Tag Archives: bread flour

Chocolate Chip Cookies

6 Feb

I’ve had a terrible hankering for chocolate chip cookies lately. I love the recipe on the back of the Tollhouse Chocolate Chips, but they turn into hockey pucks if you don’t eat them quickly. I made these cookies 4 or 5 days ago, and they are still soft! Hooray!!! My kind of cookie.photo 2

 

Ingredients

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp salt

2 1/2 sticks (1 1/4 cups)  butter

1 1/4 cups (10 ounces) brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 tsp vanilla

1 1/4 pounds chocolate chips

Instructions

Sift flours, baking soda, baking powder and salt into a bowl and set aside. Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours. When ready to bake, preheat oven to 350. Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.

*I didn’t have cake flour, so I just used all purpose flour – you can substitute the bread flour for all purpose as well, but it does help the cookies stay soft longer. I also did not refrigerate the dough for 24 hours. I only put it in for about 1/2 hour, and they still turned out great.

 

Original recipe: http://iambaker.net/chocolate-chip-cookies/

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Cinnamon Swirl Bread

11 Oct

I asked my husband to make this Cinnamon Swirl Bread recipe that I found online, and was so excited when he finally did! When I took a few pictures of it, he asked, “Are you going to put it on your blog?” I said, “Of course!” And he added, “Well, I better give you the recipe then.” I was slightly confused, considering the fact that I was the one that gave him the recipe…or so I thought. He’s been obsessed with making the perfect loaf of bread lately, and it’s a good thing I decided to add this recipe to the blog because, apparently, he made up his own and the only place it resides is in his head. A sudden case of amnesia, and this piece of cinnamon-swirl, gooey goodness could have been lost to us forever. That would have been a real tragedy! That and the loss of my husband’s mind…I’d miss that too.

 

 

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Ingredients:

3 cups bread flour

1 1/2 cups warm water

1/3 cup sugar

1 Tbsp yeast

1 tsp salt

butter – room temperature

cinnamon/sugar (about a 3:1 ratio, ex: 4 tsp cinnamon, 1/4 cup sugar)

In a smaller bowl, mix warm water and sugar. Add yeast and allow it to proof. Sift together flour and salt, then add yeast mixture. Knead together until dough pulls away from your fingers – a little sticky still and not too dense. Cover the dough and let rise to double in size. Roll out dough to 1/2″ inch thick rectangle and spread a layer of softened butter over surface (the thicker the butter, the more pronounced the marbling in your loaf). Sprinkle the butter layer with a generous coating of cinnamon/sugar mixture. Fold the dough in thirds long-ways, then fold in thirds again from the opposite sides, forming a loaf. Place in greased bread pan and bake at 350^F for 20 minutes. When bread is done baking, remove from oven and brush top crust with butter. Best when served warm!

*You can use regular flour, but bread flour allows your loaf to rise and hold it’s shape better. Our all-purpose flour loaves always turn out much more dense.

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