6 September 2021

 Staffordshire Oatcakes

145g rolled oats, whizzed to coarse meal

60g bread flour

60g whole wheat flour [white]

1tsp salt

1tsp instant yeast

200g milk

200g water

Really like these. 

22 August 2021

 Stella Parks' Wonder Bread (BraveTart)

Roux:

1 1/2oz flour [43g]

6oz milk [170g]

Cook over medium heat to mashed potato-like paste. Cool to 120°F.

Dough

15oz flour [420g]

2oz sugar [57g]

1 1/2oz malted milk powder [43g]

2tsp instant yeast

1 1/2tsp kosher salt

6oz whole milk [170g]

1 1/2oz coconut oil, solid but creamy (about 70°F) [43g]

Mix with roux in mixer. Knead to bubble gum stage.

14 March 2021

 King's Hawaiian Sweet Rolls (Todd Wilbur)

16oz flour, divided [454g]

3/4c sugar [150g]*

1T plus 2tsp quick yeast*

3/4tsp salt

1c water minus 1T [225g]

3T butter [42g]

2T milk

2T beaten egg

Mix half the flour with the sugar, yeast, and salt. Combine water, butter, & milk, and heat til butter is melted. Add to flour mixture, along with egg. Mix on medium for 1 minute. Add remaining flour and knead 2 minutes longer. Let rise til doubled. Form into 1.75oz [50g] balls and rise again. Bake at 375°F for 14-16 minutes [10 minutes with the lid on, 5-10 minutes longer to brown].

*Used 100g sugar and 1T instant yeast.

22 November 2020

 Soft Peasant Sandwich Bread

768g flour (576 bread, 226g rye)

1T kosher salt (18g)

1T sugar

2 1/2tsp instant yeast (5g)

3c water

1/3c oil (67g olive)

13 January 2019

Spicy Currant Bread

70g currants
1c apple juice
9g wheat bran
1/2tsp allspice (6 berries, ground)
1tsp active dry yeast (5g instant)
1/4c water
2T oil (25g)
1T molasses (20g)
415g wheat flour
7g salt (10g)

Simmer currants & apple juice 5 minutes. Stir in bran and let sit several hours. Drain. Make dough, knead in currants. Two risings plus final proof.

29 December 2018

Turkey, Stuffing, & Cranberry Chelsea Buns
500g flour
50g sugar
10g salt
10g instant yeast
150g milk
90g water
40g butter
2 eggs

Used 280g cranberry relish (not quite enough), 300g turkey, and 200g stuffing. 12 in a 9x13 pan. Bake 400*F for 25 minutes.

15 December 2018

Hamburger Buns

1c water (240g)
1 egg  (35g)
4T butter (55g)
2T sugar (25g)
3c flour (350g)
1/4c dry milk (30g)
2T potato flakes (5g)
1 1/2tsp salt (10g)
2 1/4tsp active dry yeast (5g instant)

740g = 8-93g buns

12 August 2018

Raised Waffles (Smitten Kitchen, modified)

1/2c water
5g instant yeast
2c milk
4oz butter
1tsp salt
1tsp sugar
250g flour
2 large eggs
1/4tsp soda

Mix up all but soda & eggs. Let raise overnight. Whisk in soda & eggs. Waffle. (3) 2T scoop (scant) for the regular waffler, 1/2c plus a bit for the large one. We got 8 small and 6 large. I like them both.

These are quite possibly the lightest, crispest waffles I have ever tasted. Not what I want every time I want waffles, but definitely best in class.


Egg Pasta (Mastering Pasta by Marc Vetri)

3 large eggs
300g flour
1T olive oil
1T water


Veronese Mushroom Sauce (At Elizabeth David's Table, modified)

Saute small onion in butter & oil, along with a handful of parsley and some garlic. Sprinkle a little flour over & stir in 2 pints oyster mushrooms. It was getting a bit dry, so added a couple tablespoons white wine.

28 July 2018

Angel Fart Biscuits (Yeasted Biscuits)

3.25c flour (500g)
3tsp powder
2T sugar (25g)
5g instant yeast
3/4tsp salt
25g buttermilk powder
1.25c water
6T butter

Mix, let rise in fridge overnight, or up to 3 days.
Fold 3x, cut out, and let rise til doubled. Bake at 425*F 10-15 minutes.

8 January 2018

Yeasted Waffles (Cook's Illustrated, modified)

420g whole milk
8T butter
280g flour
1T vanilla sugar
5g salt
6g instant yeast
2 eggs
1 capful vanilla

Heat milk and butter til butter melts, cool to blood heat.

Whisk together flour, sugar, salt, and yeast. Add milk/butter, and whisk til smooth. whisk eggs and vanilla in small bowl, then whisk into main batter til smooth. Cover tightly and refrigerate at least 12 hours, up to 24 hours.