Haus JaJa

Instructions

1. Dissolve yeast in 1/2 cup of warm water. Let sit for 10-15 minutes until water is frothy.
2. Sift flours and salt into large bowl of electric mixer.
3. Make a small depression in the middle of flour and pour yeast water in depression.
4. Slowly add 1 cup of warm water, and stir on low with electric mixer.
5. Place dough on floured surface and knead for 10-15 minutes until the dough is smooth and elastic.
6. Coat large bowl with vegetable oil and place dough in bowl, turning once to coat all sides.
7. Allow to sit in a warm place for about 3 hours and until doubled in size.
8. Roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes.
9. Preheat oven to 500°F with the rack on bottom shelf. Preheat baking sheet.
10. Roll out each ball of dough with a rolling pin into 5-6 circles (1/4 inch thick).
11. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
12. Gently push down puff after removing from oven.

1. Preheat oven to 375°F. Butter and flour muffin tray.
2. In a large bowl, whisk sieved flour, baking powder, salt, and baking soda.
3. Cut butter into 1-inch pieces and add the lemon zest. Mix with electric mixer with paddle attachment on medium speed until smooth and lightened in color. Add sugar in a steady stream, then blend in the egg and vanilla.
4. Reduce speed to low and add flour mixture alternately with the buttermilk.
5. For streusel, whisk flour, sugar, cinnamon, baking powder, and salt. Add the butter and stir until forms crumbs.
6. Portion the batter into pans. Place a layer of blueberries evenly over the batter, then place a dollop of batter on top of the blueberries and add a handful of streusel.
7. Bake for 25-30minutes.

Instructions

1. Preheat oven to 350°F.
2. Butter a 9 x 5 in. loaf pan.
3. In a large bowl, sift together flour, baking powder, baking soda, salt, poppy seeds, and corn starch
4. In another bowl, whisk egg and egg yolks. Add applesauce, vegetable oil, vanilla extract, lemon and orange juice, lemon zest, and sour cream.
5. Add the dry ingredients gradually to the wet mixture.
6. Pour in baking dish and pour oats over top.
7. Bake for 45-60 min. After 15 minutes, slice down the middle to a depth of 1 inch.

Instructions

1. Add whole oat groats and whole grain rye berries to cold water in a small saucepan and bring to a boil. Adjust heat to have gentle water ripples for 5 min. uncovered. Cover and let stand off of heat for 1 hour. Let the grains cool and sieve.
2. Preheat oven to 325ºF. Spread the sesame and flax seeds in a pie tin and toast in the oven for 10-12 min. until sesame seeds are pale tan. Mix in the sunflower seeds and set aside. Turn off oven.
3. Combine 2 cups lukewarm water and yeast and let stand for 10 minutes.
4. Combine sifted whole wheat and whole grain rye flours, yeast and water mixture, and salt. Beat for 1 min. with heavy-duty electric mixer fitted with the dough hook. This can also be done by hand.
5. Add the oats, seeds, and groats. Beat for 1 more min.
6. Let rise in oiled bowl covered with a dry cloth in a warm, dry place. Turn the dough once before placing towel over to grease both sides of dough. Let rise for 1 hour.
7. Punch dough down and kneed for 5 min. Place in oiled 9 x 5 x 3 inch loaf pan and let rise in warm, dry place for 2 hours.
8. Preheat oven to 400°F. Bake for 45-50 min with a large baking pan of water on the lower shelf.

Instructions

1. Stir 1 2/3 cups lukewarm water (105 to 115F) and 1 package yeast and let stand until creamy (10 minutes).
2. Add 5 cups sifted flour, 1/4 cup olive oil, and 2 1/2 tsp. table salt and beat with dough hook of a standing electric mixer. Knead at high speed for 3-4 min. until soft, smooth, and sticky.
3. Turn onto lightly floured surface and knead in 1/2 tbsp. more flour for 1 min.
4. Transfer to lightly oiled bowl and turn dough to coat with oil.
5. Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk (2 hours).
6. Press dough into generously oiled 15 x 10 x 1 inch baking pan. Let rise, cover with kitchen towel, until doubled in bulk (2 hours).
7. Preheat oven to 425F.
8. Combine rosemary and 3 Tbsp. oil.
9. Make shallow indentations all over dough with your fingertips. Then brush with rosemary oil. Sprinkle sea salt evenly over surface. 
10.  Bake for 20-25 min. until golden brown.