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I have found that to make a shortbread crust has a much more flavorful and simpler to make crust for tarts.

 

Place into mixing bowl:   

1 ¼ sticks softened butter

¼ cup powdered sugar

1 ½ tbsp sugar                       

¼ tsp salt                                  

 

Add:    1 ½ cup all-purpose flour  

 

 

 

Mix slowly until it clumps when squeezed in hand.  

If too dry, add a few drops of water.

 

 

Press onto sides first.

 

 

 

Then evenly on bottom of pan.

 

Perforate the bottom of the crust with a fork.

 

 

Bake at 350° for 20-25 min until golden brown.

Like with all tart crusts you can coat with chocolate to

help the crust from getting soggy

BRIOCHE


¼ cup warm milk (105° F )

1 package active dry yeast (¼ oz or 2 ½ tsps)

Stir together and let stand until foamy, about 5+ min

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3 ¼ cups bread flour

1 ½ teaspoons salt

¼ cup sugar or honey

Sift into bowl and form a well in the middle Read the rest of this entry »

CIABATTA

This recipe will make 4 small loaves, 8 buns or one large loaf (depending on the size you want)

INGREDIENTS
Place 1 cup of starter in mixing bowl (click here for directions on making starter)

In separate small bowl mix and let stand for 2 minutes:
½ teaspoon active dry yeast
2 tablespoons warm water

In mixing bowl with dough hook add:
(the yeast mixture above)
1 cup room-temperature water
2 tablespoons olive oil
2 cups all-purpose flour Read the rest of this entry »

STARTER

  • You can use any flour, but organic unbleached flour is the best to use
  • Room temperature water

To begin your starter, mix equal parts of water and flour.

Let it stand for three to five days, until you see bubbles and then start feeding.

Starter after 3 days

Feed your starter with equal parts of flour and water to at least 25 percent of the mother starter (e.g. if you are going to feed your mother starter with 2 cups of flour and 2 cups of water, be sure you have at least 1 cup of your mother starter). Read the rest of this entry »

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