This dish should be prepared a day in advance. 1 rustic white bread (ciabatta) about 450gr, cut in 1 inch cubes 9 eggs, beaten 650ml whole milk 225gr sharp cheddar, grated (preferably unpasteurized) 200gr ham, cut in cubes (tavern style) 4 strips of thick cut bacon 1 large onion, chopped 1 broccoli head, cut in florets (about 1 cup)
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After a good few months of experimenting and tweaking, I finely got the perfect waffle. 2 eggs, seperate the yolks and whites 100gr dark brown sugar 300gr whole milk 1 tsp vanilla extract 300gr self-rising flour 100gr butter, melted (not brown) 4 tbsp raw wheat germs (optional) 1 waffle iron (that can flip for a
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250 gr bread flour 130 gr whole wheat flour 40 gr grain rolled cereal 22 gr butter (grass fed, lightly salted) 1.5 tbsp powered milk 1.5 tbsp dark brown sugar 1.5 tsp salt 1 tsp dry yeast 3oo ml water Combine the ingredients according to your bread machine’s instructions. If you have a bread machine
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500gr all purpose flour 500ml milk 100gr sugar 4 eggs 300gr butter (salted) 50ml warm water 10gr dry yeast (or 25gr fresh) 1 tbsp honey 2 tsp vanilla extract 1 waffle iron (preferably one that can flip) Melt the butter in a sauce pan on a low heat. The butter may not brown. Mix the eggs
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150 gr butter 2 eggs 500 gr self-raising flower 100 gr sugar 500 ml milk Melt the butter, but do not let it get too hot. I usually nuke it for a couple of seconds in the microwave. Separate the yolk from the whites. Add flower to a large bowl. Make a hole in the
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210 gr unbleached all-purpose flour 2 tbsp dark brown sugar ½ tsp baking powder 1 tsp vanilla extract 3 eggs, beaten 400 ml milk 60 gr butter Melt the butter (do not brown). Mix eggs and milk together. If you do not have the ingredients are room temperature, put the egg mixture in the microwave
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