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...

A spectacular recipe that you'll be making again and again, making you want to maintain your sourdough starter over time... Yields: 12 Rolls Prep: 30 min. + rising Bake: Appx. 35 mins. INGREDIENTS DOUGH: --Proof: 2-1/2 teaspoons rapid rise yeast 3/4 cup warm 2% milk 1 tablespoon  fireweed and clover honey --Additional dough ingredients: 1 cup 'unfed' sourdough starter (stirred, and let it come to room temp--before feeding) 1/2 cup granulated sugar 1/3 cup unsalted butter, melted 2 large eggs, beaten 1/2 teaspoon table salt 3-1/2 to 4 cups all-purpose flour 1 TB water, if needed FILLING: 1/2 cup packed dark brown sugar (or light) 1/2 cup granulated sugar 1 tablespoon ground cinnamon (depending upon your preference) 1/3 cup unsalted butter, room temperature --3/4 cup raisins and/or chopped pecans (optional) FROSTING: 1/4 cup unsalted butter, softened 3 oz. cream cheese, softened 1 teaspoon  vanilla extract 1/8 teaspoon table salt 1-1/2 cups confectioners' sugar, sifted 1...