Add the butter and flour to a small sauce pot. Heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 60 seconds.
Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the milk to come to a simmer whilst whisking. When it reaches a simmer, the mixture will thicken. Once it’s thick enough to coat a spoon, turn off the heat.
Stir in the shredded cheddar, one handful at a time, until melted into the sauce. If needed, lace the pan over a low flame to help the cheese melt. Do not overheat the cheese sauce.
Once all the cheese is melted into the sauce, stir in the salt and chili powder. Taste and adjust the seasoning as needed. If the sauce becomes too thick, simply whisk in an additional splash of milk.
Sift white flour and salt into a large bowl. Stir in the wheat and Einkorn flours then rub in the butter until the mixture resembles breadcrumbs. Stir in the yeast, oats, and seeds then make a well in the centre.
Stir the molasses into the warm water until dissolved. Add the molasses water to the dry ingredients. Mix to a soft dough. (I used paddle hook on KitchenAid mixer)
Using a dough hook, knead the dough for 10 minutes until smooth and elastic. Put in an oiled bowl, cover with plastic wrap and leave to rise in a warm place for 1 ½ hours, or until double in size.
Preheat the oven to 425°F, 15 minutes before baking. (I start the oven now, then do the below and leave the loaf and pan on top the stove – the warmth from the oven helps with rising, especially in winter.)
Using dough hook, knead again for a minute or two to knock out the air. Shape into an oval loaf about 12 inches long and place on a well-oiled baking sheet. Cover with oiled (important) plastic wrap and leave to rise for 40 minutes or until doubled in size.
Brush the loaf with beaten egg and bake in the preheated oven 35-45 minutes (mine was 35 minutes) or until the bread is well risen, browned, and sounds hollow when the base is tapped. Leave to cool on a wire rack.
Easily make homemade pancakes whenever the mood strikes! One batch of pancakes make 10 4-inch pancakes.
6 cups (720 grams) all-purpose flour
1 1/2 cup (300 grams) powdered buttermilk
1/3 cup (65 grams) granulated sugar
3 tablespoons baking powder
1 tablespoon baking soda
3 teaspoons salt
TO MAKE A BATCH OF PANCAKES:
1 1/3 cup ( grams) pancake mix, above
1 cup (250 ml) water
1 large egg
2 tablespoons melted butter or vegetable oil
1 teaspoon vanilla extract (optional)
TO MAKE THE PANCAKE MIX:
In a large bowl, whisk together all of the pancake mix ingredients. Store in an airtight container for up to several months.
TO MAKE PANCAKES:
Combine 1 1/3 cup of the pancake mix with the water, egg, butter or oil, and vanilla (if using).
Drop by 1/4 cup-full into a greased hot skillet set over medium heat. Cook until edges appear dry and bubbles appear on the surface, about 2 minute. Flip and cook another 1-2 minutes on the other side.
Serve immediately as desired, or keep warm in a 200 degree oven until ready to serve.
baking tip:PANCAKE MAKING TIPS
Starting with room temperature liquid and eggs will prevent the melted butter from solidifying into tiny droplets when you add it to the wet ingredients, OR you can stir in the melted butter at the very end after you’ve combined the wet and dry ingredients.
Whisk the wet and dry ingredients only until just combined, do not over mix the batter. It’s okay if it’s a little lumpy. This will produce a more tender pancake.
I prefer to use a cast iron skillet or griddle for pancakes, as it creates a great golden exterior.
To keep pancakes warm and crisp until you’re ready to serve, place them in a single layer on a sheet pan in a 200 degree oven.
Pancakes freeze really well! Place a sheet of parchment paper or wax paper in between each pancake inside a ziplock bag or plastic container. Store for up to 1 month. Reheat in the toaster.
Here’s an easy, delicious, and gorgeous recipe i tried for the first time and was pretty successful! Taken from my old Betty Crocker International Cookbook. When i posted it on facebook, a friend noted that it would make a great Challah bread for Shabbat and some of YHWH’s Feasts! Unbeknowst to me at the time, the little write up for the recipe in the cookbook suggested exactly that!
French Cheese Braid
“The rich yellow dough used to make this braid (the French call it natte) is similar to the Jewish holiday bread called Challah, but somewhat richer in flavor and flecked with bits of cheese. It is delicious as a luncheon or light supper bread served with soup and salad.”
1 package active dry yeast (i use 1 tablespoon)
3/4 cup warm water (105F to 115F)
1 tablespoon sugar
1 teaspoon Real salt
1/2 cup butter, softened
3 1/2 to 4 cups all-purpose flour
6 ounces Swiss or Gruyère cheese, shredded or diced (about 1 1/2 cups) (i use mozzarella or cheddar)
1 egg yolk
2 tablespoons water
Dissolve yeast in warm water in large bowl. Stir in sugar, salt, eggs, butter, and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make the dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. (I use my Kitchenaid mixer with a dough hook). Place in a greased bowl; turn greased side up. (i spray the dough and bowl with my Misto olive oil sprayer and leave the dough in the same mixing bowl). Cover; let rise in a warm place until double, 1 to 2 hours. Dough is ready if indentation remains when touched. (If you can’t find a warm spot in your house, set the bowl in a bowl or pan of hot water)
Punch down dough; knead in cheese until well distributed. Divide into 3 equal parts. Roll each part into a rope, 15 inches long. Place ropes together on lightly greased cookie sheet. Braid ropes gently and loosely; do not stretch. Pinch ends to fasten; tuck under securely. Brush lightly with oil. Let rise until double, 40-50 mintues. (May have to set your sheet on top of the pan of hot water again)
Heat oven to 375F, Beat egg yolk and 2 tablespoons water slighty; brush over braid. Place on oven rack below center of oven. Bake until braid sounds hollow when tapped, 25 to 30 minutes. If braid is browning too quickly, cover loosely with aluminum foil.
My experience is that this baked fully at 25 minutes and the braid needs covering at about the 18 minute mark.