Chocolate Bread

from the Washington Post

SERVINGS: 2 SMALL LOAVES

INGREDIENTS

• 17.5 ounces (3 1/2 cups) bread flour, plus more for the work surface and as needed
• 2.5 ounces (6 TBSP) light brown sugar
• 2 ounces (1/2 cup) natural unsweetened cocoa powder
• 4 ounces bittersweet or semisweet chocolate, unevenly chopped (some big, some small pieces)
• .225 ounce (1 tsp) salt
• 1/2 packet (1 1/8 tsp) active dry yeast (scant .6 ounce)
• 13 ounces water, between 90 and 110 degrees

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DIRECTIONS

Combine the flour, brown sugar, cocoa powder, chopped chocolate and salt in a mixing bowl. Mix well, breaking up the lumps of brown sugar as needed.

Combine the yeast and water in the bowl of a stand mixer fitted with a dough hook; beat on low speed. When the yeast has dissolved, add the flour-chocolate mix and knead with the dough hook attachment. Knead for 4 minutes. Turn off the mixer and use your finger to poke at the dough. If it seems too soft and sticky, knead in more flour a tablespoon at a time.

Lightly flour a work surface. Transfer the dough to the surface and knead by hand for 4 or 5 minutes.

Use a little neutrally flavored oil to grease the inside of a large bowl. Shape the dough into a ball, place it in the bowl and cover with a damp towel. Let it rise for 90 minutes to 2 hours or until it has doubled in size.

Line a large baking sheet with parchment paper.

Gently knock down the dough (in the bowl), then divide it into 2 equal portions. Gently shape each one into a ball and place on the parchment paper with enough space in between to keep the risen loaves from touching; cover with a damp cloth. When dough has almost doubled in size (about 90 minutes), it is ready to freeze or bake.

Preheat the oven to 375 degrees. Preheat the cast iron pan too.

Use a very sharp knife to make 2 slashes in an ‘X’ on the tops of the loaves.

Place the loaves in the cast iron pan and close the lid. Bake for 20 to 25 minutes, until the bread has reached an internal temperature of 198 to 205 degrees.

Transfer the loaves to a wire rack and allow them to cool to room temperature.

TO FREEZE: Place the risen, unbaked loaves in the freezer (on the parchment-paper-lined baking sheet). After they have frozen solid, wrap the loaves individually (including the parchment under them) in plastic wrap, then wrap again in resealable plastic food storage bags. The unbaked loaves can be frozen for 2 or 3 months.

To defrost, remove the wrapped loaves from their plastic bags and set them on a flat surface in the refrigerator (still wrapped in plastic) to defrost overnight. When the loaves have completely defrosted, carefully remove the plastic wrap. Then wake up the yeast in the bread dough with a warm, moist sauna by boiling 1/2 cup of water in the microwave on HIGH; carefully move the boiled water to one corner of the microwave, then place the unwrapped, unbaked loaf in the center of the microwave and close the door. Let it sit for 1 hour.

After the sauna, slash and bake as directed above.

Crispy Cornmeal Waffles

from Bon Appetit

INGREDIENTS

• ¾ cup all-purpose flour
• ¼ cup medium-grind cornmeal, preferably stone-ground
• 3 tablespoons cornstarch
• 1 tablespoon sugar
• ½ teaspoon kosher salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 large egg, separated and whites beaten stiff
• 1 cup buttermilk
• ⅓ cup vegetable oil (consider cutting back, was greasy)
• ½ teaspoon vanilla extract

RECIPE PREPARATION

• Whisk flour, cornmeal, cornstarch, sugar, salt, baking powder, and baking soda in a large bowl. Whisk egg, buttermilk, oil, and vanilla in a small bowl, then whisk into dry ingredients. Let sit 20 minutes (this helps hydrate and soften the cornmeal).

Sourdough Bread

100 grams sourdough starter

• 100 grams sourdough starter
• 325-350 grams filtered water
• 400 grams AP flour
• 100 grams whole wheat flour
• 8 grams salt

• Autolyse: Mix all the ingredients EXCEPT the salt in a glass bowl using a wooden stick. Combine until the flour is hydrated, then knead in the bowl by hand until the starter is incorporated. Let stand for 30-45 minutes
• Add the salt then knead in the bowl by hand until the salt is distributed and the flour is well hydrated. Let stand for 60 minutes.
• Stretch and fold: Do a series of 4 stretch and folds (or the coil method), 30 minutes apart. Use wet hands to prevent sticking. By the end, the dough should have good structure and be less tacky. Let dough rest for 60 minutes.
• Proof: Pour dour onto a floured surface and shape the boule to create tension. Dust the boule with rice flour, then turn upside down into a rice floured lined bowl. Cover and let proof at room temperature for 3 hours or refrigerate 8-12 hours. The dough is ready when the dough is poked and an indentation remains after release.
• Turn dough onto parchment paper, then place into a preheated cast iron pot. Put the lid on and place in a 450 degree oven.
• Bake with the lid on for 20 minutes and then remove the lid and turn the heat down to 425. Bake another 18 minutes.
• Once the crust is a medium brown, turn off the oven but leave the door closed for about 10 minutes, Then leave the bread in the oven with the door ajar to develop the crust.
• Let cool for 2 hours before enjoying

Cornmeal Olive Oil Cake

from Bon Appetit

INGREDIENTS

• 1¼ cups olive oil
• 1 cup plus 2 tablespoons sugar
• 2 cups cake flour
• ⅓ cup fine-grind cornmeal
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 tablespoon finely grated lemon or orange zest
• 3 tablespoons fresh lemon or orange juice
• 2 teaspoons vanilla extract
• 3 large eggs

Special Equipment

• A 9″-diameter springform pan

RECIPE PREPARATION

• Preheat oven to 400°. Drizzle bottom and sides of pan with oil and use your fingers to coat. Line bottom with a round of parchment paper and smooth to eliminate air bubbles; coat parchment with more oil. Generously sprinkle pan with sugar and tilt to coat in an even layer; tap out excess. Whisk cake flour, almond flour, baking powder, baking soda, and salt in a medium bowl to combine and eliminate any lumps. Stir together amaretto, lemon juice, and vanilla in a small bowl.
• Using an electric mixer on high speed (use whisk attachment if working with a stand mixer), beat eggs, lemon zest, and 1 cup plus 2 Tbsp. sugar in a large bowl until mixture is very light, thick, pale, and falls off the whisk or beaters in a slowly dissolving ribbon, about 3 minutes if using a stand mixer and about 5 minutes if using a hand mixer. With mixer still on high speed, gradually stream in 1¼ cups oil and beat until incorporated and mixture is even thicker. Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with amaretto mixture in 2 additions, beginning and ending with dry ingredients. Fold batter several times with a large rubber spatula, making sure to scrape the bottom and sides of bowl. Scrape batter into prepared pan 9 inch springform pan, smooth top, and sprinkle with more sugar.
• Place cake in oven and immediately reduce oven temperature to 350°. Bake until top is golden brown, center is firm to the touch, and a tester inserted into the center comes out clean, 40–50 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes.
• Run a thin knife around edges of cake and remove ring from pan. Slide cake onto rack and let cool completely. For the best flavor and texture, wrap cake in plastic and let sit at room temperature at least a day before serving.
• Do Ahead: Cake can be baked 4 days ahead. Store tightly wrapped at room temperature.

Cornmeal Strawberry Cake

from BonAppetit

Yield 9X13 sheet. May be halved for 8 inch square pan

INGREDIENTS

• 8 oz. strawberries, hulled, thinly sliced lengthwise
• 1 cup plus 3 Tbsp. sugar, divided, plus more for pan
• Kosher salt
• ¾ cup extra-virgin olive oil, plus more for pan
• 1½ cups (180 g) all-purpose flour
• ½ cup (60 g) fine-grind cornmeal
• ½ tsp. baking powder
• ½ tsp. baking soda
• 3 large eggs
• 2 large egg yolks
• ½ cup plus 2 Tbsp. sour cream
• Finely grated zest of 2 lemons
• 3 Tbsp. fresh lemon juice
• 2 tsp. vanilla extract
• ½ cup strawberry jam (preferably Bonne Maman)

RECIPE PREPARATION

• Preheat oven to 350°. Gently toss strawberries, 1 Tbsp. sugar, and a pinch of salt in a medium bowl. Let sit, stirring occasionally, until ready to use.
• Grease a 13×9″ pan with oil. Line with parchment paper, leaving an overhang on 2 long sides. Grease parchment with oil. Generously sprinkle pan and parchment with sugar, tilting to coat pan in an even layer; tap out excess.
• Whisk flour, cornmeal, baking powder, baking soda, 1 cup sugar, and 1 tsp. salt in a medium bowl. Whisk eggs, egg yolks, sour cream, lemon zest, lemon juice, and vanilla in a large bowl until well combined. Add dry ingredients to sour cream mixture and whisk gently to combine. Using a spatula, gradually fold in ¾ cup oil until batter is smooth and homogenous with all of the oil incorporated.
• Scrape batter into prepared pan and spread evenly. Using a small spoon, dollop jam onto surface. Using a butter knife or small offset spatula, gently swirl jam into batter. Arrange reserved strawberries on top of batter in even rows, touching at widest points. Sprinkle all over with remaining 2 Tbsp. sugar.
• Bake cake until risen and deeply bronzed with no damp spots in the middle and a tester inserted into the center comes out clean, 40–45 minutes.
• Do Ahead: Cake can be made 4 days ahead. Cover with foil and store at room temperature.

Crisp and Chewy Chocolate Chip Cookies

With a crisp exterior and chewy interior, this cookie is sure to please!

• 3 cups (375 g) AP flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 2 sticks softened butter
• 1/2 tsp salt
• 200 grams brown sugar
• 200 grams granulated sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 1/2 cups chocolate chips
• Flaked sea salt for garnish (optional)

Cream sugars and butter for about 5 minutes. Add eggs and vanilla

Add flour, baking soda, baking powder, salt. Once well combined, stir in chocolate chips. Scoop out into 1 heaping tablespoonfuls and refrigerate for 20 minutes or overnight

Bake at 350 degrees for 10 minutes. Remove from oven and tap the pan on the countertop to get that sunken look.

Sprinkle tops with flaked sea salt (optional)

Let cool for 5 minutes to crisp the bottom, then remove to continue to cool

Cookies can be pre-measured and frozen. Place in a 325 degree oven for 16 minutes (completely frozen)