Yeasted Belgian Waffles (King Arthur Flower)

Ingredients:
1 1/2 cups (340 grams) Lukewarm Milk
6 Tablespoons (85 grams) melted butter
2 to 3 tablespoons maple syrup
3/4 teaspoons salt
1 teaspoons vanilla
2 large eggs
2 cups (241grams) King Arthur all purpose flower
1 1/2 teaspoons of instant yeast

Directions:
Combine all ingredients and allow to sit at room temperature for 60 minutes. Then place in refrigerator overnight.
Place 1/3 cup of batter in each of the 4 wells in the waffle maker and cook for 4 minutes.

I used a setting of ‘4’ on the waffle iron.

You can place the waffles into a 200 degree oven to keep warm until all waffles have been cooked.

Serve with your favorite toppings.

Mom's Irish Soda Bread

INGREDIENTS:
2 cups unsifted all purpose flour
2 Tablespoons sugar
1 Teaspoon baking powder
1 Teaspoon baking soda
1/2 tsp kosher salt
3 Tablespoons butter
1/2 Cup Currents (softened in warm sherry)
1 Cup Buttermilk
1 Tablespoon butter

Directions:
Preheat oven to 375.

Using solid shortening (Crisco), grease the surface of a small baking sheet. Set aside until bread is shaped. Assemble all the ingredients for the soda bread. (Make the bread the same day you plan to serve it).

Put flour, sugar, baking powder, baking soda, and salt in a sifter; sift over a large bowl. Add softened butter and cut into the flour mixture using a pastry blender or fork until the mixture looks like fine crumbs. Add currents and toss thoroughly.

Pour buttermilk into the mixture all at once. Gently toss the mixture until all the ingredients are moistened. Do not over mix. Using hands gently gather mixture together and press firmly into a ball.

Put dough on a lightly floured pastry cloth or board and knead gently with the palms of your hands until dough is smooth. (About 1 minute). Shape into a smooth round ball and place on the prepared baking sheet.

Using hands, flatten ball into a circle that is about 7 inches in diameter. The dough will be about 1 1/2 inches thick. Press a large floured knife across the center of the loaf and cut about half way through the dough. Repeat at right angle to divide the loaf into quarters. YOU DO NOT CUT ALL THE WAY THROUGH THE LOAF!

Bake bread for 30 to 40 minutes, or until the top is golden brown and loaf sounds hollow when tapped on the bottom and sides with a wooden spoon.

Remove to a wire rack to cool. Brush the top with melted butter and later dust with flour.

Cinnamon Raisin Bread (The Italian Dish Blog)

Makes 2 loaves.  They freeze beautifully. You will need two 9x5 loaf pans.

1 cup milk
¾ cup water
⅓ cup butter
about 7½ cups cups of flour (more or less) (968 grams)
6 Tablespoons sugar
1½ teaspoons salt
4 teaspoons of instant dry yeast (fast acting yeast) or 2 packages of active dry yeast 
(I prefer instant yeast)*
3 eggs, room temperature
1 cup of raisins (optional)
½ cup sugar
2 teaspoons cinnamon
2 Tablespoons butter, melted 

Combine milk, water and ⅓ cup butter in a small saucepan. Heat over low heat until liquids are warm (not hot - it will kill the yeast). Remove from heat and stir until butter is melted.

Place 6 cups of flour, 6 tablespoons sugar, salt and yeast in a bowl. If you're using a KitchenAid mixer, attach your dough hook.  Mix for a few seconds and then gradually add the eggs.  Mix and then add the liquids and mix for a couple of minutes. (If you are not using a mixer, just do this process in a large bowl and use a wooden spoon and then your hands).

Add remaining flour until dough clings to the hook and cleans the sides of the bowl.  Add  just enough flour until the dough gathers into a ball.  Knead for about 5 minutes. Place in a greased bowl. Cover and set in a warm location; let rise until double, about 40 minutes.

Combine ½ cup of sugar and the cinnamon in a small bowl. Spray the loaf pans with non-stick spray. 

Punch the dough down and divide in half. Roll each half to a 9"x14" rectangle, Brush with melted butter and sprinkle with the cinnamon mixture.  Roll dough tightly and shape into loaves. Place in the loaf pans. Cover; let rise until double, about  40 minutes. Meanwhile, preheat your oven to 375 F degrees.

Bake at 375 F for 35 minutes. Remove from pans immediately and let cool on wire racks.
To freeze, wrap tightly. 

Ciabatta Bread

Ciabatta Bread

Ingredients

• 3 1/4 cups flour
• 1 1/2 teaspoons active dry yeast
• 1 teaspoon kosher salt
• 3/4 teaspoon sugar
• 1 1/2 cups warm water
• 1/4 cup plus 2 tablespoons milk room temperature (or even slightly warmer)
• 2 teaspoons olive oil

Directions

1. Whisk together flour, yeast, salt, and sugar. Pour in the warm water and milk and beat for 5 minutes with a wooden spoon until the dough is well combined.
2. Once the dough is combined, flour your hands and knead the dough for 5 minutes, pushing air bubbles into the dough.
3. Oil a large bowl, and place the dough inside. Drizzle the olive oil over the top of the dough then cover with plastic wrap, and cover that with a towel, and place the bowl in a warm spot. Allow to rise for 2 hours.
4. Preheat the oven to 400F. Line a baking sheet with parchment paper and sprinkle with flour. Turn the dough out onto a floured workspace and shape the dough into a long loaf, about 12" long and 4" wide. Sprinkle the top of the dough with flour (if desired. It's purely aesthetic). Bake for 35-40 minutes, or until the bread is light golden and a tap on the trust should sound hollow.
5. Place the bread on a cooling rack and allow it to cool for 20-30 minutes before serving.
6. Enjoy!

Gluten-Free Brioche Rolls (Bouchon Bakery)

INGREDIENTS

• 2 teaspoons instant yeast (1 packet of rapid rise yeast)
• 1 tablespoon plus 2 teaspoons granulated sugar (20 grams)
• 3/4 cup plus 2 tablespoons plus 1 3/4 teaspoons water, at 75 degrees (230 grams)
• 3 3/4 cups plus 1 tablespoon Cup4Cup (or equivalent) (535 grams)
• 2 tablespoons plus 3/4 teaspoon kosher salt (20 grams)
• 1/2 cup plus 2 tablespoons eggs (3 large eggs) (158 grams)
• 1 1/2 tablespoons egg yolks (2 yolks) (22 grams)
• 1/4 cup honey (80 grams)
• 3 1/2 ounces unsalted butter, melted and cooled (100 grams)
• Cooking spray
• Egg wash
• 1 teaspoon Maldon salt

DIRECTIONS

Combine the yeast and sugar in a small bowl. Stir in the warm water, and set in a warm spot to proof until the yeast mixture is foaming and bubbly, about 10 minutes.

Meanwhile, combine the Cup4Cup and salt in the bowl of an electric stand mixer fitted with the paddle attachment. Whisk together the eggs, yolks, honey, butter, and proofed yeast mixture in a medium-sized bowl.

Turn the mixer to low speed and slowly add the egg mixture. Increase the speed to medium and mix the dough for 10 minutes. (It will be very silky and not as stiff as regular bread dough.)

Scrape down the sides of the bowl, cover with plastic wrap, and set the bowl in a warm spot until the dough has about doubled in size, about 1 hour.

Using a rubber spatula, deflate the dough, turning it over a few times in the bowl. Scrape down the sides of the bowl, cover the bowl tightly with plastic wrap, and refrigerate for 2 hours.

Spray a 12-cup muffin pan with cooking spray. Spoon 1/3 cup of the dough into each cup. Brush the tops of the rolls with egg wash, top with the Maldon salt, and set in a warm spot to proof uncovered until they rise (but are not doubled) and spread slightly, for about 40 minutes.

Preheat the oven to 350 degrees.

Bake the rolls until the tops are golden brown and a wooden skewer inserted in the center of a roll comes out clean, for 15-17 minutes. Transfer to a cooling rack to cool completely.

ENGLISH MUFFIN BREAD

Ingredients:
5 1/2 cups of warm water
3 Tablespoons of Dry Active Yeast
2 Tablespoons Salt
3 Tablespoons Sugar
11 cups A/P Flour

Directions:
Combine the first four ingredients in bowl of stand mixer.
Start the mixer and add the flour. Blend until combined and dough has come together.
Turn the dough into a large bowl that has been sprayed with an oil spray "PAM". Make sure the bowl will be large enough for a doubling in volume.

Let dough rest in a warm place for about an hour until the dough has doubled in size.

Spray 4 loaf pans with "PAM" and divide the dough equally into the four pans. Allow the dough to rise to the top of the pan (about 45 minutes)

Bake at 350 degrees for 45 minutes. Brush top of bread with melted butter about 10 minutes before baking is completed.

Turn out onto a cooling rack and allow to cool completely.

BLT Steakhouse Gruyere Popovers

BLT’s Popovers

Yields: 12 to 14 popovers 

Ingredients:

4 cups milk (warmed)
8 Large Eggs
4 cups flour
1 1/2 tablespoons kosher salt
2 1/4 cup grated gruyer cheese

Directions:
1. Place the popover pan in the oven. Heat the oven and pan to   350F.

2. Gently warm the milk over low heat and set aside.

3. Whisk eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside.

4. Sift the flour with the salt. Slowly add this mixture and gently combine until mostly smooth.

5. Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray. While the batter is slight warm or room temperature, fill each popover cup about 3/4 full.

6. Top each popover with approximately 2 1/2 Tbsp. of grated gruyere. 

7. Bake at 350F for 50 minutes, rotating pan half a turn after 15 minutes of baking. 
8. Remove from the oven, immediately remove popovers from the pan and serve immediately.

About 20 minutes into baking

No-Knead Bread with Olives, Rosemary and Parmesan

Almost No-Knead Bread with Olives, Rosemary, and Parmesan

Makes 1 large round loaf.

Why this recipe works: 

For a no-knead bread recipe that would produce a loaf with a consistent shape, we strengthened the dough by lowering the hydration and giving it the bare minimum of kneading time (15 seconds). To give the bread more flavor than the standard no-knead recipe, we added acidic tang with vinegar, and a shot of yeasty flavor with mild-flavored lager. 

An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot. (See the related information in "High-Heat Baking in a Dutch Oven" for information on converting Dutch oven handles to work safely in a hot oven.) Use a mild-flavored lager, such as Budweiser (mild non-alcoholic lager also works). The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.

Ingredients

• 3cups unbleached all-purpose flour (15 ounces), plus additional for dusting work surface
• 1/4teaspoon instant or rapid-rise yeast
• 1 1/2teaspoons table salt
• 4ounces finely grated Parmesan cheese (about 2 cups)
• 3/4cup plus 2 tablespoons water (7 ounces), at room temperature
• 1/2cup chopped green olives (pitted) (I use Kalamata olives)
• 1/4cup plus 2 tablespoons mild-flavored lager (3 ounces)
• 1tablespoon white vinegar
• 1tablespoon minced fresh rosemary

Instructions

1. Whisk flour, yeast, salt, Parmesan, and rosemary in large bowl. Add water, olives, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

Technique

Bread Sling

Transferring dough to a preheated Dutch oven to bake can be tricky. To avoid burnt fingers and help the dough hold its shape, we came up with a novel solution: Let the dough rise in a skillet (its shallow depth makes it better than a bowl) that's been lined with greased parchment paper, then use the paper's edges to pick up the dough and lower it into the Dutch oven. The bread remains on the parchment paper as it bakes.

Step-by-Step

Almost No-Knead Bread

1. MIX: Stir the wet ingredients into the dry ingredients with a spatula.

2. REST: Leave the dough to rest for eight to 18 hours.

3. KNEAD: Knead the dough 10 to 15 times and shape it into a ball.

4. LET RISE: Allow the dough to rise for two hours in a parchment paper-lined skillet.

5. BAKE: Place the dough in a preheated Dutch oven and bake it until it's deep brown.

FLAT BREAD

FLATBREAD

Ingredients:

¼ cup warm water (110 to 115 degrees F)

1 large egg, lightly beaten

½ cup room-temperature water

3¼ cups all-purpose flour

2 teaspoons kosher salt

1 tablespoon plus 1 teaspoon granulated sugar

¼ cup Clarified butter at room temperature

Canola oil

Extra virgin olive oil

Maldon salt or fleur de sel

Piment d’Espelette

Directions:

Combine the warm water and yeast in a small bowl. Let stand for 10 minutes, then stir to dissolve the yeast. Mix the egg with the water and stir to combine with the yeast mixture.

Combine the flour, salt, and sugar in the bowl of a stand mixer fitted with the dough hook. With the mixer on low speed, add the butter, followed by the egg mixture, and mix until the dough comes together on the hook.

Transfer the dough to a lightly floured board and knead for 5 minutes, or until smooth. Fold the edges under to form a round dough. Lightly oil a large bowl with canola oil and put the dough in the bowl. Brush a piece of plastic wrap with canola oil and press it directly onto the surface of the dough. Cover the bowl with a kitchen towel and let sit in a warm place until doubled in size, about 2 hours.

Position the oven racks in the lower and upper thirds of the oven and preheat the oven to 350 degrees. Line two baking sheets with parchment paper and brush with olive oil.

Open the rollers of a pasta machine to the widest setting and flour the rollers. Cut the dough in quarters. Work with one quarter at a time, keeping the other pieces covered so they do not dry out.  Lightly flour the piece of dough and, using the heel of your hand, press the dough down to a rectangle about ½ inch thick. Trim off one end so there is a straight edge, and roll the dough through the machine. Roll again through the widest setting. Continue to roll the dough twice through each setting, lightly flouring it as needed to keep it from sticking, until it is paper-thin; we roll ours to the second-to-last setting.

The piece of dough will be about 36 inches long. Trim the ends. Cut lengthwise in half and the cut crosswise in half to make 4 sheets about 3 inches by 15 inches. Place 3 sheets on one of the lined baking sheets, and roll out a second piece of dough. (If you don’t have three baking sheets, put the extra sheets of dough on a sheet of parchment paper until ready to bake.)

Brush the flatbreads lightly with olive oil and sprinkle with Maldon salt and if using, piment d’Espelette. Bake for 12 to 15 minutes, switching the position of the pans and rotating them halfway through baking, until crisp and golden. Let the flatbreads cool on the pans on cooling racks.

Repeat with the remaining dough. Leave the breads whole or break into pieces and serve. Store in an airtight container for up to 1 week.

Makes 16 sheets of flatbread 15 inches by 3 inches.

Biscuit Recipe

Good-With-Anything Baking Powder Biscuits
10 to 12 2 ½ inch Biscuits

2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
5 Tablespoons cold unsalted butter or margarine, Cut up, or 1/3 cup solid vegetable shortening (see note)
2/3 cup milk

Directions:
Heat oven to 450 degrees F. Put flour, baking powder and salt into a large bowl; stir to mix well.
Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules.
Add milk and stir with a fork until a soft dough forms. Turn our dough onto a lightly floured board and give 10-15 kneads. For classic round biscuits, roll dough to an 8-8 ½ inch circle (1/2 to ¾ inch thick). Cut out with a 2 or 2 ½ inch plain biscuit cutter; press the scraps together, roll out, and cut. Place biscuits on a ungreased cookie sheet, sides touching for soft sides, apart for