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Recipes
Artisan Bread In 5 Minutes A Day - Basic Directions
By mariannefeldman
Hertzberg & Francois The New Artisan Bread in 5 Minutes A Day
- . Mixing & storing dough:
- See also: Boule - Master - Artisan Bread in 5 Mins A Day
- Mix the yeast & salt with the water in a 6 qt bowl or a lidded (not airtight) food container
- 2 . Mix in the remaining ingredients without kneading, using a spoon or a heavy duty stand mixer (with paddle). If you are not using a machine you may need to use wet hands to incorporate the last bit of flour
- Store the dough in (1) 6 quart or cut into halves & use(2) 3 quart containers
- 3 . Cover (not airtight) & allow to rest at room temp til the dough rises & collapses (or flattens on top), approx 2 hours
- 4 . The dough can be used immediately after the initial rise, though it is easier to handle when cold.
- Use or refrigerate the dough & use over the next 14 days
- 5 . On baking day: dust the surface of the refrigerated dough with flour & cut off a one pound (grapefruit sized) piece with serrated knife - or dust contents of 1 of the 2 containers to make 1 large loaf from each container
- Dust with more flour & quickly shape it into a ball by stretching the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter turn as you go - called "gluten cloak" - 20 - 40 seconds
- Do not knead, deflate or overwork dough or bread will be dense
- Shape as desired & allow to rest & rise on a pizza peel prepared with cornmeal or parchment paper for 40 mins or see below if using cloche
- .
- Regular baking - no cloche:
- 6 . Preheat baking stone near the middle of the oven to 450 degrees F (20 - 30 mins)with an empty metal broiler tray on any shelf that wont interfere with the rising bread
- 7 . Sprinkle the dough liberally with flour(this will prevent the knife from sticking) & slash the top, abt 1/2 inch deep, using a serrated bread knife
- Opt: brush w/cornstarch mixture & sprinkle w/seeds, slash as above
- 8 . If oven door has glass: cover glass w/kitchen towel to avoid splashing-possible cracking
- Slide the loaf directly onto the hot stone. Pour 1 cup of hot water into the broiler tray & remove towel, quickly close oven door (see p 20 for more steam alternatives)
- If you used parchment paper instead of cornmeal pull it out from under loaf after abt 20 mins for crisper bottom crust
- Bake for abt 35 mins, or until richly browned & firm
- Internal temp should reache 200 degrees F, or: lean dough (no eggs, sweetener or fats) 205 - 210 degrees F, egg enriched doughs 180-185 degrees F
- Smaller or larger loaves will require adjustments in resting & baking times
- Cool completely on wire rack for best texture, flavor & slicing
Confectioners Sugar
By mariannefeldman
from food.com: 1 cup granulated sugar + 1 tsp
- Finely blended granulated sugar plus 3% conrstarch
- amt per 1 cup granulated sugar varies on line from 1 tsp cornstarch to 1 tbs cornstarch but percentage usually listed at 3%
Cucumber, Red Onion & Dill Salad
By mariannefeldman
MARTHASTEWART
- 1/4 cup white-wine vinegar
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 2 English cucumbers, peeled and cut in half lengthwise, sliced into half moons
- 1/2 red onion, thinly sliced
- 2 tablespoons chopped fresh dill
Ice Cream Sandwiches
By mariannefeldman
http://www.kingarthurflour
- Volume Ounces Grams
- Vanilla ice cream
- 2 cups whole milk
- 1/3 cup granulated sugar
- 2 tablespoons golden syrup or light agave nectar*
- 2 tablespoons tapioca starch*
- 1/4 teaspoon kosher salt*
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- See "tips," below, for substitutes.
- Chocolate cookie bars
- 1 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup Dutch-process cocoa powder or all-purpose baking cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt or 3/8 teaspoon table salt
- 6 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 2/3 cup whole milk
Cinnamon Sugar Crescents
By mariannefeldman
Rose's Christmas Cookies p 57 Rose Levy Beranbaum
- Topping:
- Volume - ounces - grams
- blanched sliced almonds: 2/3 cup - 2 oz - 56 grams
- OR almond meal/flour............2 oz - 56 g
- sugar....................1/3 cup - 2.25 oz - 66g
- unsalted butter..........1 cup - 8 oz ..227 g
- bleached AP flour........1 2/3 cups - 8.25 oz - 235 g
- salt......................1/4 tsp
- superfine sugar...........1/2 cup - ...3.5 oz - 100 g
- cinnamon..................1/2 tsp
Chocolate Cake, Deep - Vegan
By mariannefeldman
Vegetarian Times Issue: April 1, 2003 p
- Chocolate Cake
- * 1 1/2 cups unbleached white flour
- * 1/3 cup unsweetened cocoa powder
- * 1/2 tsp. baking soda
- * 1/2 tsp. salt
- * 1 cup sugar
- * 1/2 cup vegetable oil
- * 1 cup cold water or chilled brewed coffee
- * 2 tsp. pure vanilla extract
- * 2 Tbs. cider vinegar
- Chocolate-Peanut Butter Frosting
- * 2 oz. unsweetened chocolate
- * 1/4 cup peanut butter
- * 3 to 4 Tbs. water
- * 1 tsp. pure vanilla extract
- * 1 cup confectioners sugar
Honey Cake - on line version of "Moist and Majestic"
By mariannefeldman
on line version http://betterbaking
- Cake Batter
- 3 3/4 cups all-purpose flour
- 4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 4 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- 1 cup canola oil
- 1 cup honey
- 1 1/2 cups white sugar
- 1/2 cup brown sugar
- 4 eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup warm coffee or strong tea
- 1/2 cup Coca Cola (c), bubbles stirred out
- 1/2 cup fresh orange juice
- 1/4 cup rye or whisky (substitute orange juice or coffee)
- Finishing Touches
- 1/2 cup slivered almonds (optional)
Hot Cocoa
By mariannefeldman
http://www.foodnetwork.com/recipes/alton-brown/hot-cocoa-recipe/index
- 2 cups powdered sugar
- 1 cup cocoa (Dutch-process preferred)
- 2 1/2 cups powdered milk
- 1 teaspoon salt
- 2 teaspoons cornstarch
- 1 pinch cayenne pepper, or more to taste
- Hot water
Pina Colada Cake
By mariannefeldman
http://www.cookscountry.com/recipes/7442-pina-colada-cake?extcode=NSFBC28ZZ
- 1 tablespoon instant tapioca
- 1 pineapple, peeled, cored, and quartered lengthwise
- 1/3 cup (2 1/3 ounces) granulated sugar
- 1/4 cup spiced rum
- Salt
- 20 tablespoons (2 1/2 sticks) unsalted butter, softened
- 3 tablespoons canned coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 2 1/4 cups (9 ounces) confectioners' sugar
- 1 recipe yellow layer cake (see related content)
- 1 cup (3 ounces) sweetened shredded coconut, toasted
Red and Basmati or Jasmine Rice With Peanuts, Asian Dressing and Baked Tofu
By mariannefeldman
http://www.nytimes.com/2014/04/10/health/red-and-basmati-or-jasmine-rice-with-peanuts-asian-dressing-and-baked-tofu
- For the salad:
- 1/2 cup red rice, soaked for 1 hour and drained
- 1 cup basmati or jasmine rice, rinsed
- 2 1/2 cups water
- Salt to taste (I use about 3/4 teaspoon)
- 1/2 cup chopped cilantro
- 1/2 cup lightly toasted unsalted peanuts, chopped (about 2 ounces)
- 1 cup English peas, steamed for 5 minutes if using fresh, thawed if frozen
- 1 bunch green onions or, chopped, or 1/4 cup chopped chives
- 1 to 2 serrano chiles or bird chiles, minced
- Romaine or leaf lettuce for the platter or plates
- 1 avocado, sliced, for garnish
- Black sesame seeds for garnish (optional)
- For the tofu and the dressing:
- 1 14-ounce block of organic extra-firm tofu (find one that is not too dry)
- 2 tablespoons soy sauce, preferably tamari
- 1/2 tablespoon minced ginger
- 1 garlic clove, minced
- 1/2 tablespoon minced shallot
- 1/2 teaspoon cumin seeds, lightly toasted and ground
- 1/8 teaspoon of cayenne
- 1 tablespoon honey or agave nectar
- 2 tablespoons plus 2 teaspoons fresh lime juice
- 3 tablespoons toasted peanut oil
- 3 tablespoons grape seed oil or canola oil (use 6 tablespoons if toasted peanut oil is not available)
- Chopped cilantro (whatever is left of the bunch you use for the salad) or cilantro sprigs