500g unbleached bread flour
10g salt
10g yeast
20g unsalted butter
320 mL water
445℉ 30 minutes
500g unbleached bread flour
10g salt
10g yeast
20g unsalted butter
320 mL water
445℉ 30 minutes
Paul Hollywood’s How to Bake
300g whole wheat flour
100g rye flour
100g bread flour
10g salt
10g yeast
2 tbsp molasses
340 mL water
80g sunflower seeds
80g pumpkin seeds
10g poppy seeds
40g sesame seeds
60g hemp seed
40g flax seed
40g sesame seeds
Bake 30 minutes for 445℉
2 cups all purpose gluten free flour nuts.com
1/2 tsp Xanthan gum
1/2 tsp baking soda
1/2 tsp salt
3/4 c brown butter
1/2 sugar
1 c dark brown sugar
1 tbsp vanilla bean paste
1 egg
1 egg yolk
1 c whole dried blueberries
1/2 all purpose gluten free flour
1/4 c sugar
1/4 c brown sugar
1/3 c butter
1 can of chickpeas, drained, smushed
4 cloves of garlic
1 small yellow onion
1 egg
1/4 c grated parmesan cheese
2 tablespoons of flour
2 tablespoons of Vadouvan Curry Powder
1 tablespoon olive oil
390g Gardein beefless ground
305g Campbell’s tomato soup
200g Happy Belly Diced Tomatoes with Green Chilies
170g Happy Belly Pepper and Onion blend
1 tbsp cholula hot sauce chipotle
340g shelled edamame
100g flour
100g water
5g yeast
200g bread flour
38g sugar
15g butter
45g water
30g eggs
7g salt
150g butter
Pastry:
200g flour
12g baking powder
130g sugar
140g goat butter
70g egg yolk
1g salt
Pastry Cream:
1c goat milk
40 g sugar
1/2 tsp. vanilla bean paste
80g egg yolk
15g corn starch
10g flour
20g goat butter
500g bread flour
10g salt
10g yeast
40g powdered sugar
320 mL tepid water
40g unsalted butter
210℃ for 10 minutes
Makes 18 slices/servings
450g Spelt Flour
50g flour
10g salt
10g yeast
30g unsalted butter (room temp)
300 mL tempted water
Bake 220℃ for 30 minutes
19 servings
2 cups all purpose gluten free flour nuts.com
1/2 tsp Xanthan gum
1/2 tsp baking soda
1/2 tsp salt
3/4 c brown butter
1/2 sugar
1 c dark brown sugar
1 tbsp vanilla bean paste
1 egg
1 egg yolk
2 cups Reese’s peanut butter cups
Cook the butter until you can see little brown bits at the bottom of the pan. This could take up to 10 minutes. (If it all turns brown, it’s scaled and you need to start over.) Place into a separate bowl and put it in the refrigerator to cool
Sift (or just combine — don’t tell Mary Berry, but I rarely sift) your dry ingredients (flour, baking soda, and salt)
Once your butter is cooled (almost solid again), cream it together with the sugars. Beat in the vanilla, the whole egg, and the egg yolk until light and creamy
Start adding the dry ingredients. I do this in 3 parts, blending completely in between. Add your chocolate chips and anything else you’d like; for instance: spicy pecans
If you didn’t let your butter cool long enough, your dough will be a little wet at this point. Put it back in the fridge to cool long enough to shape your cookies
Grab a handful of the dough and shape into a fat cylinder. The taller, the fatter the cookie
Bake at 325℉ for 15 minutes.
When done, if you let them sit on the baking sheet for a few minutes, they’ll get a crispy bottom…if you’re into that sort of thing