Saturday, December 10, 2022
Every once in a while over the years I would have a chocolate chip cookie somewhere and go WOW, that's a good cookie. Mine were never the same. Finally I came upon this recipe and we have become addicted to these cookies, they are easily frozen and can be eaten right out of the freezer.
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup of butter (softened)
1 1/2 tsp vanilla extract
1 cup plain flour
1/2 tsp baking soda
a good pinch of salt
1 cup of chocolate chips (plus a bit more for topping)
In a mixing bowl beat the sugars and butter until fluffy, then whisk in the egg and vanilla
Mix the flour, salt and baking soda in a separate bowl
Fold the dry ingredients into the wet ingredients until the dough comes together and nothing is dry
Now stir in the chocolate chips (maybe taste a few in the process to be sure they are okay)
Put the dough in the fridge to chill for thirty minutes
Preheat the oven to 374 degrees.
After 30 minutes, scoop the dough onto parchment lined cookie sheets (makes between 28 and 32 cookies in my experience) remember they will flatten so not too close together.
Press the cookies down and top with 3 or 4 more chocolate chips
Bake the cookies for 12 minutes, cool on a rack, you can eat them in a matter of minutes.
Thursday, February 10, 2022
Start with making the dough.
1. I used a stand mixer but a hand mixture should be great as well. Combine 2 cups of flour, 1/3 cup of white sugar, 4-1/2 teaspoons of yeast (2 packages)(yes that's a lot of yeast) and 1 teaspoon of salt and blend them.
2. Then take 1-1/2 cups of water and 6 tablespoons of butter/margarine and microwave them together for 2 rounds of 15 secs until quite warm but not hot. Dump the whole thing into the flour mixture along with an egg.
3. Beat for 2 minutes at medium speed gradually adding another cup of flour. Stop and scrape down the walls of the bowl, then beat another 2 minutes on high. Add enough flour to gradually have the dough form a ball (about another half cup to a cup should do it)
4. Turn out and knead it by hand for 6-8 minutes until the dough feels smooth (you will likely need to add flour as you knead the dough, it will be sticky). Form a ball and cover the dough for a 10 minutes nap.
5. The filling is simple, 1/3 cup of sugar and 2 teaspoons of cinnamon, mixed together. Soften 3 tablespoons butter/margarine to spread on the dough.
7 Working from the long edge, roll the dough tightly and evenly as possible and pinch the seams to make a log. Cut the log into 12 pieces (I used dental floss as a cutting garrot, worked great and didn't compress the dough)
8. Gently place the cut dough into a 13 by 9 inch greased baking pan (I also use parchment, these can really stick to a pan). With cut side up (which ever side looks prettier).
9. Cover with a towel and let rise until doubled, about an hour.
10. Pre heat the oven to 350. Bake for 25-30 minutes (I took the whole 30 minutes and sometimes even a bit more). They should be starting to turn golden brown on top.
11. Carefully turn out onto a cooling rack and let sit for at least 20 minutes.
12. While you are waiting mix 2-1/2 cups of icing sugar, 2 tablespoons butter/margarine 2 to 3 tablespoons of milk 1 teaspoon of vanilla until smooth.
13. Spread that sweet icing over those delicious buns and enjoy!!
By the way... once the icing sets try separating them and freezing them... when you take them out of the freezer microwave for about 30 seconds and wash them down with a nice cup of coffee :-)
Friday, January 28, 2022
This is a very clean and simple recipe to have hot baguettes ready for supper. It really is this easy.
2. Cover the bowl and let the dough rest for 30 minutes
3. Knead the dough by hand (about 10 mins) or mixer (about 7 mins) until smooth. Transfer it to a lightly greased bowl and cover. Let it rise for about 90 minutes (they always say until doubled in size but I have no idea how to measure that in real life so I go by time).
4. Fold the dough over on itself several times (I actually kneaded it just for a minute or so) then return it to the bowl and let it proof for another 90 minutes.
5. Divide the dough into three portions (I recommend actually weighing them to get them as even weight as possible). Roll them into balls and let them rest for 5-10 minutes.
6, Shape your baguettes. If you don't have a method already, I found this video works well https://www.kingarthurbaking.com/videos/baking-skills/how-to-shape-a-baguette
7. Gently place your baguettes on parchment on a baking sheet or if you are using a baking stone in the oven, just on the parchment and use your peel to place them in the oven when ready. I used a baking stone and pizza peel, so just placed them on parchment. Cover the baguettes for the final rise, it takes about an hour.
8. Preheat the over to 450F
9. When the baguettes are ready, the dimple you make by pushing your finger into the dough, should linger afterward, then you are ready.
10. Make 3 diagonal slices in each and slide them into the oven, give them a good spray of water just as you are closing the oven on them.
11. Bake at 450F for about 20-25 minutes (I was closer to 25) they should be a deep golden brown on top.
12. Now you have 2 options, you can cool them on a rack on the counter, or you can turn off the oven, take the pan out but return the baguettes to the oven directly on the rack to let them cool (with the oven door cracked open a couple inches). Either way, you should get great results.
Try to wait until they are cooled to cut them... good luck with that :-)
Wednesday, August 25, 2021
So Simple, So Good Bread
This is such a simple loaf that turns out so great I almost think I should keep it a secret 😊
Here's how to do it... take all the ingredients listed below (I got them all in a standard grocery store), throw them into your bread maker on the dough setting (in the order recommended by your machine, typically wet to dry).
When it is completed, take the dough and form two equal sized balls and let them sit for 5 minutes (I don't know why, just every recipe seems to say that, apparently the dough needs to rest ). Then shape them into two batards (torpedo shaped loaves) and cover them with plastic wrap sprayed with Pam or something similar. Let them sit for about 45 minutes on parchment paper (they are ready when you poke them with your finger and the dent remains). Being on parchment paper makes it easy to move them into the oven, just keep the loaves on the paper, In the meantime fire up your over to 450 degrees and have a spray bottle of water on hand. If you have a baking stone (or pizza stone) put that in the oven when you turn it on, if not you can use a baking pan without pre-heating. When the dough is ready, slash it with a razor blade or very sharp knife (3 diagonal slices are a good way to start, play with that on future loaves), slide the loaves into the oven (a pizza paddle is ideal but you can use any flat pan). Immediately spray the loaves and the oven with your spray bottle and shut the oven quickly to not lose too much heat. Bake for 25 minutes (internal temperature of the loaves should exceed 200 degrees if you have a thermometer for that, otherwise 25 minutes should do it). Turn the oven off and crack the door, but don't remove the loaves for another 5 minutes. Let them cool on a rack for as long as you can endure. Once totally cooled I usually slice one and put it in the freezer for future
use (great toast right out of the freezer). ENJOY.
-1 and 2/3 Cups of water
-1 tablespoon of sugar
-2 and 1/2 teaspoons of salt
-4 and 1/2 cups unbleached white flour
-Half a cup of 12-grain cereal (uncooked) (I use Speerville Mills St John Valley Cereal)
-2 tablespoons of gluten (I use Fleishman's Bread Booster)
-2 and 1/4 teaspoons of dry yeast (I use Platinum Instant Sourdough Yeast)
Sunday, April 18, 2021
I was looking to bake some bread for toast and sandwiches and couldn't decide between, using oatmeal, bran or 12-grain cereal in the recipe so, in the end I just put them all in, and am I ever glad I did, the result was delicious. It is really easy to make, I used my bread maker to make the dough then baked it in the oven in a longer loaf pan. I'm sure it would work equally as well in a mixer or by hand.
It really is simple. Load the ingredients in your bread maker in the order below (or as instructor by your machine instructions). Use the dough cycle, when finished shape the loaf and put it in a greased pan to rise (45 mins to an hour for me). When you can poke it gently and leave a dent it is ready to go. Bake in the oven at 375 for about 35 minutes until the internal temperature is 200. Then turn out onto a rack to cool. Enjoy
- 1 2/3 cups water
- 3 tbsp powdered milk
- 2 tbsp of olive oil
- 2 tbsp molasses
- 2 tsp salt
- 1 1/4 cup whole wheat flour
- 2 1/2 cups white flour
- 1/4 cup of oats
- 1/4 cup of bran
- 1/4 cup of 12-grain cereal
- 1 1/4 tsp yeast
- 2 tablespoons of Bread Enhancer (gluten) (Optional)
Tuesday, December 29, 2020
The Simplest Sourdough you could ever make! Is it as good as true sourdough? Not really, but it is very close with only a portion of the time and effort sourdough requires.
This truly is a very simple just throw all the ingredients in your mixer, with the beater paddle to start, then switch to the dough hook and knead it for 7 minutes. You could likely use a bread machine to mix the dough as well, but I haven't tried it.
4.5 cups Unbleached Flour
1 tablespoon sugar
2.5 teaspoons salt
1 2/3 cups of lukewarm water
THE SECRET INGREDIENT
1 package (18 gms) Platinum Instant Sourdough (Yeast and Sourdough Culture) If your grocery store doesn't have this you can order it on Amazon.