4142 wrap volumetrics Recipes

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 .

butter, softened, castor sugar, eggs, flour, method, cream butter and sugar together until smooth. add eggs 1 at a time followed by flour. roll the dough into balls and wrap in a cling wrap. leave to chill in the refrigerator for 2 hours before rolling in a 22cm tart pan. trim all excess. bake blind, covered with foil and filled with beans at 360f for 15 minutes. cool., eggs, beaten, castor sugar, vanilla, flour, salt, zest of 1 lemon, coconut cream + 50ml heavy cream, mangos, peeled and thinly sliced, big bananas, thickly sliced, lemon juice, almond flakes, butter, softened, mangoes, peeled and thinly sliced, apricot jam for glaze

raw pork, shredded, raw chicken breast half, shredded, raw small shrimp or 1/2 lb shrimp, cut into small pieces, head cabbage, shredded, dried chinese mushrooms , soak in boiling water, stems removed & shredded, scallions, shredded, chicken stock, salt (to taste), dry sherry, sugar, vegetable oil , to stir fry and deep fry, cornstarch, mixed with water to use as binder, sesame oil, beaten egg, egg roll wraps or egg roll wrap

orange juice, sherry wine vinegar, extra-virgin olive oil, water, honey, salt, ground pepper

dried lentils, salt, water, chopped garlic, chopped onion, chopped celery, chopped carrot, dried thyme, dried oregano, fresh ground black pepper, canned diced tomatoes, with liquid, red wine vinegar, nonfat sour cream

olive oil, chopped onion, shredded carrot, water, low-sodium vegetable juice (v8), vegetable broth, cored diced tomatoes, dried thyme, dried oregano, black pepper, whole wheat pasta , cooked separately (shells or other shape), canned cannellini beans, rinsed and drained, shredded spinach

acorn squash, halved and seeded, cooked barley, chopped scallion, chopped celery, toasted pine nuts, chopped fresh marjoram, olive oil, salt, fresh ground black pepper, paprika

olive oil, halved and sliced onions, curry powder, vegetable broth, water, chopped cauliflower florets, salt, shredded zucchini

lemon juice, water, olive oil, minced garlic, dijon mustard, salt, fresh ground black pepper, canned cannellini beans, drained and rinsed, chopped red onion, pitted chopped nicoise olive, peeled seeded, and diced tomatoes, baby spinach, white tuna, drained and flaked

plain fat-free yogurt, garlic cloves, minced, chickpeas, drained (garbanzos), sesame seeds, toasted, fresh lemon juice, toasted sesame oil, salt, ground cumin, ground red pepper

tart apples (such as granny smith), orange juice, water, raspberry jam (i use light jam), oatmeal, flour, brown sugar (i use splenda blend), cinnamon, salt, reduced-calorie margarine (melted )

peeled peeled and finely chopped firm ripe tomatoes, minced green onions or 1/4 cup chives, minced fresh basil , dill (or 1 tsp dried herbs) or 2 tbsp tarragon (or 1 tsp dried herbs), garlic clove, finely minced, sugar (optional if tomatoes are sweet ), salt, fresh ground pepper, balsamic vinegar, extra virgin olive oil, dijon mustard

olive oil, chopped onion, chopped garlic, water, cored died tomatoes, canned cannellini beans, drained and rinsed, diced zucchini, frozen peas, thawed, sliced carrot, chopped flat leaf parsley, dried thyme, fresh ground black pepper, vegetable broth, parmesan cheese

chopped onion, chopped celery, chopped parsley, chopped garlic, vegetable broth, canned diced tomatoes, with liquid, pearl barley, salt, ground black pepper, dried oregano, dried thyme, bay leaf, chopped mushrooms

bulgur, uncooked, boiling water, olive oil, minced walnuts, ground cumin, chickpeas, rinsed and drained (garbanzos), all-purpose flour, egg white, salt, red pepper, frozen chopped spinach, thawed, drained, and squeezed dry, grated carrot, minced green onion, hamburger buns, romaine lettuce leaves, tomatoes, cucumbers, onions

count sun dried tomato flavored wraps or 5 count tortillas, roast deli roast beef, cheddar & horseraddish cheese spread, softened at room temp, cucumber, leaves leaves lettuce, count spinach flavored wraps or 5 count tortillas, smoked turkey deli meat, garlic & herb spreadable cheese, softened at room temp, cooked bacon, leaves leaves lettuce

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

fine-quality bittersweet chocolate (not unsweetened ), individually wrapped red -and-white peppermint hard candies (about 1/3 cup), heavy cream, milk, cornstarch, salt, individually wrapped green-and-white or clear peppermint hard candies (about 1/2 cup), peppermint extract, drops green food coloring if using clear peppermint candies