No knead dill onion bread

Dill onion adapted to no-knead.

Stir together:
14 oz warm water
1.5 t salt
1.25 t yeast
1 T dried dill
2 T dried chopped onion
1 T olive oil

mix in
3.5 c bread flour (16 oz)

let rise 1.5 hr.
stir down and shape in bread pan or PMDO
let rise 30 min.
bake 400 F 40 min. in pan or 35 in PMDO + 5 without lid

Harvest Grains mix

King Arthur Flour Harvest Grain Blend is not available locally. I have used a mix with the same ingredient list adapted from this webpage:
http://www.food.com/recipe/harvest-grain-blend-for-bread-384672

1 c wheat flakes (actually cracked wheat since I couldn't find flakes)
1 c rye flakes
1 c oat groats
1 c millet
1/2 c sesame seeds
1/2 c flax seeds
1/2 c sunflower seeds
1/2 c poppy seeds

Rye bread

Rye bread:
stir together:
14 oz water
1.5 t salt
0.5 t yeast
1 T sugar
2 T caraway
1 T extra virgin olive oil

mix
2.5 c bread flour (11.25 oz)
1 c rye flour (4.5oz)

8-24 hour rise to double
shape in 4.5x8.5 inch pan
400 F oven
30-60 min rise
35 min PMDO + 3-15 min.
or 40 min bread pan
http://nokneadbreadcentral.com/

No Knead bread videos from Steve Gamelin

https://www.youtube.com/user/artisanbreadwithstev
http://nokneadbreadcentral.com/
Amazon book list for Steve Gamelin
Basic turbo recipe

14 oz water
1.5 teaspoons salt
1.25 teaspoon yeast
3.5 Cups (16 oz) scoop and shake flour

Mix ingredients to make shaggy dough.
Let rise 1.5 hours.
Knock down and shape.
Let rise 30 minutes.
Bake at 400 degrees F for 40 minutes.

No Knead Bread 101

Sinner Buns (Cinnabun)

Not to be confused with the cinnamon roll company that started in Seattle. Based on an old AOL recipe bulletin board from Jess703 that I found in 1997. I changed the margarine to butter to make them more sinful and reduced the yeast a bit. The original recipe called for an overly optimistic 10 minute bake.

Dough-

1 C. milk

2 eggs

1/2 C white sugar

1/3 C butter

1 t salt

4 cups all-purpose flour (20 oz)

1.5 t yeast

Mix and let rise. Dough will be very slack.

Filling-

1/3 C butter (softened)

1 C brown sugar

2.5 T cinnamon

Preheat oven to 400 F.

Mix the sugar and cinnamon.

Roll out the dough on floured bread board to 20" rectangle 1/4" thick.

Spread the softened butter on the dough then spread the sugar and cinnamon mix evenly over the buttered dough. Roll up and cut into 18 rounds. Place in 9x13" pan. They do not need to rise again. Bake for 15-20 minutes until golden brown.

Topping-

4 T softened butter

3/4 C powdered sugar

2 oz cream cheese

1/4 t vanilla

dash salt

Beat until fluffy. Spread over warm rolls.

Nearly the same recipe as this version I added long ago:
https://jaysundahl.blogspot.com/2011/11/another-recipe-book-mark.html

Old-Fashioned, No-Knead English Muffins | Serious Eats

Old-Fashioned, No-Knead English Muffins | Serious Eats:

10 ounces bread flour (2 cups; 285g)
5 ounces whole wheat flour (1 cup; 140g)
1 3/8 teaspoons (11g)  table salt
1 1/4 teaspoons (4g) instant dry yeast
12 ounces cold milk (1 1/2 cups; 340g), any percentage will do
3 1/2 ounces honey (1/4 cup; 100g)
1 large egg white, cold
5 ounces fine cornmeal (1 cup; 145g), for dusting
Roughly 1 ounce bacon fat, unsalted butter, or oil (2 tablespoons; 30g), for griddling

Mix dry ingredients, add wet and stir until smooth. Let rise at room temperature for 4-5 hours.

Spoon out 12 2.6-2.7 ounce batches of dough on cornmeal in baking sheet. Cover top with cornmeal and let rise 12 to 42 hours.

Fry on 325 degree greased griddle until golden brown, about 8 minutes per side or 210 F inside.

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Knife Skills: How to Cut a Pineapple Like a Badass | Serious Eats

Knife Skills: How to Cut a Pineapple Like a Badass | Serious Eats:

Cut off bottom and top of pinapple. Costco tall ones are probably best cut into two round sections. Cut off  skin to the green section leaving eyes. Follow diagonal pattern of eyes cut v shape to remove eyes.



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