Cinnamon Rolls

February 6, 2022

• 2 3/4 cup AP flour
• 1 teaspoon salt
• 2 ¼ teaspoon yeast
• 1/4 cup sugar
• 2 tablespoons butter
• 1 egg
• 1/2 cup water
• 1/4 cup whole milk or buttermilk

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Banana Muffins

July 26, 2022

• 2 cups flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon

• ½ cup melted butter
• ¾ cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 3-4 very ripe bananas – fork mashed
• 1 peeled and chopped apple

Dry ingredients in a sifter. Melt butter – add sugar/eggs/vanilla then mash bananas. Stir wet and dry together. Add apples.

Options: Add chocolate chips or nuts

Fill muffin cups. Bake at 375° for 20-25 minutes.

Focaccia

May 5, 2024

• 4 cups (512 g) flour
• 2 teaspoons (10 g) salt
• 2 teaspoons (8 g) instant yeast
• 2 cups (455 g) lukewarm water

Whisk together the flour, salt, and instant yeast. Add the water, mix until the liquid is absorbed and forms a sticky ball. Rub the surface lightly with olive oil. Cover the bowl with plastic wrap and let it proof in the refrigerator for 12 hours or as long as three days. This creates a chewy texture. You can skip the wait if you’re in a hurry – just let it rise in a warm place for about an hour or until doubled in volume.

Spread the dough across a parchment paper lined baking tray, rub the surface with olive oil and cover with the plastic wrap. Press it toward the edges through the plastic wrap. Let rise about an hour then remove plastic wrap. Rub olive oil all over your hands and punch holes across the surface. Sprinkle with rosemary and flaky sea salt.

Bake at 425° for 25 – 30 minutes

Pizza Crust – Dallas

May 12, 2014

• 60 grams warm water
• 8 grams yeast
• 16 grams salt
• 750 grams AP flour
• 12 grams olive oil
• 436 grams water

Dissolve yeast in 60 grams warm water to form a sponge. Sift the flour and salt into the KitchenAid bowl. Combine the sponge and olive oil with the flour/salt. Use the dough hook on lowest speed. Knead until a small piece can be stretched without tearing – about 15-20 minutes. Divide into 4 balls. Let rise in a warm location or proof in fridge for use later. Makes 4 10-inch pizzas.

Lemon Poppyseed Muffins

August 12, 2016

• 2 cups all purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ¼ tsp baking soda
• ½ cup sour cream
• ½ cup buttermilk
• 2 Tbsp fresh lemon juice
• 1 cup sugar
• ½ cup (1 stick) butter, room temperature
• 1 Tbsp grated lemon zest
• 2 large eggs
• 2 teas poppy seeds

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Popovers

April 10, 2017

• 2 cups whole milk
• 4 tbls melted butter
• 4 large eggs
• 1 ½ teaspoons salt
• 2 cups all-purpose flour

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Buttermilk Biscuits

January 11, 2018

• 2 Cups flour
• 1 teas salt
• 1 Tablespoon baking powder
• 1 Tablespoon sugar (unless you’re from the South)
• 1 stick cold butter
• ¾ Cup Buttermilk

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Eggs Twist – Challah

March 29, 2020

Sponge

• 2 Tbls yeast
• 2 cups warm water
• ¼ cup sugar

Combine

• ¼ cup oil
• 3 beaten eggs
• 4 teas salt
• 6 cups flour

Knead 5 minutes. Proof until double. Divide into 2 loaves. Braid, brush with egg wash. Sprinkle with sesame or poppy seeds. Let rise again. Bake at 350° 40-45 minutes.

Hot Rolls

November 23, 2013

Sponge

• 2 Tbls active dry yeast
• ¾ cups warm water
• 1 Tbls sugar

Batter

• ½ cup shortening
• ½ cup sugar
• ½ cup hot water
• 2 teas salt
• 2 cups flour now
• 2 to 2 ½  cups more flour later
• 3 beaten eggs (more…)