#pulled candy

Description: A rustic Blueberry Lemon Cream Cheese Sourdough Bread with tangy sourdough flavor, juicy blueberries, bright lemon zest, and creamy pockets of sweetened cream cheese. Prep Time: 35 minutes active time Cook Time: 45 minutes Total Time: About 24 hours including fermentation and cooling Yield: 1 loaf Category: Bread Method: Sourdough / Dutch Oven Cuisine: American Artisan Baking Keywords: Blueberry Lemon Cream Cheese Sourdough Bread, filled sourdough loaf, blueberry lemon bread, cream cheese sourdough Diet: Vegetarian

Ingredients: 500 grams bread flour 100 grams active sourdough starter 350 grams water 10 grams salt 1 cup blueberries, fresh or frozen Zest of 1 lemon 6 ounces cream cheese, softened 2 tablespoons sugar for the cream cheese filling 1 tablespoon flour for tossing frozen blueberries if needed

Instructions:

Mix the bread flour, water, and active sourdough starter until combined. Rest the dough for autolyse, then add the salt and mix until incorporated. Perform 3 to 4 rounds of stretch and folds during the first part of bulk fermentation. Let the dough continue fermenting until airy and expanded. Mix the cream cheese with the sugar until smooth. Turn the dough onto a wet counter and gently stretch it into a broad rectangle. Spread or dot the sweetened cream cheese over the dough, keeping the edges cleaner. Scatter the lemon zest and blueberries over the surface. Fold the dough over itself to enclose the inclusions. Shape tightly into a boule or batard and pinch the seams closed well. Place the shaped dough into a floured banneton and cold proof for 12 to 24 hours. Preheat a Dutch oven to 450°F. Turn the loaf out, score it, and bake covered, then uncovered, until deeply golden and the internal temperature reaches 205°F. Cool for at least 2 hours before slicing.

Notes: Use an active starter, not discard alone, for the best rise. If using frozen blueberries, keep them frozen and toss them with flour before laminating. The lamination method helps distribute the fillings without tearing the dough. Pinch the seams tightly to reduce cream cheese leakage. Do not slice early or the crumb around the berries may turn gummy.

Nutrition Information (Per 1 slice, based on 10 slices): Calories: 250 Sugar: 6g Sodium: 220mg Fat: 7g Saturated Fat: 4g Unsaturated Fat: 2g Trans Fat: 0g Cholesterol: 20mg Carbohydrates: 39g Fiber: 1g Protein: 7g

A classic Homemade Saltwater Taffy Recipe with a chewy pulled texture, bright flavor options, and old-fashioned wrapped candy charm. Prep Time: 25 minutes Cook Time: 15 minutes Total Time: 40 minutes, plus 20 minutes resting and 15 minutes pulling Yield: About 60 pieces Category: Candy Method: Stovetop / Pulled Candy Cuisine: American Keywords: Homemade Saltwater Taffy Recipe, pulled candy, old fashioned taffy, chewy homemade candy Diet: Vegetarian

Ingredients: 2 cups granulated sugar 1 1/2 cups light corn syrup 1/2 cup water 2 tablespoons butter, plus more for greasing 1/2 teaspoon salt 2 tablespoons cornstarch, optional depending on method 1 teaspoon extract or 1/2 teaspoon concentrated candy oil Food coloring, optional Wax paper squares for wrapping

Instructions:

Butter a baking sheet or marble slab and prepare buttered food-safe gloves. Combine sugar, corn syrup, water, butter, salt, and cornstarch if using in a saucepan. Heat gently, stirring until the sugar dissolves. Stop stirring once the syrup begins boiling. Attach a candy thermometer and cook to 250°F to 253°F, ideally 252°F. Remove from the heat and stir in flavoring and food coloring. Pour the hot mixture onto the prepared buttered surface. Let it cool until safe enough to handle with buttered gloves. Pull and stretch the candy for about 15 minutes until lighter, shinier, and opaque. Roll into ropes and cut into bite-size pieces with buttered kitchen shears. Let the pieces rest for 20 minutes. Wrap each piece in wax paper.

Notes: Use a reliable candy thermometer for the best texture. Subtract about 2°F from the target temperature for every 1,000 feet above sea level. Butter your gloves well before pulling the candy. Let the cut taffy rest before wrapping so it sticks less to the paper. Keep the syrup between 250°F and 253°F for the ideal chewy texture.

Nutrition Information (Per 1 piece): Calories: 35 Sugar: 7g Sodium: 20mg Fat: 0.5g Saturated Fat: 0.3g Unsaturated Fat: 0.1g Trans Fat: 0g Cholesterol: 1mg Carbohydrates: 8g Fiber: 0g Protein: 0g