A flavorful bread, the raisins are sweet but the molasses in the dough just adds flavor, not additional sweetness. It was nice!
Ingredients:
Sponge:
- 2 cups rye flour
- 1 package dry yeast
- 1 1/2 cups hot water (120-130 degrees)
Dough:
- 1/2 cup raisins
- 1/2 cup light (sultana) raisins
- 1/2 cup water or brandy
- 1 tablespoon molasses
- 1 tablespoon vegetable oil
- 2 teaspoons salt
- 1/2 cup warm water (105-115 degrees)
- 1 1/2 cups rye flour
- 1 1/2 cups bread or all-purpose flour (I used bread flour)
- 1 egg + 1 teaspoon milk beaten together for egg wash
In a large bowl, combine the flour and yeast for the sponge, then pour in the hot water and stir until evenly mixed. Cover and let sit at room temperature until bubbly, at least 2-3 hours, or up to 3 days for a stronger rye flavor.
Towards the end of that time, combine the raisins and 1/2 cup water or brandy for 1/2 an hour, then drain, toss the liquid into the sponge, and pat the raisins dry.
In a small bowl, stir together the molasses, oil, salt, and warm water.
Add to the sponge, then add the raisins as well, and stir to combine. Add the rye and bread flours, alternating half cups, and stir with a wooden spoon, then by hand, adding additional flour if the mixture is still quite sticky.
Turn out onto a floured surface and knead until smooth and elastic, about 8 minutes. 
Place the kneaded dough in a large bowl and grease the surface. Cover, and let rise until doubled in size, about 1 hour.
Punch down the risen dough and divide into 2 pieces.
Let rest 5 minutes, then shape into round loaves, slightly flattened, and place the loaves on a greased on lined baking sheet. Cover, and let rise until doubled in size, about 45 minutes. Meanwhile, preheat oven to 350 degrees.
After rising, brush the surface of both loaves with the egg wash.
Bake 1 hour, or until well browned and crusty, and tapping the bottom gives a hollow sound.
Rye Raisin Bread
From Bernard Clayton’s New Complete Book of Breads (which gives more options for how to put the dough together, if you’re into using a mixer or a food processor).
Sponge:
- 2 cups rye flour
- 1 package dry yeast
- 1 1/2 cups hot water (120-130 degrees)
Dough:
- 1/2 cup raisins
- 1/2 cup light (sultana) raisins
- 1/2 cup water or brandy
- 1 tablespoon molasses
- 1 tablespoon vegetable oil
- 2 teaspoons salt
- 1/2 cup warm water (105-115 degrees)
- 1 1/2 cups rye flour
- 1 1/2 cups bread or all-purpose flour (I used bread flour)
- 1 egg + 1 teaspoon milk beaten together for egg wash
In a large bowl, combine the flour and yeast for the sponge, then pour in the hot water and stir until evenly mixed. Cover and let sit at room temperature until bubbly, at least 2-3 hours, or up to 3 days for a stronger rye flavor. Towards the end of that time, combine the raisins and 1/2 cup water or brandy for 1/2 an hour, then drain, toss the liquid into the sponge, and pat the raisins dry.
In a small bowl, stir together the molasses, oil, salt, and warm water. Add to the sponge, then add the raisins as well, and stir to combine. Add the rye and bread flours, alternating half cups, and stir with a wooden spoon, then by hand, adding additional flour if the mixture is still quite sticky. Turn out onto a floured surface and knead until smooth and elastic, about 8 minutes. Place the kneaded dough in a large bowl and grease the surface. Cover, and let rise until doubled in size, about 1 hour.
Punch down the risen dough and divide into 2 pieces. Let rest 5 minutes, then shape into round loaves, slightly flattened, and place the loaves on a greased on lined baking sheet. Cover, and let rise until doubled in size, about 45 minutes. Meanwhile, preheat oven to 350 degrees.
After rising, brush the surface of both loaves with the egg wash. Bake 1 hour, or until well browned and crusty, and tapping the bottom gives a hollow sound.
Ingredients:
Preheat oven to 425 degrees. Line a baking sheet and set aside.
Use a cheese grater to grate the frozen butter into the dry goods, stopping every so often to stir the grated butter into the dry goods so that it doesn’t clump back up.
Stir in to resemble coarse crumbs, then add the blueberries and stir again to distribute evenly.
Add the buttermilk and mix until just combined. Turn the dough out onto a lightly floured surface and knead 5 or 6 times, then divide into 2 portions. Shape each half into a ball, then flatten to a disk approximately 1 1/2″ thick. Cut each disk into 4 wedges, and place on the lined sheet.
Brush the top with buttermilk, then sprinkle with additional sugar.
Bake 25 minutes, or until well browned, with berry juice bubbling through the surface.
Best eaten the same day, or re-toasted.
Ingredients:
In a medium bowl, whisk the eggs, then whisk in the olive oil, milk, and rosemary.
Gently fold the egg mixture into the dry mixture with a rubber spatula, stirring until just combined.
Add the chocolate and stir in.
Gently transfer to the greased pan and smooth the top.
Eat warm from the pan, or cool and wrap tightly in plastic to store.
Ingredients:
Add the butter and vanilla and stir until well combined – using your hands if needed to completely combine.
Pour the mixture into the greased springform and press firmly to evenly cover the bottom of the pan. Place the pan in the freezer for 30 minutes, or longer if you want to make ahead.
While the crust chills, preheat your oven to 275 degrees. Bake 50-55 minutes, until pale brown. Remove the cooked crust from the oven and increase the temperature to 350 degrees.
While the crust cooks, make the crumble. Combine the oats, sugars, flours, and salt in a food processor and process until the oats are partially ground, about 10 seconds.
Pour the mixture out into a bowl and stir in the butter, squeezing to create clumps of various sizes.
When the crust has baked and the crumble is prepared, briefly stir the jam to break it up, then spread it over the crust.
Evenly sprinkle the crumble over the jam, squeezing again to create various sized clumps. It will seem like it might be too much crumble, like you’re burying the jam entirely, but it tastes good in the end.
Bake 50-55 minutes, rotating halfway through.
Remove from the oven and let cool about 45 minutes, until it’s cool enough to handle but still warm, and run a knife around the inside edge of the pan. Remove the walls of the pan, and let cool further still on the bottom of the pan before cutting into wedges.
Thanks to 
Ingredients:
Grease a large dutch oven well – can’t hurt to do the inside of the lid as well.
Spread the baked apple pieces and the caramel chips over the dough, leaving a clear space around the edge.
After the 2 hour rise, turn your oven, with the dough still in it, to 425 degrees. Bake 40-45 minutes, then take the lid off your dutch oven and cook an additional 10-15 minutes, until it’s a nice brown.
Turn the bread out onto a wire rack to cool completely, then store in an airtight container.
Ingredients:
Add the minced meat and combine, then let sit for 5 minutes. When I do this again in the future, I will mix it together by hand, rather than just chopping up the meat with a spoon and stirring it together, as I was never able through the rest of the cooking to get the ground pork into super small bits, and I think breaking it up better earlier would have helped.
Once the meat is mostly cooked, add the gochujang and water.
Cook, stirring constantly, 2-3 minutes, then reduce the heat to low and simmer an additional 8 minutes.
Stir in the honey and pine nuts, if using, and simmer another 2 minutes.
Use immediately, or cool and store in an air tight container up to one month.
Ingredients:
Add the vanilla and eggs and whisk again until well combined.
Add the salt and flour and whisk a final time.
Transfer to the crock pot and spread evenly.
Spread the chocolate chips evenly over the top.
Cover the crock pot with paper towel, and then put on the lid to hold it down. This will catch any condensation and prevent it from falling back on the cookie.
Cook on high 2 1/2-3 hours. At 2 3/4 mine had started to burn at once edge, so for my crock pot anyway, 2 1/2 would be good.
Using the foil, remove from the crock pot and let cool in the foil 1 hour before eating.
No scooping and shaping, no baking multiple trays, just one huge delicious cookie!
Ingredients:
Bake 5-7 minutes, until golden brown. (If using gluten free bread crumbs, remember that most of them somehow never brown, so you’ll just have to pull them after a few minutes anyway.)
While the panko browns, whisk your eggs well in a small bowl and finish any chopping for the cauliflower. Once the panko is done, dip each piece of cauliflower into the egg, shake off excess, then roll in the panko and place on the other lined sheet pan. This actually took kind of a while, just because there were so many pieces.
Bake 15-20 minutes, or until the cauliflower is cooked and the crumbs are a darker brown.
While the cauliflower cooks, make the sauce. First combine the water and cornstarch in a small dish and stir until completely dissolved. Combine the honey, garlic, soy sauce, and gochujang in a saucepan over medium high heat and bring to a simmer.
Add the cornstarch mixture and stir it in. Let simmer until the mixture begins to thicken, stirring occasionally, 3-4 minutes. Remove from the heat and allow to cool briefly to thicken further.
Drizzle the sauce over the baked cauliflower, and garnish with sliced scallions.
Preheat your oven to 325. Line two baking sheets with parchment.
Add the oats, craisins, and chocolate chips and mix again until evenly combined.
Scoop 1/4 cup mounds of dough onto the prepared sheets, flattening slightly. The cookies don’t expand much while baking, so you don’t need to space them widely.
sparecake 