Doughs

Artisan Bread in 5 Minutes a Day by Jeff Hertzberg and Zoë François or their website
https://artisanbreadinfive.com/

• Enriched doughs – I use either the challah or brioche recipe
• Marble rye – the New Healthy Bread in 5 minutes a day.
  • I used the homemade caramel color instead for the pumpernickel dough. Am going to try a teaspoon of coffee or unsweetened cocoa next time
  • I did not use the vital wheat gluten.
  • Rolled the 2 doughs flat. Stacked them on top of each other and rolled together and made an oval.
  • I recommend not baking the bread until the next day. It was much more flavorful after a week in the fridge.
  • I recommend letting it rise longer than the 90 minutes.
  • Otherwise I baked it according to the rye recipe.

No Knead breads

• Basic no knead bread https://cooking.nytimes.com/recipes/11376-no-knead-bread
• No Knead Olive Bread https://www.oliviascuisine.com/mediterranean-black-olive-bread/ I’ve also substituted cut up sopressata for the olives. It was yummy too.
• No Knead Multigrain bread https://www.kingarthurflour.com/recipes/no-knead-harvest-grains-bread-recipe

Chinese breads

• Sesame Pan Bread 芝麻大餅 Goes great with the cumin lamb. http://tastynomz.blogspot.com/2010/07/sesame-scallion-bread-zhi-ma-da-bing.html
• Big Bun 大包 recipe.
  • I used this one as the base http://thewanderingeater.com/2013/11/23/pork-dai-bao-big-bun-%E5%A4%A7%E5%8C%85/
  • However, there is a typo in the amount of water. It should read 2 1/3 cups of water. Not 1 1/3 cup. Doing the conversion to volume the recipe calls for about 9-10 cups of mixed flours total. The usual proportion is about a 3 to 1 ratio of flour to water for these types of doughs. The butter I added works about about 7 tablespoons. 8 tablespoons of butter is half a cup, so that would bring the liquid up to about 3 cups.
  • Also, the dough is enough for 24 buns, not the 32 as the filling quantities indicates. Not unless the sausage the author uses is lot shorter than standard commercial packages. I cut the sausage into quarters the first time I made them.
  • This is my restating and correction of the dough proportions.

Tangzhong Milk Bread dough

• I’ve been using this enriched dough for stuffed buns recently. The dough is very elastic and forgiving. And the results are so fluffy! https://www.kingarthurbaking.com/recipes/japanese-milk-bread-rolls-recipe
  • Note to self: 1 recipe is good for 12 pork buns or 16 red bean buns

Quick breads

• Cider Donuts
  https://newengland.com/today/food/breakfast-brunch/donuts/vermont-apple-cider-doughnuts/
  I only use about 1/2 to 2/3 cup sugar. I use Chinese 5 spice instead of cinnamon to coat the donuts.

Unleavened Dough

• Biang Biang Noodles Recipe: https://www.chinasichuanfood.com/biang-biang-mian-biang-biang-noodles/
• Beef pockets 牛肉餡餅 http://www.ourkitchentales.com/tales/2015/7/14/mama-liaws-meat-pockets
• Garlic Chive Boxes – 韭菜盒子 https://healthynibblesandbits.com/chinese-chive-boxes/
  Sometimes I add fresh or dried shrimp, I usually add dried tofu. I do not add coriander powder. And as I type I realize I’m going to have to write up my filling recipe at some point.

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