2 loaves of a sandwich bread which survives freezing and thawing quite nicely. I’d been making disappointing loaves all winter (so flat!) and this recipe was a big change/success/relief! I recommend using 8.5×4.5″ bread pans for better shaped loaves – I only have one of those, and a 9×5″, and the bigger loaf is a bit flatter, as makes sense. (Trying to buy another bread pan and why do all the glass ones I can find have sloped sides?? Who wants that?)
Wider pan = shorter loaf.
Ingredients:
- 1 packet/2 1/4 teaspoons yeast
- 1 pinch powdered ginger (the yeast likes it, you won’t taste it)
- 1 teaspoon sugar
- 1/4 cup warm water (105-110 degrees F)
- 2 cups warm cultured buttermilk (105-110 degrees F)
- 1/3 cup honey
- 1 teaspoon kosher salt 3/4 teaspoon baking soda
- 6 cups bread flour
- 1/4 cup melted butter plus 2 tablespoons, divided
Combine the yeast, ginger, sugar, and water in a large mixing bowl and let rest 5 minutes, or until foamy.
Combine the buttermilk, honey, salt, and baking soda (perhaps in a large measuring cup, which you can also use to microwave the buttermilk to warm it), whisk together, then pour into the yeast mixture.
Add 3 cups of the flour and mix until smooth on low speed of your mixture, starting with the paddle attachment, 3-5 minutes. Add the melted butter and mix until completely combined.
Add the remaining flour 1 cup at a time, continuing to mix on low speed. I do recommend briefly stirring by hand after each addition, so that turning on the mixer doesn’t create a huge cloud of loose flour. When the dough pulls from the sides of the bowl, remove and knead until smooth. I had hoped to knead fully just with the dough hook, but it seemed like much of the dough wasn’t really getting kneaded, so I did do it by hand.
Place the kneaded dough in a greased bowl, rotate to cover all sides of the dough in the grease, and cover. Let rise somewhere warm for 1 1/2 hours, or until doubled.
Grease two bread pans. Once risen, punch down and shape into two loaves, putting each into a greased pan with seam-side down. Lightly grease the top of the bread, then cover and let rise a further 45 minutes, or until the dough has reached the top of the bread pans.
Preheat the oven to 375, put in the loaves, and bake for 30 minutes.
Remove the bread from the oven and brush the tops with melted butter.
Let cool on a rack in the pans for 10 minutes, then remove from the pans and let cool completely on a wire rack.
Buttermilk Bread
From Restless Chipotle.
- 1 packet/2 1/4 teaspoons yeast
- 1 pinch powdered ginger (the yeast likes it, you won’t taste it)
- 1 teaspoon sugar
- 1/4 cup warm water (105-110 degrees F)
- 2 cups warm cultured buttermilk (105-110 degrees F)
- 1/3 cup honey
- 1 teaspoon kosher salt 3/4 teaspoon baking soda
- 6 cups bread flour
- 1/4 cup melted butter plus 2 tablespoons, divided
Combine the yeast, ginger, sugar, and water in a large mixing bowl and let rest 5 minutes, or until foamy.
Combine the buttermilk, honey, salt, and baking soda (perhaps in a large measuring cup, which you can also use to microwave the buttermilk to warm it), whisk together, then pour into the yeast mixture.
Add 3 cups of the flour and mix until smooth on low speed of your mixture, starting with the paddle attachment, 3-5 minutes. Add the melted butter and mix until completely combined.
Add the remaining flour 1 cup at a time, continuing to mix on low speed. I do recommend briefly stirring by hand after each addition, so that turning on the mixer doesn’t create a huge cloud of loose flour. When the dough pulls from the sides of the bowl, remove and knead until smooth.
Place the kneaded dough in a greased bowl, rotate to cover all sides of the dough in the grease, and cover. Let rise somewhere warm for 1 1/2 hours, or until doubled. Grease two bread pans. Once risen, punch down and shape into two loaves, putting each into a greased pan with seam-side down. Lightly grease the top of the bread, then cover and let rise a further 45 minutes, or until the dough has reached the top of the bread pans.
Preheat the oven to 375, put in the loaves, and bake for 30 minutes. Remove the bread from the oven and brush the tops with melted butter. Let cool on a rack in the pans for 10 minutes, then remove from the pans and let cool completely on a wire rack.
Ingredients:
Bake until set, about 8 minutes, then move to a wire rack to cool. You’re done with the oven now and can turn it off.
Pour the warm egg mixture back into the larger pot and return to the heat, bringing to a gentle boil while stirring constantly.
Boil for two minutes, then remove from the heat. Add the peanut butter and stir until smooth.
Pour into the cooled crust, cover, and refrigerate at least two hours.
After the filling has cooled, beat the heavy cream until it begins to thicken, then add the powdered sugar and continue beating until stiff peaks form. If you don’t expect the custard to all get eaten that day, add the tablespoon of pudding powder, which will ensure no liquid starts seeping out of the leftover whipped cream. Spread the whipped cream over the peanut butter layer, then top with the Reese’s Pieces and chocolate sauce.
At fridge temperature, this is a dish you serve with a spoon. For nice slices, freeze maybe an hour, then slice. Once it’s fully frozen, it becomes hard (but still possible) to draw a knife through, so half-frozen would be ideal.
If you’re not already aware – it’s easier to separate egg whites from the yolks cleanly while they’re cold, but then egg whites beat up better at room temperature, so this will go better if you separate your eggs and then let the whites sit for a bit to warm.
Gradually add the sugar mixture to the egg whites and continue beating until the egg whites reach stiff peaks.
Beat in the vanilla, then fold in the crushed Ritz and mini chocolate chips by hand.
Transfer the meringue mixture to the greased pie pan.
Place the meringue in the oven and reduce the temperature to 325 degrees. Bake for 30 minutes, then remove from the oven and place the pan on a wire rack to cool completely.
Ingredients:
Meanwhile, beat the cream cheese with a mixer on high until smooth and creamy, about a minute.
Add the yogurt and beat until well combined at medium-high, another minute.
Beat in the eggs/yolk.
Beat in the sugar, lemon juice and zest, and vanilla, making sure to scrape down the insides of the bowl.
Pour the filling into the crust.
Bake 34-38 minutes, until still somewhat jiggly but not still liquid.
Cool on a wire rack at room temperature for 1 hour, then refrigerate at least 3 hours, up to overnight.
When ready to serve, use the parchment to remove the bars from the pan and cut with a sharp knife, wiping down the knife between cuts if you care about nice edges. Serve with whipped cream and/or berries as desired. Store in the fridge for several days, or freeze and then thaw overnight in the fridge to keep for longer.
Ingredients:
Press the dough into the lined dish and pierce all over with a fork.
Bake 40-45 minutes, until lightly golden brown, then set aside (still in the dish) to cool.
I beat together the dough and then realized that the cream I had was actually half-and-half, so threw the dough in the freezer for a few days until I’d gone to the store, let it thaw in the fridge for a day, and then proceeded.
Reduce the heat while you add the butter, sugar, and cream, then raise to medium-high and cook until the mixture reads 255 degrees on a candy thermometer.
Remove from the heat, stir in the salt, and then quickly pour over the shortbread, spreading with a silicone spatula if needed to get an even layer. Let cool to room temp.
When you’re ready, melt the white chocolate and oil in the microwave (the chocolate probably has instructions on the package – I was pleased how well store brand white chocolate melted), stir until smooth, and then spread in an even layer over the caramel.
Let set at room temperature or in the fridge, then remove from the pan and slice.
Ingredients:
Whisk in 1/2 cup of the cream until fully incorporated.
Place over medium heat and cook, while whisking constantly, until the mixture reaches 160 degrees.
Pour the egg/cream mixture through the sieve into the chocolate, and discard anything solid left in the sieve. Add the vanilla and espresso powder and whisk together the chocolate, then let cool to room temperature, 20-30 minutes, stirring once in a while.
When the chocolate mixture is most of the way cooled, beat the remaining 3/4 cup cream in a stand mixer with the whisk attachment, beating until stiff peaks form. Whisk 1/3 of the whipped cream into the chocolate mixture by hand to lighten.
Use a rubber spatula to fold the remaining whipped cream in just until mixed/no white streaks remain.
Transfer to a nice bowl or small ramekins, cover, and refrigerate until set, at least 6 hours.
Serve with whipped cream, sprinkles, in chocolate bowls, or however else you like!
Ingredients:
Stir in the milk, vanilla, and salt, then add the flour.
Let cool, if necessary, so that the dough won’t melt the chocolate chips, then stir them in as well.
Divide the dough in half and press half into the pan, using a silicone spatula and/or your hands to press until it evenly covers the bottom of the pan.
Place an additional piece of parchment on top of the dough, then repeat with the other half of the cookie dough, creating two layers. Cover the pan and freeze for at least an hour. During that hour, or when ready to turn into sandwiches, let the ice cream soften slightly (place in the fridge rather than letting it melt straight to soup).
Spread the softened ice cream over the cookie dough into an even layer, and then top with the second piece of cookie dough, pressing gently to make them hold together.
Cover and freeze at least 2 hours, ideally longer.
I ended up using a whole 8 ounce bag of pretzels, give or take a few bits, and you can mix in whatever combo of chocolate/white chocolate/butterscotch/caramel chips you have to make up the 2 cups of bits. I found it worth lining 4 baking sheets with silpats/parchment, so you can keep balling dough while the first batch bakes, with how many cookies this made.
Add the eggs and vanilla and beat another minute or two.
Add the flour and mix on low until just combined.
Add the chocolate chips and oats and stir in by hand.
Preheat the oven to 350 degrees. Place your crushed pretzels in a pie plate or other low-sided dish.
Bake for 9 minutes, remove from the oven and press a piece or two of candy corn into each cookie.
Transfer to a wire rack to cool completely.
Ingredients:
In a mixer bowl, combine the flour and salt. Using the mixer’s dough hook on low speed, stir together, then slowly drizzle in the peanut butter mixture. Once all the peanut butter mixture is added, and the dough has begun to come together, increase the speed one notch and continue to mix until the dough is shiny and smooth, around 6 minutes.
Turn the dough out into a greased bowl, turning the dough ball to ensure that all sides of the dough are coated with oil. Cover the bowl with plastic wrap and let rise somewhere warm until doubled, about an hour.
Once the dough has risen, punch down and turn out onto a clean, lightly floured surface (a silpat is great here). Use a bench knife to divide the dough in half, and each half into further halves, and repeat until the dough is divided into 64 even(ish) pieces.
Grease a 10-12 cup bundt pan well, then sprinkle a cup of mini marshmallows around inside it. Dunk each piece of dough in melted butter, then roll in sugar, and place in the bundt pan.
Once a full layer of pieces have been put in the bundt pan, sprinkle in another cup of marshmallows on top of the dough pieces, then begin layering another set of buttered/sugared dough pieces.
Mine got two full layers of dough pieces, and 3 layers of mini marshmallows, plus another scattered layer, about half coverage, of dough pieces. Cover with plastic wrap.
You can let the dough rise an additional 40-50 minutes now, until the dough has risen over the edge of the pan, or let rise ~20 minutes before refrigerating overnight, so it will be ready to cook in the morning. If refrigerating, let rise for 30 minutes in the morning before baking.
When ready to bake, preheat the oven to 350 degrees. Bake for 20 minutes, then cover with foil (to prevent burning) and bake an additional 15-20 minutes, until the top is a dark brown and the butter/sugar mixture is bubbling.
Cool for 5 minute in the pan, then turn out onto a plate. (If you want to turn out onto a wire rack, be aware there will probably be melted sugar goo coming out with it, so you’ll want a dish under the rack.)
Pour over the monkey bread. Serve still warm, either pulling apart chunk-by-chunk or slicing with a bread knife.
sparecake 