Monday, February 22, 2016

Perfect White Bread

This recipe is based solely off my own baking experience and others' may differ as conditions change. All directions are based around using a stand-mixer with a dough hook. During the rising process,  I used my oven with a bowl of water inserted, warmed to the lowest setting it had and let to cool slightly before inserting the dough. 

  • 1 package active dry yeast
  • 1/4 cup warm water (110° F)
  • 2 cups milk (Scalded)
  • 2 tbsp sugar
  • 2 tsp salt
  • 1 tbsp unsalted butter
  • 4 cups all purpose flour

  1. Combine yeast and water, let soften
  2. Combine Milk, Sugar, Salt, and Butter. Cool to lukewarm
  3. Add 2 cups flour; beat well
  4. Add softened yeast, mix
  5. Add enough of remaining flour to make a moderately stiff dough, mix for 8-10 minutes
  6. With floured hands, shape into a ball and place in lightly greased bowl, turning once to grease entire surface.
  7. Cover and let rise until double (Approx 1 hr) in warm place
  8. Punch down, split dough into 2 equal portions. Shape into loaf and place in pans. Let rise again until double.
  9. Heat oven to 375° and cook for 25 minutes (covering pans lightly with foil after the first 10 minutes)

Tuesday, February 16, 2016

Whole Wheat Cranberry Walnut Muffin Recipe

Here is the link to the original recipe I found: CLICK ME!

I made these originally with some added orange zest, but when I made them the second time I accidentally left out the zest, cinnamon, and nutmeg and they were still REALLY tasty.

Below is the simplified recipe:

  • 2 cups whole wheat flour
  • 1/2 cup white sugar
  • 1/2 tsp salt
  • 1 TBSP baking powder
  • 3/4 cup milk
  • 1/3 cup unsweetened apple sauce
  • 1 large egg
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2/3 cup dried cranberries
  • 2/3 cup chopped walnuts
  1. Heat oven to 400 °F (200 °C). Grease bottoms only of 12 muffin cups.
  2. In a small bowl, combine milk, apple sauce and egg; blend well.
  3. In a medium bowl, combine flours, sugar, nutmeg, cinnamon, baking powder and salt; mix well.
  4. Add dry ingredients all at once; stir just until dry ingredients are moistened.
  5. Fold in walnuts and cranberries.
  6. Fill cups 2/3 full. Bake for 20 minutes or until toothpick inserted in center comes out clean.
  7. Cool for 1 minute before removing from pan.

Tuesday, February 2, 2016

Cookie Butter Brownies

1 Cup milk chocolate chips (melted)
1 cup semi-sweet chocolate chips
1 Cup Butter
1.5 cup sugar
4 eggs
.5 cup flour
.5 Cup Cocoa Powder
.5 tsp baking powder
pinch of salt
16 Biscoff Cookies (chopped)
1 cup Cookie Butter

1) Preheat the oven to 350°
2) Melt the .5 cup Chocolate and leave to cool slightly whilst the rest is made.
3) Beat the butter & sugar thoroughly until light and fluffy. Add the eggs one at a time and continue to mix well (if it looks like its starting to curdle/split add a few spoonfuls of the flour)
4) Sift in the flour, cocoa powder, baking powder, melted chocolate and salt and fold together – fold in the chocolate chips and Lotus biscuits in and pour into the pan. – Make sure you do NOT overmix the mixture as it will not bake correctly, and might ruin the taste!!
5) Put the Cookie Butter into a heatproof bowl/jug and microwave for 20-30 seconds until liquidy – pour over the Brownies and then swirl through the mixture with the end of a cake skewer.
6) Bake in the oven for 30-40 minutes until a skewer comes out clean, and leave to cool fully in the pan. Since I modified an existing recipe, the cook time may be wrong. Please watch your brownies as they cook.