Master Sweet Dough Recipe | Bon Appetit

Master Sweet Dough Recipe | Bon Appetit

The First Chicken

Wow! (I’m sorry this gets embedded in probably science fantasy and auto news, but all the same, my primary blog is for keeping things that should be extremely well-kept. (I guess I sometimes forget to share those things as I find them daily, or that often I do, but all the same, I try to remember this blog time to time to put extra-special things on them.) This seems extra-special to me. I hope it does to others.

10 Chickens to Maine

#RecipeUpTop (details to follow):

Ingredients:

  • 1 Chicken;
  • Salt (to taste);
  • Black pepper (to taste);
  • Root vegetables (optional);
  • Brown sugar (optional);

Method: Spatchcock and brine your chicken as follows: if overnight, a 6% brine. If cooking same day, a 10% brine. Rinse and dry chicken, season with salt and pepper, and roast at 475F for forty (40) minutes, or until a probe thermometer registers 165F internal temp throughout the bird. Optional: add root veg of choice to the roasting pan before cooking. Allow to rest at least ten (10) minutes, then carve and serve.

The Details

This is the First Chicken not only because it’s the first time we’ve made anything with chicken on a site named after the things, but also because this is kind of where it all started for me (but that’s a long story).

The only seasonings in this recipe are salt and black pepper (and some…

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Whole Oat Sandwich Bread

10 Chickens to Maine

#RecipeUpTop (details to follow):

Ingredients:

  • 350 grams bread flour;
  • 350 grams water;
  • 150 grams whole oat flour;
  • 50 grams molasses (or honey, if preferred);
  • 50 grams vegetable oil;
  • 10 grams salt;
  • 5 grams yeast;
  • 1 egg (for wash) (optional);
  • Loose whole oats (for topping) (optional);

Method: In a large mixing bowl, combine all ingredients until well-incorporated. Turn out the dough onto a heavily floured work surface and knead until the stickiness subsides. Return to bowl and let rise until doubled in size, approximately 2-3 hours. Shape into a loaf, and move to a loaf pan. Allow to proof until dough passes the finger-dent test. Brush with egg wash, top with oats, and score. Bake at 375F for one hour. Allow to cool completely before cutting.

The Details

This is a recipe I developed after tinkering around with my oat flour for a bit. I’d been making all the bread…

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Whole Oat Flour and the Zen of Staples

10 Chickens to Maine

There are a few small things in my life that bring me a goofy amount of satisfaction: a well-stacked woodpile; extra-sharp kitchen knives fresh off the whetstones; and an organized pantry full of basic ingredients. In my youth, my family operated on a use-it-up policy that dictated we not buy a new bottle of ketchup until the existing bottle was completely gone. As a result, we were constantly out of everything, a fact which usually revealed itself mid-recipe.

My philosophy is a little different: I want to make sure I have the basic building blocks for the widest range of applications possible. As a result, my shopping cart usually looks like I’m about to head out on the Oregon Trail, but there’s a reason these things are called “staples.”

I keep big cambro containers of the following: All-Purpose (AP) flour; Bread Flour; Coarse Corn Meal; Whole Oats; Masa Harina; White…

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