CLICK HERE for YouTube video from Simple, Fast and Delicious

• 1.25 C of water (300 ml)
• 3/4 C flour ( 120 g )
• 1/2 teaspoon salt
• 1 tablespoon of butter or oil
• 75 g feta cheese, gruyere, or mozzarella
  
• some parsley some paprika
• Other spices and fillings as desired

1. Bring water up to a boil
2. Add flour, salt and butter
3. Stir till combined
4. Continue to fold and knead over heat
5. When springy, pinch off golfball-sized balls
6. Flatten, and add filling
7. Fold over, fixing edge with a fork
8. Fry in peanut oil at 360º until browned

This information from BetterReport.com
Visit that site if you want details about these tips.

It’s Made with 100% Whole Grains

Packaging should clearly say that the bread is “100% whole wheat.”

It Contains at Least 3 Grams of Protein

When grains are not processed, they keep all three layers of the plant: the endosperm, bran, and germ. But in refining flour, the bran and the germ are removed, taking away the highest concentrations of protein found in the grains.

It Has at Least 2 Grams of Fiber Per Slice

You should consume 25 to 30 grams of fiber daily as part of a balanced diet.

It Has a Moderate Amount of Sodium

Too much sodium can cause high blood pressure and dehydration, so look for a loaf with less than 160 mg of sodium per slice.

It’s Sourdough

The process results in a more easily digestible product, reduction of phytic acid content, improvement in nutritional value, and metabolic benefits through a lower glycemic index.

It Has a Short Ingredients List

A shorter list indicates a lack of additives and preservatives that may be found in less nutritious breads.

It Has Little to No Added Sugar

It Contains Nuts and Seeds

Healthy nuts and seeds can increase a bread’s nutritional value by being good sources of healthy unsaturated fats, fiber, protein, vitamins, minerals, and plant compounds.

This is good for garlic bread.  SEE THIS RECIPE

• • • PREPARE YOUR STARTER (aka BIGA)
  • Dissolve 1/2 tsp of yeast in 3 TBL warm water
  • Add just a pinch of sugar
  • Add 1 1/3 C room temp water
  • Add 1 C flour
    • Put on Kitchen Aid with paddle attachment
    • Mix to combine
    • Let rest 6-24 hours on counter – covered

The next day, you are ready to make your bread

• • Add 1 tsp yeast to your Kitchen Aid
  • Add 3 TBL warm water
  • Add just a pinch of sugar
    • Let rest for 5 minutes
  • Add 1 1/3 C room temperature water
    • Using WET HANDS pull out 6 oz (about 2/3 C) of your BIGA
  • Add that into your water
    • Whisk, squeeze or cut your BIGA into the water
  • Put paddle attachment onto your Kitchen Aid – While mixing . . .
    • Add 1 C AP flour and combine
    • Add 1 1/2 more C AP flour and combine
    • Add 1 C whole wheat flour
    • Add 2 tsp salt
  • Bring together using your Paddle attachment
    • It will be really sticky
  • Put dough hook onto the machine and run on high for 5-6 minutes
    • It will still be really sticky, but will start to show gluten development
  • Put onto a well-floured board and knead using a bench knife and your hands
  • Knead until it starts to get less sticky
  • Add flour to the board as necessary
  • Put into an oiled bowl allowing room for it to TRIPLE in size
    • Let rise 3-5 hours – the longer and cooler the rise, the better the results
  • On a lightly floured surface, pour dough out and form your loaves
  • Divide into two loaves
  • Gently roll toward you forming a roll, turn, the roll again, turn, then roll again
  • Form a round loaf on your board
  • Put parchment paper on your peel, and flour the surface
  • Put the dough on the peel, then spray very lightly with water
  • Cover and let rise again for about an hour
  • If it develops a skin, spritz it with water before going into the oven
  • Trim parchment to the edge of the loaf
  • Preheat baking stone to 450º
  • Sprinkle baking stone lightly with cornmeal
  • FLIP OVER, and put on baking stone – LEAVE parchment paper on loaf, for about 15 minutes
  • Carefully remove parchment, let it bake uncovered another 20 minutes or so
  • Do not cut until it has cooled.

 

THIS NEEDS TO BE TESTED AND EDITED

• English Muffin Sketch – review
• 12 oz ap flour
• 1/4 oz active dry yeast
• 1 TBL sugar
• 1 tsp salt
• 1.5 oz dried milk
• –
• Mix
• – 10 oz water and 1 TBL shortening
• Heat to 120-130º
• Combine and Mix for 3 minutes
• Will be gooey
• Cover and let rise in fridge 12 hours
• Punch down three times
• Wipe rings and pan with crisco
• Sprinkle inside of rings with cornmeal
• Sprinkle on bottom of pan
• Put into muffin rings (makes 8-10
• Use 2 oz scoop into each ring
• Top each with cornmeal or pulverized oatmeal
• Rest 60-90 minutes
• Cover with parchment and top with another pan
• Bake at 400º for 15 minutes
• remove parchment and pan
• 5 more minutes or until internal temp is 195º
• Cool 10 minutes
• Offset spatula to remove

Close enough to Thomas

Grandpa’s Comments:

While not EXACTLY like Thomas’s English Muffins, these are close enough that I bought ten rings from Amazon and will not go back to the more expensive commercial product.  This recipe produces a slightly better muffin than the recipe above, but is a bit more work.

INGREDIENTS

• FIRST MIX
  • 1/2 cup non-fat powdered milk
  • 1 tablespoon sugar
  • 3/4 teaspoon salt, divided
  • 1 tablespoon butter or shortening
  • 1 cup hot water – nearly boiling
• SECOND MIX
  • 2 TBL dry yeast
  • 1 TBL sugar
  • 1/3 cup warm water
• THIRD MIX
  • 1 C all-purpose flour – sifted
  • 1/2 C spelt flour – sifted
  • 1/2 C whole wheat flour – sifted
  • Non-stick vegetable spray and oil for brushing
  • 1 egg – beaten

STEP BY STEP

Quick and Easy English Muffins

As far as English Muffin recipes go, this one is pretty easy, and a good entry into the world of English Muffin making.  While not exactly quick (because of an overnight rise) this recipe is very easy.   As a bonus, it makes above average muffins with a long refrigerator life.

1. • IN THE EVENING or LATE AFTERNOON
1. In a four cup glass measuring cup, mix
   • 1 C whole milk and 1 C water
     •   Alternately, you can use 2 C lowfat milk.
   • 1 TBL sugar
   • 4 TBL butter
   • 1/2 tsp salt
2. Heat in the microwave for three minutes.
3. Pour into a large pot, and stir in
   • 1 C AP sifted flour (5 oz)
   • 1 C bread flour (5 oz)
4. This will be like a thick slurry.  Heat until you start to see just a bit of steam rising from the surface of the milk mixture; then remove from heat and set aside to cool.
5. When the slurry is still very warm, but not hot, combine and add
   • 2 TBL active dry yeast
   • 1 tsp sugar
   • 2 oz dried milk
6. Meanwhile, if using Sourdough Starter, refresh your starter
7. Cover and let both rise overnight
   • THE NEXT MORNING
8. Mix in a large mixing bowl: 
   • 1 C sifted whole wheat flour (5 oz) and
   • 1/2 C flax (3 oz) or rye flour
9. Put both risen sponges into your Kitchen Aid with the beater attachment and start on (setting 2) medium-slow speed
10. Mix to combine, then add in 1 C of your new flour mixture
11. Continue to add the flours in about 1/2 C at a time until you get kind of a wet gooey cookie batter – much thicker than pancake batter though, but not firm like a bread dough
12. If it gets too dry, add a splash of milk
13. Final ball should be moist to the touch, but not gooey or runny, and it should spring back if you press a finger into it.
14. Cover, and let rise for about 1 1/2 hour
15. Grease muffin rings
16. Grease baking sheet
17. Sprinkle rings and sheet with cornmeal
18. Using an ice cream scoop, add the batter about half-way up each ring – 3/4 to 1 inch
19. Sprinkle top lightly with cornmeal as well
20. Meanwhile, bring a cast iron skillet up to about 325º
21. Cook 1 side about 3-5 minutes, flip, remove ring, then 2-3 minutes.
22. Alt:  Bake at 350º for 15 minutes, then remove ring and flip, then cook for an additional 8 minutes
23. Cook – Internal temp should be between 185-200º   NEVER above 200º

Note: For crumpets, follow the above recipe, except increase milk from 1/2 C to 2/3 C, and cook only on one side, allowing bubbles to pop out the top.  At Step 13 (above) dough will actually be like a very thick pancake batter.

FULL INGREDIENTS: 508g All-purpose white flour 203g Russet potato (about 3 medium; baked, riced, cooled) 112g Unsalted butter 91g eggs 25g superfine white sugar 178g whole milk 61g water 11g fine sea salt 183g ripe levain (made with 61g ripe sourdough starter, 100% hydration, 61g AP white flour, 61g water; left to ferment for 3 hours at room temp) 🫙 EQUIPMENT 13×18″ plastic sheet pan covers: https://amzn.to/3uduy6s My favorite parchment paper: https://amzn.to/3OE6hhZ All my favorite baking tools: https://www.theperfectloaf.com/my-bak...

 

Soft Sourdough Potato Buns

• Author: Maurizio Leo
• Prep Time: 9 hours
• Cook Time: 30 minutes
• Total Time: 9 hours 30 minutes
• Yield: 10 buns
• Category: American

Homemade Hot Dog Buns

• Author: Maurizio Leo
• Prep Time: 6 hours
• Cook Time: 35 minutes
• Total Time: 6 hours 35 minutes
• Yield: 10 hot dog buns
• Cuisine: American

 

See full article at AZ Central.

This doggo dough can be made by hand or with a mixer. There is no shame or prestige in one over the other, though there is a satisfying learning opportunity in kneading a dough to the correct tenderness by hand.

Makes: 8 buns

Ingredients:

For the tangzhong starter:

• 172 g (¾ cup) whole milk
• 28 g unbleached bread flour

For the dough:

• 600 g unbleached bread flour
• 75 g granulated sugar
• 12 g kosher salt
• 18 g dry active yeast
• 114 g butter, room temperature
• 2 large eggs
• 226 g (1 cup) whole milk, room temperature

For baking:

• Baking tray
• Parchment paper
• 1 egg
• 1 teaspoon water

Preparation:

1. Working in a small sauce pot, whisk together the milk and flour for the Tangzhong until completely smooth.
2. Cook over low heat while continuously stirring, until a paste thick enough to stick to the sides of the pot forms, approximately 3 minutes. Allow to cool slightly.
3. In a large bowl, mix together the dough ingredients, starting with the dry ingredients, then incorporating the butter, followed by the eggs, then milk. Finally add the Tangzhong.
4. Knead with either a mixer fitted with a dough hook or with the heel of your palm, either will produce the necessary kneading motion to stretch the dough and fold it over itself until a smooth elastic dough has formed.
   To test for correct gluten development, form the dough into a smooth ball, then gently press your thumb into the top. If the indentation remains, the dough is underworked. If the indentation bounces back most of the way, but retains a shallow dent, it is just right.
5. Place the dough in a lightly oiled bowl and turn to coat. Cover and rest until the dough has puffed up nicely, about an hour or hour and a half. The dough will be proofed to the correct level when a slight poke into the dough holds its shape.
6. Once proofed, turn out the dough on an unfloured surface (resist the urge to flour the working surface to prevent the dough from sticking. If needed, lightly oiling the hands will provide just enough oil to keep everything moving smoothly).
7. Divide dough into 8 equal portions and form them into smooth balls. Then roll each one into an even 5 ½-inch cylinder, about the length of a hot dog.
8. Line a baking tray with parchment paper. Place the dough cylinders on the tray abut a ½-inch  apart and flatten slightly.
9. To proof, bring a small pot of water to a boil. Place the pot at the bottom of a cold oven. Place the bread tray on the center rack. Proof for approximately 50 minutes, or until noticeably poufy.
10. Remove the bread tray from the oven and preheat to 350°F.
11. Brush the tops of the buns with a wash consisting of 1 egg beaten well with 1 teaspoon water.
12. Bake until the dough reaches an internal temperature of 190 F and is heavily fragrant, approximately 20 to 25 minutes.
13. Cool the buns completely on a wire rack to prevent sogginess.
14. Once cool, separate the buns and cut a slit into the side, keeping the ends together. Fill as desired.
15. Store cooled buns in a paper bag for freshness.

 

CLICK HERE

 

BISQUICK RECIPE AT THE BOTTOM OF THIS PAGE.

We’ve all bought bananas and had them go brown on the counter.  All is not lost.  Here is an easy recipe that Beatitudes Residents can use for those times.

INGREDIENTS FOR TWO SMALL LOAVES

FIRST BOWL:

• 2 TBL softened margarine
• 1/4 CU white granulated sugar
• 1/4 CU brown sugar
• 1 egg
• 1/2 tsp vanilla
• 2 TSP lemon juice
• 1-2 over-ripe bananas – mashed

SECOND BOWL:

You can use these ingredients, or simply use 1 1/2 C Bisquick.  The recipe for Bisquick is at the bottom of this page, if you want to make your own.

• 1 1/4 CU white flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 CU softened margarine
• 1/4 tsp salt
• 1 tsp powdered ginger – or better yet 2 tsp grated ginger
  even better 1 TBL candied ginger
• NOTE: I prefer to pulse the ginger with a bit of the sugar to make small chunks of ginger.

STEP BY STEP
1. Preheat oven to 300º F
2. IN FIRST (LARGE) BOWL – – Cream butter and sugars together
3. Add eggs, one at a time, beating until smooth after each egg
4. Mix in mashed bananas, vanilla, and lemon juice
5. IN SECOND BOWL sift and mix all dry ingredients together
(or just use Bisquick)
6. Add dry mixture to first bowl, stir to moisten. Do not over-mix.
7. Transfer to greased loaf pans (or pans lined with parchment paper)
8. Lay a sheet of foil or parchment paper loosely over the top, and bake 35 minutes.
9. Remove foil after baking 35 minutes
Increase heat to 350º and continue to bake for 15 more minutes.
10. Let stand ten minutes before removing from pan
11. Place released loaf on cake rack to cool
This will make TWO 2½ x 4½ baking dishes

Options:
1. Replace the ginger with chopped walnuts
2. Add raisins, dates, or dried cranberries rather (or in addition to) the ginger
3. We like to add ¼ C instant oatmeal to ours.

Until the part where you roll the dough flat, this dough can be used for either breakfast cinnamon rolls, or nice soft dinner rolls.

INGREDIENTS

1. DOUGH – Assemble ingredients
   • • DRY INGREDIENTS
   • 3 C AP flour (350 gm by weight)
   • 1 tsp fine salt 
     • WET INGREDIENTS
   • 2/3 C whole milk – warm, not hot
   • 4 TBL butter – melted
   • 2 large egg
   • 1/2 C active sourdough starter
   • 1 TBL Instant Yeast or Quick Rise Yeast (Not Active Dry)
   • 2 TBL granulated sugar (yes, these are wet ingredients)
   • 2 TBL dried milk powder
2. CinnaSugar FILLING – Assemble ingredients
   • 1/2 C CinnaSugar
   • 1/3 C more sugar
     • Or 1/2 C sugar, 1/4 C cinnamon, 1/2 tsp nutmeg
   • 1 TBL flour
   • 2 TBL softened butter
3. GLAZE – Assemble ingredients
   1. 2 TBL butter – softened (not melted)
   2. 1/2 C whipped cream cheese – room temp
   3. 1/2 C confectioner sugar

STEP BY STEP

1. Any time after 2 pm, prepare your dough
   1. Put the wet ingredients into your Kitchen Aid using the whisk attachment
   2. On low, add just over half of your dry ingredients
   3. Switch to your dough hook
   4. Continue to add dry ingredients about 1/2 C at a time
   5. Dough should be soft and slightly sticky. 
   6. Let rest for 30 minutes
   7. Knead on slow for about 8 minutes.  You are now looking for a dough that is soft, but not sticky.  Add bits of flour if dough is too sticky.
   8. Reclaim any unused flour.
   9. Let rise in the refrigerator overnight in a greased, covered glass bowl.  DO NOT keep in your metal bowl.
2. The next morning, give the dough an hour to warm up just a bit.
3. During this time, line a cake pan (round or square) with parchment paper on the bottom, and a thin ring of parchment around the sides.  Dabs of oil will help hold them in place.
4. On a floured countertop, flatten the dough into a large square using your fingertips.
5. Let the dough warm up for 10-15 minutes
6. Sprinkle a bit of flour on top and roll your dough flat using a rolling pin.  Let is rest for 5 minutes if it starts to “spring back”
7. Prepare your CinnaSugar filling.  Just combine and mix.
8. Spread the filling on the dough, leaving a one inch border on one of the sides.
9. With floured hands, carefully roll into a log, leaving the border so that it will be the last to be rolled.  Take your time and focus on making a tight roll.
10. Wrap the entire roll tightly in plastic and refrigerate for 30 minutes.
11. Remove the plastic and cut into 2 inch medallions.
    NOTE:  I like to put a mark in the middle, then marks either half way or 1/3 of the way so that all sections are similar width.
12. Put the dough into your pan so that they are about 1/4 inch apart.
13. Rest for 1-2 hours (second rise) before baking.
14. Preheat oven to 350º
15. Bake for 35-40 minutes.  Check every 3 minutes after 30 minutes have passed.  Take out when browned.
16. Remove and let them cool for at least 15 minutes
17. While it cools, prepare your icing
18. Mix ingredients and whisk until smooth.  Use DROPS of milk to thin if necessary.
19. Move rolls to a wire rack
20. Top rolls with the glaze.  Optionally dust with cocoa powder.  Serve warm.

 

• • Dry Ingredients
• 4 C AP Flour
• 1 C Sugar
• Salt
  • Wet ingredients
• 4 large eggs
• 2 TBL melted butter
• Yeast and warm water

1. Mix until it stops sticking to the bowl
2. Let rise 1-2 hours in a lightly oiled bowl (covered)
3. Pour out and divide into three ropes
4. Braid
   • Start from middle – tuck ends under
5. Let rise 30-60minutes
6. Brush with egg and honey mixture
7. Bake @ 375 35-45 minutes or until 190º internal temp

• 1/4 C warm milk
• 2 TBL hot water
• 2 TBL yeast
• 3 TBL brown sugar
• 2 TBL melted butter
• 1 C rye flour
• 1/2 C bread flour
  • Mix to combine
• Add 1 tsp salt
• Add bread flour (slowly) until it starts to combine
  • Mix to start combine
• Pour onto counter and knead 5 minutes finally forming into a ball
• Cover with about 1 TBL EVOO
• Let rise for one hour or until doubled
• Turn out and divide into 2 balls
• Knead and form
• Put onto greased baking sheet
• Let rise another hour
• Bake at 350º for 30 minutes or until 190 internal
  • DO NOT let temperature exceed 200
• Honey butter
  • 1/2 stick softened butter
  • 2 TBL honey
  • salt

• Clean a Russett potato and poke it full of holes
• Wrap it in a wet cloth
• Microwave it for 4 minutes
• Cut into about 3 pieces, then let cool
• At this time also preheat your cast iron skillet inside on the stove top
• Melt 2 TBL butter and 2 TBL peanut or canola oil in a cast-iron skillet with a few whole sprigs of rosemary
• Smash potatoes roughly with a fork – leaving big chunks
• Put potato into the pan and press down to maximize contact
• Sprinkle with salt and pepper
• Let the potatoes crisp up, then remove to a paper towel
• In a mixing bowl put the fried rosemary pieces with a few minced cloves of garlic, salt, parsley or basil, and grated cheddar
• Plate potatoes and top with an egg
• Garnish with grated Parmesan and a bit of basil

 

• 2 tsp instant yeast
• 2 TBL warm water
• 2 TBL honey
• 1 C hot water
• 2 TBL canola oil
• 3 TBL powdered milk
• 1 TBL potato flour
• 1 tsp salt
• 2 C bread flour *
• 1 C bread flour
• 1 egg
• 1/4 C bread flour

1. Mix yeast small measure warm water and honey
2. Stir to combine, then set aside
3. Mix next six ingredients
4. Add 1 C flour and 1 egg
5. Mix until a soft dough forms.  If too sticky, add some of the last measure of flour

• For wheat bread, substitute 2 C wheat flour for the first * measure of flour
• For 14 grain bread, add 1 TBL each:  9 grain cereal, sunflower seeds, flax seeds, sesame seeds, millet, amaranth
• For rye bread, substitute 1 C rye flour and 1 TBL caraway seeds for 1 C bread flour during * the first measure.

 

Ma Mae taught Alton how to make biscuits.  She died in November 2001, and as Alton has done, this recipe summary is dedicated to her.

 

Ma Mae’s Biscuits	Alton Brown’s Biscuits
Self Rising Flour – 2 C± sifted 2 oz shortening or lard buttermilk Use soft winter wheat Work in the fat thoroughly Mix it quick, and don’t knead.	AP Flour – 340 gm (12 oz) 1/4 tsp Baking Soda 20 gm (4 tsp) Baking Powder 3/4 tsp salt 60 gm leaf lard (for flakiness) 30 gm (1 oz) butter (browning) 1 C lowfat buttermilk
Grandpa’s extras:  1/2 tsp Granulated garlic, 1/4 tsp ground chipotle chile, 1/4 C sugar, 1/4 C Masect – increase liquid by 1/4 C Measure ingredients and set aside so they are ready Cut the fats into the flour mix Add liquid to create a wet sticky dough – Mix, don’t knead Mix initially with a spoon, then switch to a wide rubber spatula and fold together On a floured surface, form gently into a flattened square ball, then fold over and over about 8 times Pat flat, don’t roll flat, then cut with biscuit cutter.  Push down and all the way through without twisting.  After through, twist to remove After cutting, biscuits can be frozen and baked without thawing Rub steel baking sheet with Crisco Put onto sheet with sides just barely touching Put a small indent in the center of each one.  This will help them rise evenly Alton cooks at 450º – Ma Mae cooks at 475º Bake 10 minutes; rotate; then cook another 10 minutes Leftover biscuits, split open and put in toaster oven