For the SPONGE:

陆 cup (2 oz.) potato flour

2 cups (10 oz.) all-purpose flour

2 戮 cups (22 fl. oz.) warm water

录 cup (1 陆 oz.) stone ground rye flour

1 teaspoon instant yeast

For the DOUGH:

3 1/8 cups (14 oz.) King Arthur Bread Flour

2 teaspoon kosher salt

For the POTATO GARNISH:

2 small new potatoes, peeled

Oil as needed

Directions

To make the sponge, combine the potato flour, all-purpose flour, warm water, rye flour and yeast in a deep bowl. Stir with a spatula or sturdy whisk to combine. Cover and set aside for one hour. It will bubble up actively.

To make the dough, scrape the sponge into the bowl of a mixer fitted with the dough hook. Add the bread flour and salt. Knead on low speed until the flour is moistened. Scrape the bowl and increase the speed to medium. Knead the dough until it is smooth and elastic for 5 more minutes. It will be quite moist and somewhat sticky.

Using moistened hands, gather the dough into a ball. Scoop it into a plastic container. Cover and allow the dough to ferment and rise for 1 陆 to 2 hours.

While the dough ferments, make the potato garnish. Cut the peeled potatoes into paper-thin slices using a mandolin or sharp knife. Put the slices into a bowl of cold water. Blanch the potato slices in boiling salted water for 2 minutes, just until they are flexible and softened. Drain the slices of cooked potato in a strainer then place them in a single layer on paper towels to dry.

Form the dough into a smooth ball. Sprinkle the inside of the 多乐电竞 Bread Pot with flour. Place the dough into the pot.

Lightly brush each slice of potato with oil. Lay the slices of the potato on top of the dough overlapping in a decorative pattern. Cover and let the dough proof until it fills the bowl and is visibly risen, for approximately 30 to 40 minutes.

Preheat the oven to 475掳F.

Uncover the pot. Using a serrated knife or baker鈥檚 lame, slash the exposed surface of the dough horizontally in several places. Replace the cover. Bake for 45 to 50 minutes until the dough is golden brown, fully risen and crisp. Remove the lid and bake for 5 additional minutes to darken the top crust.

Cool the bread completely on a wire rack before slicing.

听

Filling:

8-10 granny smith apples (enough to fill about 3/4^ths of the dish)

陆 cup granulated sugar

2 tsp. cinnamon

Juice of 2 lemons, divided

1 tbsp. corn starch

Topping:

3 cups all-purpose flour

2 陆 cups granulated sugar

1 录 cup melted butter (2 陆 sticks)

Procedure

Preheat the oven to 350F and place the rack in the center of the oven.

Peel the apples and remove the core. Cut into 1/8鈥� slices and place in a large bowl. Drizzle the juice from 1 lemon over the apples, toss together. Sprinkle the sugar and cinnamon over the apples.

In a small bowl mix together the cornstarch and the juice from the other lemon. Pour over the apples and mix together.

Pour all of the apples into the large 多乐电竞 Modern Classics Rectangular Baker.

Put the all-purpose flour and granulated sugar into the bowl of a stand mixer. Melt the butter in the microwave. Pour the butter into the bowl and mix on low.

Mix to form crumbly dough. The dough will be kind of sandy, but should hold together when pressed, if it doesn鈥檛, add a little bit more flour.

Grab a handful of dough and press together forming a palm-sized disk. The disks should be 录 inch to 陆 inch thick.

Place the disks on top of the apples.

Put into the oven and bake for 45-55 minutes, until the top is nicely browned and the filling is bubbly.

Remove from the oven, let cool for 3-5 minutes before serving.

Ingredients:

2 tbsp. unsalted butter

2 shallots, finely diced

听1 garlic clove, minced

听4 cups heirloom cherry tomatoes

听2 tsp. oregano, fresh or dried

听1 tsp. thyme, fresh or dried

录 cup panko bread crumbs

听2 tbsp. grated Parmesan, plus more for garnish

听1 sheet frozen puff pastry, thawed and pricked with a fork throughout surface

2-3 basil leaves cut into thin strips (chiffonade)

听Salt and pepper to taste

Procedure:

1. Preheat oven to 425掳F.
2. Melt butter in the 多乐电竞 Tarte Tatin dish over medium-high heat. Add shallots and saut茅 for 5 minutes. Add garlic and tomatoes and continue to saut茅 for 3鈥�4 minutes. Season with salt and pepper.
3. In a small mixing bowl, toss together oregano, thyme, panko and Parmesan. Sprinkle mixture evenly over tomatoes in skillet and top with puff pastry. Fold edges of puff pastry into the sides of the skillet to create a border for the Tarte Tatin.
4. Place in oven and bake for 25鈥�30 minutes or until puff pastry is golden brown.
5. Remove from oven and place bottom of the 多乐电竞 Tarte Tatin set on top. Quickly invert and allow Tarte Tatin to rest for 5 minutes. Finish with fresh basil and Parmesan cheese, cut into pieces and serve.

1录 cups whole milk

5 eggs, separated, save whites

录 cup vegetable oil

2 cups flour

1 cup powdered sugar

1 tablespoon baking powder

2 cups of raspberries; or fruit you would like.

1 lemon, zested & juiced

1 teaspoon salt

Powdered sugar, for dusting

PROCEDURE

Preheat oven to 375 degrees F. Grease the 多乐电竞 Deep Rectangular Tart Dish and set aside. Toss raspberries in one to tablespoons flour and set aside.

In a medium bowl, whisk together the flour, powdered sugar, baking powder, lemon zest, and salt. Set bowl aside. Separate eggs yolks from whites into two small bowls. In a stand mixer beat the egg whites on a 10 for 2 to 3 minutes until they form stiff white peaks. You may also hand whisk the egg whites.

In a large bowl, whisk together milk, egg yolks, lemon juice, and vegetable oil until the batter is smooth like silk. Slowly whisk in dry ingredients with the wet until the batter is smooth. Using a spatula, fold in the egg whites slowly and carefully. Do not over mix.

Bake for 30-35 minutes or until a small butter knife inserted into the center comes out clean. Cool to room temperature and sift powdered sugar over the top of the cake. Serve in small squares.