The best and most acclaimed traditional challah recipe you can't get wrong. Learn how to make challah bread and the spiritual significance behind it. Enjoy this challah recipe this Shabbat and for many years to come.
One of the most common complaints people have about their teeth is that they’re discolored, for the frugal people like us, our first thought for people who don’t want to pay for in-office bleaching is DIY Teeth Whitening! So many things can affect the color of the teeth. Drinking soda, wine, coffee, smoking, and eating highly pigmented
Brot ganz ohne Kohlenhydrate: Mit Cloud Bread bahnt sich ein neuer Food-Trend den Weg in unsere Küche. So gelingt das Wunderbrot!
Whether you're vegan, vegetarian or just want to try something new, you don't have to live a life without mac and cheese.
Appetizers/Sides Breakfast Crockpot Desserts Dinner Holidays Lunch Make Ahead Seafood Snacks Toppings, Dressings, Seasonings Vegetables Whole 30
This recipe was one that I discovered a few years ago on the internet somewhere lol. You know those days when you are just browsing differe...
Light and fluffy sweet rolls with a hint of pineapple and coconut. Perfect paired with BBQ or enjoyed warm with butter.
Deeply savoury and delicious, Nigel Slater's Coq au Riesling will quickly become a favorite quickly. Chicken cooked with white wine, cream and mushrooms.
I know you're all busy, so I'll keep this short and sweet. I just wanted to share this cake with you that I made last Christmas that I'l...
This eggless lemon cake is an old recipe that I love and so do my readers who have made it several times. It is flavorful, yum and easy to make
Print Friendly Version This week is flying by. I can hardly believe that tomorrow is already Friday. I’ve had a combination busy week with lazy days mixed in. These cold winter days make me feel like I could just curl up in front of the fireplace with a stack of books and a pile of…Read more →
We’re not going to be talking about me today. All I’m going to say is that I’m going away tomorrow night. Just for a long weekend. To the beach. In the middle of winter. I canR…
It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet.
I made a tasty dill sauce to go with some salmon patties. A great compliment to the salmon (which I will post tomorrow); I am sure this would be delicious with any fish baked or fried. The dill w…
Creamy, dreamy and definitely the most delicious form of Greek yogurt I've ever had! Learn how to make whipped Greek yogurt, my new favorite no-bake dessert to enjoy right now or store in the fridge for tomorrow. Serve with fresh fruit and graham crackers, or just eat it plain!
You don't need chemicals to unclog hair from a drain! Read this to see how to easily, cheaply and naturally remove hair from a clogged drain! Also read tips and tricks from plumbers on how to keep drain lines clear for years to come!
Recently, my boyfriend and I sat down for a hearty meal at Suppenküche — our neighborhood German joint — and did the usual dance around what
OrganicWholegrainSuitable for vegansOrganic self-raising wholemeal flourOrganic Stone ground very finely from soft English wheat grain with added raising agents. This 100% wholemeal flour will make surprisingly light home made cakes.At Doves Farm we make biscuits, cookies and a large range of bread, cake and speciality flours.'We are passionate about home baking and also believe that what we eat today will effect our health tomorrow. As well as being a satisfying and rewarding activity, when you bake at home you can select the best quality, local and seasonal ingredients, and be certain of what has gone into your food. You and your family will enjoy great tasting home made food. We often double the recipe and when baked, freeze half to eat at a later date.'In our mill we make a large range of flours from many different natural grains, beans & seeds without adding refined gluten or enzymes. We blend specific grain varieties to ensure that the resulting flour has the optimum characteristic for the type of baking it will be used for. This means soft wheat varieties for cakes, pastry and sauces or stronger hard wheat for bread making flours. The more unusual flours have distinctive characters and applications of their own. If you are on a special diet look out for those flours that suit your situation.'We set up Doves Farm Foods to mill the organic grain we grow on our farm. As organic farmers, and like colleagues around the world, we follow international organic rules and are pleased that the standards do not permit genetic engineering. We rotate crops, grassland and livestock to develop natural soil fertility and to help wildlife conservation.'Clare & Michael, Doves FarmWheat growing at Doves FarmPackaging Material: paperSoil Association Organic (Organic certification UK5) Organic, Very fine, stoneground organic flour with raising agents for light and airy wholemeal cakes, Kosher - KLBD, Parve Country of Origin United Kingdom Organic LIFE 1m+Product life guaranteed for more than 1 month. Preparation and Usage Always cook flour before consumption. Instructions Contains: gluten (naturally present in wheat)Recipe - No nutsIngredients - No nutsFactory - UK Flour mill: no nuts Recipes Try this Organic Self Raising Wholemeal Flour in our recipe for date and walnut cake, a classic comfort cake which makes a great teatime treat.Date and Walnut Cake180°C, Fan 160°C, 350 °F, Gas 4200g Stoned dates150ml Water1/2 tsp Bicarbonate of soda3 Eggs100g Brown Sugar100g Sunflower oil200g Doves Farm Organic Self Raising Wholemeal Flour50g Chopped walnuts Oil, for tin1. Rub some oil around the inside of a 20cm/8" round, deep, loose bottom cake tin or line it with parchment paper. Pre-heat the oven.2. Put the dates and water into a saucepan and bring slowly to the boil.3. Remove from the heat, stir in the bicarbonate of soda and leave to cool.4. Break the eggs into a mixing bowl, add the sugar and beat together until light and airy.5. Mix in the oil followed by the self-raising flour.6. Break the walnuts into small pieces, reserve a tablespoon for later and add the rest to the mixing bowl.7. Add the prepared dates and mix everything together.8. Tip the mixture into your prepared cake tin and smooth the top.9. Sprinkle the reserved chopped walnuts over the top.10. Bake for 55-60 minutes.11. Allow to cool in the tin for 20 minutes before turning out onto a wire rack. Package Type Bag Other Information Full Product Name:Organic Self Raising Wholemeal FlourStorage:Best before: see top.Roll down the top after use and store in a cool dry place.Origin:Milled in the UK with EU & Non-EU wheatAdditional Information:EU Organic - GB - ORG - 05, EU/non-EU AgriculturePackaging material: paper. Brand Doves Farm Organic works with nature and helps protect our planet. Its high standards encourage healthy soil and habitats, so bees, birds, butterflies and other wildlife can flourish. That's why we've been pioneers of organic since 1978.We also love home baking and believe it is a great choice for our health and wellbeing. Not only can you pick the best local and seasonal ingredients and know exactly what goes into your food, it is an enjoyable activity and a great way to treat family and friends.Clare & MichaelFounders, Doves Farm Find more than 200 delicious recipes at dovesfarm.co.ukThank You.We are so pleased you've chosen to bake with our organic flour! For hundreds of delicious recipes visit us at dovesfarm.co.uk Manufacturer Doves Farm Foods Ltd,Salisbury Road,Hungerford,Berkshire,RG17 0RF,UK. Return To Address Doves Farm Foods Ltd,Salisbury Road,Hungerford,Berkshire,RG17 0RF,UK.dovesfarm.co.ukFacebook, Twitter, Pinterest, Instagram @dovesfarm Nutrition Details Typical Values Per 100g Energy 1395kJ 330kcal Fat 2.1g of which saturates 0.4g Carbohydrate 64g of which sugars 0.6g Fibre 11g Protein 9.0g Salt 0.94g Ingredients Ingredients Wheat*, Raising Agents (Mono-Calcium Phosphate, Sodium Bicarbonate), *Organic produce Allergen Information May Contain Barley, May Contain Rye, Contains Wheat Allergy Information May contain traces of Barley, Rye. Dietary Information Organic; Kosher
This homemade acne stick has just 3 ingredients but it'll zap zits in no time!
My next introduction in the Baking with Heritage series is to the superbly talented Renee from Magnolia Days. Magnolia Days encapsulates what I imagine Renee to be: the loveliest, kindest Southern Belle. Born and raised, and to this date living in Georgia, with some jaunts around the world while she was young. I am so happy that social media allows us the luxury of meeting people that otherwise we might have never met in our lifetime. It also introduced me to the charms of Southern Foods and its people that will win your heart over. Renee is an avid baker and a gardener. I adore her Homemade oatmeal Wheat Bread and the heirloom German spaetzle she shared recently. Hello! I'm Renee from Magnolia Days. I am honored to be here on Shulie's beautiful blog. When she asked if I wanted to contribute to her Baking with Heritage series, I jumped at the opportunity. I believe it is important to preserve family heritage through traditions and food. I am half-German and the culture has been a part of my entire life. My dad met my mom when he was stationed in Germany during the Korean war. He fell in love with her and all things German, especially the food. Shulie asked if I had any family bread recipes. Unfortunately none my German family members were or are bread bakers so I didn't have a family recipe to share. I thought of which bread would be a representation of my family. The first one that came to mind is Brötchen which are rolls. They have a hard outside and soft inside. My dad loved them. He really enjoyed the fresh baked ones my uncle would get whenever we visited him in Germany. Brötchen is popular all over Germany and is often eaten for breakfast with butter and jam. It is also served with lunch and dinner. Thousands are baked every day and folks like my family get them hot and fresh at the bäckerei (bread bakery not to be confused by konditori which is for sweets). This was my first time making rolls. It was a great learning experience. I channeled my German heritage and did my best. I do need to improve my roll shaping skills. All I need is more practice and I know I'll be making these rolls time and time again. With each batch I will think about my dad and my German family. That is what celebrating heritage is all about. You keep the memories alive and pass them along to future generations. Thank you very much Shulie for inviting me to be a part of your Baking with Heritage series. I cherished each moment of baking the rolls and thinking of my family in the process. Thanks to you I have baked the first of many German breads. Brötchen (German Hard Rolls) Recipe adapted from About.com Makes 24 rolls (or more if made smaller) For the sponge: 2 cups bread flour (unbleached recommended) 1 1/3 cups cold tap water 1/2 teaspoon instant yeast For the dough: All of the sponge 4 1/2 to 5 1/2 cups all-purpose flour (unbleached recommended) 1 1/3 cups water, plus more if needed 1 teaspoon instant yeast 1 1/2 teaspoon salt To make the sponge: In a large bowl, mix the flour, water, and yeast until it is smooth and without lumps. Cover loosely with plastic wrap or aluminum foil and let set on the counter overnight (8 to 24 hours). To make the rolls: In the bowl of a stand mixer fitted with a dough hook, add the sponge, 4 1/2 cups flour, water, and yeast. Knead for 8 minutes at a low speed (as recommended by mixer manufacturer when using a dough hook). Add additional flour as needed until the dough "cleans" the sides of the bowl (doesn't stick to sides). Sprinkle the salt over the dough and knead for an additional 3 or 4 minutes. The dough should be smooth but slightly tacky. Adjust with additional water or flour as needed. Shape dough into a ball and place in a large oiled bowl and turn to coat the dough with the oil. Place a damp towel over the bowl and let dough rise at room temperature until doubled, about 2 hours. Turn dough out on a lightly floured surface. Cut dough in half and form each into logs. Cut 12 pieces from each log. Let pieces rest for a few minutes. Shape pieces into balls and place on baking sheets about 2 inches apart. Cover sheets with a damp towel and let rolls rise at room temperature for 1 hour. Position 3 racks equally in the oven. Place a metal pan on the lowest rack and preheat oven to 450 degrees F while the rolls are on the final rise. Use a serrated knife or razor blade to make a small cut or slash on the top of each roll. Place rolls in the oven. Pour 1 cup of water into the pan on the lowest shelf and immediately close oven door. After 2 minutes, spray the sides of the oven with water. Repeat spraying twice in 2 minute intervals. Bake rolls for 15 to 20 minutes turning the baking sheets once for even browning. Transfer rolls wire racks. Enjoy the rolls while they are warm and crispy. Rolls can be frozen. Re-heat frozen rolls in a 375 degree oven for 8 to 10 minutes. Baking with Heritage series: A Romanian Flatbread with Roasted Tomatoes An Argentinian Tortitas Negras - Little Black Cakes Vanilla Bean Brown Butter Cinnamon Swirl Challah
This is adapted from an old prize winner from the L.A. County Fair. I've tested it a couple of times and have found it's best to sift the cake flour after measuring or weigh out 270 grams.
