Coffee Sponge Cake

Coffee Sponge Cake

Adapted from http://www.atkokken.com/2012/09/16/coffee-sponge-cupcake/

3 egg whites

¼ cup sugar

3 egg yolks

¼ teaspoon vanilla extract

1 teaspoon coffee extract

2.3 ounces flour (65 grams?)

1 tablespoon canola oil

1 ½ tablespoons milk

Whip the egg whites until foamy then add sugar in 3 additions and whip until egg white forms soft peaks form.

Add egg yolks one at a time, mixing well before adding more egg yolks.

Add in vanilla and coffee extract and mix until combined.

Add in plain flour and fold to mix well with a spatula.

Add oil and mix well with spatula. Repeat the same with milk – taking care not to over deflate the foam.

Spoon batter into a lined muffin mold. (filled to 3/4 of the cupcake mold)

In an oven preheated to 170C, bake the cupcakes for 25mins.

Set aside to cool completely.

Modern Honeycakes with Lavender Icing

Modern Honeycakes

From http://www.innatthecrossroads.com/2012/05/31/honeycakes/

2 ½ cups cake flour

½ tsp. baking powder

1 tsp. salt

1 tsp. ground ginger

1 tsp. cinnamon

½ cup butter

½ cup brown sugar, packed

1 egg

1 cup honey

1 cup buttermilk

Sift together the dry ingredients. In a separate bowl, cream together the butter and sugar. Add egg and beat thoroughly, followed by the honey. Add the flour mixture and the buttermilk in alternating turns, starting and ending with the dry ingredients. Pour into paper-lined cupcake tins, or a greased muffin pan, filling each cup 2/3 full. Bake at 350F for 30 minutes or until cakes are golden brown.

Lavender Icing

From http://www.marthastewart.com/340910/lavender-icing

1/3 cup whole milk

1/2 teaspoon dried lavender

3 cups confectioners' sugar

Bring milk and lavender just to a boil in a small saucepan. Remove from heat, and let steep 10 minutes. Strain, and discard lavender. Whisk in sugar until smooth. Strain again.

Chocolate Crinkle Cookies (2)

Mexican Mocha Crinkle Cookies (2)

Recipe adapted from http://www.chow.com/recipes/29089-chocolate-crinkle-cookies

Difficulty: Easy | Total Time: 1 hr 15 mins, plus 2 hrs chilling time | Makes: About 40 cookies

4 ounces bittersweet chocolate, finely chopped (no less than 60% cacao)

1/4 cup vegetable oil

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

¾ teaspoon cinnamon

1 tablespoon instant espresso powder

2 cups granulated sugar

2 teaspoons vanilla extract

4 large eggs

1 cup powdered sugar

Place the chocolate and oil in a small saucepan over low heat, stirring occasionally until the chocolate has melted and the mixture is smooth, about 4 minutes. Remove from the heat and set aside to cool slightly.

Sift together the flour, baking powder, salt, cinnamon, and espresso powder into a medium bowl; set aside.

Place the sugar and the chocolate-oil mixture in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until combined (the texture will be sandy), about 2 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula. Return the mixer to medium speed and add the vanilla and the eggs 1 at a time, letting each completely incorporate before adding the next, about 2 1/2 minutes total. Stop the mixer and scrape down the sides of the bowl and the paddle. On low speed, add the flour mixture and mix until just incorporated, stopping once to scrape down the sides of the bowl and paddle, about 1 minute total. (The dough will be runny like batter.) Scrape down the sides of the bowl and cover with plastic wrap. Refrigerate the dough until firm, at least 2 hours or overnight.

Heat the oven to 350°F and arrange 2 racks to divide the oven into thirds. Line 2 baking sheets with silicone baking mats or parchment paper; set aside.

Place the powdered sugar on a plate or in a shallow bowl. Roll the dough into 1-inch balls (about 1 tablespoon each), drop them into the sugar, and roll until completely coated. Place 15 of the balls 2 inches apart on each of the prepared baking sheets. (Chill the remaining dough.)

Bake for 5 minutes, then rotate the sheets front to back and top to bottom and continue baking until the edges of the cookies are set but the tops are still a little soft, about 5 minutes more for soft, chewy cookies or 7 minutes more for crisp cookies. Transfer the cookies to a wire rack and cool completely. Let the baking sheets cool completely before repeating with the remaining dough (you can reuse the parchment). The cookies can be stored in an airtight container for 3 to 4 days.

Mexican Mocha Crinkle Cookies (1)

 Adapted from http://aspicyperspective.com/2012/12/crinkle-cookies.html

1 cup unsweetened cocoa powder

1 ½ cup granulated sugar

½ cup vegetable oil

1 tablespoon instant espresso powder

1 teaspoon ground cinnamon

2 teaspoons baking powder

1 teaspoon salt

1 tablespoon vanilla extract

4 eggs

2 cups all purpose flour

1 ½ cups powdered sugar

Using an electric mixer, beat the cocoa powder, sugar, oil, instant coffee granules, cinnamon, baking powder, and salt together until well combined.

Beat in the vanilla and eggs, then scrape the bowl. Slowly add in the flour. The dough will look like brownie batter.

Refrigerate for 1-2 hours until firm enough to roll by hand.

Preheat the oven to 350 degrees F and line baking sheets with parchment paper.

Roll the dough into 1 inch balls, then place each ball in a bowl of powdered sugar and coat thoroughly, before placing on a baking sheet. Space the ball at least 3 inches apart.

Bake for 10-12 minutes. Cool completely on the baking sheets before moving.

Yield: 4 dozen cookies

FAIL: Spiced Apple Bundt Cake

Spiced Apple Bundt Cake

Adapted from http://www.epicurious.com/recipes/food/views/Apple-Bundt-Cake-102692, Bon Appétit  | December 1999

by Amanda Denton, Barre, VT

2 ½ cups all-purpose flour

½ cup almond meal

3 ½ teaspoons baking powder

½ teaspoon salt

1 teaspoon cinnamon

1 pinch each of nutmeg, ground cloves, and ground ginger

4 large eggs, at room temperature

1 cup butter, melted

¼ cup milk

2 ½ cups sugar (maybe I only added 2 cups…)

1 ½ teaspoons vanilla extract

4 medium apples, peeled and cut into 1/3” pieces

5 tablespoons sugar

2 teaspoon ground cinnamon

Brown sugar

Butter

Apple slices

Sea salt honey caramel sauce or powdered sugar

Preheat oven to 350F. Lightly grease and flour a 12-cup Bundt pan. Whisk together the flour, almond meal, baking powder, salt, and spices in a medium bowl. Combine the eggs, sugar, melted butter, milk, and vanilla extract in a large bowl. Add the dry mixture to the liquid mixture and stir to combine.

Toss the apples pieces with the cinnamon-sugar mixture. Fold the apples into the cake batter.

Mix some brown sugar with cold butter and sprinkle mixture onto the bottom of the Bundt pan. Arrange the apples slices on the bottom of the pan so that they overlap each other slightly. Pour cake batter into the pan and bake for roughly 1 hour. Cool cake in pan on a wire rack for 15 minutes. Loosen cake and turn out onto rack. Cool for at least 45 minutes. Drizzle salted caramel sauce over the cake or dust the cake with powdered sugar. Serve slightly warm or at room temperature.  

Banana Saffron Muffins

Banana Saffron Muffins
http://www.sugarlaws.com/banana-saffron-muffins

1 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon lemon juice
2 very ripe bananas, mashed
1/2 cup white sugar
1 tbsp heavy cream
1/4 tsp saffron threads, chopped or crushed with a knife
1 egg
2 tbsp butter, melted

Preheat oven to 375 degrees. Line six muffin cups with papers. In a large bowl, mix together bananas, sugar, egg, cream, lemon juice, crushed saffron and melted butter. Add the flour, baking soda, baking powder and salt. Spoon batter into prepared muffin cups.

Bake 18 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Makes 6-8 muffins.

Chocolate Hazelnut Biscotti

Recipe courtesy of Gourmet Magazine

Prep Time: 20 min

Cook Time: 50 min

Level: Easy

Serves: 30 biscotti

Ingredients

2 cups all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

¾ stick (6 tablespoons) unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup blanched hazelnuts, coarsely chopped

¾ cup semisweet chocolate chips

1 tablespoon powdered sugar

Directions

Preheat oven to 350 degrees F and butter and flour a large baking sheet.
In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in hazelnuts and chocolate chips.

On a prepared baking sheet with floured hands from dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.

On a cutting board cut biscotti diagonally into ¾-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack Biscotti keep in airtight containers one week or frozen up to one month.

Beer Marshmallows

Beer Marshmallows

From http://www.thekitchn.com/copycat-recipe-chocolatedipped-139899

Chocolate-Dipped Beer Marshmallows with Crushed Pretzel Garnish
makes 18 to 22 marshmallows, depending on how you cut them

For the Bloom:
1 1/2 tablespoons (just under 1/2 ounce) unflavored gelatin
2 teaspoons vanilla extract
1/3 cup (2.5 ounces) flat dark beer

For the Sugar Syrup:
1/4 cup (2 ounces) flat dark beer
1/2 cup + 2 tablespoons (5 ounces) corn syrup or sugar cane syrup
3/4 cup (6 ounces) granulated sugar
pinch salt

For Coating and Topping
10-12 ounces milk chocolate
2-3 teaspoons canola oil, optional - for thinning the melted chocolate
1/2 cup stick pretzels

To flatten the beer, open the bottle and let it sit overnight. If you're in a rush, pour it into a bowl and stir the beer with a whisk to release as much of the carbon dioxide as possible.

Spray one standard bread loaf pan (8.5" x 4.5" or close) with nonstick spray or line it with parchment paper and then spray with nonstick coating. If using parchment, tape the flaps to the outside of the pan so the paper stays in place when you spoon in the marshmallow.

For the bloom, sprinkle the gelatin in the bowl of a stand mixer. Mix the vanilla and flattened beer, and pour this over the gelatin. Whisk until no lumps remain. Set the bowl back into your mixer and fit the mixer with a whisk attachment.

For the sugar syrup, combine the flattened beer, corn syrup, sugar, and salt in a 4-quart saucepan or larger. Clip a candy thermometer to the side. Turn the heat to medium-high and bring the sugar mixture to a boil. As the syrup heats, it will foam up to nearly fill the pan. Keep an eye on it so it doesn't boil over. When the mixture is between 225° and 230°, let it bubble for another 5 minutes and then remove it from heat. (Ideally, the syrup should reach 240° - 250°, but I couldn't get an accurate temperature reading in the foam. If your syrup starts to edge up toward 250°, take the pan off the heat and proceed with the next step.)

With the mixer on low speed, carefully pour the sugar syrup down the side of the bowl into the gelatin bloom. Turn the mixer to high once all the syrup has been added and let it whip for 8-10 minutes, until it looks like glossy meringue and is very thick. Pour the marshmallow into the loaf pan and let it cure, uncovered, for 10-12 hours or overnight.

When the marshmallows are cured, rub the top with a little powdered sugar and turn the marshmallows out onto a cutting board. Rub the top with more powdered sugar. Cut into 18-22 squares of equal size.

Melt the chocolate either over a double-boiler or in 30-second bursts on HIGH in the microwave, stirring between each burst until the chocolate is melted. If the chocolate seems too thick, whisk in the canola oil one teaspoon at a time until the chocolate is thin enough to coat.

Coat each marshmallow entirely and set them on a piece of wax paper to dry. We use a dinner fork and a chop stick to help turn the marshmallows in the chocolate and slide them onto the wax paper. While the chocolate is still wet, sprinkle the tops of the marshmallows with crushed pretzels. The chocolate might have difficulty setting up if the weather is very humid; try putting the marshmallows in the fridge to help things along.

Marshmallows will keep in a covered container for several weeks. In the summer, store in the refrigerator to prevent the chocolate from melting.

Vertical Layer Cake

Vertical Layer Cake

Inspired by http://iambaker.net/verticle-layer-rose-cake-1/

VANILLA LAYER

Adapted from http://www.joyofbaking.com/VanillaCake.html#ixzz29uWerdBO

2 cups cake flour

1 cup all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

1 ¾ cups (350 grams) granulated white sugar

4 large eggs, at room temperature

2 ½ teaspoons pure vanilla extract

1 cup (240 ml) room temperature milk

Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.

Butter or spray with a non-stick vegetable spray, two 9-inch x 2 inch (23 x 5 cm) cake pans. Then line the bottoms of the pans with parchment or wax paper, then spray the paper.

In a bowl, sift or whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add eggs, one at a time, beating well after each addition.

Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined.

With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.  

Evenly divide the batter between the two prepared pans, smoothing the tops with the back of a spoon or an offset spatula. Bake 27 to35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.  

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. Remove the parchment or wax paper and re-invert cakes so that tops are right side up. Cool completely before frosting.

MOCHA LAYER

2 cups cake flour

1 cup all-purpose flour

3 tablespoons cocoa powder

1 tablespoon baking powder

½ teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

1 ¾ cups (350 grams) granulated white sugar

4 large eggs, at room temperature

2 ½ teaspoons pure vanilla extract

2 tablespoons espresso powder + 2 tablespoons boiling water

1 cup (240 ml) room temperature milk

Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.

Butter or spray with a non-stick vegetable spray, two 9-inch x 2 inch (23 x 5 cm) cake pans. Then line the bottoms of the pans with parchment or wax paper, then spray the paper.

In a bowl, sift or whisk together the flours, cocoa powder,  baking powder, and salt.

Combine the espresso powder with the boiling water. When it is cool, add it to the milk.

In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add eggs, one at a time, beating well after each addition.

Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined.

With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.  

Evenly divide the batter between the two prepared pans, smoothing the tops with the back of a spoon or an offset spatula. Bake 27 to35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.  

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. Remove the parchment or wax paper and re-invert cakes so that tops are right side up. Cool completely before frosting.

Choux Pastry

Ratio: 2 parts water, 1 part butter, 1 part flour, and 2 parts egg (plus salt for flavor)

Ratio by volume: 1 cup water : ½ cup butter : 1 cup flour : 1 cup egg

Basic Pâte à Choux 

From Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman

8 ounces water

4 ounces butter (1 stick)

½ teaspoon salt

4 ounces flour (a scant cup)

8 ounces eggs (4 large eggs)

Bring the water, butter, and salt to a simmer over high heat. Reduce the heat to medium, add the flour, and stir rapidly. The flour will absorb the water quickly and a dough will form and pull away from the sides. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two. Remove your pan from the heat and let it cool slightly, a few minutes, or cool off the pan itself by running cold water over its base. You don’t want the eggs to cook too quickly, but the choux paste needs to be warm to hot. Add the eggs one at a time, stirring rapidly until each is combined into the paste; it takes  a few seconds – at first it will seem as f the dough won’t accept them. The paste will go from shiny to flat, slippery to furry, when the eggs are fully in. Alternately, transfer the butter-flour paste to the bowl of a standing mixer fitted with the paddle and mix in the eggs one at a time.

The pâte à choux can be cooked immediately or refrigerated for up to a day until ready to use.

Yield: About 20 ounces or 24 gougeres or profiteroles

Profiteroles, Cream Puffs, and Eclairs

Reduce the total salt to 1/8 teaspoon and add 1 tablespoon of sugar to the eater in the Basic Pâte à Choux ingredients.

On a parchment- or Silpat-lined baking sheet, pipe or spoon out golf-ballsized portions or, for éclairs, pipe out 4- to 5-inch logs. Place in an oven preheated to 425F for 10 minutes, then reduce the heat to 350F to complete their cooking, 10 to 20 minutes longer.

Strawberry Eclairs

Ratio by Michael Ruhlman

Basic Pate a Choux (for éclairs)

8 ounces water

4 ounces butter (1 stick)

1 tablespoon sugar

1/8 teaspoon salt

4 ounces flour (a scant cup)

8 ounces eggs (4 large eggs)

Bake at 425F for 13 minutes, then reduce heat to 350F and bake for 10 to 20 minutes longer.

Crème Patissiere

8 ounces milk

8 ounces cream

1 vanilla bean (use 1 tablespoon vanilla extract)

4 ounces sugar (about ½ cup)

8 ounces egg yolks (about 8 egg yolks)

6 tablespoons cornstarch

3 ounces milk

2 ounces butter (1/2 stick)

Add ¼ cup strawberry puree to make strawberry pastry cream

UPDATE: Add more starch to compensate for excess liquid from strawberries.

Lemon Poppyseed Pancakes

Adapted from http://www.pickycook.com/breakfastandbrunch/lemonpoppyseedpancakes.aspx/

Makes about 12 large pancakes

2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
1/3 cup sugar

1/3 cup poppy seeds
pinch of salt
zest of 4 lemons
2 cups buttermilk
2 large eggs, lightly beaten
2 tablespoons butter, melted

To make the pancakes combine the flour, sugar, poppy seeds, baking powder, baking soda, salt in a large bowl. In another bowl the buttermilk, eggs, butter, and lemon zest. Add the wet to the dry. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.

Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter. 

Serve with macerated strawberries.

Chocolate Orange Pudding

From http://www.goodlifeeats.com/2011/10/dark-chocolate-orange-pudding-recipe.html

¾ cup plus 2 tablespoons sugar
3 tablespoons cocoa powder
3 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
2 egg yolks
2 ½ cups whole milk
4 ounces semi-sweet or bittersweet chocolate, melted
2 ounces unsweetened chocolate, melted
3 tablespoons butter
1 teaspoon vanilla extract
4-6 drops orange oil

Combine the sugar, cocoa, cornstarch and salt in a medium sized saucepan.

Slowly whisk in the eggs, egg yolks, and milk. Heat the mixture over medium-low heat until bubbling. Stir in the semi-sweet (or bittersweet) chocolate and unsweetened chocolate.

Continue to cook over medium heat until the mixture comes to a boil, stirring constantly with a whisk. 

Be sure to scrape the sides and the bottoms of the pot as you whisk. As the pudding cooks, it will gradually darken and thicken.

Reduce the heat to medium-low and cook while gently stirring with a wooden spoon. After 1 – 2 minutes, the pudding should thickly coat the spoon. Stir in the butter, vanilla, and orange oil.

Transfer pudding to 6 small bowls or jars. Cover the surface with plastic wrap as it cools if you do not wish for a skin to form on the top of the pudding. Cool for 30 minutes at room temperature, and then transfer to the refrigerator for about an hour, or up to 2 days.

Serve with a dollop of whipped cream and chocolate shavings.

Banana Souffle

Not much flavor and needs to be sweeter.

Banana Souffle

Adapted from http://abloggablelife.typepad.com/recipes/2011/02/dessert-of-the-gods-recipe-warm-banana-souffle.html

Yield: 2-3 individual servings

2-3 ramekins (reserving the 3rd ramekin for overflow)

Unsalted butter for greasing ramekins

1 large, ripe banana

1 ½ teaspoons fresh-squeezed lime or lemon juice

1 teaspoon pure vanilla extract

2 large egg whites

1 ½ tablespoons sugar

Powdered sugar for dusting

Preheat oven to 450 degrees F. Set racks: you'll be baking these in the lower 1/3 of your oven.

In a medium-sized bowl, mash 1 large, ripe banana with a fork. Add 1 ½ teaspoons fresh-squeezed lemon juice and 1 teaspoon pure vanilla extract; blend thoroughly and set aside. In a clean, chilled bowl using an electric mixer, whip 2 chilled egg whites to a soft peak stage. Gradually add 1 ½ tablespoons sugar and continue whipping egg whites on high speed until stiff peaks form.

Working in thirds, gently fold the stiffly beaten egg whites into the mashed banana until combined. Spoon souffle mixture into ramekins that are lightly greased with butter, dividing mixture evenly. While some recipes suggest filling the ramekins just short of the top, I suggest filling the ramekins right to the top. Set filled ramekins on a cookie sheet (or jelly roll pan) lined with parchment paper for easy clean-up, and place in lower third of a preheated 450 degree F oven with upper rack removed (which gives souffles room to rise). Turn on the oven's interior light and keep a close eye on your souffles. Resist the temptation to open the door during baking (to do so would risk the souffles falling prematurely). Bake for approximately 10-15 minutes. Trust your instincts and judge doneness by rise and top browning evenly, in addition to baking time.

When souffles are properly cooked, remove from oven and dust with confectioner's sugar. Using a non-slip hot pad or thick, textured kitchen towel, remove ramekins to individual plates and serve immediately. 

Martha Stewart's Classic White Bread

White Bread

From http://www.marthastewart.com/how-to/classic-white-bread#slide_1

1 tablespoon plus 1 ½ teaspoons active dry yeast (two ¼ -ounce envelopes)

2 ¼ cups warm water (110 degrees)

3 tablespoons plus 2 teaspoons honey

4 tablespoons unsalted butter, melted, plus more for bowl, pans, and brushing

7 cups all-purpose flour, plus more for surface and dusting

4 teaspoons coarse salt

Sprinkle yeast over ½ cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.

Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 ¾ cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth.

Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.

Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes.

Shape into a ball.

Transfer to prepared bowl; cover with plastic wrap.

Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour.

Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough.

Divide in half.

Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough.

Brush each loaf with butter, or dust with flour for a rustic look.

Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

Read more at Marthastewart.com: Classic White Bread - Martha Stewart Recipes 

NOTE
Bread dough that has been frozen will not have the same taste or consistency as the bread dough that is baked straightaway. 

Pretzels

Soft Pretzels
Adapted from http://www.playinghouseblog.com/2010/05/soft-pretzels.html

Makes 8 Pretzels

1 ½ cups warm (110 to 115 degrees F) water
1 tablespoon sugar
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 ½ cups

2 teaspoons kosher salt
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Combine the water and sugar in a bowl and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour, salt, and butter and mix until combined. Knead the dough on a lightly-floured surface until it is smooth, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Red Wine Chocolate Sauce and Sea Salt + Honey Caramel Sauce

Red Wine Chocolate Sauce and Sea Salt + Honey Caramel Sauce

From http://abeautifulmess.typepad.com/my_weblog/2012/05/red-wine-chocolate-sauce-and-sea-salt-honey-caramel.html

Red Wine Chocolate Sauce, makes about 1 cup.

1/2 cup red wine 
1 cup dark chocolate chips
1/4 cup light corn syrup.

In a pot simmer the wine over low/medium heat. Allow it to cook for about 8 minutes, it will reduce some. Turn the heat down and add in the chocolate and corn syrup. Whisk vigorously as things begin to melt, then remove from heat and continue whisking until everything is well incorporated.

Sea Salt and Honey Caramel Sauce, makes about 1 1/2 cups.

1 cup sugar
1 tablespoon honey
2 tablespoons water
6 tablespoons butter
1/2 cup cream
1/2 teaspoon vanilla extract
1/2 tablespoon coarse grain sea salt.

In a pot combine the sugar, honey and water and cook over medium heat. Be sure to stir the mixture as it heats up and allow this to thicken for 4-5 minutes (the sugar will just begin to darken in color). Now add in the butter, cream and vanilla and bring to a low boil. Continue to stir and cook for 2-3 minutes. Remove from heat and stir in the sea salt. The sauce will thicken as it cools.

You can store both these sauces in an air tight container for up to 2 weeks in your refrigerator. The sauces will harden when cold, just pop them in the microwave for a few seconds before serving again.