Bread flour, or more as needed
|4 ¾ cups|
|3.||Salt||2 ½ teaspoons|
Active dry yeast
|1 (.25 ounce) package|
|1 ½ cups|
|1 extra large|
1 . Stage
Combine 1 cup flour, sugar, salt, and yeast in a large bowl. Add warm milk and margarine. Stir in starter. Mix in remaining 3 3/4 cups flour gradually; you may need to add more flour depending on the climate.
2 . Stage
Turn dough out onto a floured surface and knead for 8 to 10 minutes. Place dough into a greased bowl, turn once to oil surface, and cover. Allow to rise until doubled in volume, about 1 hour.
3 . Stage
Punch down dough; cover and let rest for 15 minutes. Divide dough in half and shape into 2 loaves. Place loaves on a greased baking pan. Allow to rise until doubled in volume, about 1 hour.
4 . Stage
Preheat the oven to 375 degrees F (190 degrees C)
5 . Stage
Stir together egg and water in a small bowl until well combined. Brush over the tops of loaves, then sprinkle with onion.
6 . Stage
Bake in the preheated oven until loaves are golden brown and cooked through, about 30 minutes. An instant-read thermometer inserted into the center of a loaf should read 190 degrees F (88 degrees C).
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 6-inch baking pan.
2 . Spread almonds on a baking sheet.
3 . Toast almonds in the preheated oven until they turn golden brown and become fragrant, about 5 minutes.
4 . Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in yogurt and eggs. Mix in flour, baking soda, nutmeg, and salt. Fold 1/2 cup toasted almonds and dates into the batter.
5 . Pour batter into the prepared pan. Top with remaining 1/4 cup toasted almonds.
6 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
1 . Blend banana, orange juice, mango, pineapple, coconut water, lime juice, and mint in a blender until smooth.
1 . Mash together avocados and lime juice in a bowl. Stir in orange, cilantro, cotija cheese, jalapeno, and salt.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2 . Melt butter in a large skillet over medium heat. Add onion; cook until fragrant and almost translucent, about 4 minutes. Sprinkle flour over onion, then cook and stir for 3 minutes. Add milk gradually, whisking constantly to keep mixture from becoming lumpy. Cook and stir until the mixture is thick and smooth, about 15 minutes.
3 . Add Colby-Jack cheese and cook and stir until cheese is melted and sauce begins to bubble, 4 to 5 minutes. Remove from heat.
4 . Combine broccoli, ham, and rice in a large bowl. Add cheese mixture and stir to combine. Pour into the prepared baking dish. Top with crushed crackers, sliced almonds, and crumbled bacon.
5 . Bake, uncovered, in the preheated oven until filling is bubbly, about 30 minutes. Serve warm.
1 . Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
2 . Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
3 . Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
4 . Preheat an outdoor grill for medium heat and lightly oil the grate.
5 . Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
6 . Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
7 . Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.
1 . Place sausages into a saucepan, cover with water and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, poking sausages with a sharp fork to release fat. Drain and rinse sausages.
2 . Place sausages into a 1-quart glass canning jar.
3 . Pour white vinegar and water into a saucepan and stir in pickling salt, pickling spice, mustard seeds, celery seeds, dill seeds, onion slices, garlic, black peppercorns, and banana pepper rings.
4 . Bring to a boil over medium heat and cook for 5 minutes, stirring often.
5 . Pour vinegar mixture over sausages in the jar; cap the jar and refrigerate at least 3 days before serving.
1 . Preheat oven to 275 degrees F (135 degrees C). Grease a cookie sheet, line it with parchment paper and sprinkle a little water over paper.
2 . In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in water, then mix in cornstarch, vanilla, vinegar and salt.
3 . Pour entire meringue mixture onto the center of the pan. Pavlova will spread as it bakes.
4 . Bake in the preheated oven for 45 minutes. Turn oven off and leave Pavlova in the oven until cold. Turn upside-down onto plate and top with fresh fruit and whipped cream.
1 . Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
2 . Mix together oats, pecans, almonds, and coconut in a large bowl. Set aside.
3 . Combine oil, brown sugar, honey, maple syrup, cinnamon, vanilla, and salt in a medium saucepan over medium heat. Stir gently until mixture begins to boil; remove from heat. Pour over oat mixture and fold together until dry ingredients are well coated. Spread granola onto the prepared baking sheet.
4 . Bake in the preheated oven for 20 minutes. Stir and continue to bake on the top rack until golden, about 5 minutes more. Remove from the oven and let cool for 20 to 30 minutes.
5 . Toss cooled granola with cranberries. Store in an airtight container.
1 . Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans.
2 . Mix the cake mix, water, eggs, and vegetable oil as directed on the package, and pour batter into prepared cake pans.
3 . Bake the layers in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Let cool in pan at least 20 minutes or until completely cool.
4 . When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
5 . To fill and decorate, lay a cake layer onto an oven-safe plate, and spread half the lemon filling over the bottom layer. Place a second layer gently on the lemon filling, and spread the rest of the filling on the top of the second layer. Top with third layer.
6 . Beat the egg whites in a bowl until they form stiff peaks, then gradually add the sugar and continue to beat until the mixture forms a fluffy, shiny meringue. Spread the meringue all over the cake like a frosting, spreading it into decorative peaks and swirls. Place the decorated cake back into the hot oven, and bake until the peaks and swirls of meringue are lightly browned, about 10 minutes. Refrigerate 4 hours to overnight, then serve cold.
1 . Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to a simmer, cover, and cook until broth is absorbed, quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.
2 . Meanwhile, heat 2 tablespoons olive oil in a skillet. Cook and stir garlic scapes and onion in hot oil until onion is translucent, about 5 minutes. Stir in chicken breast strips and cook until chicken is still slightly pink in the middle, about 5 more minutes. Remove chicken to a plate and set aside.
3 . Pour remaining 2 tablespoons olive oil in the skillet. Cook and stir zucchini and tomato in hot oil until zucchini is tender, 5 to 8 minutes. Return chicken to the skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa. Roma
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . In a medium bowl, mix together flour and confectioners' sugar. Stir in melted butter. Press mixture evenly into a 12-inch pizza pan.
3 . Bake in the preheated oven for 15 minutes. Allow to cool.
5 . Combine custard mix and water in a small saucepan. Bring to a boil while stirring frequently. Boil and stir 1 minute. Pour mixture over strawberry layer. Chill before serving.