breadbiatch

[breadbiatch]

So many people have an existential crisis when they turn 30. I'm looking forward to my 30's. It's a privilege to get older and wake up every day. I'm planning on kicking ass for the next 10 years and living my best life 🤙

[breadbiatch]

Sandwich Bread 😋🍞

Ingredients

5 cups all-purpose flour

3 tablespoons granulated sugar

2 packets (4 1/2 teaspoons) instant yeast

2 teaspoons salt

1 1/2 cups water

1/2 cup milk

2 tablespoons butter

Methood

In the bowl of a stand mixer fitted with the dough hook attachment, add 2 cups of flour, sugar, yeast, and salt.

Add water, milk, and butter to a microwave-safe liquid measuring cup. Microwave in 15 second intervals until slightly warm, but not hot (roughly 120°F). It's ok if the butter isn't fully melted.

Add the liquid to the flour mixture. Beat at a low speed for 2 minutes, then add the remaining flour 1 cup at a time.

Increase the speed to medium and allow the dough hook to knead the dough for 5 minutes, or until the dough is smooth and elastic, and springs back when lightly pressed with 2 fingers.

Remove the dough hook and cover the dough with a towel. Let rest for 10 minutes.

Turn the dough out onto a lightly floured surface. Cut into 2 equal pieces and shape into 2 rectangular loaves.

Grease 2 8 1/2 × 4 1/2 inch loaf pans with non-stick cooking spray. Place the shaped loaves in the prepared pans. Cover and let rise for 45 minutes.

Preheat oven to 400°F. Bake for 20-30 minutes, or until golden brown. (Optional: brush the tops of the hot loaves with melted butter)

Allow bread to cool for 10 minutes in the pans before turning them onto a cooling rack. Cool for at least an hour before slicing.

[breadbiatch]

Cosmic Brownie Baked Oatmeal 🌈🍫🥣

[breadbiatch]

Birthday Cake Baked Oatmeal 🌈🥣

I like to bake enough for the week, then cover and refrigerate. Then I'll reheat for my breakfast and add the frosting.

[breadbiatch]

Banana Bread Scones

Ingredients

3 1/2 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

1/4 teaspoon baking soda

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/2 cup packed brown sugar

1/2 cup butter, cold & cubed

2 bananas, ripe & mashed

3/4 cup heavy cream

2 teaspoons vanilla extract

1 large egg

2 tablespoons heavy cream

granulated sugar

Methood

In a medium-sized mixing bowl, stir together flour, salt, baking powder, baking soda, cinnamon, nutmeg, and brown sugar.

In a separate mixing bowl, whisk together bananas, 3/4 cup heavy cream, vanilla, and egg.

Add the butter into the dry ingredients. Use a pastry cutter, 2 forks,or your fingers (whatever is easier for you) to mash the butter into the flour. This will take a few minutes and butter should be the size of a pea by the end.

Pour the wet ingredients into the flour/butter mixture. Use a spatula to fold the wet into the dry. Switch to your hands to knead until combined. Make sure there are no dry bits at the bottom of the bowl, but don't over knead.

Prepare a baking sheet with parchment paper. Put the dough onto the cookie sheet and form it into a 7 inch circle. It will be very thick. Cut the circle into 8 pieces. Then, separate the triangles & evenly space them on the baking sheet. Freeze for 20-30 minutes.

Preheat your oven to 375°F.

Use a pastry brush to brush the heavy cream on top of the scones. Sprinkle with granulated sugar.

Bake for 25-30 minutes until the edges are golden brown.

Cool completely before glazing.

For the glaze: whisk together 2 oz. room-temp cream cheese, 1/3-1/2 cup powdered sugar, 3/4 teaspoon cinnamon, 1 teaspoon vanilla extract, 2 tablespoons milk. Drizzle over cooled scones.

[breadbiatch]

Pistachio Syrup

Ingredients

1 cup granulated sugar

1 cup water

1/2 cup unsalted pistachios, chopped

pinch of salt

1/4 teaspoon almond extract

Methood

Add sugar, water, pistachios, and salt to a small saucepan.

Bring to a boil.

Reduce heat to low and simmer for 8-10 minutes.

Remove from heat and stir in almond extract. Allow to cool completely.

Pour through a fine mesh strainer and pour the syrup into a bottle.

[breadbiatch]

Teddy Graham Syrup

Ingredients

1/2 cup brown sugar

1/2 cup honey

1 cinnamon stick

1 teaspoon vanilla paste

1 cup water

Methood

Add all ingredients to a small saucepan.

Over low heat, stirring until sugar and honey are dissolved. Simmer for 5-7 minutes.

Allow syrup to cool. Remove cinnamon stick and pour syrup into a bottle.

[breadbiatch]

Everything I baked this weekend

• cake mix banana bread

• no-knead dutch oven bread

• black & white sourdough

[breadbiatch]

Salmon Poke Bowls for this week's meal prep

sushi rice, furikake, edamame, corn, shredded carrots, poke sauce, spicy mayo, fried garlic and onion, teriyaki salmon, and avocado

Poke Sauce - 1/4 cup soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon minced garlic, 1/2 teaspoon lime juice, 1/4 teaspoon grated ginger, 1/4 teaspoon red pepper flakes, 1/4 teaspoon Sriracha, 1/2 teaspoon teriyaki sauce

[breadbiatch]

Current gym split for building my glutes

[breadbiatch]

Literally the easiest banana bread recipe ever

[breadbiatch]

Pickled Red Onions

Ingredients

1 large red onion (or 2 small)

2 cups white vinegar

2 cups water

1/3 cup granulated sugar

2 tablespoons salt (preferably sea salt)

1 teaspoon whole black peppercorns

Methood

Thinly sliced the onion and add to a large mason jar with the peppercorns.

In a sauce pot, heat the vinegar, water, sugar, and salt. Stir until the sugar and salt are dissolved. Allow to cool slightly before pouring over the onions.

Once the jar of onions has cooled to room temperature, put the lid on and refrigerate for 12 hours before using.

The pickled onions will be good for ~2 weeks in the fridge.

[breadbiatch]

No-Knead Rustic Bread

Ingredients

3 cups all-purpose flour

1 tablespoon granulated sugar

2 teaspoons (1 packet) dry instant yeast

1 1/2 teaspoon salt

1 tablespoon olive oil

1 1/2 cup water, slightly warmer than room temperature

Methood

In a medium-sized mixing bowl, combine flour, sugar, yeast, and salt. Add in the olive oil and 1 1/4 cups of the water. Use a Danish dough whisk, wooden spoon, or spatula to stir the dough together to make a shaggy, sticky dough. Add in remaining water if your dough is too dry.

Cover the bowl with a disposable shower cap or damp tea towel and let your dough rise until doubled in size, roughly 2 hours.

Place a bread baker or Dutch oven in your oven, then preheat to 450°F.

Lightly flour your countertop and scrape the dough onto the prepared surface with a dough scraper or spatula. Gently shape the dough into a tight round ball.

Transfer the dough to the center of a square of parchment paper.

Place the parchment paper with the dough into the hot bread baker or Dutch oven. Bake covered for 30 minutes, then use cover and bake for another 5-10 minutes until golden-brown.

Use the parchment paper to transfer the fresh bread to a cooling rack. Let the bread rest for at least 10 minutes before slicing.

[breadbiatch]

Chicken and Broccoli Stir Fry

Ingredients

3 tablespoons soy sauce

3/4 cup chicken broth

2 teaspoons sugar

2 teaspoons cornstarch

1 cloves garlic, minced

2 teaspoons ginger, finely chopped

1 pound chicken breast, cut into 1-inch cubes

2 cups broccoli florets

Cornstarch slurry (1 tablespoon water + 1 tablespoon cornstarch)

Methood

In a small bowl, whisk together soy sauce, chicken broth, sugar, and cornstarch. Set aside.

Heat a skillet or wok to medium high heat. Spray with cooking spray and add chicken, garlic, and ginger. Stir until chicken is browned.

Pour in the sauce and stir to coat the chicken. Cover and simmer on low heat for 5 minutes, stirring halfway through.

Add the broccoli and stir to coat. Cover and cook for 5 minutes, stirring occasionally. The broccoli should be tender with a little crunch.

Add the cornstarch slurry to thicken the sauce.

Serve with rice.

[breadbiatch]

my current spicy romance TBR

[breadbiatch]

Smoked Salmon Avocado Toast

sourdough bread, toasted

whipped cream cheese

smashed avocado

smoked salmon

pickled red onion

balsamic glaze

[breadbiatch]

Fool-Proof Sourdough for anyone

Ingredients

100 grams active sourdough starter

350 grams warm water

500 grams bread flour

9 grams salt

Methood

In a medium mixing bowl, weigh out your starter and water. Whisk to dissolve starter, you will want to see a foamy/bubbly texture on the surface of the water.

Add the flour and salt. Whisk again to form a shaggy dough.

Cover with a damp dishcloth or disposable showercap and let sit for 45 minutes to 1 hour.

Remove cover and perform 1 set of stretch-and-folds around the dough. (Grab the edge of the dough and bring it straight up, and fold it in towards the center of the dough. Rotate the bowl/dough 1/4 turn and repeat the process until you've come full circle and the dough is a tight, round ball.)

Cover and let rise (bulk ferment) until doubled in size for 8-12 hours.

Lightly flour a clean countertop and gently pull the dough from the bowl, using a scraper to get any remaining bits of dough from the bowl.

Shape the dough by stretching and folding again. There are so many methods people use to shape their dough, so just do what works best for you.

Lightly flour a banneton with a linen cover (or a medium mixing bowl lined with a tea towel). Place your shaped dough smooth, rounded side down in the prepared banneton. Cover with a disposable shower cap or tea towel.

Place in refrigerator to cold ferment for 12-36 hours.

Place a Dutch oven or bread baker in the oven to preheat. Set oven temperature to 450°F and allow baking receptacle to preheat for 1 hour.

Remove dough from fridge and gently flip onto a square of parchment paper or silicone bread sling. Score an X shape (or whatever design you want) onto the surface of the dough with a bread lame or sharp knife.

Carefully remove your Dutch oven or bread baker from the oven and remove the lid. Use the edges of the parchment paper or handles of the silicone bread sling to place the dough in the center of the baker. Put the lid back on and place in the oven.

Bake covered for 30 minutes. Then remove the lid and bake for another 15-20 minutes, until the crust is golden brown.

Allow the bread to cool for 15 minutes before transferring to a wire cooling rack.

Cool completely before slicing.