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)

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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.

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.