Beesting Cake (Martha Stewart)

Cake
3/4 cup warm milk
2 tablespoons honey
1 tablespoon active dry yeast (from two 1/4-ounce envelopes)
2 cups all-purpose flour, plus more for surface
3.5 table spoons of oil, plus more for bowl and pan
1/4 teaspoon salt
Glaze
3 tablespoons of oil
2 tablespoons honey
2 tablespoons confectioners' sugar
1/8 teaspoon salt
2/3 cup sliced almonds

Cake: Combine milk, honey, and yeast in a liquid measuring cup, and let stand in a warm place until foamy, about 5 minutes. Combine milk mixture with flour, oilr, and salt in the bowl of a stand mixer fitted with the dough hook. Mix together about 4 minutes. Form dough into a ball using your hands. Place in a buttered bowl, and turn to coat. Cover with plastic wrap, and let rise in a warm place until doubled, 45 minutes to 1 hour 30 minutes. Punch down dough Glaze: After dough has risen 30 minutes, melt butter and honey in a small saucepan over
Preheat oven to 400 degrees. Butter an 8-inch square baking pan. Transfer dough to pan, and press evenly into bottom of pan. Spread glaze over dough (if it has congealed, reheat slightly, but make sure it's not hot). Cover with plastic wrap, and let rise in a warm place until dough is almost doubled and does not spring back when pressed, about 20 minutes. Bake until golden brown, about 20 minutes, rotating once. Let cool in pan 20 minutes on a wire rack. Lift out of pan using parchment, and let cool completely on rack, about 2 hours.

Focaccia With Potato, Blue Cheese And Walnuts ( Vintage Kitchen )

1 1/3 cups warm tap water (about 110 degrees)

2 1/2 teaspoons (1 envelope) active dry yeast

4 tablespoons extra-virgin olive oil

3 1/4 cups unbleached all-purpose flour

3 teaspoons sea salt

1/2 cup walnuts, coarsely broken,

1 cup blue cheese, crumbled, 2 small potatoes, peeled and thinly sliced (a mandoline works best), Thyme for sprinkling, Coarse salt for sprinkling, Olive oil, extra for pan and top of the dough

Measure the water into a bowl and whisk in the yeast and olive oil.

Measure the flour and 2 teaspoons salt into a mixing bowl (I do it directly in the stand mixer bowl) and stir well to combine. Add half cup of broken walnuts.

Add the yeast mixture and mix for a minute until incorporated. You can do this by hand with a rubber spatula or wooden spoon.

Cover the bowl with plastic wrap and allow the dough to rise at room tº until doubled in bulk about 1 hour.

Spread an additional 1 ½ tablespoons on the bottom of a 10x15-inch rectangular or 14-inch round pan (25x38cm rectangular or 35cm round).

Turn the dough out of the bowl onto the pan and pat and press until the dough fills the pan completely. If the dough resists, let it rest for a few minutes before continuing.

Cover the dough with a piece of oiled plastic wrap (oiled side down) and allow it to rise again until doubled, up to 1 hour.

Preheat the oven to 450º F/ 220ºC.

Dimple the surface of the risen focaccia by using your fingertips to poke cavities in the dough.

Take the potato slices and scatter them on top of the dough. With your fingers press the middle of the slice down into the dough; this way some of the potato will crisp and some will become creamy together with the dough. Scatter the crumbled blue cheese (and 2 Tbs extra walnuts if desired) on top. Drizzle a few Tbs olive oil, thyme and salt on top.

Bake for about 25 minutes, or until deep golden. Lift the side of the focaccia with a spatula or pancake turner and check the bottom about halfway through baking time. If it is getting too dark, slide the pan onto another pan to insulate the bottom.

You can serve immediately, sliding the baked focaccia from the pan to a cutting board. If it will be served later, slide it off the pan onto a rack to cool.

Keep loosely covered at room tº. For longer storage wrap in plastic wrap, then foil and freeze.

To serve, unwrap and reheat for about 5 to 10 minutes in a 375ºF / 190ºC oven.

Basic Yeast Dough

1/2 cup of warm water
1 pack of yeast ( 1/2 table spoon)
1/2 cup of warm milk
1 egg or 1 table spoon ground flax seed and 3 table spoons of hot water
1/2 cup of oil

3 cups of flour
1 1/2 teaspoon of salt
2 table spoons of sugar

Combine water, milk, sugar and yeast. Let stand for few minutes then add egg and oil. Mix flour, salt. Combine both mixes and let rise till doubles.