bread

Maggie’s Miso Ramen

bread, dinner, mexican

ingredients

  • caldo de pollo
  • 2 tbsp tahini
  • 1/2 tbsp miso (red or white)
  • ramen noodles
  • 1 bag frozen corn
  • greens of choice (pea greans, arugula, etc.) or bok choy even if you feel like cooking it!
  • 1 pckg tofu
  • cornstarch
  • salt
  • pepper
  • sesame oil

directions

  1. There’s no science to this one. Start a pot of water to boil–add caldo de pollo to taste.
  2. Turn off the heat and add tahni and miso. Add in a little pepper, cilantro too if you have a teaspoon lying around
  3. Cook the corn; season with salt, pepper, little oil.
  4. Cut the tofu into triangle and season with cornstarch, salt, and pepper. Bake at 400 for about 30 minutes, flipping halfway through
  5. Season the greens with a little salt, pepper, and oil.
  6. Cook up the noodles, add a tiny bit of oil to keep from sticking.
  7. Serve ingredients separately and let diners make their own bowls!

Soy Curl Tacos

bread, dinner, mexican

ingredients

  • 1/2 pack soy curls
  • 4 tsp cumin
  • 4 tsp smoked (or regular) paprika
  • 2 tsp garlic powder
  • 2 tsp chili powder
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tsp caldo de [your choice!]
  • tomato, onion, cilantro for me
  • rice, beans, anything else you’d like!

directions

  1. Rehydrate the soy curls in water or chicken broth and then squeeze out the water. Let the soy curls rest/dry out on a towel. Make slurry with the taco seasoning and caldo, and use this to marinate the soy curls.
  2. Cook in a frying pan with pam until tasty! you may need to cook this in batches so the soy curls have space!

dave’s good seed copycat

bread

ingredients

  • 1 1⁄2 cups warm water (105-115 degrees F)
  • 3 tablespoons olive oil
  • 2 tablespoons molasses
  • 2 tablespoons brown sugar
  • 3 cups white whole wheat flour (or 1 1/2 cups whole wheat flour and 1 1/2 cups all-purpose flour)
  • 1⁄3 cup vital wheat gluten
  • 1 1⁄2 teaspoons salt
  • 1 tablespoon yeast
  • 1⁄2 cup whole oats (not instant) or 1/2 cup oatmeal (not instant)
  • 1⁄4 cup cornmeal
  • 1⁄4 cup ground flax seeds
  • 1⁄4 cup wheat germ
  • 1⁄4 cup sunflower seeds
  • 2 tablespoons white sesame seeds
  • 2 tablespoons black sesame seeds
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons whole flax seeds
  • 1⁄2 cup seeds, for coating

instructions

  1. Mix dry ingredients, add wet ingredients and use heavy-duty electric mixer (or your own brute strength) to mix and knead the dough for about 10 minutes. You may need more or less flour or water to make a smooth dough that you can work with (although having it a little sticky is okay).
    _
  2. Place the dough in a greased bowl and turn so the greased side is on top OR spray the top with non-stick spray. Cover with a damp towel and let rise until double in bulk (about an hour).
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  3. Remove the dough from the bowl and knead a few times by hand. Flatten and then roll to shape into two loaves.
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  4. Combine about a half cup of seeds (use a nice variety) and oats in a wide dish. Use a wet dish towel and roll the loaf to moisten the outside. Then press all sides of each loaf into the seeds to coat well.
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  5. Place the seed-coated loave onto a sheet pan, spray with non-stick spray, cover with a damp towel and allow to rise about 40 minutes.
    _
  6. Place a baking dish with an inch or two of water in it in your oven. Pre-heat your oven to 350 degrees. Place the loaf in the oven and bake for 25-35 minutes until it sounds hollow. Remove from pan and cool completely before slicing.

Recipe lightly adapted from https://www.food.com/recipe/good-seed-bread-519326

sweet cornbread

basics, bread

ingredients

  • 1 cup (120g) fine cornmeal
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1/3 cup (67g) packed light or dark brown sugar
  • 2 tbsp (30ml) honey
  • 1 large egg, at room temperature
  • 1 cup (240ml) buttermilk (or greek yogurt & water)

instructions

  1. Preheat oven to 400°F (204°C). Grease and lightly flour a 9-inch square baking pan. Set aside.
    –
  2. Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
    –
  3. Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, or whatever you like.
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  4. Preheat oven to 400. Line a 9×13 baking sheet (or pan!) with parchment paper, lightly grease and set aside.
    –
  5. Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzel rolls into the boiling water for 20 seconds on each side (do not overdo this). Using a slotted spatula, lift the pretzel roll out of the water and allow as much of the excess water to drip off. Place pretzel rolls onto prepared baking sheet or close together in the baking pan. Using a sharp knife, score a couple slits into the top of each.
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  6. Lightly brush the tops of the buns with the beaten egg white and top with a little sea salt.
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  7. Bake for 22-26 minutes or until a deep golden brown on all sides.

Adapted from https://sallysbakingaddiction.com/easy-pretzel-rolls/

Easy Pretzel Rolls

basics, bread

ingredients

  • 1 and 1/2 cups (360ml) warm water (around 100°F)
  • 2 and 1/4 teaspoons (7g) instant or active dry yeast 
  • 1 tbsp butter
  • 1 egg white, whisked
  • 1 teaspoon salt
  • 1 Tablespoon brown sugar
  • 3 and 3/4  – 4 cups (469-500g) all-purpose flour, plus more for work surface
  • coarse sea salt for sprinkling
  • 1/2 cup baking soda in 9 cups water for waterbath

instructions

  1. Whisk yeast and warm water together. Allow to sit for 1 minute. Next, add salt, brown sugar, and melted butter. Finally, slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon or dough hook attached to stand mixer until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.
    –
  2. Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. (At this point, it dough can be frozen. See freezing instructions below.) Place in a large greased bowl, cover tightly with plastic wrap, and allow to rise in a warm environment for 1 hour or until nearly doubled in size. (If you like, preheat oven to 200°F, turn it off, place the dough inside, and shut the oven.)
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  3. Once risen, punch dough down to release any air bubbles. Turn out onto a lightly floured surface and, with a sharp knife or pizza cutter, cut dough into 8 sections and shape into balls.
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  4. Preheat oven to 400. Line a 9×13 baking sheet (or pan!) with parchment paper, lightly grease and set aside.
    –
  5. Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzel rolls into the boiling water for 20 seconds on each side (do not overdo this). Using a slotted spatula, lift the pretzel roll out of the water and allow as much of the excess water to drip off. Place pretzel rolls onto prepared baking sheet or close together in the baking pan. Using a sharp knife, score a couple slits into the top of each.
    –
  6. Lightly brush the tops of the buns with the beaten egg white and top with a little sea salt.
    –
  7. Bake for 22-26 minutes or until a deep golden brown on all sides.

Adapted from https://sallysbakingaddiction.com/easy-pretzel-rolls/

Danny-Bananybread

bread, dessert

ingredients

  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (80g) plain yogurt or sour cream, at room temperature (I use Greek yogurt)
  • 2 cups mashed bananas (about 4 large ripe bananas)
    1 teaspoon pure vanilla extract
    optional: 3/4 cup (100g) chopped pecans or walnuts

instructions

  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F. Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
    –
  2. Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
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  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
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  4. Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
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  5. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.

Totally taken from https://sallysbakingaddiction.com/best-banana-bread-recipe/

NY Times Fancy Pizza

bread, dinner, mediterranean

ingredients

  • 2 teaspoons/5 grams dry active yeast
  • 4 ½ cups/625 grams all-purpose flour, plus extra for dusting
  • 2 teaspoons/5 grams kosher salt
  • 2 tablespoons/30 milliliters olive oil

instructions

  1. Pizza dough. Put 1 3/4 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes.
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  2. Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked.
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  3. Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each.
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  4. Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.)
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  5. To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball with make a 10-inch diameter pizza.
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  6. Make de pizza. Preheat oven and pizza stone to 500. Roll dough out into a circle, add sauce and cheese and whatever else you like. Bake for 8-10 minutes.

Hamburger/Hot Dog Buns

bread

ingredients

  • 1 1/3 cups water
  • 2 tablespoons shortening
  • 2 1/2 to 3 tablespoons sugar
  • 2 teaspoons salt
  • 2 tablespoons non-fat milk powder
  • 4 cups all-purpose flour
  • 2 1/2 teaspoons yeast
    –
  • 1 egg white (whisked with 1 tablespoon of water)
  • optional: 2 tablespoons sesame seeds (or poppy seeds)

instructions

  1. Add liquid then dry ingredients (and finally yeast) to the bread machine (except the egg white and seeds).
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  2. Run using the Dough Cycle setting of bread machine.
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  3. When the dough cycle finishes, turn the dough out onto a floured board and punch it down. Knead 4 or 5 times; add a little more flour as you knead if necessary to keep it from sticking to your hands or the surface.
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  4. Cover the dough with a clean dishcloth and let rest for about 30 minutes in a draft-free place.
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  5. Lightly grease a large baking sheet; sprinkle with cornmeal. Alternatively, line the baking sheet with parchment paper and sprinkle with cornmeal. 
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  6. Press the dough into a circle and cut into 8 even wedges; form each wedge into a ball then flatten into a smooth and fairly even circle. Alternatively, shape each wedge into long, narrow shapes for a hot dog or sausage buns, or cut each wedge in half and shape into smaller buns for sliders or party sandwiches.
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  7. Arrange the dough pieces on the baking sheet and let rest for about 20 minutes. 
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  8. Brush the buns lightly with the egg wash (egg and water mixture). If desired, sprinkle with sesame seeds poppy seeds.
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  9. Heat the oven to 375 F (190 C/Gas 5).
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  10. Bake the buns for about 18 minutes, or until the buns are nicely browned.

From https://www.thespruceeats.com/bread-machine-hamburger-hot-dog-buns-3051749