welcome to the old country

for those of you who know me, know i really don't have much patience. i had to set all of that aside for baking this bread. it was a two day process, and most of it was just playing the waiting game. i don't recommend this recipe for anyone who doesn't have the time to wait.

the first step is called a pre-ferment, you do this 16 hours before you're ready to combine everything else.

3 1/2 cups bread flour
1 1/4 cups water
1/2 tablespoon salt
1/8 teaspoon instant yeast

mix the water and yeast together. then in a bowl, mix your flour and salt. then add the yeast mixture to the flour. you may add more water after if it is still not completely hydrated. make sure everything is mixed well, form a ball, and cover the bowl with plastic wrap. keep out at room temperature overnight(minimum 12 hours)

here is the next ingredient list:

2 1/2 cups bread flour
1 1/4 cups whole wheat (or rye) flour
1 1/2 cups water
1/2 tablespoon salt
1/2 teaspoon instant yeast

in a mixing bowl with the dough hook attatchment, combine all of the above ingredients. after this is mixed, take all of your pre-ferment and cut that up into small pieces, then add this to your current dough. combine all of your dough together.


after everything is mixed, take all of your dough and place it in a greased bowl. cover with a towel and let rise for 2 1/2 hours. during this time, punch down the bowl at least twice, this helps gluten developement, and also helps it from not getting so big.

after 2 1/2 hours has passed, divide dough into two equal pieces, shape them into ball. let them rest again for 5-10 minutes before giving them their final shapes.
shape them into football like shapes, and then cover them with a towel, once again and let rest for 1 1/2 hours.


halfway during your last resting period, start the preheat on your oven. the temperature needs to be super hot, so preheat to 450 degrees. i'm using a pizza stone to bake on, so i need that to be in my preheat too.

when it's time to put them in the oven, you should place a pan with water at the bottom of your oven to produce steam, this helps the developement of your crust.

score(kind of slice into) the tops of your loaves and place in the oven. after 20 minutes, rotate your pizza stone 180 degrees so the bread evenly bakes. these ended up being in the oven for about 45 minutes.

you're giving me a tooth ache

who doesn't love a good brownie?? i honestly cannot think of anyone who doesn't love them.
today was my first experience making them from scratch. much like everyone else, i always just used the box mixes. well my life has changed for the better after making these delicious treats.

one pound butter, unsalted
one pound semi-sweet chocolate chips
six ounces unsweetened chocolate
six extra-large eggs
two tablespoons pure vanilla extract
2 1/4 cups sugar
1 cup flour
1 tablespoon baking powder
1 teaspoon salt



pre-heat your oven to 350 degrees, and grease a 12x18" sheet pan

melt together your butter, 1 pound of the chocolate chips, and all of the unsweetened chocolate in a medium bowl over simmering water(a double boiler).then let this chocolate goodness cool slightly.


in a mixing bowl, stir (don't beat) together the eggs,vanilla,and sugar. then stir the chocolate mixture into the egg mixture, and allow to cool to room temperature.


in another bowl, sift together flour, the baking powder, and salt. add to the cooled chocolate mixture.



these are supposed to bake for 30 minutes, but you know me, i'm always checking.they ended up taking about 45 minutes for me.when they are done, your toothpick will come out clean :)
allow these to cool completely before cutting and serving

i've gone coconuts

today ladies and gentlemen, i've made for you a coconut cake.i had never made a coconut cake before, so i turned to my favorite chef on food network to give me the advice i needed. ina garten, or as you all may know her "the barefoot contessa", had been a favorite of mine for awhile now, so of course i was going to use her recipe.
i have altered it a little, simply because i thought it might need more coconut flavor. the original recipe, it called for almond extract instead of coconut. you can find her original recipe here http://www.foodnetwork.com/recipes/ina-garten/coconut-cake-recipe/index.html

or you can follow the one i tweaked:

cake batter:

3 sticks unsalted butter, room temperature
2 cups sugar
5 x-large eggs, room temperature
1 1/2 tsp. vanilla
1 1/2 tsp. coconut extract
3 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1 cup milk
4 ounces sweetened shredded coconut

frosting:

1 lb (2 packages) cream cheese, room temperature
2 sticks unstalted butter, room temperature
3/4 tsp. vanilla
1/2 tsp. coconut extract
1 lb confectioners sugar
6 ounces sweetened shredded coconut
* after making the icing and tasting it, i added more coconut extract (probably about 1/2 tsp. more) and more confectioners sugar.

preheat your overn to 350 degrees.

cream the butter&sugar on medium/high in your mixer for 3-5 minutes. make sure you are using the paddle attatchment with your mixer.

add eggs one at a time, scraping down the sides of the bowl after each one, just to make sure nothing is clumped on the bottom or sides and everything is being incorporated.

add your vanilla&coconut extracts and mix well. at this point your batter may look a bit curdled, but don't be alarmed it's ok!

in a separate bowl, sift together your flour, baking soda&powder and your salt.

slowly add about half of your dry ingredients into your wet mixture.

now add your milk

finish adding your dry ingredients. after everything is mixed, shut your mixer off. do not overmix anything.

divide your batter as equally as possible into 2 9" baking pans ( you want to have these already greased and ready to go)
the recipe says to bake for 45-55 minutes, but i always check after 20 minutes, and every 10 minutes after that. every oven is different and you don't want to burn your cake, so please check it!

after the cake tester has come out of your cakes clean, remove them from the oven and let them cool on a wire rack for 30 minutes. after 30 minutes, you can remove them from their pans and continue to let them cool.

while the cakes are in the oven, i use this time to clean up from round one, then make the icing.

add everything except your confectioners sugar to your mixer and cream together. then slowly add your sugar(you don't want a huge snow white mess to clean up) until it is nice and smooth.
i'm so sorry because the only picture i remembered to take was the final product.