June 2, 2010 janicebakes

No-Knead Whey Bread in Dutch Oven – Just 5 minutes to make the dough and 25 mins to bake! An easy way to make use of leftover whey from Instant Pot yogurt. Recipe adapted from https://delishably.com/. – whey (warmed), sugar, salt, active dry yeast ((8g)), bread flour ((or all purpose/whole wheat flour)), Preparing the dough: Dissolve 1 tbsp sugar, 1 tsp salt and 1 packet of yeast (8g) in the warmed whey.; In a large bowl, combine the whey mixture and 3 cups of flour.; Cover the bowl with a towel or saran wrap, and let the dough rise for…

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No-Knead Whey Bread in Dutch Oven
Just 5 minutes to make the dough and 25 mins to bake! An easy way to make use of leftover whey from Instant Pot yogurt. Recipe adapted from https://delishably.com/.
Servings
loaf
Ingredients
Servings
loaf
Ingredients
Instructions
Preparing the dough
  1. Dissolve 1 tbsp sugar, 1 tsp salt and 1 packet of yeast (8g) in the warmed whey.
  2. In a large bowl, combine the whey mixture and 3 cups of flour.
  3. Cover the bowl with a towel or saran wrap, and let the dough rise for 2 hours (or overnight in fridge).
Baking Instructions
  1. When the dough has doubled in size, place an oiled dutch oven with lid in the oven and preheat oven to 450F.
  2. Turn the dough onto a well-floured surface or parchment paper. Pull 4 sides of the dough into the center, and then flip the dough upside down so the seams are underneath and the dough is rounded on top. (Alternative: Turn dough within the bowl and shape into a ball)
  3. Once oven has been preheated, remove the dutch oven and lightly flour the pot. Place the dough seam side down into the pot. Lightly flour and make a few cuts in the top of the loaf.
  4. Bake for 25-30 min covered, and then bake for 5 mins uncovered or until the loaf is medium-dark brown. The loaf will sound hollow when you knock on the top.
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April 11, 2010 janicebakes

Instant Pot Pork Bone Soup (Gamjatang) – Recipe adapted from www.maangchi.com. – Pork Bone Broth: pork neck bones, ginger (sliced), doenjang (Korean soybean paste), onion (sliced), dried chili flakes, water, napa cabbage (sliced lengthwise), potatoes (peeled), soybean sprouts (washed and strained), green onions (washed and cut 2in long), green onion (chopped for garnish), perilla leaves (washed), Seasoning Paste: garlic cloves (minced), gochugaru (Korean hot pepper flakes), gochujang (Korean hot pepper paste), fish sauce, deulkkae-garu (perilla seeds flour), ground black pepper, water, Soak pork bones for a minimum of 30 mins. 3-4 hours is recommended with a few water changes. ;…

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Instant Pot Pork Bone Soup (Gamjatang)
Recipe adapted from www.maangchi.com.
Gamjatang Pork Bone Soup Instant Pot
Servings
servings
Ingredients
Pork Bone Broth
Servings
servings
Ingredients
Pork Bone Broth
Gamjatang Pork Bone Soup Instant Pot
Instructions
  1. Soak pork bones for a minimum of 30 mins. 3-4 hours is recommended with a few water changes.
  2. Bring a pot of water to a boil. Blanch the pork bones for 7 minutes.
  3. Strain the bones and rinse each bone under cold water. Place the bones into the Instant Pot.
  4. Add in ginger, Korean soybean paste, shitake mushrooms, onion, dried chili flakes, and water until ingredients are just covered (about 6 cups).
  5. Pressure cook on Manual at high pressure for 30 minutes. Natural release for 20 minutes.
  6. While the broth is cooking, make the seasoning paste. Combine garlic, Korean hot pepper flakes, Korean hot pepper paste, fish sauce, perilla seeds flour, ground black pepper and 1/4 cup water. Stir to combine.
  7. Once the broth is done, remove the shitake mushrooms and slice thinly.
  8. Return mushrooms to the pot, and add potatoes, bean sprouts, napa cabbage, green onions and the seasoning paste.
  9. Pressure cook on Manual at high pressure for 5 minutes. Immediately quick release.
  10. Add the perilla leaves and stir. Serve with chopped green onion as garnish.
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