Miss Polly’s Bake Shop

This new page will soon be full of great bread recipes, delicious, moist and easy cookie recipes, breakfast breads, quick breads and cakes and lots of in between recipes that involve baking.


I am open to YOUR CONTRIBUTIONS and RECIPES along with the story behind the recipe and your full name and where you live, so each recipe can burst with life.

Email your recipes to: TotallyInspiredPC@gmail.com with baking recipe in the subject line.

Polly Motzko

July 9th, 2014

10:33 a.m.
Updated January 30th, 2016
11:20 a.m.

All images created by Paulette L Motzko, PLM Studios, Copyright January 2014 and copyright January 2016


Chef Asim’s Love Chocolate Brownie

One portion of brownie cake
31g of butter
31g of dark chocolate
10g flour
1 egg
40g white sugar
One banana
25g peeled bananas
6gm of butter
6gm of brown sugar
Place the butter and dark chocolate in a heatproof bowl
Fill a pan with hot water and place the bowl of butter and dark chocolate over the pan of water, making sure the bottom of the
bowl does not touch the water stir the chocolate and butter together until they are melted
whisk the egg and sugar when the chocolate mixture is melted put it aside and let it cool for 10 minutes
slowly start adding the butter and chocolate mixture to the egg mixture keep stirring until completely mixed
add the flour and mix well
add some grease proof paper or grease a backing
tray with some butter and add the mixture place in the oven for an hour and a half on 130 f
Make sure the mixture is ready by placing a tooth pick or fork and if it comes out dry its ready.
Leave it to cool for ten minutes
Cut into 24 cubes
For the caramelized bananas
Heat the butter and brown sugar
Cut the bananas into small pieces and add to the butter and brown sugar mixture until it is coated.
Remove from heat
For serving heat the brownie and add some chopped caramelized bananas.

Chris Ritke’s Basic Sourdough Bread.
Given to me by my fantastic baker friend Pilar.

Makes 2 loaves 900 grams AP flour
100 grams WW flour ( I used all AP)
200 grams fed sourdough starter
750 grams water
20 grams sea salt

Feed your starter the day before.
Next morning, mix the starter and the water. Mix the flours and salt. Add the water mix to the flour mix until well mixed. Cover and let rest 30 min.

Do the following for the next 3 hours every 30 min.

With your hands grab the dough from under and fold over 4-5 times. Cover and let sit 30 min.

Once all the S&Fs have been done, let the dough rise (bulk rise) for about 4 hrs.

Take the dough out on a floured surface. Divide the dough in half.

Do the envelope fold as follows.

Shaping the dough:
For each loaf you want to create some tension so you start by pulling from the top of the dough over the dough towards the bottom. Do the same from right to left, left to right and finally from bottom to top. Then do a sort of round shaped envelope. (I didn’t use a round pan so shaped it rectangular)

Turn the seam sides up, sprinkle with flour and drop in a bowl with seam side up.

Cover with a plastic bag and let it sit overnight in the fridge. (It sat the night and whole day in fridge)

When ready to bake, preheat the Dutch oven or your clay baker with the oven 500° for about 20-30 min.

Sprinkle your work surface lightly with flour, put your dough over it, sprinkle lightly with some flour, rub a bit, score and put in the DO. This is a very sticky dough so what will get it there is the S&Fs, bulk rise and long cold proofing.

Bake covered for 20 min, uncover, turn down to 470° and bake an additional 25 min. Inside temp should be around 205°. Cool, slice and dig in!!