4 - 5 1/2 cups all-purpose or bread flour*, (500g-688g)
Instructions
Prepare the dough: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called "proofing" the yeast, to make sure it is active. If it doesn't foam, the yeast is no good, and you need to start over with fresh yeast.)
Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.
Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.
Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes).
First Rise: Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size, about 1 ½ hours.
Spray two 9x5" bread pans generously with cooking spray on all sides. (I also like to line the bottom of the pans with a small piece of parchment paper, but this is optional.)
Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.
Second rise: Cover pans with a lightweight, dry dish towel (or spray two pieces of plastic wrap generously with cooking spray and lay them gently over the pans). Allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans. Gently removing covering.
Bake: Preheat oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.
Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.
☕
Brownie in a Mug
Ingredients
3 tablespoons unsweetened cocoa powder
3 tablespoons all-purpose flour
3 tablespoons granulated sugar
generous pinch of salt
3 tablespoons milk
2½ tablespoons vegetable oil
¼ teaspoon vanilla extract
2 tablespoons chocolate chips plus more for sprinkling
ice cream to serve
Instructions
Combine cocoa powder, flour, sugar, and salt in a 10- to 12-ounce microwave-safe coffee mug.
Using a fork, stir until well combined. Add the milk, oil, and vanilla. Stir just until the dry ingredients are almost combined. Add the chocolate chips, and stir until well combined.
Sprinkle a few more chocolate chips on top, if desired.
Place the mug in the microwave and microwave on high power for 1 minute. The brownie should have risen and still appear moist in spots on the top. Continue cooking in 10-second intervals if the batter still looks raw.
Let the brownie cool for a few minutes before serving with ice cream.
🍇
Grape Sorbet
Ingredients
3 cups (1 ½ lbs) green grapes
2 Tbsp. honey or maple syrup
1 tsp. lemon zest (about 1 lemon)
1 tsp. lemon juice
Instructions
Rinse and dry the grapes.
Remove the grapes from the stems and arrange them on a rimmed sheet pan.
Freeze the grapes for at least 4 hours or overnight.
Add the frozen grapes to the bowl of a food processor. Secure the lid. Plug it in. Process until smooth, stopping often to scrape the bowl as needed.
Add the honey, lemon zest, and lemon juice. Secure the lid and process until well combined.
Serve immediately or put into a freezer safe container to enjoy later.
⚠️
If you are under the age of 4 do not use the oven without adult supervision.