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-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Amy's Crusty Italian Loaf
Categories:	Bread, USA
Yield:	28 Ounces

Ingredients

Source

Directions

Sponge Starter:

Mix all the ingredients together in a medium bowl and stir vigorously with a wooden spoon for 2 to 3 minutes until a smooth, somewhat elastic batter has formed. The batter will be very stiff; it gets softer and more elastic after it has proofed. You may find it easier to mix the sponge using an electric mixer, with a paddle or a dough hook, on medium speed for 1 to 2 minutes. Scrape the sponge into a 2-quart clear plastic container and cover with plastic wrap. At this point you have two options:

If you plan to make your dough later that same day, let the sponge rest at room temperature until it has risen to the point where it just begins to collapse. This may take 6 to 8 hours, depending on the temperature of the room and the strength of the yeast. The sponge will triple in volume and small dents will begin to appear in the top as it reaches its peak and then begins to deflate. The sponge is now in perfect condition to be used in a dough. It's best if you have already weighted or measured out all of your other recipe ingredients before the sponge reaches this point so you can use it before it collapses too much.

If you're not planning to make your dough until the next day or the day after, put the covered sponge in the refrigerator and let it rise there for at least 14 hours before taking it out to use in a recipe. Be sure to compensate for the cold temperature of the starter by using warm water (85 degrees to 90 degrees F) in the dough instead of the cool water specified in the bread recipe. Or let the starter sit out, covered until it reaches room temperature (this may take several hours), but don't let it collapse too much before you use it.

Dough:

Combine the warm water and yeast in a large bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes.

Add the cool water and sponge to the yeast mixture and mix with your fingers for about 2 minutes, breaking up the sponge. The mixture should look milky and slightly foamy.

Add the flour and salt and mix with your fingers to incorporate the flour, scraping the sides of the bowl and folding the ingredients together until the dough gathers into a mass. It should be wet and sticky with long strands of dough hanging from your fingers. If necessary, add 1 tablespoon of water.

Move the dough to a lightly floured surface and knead for about 5 minutes, until it becomes supple and fairly smooth. This is a sticky, wet dough; don't be tempted to add a lot of flour to the work surface. Just dust lightly and use a dough scraper as necessary to loosen the dough from the table during kneading. Allow the dough to rest for 15 minutes, covered with oiled plastic wrap. (This rest period is the autolyse.)

Knead the dough for 3 to 5 minutes, until it is stretchy and smooth yet still slightly sticky. Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn the dough in the bowl to coat with the oil. Cover the bowl tightly with oiled plastic wrap let the dough rise at room temperature (75 degrees to 77 degrees F) for about 1 hour, or until the dough looks slightly puffy but has not doubled.

Place the dough in the refrigerator for at least 8 hours, or preferably, overnight to let it relax, develop flavor, and become more manageable. Take the dough from the refrigerator and let it sit at room temperature for 1 to 2 hours, until it warms up and starts to rise.

Flour a work surface well and gently dump the dough onto it. Divide the dough into 3 equal pieces (about 13 ounces each). Gently flatten one piece, pressing out some of the air bubbles, and stretch into a rectangle. Form the dough into a log and then into a short baguette about 12 inches long. The loaf will be loose and slightly irregular in shape. Cover an area at one side of the work surface with a thick layer of flour and place the loaf seam side down on the flour. Repeat with remaining pieces of dough, leaving plenty of space between the loaves. They will spread as they rise. Cover the loaves with well-oiled plastic wrap and let them rise for about 1 hour.

Thirty minutes before baking, preheat the oven to 475 degrees F. Place a baking stone in the oven to preheat and position an oven rack just below the stone.

Sprinkle a peel very generously with cornmeal. Line an upside-down baking sheet with parchment and sprinkle very generously with cornmeal. Lift one loaf and flip it over onto the peel so the floured side is on top. Gently tug on the ends to stretch the loaf to the full length of the peel (about 14 inches). Repeat with the remaining loaves, placing another one on the peel and last one on the pan. Dimple each loaf with your finger in about 6 places, but don't deflate them too much. Be sure the loaves are loosened from the peel, then carefully slide them onto the baking stone. Place the pan of bread on the rack below the stone. Using a plant sprayer, quickly mist the loaves 8 to 10 times, then quickly shut the oven door. Mist the loaves again after 1 minute. Then mist again 1 minute later. Bake for about 10 minutes, then reduce the temperature to 450 degrees F and bake for 15 minutes longer, or until the loaves sound slightly hollow when tapped on the bottom and the crust is a medium to dark brown. (If the crust is not brown enough, the loaves will soften as they cool.) Transfer the bread to a rack to cool for at least 30 minutes before serving

Recipe Courtesy of Amy Scherber Recipe Summary Prep Time: 12 hours 25 minutes Cook Time: 30 minutes Yield: 3 long loaves

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Ingredients

Source

Directions

A Sauerteig (starter) begins this Austrian peasant loaf which has the subtle, not-too-strong flavor of buckwheat. It is a moist bread that is excellent to serve at a buffet or tea. It is heavy, and tasty for a continental breakfast or to eat with cheese and slices of ham.

The loaf has a salty light-tan crust, but a slice reveals a dark brown interior

BAKING SHEET: 1 large baking sheet, greased or Teflon

PREPARATION 1 1/2 hours: In a large bowl blend together the buckwheat and white flours and set aside.

In a large mixing or mixer bowl dissolve the yeast in the hot water, and add 2 cups of the combined flour mixture. Beat with a wooden spoon or mixer flat beater until smooth; the mixture will have the consistency of a batterlike porridge.

Cover the bowl with plastic wrap and let stand for 1,5 h hours.

BY HAND OR MIXER: Stir down the dough with a spoon, then add 1h cup starter, the salt, caraway seeds, and molasses. Add the remaining flour, 1 cup at a time, 10 mins. until the ball of dough is roughly formed and pulls away from the sides of the bowl. Don't force the dough to accept more of the flour than it needs to be firm-you don't want a cannonball.

KNEADING: Turn the dough onto a floured work surface and knead with a strong 8 mins. push-turn-fold action, or with the dough hook in the electric mixer, 8 minutes. The dough should be firm enough to hold its shape in a round ball. Add more of the flour mixture if needed.

KNEADING 50 secs.: Leave the machine on for 50 seconds to knead. Turn off the machine, uncover, and dust the dough with flour before removing it from the bowl.

SHAPING 4 mins.: Divide the dough into equal parts and shape into round balls. Brush the loaves with water and place them on the baking sheet.

RISING 40 mins.: Cover the loaves with a length of wax paper and leave to rise for 40 minutes.

PREHEAT: Preheat the oven to 175°C 15 minutes before baking.

BAKING 175°C, 40 mins.: Bake the loaves in the oven for 10 minutes. Open the oven door andquickly brush them with the salt water. Bake for 30 minutes longer, brushing them with salt water every 10 minutes. Test the loaves for doneness by inserting a wooden toothpick in the center of the loaf. If it comes out dry and clean, the loaf is done.

FINAL STEP: Remove the bread from the oven and place on a metal rack to cool.

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Ingredients

Source

Directions

For the Crust: Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt. Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.

Allow the dough to warm slightly to room temperature if it is too hard to roll. On a lightly floured board (or countertop) roll the disk to a thickness of 3 mm. Cut a circle about 5 cm larger than the pie plate and transfer the pastry into the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs over the plate about 1.2 cm. Flute decoratively. Chill for 30 minutes.

Preheat oven to 175 °C. Line the crust with foil and fill with metal pie weights or dried beans. Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.

For the Filling: Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated.

Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick. Add about 240 mL of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.

For the Meringue: Preheat the oven to 190ºC. Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack. Serve within 6 hours to avoid a soggy crust.

Prepare the recipe as above but complete the following steps:

To roll out tartlet dough, slice the dough into 6 pieces. On lightly floured surface, roll each circle of dough into a 5 inch disk. Stack the disks, separated by pieces of plastic wrap, on a plate, and refrigerate for 30 minutes.

To bake the dough, position rack in oven to the centre of oven and preheat to 180ºC. Place the disks of dough, evenly spaced, on a baking sheet and bake for 20 to 25 minutes, until golden brown. Cool completely.

To finish tartlets, first place oven rack in the upper third of the oven and increase heat to 220ºF.

Divide the lemon filling equally among the disks, mounding it in the centre and leaving a 2.5 cm border all the way around.

Spoon the meringue decoratively over each tartlet, right to the edges, in dramatic swirling peaks. Return tartlets to oven and bake for about 5 minutes, until the meringue is golden brown.

Additions:

You can make one pie or tartlets (in a tin or free-form)

You can compliment your pie with a sauce. For example, you can serve it with raspberry or white chocolate sauce.

You can use a piping bag to apply the meringue if you like.

Decoration is up to you - lemon zest or fruit are totally acceptable.

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Ingredients

Source

Directions

Plain Genoise:

1. Set a rack in the middle of the oven and preheat to 205 °C.

2. Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.

3. Whisk the eggs, egg yolks, salt and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 40 °C if you have a thermometer (or test with your finger - it should be warm to the touch).

4. Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.

5. While the eggs are whipping, stir together the flour and cornstarch.

6. Sift one-third of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another third of the flour mixture and finally with the remainder.

7. Scrape the batter into the prepared pan and smooth the top.

8. Bake the genoise for about 10 to 12 minutes. Make sure the cake doesn't overbake and become too dry or it will not roll properly.

9. While the cake is baking, begin making the buttercream.

10. Once the cake is done (a tester will come out clean and if you press the cake lightly it will spring back), remove it from the oven and let it cool on a rack.

* Use the egg yolks from the butter cream
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Coffee Buttercream:

1. Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot.

2. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.

* Use the egg yolks for the genoise
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Filling and frosting the log:

1. Run a sharp knife around the edges of the genoise to loosen it from the pan.

2. Turn the genoise layer over (unmolding it from the sheet pan onto a flat surface) and peel away the paper.

3. Carefully invert your genoise onto a fresh piece of parchment paper.

4. Spread with half the coffee buttercream (or whatever filling you're using).

5. Use the parchment paper to help you roll the cake into a tight cylinder.

6. Transfer back to the baking sheet and refrigerate for several hours.

7. Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 5 cm away from each end.

8. Position the larger cut piece on each log about 2/3 across the top.

9. Cover the log with the reserved buttercream, making sure to curve around the protruding stump.

10. Streak the buttercream with a fork or decorating comb to resemble bark.

11. Transfer the log to a platter and decorate with your mushrooms and whatever other decorations you've chosen.

Meringue Mushrooms:

1. Preheat the oven to 100 °C. Line 2 baking sheets with parchment. Have ready a pastry bag fitted with a small (no. 6) plain tip. In a bowl, using a mixer on medium-low speed, beat together the egg whites and cream of tartar until very foamy. Slowly add the granulated sugar while beating. Increase the speed to high and beat until soft peaks form when the beaters are lifted. Continue until the whites hold stiff, shiny peaks. Sift the icing sugar over the whites and, using a rubber spatula, fold in until well blended.

2. Scoop the mixture into the bag. On one baking sheet, pipe 48 stems, each 12 mm wide at the base and tapering off to a point at the top, 2 cm tall, and spaced about 12 mm apart. On the other sheet, pipe 48 mounds for the tops, each about 3 cm wide and 2 cm high, also spaced 12 mm apart. With a damp fingertip, gently smooth any pointy tips. Dust with cocoa. Reserve the remaining meringue.

3. Bake until dry and firm enough to lift off the paper, 50-55 minutes. Set the pans on the counter and turn the mounds flat side up. With the tip of a knife, carefully make a small hole in the flat side of each mound. Pipe small dabs of the remaining meringue into the holes and insert the stems tip first. Return to the oven until completely dry, about 15 minutes longer. Let cool completely on the sheets.

4.Garnish your Yule Log with the mushrooms.

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Marzipan Mushrooms:

1. To make the marzipan combine the almond paste and 1 cup of the icing sugar in the bowl of an electric mixer and beat with the paddle attachment on low speed until sugar is almost absorbed.

2. Add the remaining 1 cup of sugar and mix until the mixture resembles fine crumbs.

3. Add half the corn syrup, then continue mixing until a bit of the marzipan holds together when squeezed, adding additional corn syrup a little at a time, as necessary: the marzipan in the bowl will still appear crumbly.

4. Transfer the marzipan to a work surface and knead until smooth.

5. Roll one-third of the marzipan into a 15,4 cm long cylinder and cut into 2,5 cm lengths.

6. Roll half the lengths into balls. Press the remaining cylindrical lengths (stems) into the balls (caps) to make mushrooms.

7.Smudge with cocoa powder.
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-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	The two-day loaf
Categories:	Bread, Baking, Yeast
Yield:	1 Recipe

Ingredients

Source

Directions

At about 8am place the warm water, yoghurt and yeast in a 3-pint bowl. Stir until dissolved then add the flour and mix to a smooth batter. Cover and leave on the kitchen worktop until 7pm or after. Then stir the malt (or sugar), add the flour and salt and stir to a sticky soft dough. Leave the dough for 15 minutes then lightly oil your hands and the worksurface and knead the dough for about 10 seconds. Repeat at 15 minutes intervals for 45 minutes then shape the dough into a ball and place it in a bowl lined with a heavily floured cloth. Leave chilled (at 4-6C) for 24 hours, then take out and leave until doubled in size.

Get the oven to 220C (fan assisted), roll the dough carefully onto a floured baking tray, slash the top, bake for 25 minutes then bake for 20 minutes longer at 180C.

Dan Lepard's remarks:

I think that as the weather starts getting warmer you can look at reducing the yeast. As spring kicks in this month, try reducing the yeast to 3/4 tsp and when summer arrives drop the yeast to 1/2 tsp. You'll know when you need to reduce it when the loaf gets too puffy at the end of its 24 hours rise. This is the recipe I use at home, about twice a week, to make our "house" bread. Here are some tips to think about to make sure the loaf is perfect:

Use the upper amount of water when you feel more confident with soft sticky dough and you'll get a more open texutre in the loaf.

If the bread has doubled during the time in the fridge just bake from chilled

Be really carelful when you roll the dough out from the bowl onto the tray. Think of it like a big fragile puffy bubble that needs delicate handing to stop it deflating. Get your oven ready, roll it quickly and gently onto a well floured tray, try slashing it with a razor blade (without slashing your fingers or hand in the process, be very careful) , then get it in the oven

For the first 15 minutes try keeping the oven temperature as hot as it will go, even if this raises the temperature to 250C. This initial burst of heat will help as the dough will be quite tired at the end of the 24 hour rise

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-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	WALLA WALLA ONION SOUP
Categories:	Soup, Crockpot, Slow Cooker
Yield:	4 Servings

Ingredients

Source

Directions

Combine the onions and butter in the slow cooker. Cover and cook on high for 1 hour, then decrease the heat to low. Cover and cook, stirring occasionally, for about 4 hours, until the onions are evenly browned. Sprinkle in the flour and stir well. Add the wine and stock and cook on low for 2 hours, allowing the flavors to meld. Stir in the port and season to taste with salt and pepper. Ladle into bowls, sprinkle with the parsley, and serve at once.

Author's note: Although Walla Walla, Washington, is home to more than sixty wineries, it is also famous for the Walla Walla onion-a big sweetie similar to a Vidalia or a Maui onion. Legend has it that a French soldier found the seeds of a large, sweet onion on the island of Corsica and brought it to Walla Walla. The onion owes its yummy flavor to a high water and low sulfur content, and makes the sweetest of onion soups. For an extra treat, top the soup with a crouton of French bread covered with melted Gruyere cheese.

SUGGESTED BEVERAGE: A Washington state microbrew or a medium- to full-bodied red wine from the Walla Walla Valley.

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Ingredients

Source

Directions

PREPARE THE SOURDOUGH. 12 to 24 hours before you plan to bake, refresh your spelt sourdough. I mixed together 10 g rye sourdough 100 % Hydration, 17 g whole spelt flour and 23 grams water in the bowl of the stand mixer.

MIX THE DOUGH. Stir down the spelt sourdough, which will have risen during fermentation, pour the water and honey and stir to dissolve the honey and sourdough. Stir in the spelt flour and salt with a rubber spatula.

KNEAD THE DOUGH. Use the dough hook and mix the dough on medium-low speed (3 on a KitchenAid mixer) for 7 minutes. Increase the speed to medium (5 on a KitchenAid mixer) and continue to knead until k the dough gathers into a firm, smooth, somewhat elastic ball, another 6 to 7 minutes. Turn off the machine and scrape the hook and the sides of the bowl.

FERMENT THE DOUGH. Transfer the dough to a lightly oiled, clear, straight-sided 2-quart container with a lid. With masking tape, mark the spot on the container where the dough will be when it has doubled in volume. Cover and leave it to rise at room temperature until it doubles, reaching the masking tape mark, 2 to 2 1/2 hours.

SHAPE THE LOAF. Lightly dust the counter with whole spelt flour. Uncover the dough and turn it out onto the counter. Form the dough into a pan loaf. Nestle the loaf into the pan, seam side down, pressing it gently to fit. Lightly dust the top of the loaf with whole spelt flour and cover with plastic wrap.

PROOF THE LOAF. Let the loaf rise at room temperature until they have expanded to 1 1/2 times its original size, coming to the top of the pan, 1 to 1 1/2 hours.

PREPARE THE OVEN. About 15 minutes before baking, place the oven rack in the middle position. Preheat the oven to 200 °C.

SCORE AND BAKE THE LOAF. Use a serrated knife to score the loaf diagonally four times. Bake until it has mushroomed a little on top and is a rich brown color, 30 to 35 minutes.

COOL AND STORE THE LOAF. Pull the loaf from the oven. Bang the edge of the pan on the counter to release the bread. Invert it onto a wire rack and then flip it right side up. Cool the bread completely before slicing, about 1 hour. Store the cut loaf in a resealable plastic bag at room temperature. It will stay fresh for about 3 days. For longer storage, freeze in a resealable plastic bag for up to 1 month.

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-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Czech Country Bread - Žitný chleba
Categories:	Bread, Sourdough
Yield:	2 Rounds à 482 grams or 1 round about 960 grams

Ingredients

Source

Directions

REFRESH THE RYE SOURDOUGH. Eight to 12 hours before you want to mix your dough, refresh the rye sourdough. I used 10 g starter 100 % Hydration + 64 grams medium rye flour + 86 grams water in the bowl of the KitchenAid.

MIX THE DOUGH: Stir the rye sourdough to invigorate and deflate it. Pour the water over the sourdough. Stir in the yeast, bread flour, rye flour, and salt with a rubber spatula just until a dough forms.

KNEAD THE DOUGH. By hand: Lightly dust a clean counter with flour. Scrape the dough out of the bowl and knead it with smooth, steady strokes for 8 minutes. The rye flour will cause the dough to be fairly sticky. As you work, keep your hands floured but resist adding a lot of flour. Lightly drape the dough with plastic wrap and let it rest for 10 minutes. Remove the plastic and knead again until the dough is smooth and elastic, 5 to 7 minutes more.

By machine: Use the dough hook and mix the dough on medium-low speed (4 on a KitchenAid mixer) for 7 minutes. Turn off the machine and scrape down the hook and sides of the bowl with a rubber spatula. Lightly cover the dough with a piece of plastic wrap and let it rest for 10 minutes. Remove the plastic, turn the mixer back on to mediumlow, and knead until the dough is smooth and elastic, 3 to 5 minutes more.

FERMENT THE DOUGH. Transfer the dough to a lightly oiled, clear 2quart container with a lid. With masking tape, mark the spot on the container that the dough will reach when it has doubled in volume. Cover and leave it to rise at room temperature until it doubles, reaching the masking tape mark, 2 to 2 1/2 hours. It won't feel as sticky.

DIVIDE AND SHAPE THE LOAVES. Cover a baker's peel or rimless baking sheet pith parchment paper. Set aside. Lightly dust the counter with rye flour. Scrape the dough onto the counter and cut it into 2 equal pieces à 482 grams each or one large round. With a bench scraper or a chef's knife. Shape each piece into a round.

PROOF THE LOAVES. Dust the parchment paper lightly with rye flour and place the loaves on the paper about 3 inches apart, smooth side up. Sift some more rye flour over the loaves, as if you wem dusting; them with confectioners' sugar. Lightly cover them with plastic wrap. Leave the loaves to rise at room temperature until they have inflated and bubbles are visible just below the surface, 1 to 1 1/2 hours. At this point, when you press a fingertip into the dough it will spring back slowly.

PREPARE THE OVEN. About 1 hour before baking, place a baking stone on the middle rack of the oven and a cast-iron skillet on the lower rack. Heat the oven to 220 °C.

DOCK THE LOAVES. Use a pastry docker or skewer to poke about 20 holes, about 1 cm apart from each other, all over the tops of the loaves.

BAKE THE LOAVES. Slide the bases, still on the parchment. onto the baking stone. Place 3/4 cup of ice cubes in the skillet to produce steam. Bake until the loaves are ruddy brown, 30 to 40 minutes to an internal temperature of 90 °C.

COOL AND STORE THE LOAVES. Slide the peel or the rimless baking sheet under the parchment paper to remove the loaves from the oven. Slide the loaves, still on the parchment, onto a wire rack. Cool for about 5 minutes and then peel them off the parchment paper. Cool them completely on the wire rack, about 1 hour, before slicing. Store the loaves at room temperature in a brown paper bag for 3 to 4 days, or freeze in resealable plastic bags for up to month.

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