5 min European peasant loaf bread
680 g (3 cups) water 1 tablespoon yeast 2-3 teaspoons kosher salt 60 g (1/2 cup) rye flour 65 g (1/2 cup) wheat flour 780 g (5.5 cups) flour
5 min Italian loaf bread
680 g (3cups) water 1 tablespoon yeast 2-3 teaspoons kosher salt 425 g (3cups) durum semolina flour 455 g (3.25 cups) flour Sesame seeds Cornstarch wash for top
5 min artisan bread
680 g (3 cups) water 1 tablespoon yeast 2-3 teaspoons kosher salt 910 g (6.5 cups) flour Mix and incubate at room temperature for 2 hours. [optional] rest in fridge for up to two weeks Shape into loaves and proof at room temperature for ~90 minutes Bake at 450F for ~30 minutes or until internal […]
Pineapple Upside Down Cake (Anne Spencer – Family Cookbook)
3 T butter 1/2 cup brown sugar, firmly packed 1 20-ounce can pineapple slices Nut halves (optional) 1 1/4 cups flour 1/2 cup brown sugar, firmly packed 2 tsp baking powder 1/2 tsp salt 1 egg 1/4 cup butter (at room temperature) 1/2 cup milk 1 tsp vanilla Whipped cream Melt 3 T […]