Chef Penny Moline shows you how anyone can cook with passion! Keep it simple, Keep it fresh, Keep it safe. And share it with someone you love!

Brioche training size

milk 2 ounces
yeast 1 tsp
bread flour 2 oz
eggs 5 oz
bread flour 8 oz
sugar .5 oz
salt 1 t
butter softened 6 oz
scald milk and cool to luke warm  Dissolve yeast.  add two ounces of flour and make a sponge.  let rise until doubled
gradually mix in egg and then dry ingredients using a paddle attachement to make a soft dough.  beat in butter a little at a time until completely smooth.  dough will be very soft and sticky.  cover with plastic wrap and place in fridge over night.  1 1/2 ounce roll.  egg wash and proof.  bake 400 10-15 minutes

Focaccia training size
water 12 ounce
yeast 1/2 ounce
bread flour 1 lb 4 oz
salt 1 3/4 t
sugar 1/2 t
olive oil 1 oz

olive oil to brush on top
herbs of choice
kosher salt if desired
add yeast to water.  Combine all ingredients in a mixing bowl with the yeast/water.  mix on low speed for 2 minutes
turn to medium speed for 8 minutes  allow to ferment for 1 hour.  oil sheet pan with olive oil .  roll out dough to about 3/4 inch thickness and place in pan. brush with olive oil and press dimples into the dough.  top with herb and salt bake 425 for 20-30 minutes

Croissants
milk 8 oz
yeast 1/2 oz
sugar 1/2 oz
salt 1/4 oz
butter softened 1 1/2 oz.
bread flour 14 oz.
butter 8 oz.

scald milk and cool to luke warm add yeast.  add remaining ingredients except last 8 oz. of butter.  mix to a smooth dough.  do not over mix
all to ferment for 1 hour.  punch down and spread out flat on a pan.  rest for 15 minutes .  Roll last amount of butter gand give three folds.  cut into triangles, egg wash and proof.  bake at 400 degree for 6-10 minutes

Challah
yeast 3 3/4 tsp
sugar 1 T
water 1 3/4 cups
vegetable oil 1/2 cup
eggs 5 each
salt 1 T
flour 8-81/2 cups
poppy seed if desired
dissolve yeast and 1 T sugar in water set aside
add the rest of the ingredients cover with plastic wrap and let rise for 1 hour. punch down and let rise another hour.
made a braid  beat remaining egg and brush it on loaves.  let rise 1 hour.  Sprinkle with poppy seeds and bake at 375 until done

Brioche training size

milk 2 ounces
yeast 1 tsp
bread flour 2 oz
eggs 5 oz
bread flour 8 oz
sugar .5 oz
salt 1 t
butter softened 6 oz
scald milk and cool to luke warm  Dissolve yeast.  add two ounces of flour and make a sponge.  let rise until doubled
gradually mix in egg and then dry ingredients using a paddle attachement to make a soft dough.  beat in butter a little at a time until completely smooth.  dough will be very soft and sticky.  cover with plastic wrap and place in fridge over night.  1 1/2 ounce roll.  egg wash and proof.  bake 400 10-15 minutes

Focaccia training size
water 12 ounce
yeast 1/2 ounce
bread flour 1 lb 4 oz
salt 1 3/4 t
sugar 1/2 t
olive oil 1 oz

olive oil to brush on top
herbs of choice
kosher salt if desired
add yeast to water.  Combine all ingredients in a mixing bowl with the yeast/water.  mix on low speed for 2 minutes
turn to medium speed for 8 minutes  allow to ferment for 1 hour.  oil sheet pan with olive oil .  roll out dough to about 3/4 inch thickness and place in pan. brush with olive oil and press dimples into the dough.  top with herb and salt bake 425 for 20-30 minutes

Croissants
milk 8 oz
yeast 1/2 oz
sugar 1/2 oz
salt 1/4 oz
butter softened 1 1/2 oz.
bread flour 14 oz.
butter 8 oz.

scald milk and cool to luke warm add yeast.  add remaining ingredients except last 8 oz. of butter.  mix to a smooth dough.  do not over mix
all to ferment for 1 hour.  punch down and spread out flat on a pan.  rest for 15 minutes .  Roll last amount of butter gand give three folds.  cut into triangles, egg wash and proof.  bake at 400 degree for 6-10 minutes

Challah
yeast 3 3/4 tsp
sugar 1 T
water 1 3/4 cups
vegetable oil 1/2 cup
eggs 5 each
salt 1 T
flour 8-81/2 cups
poppy seed if desired
dissolve yeast and 1 T sugar in water set aside
add the rest of the ingredients cover with plastic wrap and let rise for 1 hour. punch down and let rise another hour.
made a braid  beat remaining egg and brush it on loaves.  let rise 1 hour.  Sprinkle with poppy seeds and bake at 375 until done