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Slowcooker Bread with Basil Pesto

Slowcooker Bread with Basil Pesto

Slowcooker Bread with Basil Pesto

 

2¼ tsp. (or 1 envelope) active dry yeast

1 T. sugar

1½ C. lukewarm water (about 105 degrees Fahrenheit)

3¾ C. all-purpose flour

1 T. olive oil

¼ C. basil pesto

1 tsp. salt

dried parsley, for topping

kosher salt, for topping

 

Line a 6-quart slow cooker with parchment paper and set aside. Place yeast and sugar in a large mixing bowl and stir to combine. Add water and continue to stir until combined. Add in the flour, olive oil, basil pesto, and salt; stir with a wooden spoon until well incorporated and a shaggy dough begins to form. Turn out the dough onto a floured working surface and knead for 5 minutes until the dough is soft and smooth. IF the dough is sticky, add a little more flour, about one T. at a time.  Place the ball of dough in the slow cooker. Sprinkle the top with dried parsley and salt. Cover and cook on HIGH for 2 hours or until golden on the bottom. The internal temperature of the baked bread should register at 200˚F. Remove the bread from the slow cooker together with parchment paper and place on a baking sheet. Place the bread under the broiler for 3 to 5 minutes or until golden brown on top. Remove the bread from the oven and set it on a cooling rack. Let rest until completely cooled before cutting and serving.

Kindred Farm’s Easiest Bread Ever

Kindred Farm’s Easiest Bread Ever

Kindred Farm’s Easiest Bread Ever

 

3 C. organic all-purpose flour, plus more for dusting

1 tsp. active dry yeast from a packet

2 tsp. sea salt or kosher salt

1 1/2 C. warm water (not hot – it can kill the yeast)

2 T. chopped fresh herbs, like rosemary and thyme, optional

 

Measure each cup flour by filling the cup to overflowing then tapping the flour mound with blade of a butter knife to eliminate any air bubbles and allow flour to settle into cup. Use knife to scrape excess flour off top of C. in a straight line. Add flour to large bowl, then add yeast and salt. Add warm water to dry mixture and stir together with wooden spoon, scraping sides of bowl. (Mixture will be sticky and shaggy.) Cover bowl tightly with plastic wrap and let dough rise 6-8 hours. Letting it rise on the counter is fine, or place bowl in middle rack of turned-off oven with oven light on. (The warmth from the oven light will help it rise.) After it has risen, dough should have doubled in size and have lots of bubbles. Preheat oven to 450F. Place Dutch oven or other lidded oven-safe pot in oven to get hot. Meanwhile, sprinkle handful of flour on cutting board. Scrape dough from bowl and onto board and set bowl aside. Sprinkle flour on top of dough, take a flap of dough, and fold it over itself, almost like closing an envelope. Rotate dough and fold it over itself again and continue to repeat, sprinkling more flour as needed. Dough should feel soft and puffy and no longer sticky. Turn dough over, hiding all folds underneath.  Retrieve bowl set aside and place a piece of parchment paper inside. Set dough on top. Cover bowl lightly with clean dish towel, without letting it touch dough. Let sit 30 minutes. Carefully remove lid of hot Dutch oven. Transfer parchment paper with dough ball to Dutch oven. Place lid back on and bake 30 minutes. Remove lid and bake 15 minutes more, until there’s a gorgeous, dark-brown crust. Let bread cool a few minutes before slicing.

 

  • For really crispy crust, use bread flour. My favorite brand is King Arthur.
  • I prefer using active dry yeast from packets-not from a jar, which has an extra additive.
  • I’ll often make this dough right before bed and let it rise overnight, then bake it first thing in the morning. Or I’ll make the dough in the morning and let it rise all day so I can bake it before dinner.
Artisan Seed No Knead Bread

Artisan Seed No Knead Bread

Artisan Seed No Knead Bread

 

3 cups bread flour

¼ tsp. dry active yeast

1 ¼ tsp. salt

2 T. sunflower kernels

2 T. pumpkin seeds

1 T. flax seeds

1 T. poppy seeds

1 T. sesame seeds

1 ⅝ cups water

 

For the topping: (optional)

1 T. of each kind of seeds, all mixed together

 

Basic Instructions: In a large bowl, mix together the flour, yeast, and salt, and all the seeds. Add the water and mix together with a wooden spoon until just combined.  You will have a sticky, shaggy ball of dough. Cover the bowl with plastic wrap and let rise at room temperature for 12-18 hours, and do not disturb!  After rising, the dough will be very sticky! Cover your hands with oil, then stretch the dough and fold it into thirds. Then turn the dough 90° and stretch it out again, and fold it into thirds.  Gently  shape the lump into a round loaf with the ends tucked under, set aside.  Pour the seed topping mixture onto a flat surface and spread it out, then roll the top and sides of the loaf in the seeds until it is well coated. Slash the top of the loaf, then allow the loaf to rest 15 minutes.  Your oven should be very hot at 450 degrees Fahrenheit, and you should have a cast irons skillet heated in the oven. Transfer your loaf to the hot pan and get ready to pop it into the oven. This next step is optional, but it will help your bread to form an amazing crust. For the best artisan style crust, you need to form steam in the oven just as the loaf goes in. Some bakers us a spray bottle of water and spray inside the oven to create this steam. I have found that the easiest way for me is to just throw a few ice cubes in right before I pop the bread in. The steam in the oven will allow your bread to expand for longer before the crust hardens, and give you bigger bubbles and a better texture! Bake 35-40 minutes.  Allow to cool before slicing!

Crusty Dutch Oven Bread

Crusty Dutch Oven Bread

Crusty Dutch Oven Bread

 

3 cups all-purpose flour

1 ¾ teaspoon salt

½ teaspoon active dry yeast

1 ½ cups water (room temperature)

 

Form the dough: In a big bowl mix the flour, salt and yeast together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated. You do not need to activate the yeast before, even though we’re using active dry yeast. The slow rising process will do the trick. Allow it to rise: Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 24 hours. Preheat your oven: Preheat oven to 450°F. Add your cast iron pot to the oven as it’s heating and heat it as well until it’s at 450°F. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remove the lid from it. Use oven mitts, as to not burn yourself. Shape the dough: Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Sprinkle some extra flour directly into the bottom of the pot. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven. Alternatively, you can also place the ball of dough onto a piece of parchment paper, then lift the parchment paper and drop it in the pot, with parchment paper and all. This could also ensure that your bread doesn’t stick at all to the bottom of the pot. I have found that if I use parchment paper, the bread doesn’t brown so much on the sides, but otherwise it’s still crusty and delicious. Finish the bread: Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.

Herby Flatbread

Herby Flatbread

Herby Flatbread

 

2 ½ cups flour

1 ½ tsp. baking powder

1 tsp. sea salt

¼ cup olive oil

¼ cup Greek yogurt

8 ounces water

3 green onions, chopped

Small handful cilantro, chopped

Small handful flat-leaf parsley, chopped

About 10 leaves of fresh mint leaves, chopped

 

Whisk together your flour, baking powder and salt. Add the olive oil, Greek yogurt, and water, and work the dough until it’s a nice, smooth mass. Add the green onions and herbs and work this into the dough so it’s evenly distributed. Divide the dough into four pieces and if you’re not going to make it right away, simply pop them in a plastic bag with a drizzle of olive oil and refrigerate. It’ll keep for a day or two. To cook the flatbread, preheat the oven to 450°F and line a cookie sheet with parchment paper. Roll out each ball of dough with a rolling pin or just use the palm of your hands to flatten it—it’s very easy to work with—and cook for about 15 minutes or until golden brown on the edges. Serve right away while it’s still warm. Any leftovers can be saved in a plastic bag in the fridge then reheated in the toaster.

Beet Bread

Beet Bread

Beet Bread

 

3¼ cups bread flour or all-purpose flour

1¼ cups whole-wheat flour

2 tsp. instant yeast

2 tsp. salt

1½ cups water, 95°F

2¼ cups grated raw beets, small or medium, scrub skin, trim top and bottom

1 T. unsalted butter, melted

Vegetable oil

 

Preheat oven to 400°F. In a large bowl, stir together the flours, yeast and salt. Pour the water into the bowl of a stand mixer; add the beets, butter and then the dry ingredients. Use the dough hook attachment and mix on low speed for about a minute, until the ingredients come together in a shaggy mass. Mix the dough on medium speed for 3–5 minutes, until it forms a smooth but sticky ball in the center of the bowl. Place the dough into a clean, lightly oiled bowl. Cover bowl with plastic wrap and allow to rise until doubled in size, about 1 to 1½ hours in a warm, draft-free place. Turn the dough out onto a lightly floured work surface and gently fold it like a business letter. Allow it to rest, covered with plastic from bowl or dish towel, for about 10 minutes. Shape the dough into round or torpedo loaf or loaves and place on a lightly floured baking sheet, or into 2 lightly oiled loaf pans. Cover and allow to proof until doubled in size, about 45 minutes. The bread is ready to bake when an indentation made by pressing a moistened finger lightly into the dough does not spring back. Slash the dough with a very sharp knife or blade, if desired. Bake for 45 minutes, or until browned and hollow sounding when thumped underneath. Cool on a wire rack.

Chive-Dill Batter Bread

Chive-Dill Batter Bread

Chive-Dill Batter Bread

 

Chives are the first herbs to come up in the garden once the snow has melted, a certain sign of spring. Young chives add mild onion flavor not only to omelets and salads but also to this batter bread.

 

1 pkg. or 1 scant active T. Active Dry Yeast

¼ C. Warm Water (105-115F)

2 T. Sugar

1 tsp. Salt

1 ½ dried Dill

2 T. finely chopped Fresh Chives

2 T. Butter

1 C. lower fat Cottage Cheese

1 large Egg, lightly beaten

2 C. Flour

 

Grease a 1½-quart casserole or soufflé dish generously and set aside. In the bowl of a stand mixer, combine the yeast, warm water, sugar, salt, chives, and dill. Set aside until the yeast begins to foam, about 5 minutes. Add the butter, cottage cheese, egg, and ½ cup of the flour. Beat on low speed until well mixed. Add the remaining 1½ cups flour and beat to make a stiff batter. Cover and let rise for 10 minutes. Transfer the batter to the casserole dish. Cover and let rise in a warm place until almost doubled in bulk, about 45 minutes. Preheat the oven to 350°F. Bake until golden and a wooden skewer inserted into the center of the loaf comes out clean and dry, 35 to 40 minutes. Remove the loaf from the casserole and place on a rack to cool.

Blender White Bread

Blender White Bread

Blender White Bread

 

3 1/2 C. all-purpose flour, divided

1 (1/4 oz) package active dry yeast

1 C. milk

1/4 C. shortening

2 T. granulated sugar

1 tsp. salt

1 egg

 

Pour 1 1/2 C. flour and the yeast into a blender. Cover and pulse until thoroughly mixed. In a small saucepan over low heat combine the milk, shortening, sugar, and salt. Stir until shortening is melted. Remove from heat and cool until it is just barely warm to the touch. Pour shortening mixture into the blender along with the flour mixture. Add the egg and blend using the lowest setting until mixed. Transfer blended mixture to a large bowl and add just enough of the remaining flour to produce a reasonably stiff dough mixture. Cover bowl with towel and let dough rise for about 45 minutes or until dough is doubled in size. Punch down the dough while inside the bowl and then transfer dough to a lightly floured surface and allow the dough to rest for 5 minutes. Grease a 9 x 5-inch loaf pan. Shape dough into a loaf and transfer greased loaf pan. Sit aside and let rise for an additional 35 to 45 minutes, or until the dough has once again doubled in size. Preheat oven to 375°F and bake for 40 to 45 minutes or until the bread turns a deep, golden brown in color. Remove from oven; let cool at room temperature, then slice and enjoy.

Crunchy Seed Braid

Crunchy Seed Braid

Crunchy Seed Braid

 

283g (1¼ C.) lukewarm water

35g (3 T.) vegetable oil

241g (2 C.) Bread Flour

170g (1½ C.) White Whole Wheat Flour

43g (½ cup) traditional rolled oats

1½ tsp. salt

25g (2 T.) sugar

28g (¼ cup) nonfat dry milk

2 tsp. instant yeast

 

1 large egg white beaten with 1 T. cold water

85g (generous ½ cup) mixed seeds – poppy, sesame, flax, fennel, and anise are all good choices.

 

Mix all of the dough ingredients, and mix and knead – by hand, stand mixer, or bread machine – to make a smooth, supple dough. Place the dough in a lightly greased, covered container, and allow it to rise for 60 to 90 minutes (it will become quite puffy, though it may not double in size). Gently deflate the dough, and divide it into three pieces. Roll/stretch each piece into a 60cm (24-inch) log. Brush the logs with the beaten egg white, coating them as well as you can. Sprinkle with the seeds. Roll them over, brush with egg white, and sprinkle on more seeds. Roll them around a bit, to coat as completely as possible. Allow the logs to rest for 15 minutes, uncovered. Squeeze the three logs together at one end, braid, and when you get to the end, squeeze the three pieces together and tuck them underneath. Transfer the braid to a lightly greased or parchment-lined pan, brush with more egg white, and sprinkle with any leftover seeds.

Cover the braid, and let it rise for 1 hour, till the braid has become noticeably puffy. Toward the end of the rising time, preheat the oven to 220℃ (425°F). Bake the bread for 15 minutes. Tent it lightly with foil (to prevent over-browning), reduce the oven temperature to 180℃ (350°F), and bake for an additional 10 to 15 minutes, until the crust is golden and the braid’s internal temperature registers 89℃ (190°F.)

Remove it from the oven, and cool on a rack.

ABM Fluffy Bread Machine Rolls

ABM Fluffy Bread Machine Rolls

ABM Fluffy Bread Machine Rolls

 

1 1/4 cup milk

3 cups bread flour

3 T. sugar

1 tsp. salt

2 T. butter melted

1 (.25 ounce) package of active dry yeast (this equals 2 1/4 tsp.)

 

Place all the ingredients into the pan of your bread machine in the order that your machine. manufacturer recommends. Mine recommends them in order that I listed in ingredients. Set on DOUGH cycle and press START. When machine is finished remove dough from machine pan and place on floured surface, lightly deflating it with your hands. Divide the dough into 16 equal size pieces and roll into round balls. Spray a 13×9 pan with nonstick spray and place the dough balls onto the pan, placing them directly next to each other. Cover pan with cloth towel and let rise for 60 minutes. During this time the rolls will almost double in size. Preheat oven to 350 degrees. Bake rolls for 16-18 minutes or until golden brown on top. Remove from oven and allow to cool down to touch. When serving the rolls, brush a little bit of butter on top of each one to give them a glossy finish.

ABM Wait for 10 Perfect White Bread

ABM Wait for 10 Perfect White Bread

ABM Wait for 10 Perfect White Bread

 

1 cup warm water (110 degrees F/45degrees C)

2 T. white sugar

1 (1/4 ounce) package bread machine yeast (2-1/4 tsp.)

2 T. melted butter

2 T. oil (can use 4 T. of oil or melted butter)

3 cups white bread flour

1 tsp. salt

 

Place the water into the bread pan. Sprinkle the sugar then the yeast over the water; allow the yeast to foam for 10 minutes. Add in the melted butter, oil, flour and salt. Select the BASIC or WHITE BREAD setting and press start.

ABM Onion and Olive Bread (1 lb.)

ABM Onion and Olive Bread (1 lb.)

ABM Onion and Olive Bread (1 lb.)

 

8 oz water

2 T. olive oil

2 cups all-purpose flour

1 ½ T. white granulated sugar

1 tsp. salt

¾ tsp. dried thyme

200 ml can of sliced black olives chopped

¼ cup dried minced onion

2 tsp. bread maker yeast

 

Add all ingredients in order given. This is critical! When adding salt, pour it around the outer edge of mixture, away from yeast. When adding sugar, pour it around the outer edge of mixture, away from yeast (opposite the salt) Yeast should be added last. Dig a small crater in the middle of the flour, away from the salt, sugar and water. Set bread machine on most appropriate setting – for my bread make it’s the “normal mode” setting (the same setting I’d use to make a regular loaf of white bread).  ** It is really important that you follow your manufacturer’s operating instructions for your bread machine when attempting to make any bread.

ABM White Bread

ABM White Bread

ABM White Bread

 

1 cup and 3 T. water

2 T. vegetable oil

1 ½ tsp. salt

2 T. sugar

3 ¼ cups white bread flour

2 tsp. active dry yeast

 

Add water and oil into the bread pan. Add salt, sugar. Add flour. Make a small indentation on top of flour and make sure it does not reach wet ingredients. Add the yeast to the indentation. Keep yeast away from the salt. Insert the bread pan into the bread machine, press it down to snap. Close the lid. Use Basic bread, 1.5 lb loaf, medium crust cycle. When bread is done, remove the bread pan using oven mitts. Turn over the bread pan and shake it to release the loaf. Let the loaf cool on a wire rack for about 30 minutes.

ABM White Bread

ABM White Bread

ABM White Bread

 

For large (1 1/2 to 2-pound) machine

 

1 cup (227g) lukewarm water

1/3 cup (74g) lukewarm milk

3 T. (43g) butter

3 3/4 cups (447g) King Arthur Unbleached All-Purpose Flour

3 T. (35g) sugar

1 1/2 tsp. (9g) salt

1 1/2 tsp. active dry yeast or instant yeast

 

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Put all  the ingredients into your machine in the order recommended by the manufacturer. Program the machine for basic white bread, and press Start. When the loaf is done, remove the pan from the machine. After about 5 minutes, gently shake the pan to dislodge the loaf, and turn it out onto a rack to cool. Store, well-wrapped, on the counter for 4 days, or freeze for up to 3 months.

Herbed Braided Breadsticks

Herbed Braided Breadsticks

Herbed Braided Breadsticks

 

1 – 1.25 C. all-purpose flour

1 package active dry yeast

1 T. snipped fresh rosemary, thyme, and/or oregano

¼ tsp. coarsely ground black pepper

¾ C. milk

2 T. butter or margarine

1 T. sugar

½ tsp. salt

1 C. semolina pasta flour*

1 egg white

1 T. water

 

In a large bowl stir together 3/4 C. of the all-purpose flour, the yeast, rosemary, and pepper. In a small saucepan heat milk, butter, sugar, and salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in semolina flour. Let stand for 1 minute. Stir in as much of the remaining all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in a lightly greased large bowl, turning once to grease surface. Cover; let rise in a warm place until nearly double in size (45 to 60 minutes).  Punch down dough. Turn out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Line a baking sheet with foil; grease foil. Roll one dough portion into a 10×9-inch rectangle. Cut lengthwise into 24 strips. For each breadstick, pinch together ends of three strips; braid the dough strips. Pinch the other ends together. Tuck under the thin, pinched ends.** Place on the prepared baking sheet. Repeat with remaining dough portion. Cover; let rise in a warm place until nearly double in size (about 30 minutes). Preheat oven to 350°F. In a small bowl beat together egg white and the water. Lightly brush egg white mixture on breadsticks. Bake for 15 to 20 minutes or until golden. Serve warm.  *Tip: Instead of semolina flour, you can use 3/4 C. all-purpose flour plus 1/4 C. yellow cornmeal.

Casserole Queens Dill Bread

Casserole Queens Dill Bread

Casserole Queens Dill Bread

The recipe calls for a casserole dish, but we love using our cast-iron skillet. It gives the bread a more rustic feel—so homey and comforting. The incorporation of dill seed gives each wedge a delightfully herbal pop, making it a nice complement to most any meal.

 

Cooking spray

¼ C. (½ stick) unsalted butter

2 C. small-curd cottage cheese

½ C. whole milk

2 (¼-ounce) packages dry yeast

4 to 4½ C. all-purpose flour

¼ C. sugar

1 small onion, finely chopped

2 large eggs

4 tsp. dill seed

2 tsp. salt

½ tsp. baking soda

 

Spray a 9 × 13-inch casserole dish with cooking spray. In a medium saucepan set over medium heat, melt the butter. Remove the pan from the heat and stir in the cottage cheese and milk. Sprinkle the yeast over the mixture and gently stir to dissolve. Let sit for 10 minutes. In a large bowl, mix together the flour, sugar, onion, eggs, dill seed, salt, and baking soda. Add the yeast mixture to the flour mixture and mix just until incorporated. Don’t overwork. Cover the bowl with a damp towel and let the dough rise for 1 hour. Punch down the dough and transfer it to the prepared casserole dish. Cover and let rise for 40 minutes. Preheat the oven to 350°F. Uncover the dish and bake the bread for 30 to 40 minutes or until golden brown.

ABM Garlic Breadsticks

ABM Garlic Breadsticks

ABM Garlic Breadsticks

 

1 cup (227 gr) lukewarm water

2 T. milk (28 gr)

2 T. olive oil (27 gr)

1-1/4 tsp. table salt (7 gr)

1 T. (13 gr) granulated sugar

3 cups (360 gr) bread flour

2 tsp. (6 gr) instant yeast

 

1 clove of garlic (reduced from original recipe)

3 T. (43 gr) melted butter

1/2 tsp. Italian seasoning

Sprinkle of sea salt or Kosher salt

 

Place ingredients in order listed into bread machine pan saving back 1/4 cup of the water. Select the DOUGH cycle. After about 10 minutes, lift the lid as the machine continues to knead and add water 1 T. at a time, if necessary, until dough forms into a ball but remains tacky. When the cycle is completed and the dough has risen, remove it from the bread pan. Divide dough in half and shape it into two balls. Roll out each ball into a 7 x 9-inch rectangle. Use a pizza cutter or large sharp knife to cut each rectangle into 8 strips. See the picture above. Twist each strip to disguise imperfections and place side-by-side on a greased baking sheet or one covered with baking paper or a silicone mat. (See the notes if your breadsticks try to unravel.) Preheat oven to 400˚F. Allow breadsticks to rise until almost double.

Brush with the buttery glaze. Sprinkle with sea salt and bake for 15-16 minutes or until golden brown. Serve warm. Notes: Kitchen tip for twisted rolls: Better not to twist too many times or too tightly. Only 2-3 twists at the most, are needed. Also, if the dough is too thick, they will most certainly unravel as they rise. Sometimes when they are stubborn, I press down on the whole twist with the palm of my hand to sort of “imprint” the shape.

Armenian Olive Oil Dinner Rolls (Tset Keghkeh)

Armenian Olive Oil Dinner Rolls (Tset Keghkeh)

Armenian Olive Oil Dinner Rolls (Tset Keghkeh)

 

5 1/2 C. sifted all-purpose flour

1/4 cup warm water

1 pkg yeast

1 1/4 cup lukewarm milk

2 eggs, beaten

1 cup olive oil

1/4 cup sugar

1 tsp. salt

1 1/2 tsp. ground aniseed (optional)

1 1/2 tsp. baking powder

1/2 tsp. nigella seed (sev hoondig)

1 egg for glazing

 

In a large mixing bowl, sprinkle yeast over warm water. Add a pinch of sugar and allow to proof for a few minutes Add milk, eggs, oil, melted butter, sugar, salt, aniseed, black seed, and baking powder. Blend well. Mix in enough flour to form a soft dough. Knead on a floured surface until smooth. Place in an oiled bowl, cover and allow to rise 2 hours or until doubled in bulk.  Divide dough into 32 pieces and shape with oiled hands. Roll each piece into a rope approximately 12″ long. Wind into a flat pinwheel shape. Arrange on a greased baking sheet and allow to rise 1 hour. Brush tops with beaten egg.  Bake at 350°F for 20 minutes until golden brown.

ABM Homemade Pretzel Bites

ABM Homemade Pretzel Bites

ABM Homemade Pretzel Bites

 

1 1/8 cups water 70 to 80 degrees F

3 cups all-purpose flour

3 T. brown sugar

1 1/2 tsp. active dry yeast

2 quarts water

1/2 cup baking soda

coarse salt

melted butter

 

In bread machine pan, place the first four ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 T. water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide dough into eight balls. Roll each into a 20-in. rope and cut into 1-2 inch bites. In a saucepan, bring water and baking soda to a boil. Drop pretzel bites into boiling water, two at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels. Place pretzel bites on greased baking sheets. Bake at 425 degrees F for 8 minutes or until golden brown. Brush with melted butter. Sprinkle with salt.

ABM Rosemary Focaccia

ABM Rosemary Focaccia

ABM Rosemary Focaccia

 

1.25 cups water (between 100 – 115 degrees)

1/2 cup olive oil

2 tsp. salt

2 T. crushed rosemary (dried or fresh)

3 cups bread flour

1/2 cup cornmeal

1 T. yeast

1/4 cup shredded asiago or parmesan cheese (fresh is nice)

1 T. kosher salt – optional

1 T. crushed garlic – optional

 

Place ingredients in your bread machine per your appliance instructions. (But usually it is wet, dry, flour, yeast.) Turn on bread machine to dough cycle. When cycle is completed, turn dough on a well-floured surface and knead well to form a ball.  (It’s okay to knead this a little more than usual. I’ve found the more I knead it, the better the quality of bread at the end.)  Place dough on an oiled baking sheet or un-oiled baking stone. Pat dough into a rectangle that is 1/2 inch thick. Optional: Mix together kosher salt and crushed garlic and sprinkle on top of bread. Cover dough with cotton cloth and let rise for 30 minutes. In the meantime, preheat oven to 450 degrees.. Bake at 450 degrees for 10 minutes. Reduce oven heat to 350 degrees and back for an additional 10 minutes. Sprinkle Asiago or Parmesan Cheese on top and bake for 2 to 3 more minutes or until cheese is melted. 8. Remove from oven and place on baking rack and cool for 10 minutes.

Braided Cheddar Loaf

Braided Cheddar Loaf

Braided Cheddar Loaf

 

3/4 cup (6 fl. oz./180 ml) plus 2 Tbs. warm milk (112°F/44°C)

1 package (2 1/4 tsp.) active dry yeast

2 Tbs. sugar

5 Tbs. (2 1/2 oz./75 g) unsalted butter, melted and cooled slightly

1 egg, at room temperature

3 cups (12 3/4 oz./360 g) bread flour, plus more for dusting

3 tsp. kosher salt

1 tsp. freshly ground pepper

Canola oil for greasing

1 1/2 cups (6 oz./180 g) grated sharp cheddar cheese

1/2 cup (2 oz./60 g) grated Parmesan cheese

Fresh herb leaves, such as thyme, oregano or basil, for garnish

 

In the bowl of an electric mixer, whisk together the warm milk, yeast and sugar. Let stand until foamy, about 10 minutes. Fit the mixer with the flat beater and add the melted butter, egg, 1 cup (4 1/4 oz./120 g) of the flour, the salt and pepper. Beat on low speed just until combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl, then beat on medium speed for 30 seconds more. Switch to the dough hook, add the remaining flour and beat on medium speed until the dough comes together and then becomes elastic and pulls away from the sides of the bowl, about 7 minutes. Lightly grease a large bowl with canola oil. Transfer the dough to the prepared bowl and turn to coat with the oil. Cover the bowl with a kitchen towel and let stand in a warm spot until doubled in size, about 2 hours. Lightly grease a 9-by-5-inch (23-by-13-cm) loaf pan with canola oil. Turn the dough out onto a lightly floured work surface and gently punch it down to release some of the air. Roll out the dough into a 15-by-9-inch (38-by-23-cm) rectangle, with a long side facing you. Sprinkle the dough evenly with the cheddar and Parmesan, leaving a 1/2-inch (12-mm) border at the top. Tightly roll the dough away from you into a log and pinch the seam to seal. Place the log seam side down; using a serrated knife, cut the dough in half lengthwise. Cross one half over the other to form an X shape, then cross the ends and tuck them underneath, keeping the cut sides up as much as possible. Some cheese will spill out but that’s okay. Transfer the loaf to the prepared pan and sprinkle the top with any cheese that had spilled out. Cover with a kitchen towel and let stand in a warm spot until the dough has risen just over the edges of the pan, 30 to 45 minutes. Meanwhile, preheat an oven to 350°F (180°C). Remove the towel and place the loaf pan on a baking sheet. Bake until the top of the bread is deep golden brown, the cheese is bubbling and the loaf sounds hollow when tapped, 45 to 55 minutes.  Transfer the loaf pan to a wire rack and let cool for 15 minutes, then turn the bread out onto the rack and garnish with herbs. Cut into slices and serve warm or at room temperature. Serves 6 to 8.

Everyday Bread Dough

Everyday Bread Dough

Everyday Bread Dough

1 C. warm whole milk

1 packet instant dry yeast

1 tsp. honey

2 large eggs, beaten

4 tsp. salted butter, melted

3 1/2 to 4 C. all-purpose flour

1/2 teaspoon kosher salt

 

In the bowl of a stand mixer fitted with the dough hook attachment, combine the milk, yeast, honey, eggs, butter, 31/2 C. of flour, and the salt. Beat until the flour is completely incorporated, 4 to 5 minutes. If the dough seems sticky, add the remaining V2 C. of flour. Cover the bowl with plastic wrap and let sit at room temperature until doubled in size, about 1 hour. 3. At this point, the dough can be used as directed within any recipe of your choice.

7 Minute Crock Pot Bread

7 Minute Crock Pot Bread

7 Minute Crock Pot Bread

1 pkg. active dry yeast or instant yeast

1 T. honey

1 C. warm water

2 3/4 C. all-purpose white flour

1 T. white sugar

1 tsp. salt

2 T. olive oil

 

Parchment paper

3 paper towels

 

Mix together warm (not hot) water, yeast, and honey, and let sit for a minute for yeast to foam. Stir together flour, sugar, salt, and then mix with yeast mixture and olive oil.  Stir together with a wooden spoon. Knead for 5 minutes, either by hand or with a stand mixer and hook attachment. Do not short cut this time. Check the dough, it should be elastic, and not stick to your hands too much, and should form a nice ball. If this does not happen, knead a little longer until it reaches this stage. Line a crock pot with parchment and place ball of dough in center. Put paper towels over the top, and put the lid, very slightly ajar over that, this will help absorb some of the moisture so the top of your bread is not mushy and wet while the bottom is crispy and hard. Cook on high for an hour and a half, or until bottom is browned (You can just lift it out with the parchment to check how brown the bottom is) Remove from crock pot, put on a baking tray, and into a preheated oven set to broil on high. Broil 2-3 minutes or until you reach the desired golden brown.

Pan Bread

Pan Bread

Pan Bread

2 C. warm water

1 T. sugar or honey

1 T. yeast

4 C. flour

2 tsp. salt

melted butter

 

In a bowl dissolve sugar and yeast in warm water. Let it sit for a few minutes. Stir in flour and salt. Dough will still be sticky. Place in a greased bowl, cover and let rise until double in size. Grease a cookie sheet/jelly roll pan. Spread dough flat onto sheet with palm of hand. Put melted butter on top. (can also sprinkle Garlic Parmesan blend, herbs, or sesame seeds on top) Cover with waxed paper and let rise again. Bake 400 degrees for about 20 minutes. Cut into squares.

Instant Pot Proofed, No Knead Bread

Instant Pot Proofed, No Knead Bread

Instant Pot Proofed, No Knead Bread

2 C. all-purpose flour

1 C. white whole wheat flour, or regular whole wheat flour

2 teaspoons kosher salt, not regular table salt

1/2 teaspoon yeast, I use fast rise yeast

1 1/2 C. lukewarm water

 

Whisk together flours, salt, and yeast in a bowl (one that will fit on the trivet in your instant pot, 1 1 ½ qt. glass pyrex bowl). Stir in water until dough comes together in a shaggy mass. Don’t stir it too much! Cover the bowl with plastic wrap and place in your Instant Pot on the trivet set down inside. Set Instant Pot to the “yogurt” setting (about 3.5 hours). When the time is up, place a Dutch oven (or similar oven-proof pot) in your oven and set to 450 degrees. Turn dough out of bowl onto a well-floured surface. It will be very sticky, and you may need a spatula to scrape all of the dough from the bowl. Form dough into a ball with floured hands. Loosely cover the dough ball with plastic wrap while your oven preheats. When the oven reaches 450 degrees, carefully remove the pot from the oven, place a small piece of parchment paper on the bottom of the pot, and set the dough on top of the paper. Cover and bake for 30 minutes. Remove the off the lid and bake an additional 7-15 minutes or until golden brown.

ABM Picnic Pumpernickel Bread

ABM Picnic Pumpernickel Bread

ABM Picnic Pumpernickel Bread

 

1 1/8 C. warm water

1 1/2 T. vegetable oil

1/3 C. molasses

3 T. cocoa

1 T. caraway seed (optional)

1 1/2 tsp. salt

1 1/2 C. bread flour

1 C. rye flour

1 C. whole wheat flour

1 1/2 T. vital wheat gluten (optional)

2 1/2 tsp. bread machine yeast

 

Directions In the bread machine pan, place all the ingredients in the order recommended by the manufacturer.  Set the Basic cycle and press Start.

 

Yield: 12 servings

Calories: 181

Fat: 2.6g

Carb: 34.8

Fiber:

LTS Bread Sticks

LTS Bread Sticks

LTS Bread Sticks

 

3 ½ C. Flour, Divided

2 T. Sugar

1 tsp. Salt

1 T. Yeast

1 1.2 C. Hot Water

Shortening for greasing pan

Toppings, optional – seeds, parmesan cheese, garlic salt, etc.

 

Add sugar, salt, and yeast to 2 cups flour and toss.  Stir in 1 ½ C. hot water.  Slowly add 1 ½ C. more flour.  Knead 10 minutes.  Allow to rise until double.  Roll into rectangle, cut in 1 inch strips.  Twist and place on greased baking sheet.

LTS Whole Grain Bread with Barley Flour

LTS Whole Grain Bread with Barley Flour

LTS Whole Grain Bread with Barley Flour

Good, heavy, dense bread for open face sandwiches and fancy toast.

1 teaspoon active dry yeast

1 1/2 cups warm water

2 tablespoons honey

1 1/2 teaspoons salt

1 1/2 cups barley flour

2 to 4 cups whole wheat flour, divided

1 tablespoon shortening,, melted (butter is better flavor, if it’s on hand)

In a small bowl, dissolve the active dry yeast in the warm water and set aside for 10 to 15 minutes, or until foamy. Stir in the honey and salt until incorporated. Using a standing mixer fitted with a dough hook, combine the barley flour, 2 cups of the whole wheat flour, yeast mixture, and the butter for 5 to 6 minutes on medium slow, or until all the flour is incorporated. Remove the dough from the mixer and put it on a well-floured (with whole wheat flour) work surface. Knead for 5 to 8 minutes, until the dough is elastic and smooth. Add as much whole wheat flour as necessary, but don’t incorporate more than another 2 cups here. The dough will be tacky to the touch. Place the dough in a large bowl, cover with plastic wrap or a damp dish towel, and set in a warm spot until it doubles in size, usually about 2 to 4 hours. Punch down the dough and place it in a loaf pan (approximately 9 inches by 5 inches). Cover with plastic wrap or a damp dish towel and let the dough rise a second time, until it hits the top of the pan, usually another 1 to 2 hours. (If you do not have a loaf pan, free-form a batard-shaped loaf, put it on a sheet pan, and cover as directed.) Preheat the oven to 350 degrees F. Place the loaf pan on the center rack and bake for about 40 to 50 minutes, or until the bread browns lightly. The loaf should fall easily from the pan when tapped and sound hollow when you knock on the bottom. Cool slightly before serving.  PANTRY NOTE: When possible, store baked whole grain bread in a plastic bag in your fridge, where it will keep for about two weeks. If the bread turns stale, slice it thin and bake for 7 to 10 minutes at 350 degrees for a crispy homemade crostini. You can also store baked bread in a plastic bag in the freezer, where it will keep for two to three months.

Parsnip and Thyme Bread

Parsnip and Thyme Bread

Parsnip and Thyme Bread

1 tablespoon canola or sunflower oil

1 large onion, sliced

1 C. plus 2 tablespoons self-rising flour

1/2 teaspoon sea salt

1 teaspoon fresh thyme leaves

1/4 C. grated Parmesan, hard goat cheese, or sharp Cheddar

1 C. grated parsnip

Freshly ground black pepper

1 egg, lightly beaten

2 to 3 tablespoons whole milk

 

Preheat the oven to 35O°F. Heat the oil in a frying pan, add the onion, and cook gently for about 10 minutes, stirring occasionally, until soft and lightly colored. Remove from the heat and cool slightly.

In a large bowl, mix the flour, salt, thyme, cheese, grated parsnip, and some pepper. Add the onion, followed by the egg and 2 tablespoons of milk, then mix to form a soft dough, adding the extra milk if needed. Don’t overwork the dough; just bring it together with a little light kneading. Shape into a round and place on an oiled baking sheet. Bake for 40 to 45 minutes, until the loaf is golden and makes a hollow sound when tapped on the bottom. Let cool for a few minutes on a wire rack, then slice and serve while still warm.

Garlic Bubble Bread

Garlic Bubble Bread

Garlic Bubble Bread

1 loaf frozen white bread dough

1 egg beaten

¼ tsp. salt

¼ C. oleo (or butter), melted

1 tsp. parsley flakes

½ tsp. garlic powder or

1 T. minced garlic

 

Thaw dough and cut into walnut size pieces. Mix the oleo, egg, parsley flakes, salt and garlic. Dip pieces into this mixture and place in greased loaf pan. Cover, let rise until double. Bake @ 375º for 30 minutes. Cool in pan 10 minutes. We love the fresh garlic.

Fougase Bread – Olive & Onion

Fougase Bread – Olive & Onion

Fougase Bread – Olive & Onion

POOLISH (STARTER)

1 C. King Arthur Unbleached All-Purpose Flour

1/2 C. water

1/8 tsp. instant yeast

 

DOUGH

1/2 C. water

1 C. King Arthur Unbleached All-Purpose Flour

1 C. King Arthur 100% White Whole Wheat Flour

2 tsp. instant yeast

1 tsp. salt

2 T. olive oil

 

FILLING

3/4 C. pitted Kalamata olives

1/2 C. golden baking onions (“french-fried” onions)

 

To make the poolish: Combine the flour, water and yeast, and set aside to rest, covered, overnight.

To make the dough: Add the 1/2 C. water and flours to the poolish, mix until combined, cover the bowl, and allow the mixture to rest for 20 minutes. Add the yeast, salt and olive oil, and knead the dough until it’s fairly smooth but not necessarily elastic, about 3 minutes by machine, or 5 minutes by hand. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise, at room temperature, for 1 1/2 hours, gently deflating it and turning it over after 45 minutes. Knead in the olives and onions; this will be a messy process, but just stick with it (literally!), and it’ll get done. Shape the dough into a 12″ x 6″ oval, place it on a lightly greased baking sheet, and allow it to rise for about 30 minutes. Cut three deep diagonal slashes, all the way through the dough, in the center of the loaf, and pull it apart to form a ladder shape. Allow it to rise for another 30 to 45 minutes. Preheat the oven to 400°F. Bake the fougasse for 20 minutes, or until it’s starting to brown. Remove from the oven, and cool on a wire rack. Store, well-wrapped, at room temperature for 3 days, or freeze for up to a month.

Breads in Español

Breads in Español

I can’t translate all the colorings and flavorings, but aren’t they pretty?

I see mushroom, a carrot and ?something, basil, chili pepper, spinach and something, chocolate and coffee and I think beet root.

Fougasse (Provençal Bread with Olive and Herbs)

Fougasse (Provençal Bread with Olive and Herbs)

Fougasse (Provençal Bread with Olive and Herbs)

1 tsp. active dry yeast

1 tsp. sugar

4 1⁄2 cups flour

2 tbsp. extra-virgin olive oil, plus more for brushing loaves

1 tsp. kosher salt

Cornmeal, for dusting

1⁄2 cup minced kalamata olives

1⁄4 cup minced green olives

2 tbsp. minced fresh parsley

2 tbsp. minced fresh thyme

1 tbsp. minced fresh rosemary

Sea salt and cracked black pepper, to taste

 

In a large bowl, stir together yeast, sugar, and 1 1⁄3 cups water heated to 115°; let sit until foamy, 10 minutes. Stir in flour, oil, and salt and mix until a dough forms. Transfer dough to a lightly floured surface. Knead for 6 minutes. Cover with a damp towel; let sit until doubled in size, 1 1⁄2 hours.

Heat oven to 500°. Divide dough into 5 equal pieces. Working with one dough piece at a time, roll into a rough 8″ x 5″ triangle. Transfer rectangle to a cornmeal-dusted, parchment paper–lined baking sheet. Using a sharp knife, cut three lengthwise parallel slashes in middle of dough and one small slash below and parallel to middle large slash. Spread slashes apart with your fingers. Cover with a damp towel; let rest until puffed, about 30 minutes. Combine olives and herbs in a bowl. Lightly brush each dough piece with oil; sprinkle with olive mixture and season with salt and pepper. Bake, one at a time, until golden brown, about 15 minutes each.

Roasted Garlic & Rosemary No Knead Garlic Bread

Roasted Garlic & Rosemary No Knead Garlic Bread

Roasted Garlic & Rosemary No Knead Garlic Bread

1 head garlic, roasted

1 tablespoon olive oil

3 cups all-purpose flour

1 1/2 teaspoons kosher salt

1/2 teaspoon active dry yeast

1 1/2 cups room temperature water

1 tablespoon fresh rosemary, chopped

 

To roast the garlic, heat the oven to 425 degrees.  Slice the top off the head of a garlic bulb to expose the cloves, then drizzle with 1 tablespoon of olive oil over the exposed garlic cloves.  Wrap in tinfoil and roast for 45 minutes, then remove from oven and cool until the soft garlic can be squeezed out of the papery skin.

 

In a large bowl, combine the flour, salt, yeast, rosemary, and roasted garlic.  Add the water and stir to combine, just until it starts to come together in a very shaggy dough.  Cover tightly with plastic wrap and let it sit on the counter at room temperature for 12-18 hours.

 

When you are ready to bake the bread, place a dutch oven, pizza stone, or other oven-safe pan in the oven to preheat and heat the oven to 450 degrees.

 

Working on a clean, well-floured surface, turn the dough out onto the counter or table and shape into a ball using floured hands.  The dough will be very sticky.   Drop the ball of dough into the preheated dutch oven or other baking dish, cover with lid or an oven-safe bowl, and bake for 30 minutes with the lid on.  Remove the lid and bake for another 10-15 minutes, until golden brown and crusty on top. Remove bread from the dutch oven to cool completely before slicing.

 

Recipe Notes

I have switched it up and used bread flour in place of all-purpose flour with good results, or some combination of the two, if you prefer bread flour for making bread. Preheating the dutch oven prevents the bread from sticking to the bottom, but if you are concerned, you can slide the ball of dough onto a piece of parchment paper before placing in the dutch oven.

 

Try adding 1 to 1 1/2 cups of mix-ins in the following combinations in place of the roasted garlic & rosemary for a totally different and delicious bread!

 

Cranberry Pecan

Hazelnuts & Dried Cherries

Cheddar Jalapeno

Cranberry, Orange Zest, & Sliced Almonds

Raisin Walnut Cinnamon

Pumpkin, Sunflower, & Poppy Seeds

Sun-dried Tomato with chopped Basil

Lemon zest, Thyme, & Asiago

Pepperoni & Mozzarella

Dark Chocolate, Dried Cherry, Pecan

 

Or leave out any mix-ins for a perfectly wonderful plain loaf that will go with any soup, salad or dinner!

Raisin Rosemary Bread

Raisin Rosemary Bread

Raisin Rosemary Bread

2 C. tepid water + more as needed

1 T. honey

just over 1 lb. (3-4 C.) bread flour + more as needed

1 T. salt

scant 2 T. instant yeast

~â…“ c. fresh rosemary leaves

~9 oz. (~1½ c.) raisins

 

Add the ingredients in the order listed from water through yeast to the pan of your bread machine and select dough cycle.  Adjust water and/or flour as needed until your dough is neither sticky nor dry…it should be just “tacky”.  Add raisins and rosemary to pan just once everything is mixed correctly and just as it starts to knead the ingredients together.  Let cycle run (and rise).  Turn dough out onto a floured counter and knead for a few minutes by hand.  Form into either a free-form round or long loaf and place on a baking sheet that has been dusted with flour.  Alternately, oil a loaf pan really well, form dough into a cylinder and place in pan.  Cover lightly with a greased film of plastic or a clean kitchen towel and let rise until doubled in size, ~45 minutes – 1 hour.  Preheat oven to 350° F during last 15 or 20 minutes of rise time.   Score the length of the bread with a sharp knife, stick a sprig of rosemary in (if you wish) and slide into preheated oven.  Depending on how you formed  your loaf, bake for anywhere from 25-50 minutes, until golden and crisp.  It seems to take longer to bake if it is in a loaf pan.  If I had to recommend a shape, I’d go with a free form or banneton-formed loaf (it has a tendency of sticking to the pan if baked in one).  Try as a grilled cheese sandwich, or with a ploughman’s lunch.

Basic Breadsticks

Basic Breadsticks

Basic Breadsticks

1 package active dry yeast
1/3 cup warm (110 degrees) water
2 1/4 cups bread flour, divided
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons oil
1/3 cup cold water
1 egg white
Sesame or poppy seeds

Dissolve yeast in warm water. In processor bowl with blade in place, combine 2 cups flour, sugar and salt. Process 10 seconds. Remove lid; add yeast and oil. With processor running, pour cold water through feed tube. Add additional flour if necessary so dough forms a ball. Process 30 seconds. Divide dough into 16 equal portions; roll each into pencil-like rope, 8 inches long. Place 1 inch apart on greased baking sheet. Brush with oil. Cover; let proof (to let yeast dough rise) 20 minutes. Brush with egg white; sprinkle with seeds. Bake at 350 degrees Fahrenheit for 20 to 25 minutes.

Yield: 16
Calories: 76
Fat: 1.8g
Fiber: .6g

English Muffin Toasting Loaf

English Muffin Toasting Loaf

3 C. King Arthur Unbleached All-Purpose Flour
1 tsp. sugar
1 1/2 tsp. salt
1/4 tsp. baking soda
1 tsp. instant yeast
1 C. milk
1/4 C. water
2 tsp. vegetable oil or olive oil
cornmeal, to sprinkle in pan

Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don’t have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water. Pour the hot liquid over the dry ingredients in the mixing bowl. Beat at high speed for 1 minute. The dough will be very soft. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan, and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it in the pan as much as possible. Cover the pan, and let the dough rise till it’s just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn’t be more than, say, 1/4″ over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn’t very cold. While the dough is rising, preheat the oven to 400°F. Remove the cover, and bake the bread for 22 to 27 minutes, till it’s golden brown and its interior temperature is 190°F. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

Fluffy Buttered Rosemary Braids

Fluffy Buttered Rosemary Braids

1/4 C. warm water
1 tsp. sugar
1 package (2.25 tsp) instant yeast
1 3/4 C. all-purpose flour
1 3/4 C. bread flour
2 tsp. salt
6 large eggs, lightly beaten + 1 egg, beaten (for egg wash)
1 1/2 sticks (12 T.) unsalted butter at room temperature, cut into 6 pieces, plus 2 tsp. melted for brushing
2 sprigs rosemary, leaves removed and finely chopped

In the bowl of a stand mixer combine warm water, sugar, and yeast. Let stand for five minutes until foamy. In a medium bowl, whisk together both flours and salt. Add eggs and flour mixture to yeast and combine roughly with a wooden spoon. Place the bowl on the mixer and fit with the dough hook, and knead on medium-high speed until the dough begins to pull away from the sides of the bowl. This will take about five minutes. Beat in the butter one piece at a time until fully incorporated and the dough is sticky but firm. If the dough is too sticky you can add a little more flour a tsp. at a time until it’s no longer sticky (tacky is okay). Keep in mind adding more flour makes bread denser. Cover the bowl with plastic wrap and place in the warmest spot in your kitchen to rise. Let rise for 1 hour or until doubled in bulk. Transfer the bowl to the refrigerator and chill the dough for at least two hours, or overnight. Line two large baking sheets with parchment or a silpat. Once the dough has chilled, divide it into six equal portions. On a lightly floured surface, roll each piece into a 16-inch-long rope. Braid the ropes on the prepared sheet trays. Press the ends to seal. Set aside and allow to rise for 1 hour. Preheat the oven to 350 degrees. Brush the braids with egg wash and place in the oven to bake for 20 minutes. While the bread is baking add the chopped rosemary leaves to the 2 tsp. melted butter. After the bread has baked for 20 minutes, remove from oven and brush with rosemary butter. Return to oven and bake for another 8 minutes. Allow the bread to cool slightly before serving. Enjoy!

Kindred’s Milk Bread

Kindred’s Milk Bread

Makes 6 rolls, two 9- by 5-inch loaves, or 12 split-top buns

5 1/3 C. bread flour, divided, plus more for surface (Kindred uses King Arthur)
1 C. heavy cream
1/3 C. mild honey (such as wildflower or alfalfa)
3 T. nonfat dry milk powder (such as Alba)
2 T. active dry yeast (from about 3 envelopes)
2 T. kosher salt
3 large eggs, divided
4 T. (1/2 stick) unsalted butter, cut into pieces, at room temperature
Nonstick vegetable oil spray
Flaky sea salt (optional, but shouldn’t be)

Cook 1/3 C. flour and 1 C. water in a small saucepan over medium heat, whisking constantly, until a thick paste forms (almost like a roux but looser), about 5 minutes. Add cream and honey and cook, whisking to blend, until honey dissolves. Transfer mixture to the bowl of a stand mixer fitted with a dough hook and add milk powder, yeast, kosher salt, 2 eggs, and 5 remaining C. flour. Knead on medium speed until dough is smooth, about 5 minutes. Add butter, a piece at a time, fully incorporating into dough before adding the next piece, until dough is smooth, shiny, and elastic, about 4 minutes. Coat a large bowl with nonstick spray and transfer dough to bowl, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour. If making rolls, lightly coat a 6-C. jumbo muffin pan with nonstick spray. Turn out dough onto a floured surface and divide into 6 pieces. Divide each piece into 4 smaller pieces (you should have 24 total). They don’t need to be exact; just eyeball it. Place 4 pieces of dough side-by-side in each muffin C..
 If making loaves, lightly coat two 9- by 5-inch loaf pans with nonstick spray. Turn out dough onto a floured surface and divide into 12 pieces. Nestle pieces side-by-side to create 2 rows down length of each pan.
 If making split-top buns, lightly coat two 9- by 13-inch baking dishes with nonstick spray. Divide dough into 12 pieces and shape each into a 4-inch long log. Place 6 logs in a row down length of each dish. Let shaped dough rise in a warm, draft-free place until doubled in size (dough should be just puffing over top of pan), about 1 hour. Preheat oven to 375° F. Beat remaining egg with 1 tsp.. water in a small bowl to blend. Brush top of dough with egg wash and sprinkle with sea salt, if desired. Bake, rotating pan halfway through, until bread is deep golden brown, starting to pull away from the sides of the pan, and is baked through, 25 to 35 minutes for rolls, 50 to 60 minutes for loaf, or 30 to 40 minutes for buns. If making buns, slice each bun down the middle deep enough to create a split-top. Let milk bread cool slightly in pan on a wire rack before turning out; let cool completely.

Roasted Garlic Bread

Roasted Garlic Bread

4 C. bread flour (or 2 C. bread flour and 2 C. whole wheat flour)
1/2 tsp. instant yeast (or active dry yeast)
1 1/2 tsp. salt
2 1/4 C. room-temperature water
2 whole heads of garlic
1 T. olive oil (for roasting garlic)
Pinch of salt (for roasting garlic)
Cornmeal or semolina flour for dusting loaf

To roast garlic, slice the very top of the head off, revealing all the individual cloves. Then wrap each head in foil and drizzle in a tiny bit of olive oil and a pinch of salt. Wrap these little packages up and bake them at 350 degrees until the garlic is really fragrant and tender, about 30 minutes. If you want to test them, you should be able to easily slide a knife into a clove with almost no resistance. Let the roasted heads of garlic cool for a few minutes and then you can squish out each clove of garlic from the papery stuff. For bread dough, combine flour, yeast, and salt in a large bowl. Add the roasted garlic and mix it in with your finger tips to make sure it’s evenly distributed. Add water and stir until blended; dough will be really wet and saggy. It’ll smell like roasted garlic though which is a good thing and you should be able to see tiny pieces of garlic in the dough. Cover this with plastic wrap and let it sit at room temperature for 14-18 hours. When its surface is dotted with bubbles, the dough is ready. At this point you need to form the loaf. Basically, just lightly flour a counter and pour the dough onto the surface. Gently fold it over itself a few times and then form it into a rectangular loaf. Sprinkle a clean towel with a good layer of cornmeal or semolina flour and lay the loaf on the towel, seam side down. Dust with additional corn meal or semolina. Cover this with another clean towel (or just fold the towel over onto the loaf). Let it rise again for about 2 hours. Dough should have more than doubled in size. At least a half hour before dough is ready, preheat your oven to 500 degrees. Put a 5- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Put the lid on the pot and cook it for 30 minutes. Then remove the lid and cook the loaf for another 15-20 minutes until the loaf is a deep dark brown. Remove the bread from the pot and let it cool on a wire rack for at least an hour before slicing into it.