Recipes

Whole Wheat Semolina Pizza October 23, 2017 09:12

2 Cups Warm Water (115°)

1 Cup Fresh Ground Whole Wheat

1 Cup High Gluten Bread Flour

1 Cup Semolina Flour  

1 Tbsp Honey

¼ Cup Olive Or Garlic Olive Oil

1 Tbsp Sea Salt

2 Tbsp. Saf Instant Yeast

2 Tbsp. Italian Seasoning


In the Bosch with the dough hook, combine ingredients and mix thoroughly.  Continue to add fresh ground whole wheat flour until mixture cleans the sides of the bowl.  It should be soft but not sticky.  Knead until the gluten has developed, about 8 minutes.

Place in greased bowl, cover and let rise slowly until it doubles in size.  Form pizza crust on a bakers peel.  To form focaccia, let rise again.  With knuckles, make indention in dough.  Top with favorite toppings. Bake on preheated pizza stone 375° 10-15 minutes or until golden brown.

Dough can be made ahead and kept in a plastic bag in the refrigerator for up to 2 days or in the freezer up to 2 months.


BIG Batch Chocolate Chip Cookie Dough October 11, 2017 11:36

 

3 Lbs Butter (6 Cups), Room Temperature

6 Cups White Sugar

6 Cups Brown Sugar

12 Large Eggs, Room Temperature

2 Tablespoons Vanilla

1 Tablespoon Salt

2 Tablespoons Baking Powder

16 Cups Flour

12 Cups Chocolate chips

 

In the Bosch Universal Plus with the cookie paddles attached, place in butter and the white sugar. Cream together for about 2 minutes. Then add the brown sugar and cream another 2 minutes. Crack the eggs in a bowl, and then add them slowly whole the mixer is on speed 1. Add vanilla.  Switch to the dough hook.

 

In a separate bowl combine all the flour, salt, and soda with a whisk until thoroughly mixed. Add the flour in small batches, placing the lid on each time before mixing. Do not over mix. Only mix until flour has been incorporated. Using the moment speed add chocolate chips.

 

Scoop out into 1 oz. balls. Place on cookie sheets close together and freeze for 2 hours. Once hard, place in freezer bags and store up to 2 months.

 

To bake preheat oven to 350°. Place frozen cookies on parchment lined cookie sheet and bake 13-15 minutes. If not frozen bake 8-10 minutes


CINNAMON ROLLS October 06, 2017 10:54 1 Comment

 

 

1 Cup Buttermilk Powder

3 Tbsp. Saf Instant Yeast

½ Cup White Sugar

1 Tbsp. Salt

Approx. 9 Cups White Unbleached All Purpose Flour

3 Cups Hot Water 115°

2 Eggs

½ Cup Butter, softened

 

Add buttermilk, yeast, sugar, salt, and 6 cups flour in Bosch bowl with whisks and mix thoroughly.  Remove whisks and switch to the dough hook.

 

Add water, eggs, butter and more flour.  Mix on speed 2 adding more flour add needed to make a soft wonderful dough.  It never pulls the sides of the bowl clean, but almost.  Knead for a full 5 minutes after the last flour is added.

 

  1. Roll out the dough into a rectangle, approx. 1” thick
  2. Spread with softened butter (about 1 cup)
  3. Sprinkle with brown sugar, 1 - 2 cups (more if desired)
  4. Sprinkle with sweet spice blend
  5. Loosely roll the dough, starting with the long side
  6. Cut 1 ½ to 2” rolls with dental floss
  7. Place on parchment lined cookie sheet, let rise until doubled in size
  8. Bake at 350° 20-25  minutes
  9. Frost while warm (not hot)

 

 

VANILLA FLOUR BUTTER CREAM

 

5 Tbsp White Flour

1 Cup White Sugar

Pinch Salt

1 Cup Milk

1 Cup Butter, softened

1 tsp Vanilla Bean Paste

½ tsp Salt

 

Whisk together flour, sugar, and pinch salt in a medium sized sauce pan. Add milk and whisk until combined. Place saucepan over low heat and allow mixture to come to a boil, whisking continuously. Once mixture starts bubbling, cook for 1 -2 minutes, then take off the heat and whisk for a minutes to beat some of the heat out of the pudding. Add the vanilla bean paste and mix to combine. Transfer to a plate and cover with plastic wrap, ensuring the plastic wrap is directly on the pudding so a skin doesn’t form. Allow pudding to cool to room temperature.

 

Once pudding has cooled, beat softened butter in Bosch mixer with wire whips until smooth and fluffy and lightened in color, about 3-5 minutes. Add the cooled pudding, one tablespoon at a time, mixing well after each addition. Once all the pudding has been added mix for another minute or two until butter cream looks thick, smooth, and creamy.  Add in ½ tsp salt and mix to combine.

 

Use immediately or store, covered in the refrigerator for up to seven days. Before using allow buttercream to come to room temperature and briefly mix until smooth and creamy again.

Purchase Bosch here.