Cinnamon Buns (Edith from Heritage Park's recipe)

3 cups flour

1 tablespoon yeast/1 packet

1/4 cup sugar

~3 cups hot water

let rise 15 minutes

1/4 cup oil or melted butter

2 cups flour

mix adding more flour, ~1 cup if needed

knead-until smooth

let rise 15 min

divide

roll each into 12x9 rectangle

butter, brown sugar, cinnamon

bake in moderate oven (350 degrees)

20 minutes

Sourdough Bagels

100 g starter 

255 g water 

40 g honey 

10 g sea salt 

500 g flour

Measure flour into the bowl of the mixer.
Stir starter, water, honey, and salt with spatula, and add to flour.
Mis with dough hook for 6-7 minutes. Cover the bowl and rest at room temperature for 8-12 hours,

Line a large baking sheet with parchment.
Turn dough onto counter and divide into 8 balls (use a scale for accuracy).
Poke a hole in the middle of each ball with your finger and shape into bagels, place on parchment paper. Cover with a towel for 30-60 minutes.

Preheat oven to 425.
Bring a large pot of water to a boil, add 1 tablespoon of sugar. Boil each bagel 2 minutes per side.
Add optional toppings of choice.

Bake 425 for 25-28 minutes.

Discard Crackers

3/4-1 cup of sourdough discard

~ 2 tbsp of salted butter, melted 

~ 1 cup of shredded cheese Seasonings as you wish

Mix and spread super thin on a parchment lined baking sheet (or silicone liner, whatever you use)

Pop in a 350 degree oven for 5 minutes, take it out and use a pizza cutter to make cracker shapes

Pop back in the oven for another 20-30 minutes (can double on a larger sheet cake sheet)

Sourdough Bread

• From The Clever Carrot
• 
  
• Ingredients

• 50 g (1/4 cup) bubbly, active starter*
• 2 cups water
• 9 g (1 1/2 tsp) fine sea salt
• 500 g (4 1/4 cups) all purpose flour

---

INSTRUCTIONS

Make the Dough

In the evening, whisk the starter and water together in a large bowl. Add the flour and salt. Mix with a fork until a stiff dough forms, then finish by hand to fully incorporate the flour. It will feel rough and shaggy, and slightly sticky. Cover with a damp towel or plastic wrap and let rest at room temperature (68 F) for 30 minutes. 

After the dough has rested, work the dough into a ball. To do this, grab a portion of the dough and fold it over, pressing your fingertips into the center. Repeat, working your way around the dough until it begins to tighten.

TIP: If the dough feels too wet (and this can happen depending on the brand of flour you’re using), add 1 tbsp. of flour. Mix thoroughly by hand, adding more flour as needed. If you think it’s too dry, add 1 tbsp. of water and see how you go.

Bulk Rise

Cover the bowl (damp towel or plastic wrap) and let rise overnight at room temperature. This will take about 10 to 12 hours at 68 F. The dough is ready when it no longer looks dense and has doubled in size. If using a standard 8-inch bowl, the dough will rise about 1/2 way up the sides.

Optional Step: about 1 hour into the bulk rise, do 1 set of stretch and folds. Repeat 1 hour later. This will increase the overall volume of the bread.

Shape the Dough

The following morning, line a small bowl with a cotton or linen cloth. Sprinkle with flour.

You’re going to shape the dough twice to build extra strength.

Preshape

Remove the dough onto a floured surface. To shape the dough into a round, starting at the top, gently fold the dough over toward the center. Give it a turn and fold over the next section. Repeat until you have come full circle. Using a bench knife, scoop up the dough and flip it over (the smooth side should be facing up). Cover and rest for 20-30 minutes. 

Final Shape

After the dough has rested, flip it over again (the smooth side should be facing down now). Shape it again following the steps above. Flip it back over. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape.

Place the dough into the lined bowl, seam side up. Cover the dough with the cloth overhang.

Second Rise

The dough needs to rise again. Rest for 30 minutes to 1 hour. The dough is ready when it looks puffy and has risen slightly, but has not yet doubled in size.

Preheat your oven to 425. Cut a sheet of non-stick parchment paper to fit the size of your baking pot, leaving enough excess around the sides to remove the bread.

Score the Dough

Place the parchment over the dough and invert the bowl to release. Sprinkle the dough with flour and gently rub the surface with your hands. Using the tip of a bread lame, small, serrated knife or a razor blade, make four shallow 4-inch long cuts at 3, 6, 9, and 12 o’clock around the dough. Use the parchment paper to transfer the dough to the baking pot.

Bake the Dough

Bake the dough on the centre rack for 40 minutes, covered. Remove the lid, and continue to bake for 20 minutes uncovered. 

When finished, transfer to a wire rack. Cool for 1 hour before slicing, for best texture

Magic Un-sweet Raspberry Jam

RASPBERRY LIME CHIA JAM - via seriouseats.com

Ingredients

• 2 cups (8 ounces) frozen raspberries, divided
• 1 tablespoon mildly-flavored honey
• 1 1/2 tablespoons chia seeds
• juice of 1 lime

Procedures

1. 1
   In your smallest saucepan, warm 1 cup of raspberries over low heat, covered, just until they appear fully defrosted and have begun to give up their juice.
2. 2
   Remove berries from heat and stir in honey until fully melted and berries have broken up into a uniform texture.
3. 3
   Stir in lime juice and chia seeds. Allow to sit undisturbed until chia seeds have bloomed, about ten minutes.
4. 4
   Gently fold in remaining cup of raspberries. Store in the refrigerator.

Soaked Whole Wheat Sandwich Bread

Makes  loaves, 1 hamburger buns, or  dozen dinner rolls 

Soaking: The night before you want to bake, combine:

4 c. freshly ground wheat or spelt flour 1 1⁄2 c. cultured dairy product (buttermilk, kefir, or half yogurt and half

milk) 1⁄2 c. butter or lard, melted and cooled

Knead with mixer or by hand until all the flour is moist and it forms a ball. Cover and let sit on counter overnight.

Mixing: The next day, combine: 1 scant T. yeast 1⁄4 c. honey 1⁄4 c. warm water (if you can keep your finger in the water, then it’s not

too hot)

Let proof for  minutes then pour into the bowl with the dough. Add

2 eggs

1 1⁄2 t. salt

Mix on medium speed until the liquids are combined thoroughly with the soaked dough, then gradually add: 1-2 c. flour

until dough begins to come away from sides of bowl and forms a ball. 

Kneading: Continue mixing for  -10 min. Dough will change as the

gluten develops. It will lose its shape again, appearing too wet. Just wait. After about  minutes it will start to form a ball again. Don’t add more than 2 cups of flour unless the dough does not firm up on its own after 10 min. of kneading.

Rising: Cover dough with plastic wrap or a tea towel and set in a warm place to rise. (You can preheat your oven for  minutes then shut it off again to create a nice place to raise dough) When dough has doubled in size, wet your hand and punch it back down into the bowl. Let rise until double again and punch down. Grease pans with lard or butter and divide dough in half. Shape dough into loaves and set in pans to rise a third time. The minimal amount of yeast and several rising times makes this a very sturdy dough. It will rise well and not fall as easily as other doughs.

Baking: When dough is level with top of pans, preheat your oven to 350 degrees. When the dough has risen an inch above top of pans, place in oven. Bake for  minutes or until crust is dark, golden brown. While still hot, butter the tops of the loves to make a soft, tasty crust.

via Trina Holden

Irish Brown Soda Bread

INGREDIENTS:

4 cups whole wheat flour 1 cup white flour 1/3 cup rolled oats

1 teaspoon baking soda 1 teaspoon salt 1 teaspoon vital wheat gluten 2 1/2 cups buttermilk

DIRECTIONS:

1.	Preheat oven to 425 degrees F. Lightly grease two baking sheets.
2.	In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an 'X' and place on prepared baking sheets.
3.	Bake in preheated oven until golden brown, about 40 minutes. (allrecipes.com)

Ward Party Turkey Dressing for 20-25

Ingredients:

1 ¾ - 2 loaves thick sliced bread

8 stalks celery chopped

1 ½ cups butter or margarine, reserve ½ c to spread on top

2 onions chopped and fried

½ cup oxo chicken broth mixture

3 Tablespoons poultry seasoning

¼ tsp garlic salt

¼ - ½ tsp cayenne pepper

2 Tablespoons parsley flakes

3 cups chicken broth or turkey neck broth

1 cup cooked rice

Break up bread into chunks. Lay out on cookie sheet to dry overnight. When dried, put in a greased large tin foil pan or roaster. Fry celery, 1 cup of butter, and onions until soft. Add broth and seasonings – simmer. Add rice to bread chunks. Slowly add broth to bread mixture until saturated. You may not need all the broth. Spread ½ cup soft butter on top. Cover with tinfoil and bake in oven at 275’ for approximately 1 ½ hours, stirring every half hour. 

Cracked Wheat Pancakes

1 c. whole wheat kernels
1 1/2 c. milk

Blend in blender for 4 minutes.

Then add:

1 egg
1 tsp. baking powder
2 T. sugar
1/2 tsp. salt
1/3 c. oil

Blend again. Cook on hot griddle.


(from 71 Toes)

Focaccia

Recipe courtesy Anne Burrell

Prep Time:

20 min

Inactive Prep Time:

2 hr 15 min

Cook Time:

30 min

Level:

Intermediate

Serves:

8 to 10 servings

Ingredients

• 1 3/4 cups warm water
• 1 package active dry yeast
• 1 tablespoon sugar
• 5 cups all-purpose flour, plus additional for kneading
• 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
• 1 cup extra-virgin olive oil, divided

Directions

Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it withplastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).

Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy lookingfocaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)

Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.

Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

Oh baby!

Via Kelly - something that Keith makes

blue moon pizza

 - mercedes white

roasted butternut squash puree

caramelized onions
spinach
mozzarella
blue cheese

Lynda’s 100% Whole Wheat Bread

Wheat berries need to be measured exactly to 1 lb on a digital kitchen scale, then ground it in a wheat grinder, otherwise the amounts will be off.  

1 2/3 c. warm water   }             

¼ c. sugar                  }  Soften these 3 ingredients for 5 minutes till yeast foams.

2 t. yeast                    }

2 T. olive oil

2 T. gluten flour

1 t.  lecithin granules 

3 ¾ c. whole wheat flour (1 lb of wheat berries or 2 ¼ c. berries)

1 t. salt   

Add remaining ingredients to yeast mixture.  Knead 30 minutes.  Let rest for 1 hour.  Oil counter and shape into loaf.   Let rise double in warm oven or area for 45 - 60 minutes.   Bake @ 350 F. for 40 minutes in oven.  Yield:  1 loaf.   Calories:  2070 

Tips:  The dough will be a little sticky tacky.  I knead the dough either in a Bosch or Bread Maker  then take it out and shape and rise it accordingly.  You will need LARGE bread pans.  

You can find lecithin granules and gluten flour at Nutter’s or possibly Community Health Foods, please do not omit these. 

Oatmeal Pan Bread

Bread:

2 c water
1 c rolled oats
3 Tbsp butter
3¼ - 4¾ c flour
¼ c sugar
2 tsp salt
2 Tbsp active dry yeast

1 egg

Herb Butter:

1 Tbsp grated Parmesan cheese
½ tsp dried basil leaves
¼ tsp dried oregano leaves
¼ tsp garlic powder
6 Tbsp butter, melted

Bring water to a boil in medium saucepan; stir in rolled oats. Remove from heat; stir in butter. Cool to 120-130 F. In large bowl, combine 1½ c flour, sugar, salt and yeast; blend well. Add rolled oats mixture and egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additional 1¾ - 2½ c flour to form stiff dough.

On floured surface, knead in ½ to ¾ c flour until dough is smooth and elastic, about 5 minutes. Shape dough into ball; cover with large bowl. Let rest 15 minutes. Grease 13X9-inch baking pan. Punch down dough several times to remove all air bubbles; press into greased pan. Using very sharp knife, cut diagonal lines 1½ inches apart, cutting completely through dough. Repeat in opposite direction creating diamond pattern. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 45 minutes. 

Heat oven to 375. Uncover dough. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough. In small bowl, combine Parmesan cheese, basil, oregano and garlic powder; mix well. Set aside. Spoon 4 Tbsp of the butter over cut dough. Bake at 375 for 15 minutes. Brush remaining 2 Tbsp of butter over bread. Sprinkle with Parmesan cheese-herb mixture. Bake for an additional 10-15 minutes or until golden brown. Serve warm or cool. 

Buttermilk Pancakes

3 c flour

3 T sugar

3 t baking powder

1 1/2 t baking soda

3/4 t salt

3 c buttermilk

1/2 c milk

3 eggs

1/3 c butter, melted

keep wet and dry ingredients separate until you are ready to cook

pizza

- Jamie Oliver

starter | serves makes 6 to 8 medium-sized thin pizza bases 

This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It’s best made with Italian Tipo ‘00’ flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian delis and good supermarkets. If using white bread flour instead, make sure it’s a strong one that’s high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of colour and flavour if you like. 

Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size. 

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.

Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.

ingredients

• 1kg strong white bread flour or Tipo ‘00’ flour

or 800g strong white bread flour or Tipo ‘00’ flour, plus 200g finely ground semolina flour

• 1 level tablespoon fine sea salt

• 2 x 7g sachets of dried yeast

• 1 tablespoon golden caster sugar

• 4 tablespoons extra virgin olive oil

• 650ml lukewarm water

tomato sauce

Heat a saucepan, add a splash of oil and the sliced garlic and cook gently. When the garlic has turned light golden, add half the basil, the tomatoes and a few pinches of salt and pepper. Cook gently for about 20 minutes, mashing the tomatoes until smooth, then taste, season again and put to one side.

for the tomato sauce

• extra virgin olive oil

• 1 clove of garlic, peeled and finely sliced

a bunch of fresh basil, leaves picked

• 1 x 400g tin of good-quality plum tomatoes

• sea salt and freshly ground black pepper

Add toppings.  Bake 20 minutes at 500 degrees, watching carefully.

French Bread Bowls

yield: 6 bowls

2  T instant dry yeast

2 cup warm water

2 T sugar

2 tsp salt

6 cups flour

4 T vegetable oil

2 egg white

2 T cold water

Pour quite warm water into your electric mixer and then add the oil, sugar, and salt. Add one or two cups of the flour and mix. Add the instant yeast. Gradually add flour and mix. You want to add enough flour so that the dough is easy to handle and soft- but not too much so that it’s tough and dry. Knead by hand or machine for about 5 minutes.

Place the dough in a greased bowl and allow to rise. A longer rising time gives it a better French bread texture. Grease a cookie sheet. Divide the dough into equal portions (about 4 bread bowls). Shape the dough into a ball shape and place on the cookie sheet. Brush the dough with cold water. Don’t cover. Allow to rise until double.

Heat oven to 375 degrees. Mix egg white and 1 tablespoon cold water and brush the tops of the rolls. Bake 15-20 minutes or until they are golden brown and sound hollow when tapped. Cool on wire rack.

Orange Roll Glaze and Filling

Filling:

2 Tbsp melted butter
1/2 cup sugar
1 tsp orange rind (I use more)
1/2-1 tsp orange juice

Glaze:

1 cup powdered sugar
2 Tbsp orange juice
1/2-1 Tbsp grated orange rind
1 Tbsp melted butter

Brush filling onto rolls before rolling them up (and before they rise) so it's on the inside, then dip tops of rolls in glaze when rolls have cooled. Makes enough for 16-20 rolls.

Mom's Rolls

2 tsp sugar

1/2 c hot water

2 T yeast

dissolve together and set aside

2 c milk - scalded

1/4 c butter, melted in scalded milk

3 c flour

1/4 c sugar

2 tsp salt

mix together and add scalded milk & butter

2 eggs, beat into above

add yeast mixture

mix in 2 1/2 - 3 c more flour, knead together

rise till double

parker house rolls or cinnamon buns, roll to 1/2” thickness and proceed

allow to rise again

bake 350 x 20 minutes

Blueberry Scones - Heidi Thomson

4 c flour

2 T baking powder

4 T sugar

2 tsp salt

10 T cold butter

1 ½ cup blueberries

2 c cream

Lemon Glaze:

1 T lemon zest – 1 lemon

½ c lemon juice

2 c powdered sugar

1 T butter

Sift first four ingredients into mixing bowl. Add butter cut into chunks, mix until it resembles coarse oatmeal. Add blueberries and mix gently by hand. Add cream mix  by hand into ball. Dump out on counter and roll into a log.  Cut into squares, then cut squares into triangles. Bake at 400 for 30-35 minutes or convection 350 for 25-27 minutes. Top with glaze.

Glaze: Add ingredients into a bowl. Cook over double boiling, stirring constantly. Drizzle over warm scones.

Biscuits

2 c flour

4 tsp baking powder

1/2 tsp salt

mix together

cut in 3/4 c butter

stir in 2/3 c milk

bake 400 x 20 minutes