Tag: neutral

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Simple French Loaf

Ingredients:

  • 1 1/2 cups warm water (not hot, but about the temperature of a nice bath)
  • 1 tbsp honey (3/4 if using pure honey. Feel free to substitute in sugar if you do not eat honey)
  • 1 1/2 tsp salt
  • 1 tbsp Active Dry Yeast
  • 3 1/2+ cups all-purpose flour

Instructions:

  1. Mix together the water, honey, salt, and yeast. Let sit for 5-10 minutes until bubbles form on the surface
  2. Add flour and incorporate until no longer sticky. If you are going to add in garlic powder, add it to the flour and mix before incorporating. Incorporate fresh ingredients or extras (olives, minced onion, etc.) after incorporating the flour. Make sure the dough “bounces back” if poked.
  3. Allow the dough to rest for 20-40 minutes
  4. Form the dough into a load. Allow to bake for approximately 20 minutes, until the bottom is solid when knocked on [Note: if adding a wet mix-in, such as olives, the baking time may increase]
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Basic Pie Crust

Ingredients:

  • 2 cups flour
  • Pinch of salt
  • 10 tbsp of butter (chilled and cubed)
  • 2 large egg yolks
  • 4 tbsp ice water

Instructions:

*note: all ingredients should be kept as cold as possible during this process! The colder the butter stays, the flakier the crust!*

  1. Mix the egg yolks and ice water, leave chilling until butter/flour mixture is ready
  2. Place flour into bowl. Drop butter in 1 cube at a time, leaving remaining butter on a cold surface or in a cold location.
  3. Using the tips of your fingers on one hand, pinch butter into flour, while keeping your other hand on a cool surface, such as an ice pack. Alternate hands as you go to keep the butter at an optimal temperature
  4. Add approximately 3/4 of the egg mixture into the mixed butter and flour
  5. Work dough together, adding more egg mixture if needed. Once a ball can be formed in your fist, the dough is ready
  6. Form a disc with the dough and wrap in cling-wrap or plastic.
  7. Chill for at least 20 minutes. The dough can remain in the fridge for up to 4 days and in the freezer for up to 3 months.