Kolfinna's Elevation

Basic Medieval Bread

7.5 c white flour

3 c water, slightly warm

1.5 tbsp yeast

1 tbsp salt

Mix all together.  Let rise until doubled.  

Divide into 3 pieces. Create a ball with each piece and let rise another hour or so.

Slash the tops with 2-3 lines and then bake at 450 for 20ish minutes or until brown.

Apple Hand Pies

3 apples 

1/3 c sugar

2 tbsp vegan butter

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

handful of mulberries, optional

dairy free pie crust recipe (I typically use the one from Crisco.)

1 egg 

1/8 c turbinado sugar

Mix everything put the mulberries and the pie crust together and cook it down enough so the apples lose some of their water and become soft, but not mushy. Put into the refrigerator to cool down.

Roll out the dough and cut into 3" or 4" circles.  You need a top and a bottom circle for each pie.  Put the cut circles on parchment paper and put back into the refrigerator to stay cool while the rest of the circles are cut.

To assemble, put down a bottom circle, put a spoon or two of filling, and add 3-4 mulberries, if using,  the cut slits in the top circle, place on top and crimp around the edges with a fork to seal.  Put back in the refrigerator to get cold.

When ready to bake, brush the tops with an egg mixed with 2 tbsp of water and sprinkle with the turbinado sugar. Bake at 375 for approximately 25 minutes.

Mushroom Cheese Bread

Filling:

12 oz mushrooms

2 tbsp olive oil

2 shallots, chopped

1 tsp thyme

1/4c pecorino (sheep cheese)

salt & pepper to taste

Dough:

2.5 c flour

1 tsp baking powder

1 tsp sugar

6 oz manchego (sheep cheese)

3/4 c almond milk

6 tbsp vegan butter 

1 egg

Filling: Using a food process, mince the mushrooms up very small while sauteeing the shallots in the oil.  Add the mushrooms, thyme, salt, and pepper.  Cook until all the liquid is evaporated from the mushrooms (or your bread will be soggy).  Mix in the pecorino and put aside to cool.

Dough:  Mix the dry ingredients and wet ingredients separately, then combine.  Turn the dough out onto a floured surface and knead until it holds together.  Chill. 

Once chilled, roll the dough out on a floured surface into a rectangle (approx. 12" x 18"). Spread the mushroom filling onto the dough.  Roll it up into a cylinder. Cut into pieces and place on baking pan.

Brush the tops with egg mixed with 2 tbsp water. Sprinkle with additional cheese if desired.

Bake at 425 for 15-18 minutes.