Recipes Maste 14

The easiest bread recipe I've created to date, and it's very versatile in that you can substitute the herbs, i.e. instead of rosemary, use thyme, fennel seeds, etc... Yield: 1 round loaf Prep: 10 Mins. 1st rise: 9-12 Hrs. 2nd rise: 1-1/2 Hrs. INGREDIENTS: Wet: 1-1/2 cups warm water 1/2 teaspoon active/rapid dry yeast (not regular) 1 TB amber agave (or honey) Dry: 3 cups all-purpose flour 2 teaspoons dried rosemary (not ground) 1-1/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper --1 TB melted butter, (to brush top while hot out of oven) METHOD: Note: I proof my bread (let it rise) in the oven, no heat ~ A must in Alaska as this method provides for more of a consistent, non-draft environment. Turn on pilot light in oven (no heat). In a 2-cup glass-measuring cup, measure the warm water. Add the active/rapid yeast and agave, and stir to combine; set aside. In a medium bowl, add the flour, salt, and pepper; whisk to evenly incorporate.   Add the wet mixture  and...

It's terrific how these pickled red onions become so crispy while being refrigerated in this flavorful brine giving you a delicious sweet-salty vib... Servings: 4 Prep: 10 Mins. Toast bread cubes: 12 Mins. Let stand: 10 Mins. Sourdough Baguette (recipe) INGREDIENTS Panzanella: 2 cups cubed sourdough baguette (measure after cubing) 2 cups chopped tomatoes (measure after chopping) 1/2 teaspoon kosher salt 3 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar 1/4 cup sliced pickled red onions 2 tablespoons thinly sliced fresh basil leaves 1/4 teaspoon freshly ground black pepper Final addition: 1 avocado, cut into 1/2" cubes METHOD Preheat the oven to 325 degrees F. Arrange the bread cubes on a rimmed baking sheet in a single layer. Bake until lightly toasted, about 12 minutes. Pickled Red Onions (recipe) Meanwhile, place chopped tomatoes in a colander placed over a bowl, and toss them with 1/2 teaspoon kosher salt. Let stand 10 minutes to allow excess liquid to dra...

Oh, the aroma of freshly baked bread loaves!!!!! These sourdough twisted baguettes are absolutely divine... Yield: 2 twisted baguettes Prep: 15 - 20 Mins. Rising: (Appx 2 - 2-1/2 hrs total) Bake: 20 Mins. INGREDIENTS 1 cup lukewarm water 1 cup sourdough starter , unfed 2-1/4 cups all-purpose flour, divided 1 teaspoon kosher salt 1 teaspoon honey 2 teaspoons instant yeast --1 egg lightly beaten with 1 tablespoon water, for glaze METHOD In the bowl of the stand mixer fitted with the dough hook, combine water, starter, and 1-1/4 cups of flour, mixing until smooth. Mix in the salt, honey, and instant yeast, then the additional 1 cup of flour. Mix until dough pulls away from the sides of the bowl, On low (#2), let machine knead the dough for 7 minutes in the stand mixer. Transfer dough to a oiled bowl (also, oil top of dough ball) to rise, covered with plastic wrap, for about 1 to 1-1/2 hours, or until doubled in size. Gently deflate dough, and divide it into four pieces. Knead each slightl...

This is a 1-hour initial rise ~ No stand-mixer required: The longer the initial dough ball rise, the stronger the sourdough flavor becomes (e.g., 1-hour vs a 9-12 hour rise time)... Yield: (1 loaf) Prep: 7 Mins. Total rising time: 1-2 hours Bake: 35 Mins. INGREDIENTS Proof: 1-1/2 cups lukewarm water 1 teaspoon active yeast (not rapid or instant) 1 tablespoon light agave (or honey) Sponge: 1/2 cup ripe (fed) sourdough starter Dry: 2 cups All-Purpose Flour 1 -1/2 cups Whole-Wheat Flour (I use King Arthur) 1-1/4 teaspoons kosher salt --2 teaspoons Mazola oil (For top and bottom of dough ball, so it doesn't stick or form crust while rising) --2 tablespoons unsalted butter, melted (For brushing top of loaf through mid-baking time, and post-baking time if you desire a more-tender and golden brown crust) METHOD Add to a small glass/plastic bowl, the lukewarm water, yeast, and agave; stir to combine. Let proof for 5 minutes. Meanwhile, in a medium glass/plastic bowl, add the flours, kosher...

This is a 9-hour initial rise ~ No stand-mixer required: The longer the initial dough ball rise, the stronger the sourdough flavor becomes (e.g., 1-hour vs a 9-12 hour rise time)... Yield: (1 loaf) Prep: 7 Mins. Total rising time: 9-12 hours Bake 35 Mins. INGREDIENTS   Proof: 1-1/2 cups lukewarm water 1 teaspoon active yeast (not rapid or instant) 1 tablespoon light agave (or honey) Sponge: 1/2 cup ripe (fed) sourdough starter Dry: 3-1/2 cups All-Purpose Flour 1-1/2 teaspoons kosher salt --2 teaspoons Mazola oil (For top and bottom of dough ball, so it doesn't stick or form crust while rising) --2 tablespoons unsalted butter, melted (For brushing top of loaf through mid-baking time, and post-baking time if you desire a more-tender and golden brown crust) METHOD Add to a small glass/plastic bowl, the lukewarm water, yeast, and agave; stir to combine. Let proof for 5 minutes. Meanwhile, in a medium glass/plastic bowl, add the flour, kosher salt, and sponge. Once the yeast mixture has...

A quick 5-minute no-knead dough to prepare the night before, then easy to roll out and add swirl filling upon waking the next morning to enjoy throughout the day... Yield: (1 loaf) O/N Prep: 5 Mins./Overnight rise time: 9 -12 hours Next Morning Prep: Roll/Add Spiral Filling: 10 Mins. 2nd Rise 1 Hr. Bake 35 to 40 Mins. INGREDIENTS 3 cups all-purpose flour 1/2 cup granulated sugar 1 teaspoon active yeast (not rapid or instant) 1-1/2 teaspoons kosher salt 1-1/2 cups slightly warm water (tepid) --2 teaspoons Mazola oil (For top and bottom of dough ball so it doesn't stick or form crust while rising in bowl) Swirl filling 2 teaspoons ground cinnamon 1/2 cup raisins Brushing top 2 tablespoons unsalted butter, melted METHOD Add flour and sugar to a medium-size bowl. Add yeast and kosher salt and stir thoroughly. Add barely warm (tepid) water, then stir thoroughly. The dough will look rough and shaggy. Lightly oil top of dough using a paper towel, then oil your hands (to prevent dough stic...

REVISED RECIPE to make "CARAWAY BREAD," as follows: An easy 5-minute no-knead dough to prepare the night before, then quick to prepare upon waking the next morning to enjoy throughout the day... Yields: (1 loaf) Prep: 5 Mins. Total rising time: 9 -12 hours Bake 45 to 50 Mins. INGREDIENTS 3 cups all-purpose flour 1 teaspoon active yeast (not rapid or instant) 1-1/2 teaspoons kosher salt 1-1/2 cups slightly warm water (tepid) 1-1/2 tablespoons caraway seeds --2 teaspoons olive oil (For top and bottom of dough ball so it doesn't stick or form crust while rising) --Dutch oven (should be at least 4 quarts in size) with its lid. Note: (Do not oil Dutch Oven, bread will not stick while baking). METHOD Add flour to bowl. Add yeast and sea salt and stir thoroughly. Add barely warm (tepid) water and caraway seeds, then stir thoroughly. The dough will look rough and shaggy. Lightly oil top of dough using a paper towel, then oil your hands (to prevent dough sticking to them); turn do...