Perfect White Bread

 -Norma Arnett

6 cups warm water

1 cup sugar

1/2 cup powdered milk

3 Tbs yeast

1/2 cup vegetable oil

1 rounded Tbs salt

5 lbs bread flour

 

Pour 6 cups warm water into Bosch. Add sugar and yeast. When the bubbling begins add remaining ingredients and mix for 5 minutes. Let rise to double. (About an hour) Punch down and form 6 loaves. (or 4 large). Place in sprayed pans. Let rise to 1/2 in above the pan and bake at 400 degrees for 25 mins. Remove from pans, rub top crust with butter, and allow to cool completely.

Sourdough Bread using starter

During the COVID quarantine, Brandon and I enjoyed watching the Bread Ahead Instagram live videos. Brandon was really interested in the sourdough bread, so we started growing a starter that we named "Quarantina." Once Quarantina was live and well, we started trying to make loaves. The first couple attempts were not that great, but Brandon has been making a loaf every week or so for over a year and makes consistently delicious bread every time and now uses the starter for pizza dough, English muffins and foccacia.

Take starter out of the refrigerator.

Add:     75 grams water

            75 grams bread flour

Stir, and leave on counter for 2-3 hours or until bubbly and active.

 

In a bowl, add:

            350 grams water

            150 grams active starter

Stir, then add:

            500 grams bread flour

            11 grams sea salt

 

Using rubber scraper, fold and turn until all flour is moistened. Cover bowl with a plate and let rest on the counter for 1 hour.

 

Do an envelope fold and cover to rest another 30 minutes-1 hour.

 

Repeat envelope fold, cover, and put in refrigerator until ready to use, at least 12 hours. 

 

Remove bowl from refrigerator, scrape dough out onto an olive-oiled surface. Dimple and envelope fold. Return to bowl, cover, and let rest 30-45 minutes or until room temperature.

 

Smooth and form into tight boule shape and place top down into floured banneton. Cover with tea towel and let rise until 1 ½ times size, about 2-3 hours. When bread has risen, place Dutch oven in the oven and turn on to 475°.

 

When oven is fully preheated, gently turn dough out onto olive-oiled surface. Score and drop into preheated Dutch oven with lid on. Cover and bake for 25 minutes. Then remove Dutch oven lid, turn oven down to 325°and continue baking for 15-20 minutes until golden brown. 

 

Remove from Dutch oven immediately and cool on rack.

Honey Taffy

The Easts (Grandma Carling's family) kept honey bees and I remember having a bucket of honey in the pantry that Mom got from (Great) Uncle Acel. This is an old pioneer recipe and can be made without the cream.

1 cup raw, unfiltered honey (honey local to your area is preferred) *

½ cup heavy cream

½ cup white sugar

Pinch of sea salt

 

Put honey, sugar, cream and salt into a heavy based pan, stirring and heating over medium heat until combined and any sugar crystals are dissolved.

 

Bring mixture to a boil and boil until the syrup reaches 250°F. Reduce temperature 2° for every 1,000 ft. above sea level. For example, reduce to 240°F for 5,000 Ft.

 

Pour onto Silpat or greased cookie sheet and allow to cool until lukewarm. With greased hands, pull and stretch the taffy, until it becomes light in color. Place on a Silpat or greased cookie sheet. Cut into pieces with butter knife and wrap in waxed paper. 

 

*Honey should not be fed to infants under 1 year old

Chocolate & Peppermint Roll (Gluten Free)

Cake: 

5 eggs, separated, at room temperature
1 cup powdered sugar, divided
1/8 tsp. salt
3 Tbsp. cocoa
 
Peppermint cream filling:
1 cup heavy cream
¼  cup powdered sugar, or to taste
½ tsp. peppermint extract
2-3 drops red food coloring
¼ cup crushed peppermint candy canes, optional
Additional powdered sugar, optional

1. Preheat oven to 350 degrees F and place oven rack in center position. Place Deep Flexiflat on Perforated Baking Sheet and set aside.

2. In mixing bowl with mixer at high speed, beat egg whites until soft peaks form. Gradually add ½ cup powdered sugar, beating well after each addition. Continue beating until the egg whites stand in stiff, glossy peaks. Set aside.

3. In a small bowl, and with the same beaters, beat the egg yolks until thick and pale yellow. Reduce speed to low, and beat in salt, remaining ½ cup powdered sugar and cocoa, occasionally scraping the bowl with a spatula.

4. Gently fold chocolate mixture into beaten egg whites, continuing until no white streaks remain. 

5. Spread batter evenly in Deep Flexiflat. Bake for 15-17 minutes or until the top of the cake springs back when touched. Let cool 3 minutes – no more. Unmold cake onto Silpat. Begin rolling both the cake and Silpat and lay it so that the end is on the bottom, so it doesn't unroll. Place on cooling rack and let cool completely.

6. For the filling, beat cream, powdered sugar, peppermint extract, and food coloring in a medium bowl until stiff peaks form. Carefully unroll the cake. Spread the whipped cream mixture over the cake, but not all the way to the ends as it will be squeezed out when you roll it. Sprinkle with crushed candy canes. Re-roll the cake. Wrap it in plastic wrap and refrigerate at least one hour. Can be made up to 24 hours in advance. Sprinkle with powdered sugar before serving.

Sticky Toffee Pudding

Yum! A very traditional English dessert which is great with or without the sauce.

-Rock Recipes

Pudding

8 ounces chopped pitted dried dates 

1 1/2 cups water 

1/3 cup butter 

1 cup firmly packed brown sugar 

2 tsp vanilla extract 

2 extra large eggs 

3 tbsp molasses 

2 tbsp golden syrup, or substitute dark corn syrup 

1 2/3 cups all purpose flour 

1 1/2 tsp baking powder 

1 tsp baking soda

Toffee Sauce

1/2 cup whipping cream 

1/4 cup butter 

1/4 cup firmly packed brown sugar 

1 tbsp molasses 

2 tbsp golden syrup 

2 tsp vanilla extract

Pudding Instructions:

1. Add the dates and water to a small saucepan.
2. Bring to a boil and simmer over low heat for only a couple of minutes. Let stand for a few minutes while preparing the rest of the batter.
3. Cream together the butter brown sugar and vanilla.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the molasses and golden syrup and beat well.
6. Sift together the flour and baking powder.
7. Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
8. Puree the date mixture in a food processor or blender before mixing in the baking soda.
9. Add this hot mixture immediately to the batter and mix until smooth.
10. Pour batter into well greased and floured muffin tins and bake for about 18 – 20 minutes at 350 degrees F until the center is just firm.
11. Serve warm with Toffee Sauce.

Toffee Sauce Instructions:

1. Bring all of the ingredients to a slow rolling boil for about 2 min before serving over the baked puddings.

Fish and Chips

Brandon and the kids are not big fans of fish, but they like fish and chips!

-Tyler Florence

Vegetable oil, for deep frying

3 large russet potatoes

2 cups rice flour

1 tablespoon baking powder

3 teaspoons salt, plus more for seasoning

1/2 teaspoon freshly ground black pepper, plus more for seasoning

1 (12-ounce) can soda water

1 large egg, lightly beaten

2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle

1/2 cup rice flour, for dredging

Malt vinegar, tartar sauce for serving

1.     Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.

2.     Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.

3.     Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.

4.     Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.

Hot Cross Buns

I've never made hot cross buns before, so this was a bit of a learning experience. I tried to different recipes and this was definitely the winner. I made my own mixed peel, but I think you could easily omit it and just use the zest.

-Paul Hollywood

300 ml/10fl oz. whole milk
500 g/1 lb. 2 oz. bread flour
75g/ 2 ½ oz. caster sugar
1 tsp. salt
7g fast-action yeast
50g/ 1 ¾ oz. butter
1 egg, beaten
150g/ 5oz sultanas/raisins
80g/ 3 oz. mixed peel
1 apple, cored and chopped
2 oranges, zest only
2 tsp. ground cinnamon
oil for greasing the bowl

For the cross:
75g / 2 ½ oz plain flour, plus extra for dusting

For the glaze:
3 Tbsp. apricot jam

Bring the milk to the boil and then remove from the heat and leave to cool until it reaches hand temperature.

Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough.

Add the sultanas, mixed peel, chopped apple, orange zest and cinnamon, then tip out of the bowl onto a lightly floured surface. Knead the dough by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for five minutes, or until smooth and elastic.

Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, or until doubled in size.

Divide the dough into 12 even pieces, and roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour.

Heat oven to 420-4255 F.

For the cross, mis the flour with about 5 Tbsp water in a small bowl, adding the water one tablespoon at a time, so that you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.

Bake for 20-25 minutes on the middle shelf in the oven, or until golden brown.

Gently heat the apricot jam to melt, then save to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave too cool. Gently rip the buns apart to serve, revealing temptingly soft edges.