Monthly Archives: May 2010

Raisin Bread with Cinnamon Swirl

Yield: 2 loaves Dough Ingredients 25.8 ounces bread flour 1 3/4 tsp active dry yeast 14 ounces whole milk 2 1/4 ounces unsalted butter 2 1/4 ounces sugar 2 1/4 ounces eggs 2/3 ounces salt 4.75 ounces raisins 1 tablespoon … Continue reading

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Laminated Doughs

Bakeshop Skills Class this week covered laminated doughs. Layered fat and dough are what create these doughs. The layers are created by encapsulating a layer of fat into the dough, flattening it and then rolling it out, and folding it … Continue reading

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Chocolate Peanut Butter Cups

Yield: about 36 cups Ingredients 1 cup (9.1 ounces, 260g) creamy peanut butter, divided in half 4 1/2 teaspoons unsalted butter, softened 1/2 cup powder sugar 1/2 teaspoon salt 2 cups (12 ounces, 340g) semisweet chocolate chips 1 cup (6 … Continue reading

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Chocolate Molasses Cookies

Yield: 36 cookies Ingredients for cookies 2/3 cup (4 ounces/113 g) semisweet chocolate chips 1/2 cup (4 ounces/113 g) unsalted butter 1 1/2 cups (6.9 ounces/196 g) all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon salt 2/3 cup (5 ounces/142 … Continue reading

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Bread: Flatbread

Flatbreads were the topic in this weeks class. A flatbread is usually made with flour, water, and salt and then rolled into flattened dough and baked. The lecture in class was very short this week, since most of the knowledge … Continue reading

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Gluten Free Biscuits

Yield: 16 servings Ingredients 16 large biscuits 1 1/2 cups brown rice flour 2 cups corn starch 1/2 cup soy flour or sorghum flour 2 teaspoons baking powder 2 teaspoons. salt 1 1/2 teaspoons baking soda 2 teaspoons xanthan gum … Continue reading

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Chocolate Cashew Tart

Yield: 16 servings Crust Ingredients 2 ounces (40 g) granulated sugar 4 2/3 ounces (133 g) unsalted butter, at room temperature 1/3 (17 g) an egg Splash of vanilla extract (1/16 teaspoon/1 ml) 5 2/3 ounces (162 g) bread flour … Continue reading

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Bread: Rich Dough

This weeks class covered rich doughs. Rich doughs are yeast based doughs that contains butter, cream, some kind of fat or eggs. Rich dough produces a bread that is soft with a tender cake-like texture. The added fats shorten the … Continue reading

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Chocolate Ganache

Yield: 12 ounces Ingredients 1 egg yolk 1 ounces (28 g) granulated sugar A splash of vanilla extract, about 1/16 a teaspoon (1 ml) 7 ounces (199 g) semisweet chocolate 1/2 cup (120 ml) heavy cream Instructions Whip the egg … Continue reading

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Strawberry Rhubarb Pie

Yield: One Nine Inch Pie Crust Ingredients 2 1/2 cups unbleached all-purpose flour, plus more for dusting 1 teaspoon salt 2 tablespoons granulated sugar 1/2 cup vegetable shortening, chilled 12 tablespoons cold unsalted butter, cut into 1/4 inch pieces 6-8 … Continue reading

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