Well clearly I have a bit of updating to do. Not to worry - the baking has continued even though the posts have not.
Starting with something sweet...Molten Chocolate cakes.
I can't for the life of me remember where I found this recipe but hopefully I'll figure it out soon. The tops didn't look like they were getting cooked at all so I ended up leaving them in the oven a little too long and the "molten" part was non-existent when I finally took them out.
Lesson Learned:
A little ice cream and drizzled melted chocolate can fix any mistake.
And since I didn't have a recipe for that...
Light Whole Wheat Bread
1.5c lukewarm water
1 packet granulated yeast
3/4T Kosher salt
1.25c whole wheat flour
2c unbleached all-purpose flour
Mix yeast and salt with water in bowl (at least 2.5 quart). Mix remaining ingredients without kneading, using a wooden spoon. If necessary, use wet hands to mix in last bits of flour. Cover (not airtight) and let sit at room temperature for about 2 hours. Dust surface of dough with flour and cut off half. Shape into a ball by stretching surface around to bottom on all four sides, rotating a quarter turn each time. Allow to rest and rise on a cornmeal covered pizza peel for 40 mins. Preheat oven to 450 degrees with a baking stone on the center rack. Place an empty broiler tray on any other rack. Sprinkle loaf with flour and slash a cross pattern into the top. Slide loaf directly onto hot baking stone in oven. Pour 1c hot water into broiler tray and quickly close over door to capture the steam. Bake about 35 mins, or until browned and firm.
The recipe above makes 2 loaves of bread - it's the recipe I cut in half from the original recipe in the book. I also added a little more whole wheat flour and less all-purpose flour to the recipe.
This book is awesome because all of the bread recipes in it make dough that can last up to 14 days in the fridge. I find they are easier to work with within about 1-3 days but they still taste great after 2 weeks! The dough makes great pizzas too!
