Fresh Ginger Masala Chai with Almond Milk

Ingredients:

• 1/2 tsp ginger, finely grated, peel on

• 1 2-inch piece of cinnamon stick, coarsely crushed in a mortar and pestle

• 20 green cardamom pods, coarsely crushed in a mortar and pestle

• 4 whole black peppercorn, coarsely crushed

• 1 to 1 1/2 tbsp loose leaf black tea (like Kenyan loose leaf tea, Tea India CTC Assam tea, Taylors of Harrogate loose leaf Assam)

• 3 cups almond milk

• 3 cups water

• sugar or your choice of sweetener, to taste

Preparation:

1. Combine ginger, cinnamon, cardamom pods and seeds, peppercorns and 3 cups water in saucepan. Bring mixture to a rolling boil over high heat. Add the tea and boil 4–5 minutes, until the water is dark brown.

2. Add the milk and return to a boil until it threatens to boil over, about 4 minutes. (Not all plant based milk will rise when it boils. If yours doesn’t, let boil for 30 seconds before continuing with the recipe and lowering the heat.) Place a wooden spoon across the pot to avoid bubbling over. Reduce heat to low, then, when foam has settled, return to medium high heat. Continue to boil for a total of 15 minutes from the time that milk was added, until the liquid has reduced, and has a deep tan color. If the foam continues to rise, lower heat slightly.

3. Remove from heat. Using a strainer, strain tea into 4 teacups. (For a frothy chai, pour the chai from one cup to another a few times until bubbles form.) Add about 1 tsp. sugar (or more to taste) per cup, and serve immediately.

Notes & Tips:

• I have tried various chai recipes but never was able to fully embrace the taste. For many years, I've refused to even try chai because of all the "lack" of taste and flavor. Over many months, I've worked on this recipe until I came up with a chai that I truly enjoy.

• This recipe can be customized (as chai is meant to be) based on your own personal taste. Swap or add in one or all of these spices for a different cup of chai: 2 tsp. dried mint, 8 cloves (gently crushed), 4 inches of cinnamon stick (gently crushed into smaller pieces).

Sourdough Bread with Caraway & Star Anise

Ingredients:

• 130g sourdough starter

• 445g warm water (100°F to 110°F) + additional 60g to be used as needed

• 4 tbsp maple syrup or honey

• 300g whole wheat flour

• 500g bread flour or all purpose flour

• 14g kosher salt

• 1 large egg + 1 tsp water

• 2 tsp caraway seeds, divided

• 1 tsp ground star anise

• cooking spray

• In a 4-cup measuring cup, mix 445g water and sourdough starter until starter has dissolved. Stir in maple syrup.

• In the mixing bowl of a stand mixer, add whole wheat flour, bread flour/all purpose, salt, 1 teaspoon caraway seeds, and ground star anise.

• Beat the egg with the 1 teaspoon water in a small bowl. Reserve 2 tablespoons. With the mixer on low, add the remainder of the egg to the flour mixture.

• Slowly add the water-sourdough mixture to the flour mixture until no dry ingredients remain. If dough seems a bit dry, add more water, a little at a time. Dough should be soft but not sticky.

• Mix on medium speed for 8 minutes.

• Place dough in a large greased container, cover with plastic wrap and allow to rise for about 3 to 3 1/2 hours. Alternately, the dough can be placed in the refrigerator and allow to rise overnight.

• Grease two 9-inch loaf pans.

• Once dough has risen, gently deflate. Divide dough into 6 equal portions. Roll each piece into a 12-inch rope. Braid 3 pieces of dough-rope together, pinching the ends to seal. Place into a greased loaf pan. Repeat with the other three pieces of dough-rope.

• Loosely cover pan and allow to rise for 2 to 3 hours. Preheat oven to 375°F (350°F for convection oven).

• Once dough has sufficiently risen, brush with the reserved egg mixture. Top with the remaining caraway seeds.

• Bake in a preheated oven for 30 minutes; thermometer reading should be 190°F. Allow bread to cool in pan for 5 minutes before removing to a cooling rack. Let cool completely before cutting.

Yields: 2 loaves

Notes&Tips:

• Sourdough Bread with Caraway & Star Anise is a delicious bread that you'd want to eat over and over again. The caraway and star anise gives it a slight licorice flavor.

• This bread is great for sandwiches and toast.

• If you are strapped for time, you can use 2 teaspoons of yeast to speed up the rising time.

Sourdough Dinner Rolls

Ingredients:

• 1/2 cup (113g) sourdough starter

• 1/2 cup (113g) lukewarm water

• 1/4 cup (63g) warm milk (plant base or cow's)

• 2 3/4 cups (346g) King Arthur Unbleached All-Purpose Flour

• 1/4 cup (33g) wheat bran

• 1 1/2 teaspoons (9g) salt

• 2 tablespoons sugar (27g)

• 6 tablespoons (85g) unsalted butter, at room temperature

• 1 egg + 1 tbsp water for egg wash

1. In the bowl of a stand mixer with the dough hook attachment, add flour, wheat brand, salt and sugar, mix to combine.

2. In a large 4-cup measuring cup, mix water, milk and sourdough.

3. Slowly add the liquid to the flour mixture and mix on low speed until no dry ingredients remain; about 2 minutes.

4. Dice butter and add to dough in portions. Process on low speed until butter is incorporated before adding another portion.

5. Increase speed to medium and process for 5 minutes, if dough seems too wet, add a little flour. Dough should be soft but not wet, it should stick to the bottom of the mixing bowl.

6. Place the dough into a lightly greased bowl, cover, and allow it to rise at warm room temperature until it's nearly doubled in bulk, 3 to 3 1/2 hours.

7. After dough has risen sufficiently, chill for about 15 to 20 minutes to make it easier to form into rolls.

8. Lightly grease two 8" round cake pans. Divide dough into 16 equal portions and form into rolls. Place in greased pans; they should not be touching.

9. Cover, and let rise for 2 to 2 1/2 hours.

10. As the rising time nears completion, preheat oven to 375°F (350°F convection).

11. Brush rolls with egg wash and bake for 18 to 20 minutes, rotate pans half way through, A thermometer inserted into the center of roll should read 190°F.

12. Allow to cool in pan for 5 minutes before transferring to a cooling rack and cool completely before using.

    
    

Yields: 16 rolls

Notes&Tips:

• Mmm! These rolls will be a hit with any meal you serve them. They are soft, buttery and delicious.

• I don't generally serve rolls on a regular basis with dinner. However, I do make them for Thanksgiving and my family just loves them.

• When Autumn rolls around and you are making some delicious soups for dinner or lunch, serve one of these Sourdough Dinner Rolls with it.

• I have eaten these for breakfast with jam and they are sooo good.

• Sourdough Dinner Rolls are also nice for a quick afternoon snack while you prepare that delicious dinner.