Dill Poppy Seed Bread

Speckled with dill and poppy seeds and with a hint of garlic and pepper this bread will kick your weekday sandwiches up a notch! Serve it with dinner, make it into the most spectacular grilled cheese or just eat it plain. Whatever you choose to do with it you will love stepping away from your plain 'ole white or wheat bread for a change.

Form into a round...

...or a loaf

....or both! 

Either way you will love it!

Recipe:

14 oz. warm water

1/2 oz. active dry yeast

pinch of sugar

1 lb. 8 oz. bread flour

1 oz. sugar

1.2 oz. powdered milk

1/2 oz. salt

1.2 oz. butter, melted

2 1/2 T. poppy seeds

1 T. dry parsley

1 T. dry dill

1 t. black pepper

1 t. garlic powder

Mix water, yeast and a pinch of sugar and set aside. Allow to bubble (about 5 minutes)

Sift together flour, sugar, powd. milk, and salt. Pour into mixer with a dough hook attached. Add the bubbly yeast mixture, the melted butter and all the spices/seasonings. 

Mix with dough hook on medium speed for 8-10 minutes until the dough is easy to handle (not too sticky) and is soft, smooth and elastic. 

Cover bowl with clean towel and allow to rise for 35-45 minutes. Split dough into 2 equal pieces. Form both pieces into loaves and place in greased loaf pans. Or, if you prefer rounds, form each piece into 2 rounds and place the rounds on parchment paper lined baking sheets that are dusted with cornmeal. 

Preheat oven to 400º F. Place pans on preheating oven, cover with clean towel and allow dough to double in size (another 35-45 minutes). 

Brush tops of dough with egg wash (beaten egg + a little water). Bake for 20-30 minutes or until tops are golden brown. Remove from pans and cool on cooling rack. 

Chocolate Box 101

So, I finally finished my chocolate box. It was sort of a gigantic project to accomplish in only a few class periods. But, it was definitely an incredible learning experience. I was literally covered in chocolate at the end of each day. I would even find chocolate flecks on my face sometimes. I'm assuming my freckles hid them enough that no one thought I needed to be informed. haha!

Every aspect of the box is edible from the feet of the box to the gold dust I brushed all over the box. To make the actual box I tempered a bunch of dark chocolate, poured some chocolate on a parchment covered sheet pan and spread it out. Then I let it cool and set at room temperature. I repeated this process until it was as thick as I wanted it to be. When the last layer was almost completely set I used a warm knife to cut out the pieces for the box. Once all the pieces were completely set I used tempered chocolate in a piping bag as the "glue" to piece it all together. It was definitely delicate work.

Once the box was completely assembled I brushed the whole thing with an edible gold dust to give it a rustic look. I used chocolate fondant for the ribbon and the polka dots on the top.

I then filled the bottom of the box with chocolate shavings (both dark and white). Then I arranged all of my homemade chocolates inside to display them. For the chocolates we had to include one of each of the following:

Dark chocolate confection
Milk chocolate confection
White chocolate confection
and some kind of jelly (made with pectin or gelatin)

All of these were made completely from scratch as well and I tempered all of the chocolate for each of these confections. Even after all of this chocolate business I still feel like there is so much more to learn about chocolate. I will get there. Eventually.

So, anyway, I am pretty happy that the box didn't a) crumble or break on me b) turned out somewhat professional looking and c) had the antique/rustic look I was going for. Here are some pictures of the entire process:

"glueing" the sides to the base

I used silicon molds for the spherical feet 

Me using the guitar cutter to cut my confections. This contraption uses real guitar strings to cut the chocolates.

Strawberry and chocolate confections waiting to be dipped in chocolate

Left side: Strawberry and chocolate cream filled chocolates. Right side: Dark chocolate sticks with sea salt, craisins and pistachios.

Brushing my box with gold dust

The lid to my box before I secured everything on.

Adding a little detail to hide the seams

The finished product

Filled with my homemade confections. Top left: Mango and cherry jellies, Top: Strawberry and milk chocolate creme filled chocolates, Top right: Dark chocolate sticks, Bottom: White chocolate and raspberry ganache filled chocolates. 

Finally complete

Let's hope I get an A!

Double Berry Pound Cake

This quick, easy pound cake is moist and sweet with a swirl of bright berries. It is so versatile. It can be served as an afternoon snack with a hot cup of tea or as a light and refreshing dessert with a dollop of whipped cream and a few berries sprinkled on top. However you choose to eat it you will love it!

Recipe:

1 1/2 cups all purpose flour
1/4 tsp. baking soda
dash of salt
1/2 cup softened butter
1 cup sugar
3 eggs
1 tsp. vanilla
1/2 cup sour cream
1 cup raspberries and blueberries, fresh or frozen

Combine the dry ingredients (flour, soda and salt) and set aside.

In a large bowl beat the sugar and softened butter until light and fluffy. Add the eggs one at a time and scrape down the bowl between each. Add the vanilla and sour cream. Slowly add the dry mixture, scraping down the bowl often. Only mix until barely combined.

Puree the berries in a blender or food processor leaving as little or as many chunks as desired. Gently stir the berries into the batter and swirl around with a knife or spoon. Poor batter into a greased loaf pan.

Bake at 350ºF for 45-55 minutes or until a toothpick comes out clean.

Leave in the pan for about 5-10 minutes then finish cooling on a cooling rack.

Classic Waffles from Scratch

This is a pure golden recipe from my amazing mother-in-law. Not only are these waffles easy to whip out in 10 minutes or less but they are also the most perfect texture and consistency. I love a waffle that has just enough crisp on the outside while being soft on the inside. If that is what you seek in a waffle then look no further. Here is your "go to" waffle recipe for the rest of your life!

Recipe:

1 3/4 cup all purpose flour

1 T. baking powder

1/2 tsp. salt

2 egg yolks

1 1/4 cup milk

1/2 cup oil

2 egg whites

Mix the dry ingredients (flour, baking powder and salt) together in a medium sized bowl. Add yolks, milk and oil and mix just until combined. Don't you dare mix out all those lumps. You want them there. Trust me.

In a separate bowl beat the egg whites. The foam will begin to form peaks. Continue beating until you reach stiff peaks (the peaks hold their shape well). 

Fold the whites into the batter. Do this by pouring the whites onto the top of the batter. Then gently stir together by bringing your spoon to the bottom of the bowl and scooping batter onto the top of the whites. Continue stirring this way while rotating your bowl until the whites are combined. Your batter should be light and fluffy now. 

Pour batter onto a hot, greased waffle iron and cook until desired darkness. Serve hot with butter, syrup, berries, whipped cream, etc.... go crazy. :)

Marble Rye Bread

Recipe:

Light dough:

8 oz. bread flour

4 oz. light rye flour

1 1/4 t. salt

1 1/2 T. oil

1 T. molasses

1 t. active dry yeast

3/4 cup warm water

Dark dough:

same as above + 3 T. cocoa powder

Directions for each dough: 

Mix water and yeast together and allow to sit for about 5 minutes until bubbly. Mix together flours, salt, oil, and molasses. Add yeast mixture. With dough hook mix on low speed for about 1 minute. Turn the mixer up to a medium speed and mix for about 5 minutes. Dough should be smooth and slightly sticky to the touch. If you need to add a little more bread flour then add 1-2 T. but no more. 

Grease a small part of your counter. Place dough on oiled surface. Form a ball by pulling up sides and tucking into the center, pinching to seal together. Place dough ball seam side down in a greased bowl. Cover tightly with plastic wrap and keep in a warm spot to rise. 

Immediately repeat steps for dark dough. Each dough should feel the same.

Allow the doughs to rise for about 1 1/2 hours until doubled in size. 

Divide each ball of dough into 4 pieces (about 5 oz. each). Roll each piece of dough on oiled counter top into square about 1/4 in. thick. For each loaf stack the squares- light, dark, light, dark. Pat the stack lightly or roll with rolling pin to secure the layers together. Tightly roll and stretch into a loaf and pinch the seam closed. Place the loaves seam side down in greased loaf pans. 

Allow loaves to rise 1-2 hours or until the dough has doubled in size. 

Bake at 350ºF for 40-45 minutes. Immediately remove loaves and allow to cool on cooling rack. 

To store:

Store bread in plastic ziploc bag. To freeze, wrap loaf in several layers of plastic wrap. It will last in the freezer for a few months. When you are ready to use it take the frozen loaf out of the freezer and allow it to thaw in plastic at room temperature. Then place on baking sheet. Bake for 5-10 minutes in a 350ºF oven until warm and fragrant.

Light and dark rye doughs after rising in bowls.

Stack of alternating doughs just before rolling up into loaf. Light, dark, light dark.

Panning the loaves.

Baked loaves cooling on a rack

Toasted rye bread, ham and gouda sandwich.

*Recipe adapted from Fine Cooking recipe by: Peter Reinhart

Dutch Oven Bread

This delicious artisan loaf is made from 4 simple ingredients. Bread flour, salt, yeast and water. It is not only simple but also very easy to make. The only catch is that the dough needs to be made 12-18 hours in advance so a little planning ahead is necessary.

Anytime we are having some friends over or making a homemade soup I throw this easy dough together and leave it on my counter overnight. Then a few hours before I need it I shape it, let it rise and bake it. This bread is fool proof.

Recipe:

3 cups bread flour
1 1/4 tsp. salt
1/4 tsp. active dry yeast
1 1/3 cup water

Stir dry ingredients together. Add water and mix. The dough will be sticky. Cover the bowl with seran wrap and leave it on your counter for 12-18 hours.

Dust counter with small amount of flour. Dump the dough onto the floured counter (*note: do not add any flour to the dough. The flour on the counter is only there to help you handle the dough). Form a round loaf by tucking all the edges into the bottom and pinching.

Place the round on a towel that is dusted with your choice of either more flour, corn meal, wheat bran, etc. Cover the bread with the towel. Allow dough to sit until doubled, about 2 hours.

Preheat oven to 425ºF. When dough is doubled place the round into the bottom of a greased dutch oven. Cover with lid and bake for 30 minutes. Take lid off and bake another 15-20 minutes or until the bread is nicely browned.

Remove bread from dutch oven and allow to cool on cooling rack.

Pâte à Choux

Pâte à choux dough is a very easy and fun to make dough that can be piped and baked into cream puffs (as my pictures display), eclairs or even paris-brest.  They are best filled with pastry cream, custard, chiboust cream... or even just sweetened whipped cream if you are short on time like me. :)

Recipe:

8 oz. Milk (1 cup)

8 oz. Water (1 cup)

Pinch of Salt

8 oz. Butter, cubed (1 cup- 2 sticks)

12 oz. Bread flour

1 lb. Eggs

Bring the milk, water, salt and butter to a boil over medium heat, stirring constantly. Once the butter is melted add the flour all at once and vigorously stir and break up all the flour chunks in the mass of dough as it cooks. Once the mixture pulls away from the sides of the pan (about 3 minutes) turn off the heat. 

Transfer dough to your mixer. With the paddle attachment mix the dough for a few minutes to cool it down. Add the eggs, 2 at a time, and beat them until smooth before adding each addition. 

Scoop dough into your pastry bag (outfitted with a tip that has a large opening). Line a few baking sheets with parchment paper. Pipe the dough into cookie dough sized balls for cream puffs, thick lines for eclairs and thick rings for paris-brest. 

Bake at 400º F until golden brown- about 15-20 minutes depending on your oven and how many pans you have in at the same time. 

Cool completely before filling with cream of your choice. 

Baked cream puffs before filling

I used a pastry bag with a large tip to fill the cream puffs. I pushed the tip into a weak spot on the side of the cream puff and I gently filled until cream started to pop out of the opening

You can dip tops in chocolate, drizzle some on the tops, or leave them plain if you prefer