Debate Night Marinara

Posted by trailrunner AL 8 on Thu, Oct 2, 08 at 21:57

Debate Night Marinara

1 lrg red onion diced small
5 cloves garlic minced
4 c homegrown diced roma tomatoes
1 T turbinado sugar
1 T very good balsamic vinegar
salt and pepper to taste
sweat in 2 T EVOO

add to taste dried thyme, oregano, and basil. Add one small can good tomato paste and about 2c red wine. Simmer very slowly. Add organic chicken broth as it cooks to keep proper consistency. Do not add more wine as it spoils the taste. serve over pasta of choice. Right before serving add a chiffonade of fresh basil and thyme to the sauce ( do not cook) and garnish with same. Also parmesan cheese and a slice of homemade semolina bread w/ homemade pesto

Balthazar Bakery NYC - Chocolate Bread

Posted by trailrunner AL on Mon, Sep 1, 08 at 18:41

Balthazar Bakery NYC - Chocolate Bread
1. Use Turbinado sugar for the top... use lots not regular sugar
2. Use the bittersweet not unsweet chocolate

CHOCOLATE BREAD STARTER
1/4 teaspoon active dry yeast
1 cup lukewarm water
1 cup all-purpose flour, plus
3 tablespoons all-purpose flour ( you can use bread flour)
CHOCOLATE YEAST BREAD
5 cups bread flour ( 1 c or so extra for kneading)
1/2 cup good-quality cocoa powder
2/3 cup sugar, plus
4 tablespoons sugar
2 teaspoons active dry yeast dissolved in 2 c warm water
2 1/2 teaspoons fine salt
4 tablespoons unsalted butter, room temperature,plus more for pans
6 ounces good-quality bittersweet chocolate, chopped into 1/4 inch pieces
vegetable oil, for lightly oiling bowl
1 large egg yolk, lightly beaten
1 tablespoon heavy cream
4 tablespoons turbinado sugar
Directions
1)Chocolate Bread Starter: Dissolve yeast in water for 10 minutes; stir in flour until completely mixed; cover loosely and leave to proof at room temperature 6 hours.

2) Chocolate Yeast Bread: KA with dough hook for 5 min. on low or till completely smooth- mix 5c flour, cocoa, 2/3 cup sugar, yeast water and 1/2 cup Chocolate Bread Starter (freeze the remainder for later use); scrape sides often let rest in bowl 15 minutes.

3)Turn on KA to med. and add soft butter and salt, cont for 10 min till it is smooth and shiny. After the 10 min add in about 1/2c-3/4 c flour now , just enough so dough cleans bowl and cont a couple minutes. Should be very soft but kneadable. Place on counter with a light dusting of flour and knead in chopped chocolate thoroughly.

4)Place dough in lightly oiled bowl and cover with plastic wrap; let rise until doubled, about 1 1/2 hours; leaving dough in bowl, fold dough into thirds as if folding a letter for an envelope, recover with plastic wrap; let rest 30 minutes.

5)Butter three 8"x4"x2" loaf pans and coat with remaining 4 T granulated sugar; divide dough in thirds ( will have 4# of dough approx) and then divide each third into 4 even pieces; roll and form each piece of dough into a tight ball; place four pieces, smooth side up, side-by-side in each loaf pan; cover tightly with plastic wrap and let rise at room temperature until doubled, about 2 hours.

6)Preheat oven to 375°;right before placing in oven combine egg yolk and cream and brush on loaves; sprinkle with lots of turbinado sugar; place in oven, reduce temperature to 350° and bake for 40-45 minutes or until loaves have a slightly hollow sound when tapped on the bottom.

7)Let rest in loaf pans for 5 minutes before removing to wire rack.

Balthazar Bakery NYC - Chocolate Bread

Peach Blueberry Tart

Posted by trailrunner AL 8 on Thu, Jul 31, 08 at 21:44

Peach Blueberry Tart (modified from Epicurious)

Ingredients For pastry

1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) very cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1 teaspoon vanilla
For filling
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon cornstarch ( may use tapioca that you have ground to a powder in spice grinder)
2 lb firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourths
1 cup blueberries (1/2 pint)
1 tablespoon fresh lemon juice

Special equipment: a 9- to 91/2-inch (24-cm) springform pan; an electric coffee/spice grinder

Preparation Make pastry:

Pulse together flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add egg and vanilla and pulse just until dough clumps and begins to form a ball, about 15 pulses.
Press dough onto bottom and evenly (about 1/4 inch thick) all the way up side of springform pan with floured glass . Chill pastry in pan until firm, about 10 minutes.

Make filling while pastry chills:

Put oven rack in middle position and preheat oven to 325°F.
( if you have convection and using a dark metal pan) If you have a light metal pan and no convection may cook at 350.

If using tapioca grind 2 tablespoons sugar with flour and tapioca in grinder until tapioca is powdery, then transfer to a large bowl and stir in remaining 6 tablespoons sugar. Add peaches, blueberries, and lemon juice and gently toss to coat. Spoon filling into pastry and bake, loosely covered with a sheet of foil, until filling is bubbling in center and crust is golden, about 1 3/4 hours. I baked at 90 min. convection. The fruit comes out some much nicer at a slow long bake than at a higher hotter one. I was amazed at how much better this is.

Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then carefully remove side of pan.

Cool cake to barely warm or room temperature, then cut into thick wedges with a sharp knife before serving.

Cooks' note:
Pastry can be made and pressed into pan 1 day ahead and chilled, wrapped well in plastic wrap. Remove from the refrigerator 30 minutes before filling.



using apples same recipe ( about 6 apples)

Cheese Beurek

Posted by trailrunner AL 8 on Wed, Apr 30, 08 at 15:44

Cheese Beurek:

Make a yeast dough: mix 2 1/2 tsp. yeast, 2 tsp honey and 1 1/2 c warm water. When foamy add 4 T melted butter, 2 tsp salt, 3 1/2 c flour ( may use 1/2 whole wheat). Will be a soft easy dough to knead. May add small sprinkles of flour but don't add too much. When soft and smooth let rise 1hr till double. Punch down and refrigerate covered till ready to use.

Make filling:
1# soft cream cheese
2 c grated Meunster
2 c grated mozzarella
1 c grated feta
1 c grated parmesan
Beat cream cheese and add 4 eggs one at a time till smooth. Add 2 cloves garlic finely chopped ( may add more). Fold in 1 1/2c finely chopped flat leaf parsley, 1/2 c. finely chopped basil and fresh ground pepper to taste.

Divide dough into 24 balls. Roll each out on a floured table ( small amount to keep from sticking only). Should be about 4" circle. Fill w/ 2T filling and brush edge with water fold over and press edges well with damp fork. Brush with beaten egg and sprinkle with sesame seeds. Bake till golden at 375 degress about 20 minutes.

Mediterranean Eggplant Caviar

Posted by trailrunner AL 8 on Wed, Apr 30, 08 at 15:44

Mediterranean Eggplant Caviar:

2 medium or 4 small eggplant( poke holes in several places)
2 red bell peppers ( or 1 red/1 yellow)(seeded and cut in 1/2)
4 Roma tomatoes (cut in half)

Roast all vegetables till eggplant is very soft and the peppers are blackened and the tomatoes are scorched at the edges. 400 degrees, approx 25 minutes. Use parchment paper under them.

Cool and peel peppers and eggplant. Puree all with 2-4 garlic cloves chopped. Place in bowl . Add one finely chopped large celery stalk,1Tbsp capers chopped, 1/2 c pitted kalamata olives chopped , 2Tbsp. olive oil, 2 Tbsp red wine vinegar ( may add more to taste or juice from marinated olives), salt and cayenne to taste. Should be tangy tasting. Let set in fridge all day or overnight for best flavor. Serve with pitas or flatbread.

Hummus w/Tahini and flat breads

Posted by trailrunner AL 8 on Wed, Apr 30, 08 at 15:44

Appetizers:

Hummus w/ Tahini and flat breads:

Drain 2 cans garbanzo beans and save the water. Will have 3 cups beans. Add 5 Tbsp. fresh lemon juice. 5 cloves garlic chopped ( may use less but we like garlic !) 1/4 tsp salt ( be careful as canned beans are sometimes salty). 1/4 tsp cayenne pepper. Puree til smooth but not pasty adding water from beans as needed. Remove from processor and fold in 1/2 c. tahini. Decorate w/ paprika and finely chopped cilantro.

Pecan Cakelets

Posted by trailrunner AL 8 on Wed, Apr 30, 08 at 14:12

Pecan Cakelets:

Ingredients
1 cup chopped pecan
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs

Directions:

Preheat oven to 350 degrees.
Combine all ingredients and mix well.
Spray a miniature muffin tin with non-stick cooking spray.
Fill each 3/4 full.
Bake in preheated oven for approx.
18 minutes.

I doubled the recipe and it makes LOTS. They are really really good. You can make larger ones and just bake them longer. They do not rise but are light and rich.

Uthappam

Posted by trailrunner AL 8 on Thu, Apr 3, 08 at 20:14

Uthappam

This is an Indian Bread.
It needs to be started the day before.
Makes 10 pieces.

Ratio is 3-1. rice to dal

Soak 2 c Basmati rice and 2/3 c Urad dal together for 4 hrs in water. Grind in a blender with enough water to make a thick pancake -like batter. Place in a warm place ( oven with light on) til rises to double. Will fall when you move bowl. Takes overnight. Refrigerate til ready to use.

Next day when ready to cook. Chop one large onion very finely, 1 medium tomato (remove seeds)chopped fine , 1 small can chopped green chilies , 1/4 c cilantro. Add to batter with 1 T salt, fresh ground black pepper,1 tsp ground cumin. Stir together.

Butter a hot griddle. Put 1/10 of batter on griddle and cook about 5 min per side .Should be thick batter and hold its shape . Will make a 1/4 -1/2 in. thick pancake. Don't let it get too hot. Needs to cook vegetables in pancake. Should be crisp and golden. Serve hot.

Butternut Squash Soup

Posted by trailrunner AL 8 on Thu, Apr 3, 08 at 19:59

This is the best butternut squash soup that I have tried yet. It is so rich and delicious with complex flavors.

adapted from :Chef Cullingworth.
Ingredients:
Serves 4

1 small butternut squash, cleaned, peeled and diced
2 T. dark brown molasses sugar or dark brown sugar
2 T. honey
4 T. unsalted butter
1 ripe banana, unpeeled
1 small onion, peeled and chopped
2 small carrots, peeled and chopped
1 celery stalk, peeled and chopped
3 cloves garlic, peeled and chopped
1 tsp. medium hot curry powder
½ tsp. ground coriander seeds
¼ tsp. ground nutmeg
¼ tsp. ground cinnamon
1 c. coconut milk
2-3 c. chicken or vegetable stock
juice of 1 lime
kosher salt and freshly group black pepper to taste
garnish: fresh cilantro, pumpkin seeds, pumpkin oil,lime zest

Method:
Preheat oven to 400 degrees.
Melt 2T butter and brown sugar and honey together.
Toss diced squash with brown sugar, honey and butter and roast in 400-degree oven until caramelized and soft to the touch, about 30 minutes; roast the unpeeled banana in the oven at the same time.Make sure and put foil under banana and spray baking pan with PAM for squash.

Melt the other 2 tablespoons butter in a large saucepan on medium-low heat and sweat the onion, celery and carrot for a few minutes until tender and onion is transluscent. Add the garlic, curry powder, coriander, nutmeg and cinnamon and cook slowly for a few more minutes.

Remove the banana from its skin, (be careful it is HOT) and add it with the butternut and its juices to the pan, along with the coconut milk and chicken (or veggie) broth. Simmer until hot. Remove from heat and ladle the soup into blender in small batches. Blend the soup in a blender until smooth. Adjust to consistency desired with more broth, if necessary. Flavor with lime juice and salt and pepper to taste.

The soup should be served hot, so return to stovetop and gently reheat if necessary. Pour soup into bowls and garnish with a drizzle of pumpkin seed oil, a few toasted pumpkin seeds and chopped fresh cilantro and lime zest. ( I didn't have pumpkin oil or seeds)

Indian Ratatouille

Posted by trailrunner AL 8 on Fri, Mar 7, 08 at 9:32

Indian Ratatouille

2 c diced red or yellow onion
2 T vegetable oil
2 -4 large garlic cloves minced
1 tsp hot chili ( to taste)
1 T grated ginger root
1 t ground cumin
1 t ground coriander
1/2 t turmeric
1/2 t cinnamon
1/4 t ground cardamom
1-2 t salt ( to taste)
generous pinch saffron crumbled ( optional)
1 - 2 c orange juice
5 c eggplant peeled and 1 inch cubes
4 c winter squash peeled and 1 inch cubes
1 1/2 c red bell peppers ( may use mix of colors ) 1 inch cubes
28 oz can crushed tomatoes or 3 c fresh diced and seeded
1/4 c fresh basil or cilantro for garnish

In large stew pot saute' onion in oil till translucent, 10 minutes. Stir in garlic,chili, ginger root, spices and stir 1 minute. Add 1 c OJ and eggplant. Let cook covered 10-15 minutes til eggplant tender. Add everything else except fresh herbs. Simmer covered til squash is tender. may add more OJ as needed. Serve over Basmati rice w/ chutney and cilantro.

notes: I use a double amount of the spices. I did add extra OJ . The green condiment is made by SWAD and can be purchased in Indian stores, it is a fabulous tasting cilantro chutney. The other chutney is my peach chutney. I will post it in peach season.

Yogurt Granola Bread

Posted by trailrunner AL 8 on Thu, Mar 6, 08 at 16:38


Yogurt Granola Bread:

1 1/2 c warm water
2 T yeast
1 c plain yogurt
1/2 c honey
1/4 c oil
2 lrg eggs
5-5 1/2 c unbleached flour
1 c granola
2 t salt
2 c. w w flour

Proof yeast in warm water. Heat slightly the yogurt,honey,salt and oil. Add the eggs and proofed yeast. Make sure the mixture is not too warm before combining.

Put 5 c unbleached and 2c ww flour in bowl. Add all of wet ingred. Stir w/ large spoon til holds together then remove from bowl and knead. May add rest of flour as needed. Rise in covered greased bowl approx 1 hr. Shape into 2-3 loaves and place in greased 8x4 pans. Rise 1 hr. bake at 350 for 30-40 min. ( I doubled the recipe made 6 loaves)

Hungarian Pumpernickel Bread

Posted by trailrunner AL 8 on Thu, Mar 6, 08 at 16:38


Hungarian Pumpernickel Bread

2 T yeast
1/4 c warm water
1 1/2 tsp salt
2 c buttermilk
1/2 c molasses
2 T orange zest
2 t caraway seeds
3 c rye flour
2 1/2 - 3 1/2 c ww flour
glaze:

1/4 c water boiled 5 min w/ 1 T molasses. cool

Proof yeast in water. Boil for 1 min. the molasses,orange zest,caraway and salt. Cool and combine with the buttermilk and then the proofed yeast.

Combine all of the rye flour and all but 1c of the ww flour in a bowl. Add all of the wet ingredients and stir well til holds together. Turn out and knead. May use rest of ww if needed. Rise in covered greased bowl about 1 hr til double. Shape into 2 round balls and rise approx 1 hr. Brush with glaze and bake at 350 for 50 min. Brush again with glaze after removing from oven. ( I doubled the recipe for 4 loaves)

photo tutorial

Whole Wheat/Oatmeal Molasses Bread

Posted by trailrunner AL 8 on Sun, Mar 2, 08 at 14:41

Whole Wheat/Oatmeal Molasses Bread

2c boiling water add 1 c old fashioned oats- let stand 30 minutes

Stir in 1 1/2T butter,1/2c molasses.2 t salt

proof 1T yeast in 1/2 c warm water for 10 min. Add to cooled mixture above.

Stir in approx 2 1/2 c ww flour and 2 1/2c unbleached flour. Knead til smooth and elastic. Let rise in a greased covered bowl in warm place till doouble. 1 1/2hrs. Grease 2 loaf pans or make 2 balls of dough. Cover let rise til double 40 min. Slash tops and bake at 375 degrees 35 min til sound hollow. I double the recipe. You can use all unbleached.

Moroccan Chickpea Stew

Posted by Trailrunner AL 8 on Sun, Mar 2, 08 at 14:41

Moroccan Chickpea Stew
2t EVOO : saute' 1c red onion diced
1c carrot diced
2 cloves garlic diced

add: 1 1/2 c. sweet potato diced
2t harissa or other hot chile relish
2t cumin ground
1/2 - 1 t salt
1 t chili powder
1/2 t turmeric (if you have a Moroccan spice blend also add 1-2 tsp)

add: 28 oz can crushed tomatoes
15 oz can chickpeas
14 oz chicken or vegetable broth

simmer till potatoes are tender. 30 min. serve over Basmati rice and garnish w/ yogurt and cilantro and pita bread

Roasted Vegetables

Posted by trailrunner AL 8 on Sun, Mar 2, 08 at 14:41

Roasted vegetables

green pepper quartered and seeded
red bell pepper quartered and seeded
red onion peeled and quartered
yellow bell pepper quartered and seeded
brush lightly w/ olive oil
cover pan w/ parchment paper

roast at 425 til peppers are charred 30-45 min.
cover baking sheet w/ paper and let cool
peel peppers

use on pizza in soup and pasta sauce

Cha Siu Bow (Baked BBQ Pork Buns)

Posted by trailrunner AL 8 on Mon, Feb 4, 08 at 10:58

In honor of Chinese New Year we had these last night:

Cha Siu Bow (Baked Barbecue Pork Buns)

Cantonese Barbecued Pork:

Marinade:

1/4 c light soy sauce
1/4 c dark soy sauce
1/4 c honey
1/3 c sugar
1 tsp salt
2 Tbsp sherry or Scotch (optional)
3 Tbsp hoisin sauce
1 tsp grated fresh gingerroot
1/2 tsp 5 spice powder
4# boneless pork spareribs, boston butt,loin or tenderloin

Honey glaze:

3Tbsp honey
2 tsp light soy sauce
1 tsp Asian sesame oil

Combine all of marinade ingred. and heat til sugar melted. Cool to room temp. Cut pork into strips 2" wide x 1 1/2"thick x 4 " long. Place in a large plastic bag with marinade and massage bag to coat meat and place in refrigerator at least overnight or up to 3 days. Bring to room temp. after draining off marinade. Discard marinade.

Preheat oven to 450 degrees. Place a rack over a roasting pan and put 1/2 " boiling water in roasting pan. Place meat strips on rack and roast 15 min., turn meat and roast 15 min. Make glaze and and brush meat strips and finish roasting about 1 -2 min. til edges charred. Remove from oven and let rest 15 min. before slicing. May be served as is or use 1# for pork buns.

Pork buns:

Filling:

stir together:
1 Tbsp hoisin sauce
1 Tbsp dark soy sauce
2 tsp oyster sauce
1/2 c water
2 tsp cornstarch
1 tsp sugar.

Preheat a wok or deep skillet: add 1 Tbsp peanut oil and then 1 small yellow onion diced and 2 green onions chopped and 1 tsp grated gingerroot. Stir for 1 minute and add 1# diced barbecued pork. Stir quickly and add sauce and cook about 30 sec. til thick. Add sesame oil and remove from heat and chill well.


Bread dough:

2 1/2 tsp dry yeast
3 Tbsp sugar
1/4 c warm water
1 c warm milk
3 Tbsp oil
1 egg beaten
3 3/4- 4 c unbleached flour
1/2 tsp salt
2 tsp baking powder

Combine yeast and water and 1 Tbsp sugar leave til foamy. Add warm ( not hot) milk and rest of sugar ,oil,salt and egg. Mix well. In bowl or food processor combine 3 3/4 c flour and add liquid while running ( may make as usual by hand for reg. bread dough). Process til smooth , may need to add 1/4 c more flour to make nonsticky dough. Remove from processor and knead lightly for 3 -5 minutes more. This is a fantastic dough and easily made.

Leave in an oiled bowl covered with plastic for 2 hrs til double or overnight in fridge. Remove from bowl and flatten and sprinkle with 2 tsp sifted baking powder. Knead in bp for about 3 minutes till completely mixed in. ( this was quite easy after initial panic). Form into 16 2 oz balls and cover while rolling each ball to a 5 in circle. Place about 1 heaping Tbsp filling in center and pinch up edges and then smooth to a ball. Place on parchment paper and let rise 30 min. Brush with glaze: 1 egg beaten with 1/2 tsp sugar and 1 Tbsp water. Bake at 350 degrees for 25 min. til brown.

French Pear Bread (Piquenchagne)

Posted by trailrunner AL 8 on Thu, Jan 31, 08 at 13:20

French Pear Bread (Piquenchagne)

Pears:
2 med. fresh pears
1/2 water
1/2 tsp ground pepper
1/2 tsp cardamom

Dough:
1 pkg dry yeast (2 1/2 tsp.)(dissolve in 1/2 c warm water)
2 Tbsp honey
2 Tbsp oil
2 tsp salt
2 eggs room temp.
4-5 c. unbleached flour approx.

Peel,core and dice pears and cook with water and spices 10-15 min til soft. and water is gone. If too much juice, boil down and add back to cooked pears. Mash with a fork til smooth.

Put pears, yeast mixture ,oil,honey,salt and eggs in large bowl and stir to blend. Add 2c flour and beat 50 strokes. Add enough of rest of flour to make a soft kneadable dough. Dough should stay soft but not sticky, don't add too much flour when kneading. Place in greased bowl and cover w/ plastic wrap, let rise til double, approx 1 hr. To shape dough into couronne (crowns) : when dough has risen remove from bowl and gently shape into 2 balls. Take each ball and make a hole in the center and gently pull against the sides to form a 3" opening ( like a large bagel!) Place each crown on a greased baking sheet. May use parchment paper. Let rise til double approx 1 hr. Brush with 1 Tbsp milk beaten into 1 egg yolk. Take a razor and circle the top with a cut a 1/2" deep .Bake in a preheated oven 350 degrees for 40 min. should sound hollow when tapped.

Peanut Butter Pecan Granola

Posted by trailrunner AL 8 on Fri, Jan 11, 08 at 10:06

Peanut Butter Pecan Granola

6c rolled oats
1c sesame seeds
1c sunflower seeds
1c ribbon coconut ( the big pieces are better )
1c chopped nuts ( I used pecans)

In a pan mix 1c peanut butter ( I use smooth) 1c honey and 1 1/2 tsp salt and 1T cinnamon and 1/2c water. You will note I don't use oil...the pb takes care of that. Warm this and stir til smooth. Toss the dry ingred and this dressing til well coated. Bake at 325 til brown turning every 15 min. Watch closely near the end as it will burn fast. I usually lower to 300 or 275 near the end. Hope you enjoy!

Candied Ginger

Posted by trailrunner

Candied Ginger

Be sure the gingerroot is very fresh. Smooth light brown and no wrinkles . Peel using a teaspoon...yep that is the easiest way, just scrape it toward you and all comes off. In the joints just break apart the pieces to get all the peeling. Now slice it in 1/4 in slices...I used the Cuisinart since I was doing so much but you can use a mandoline or sharp knife. Place in cold water to cover and bring to a boil for 10 minutes. Drain and repeat 3 more times. Now cover with cold fresh water and simmer for 40 minutes. Drain and weigh. For every pound of ginger mix 1# of white sugar with 1/3 c. water. Add the ginger to this solution and simmer til the ginger is transparent and the syrup is thickened. watch carefully. You now have Canton ginger and can store it it this way forever or you can take the pieces of ginger from the syrup and toss it in granulated sugar and put it on a rack to dry. This also keeps for at least a year. Save the syrup for flavoring it is so yummy. I also save the sugar that I tossed it in to use in recipes.

Challah

Posted by trailrunner AL 8 on Tue, Jan 29, 08 at 13:59

Challah:

I was asked for the recipe so here it is:

Makes 3 braids and I double it --

Dissolve 5 tsp or 2 packets of dry yeast in 1 1/2 c warm water. Add 1/4 c sugar and stir to dissolve. Wait til yeast is foamy and add 1/4 c butter ( or pareve if Kosher) softened and 3 whole eggs. Whisk together.

In KA mixer or Cuisinart food processor mix 6 1/2 c unbleached or bread flour and 2 tsp salt. Start KA or processor and slowly pour in liquids. Process till smooth satiny dough. May need up to another 1/2 c flour or a few Tbsp. water....depends on the weather and the flour. Let rise til double in greased bowl covered ...about 1 hr. Degas and shape into 3 braids or may make burger buns or dinner rolls or even regular 9"x5" pan loaves. Let rise til less than double. Bake 350 degrees 30 min. til hollow when tapped on bottom. May glaze with 1 eggyolk diluted w/ 2 tsp 1/2 and 1/2 and decorate w/ sesame or poppy seeds.