover and allow to rise until they almost touch.
Preheat oven to 325 and bake for 35 minutes or until just
golden on top.
While rolls are baking, prepare the icing by
For icing:
8 oz softened cream cheese
1/2 cup sugar
1/3 cup Heavy Cream
Cream together cream cheese and sugar. Add 1/3 cup
heavy cream. Frost rolls immediately after removing
from oven.
Coffee Cake
In a large bowl mix:
1 box yellow cake mix
1 small box instant vanilla pudding
1 small box instant butterscotch pudding
1 cup oil
4 eggs
1 cup water
In a separate bowl mix:
1 cup brown sugar
2 t cinnamon
½ cup pecans
Grease and flour cake pan and pour ½ of the batter in.
Top with brown sugar mixture then cover with remaining
batter.
Bake at 350 for 20 min then reduce oven temperature to
325 and bake 35 minutes more.
Banana Cake
1 yellow cake mix
1 t baking soda
3 bananas
2 eggs
1 cup water
Bake 350 for 25 minutes
Frost with 1 stick of butter
1 sick cream cheese
1 lb powered sugar
1 t vanilla
1 cup pecans
Double Chocolate Cake
For cake layers
3 ounces fine-quality semisweet chocolate such as
Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch
process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
For ganache frosting
1 pound fine-quality semisweet chocolate
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter
Special equipment
two 10- by 2-inch round cake pans
Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms
with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot
coffee. Let mixture stand, stirring occasionally, until
chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa
powder, baking soda, baking powder, and salt. In
another large bowl with an electric mixer beat eggs until
thickened slightly and lemon colored (about 3 minutes
with a standing mixer or 5 minutes with a hand-held
mixer). Slowly add oil, buttermilk, vanilla, and melted
chocolate mixture to eggs, beating until combined well.
Add sugar mixture and beat on medium speed until just
combined well. Divide batter between pans and bake in
middle of oven until a tester inserted in center comes
out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife
around edges of pans and invert layers onto racks.
Carefully remove wax paper and cool layers completely.
Cake layers may be made 1 day ahead and kept,
wrapped well in plastic wrap, at room temperature.
Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan
bring cream, sugar, and corn syrup to a boil over
moderately low heat, whisking until sugar is dissolved.
Remove pan from heat and add chocolate, whisking until
chocolate is melted. Cut butter into pieces and add to
frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally,
until spreadable (depending on chocolate used, it may be
necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and
sides. Cake keeps, covered and chilled, 3 days. Bring
cake to room temperature before serving.
Amazing Apple Cake
2 medium apples, peeled and sliced
1 teaspoon ground cinnamon
1/3 cup brown sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup of sugar
1/2 cup of unsalted butter at room temperature
2 egg, beaten
1 cup whole milk
Preheat the oven to 375°F. Grease a 9-inch square
baking dish with or pie pan with a 4-cup capacity.
In small bowl, mix brown sugar with the cinnamon, set
aside.
In a medium bowl, mix together the flour, baking
powder, and salt.
Using an electric mixer, beat the butter with the
remaining 1/4 cup sugar. Beat in the egg until blended.
Add the flour mixture in three additions, alternating with
the milk, beating after each addition until just combined.
Pour about 1/3 of the batter into the bottom of the
baking dish. Press the apple slices into the batter so
they just cover the batter (you may have to overlap
some slices). Sprinkle the apples with the cinnamon-
sugar mixture, reserving a teaspoon or two to sprinkle on
top. Spread the rest of the batter over the apples.
Sprinkle the remaining cinnamon-sugar on top.
Bake the cake for 35 minutes or until it is golden brown
and apples start to bubble at the edges.
Pumpkin Bread
1 cup sugar
2 eggs
1/2 cup olive oil
1 cup pumpkin pureé
1 1/2 cups bread flour
1/4 teaspoon of salt
1 teaspoons of baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup chopped pecans or walnuts
Preparation:
Combine sugar, eggs, and oil in a large bowl; beat at
medium add pumpkin pureé. Combine flour and spices;
gradually add to pumpkin mixture, beating until blended;
stir in pecans.
Spoon mixture into a greased a 8 x 4 x 3-inch loaf pan
Bake at 350° for 1 hour
Makes 1 loaf of pumpkin pecan bread.
Banana Bread Recipe
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
No need for a mixer for this recipe. Preheat the oven to
350°F (175°C). With a wooden spoon, mix butter into the
mashed bananas in a large mixing bowl. Mix in the sugar,
egg, and vanilla. Sprinkle the baking soda and salt over
the mixture and mix in. Add the flour last, mix. Pour
mixture into a buttered 4x8 inch loaf pan. Bake for 1
hour. Cool on a rack. Remove from pan and slice to serve.
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Basic Bread Recipe
(makes one two pound loaf)
1 1/4 cup warm water
4 1/2 teaspoons yeast (or 1 packet if you bought it this
way)
1 1/2 tsp sugar
2 teaspoons salt
5 cups bread flour
4 tablespoons of warm milk
Lightly grease a 2 pound bread pan. Set aside.
In a small bowl add 1/2 cup water and sugar. Sprinkle
yeast over the top and whisk. Set aside to proof. (10
minutes)
outer edges until after batter has been allowed to outer
edges until after batter has been allowed to sponge.
sponge.
In a large bowl, shift flour and salt together. Make a
well in the center and slowly add yeast mixture. Mix by
adding flour until you have formed a batter. Add
remaining water and mix in more flour incorporating from
the edge of the bowl.
Leave in a warm place to sponge. This will take 20
minutes as batter becomes filled with bubbles indicating
the yeast is active.
Return to mixing adding more flour from the outer edge
of the bowl until mixture has become a firm dough.
Place on lightly floured work surface and knead. Dough
will become smooth and elastic (1o minutes)
Place dough in oiled bowl. Allow to rise until dough has
doubled (about 2 hours).
Punch down dough and turn onto floured surface. roll
ends under to form a loaf shape. Put dough in bread pan
and cover. Set aside to rise for 30 minutes.
Slice top of loaf down center. Let sit for ten minutes
while oven preheats.
Bake 450 for 15 minutes. Turn oven down to 400 and
bake for 25 more minutes.
Turn onto a rack to cool.
** you can make a basic bread that tastes savory or
sweet with this recipe. If you have any fruits,
vegetables, or extra fiber you want to add, just add
them in an amount that is less than 1/4 cup .
Or try 1/2 tsp of seasoning (optional); like garlic,
pepper, basil, parmesan… It's so easy to modify this
recipe: Try: flax seed/oatmeal, whole-grain flour, add
garlic and parmesan cheese to make garlic bread…
2-day Rolls
1 cup butter
2 teaspoon salt
3/4 cup sugar,
1 teaspoon sugar,
4 tablespoon margarine or butter,
2 package active dry yeast
7 1/2 cup flour
3 large eggs
The day before - : In large bowl, combine butter, salt
and 3/4 cup sugar
Pour 1 cup boiling water over mixture and stir until
blended.
In small bowl, sprinkle yeast and 1 teaspoon sugar over
1/2 cup warm water (105 to 115 degrees F.); stir to mix
slightly. Let rest 5 minutes.
Add flour, eggs, yeast mixture, and 1 cup cold water to
mixture in large bowl, stirring to mix well. Dough will be
sticky. Cover bowl with plastic wrap; refrigerate 5 hours
or overnight, stirring down dough, if necessary.
Next morning about 2 hours before serving: In small
saucepan over low heat, melt 4 tablespoons margarine
or butter
Remove dough from refrigerator; divide into 4 pieces.
On floured surface, with floured rolling pin, roll 1 dough
piece into 11-inch round. Brush lightly with some melted
margarine or butter.
Using a pizza cutter or knife, cut dough round into 16
wedges.
Roll up each wedge toward point; curve ends in slightly
toward each other. Place rolls, point-side down, about 1
inch apart, on greased large cookie sheet. Repeat with
remaining dough pieces, using a large cookie sheet for
rolls from each piece.
Cover; let dough rise in warm place (80 to 85 degrees
F.) until doubled, about 1 hour.
Preheat oven to 375 degrees
Perfect Pizza Crust
2 1/4 cups flour
1 package active dry yeast (Or 2 1/4 teaspoons)
1/8 teaspoon sugar
2/3 cup tepid water (about 99 degrees)
2 tablespoons olive oil
1/2 teaspoon salt
This recipe calls for dough to be kneaded with a bread
hook so use a mixer with this attachment
In mixing bowl combine flour, yeast and sugar. With
mixer running, slowing add water until dough ball is
formed. Add oil and salt. Mix for at least two minutes. If
dough is too dry add more water, if too wet add more
flour. Dough should be smooth and elastic.
Now cover bowl with oiled covered plastic wrap and
leave to rise for 2 hours or until double in size in warmer
climates this might only take one. If climate is cold then
heat dish towel in microwave and cover bowl with hot
towel to active yeast growth.
When dough has risen, remove from bowl and punch
down. Work until you have a desired shap then lay
dough on baking pan and top with desired toppings.
Bake in very hot 500 degree oven for 10 to 15 minutes.
Harvest Squash Rolls
1 cup cooked acorn or butternut squash, mashed
1 cup sugar
2 tablespoons butter, melted
1 teaspoon salt
1 cup warm milk
1 (.25 ounce) package active dry yeast
1/2 cup warm water
4 1/2 cups flour
mix well. Stir in milk; cook to 110 enough onto a floured
surface and knead until enough flour to form a soft
dough. Turn onto a floured surface and knead until
smooth and elastic, about 6-8 minutes. grease top.
Place in a greased bowl, turning once to
grease top.
Cover and let rise in a warm place until doubled, about 1
hour. Punch dough down. Turn onto a floured surface;
divide into 24 pieces. Shape each into a ball.
Place 2 in. apart on greased baking sheets.
Cover and let rise in a warm place until doubled, about
45 minutes.
Bake at 400 degrees for 15-18 minutes or until golden.
Zucchini Bread with Raisins
2 eggs
1/2 cup olive oil
1/4 cup water
1 cups sugar
1 teaspoons vanilla
1 cups coarsely grated zucchini
1 1/2 cups all purpose flour
1 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup chopped walnuts
1 cup raisins
1 Preheat oven to 350°F. In a mixer, beat eggs. Add oil,
sugar, and vanilla; continue beating mixture until thick
and foamy. With a spoon, stir in zucchini..
2 In a separate bowl, combine flour, baking soda, salt,
baking powder, cinnamon, and nutmeg. A third at a
time, add dry ingredients into wet and gently stir (by
hand) after each addition. Add the walnuts and raisins,
blend gently.
Pour batter into greased 5 by 9 inch loaf pan. Bake for 1
hour or until a wooden pick inserted in to the center
comes out clean. Cool for 10 minutes. Turn out onto
wire racks to cool thoroughly.
Makes 1 loaf
Ultimate Chocolate Chip Cookie
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
1/2 cup sugar
3/4 cup packed brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 (8-ounce) block dark chocolate, coarsely
chopped
Preheat the oven to 350 degrees
Cream butter, sugar, and brown sugar Beat in
the vanilla and eggs. Then add the dry
ingredients. Fold in the chocolate chunks.
Drop by spoonfuls onto cookie sheets. Bake
until the cookies are light brown about 12
minutes.
| "Life on Earth has been a history of interaction between living things and their surroundings." -Rachel Carson |
When early man settled an area that allowed plant life to flourish, agricultural societies
prospered allowing for the pursuit of higher ideas. In areas where grain could thrive, civilizations
grew cultivating religion with man's evolving ability to sense the changing seasons and note the
motions of the celestial bodies.
To the ancients, grain was the staff of life and history is laden with stories of harvest deities,
mystical feasts and fertility rites that are centered around the growing of grain. Celebration
breads were skillfully made and ornately decorated to mark life's milestones. Days of baking
herald all the ancient celebrations, for the art of baking is as old as the first civilization.
This year, celebrate the harvest by baking your own loaf of bread. Every time an art is learned
and practiced, such as bread making, it is inherited and infused with new life. Through this
ancient art one can reconnect to history and tune into the changing seasons. Acknowledging the
seasons is a simple way to harmonize with the world and to recognize that we are a part of it
and there is something very rewarding in baking up a special dish for family and friends.
Choose a recipe and updated it by adapting to local ingredients and let your spirit lift with joy
and thankfulness for the bounty of the seasons. Update recipes and bake for your family,
offering an ancient art to a new generation. Give thanks for the abundance in your life by giving
a loaf of fresh bread to a friend along with the recipe and pass along a linage that weaves back
to the beginning of time.
Below are recipes that are tried and true from members of this community. I hope that you
enjoy them as much as we have.
prospered allowing for the pursuit of higher ideas. In areas where grain could thrive, civilizations
grew cultivating religion with man's evolving ability to sense the changing seasons and note the
motions of the celestial bodies.
To the ancients, grain was the staff of life and history is laden with stories of harvest deities,
mystical feasts and fertility rites that are centered around the growing of grain. Celebration
breads were skillfully made and ornately decorated to mark life's milestones. Days of baking
herald all the ancient celebrations, for the art of baking is as old as the first civilization.
This year, celebrate the harvest by baking your own loaf of bread. Every time an art is learned
and practiced, such as bread making, it is inherited and infused with new life. Through this
ancient art one can reconnect to history and tune into the changing seasons. Acknowledging the
seasons is a simple way to harmonize with the world and to recognize that we are a part of it
and there is something very rewarding in baking up a special dish for family and friends.
Choose a recipe and updated it by adapting to local ingredients and let your spirit lift with joy
and thankfulness for the bounty of the seasons. Update recipes and bake for your family,
offering an ancient art to a new generation. Give thanks for the abundance in your life by giving
a loaf of fresh bread to a friend along with the recipe and pass along a linage that weaves back
to the beginning of time.
Below are recipes that are tried and true from members of this community. I hope that you
enjoy them as much as we have.
For Starter:
Makes 3 cups
1 c active dry yeast
21/2 cups lukewarm water
11/2 cups flour
Combine yeast and water. Stir and let sit for 15
minutes.
Form a well in the flour then pour yeast into it
whisking as you add. Whisk until smooth. Cover
and let sit in a warm place of 2 to 4 days
after using or after 3 days at room temperature,
feed starter with a handful of flour and enough
water to restore it to at thick smooth batter.
Can be refrigerated up to a week but must be
brought slowly back to room temperature before
using.
| Best Sourdough |
For Bread:
Makes one loaf
3 cups flour
1 Tablespoon Salt
1/2 cup lukewarm water
1 cup sourdough starter
Combine flour and salt and make a well. Add starter
and water. Incorporate flour to produce a rough dough.
Transfer dough to a floured surface. Knead until dough
is smooth and elastic.
Place in a clean bowl,cover and leave to rise in a warm
place until doubled in volume (2 hours)
Grease an 81/2 by 41/2 bread pan.
Punch dough down and knead briefly. Shape into a loaf
and place in pan seamside down. Cover with plastic and
let set 1 1/2 hours.
Preheat oven to 425. Score dough lengthwise. Bake 15
minutes then turn oven down to 375 and bake 30 minute
s more.
| My Favorite Rolls This recipe will yield enough rolls to cover two large baking sheets |
41/2 teaspoons active dry yeast
1/4 teaspoon sugar
2 cups warm water
2 eggs beaten
1/2 cup of sugar
1/2 cup vegetable oil
2 teaspoons salt
6 cups of flour
1/4 teaspoon sugar
2 cups warm water
2 eggs beaten
1/2 cup of sugar
1/2 cup vegetable oil
2 teaspoons salt
6 cups of flour
Step four: Form balls
Punch down dough and divide into round balls. If
you keep your hands floured dough will be easy
to work with. Arrange on a greased cooking
sheet placing rolls about 1/2 apart.
Cover and let rolls rise for 45 minutes.
Punch down dough and divide into round balls. If
you keep your hands floured dough will be easy
to work with. Arrange on a greased cooking
sheet placing rolls about 1/2 apart.
Cover and let rolls rise for 45 minutes.
Tips for working with yeast
Yeast needs warmth to rise. The ideal temperature for water or milk being
added to yeast is 110 degrees Fahrenheit. Allow yeast to proof before
adding to flour. When yeast proofs it becomes active and swells or
blooms as it develops bubbles. If you think your yeast may be too old to
use then do an active test to see how active it is before adding to your
recipe by adding 21/4 teaspoons of yeast and 1 teaspoon of sugar to 1/2
of warm water. Whisk , then set aside in a warm place and allow yeast to
grow as it eats the sugar. If the yeast is still active the contents of the cup
should swell to the top of the one cup mark.
Tip for working dough.
When working with dough you must add water until the right texture is
reached. The amount of water needed to reach the ideal consistency is
always an unknown because it is the flour that determines how much
water is needed. Every variable such a the type of flour, where the flour
was grown and even the weather conditions during its development can
contribute to the flour's ability to hold water.
If dough is too dry to mix, slowly add water until desired texture has been
reached. If dough is too wet, add flour while kneading until dough is firm,
smooth and elastic.
Yeast needs warmth to rise. The ideal temperature for water or milk being
added to yeast is 110 degrees Fahrenheit. Allow yeast to proof before
adding to flour. When yeast proofs it becomes active and swells or
blooms as it develops bubbles. If you think your yeast may be too old to
use then do an active test to see how active it is before adding to your
recipe by adding 21/4 teaspoons of yeast and 1 teaspoon of sugar to 1/2
of warm water. Whisk , then set aside in a warm place and allow yeast to
grow as it eats the sugar. If the yeast is still active the contents of the cup
should swell to the top of the one cup mark.
Tip for working dough.
When working with dough you must add water until the right texture is
reached. The amount of water needed to reach the ideal consistency is
always an unknown because it is the flour that determines how much
water is needed. Every variable such a the type of flour, where the flour
was grown and even the weather conditions during its development can
contribute to the flour's ability to hold water.
If dough is too dry to mix, slowly add water until desired texture has been
reached. If dough is too wet, add flour while kneading until dough is firm,
smooth and elastic.
Step one: Proof the yeast
In small bowl: add water and 1/4 teaspoon sugar. Sprinkle
yeast over the top and whisk. Set aside to proof. (10
minutes)
In small bowl: add water and 1/4 teaspoon sugar. Sprinkle
yeast over the top and whisk. Set aside to proof. (10
minutes)
Step two: Mix wet ingredients
In a large bowl: whisk together eggs, 1/2 cup sugar, oil and
salt. Add yeast mixture and whisk until combined.
In a large bowl: whisk together eggs, 1/2 cup sugar, oil and
salt. Add yeast mixture and whisk until combined.
Step three: Add flour
Add flour 1/2 cup at a time slowly incorporating
until dough becomes too stiff to stir. Turn out onto
floured work surface and knead until dough
becomes smooth and elastic.
Place dough in a lightly oiled bowl and cover with
oiled plastic wrap. Allow dough to set in a warm
place for 2 hours or until dough has doubled in size.
Add flour 1/2 cup at a time slowly incorporating
until dough becomes too stiff to stir. Turn out onto
floured work surface and knead until dough
becomes smooth and elastic.
Place dough in a lightly oiled bowl and cover with
oiled plastic wrap. Allow dough to set in a warm
place for 2 hours or until dough has doubled in size.
Preheat Oven to 350 degrees
Bake rolls 25-30 minutes or until golden. Cool
on baking rack.
Bake rolls 25-30 minutes or until golden. Cool
on baking rack.
| Brioche You will need a 7 cup brioche mold This dough need to sit overnight (10 hours) |
For dough
3 cups bread flour
1/2 teaspoon salt
1/2 ounce of yeast
4 tablespoons warm milk
3 eggs
1/4 cup of butter softened
2 tablespoons of sugar
for glaze
1 egg yolk
1 tablespoon milk
3 cups bread flour
1/2 teaspoon salt
1/2 ounce of yeast
4 tablespoons warm milk
3 eggs
1/4 cup of butter softened
2 tablespoons of sugar
for glaze
1 egg yolk
1 tablespoon milk
Cream butter and sugar
together. Gradually add the
butter mixture to the dough.
Beat until smooth and shiny.
together. Gradually add the
butter mixture to the dough.
Beat until smooth and shiny.
Cover and let dough rise of 2
hours.
Lightly punch down then recover
and place in refrigerator
overnight (10 hours)
hours.
Lightly punch down then recover
and place in refrigerator
overnight (10 hours)
In a small bowl add yeast to
warm milk and stir.
Add yeast mixture to flour and
salt. Add eggs and combine to
form a soft dough.
warm milk and stir.
Add yeast mixture to flour and
salt. Add eggs and combine to
form a soft dough.
In a large bowl add salt to
flour and sift together. Make
will at center for wet
ingredients.
flour and sift together. Make
will at center for wet
ingredients.
Lightly grease brioche mold.
Turn dough out onto floured work
surface. Cut off 1/4 for egg-shaped
piece.
Place dough into greased mold.
Shape reserved dough into an egg.
With two fingers press down into
center of mold. Press egg-shaped
dough into center.
Combine egg yolk with milk and
brush top.
Cover and let rise for 2 hours.
Bake for 10 minutes at 450 then
turn down to 375 and bake for 20
more minutes.
Turn out onto a wire rack to cool
Turn dough out onto floured work
surface. Cut off 1/4 for egg-shaped
piece.
Place dough into greased mold.
Shape reserved dough into an egg.
With two fingers press down into
center of mold. Press egg-shaped
dough into center.
Combine egg yolk with milk and
brush top.
Cover and let rise for 2 hours.
Bake for 10 minutes at 450 then
turn down to 375 and bake for 20
more minutes.
Turn out onto a wire rack to cool
