Post # 1
- Wedding: June 2014 - British Columbia
Bread is pretty vast: there’s pizza, foccacia, buns; etc. You get the idea. I would love to see your favourite bread recipes!
Here’s an easy no-knead, long & slow fermenting artisan bread dough which I learnt from this past weekend. Here is the recipe in PDF. My coworkers said it smells and tastes like sour-dough.
This was my very first boule:
Post # 3
Whole wheat bread – this has always been my go-to, after many failed other recipes. I usually double the recipe, and can make 3 decent size loafs out of it.
Post # 4
My favorite roll recipe! No knead but they’re fluffy and delicious!
And a family recipe for sticky caramel rolls
1 pkg dry yeast
1 cup sugar
¼ cup vegetable oil
8 cups all purpose flour
1 tbsp salt
3 cups warm water
1 1/3 cups butter (divided)
1 tsp cinnamon
1 ½ cups firmly packed brown sugar
1 ½ cups light corn syrup
¼ cup sugar
At 4:30 p.m. mix yeast, 1 cup sugar, oil, flour, salt, warm water, and eggs together in a large bowl. Knead at 5,6, 7, 8, and 9 p.m. (Times can be adjusted.) At 9 o’clock make into cinnamon rolls in 3 (9x13x2 inch) pans. Divide dough into three parts. Roll on lightly floured board and spread each with 3 tbsp butter, ¼ cup sugar and cinnamon. Roll as for jelly roll; seal edges together and cut each roll into twelve slices. Mix remaining butter, brown sugar, and corn syrup together. Divide equally in the bottom of each pan. Place slices over this base and let stand at room temperature overnight. Spray plastic wrap with nonstick spray and cover the rolls. Remove plastic wrap before baking. Bake at 350° for 15-20 minutes. Remove from oven. Let set 10 minutes. Put a piece of tin foil and a cookie sheet on top of the rolls and flip. Remove cake pan and serve. (I usually mix the base ingredients and spread in pans at about 8:30 p.m. so when I make the rolls I can put them directly into the pan as I cut them.)
These can be baked without the caramel mixture to be regular cinnamon rolls.
Post # 5
- Wedding: October 2011 - Bed & Breakfast
I am in love with every recipe in the Artisan Bread in 5 Minutes A Day book. I did a rosemary foccacia last week and DS was begging me to make more. 🙂