Baked Goods

  Ingredients 4 cups (500g) all-purpose flour 1 packet (2 1/4 tsp) active dry yeast 1 1/2 cups (360ml) warm water 1 tsp sugar 1 tsp salt 1/4 cup (60ml) olive oil 2 tbsp fresh rosemary (chopped) Instructions Activate yeast in warm water and sugar. Combine flour, salt, olive oil, and yeast mixture to form dough. Knead for 5-7 minutes. Let dough rise for 1 hour. Spread onto a baking sheet, dimple the surface, and drizzle with olive oil. Sprinkle rosemary and salt and other things (like tomatoes). Bake at 425°F (220°C) for 20-25 minutes .

  Ingredients 1 cup (230g) unsalted butter (softened) 2 cups (250g) all-purpose flour 1/2 cup (100g) granulated sugar 4 large eggs 1 1/2 cups (300g) granulated sugar 1/4 cup (30g) all-purpose flour 2/3 cup (160ml) lemon juice Instructions Preheat oven to 350°F (175°C) . Grease a 9x13-inch baking pan. Combine butter, flour, and sugar to form a crust. Press into the pan and bake for 15 minutes . Whisk eggs, sugar, flour, and lemon juice for the filling. Pour over the hot crust. Bake for 20-25 minutes until set. Cool completely before slicing.

  Ingredients 500g bread flour 100g sourdough starter 325ml water 10g salt Instructions Mix flour, starter, and water. Rest for 30 minutes (autolyse). Add salt and knead for 10 minutes. Perform 4 stretch-and-folds over 3 hours. Shape and proof in a banneton for 6-8 hours. Preheat oven to 475°F (245°C) with a Dutch oven inside. Bake covered for 20 minutes , then uncovered for 20-25 minutes .

  Ingredients 4 cups (500g) all-purpose flour 1 packet (2 1/4 tsp) active dry yeast 1/2 cup (120ml) warm milk 1/4 cup (50g) granulated sugar 1/3 cup (75g) unsalted butter (melted) 2 large eggs 1/2 tsp salt 1/2 cup (100g) packed brown sugar 2 tbsp ground cinnamon 1/4 cup (60g) unsalted butter (softened) Instructions Activate yeast in warm milk and sugar for 5 minutes. Mix with butter, eggs, salt, and flour to form a dough. Knead for 10 minutes. Let rise for 1 hour. Roll dough into a rectangle. Spread softened butter, sprinkle with brown sugar and cinnamon. Roll tightly and slice into rolls. Arrange in a greased pan and let rise for 30 minutes. Bake at 375°F (190°C) for 20-25 minutes . Glaze if desired.

  Ingredients 2 1/2 cups (315g) all-purpose flour 1 tsp salt 1 cup (230g) unsalted butter (cold, cubed) 6-8 tbsp ice water 6 cups (700g) peeled and sliced apples (Granny Smith preferred) 3/4 cup (150g) granulated sugar 1/4 cup (30g) brown sugar 2 tsp cinnamon 1/4 tsp nutmeg 2 tbsp all-purpose flour 1 tbsp lemon juice Instructions For the crust, mix flour and salt. Cut in butter until crumbly. Add ice water until dough forms. Chill for 1 hour. Preheat oven to 375°F (190°C) . Toss apples with sugars, spices, flour, and lemon juice. Roll out dough, line a pie dish, and fill with apple mixture. Cover with top crust, seal edges, and cut vents. Bake for 50-60 minutes until golden brown. Cool before serving.

  Ingredients 1 1/2 cups (190g) all-purpose flour 3/4 cup (150g) granulated sugar 1/2 tsp salt 2 tsp baking powder 1/3 cup (80ml) vegetable oil 1 large egg 1/3 cup (80ml) milk 1 tsp vanilla extract 1 cup (150g) fresh or frozen blueberries Instructions Preheat oven to 400°F (200°C) . Line a muffin tin with paper liners. Mix flour, sugar, salt, and baking powder. Whisk oil, egg, milk, and vanilla in a separate bowl. Combine wet and dry ingredients. Fold in blueberries. Fill muffin cups and bake for 20-25 minutes . Cool for 5 minutes before serving.