Une bonne recette de cookies.
Avec des boules de pâte de 3.5oz, il a fallu allonger le temps de cuisson à 35 minutes.

Ingrédients

• 114 g (soit 1 stick) de beurre mou
• 220g (soit 420 mL, soit 1 3/4 cup) farine
• 1 gros œuf
• 200g (soit 240 mL, soit 1 cup) de sucre roux (light brown sugar) bien tassé
• 3 cuillères à soupe de sucre
• ½ cuillère à café de bicarbonate de soude
• ½ cuillère à café de levure chimique
• ½ cuillère à café de sel
• 2 cuillères à café d'extrait de vanille
• 1½ cuillère à café d'expresso en poudre (j'utilise celui de la marque Nescafé)
• 360 mL (soit 1½ cup) de pépites de chocolat

Préparation

1. Préchauffer le four à 140° C (soit 300° F). Dans un bol, battre le beurre mou et les sucres jusqu'à ce que le mélange soit homogène, 30 secondes environ avec un bateur électrique. Ajouter l'œuf et l'extrait de vanille et battre 30 secondes supplémentaires.
2. Tamiser la farine, la levure et le bicarbonate au-dessus d'une deuxième bol et l'ajouter au mélange beurre/sucre. Battre lentement jusqu'à ce que la farine soit à peine incorporée (20 secondes environ). Ajouter l'expresso en poudre et les pépites de chocolat et les incorporer à la spatule. La pâte obtenue est molle et appétissante, n'hésitez pas en gouter une cuillèrée, c'est delicieux.
3. Recouvrir une grande plaque de cuisson de papier sulfurisé. À l'aide d'une cuillère à glace ou, à défaut, d'une cuillère à soupe, déposez des petits morceaux de pâte sur la plaque en laissant 2 à 3 cm d'espace entre deux tas. Aplatir les tas à l'aide d'une cuillère à soupe et enfourner jusqu'à ce que les bords des cookies commencent à dorer, 20 minutes dit la recette mais 25 à dit mon four.
4. Laisser refroidir sur une grille et déguster tiède, avec un grand verre de lait.

Une belle recette qui donne de superbes pains.
J'aime bien la technique du Tangzhong, ça donne une belle texture à la mie.

À refaire !

Ingredients for the tangzhong

• 20 g (2tbsp) strong white bread flour
• 100 ml water

Ingredients for the dough

• 350 g (scant 3 cups) strong white bread flour
• 7 g (2 tsp) fast action yeast
• 1 tsp salt
• 50 g (1/4 cup) caster sugar
• 1 tbsp milk powder (optional)
• 125 ml (1/2 cup) full fat milk
• 1 large egg
• 50 g (scant 1/4 cup) softened butter

Ingredients for the glaze

• 1 egg, beaten with a splash of milk
• sesame seeds

Instructions

1. To make the tangzhong, place the flour in a small saucepan and gradually whisk in the water. Place over a medium heat and cook, whisking constantly until it has thickened to a wallpaper paste-like consistency. Remove from the heat, scrape into a bowl and cover with clingfilm directly on the surface, set aside to cool.
2. Place the flour, yeast, salt, sugar and milk powder in the bowl of a stand mixer fitted with the dough hook, lightly stir together and make a well in the centre. Add the egg, milk and tangzhong to the well and mix on a low speed until it comes together into a dough.
3. Add the butter and mix on a high speed until the dough is very stretchy and comes away from the sides of the bowl, this can take about 15 minutes, even in a stand mixer.
4. Transfer the dough to a lightly greased bowl, cover with clingfilm and either place somewhere warm to rise until doubled in size, about 1-2 hours, or in the fridge overnight.
5. Line a baking sheet with baking parchment. Divide the risen dough into 8 equal pieces and shape each piece into a ball on a lightly floured surface. Spread the balls out well spaced apart on the baking sheet and loosely cover with oiled clingfilm. Leave to rise for about 1 hour until puffy.
6. Meanwhile, preheat the oven to 200C/400F/gas mark 6. Brush the risen buns with the beaten egg and sprinkle with sesame seeds. Bake for about 20 minutes until deep golden, the internal temperature should reach 94C.
7. Transfer the buns to a wire rack to cool before serving, store in an airtight container.

Un très bon pain. Tellement bon que je n'ai pas eu le temps de le prendre en photo avant qu'il soit fini.
À refaire loin du monde pour avoir le temps de le photographier :)

Ingredients for the dough

• 343g / 2¾ Cups Plain Flour
• 1tsp Salt
• ¼tsp Onion Powder
• 2¼tsp Instant Yeast
• 6tbsp Unsalted Butter
• 59ml / ¼ Cup Water
• 79ml / ⅓ Cup Milk
• 2 Large Eggs

Ingredients for the garlic butter

• 113g / ½ Cup Unsalted Butter
• 1 Garlic Bulb
• Parsley
• ¼tsp Cayenne Pepper (optional)

Instructions

1. Mix together ¾ of the flour with salt, sugar, onion powder and yeast. In a saucepan melt the butter, milk and water and leave to cool slightly before pouring into the dry mixture. Kneed the dough for 3 minutes before adding in the eggs. Once combined, add in the remaining flour and kneed for another 3 minutes. Flour your work surface and bring the dough together. Place in an oiled bowl and proof for one hour.
2. Peel the garlic and add to a food processor along with the parsley and wiz until everything is finely chopped. Melt the butter and and mix together with the garlic and parsley. For an extra kick, add in a 1/4tsp of Cayenne Pepper.
3. Sprinkle the base of a baking dish with breadcrumbs and brush some of the garlic butter around the edges. Place the dough balls in the baking dish and cover with cling film. Leave to sit for 30 minutes to proof before brushing the remaining garlic butter on top. Cover with foil and bake at 176 degrees C for 30 minutes.

Ça a l'air décadent. C'est tentant mais je ne sais pas si c'est raisonable d'en faire...

Ingredients for the Shortbread

• 1 cup (136 grams) all purpose flour
• ¼ cup (21 grams) unsweetened cocoa powder
• 1 stick (113 grams) unsalted butter, cut into pieces and at room temperature
• ⅓ cup (67 grams) granulated sugar
• ¼ teaspoon fine sea salt

Ingredients for the Caramel

• 1 cup (200 grams) granulated sugar
• 2 tablespoons water
• 1 tablespoon light corn syrup
• ½ cup (120 ml) heavy cream, at room temperature
• 2 tablespoons (28 grams) unsalted butter, softened and cut into 3 pieces
• ¼ teaspoon fleur de sel or ⅛ teaspoon fine sea salt
• 2 ounces (57 grams) bittersweet chocolate, finely chopped

Ingredients for the Pecan Topping

• ½ cup ( 60 grams) pecans, toasted and coarsely chopped

Instructions

1. Preheat the oven to 350 degrees F. Butter an 8 inch by 8 inch pan generously. I lined mine with foil, which I buttered, to make a sling to lift the bars out of the pan.
2. In a small bowl, whisk together the flour and cocoa powder.
3. Using a stand or hand mixer, mix the butter, sugar, and salt for about 2 minutes, until smooth.
4. All all of the dry ingredients to the butter/sugar mixture, and mix on low until fully incorporated and the dough comes together. This took a few minutes.
5. Scrape the bowl with a spatula and quickly squeeze the dough with your hands to bring it together.
6. Press the dough evenly into the pan. Bake for about 21 minutes. Cool completely in the pan on a wire rack.
7. To make the caramel, add the sugar, water, and corn syrup to a 3 quart saucepan and bring to a boil over medium high heat. Cook the mixture without stirring until it becomes a light to medium amber color. As you begin to see color developing, swirl the pan a couple of times and watch fairly closely so that it doesn't get overly dark.
8. Lower the heat. Stand back and add the cream, butter, and salt. Turn off the heat, stir in the chocolate, and pour the mixture over the shortbread in the pan. Sprinkle with the pecans.
9. Allow the bars to cool at room temperature. Unmold the cookie from the pan and place it on a cutting board. Using a chef's knife, cut the bars into as many pieces as you like. I cut mine into 15 bars.
10. The bars can be stored in an airtight container in a refrigerator for up to 5 days. Remove from the refrigerator about 10 minutes before serving.

C'est très bon. C'est très riche. À faire avec parcimonie.

Ça faisait longtemps que je voulais essayer ce pain là. L'attente a été récompensée, c'est vraiment très bon.
Je le referais probablement mais je ferais plus de boules. J'en avais fait 32, mais je pense que ce n'est pas assez.

Yields 1 loaf

Ingredients

• 2 teaspoons active dry yeast
• 1 ⅓ cups barely warm water
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons salt
• 3 ½ cups all purpose (or bread) flour
• ¼ cup butter, melted
• 1 tablespoon dried parsley flakes
• 2 cloves garlic, minced
• ¼ cup freshly grated Parmesan cheese

Instructions

1. In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.
2. In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.
3. Punch down the dough. Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce.

Ingredients

• 10 tablespoons (140 grams) unsalted butter
• 1 1/4 cups (250 grams) granulated sugar
• 3/4 cup plus 2 tablespoons (65 grams, may vary by brands) unsweetened cocoa powder (natural or Dutch-process)
• 1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)
• 1/2 teaspoon pure vanilla extract
• 2 large eggs, cold
• 1/2 cup (65 grams) all-purpose flour
• 2/3 cup (75 grams) walnut or pecan pieces (optional)

Instructions

1. Position a rack in the lower third of the oven and preheat the oven to 325°F.
2. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
3. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and (Medrich’s method) set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Or (Deb’s method) you can melt the butter with the cocoa in a microwave too.
4. Both methods: Set the bowl aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added.
5. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
6. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes is Medrich’s suggestion but it took me at least 10 minutes longer to get them set. Let cool completely on a rack. (I go further and throw mine in the fridge or freezer for a while; it’s the only way I can get them to cut with clean lines.)
7. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

C'est vraiment un très bon brownie. Ça se mange trop vite malheureusement :)

Drooling...

Testé et approuvé. C'est tellement addictif quand on aime le chocolat et le beurre de cacahuètes (ce qui est mon cas).
J'ai un peu modifié la recette pour utiliser ce que j'avais à la maison. Biscuits Oreo au lieu de biscuit Graham et beurre salé.

Le pain est vraiment aérien. C'est un régal avec un peu de beurre et de miel.
À refaire !

Il faut le consommer rapidement car il sèche vite. À mon avis, il est parfait pour faire des croques-monsieur

Ingredients

• 500g Strong white flour (known in the US as bread flour and 1.1lb for my American cousins. You could use 1lb and drop the water to around 250ml)
• 4 heaped teaspoons dry milk powder (I use Tesco Value skimmed milk powder)
• 1.5 teaspoons salt
• 2 teaspoons sugar
• 2 teaspoons baking yeast
• 300ml luke-warm water

Instructions

1. Grab a mixing jug and fill with 300ml warm water (luke warm)
2. Measure out the 2 teaspoons of yeast into a mixing jug and give it a stir.
3. Pop a very small pinch of sugar in with the mixture and 1 last stir around.
4. Cover with a clean tea towel or similar. While we're waiting for the yeast mixture, proceed to the next step.
5. After around 10 minutes, the mixture should have a frothy head on it like a good beer (like pic 2). It's ready to use.
6. Grab a mixing bowl, pop it on some scales and add the dry ingredients.
7. Pop the bowl on the stand, attach the dough hook and just give the ingredients a quick 'dry' stir.
8. While the mixer is still running on a low setting, grab your yeast mixture and slowly pour all of it in.
9. Mix on the low setting for around 6-7 minutes until it's become elastic and dough like. Whilst it's mixing, lightly grease a 2nd mixing bowl. (Make sure your bowl is big enough for the dough to expand into as it'll double in size.
10. Take the dough out and place onto a lightly floured surface. I always like to hand knead for the last 30 seconds/minute to ensure the consistency is right. With this load, I didn't use hardly any flour whilst hand kneading. Knead it into a ball and place into the greased bowl. Cover with a clean tea-towel or clingfilm/food wrap and leave somewhere warm for an hour or until doubled in size.
11. Tip the mixture out onto the lightly floured surface and gently knead it again (doesn't need much - around 30 seconds to a minute). Try to knead it into the shape of the loaf you're making. I'm using a greased 2lb loaf tin, so I've kneaded the shape into an oval.
12. Place the dough into the greased loaf tin. TOP TIP (dust the top with flour to stop the top sticking when rising. Loosely cover ( I used kitchen towel this time) and leave for around 40 mins.
13. Check the progress of the loaf after 40 minutes. It should be almost there. Switch on and preheat your oven to:175 degrees C (fan oven), 190 non-fan or 375 degrees F. Come back in 15-20 mins.
14. Now it's time to pop it in the oven. It should take around 30-35 minutes. The top should be a golden brown and quite solid at this point. A sure-fire way to check it's cooked through is once you've taken it out of the loaf tin, flick the middle of the bottom of the loaf. The sound should be hollow.

Facile à faire et très goûteux. Pour conserver une couleur neutre, il vaut mieux utiliser du sucre blanc.

Ingrédients

• 20 cL d'eau
• 200 g de sucre
• 1 bouquet de menthe (une centaine de feuilles)

Instructions

1. Récupérez les feuilles de menthe. Comptez en 100 environ.
2. Lavez les feuilles et mettez-les dans une petite casserole avec l’eau et le sucre.
3. Portez à ébullition et comptez 10 min de cuisson à frémissement.
4. Coupez le feu, couvrez la casserole et réservez ainsi pendant 12 heures.
5. Au bout des 12 heures, filtrez la préparation (pressez les feuilles de menthe pour en recueillir un maximum de saveur).
6. Versez dans une petite bouteille et réservez au réfrigérateur. Ce sirop se conserve entre 1 mois et 2 mois.

La pâte est très bonne ! Elle sort croustillante du four et elle ramolli peu à peu.
La garniture est vraiment très savoureuse !

J'ai utilisé de la levure de boulanger à la place de la levure deshydratée. J'ai utilisé du pesto à la place du basilic. Miam !

Ingredients

Filling

• 1 pkg (10 ounces) frozen chopped spinach, cooked, cooled and squeezed dry
• 1 Cup shredded mixed Italian-blend cheese (or mozzarella)
• 1 Cup ricotta cheese
• ½ tsp. basil
• ½ tsp. salt
• ½ tsp. garlic powder
• ¼ tsp. pepper
• ¼ tsp. dried minced onion

Dough

• 1 Cup warm water
• 1 pkg/Tbsp. Red Star Platinum yeast
• 1 tsp. sugar
• 1 Tbsp. olive oil
• 1 tsp. salt
• 2 ½-2 ¾ Cup unbleached, all-purpose flour

Topping

• 1 egg white, mixed with a small amount of water
• Grated parmesan cheese

Instructions

1. Combine filling ingredients in a bowl and mix well.
2. Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute.
3. Add one cup of flour, then additional dough ingredients.
4. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated, adding flour as necessary to achieve a dough that is not sticky.
5. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket.
6. Cover and let rise until doubled.
7. Grease a 16” pizza pan.
8. Roll the dough out to a 16” circle.
9. Place the combined filling ingredients over half of the dough.
10. Pull the remainder of the dough over the filled portion and seal by pinching.
11. Pierce the top crust several times with a fork.
12. Place in pizza pan (if you haven’t rolled out the dough there)
13. Brush with the egg wash and sprinkle lightly with parmesan cheese.
14. Bake at 400°F for 10-15 minutes, until golden.
15. Serve with pizza/spaghetti sauce, if desired.

Très bonne recette. La pâte est très aérienne. Les lardons fumés et le cumin parfument agréablement le pain.

À refaire !

Ingrédients

• 125 g de lardons
• 2 cuillères de sel fin
• 125 g de beurre
• 2 sachets de levure boulangère lyophilisée
• 500 g de farine
• 3 cuillères de cumin
• 3 cuillères de pavot
• 2 œufs
• cerneau de noix pour le fond de moule
• ¼ l de lait

Instructions

1. Dans une terrine, mélangez la farine et la levure, ajoutez le lait tiède. Pétrissez 30 secondes (si vous avez un batteur avec des fouets à pâte, utilisez-le). Ajoutez le sel. Pétrissez 30 secondes encore.
2. Ajoutez les oeufs, pétrissez 1 mn au batteur (ou 3 mn à la main). Ajoutez le beurre en trois fois. Le beurre étant complètement incorporé, pétrissez 7 mn au batteur (ou 10 mn à la main). Il faut que la pâte se détache parfaitement de la terrine en formant une boule.
3. Recouvrez la terrine d'un torchon plié. Laissez lever 50 mn (*).
4. Ajoutez les lardons, le pavot et le cumin et pétrissez à la main 1 mn puis répartissez bien la pâte dans le moule à Kouglof beurré et tapissé de noix.
5. Laissez lever encore 70 mn.
6. Faite cuire 45 mn à Th 5/6 (180°C).
7. Démoulez sur un grille.

Un genre de pain d'épices individuel. C'est très bon.
Le sucre donne un léger croquant !

Ingrédients

• 1/2 tasse graisse Crisco
• 1/2 tasse sucre
• 3/4 tasses mélasse
• 1 œuf
• 1/4 tasse eau chaude
• 2 cuillères à thé bicarbonate de soude
• 2 3/4 tasses farine
• 1/2 cuillère à thé gingembre
• 1/2 cuillère à thé cannelle
• 1/4 cuillère à thé sel

Instructions

1. Mélanger la graisse, le sucre, l’œuf et la mélasse jusqu'à l'obtention d'un mélange onctueux.
2. Mettre le bicarbonate de soude dans l'eau et l'ajouter au premier mélange. Mélanger les ingrédients secs, les ajouter au mélange et brasser le tout.
3. Déposer sur une tôle parcheminée avec une cuillère à crème glacée (équivaut à une bonne c. à soupe).
4. Écraser un peu avec les doigts mouillés et former des pattes à l'aide d'un couteau passé à l'eau bouillante.
5. Cuire sur la grille du haut à 400 °F 9 minutes (pas plus).

Très bonne recette. Elle est très facile à faire.
Par contre, il faut faire attention à la durée mentionnée dans la recette. Elle ne nécessite pas 4h40 mais plutôt 4 jours plus 1 nuit plus 4h40. Ne vous laissez pas avoir comme je l'ai été.

La recette a disparu du site. Je l'ai retrouvée sur archive.org

Ingredients

• 10 lemons
• 1 (750-ml) bottle vodka
• 3 ½ cups water
• 2 ½ cups sugar

Instructions

1. Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
2. Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

J'avais essayé cette recette il y a quelques temps et je n'avais pas été enchanté, car les goûts de la sauce piquante et du whisky étaient inexistant.

Hier, je lui ai donné une deuxième chance en doublant les quantités de café instantané, de sauce Sriracha et de whisky. J'ai utilisé du Talisker pour son goût tourbé (et aussi parce que je n'avais que celui là sous la main ^^).
C'était nettement plus intéressant. À refaire!

Ingredients

• 1 cup butter unsalted butter, plus extra for pan
• 2 cups unsweetened or semi sweet chocolate, chips or finely chopped
• 2 cups sugar
• 4 large eggs
• 1 tbsp instant coffee
• 1 shot of whisky
• 1 tsp sriracha or ½ tsp cayenne pepper
• 1½ tsp salt
• 2 cups all-purpose flour

Instructions

1. Heat oven to 350°F.
2. Gather your tools and ingredients.
3. Butter your baking pan.
4. Brown the butter in a medium sauce pan. Take it off the heat.
5. Add your instant coffee and chopped chocolate to the pot and stir until it has melted and the coffee has dissolved.
6. Add your sugar, mix to melt into the mix a bit.
7. Add a few dashes of alcohol of your choice and a squeeze of sriracha.
8. Test the chocolate with your finger. It it needs more salt or booze or spice, add it now. If its not very warm anymore, you can add your eggs.
9. Sprinkle your flour and salt over top of the mix, and fold it in just until it's evenly blended.
10. Don't over mix, but make sure you are scraping the bottom and sides as you stir.
11. Pour the mix into the baking dish. Swirl the batter with the tip of your knife.
12. Bake at 350 for 20-30 minutes until a knife inserted into the middle comes out clean.
13. Let cool and cut.

À refaire!

Attention à faire cuire suffisamment longtemps dans un moule large.
Il n'est pas nécessaire de pré-couper le pepperoni avant de le mettre sur la pâte.

Ingredients

Dough

• 2 3/4 cups all-purpose flour, divided
• 2 teaspoons sugar
• 1 teaspoon salt
• 2 1/4 teaspoons instant yeast (1 envelope)
• 1/3 cup whole milk
• 6 Tablespoons unsalted butter
• 1/4 cup water
• 2 large eggs, at room temperature

Toppings

• 1/2 cup pizza or marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup sliced pepperoni
• 2 Tablespoons unsalted butter, melted
• 2 cloves garlic, minced

Instructions

1. In the bowl of a stand mixer, stir together 2 cups of the flour with the sugar, salt and yeast. Set aside.
2. In a small saucepan, combine the milk and 6 tablespoons butter over low heat until melted. Remove the saucepan from the stove and stir in the water. Let set until it reaches 120-130ºF.
3. Pour the milk mixture over the dry ingredients, using a spatula to fold them together just until combined.
4. Attach the dough hook to your stand mixer and knead the dough on low speed until fully incorporated, about 3 minutes. Add the eggs, one at a time, kneading in between each addition so that the eggs are fully incorporated.
5. Stop the mixer and add ½ cup of the remaining flour, kneading it on low speed until the dough is smooth, about 2 minutes. Add 3 more tablespoons flour and knead just until the dough is soft, but still slightly sticky.
6. Lightly flour your work surface, and then turn the dough out onto the surface, kneading it 5 or 6 times just until it comes together into a ball.
7. Lightly grease a large bowl. Place the dough in the bowl and secure it tightly with plastic wrap. Allow the dough to proof in a warm, dry place for one hour, or until it doubles in size. (See Kelly’s Notes.)
8. Gently deflate the dough and turn it out onto a lightly floured work surface. Roll it into a rectangle measuring roughly 20″x11″. Brush the dough with the sauce, sprinkle it with the cheese and top it with the pepperoni. (See Kelly’s Notes.)
9. Trim the edges, discarding any scraps, to make straight sides along the rectangle.
10. Cut the rectangle (width-wise) into 5 equal strips. Stack the strips atop one another and then cut the strips into 4 equal parts to make a total of 20 squares. (See Kelly’s Notes.)
11. Lightly butter a 9″x5″ loaf pan. Stack the squares against each other, cut-sides down. (There will be extra space on both sides.) Lightly cover the pan with plastic wrap and let it proof for 30 minutes or until it doubles in size.
12. Preheat the oven to 350ºF.
13. Stir together the melted butter and minced garlic.
14. Place the loaf pan on a baking sheet and bake it for 15 minutes.
15. Remove the pan from the oven, brush the top of the loaf with the garlic butter, and then return it to the oven to continue baking for 15 to 20 minutes, or until the top is golden brown.
16. Remove the pan from the oven and let it rest for 10 minutes before turning the loaf out onto a serving plate.

Excellent pain. Le gout du fromage et de l'ail est bien équilibré. À refaire !

Ingredients

• 2 ¾ cups ap flour
• 2 teaspoons sugar
• 1 teaspoon salt
• 2 ¼ teaspoons instant yeast (1 envelope)
• ⅓ cup whole milk
• 3 ounces unsalted butter
• ¼ cup water
• 2 large eggs, room temperature
• 1 cup grated parmesan
• ½ cup unsalted butter
• 2 green garlic bulbs with part of the green or 4 cloves garlic, thinly sliced or 3 small garlic cloves
• 1 teaspoon salt

Instructions

1. Stir together 2 cups of flour, sugar, yeast, and 1 teaspoon salt in the bowl of a mixer.
2. In a small saucepan, heat the milk, and 3 ounces of butter over low heat just until the butter is melted.
3. Remove from the heat, add the water, and set aside until 120 - 130 F, about 1 - 2 minutes.
4. Pour the milk mixture over the flour mixture and using a rubber spatula, mix until the dry ingredients are evenly moistened.
5. Attach the bowl to the mixer, and fit with the dough attachment. With the mixer on low speed, mix for 3 minutes.
6. Add one egg, at a time, mixing well after each addition just until incorporated.
7. Stop the mixer, add ½ cup of the remaining flour, and resume mixing on low speed until the dough is smooth, 30 - 45 seconds.
8. Add 3 more tablespoons of flour and mix on medium speed until the dough is smooth, soft and slightly sticky; about 2 minutes.
9. Sprinkle a work surface with 1 tablespoon flour and center the dough on the flour.
10. Knead gently until smooth and no longer sticky, about 1 - 2 minutes, adding an additional 1 - 2 tablespoons flour only if necessary to lessen the stickiness.
11. Lightly oil a large bowl, and place the dough in it.
12. Cover the bowl securely with plastic wrap and let the dough rise in a warm place (70 degrees) until doubled in size, about 60 minutes.
13. Gently press the dough, if your finger indentation remains, the dough is ready for the next step.
14. In a small saucepan add the ½ cup of butter and the thinly sliced pieces of garlic, over low heat. Stir until melted. Remove from the heat. Set aside.
15. Center a rack in the oven and preheat to 350.
16. Lightly butter a 9 by 5 by 3-inch loaf pan.
17. Gently deflate the dough.
18. On a lightly floured surface, roll out the dough into a 20 by 12-inch rectangle. using a pastry brush spread half of the melted butter generously over the dough.
19. Cut the dough crosswise into 5 equal strips. I use a pastry cutter.
20. Evenly distribute the grated cheese among the strips.
21. Gently stack the strips on top of each other until you have a stack of 5 rectangles.
22. Using a very sharp knife, slice the stack crosswise through the layers to create 6 equal strips, about 4 by 2 inches.
23. Fit the layered strips into the loaf pan, cut edges up and side by side.
24. There will be plenty of space on either side of the strips, that is fine because space will fill up with rising and baking.
25. Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 degrees) until puffy and almost doubled in size, about 30 - 40 minutes.
26. Lightly press the dough with a fingertip to check for that indentation.
27. Place the loaf pan onto a cookie sheet. Bake the bread for 15 minutes.
28. Lightly brush the top of the bread with the remaining garlic butter. Pour any last drops over the top of the bread.
29. Bake another 15 - 20 minutes until the top is golden brown.
30. Transfer to a wire rack and let cool in the pan for 10 minutes.
31. Remove from the pan onto a serving board, letting any drops of warm butter and garlic fall over the top.

À refaire !

Ingredients

• 1 Tbsp sugar
• 2 1/4 tsp (1 pkg) yeast
• 1/4 cup warm water
• 1 cup warm milk
• 1 Tbsp vegetable oil
• 1 tsp salt
• 3 - 4 cups flour
• 1 egg

Instructions

1. In the bowl of your stand mixer, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let sit for 10 minutes.
2. Add the milk, oil, salt and 3 cups of flour to the yeast mixture. Beat with the dough hook until combined.
3. Add flour, 1 large spoonful at a time, until the dough pulls away from the sides of the bowl. Knead 5-7 minutes, until you have a smooth, elastic dough.
4. Put the dough into an oiled bowl, turning to coat. Cover and let rise until doubled, about one hour.
5. Turn the dough out onto a lightly oiled work surface. Use your kitchen scale and divide into 9 equal pieces.
6. Shape each piece into a ball. Roll the balls into cylinders, 4 1/2-inches in length and flatten slightly.
7. Place each bun on a line baking sheet with the sides just barely touching.
8. Cover with a light towel and let rise until almost doubled, about 45 minutes.
9. Preheat oven to 400.
10. Just before baking, lightly brush the tops of the buns with the egg wash (1 egg beaten with 1 Tbsp water) and sprinkle with sesame seeds (if using).
11. Bake for ~20 minutes or until golden brown.
12. Transfer the buns from the pan to a wire rack to cool completely.

C'est une réussite. J'ai malheureusement lu la recette trop rapidement.
Du coup, j'ai oublié la sauce piquante et j'ai mis les épices dans la moutarde au lieu de les mettre sur le fromage.
Mais je crois que ça ne change pas grand chose.

Ingredients

For a bread

• 4 tbsp butter
• ¼ cup and 1/3 cup beer
• 2 & ½ cups all-purpose flour, divided
• 1/3 cup rye flour (use additional a-p flour if you don’t have this)
• 2 tbsp sugar
• 2 & ¼ tsp (1 envelope) instant yeast
• 1 tsp salt
• 2 large eggs, at room temperature

For filling

• 3 tbsp unsalted butter
• 1 tbsp mustard
• 1 & ½ tsp Worcestershire sauce
• dash of hot sauce
• 1 tsp mustard powder
• 1 tsp paprika
• ½ tsp salt
• several grinds black pepper
• 1 & ½ cups shredded cheddar

Instructions

1. In a small saucepan melt the 4 tablespoons butter with ¼ cup of beer. Turn off a heat, add the remaining part of beer (1/3 cup), then set aside to cool down (should still be warm).
2. In a bowl mix 2 cups flour, sugar, yeast, and salt. Add butter mixture and blend until the dough becomes moist. Add one egg after another and continue mixing. Add the remaining flour - ½ cup wheat flour and rye flour and stir until all ingredients are combined. Knead the dough for a few minutes (3-4).
3. Grease a bowl with an olive oil and transfer dough in it, covered loosely with foil and set aside for an hour (the dough will increase the volume).
4. Meanwhile prepare a filling. In a small saucepan melt 3 tablespoons butter, set aside and add the mustard, Worcestershire sauce, spicy sauce. Stir until all ingredients are well combined and set aside.
5. In a medium bowl mix the mustard powder, paprika, salt and pepper, add 1 & 1.2 cups cheese and stir until the cheese is evenly covered with the spices. It is good to put it in the refrigerator to avoid it getting soft.
6. Grease a 9×5 inch loaf pan with a butter.
7. On a well floured surface roll out the dough into a rectangle the size of about 50 cm by 26 cm, make sure the dough will not stick to the counter. Spread mustard paste over the dough, then cut into 5 equal strips, along the longer side. Sprinkle the first strip with ¼ of cheese, place on it another strip of dough and repeat process until you will use all the cheese and strips of dough.
8. With a very sharp knife, very gently divide the dough and cheese stripes into 6-7 parts (each should have about 4-5 cm). Then place the pieces in the form one after another (you can help yourself with this process by standing your loaf pan up on its short end to make the next part easier). When finished just shimmy it a little bit, then cover loosely with foil form and set aside for about 30-40 minutes.
9. Heat the oven to 175°C and bake for about 25-35 minutes.

J'ai fait plusieurs fois cette recette. Les instructions sont claires et le visuel aide à voir les textures à obtenir.

Pour aller plus loin voila une page qui recense les problèmes et leurs solutions lors de la réalisation de macarons
Quelques trucs et astuces pour la conception
Et pour finir, la référence francophone du macaron

Ingrédients

• 500 g de farine
• 20 g de levure fraîche de boulanger
• 20 cl de crème fraîche (j'ai utilisé de la Fleurette)
• 100 g de sucre
• 2 œufs (100 g)
• 90 g de lait
• 1/2 cc de sel
• La pulpe d'une demi gousse de vanille

Instructions

1. Dans le bol du robot verser tout les ingrédients en émiettant la levure fraîche.
2. Pétrir la pâte 10 à 15 minutes, la fariner et la laisser doubler de volume sous un linge.
3. Fariner le plan de travail, déposer le pâton dessus et le détailler en 20 boules de 45 à 50 g.
4. Les bouler en serrant bien pour leur donner de la force et les placer dans un moule graissé.
5. Laisser à nouveau doubler de volume.
6. Préchauffer le four à 150°C et enfourner la Buchty pour 20 à 25 minutes, elle doit être à peine dorée.
7. Recouvrir de sucre glace et déguster !

Très bon.
J'ai remplacé une partie de la farine blanche par de la farine complète à patisserie et la vanille par de l'extrait de vanille.