Buttermilk Belgian Waffles Ingredients: • 4 medium eggs • 1 packet of dry yeast • 2 and 1/2 cup of flour • 2 cups of luke warm buttermilk • 1/2 cup of melted butter • 1 Tablespoon of sugar • 1 teaspoon of vanilla • 1/2 teaspoon of salt • Sift together the flour, sugar and salt in a bowl and set aside. Preparation: • In a separate bowl dissolve one yeast packet in luke warm buttermilk. Separate 4 eggs, keeping the egg whites in a separate bowl. • Egg yolks should be beaten and then mixed with the buttermilk and yeast mixture and add the vanilla here too. • Add the flour mixture to the egg yolk/buttermilk mixture and stir. Then stir in the melted butter. Now beat the egg whites until they are stiff and "peaked" and then fold them into the batter. • Let the batter sit 20 - 45 minutes. • Scoop about a 1 to 1 1/2 cup in the the Belgian waffle iron. • Batter is thick so it is easy to spread along the iron. I have a flip top so it's about 2 minutes baking each side.
Baguette
Ingredients:
• 1 1/2 cups (12 ounces) tap water, heated to 115° F
• 1 teaspoon (1/8 ounce) active dry yeast
• 3 1/4 cups (14 2/3 ounces) all-purpose flour
• 3 teaspoons (3/8 ounces)
• Canola oil, for greasing bowl
• 1/2 cup ice cubes
Preparation:
• Whisk together water and yeast in a large bowl; let sit until yeast is foamy, about 10 minutes. Add flour, and stir with a fork until dough forms and all flour is absorbed; let dough sit to allow flour to hydrate, about 20 minutes.
• Add salt, then transfer dough to a lightly floured work surface, and knead until smooth and elastic, about 10 minutes. Transfer dough ball to a lightly greased bowl, cover bowl with plastic wrap, and place bowl in a cold oven or microwave. Let dough rest until doubled in size, about 45 minutes.
• Transfer dough to a lightly floured work surface, and shape into an 8-inch x 6-inch rectangle. Fold the 8-inch sides toward the middle, then fold the shorter sides toward the center, like a T-shirt. Return dough, seam side down, to the bowl. Cover with plastic again, and return to oven. Let sit until doubled in size, about 1 hour.
• Remove bowl with dough from oven, and place a cast–iron skillet on the bottom rack of oven; position another rack above skillet, and place a baking stone or upside down or rimless sheet pan on it.
• Heat oven to 475° F. Transfer dough to a lightly floured work surface, and cut into three equal pieces; shape each piece into a 14-inch rope. Flour a sheet of parchment paper on a rimless baking sheet; place ropes, evenly spaced, on paper.
• Lift paper between ropes to form pleats; place two tightly rolled kitchen towels under long edges of paper, creating supports for the loaves. Cover loosely with plastic wrap; let sit until it doubles in size, about 50 minutes.
• Uncover; remove towels, and flatten paper to space out loaves. Using a sharp razor, knife, bread lame, or scissors, slash the top of each baguette at a 30–degree angle in four spots; each slash should be about 4 inches long.
• Pull out the oven rack with the stone or baking sheet on it and, using the corner of the parchment paper as a guide, slide the loaves, still on the parchment paper, onto the baking stone or pan. Place ice cubes in skillet (this produces steam that lets the loaves rise fully before a crust forms).
• Bake the baguettes until darkly browned and crisp, 20 to 30 minutes; cool before serving.
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