Ingredients

• 170g blackberries
• 2 cinnamon sticks
• ¼ cup water
• ⅛ cup fresh orange juice
• 2 strips of orange peel
• 1 teaspoon granulated sugar
• 8g active dry yeast
• ¼ cup plus 1 teaspoon honey
• ⅔ cup warm water
• ⅓ cup olive oil plus a bit to coat a bowl
• 2 large eggs
• 1 teaspoon salt
• 4 cups (500g) all purpose flour
• Eggwash

Instructions

1. In a large bowl, whisk a teaspoon honey and yeast into the warm water. Wait a few minutes until the yeast is activated and the mixture becomes foamy.
2. Add the remaining honey, oil, eggs and salt to the yeast mixture and whisk until incorporated.
3. Add flour slowly, incorporating as you go. You do not want to add too much flour, you just want a shaggy dough to form. Use the last bit of flour to flour your counter top to ensure that the dough does not stick while you kneed. I like to use the last bit of flour to flour my counter instead of adding more to ensure that I am using the most minimal amount of flour possible.
4. Kneed the dough for 5-10 minutes until a smooth, elastic ball of dough forms. If the dough gets too sticky as you are kneeding it, a just enough flour to your hands and board to make the dough soft.
5. In a large bowl, coated barely with oil, place your ball of dough and cover with cling wrap for 45 minutes, or until the dough has doubled in size.
   1.While the dough is rising, make your blackberry filling, so that it has time to cool down before you fill the bread.
6. Put all ingredients in a small saucepan. Simmer for 10-15 minutes. The mixture does not have to be thick and jammy, but you should be able to trace a line with a wooden spoon through the mixture and have it hold for a second.
7. Cool down mixture to before filling the bread. You can speed this up by putting it in the freezer for 10 minutes.
8. Once the dough has doubled in sized, remove from bowl and cut in two equal pieces. Using a rolling pin, roll out one of the pieces in a large rectangle shape. It doesn’t have to be perfect. Spread half of the blackberry filling in the middle of the rectangle, leaving two inches of space around so that it doesn’t squish out everywhere. Roll your rectangle into a a long rope, with the filling inside. Stretch your rope as long as you can without the dough ripping (mine was about 2.5-3 feet long). Set aside and repeat with the second half of dough.
9. Cut both of your ropes of dough in two so that you have four equal pieces of dough.
10. Take two of the ropes and lay them next to each other. Take the third rope and weave it between the other two (lay it on top of the rope on the left and under the rope on the right). Take the last rope and do the same, but in the opposite way (lay it under the rope on the left and under the one on the right).
11. You will now have eight rope-ends of dough. There will be four ends that come out from under the plus sign in the middle (the right hand rope-end of each pair), take this end and bring it over the end to the right of it. Repeat for all four rope-ends. Now take the rope end that you just went over (originally the left of the pairs) and bring it over the rope directly to the left of it. Repeat until you have run out of dough.
12. Once you run out of dough, tuck the ends under your bread. Transfer to a parchment lined baking sheet. Apply an egg wash and let rise for another hour. About 45 minutes into the rise, preheat your oven to 375 degrees Fahrenheit. Add a final eggwash before placing your bread in the oven for 40-45 minutes.
13. After 15-20 minutes of baking, you may want to add aluminum foil to the top of the bread if it is getting dark too fast (I always have to do this, otherwise my bread burns). Once it is cooked (you will know when the bread sounds hollow when you knock on the bottom; also, you can press on the top and if it is too mushy it probably needs some extra cooking).
14. Remove your bread from the oven and let cool completely on a cooling rack before cutting into it.

La pâte est très bonne.
La garniture est très bonne mangée seule mais elle se perd une fois dans la pâte.
En plus, on sent toutes les graines des fruits ce qui n'est pas très agréable comme texture.
Je trouve que c'est beaucoup de travail pour ce que c'est.
Je ne pense pas en refaire.

Ingrédients

• 1 saucisse de Morteau fumée
• 250g de farine blanche
• 2 œufs
• 5g de levure déshydratée
• 1 tasse de lait tiède
• 100g de beurre
• 1 pincée de sel

Instructions

1. Préchauffer le four à 180°C.
2. Faire cuire la saucisse de Morteau dans l'eau frémissante pendant 5 minutes. La laisser refroidir et la peler.
3. Pendant ce temps, mettre le beurre à fondre dans la tasse de lait.
4. Dans un saladier, casser les œufs et les battre.
5. Y incorporer la farine, la levure et le sel.
6. Mélanger le tout en incorporant la tasse de lait avec le beurre, jusqu'à obtention d'une pâte homogène.
7. Dans un moule à cake beurré, verser la moitié de la pâte.
8. Poser la saucisse de Morteau et la recouvrir avec le reste de la pâte.
9. Enfourner pendant 35 minutes.
10. Démouler et servir tiède.

Note : recette récupérée à l'arrière d'un sachet de levure de la marque « Tablier Blanc ».

Ingredients

• 1 pound can fish or 2½ cups flaked, cooked fresh fish (I used a 14.75 ounce can of Salmon.)
• 3 eggs
• ½ cup soft bread crumbs (I tore 1 slice of bread into small pieces.)
• 1 tablespoon melted butter or shortening
• 1 teaspoon salt
• ⅛ teaspoon pepper
• 1 tablespoon chopped parsley

Instructions

1. Preheat oven to 350° F.
2. Separate the eggs.
3. Put the egg whites in a mixing bowl, and beat until stiff. Set aside.
4. Put the egg yolks in another mixing bowl; beat until smooth.
5. Flake the fish and add to the bowl with the beaten egg yolks.
6. Add bread crumbs, butter or shortening, salt, pepper, and parsley; stir to combine.
7. Fold in the beaten egg whites.
8. Put in a greased loaf pan, and place in oven and bake until firm (about 40 – 50 minutes).
9. Remove from oven and cut into slices. If desired, serve with peas, cream or white sauce, egg sauce, or tomato sauce.

Ingredients

Meatloaf

• ½ medium onion diced
• 1 teaspoon butter
• 2 eggs
• ¾ cup milk
• ¾ cup Italian breadcrumbs or seasoned breadcrumbs
• 2 pounds lean ground beef 80/20
• 1 tablespoon ketchup or chili sauce
• 1 teaspoon Italian seasoning
• 2 tablespoons fresh parsley chopped, or 2 teaspoons dried parsley
• 1 teaspoon Kosher salt & ½ teaspoon black pepper more to taste

Meatloaf Sauce

• ½ cup chili sauce *see note
• ½ cup ketchup
• 2 tablespoons brown sugar optional

Instructions

1. Preheat the oven to 350°F. Line a rimmed baking pan with aluminum foil and spray with cooking spray.
2. In a small pan, cook onions in butter over medium low heat until tender. Let them cool completely.
3. In a medium bowl, combine eggs, milk, and breadcrumbs. Let the mixture sit for 5-10 minutes.
4. Add the ground beef, cooked onions, ketchup or chili sauce, Italian seasoning, parsley, and salt & pepper to the bowl. Mix until just combined.
5. Form a 8"x4" loaf on the prepared baking pan and bake for 40 minutes.
6. While the meatloaf is cooking, combine the chili sauce and ketchup (and brown sugar if using). Spread mixture over the meatloaf and bake for an additional 10-15 minutes or until cooked through and the meatloaf reaches an internal temperature of 160°F. Broil for 1-2 minutes if desired.
7. Let the meatloaf rest for 10 minutes before slicing and serving.

Here a recipe for all who want to try it

• 595grams of flour (Tipo 00 flour)
• 386grams Of water (cool temperature)
• 18 grams of salt
• One teaspoon of dry yeast or a quarter of fresh yeast block

If you don’t have tipo 00 flour use type 405 which is very similar but little less water.

Important: mix the flour and salt because yeast hates salt. Let the yeast dissolve in the water and then put it slowly in the flour to mix it well and then knead. I only can recommend a technique to knead it correctly.

Let it rest in a bowl for 3 hours but cover it with a wet kitchen blanket to keep the dough humid. That is very important to prevent it from drying

Ingrédients

Pour l’éponge

• 310 ml d’eau tiède
• 5 gr de levure boulangère type saf
• 1 cuillère à soupe de sucre en poudre
• 1 cuillère à soupe de farine tout usage

Pour la pâte

• 400 gr de semoule fine
• 100 gr de farine
• 9 gr de sel
• 2 cuillères à soupe de sucre
• 50 ml d’huile d’olive
• 50 ml huile neutre
• 1 jaune d’œuf pour la dorure
• Mélange graines

Instructions

1. Dans le bol du pétrin, mélanger ensemble l’eau tiède, le sucre, la levure boulangère et la cuillère de farine.
2. Couvrir et laisser fermenter 30 minutes.
3. Ajouter ensuite la semoule fine (ou extra fine), la farine, le sucre le sel et lancer le pétrissage vitesse 2.
4. La pâte doit devenir souple et lisse. Si la pâte manque d’eau, rajouter une cuillère à soupe à la fois pour obtenir cette texture.
5. Incorporer alors l’huile en filet toujours en pétrissant.
6. La pâte devient parfaitement lisse avec des bulles d’air par endroit.
7. Couvrir et mettre à lever dans un endroit à l’abri des courants d’air (four fonction étuve) pour 2 heures de pousse.
8. Dégazer la pâte et façonner une ou deux galettes en fonction de votre moule.
9. Badigeonner de jaune d’œuf battu et parsemer de graines.
10. Laisser de nouveau lever pour 45 minutes et enfourner le pain au four préchauffé th. 185°C pour 25 minutes de cuisson.Le pain doit être bien doré.
11. Laisser reposer sur une grille avant de le découper.

Ingredients

• 4¾ cups (570g) King Arthur Unbleached All-Purpose Flour
• 1 teaspoon cinnamon
• ¼ teaspoon ginger
• ¼ teaspoon cloves, optional
• ¼ cup (50g) light brown sugar or dark brown sugar, packed
• 1½ teaspoons (9g) table salt
• 1 tablespoon (10g) instant yeast
• ¾ cup (170g) pumpkin purée or squash purée
• 2 large eggs
• ¾ cup (170g) water
• 4 tablespoons (57g) butter, softened
• ¾ cup (128g) dried cranberries or golden raisins
• ¼ cup (46g) crystallized ginger, diced

Instructions

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead all of the dough ingredients except the fruit and crystallized ginger — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough. Pumpkin varies in water content, so add extra water or flour if needed. Right at the end, knead in the fruit and crystallized ginger.
2. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost double in bulk.
3. Turn the dough out onto a lightly greased surface, gently deflate it, and divide it into 16 pieces, roughly 2 3/4 ounces each.
4. Roll each piece into a ball. Place rolls in the lightly greased cups of a couple of standard muffin pans (which will help them maintain their round shape); or onto a greased or parchment-lined baking sheet.
5. Set aside, covered lightly, to rise for 1 hour, or until the rolls look puffy.
6. Preheat the oven to 350°F.
7. Bake the rolls for 25 to 30 minutes, until they're lightly browned and the center of one reads 190°F on an instant-read thermometer.
8. Remove the pans from the oven and turn the rolls out onto a rack to cool. Serve warm or at room temperature.

• On comprend en quoi consiste le pâte à pain : de l'amidon sur une structure de gluten.
• On comprend pourquoi le pétrissage produit de l'eau en créant le réseau de gluten.
• On comprend pourquoi faire une panification au levain est plus difficile qu'avec de la levure : cela tient à dénaturation du réseau de gluten sous l'action des protéases (enzymes). Si c'est trop fermenté, le façonnage devient impossible. La pâte ne se tient plus.
• On comprend pourquoi un pain au levain est plus digeste (cf. point précédent).

Ingredients

• 2 cups rye flour
• 1 cup all purpose flour
• ⅔ cup brown sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ¼ teaspoon ground coriander
• ¼ teaspoon ground cloves
• ⅛ teaspoon ground anise
• ⅛ teaspoon ground black pepper
• ¼ teaspoon salt
• ½ cup honey
• ⅓ cup molasses NOT blackstrap!
• ¾ cup milk plus extra for brushing

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper.
2. Add all dry ingredients to a large bowl and mix well.
3. Place wet ingredients in a small saucepan and gently warm over medium heat.
4. Add the warmed wet ingredients to the dry ingredients and mix using a rubber spatula until a sticky batter forms.
5. Pour the batter into the prepared loaf pan and flatten the surface. Lightly brush the top with milk. Bake for 60 minutes or until a toothpick inserted comes out clean. Cool in the pan and serve warm or cold with butter.

Notes

• when you warm the wet ingredients, please really do just gently warm them until they're completely runny. Do not boil them.
• do not use blackstrap molasses, they are too bitter. Regular dark molasses like the ones used for gingerbread are the right kind.
• if you don't have all the individual spices the recipe calls for, use 2 teaspoons of ground cinnamon and 1.5 teaspoons of either pumpkin pie or apple pie spice mix.
• unlike American-style quick breads, this one is meant to be sliced into fairly thin slices. And since the bread is baked without any added fat... most definitely serve it slathered with butter ?

Oude Wijven Koek en néerlandais

Ingredients

• 3 cups all-purpose flour
• 1 cup sugar
• 1 cup brown sugar (packed)
• 1 teaspoon baking soda
• 2 teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoon anise seeds
• 1 teaspoon cinnamon
• 1 egg
• 1 cup water
• 1 cup sour cream (or yogurt)

Instructions

1. Preheat oven to 375 F degrees.
2. Spray a cake pan or a Bundt pan with cooking spray.
3. In the mixer of your bowl whisk together all the dry ingredients. Add egg, water and sour cream or yogurt and mix until well incorporated.
4. Pour batter in prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Ingredients

Dough

• ½ Cup warm water
• 1 Tbsp./Packet Red Star Platinum Yeast (7g)
• 1 Cup milk
• ¼ Cup butter (57g)
• ½ Cup sugar
• ½ tsp. salt
• 1 large egg
• ½ tsp. cardamom
• 3 ¾ Cup unbleached bread flour

Drizzle

• ½ Cup powdered sugar
• ¼ tsp. vanilla
• 1-3 tsp. milk

Instructions

1. Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast.
2. Heat milk, butter, sugar and salt together in a saucepan on low, until butter is melted. Let cool until just warm to the touch.
3. Pour into EZ DOH bucket with yeast mixture.
4. Stir in egg, ¾ Cup flour and cardamom.
5. Cover and let rest for 20 minutes.
6. Add remaining flour and EZ DOH-it for 2-3 minutes until the dough is smooth and soft and all ingredients are incorporated.
7. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket.
8. Cover and let rise until doubled.
9. At this point, the dough can be removed from the bucket and divided into 2 equal portions for two medium-sized loaves.
10. Divide each piece into 3 equal pieces.
11. Roll each piece out to about 12”, or long enough to braid.
12. Connect the ropes at the top by pressing together and then tucking under the dough.
13. Continue to braid the dough, then press together at the base and tuck under.
14. Place the two braided loaves on a greased baking sheet, cover and let rise until almost doubled.
15. Bake at 350°F for 25-30 minutes or until golden.
16. Remove from oven and brush with butter to soften crust.
17. Cool on a wire rack.
18. Mix drizzle ingredients and drizzle over the cooled loaf.

Quelques vidéos pour améliorer mes baguettes et mes cookies :

• Chocolate Chip Cookies and Mixing Theory - YouTube
• Epis: Version 1 - YouTube
• Epis: Version 2 - YouTube
• How to shape baguette - YouTube
• Classic Baguettes Recipe | King Arthur Baking
• Creating Épi de Blé from Classic Baguettes - Bread School - YouTube

Ingredients

• 1 tsp dry active or ¾ tsp instant yeast
• 1 tsp sugar
• ½ cup warm water
• 2 ½ cups all-purpose flour
• 1 cup whole wheat flour
• Salt to taste
• 1 tbsp olive oil
• More water for kneading dough
• ¼ cup black and white sesame seeds

Instructions

1. I always proof my yeast. You can skip this step if you choose and add the yeast directly to the flour. To proof the yeast, mix it with the sugar and warm water. Set aside for 5 to 10 minutes till frothy.
2. Put the flours, salt, olive oil and proofed yeast in the bowl of your kneading machine. You may knead the dough by hand too. Knead the dough, adding as much more water as is required to form a dough that is soft and smooth. You want a dough that is somewhat slack, not sticky but should be easy enough to shape. We’re not looking for the slackness of a sourdough.
3. Shape the dough into a ball and place in an oiled bowl, turning it well to coat all over with oil. Cover loosely and allow it to rise till double in volume. This should take about an hour and half depending on ambient temperature.
4. Gently knead to deflate the dough. Divide the dough into two pieces – 1/3rd and 2/3rd approximately in size. Shape the larger portion into a nice, smooth and tight ball. Using your fingers, flatten the smaller portion into a flat circle that is big enough to wrap around the larger ball of dough. Do not make this circle too thin or too thick.
5. Spread the sesame seeds uniformly on a flat plate. Lightly brush the surface of the circle of dough with some oil. This is to keep separation between the dough while scoring. Take the larger ball of dough. Dampen the top and sides of it with a little water. Then roll it in sesame seeds so they uniformly and closely coat the surface.
6. Now gently place this ball, sesame seed surface facing down, in the center of the circle of dough. Bring up the sides of the circle together and seal well so the dough has enclosed the ball completely.
7. Place the dough ball on a lightly greased parchment covered baking tray with the seam sides down. Cover loosely and let it rise for 30 to 45 minutes till puffy. Do not let it over proof.
8. Lightly dust the surface of the dough with flour. Using a piece of string/ twine, mark the surface into six or eight equally spaced spokes, like in a wheel. Using a blade or lame, score firmly and smoothly along each marked spoke, from the center down to the sides. Cut deep enough to reach the sesame seed layer but not beyond. Make sure the scoring cuts are neat and separated. The oil and sesame seeds will ensure that layers separate on baking.
9. You should now be able to see the sesame seed layer through the cuts. Bake the bread at 210C (410F) for about 30 to 40 minutes till the “leaves/ petals” have separated and opened up, the bread is a beautiful brown and sounds hollow when tapped.
10. Let it cool completely. The outer layers should be crisp while the bread itself will be soft. Serve any way you prefer.

Je n'ai pas encore goûté, mais je ne suis pas fan de la recette. Pas de mesure de sel ni d'eau, ça ne facilite pas la mise en place. Par contre, il est beau pour une première. Il me reste à pratiquer pour avoir quelque chose qui a de l'allure.

Thanks! It was taught Grandmother to grandkids for generations..here is the recipe written out. Enjoy! (From a Facebook post to my family..so its written as it's for beginners, so you can ignore the basics part of it )

5 Pounds flour a bag of All Purpose is just fine. Have a bit extra on hand (perhaps up to three cups more) if the dough needs to be 'tightened up' later A "three packet" of dry active yeast it comes with three small packets attached, you'll use all three at once. 6 Cups of water at 100-110 degrees F don't go hotter or you'll kill the yeast Four Tablespoons salt (fine ground like Kosher is best) 1.5 Cups Canola Oil

NO milk, no sugar.. Keep it to those 5 ingredients.

Other things you'll need • Very large bowl-- it's going to hold five loaves of bread's worth of dough.. I vastly prefer metal • Cutting board-- extra flour for "dusting" if needed • Non Serrated chef's knife • Four to five pans, metal nonstick pie tins are great, you can use loaf pans as well-- it's up to you • More Oil- about a half cup- for the pans to keep the bread from sticking • Plastic wrap and non stick spray • A very light blanket.

To make

Start with 2 cups of the tepid water Add all of the yeast Whisk it as you are adding the yeast, set aside for three minutes to let the yeast "Bloom"

Pour the flour in a very large bowl, add the salt Add the first two cups of tepid water with the yeast in it.. It'll small "yeasty" and that's good

Add another two coups of tepid water to the bowl and begin to mix (that's 4 cups of water to this point)

Knead dough by hand, use your hands for all of this. You'll learn the feel of it after a few attempts.

The dough will be, at this point, really sticky. Work the water and flour together. Work to turn the dough over now and then as you'll see the flour will try to stay on the bottom of the bowl for a while so keep rotating it and kneading.

The dough will eventually start to come together, of the two remaining cups of tepid water put one in.. At this time add the 1.5 cups of oil. The bread will immediately begin to feel "squishy" (that's a technical term you know…) and it'll actually start to smell like bread. If it's too firm add the water by one quarter cup increments, you might not need to add that last cup of water. Usually I use part of it but rarely all of it. If the dough is still really, really sticky then add some of the extra flour-- half a cup at a time.

What you are going for is a dough ball that feels fairly smooth, it should still be warm from the water you added. If it's too stiff add more water, and if it's too sticky and loose add a bit of flour as described above.

You should be ab le to pull the whole dough ball up out of the bowl without it sticking too much.

Once the doughball has come together put it back in the bowl, first putting about a tablespoon of oil in the bottom to prevent sticking.. Move the bowl around to let the oil run in different directions to cover the bottom.

Once the doughball is in the bowl, cover it with plastic wrap but you must spray it first with the nonstick spray, the plastic and the top of the doughball.

Now, put the dough in a warm humid place if you can find it until the doughball doubles in size. A great trick is to boil a few cups of water in the microwave and when it's done put the bowl in the microwave, it'll be humid and warm-- obviously do not turn it on for any reason..

In about 45 minutes.. (depending on weather conditions, ingredients etc..)

After the dough rises to twice it's size, take the plastic off and kneed the bread. Mostly using a slow motion "punching" movement. Turn the dough a few times during the process. You should hear the bubbles pop a few times, it'll sound like quiet squeaking. As the bubbles work out of the bread it'll get smaller and a bit more dense. Once again cover it back up with the plastic after spraying and put it in the warm and humid environment you used previously.

After about 30 to 40 minutes…

Take the bread out, kneed it again. Now take the pans you have, ensure they have a think coating of oil on the bottom and cut fifth of the bread out and roll it into a ball a bit larger than a Baseball. If yo u wish to use the cutting board to roll it out by all means do, I simply hold the loaf size dough ball and fold it a few times each time folding it towards what will become the bottom, to create a seam on one side and a smooth side. Place them seam side down in the middle of the pans. Put one cut in the middle of each loaf cutting about half way down to the bottom.. This will control how the dough opens up.

Allow the loaves to rise for about 20 more minutes and put into a 350 degree oven for about 25 minutes, you may need to rotate where they are in the oven for even baking. Frequently I'll add a few minutes to the end to take them out of their pans and flip them over so the bottom of the bread can brown as well.

When the bread is golden brown, remove from the oven and if you can put them on a cooling rack. You can eat them just about immediately, they are fantastic with butter, great to go with soup, or just toast.

Ingredients

• 6 Cups Bread Flour
• 4 Teaspoons Baking Powder
• 3 Teaspoons Salt
• ⅔ Cup Oil, plus 2 tablespoons
• 2¼ Cups Boiling Water

Instructions

1. In a mixing bowl of a standing mixer, add the flour, salt, baking powder and oil.
2. Using a dough hook, turn the mixer onto low speed, never high and mix until the mixture comes together and looks like moon sand or barely wet sand. You can squeeze it in your hand and it holds together.
3. Add the boiling water, about 1/2 cup at a time with the mixer on low speed. Run, adding water as you go until the dough comes together. Allow the mixer to run for another 2-4 minutes until the dough is satiny.
4. Very lightly flour the work surface and pinch off balls of dough smaller than the palm of your hand.
5. Holding the ball in your palm, use your other hand to pinch the dough into the center over and over as you form a rounded side against your hand and flat side where you are pinching.
6. Place all of the dough in your bowl and cover with a warm, damp paper towel or place a lid on the bowl. Allow to rest for 10-15 minutes.
7. Heat a griddle to medium heat.
8. Lightly flour the work surface and roll out the dough balls one at a time with a rolling pin.
9. Cook the tortilla on the hot pan until bubbles grow large, flip over and cook again until light browning shows.
10. Remove from heat and serve

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

• ¾ cup raisins, tossed in 1 Tbsp. flour
• 3 cups unbleached flour
• 1 cup brewed coffee, warm (not hot)
• 1 Tbsp./Packet Red Star Platinum yeast (7g)
• 3 Tbsp. canola oil
• 1 egg, lightly beaten
• 1-½ tsp. salt
• 3 Tbsp. sugar
• 1 tsp. cinnamon
• ¼ tsp. ground allspice
• ¼ tsp. ground cloves

Instructions

1. Toss raisins with 1 tablespoon flour; set aside.
2. Combine coffee and yeast in EZ DOH bucket and stir.
3. Rest for 1-2 minutes.
4. Add 1 cup of flour, then remaining ingredients.
5. EZ DOH-it for 2-3 minutes, until dough is smooth.
6. Remove dough from bucket, spray bucket with cooking spray and return dough to bucket.
7. Cover and let rise until doubled.
8. Preheat oven to 375.
9. Roll dough out into rectangle, then roll up and tuck in ends.
10. Place in 8 ½ x 4” loaf pan.
11. Cover and let rise until doubled.
12. Bake 30-35 minutes, until golden on top and loaf sounds hollow when tapped.
13. Remove from pan and let cool on rack.
14. Drizzle with confectioners icing, if desired.

C'est bon mais ce n'est pas mon préféré. Par contre, ça a fait fureur à la maison. Je sens que je vais devoir en refaire :).

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

Soaker Ingredients

• 204 g raisins
• 61 g candied orange peel
• 92 g candied lemon peel
• 82 g slivered almonds
• 34 g rum

Sponge Ingredients

• 120 grams flour
• 80 grams water
• 0.1 gram instant yeast (a small pinch)

Final Dough Ingredients

• 348 grams flour
• 53 grams milk
• 18.6 grams (2 Tablespoons) osmotolerant yeast or 25.3 grams (2 Tablespoons + 2 teaspoons) instant yeast
• 8 grams (1-⅓ teaspoons) salt
• 8 grams (2-⅓ teaspoons) diastatic malt powder (omit if you don’t have it)
• 51 grams sugar
• 53 grams egg (about one large egg)
• 5 grams grated lemon zest (one average lemon)
• 5 grams grated orange zest (one small orange)
• ⅓ teaspoon of each of these ground spices: cinnamon, cardamom, cloves, allspice, nutmeg
• 273 grams unsalted butter, at room temperature (should be pliable)
• all of the sponge
• all of the soaker
• about 180 grams of marzipan, divided into four pieces

Finishing Ingredients

• clarified butter
• fine granulated sugar
• powdered (confectioner’s) sugar

Instructions

1. Combine the soaker ingredients in a medium bowl. Cover and leave at room temperature for about 12 hours.
2. Meanwhile, combine the sponge ingredients in another medium bowl. Cover and ferment at room temperature for 12 hours.
3. In the bowl of a stand mixer, combine all of the final dough ingredients except the soaker and the marzipan. Mix in slow speed until all the ingredients are incorporated, about 4 or 5 minutes.
4. Continue mixing in medium speed until the gluten reaches full development. The dough should come together around the hook and should no longer stick to the sides and bottom of the bowl. This could take about 20 minutes or more, but will depend on your mixer.
5. Add the soaked fruits and mix on slow speed just until they are evenly distributed through the dough.
6. Transfer the dough to a lightly buttered container. Cover and ferment for 30 minutes at room temperature.
7. Turn the dough onto the counter. Divide into four pieces of about 375 grams each. Preshape the dough into balls and let them rest, covered, for 30 minutes.
8. Shape the loaves as shown above and place them on parchment-lined baking sheets (two per sheet). Slip them into a large plastic bag with a bowl of warm water. Proof for about 90 minutes, replenishing the water when it cools.
9. Meanwhile, preheat the oven to 375F on convection setting or 400F on regular bake setting. You will also need steam during the initial phase of baking, so prepare for this now.
10. Bake for 10 minutes, open the oven door briefly to allow any remaining steam to escape, and bake for another 15-20 minutes. If you do not have convection, you may need to rotate the position of the baking sheets halfway through the bake to ensure even browning.
11. While the loaves are still warm, brush them with clarified butter. Dredge them in fine granulated sugar, brushing off the excess.
12. When cool, sift powdered sugar over the loaves. You can leave the stollen out overnight to let the loaves dry and the sugar crust up a bit.
13. To store, wrap tightly in foil; it will keep for several days.
14. To serve, slice thinly.

C'est vraiment super bon. J'en referai.
Apparement, on peut le préparer plusieurs semaines à l'avance pour laisser les saveurs s'équilibrer.
Idéal pour faire un cadeau de Noël fait-maison.