Dill Pickles

 I was given fresh cucumbers from my neighbor and fresh dill from another neighbor. I made my first pickles! Another neighbor said they were the best she's ever had in her life!

Yield:
Approx 6-8 quarts of pickles

Brine Ingredients:
8 1/2 c water
2 c vinegar
1/2 c pickling salt
2 tbsp sugar

Pickle Ingredients:
lots of cucumbers cut into rounds or spears
heads of dill
garlic
basil leaves
mint leaves
peppercorns

Directions:
1) Sanitize the number of jars you think you will need.
2) Prepare the brine by mixing the salt, sugar, vinegar, and water together. Make sure the salt and sugar dissolve.
3) Load jars with 2 heads of dill, one sliced clove of garlic, two basil leaves, two mint leaves, and a tsp of black peppercorns.
4) Stuff each jar full of cucumbers leaving a half-inch headspace.
5) Bring the brine to a boil. 

6) Add brine to each jar leaving a half inch of headspace. Make more brine as needed. 

7) Wipe the rim of each jar clean and close them finger-tight.

8) Hot-water bath the jars at a full boil for 15 minutes.

9) Remove jars from water bath and place on towel to finish sealing.

Apple Butter Bagels

I decided to make some bagels using some of last year's homemade canned apple butter.

Yield:

Approx. 20 bagels

Ingredients for dough:

2 c apple butter or apple sauce

1/2 - 1 c water

2-3 tsp yeast

7 c flour

1/2 tsp salt

1 tsp olive oil

Other Ingredients:

8+ cups water

1/2 c sugar

1 egg

toppings such as course salt, sesame seeds, poppy seeds, onion flakes, etc.

Directions:

1) Add 1/2 cup of the apple butter, the olive oil, and enough water to bring it up to 1 cup. Mix thoroughly and add the yeast. Mix and let sit for five minutes.

2) Add the flour, salt, remaining apple butter, and the mix together in a large mixing bowl.

3) Knead on low for five to ten minutes. Add a few tablespoons of water as needed to get a firm, soft dough (heavier than you would a normal loaf).

4) Place dough in lightly-greased bowl and cover. Allow to rise 30 minutes to an hour or until doubled.

5) Place on un-floured surface and shape into balls of approximately 100 grams each. Poke a hole in each and spin around your finger to expand.

6) Allow to rise for only 30 minutes.

Water Bath:

7) Dissolve 1/2 cup of sugar into about 8 cups of water into a pot.

8) Bring boil to medium simmer.

9) Place formed bagel gently into water. Allow to cook one-two minutes on the first side, flip, and then cook one minute on the other side.

10) Remove from water and place on dry towel to drip. 

11) Place bagels on oiled parchment-lined baking sheets.

Top and Bake:

12) Brush each bagel lightly with a mix of egg and water.

13) If desired, add other toppings.

14) Bake in preheated oven at 400°F for 20-30 minutes or until browned.

Gluten-Free Starter

A starter used for gluten-free sourdough recipes!

 Gluten-Free Starter:

50 g oat flour

50 g millet flour

100 g cold water

Directions for Starter:

1) Mix all ingredients.

2) Let sit for several days. Each day feed with 20 g millet flour and 20 g water.

3) When starter is healthy and bubbly, move forward with the dough.

Gluten-Free Bread

 Gluten-Free, Egg-Free, Soy-Free, Milk-Free Bread

This is a really good recipe for those intolerant to a lot of things. Made it for someone to enjoy bread. It even tastes like a nice loaf of bread. This is a take on a recipe from Let Them Eat Gluten-Free Cake. I made alterations. 

Yield:
1 medium loaf of bread

Gluten-Free Starter:

50 g oat flour

50 g millet flour

100 g cold water

Gluten-Free Flour Blend:

285 g potato starch

250 g millet flour

75 g tapioca flour

15 g xanthan gum

75 g lentil flour

Dough Ingredients: 

350 g gluten-free flour blend

1 1/2 tsp xanthan gum

2 tbsp cornstarch

1 tsp salt

1 c cold water

2 tbsp olive oil

1 tbsp honey

150 g active gluten-free starter

Directions for Starter:

1) Mix all ingredients.

2) Let sit for several days. Each day feed with 20 g millet flour and 20 g water.

3) When starter is healthy and bubbly, move forward with the dough.

Directions for Bread:

1) Mix all dough ingredients in stand mixer.

2) Mix at medium speed for 5-10 minutes to ensure a thorough mix of ingredients.

3) Place dough in lightly-oiled pan to rise for 2-3 hours until doubled.

4) Lightly flour surface with coarse oat flour and shape. Knead gently.

5) Place dough in banneton or other shaped container dusted with coarse oat flour or cornmeal.

6) Allow to rise 3-4 hours.

7) Carefully transfer to parchment paper and score the top with a lame or sharp knife.

8) Place in pre-heated dutch oven at 500°F for 30 minutes. 

9) Lower temp to 450° and bake uncovered an additional 30 minutes.

10) Allow to cool completely before cutting.