44 make your bread Recipes

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

at the time when christianity was accepted in serbia , many families were baptised and chose their own saint. this is why saint nicholas is celebrated by so many families on the 19th of december. for the orthodox families st. nicholas is a special day with special rituals and prayers, to others it only means a day to be with your family and enjoy lots of food., this st. nicholas bread is traditionally made in orthodox families for the feast of st. nicholas. i heard that in other families a coin is put in the bread and the person who gets the piece with the coin will be rich in the future. i do not believe that this is part of a religious ritual, but i can be wrong., ingredients for the bread, sugar, fresh yeast or 1 package dry yeast (7 g), lukewarm milk, kilo flour (all purpose), salt, sugar, butter, egg yolks, grated lemon peel and some lemon juice, ingredients for the braid, flour, water, little bit salt, how to make the bread, put the (fresh ) yeast in a small bowl together with a tsp sugar and a little bit lukewarm milk. mix and set aside so the yeast can start to work. yeast usually activates between 25 and 28 degrees celsius., take another bowl and beat the egg yolks, add the rest of the milk and stir well., put the flour , sugar, salt, lemon peel and a bit of lemon juice together in a bowl. add the softened butter in small pieces and knead until the mixture has a fine texture., mix the yeast mixture with the milk/egg mixture and add it to the flour. knead everything well until the dough becomes a ball (leaving the bowl clean). put the dough into another bowl, cover it with a damp cloth and put it on a warm place. let the dough rise for 2 hours., after these two hours knead the dough again (shortly) on a floured surface. make a ball again and let the dough rise again for 1 hour., form a round bread and put it on a greased baking tray or use greased baking paper. you can also use a round baking pan, don tsp forget to grease it, make the dough for the braid by mixing 250 g flour, 180 ml water and a pinch of salt together in a bowl. make a soft dough, divide it in three pieces and form 3 rolls. make a braid twice the diameter of the bread. cut the braid in half and form a cross on the bread, use a water/egg mixture to glue it on the bread., bake the st. nicholas bread in a preheated oven on 180 degrees celsius for about 60 minutes.

links hot smoked sausage, lean ground meat, green onions, parsely, yellow / white onions, garlic powder, salt and pepper to taste, loaves of frozen bread or make your own homemade yeast bread, shredded cheddar cheese, worcestershire sauce

active dry yeast, bread flour, bread flour, salt, candied orange zest (or make your own , recipe bellow) or 1/4 cup candied lemon zest (or make your own, recipe bellow), sugar, butter, eggs, egg yolks, water, raisins

all-purpose flour, light brown sugar, ground cinnamon, kosher salt, cold butter, bread, melted butter, granulated sugar, pureed pumpkin (canned or make your own ), milk, eggs, vanilla extract, all-purpose flour, ground cinnamon, baking soda, kosher salt, ginger, freshly grated nutmeg, baking powder, chopped toasted walnuts, whole walnut halves for decorating loaf

strong bread white flour, water, rye starter, sugar, salt, see bottom of directions for how to make your starter

plain breadcrumbs (make your own ), parsley flakes (crushed ), garlic powder, onion powder, sugar, oregano or 1/2 tsp italian seasoning, crushed, pepper, salt

flour, sugar, baking powder, cinnamon, salt, buttermilk (or make your own sour milk by combining 1 tsp white vinegar with enough milk to make 1 cup), vanilla, eggs, sugar, cinnamon, cold butter

frozen pizza dough , defrosted (or make your own pizza dough), olive oil, divided (extra virgin is best), mixed fresh herbs (i used basil, thyme, parsley and oregano), garlic cloves, finely chopped (more if you prefer ), pepper, freshly ground (or 1/2 tsp red pepper flakes)

water, oil, milk, honey, salt, instant yeast, freshly milled flour, dough enhancer or 1 1/2 tbsp lecithin powder, gluten

crumbled sausage (mild medium hot your choice ), eggs, slightly beaten, light cream, salt, green onions, chopped, dry mustard, cubed bread, shredded cheddar cheese, shredded swiss cheese

leeks , trimmed of tough tops, leave 3 to 4 inches of green on white of leek, extra virgin olive oil, bay leaf, potatoes, peeled and sliced, salt and fresh cracked pepper, to taste, good quality chicken stock (i use 4 cup. stock, 2 cup. water), garlic cloves, skin removed, whole grain french bread, cut into small pieces, thick slab bacon , 1 (1/2-inch), chives, sliced thin for garnish, crusty bread (make your favorite recipe in your bread machine, i make the dough in the machine and transfer to a b)

italian bread (make sure it is a nice loaf, not your supermarket bakery loaf!) or 1 loaf french bread (make sure it is a nice loaf, not your supermarket bakery loaf!), butter (not margarine!), garlic cloves, chopped very finely, fresh parsley, garlic powder, basil, oregano

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

rhodes bread dough, thawed to room temperature (or use other brand , or make your own homemade dough), spaghetti, cooked (or use angel hair), thick spaghetti sauce, cooked vegetarian italian sausage (or cooked veggie crumbles or hamburger) (optional), mozzarella cheese, cut into 1/2 inch cubes, parmesan cheese, butter, melted, minced garlic, dried basil, smoked paprika (optional), fresh parsley

french bread ( can make your own or store bought ), garlic clove pressed, real butter (softened ), green olives w/pimento, parmesean cheese

butter (1/2 cup) must be , margarine doesn tsp work in this recipe., granulated sugar, eggs, all purpose flour, baking soda, salt, very ripe mashed bananas, sour cream, vanilla (real not imitation), chopped walnuts or pecans (optional)

brown sugar, vegetable oil, eggs, vanilla, baking powder, flour, cinnamon, nutmeg, butter, grated zucchini, grated carrot (adjust to your taste, or omit 1 or the other to make plain zucchini bread or carrot bread.)