What my dad used to make. And cinnamon rolls, too! Those are in another recipe here. I will also post the ‘making the starter recipe, too. Here is the video with step by step. I did change the temp and time for what was better for my oven. https://youtu.be/icXSKUt6Gw4 If you don’t want that much bread at one time, you can freeze the made loaves and thaw out later or you can take the one or two of the loaves you are forming and pop those (each) into a zip top bag and toss in the fridge. When ready to bake, set out in a prepared loaf pan, let rise around 6 hours then bake.
- FEED STARTER
- potato flakes
- warm water
- BREAD DOUGH:
- starter
- warm water
- oil
- bread flour
For a more soft and pliable dough, you can increase the water up to 300 g- g total. Use a cloth lined bowl (instead of the Dutch oven for the second rise if you do this, other wise, use the Dutch over or other heavy baking vessel.
*You will need a 5 1/2 or 6 quart Dutch oven for baking
***This recipe was tested with King Arthur Bread Flour, Gold Medal Bread Flour, Pillsbury Bread Flour
- 7.5g/ fine sea salt
- 25g/ .90 oz olive oil
- - 6qt vessel
- 6g fine sea salt
- 20g olive oil
- For the Pretzels:
- granulated sugar
- Kosher salt + more for seasoning
- dry active yeast
- melted unsalted butter
- vegetable oil
- egg yolks whisked with 1 tablespoon of water to make an egg wash
- cooked bratwursts
- For the Cheese Sauce:
- unsalted butter
- whole milk
- dark German beer
- dijon mustard
- garlic powder
- shredded sharp white cheddar
- shredded mild cheddar
- Kosher salt and fresh cracked pepper to taste
For the bread machine, with my adjustments :)
- buttermilk
- egg
- apple cider or apple juice concentrate
- raw honey or 2 T real maple syrup
- bread or regular flour
- course ground old-fashioned oats
Yield: Makes 16 small brioche (or one 8 1/2-by-4 1/2-by-4 1/2-inch-high loaf)/17.5 ounces/500 grams
THE DOUGH PERCENTAGE
Flour: 100%
Water: 55.4% (includes the water in the butter and egg white)
Yeast: 2.1%
Salt: 1.5%
Fat: 47.7% (includes the fat in the egg yolk)
- Flour mixture:
- cream or milk: 1 teaspoon
http://www.kingarthurflour.com/blog/2014/06/29/martha-stewart-at-king-arthur-flour-2/
- active dry yeast
- King Arthur Unbleached All-Purpose Flour
- yellow cornmeal
- fresh rosemary needles
- medium red onion
- fresh sage leaves
http://www.kingarthurflour.com/blog/2014/06/29/martha-stewart-at-king-arthur-flour-2/
Makes 4 loaves
- granulated sugar
- ground mace
- freshly grated nutmeg
- warm water
- diced citron
- diced candied orange peel
- chopped dried apricots
Use moist raisins. If your raisins are dry, soak them in boiling water for 5-10 minutes, then drain and blot. Have all your ingredients at room temperature. You will love this bread! – Jenny Jones
- Filling: 2 Tablespoons softened butter
- – 1/2 cup additional flour
- egg
- bread flour
- cinnamon
- Egg wash: 1 egg yolk + 1 teaspoon water
- Glaze: 1 cup powdered sugar + about 2 Tablespoons milk