Linda Liebig’s Portuguese Sweet Bread

2 pck active dry yeast
1/4 c warm water
1 c lukewarm milk
3/4 c sugar
1 t salt
3 eggs
1/2 c margarine softened
5.5 – 6 c all purpose flour
1 egg
1 t sugar

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, salt, 3 eggs, margarine, and 3 cups flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes.

Place in creased bowl. turn greased side up. Cover. Let rise in warm place until double 1.5 – 2 hours. Dough is ready if indentations remain when touched.

Punch down. Divide in half. Shape into rounded flat loaves. Place each loaf in greased round layer cake pan. cover and let rise until double in size. Heat oven to 350 degrees. Brush with slightly beaten egg and dust with sugar. Bake until loaves are golden brown, 35-45 minutes.

Jim’s Cornbread

Southern Cornbread Jim’s Way

Cooking school taught me that you have to have a balance of tastes in your dishes. Bitter, salty, sour and sweet all must be in harmony; things taste better that way.

It’s why southern cornbread (and biscuits … and pancakes! Ohhh pancakes!) has buttermilk. It’s also why – even though I’m in the South – there is a touch of sugar in this cornbread.

1 cup yellow corn meal
1 cup self rising flour
1 T baking powder
1 t salt
2 T sugar
fresh ground pepper
1 cup buttermilk
2 large eggs
4 T butter
4 T olive oil

Preheat oven and [easyazon-link keywords=”12-inch cast iron skillet” locale=”us”]No. 10 cast iron skillet[/easyazon-link] (a Number 10 is a 12 inch pan) to 425 degrees.

Mix all dry ingredients together. Beat in eggs and milk.

Remove skillet from oven. Add oil and butter, allowing butter to melt. Pour most of the oil & butter mixture into batter and stir well.

Sprinkle skillet lightly with salt and add batter.

Bake for 20-25 minutes.

Don’t have buttermilk? You can substitute one cup milk + 1 T apple cider vinegar.

Small-Batch Dough in Bottom-Mount Bosch Universal Bowl

Big bowl, small batch!

Continuing my small-batch dough series, I’ve thrown together a challah loaf in my bottom-mount stainless bowl on my Bosch Universal mixer. This dough has 338 grams of flour and is about 60% hydration.

I’ll let you decide how the bottom-mount bowl handles a small batch, but will say the dough turned out smooth, elastic and gorgeous.

Note: always keep your lid on your bowl. I removed it for the video, but notice that it would be very easy for the dough to be slung out onto the floor without it!

Small Dough Batches in the Assistent Mixer

Can the Assistent mixer handle small dough batches? You decide with this video!

People always ask if the huge 8 quart Assistent mixer can handle small dough batches. I took some quick video of my DLX Assistent kneading a pizza dough with only 294 grams of flour (about 2 cups). This is about a 55% hydration dough.

The beginning of the video shows a very inconsistent dough ball, but during kneading, it will smooth out nicely and become nice and elastic, as it should.