Sourdough Bagels

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Now that you’ve gotten used to working with starter, it’s time to try another sourdough recipe.

Sourdough bagels are the next in our sourdough adventure. They were quite similar to the time I made pretzels! For an active starter – I feed it the night before I want to use it (or the morning of if I’m going to make the dough in the evening)

This recipe comes from Baking Sense, however I altered them to make them multigrain.

Ingredients:

For The Dough:

1 cup/224g active starter
1 1/2 cups warm water
2.5 cups/350g best for bread flour (+ extra if needed)
2 cups/280g multigrain best for bread flour
1 tbsp molasses
1 tbsp honey
1 tbsp salt

For The Boiling Water:

1/4 cup/56g granulated sugar
2 tsp baking soda
1 egg white, whisked
1 large pot of water

Toppings:

Everything but the bagel spice
Kosher salt
Garlic flakes
Poppy seeds
Sesame seeds

Directions:

Combine starter, warm water and 2.5 cups white flour in mixing bowl. Cover and set aside for 1 hour.

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Add molasses, honey and salt. Use dough hook to combine with remaining 2 cups of multi-grain flour.

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Continue mixing with dough hook for 5-7 minutes. Put dough in lightly oiled bowl. Allow to rise for three hours, stretching and folding the dough every half hour (pull up on one edge, turn bowl, and repeat on all four sides).

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Turn dough out onto floured surface and cut into 12 pieces.

Using cupped hands form into circles, punch hole into centre with your finger and form into a circular bagel shape.

Place dough on floured baking sheet. Put in fridge to rise over night.

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Remove from fridge in the morning and allow to rise for four hours in the morning.

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Preheat oven to 450˚F.

Bring boiling water ingredients to a boil. Boil each side of bagel for 30 seconds and transfer to cooling rack.

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Transfer from cooling rack to baking sheet and top with egg white and desired bagel spices.

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Bake for 20 minutes at 450˚F.

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Brookie Squares

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Brownie on the bottom, chocolate chip cookie dough on top. Say no more.

Ingredients:

For the cookie dough:

1 cup (2 sticks) unsalted pareve margarine
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 ½ tsp. pure vanilla extract
2 cups unbleached all-purpose flour
1 tsp. baking soda
2 tsp. baking powder
¼ tsp. kosher salt
3 cups semisweet chocolate chips, divided

For the brownie batter:

12 oz. bittersweet chocolate, chopped
1 cup (2 sticks) unsalted pareve margarine
1 cup granulated sugar
6 large eggs, room temperature
1 ½ tsp. pure vanilla extract
2 cups unbleached all-purpose flour
¼ tsp. kosher salt

Directions:

To make the cookie dough, in the bowl of an electric mixer fitted with the paddle attachment, combine the margarine and sugars until light and fluffy.

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Add the eggs, one at a time, followed by the vanilla. Scrape down the bowl as necessary.

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Add the flour, baking soda, baking powder, and salt. Mix until just combined.

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Add 2 cups of the chocolate chips and fold in. Set aside.

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Preheat the oven to 350F and line a 9-x13-inch baking pan with parchment paper lined with parchment paper sprayed with nonstick spray.

In a double boiler, combine the chocolate and margarine and stir until completely smooth and melted.

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Remove from the heat and allow to cool for 10 minutes. Add the sugar followed by the eggs, and vanilla. Stir until smooth.

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Add the flour and salt and mix until just combined.

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Transfer the batter to the baking pan.

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Dollop the cookie dough over the brownie batter and cover the brownie batter using an offset spatula.

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Bake for 45-50 minutes.

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Remove from the oven and sprinkle the remaining 1 cup of chocolate chips over the top, gently pressing into batter, and return the pan to the oven for 5 more minutes. Remove and allow to cool before slicing.

Sourdough Bread

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To celebrate being able to eat bread again, I thought I would share this sourdough recipe. This is a higher hydration version of The Clever Carrot’s Sourdough. I’ve been working on perfecting this for the last few months and each time I make it, its slightly different. There are many youtube videos that describe the shaping and stretch and fold techniques. Making the winter version requires about 12 hours to rise, but in the summer it can be done in half the time. I usually prepare my dough in the evening (Saturday night) and then bake it in the morning (Sunday morning).

As for the starter – there are instructions on The Clever Carrot to make your own starter however I got some from a local bakery and have been keeping it alive and feeding it once a week. I feed it the day before I make bread by pouring off 3/4 of the starter and adding 1 cup flour, 1 cup water. I also feed it anytime I notice a liquid build up or it starts to smell a little vinegary.

I also used a scale to make this because it made the process more accurate.

Ingredients:

150 g bubbly, active starter
350 g warm water
25 g olive oil
500 g Best for Bread Flour
10 g sea salt or kosher salt
Flour for dusting

Directions:

Whisk the starter, water, olive oil in large bowl.

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Add flour and salt and squish together. Allow to rest for 30 minutes.

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Once rested work dough into a ball, leave in bowl and cover.

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Perform stretch and folds at 1 hour intervals 2-3 times. Pinch a side of the dough, pull up and fold over itself. Turn bowl and perform on another side until you have moved the bowl 360˚.

Allow to rise for 6-12 hours.

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To shape the dough use a bench scraper to fold the dough over to the centre moving around the dough in a full circle. Flip the dough and cup the sides of the dough rotating in a circular motion.

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Either place in a bannton basket or in the dutch oven for the second rise (1-2 hours).

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Preheat oven to 450˚. Drop temperature to 400˚ and bake covered for 20 minutes. Remove dutch oven lid and bake for an additional 40 minutes.

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Allow to cool for 1 hour before cutting.

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Extreme Lemon Cake

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This nondairy version of a classic Maida Heatter cake has the perfect pairing of lemons and sugar.

Ingredients:

For the cake:

Zest of 3 lemons
3 tbsp. freshly squeezed lemon juice
2 2/3 cups unbleached all-purpose flour
½ tsp. baking soda
½ tsp. kosher salt
2 sticks (1/2 pound) unsalted pareve margarine, room temperature
2 cups granulated sugar
3 large eggs, room temperature
1 cup almond milk

For the glaze:

½ cup freshly squeezed lemon juice
1/3 cup granulated sugar

Directions:

Preheat oven to 350F and spray a Bundt pan with cooking spray.

Combine the zest of 3 lemons and 3 tbsp. lemon juice in a small bowl and set aside.

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Combine the flour, baking soda, and salt in a medium bowl and set aside.

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In the bowl of an electric stand mixer fitted with the paddle attachment, combine the margarine and sugar and beat until fluffy.

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Add the eggs, one at a time.

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Alternately, add the flour mixture and almond milk, beginning and ending with the flour. Fold in the zest/lemon juice mixture.

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Transfer the batter to the baking pan and bake for 55 minutes.

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While the cake is baking, combine the ½ cup lemon juice and 1/3 cup sugar in a small bowl.

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Once the cake comes out of the oven, allow to cool for 20-30 minutes and then remove from pan, turning it over.

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Brush the cake liberally with the glaze.

Salted Chocolate Chip Cookies

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This recipe comes from BuzzFeed – I started making these when the recipe was initially published and they were an immediate hit. I made a couple small adaptations by simplifying the instructions, adding milk chocolate chips, and decreasing the sugar. I used a scale to simplify the baking process and ensure accurate amounts.

Instructions:

2 sticks unsalted butter, melted and cooled to room temperature
1 cup light brown sugar (200 g)
3/4 cup granulated sugar (175 g)
2 1/2 cups all-purpose flour (300 g)
1 tsp kosher salt
1 tsp baking soda
2 large eggs
2 tsp vanilla extract
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
flaked sea salt

Directions:

Mix dry ingredients (flour, salt, baking soda)
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Whisk sugars, and break up well (using fingers if needed)

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Add melted butter and mix well.

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Whisk in both eggs and mix well, scrape down the sides. Add vanilla extract.

Add the dry ingredients and mix well

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Add the chocolate chips and mix well.

Scoop into roughly golf sized balls (I used a small cookie scoop). Place on cookie sheet and refrigerate for at least 3 hours and up to 3 days (wrapped in Saran Wrap). You can also freeze them at this point and remove from freezer to bake (add 4 minutes to bake time)

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Preheat oven to 375˚F. Place dough balls approximately 2 inches apart and top with a pinch of flaked sea salt.

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Bake for 11-15 minutes until golden brown.

Lemon Blueberry Cake

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This fragrant cake is perfect for spring and summer when fresh blueberries are in season.

Ingredients:

For the cake:

3 cups unbleached all-purpose flour
4 ½ tsp. baking powder
½ tsp. kosher salt
1 ½ cups granulated sugar
Zest of 2 lemons
3 large eggs, room temperature
1 cup grapeseed/coconut/olive oil
1 ½ cups nondairy sour cream (Tofutti)
½ cup freshly squeezed lemon juice
1 tsp. pure vanilla extract
3 cups fresh blueberries, tossed in 1 tbsp. unbleached all-purpose flour

For the lemon frosting:

2 ¼ cups confectioners’ sugar
1 tbsp. grapeseed oil
4 tbsp. freshly squeezed lemon juice

Directions:

Preheat oven to 350F and line a 9×13-inch baking pan with parchment paper sprayed with cooking spray.

In a medium bowl, combine the flour, baking powder, and salt.

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In the bowl of a food processor fitted with the steel blade, pulse the sugar and lemon zest together.

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Add the eggs, oil, sour cream, lemon juice and vanilla.  Process until well combined.

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Add the flour mixture and pulse until just combined.  Gently fold in the blueberries.

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Transfer the batter to the baking pan and bake for 45 minutes.  Allow to cool for 30 minutes while making the frosting.

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Combine the confectioners’ sugar, oil and lemon juice in a bowl.  Stir until desired consistency is reached.

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Spread the frosting as a thin layer over the entire cake and refrigerate until ready to serve.

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Banana Bread with Buttercream Frosting

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This banana bread uses an interesting ingredient to make it super moist. Not one you would expect, but with a little explanation it makes sense. Mayonnaise. Yes it sounds weird, but mayonnaise is made up of oil and eggs, two ingredients that make this banana bread super moist.

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Make sure to use super ripe bananas because they are sweeter and have a better texture. Some grocery stores sell their over-ripe bananas at a great deal so look out of them- I got a massive bag of bananas for 99 cents.

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Ingredients:

For the Banana Bread:

6 Medium Bananas
1 cup mayonnaise
2 egg
3 cups flour
2 tsp baking soda
1 tsp salt
1 1/2 cup sugar
1 cup chocolate chips

For the Icing:

1 cup butter, softened
3 cups icing sugar
1 tsp vanilla extract
1-2 tbsp milk (depending how thick you want the icing)

Directions:

Preheat oven to 350˚F. Line and spray a 9×13 pan.

Mash bananas in a large bowl (or mixmaster). Add mayo and egg and mix well.

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Add flour, baking soda, salt and sugar. Mix until combined.

Add chocolate chips and mix briefly.

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Pour batter into prepared 9×13 pan.

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Bake for 40-55 minutes until a toothpick comes out clean.

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Allow to cool. Remove from pan.

While cooling prepare icing. Cream butter on medium speed for 3-4 minutes.

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Add icing sugar 1 cup at a time, alternating with milk. Add vanilla extract and a pinch of salt.

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Ice the banana bread and cut into individual slices. I piped the icing on for the pattern here. These can be wrapped individually in Saran Wrap. Store in an airtight container.

Bakery Style Blueberry Muffins

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Because I believe that you can’t have too many blueberry muffin recipes…this one shines because of the high volume of blueberries. This batter makes the perfect dome because of the high heat at the start of the baking process. Light and fluffy and they freeze well.

Ingredients:

For the muffins:
1 cup grapeseed oil
4 large eggs, room temperature
1 cup almond/soy/coconut milk
1 ½ cups granulated sugar
1 tsp. pure vanilla extract
3 1/3 cups unbleached all-purpose flour, divided
1 cup whole wheat flour
4 tsp. baking powder
¾ tsp. kosher salt
5 cups blueberries, divided
For the streusel:
2/3 cup granulated sugar
1 cup unbleached all-purpose flour
1 tsp. ground cinnamon
1 stick (8 tbsp.) unsalted pareve margarine, cold

Directions:

Preheat oven to 425F and line 18 muffin cups with liners.

In the bowl of a food processor fitted with the steel blade, process the oil, eggs, milk, sugar, and vanilla until well combined.

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In a separate bowl, combine 3 cups all-purpose and the whole wheat flour, baking powder and salt. Add the flour mixture to the food processor and pulse until just combined.

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Toss 4 cups of blueberries with remaining 1/3 cup all-purpose flour. Reserve 1 cup of blueberries. Fold in the blueberries that have been tossed in flour.

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Using a large ice cream scoop, transfer the batter to the muffin tins. Top each of the muffins with the remaining 1 cup of blueberries, gently pressing them into the batter.

In a cleaned food processor bowl fitted with the steel blade, pulse together the streusel ingredients until small pieces of margarine remain.

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Sprinkle the streusel topping over each of the muffins.

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Bake for 8 minutes, then reduce temperature to 375F and bake for 25 minutes more, rotating the pans halfway through.

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Crispy French Bread

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This recipe came from life as a strawberry and was an immediate hit. Next time I’ll make it with 1/2 multigrain flour and see how that turns out.

Ingredients:

2 1/4 tsp active dry yeast
1 tsp sugar
1 1/4 warm water (about 100˚F)
1 1/5 tsp kosher salt
2 1/5 cups bread flour

Directions:

Combine yeast, sugar, and warm water in a mixer bowl. Let sit for 5 minutes until foamy.
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Add kosher salt.

Add flour a little at a time and mix with a dough hook until combined.

Lightly flour all sides and turn it over inside the mixing bowl to cover. Cover and let rise for 1 hour until dough has doubled in size.

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When dough has risen, lightly flour a large cutting board. Pour dough (carefully) onto cutting board and shape into a round loaf by pulling in the edges and flipping over.

Flour a mixing bowl and place the loaf seam side (folding side) down. Allow bread to rise for 30 minutes.

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While bread is rising place an empty Dutch Oven with lid on into the oven and heat to 460˚F.

When oven is hot, take the Dutch Oven out and carefully put a trimmed piece of parchment in. Place the dough seam side up in the Dutch Oven carefully. Place the Dutch Oven back in the hot oven (using oven mitts) and bake for 30 minutes.

Remove the lid and bake for an additional 10-15 minutes until crust has browned.

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When done use a spatula to lift the bread out and allow to cool for 20 minutes.

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Krispie Peanut Butter Brownies

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This recipe from Diane Morrisey uses a cake mix “hack.” I almost never use cake mixes but here is a great reason to make an exception…

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Ingredients:

2 packages of Duncan Hines Chewy Fudge premium brownie mix
1 ½ cups chunky peanut butter
2 cups semisweet chocolate chips
1 cup creamy peanut butter
3 cups Rice Krispies

Directions:

Preheat oven to 350F and line a 9×13-inch baking pan with parchment paper sprayed with cooking spray. Prepare the brownie mix according to directions on the box (add ½ cup water, ½ cup grapeseed oil and 2 eggs) and bake for 32 minutes.

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Remove from oven and immediately spread 1 ½ cups chunky peanut butter over the warm brownie.

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In a double boiler, melt together the chocolate chips and creamy peanut butter until smooth. Remove from the heat and stir in the Rice Krispies.

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Spread over the chunky peanut butter layer and refrigerate until ready to serve.

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