Griff's Kitchen

• Bread
  • 3 cups – Plain Flour
  • 2 1/3 cups – Sugar
  • 1 1/2 Teaspoons – Salt
  • 1 1/2 Tablespoons – Baking Powder
  • 3 Eggs
  • 1 1/2 Cups – Milk
  • 1 1/2 Cups – Canola Oil
  • 1 1/2 Tablespoons – Poppy Seeds
  • 1 1/2 Tablespoons – Vanilla Extract
  • 1 1/2 Tablespoons – Almond Extract
  • 1 1/2 Tablespoons – Butter Flavoring
• Glaze
  • 1/2 Teaspoon – Vanilla Extract
  • 1/2 Teaspoon – Almond Flavoring
  • 1/2 Teaspoon – Butter Flavoring
  • 1/4 Cup – Orange Juice
  • 3/4 Cup – Sugar

• Procedure
  • Combine Flour, Sugar, Salt, Baking Powder, and Poppy Seeds in a large bowl – Whisk until uniform.
  • In a separate bowl, whisk together the eggs, milk, oil, and the vanilla, almond and butter flavoring.
  • Work the mixture of liquids into the dry ingredients to form a batter.
  • When batter is uniform in consistency, portion into two greased loaf-pans.
  • Bake @ 325 degrees for 1 hour.
  • Prepare the glaze by combining the orange juice, sugar, and vanilla, almond and butter flavoring in a small saucepan.
  • Heat the mixture until the sugar dissolves completely
  • When the bread is done, remove and place loaf-pans on cooling racks. Do not remove loaves from pans until it has cooled, to prevent it from crumbling.
  • Pour glaze over bread, while it it still warm in the pans.
  • Allow to cool and gently remove from pans and wrap in plastic.

Source: Moss Cornmeal Bag

 

Source: Patsy Fesperman

Ingredients

1/3 cup Shortening or Butter

2/3 cup Sugar

1 Egg

1 3/4 cup Flour [all-purpose]

2 tsp Baking Powder

1/4 tsp Baking Soda

1 cup Banana Pulp [2-3 bananas]

1 tsp Vanilla Extract [optional]

1/2 cup Nuts [chopped] [optional]

Procedure

1. In a separate bowl, combine the flour, baking powder, and baking soda. Set this aside

2. Cream the shortening and the sugar in a mixer

3. Add the egg and beat on moderate speed until light and fluffy

4. Add the vanilla extract and reduce mixer speed to lowest setting

5. Alternately add the bananas and the flour mixture.

6. Add the nuts and continue miixng until reasonably homogenous

7. Scrape the contents of the mixing bowl into a 1 pound loaf pan which has been liberally sprayed with cooking spray.

8.  Bake for 1 hour at 350°F

9.  Remove from oven and allow to cool in the pan for 20 minutes

10.  When bread has cooled and firmed, remove from pan and allow to completely cool on wire rack

Ingredients

3 cups Flour

1 tbsp Yeast – Active Dry

1 cup Water – Filtered

1 tsp Salt

1 tsp Sucrose

1 tbsp Olive Oil (optional)

Procedure

1. In a large bowl, combine the flour and salt – whisk well to combine

2. In a small bowl combine sugar and yeast – mix well

3. Heat the water in the microwave until slightly warm – anything above 95°F is too hot

4. Combine the sugar/yeast mixture with the warm water – stir constantly to prevent clumping

5. Allow yeast to proof for several minutes, or until substantial foaming is taking place

5. Whisk in the olive oil to form an emulsion

6. Combine the liquid mixture with the dry ingredients and form into a dough

7. Turn the dough out onto a floured surface and knead until a smooth, consistent dough is formed

8. Add a little flour if dough becomes too sticky to knead

9. Grease a large bowl with oil and place dough-ball inside. Roll the dough so the top-side is oiled

10. Cover with foil or plastic wrap. Wait for the dough to double in bulk…sometimes overnight

11. Remove dough from bowl and re-knead to remove any large air bubbles

12. Divide dough into two, equal parts and form into neat balls

13. Sprinkle cornmeal in a large covered dish (at least 3in deep) – place dough-balls on the cornmeal – cover the dish loosely

14. Allow dough to rise into a thick, pancake shape before use

15. If not to be used immediately, cover the dish loosely and place in refrigerator – up to a few days

16. To form the pizza pie, press down the center of the dough, leaving a 1 inch ring around the outside.  Use cornmeal to prevent sticking.  when the center portion of the dough is flattened, toss until desired diameter is achieved

Link to Dave’s Famous Pizza Sauce

Source: David Fesperman (Father-in-Law)

Ingredients

Dough

1/4 cup Water  (2oz.)

2 tbsp Yeast – active dry

1 cup Milk (8oz.)

4 3/4 cups Flour – King Arthur Unbleached All-Purpose (19oz.)

1/2 cup + 2 tablespoons Sugar – granulated (4.25oz.)

1 egg, well beaten

1 teaspoon Salt

1/2 cup (1 stick, 4 ounces) butter, melted

1 tablespoon Lora Brody Bread Dough Enhancer (optional)

Filling

2 tablespoons milk

3/4 cup (5 1/2 ounces) light brown sugar

1/4 teaspoon salt

2 1/2 tablespoons (5/8 ounce) ground cinnamon

Frosting

1/4 cup (1/2 stick, 2 ounces) unsalted butter, at room temperature

1 cup (3 1/2 ounces) confectioners’ sugar

1/4 teaspoon ground cinnamon

3/8 teaspoon salt

2 tablespoons orange juice

1/8 teaspoon orange oil

1 1/2 to 2 1/2 teaspoons hazelnut liqueur, such as Frangelico, or almond liqueur, such as Amaretto

Procedure

Dough

1. Heat water and milk in microwave (anything above 110º is too hot)

2. Whisk in the yeast and  1 tbsp of sugar then set aside until foam appears on top of liquid (This means the yeast is metabolizing).

3. In a large bowl combine the flour, salt, and remaining sugar – whisk until thoroughly blended.

4. In a small bowl combine the water/yeast/sugar, milk, egg, butter, and Lora Brody dough enhancer (optional) – whisk thoroughly to form an emulsion

5. Combine the liquid and dry ingredients and work into a dough.

6. Turn the dough-ball out onto a floured surface and knead until it is smooth and consistent. (If the mixture becomes too dry, add a little water – If too wet, add some flour).

7. Grease a large bowl with vegetable oil, and place dough-ball inside. Roll the dough so the top-side is also oiled.

8. Cover bowl with plastic film, (or damp cloth) and wait for the dough to double in bulk…sometimes overnight.

9. Turn the dough out onto a lightly greased surface and divide it in half.

11. Flatten the dough a little with your hands before rolling it into a 18 x 24 rectangle.

Filling

12. Brush the milk onto the dough – (leave a 1 inch strip along one of the long sides dry).

13. Combine the sugar, salt, and cinnamon.

14. Sprinkle the filling ingredients onto the dough, being careful to avoid the 1 inch strip that was not brushed earlier.

15. Roll the sheet – starting with the long edge of the rectangle – (opposite of the non-brushed side).  It is also important not to roll the dough too tightly, as it will cause the center of the rolls to pop up when baking.

16. Brush the bare, 1 inch strip with water and pull it up over the “log” (pinch the seam closed and turn it over so that it is on bottom)

17. Mark the dough in 1.5 inch increments along its length with a knife (should be ~20 rolls).

18. Slice the cinnamon rolls by looping dental floss around the “log” and pulling (floss gives the best cut, but a serrated knife can be used as well).

19. Place the rolls on a lightly greased baking sheet (leave at least 1 inch of space between the rolls)

20. Brush the sides of the rolls with melted butter to prevent sticking

21. Wrap the sheet in lightly greased plastic film and allow to rise, until puffy looking (not quite doubled in bulk)

22. Bake in a 350F oven for 30-35 minutes (or until golden brown)

23. Remove from oven and allow to cool while still on the pan (place on cooling rack when they begin to become firm)

Frosting

24. Combine the butter, confectioners’ sugar, cinnamon, salt, orange juice, orange oil, and liqueur

25. Use an electric mixer or fast whisking to “cream” the ingredients together

26. Frost the rolls while they are still slightly warm

Source – King Arthur Cookbook

Ingredients

6 cups Flour – All Purpose

1/3 cup Sugar

1 tbsp Salt

1/2 cup Oil – Canola

1 1/2 cup Filtered Water

1 cup Sourdough Starter or/ Simple Bread Starter / or additional Water

2 tbsp Yeast – Active Dry

Procedure

1. Heat water in microwave (anything above 110º is too hot)

2. Whisk in the yeast and 1 tbsp of sugar, then set aside until foam appears on top of liquid (This means the yeast is metabolizing)

3. In a large bowl, combine the flour, sugar and salt. Whisk the ingredients until blended well

4. In a small bowl combine the oil, water/yeast, and starter. Whisk the mixture briskly to form an emulsion.

5. Add the liquid mixture to the dry ingredients and begin working into dough.

6. Turn the dough-ball out onto a floured surface and knead until it is smooth and consistent. (If the mixture becomes too dry, add a little water – If too wet, add some flour)

7. Grease a large bowl with vegetable oil, and place dough-ball inside. Roll the dough so the top-side is also oiled.

8. Cover bowl with plastic film, (or damp cloth) and wait for the dough to double in bulk…sometimes overnight.

9. Remove dough from bowl and re-knead to remove any large air bubbles.

10. Divide the dough into two equal portions and reshape them to fit into loaf pans.

11. Coat two loaf pans with non-stick spray and place the dough inside.

12. Place pans in a warm environment to allow the dough to rise a second time.

13. Allow the dough to rise to ~75% of the desired height of the finished loaf.

14. Bake for 30 minutes in a 350ºF oven (top should be golden brown and loaf should sound hollow when thumped)

15. Remove from oven and allow to cool on a rack

16. Remove from pans and leave on cooling rack until loaves reach room temperature.

Ingredients

1 cup Filtered Water

1 tbsp Yeast – Active Dry

¾ cup Sugar

3 tsp Potato Flakes

Procedure

1. In a small cup, combine the yeast, sugar and potato flakes – mix well

2. Heat the water in a microwave until it is slightly warm – anything above 95ºF is too hot

3. Slowly stir the dry ingredients into the warm water – whisk slowly, until homogeneous

4. Pour mixture into a container with a loose-fitting lid – to allow gas exchange (If you use a latch-top jar, don’t latch the top closed)

5. Leave container out on counter for 2-3 days before refrigerating or using for bread

6. Place unused portion in refrigerator

Maintaining the Starter

1. Feed by adding 1 cup of filtered water and  a portion of the dry ingredients (excluding yeast) for each cup of starter which is already present in the container

2. Once the desired amount of starter is reached or the container gets full, feed by discarding a portion of old starter and replace with fresh ingredients

3. When baking bread, remove the desired amount of starter from the refrigerated container, feed it, and leave it on the counter for 2-3 days before you begin