Milk Bread

Asian stlyes milk bread is another favorite. Soft and moist, but not too sweet. This makes the BEST french toast, PB&J's and a mean base for cinnamon raisin bread (pictured left). 

Tangzhou
1/2c Milk
2 Tbs Bread flour

Dough
2 1/2c Bread Flour
2 tsp Yeast
1 egg
1/2 c Milk
2 Tbs Butter
3 Tbs Granulated Sugar
1 tsp Kosher Salt

Heat up Milk and Bread Flour, whisking to create the Tangzhou. This

comes out like a Roux. Set aside to cool and whisk in the egg.

In a bowl, mix the remaining dry ingredients. Warm your milk and butter to lukewarm and add to the bowl with the Tangzhou. Mix until it becomes a ball. Cover and let sit until the dough doubles, about an hour depending on your room temperature. Punch down and let the dough rise again.

Cut dough into quarters. Flatten, fold into thirds. Roll out and then roll into a ball in the pan. Let proof for 30 minutes. Brush with an egg wash and Bake at 350˚ for 15-18 minutes, until browned on top.

Bobka!

Fred's Bakery  has the best bobka on the west side of LA. This doesn't quite compare to theirs, but you can't go wrong with chocolate and bread.

Bread

1 packet 7g Active dry yeast
1/2 cup Whole milk
3 Tbsps Sugar
2-3/4 cup  All purpose flour (OR 1/2 all purpose and 1/2 white whole wheat flour)
3 Eggs
1 Yolk
2 tsps Kosher salt
7 ounces Butter, softened

2 eggs Whisked, for egg wash

Chocolate Bobka filling
4 ounces Chocolate, finely chopped
4 ounces Butter
1/3 cup Cocoa powder
1/2 cup Powdered sugar 

Directions
Place the milk, yeast and sugar in the bowl of a stand mixer and whisk by hand.

Add the flour, eggs and yolks and salt and mix for about 6 minutes with the dough hook.
Check for a windowpane and add the butter until incorporated. 

Cover the dough and chill for at least 4 hours or overnight. 

To shape, first flour your work table and a rolling pin. Grab your babka filling and a spreading spatula or spoon. 

At this stage, you can choose to either make one large babka (in a 10" round cake pan or large loaf pan) or split the dough into two smaller babkas in regular rectangular loaf pans. Line the loaf pans with parchment paper. 

Roll out the dough into one large rectangle (about 10"x15") or two smaller ones. The rectangle should be wider from side to side. Spread the babka filling everywhere except the last 1" on the top of the rectangle. Roll the rectangle up in a tight log and pinch the naked edge up into the exposed dough. 

Divide the roll in two and twist them together. Place the dough into your pan(s). Proof at room temperature for about 2 hours. 

Preheat your oven to 375F. Brush the top of the loave(s) with egg wash. Place in the oven and turn the heat down to 350F immediately. Bake for 25-30 minutes. Let the bread cool for at least 20 minutes before unmolding. 

Mix it all together.

English Muffins

Who knew they'd be SO easy and delicious to make?!!!

1 tsp active dry yeast
1 Tbsp sugar
½ cup milk
2 Tbsp butter
1½ cups All Purpose flour, divided 
1½ cups Whole Wheat flour, divided
¾ tsp salt
¼ cup cornmeal
as needed oil for the griddle

Heat milk until warm. Combine with sugar and yeast to activate. Add melted butter and salt. Knead in with Flour. Cover and let rest in a warm place for 30 min. Punch down dough. Sprinkle corn meal on a board and shape muffins. Brush oil on Griddle and cook on a medium heat.

Cinnamon Pull-apart Bread

I love monkey bread just about as much as unicorns love rainbows. Over the holidays it's a tradition at Brunch. Instead of using the traditional bunt pan, I made a smaller batch in the form or pull apart bread! 


Dough
1/4 oz active dry yeast
1/4 c warm water
1/4 c scalded milk
2 tbs sugar
2 tbs butter
1/2 tsp salt
1 egg
1 3/4 c All-Purpose Flour

Cinnamon spread
3 tbs light brown sugar
3 tbs granulated sugar
2 tbs butter
1 tsp cinnamon
1 tbs cocoa powder (optional)

Glaze
1-2 tbs whole milk
1 tbs butter
1/2 c powdered sugar

In a large bowl, whisk together four cups of flour, sugar, yeast and salt. Set aside.

In a small saucepan, melt together the butter and milk on medium heat until the butter is just melted. Remove from heat and add the water and vanilla extract. Let mixture cool for 2 minutes. 

Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and continue to stir until the eggs are incorporated into the batter. The batter will be quite sticky at this point.

Add the remaining cup and a half of flour and continue to mix with a spatula for an additional 2 minutes, until ingredients are well combined. The dough will still be a little sticky. Place the dough is a large, greased bowl and cover with plastic wrap. Allow to rise, until doubled in size, about 1 hour.

Once the dough has risen, punch the dough and knead the remaining four tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. Meanwhile, mix together the sugar, cinnamon and nutmeg for the filling. Butter the bread loafs. Cut the dough into two equal pieces, and place one piece back into a bowl and cover with the towel. Working on a lightly floured surface, roll out one piece of dough to about 1/4 inch thick.

Use a brush to generously spread melted butter across the dough. Sprinkle with cinnamon and sugar mixture. Cut the dough vertically into six equal strips. Stack the strips one on top of another and slice the stack into six equal slices. You should have six stacks of six squares.

 

Place the squares into the prepared bread loafs, so that they are standing up. Repeat with the second piece of dough.

Preheat oven to 350ºF. (180ºC). Cover both loaf pans with a kitchen towel and allow to rise for 30-45 minutes, until doubled in size.

Bake for 30-35 minutes, until the top is very golden brown. The center will be a bit soft. Drizzle glaze on top. Allow to cool for 20 minutes before serving.

Savory Mushroom Tart

At the farmer's market I found a little ball of sunshine. I brought it home and have been savoring + rationing it. The last little chunk garnished my lunch.

Crust
1 1/4c Flour
1/2c Butter
3 tbsp chilled water
1/4 tsp salt
1 tsp dried Rosemary, chopped
1 tsp dried Thyme. chopped

Filling
3/4 lb Mixed wild mushrooms (Crimini, Portobello, Shitake, etc)
1/4 c Dry white wine
1 tbs Olive oil
2 tsp Chopped garlic
2 tsp Fresh Thyme
1/2 small Onion, sliced and Caramelized
1c Coconut milk or Cream
3 Eggs
goat cheese and shaved white truffle to garnish

Combine flour herbs and salt in a bowl. Scatter chilled butter pieces over the flour mixture and cut in. When coarse crumbs form, drizzle in water until dough becomes an evenly moist mass; not a ball. Wrap in plastic and chill.
Meanwhile, in a medium sauté pan, heat up olive oil over medium high heat. Add mushrooms + onions and season with salt and pepper. Saute mushrooms over medium heat until softened and then add garlic and thyme. When garlic is fragrant, about 30-45 seconds, add white wine and cook until most of the wine is evaporated. Check seasoning and set aside.

Roll out dough and line it in a tart pan. Scatter mushroom and onions. Beat eggs and coconut milk and pour on top, filling the pan, but not overflowing. 

Bake @325 for 40-45 minutes, until eggs/milk are firm.
Garnish with goat cheese and shaved white truffle.

Pumpkin Muffins

Lately, a friend has been on a health kick. She's a huge fan of the Jillian Michael's cookbook and sent a recipe for Pumpkin muffins over saying they were good but her batch came out a little flat. As I've been trying to do some healthier baking, I've adjusted the recipe slightly and came out with these delicious morning treats. Separated my batch and made half with blueberries mixed in, which came out even better!

1 15oz can Pumpkin Puree
2 Large Eggs
1/2 c Maple Syrup
1/4 c Coconut Cream (or milk)
1/2 c Olive Oil (or Grapeseed Oil)
1 tsp Vanilla Extract
1 tsp Baking Soda
1/2 tbs Baking Powder
1/2 tsp Kosher Salt
2.5 c Whole Wheat Flour
1/4 c Pumpkin Seeds 
1 1/2 tsp Cinnamon
1/4 tsp Ground Cloves
1/4 Ground Nutmeg
2 tsp Ground Ginger
1 tsp Freshly Grated Ginger (optional)
1/2 c Frozen Blueberries (optional)
1/4 c Pepitas (optional)
1 tbs sugar for dusting

Mix all wet ingredients stir in dry ingredients, flour last.

Place liners in muffin pan and scoop about 3/4 full.

Bake @325º for about 20 minutes

Apple Leige Waffles

In Amsterdam, around all the coffee shops are little bakery stands that sell belgian waffles. The yeast ones where the pearl  sugar melts and forms a thin caramelized crust on the outside of the waffle. Then they put chocolate on one side or with a little more powdered sugar and sell them all sorts of different ways. Needless to say I was a fat kid who ate them all.

1 pkg Active-dry yeast
1/3 c Warm water
1½ tbs Sugar
1/8 tsp Salt
2 c Bread flour
3 Eggs
1 c Butter, softened
1 c Pearl sugar
1/2 c Fuji Apple, diced apple

Mix yeast, water, and sugar and let develop for 15 minutes.

Place flour and salt into a large bowl. Make a well, pour in yeast mixture, and begin to knead. Continue to knead, add eggs, one at a time, and add soft butter mixing well. Let dough rest in bowl until doubled.

Gently mix in pearl sugar and apple. Let rest for 15 minutes.

Heat waffle iron. When hot, butter waffle iron, pour in 3 tablespoons dough per waffle. Cook for 3-5 minutes, until waffles lightly brown on top.

Bacon Jalapeno Corn Bread

Growing up, my grandmother would always make us 'care packages' where she'd cook us dinner. We'd stop by her house after school to pick them up on the way home. These straight out of the oven was always one of my favorite after-school snacks. 

I use her basic recipe and often mix in other ingredients for various flavors. Lets face it, bacon goes with everything. This version goes particularly well with seafood and chili.

2 c Flour
1 c Butter
1 c Sugar
1 c Milk
2 Eggs
3½ tsp Baking Powder
1/2 tsp Salt
1/2 c Corn Meal
5 strips of Bacon, diced and fried
1 medium Jalapeno Pepper, diced
1/4 c Corn kernels

Fry the bacon and set aside. Cream butter and sugar. Mix wet ingredients and fold in the remaining dry ingredients.

Pour in a greased 9x9 pan. Bake @ 325º for 20-25 minutes.

Corn + Bacon Griddle Cakes

I'm always looking for different ways to use more Bacon in my cooking. Here we have another winner.

 

1 egg
2/3 c milk
1 tbs vegetable oil
1 tsp baking powder
pinch of salt and pepper
1 c flour
8 strips bacon fried and cut into 1/2 inch pieces
1/2 c corn, frozen or fresh
2 tbs chives, chopped
1/2 small onion, diced and sauteed
maple syrup, for serving

In a pan, fry bacon until crisp. Use the bacon grease to cook onion until it is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving- and set it aside.
 
While the bacon is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be thick. If you'd like the griddle cakes to be slightly thinner, add a little more milk to thin out the batter.

Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.

Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.

Breakfast Sausage

½ lb Ground pork
2 tsp Kosher salt
1½ tsp Ground black pepper
2 tsp Sage leaves, chopped
2 tsp Thyme leaves, chopped
½ tsp Rosemary, chopped
1 tbs Light brown sugar
½ tsp Grated nutmeg
½ tsp Cayenne pepper
½ tsp Red pepper flakes

Combine ground pork with all other ingredients and chill for 1 hour. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a pan. Saute until brown and cooked through, approximately 10 to 15 minutes.

Savory Bread Pudding

1 (1-pound) loaf crusty country-style white bread
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 large garlic clove, minced
1/2lb Bacon, cooked and diced

2 tablespoons butter
1 pound assorted fresh mushrooms (such as crimini, button, portobello, and stemmed shiitake), thinly sliced
1 1/2 cups finely chopped onion
1 1/2 cups thinly sliced celery
1 stalk finely chopped Leek
1/3 cup chopped fresh parsley

2 1/2 cups whole milk
6 large eggs
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/3 cup finely grated Parmesan cheese

Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl. 

Melt butter in large skillet over medium-high heat. Add mushrooms, onion, celery, and leek. sauté until soft and juices have evaporated, about 15 minutes. Add sautéed vegetables, bacon, and parsley to bread cubes.

Whisk milk, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.

 

Preheat oven to 350°F. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.

Beef Empanadas

These were a dorm favorite in undergraduate. One of my roommates was Argentinian and we would make these tasty treats thru out the winter. Still do.

Filling
1 lb Ground beef, cooked and drained
1 Small onion, diced
1/4 c Raisins
1/4 c Green olives, diced
1/4 c Capers
4 oz Tomato paste
1 tsp Ground cumin
2 Hard boiled eggs, diced
Salt and pepper to taste
Paprika & egg white

Crust
5 tbs Butter
3 tbs Vegetable shortening
1 1/3 c All purpose flour
1/4 tsp Salt
4 tbs Iced water

Combine flour and salt in a bowl. Scatter chilled butter and shortening pieces over the flour mixture and cut in. When coarse crumbs form, drizzle in water until dough becomes an evenly moist mass; not a ball. Wrap in plastic and chill.

Saute onion and ground beef, let cool. Mix in olives, rasins, cumin, salt, pepper and hard boiled eggs. Add tomato paste and mix well.

Roll out pie crust dough into small rounds and add 1 heaping tablespoon if filling. Wrap and seal edges with a fork. Brush on egg white and sprinkle paprika on top.

Bake @ 400˚ until golden, 12-15 minutes.

Croissant

Preferment

1 cup (215g) nonfat milk, room temp.

1 Tbsp (10g) active dry yeast

1 1/3 cups (175g)unbleached all-purpose flour

Place the milk in the bowl of a stand mixer and sprinkle the yeast over the milk.  Stir just until it begins to get cloudy..

Add the flour and stir until you get a smooth mixture.  Let sit, covered, for 2 hours or overnight if in the refrigerator.


Dough

1 Tbsp + 1 tsp (14g) active dry yeast

2 cups (440g) whole milk, room temp

6 cups (800g) all purpose flour

1/3 cup (70g) sugar

1 Tbsps + 1 tsp (20g) kosher salt

1 Tbsp unsalted butter, melted

2 3/4 cups (625g) unsalted butter, european style

Sprinkle the yeast over the preferment.  Mix with the dough hook for 2 minutes, or until the mass looks elastic and smoother.

 

Slowly add half of the whole milk and continue with the dough hook until well incorporated.  You can scrape a few times to loosen some of the preferment that stays on the hook and bottom of the bowl. Add the remaining milk and stir until all of the preferment is dissolved.

Add your melted butter, sugar, salt and flour to the preferment.  Mix with the dough hook for three minutes.  Let rest for 20 minutes.

You will now notice that your dough looks more relaxed!  The gluten needs this resting period in order to make it easier to knead now. Mix on low speed for no more than 3 minutes until you get a smooth dough that feels more elastic. Cover with a cloth and let rest for 1.5 hours.

On a lightly floured surface, press dough into a 2” thick rectangle and wrap.  Place in fridge for 4-6 hours, but no more than 7.

Sometime within a couple of hours of chilling your dough, begin creating the butter packet: Place butter in the stand mixer bowl and beat until pliable.  Press into a rectangle about 14x9” over plastic.  Wrap tightly and refrigerate until you are ready to roll out your dough.

Take  your dough out of the fridge and roll it out to a rectangle 28”x12”. Place the butter over the left 2/3 of the dough.  Fold from right to the left, like an envelope. Turn the dough a quarter turn so that the larger seam faces you and roll out again to 28”x12”.  Fold once again, wrap in plastic and refrigerate for 1.5 hours.

Remove from the fridge, roll out again into 28”x12”, re-wrap and freeze for 1 hour.

Roll the dough out to a rectangle 32”x12”.  Cut out desired shapes and place on cookie sheets.‘Proof’ your croissants by placing them in a slightly warm, humid, draft-free space for 2 hours.

Egg Wash

4 egg yolks               

¼ cup cream

pinch of salt

Whisk the yolks. Add the cream and salt and using a pastry brush, lightly cover the croissants.  Wait 10 minutes to dry.

Egg wash the croissants again after letting them proof. Preheat oven to 425.  Turn down to 400 to bake.  Place your croissants inside and bake for 9 minutes (8 for smaller croissants).  Turn the pans and bake 6-7 more minutes.

Granola

6c Rolled Oats
1c Shredded coconut
1c Wheat germ

½ c Brown Sugar
¼ c Coconut Oil
¼ c Vegetable Oil
½ c Honey

Optional
1c Almonds
¼ c Flax seeds
½ c Pepitas
1½ c dried fruits; cranberries, blueberries, raisins, etc. 

Mix all ingredients except the dried fruits. Distribute evenly over 2 large baking sheets.

Bake @ 325º for about 40minutes, stirring every 10 minutes. 

Cool and add dried fruits. 
Crumble into chunks and place in airtight storage containers. 

Fruit & Nut Scones

With a friend, I discovered the LaBrea Bakery fruit and nut scones
at the neighborhood Coffee Shop. We went to get one so I could figure out what was in a scone to re-create it. The tasting went something like this:

A: Two Fruit & Nut Scones please.
Harold: No, just get one. All I want is a bite.
*bite*
Okay. Can I get another one? I'm eating yours.

---
1c raw almonds
1c raisins 
½ c dried cranberries

½ c dried apricots, diced
¾ c flax seeds
6 tbs brown sugar
2 c whole wheat flour
9 tbs butter
¼  tsp salt
1 tsp baking powder
¾  tsp baking soda
½ c rolled oats
½ c buttermilk
¼ c maple syrup

Using a pastry cutter or fork, cut in the diced butter, with the flour, baking soda, baking powder, salt and sugar until it resembles small peas. Stir in buttermilk and maple syrup. Fold in all remaining ingredients. Be careful not to overwork the dough.

Divide the dough in half. On a lightly floured surface, gently press or roll the dough to circles that are 1-inch thickness. Cut into wedges. Place wedges on two parchment-lined baking sheets.

Bake @ 350º for 25-30 minutes.

Banana Bread

While in college, some friends and I decided to have a Luau. We worked with Marriott, who ran the dining hall services on campus to set the menu and cater the event. In researching recipes, this banana bread was forwarded on from an auntie at home, in Hawaii. We tested it and ever since has been a favorite.

1 1/4c flour
1/2 tsp salt
1 tsp baking soda
1c granulated sugar
1/4 lb unsalted butter, room temperature
2 eggs
4 ripe bananas, mashed
1/4 c chocolate chips (optional)
1/4 c walnuts (optional)

Cream butter and sugar. Add  the salt, baking soda, and eggs. Mix in bananas until incorporated. Hand stir in the flour, do not over mix. Fold in nuts and Chocolate Chips.

Pour in greased loaf pan (3 mini loaf pans). Bake at 350º for 35-45 minutes.

Bacon Maple Scones

1 lb bacon

3½ c flour

2 tbs sugar

1 tbs baking powder

½ tsp baking soda

1  tsp salt

½ lb unsalted butter, cut into cubes

¾ c maple syrup

¾ c buttermilk

--
1 egg yolk

1 egg

1 tbs heavy cream

1  pinch fleur de sel, for garnish

In a medium frying pan, cook the bacon over medium heat until cooked but not crispy, 10 to 12 minutes, stirring frequently. Remove the bacon to a paper towel-lined plate or pan, to remove excess fat. Cut into ½ inch pieces

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Using a pastry cutter or fork, cut in the diced butter, until it resembles small peas. Stir in the bacon, then one-fourth cup plus 2 tablespoons of maple syrup and the buttermilk until the dough just comes together (it will still be clumpy). Be careful not to overwork the dough.

Divide the dough in half. On a lightly floured surface, gently press or roll the dough to circles that are 1-inch thickness. Cut into wedges. Place wedges on two parchment-lined baking sheets.

In a small bowl, whisk together the egg yolk, egg and cream. Brush the scones with egg wash and top each with a pinch of fleur de sel.

Bake @350º until they just begin to brown, about 25 minutes.