STOUT & CHOCOLATE SODA BREAD
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Heat the oven to 200°C/180°C fan/Gas 6.
Place the butter, honey and sugar into a small pan and place it over a low heat, stirring regularly until the sugar has dissolved. Remove the pan from the heat and stir in the stout. Leave to cool.
Place the flours, cocoa powder, bicarbonate of soda and salt into a large mixing bowl and stir in the chocolate chunks. Stir in the stout mixture and the buttermilk and keep stirring until it starts to come together to a soft, slightly sticky dough. Then, place the dough on a lightly floured worktop and shape it into a round loaf, taking care not to overwork it.
Place the loaf on a baking sheet and, using a sharp knife, cut a deep cross in the top. Bake for 30–40 minutes, until a skewer inserted into the centre comes out clean and the bread sounds hollow when tapped on the base. Allow to cool on a wire rack.
While the bread is baking, make the butter. Place the cream in the bowl of a stand mixer fitted with the whisk attachment. Whisk on a medium speed until the cream curdles, the butter solidifies on the whisk, and the buttermilk separates from the fat.
Place the butter inside the muslin-lined sieve over a bowl. Gather up the muslin and squeeze gently to remove the excess buttermilk, then place the butter in a separate bowl. Mix through the salt and the chilli and serve in a small bowl alongside the soda bread.
Recipe courtesy – thegreatbritishbakeoff
WARM CHOCOLATE CHIP COOKIE STUFFED PRETZELS
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1 1/2 cups warm water
2 tablespoons light brown sugar
2 1/4 teaspoons active dry yeast (1 packet)
1/2 cup (1 stick) unsalted butter, melted (1 stick)
1 1/2 teaspoons sea salt or kosher salt
4 1/2 cups to 5 all-purpose flour
1 egg beaten
course sea salt for sprinkling
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) salted butter, softened
1/2 cup granulated sugar
1 cup packed brown sugar
3 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
To make the pretzel dough, combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
Add the salt and 4 1/2 cups flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
Coat a large bowl with oil or cooking spray, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.
About 10 minutes before you’re ready to roll out the pretzel dough make the cookie dough. Combine the flour, baking soda and salt in a small bowl. Beat the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy, about 3 to 5 minutes. Add the eggs and beat well. Gradually beat in the flour mixture. Stir in the chocolate chips.
Preheat the oven to 425 degrees F.
Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 11×3 inches). Spread a little cookie dough along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling. It is ok if some of the chocolate chips peak through, but try to avoid any large tears in the dough.
Take the two ends of each rope and form into a circle that is overlapped by a couple of inches of dough on either side, twist the ends and lay over the opposite side to form a pretzel shape. Press the ends under the pretzel to seal.
Grab a bowl and fill it with warm water and 2 teaspoons baking soda. Dunk each pretzel in water and then place on a parchment or silpat lined baking sheet (no more than four pretzels per sheet). Brush the tops with the beaten egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are very lightly golden and the cookies that have oozed out are golden. I started checking mine after 10 minutes, turned the pan and baked them another 6-8 minutes. You do not want to over cook the pretzels. Eat warm with a cold glass of milk.
Recipe courtesy – halfbakedharvest
GLUTEN FREE BLUEBERRY BANANA MUFFINS
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1-3/4 cups Pamela’s Baking & Pancake Mix
¼ teaspoon cinnamon
¼ teaspoon salt
1 cup mashed banana (about 3 bananas)
½ teaspoon vanilla
4 tablespoons melted coconut oil
½ cup raw cane sugar
2 eggs, beaten
½ cup blueberries
Preheat oven to 350 and prepare a 12-cup muffin tin with papers or cooking spray.
In a large bowl mix together Pamela’s Baking Mix, cinnamon and salt.
In a medium bowl, mash the bananas, then whisk in vanilla, coconut oil, sugar and eggs. Pour the wet ingredients into the bowl with the dry ingredients and use a wooden spoon or spatula to mix until combined.
Fold in blueberries and scoop batter into 12 muffin cups. (I use a ¼ cup measuring cup)
Bake 16-20 minutes or until a toothpick comes out clean.
Recipe courtesy – https://www.loveandlemons.com/
OVERNIGHT PULL APART BRIOCHE CINNAMON ROLL BREAD
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1/4 cup warm water
3 teaspoons active dry yeast
3 tablespoon granulated sugar
1/2 cup warm eggnog or warm whole milk
3 1/2 – 4 cups all-purpose flour
1 1/2 teaspoons salt
12 tablespoons salted butter, at room temperature
6 tablespoons unsalted butter, at room temperature
1/2 cup brown sugar
1 tablespoon ground cinnamon
pinch of sea salt
2 ounces cream cheese, at room temperature
1 cup powdered sugar
1-2 tablespoons milk or cream, using as needed
1 teaspoon vanilla extract
Combine warm water, yeast, and sugar the bowl of a stand mixer and mix on low speed until incorporated. Allow the mixture to sit about 5-10 minutes or until bubbly on top.
Add the eggnog, eggs, flour, salt, and butter. Using the dough hook, knead until the dough comes together, about 3-5 minutes. Remove the dough from the bowl and place on a lightly floured surface. Kneed into a smooth ball. Grease a large bowl and add the dough to the bowl. Cover the bowl with plastic wrap and let sit 1-2 hours or until the dough has doubled in size.
To make the filling. Add the brown sugar, cinnamon, and salt to a bowl and mix well.
Lightly dust a surface with flour. Once the dough has doubled in size, punch the dough dough and roll the dough into a rectangle (about 9×24 inches). Spread 6 tablespoons of the butter (softened almost to a melted stage) evenly over the dough. Spread the brown sugar + cinnamon evenly over the butter and lightly push the brown sugar into the butter. Starting with the long edge closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal.
Place the log seam side down on a baking sheet lined with parchment paper. With a pair of sharp kitchen scissors cut diagonal slices almost to the bottom of the log. Arrange the cut sections so that they lean to alternating sides. Use your hand to gently push the dough together to help compress the log better. Alternately, you can bake the bread in two 9x5x3 bread pans to make two bread loafs. Cut and shape the dough as directed and then use your hands to push the dough together to almost the size of you bread pan. The dough will zigzag slightly. Using the parchment paper, lift the dough up and into the bread pan. Immediately cover the dough and place in the fridge overnight. Do not let the dough sit at room temperature long or it will start to get very big.
The next morning, preheat the oven to 350 degrees F. Remove the dough from the fridge while the oven preheats and brush with 2 tablespoons melted butter. Bake the bread log for 20-25 minutes (the bread in the loaf pan needs about 45-50 minutes) or until lightly browned on top, do not over bake.
While the bread is baking, whisk the softened cream cheese, powdered sugar and vanilla together until smooth. Add milk until your desired consistency is reached.
Serve the bread hot with a drizzle of frosting.
Recipe courtesy – halfbakedharves