Recipes from Bread Making Class: Scones With Cinnamon And Cranberries and Homemade Bread With Cloves And Pecans
It happend! My first class just happen last night! We had a lot of fun mixing the ingredients, listening to jazz music (as promised) and most importantly learned new things! Today I would like to share the recipes that I came up with specifically for this class.
For 6 large scones you will need:
1 ½ cup all purpose flour
1,5 tsp Of baking powder or soda
3 tbsp Of unsalted butter
3 tbsp Of sugar
2 tsp Of cinnamon
3 handfuls Of dried cranberries
3 pinches Of salt
1 egg beaten with sufficient milk to make up about ½ cup
Zest of 3 oranges
Preheat oven to 450F.
In a large mixing bowl mix flour, salt, cranberries, sugar, baking powder or soda, cinnamon, sugar.
In the other bowl mix milk with an egg.
Add butter to your dry ingredients and rub it in between your fingers until you get fine crumbles.
Add wet ingredients into the dry and mix well.
Shape the scones with your hand using a little bit of flour.
Bake for 10-15 minutes or until a little golden on top.
Serve hot or warm.
Refrigerate if not finished. They are good for another day.
You can also experiment with flavors by making your scones savory. Ex: Parmesan with chives, sundried tomatoes with capers, nuts and rosemary.
Homemade no knead bread with cloves and pecans.
1,½ cup of bread flour
1.80 – 2 grams o NON instant yeast (you can use instant, however non instant is more reliable for the bread making process)
Salt to taste (usually about 5-6 pinches)
¾ cup of warm water (no hot and not cold)
¼ cup of toasted pecans
2-3 pinches Of ground cloves
Add yeast and sugar to your water. Set aside for 1-2 minutes or until the yeast starts foaming a little bit. This step is needed to activate your yeast.
Mix flour, salt, cloves, pecans.
Add water with yeast and mix everything with a wooden spoon or by hand. Do not knead.
Place your dough into the bowl and spray with oil.
The dough will be wet and soggy and this is how it supposed to look like.
Cover with plastic wrap/lid or foil and place Some place warm and clean (microwave oven is the best spot just make sure that it was not in use)
Proof your dough for the minimum of 3 and maximum of 24 hours prior to baking.
The dough will double in size by the time it’s proofed.
On a floured surface fold your dough a few times and cover it with plastic or towel and leave proofing for another 30 minutes to 1 hour.
While your dough is proofing for the second time, preheat your oven to 450 F.
Take the Dutch oven or baking dish, and place it into the oven without the dough for 10-20 minutes.
Spray the baking dish with oil, put the dough there, cover with the lid or foil and bake for 20-30 minutes.
Take the lid or foil out and bake for another 15-20 minutes.
Ready bread should be crusty, it will sound hollow if you knock on the bottom. Another way of checking the readiness is to insert a thermometer into the center of the bread and check the temperature. It should be around 210F.
If you don’t want to bake the doughy right after proofing, put it into the fridge (not the freezer because it will kill the yeast) and keep it wrapped tightly so it doesn’t dry out. The dough will be fine for up to 2 days in the fridge.