Ingredients

Dough

• 455 grams (3 1/2 C) unbleached all purpose flour
• 2 1/4 tsp instant yeast
• 1 tsp sugar
• 1 1/4 tsp salt
• 1/2 cup water
• 1/4 cup milk
• 1/4 cup vegetable oil
• 2 large eggs
• 2 large egg yolks

Filling and Topping

• 1 tbsp butter
• 1 tbsp olive oil
• 1 large red onion, halved and thinly sliced
• 6 large shallots, thinly sliced
• 1 tsp sugar
• 1 tbsp herbes de Provence, plus more for sprinkling (mine is from The Spice House)
• 6 ounces grated Gruyere cheese, plus another ounce for sprinkling
• 1 tbsp Dijon mustard
• 1 egg, beaten with 1 T water

Instructions

1. Whisk the dry ingredients of the bread in the bowl of a stand mixer.
2. Whisk the water, milk, eggs, and egg whites together in a bowl and add to the dry ingredients.
3. Mix with the dough hook for about 10 minutes on medium low speed.
4. Place the dough into an oiled bowl, cover, and allow to rise until doubled, about an hour.
5. While the dough is rising, prepare the onion filling. In a 12 inch skillet, melt the butter and olive oil.
6. Add the onions, shallots, and sugar, and cook for about 5 minutes on medium heat. Add the herbs and continue to cook, stirring regularly, for about 20 minutes more, until caramelized.
7. When the dough has doubled, place it on a piece of baking sheet sized piece of parchment paper.
8. Roll it out to a 12 inch by 11 inch rectangle.
9. Spread the mustard lengthwise in the middle of the dough into a 3 inch line.
10. Spread the onion mixture over the mustard.
11. Sprinkle the 6 ounces of cheese over the onion mixture.
12. Using a sharp knife, make diagonal 1 inch cuts on both sides of the stripe of onion and cheese mixture.
13. Lift the parchment with the loaf onto a baking sheet.
14. Fold the ends over the filling, and then fold the strips over the filling, alternating from both sides, so that the top of the dough looks like a braid.
15. Preheat the oven to 350 degrees F.
16. Cover the loaf loosely with oiled plastic wrap and let it rise until doubled, about 30 to 40 minutes.
17. Brush the top of the loaf with the egg wash.
18. Sprinkle the center of the braid with about an ounce of grated Gruyere.
19. Sprinkle the top of the cheese lightly with herbes de Provence.
20. Bake the loaf for about 45 minutes, until nicely browned and the center registers about 190 degrees F.
21. Cool on a wire rack. Serve warm, or cool completely and wrap in foil to serve later.

Ingredients

Sponge

• 6 tablespoons (3 ounces) warm water
• 1 teaspoon sugar
• 1 1/2 teaspoons instant yeast
• 1/4 cup (1 ounce) unbleached all-purpose flour

Dough

• Sponge (above)
• 6 tablespoons (3 ounces) sour cream or yogurt
• 1/4 cup (4 tablespoons or 2 ounces) unsalted butter, softened
• 2 large eggs, 1 beaten for dough, 1 beaten with 1 teaspoon water for brushing bread
• 1/4 cup (1 3/4 ounces) sugar
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 2 1/2 cups (10 5/8 ounces) unbleached all-purpose flour
• Pearl sugar* or sparkling white sugar for sprinkling

Lemon cream cheese filling

• 1/3 cup (2 1/2 ounces) cream cheese, softened
• 2 tablespoons (5/8 ounces) sugar
• 2 tablespoons (1 ounce) sour cream
• 1 teaspoon fresh lemon juice
• 2 tablespoons (1/2 ounce) unbleached all-purpose flour
• 1/4 cup (2 ounces) homemade (recipe below) or prepared lemon curd

Instructions

Sponge

1. In a small bowl, combine the sponge ingredients.
2. Stir well to combine, loosely cover with plastic wrap, and set aside to proof for 10 to 15 minutes.

Dough in a stand mixer

1. Combine the sponge, sour cream, butter, egg, sugar, salt and vanilla in the bowl of a stand mixer.
2. Add flour and mix with the paddle attachment until the dough is a rough, shaggy mass.
3. Switch to the dough hook and knead on until a soft, smooth dough forms, about 5 to 6 minutes.
4. Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow to rise for 60 to 90 minutes, until quite puffy and nearly doubled.

Dough by hand

1. Whisk together sour cream, butter, egg, sugar, salt and vanilla in a large, wide bowl.
2. Stir in sponge.
3. Add the flour and mix with a wooden spoon as best as you can; you may need to get your hands in there to form it into a shaggy ball.
4. Turn ball of dough and any incorporated scraps onto a counter and knead until a smooth, soft dough forms, about 5 to 10 minutes.
5. Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow to rise for 60 to 90 minutes, until quite puffy and nearly doubled.

Filling

1. Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free.
2. Reserve the filling and lemon curd until ready to fill the braids.

Bread

1. Gently deflate the dough and roll it out on a very well floured counter to a 10″ x 15″ rectangle.
2. Transfer rectangle to a large piece of parchment paper, please; I did not and it led to all sorts of trouble.
3. With the side of your hand, lightly press two lines down the dough lengthwise, dividing it into three equal columns.
4. Spread the cream cheese filling down the center section, leaving the top and bottom two inches free of filling.
5. Spread the lemon curd over the cream cheese filling.
6. To form the mock braid, cut crosswise strips one inch apart down the length of the outer columns of you dough (the parts without filling).
7. Make sure you have an equal amount of 1-inch strips down the right and left sides.
8. Be careful not to cut your parchment paper; if you have a bench scraper, this is a great time to use it.
9. Remove the four corner segments.
10. To “braid”, begin by folding top flap down and bottom flap up over the filling.
11. Lift the top dough strip and gently bring it diagonally across the filling.
12. Repeat on the right side, and continue down the entire braid, alternating strips until you are out.
13. You can tuck the last couple that hand off decoratively under the end of the braid.
14. Carefully transfer the dough and the parchment paper to a baking sheet.
15. Cover loosely with plastic and set it aside to rise for 45 to 50 minutes, until quite puffy.
16. Preheat the oven to 375°F.
17. Brush the loaves with egg wash, and sprinkle with pearl or coarse sparkling sugar.
18. Bake for 25 to 30 minutes, or until the loaves are golden brown and your apartment smells like a doughnut factory.
19. Remove from the oven and cool for 15 to 20 minutes before serving.

Ingredients

Dough

• 1 pkg/Tbsp. Red Star Platinum yeast
• ¼ Cup warm water
• ½ Cup warm milk
• 2 – 2 ¾ Cups unbleached, all-purpose flour
• 2 Tbsp. softened butter2 Tbsp. sugar
• ½ tsp. salt

Filling

• ½ Cup crumbled feta cheese
• 2 Tbsp. shredded mozzarella cheese
• 1 Tbsp. parmesan cheese
• ½ tsp. Greek seasoning (I use Cavender’s All-Purpose Greek Seasoning)
• ½ pkg. frozen spinach, thawed and squeezed dry

Instructions

1. In EZ DOH bucket, stir together yeast and water.
2. Let rest 1 minute.
3. Add one cup of flour and then remaining dough ingredients.
4. EZ DOH-it for 2-3 minutes, adding enough flour to produce a smooth, elastic dough.
5. Remove dough from bucket and “smooth” or “cloak” dough, pulling it under.
6. Spray the inside of the bucket with cooking spray.
7. Replace dough and let rise until doubled.
8. While dough is rising, combine filling ingredients.
9. After dough has risen, on a lightly floured surface, roll dough out into a large rectangle, 14x 9” approximately.
10. Spread with filling.
11. Roll up dough, cinnamon-roll style, starting with long edge.
12. Slice into 10-12 rolls and place in a greased 8 or 9” round cake pan.
13. Cover and let rise until doubled.
14. Bake at 375 for 20-25 minutes, or until golden.

Ingrédients

• 3 tasses d'eau chaude (pas bouillante)
• 2 c. à thé de levure instantanée
• 2 c. à thé de sel
• 2 c. à thé de sucre
• 1 paquet de bacon, cuit et coupé en dés
• 2 tasses de cheddar, râpé et séparé
• 6 tasses de farine
• 1/8 c. à thé de poivre noir moulu

Instructions

1. Dans un grand bol, mélanger l'eau, la levure et le sucre. Fouetter et laisser reposer 5-7 minutes dans un endroit chaud (le four éteint avec la lumière allumée).
2. Incorporer 1 tasse de cheddar et tous les autres ingrédients (gardez quelques morceaux de bacon pour saupoudrer le dessus plus tard) dans le bol contenant la levure et mélanger jusqu'à incorporation complète. La pâte sera très collante.
3. Couvrir la pâte avec un linge à vaisselle propre et humidifie et déposer dans le four éteint avec la lumière allumée environ 1h30.
4. Déposer la pâte sur une surface enfarinée et pétrir quelques minutes.
5. Couper la pâte en deux, mettre dans deux moules à pain rectangulaires, puis saupoudrer le dessus avec la tasse de cheddar restante et les morceaux de bacon réservés plus tôt.
6. Couvrir la pâte avec le linge à nouveau et le placer dans un endroit chaud pendant 30 minutes.
7. Préchauffer le four à 400°F et enfourner les pains pendant 15 minutes.
8. Après 15 minutes, placer une feuille de papier d'aluminium sur les pains, abaisser la température à 350°F et cuire pendant 35 minutes.
9. Au bout de 35 minutes, retirer la feuille de papier d'aluminium et continuer la cuisson 10 minutes.

Ingredients

• ¼ tsp. Red Star Platinum yeast
• 1 ¾ Cup warm water
• 3 Cups unbleached, all-purpose flour (or bread flour)
• 1 ½ tsp. salt
• 1 Cup finely grated asiago cheese
• 2 tsp. dried basil
• ½ Cup chopped sun-dried tomatoes

Instructions

1. Dissolve the yeast in the warm water in the EZ DOH bucket. Let rest 1 minute. Add remaining ingredients and “EZ DOH-it” till well-combined. The mixture will be sticky!
2. Cover the bucket with a plate or plastic wrap and let it sit on the counter for 12-18 hours.
3. Sprinkle a generous amount of flour on a kitchen surface and carefully “pour” dough onto the floured surface and form/pat/push it gently into a ball.
4. Sprinkle with additional flour and let rest for 20 minutes.
5. At this point, because this dough is so “loose”, I like to use some type of form. Usually, I used a double French bread form, lined with baking parchment.
6. Using a VERY sharp knife, or a bench knife, carefully cut the dough in two.
7. Now comes the messy part: With a generous amount of flour and a bench knife, push each dough piece “in” on the sides and lengthen it.
8. Carefully and quickly, pick it up and place it on one of the parchment-lined forms, lengthening it as you lay it in.
9. Repeat with the second piece. (Ta-da- the worst is over!).
10. Lightly sprinkle with flour, cover and let rise 1-2 hrs.
11. Heat the oven to 425 thirty minutes before baking.
12. Bake for 30-45 minutes, until nicely browned.
13. Remove from oven and cool on a wire rack.

Fromages faciles

1. Halloumi
2. Mozzarella
3. Burrata
4. Paneer
5. Queso Blanco
6. Beurre
7. Beurre de culture
8. Fromage à la crème

Autres styles

1. Petit Suisse
2. Faisselle
3. Yaourt
4. Crème Fraîche
5. Mascarpone

Styles légèrement plus complexe

1. Feta
2. Butterkäse

Styles à plus long affinage

1. Camembert
2. Gouda
3. Cheddar
4. Emmental

Ingredients

• 750g full-fat cream cheese (at room temperature)
• 240g caster sugar
• 20g chocolate powder
• 150g dark (70%) chocolate
• 3 whole eggs (at room temperature)
• 300ml double cream (at room temperature)
• 1/4 teaspoon fine sea salt
• 2 tsp whisky (optional)

Instructions

1. Preheat the oven to 230°C (450°F).
2. In a bowl, beat the cream cheese and caster sugar using an electric hand mixer until smooth.
3. Add the eggs one at a time, mixing well after each addition until fully combined.
4. Gradually pour the melted chocolate into the double cream while mixing. Stir in the whisky at
   this stage.
5. Pour the chocolate-whisky cream mixture into the bowl with the cream cheese mixture and
   blend everything together.
6. Add the salt and cocoa powder, then mix until smooth.
7. Line a 20cm springform pan with parchment paper. Pour the batter into the pan and gently tap
   it on the countertop a few times to release any air bubbles.
8. Bake the cheesecake uncovered for 35 minutes, or until the top is slightly charred. Avoid
   opening the oven door during baking.
9. Once the cheesecake has cooled for 3 to 4 hours, serve or transfer it to the fridge.

J'ai testé mais je ne referai pas. C'est plus écœurant que l'original et on ne goûte pas le whisky.

Ingredients

COOKIES

• 110 g butter
• 100 g granulated sugar
• 100 g dark brown sugar
• 1 egg (57-60 g with shell)
• 1 teaspoon vanilla extract
• 230 g all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 tablespoon instant espresso powder
• ½ teaspoon salt

MASCARPONE CREAM

• 180 g mascarpone cheese
• 1 teaspoon vanilla extract
• 90 g confectioners sugar
• 20 g agave or honey
• 120 g heavy cream
• 1 tablespoon cocoa powder for dusting

Instructions

COOKIES

1. Melt the butter in the microwave or in a small saucepan over low-medium heat. You don’t want it to bubble, so as to not lose any of the liquid in the butter. Pour the melted butter into a big mixing bowl and let it cool down to room temperature in the fridge. Takes about 20 minutes.
2. Once the butter has reached room temperature add the granulated sugar and brown sugar and with spatula whisk it together for 1 minute. Alternatively, mix it together in a stand mixer using the paddle attachment.
3. Add the egg, vanilla extract and mix it in until combined.
4. In a separate bowl, stir together flour, baking powder, baking soda, instant espresso powder and salt. Add the dry ingredients to the wet mixture and with spatula mix it together until just combined.
5. Using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 11 cookies and place them on a tray lined with baking paper. Then roll them between your hands into a ball. Place the prepared cookies in the fridge to set for 1 hour.
6. Meanwhile, preheat the oven at 180ºC / 355ºF and prepare a baking sheet with baking paper. Place 6 cookies per baking tray and bake one tray at a time for 10-11 minutes.
7. Once baked, let them cool down on the baking tray for 3 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack and let them cool down completely.

MASCARPONE CREAM

1. In a medium bowl with an electric mixer or in a stand mixer using the whisk attachment, whip together all of the ingredients until it reaches stiff peaks and it holds its shape. If making ahead of serving, place in the fridge, covered by plastic wrap, until ready to assemble.
2. When ready to serve, add the cream to a piping bag fitted with a piping tip e.g. Wilton 2A. Pipe the mascarpone cream on top of the cookies in a swirl, starting from the middle and moving outwards. Add a tablespoon of cocoa to fine mesh sieve and finish the cookies with dusting of cocoa powder.

Ingrédients

• 400 g fromage frais Philadelphia nature à température ambiante
• 400 g mascarpone à température ambiante
• 200 g sucre en poudre
• 5 oeufs à température ambiante
• 320 g crème liquide entière 30%mg à température ambiante
• 26 g maïzena
• 1 cs extrait naturel de vanille

Préparation

1. Préchauffer le four à 225° chaleur traditionnelle (non tournante). Beurrer légèrement un moule à charnière de 20cm de diamètre. Découper deux grands carrés de papier cuisson (environ 30-40cm de côté). Disposer le premier papier dans le moule : il va adhérer grâce au beurre. Il y aura des plis sur les côtés ce n'est pas grave, ça donne le charme au cheesecake. Disposer le second papier cuisson pour éviter tout écoulement. Les papiers doivent dépasser de 3cm minimum au dessus du moule.
2. Dans un large récipient, mélanger le philadelphia et le mascarpone pour les détendre. Ajouter le sucre et mélanger pendant 3 minutes.
3. Ajouter les oeufs un à un en fouettant entre chaque pour bien les incorporer (j'utilise mon batteur électrique pour cette recette, voir matériel ci-dessus).
4. Tamiser la maïzena puis incorporer à la pâte en fouettant environ 2 minutes : il ne doit pas y avoir de grumeaux.
5. Enfin, verser la vanille, puis la crème liquide en filet tout en fouettant pour avoir un mélange final bien lisse.
6. Verser la pâte dans le moule préparé. Taper le fond du moule contre le plan de travail pour éliminer le maximum de bulles d'air.
7. Enfourner environ 40-45 minutes : cela dépend beaucoup de votre four. Il faut que le dessus soit bruni (pas noir non plus). Il va gonfler un peu sur les côtés mais ça retombera ensuite. Le centre du cheesecake doit bouger comme un flan : on a l'impression que ce n'est pas cuit, mais c'est suffisant pour une texture crémeuse à la dégustation. Plus on le cuit, moins il sera crémeux.
8. Hors du four, déposer le moule sur une grille pour refroidissement. Placer ensuite au moins 4 heures au réfrigérateur (non couvert) pour qu'il prenne sa texture finale (une nuit c'est bien aussi).

C'est super bon, très facile. Le rapport temps passé vs résultat est très favorable. À refaire !

Ingrédients

• 1 litre de lait frais
• 3 à 4 gouttes de présure

Instructions

1. Amener progressivement le lait à une température de 35°. Puis ajouter 3 à 4 gouttes de présure qui le feront cailler. Recouvrir le saladier d'un linge en coton et le placer dans une pièce à minimum 20°,
2. Au bout d'une douzaine d'heure, le lait est caillé. Verser le contenu du saladier dans la passoire recouverte par le linge qui sert de filtre,
3. Verser délicatement le contenu du linge dans un bol et ... déguster.

Ingrédients

Pour la pâte à foncer

• 222g de beurre mou
• 37g de lait tiède
• 1 cuillère à café de fleur de sel
• 22g de sucre semoule
• 300g de farine type 45
• 1 petit jaune d’œuf

Pour l'appareil au fromage blanc

• 800g de fromage blanc à 40% de matière grasses
• 4 œufs
• 1 pincée de sel
• 180g de sucre semoule
• 40g de farine
• 200g de crème liquide entière
• 2 cuillères à café de vanille liquide
• Quelques noisettes de beurre frais

Instructions

Pour la pâte à foncer

1. Assouplissez le beurre dans le bol de votre robot à l’aide de la feuille.
2. Ajoutez ensuite le lait et le sel tout en continuant de remuer.
3. Tamisez la farine, et ajoutez-la au mélange précédent avec le jaune d’oeuf.
4. Mélangez jusqu’à l’obtention d’une pâte homogène.
5. Formez une boule et réserver au frais pendant 60 minutes.

Pour l'appareil au fromage blanc

1. Dans un saladier, mélangez l’ensemble des ingrédients à l’exception des blancs d’oeufs.
2. Montez ensuite vos 4 blancs d’oeufs en neige.
3. Incorporez-les délicatement au mélange précédent.
4. Réservez au frais 5 minutes.

Montage de la tarte

1. Sortez la pâte du réfrigérateur et étalez-la sur une épaisseur de 3 mm.
2. Mettez-la dans votre moule de 24 cm de diamètre et 6 cm de haut.
3. Versez ensuite l’appareil à fromage blanc.
4. Répartissez quelques noisettes de beurre.
5. Mettez au four préalablement chauffé 45 minutes à 200°C environ.
6. Attendez le complet refroidissement avant dégustation.

Note recette issue du livre « les tartes folles » de C. Felder

Ingredients

• 2 tbsp butter
• 2 tbsp mayo
• ½ tbsp Dijon mustard
• 3 cloves of garlic
• 1 tbsp parsley
• 1 tsp Italian herbs seasoning
• 1 tsp salt

C'est vraiment bon.

Je n'avais pas de persil ni de mélange d'herbes italiennes.
J'ai fait mon propre mélange d'herbes pour remplacer.
C'est testé et approuvé

Cette recette est parfaite pour 1 sandwich si on suit la vidéo ou 2 sandwich si on applique le mélange que sur sa face intérieure.

Ingredients

Tangzhong

• 50gm （1/3 cup) bread flour
• 250ml （1cup water, could be replaced by milk, or 50/50 water and milk)

Bread

• 350gm (2½ cups) bread flour
• 55gm (3 Tbsp+2 tsp) caster sugar
• 5gm (1 tsp) salt
• 56gm egg (equals to 1 large egg)
• 7gm (1Tbsp +1 tsp) milk powder (to increase fragrance, optional)
• 125ml (½ cup) milk
• 120gm tangzhong (use half of the tangzhong you make from above)
• 5 to 6gm (2 tsp) instant yeast
• 30gm (3 Tbsp) butter (cut into small pieces, softened at room temperature)

Fillings

• bacon, to taste
• cheese, to taste

Instructions

Tangzhong

1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
2. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )

Bread

1. Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Mind you, it’d be quite messy at this stage (That's why I used a bread maker). Keep kneading until the dough is smooth, not sticky and elastic. To test if the dough is ready, you might stretch the dough. If it forms a thin “membrane”, it’s done. The time of kneading all depends on how hard and fast you knead. (Note: I use bread maker to do this hardest part and messy job for me. I added the wet ingredients into my bread maker first, then followed by the dry ingredients. The yeast is the last to add.)
2. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28C. I still used my bread maker in this stage. And my bread maker has a heater.)
3. Transfer to a clean floured surface. Deflate and divide the dough into four equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.
4. Roll out each portion of the dough with a rolling pin into an oval shape. Sprinkle bacon and cheese evenly as much as you like. Roll from the upper, shorter end down to the bottom (as picture shown). Flatten the dough with your rolling pin. Then roll once again. The seals face down.
5. Arrange the rolled-up dough in a greased or non-stick loaf tin (as picture shown). Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 3/4 of the height of the tin inside.
6. Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 35 to 40 minutes. Remove from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it's thoroughly cooled.

Ingredients

• 1 ¾ teaspoons instant yeast
• 3 ¼ cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon salt
• 6 oz sharp cheddar cheese, shredded (170 gr)
• 3 large jalapeños (seeds and ribs removed), finely chopped
• 1 cup water water (100-110°F / 38-43°C)
• 2 tablespoons canola oil
• 2 large eggs, at room temperature (divided)

Instructions

1. Add the yeast, flour, sugar, salt, cheese and jalapenos to the bowl of a stand mixer fitted with the dough hook. Beat briefly on low speed to combine. In a measuring cup, whisk the water, oil and 1 of the eggs together until combined. With the mixer on low, slowly add the wet ingredients and continue mixing until the dough comes together (you may need to scrape down the bowl once or twice). The dough should clear the sides of the bowl and cling to the bottom - you may need to add a little flour or water to achieve the right consistency (every time I've made this recipe I've needed to add 2-4 tablespoons of flour). Knead the dough on low speed for about 5 minutes, or until smooth and elastic.
2. Spray a large bowl with nonstick cooking spray. Shape the dough into a ball and place in the bowl. Cover with plastic wrap and let the dough rise for 75-90 minutes, or until doubled in size.
3. Preheat oven to 350 F. Line a baking sheet with parchment paper.
4. Transfer the dough to your work surface and divide in half. Divide each of the two pieces into 4 or 5 equal pieces, depending on whether you want oversized or more traditional rolls. Shape each piece of dough into a ball and place on the prepared baking sheet, then flatten slightly with the palm of your hand. Space the rolls about 1/2 to 1-inch apart - you want the edges to bake together in the oven.
5. Cover the pan with a damp towel, and allow the rolls to rise for 35 minutes. Meanwhile, whisk the remaining egg with 1 tablespoon of water to make egg wash. Brush the rolls with the egg wash. Bake for about 25 minutes, or until the tops of the rolls are deep golden brown.
6. Transfer the pan to a wire rack and let the rolls cool for at least 15 minutes. Store in a resealable plastic bag at room temperature, or wrap tightly and freeze.

Ingredients

• 2½ cups macaroni (cooked)
• 4 tbsp butter
• 4 tbsp flour
• 1-1½ lbs of cheese (shredded)
• 2 cups warm milk

Instructions

1. Preheat oven to 375°F.
2. Melt butter in a skillet, add flour.
3. Stir together, cooking about 1 minute.
4. Add milk.
5. Cook together until thick (10-15 min).
6. Make sure the roux and milk are mixed together well.
7. Add ¾ of the cheese to the roux.
8. Melt.
9. Put cooked macaroni in a casserole dish.
10. Pour the roux and cheese into the macaroni.
11. Mix well.
12. Put rest of cheese on top.
13. Cook in the oven for 20 min.

Source : la grand-mère d'un utilisateur de Imgur

C'est excellent ! J'ai remplacé la poudre d'ail par un mélange d'ail et d'onion caramélisés et séchés.
À refaire !

Ingredients

• 80g (1/3c) milk - cold out of fridge is fine
• 80g (1/3c) warm water
• 1 & ½ tsp yeast - instant or dry active
• 10g (2tsp) sugar
• 10g (2tsp) vegetable oil
• 250g (2c) flour - I use half AP & half bread flour - you can use all bread if preferred
• ½ tsp salt
• dash of garlic powder - to taste - I use about 1-2 tsp
• dash of dried oregano - or another herb - optional
• 1-2 tbs softened butter or margarine
• shredded cheese - to taste

Instructions

1. Mix together milk, water, yeast, sugar in a large bowl. If you want to check if the yeast is alive, leave it to 'bloom' for few minutes (should foam up). I know my yeast is fine, so I don't wait. Just stir together to dissolve the yeast. Then add the oil, flour, sprinkle over the salt, garlic powder, dried oregano.
2. Stir with a spoon to form a dough. Lay down a large piece of plastic wrap and lightly oil it allover. Put the dough on top. Using the plastic wrap, "fold & press" the dough for about two minutes. That's the "kneading" done! Put the dough back in the bowl, cover, and leave to proof until doubled, should take 45-60min.
3. Lay down the same plastic wrap again. Take the dough out. Fold & press once of twice to form a neater shape. Put another piece of plastic on top, roll the dough out into a sheet approx 40x18cm. Spread the butter/margarine on the dough, leaving a half inch gap at the top. Sprinkle on some more garlic powder or use fresh garlic paste if you like. Sprinkle on the cheese. Roll up the dough, press as you roll but no need to be tight, pinch the seam to seal.
4. Cut the log into ten pieces. I bake in a loaf pan lined with foil and brushed with vegetable oil. Place the ten dough pieces in the pan. Let proof again for 30-45min, until almost doubled.
5. Bake in a Pre-Heated oven, 195C (380F) or fan 175C (350F), for 20-22min. Ideal baking temp & time can vary, depending on your oven. Brush on a little butter on top while hot to soften the crust and give it a little shine. Best enjoyed while warm.

J'ai goûté ça, il y a bien longtemps ! J'avais trouvé ça très bon.
Il faut que j'essaye ça maintenant !
Par contre, je ne suis pas sur que ça plaise à tout le monde :)

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