This will be my first time making anything bread related, so I'm hoping it works out!
The popsicles I made, though were amazing! I would really recommend them to anyone as a great summer treat!
Peach and Honey Yogurt PopsAdapted from: Bon Appetit, August 2010
Makes 6 pops
2/3 cup water
2/3 cup sugar
1 cup honey Greek yogurt
3 tsp honey
4tsp lemon juice
Place small paper cups into a muffin tin and set aside.
Bring the water and sugar to a boil, stirring until sugar dissolves. Transfer the syrup to a small bowl and refrigerate until cool, approx. 1 hour.
Cut peaches into wedges and peel each wedge with a small knife. Place peaches into a food processor and puree until smooth. Transfer the puree to a medium sized bowl and add 1/2 cup of the syrup, yogurt, honey, and lemon juice.
Pour the mixture into the small paper cups stopping 1/4 inch from the top. Place small squares of plastic wrap over the cups. (Use a rubber band if needed to hold the plastic wrap in place). Take a knife and make a small cut into the plastic wrap and insert a wooden popsicle stick into the cut. Freeze for at least 4 hours before serving.
3 1/2 cups flour
2 1/4 tsp active dry yeast (1 packet, 1/4 oz)
1/3 cup sugar
1/2 tsp salt
1/2 cup water
1/2 cup butter softened (2 sticks butter)
1 egg yolk
1 tbls milk
In a large bowl combine two cups flour, yeast, sugar and salt, mix well. In a sauce pan heat butter and water until warm (120F-130F) and add to the flour mixture. Add the eggs, one at a time and mix by hand until smooth. Gradually stir the remaining flour to make a very soft dough. Cover bowl with a plastic wrap and refrigerate from 6-12 hours.
Preheat oven to 350F.
Punch down dough and divide into three parts. Keep two parts in the refrigerator until ready to shape. Divide each third to six parts. Cut off 1/4 from each part. On a lightly floured surface, shape each large and small piece into a smooth ball. Press large ball into a greased brioche or muffin tin. Make a large indentation in the middle of the large ball and press the small ball into the indentation. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes. Whisk egg yolk and milk together, brush the top of the brioche gently and bake for about 15-20 minutes until golden brown. Remove from muffin or brioche tins and let cool.
Continue working with the next two batches as stated above
This is another great recipe as well, but for a first time bread maker like me, I probably will have an issue with this. Well, off to put it in the oven! Wish me luck!
Until next week...