Michel Roux’s brioche (fresh yeast) .

- Michel Roux’s brioche dough | French recipes
Recipe from Michel Roux, basically
70% butter,
60% eggs,
14% milk,
7% sugar,
1.4% salt,
1.4 % instant yeast.
Bulked overnight in the fridge.
Warm milk, plenty of butter and a yolky glaze are the secrets behind the perfect melt-in-the-mouth classic French brioche.

22/12/2018
Michel Roux's brioche dough recipe
The perfect breakfast bake

Ingredients
70 ml tepid milk
15 g fresh yeast
500 g plain flour
350 g butter, slightly softened, plus extra to grease
30 g caster sugar
1 egg yolk mixed with 1 tbsp milk, for egg wash
6 eggs, beaten

Directions
Pour the milk and yeast into a bowl and stir to dissolve the yeast.
Put the flour, one teaspoon fine salt and beaten eggs into an electric mixer fitted with a dough hook and pour in the milk and yeast mixture.
Mix on slow speed to combine and knead the dough for 5 minutes.
Scrape down the sides of the bowl with a rubber spatula, then knead at medium speed for about 10 minutes.
By this stage, the dough should be smooth, elastic and combined well.
Meanwhile, in another bowl, mix the butter and sugar together.
Add a few small spoonfuls of the butter mix to the dough, then with the mixer running at low speed, add the rest a piece at a time.
When the butter mixture is all incorporated, increase the speed and work for 6 to 10 minutes, until the dough is very smooth and shiny and comes away from the bowl with perfect elasticity.
Remove the dough hook, leaving the dough in the bowl.
Cover with a tea towel or cling film and leave to rise in a warm place for about 2 hours, until the dough has doubled in volume.
Knock the dough back by flipping it over two or three times with your hand.
Cover the bowl again and refrigerate for at least six hours (but not more than 24 hours).
The dough is then ready to use and mould.
To shape a large brioche: divide 600g dough into two-thirds (400g) and one-third (200g).
Shape the larger piece into a ball and place it in the bottom of a well-buttered brioche mould, measuring 16 centimetres across the top, eight centimetres across the base.
Make a deep indentation.
Shape the small piece of dough into an elongated oval and gently press into the indentation in the large ball, so that only a little is left visible, resembling a ‘head’.
Lightly brush the dough with egg wash.
Leave to rise in a warm place for about one and a half hours, until it has at least doubled in volume.
Preheat the oven to 200C/gas mark 6.
Brush the brioche lightly again with egg wash.
Bake for 15 minutes, then lower the setting to 180C/gas mark 3 and bake for another 30 minutes.
Leave the brioche in the mould for 5 minutes, then tip out onto a wire rack and leave the bread to cool before serving.
Recipe: The Roux Legacy, Good Food Channel

Pickle tomatoes (express method).

tomatoes - 1 kg
brine: per 1 liter of water
2.5 tbsp salt
1 tsp mustard seeds
1 tsp fennel seed
1 tsp mixtures of peppercorns (green, pink, white)
3 bay leafs
10 Whole allspice berries
5 garlic cloves

It is advisable to do in the evening.
Wash tomatoes, put in a jar.
Bring the water to a boil, add everything from above except garlic to it.
Boil for 3 minutes.
Pour the hot pickle in a jar with tomatoes.
Cool naturally to room temperature.
Add peeled and chopped garlic.
Put in the refrigerator.
In the morning, the tomatoes will already to eat.

Cranberry sourdough bread.

300g bread flour(85%)
50g wholemeal flour (in the UK) (15%)
273g water (78%)
70g levain (20%)
7g salt (2%)
60g of dry cranberries

08:00 refresh levain (1:2:2)

12:00 - mix water and flour,
* 12:00 - 13:00 - autolyse
- if your levain isn't ready at 13:00 no worries, keep the autolyse going until levain is ready.
13:00 - add levain (5 hours active on its peak, 1:2:2), mix, rest 30 min,
13:30 - add salt, mix, rest 30 min.
14:00 - lamination, + add berries on rectangle, rest 45 min,
14:45, 15:30, 16:15 - 3 coil folds every 45 mins,
16:15 - 18:15 - Leave untouched for 2 hours.

Total bulk is 6 hours - 13:00 - 18:00 (time starts from adding levain).
18:15 - preshaping, rest 15 min,
18:30 - shaping, proofing room temperature for 30 min,
19:00 put in refrigerator for 16 hours,
19:00 - 11:00 - refrigerator.

10:00 turn on the Oven - my is max 250°C,
11:00 - bake 230°C with closed lid 25 min,
11:20 - open lid 230°C for 10 min,
11:30 - 220°C for 10 min.
11:40 - finish!

* - the temperature is set depending on your oven is.
The majority of home ovens are horribly inaccurate and uneven.
Most ovens can be calibrated, so buy yourself a cheap oven thermometer, pull out the oven’s instruction manual, and try to get the oven calibrated as best you can.

Sourdough Rye Bread with molasses and chocolate.

adapted recipe of Sourdough Rye Bread

Emma Freud cooks.

Emma Freud cooks for Nigel Slater | BBC Good Food

Vegetarian Patè

Vegetarian Patè

6 Amazing Blogs For Bread.

6 Amazing Blogs For Bread Recipes | Make Bread At Home

Russian small pies.

Pirozhki.

about 30 small pies
250 grams of cold butter,
3 cups flour, grits or chop.
Yeast - a quarter of the sticks (25g) diluted in half a glass of warm water, and then put a half spoonful of sugar and salt a little bit.
Yeast left for 10-15 minutes and mix with flour,
there add 250 grams of sour cream, make a ball and put in the cold for 2 hours.

top with egg white or just milk. eggs - more glossy.
The dough is good for the cabbage filling,
Bake at 200C.
Until they turn brown on both sides.
Then you can apply the butter on top.
And cover with a towel for 10 minutes.

NOTE:
Dr.Oetker dry yeast a bag 7g.
The bag is for 500g of flour.
The content is equivalent to 21-25g of fresh yeast.
Thus, if the recipe is 50 g of fresh yeast, then you need about 2-2.5 bags of dry.
One bag of SAF-MOMENT 11 g corresponds to 60 grams of fresh yeast and goes to 1 kg of flour.
About 4 teaspoons.
That is, one teaspoon of SAF-MOMENT corresponds to approximately 15 grams of fresh pressed yeast.
And remember, all types of yeast are fermented as quickly as possible at 30C - a little hotter, and the yeast will be spoiled.

Salzburger Nockerl by David Lebovitz

Salzburger Nockerl - David Lebovitz

The Best Cinnamon Buns (Kanelbullar) by Bronte Aurell.

- Recipe: The Best Cinnamon Buns (Kanelbullar) - ScandiKitchen





36 Buns
Make the dough:
If using fresh yeast, add the luke warm milk (36C) to your mixing bowl in a stand mixer and add the yeast; stir until dissolved.
If using active dry yeast (granules), pour the warm milk into a bowl, sprinkle in the yeast and whisk together.
Cover with cling film and leave in a warm place for about 15 minutes to become bubbly.
Pour into the bowl of a food mixer fitted with a dough hook.

Start the machine and add the cooled, melted butter.
Allow to combine with the yeast for 1 minute or so, then add the sugar and mix for a minute.
In a separate bowl, weigh out 800g of flour, add the cardamom and salt and mix together.
Start adding the flour and spices into the milk mixture, bit by bit.
Add the beaten egg.
Keep kneading for 5 minutes.
You may need to add more flour – you want the mixture to end up a bit sticky, but not so much that it sticks to your finger if you poke it.
It is better not to add too much flour as this will result in dry buns – and you can always add more later.
The mixture has enough flour when it starts to let go of the sides of the bowl.
Once mixed, leave the dough in a bowl and cover with a clingfilm.
Allow to rise for around 30 minutes – or until it has doubled in size (this time can vary depending on the temperature in your kitchen).
Dust a table top with flour and turn out the dough.
Using your hands, knead the dough and work in more flour if needed.
Cut the dough into two equal pieces and using a rolling pin, roll out one lump of dough to a 40 x 50 cm/16 x 20 in. rectangle.
Using a spatula, spread the filling across the dough in an event, thin layer.

Traditional Swirls:
Simply roll the dough lengthways into a long roll and cut into 15-16 pieces, place on a lined baking tray, and leave – covered – to rise for another 20 minutes.
Repeat with the remaining lump of dough.
Beautiful Twists:
Want to make cinnamon bun twist, like in the photo? Just scroll down to see how to twist (video).
The twists are shown at around 4 minutes in.
Roll out the dough, and fold it once you have spread the filling on it.
Make sure it is even and flat – then using a pizza cutter, cut out even sized strips.
Hold one end of the dough while you twist the dough back on itself and allow it to roll into a twist.
Always make sure the ends are tucked underneath or they will unravel during baking.
Leave to rise for a further 20 mins before brushing with egg.
Bake:
Heat the oven to 200C (fan).
Brush the buns lightly with beaten egg, then bake for 7-9 minutes or until golden and done.
Watch it, they can burn easily and different ovens vary in temperature: My oven bakes these on 180C fan in 8 minutes.

While they are baking, heat the golden syrup and date syrup in a pan until warm and liquid.
If you cant get hold of date syrup, just use golden –but Date syrup does add a lovely flavour to the buns.
When the buns come out of the oven, immediately brush lightly with the syrup, then add pearl sugar (nibbed sugar) on top of the buns and cover with a quite damp tea towel.
The tea towel stops the buns from going dry and forming a crust – leave it on there for at least five minutes.
If you cannot get hold of nib sugar (pearl sugar), you can use chopped hazelnuts etc instead as an alternative.
The buns last only for 24-36 hours – as with all fresh bread – so freeze as soon as they have cooled down if you cant eat 36 buns in one go.
Notes
Note for cardamom and cinnamon: buy the seeds (already de-podded) online and grind as you need, using a spice grinder (you can do it by hand, but its hard work).
Or buy pre-ground, but it loses potency quickly.
For cinnamon, never skimp on the quality – buy good ground cinnamon – the cheap stuff is not great and you need lots more to get a good flavour.

From book:

How Canadian Meredith Erickson became the queen of cookbooks - The Globe and Mail

How Canadian Meredith Erickson became the queen of cookbooks - The Globe and Mail

Cranberry Upside-Down Cake from the cookbook Tartine: A Classic Revised.

- House & Home
by Elisabeth M Prueitt, Chad Robertson
Yield: Serves 8 to 10
Ingredients
Fruit Layer
2 3/4 cups (275 g) fresh or frozen cranberries
1 tbsp brown sugar
2 tsp orange zest

Caramel
3/4 cup (135 g) brown sugar, packed
3 tbsp (45 g) unsalted butter

Cake
2 cups (260 g) all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/3 cups (265 g) granulated sugar
1/2 tsp salt
1 large eggs, at room temperature
1 cup + 3 tbsp (280 g) crème fraîche
1 tbsp vanilla extract
6 tbsp (85 g) unsalted butter, at room temperature

Directions
Preheat the oven to 325°F (160°C).
Butter a 10 by 5 inch (25 by 12 cm) loaf pan and line with parchment paper, leaving a few inches of overhang on each side.
To prepare the fruit layer, combine in a bowl:
the cranberries,
brown sugar
orange zest
- gently mix with your hands or a rubber spatula to coat the cranberries and evenly distribute the sugar and zest.
With a spoon, transfer the fruit from the bowl to the prepared pan, keeping in mind that there will be more fruit than the bottom of the pan can accommodate.
The cranberries will shrink during baking so the fruit settles into an even layer.

To prepare the caramel
- stir together the brown sugar and butter in a small, heavy saucepan;
bring the mixture just to a boil over medium-low heat, stirring to combine with a rubber spatula, so the sugar doesn’t burn before the butter is fully melted.
When the caramel has softened and begun to boil, remove the pan from the heat.
Immediately pour the caramel evenly over the fruit mixture in the loaf pan and set aside to cool and set without agitating the mixture.

To make the cake
- sift the flour, baking powder and baking soda into the bowl of a stand mixer fitted with the paddle attachment.
Add the granulated sugar and salt and stir to combine.
In a small bowl, whisk together the eggs, crème fraîche and vanilla extract.
Add the softened butter to the dry ingredients in the mixer bowl.
Mix on low speed until the mixture is sandy and the butter can no longer be seen.
Add the egg mixture, and then beat thoroughly on medium speed until the batter is smooth, about 1 minute, stopping the mixer halfway through to scrape down the sides of the bowl with a rubber spatula.

Pour the cake batter on top of the fruit and caramel in the prepared pan and smooth to the edges with an offset spatula.
Give the pan a few hard raps on the counter to knock out any air bubbles from the batter.

Bake the cake until it has risen and become a deep golden brown color, and a cake tester inserted into the center comes out clean, about 1 hour.
It might require more time.
Let cool in the pan on a wire rack for 30 minutes.
To unmold, run a small, thin knife around the sides to detach any hardened bits of caramel from the cake pan.
Place an inverted serving dish onto the surface of the cake, and, using a towel or oven mitts, flip the cake pan and dish and carefully slide the pan from the cake.
Gently peel off the parchment and allow the cake to continue cooling at room temperature for 1 hour before serving.
The cake will keep, covered at room temperature, for up to 3 days.


- Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites (Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts for Pastry Chefs)
by Elisabeth Prueitt - Published October 1st 2019 by Chronicle Books

- Tartine (Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts for Pastry Chefs) by Elisabeth Prueitt, Alice Waters, Chad Robertson - Published August 24th 2006 by Chronicle Books

- Check the price at Cheap books - compare book prices then buy at the cheapest price - Best Book Price

Pilaf rice.

300g white basmati rice
Salt
Generous knob of butter
3 cardamom pods, crushed
1 stick of cinnamon
2 strips of lemon zest
Pinch of saffron (optional)

1. Rinse the rice thoroughly and tip into a large saucepan of boiling, salted water.
Stir, bring back to the boil, and cook for 7 minutes.

2. Drain well and season to taste.
Meanwhile, melt the butter in a clean pan over a medium heat then add the spices and lemon zest.
Cook for a minute, then add 2 tbsp water and a layer of rice.
Heap the rest on top in layers, making sure not to push it down.
Make 5 air holes in the surface with the handle of a wooden spoon, wrap a lid of the pan in a clean tea towel and cover.
Cook over a very low heat for 30 minutes.

3. Have 5cm of cold water ready in the sink.
When the rice is done, plunge the pan into the water and leave for a minute, then turn the pilaf on to a platter.

Is pilaf rice's finest hour or do you prefer it fried, baked or boiled with milk and plenty of sugar?
Which country does the best version: do you prefer palau, pilau or plov?

- Finally…Mrs.Shopkeeper’s Secret Recipe for Bulgar Pilavi…. | Veggiestan

Rick Stein's beef and pork meatballs.

- Rick Stein's beef and pork meatballs in a tomato and 'piment' sauce - YOU Magazine
Rick Stein’s Secret France by Rick Stein
400g minced beef
400g minced pork
1 egg
3 cloves garlic, finely chopped or grated
small handful flat-leaf parsley, chopped
1/2 tsp ground cinnamon
1 tsp piment d’Espelette, pimentón or unsmoked hot paprika
plain flour
salt and black pepper
3 tbsp olive oil

Sauce
1 tbsp olive oil
1 onion, finely chopped
100g unsmoked lardons or cubes of cooked ham
1 tsp piment d’Espelette, pimentón or unsmoked hot paprika
1/2 tsp ground cinnamon
6 tomatoes, hard cores removed, chopped
1 tbsp tomato paste
150g pitted green olives, drained
400g tin haricot beans, drained

1. In a large bowl, mix together the meat, egg, garlic, parsley, cinnamon, piment d’Espelette and 2 tablespoons of flour.
Season with salt and pepper and blend well.
Using your hands, shape the mixture into golfball-sized balls, adding another tablespoon of flour if the mixture feels too wet to form into balls.
Roll the balls in flour to lightly cover.
Heat the oil in a large, preferably shallow, flameproof casserole dish, and brown the meatballs all over.
Set them aside.

2. For the sauce, heat the tablespoon of olive oil in the same casserole dish and fry the onion and the lardons or ham until the onions are softened.
Add the piment d’Espelette and cinnamon and cook for a minute, then add the chopped tomatoes, tomato paste and 250ml of water.
Season with salt and pepper and bring to the boil.
Turn down the heat, cover the pan and simmer for 15 minutes.
Add the olives, haricot beans and browned meatballs to the sauce, together with any juices they have released.

3. Cover the pan and cook over a low heat for 30 minutes, then remove the lid and simmer for 10-15 minutes.
Check a couple of times during cooking and add a little more water if the sauce looks as if it is getting too thick.
Serve as a tapas or as a lunch or supper dish with pilaf rice.

shakshuka pizza — molly yeh

shakshuka pizza — molly yeh

Potato Dauphinoise by Mary Berry.

- Recipes | Mary Berry
Can be part-cooked for about 45 minutes up to 24 hours ahead.
To serve, return to the oven without the foil for about 20-30 minutes, or until piping hot.
Freezes well cooked.

750g sweet potatoes, peeled
750g King Edward potatoes, peeled
300ml double cream
150ml chicken or vegetable stock
50g Parmesan cheese, grated

Preheat the oven to 220°C/Fan 200°C/Gas 7
You will need a 2-2.4 litre shallow ovenproof dish, buttered.
Slice the sweet potatoes and King Edwards very thinly using a sharp knife or the slicing blade on a processor.
Arrange one layer of mixed potatoes in the buttered dish.
Season with salt and pepper and drizzle over a little cream and stock.
Continue to layer the potatoes and double cream and stock until you have used all the ingredients.
Push the potatoes down into the liquid using your hands so they are all covered.
Sprinkle with the cheese and cover with foil.
Bake in the preheated oven for about 40 minutes.
Remove the foil and continue to cook for another 25-30 minutes, or until golden brown and the potatoes are cooked through.
Leave to stand for 5 minutes before serving.

<a href="https://www.jamesmartinchef.co.uk/recipes/masterclass-potatoes/">Masterclass Potatoes - Dauphinoise, Pomme Parisienne, Pomme Anna, Pomme Soufflé - James Martin Chef</a>

Mary's classic Caesar salad.

Mary's classic Caesar salad recipe - BBC Food

Bowls of Goodness by Nina Olssen.

from book Bowls of Goodness
The Loyal Lentil Chilli
Don’t be discouraged by the long list of ingredients, it’s mostly spices that you will already have in your spice rack.
serves 4
250 g puy or beluga lentils
1 tablespoon coconut or olive oil
5–7 shallots, finely chopped
4 garlic cloves, finely chopped to a paste with 1 teaspoon salt
11/2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon ground coriander
1 red pepper, halved, deseeded and finely chopped
1-2 red chillies, deseeded and finely chopped
2 tomatoes, finely chopped
400g butternut squash, cooked and chopped into small pieces
400ml coconut milk
1 tablespoon tahini
1 tablespoons honey or agave syrup
juice of 1 lime
3 tablespoons soy sauce
2 tablespoons extra virgin olive oil
salt and pepper

simple yogurt sauce:
200g yogurt or vegan yogurt (soygurt or coconut yogurt)
1 teaspoon honey or agave syrup
drizzle of extra virgin olive oil

quickest cucumber salad:
1/2 cucumber, shaved into ribbons
4 tablespoons rice vinegar

to serve:
fresh coriander
hot sauce, like sriracha
cooked brown rice
lime wedges

Cook the lentils according to the packet instructions, rinse, drain and set aside.
Heat a frying pan over a medium–high heat.
Add the oil and gently fry the shallots until transparent.
Add the garlic, spices, pepper, chilli and tomatoes and fry for a few minutes over a medium–low heat.
Stir in the lentils, squash, tahini and honey.
Pour in the coconut milk and stir, then let the chilli simmer over a medium–low heat for 5 minutes, adding a little water if needed and stirring regularly.
Add the lime juice and soy, then let it simmer for a further few minutes while stirring.
Taste and adjust the seasoning with salt and pepper.
Remove from the heat. Mix the ingredients for the yogurt sauce.
Make the cucumber salad by combining the shaved cucumber and rice vinegar.
Drizzle the chilli with extra virgin olive oil, top with freshly chopped coriander and serve with the cool yogurt sauce and salad.
Serve with a hot sauce, rice and lime as extras on the table.

- Recipes from Bowls of Goodness by Nina Olssen - Wear & Where

- A Day in the Life: Nina Olsson from Nourish Atelier

- Kombucha — nourish atelier

Masterclass with Richard Bertinet

Tim Hayward learns a new technique for handling dough in a bread-making masterclass with Richard Bertinet

My bread from Richard Bertinet's book Crust.

Here's how to get your starter started.
Stage 1
50 g spelt flour
150 g white bread flour
40 g honey
100 g water (at about 100 degrees; Bertinet calls this "blood temperature")

Mix ingredients into a compact dough; cover and let rest in a warm place for at least 36 hours.

Stage 2
Refreshing the starter
170 g starter
15 g spelt flour
140 g white bread flour
75 g water ("blood temperature")

Mix into a tight dough and let rest for 24 hours at warm room temperature (about 24C/75F).

Stage 3
Discard half of Stage 2 dough and refresh remaining 200 g with:
400 g white bread flour
200 g water ("blood temperature")

Mix to a thick dough.
Let rest for 4 hours in a warm place, then cover with plastic wrap and refrigerate for 2 days.
The starter is ready when it smells slightly fermented and is a little stringy.
Each time you use the starter, feed it by adding 2 parts bread flour to 1 part water.
If you go a week without baking, discard some of starter and feed it to keep it alive.

Stage 4
To make 1 large loaves:
307 g white bread flour
42 g spelt flour
209 g starter
312 g water ("blood temperature")
10 g salt

Using your hands or a stand mixer fitted with a paddle attachment, work starter into flours.
Add water and mix.
Add salt and keep working dough until glutens activate.
You can tell when this happens, because the dough will come together into a ball.

Transfer dough to a dry, lightly floured surface and fold into center to form a ball.
Place in a large, lightly oiled bowl, cover with lightly oiled plastic wrap, and let rest for 1 hour.

Tip dough out onto a lightly floured surface and fold into center to form another ball,
shape into ball and place in a well-floured basket or lightly oiled bowl.
Cover with kitchen towels and let rest at room temperature overnight to rise.

Stage 5
Baking the bread

Tip dough ball out onto a dry surface and turn over.
Score top.

Bake at 230C/450F for 10 minutes, then reduce heat to 200C/400F and bake until loaves sound hollow when tapped with your fingertips, about 1 hour (???!).




Recipe adapted from:
- Starting a Starter for Winter Sourdough Bread | Bon Appétit