Bake Day.... Cream cheese babka and sourdough...........
ann_t
16 years ago
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Sourdough Chocolate Babkas
Comments (9)Cloud_Swiff, you can find the recipe for the Babkas here I don't know if you have a sourdough starter, but you need one before you can start making sourdough bread. I use Amy's Bread instructions on How To Make a Sourdough Starter. Once you have the starter you can use it to make all kinds of different breads. I edited my standard recipe recently to add instructions for making Sourdough bread. You can use this recipe to make Baguettes, Boules, Pizza, etc.... Artisan Style Bread Edited February 5th, 2014 6 cups flour (1000 g) 3 1/2 cups water (820g water - 82% hydration) 1 1/3 Tablespoons salt (4 teaspoons) (21 g) 1 1/4 teaspoons yeast (5 g) NOTES: I usually double this recipe. The flour that I use weighs 160 to 165 g per cup (reduce yeast to 1/8 to 1/4 teaspoon if making sourdough bread) Regular Biga 1 1/2 cups flour 1/2 teaspoon yeast 1 cup water Stir well, cover and leave to rise overnight. Sourdough Biga 2 oz sourdough starter 1 1/2 cup flour 1 cup water Stir well, cover and leave to rise overnight. Sourdough Levain 2 ounces sourdough starter 1 cup flour 1/4 cup (more as needed) The Levain is stiffer than the Biga. Mix the ingredients together and knead for a few minutes. Place in oiled container and allow to rise overnight ~~ ~~ ~~ I use a Magic Mill mixer to do all my mixing and kneading. Mix flour and water (Biga or Levain if using) together and allow to rest for 20 to 30 minutes. This allows the flour to absorb the water and will cut down on the kneading time. Add yeast and salt mix and again set aside for 20 minutes. Knead the dough until it comes together and forms a smooth ball. Oil a large rectangular container with a lid. Because of the amount of water this will be a very soft dough. Tip out on to a well floured board. Knead by hand just long enough to shape into a ball and then place dough into oiled container and cover with lid. After 10 minutes fold dough a few times. (Using the Ken Forkish method of folding). Keep the dough in a ball shape. As the dough rises it will spread out to fill the container. Repeat the fold once more in the next hour. Then leave dough to triple. Carefully tip dough out on to floured board and cut in half. Recipe makes two large loaves or a number of baguettes. Also makes a wonderful pizza crust. NOTE: I usually double my recipe and refrigerate half the dough for a few days. The longer fermentation further develops the flavour and texture. Shaping Loaves Baguettes (4 to 6 Baguettes depending on size) Shape , dust with flour and cover with tea towel. Rounds - Shape into two large rounds and place. seam side down, in floured tea towel lined basket/bowl. Dust with flour and cover with tea towel. I bake baguettes on a stone preheated to 500°F. When the baguettes have proofed, almost doubled, slash and place on preheated stone. They take about 20 to 25 minutes. Rounds can be baked on the stone at 500°F or in preheated Dutch Ovens (475°F). If baking on a stone, tip the round out on to floured board,(seam side will now be up) slash and slide onto stone using a pizza paddle. If baking in a dutch oven, tip loaf out on to floured board. Carefully pick up and place into preheated Dutch Oven.(seam side will be up. No need to slash) Cover and bake for 30 minutes. Remove lid and continue to bake for 15 to 20 minutes. Option:. Cut dough in half and shape each half into four balls. Place balls, seam side down, into proofing baskets/bowls. As the dough rises, the balls form one large loaf. When ready to bake, carefully tip loaf on to floured board. Very carefully pick up loaf and place into hot pot. When the loaf is baked and cooled split into four smaller loaves....See MoreAnn T's Cream Cheese Danish Question?
Comments (14)Maggie, If I was going to give one to someone a few days after they were baked, I'd freeze them first.They freeze beautifully. I wait until they are cold and then I wrap them well in plastic wrap and then into either freezer bags or I wrap them in foil and freeze. To defrost I just leave them on the counter. Damn, I wish I had one in the freezer now. It would make a wonderful breakfast today. Ann...See MoreLOOKING for: Baked Macaroni & Cheese recipe
Comments (19)This is our favorite.......can't begin to tell you how good it is! THE ULTIMATE MAC & CHEESE 12 tablespoons (1 1/2 sticks) unsalted butter 3 cups good quality white crusty bread, cut into 1/4 inch pieces 1 qt. (4 cups) half & half 1 cup milk 1/2 cup flour 2 tsp salt 1 tsp freshly ground black pepper 1/2 tsp red pepper flakes 1 tsp garlic powder 1/4 tsp freshly grated nutmeg 2 cups vintage white cheddar cheese, shredded 2 cups sharp cheddar cheese, shredded 2 cups Swiss cheese, shredded 1 1/4 cup Parmesan cheese, shredded 1 pound large macaroni with grooves Preheat oven to 325 F. Butter and set aside a 9x13 casserole dish. Place bread in a bowl. Melt 4 Tbsp butter and 1/2 tsp garlic powder. Pour butter into the bowl with the bread and toss to combine. Set breadcrumbs aside. Melt 6 Tbsp butter in a large saucepan over med heat. When butter melts, add flour. Cook, whisking 1 minute. While whisking, slowly pour in milk and half and half and add 1 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp red pepper, 1/2 tsp garlic powder, and nutmeg. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in 2 cups sharp cheddar, 1 cup vintage white, 1 cup Swiss, and 1 cup parmesan; set cheese sauce aside. Blend the remaining cheese and set aside. Cook macaroni in boiling water 2-3 minutes less than the manufacturer's directions. Transfer macaroni to a colander,rinse under cold running water, and drain well. Add salt and pepper to taste and add 2 tbsp butter. Stir the cheese sauce into the macaroni. Pour mixture into 9x13" dish. Sprinkle reserved cheese and bread crumbs over the top. Bake until browned on top, about 30 minutes....See MoreBlueberry Cream Cheese Pie recipe for Phyllis_MN
Comments (10)Has anyone ever made this with Splenda? I love sugar (and blueberries! and cream cheese!), but can't eat that much (I limit myself to less than 15 grams per meal, it's a digestion issue, not a diabetes issue). Based on my quick calculations, assuming 8 servings per pie, just the white sugar is 183 calories and 47 grams of sugar per slice. For comparison, when I make a deep dish apple pie I use 3/4-1 cup sugar. So, has anyone used Splenda or made this with less sugar?...See Moredebbie814
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