Video Response - Sourdough Applesauce Cake
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Herbs de Provence Peasant Bread
This is a crusty, chewy, simple peasant bread. I make the dough in my bread machine and bake in the oven. You can choose any herbs you like.
For a direct link to the recipe in pdf format, please click below:
For more wonderful recipes, please visit my website:
EllensBreadMachineRecipes.com
Herbs de Provence Peasant bread by Ellen Hoffman
454 g water
540 g bread flour with 7 g Herbs de Provence mixed in
9 g sugar
12 g kosher salt
9 g Instant yeast
Use bread machine dough course. It will be a wet, sticky, gloppy dough. DO NOT ADD FLOUR TO TRY AND GET A SMOOTH DOUGH BALL. This recipe doesn’t work that way and isn’t really a bread machine recipe but it will work out! Trust me!
Turn the dough out onto a floured solid surface. Do not knead or even try to shape! It’s too wet!!!! Roll around using bench scraper to coat the dough.
Prepare a terracotta baking bowl by oiling it generously, or bake in a 4 qt Dutch oven, greased or lined with parchment. You can bake in a loaf pan as well. You could probably use a large round cake pan as well. Use a bench scraper to dump the blob of dough into the baking bowl.
Leaving the dough on the counter, turn your oven in to the lowest setting for one minute, and turn it off. Set a timer!!!! You’re not allowing the oven to come to any temp. Just heat one minute and off! If your oven is newer and has a proof setting, use that!
Put the dough into the oven and set a timer for 45 minutes or approximately doubled in size. No need to cover it as there is no draft inside the oven!
To bake in 4qt Dutch Oven, bake at 425 degrees for 20 minutes covered, then remove lid and bake another 15-20 minutes until it reaches 200 degrees internal temp.
Take out, and heat oven to 425 F degrees . Bake bread for about 35-40 min until it reaches internal temperature of 190-200 degrees.
Cool on rack , cut in wedges, slices, or whatever is your choice.
Freeze in a plastic freezer bag whatever you’re not eating the day you bake it. Enjoy!
How to Make Amish Friendship Bread Starter Recipe
This is an easy sour dough type bread. Amish Friendship Bread is one of those great starters that you can share every 10 days. It yields 4 cups. 1 cup to keep going. 2 cups to give away and 1 cup to bake with. Let's start at the very beginning.
Amish Friendship Bread Starter
3 cups milk (divided)
3 cups flour (divided)
3 cups sugar (divided)
Day 1
Mix 1 cup flour, 1 cup milk, 1 cup sugar together. Mix well. Cover with a cloth fastened around the opening of the jar. Keep in a room temperature place.
Day 2
Stir
Day 3
Stir
Day 4
Add 1 cup flour, 1 cup milk, 1 cup sugar together. Mix well. Recover.
Day 5
Stir
Day 6
Stir
Day 7
Add 1 cup flour, 1 cup milk, 1 cup sugar together. Mix well. Recover.
Day 8
Stir
Day 9
Stir
Day 10
Add 1 cup flour, 1 cup milk, 1 cup sugar together. Mix well. Divide into 1 cup portions.
Saving 1 cup as your Day 1 cup. 1 cup to bake with.
2 - one cup portions to give away.
Amish Friendship Bread -
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4-Ingredient Healthy Banana Cookies You Can Make TODAY!
These healthy banana cookies are the bomb!
You only need FOUR ingredients to make these healthy cookies - and they’re so simple and easy, too!
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Healthy Treasures Cookbook
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Today I'm going to share with you how to take these four ingredients, make a healthy banana cookie, and then three more variations of it. So you can enjoy it with just the perfect flavor that you desire. Well, thanks for letting me share this with you, I get to share with you guys a recipe for excellent health. And that includes being competent in the kitchen, confident with your health, and most importantly, confident and understanding how much God really loves you and He cares for you.
Healthy Banana Cookies Recipe
3 ripe bananas
2 cups of oats (old fashioned or quick-cook)
1 teaspoon vanilla extract
1/2 cup of oil or 1/2 cup of applesauce or 1/2 cup pumpkin butter
Now this recipe is one of many that I have in the healthy treasures cookbook. It's a cookbook if you just want healthy food that tastes good. Alright, it's just been a great addition, I use it almost every week. This week, I probably have used it almost every day because it has such great recipes.
I can't wait for you to try these if you haven't already. So perfect for hiking, biking, doing activities throughout the day with your kids, your grandkids. You're going to love these. I can't wait to read your comments on how you like them best. So many ways you can change this up with nuts, seeds, different fruits, anything you could do so much with this recipe. And remember, it always comes, excuse me, from the healthy treasures cookbook.
And I what I like is that you take the cookbook and open it up when we're making recipes together here on video and then make notes of what changes I make because I'm always changing my recipes all the time. So until next time, remember God loves you!
FREE Bread Making Class - 5 Quick And Easy No-Knead Bread Recipes
Join this FREE bread making class!
Surprise your family and friends with these tasty and nutritious homemade bread recipes you can make today!
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Chapters:
00:00 Intro
01:21 No knead bread recipe
05:46 Simple loaf
08:53 Cinnamon Rolls
16:25 Garlic Knots
21:54 Savory Flatbread
26:45 Dutch oven bread
Here are 5 easy homemade bread recipes using ONE dough. Make the dough ahead of time and you have it ready to use for quick bread recipes for dinner, snacks, or for a party.
For today's recipe, we only need four ingredients. Now I'm going to add a fifth ingredient because it's what my husband prefers. But you don't have to add it.
3 cups of warm water (or potato water, milk, kefir milk)
2 tablespoons yeast
1-1/2 tablespoons salt
6 cups of flour (I used hard white)
Now this is going to be a wet dough, this is gonna be a wet sticky dough, we're not going to need it. And that's what makes it a quick bread. It's a quick bread without being a quick bread. If you know what I mean. Like our banana or pumpkin bread, those are quick breads because we don't have a rising agent in them besides the baking soda, baking soda baking powder, but this has a yeast and typically we have to eat this bread, but we're not, we're just going to stir it until it's well mixed. Don't want to leave any of the flour out.
Now the grain that I'm using today is a hard white. You want to store your grain in some five gallon buckets with a gamma lid. And then you will know that you can have enough grain to last you for many years, I would suggest buying as much grain as you can afford right now because the price just keeps going up.
Now I'm going to let this sit for two hours, I'm going to put this lid on it, I'm not going to put the lid on 100% It needs to have a little bit of space because it's going to create gas, it's going to start working, the leavening agents are going to start working so I'm just gonna leave it cracked just a little bit, but I wanted to sit in kind of a warm location not heat by a stove but just warm not by a cold vent, but and then we let this sit for two hours then we're going to make our first bread now remember I got five to show you so stay tuned through all of these. They're so delicious.
Recipe #1: Loaf of Bread
- Dough made earlier
- Top with seeds (chia, sesame, flax)
- Bake at 375 degrees for 20 to 27 minutes
Recipe #2: Cinnamon Rolls
- 1/4 of dough made earlier
- Top with apple sauce and homemade toppings (cereal, oats, coconut)
- Bake at 400 degrees for 10 to 15 minutes
Recipe #3: Garlic Knots
- A portion of the dough made earlier
- Bake the doughballs for 10 minutes
- Brush with olive oil and parmesan mix:
1/4 cup olive oil
1 tsp salt
2 tbsp garlic powder
minced oregano, parsley, basil, rosemary
Recipe #4 Flatbread (same as Jerusalem flatbread
- A portion of the dough made earlier
- Top with Z'atar spice blend
- Add some cheese and olive oil
- Bake at 375 degrees for 15 to 20 minutes
Recipe #5: Dutch Oven Bread
- Dough made earlier
- Bake at 350 degrees and check for doneness
Check out more bread recipes here!
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Peanut Butter Stuffed Applesauce Muffins with Cinnamon Struesel recipe
There are two secrets to these fantastic Apple Peanut Butter Muffins - the first is the double dose of Cinnamon Raisin Swirl peanut butter - Caroline stuffs each muffin with peanut butter and then tops them all with a peanut butter and cinnamon streusel topping! The second secret is the applesauce which infuses the batter with moist sweet flavor! #TasteAmazing
Full recipe:
Get more breakfast recipes for peanut butter pancakes, muffins, and smoothies here:
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Mixed Berry Pancakes with Peanut Butter Milk Jam
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WEEKEND WINDFALL - 10-26-2013 to 10-27-2013 only. Enter to win 6 jars of Cinnamon Raisin Swirl when you subscribe to the Peanut Butter & Co. YouTube channel and leave a comment telling us WHAT KIND OF PEANUT BUTTER MUFFIN SHOULD WE MAKE NEXT?
One random winner will be selected. Open to US Residents only. Must be 18 years or older to enter.
UPDATE: This giveaway is over. The random winner has been chosen and notified. Make sure to subscribe to our channel to stay up to date on future peanut butter giveaways.
CREDITS
presenters ALEJANDRA RAMOS and CAROLINE WRIGHT, director TERENCE ZIEGLER, producer LEE ZALBEN, executive producer MARISA DRISCOLL, associate producer GING STEINBERG, director of photography PETER PIOPPO, art direction JAMIE B. SILVER, music JONATHAN ZALBEN, sound KEN WILKINSON, editor TERENCE ZIEGLER, transcript & annotation supervision LINDSAY NAPLE, assistant director DAVID BOURLA, still photography ALLISON PECCA, food stylist MATTHEW VOHR, hair & makeup NICOLE BLAIS, wardrobe CHRISTIAAN CHOY, production assistant JAMA MCMAHON. filmed in NEW YORK CITY at STUDIO P.