Egg and Goats Milk Bread

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I used Powdered Goats Milk for this because 1) It’s hard to get fresh here 2) It’s shelf stable and 3) It seems to work better with this recipe than fresh. You can also omit the milk altogether and it’s very close to Challah.

Ingredients
2 teaspoons Active Dry Yeast
1 cup Warm Water
5 cups AP Flour
1/4 cup White Sugar
1 1/2 Tablespoons Powdered Goats Milk (keep the 1/2 Tablespoon for the egg wash)
2 teaspoons salt
2 Large Eggs
1 large Egg Yolk (keep white for egg wash)
1/4 cup Vegetable Oil

Equipment
Standing mixer
Large mixing bowl
Baking sheet
Parchment paper

 

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Instructions:

1) Dissolve the yeast in the warm water and let sit about 5 minutes, if it does not foam toss and try again this means the yeast is dead.

2) Combine all dry ingredients in your mixing bowl and whisk together.

3) Add the eggs, yolk, and oil and mix until flaky.

4) Mix the yeast into this until uniform then knead for about 10 minutes with a dough hook on a low setting. It should be elastic and not sticky to the touch, if it is sticky then add in more flour by the tablespoon until it is not so or water if it is too dry. It should be closer to salt water taffy when done.

5) Place the dough in an oiled bowl, cover with plastic wrap, and place somewhere warm. Let the dough rise until doubled in bulk, 1 to 1 1/2 hours depending on the temperature in your home. If it’s too cold I’ve found placing the bowl on a folded tea towel over the pre-heated oven helps but only in winter.

6) Separate the dough into three equal pieces and roll out into about 1 inch thick tubes.

7) Braid the dough tightly like it was hair and lay on a baking sheet (I do it right on the baking sheet) that is lined with parchment paper and lightly oiled.

8) Let rise for about 1 hour until puffy or double in size.

Pre-heat the Oven to 350 degrees

9) Brush the challah with the egg wash: egg white, a splash of water, and 1/2 tablespoon Powdered Goats Milk

10) Bake 30-40 minutes turning about 15 minutes in until a dark golden brown.

Mini Vegetable Pierogi

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Ingredients

Filling:
1 Tablespoon Shredded Yellow Onion
2 cups cold Stiff Mashed Potatoes
1/2 cup drained and towel dried chopped Sauerkraut
1/2 cup shredded Carrot, towel dried
1 cup Drained Ricotta (wrap in cheesecloth then hang over a bowl for abbout 1-2 hours)
1 teaspoon each Salt and Pepper

Dough:
2 1/2 cup AP Flour
1 whole egg
2 teaspoons Butter
3/4 cup warm Water
Pinch Salt and Pepper

Equipment:
Large Pot
Dumpling Press
Rolling Pin
Hand Strainer
Pasta Strainer
Large Heavy Bottom Pan

Instructions:

Filling:
Mix all but Cheese

Dough:

1) Mix together then knead until smooth.
2) Divide into 2 parts and let rest in refrigerator
3) Roll out the dough til very thin.
4) Cut into a round with a biscuit cutter or the back side of a dumpling press
5) If using a dumpling press line it with plastic wrap, put a rolled out round in, put a small amount of filling and a dime sized piece of cheese, then press together. Set aside on a floured tray til done.

If doing so by hand: place a small amount of filling and cheese in the center then press edges together firmly.

6) bring a large pot of salted water to a boil and cook in batches for about 5 minutes. Using a hand strainer place them in an oiled pasta strainer.

7) You can sear them off in a large heavy bottomed pan with some butter and a splash of vegetable oil for a nice crunch.

 

Variations: You can add just about anything you want as long as the filling does not get too moist. Like with the Stiff Mashed Potatoes if they are runny or have too much milk they will cause the wrapper dough to be soggy or come undone during cooking.

I like to add seasoned/strained ground pork and shredded apples for example.

Homemade Naan

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Ingredients:
1/2 cup Warm Water, a little above room temp too hot and you’ll kill the yeast
2 teaspoon active dry yeast
1 teaspoon sugar
2 1/2 cups Bread Flour
1/4 cup Olive Oil (or vegetable oil if you want a lighter taste)
1/3 cup Unflavored Yogurt, (I used Skyr)
1 large egg
Pinch Salt
About 8 teaspoons Clarified Butter (Ghee)

Equipment:
1 large Heavy Bottom Pan
Rolling Pin

Instructions:

1) In a large bowl mix together: water, yeast and sugar. After the yeast is dissolved let it sit out for about 3-5 minutes, it will develop a thin foam across the top of it. If no foam ever appears toss it out and try again, No Foam = Dead Yeast
2) Separately whisk together the Oil, Yogurt, Egg, and Salt until partly combined (mine was still a little broken and not smooth. Add in to the bowl with yeast and lightly whisk.
3) With a large spatula mix in the flour 1/2 cup at a time until all mixed. Knead for about 10-15 minutes adding flour to your surface so it does not stick until it is a smooth pliable dough. Cover with a thin hand towel (mine are a thin linen) or tea towel and let rise one hour or until about double in size.
4) Divide the dough into 8 pieces cutting it with a sharp knife (this severs the gluten strands instead of stretching them and giving you uneven pieces). On a lightly floured surface, roll out each piece into a thin circle or oval as best you can with your rolling pin (heck in a pinch I’ve been known to use a wine bottle as a makeshift rolling pin, whatever works I say).
5) Cook each Naan in your heavy bottom pan over Medium or Medium High Heat (I used Medium but my range tends to run a little hot) and a teaspoon of Ghee in the bottom of the pan. I found it took about 3-5 minutes per side on the first side using the Pancake Rule my Mother taught me: Once bubbles stop forming wait one minute for a big pancake then flip.

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6) Once one is done wrap it lightly with a thin hand towel and start the next one to keep the done ones warm.

Sugar Snap Peas with Sesame and Chili

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Ingredients:
2 pint Sugar Snap Peas
2 teaspoon Sesame Oil
1 small pat of Butter, optional
1 teaspoon Chili Flake
2 clove Garlic, minced (if you don’t have garlic or don’t feel like chopping I’ve found that by omitting the Salt and using Garlic Salt doesn’t change the taste too much)
1 Tablespoon Soy Sauce
Salt to taste

Instructions:

1) Put a large sauté pan on medium-high heat with the sesame oil, butter, and chili flakes.
2) When almost smoking add in Sugar Snap Peas and let sit for about 20 seconds to brown. Toss a few times and add the garlic and soy sauce (garlic burns very fast so adding it at the end helps to prevent that burnt taste) Keep tossing until the soy sauce is cooked off and no longer pooling. Serve.

Serving suggestions:

1) I like to just cook these up for a quick snack any time, they’re light and flavorful (plus low cal).

2) You can place shrimp (seasoned with salt and pepper) in the pan before the Sugar Snap Peas and let cook til half way done then finish the recipe the same way as stated above. Serve over steamed rice for a quick filling meal.