Recipe Index
Broccoli Bread (With Variation)
Buttermilk Corn Bread With Bacon
Cheesy Zucchini And Red Onion Flatbread
Cranberry-Walnut BraidFrench Bread With Kalamata Olives And Thyme
Multi-Grain Bread With Sesame, Flax And Poppy Seeds
Oat And Walnut Buttermilk Braid
Parmesan Bread With Tomatoes And Onions
Rosemary And Thyme Bread Sticks
Sweet Potato Rolls With Dried Tart Cherries And Cardamom
Walnut And Onion Country Bread
Whole Wheat Bread With Crystallized Ginger
Whole Wheat Bread With Raisins And Walnuts
3 3/4 to 4 1/4 cup flour
1/3 cup sugar
1 teaspoon salt
1 tablespoon grated lemon peel
2 package dry yeast
1/4 cup softened butter
3/4 cup hot water
3 eggs, at room temperature
1 1/2 teaspoon vanilla
1/4 cup cold butter
Mix 1 cup flour, 1/3 cup sugar, salt, lemon peel and
yeast thoroughly in a large bowl. Add the softened
butter. Add the water gradually and beat with
electric mixer at medium speed for 2 minutes, scraping
bowl occasionally. Add the eggs, vanilla and 1/2 cup
flour and beat at high speed for 2 minutes, scraping
bowl occasionally. Stir in enough remaining flour to
make a soft dough. Cover and let rise in a warm place,
free from draft, for about 45 minutes or until doubled
in bulk. Turn out onto a well-floured board and roll
to a 1/2-inch thick rectangle. Cut 2 tablespoons cold
butter in small pieces and place on center 1/3 of
the dough. Fold 1/3 of the dough over butter. Cut
remaining cold butter in small pieces and place on top
of folded third of dough. Bring remaining 1/3 of the
dough over to cover butter and roll dough out to an
18-inch strip. Fold into thirds and wrap loosely in
waxed paper. Refrigerate for 20 minutes. Repeat
rolling dough to an 18-inch long strip and folding into
thirds twice. Place on a floured board and divide in
half. Knead each half lightly and shape into a ball.
Place each ball in a greased 8-inch round cake pan.
Cover and let rise in a warm place, free from draft,
for about 35 minutes or until doubled in bulk. Bake
in a 350-degree oven for 35 to 40 minutes or until
done. Remove from pans- and sprinkle with sugar. Cool
on wire racks.
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vegetable cooking spray
3/4 cup finely chopped onion
2 packages dry yeast
1/8 teaspoon brown sugar
2 cups warm water (105F to 115F)
5 to5 1/4 cups bread flour, divided
2/3 cup whole wheat flour
2 tablespoons olive oil
2 tablespoons walnut oil
1 teaspoon salt
3/4 cup coarsely chopped walnuts
Coat a nonstick skillet with vegetable cooking spray; place over medium-high heat until hot. Add chopped onion, and Sauté until tender; set aside. Dissolve yeast and brown sugar in 1/2 cup warm water; let stand 10 minutes. Add remaining 1 1/2 cups warm water, 2 cups bread flour, whole wheat flour, olive oil, walnut oil, and salt; beat at high speed of an electric mixer 2 minutes. Stir in sautéed onions, chopped walnuts and 2 1/2 cups bread flour to form a soft dough. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 15 minutes); add enough of remaining bread flour, 2 tablespoons at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with vegetable cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 45 minutes or until doubled in bulk. Punch dough down, and turn out onto a lightly floured surface; knead lightly 4 or 5 times. Divide dough in half, and shape each portion into an & inch round loaf. Place loaves 4 inches apart on a baking sheet coated with vegetable cooking spray. Cover and let rise in a warm place (85F), free from drafts, 45 minutes or until doubled in bulk. Uncover dough; make 3 diagonal cuts 1/2-inch deep across tops of loaves. Bake at 400" for 55 minutes or until loaves sound hollow when tapped. Cool on wire racks; cut into wedges.
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1/2 cup packed old-fashioned oats
3/4 cup boiling water
1 cup warm water (105F to 15F)
1 envelope dry yeast
6 tablespoons light unsulfured molasses
2 tablespoons (1/4 stick) butter, room temperature
1 1/4 teaspoons salt
4 1/2 cups (about) bread flour
1 tablespoon melted butter mixed with 1 teaspoon light
unsulfured molasses (glaze)
1 tablespoon old-fashioned oats
Place 1/2 cup oats in large bowl of electric mixer fitted with dough hook; pour 3/4 cup boiling water over. Let stand 30 minutes (water will be absorbed and oatmeal will be very soft). Pour 1 cup warm water into 2-cup glass measuring cup. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Mix molasses, 2 tablespoons butter and salt into oat mixture in bowl. Mix in yeast mixture. Add enough flour, 1 cup at a time, to form medium-soft dough, mixing at medium speed until well blended, about 3 minutes. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if dough is too sticky, about 5 minutes. Form dough into ball. Butter large bowl; add dough, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. Position rack in center of oven and
preheat to 400F. Butter 9x5-inch loaf pan. Punch down dough; turn out onto floured surface and knead 3 minutes. Form into 8inch-long loaf. Transfer to prepared pan. Cover with plastic, then towel; let rise in warm draft-free area until dough has risen about 1/2 inch above rim of pan, about 45 minutes. Bake bread 10 minutes; reduce temperature to 350F. Bake 25 minutes longer. Brush top of bread with glaze; sprinkle 1 tablespoon oats over. Bake until bread is golden and sounds hollow when tapped on bottom, about 10 minutes longer. Transfer to rack; cool in pan 10 minutes. Turn out bread onto rack; cool completely. (Can be made 2 weeks ahead. Wrap tightly in foil and freeze. If desired, reheat wrapped bread in 350F oven 15 minutes.
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7 cups (about) unbleached all purpose flour
3 tablespoons chopped fresh tarragon or 1 tablespoon
dried, crumbled
2 envelopes dry yeast
2 tablespoons sugar
5 teaspoons salt
4 large white potatoes, peeled, coarsely chopped
1 1/2 cups buttermilk
1/2 cup water
1/4 cup (1/2 stick) unsalted butter, cut into pieces
2 large eggs
1/4 cup (about) milk
Mix 1 1/2 cups flour, tarragon, yeast, sugar and salt in bowl of heavy-duty mixer, fitted with paddle attachment. Cook potatoes in large pot of boiling salted water until just tender; drain. Return potatoes to pot and mash with potato masher. Transfer 1 1/2 cups potatoes to heavy large saucepan (reserve any remaining mashed potatoes for another use). Add buttermilk, 1/2 cup water and butter to potatoes in saucepan. Stir over low heat until mixture is very warm, 120F to 130F. On low speed, gradually beat warm potato mixture into dry ingredients. Beat in eggs. Beat 2 minutes, stopping occasionally to scrape down sides of bowl. Add 1 cup flour and continue to beat 2 minutes, scraping bowl often. Stir in enough remaining flour 1 cup at a time to form soft dough. Turn out dough onto heavily floured work surface. Knead until smooth and elastic, kneading in more flour if sticky, about 10 minutes. Gather dough into ball. Lightly grease large bowl. Place dough in bowl, turning to coat. Cover and let rise in warm draft-free area until doubled in volume, about 1 hour. Punch dough down. Turn out dough onto lightly floured surface. Cut dough in half. Shape each dough half into round. Cover with towel and let stand 15 minutes. Grease two 8-inch-diameter cake pans with 2-inch-high sides. Place 1 dough round in each prepared pan. Cut two parallel slashes in top of each. Repeat in opposite direction to form crosshatch pattern. Cover and let rise in warm draft-free area until doubled in volume, about 1 hour. Preheat oven to 400F. Brush
loaves with milk. Bake until loaves are brown and sound hollow when tapped on bottom, about 40 minutes. Turn out loaves onto racks and cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Cut bread into slices and serve.
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2/3 cup milk
3/4 stick (6 tablespoons) unsalted butter
1 tablespoon sugar a 1/4-ounce package
(2 1/2 teaspoons) active dry yeast
1 large whole egg, beaten lightly
1 1/2 teaspoons salt
2 1/2 to 3 cups all purpose flour
1/4 cup minced fresh sage or 2 tablespoons crumbled dried
an egg wash made by beating 1 large egg with a few drops
of water
In a saucepan combine the milk, 4 tablespoons of the butter, and the sugar, heat the mixture over moderately low heat, stirring occasionally, until it registers between 110F. and 115F. on a candy thermometer, and in it proof the yeast for 5 minutes, or until the mixture is foamy. Stir in the whole egg, the salt, and 2 1/2 cups of the flour, stirring until the mixture forms a dough. On a floured surface knead the dough, kneading in enough of the remaining 1/2 cup flour to form a soft dough, knead in the sage, and knead the dough for 8 to 10 minutes more, or until it is smooth and elastic. Form the dough into a ball, transfer it to a buttered bowl, and turn it to coat it with the butter. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk. Punch down the dough and divide it into 36 equal pieces. Form the pieces into balls, dipping the balls as they are formed into the remaining 2 tablespoons butter, melted, and put 3 balls in each of 12 buttered 1/3-cup muffin tins. Let the rolls rise in a
warm place for 30 minutes, or until they are double in bulk, brush the tops with the egg wash, being careful not to let the egg drip down the sides, and bake the rolls in the middle of a preheated 400 F. oven for 15 to 20 minutes, or until they are golden. The rolls may be made 1 day in advance and kept wrapped in foil at room temperature. Reheat the rolls, wrapped in the foil, in a preheated 350 F. oven for 15 minutes, or until they are hot.
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PUMPKIN-NUTMEG DINNER ROLLSMakes 14 rolls A 1/4-ounce package (about 2 1/2 teaspoons) active dry yeast
In a small bowl proof the yeast with 1 teaspoon of the sugar in the milk for 5 minutes, or until the mixture is foamy. In a large bowl combine well 7 cups of the flour, the nutmeg, the salt, and the remaining sugar and blend in the butter until the mixture resembles coarse meal. Add the whole egg, the pumpkin puree, and the yeast mixture and stir the dough until it is combined well. Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking, for 10 minutes, or until it is smooth and elastic. Form the dough into a ball, transfer it to a well buttered large bowl, and turn it to coat it with the butter. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk. Turn the dough out onto a work surface, divide it into 14 pieces, and form each piece into a ball. Fit the balls into a buttered I0-inch springform pan and let them rise, covered with a kitchen towel, in a warm place for 45 minutes, or until they are almost double in bulk. Brush the rolls with the egg wash and bake them in the middle of a preheated 350F. oven for 40 to 50 minutes, or until they are golden brown. Let the rolls cool slightly in the pan, remove the side of the pan, and serve the rolls warm. The rolls may be made 1 week in advance and kept wrapped well and frozen. Reheat the rolls, wrapped in foil, in a preheated 350F.oven for 25 minutes, or until they are heated through.
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1/2 cup warm (105F to ll5F) water
1 teaspoon active dry yeast
2 cups whole milk yogurt
2 cups unbleached all purpose flour
2 cups (about) whole wheat flour
1 1/2 cups rye flour
1 cup chopped walnuts
2 teaspoons salt
Place warm water in large bowl. Sprinkle yeast over and stir to dissolve. Heat yogurt in heavy small saucepan over medium-low heat until just warm to touch (105F to 115F), stirring constantly. Add yogurt to yeast mixture. Gradually add unbleached flour and 1 cup whole wheat flour. Stir 100 times. Cover mixture with plastic. Let stand in warm draft-free area until springy and doubled in volume, about 1 hour. Stir rye flour, walnuts and salt into yeast mixture. Add enough remaining whole wheat flour to form dough. Knead on floured surface until smooth and elastic, adding more whole wheat flour if dough is sticky, 8 minutes. Grease clean large bowl. Place dough in bowl, turning to coat completely. Cover with plastic. Let rise in warm draft-free area until doubled in volume and dough does not spring back when 2 fingers are gently pressed into side, about 2 hours. Punch dough down. Let stand 10 minutes. Grease large cookie sheet. Divide dough into 16 equal pieces (about 3 1/2 ounces each). Roll each piece into ball. Transfer to prepared cookie sheet,
spacing evenly. Cover with plastic. Let rise in warm draft-free area until almost doubled in volume, about 40 minutes. Preheat oven to 425F. Using serrated knife, cut crisscross atop each roll. Bake until golden brown, about 35 minutes. Cool completely.
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3 cups (or more) bread flour
1/4 cup sugar
2 envelopes quick-rising dry yeast
1 1/2 teaspoons salt
1/2 cup buttermilk
2 large eggs
2 tablespoons(1/4 stick) unsalted butter, melted, hot
1 1/2 tablespoons orange extract
1/3 cup (about) hot water(120F to 130F)
1 cup dried cranberries
1/2 cup coarsely chopped walnuts
1 large egg, beaten to blend (for glaze)
Stir 3 cups flour, sugar, yeast and salt in large bowl to blend. add buttermilk, 2 eggs, melted butter and orange extract and stir vigorously until well blended. Gradually stir in enough hot water to form soft, slightly stick/ dough. Transfer dough to floured work surface. Knead dough until smooth and slightly tacky but not sticky, adding more flour if necessary, about 7 minutes. Knead in dried cranberries 1/3 cup at a time; then knead in walnuts. Form dough into ball. Oil large bowl. Add dough to bowl, turning to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1.2 hours. Lightly oil heavy large baking sheet. Punch down dough. Turn dough out onto floured surface. Divide dough into 4 equal pieces; then divide 1 dough piece into 3 equal pieces and reserve. Using palms of hands, roll out each of remaining 3 large pieces on work surface to 13-inch long ropes. Braid ropes together. Tuck ends under and pinch together. Transfer braid to prepared baking sheet. Roll out each of reserved 3 small dough pieces t0 l0-inch-long ropes. Braid ropes together. Tuck ends under and pinch together. Brush large braid with some of egg glaze. Place small braid atop center of large braid. Brush small braid with some of egg glaze. Let rise uncovered in warm area until almost doubled in volume, about 1 hour 15 minutes. Preheat oven to 325F. Brush loaf again with egg glaze. Bake until loaf deep golden brown and sounds hollow when tapped on bottom, about 45 minutes. Transfer loaf to rack and cool at least 45 minutes before slicing. (Can be prepared ahead. Cool completely. Wrap tightly in foil and freeze up to 2 weeks. Uncover and thaw at room temperature.)
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2 cups milk
1/2 CUP warm water (105F to 115F)
1/2 cup packed golden brown sugar
2 envelopes dry yeast
1/2 cup plus 1 tablespoon unsulfured (light) molasses
1/2 cup vegetable oil
2 teaspoons grated orange zest
1 1/2 teaspoons salt
2 1/2 cups rye flour
1/2 cup old-fashioned oats
1 teaspoon caraway seeds, crushed
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon aniseed, crushed
5 cups (about) bread flour
1 cup raisins
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1 1/2 cups water, at room temperature
1 package active dry yeast (not rapid rise)
3 cups unbleached bread flour
1 1/2 tablespoons honey
1 tablespoon coarsely chopped
fresh lavender buds or 3/4 tablespoon dried (must
be organic)
2 teaspoons salt
1 cup walnut halves or pieces (3 ounces)
Pour the water into a food processor and sprinkle the yeast on top. Add the flour, honey, lavender and salt and process for 1 minute. Add the walnuts and pulse just until they're evenly incorporated into the dough. Scrape the side and bottom of the bowl as needed with a rubber spatula. The dough should be very soft and sticky. Transfer the dough to a bowl, cover and let rise in the refrigerator for at least 12 and up to 24 hours. On a lightly floured work surface, pat the dough into a 10-inch square. Fold it in half, pat it out a little, then fold it in half again so that you end up with a 6-inch square. Cut the dough in half. Stretch out each piece of dough to a 9-by-4-inch oval. It will look like the sole of a very big shoe. Transfer the loaves to a lightly floured baking sheet. Cover with a dish towel and let rise at room temperature until doubled in bulk, 1 1/2,to 2 hours. Preheat the oven to 375F. Bake the loaves on the middle shelf for 30 to 35 minutes, or until browned. Cool completely on a rack before slicing.
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1 cup milk
5 tablespoons unsalted butter
2 teaspoons sugar
1/2 cup winter squash puree, (can be frozen, thawed
and room temperature)
3 1/2 cups all purpose flour
1 envelope quick-rising dry yeast
2 teaspoons salt
Combine milk, 3 tablespoons butter and sugar in heavy medium saucepan. Stir over low heat until butter melts and mixture is heated through. Whisk in squash. Remove from heat and cool until thermometer inserted into mixture registers 125F to 130F, about 5 minutes. Mix flour, yeast and salt in food processor. With machine running, add squash mixture through feed tube; process until ball forms. Continue to process 45 seconds longer to knead dough. Butter large bowl. Add dough to bowl and turn to coat. Cover bowl with towel. Let dough rise in warm draft-free area until doubled, about 5O minutes. Preheat oven to 375F. Butter two 9-inch-diameter cake pans. Punch down dough. Turn dough out onto lightly floured work surface. Divide dough into 24 equal pieces. Form each piece into ball. Arrange 12 balls in each prepared cake pan, spacing apart. Melt remaining 2 tablespoons butter in small saucepan over low heat. Brush rolls with 1/3 of melted butter. Cover pans loosely with foil. Let rolls rise in warm draft-free area until doubled, about 20 minutes. Brush rolls again with 1/3 of melted butter. Bake rolls uncovered until golden brown, about 25 minutes. Transfer pans to rack. Brush rolls with remaining 1/3 melted butter. (Can be prepared 2 weeks ahead. Cool rolls completely in pans. Cover pans with foil and freeze. Thaw rolls, then reheat rolls, covered in pans, in 350F oven about 1O minutes.) Serve rolls warm.
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26 shelled chestnuts (about 3/4 pound/could also
use jarred--not canned in water)
2 packages dry yeast
1/2 CUP sugar plus 1 teaspoon, divided
3/4 cup warm water (105F to 115F)
5 to 5 1/2 cups all-purpose flour, divided
2 cups whole wheat flour
1 cup quick-cooking oats, uncooked
1 cup raisins
2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups warm milk (105F to 115F)
1/2 cup vegetable oil
Vegetable cooking spray
Position knife blade in food processor bowl; add chestnuts. Process 10 seconds or until chestnuts resemble coarse meal. Spread in a single layer on a baking sheet. Bake at 300F for 20 minutes or until lightly toasted. Return chestnuts to processor bowl; process until finely ground. Set aside. Dissolve yeast and 1 teaspoon sugar in 3/4 cup warm water; let stand 5 minutes. Combine ground chestnuts, remaining 1/2 cup sugar, 4 1/2 cups all-purpose flour, whole wheat flour, quick-cooking oats, raisins, salt, cinnamon, and nutmeg in a large bowl; stir well. Stir in yeast mixture, milk, and vegetable oil to form a moderately stiff dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1/4 cup at a time, to prevent dough from sticking to hands. Place in a large bowl coated with vegetable cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in bulk. Punch dough down; let rest 5 minutes. Knead 10 times. Divide dough in half shaping each portion into a 14- x 7inch rectangle. Roll up dough, starting at short edge, pressing firmly to eliminate air pockets; pinch edges and ends to seal. Place, seam side down, in a 9- x 5- x 3-inch loaf pan coated with cooking spray. Repeat with remaining dough. Using a sharp knife, carefully make diagonal slits 1 inch apart down the length of the loaves. Cover and let rise in a warm place (85F) free from drafts, 45 minutes or until doubled in bulk. Bake at 375F for 45 minutes or until loaves sound hollow when tapped. Remove from pans immediately; and cool on wire racks.
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1 cup orange juice
1/4 cup plus 1 tablespoon water
3 tablespoons unsalted butter
3 tablespoons minced orange zest
2 tablespoons honey
2 teaspoons salt
2 teaspoons dry yeast
3 1/2 cups (about) unbleached all purpose flour
1 tablespoon vegetable oil
3/4 cup chopped pitted dates
1 egg
Combine orange juice, 1/4 cup water, butter, orange peel, honey and salt in heavy small saucepan. Stir over low heat until butter melts. Transfer to large bowl of heavy-duty mixer and let cool to warm (105F to 115F). Stir yeast into orange juice mixture and let stand until foamy, about 5 minutes. Using dough hook, beat in enough flour, 1/2 cup at a time, to form sticky dough. Transfer to generously floured surface. Knead until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Pour 1 tablespoon oil into large bowl. Transfer dough to bowl; turn dough until coated completely. Cover with plastic wrap, then kitchen towel. Let rise in warm draft-free area until doubled n volume, about l 1/2 hours. Punch down dough. Knead on floured surface 3 minutes. Return dough to same bowl, cover with plastic and towel and let rise in warm draft-free area until doubled in volume, about 1 hour. Butter 9x5x3-inch loaf pan. Punch down dough. Turn out onto lightly floured work surface and flatten slightly. Scatter dates evenly over dough. Gather dough into ball and knead briefly to distribute dates evenly throughout
dough. Form dough into loaf shape and transfer to prepared pan. Cover pan with plastic wrap and kitchen towel. Let rise in warm draft-free area until dough rises to top edge of pan, about 40 minutes. Position rack in center of oven and preheat to 400F. Whisk egg and 1 tablespoon water in small bowl to blend. Brush some of egg mixture over dough. Bake 20 minutes. Reduce oven temperature to 350F. Bake until bread is golden and sounds hollow when tapped on top, about 25 minutes. Transfer to rack; cool. (Can be made I day ahead. Wrap tightly in foil. Store at room temperature)
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1 package dry yeast
l/8 teaspoon sugar
1/2 cup warm water (105F to 115F)
1 cup whole wheat flour
1/3 cup yellow cornmeal
3 tablespoons instant nonfat dry milk powder
1/2 teaspoon salt
1/2 cup plain low-fat yogurt
1/4 cup vegetable oil
2 tablespoons molasses
1 1/4 to 1 1/2 cups bread flour
Vegetable cooking spray
1 egg white, slightly beaten
I teaspoon water
Dissolve yeast and sugar in warm water in a large bowl; let stand 10 minutes. Add whole wheat flour and next 6 ingredients; beat at medium, speed of an electric mixer 3 minutes or until smooth. Stir in 1 1/4 cups bread flour, 1/2 cup at a time, to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a bowl coated with vegetable cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide in half. Roll each half into a 12-inch circle on a lightly floured surface; lightly coat top of dough with vegetable cooking spray. Cut each circle into 12 wedges; roll up each wedge, beginning at wide end. Place rolls, point side down, 2 inches apart on baking sheets coated with vegetable cooking spray. Cover with plastic wrap, and chill 2 to 24 hours. Uncover dough. Combine egg white and water; brush over tops of rolls. Bake at 375F for 12 minutes or until golden.
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l 1/2 cups warm water (125F to 130F)
1/2 cup honey
2 packages dry fast-rising yeast
1 tablespoon salt
1/3 cup vegetable oil
2 eggs
5 egg yolks
6 cups (about) unbleached all purpose flour
Cornmeal
2 tablespoons sugar
1 teaspoon water
Sesame seeds
Combine first 4 ingredients in large bowl. Stir until yeast dissolves. Mix in oil, eggs and 4 egg yolks. Gradually add enough flour to form soft dough. Knead dough on lightly floured surface until smooth and elastic, adding more flour if sticky, about 8 minutes. Grease another large bowl. Place dough in bowl, turning to coat completely. Cover with plastic. Let dough rest in warm draft-free area 25 minutes. Sprinkle heavy large cookie sheet with cornmeal. Knead dough 1 minute. Divide in half. Cut each half into thirds. Roll out 1 piece between hands and lightly floured surface into 9-inch-long rope. Repeat with 2 more pieces. Braid ropes together; pinch ends together and tuck under loaf. Transfer loaf to prepared cookie sheet. Repeat with remaining dough pieces, forming second loaf. Whisk remaining egg yolk, 2 tablespoons sugar and 1 teaspoon water in small bowl for a glaze. Brush each loaf generously with glaze. Sprinkle with sesame seeds. Let stand in warm draft-free area until leaves have increased only slightly in volume, about 20 minutes. Preheat oven to 400F. Bake loaves 15 minutes. Reduce oven temperature to 350F. Continue baking until loaves are golden brown, about 20 minutes. Transfer to rack and cool.
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2 cups 100% white whole wheat flour
1 cup bread flour
2 1/2 teaspoons instant yeast
1 tablespoon Bread Dough Enhancer*
1 1/4 teaspoons salt
1/4 cup maple syrup
1/2 cup maple or cinnamon flavor-r-bites*
1 cup chopped walnuts
1 teaspoon maple flavor powder*
1/4 cup Dry Milk
2 tablespoons butter
1 1/8 to 1 1/4 cups water (you'll need the great amount
in the winter and the lesser amount in the summer)
* Can be purchased from King Arthur Flour Baking Supplies
Combine all of the dough ingredients, and mix and knead them together - by hand, mixer or bread machine - till you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 to 1 1/2 hours. Shape the dough into a loaf, and place it in a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Or divide it into 16 pieces, roll each piece into a ball, and place the balls in a large pan. Allow the loaf or rolls to rise, covered, for about 1 1/2 hours, or till the loaf has crowned about 1 inch over the rim of the pan, or the rolls are puffy. Bake the bread in a preheated 350F oven for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 25 minutes. Bake the rolls for 20 to 23 minutes. Remove from the oven and cool completely on a wire rack.
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SWEET POTATO BISCUITSMakes about 12
1 pound sweet potatoes (about 2 medium)
2 1/4 cups buttermilk baking mix
1/2 cups firmly packed golden brown sugar
3 tablespoons (about) water
Preheat oven to 350F. Grease large baking sheet. Bake potatoes until tender, about 45 minutes. Cool potatoes. Peel and transfer to bowl and mash with potato masher. Stir in the buttermilk baking mix and sugar. Add enough water by tablespoons to form a soft dough. Turn out the dough onto a lightly floured surface. Pat dough into a 1/2-inch-thick round. Cut out biscuits using a 2 1/2-inch round cookie cutter. Gather scraps and pat to the thickness of 1/2 inch. Cut out additional rounds. Transfer biscuits to a prepared baking sheet, spacing evenly. Bake until golden brown, about 18 minutes (biscuits will rise only slightly). Transfer biscuits to racks. Serve warm or at room temperature.
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To get a crisp crust, put a pan of water in the bottom of the oven to create steam or spray the oven with a squirt bottle.
1/2 cup unsweetened multi-grain cereal (such as 7 grain)
2 cups boiling water
1 envelope dry yeast
4 1/3 cups (about) bread flour
1 tablespoon olive oil
1 tablespoon dark brown sugar
1 1/2 teaspoons salt
2 teaspoons sesame seeds
2 teaspoons flax seeds*
2 teaspoons poppy seeds
2 cups water
*Available at natural food stores
Place cereal in large bowl. Pour 2 cups of boiling water over. Let stand until mixture cools to between 105F and 115F, about 20 minutes. Sprinkle yeast over the cereal. Add 1 cup bread flour, oil, sugar and salt and stir until smooth. Gradually mix in enough remaining bread flour to form the dough. Cover the dough and let it rest 15 minutes. Turn out the dough onto a floured surface. Knead until smooth and elastic, adding more flour if sticky, about 10 minutes. Oil a large bowl. Add the dough to the bowl; turn to coat. Cover the bowl with a clean kitchen towel. Let dough rise in a warm area until doubled, about 1 hour. Mix all seeds in a bowl. Punch down the dough. Turn out onto lightly oiled surface and knead briefly. Shape the dough into a 12x4-inch loaf. Sprinkle the baking sheet with 2 teaspoons seeds. Place the loaf atop the seeds. Cover with a towel. Let the dough rise a second time in a warm area until almost doubled, about 30 minutes. Position 1 oven rack in the center and 1 just below center in the oven. Place the baking pan on the lower rack and preheat oven to 425F. Brush the loaf with water. Sprinkle with the remaining seed mixture. Using a sharp knife, cut 3 diagonal slashes into the surface of loaf. Place the baking sheet with the loaf in the oven. Immediately pour 2 cups of water into a hot pan on the lower rack in the oven to create steam. Bake loaf until golden and crusty and a tester inserted into the center comes out clean, about 35 minutes. Transfer to a rack and cool. (Can be made I day ahead. Wrap in plastic; store at room temperature.)
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2 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon cayenne pepper
2 tablespoons butter
1 1/2 cups grated Parmesan cheese (or Cheddar)
1 tablespoon lightly toasted sesame seeds
1 1/4 cups buttermilk (about or a combination of regular milk and yogurt)
Preheat the oven to 425F. Sift the flour with the baking powder and cayenne. Cut or rub in butter. Add the grated Parmesan sesame seeds. Add about 1 1/4 cups buttermilk (or a combination of milk and yogurt) and stir until the mixture forms a dough. Knead 6 times on a floured board. Roll out to about 1/2 inch and cut with a 2 1/4 inch round cookie cutter. Arrange on a baking sheet and bake at 425F. for 12 to 15 minutes.
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Start preparing this one day ahead.
2 cups buttermilk
1 1/4 cups coarse cornmeal
8 ounces bacon (about 10 slices), cut into 1/2-inch pieces
1 3/4 cups all purpose flour
1 1/2 tablespoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (packed) golden brown sugar
3 large eggs
2 tablespoons honey
2 tablespoons (1/4 stick) butter, melted
2 1/2 cups frozen corn kernels, thawed (about 13 ounces)
Stir buttermilk and polenta in a medium bowl to blend. cover and let stand at room temperature overnight. Preheat oven to 350F. Cook bacon in heavy large skillet until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Spoon 2 tablespoons bacon drippings into 13x9x2-inch metal baking pan. Tilt pan to coat bottom and sides of pan with bacon drippings. Place baking pan in oven until bacon drippings are hot, about 6 minutes. Meanwhile, sift flour, baking powder, salt and baking soda into large bowl. Stir in brown sugar. whisk eggs, honey and melted butter in another large bowl to blend. Stir in polenta mixture. Add to dry ingredients. Stir just until blended. Stir in corn kernels. Transfer batter to prepared hot baking pan. Sprinkle bacon over batter, then press bacon gently to submerge slightly. Bake corn bread until tester inserted into center comes out clean and top is golden, about 45 minutes. Transfer to rack. Cool 15 minutes. (Can be prepared 8 hours ahead. Cool completely. Cover and let stand at room temperature.) Cut corn bread into squares and serve warm or at room temperature.
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This bread works as an appetizer, as a nice lunch when paired with a salad or even as a satisfying snack on its own. Serve warm or at room temperature.
1 1-pound long loaf French or Sourdough bread
10 ounces Fontina cheese, coarsely grated
1/4 cup olive oil
3 tablespoons dry white wine
2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
2 tablespoons chopped fresh chives or green onions
Z tablespoons chopped fresh arugula
2 large garlic cloves, minced
Cut bread in half lengthwise. Remove enough bread from bottom half to create 1/2-inch-deep cavity. Mix cheese with remaining ingredients. Season with salt and pepper. Pack cheese mixture into bottom half of bread. Place top half of bread over and press loaf together firmly. Wrap tightly in foil. (Can be made 3 hours ahead. Let stand at room temperature.) Preheat oven to 350F. Bake bread until heated through, about 30 minutes. Let stand 10 minutes. Remove foil; cut bread crosswise into 1-inch-wide diagonal slices and serve.
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For Yeast Starter:
1 envelope dry yeast
1/4 cup warm water (105F to 115F)
1/2 cup all purpose flour
For Anise Dough:
3 cups all purpose flour
1/2 cup sugar
1 1/2 teaspoons salt
1 teaspoon aniseed
5 eggs, room temperature
1/4 cup milk, room temperature
1 cup(2 sticks) unsalted butter, cut into 16 pieces, room temperature
1/2 cup mixed diced candled fruit (such as figs, pumpkin, apricots,
papaya, pineapple or citron)
Make starter:
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3 cups all purpose flour
3/4 cup grated Parmesan cheese
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
l/2 teaspoon ground black pepper
1/4 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup chopped fresh parsley or chives
1 cup (or more) chilled whole milk
Preheat oven to 400F. Lightly sprinkle heavy large baking sheet with flour. Combine 3 cups flour, 1/2 cup cheese, sugar, baking powder, salt, and pepper in large bowl; whisk until well blended. Add butter and rub in with fingertips until coarse meal forms. Mix in parsley. Gradually add 1 cup milk, tossing with fork until moist clumps form and adding more milk by tablespoonfuls if mixture is dry. Gather dough into ball. Press out on lightly floured work surface to 8-inch round, about 1 inch thick. Using 2-inch-diameter cutter, cut out biscuits. Repeat, gathering and pressing out dough and cutting biscuits until all dough is used. Arrange biscuits on prepared baking sheet. Sprinkle with remaining 1/4 cup cheese. Bake until biscuits are puffed and light golden and tester inserted into centers comes out clean, about 15 minutes. Transfer biscuits to towel-lined basket and serve warm.
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Serve this slightly sweet bread with butter or with a variety of cheeses.
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The recipe calls for spraying the oven with water because extra humidity makes the outside of the bread crusty. Simply use a spray bottle filled with tap water.
1 cup whole milk
2 teaspoons butter
2 teaspoons sugar
1 cup water, room temperature
2 teaspoons active dry yeast (for do-ahead version) or
quick-rising dry yeast (for same-day version)
3/4 cup chopped pitted Kalamata olives or other brine-cured black
olives (about 4 ounces pitted)
2 teaspoons chopped fresh thyme
2 teaspoons salt
4 cups (or more) all purpose flour
Olive oil
1 egg white, beaten to blend
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Be sure to begin preparing the dough a day before serving because it needs to be refrigerated overnight.
1 cup warm water (105°F to 115°F)
2 envelopes dry yeast
1/4 teaspoon plus 1/3 cup sugar
2/3 cup whole milk, room
temperature
1 large egg
2 1/2 teaspoons salt
1/4 cup (1/2 stick) unsalted butter, melted, cooled
5 1/3 cups (about) all purpose flour
1 cup (2 sticks) chilled unsalted butter, cut into thin slices
1 egg beaten with 1 tablespoon cold water (glaze)
Poppy seeds
Place warm water in large bowl. Sprinkle yeast and 1/4 teaspoon sugar over and stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 8 minutes. Whisk milk, 1 egg, salt and remaining 1/3 cup sugar into yeast mixture. Add melted butter and whisk until smooth. Add 1 cup flour and mix until smooth. Combine 4 cups flour and 1 cup chilled butter in processor. Using on/off turns, process until mixture resembles coarse meal. Add to yeast mixture and stir until dry ingredients are moistened. Knead in bowl until smooth dough forms, adding more flour if dough is sticky, about 5 minutes. Cover bowl with plastic wrap. Refrigerate dough overnight. (Can be prepared up to this point 2 days ahead. Keep refrigerated.) Butter twenty-four 1/3-cup nonstick muffin cups. Turn dough out onto floured surface; knead briefly until smooth and elastic, about 3 minutes. Divide dough into 4 equal portions. Place 1 dough portion on work surface; cover and chill remaining dough. Roll out 1 dough portion on floured surface to 13x11-inch rectangle (about 1/8 inch thick). Cut rectangle lengthwise into 6 strips, each scant 2 inches wide. Stack strips atop one another, forming 6 layers and pressing slightly to adhere. Cut strips crosswise into 6 equal stacks, each about 2 inches long. Place 1 dough stack, 1 cut side down, into each muffin cup (dough will fan out slightly and fill muffin cups as dough rises). Repeat with remaining chilled dough pieces. Cover rolls with kitchen towel. Let rise in warm draft-free area until rolls are puffed and doubled in volume, about 1 hour and 15 minutes. Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F. Brush rolls gently with egg glaze. Sprinkle with poppy seeds. Bake until rolls are golden brown, switching top and bottom baking sheets halfway through baking, about 25 minutes. Transfer pans to rack and cool rolls 5 minutes. Remove rolls from pans and cool on racks. Serve warm or at room temperature. (Can be prepared 1 week ahead. Wrap in aluminum foil and freeze. If desired, rewarm thawed wrapped rolls in 350°F oven about 10 minutes.)
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1 1/2 cups warm buttermilk (105°F to 115°F)
1/4 cup (1/2 stick) unsalted butter, melted, cooled
3 tablespoons sugar
1 envelope dry yeast
3/4 cup whole wheat flour
1 1/2 teaspoons salt
3 cups (or more) unbleached all purpose flour
1/4 cup chopped crystallized ginger
3 tablespoons bulgur*
*Also called cracked wheat, bulgur is available at
natural foods stores and supermarkets nationwide.
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Use a pizza stone for extra
crispiness on the bottom Back To The Index
2 cups bread flour Back To The Index
1 14- to 16-ounce red-skinned sweet potato (yam) Pierce sweet potato in several places with fork. Place in microwave
oven and cook on High 7 minutes. Turn over and cook until very tender,
about 7 minutes longer. Scoop flesh from potato into bowl and mash.
Transfer 3/4 cup mashed potato to large bowl of electric mixer fitted
with whisk attachment (reserve remaining potato for another use). Beat
until potato is very smooth. Heat half and half and 1 tablespoon brown
sugar in heavy small saucepan over low heat until thermometer
registers 105F. to 115F. Remove from heat. Sprinkle yeast over; stir
to blend well. Let stand until yeast dissolves and is slightly foamy,
about 12 minutes. Fit mixer with dough hook. Add remaining 5
tablespoons brown sugar, melted butter, salt and cardamom to sweet
potato in bowl and beat until smooth and will blended. Add yeast
mixture and mix until blended. At medium speed, beat in enough flour,
1 cup at a time, to form soft dough. Beat 3 minutes (dough will be
soft). Turn out dough onto floured surface. Knead until smooth and
elastic, adding more flour by tablespoons if too sticky, about 6
minutes. Knead in dried cherries. Butter large bowl. Form dough into
ball and add to bowl, turning to coat. Cover bowl with plastic wrap,
then towel. Let dough rise in warm draft-free area until doubled in
volume, about 1 1/2 hours. Butter 2 heavy large baking sheets. Punch
down dough. Turn out onto floured surface. Divide dough in half. Using
rolling pin, roll 1 dough piece to 12-inch-diameter round (if dough
retracts during rolling, stop occasionally and gently pull and stretch
dough with fingertips, then continue rolling). Repeat with remaining
dough piece. Cut each round into 8 equal triangles. Starting at wide
end of triangle, roll up toward point of triangle, stretching dough
slightly with fingertips as triangle is rolled up. Brush point lightly
with glaze; press to seal. Place 8 rolls on each prepared sheet,
shaping into crescents and spacing evenly. Cover rolls with towel. Let
rise in warm draft-free area until light and puffy, about 45 minutes.
Position 1 rack in center and 1 rack in top third of oven; preheat to
400F. Brush rolls with glaze. Bake until rolls are golden and sound
hollow when tapped on bottom, switching top and bottom baking sheets
halfway through baking, about 15 minutes. Cool rolls on racks. (Can be
made 2 weeks ahead. Wrap in foil; freeze. If desired, rewarm wrapped
rolls in 350F. oven about 10 minutes.) Back To The Index
Two 1/4-ounce
packages active dry yeast (5 teaspoons) In a small bowl proof the yeast in 1 cup of the water for 5 minutes,
or until the mixture is foamy, and in another small bowl dissolve the
table salt in the remaining 1 cup water. In a large bowl stir together
the yeast mixture, the salt water, and 4 cups of the flour until a dough
is formed, turn the dough out onto a floured surface, and knead in the
salami, the rosemary, and enough of the remaining 2 cups flour to form a
slightly sticky dough. Knead the dough for 10 minutes, form it into a
ball, and transfer it to a lightly oiled bowl, turning it to coat it
with the oil. Let the dough rise, covered with plastic wrap, in a warm
place for 1 hour, or until it is double in bulk, knead it for 30
seconds, and form it into a 16-inch-long loaf. Transfer the loaf to a
lightly oiled baking sheet and let it rise, uncovered, in a warm place
for 1 hour, or until it is double in bulk. Make four 1/4-inch-deep
slashes in the top of the loaf and brush the loaf with the glaze.
Sprinkle the loaf with the coarse salt and bake it in the middle of a
preheated 425F oven for 15 minutes. Reduce the temperature to 350F and
bake the loaf for 30 minutes more, or until it sounds hollow when the
bottom is tapped. Transfer the loaf to a rack and let it cool. Back To The Index
A really great flatbread. To make this really easy, ask your
local bakery if you can buy frozen bread dough. 8 1/4-inch-thick slices ripe tomato Arrange tomato slices on rack. Sprinkle with salt. Let stand 30 minutes.
Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onions
and sauté until very soft, about 15 minutes. Add vinegar and thyme. Sauté
until liquid is absorbed, about 2 minutes. Remove from heat. Preheat oven to
375F. Line 2 baking sheets with parchment paper. Place bread dough on
lightly floured work surface. Knead cheese and red pepper into dough. Divide
dough into 8 equal pieces. Form each piece into ball. Roll out each ball to
3 1/2-inch round. Arrange on prepared baking sheets, spacing evenly. Using
spoon, make depression in center of each round. Spoon onion mixture into
each depression. Top each with 1 tomato slice; press gently to secure. Bake
until breads are golden, about 30 minutes. Transfer to rack and cool
completely. Back To The Index
1 1/4
cups lukewarm water (85F to 95F) Stir 1 1/4 cups water and yeast in large bowl to blend. Stir in warm
milk, honey, and salt, then melted butter. Add 1 1/2 cups whole wheat
flour and stir vigorously with wood spoon until well incorporated. Add 1/2
cup rye flour, oat bran and cocoa powder and stir until well blended. Add
enough bread flour, 1/2 cup at a time, to form moist and sticky dough,
stirring vigorously with wood spoon until well incorporated. Mix in
raisins and walnuts. Cover bowl with plastic wrap. For do-ahead version:
Refrigerate dough overnight. For same-day version: Let dough rise in warm
draft-free area until doubled in volume, about 1 hour (do not punch down
dough). Spray 9x5-inch metal loaf pan with nonstick spray. Transfer dough
to prepared pan, being careful not to deflate dough. Cover loaf pan
loosely with plastic wrap. Let rise in warm draft-free area until dough is
puffed and almost reaches top of pan, about 45 minutes for refrigerated
dough and 20 minutes for room-temperature dough. Meanwhile, position rack
in center of oven and preheat to 500°F. Generously spray inside of oven
with water (about 8 sprays); immediately place bread in oven. Lower oven
temperature to 400F and bake bread until top is deep brown and crusty and
tester inserted into center comes out clean, about 45 minutes. Cool in pan
on rack 10 minutes. Turn bread out onto rack and cool completely. Back To The Index
2 envelopes active dry yeast Back To The Index
Serve with salad. For a heartier dish, roll pepperoni slices into
the dough. Again, to make this easy, ask your baker if you can buy
frozen dough 3/4 pound broccoli, more tender stems only and peeled Preheat the oven to 350F. Cook the broccoli in boiling salted water
for 3 minutes. Drain and chop. In a large skillet, heat the olive oil.
Add the garlic and cook over moderate heat until fragrant, about 30
seconds. Add the tomatoes, olives and red pepper and cook for 1
minute. Add the broccoli; season with salt and pepper. On a lightly
floured work surface, roll each piece of dough into a 12-by-9-inch
rectangle. Spoon half of the broccoli mixture down one longer side of
each rectangle, about 2 inches from the edge. Top each with half of
the feta and Parmesan. Roll the dough up around the filling; fold in
the sides. Bake for about 40 minutes, or until brown. Let cool
slightly; then slice and serve. Back To The Index
The ciabatta does
require a simple sponge but it takes only a few minutes to
put together the day before making the bread. Though the
dough for ciabatta is very wet and sticky, resist the
temptation to add more flour. For this recipe you will need
a baking stone or unglazed "quarry" tiles. Baking stones are
available at cookware shops and by mail order from
King Arthurs Flour
Baking Catalog. 1/8 teaspoon
active dry yeast *Available at many supermarkets and by mail order from
King Arthurs Flour
Baking Catalog. Back To The Index
WHITE VELVET BATTER BREAD
1 tablespoon (1 package) active dry
yeast Back To The Index
CRANBERRY NUT ROLLS 1 cup coarsely chopped walnuts Mix 3 1/2 cups bread flour and next 3
ingredients in bowl of heavy-duty stand mixer fitted with
paddle attachment. Warm milk in small saucepan over low heat
until instant-read thermometer inserted into milk registers
95F. Add oil; remove from heat. Add milk mixture and 1 egg
to flour mixture. Mix on low speed until wet coarse ball
forms, about 1 minute. Add nuts and cranberries. Replace
paddle attachment on mixer with dough hook. Mix dough on low
speed until smooth, elastic, and slightly tacky, adding more
flour by tablespoonfuls as needed, about 4 minutes. Transfer
dough to floured surface; knead 2 minutes. Lightly oil large bowl. Shape dough
into ball; place in prepared bowl, turning to coat with oil.
Cover with plastic wrap; let dough rise at room temperature
until almost doubled in volume, 1 3/4 to 2 hours. Line large rimmed baking sheet with
parchment paper. Transfer dough to unfloured surface; divide
into 12 equal pieces. Using cupped hand, roll and rotate 1
dough piece firmly on work surface until dough piece pops up
into cupped hand as smooth round ball, about 6 rotations.
(This will make dough ball as smooth as possible; if
necessary, wipe work surface with damp paper towel to help
create traction.) Repeat with remaining dough pieces. Transfer rolls to prepared baking
sheet, spacing apart. Spray rolls with nonstick spray. Cover
loosely with plastic wrap; let rise at room temperature
until 1 1/2 times original size, about 1 1/2 hours. Brush
rolls with egg glaze; sprinkle with raw sugar. Let rise 15
minutes longer. Meanwhile, position rack in center of
oven and preheat to 425F. Place rolls in oven; reduce oven
temperature to 400F and bake 7 minutes. Rotate baking
sheet; bake rolls until golden and slightly firm to touch,
about 8 minutes longer. Cool completely on rack. MAKE AHEAD:
Wrap in foil, then enclose in resealable plastic bag and
freeze up to 2 weeks. Thaw rolls at room temperature.
If desired, rewarm rolls wrapped in foil in 350F oven about
10 minutes. Back To The Index
CHEESY ZUCCHINI AND RED ONION
FLATBREAD
Preheat oven to 400F. Line baking
sheet with parchment paper; spray with nonstick spray.
Unroll dough onto parchment. Spread half of herb cheese over
1 long half of dough, leaving 1/2-inch plain border.
Sprinkle with half of Parmesan and 2 tablespoons parsley.
Using parchment as aid, fold plain half of dough over filled
half (do not seal edges). Spread remaining herb cheese over
top; sprinkle with remaining Parmesan. Remove enough outer
layers of onion to yield 2-inch-diameter core; cut into
1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long
side of dough. Arrange onion rounds in row alongside
zucchini. Arrange 1 more row of zucchini alongside onion.
Brush vegetables with oil; sprinkle with salt and pepper.
Bake bread until puffed and deep brown at edges, about 24
minutes. Sprinkle with 1 tablespoon parsley. Back To The Index
2 cups warm
water
*Self-rising flour is
all-purpose flour or cake flour mixed with salt and a leavening
agent. If you can't find self-rising flour, sift 1 tablespoon baking
powder and 1 teaspoon salt with every 2 cups of flour
Butter two standard-size 12-cup muffin
pans. In a small bowl, mix the water, sugar
and yeast and let stand until foamy, about 5
minutes. In a large bowl, whisk the cake and
all-purpose flours with the salt. Using a
pastry blender or 2 knives, cut in the cold
butter until the mixture resembles small
peas. Stir in the yeast mixture with a
wooden spoon until blended. Stir in the sour
cream until combined. Spoon the dough into the prepared muffin
pans and let stand at room temperature for 1
hour. Preheat the oven to 400F. Spike each
roll with a bay leaf and bake for 10
minutes. Lightly brush the tops of the rolls
with the melted butter and bake for 15
minutes longer, or until golden. Pull out
the bay leaves and serve warm.
Make
Ahead: The rolls can be stored
overnight at room temperature in an airtight
container. Reheat in a 350F oven. The
unbaked rolls can be covered and
refrigerated overnight in the pans. Let
stand, uncovered, in a warm, draft-free spot
for 2 hours before baking.
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PARMESAN PULL-APARTS (ROLLS)
2 teaspoons active dry yeast (from a
1/4-ounce package) Stir together yeast, honey, and 1/3 cup warm
milk in mixer bowl and let stand until foamy, about 5 minutes. (If
mixture doesn’t foam, start over with new yeast.) Whisk together
flour (2 1/2 cups), cheese, and salt, then mix into yeast mixture
along with remaining 1/3 cup warm milk at low speed. Increase speed
to medium and beat in 2 eggs, 1 at a time, beating well after each
addition, then beat, scraping down side of bowl occasionally, until
a very soft dough forms, about 3 minutes. Beat in butter, 1
tablespoon at a time, until dough is elastic, about 2 minutes.
(Dough will be very sticky.) Scrape dough into center of bowl and sprinkle
with remaining 2 tablespoon flour. Cover bowl with plastic wrap and
a kitchen towel and let dough rise in a draft-free place at warm
room temperature until doubled, 1 1/2 to 2 hours. Punch down dough (do not knead) and turn out
onto a floured surface. Cut dough into 12 equal pieces and roll each
into a ball by cupping your hand and pushing dough against work
surface as you roll in a circular motion. Arrange rolls 1 inch apart
in a buttered 9- by 2-inch round cake pan and cover with a kitchen
towel (not terry cloth). Let dough rise in a draft-free place at
warm room temperature until doubled and dough fills pan, 1 to 1 1/2
hours. Preheat oven to 375F with rack in middle. Whisk together remaining egg with water and
brush on tops of rolls. (You will have leftover egg wash.) Bake
until golden brown, 20 to 25 minutes. Loosen edges of rolls from pan
with a sharp knife and invert rolls onto a rack, then reinvert and
cool at least 20 minutes.
Back To The Index Updated
April 25, 2015
1 12- to 16-ounce russet potato
2 1/2 cups (or more) bread flour
3 teaspoons fresh rosemary leaves
1 teaspoon salt
1 cup warm water (105°°F to 115°F)
1/4 teaspoon sugar
1 envelope dry yeast
4 tablespoons extra-virgin olive oil
12 oil-cured black olives, pitted, quartered]
1/2 teaspoon coarse sea salt
Pierce potato several times with fork. Microwave on high until
tender, turning once, about 12 minutes. Cut in half. Scoop
flesh into small bowl; mash well. Measure 2/3 cup (packed)
mashed potato; cool (reserve extra potato for another use).
Combine 2 1/2 cups flour, half of rosemary and 1 teaspoon salt
in processor; blend until rosemary is chopped, about 1 minute.
Add potato; blend in, using about 25 on/off turns. Combine 1
cup warm water and sugar in 2-cup glass measuring cup;
sprinkle yeast over. Let stand until foamy, about 5 minutes.
Stir 3 tablespoons oil into yeast mixture. With processor
running, pour yeast mixture into flour mixture. Process until
smooth, about 1 minute. Scrape dough out onto lightly floured
surface. Knead until dough feels silky, sprinkling with more
flour as needed, about 1 minute. Place dough in large oiled
bowl; turn to coat. Cover with towel; let rise in warm area
until doubled in volume, about 1 hour. Position rack in center
of oven and preheat to 450°F. Brush large baking sheet with
oil. Punch down dough; knead 30 seconds on lightly floured
surface. Stretch or pat out dough to 12-inch round. Transfer
round to prepared baking sheet. Press dough all over with
fingertips to dimple. Brush with 1 tablespoon oil. Press olive
quarters, cut side down, into dough. Sprinkle with sea salt.
Let rise until just puffy, about 20 minutes. Bake until
golden, about 18 minutes. Serve warm or at room temperature.
ROSEMARY AND THYME BREAD STICKS
Makes 16 breadsticks
1 3/4 teaspoons salt
1 1/2 teaspoons quick-rising yeast
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 teaspoon honey
1 teaspoon olive oil (preferably extra-virgin)
3/4 cup (about) warm water (120F to 130F)
Mix flour, salt and yeast in processor. Add rosemary, thyme, honey and
oil. Gradually blend in enough water to bind dough together. Process
until dough forms ball, about 30 seconds longer. Turn dough out onto
work surface. Knead until smooth and elastic, about 2 minutes. Lightly
oil large bowl. Add dough; turn to coat with oil. Cover bowl with
plastic wrap, then towel. Let dough rise in warm draft-free area until
doubled, about 1 hour. Punch down dough. Divide into 16 equal pieces.
Roll each dough piece between palms and work surface into 12-inch-long
by 1/2-inch-wide rope. Arrange ropes on 2 heavy large baking sheets,
spacing 1 inch apart. Let rise uncovered in warm draft-free area until
almost doubled, about 30 minutes. Preheat oven to 325F. Bake until
breadsticks are very crisp and pale golden, about 40 minutes. Transfer
breadsticks to racks and cool. (Can be made 3 days ahead. Store
airtight at room temperature.)
SWEET POTATO ROLLS WITH DRIED TART CHERRIES AND CARDAMOM
Makes 16 rolls
1 cup half and half
6 tablespoons packed golden brown sugar
1 envelope dry yeast
1/4 cup (1/2 stick) unsalted butter, melted, cooled
2 teaspoons salt
1 teaspoon ground cardamom
3 1/4 cups (about) all purpose flour
3/4 cup dried cherries or golden raisins (about 4 ounces)
1 large beaten egg, beaten to blend (glaze)
SALAMI AND ROSEMARY BREAD
Makes 1 Loaf
2 cups lukewarm water
2 teaspoons table salt
5 to 6 cups bread flour
1/2 pound pork salami, chopped fine
4 teaspoons fresh rosemary or 2 teaspoons dried
a glaze made by beating 1 large egg white with 1 tablespoon water
coarse salt for sprinkling the bread
PARMESAN BREAD WITH TOMATOES AND ONIONS
Makes 1 Loaf
1 tablespoon olive oil
2 medium-size red onions, thinly sliced (about 3 cups)
1 tablespoon balsamic vinegar
2 teaspoons chopped fresh thyme
1 1-pound loaf enriched frozen white bread dough, thawed
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1/4 teaspoon dried crushed red pepper, minced
WHOLE WHEAT BREAD WITH RAISINS AND WALNUTS
Makes 1 Loaf
1 tablespoon active dry yeast (for do-ahead version) or quick-rising dry
yeast (for same-day version)
1 cup warm whole milk (105F to 115F)
2 tablespoons honey
1 tablespoon salt
1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly
1 1/2 cups whole wheat flour
1/2 cup rye flour
1/2 cup oat bran
1 tablespoon unsweetened cocoa powder
2 1/2 cups (about) bread flour
1/2 cup raisins
1/2 cup chopped walnuts
Nonstick vegetable oil spray
MULTI-GRAIN MOLASSES BREAD CIABATTA
Makes 2 Loaves
Warm water
3 tablespoons molasses
5 tablespoons unsalted butter
2 cups buttermilk
1 cup whole wheat flour
1 cup stone-ground yellow cornmeal
1/2 cup quick-cooking oats
1 tablespoon fine sea salt
1 cup cooked brown rice
2 tablespoons instant mashed potato flakes
4 1/2 cups bread flour
1 tablespoon sesame seeds
BROCCOLI BREAD
Makes 1 Loaf
Salt
2 tablespoons olive oil
2 large garlic cloves, minced
4 oil-packed sun-dried tomato halves, drained and chopped
2 tablespoons chopped black olives, such as
Kalamata
1/4 to 1/2 teaspoon crushed red pepper
Freshly ground pepper
1/2 pound frozen bread dough, thawed and cut in half
1/2 cup crumbled feta cheese
1/4 cup freshly grated Parmesan cheese
Makes 2 Loaves
2 tablespoons
warm water (105-115F)
1/3 cup
room-temperature water
1 cup bread
flour*
For bread:
1/2 teaspoon
active dry yeast
2 tablespoons
warm milk (105-115F)
2/3 cup
room-temperature water
1 tablespoon
olive oil
2 cups bread
flour*
1 1/2 teaspoons
salt
In a small bowl stir together yeast and warm
water and let stand 5 minutes, or until
creamy. In a bowl stir together yeast
mixture, room-temperature water, and flour
and stir 4 minutes. Cover bowl with plastic
wrap. Let sponge stand at cool room
temperature at least 12 hours and up to 1
day.
Make the bread:
In a small bowl stir together yeast and milk
and let stand 5 minutes, or until creamy. In
bowl of a standing electric mixer fitted
with dough hook blend together milk mixture,
sponge, water, oil, and flour at low speed
until flour is just moistened and beat dough
at medium speed 3 minutes. Add salt and beat
4 minutes more. Scrape dough into an oiled
bowl and cover with plastic wrap. Let dough
rise at room temperature until doubled in
bulk, about 1 1/2 hours. (Dough will be
sticky and full of air bubbles.) Have ready a rimless
baking sheet and 2 well-floured 12- by
6-inch sheets parchment paper. Turn dough
out onto a well-floured work surface and cut
in half. Transfer each half to a parchment
sheet and form into an irregular oval about
9 inches long. Dimple loaves with floured
fingers and dust tops with flour. Cover
loaves with a dampened kitchen towel. Let
loaves rise at room temperature until almost
doubled in bulk, 1 1/2 to 2 hours. At least 45 minutes
before baking ciabatta, put a baking stone
or 4 to 6 unglazed "quarry" tiles (see note,
above) arranged close together on oven rack
in lowest position in oven and preheat oven
to 425F. Transfer 1 loaf on
its parchment to baking sheet with a long
side of loaf parallel to far edge of baking
sheet. Line up far edge of baking sheet with
far edge of stone or tiles, and tilt baking
sheet to slide loaf with parchment onto back
half of stone or tiles. Transfer remaining
loaf to front half of stone or tiles in a
similar manner. Bake ciabatta loaves 20
minutes, or until pale golden. With a large
spatula transfer loaves to a rack to cool.
Makes 2 Loaves
3 tablespoons firmly packed light
brown sugar
1/4 teaspoon ground ginger
1/2 cup warm water (105 to 115F)
1 can (12 ounces) evaporated milk,
regular, fat-free, or goat's milk, undiluted, at room
temperature
2 teaspoons salt
2 tablespoons walnut oil or unsalted
butter, melted
4 1/2 cups (exact measure) unbleached
all-purpose flour
In a small bowl, sprinkle the yeast, a pinch of the brown
sugar, and the ginger over the warm water. Stir to dissolve
and let stand until foamy, about 10 minutes.
To make by hand:
Combine the milk, the remaining sugar, salt, oil or butter,
and 1 1/2 cups of the flour in a large bowl. Beat vigorously
with a balloon whisk or dough whisk, at least 40 strokes by
hand, until thick and sticky. Add the yeast mixture and beat
vigorously for 1 minute more. Continue to add the remaining
flour gradually, 1/2 cup at a time, then beat vigorously
another 100 strokes, about 2 minutes. The batter will stay
sticky. Scrape down the sides of the bowl with a spatula.
To make by mixer:
Combine the milk, the remaining sugar, salt, oil or butter,
and 1 1/2 cups of the flour in the bowl of a heavy-duty
electric mixer fitted with the paddle attachment. Beat for 1
minute on medium speed, or until thick and sticky. Add the
yeast mixture and beat for 1 minute more. Continue to add
the remaining flour on low speed, 1/2 cup at a time, then
beat vigorously about 2 minutes on medium speed. The batter
will stay sticky. Scrape down the sides with a spatula.
Panning and Rising:
Generously grease the bottom and sides of the coffee cans or
glass baking canisters. Divide the batter evenly between the
2 molds, filling one-half to two-thirds full. Use a spatula
to push the batter into the corners and smooth the top with
flour-dusted fingers. Cover loosely with plastic wrap
lightly greased with vegetable oil cooking spray and let
rise at room temperature until double in bulk, about 45
minutes to 1 hour; the batter should be even with the rim of
the pan and slightly lift up the plastic wrap. Do not let
the dough rise more than double (over-risen loaves collapse
during baking). If the batter over-rises, scrape it into a
bowl, beat vigorously about 20 strokes, then return it to
the pan and begin the rising again.
Baking, Cooling and
Storage:
About 20 minutes before baking, place the oven rack in the
lower part of the oven and preheat the oven to 350° (325F if
using glass molds).
Bake until the top is crusty and
dark brown, the bread sounds hollow when tapped, and a cake
tester inserted into the center comes out clean, 40 to 45
minutes. An instant-read thermometer should read 200
degrees. The crown will dome about 3 to 4 inches above the
rim of the mold. Cool in the molds for 5 minutes. Turn the
mold on its side and slide the loaves out onto a rack to
cool on their sides for at least 2 hours. Serve slightly
warm, sliced into thick rounds or cut into long wedges, with
lots of butter.
Store wrapped in a plastic food
storage bag at room temperature for up to 3 days or in the
freezer for up to 2 months.
Makes 12 Rolls
3 1/2 cups (or more) bread flour
1 tablespoon (packed) golden brown sugar
1 1/2 teaspoons quick-rising dry yeast
(from one 1/4-ounce envelope)
1 1/2 teaspoons salt
1 1/2 cups whole milk
2 tablespoons vegetable oil plus
additional for coating bowl
1 large egg
1 cup sweetened dried cranberries
Nonstick vegetable oil spray
1 large egg, beaten to blend (for glaze)
Raw sugar*
Makes 4 to Servings
Nonstick vegetable oil spray
1 10-ounce tube refrigerated
pizza dough
3/4 cup garlic-and-herb Boursin cheese spread divided
3/4 cup finely grated Parmesan
cheese, divided
3 tablespoons chopped fresh
Italian parsley, divided
1 small red onion
1 7- to 8-inch-long zucchini
(yellow or green), cut crosswise into 1/8-inch-thick
rounds, divided
Olive oil
Makes 2 Dozen Rolls
1/2 cup
sugar
2 envelopes
active dry yeast
4 cups
self-rising cake flour*
4 cups
all-purpose flour
1 teaspoon
salt
2 sticks
cold unsalted butter, diced, plus 4
tablespoons melted
3 cups sour
cream
24 fresh bay
leaves
Makes 1 Dozen Rolls
1 teaspoon mild honey or sugar
2/3 cup warm milk (105–115F),
divided
2 1/2 cups all-purpose flour plus 2
tablespoon for sprinkling
1 1/4 cups grated (with a rasp/microplane grater) Parmigiano-Reggiano (1 1/3 ounces)
1 teaspoon salt
3 large eggs
5 tablespoons unsalted butter, cut
into tablespoon pieces and softened
1 tablespoon water
Don't be intimidated--bread is really not hard. Just think--you get to play
with the dough too!