Sullivan Bakery's No Knead Bread

 

https://cooking.nytimes.com/recipes/11376-no-knead-bread

INGREDIENTS

• 3 ⅓ cups/430 grams all-purpose or bread flour, plus more for dusting
• ¼ teaspoon instant yeast
• 2 teaspoons kosher salt
•  Cornmeal or wheat bran, as needed
• Updated by Mark Bittman:
• 430 grams flour
  1 gram yeast
  8 grams salt
  345 grams water

PREPARATION

1. In a large bowl combine flour, yeast and salt. Add 1 1/2 cups plus 2 tablespoons/390 milliliters water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Mocha-Iced Eclairs

 https://thegreatbritishbakeoff.co.uk/recipes/all/mocha-eclairs/

INGREDIENTS

For the crème pâtissière:

300ml whole milk

150ml double cream

3 large egg yolks

1 tsp vanilla extract

50 caster sugar

50g cornflour

For the choux:

100g unsalted butter

200g plain flour

4 or 5 large eggs, beaten

For the mocha icing:

1 tbsp instant coffee

2 tbsp cocoa powder

200g icing sugar

EQUIPMENT

You will need:

Large baking tray

Baking sheet lined with baking paper

Large piping bag fitted with a 1.25cm plain nozzle

Medium piping bag fitted with a small plain nozzle

METHOD

Step 1
Make the crème pâtissière. Heat the milk and cream together in a pan over a low heat until simmering. 

Step 2
Meanwhile, in a separate bowl whisk together the egg yolks, vanilla, caster sugar and cornflour, then pour the hot milk mixture over, whisking continuously until smooth.

Step 3
Return the mixture to the pan, then whisk it over a low heat until thickened. Pour the crème pâtissière onto the baking tray and cover with cling film. Leave to cool completely.

Step 4
Make the choux pastry. Pour 250ml of water into a pan and add the butter. Bring to the boil over a medium heat and stir to combine. Add the plain flour, then remove from the heat and beat vigorously with a wooden spoon until the mixture comes away from the sides of the pan. 

Step 5
Spread the mixture on a plate and leave to cool for 15 minutes. Meanwhile, heat the oven to 200°C/180°C fan/Gas 6. 

Step 6
Return the choux mixture to a bowl and add the beaten eggs a little at a time, until you reach a dropping consistency (the mixture will fall easily from the spoon in a blob).

Step 7
Draw 18 lines, each 10cm long, on the paper lining your baking sheet. Turn over the baking paper so that the lines are on the underside. 

Step 8
Spoon the choux mixture into the large piping bag with the 1.25cm nozzle. Pipe 18 lines of choux on the lined baking sheet, using the pencil lines as a guide. Flatten any pointed ends with a damp finger. Bake for 40 minutes, until puffed and golden. 

Step 9
Skewer a hole in the end of each bun to allow the steam to escape and return to the oven for a further 5 minutes, then remove from the oven and transfer to a wire rack to cool completely.

Step 10
While the buns are cooling, make the icing. Put all the ingredients in a bowl, then add enough water, a little at a time, to form a glossy, firm icing.

Step 11
Spoon the crème pâtissière into the medium piping bag with the small nozzle. Insert the end of the nozzle into the steam hole and evenly fill each bun. 

Step 12
Use a spoon to spread icing over each bun and allow to set, then serve.

Pastys — Hot Water Shortening Dough

 Adapted from: https://www.tasteofhome.com/recipes/upper-peninsula-pasties/

INGREDIENTS (version 10/26/20)
1 cup shortening (Using Full Spectrum Veggie Shortening)

1 cup butter or vegan margarine
2 cups boiling water
6 cups all-purpose flour (I used 5 cups all-purpose and 1 cup whole wheat)

1 tablespoon sugar
2 teaspoons salt

No Knead Foccacia

 https://www.abeautifulplate.com/cheesy-whole-wheat-no-knead-focaccia/

INGREDIENTS

•  1 1/2 cup warm water
•  3 tablespoons extra virgin olive oil
•  1 1/4 teaspoon salt
•  2 cups whole wheat flour
•  1 1/2 cup all-purpose flour
•  1 tablespoon instant yeast
•  1 tablespoon dried basil
•  2 tablespoons dried oregano
•  1/2 cup grated Vermont sharp cheddar
•  kosher salt

INSTRUCTIONS

1. Grease 9 x 12 inch baking dish with 2 tablespoons olive oil.
2. Using mixer, combine all ingredients and beat for 60 seconds. No more, no less! Dough will be sticky.
3. Lightly oil fingers so the dough is easier to work with. Scoop out of mixing bowl, place in baking dish, and spread out (it doesn’t have to reach the corners or fit perfectly, once it rises, this will occur naturally).
4. Cover baking dish, set in a warm, dry place (non-heated oven works perfectly for this) and let rest for 60 minutes (I actually let mine rest for 1-2 hours). I learned from King Arthur’s that a perfect tool to do this, believe it or not, is to use a hotel shower cap. It covers the whole dish and stays put.
5. Preheat oven to 375 degrees. Once dough has risen, sprinkle on additional tablespoon of olive oil and gently poke the dough with your fingers. Sprinkle on cheese.
6. Bake until golden brown, between 35-40 minutes. Sprinkle lightly with kosher salt! Serve warm.

French Boules

 From King Arthur Flour

Ingredients

Starter

• 1 cup (227g) cool to lukewarm water (90°F to 100°F)
• 1/2 teaspoon active dry or instant yeast
• 1 1/4 cups (149g) King Arthur Unbleached Bread Flour
• 1/4 cup (28g) King Arthur Premium 100% Whole Wheat Flour

Dough

• all of the starter (above)
• 1 cup (227g) lukewarm water (100°F to 115°F)
• 3/4 teaspoon active dry or 1/2 teaspoon instant yeast
• 1 tablespoon (14g) sugar
• 3 3/4 to 4 cups (450g to 480g) King Arthur Unbleached Bread Flour
• 1 1/2 to 2 1/4 teaspoons salt, to taste

Instructions

1. To make the starter: Stir all of the starter ingredients together to make a thick, pudding-like mixture. Cover with plastic wrap and let it rest for at least 2 hours. For best flavor, let the starter rest longer; overnight (up to 16 hours) is best. If you plan on making the dough in a bread machine, place the sponge ingredients in the bucket, and turn the machine on for just a few seconds to mix the ingredients together. Turn the machine off and close the cover, then let the starter rest as directed above.

2. To make the dough: Stir down the starter with a spoon and add the water, yeast, sugar, 3 1/4 cups (390g) of the flour, and the salt. The dough will be a loose, messy mass. Let it rest for 12 to 15 minutes, then stir it again; it should become more cohesive and a bit smoother. Dough handles better once it's had time for the flour to absorb the water while resting and relaxing. By using this method, you'll tend to add less flour, and have much bigger holes in your finished bread.

3. Knead the dough, adding up to an additional 3/4 cup (90g) flour (as necessary to make a soft dough), 10 to 12 minutes.

4. Place the dough in a lightly greased bowl or plastic container, cover with lightly greased plastic wrap, and let it rise until almost doubled (depending on the weather, this could be 1 to 2 hours). If you're going out, or if you prefer, let the dough rise slowly in the fridge. If your dough has been refrigerated, allow it to come to room temperature before shaping; it'll warm up and rise at the same time.

   1. Deflate the dough gently, but don't knock out all the air; this will create those "holes" so important to French bread. For one large loaf, form the dough into a round ball; for two loaves, divide the dough in half and shape into two balls.

   2. Place a semolina- or cornmeal-dusted piece of parchment paper onto a baking sheet. Gently place the ball(s) of dough on the baking sheet, seam-side down.

   3. Cover the bread gently with lightly greased plastic wrap, and let it rise until it's puffy and about 40% to 50% larger, anywhere from 45 to 90 minutes.

   4. Preheat your oven to 475°F.

   5. Slash or cross-hatch the bread with a sharp knife or lame. Dust it with a little flour. Spritz water into the oven with a clean plant mister, and place the bread in the oven. Reduce the heat to 425°F and spritz with water every few minutes for the first 15 minutes of baking.

   6. Bake the bread for about 25 to 30 minutes, or until it's a rich golden brown, and its interior temperature registers at least 190°F on a digital thermometer. The smaller loaves will bake more quickly, so keep your eye on them.

   7. Remove the bread from the oven, and cool it on a rack. Store bread, loosely wrapped in paper, for a couple of days at room temperature; wrap it in plastic and freeze for longer storage.

   
   

   
   

Pie Crust Recipes 1

Here is a good blog post for vegan crust options:
https://www.ilovevegan.com/pie-crust/


Maman CloClo's Pie Crust
1 stick.........Butter
2 oz or 2 t...Cream Cheese
1 1/4 c........Flour
1t ...............Sugar (unless you want to make it savory)
1/4 t...........Salt
1) Cream Butter and Cream Cheese
2) Mix Dry Ingredients separately
3) Add Dry Ingredients to butter and cream cheese using mixer on high setting
4) Flatten dough on floured board and refrigerate (set some dough aside for edge)
5) Transfer to pie pan and pick edges with a fork
6) Pre-bake in 375˙ oven for 20 minutes.
We use pie crusts for all sorts of meals, from empanadas to pot pies. You can also substitute veggie Crisco for the butter/cream cheese mixture for your Vegan homies. Here is another recipe:

Clotilde Dusoulier's Crust Recipe from Chocolate Zuchini
- 170 grams (1 1/3 cups) flour
- 85 grams (1/3 cup) sugar (I use an unrefined blond cane sugar)
- 85 grams (3 ounces) semi-salted butter, chilled (if you use unsalted, add a good pinch of salt)

- 1 to 2 tablespoons milk