Baker House​​

Ingredients for 10 servings ⅔ cup whole milk (170 mL) ⅔ cup water (170 mL) 5 cups unbleached all-purpose flour (600 g) , plus more for dusting ¼ cup granulated sugar (45 g) 1 tablespoon kosher salt 1 tablespoon instant dry yeast 3 tablespoons unsalted european-style butter, cubed, softened 5 food colorings, different colors 1 ¼ cups unsalted european-style butter (275 g) , shaped into an 8X6-in (20x15-cm) rectangle, cold 1 large egg, beaten SPECIAL EQUIPMENT food-safe glove Preparation In a large bowl, combine the milk and water. On top of the liquid, add the flour, sugar, salt, yeast, and cubed butter. Mix just until the dough comes together, but don’t overmix. Set aside ¼ of the dough and transfer the rest to a lightly floured surface. Knead until the flour is fully incorporated. Shape into a ball, place in a large bowl, cover with plastic wrap, and let rest at room temperature for 2 hours. Divide the reserved quarter of dough into 5 equal p

If you love butter, you'll live for this brioche bread. This recipe produces two loaves, with each loaf containing a whole stick of butter—so you can imagine how rich each fluffy bite will be.  What kind of yeast should I use?   Active dry or instant yeast will both work in this case; because we're blooming the yeast in the sponge portion of the dough, the type of dry yeast you use has no impact on the final product. Can I make this dough by hand?  Technically, yes, but the stand mixer will truly make your life 100x easier for this recipe. Because of the extensive amount of mixing that's required to develop the gluten properly and the slow, gradual addition of butter, doing this by hand will result in a very long, very arduous process.  How do I know when the gluten has developed properly?  The windowpane test is often used to check for gluten development. To perform the test, take a small piece of dough and slowly stretch it out in opposite directions: if the dou

8 large eggs 100g grated  cheddar a splash of  milk small bunch chives, snipped 4 large croissants Method In a bowl, whisk the eggs, cheddar, milk and some seasoning. Pour into a saucepan and heat gently, stirring continuously, until softly scrambled. Stir in chives, then split open croissants (warm them first if you have an oven) and put the scrambled eggs inside.

400g malted grain brown bread flour, or wholemeal or granary bread flour 100g strong white bread flour 7g sachet easy-bake dried  yeast  (or 2 tsp Quick dried yeast) 1½ tsp salt 1 tbsp soft  butter 4 tbsp mixed seed (optional), such as linseed, pumpkin, sesame and sunflower, plus extra for sprinkling Method Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands. Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only add

500g strong white  flour , plus extra for dusting 7g sachet fast-action dried yeast 1 tsp salt up to 350ml lukewarm water a little  sunflower oil , for greasing Method Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size. Heat oven to 220C/fan 200C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in