Basic Yeast Bread

Basic White Yeast Bread

1 2/3 cups lukewarm water
1 tablespoon instant yeast
1 tablespoon honey
1 teaspoon salt
1 1/2 tablespoon olive oil
4 1/2 cups all-purpose flour
1 1/2 tablespoon butter, melted for brushing on baked loaf

In the bowl of a stand mixer fitted with the dough hook, combine the water, instant yeast, honey, and salt. 
Add 4 cups flour to the bowl.  Knead at low speed until the dough comes together and is soft but not sticky.  Add a few more tablespoons flour if necessary, up to 1/2 cup.  Continue to knead for 6-9 minutes until the dough pulls away from the sides of the bowl and is soft and smooth and passes the winderpane test.
Transfer the dough to a lightly-oiled bowl and make sure that it is completely coated.  Cover with plastic wrap and let rise in a warm and draft-free place for about 45 minutes or until doubled...

Apple Roses

When I think fall, I think of apples. These are a great spin on the traditional apple pie. Serve with vanilla ice cream for a delicious treat!

BAKED APPLE ROSES

Makes 12 roses

2 red apples (try to get really red ones for these to be really pretty)
2 sheets puff pastry, thawed in refrigerator overnight
juice of ½ of a lemon
6 tablespoons of apricot preserves
cinnamon
powdered sugar

Thaw the puff pastry in the refrigerator overnight.

Preheat the oven to 375º F.

Prepare a bowl half-filled with water and the lemon juice.

Cut the apples in half, remove the core and cut the apples in paper-thin slices. Leave the peel so it will give the red color to your roses.

Right away, place the sliced apples in the bowl so that they won't change color.

Microwave the apples in the bowl for about 3 minutes, to make them slightly softer and easy to roll. &nbs...

Gnocchi with Browned Butter and Sage

This recipe is from a friend, Shaye Elliott. I met her and her husband, Stuart, when my husband and I went on a Getaway in Italy with Jovial Foods to learn how to make sourdough and pasta with Einkorn flour. They have a beautiful blog – The Elliott Homestead – and a wonderful Cooking Community. Check them out!

When I think of gnocchi, I think of Carla, the owner of Jovial Foods, throwing my gnocchi back into the pan and saying, “Do it again. It's not quite right.” The whole Getaway is a wonderful memory. Here's to you, Carla. RIP And thanks to Shaye for the great recipe.

For the Gnocchi

300 grams (2 1/2 cups) all-purpose flour – I'm usingJovial Einkorn Flour
1 pound fresh ricotta, drained of any excess liquid (overnight is best)
2 eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

For the Browned Butter a...