991 salt stone Recipes

yellow cornmeal (preferably stone-ground), baking soda, coarse salt, eggs, well-shaken buttermilk, unsalted butter, softened, buckwheat honey butter

organic rye flour, organic all-purpose flour, organic whole wheat flour, organic oat flour, coarse stone-ground yellow cornmeal, baking soda, baking powder, salt, dried currants (4 oz) or 1 cup dried blueberries (4 oz), milk, unsulphured molasses

red peppers, halved and deseeded, baby potatoes, halved, ripe avocados, halved and stones removed, chorizo sausage, baby spinach, fresh lemon juice, olive oil, salt and pepper, sherry wine vinegar, extra virgin olive oil, sherry, salt and pepper

kalamata olives, stoned and halved, roughly chopped capers (optional), fresh oregano, chopped, garlic cloves, finely chopped, extra virgin olive oil, cooked cooled potatoes, salt and pepper

canola oil, stone-ground cornmeal, unbleached all-purpose flour, baking soda, baking powder, sea salt, sugar, eggs, beaten, low-fat milk, cinnamon, allspice, vanilla (optional), rose water , to taste (optional), rosemary , to taste (optional), peppermint oil , to taste (optional)

you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .

flour, corn flour or stone ground cornmeal or regular cornmeal, sugar or splenda for baking if desired, baking powder, salt, eggs, milk- i use skim or enough for batter consistency, oil, vanilla

half of 1 (16-oz) package cabbage-and-carrot coleslaw, brown sugar, cider vinegar, stone-ground mustard, salt

coarse stone-ground yellow cornmeal, all-purpose flour, sugar, baking soda, salt, buttermilk, unsalted butter, melted and cooled slightly, eggs, beaten, fresh or frozen corn kernels, minced seeded chipotle chiles in adobo sauce

eggs, lightly beaten, soft bread crumbs, portobello mushrooms, stems removed, finely chopped, onion, finely chopped, garlic cloves, minced, salt, dried thyme, pepper, lean ground turkey, chili sauce, stone-ground mustard, cayenne pepper

garlic cloves, minced, extra virgin olive oil, stone ground mustard, kosher salt, fresh ground pepper, lemon zest, freshly grated

buttermilk, sugar, all-purpose flour, stone-ground rye flour, baking soda, baking powder, salt, caraway seed, dark heavy-bodied stout beer (guiness works well)

canola oil, stone-ground cornmeal, unbleached all-purpose flour, baking soda, baking powder, sea salt, turbinado sugar, eggs, beaten, milk or substitute, cinnamon , plus some extra, allspice

canola oil, stone-ground cornmeal, unbleached all-purpose flour, baking soda, baking powder, sea salt, sugar, free-range eggs, beaten, milk, cinnamon, allspice

fresh lemon juice, whole milk, all-purpose flour (about 6 3/4 oz), brown sugar, dry-roasted pistachios, chopped, stone-ground yellow cornmeal, ground nutmeg, salt, butter, divided, grated orange rind, egg, bittersweet chocolate, coarsely chopped

fresh blueberries, sugar, ground cinnamon, all-purpose flour, stone-ground yellow cornmeal, sugar, baking powder, grated lemon rind, kosher salt, unsalted butter, egg, egg yolk, ice water, sweetened whipped cream (optional)

frozen pearl onions, sirloin tip roast, dark beer, stone-ground mustard, caraway seeds, salt, pepper, all-purpose flour, hot cooked medium egg noodles

whole-wheat flour (preferably stone-ground), all-purpose flour plus additional for dusting, dark brown sugar, baking soda, salt, unsalted butter, softened and cut into pieces, well-shaken buttermilk at room temperature, eggs at room temperature, lightly beaten, accompaniments: creme fraiche ; jam