Sunday, January 17, 2010
Tuesday, January 12, 2010
z
12 OUNCES BB FLOUR
1/2 teaspoon cream of tartar
2 teaspoons kosher salt
1 tablespoon granulated sugar
1 tablespoon rapid rise YEast
2 extra-large egg whites
1 2/3 cup warm water, about 100 degrees
2 tablespoons unsalted butter
Combine flour, cream of tartar, salt, sugar and yeast. With paddle, add egg whites, and mix slowly to combine. On low, add the water slowlt-wont use it all. stop when it comes together. usually use at least 1c.
Knead the dough briefly to gather it together. Divide the dough into two equal parts. Roll each piece of dough into a cylinder, back and forth. It will have cracks in it. Now, dip your hands in the leftover warm water, and rub the dough vigorously all over to smooth out the cracks.
Place the two pieces of dough on parchment, cover with plastic wrap, and place in microwave to rise. First microwave a wet towel one minute to create moist environment. let rise about an hour-but every 15 mins re-wet and reheat the towel. remove bread when doing that!
Preheat oven to 375 degrees Fahrenheit.
Once the dough has risen, dip your hands back into the remaining water, and rub smooth the surfaces of each loaf
Place the loaves on silbread on stone and bake for 15 minutes. Rub the unsalted butter on bread. and bake another 10 to 15 minutes. Bread should be 190-210 mine baked 30 minutes total.
Allow the bread to cool completely before slicing, or the bread could deflate.
1/2 teaspoon cream of tartar
2 teaspoons kosher salt
1 tablespoon granulated sugar
1 tablespoon rapid rise YEast
2 extra-large egg whites
1 2/3 cup warm water, about 100 degrees
2 tablespoons unsalted butter
Combine flour, cream of tartar, salt, sugar and yeast. With paddle, add egg whites, and mix slowly to combine. On low, add the water slowlt-wont use it all. stop when it comes together. usually use at least 1c.
Knead the dough briefly to gather it together. Divide the dough into two equal parts. Roll each piece of dough into a cylinder, back and forth. It will have cracks in it. Now, dip your hands in the leftover warm water, and rub the dough vigorously all over to smooth out the cracks.
Place the two pieces of dough on parchment, cover with plastic wrap, and place in microwave to rise. First microwave a wet towel one minute to create moist environment. let rise about an hour-but every 15 mins re-wet and reheat the towel. remove bread when doing that!
Preheat oven to 375 degrees Fahrenheit.
Once the dough has risen, dip your hands back into the remaining water, and rub smooth the surfaces of each loaf
Place the loaves on silbread on stone and bake for 15 minutes. Rub the unsalted butter on bread. and bake another 10 to 15 minutes. Bread should be 190-210 mine baked 30 minutes total.
Allow the bread to cool completely before slicing, or the bread could deflate.
Sunday, January 10, 2010
TOUCH DOWN!
3 c flour1/2 Tablespoon baking powder
1 cup sugar
2 sticks butter
1 egg
2 Tablespoons milk
1 tsp vanilla extract
ELECTRIC MIX BUTTER & SUGAR. ADD EGG, MILK, VANILLA. ADD FLOUR & BAKING POWDER. PAT INTO DISK. CHILL 1 HOUR. PREHEAT OVEN TO 350. ROLL DOUGH ON FLOURED BOARD TO DESIRED THICKNESS. I MAKE THEM THICKER IF CREATING COOKIE POPS. CUT SHAPES AND INSERT OVEN SAFE COOKIE POP STICKS. BAKE 12-15 MINUTES DEPENDING ON SIZE OF COOKIE. IF SMALLER, CHECK THEM EARLIER. LET COOL ON SHEETS.
ROYAL ICING
Ingredients
- 1 pound confectioners' sugar
- 3 tablespoons meringue powder
- Scant 1/2 cup water
Directions
- Beat ingredients in a mixer bowl on low speed until smooth, about 7 minutes. If icing is too thick, add more water; if too thin, beat 2 to 3 minutes more.
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