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Calling All Bakers!

Hello Bakers! I made this board for all of you who love whipping up treats in the kitchen. Here you can share your baking experiances, secret ingrediants and, most of all, recipes! Not a baker? Post a recipe and let us try it out for you!

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  • Does anyone have sugar/flour free recipes?
  • I'm gluten and corn free so that makes cooking a little different.
  • For all you people who dislike broccoli:
    This is an amazing recipe I found.
    2 cups of broccoli
    3 tablespoons of minced garlic
    1 teaspoon of lemon zest
    1/2 a squeezed lemon.
    2 tablespoons extra virgin olive oil
    Preheat oven to 425 degrees Fahrenheit. Cut broccoli florets into two inch long pieces, stems still intact. Toss on a cooking pan with olive oil, garlic, and lemon juice. Put in oven until the broccoli heads are slightly brown and the stems are tough, about twenty to thirty minutes. Remove from oven and sprinkle lemon zest on. You can add chopped pine nuts if you like. This is my favorite broccoli recipe! Enjoy!
  • Breakfast is my least favorite meal of the day. I don't like many of the classic breakfast foods and fell like there isn't a very wide selection. I do like eggs but they're starting to get old. I don't reallu like pancakes or waffles, idk why. Oh ya, and I'm vegetarian XD. Any suggestions or breakfast favorites?
    • Oat meal, yogurt and fruit, french toast, bacon, ham, or my personal favorite, ham and cheese omelet.
  • A Family Favorite:

    Pannenkoeken "Dutch Pancake"

    1/4 cup butter
    3 large eggs
    1/8 tsp. salt
    3/4 cup milk
    3/4 cup flour

    Turn oven on to 425 degrees. In a 12 inch. round skillet (that can be placed in a oven) place the butter into the pan and keep in oven until melted.

    In mixing bowl whisk eggs and salt. Be careful with the salt. Better to have to little than to much. Add the milk. Whisk in the flour until the batter is smooth. Pour butter into the melted butter pan. Set in the oven for 15-18 minutes. The sides will rise up. This is okay.:)

    Top with syrup, powdered sugar whipped cream, or berries.
  • I love making Challah bread, here is the recipe I use:

    2 teaspoons active dry or instant yeast
    1 cup (8 ounces) lukewarm water
    4 to 4 1/2 cups (20 to 22 ounces) all-purpose flour
    1/4 cup (1 3/4 ounces) white granulated sugar
    2 teaspoons salt
    2 large eggs
    1 large egg yolk (reserve the white for the egg wash)
    1/4 cup (2 ounces) neutral-flavored vegetable oil
    Standing mixer (optional)
    Large mixing bowl
    Bench scraper or sharp knife
    Baking sheet
    Parchment paper
    Dissolve the yeast: Sprinkle the yeast over the water in a small bowl, and add a healthy pinch of sugar. Stir to dissolve the yeast and let stand until you see a thin frothy layer across the top. This means that the yeast is active and ready to use. (If you do not see this or if your yeast won't dissolve, it has likely expired and you'll need to purchase new yeast.)

    Mix the dry ingredients: Whisk together 4 cups of the flour, sugar, and salt in the bowl of a standing mixer (or in a large mixing bowl if kneading by hand).

    Add the eggs, yolk, and oil: Make a well in the center of the flour and add the eggs, egg yolk, and oil. Whisk these together to form a slurry, pulling in a little flour from the sides of the bowl.

    Mix to form a shaggy dough: Pour the yeast mixture over the egg slurry. Mix the yeast, eggs, and flour with a long-handled spoon until you form a shaggy dough that is difficult to mix.

    Knead the dough for 6 to 8 minutes: With a dough hook attachment, knead the dough on low speed for 6 to 8 minutes. (Alternatively, turn out the dough onto a floured work surface and knead by hand for about 10 minutes.) If the dough seems very sticky, add flour a teaspoon at a time until it feels tacky, but no longer like bubblegum. The dough has finished kneading when it is soft, smooth, and holds a ball-shape.

    Let the dough rise until doubled: Place the dough in an oiled bowl, cover with plastic wrap, and place somewhere warm. Let the dough rise until doubled in bulk, 1 1/2 to 2 hours.

    Separate the dough and roll into ropes: Separate the dough into three or six equal pieces, depending on the type of braid you'd like to do. Roll each piece of dough into a long rope roughly 1-inch thick and 16 inches long. If the ropes shrink as you try to roll them, let them rest for 5 minutes to relax the gluten and then try again.

    Braid the dough: Gather the ropes and squeeze them together at the very top. If making a 3-stranded challah, braid the ropes together like braiding hair or yarn and squeeze the ends together when complete. If making a 6-stranded challah, the directions are below.

    Let the challah rise: Line a baking sheet with parchment and lift the loaf on top. Sprinkle the loaf with a little flour and drape it with a clean dishcloth. Place the pan somewhere warm and away from drafts and let it rise until puffed and pillowy, about an hour.

    Brush the challah with egg white: About 20 minutes before baking, heat the oven to 350°F. When ready to bake, whisk the reserved egg white with a tablespoon of water and brush it all over the challah. Be sure to get in the cracks and down the sides of the loaf.

    Bake the challah: Slide the challah on its baking sheet into the oven and bake for 30 to 35 minutes, rotating the pan halfway through cooking. The challah is done when it is deeply browned and registers 190°F in the very middle with an instant-read thermometer.

    Cool the challah: Let the challah cool on a cooling rack until just barely warm. Slice and eat.
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