Whole Grain Bread

 

I would like to try this recipe so I will pop it here so I can find it later when I have all the ingredients  

COPYCAT DAVE’S BREAD 1 1/2 cup warm water 3 tablespoons olive oil 2 tablespoons honey, agave or molasses 1 1/2 cup whole wheat flour 1 1/2 cup bread flour or all -purpose flour 3 tablespoons vital wheat gluten 1 1/4 teaspoon salt 1 tablespoon dry active yeast 1/2 c. uncooked old-fashioned oats 3 tablespoons ground flax seed 1/4 c. sunflower seed 2 tablespoons amaranth 2 tablespoons chia seed 2 tablespoons raw pumpkin seed 2 tablespoons whole flax seeds 1 tablespoons sesame seed 2 tablespoons poppy seed And a combination of seeds (approximately ½ cup) to roll the dough in prior to baking In the bowl of a mixer, with a kneading hook, add all of the ingredients. On medium speed, begin mixing to incorporate all of the ingredients. Once the ingredients are combined, turn the mixer down to low kneading speed and knead for 10 minutes. If the dough seems too dry, you can add a tablespoon of water. If it’s too wet, you can add a tablespoon or so of flour. The dough should be able to clean the sides of the bowl as it mixes as well as wrapping around the dough hook for a good kneading action. After the kneading time, remove the dough from the mixing bowl. Oil the bowl with olive oil. Shape the dough into a ball and place it into the greased bowl. Turn the dough over so you can oil that side as well. Cover with plastic wrap and place in a warm location. Let rise until dough has doubled. Once risen, remove dough from bowl. Punch down and with your hands (or rolling pin), spread the dough out into a rectangular shape. From the long end begin rolling the dough, tucking the ends in as you go. Be sure to pinch the end of the rolls and the long seam that runs down the length of the loaf. Now it’s time to roll the loaf in the seeds. You can take your selection of seeds and place them in a dinner plate. First, wet your hands with water and moisten the loaf. Now roll the dough in the seeds, making sure to all sides, including the ends of the dough. Place the finished dough into a greased 9”x5”x3” loaf pan. Cover with plastic wrap and allow to rise about 30-40 minutes until dough crests the rim of the baking pan. It should be about an 1” over the top. While the dough is in its final rise, pre-heat your oven to 350 degrees F. Place your oven rack in the center-low position. Once your loaf has risen in the pan, place it in the pre-heated oven and bake for approximately 40 minutes. Bread should sound hollow as you tap it on the bottom of the loaf or take its internal temperature with a kitchen thermometer. It should be 200-210 degrees F. Remove from oven and allow to cool before cutting.

Lemon Poppyseed Cupcake with Whipped Lemon Curd

Whipped Lamon Curd

1/3 cup lemon juice

3 Tablespoons sugar

3 egg yolks 

6 Tablespoons butter

pinch of salt

 2 sticks soft butter

4 cups powdered sugar

 

1.     In a small, non-reactive saucepan (see note), whisk together egg yolks, lemon juice, sugar, and salt.

2.    Add butter and cook over medium-low heat, whisking constantly until mixture is thickened

3.    Remove from heat and pour through a fine mesh strainer into a heatproof bowl. Allow to cool completely by covering the curd with plastic wrap and placing in refrigerator.

4.    Using a stand mixer, beat 2 sticks softened butter until light and fluffy (high speed about 30-60 seconds). Gradually add powdered sugar until completely combined.

5.    Add in cooled lemon curd and whip until completely combined. Be sure to scrape the sides and bottom of the bowl to ensure all is well-combined.

 

Lemon Poppyseed Cupcakes

2¼ cups all-purpose flour

2 teaspoons baking powder 

¼ baking soda

2.5 tablespoons poppy seeds

1 cup sugar

2 tablespoons lemon zest 

½ cup full fat sour cream

½ cup full fat plain yogurt

¼ cup milk

½ cup melted butter

¼ cup fresh squeezed lemon juice

2 large eggs

1 teaspoon vanilla

Punch of salt

1.    Preheat oven to 425F. Setup 12 cupcake baking cups onto a sheet pan.

2.    In a large bowl, sift together flour, baking powder, and baking soda. Whisk in poppy seeds and salt.

3.     In another large bowl, combine sugar and lemon zest. Add yogurt, milk, melted butter, eggs, lemon juice, and vanilla. Whisk until smooth. Pour into flour mixture and fold just until combined. (Batter will be thick.) Divide batter evenly cupcake cups.

4.     Bake for 17 to 20 minutes or until tops are golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Let cupcakes cool on sheet pan for 10 minutes. Remove and finish cooling on a wire rack.

5. frost the cupcakes as desired with whipped lemon curd. 

 

Focaccia

Focaccia

 500 g Bread flour

12 g yeast

1 tsp honey

380 - 400 g lukewarm water

2 tbsp Extra virgin olive oil + Extra for baking pan

15g of salt 2 hours

Put sugar and yeast in warm water and honey into a container and let sit until slightly frothy Measure flour and salt into a bowl Add water yeast mixture to the flour and Mix to a sticky dough. Cover with 2 tablespoons oil and mix oil into dough until dough is glistening. let rise for 30 minutes.

Stretch the dough over itself pulling the bottom of the dough over the top like you would for sourdough. Let dough rise for another 30 minutes to 1 hour or until dough doubles in size. Press dough onto well oiled baking dish (I like cast iron), let rise again for 20-30 mins

Preheat the oven to 500F, rack at lowest setting. Gently flip dough over a few times on oiled baking pan to coat dough with oil and use fingers to make divots across the dough . Top as you would like

Bake for 15-20 minutes. Let the focaccia cool on a wire rack for at least 15 minutes.

America's Test Kitchen Brown Butter Chocolate Chip Cookies

 Ingredients:

• 1 ¾ cup (8 ¾ ounces) all–purpose flour
• ½ teaspoon baking soda
• 14 tablespoons unsalted butter
• ¾ cup packed (5 ¼ ounces) dark brown sugar
• ½ cup (3 ½ ounces) granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 large egg plus 1 large yolk
• 1 ¼ cups (7 ½ ounces) semi-sweet chocolate chunks
• ¾ cup slivered almonds 

Steps:

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Whisk flour and baking soda together in a bowl.
2. Melt 10 tablespoons butter in a 10-inch skillet over medium-high heat. Continue cooking, swirling pan constantly, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes.
3. Transfer browned butter to large bowl and stir in remaining 4 tablespoons butter until melted. Whisk in brown sugar, granulated sugar, vanilla and salt until incorporated. Whisk in egg and yolk until smooth with no lumps, about 30 seconds.
4. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and pecans, if using.
5. Working with 3 tablespoons dough at a time, roll into balls and space 2 inches apart on prepared sheets. (Raw cookies can be frozen for up to 1 month; bake frozen cookies in 300-degree oven for 30-35 minutes.)
6. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft and puffy, 10 to 14 minutes, rotating sheet halfway through baking. Let cookies cool completely on sheet and serve.

Multigrain Bread - Attempt #1

 

1/2 cup old fashioned rolled oats

1 3/4 cup boiling water

2 1/4 teaspoons yeast

3 Tablespoons brown sugar

3 Tablespoons room temperature butter

1 1/2 teaspoons salt

1/2 cup dark rye flour

1 1/3  cup bread flour

1 1/2  cup whole wheat flour

1/3 cup flax seed

1/3 cup wheat germ

(I would love to add sunflower seeds too, but didn't have any)

Place oatmeal in a  bowl of your stand mixer. Pour boiling water on top. Let the mixture cool to 110°F (43°C). This usually takes 20 minutes. 

Add the yeast and sugar to the bowl of your stand mixer fitted with a dough hook . Cover and allow to sit for 5-10 minutes or until foamy and bubbly on the surface.

Add the butter, salt, and 1 cup flour to mixing bowl. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add all of the remaining flour, flax seed and wheat germ (and the seeds/nuts if using), then beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 5 -7 minutes. If it seems too sticky, add more flour, 1 Tablespoon at a time until it begins to pull away from the sides of the bowl.  Turn the dough out on a floured surface and knead by hand a few times and then form into a ball.  

Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size.

When the dough is ready, punch it down to release the air. Lightly flour a work surface.  press the dough out into a large rectangle, roll the rectangle up, turn it, roll again and used your hands to form the dough into a ball with smooth tension on the surface of the dough. 

Line a small dutch oven with parchment paper and place the dough on the paper to rise again for about and hour.  Meanwhile, preheat the oven to 450 degrees.  if the dutch oven does not have a lid, add a small oven proof non breakable pan to the oven.  

When the dough is ready, score the top of the bread with a razor or sharp knife,  place the dough filled pan (dutch oven) into the oven and bake for about 40 minutes.  if the dutch oven does not have a lid, add a few cubes of ice to the oven proof pan you placed into the oven earlier.  this is the add steam to the oven to help develop a nice crust on the bread.  

Cool completely before cutting into the bread.

Leek and Mushroom Braised Chicken

 

Ingredients

8 chicken thighs 1 (3½-pound) chicken, cut into 8 pieces (or use 3½ pounds bone-in chicken parts)
2 teaspoons kosher salt 2 teaspoons kosher salt (Diamond Crystal), plus more as needed
½ teaspoon freshly ground black pepper½ teaspoon freshly ground black pepper, plus more as needed
4 garlic cloves, minced4 garlic cloves
2 tablespoon extra-virgin olive oil2 tablespoon extra-virgin olive oil, plus more as needed
2 tablespoons butter2 tablespoons unsalted butter
1 cup thinly sliced mushrooms
 cup thinly sliced mushrooms (preferably specialty mushrooms, such as king, hen-of-the-woods, chanterelles or black trumpet, or a combination)
2 large leeks (4 cups), halved and thinly sliced into half-moons (use white and light green parts)2 large leeks (4 cups), halved and thinly sliced into half-moons (use white and light green parts)
2 to 3 rosemary sprigs2 to 3 rosemary sprigs
¾ cup dry white wine ¾ cup dry white wine (or use a dry red or rosé)
1 Bay leaf
Lemon for juice

¼ cup crème fraîche, plus more for serving if desire
Directions
Preheat oven to 375 Degrees
Cut leek in half (leave root on so that the leek holds together) and wash between the leek leaves to get the dirt out.  dirt hides well so really pull those leaves apart and wash. 
Heat a large skillet over medium heat and add olive oil and a tablespoon of butter. Carefully place chicken thighs skin-side down in pan and brown on both sides.
Remove the browned chicken and set aside.
Add the leeks and mushrooms to the pan and saute until soft and cooked down.  
add the garlic and cook for a few minutes.
Deglaze the pan with the wine scraping the bottom of the pan to get up any stuck bits. 
Turn off the heat and nestle the chicken thighs, skin-side up, back into the pan with the garlic and leeks. Nestle in a few sprigs of fresh thyme.
Place the pan, uncovered in the oven and roast for 30 minutes. The chicken should be cooked through to an internal temperature of 165 degrees. 
Note: if using Homegrown chicken that is a little tough, cover the pan with a lid and roast in the oven until tender, about 1 hour checking periodically to be sure there is enough liquid.  Uncover and roast for an additional 20 minutes.   
To finish the sauce, remove the chicken thighs and squeeze in the juice of one lemon. Add in remaining butter and stir. Place the chicken back on top and garnish with fresh chopped parsley