Challah Bread

INGREDIENTS

  • 1 ½ packages active dry yeast (1 1/2 tablespoons)
  • 1 tablespoon plus 1/2 cup sugar
  • ½ cup vegetable oil, more for greasing bowl
  • 5 large eggs
  • 1 tablespoon salt
  • 8 to 8 ½ cups all-purpose flour
  • Poppy or sesame seeds for sprinkling

PREPARATION

  1. In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
  2. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
  3. Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
  4. To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
  5. Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
  6. If baking immediately, preheat oven to 375 degrees and brush loaves again. If freezing, remove from freezer 5 hours before baking. Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds.
  7. Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.

Pita Bread

Ingredients:
1 dessertspoon baking yeast
2 tsp sugar
1/2 c warm water
3 c plain flour
1 large egg or 2 medium eggs
1 TBS oil

Directions:
Add the yeast and sugar to the warm water, stir, and leave to rise for about 30 minutes.

Put the flour into a large mixing bowl and make a well in the middle. Add the eggs, the oil, and the yeast mixture. Draw the flour into the middle of the bowl little by little while mixing all the liquid ingredients into it. The dough should be as soft as your earlobe. If too soft, add more flour, if too hard, add a little more warm water. Knead the dough until well mixed, then cover the bowl with a damp tea towel and leave in a warm place, such as the airing cupboard, also that it can rise. The dough is sufficiently risen when it has doubled in volume, developed little holes on the surface and has begun to smell sour.

Roll into small balls, about the size of golf balls. Roll out thinly on a floured board. Mix all the topping ingredients together and spread over each piece of dough.

Heat a cast iron skillet in the oven (at 350 degrees). Place the rolled out dough onto skillet. Baked for approximately 8 minutes.

Best Ever Pumpkin Muffins

from: http://lovelylittlekitchen.com/best-ever-pumpkin-muffins/

Serves: 12

Ingredients:
  • 1 3/4 cups all purpose flour
  • 1 cup sugar
  • 1/2 cup dark brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 2 eggs
  • 1 15 ounce can pure pumpkin puree
  • 1/2 cup coconut oil
  • 1 teaspoon vanilla extract.
Directions:
  1. Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
  2. Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
  3. In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
  5. It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
  6. Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Notes:
Recipe adapted from Sally’s Baking Addiction

If your coconut oil is solid, warm it up a bit so that it is in liquid form.

Chai Latte Inspired Cinnamon Rolls

Dough

2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
3⁄4 cup milk

Filling

4 tablespoons butter
1 cup brown sugar or 1 cup white sugar
3 teaspoons cinnamon
ginger
allspice
cardamom

Glaze

1⁄2 cup powdered sugar
1⁄4 cup milk

DIRECTIONS

For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
Sprinkle 1/2 of the mixture over the bottom of a 9×9 pan.
In a large bowl mix together flour, sugar, baking powder, and salt.
Cut in softened butter (sometimes your hands are the best tools).
Stir in milk to form a soft dough.
Roll out dough on a lightly floured into a rectangle about 1/4 inch thick.
Spread the remaining filling on the rolled out dough.
Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
Bake for 20-25 min at 400°F.
For glaze, combine powdered sugar and milk in a small bowl and stir until smooth.
Once rolls are finished, drizzle on glaze and serve warm.

Creme Anglaise

Ingredients:
1 c heavy cream
2 tsp vanilla extract
4 egg yolks
1/3 c white sugar

Directions:
1.In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
2.While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.

Blueberry Muffins

Best Blueberry Muffins

By Jennifer Segal
Servings: 12 muffins
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Ingredients

2 cups all-purpose flour, spooned into measuring cup and leveled-off
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1-1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/2 cup milk
2-1/4 cups fresh blueberries
2 tablespoons turbinado sugar (also called raw sugar or demerara sugar)
For Cooking
Non-stick cooking spray
12 paper muffin liners
Instructions

Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
In a medium bowl, whisk together the flour, baking powder and salt.
In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy — that’s okay).
Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Sprinkle the turbinado sugar evenly on top of the muffins.
Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.

Menemen

SANYO DIGITAL CAMERA

SANYO DIGITAL CAMERA

Ingredients
2 TBS olive oil
2 onions, slides
1 red pepper, sliced
1 red chili, seeds removed, sliced
1 3/4 c chopped tomatoes
1 TB superfine sugar
4 eggs
2 garlic cloves, minced
salt and pepper
1 small bunch parsley, chopped

Instructions:
Heat the oil in a cast-iron pan. Add the onions, pepper, and chili and sauté until they caramelize and soften. Add the tomatoes and sugar and simmer until the liquid has evaporated. Make 4 pockets in the tomato mixture and crack an egg into each of them. Cover the pan and cook for 1 minute more.