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Pancakes

Best recipe so far

  • 1 1/2 cup flour
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 1/4 milk
  • 1 egg
  • 3 tbsp butter

Galettes bretones (buckwheat crêpes)

  • 1 cup buckwheat flour - or 1/2 buckwheat, 1/2 white flour for a lighter coloured and slightly more pliable version
  • 1 1/3 cup water
  • 1 egg
  • 1/4 tsp salt

Okonomiyaki

  • 200g flour
  • 50g shredded cabbage
  • 1 tsp salt
  • 3dl water
  • 3 eggs

Blini

(in the bottle)

  • milk to level 2
  • 1 egg
  • 1 tbsp oil
  • 1 tsp kosher salt
  • mix of 1/3 buckwheat to 2/3 white to level 5.5
  • 1/2 tsp baking powder

Scones

  • 3 cups flour
  • 1/2 cup sugar
  • 5 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup butter
  • 1 egg
  • 1 cup milk
  1. Sablé butter with dry ingredients
  2. Mix egg and milk, then add to mix
  3. Form dough into one large cake, cut into wedges and bake

Breads

Basic no-knead bread

  • 400g flour | or 300g white + 100g whole or rye
  • 1 1/4 tsp salt
  • 1/4 tsp yeast | 1/2 tsp for whole wheat
  • 1 1/3 cup water (300g)

Challah

For two challot

  • 1 + 1/2 cup warm water
  • 1/4 cup + 2 tsp sugar
  • 2 Tbsp yeast
  • 6 cups flour
  • 2 tsp salt
  • 1/4 cup honey
  • 2/3 cup vegetable oil (flavourless, eg grapeseed)
  • 4 eggs + 1 yolk
  • (optional) sesame or poppy seeds
  • (optional) 1/2 tsp ground cardamom
  1. Put 2tsp of sugar in 1cup warm water, add the yeast and let proof until frothing (about 5 minutes)
  2. Mix flour, salt, sugar and spices, if using in the mixer, paddle attachment
  3. Mix remaining water, eggs and honey in a separate bowl
  4. When yeast has finished proofing, mix with flour and other wet ingredients.
  5. Start mixing with the paddle attachment, then switch to dough hook. Knead at low speed for about 4-5 minutes. The result should be a glob of smooth but sticky dough.
  6. Empty dough on well-floured board, then knead by hand gently, adding flour if necessary, until the dough is no longer sticky.
  7. Separate the dough into 2 pieces, store them in large proofing lidded containers, or in large covered bowls and let rise for about 2-2.5 hours, until doubled in size.
  8. Preheat oven to 190°C / 375°F
  9. Carefully separate each dough into three equal pieces on a lightly floured surface. Do not add too much flour. Roll each piece into a log, about 30cm long.
  10. Braid the logs: cross them in the middle, braid one end, tuck the ends underneath, then flip and braid the other end, tuck the ends underneath.
  11. Put the finished loaves on a baking sheet with a silicone mat or parchment paper
  12. Mix remaining yolk with a little water and a tsp of honey and brush over loaves
  13. Sprinkle with sesame or poppy seeds
  14. Bake for about 25-30 minutes, until dark gold.

Inspired by Ima's Challah Recipe on Food52

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Page last modified on July 16, 2018, at 22:00 EST