Breads

Original Recipe Ingredients 3 cups bread flour 1/2 tsp active dry yeast 1 tsp sea salt 1.5 cups warm water 2 tbsp olive oil 1.5 tbsp freshly cracked black pepper 125g Parmesan cheese Directions Stir the flour, yeast, salt, water, pepper, and olive oil together in a large bowl until well combined. It should look sort of shaggy smooth. Cover with plastic wrap, or something else if you don’t want to kill the environment, and let it rest for two hours. Flour your countertop with 1 tbsp flour, turn the dough out, and sprinkle the top with another tbsp of flour. Knead for 2 minutes by hand (after that it will start to get too sticky, and we don’t want to add too much flour to the dough, since it will change the identity of the bread). Place the dough back into the bowl, and let it rest for another hour, again covered with plastic. Break the Parmesan up into little pieces. Knead the parmesan chunks into the bread, keeping your hands wet at all times so the dough doesn’t stick to you. Let it rest for an hour or two before baking. Bake for 30 minutes covered, and 10-20 minutes uncovered

Original Recipe Makes 12ish. Ingredients Topping 3/4 cup all purpose flour 1/4 cup granulated sugar 2 tablespoons light brown sugar 1/8 teaspoon freshly grated lemon zest, or just a lot of lemon juice Pinch of salt 60g unsalted butter, melted and cooled Muffins 2 cups fresh blueberries, divided, plus more to top 1 cup + 1 tablespoon granulated sugar, divided 1 tablespoon lemon juice 2 1/2 cups + 1 tablespoon all purpose flour, divided 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 large eggs 3 tablespoons unsalted butter, melted and cooled 1/4 cup olive oil 1 cup buttermilk 2 teaspoons vanilla extract Directions Streusel topping ...

Original Recipe Makes 16 buns Ingredients For the Tangzhong (250g) ½ cup all-purpose flour ½ cup whole milk ½ cup water For the dough 3 ½ cups plus 3 tablespoons (444 grams) all-purpose flour 1 Tbsp Yeast ½ cup lukewarm whole milk 1 large egg, room temperature 3 tablespoons honey OR ⅓ cup granulated sugar 1 teaspoon fine sea salt 4 tablespoons (just over 50 grams) softened, not melted, unsalted butter 1 egg plus 1 tablespoon water, whisked together, for egg wash Directions For the Tangzhong: ...

Original Recipe Ingredients 250g high grade plain flour 1tsp fine sea salt 250g butter, at room temperature, but not soft About 150ml cold water Directions Makes 700g pastry. Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter. Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge. Turn dough out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork, you should have a marbled effect from the butter streaks. Divide rolled pastry into thirds visually. Fold a third across then fold the remaining third over the top. Cover with cling film and chill for at least 20 mins. Give the dough a quarter turn (to the left or right) and roll out as before to three times the length. Fold as before. Depending on time and for best results you should repeat this rolling, folding (laminating) and chilling process 3 times before rolling and cutting pastry for use. Notes If using a stand mixer then grate butter into bowl and mix using paddle attachment Freezes well. Freeze before final fold. Always mark (finger dents) how many folds your pastry has

Ingredients 3 cups flour 25g butter 4 1/2 tsp baking powder 1/4 tsp salt about 1 cup milk Method Preheat oven to 230c Sift together dry ingredients. Rub in butter. Add milk all at once and mix into a shaggy dough with a bread knife. Knead on lightly floured surface until coherent shaggy ball of dough. Add milk as necessary. Pat and push into rough square. Cut into 9 pieces. Bake for 10-15 minutes until golden brown. Serve with cream and jam