Here are some recipes of items I cook in preparation for a bigger dish.
3.5 cup flour
1.5 cup warm water
1 packet yeast
1 tablespoon olive oil
1 tablespoon sea salt
1 cup water
2 tablespoons vegetable oil
2 tablespoons honey
1 teaspoon salt
3 cups bread flour
1 (.25 ounce) package active dry yeast
1 cup water
2 1/2 cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon water
- Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
- When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
- Punch down dough. On a lightly floured surface, roll into a 16×12 inch rectangle. Cut dough in half, creating two 8×12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
- Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
- Bake for 20 to 25 minutes in the preheated oven, or until golden brown.
225g buckwheat/wholewheat flour
225g plain flour
2 eggs, plus 2 egg whites
45g fresh yeast
2 tsp caster sugar
700ml warm milk
1 tbsp melted butter
- For the blinis, sift the buckwheat (or wholewheat) flour and plain flour into a bowl and mix with a pinch of salt.
- Make a well in the centre of the flour mixture and add the two whole eggs and one of the egg whites. Whisk from the centre outwards to create a thick paste.
- In a separate bowl, combine the yeast, sugar and milk and leave to stand for a couple of minutes.
- Gradually pour the yeast mixture into the flour and egg mixture, whisking constantly, to make a smooth batter.
- Add the melted butter and stir well.
- Cover the bowl with clingfilm and leave in a warm place for one hour.
- Just before cooking the blinis, whisk the remaining egg white in a clean bowl until light, then fold into the batter.
- Heat a little oil in a frying pan over a medium heat. Pour enough batter into the pan to make a 10cm/4in diameter blini.
- When bubbles start to appear on the surface of the batter, turn the blini over and cook the other side.
- Remove the blini from the pan and keep warm while you make the rest of the blinis in the same way.