San Joaquin Sourdough Baguettes

San Joaquin Sourdough Baguettes April 1, 2013 My San Joaquin Sourdough originated in Anis Bouabsa's baguettes which had won the prize for the best baguette in Paris in 2008. Bouabsa's baguettes departed from convention in utilizing a 21 hour retardation after bulk fermentation and before dividing and shaping. Jane Stewart (Janedo on TFL) and I initially modified Bouabsa's formula by adding a bit of rye flour and some sourdough starter for flavor. I then omitted the commercial yeast altogether and began using the modified formula to shape as btards. Over time, I have tweaked the formula and method in various ways, but have settled on the current one as providing the best product. Today's bake takes the San Joaquin Sourdough back to its roots, so to speak. I used my current formula and method to make San Joaquin Sourdough baguettes. I am very happy with the results.
Total ingredients AP Flour WW Flour Medium rye Flour Water Salt Wt (g) 479 33 29 392 10 Bakers % 89 6 5 72 1.8

Liquid starter Total

17 960 Wt (g) 29 8 4 42 17 100 Wt (g) 450 25 25 350 10 100 960

3 176.8 Bakers % 70 20 10 100 40 240

9.2% of the flour is pre-fermented

Liquid Levain ingredients AP Flour WW Flour Medium rye Flour Water Liquid starter Total Final dough ingredients AP Flour WW Flour Medium rye Flour Water Salt Liquid levain Total

Method 1. Mix the levain by dissolving the liquid starter in the water, then add the flours and mix well. Ferment at room temperature, covered tightly, until the surface is bubbly and wrinkled. (8-12 hours) 2. Dissolve the levain in the water, add the flours and mix to a shaggy mass. Cover and autolyse for 30 minutes. 3. Add the salt and mix to incorporate. 4. Transfer to a clean, lightly oiled bowl and cover tightly. 5. Bulk ferment for 3-4 hours with stretch and folds in the bowl every 30 minutes for the first 2 hours, then a stretch and fold on the board after 2.5 hours. The dough should have expanded by about 50% and be full of small bubbles. 6. Refrigerate the dough for 18-24 hours. 7. Take the dough out of the refrigerator and transfer it to a lightly floured board. 8. Divide the dough into 4 equal pieces and pre-shape as logs or round. 9. Cover the pieces and allow them to rest for 60 minutes. 10. Shape as baguettes and proof for 45 minutes, covered. 11. Pre-heat the oven to 500F with a baking stone and steaming apparatus in place. 12. Transfer the baguettes to your peel. Turn down the oven to 480F. Score the loaves and load them onto your baking stone. 13. Bake with steam for 10 minutes, then remove your steaming apparatus and continue to bake for another 10-12 minutes. (Note: After 10 minutes, I switched my oven to convection bake and turned the temperature down to 455F.) 14. Remove the loaves to a cooling rack, and cool for at least 30 minutes before serving.

When tasted about 2 hours after baking, the crust was crunchy and the crumb was soft. The flavor was complex, with a caramelized nuttiness from the crust and a sweet, wheaty flavor from the crumb. There was some mild acidity but no discernible acetic acid tanginess. These are among the best-flavored sourdough baguettes I have ever tasted. Very yummy fresh baked and with great sandwich, crostini, toast and French toast potential.

Easy Parmesan Knots

By Laura on December 1, 2009in breads, Recipes, Tried and True recipes

This recipe will got great with the Mama Mias Minestrone from yesterday or any other great Italian meal. It is a recipe that I adapted from one I found in an issue of Simple and Delicious. These are easy to make because they start off with a can of refrigerated biscuit dough. However, they look fancy because you shape the dough in a knot. Pretty, yummy and easy. What more could you want? You could do the same thing with your favorite roll recipe too. Just shape the same, bake according to your roll recipe and brush with the oil mixture.

Easy Parmesan Knots

Ingredients
1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits) cup canola oil 3 tablespoons grated Parmesan cheese (I did use the green can stuff) teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon dried parsley flakes

Instructions
1. Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400 for 8-10 minutes or until golden brown. 2. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.

Pretzel Rolls

Update 11/18/2011: I have not had the opportunity to make this recipe since this posting until today. I have read through the comments and appreciate all of them. I am not sure if I originally recorded my measurements inaccurately or what happened. Please know, I am not a professional baker and do my best to experiment and record my recipes with three amazing, but often distracting, children at my heels. Thank you so much for your patience with this crazy lady. Changes are in bold. I have posted this recipe before but these beauties are so good that they deserve another post. These rolls are addictive and well worth the effort. I was craving them a few weeks ago so I caved-in and made them. (Don't worry -- this was before my whole hospital episode. I won't be making these again until I get the "all-clear" from my doctor.) Enjoy!

Pretzel Rolls
The Dough 6 - 7 1/2 cups unbleached, all-purpose flour 1 teaspoon salt 3 tablespoons canola oil 2 teaspoons active dry yeast 2 1/2 cups milk, slightly warmed 1 cup water, slightly warmed Coarse sea salt for sprinkling

The "Bath" 7 cups water 1 tablespoon salt 4 tablespoons baking soda In a small container, mix yeast with warmed milk and let rest for 10 minutes.Whisk 5 3/4 cups of flour and teaspoon of salt in a large bowl. Add canola oil and warmed water to yeast mixture. Pour into bowl with flour and salt. Knead in the bowl until dough is mostly smooth. Only add more flour if your dough cannot be easily handled. The dough will be somewhat stiff. Cover the bowl with a dish towel and put in a warm place to rise for one hour. Punch down dough and knead in bowl for one minute. Cut dough into 15 pieces. (Cut more pieces if you would like smaller size rolls.) Form balls by pulling the dough under. Place on a well-greased surface. Let the dough balls rise for 15 minutes. While the dough balls are rising, preheat the oven to 400 degrees and get the pretzel "bath" ready. In a large pot, bring water, salt, and baking soda to a rolling boil. Plunge three dough balls into the water and let them "poach" for 1 minute total. Using a slotted spoon, transfer them to a well-greased baking sheet. With a serrated knife, cut 2-3 lines across each roll and sprinkle with coarse sea salt. Bake for 20 to 25 minutes, or until pretzels are a rich brown. These are best eaten the same day they are made.

Pizza Dough and Variations

Traditional pizza dough adds an easy-homemade touch to a thin crust pizza. Using a prepared pizza sauce, you can make and bake this pizza in an hour. This recipe is featured at Doughmesstic.

This recipe makes Two 12-inch pizzas Ingredients

Water Olive oil Bread Flour Salt Active Dry Yeast 1 cup 2 TBSP 3 cups 1 tsp 2+1/4 tsp

Directions
Baker's note: A whole wheat crust can be made by substituting 1 cup whole wheat flour and 2 cups bread flour for the 3 cups of bread flour called for in the recipe. A cheese crust can be made by adding 1/4 cup grated Parmesan cheese and 1 teaspoon Italian seasoning blend to the original recipe. Preheat oven to 400F

Bread Machine Method

Have liquid ingredients at 80F, all others at room temperature. Place room temperature ingredients in pan in the order listed. Select Dough/Manual cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. At the end of the last kneading cycle, press STOP/CLEAR, remove dough from pan. Proceed to Rising, Shaping and Baking instructions below. See our Bread Machine section for more helpful tips and information.

Mixer Methods
Combine yeast, 1 cup flour, and salt. Combine liquids and heat to 120-130F. Hand-Held Mixer Method Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Stand Mixer Method Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method

Have all ingredients at room temperature. Place dry ingredients in processing bowl with steel blade. Process briefly to blend. While motor is running add water and oil. Process until mixed. Continue processing until dough cleans the sides of bowl.

Rising, Shaping and Baking

Let dough rest 15 minutes. Divide into 2 parts. Press each half into a generously greased 12-inch round pizza pan sprinkled with cornmeal. Prebake for 10-12 minutes in pre-heated 400F oven until edges of crust begin to turn light golden brown. Add desired toppings and bake an additional 15 minutes. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking

Rosemary Sea Salt Pretzels with Rosemary Cheddar Cheese Sauce

Happy National Pretzel Day! Yes, there is a special day dedicated to pretzels. I am A-Ok with that because I love pretzels. Ive always been a fan. In grade school, I always brought a brown bag lunch to school. I always asked my dad for a peanut butter, banana, & honey sandwich, an apple, and pretzel sticksand of course a cookie for dessert:) I love salty pretzels in any shape or form. My new favorite pretzels are these homemade soft Rosemary Sea Salt Pretzels. They are fantastic!

Josh is the pretzel master at our house. He always makes them and I eat them. Its a rough job but somebody has to do it:) This time he added fresh rosemary and sea salt to the dough. The combination is awesome! They are good plain, but he made a rosemary cheese sauce that knocked my socks off. I loved dunking my pretzel into the cheese sauce.

The pretzels are really easy to make. I promise. Dont let the yeast and twisting the dough scare you. They are fun to make and eat! Celebrate National Pretzel Day with these Rosemary Sea Salt Pretzels. They make a great snack!

Rosemary Sea Salt Pretzels with Rosemary Cheddar Cheese Sauce

Yield: 8 large soft pretzels Soft homemade pretzels with fresh rosemary and sea salt. Dip them into a rosemary cheese sauce for a great snack!
Ingredients:

For the pretzels: 1 1/2 cups warm water 2 tablespoons light brown sugar 1 package active dry yeast (2 1/4 teaspoons) 3 ounces unsalted butter, melted 2 1/2 teaspoons sea salt 4 1/2 to 5 cups all-purpose flour 2 tablespoons chopped fresh rosemary Canola oil, to grease bowl 3 quarts water 2/3 cups baking soda 1 whole egg, beaten with 1 tablespoon cold water Coarse sea salt For the Rosemary Cheese Sauce: 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup milk 1 cup shredded Cheddar cheese 2 teaspoons fresh rosemary Salt and pepper, to taste

Directions:

1. To make the pretzels: combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. 2. Add the salt, flour, and rosemary to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. 3. Coat a large bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour. 4. Preheat the oven to 425 degrees F. Bring the water to a boil in a large pot. 5. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are golden brown. 6. Remove pretzels from oven and let cool on a wire baking rack. 7. To make the Rosemary Cheese Sauce: In a medium saucepan over medium heat, melt butter and whisk in flour. Pour in the milk and whisk until the mixture thickens. Stir in shredded cheese, stir until cheese is melted and smooth. Stir in fresh rosemary and season with salt and pepper, to taste. Serve with pretzels. Pretzel recipe adapted from Bobby Flay

Amish Country Bread

My darling friend Lindsey sent me this recipe last Fall and I just recently got around to making it this week. She sent it to me knowing that 1) I love the Amish & 2)when it comes to bread, well, we don't always work out. I need something that's simple. And to be completely honest, it is very simple. For some reason I always run into the problem with my bread not rising. On the jar of my yeast, it recommended checking 2 things: first, make sure you bring the yeast to room temperature before adding it and secondly, you can test to see if the yeast is still good by adding it to water & then adding sugar (check your labels). I decided to mix it up a little by adding some parmesan cheese & dried rosemary to the top and it ended up needing to be cooked about 5 minutes longer (could have to do with altitude, I'm not sure.) We've been eating this bread paired with Oliviers yummy tuscan olive & rosemary oil Mom brought us last time she was in town. It is a killer combination. Oh yeah, and the goblet of icy Diet Coke helped to make it complete! Amish Country Bread 4 Tbsps Sugar 2 Tbsps Butter (melted) 3 tsps Salt 1 1/2 C hot water 2 Tbsps of rapid rise yeast* 5 Cups of flour (+ or -)* Directions Put all ingredients but the flour into the mixer (KitchenAid) and let sit for a few minutes so, as Lindsey likes to say, "the yeast can do it's thing". Add the flour in small batches & mix with a dough hook for 8-10 minutes. Remove & place in a bowl that has been greased & let dough rise until double in size (about 30 min). Punch down & divide in half into 2 rounds and place on a greased cookie sheet. Cut decorative slits on top. Let dough rise again. Rub an egg white wash (1 egg white + 1 tbsp water) over the top and sprinkle with kosher salt. I added the dried rosemary & parmesan here. Bake at 400 degrees for 17-20 minutes (for me it took about 25 minutes). *I used regular (non-rapid rise) yeast and so it took longer for the dough to rise- a few hours. **You can also use wheat flour or do half & half. I want to do a public service announcement on Kosher Salt, but I'll do that later. I feel very strongly about Kosher salt so I'll elaborate on that another time. We went & bought some new trainers for Henry last night. His old ones were starting to get grungy so we got these but now he won't wear them. He keeps saying "old". He just wants to wear his old shoes. I don't blame him. They were pretty cool, too. I so wanted to get him these but was trying to be practical as he usually just has 1 pair of shoes at a time. I'll probably get these for the summer, though. A little guy most definitely needs sandals for the summer. Agreed? You guys are so funny about the bowls! I bought them at some rinky dink discount store for like $4 a few months back. Think Big Lots, but not. It wasn't a chain or anything. All 3 of the bowls have the etching inside and then they also have a little pattern on the outside, too. Wish I could be of more help.

Hungarian farmers bread

Fresh bread Inspired by a post that Ben made on his blog Whats Cooking about homemade bread I realized I had never really made my own bread. I had done it only once with one of those packages you can buy in the supermarket. The only thing you need to add is water and the rest is all pretty simple. After reading Bens post I decided it was maybe time I tried to bake a proper bread. I have this book about bread which had been standing on the shelf for a long time, so after going through the many many options for making bread I decided it was probably best to start of simple. So this bread is a pretty basic bread (I think) but its still a lot of kneading, rising, kneading again, rising etc

Nothing better then bread and butter We will eat this tonight for dinner with some lovely stuff on top (still have to think of what exactly:) but if you want to try this for yourself; here is the recipe.
Ingredients:

450 gr wheatflour 2 tsp salt 1/2 teaspoon of sesame-seeds 1 tbsp castersugar 20 gr fresh yeast (I used 7 gr of instant yeast) 2,75 dl lukewarm water 2 tbsp melted butter

For the crust:

1 eggwhite bit of salt 2 tsp sesame-seeds to spread over the top

Directions:

1. Put a little butter on a baking tray. Put the flour and the salt in a large bowl and stir the sesame adn sugar through it. Make a little hole in the middle. 2. Add the yeast to a little water and stir until creamy, add the rest of the water and pour into the hole. Stir in enough flour for a liquid dough. Sprinkle with some flour, cover and put it on a warm spot til it starts to rise and bubble. 3. Add the melted butter and mix everything till it is a an equally spread dough. Knead the dough on a surface covered with some flour in 8- 10 minutes smooth and elastic. Put it in a bowl that is rubbed with a little oil to prevent sticking, cover with greased plastic foil and leave to rise in a warm spot for 45-60 minutes until the volume has doubled. 4. Beat the dough back on a flour covered surface. Make an oval out of it and put it on the baking tray. Cover the dough with greased plastic foil and leave it in a warm spot for another 30-40 minutes to rise untill the volume has doubled. 5. Preheat the oven at 220 C. Mix the eggwhite and the salt and put some on top of the bread. Sprinkle with the sesame seed and cut with a sharp knife over the top of the bread. Bake the bread for 20 minutes and put the temperature down to 180 C and bake for another 10 minutes untill it sounds hollow when you tap the bottom of the bread. Leave to cool on a rack

Baguettes Take a walk on the wild (yeast) side.

October 11th, 2010 by PJ Hamel Recipe: Wild Yeast Baguettes

What makes sourdough bread rise? Why, yeast of course. But how does sourdough bread rise even when theres no yeast in the recipe? Wild yeast the stuff thats floating in the air all around us. After all, our frontier-settling ancestors werent packing Fleischmanns RapidRise in their Conestogas. They had to rely on their own homemade brew of fermenting flour and water, and the wild yeast it attracted: sourdough. If youre a bread baker, youre familiar with all kinds of yeast. Your mom probably learned to bake bread with compressed yeast, a crumbly, moist yeast that comes wrapped in individual squares. Due to its perishable nature, compressed yeast has pretty much fallen out of favor with home bakers. You yourself probably grew up with the aforementioned Fleischmanns either RapidRise, or their classic active dry, in the bright yellow packet (or brown glass jar).

Or perhaps you learned to bake with Red Star, another active dry yeast thats been around for decades since 1887, to be exact. Nowadays, instant yeast is all the rage. So within the space of about two generations, weve moved from compressed yeast, to active dry, to instant a category that includes bread machine yeast, and rapid yeast. So, whats the difference? Say, between between active dry and instant yeast? Or among RapidRise, instant, and bread machine yeasts? Well, they all start with Saccharomyces cerevisiae, just one strain of the more than 1,500 identified species of yeast. 1,500 strains of yeast? But wait, theres more literally. Those 1,500 identified yeasts are just an estimated 1% of the yeast population in the world; most species remain as yet unnamed. And what exactly is yeast? Its a single-cell organism, part of the fungi kingdom. The yeast we use most often today, Saccharomyces cerevisiae, is one of the oldest domesticated organisms known to mankind: its been helping humans bake bread and brew alcohol for thousands of years. Used to be, there was quite a difference between instant yeast and active dry; active dry contained a greater percentage of dead cells, which cocooned around the live ones, making it necessary to proof the yeast dissolve it in warm water before using. This water bath dissolved the dead cells, and freed the live ones for use. These days, active dry and instant yeasts have just about the same number of live cells. So, active dry yeast no longer needs to be dissolved before use; simply mix it into your bread dough along with the rest of the dry ingredients, just as you do instant.

SAF leads the way among instant yeast brands. Produced by Frances LeSaffre company, largest yeast producer in the world, SAF Red is widely used by professionals everywhere including the bakers in the King Arthur Bakery and test kitchens.

SAF Gold, another SAF variety, is an osmotolerant yeast, perfect for sweet breads, and any dough with a high amount of sugar. How does it work? Sugar likes to absorb water; and when sugars in bread dough, it pulls water away from yeast, leaving the yeast thirsty. The yeast cells in SAF Gold are bred to require less liquid to live and reproduce; so theyre better able to withstand sugars greedy ways with water. Next up: RapidRise, instant, and bread machine yeasts. Is there truly any difference? Its widely agreed that instant yeast and bread machine yeast are the same beast. But then, the plot thickens Weve spoken at length to representatives from Lallemand (another large yeast company), Fleischmanns, and SAF/Red Star (both brands now owned by LeSaffre). And theres no agreement, even among folks from the same company, as to whether RapidRise and instant yeast are the exact same yeast, save for their names (RapidRise is Fleischmanns trademarked name). Having beat our collective heads against this brick wall long enough, we decided to well, remain undecided, for now. Personally, I find RapidRise is faster out of the gate than SAF, but gives out sooner. And since I like to give my loaves leisurely rises (a long rise brings out breads flavor), I like SAF. Thats my yeast story, and Im sticking with it! Now, back to our wild yeast, and the bread it produces: sourdough. Saccharomyces exiguus, one of the most common wild yeasts, flourishes in a simple flour/water medium. Put flour and water on the counter, and youll probably see your liquid begin to bubble in a few days. Thats wild yeast at work. Unfortunately, Saccharomyces exiguus alone isnt the most effective yeast for raising bread dough. Saccharomyces cerevisiae is better at converting flours native sugars into an easily digestible yeast food. So,

while you can make bread with sourdough alone no dry yeast adding a dash of SAF instant or another processed yeast will certainly help things along. These days, with all kinds of dry yeast widely available, we dont need to rely on sourdough for its leavening power. Most folks use sourdough for its rich, tangy flavor, rather than its leavening power. Still, its fun to make a loaf of bread using just sourdough every now and then; our Extra-Tangy Sourdough is such a loaf, if youd like to experiment. It takes about 24 hours to make, start to finish; but its well worth it, if youre a true sourdough aficionado. The following recipe combines the best of both worlds: sourdoughs flavor, and dry yeasts leavening power. The resulting loaves are typical crusty baguettes, with a pleasing hint of tang from their sourdough starter. Enjoy! First, lets get our sourdough ready.

Uh-oh looks like its been awhile since Ive fed the poor thing.

No worries. Ill just pour off most of that dark liquid

stir it up

and its ready for a meal. Note: If the liquid atop your sourdough is pinkish; or if it smells bad off, rather than fresh, tangy, and alcohol-like it may have become infected with harmful bacteria. Best to discard it, and build yourself a new starter.

Transfer the starter to a bowl, so you can wash out its container. If you like, discard 1 cup of starter; this will control the amount of starter youre dealing with. If your starter is scanty and youre trying to build up the amount, theres no need to discard. Or, if you do discard yet dont want to simply discard use that extra cup of starter to make Sourdough Waffles, the best waffles youll ever taste.

Add 1 cup flour (King Arthur Unbleached All-Purpose, of course) and 1/2 cup lukewarm water to the remaining starter. Notice this is equal parts flour and water, BY WEIGHT.

Stir to combine. Cover, and let rest for a minimum of 4 hours, or for as long as 12 hours.

Your goal is an actively bubbling starter, so give it as long as it needs.

Remove 1 cup of starter for your baguette recipe, and put the remainder back in its crock. Store it in the fridge till next time.

At last! Lets make baguette dough. Put the following in a bowl: 1 cup fed sourdough starter 1 1/2 cups lukewarm water 1 teaspoon instant yeast 1 tablespoon sugar 2 1/2 teaspoons salt 5 cups (21 1/4 ounces) King Arthur Unbleached All-Purpose Flour

Mix to make a rough dough

Then knead till smooth. Youll find this dough is particularly silken.

And look at that gluten development!

Allow the dough to rise, in a covered container, for 1 hour.

You should see it gain a bit of volume. Refrigerate overnight, or for up to about 18 hours.

Whoa! Now THATS a nice rise!

And look how beautiful the dough is still so silky smooth.

Next, divide the dough into six equal pieces; a scale makes the task easy.

Shape each piece into a rough cylinder. Cover the pieces of dough, and let them rest for about 10 minutes. This will relax the gluten, making them easier to shape.

Working with one piece of dough at a time, gently flatten it.

Fold in half lengthwise

and seal the seam, using the side of your hand. Repeat the process, flattening the dough, folding over, and sealing.

Youll have a loaf thats already about 10 long. Gently roll it under your cupped fingers to a loaf about 12 long. Put the loaf on a parchment-lined or lightly greased baking sheet. Repeat with the remaining pieces of dough, using two baking sheets.

So OK, theyre not perfect, looks-wise. But beauty is only crust-deep! Cover the pan, and let the loaves rise until theyre very puffy, about 3 hours. Towards the end of the rising time, preheat the oven to 425F.

The risen loaves should look about like this.

Spray the loaves with lukewarm water

and, holding a very sharp chefs knife or heavy serrated knife at a 45 angle to the dough, make three diagonal slashes.

Be aggressive enough to make a deep cut.

Once youve slashed the loaves, dont fool around. See how theyre deflating? You want to get them into the oven immediately.

After just a minute or so in the oven, you can see them picking right up. Bake the loaves for 25 to 30 minutes, until theyre a deep golden brown.

Like this. Theyll probably be slightly flat, rather than perfectly cylindrical.

For rounder, more shapely loaves, use a baguette pan.

Nicely risen

slashed, and into the oven they go.

30 minute later fini!

Six lovely baguettes.

Look at the top vs. bottom crust; love that blistering, dont you?

Heres the difference in shape between baking baguettes freeform, on a baking sheet (left); and using a baguette pan (right).

Cant you just hear that crust crackle as you tear into a hot baguette?

Nice crumb, eh? Read, bake, and review (please) our recipe for Wild Yeast Baguettes. One final word our yeast video is a great live-action comparison of the various yeasts discussed here

Stromboli
January 25, 2012 | Author spiffycookie

Pizza and other pizza-like-creations are one of my favorite things to eat. However, as you may have noticed I have yet to post any calzones or strombolis because Ive never been very good with rolled up pizza dough concoctions. They always turn into a big mess (still delicious just not photogenic) and I never understood why. But then I saw that Laurens posted a great how to on making stromboli and I decided to try it out. Her step-bystep photos really help! And I have to say it turned out to be the most beautiful stromboli thats ever been in my kitchen (brushing the edges with egg was key to seal the edges). Behold!

I barely had enough patience to let it cool down before cutting it up so that I could dive into this marvelous creation. To distract myself I made sure I had plenty of pizza sauce to dip into. Next I need to retry making calzones, and will definitely be brushing the edges of that with egg too. It seems to seal it up perfectly, in ways that simple pressing/folding cannot.

One year ago: Grilled Three Cheese Sandwich STROMBOLI Serves 4 Ingredients: 1/2 lb pizza dough (I used Laurens recipe)

1/2 cup pizza sauce, plus more for dipping 1-1/2 cups grated Mozzarella cheese 6 thin slices hard salami 4 thin slices deli honey ham 1 egg, beaten Dried parsley & Parmesan cheese (optional) Directions:
1. Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment paper or spray lightly with nonstick cooking spray. 2. Spread pizza dough out on baking sheet to be approximately 1016. Spread pizza sauce over 2/3s of the dough lengthwise, leaving a 316 rectangle of plain dough along one of the edges.Top sauce with half the grated cheese, salami and ham. Top with remaining cheese. 3. Brush the plain strip of dough with the egg. Fold in the other sides about an inch and brush them with egg. Roll up like a jelly roll* lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll. 4. Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. Sprinkle parsley and cheese over top and bake 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces. Serve with more pizza sauce.

*This is where using parchment paper is really handy because you can pick it up to help roll the dough.

No-Knead Oatmeal Toasting Bread

Before heading to the beach last week for a little vacation with the family, I spent some time in the kitchen preparing a few items to pack along: granola, granola bars (which, unfortunately, were inedible) and this no-knead oatmeal toasting bread, a tried-and-true family favorite. The goal was meal supplementation to avoid eating every meal out and in retrospect, I wish Id prepared more, namely biscotti, which were sorely missed, and something chocolaty to satisfy our post-dinner sweet tooths midweek we caved and stocked up on chocolate-almond Hershey bars from the local convenience store never have they tasted so good. But this bread was a savior. We ate it every morning toasted and slathered with peanut butter and nearly every afternoon, at times with lettuce, tomato and bacon wedged in between, at others with nutella and peanut butter, and at others with a thick layer of melted cheese and sliced tomato. It is a cinch to prepare true to the title, no kneading is involved and the bread, chewy in texture and slightly sweet, is just straight-up delicious, a treat to have on hand on vacation or not. My only goal tomorrow is to restock my freezer with another two loaves, and thanks to the 100F forecast, Im almost certain to achieve it. Perhaps insufferable heat isnt all that bad? Just trying to stay positive. Hope youre all staying cool.

No-Knead Oatmeal Bread

Yield = 2 loaves

Adapted from Kathleens Bake Shop Cookbook

3/4 cup brown sugar 1 tablespoon kosher salt 1 3/4 cups old-fashioned oats 3 cups boiling water 2 tablespoons of butter 1 pkg active dry yeast = 2.25 teaspoons 1/4 cup warm water 3 cups all-purpose flour 3 cups whole wheat flour 1. Place brown sugar, salt and oats in a large mixing bowl. Add boiling water. Add butter. Let stand till lukewarm. Note:

This is the only place where you could mess up the recipe. The mixture must cool to a lukewarm temperature so that it doesnt kill the yeast.
2. In a small bowl, sprinkle yeast over the 1/4 cup warm water. Let stand for about 5 minutes. Stir. Add this yeast mixture to the oat mixture and stir. 3. Add the flours a little bit at a time. My old recipe says to add it one cup at a time, but Im never that patient. Ad d it as slowly as you can tolerate, stirring to combine after each addition. 4. Transfer dough to a lightly greased bowl and cover with a damp tea towel or plastic wrap. Let rise in a warm spot until doubled in bulk, about 2 hours. This is what I always do for my warm spot: preheat the oven to its hottest setting for 1

minute. TURN OFF THE OVEN. (Note: Only preheat the oven for 1 minute total in other words, dont wait for your oven to heat up to 500F and to sit at that temperature for 1 minute. You just want to create a slightly warm spot for your bread to rise.) Place covered bowl in the oven to rise until doubled.
5. Grease two standard sized loaf pans generously with butter. When dough has risen, punch it down. I use two forks to do this. I stab the dough in the center first, then pull the dough from the sides of the bowl towards the center up onto itself. Then I take my two forks and, working from the center out, I divide it into two equal portions. Place each portion into your prepared loaf pans. Let rise until dough creeps above the rim of the loaf pan. 6. Preheat the oven to 425F. Bake loaves for 10 min. Reduce heat to 350F. Bake for another 40 to 45 more minutes or until the bottom of the loaf sounds hollow when tapped you have to (obviously) remove the loaf from the pan to test this. Turn loaves out into wire racks immediately to cool.

Sun-Dried Tomato, Parmesan & Basil Whirls

The party season is upon us and these little beauties are not only easy to throw together, they taste pretty good too. I usually have the ingredients for these on hand and if you keep puff pastry in the freezer you are all set. I'm going to be making a big tray of these to go to Peabody's housewarming party - and hope all the guests will enjoy them as much as I do. I have moved houses a fair bit in my time and I know how stressful it can be, so I'm also sending Peabody my best wishes and hope everything goes smoothly with the move. These little savoury whirls are great served straight from the oven and are just as good at room temperature. Don't be stingy with the filling, and do use all-butter puff pastry if you can get it. Be creative, try using different cheeses and herbs, or some finely chopped fresh pepper/chilli. Meat eaters can add a layer of parma ham, smoked ham or salami - and strips of anchovy give a salty bite.

Before baking Sun-Dried Tomato, Parmesan & Basil Whirls Amounts are a bit vague - use your judgment - the above right photo of the rolled out pastry used roughly two thirds of a pack of pastry, about 350g. 1 packet puff pastry, 500g, all butter 2-3 cups of grated fresh Parmesan cheese 1 cup sun-dried tomatoes, drained from olive oil and chopped Fresh basil leaves, torn up Chilli flakes to taste 1 egg, beaten, for glazing Roll out the pastry quite thinly into a large rectangle. Spread the chopped sun-dried tomatoes evenly over the pastry, leaving a little gap at the edges. Then scatter the Parmesan over, followed by the fresh basil leaves and the chilli flakes. Season with salt and pepper if wanted. Brush one of the long ends with a little beaten egg, and (from the opposite side) roll the pastry up like a long sausage, and place on a baking tray. Put it in the fridge for about half an hour - it makes it easier to cut. You can cut it in half if it's too long to fit on the tray. Brush the roll with beaten egg and with a sharp knife, cut it into slices that are no more than 1cm wide. Put them on baking trays, spaced apart and brush the pastry with a little more beaten egg. Bake in a hot oven, about 200C for 20 minutes or so, until they are beginning to brown and the pastry is cooked. Serve hot or cold.

Beehive Bread
By Anne Coleman
Hands-On Time: 20min Cook Time: 2h Ready In: 2h 20min Yield: Serves 6 to 8

I can't think of anything prettier to grace your springtime breakfast table than this bread. Flecked with orange zest and shaped like a beehive, it's a real crowd-pleaser. Kids can help roll the dough and wind it around the base. Serve with honey and sunshine-y oranges for a memorable meal.

Ingredients

1 envelope dry yeast 1/4 cup warm water 1 cup milk 1/2 cup butter 1/2 cup granulated sugar 1 teaspoon salt 2 large eggs - slightly beaten 1/3 cup orange juice 1 tablespoon orange zest 6 to 6 1/2 cup all-purpose flour 1 egg and 1 tablespoon milk, for brushing dough

Directions
1. Combine yeast and warm water in a large bowl and let stand until yeast is bubbly, about 5 minutes.

2.

Warm milk and butter in a small saucepan over low heat just until butter is melted. Stir in sugar and salt until dissolved. Let stand until lukewarm.

3. 4. 5. 6. 7.

Stir together yeast, milk mixture and 2 cups flour until smooth. Add eggs, orange juice and orange zest. Stir in remaining 4 to 4 1/2 cups flour until dough is stiff. Knead by hand or in a stand mixer until elastic and smooth. Cover bowl and let rise until doubled in bulk, about 1 hour. Punch down dough and let rest for 10 minutes. Preheat oven to 375 degrees F and cover the outside of a 1 to 1 1/2 quart bowl measuring 7 to 8 inches across and 3 to 4 inches deep with foil. Grease foil well and set bowl bottom up on a greased baking sheet.

8.

Divide dough into 16 equal pieces. Roll each piece into a rope about 24 inches long. Twist two ropes together and wind around foil covered bowl from the bottom. Repeat with remaining pieces, pinching ends together until bowl is covered and resembles a beehive.

9.

Twist any remaining ropes into smaller beehives and set on tray with larger bread. Let bread rise for 20 minutes.

10. Brush all breads evenly with egg wash and bake in the center of the oven for 15 to 20 minutes or until bread is golden. 11. Let bread stand for 10 minutes before removing from bowl and cooling on a rack

Butter dinner rolls

These butter buns are my family all time favorites. They are easy to make, the dough is so soft and elastic and the buttery crust makes them irresistible. If you dont like a soft buttery crust you can leave them plain by not brushing them with butter and maybe use some egg wash instead. I dont remember exactly how these buns came to life but over time I changed the recipe according to my mood: 1 egg, 2 eggs, just egg yolks, milk, water, salted/unsalted butter one thing was the left the same they disappear in no time.

I usually make these once a week, mostly Sunday morning to have them still warm for breakfast. No, Im not waking up at 4 am on Sundays. Since Im using rapid rise yeast, it only takes about 2 hours from the moment I get everything out of the pantry and having freshly baked buns on the table.

Still not convinced to try them out? Maybe after reading how easy they are to make you decide to give them a try. Lets turn the oven on and make some Butter Buns In a bowl mix 1/4 cup water or milk with 1 package rapid rise yeast and 1 tsp of sugar.

Stir and let the yeast dissolve. Its going to slightly foam. Dont be scared if it doesnt almost double in volume like the active dry yeast (explained the differences in my yeast tutorial in case you missed it) In your mixer bowl add 4 cups all purpose flour ( I recommend unbleached AP from Arthur King). Pour the yeast mixture over.

Add 1 egg or 2 egg yolks

And 4 tbsp melted butter. In a measuring cup mix 1 cup of lukewarm milk or water with 1-2 tsp salt. If you used salted butter I advise you not to add any more salt. Start mixing slowly adding the milk/water.

The dough might need a little bit more milk. Slowly add 1 tbsp at a time until the dough is soft and cleans itself from the sides of the bowl. Put the dough into a greased bowl, cover with plastic foil and leave at room temperature until it doubles in volume. (should take about 30-40 minutes)

Grease a 117 deep dish and put aside. Divide the dough into 16 almost equal balls. Shape them into small baguettes and place them into the baking dish. Cover again with plastic foil and leave at room temperature.

Turn the oven on and let it reach 375F. The oven should be on for about 10 minutes (plus other 15 minutes until it reaches the desired temperature) before you place the buns in. When your oven is nice and hot and your buns are almost doubled in size brush them with some more melted butter and place them into the oven

Bake for 23-25 minutes until golden. Brush with some more butter as soon as you take them out of the oven.

Let the buns absorb the butter and enjoy

Butter Dinner Rolls

Ingredients

1/4 cup lukewarm water or milk 1 package rapid rise yeast 1 tsp sugar 4 cups all purpose flour 1 egg or 2 egg yolks 4 tbsp melted and cooled butter 1 cup lukewarm water/milk 1-2 tsp salt additional melted butter for brushing

Instructions
1. In a bowl mix 1/4 cup lukewarm water or milk with 1 package rapid rise yeast and 1 tsp of sugar.

2. Stir and let the yeast dissolve. Its going to slightly foam. Dont be scared if it doesn't almost double in volume like the active dry yeast. 3. In your mixer bowl add 4 cups all purpose flour. Pour the yeast mixture over. 4. Add 1 egg or 2 egg yolks and the 4 tbsp of melted butter 5. In a measuring cup mix 1 cup of lukewarm milk or water with 1-2 tsp salt. If you used salted butter I advise you not to add any more salt. Start mixing slowly adding the milk/water. 6. The dough might need a little bit more milk. Slowly add 1 tbsp at a time until the dough is soft and cleans itself from the sides of the bowl. 7. Put the dough into a greased bowl, cover with plastic foil and leave at room temperature until it doubles in volume. (should take about 30-40 minutes) 8. Grease a 117 deep dish and put aside. Divide the dough into 16 almost equal balls. Shape them into small baguettes and place them into the baking dish. Cover again with plastic foil and leave at room temperature 9. Turn the oven on and let it reach 375F. The oven should be on for about 10 minutes (plus other 15 minutes until it reaches the desired temperature) before you place the buns in. 10. When your oven is nice and hot and your buns are almost doubled in size brush them with some more melted butter and place them into the oven 11. Bake for 23-25 minutes until golden. Brush with some more butter as soon as you take them out of the oven. 12. Let the buns absorb the butter and enjoy

Southern Biscuits - Nathalie Dupree and Cynthia Graubart

When I noticed that Nathalie Depree was going to be attending the UCF Book Festival at the end of March here in Orlando, I immediately perked up. Hey I met Nathalie at SIBA in Charleston! In fact, I had a glass of wine and some of her mouth-watering biscuits in her gorgeous historic home on our first night in town. AND I have this book and have cooked from it. I have no good excuse, then, for why I haven't reviewed it. Everyone loves biscuits after all.

Initially, one might wonder how in the world someone could write a cookbook about just biscuits.

You only have to open the cover of this gorgeous little treasure to have that question answered. Recipes for easy biscuits, traditional biscuits, biscuits containing ingredients of coca-cola, pimento, sweet potatoes and ginger, biscuits used for desserts. They even branch out with biscuit spin-offs, like coffee cake, pancakes and dumplings. And no biscuit is complete without butter...herb butter, orange-honey butter, fig jam!

Even before you get flour all over the kitchen (an on the iPod in my case), Nathalie and Cynthia give you a little primer. In what situations do you use self-rising flour versus all-purpose flour? How do you properly store flour? What kind of fat should be used? They also discuss how to knead, how to shape the dough, and what type of pan to use. These things are important apparently...I had no idea.

My family has been laden with biscuits over the holidays. I've made Baking Powder Biscuits, Basic Southern Biscuits, Double Fluffy Buttermilk Biscuits and Food Processor Biscuits. But my absolute favorite ones, that deemed a repeat performance, were Senator Hollings' Flaky Appetizer Cream Cheese Biscuits. These little guys are SO decadent, and are so little that you are guaranteed to obsessively pop them in your mouth as you walk by the plate. (Hence my urgent need for a diet post-holiday.)

Here is the recipe, which was incredibly easy to make:

8 ounces cream cheese, softened 2/3 cup butter, softened 1 1/3 cup commercial or homemade self-rising flour Butter, softened or melted, for finishing

Pulse together the cream cheese, 2/3 cup butter, and 1 cup of flour two or three times in food processor fitted with the knife or dough blade until it comes together in a ball. Turn the dough out onto waxed paper and divide into two rounds. Flatten. Wrap in waxed paper, plastic wrap, or resealable plastic bag, and refrigerate for at least 30 minutes.

When ready to bake, preheat oven to 425 degrees.

Lightly sprinkle a board or other clean surface using some of the 1/3 cup reserved flour. Sprinkle the top lightly with flour. With floured hands and a floured rolling pin, roll out one portion of the dough at a time to about 1/4 inch thick. Fold the dough over to make it 1/2 inch thick. For each biscuit, dip a 1 to 1 1/4 inch biscuit cutter into reserved flour and cut out the biscuits, starting at

the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits. Roll out the second portion when ready to bake.

Using a metal spatula if necessary, move the biscuits to an ungreased baking sheet, placing the biscuits 1 inch apart. Refrigerate the biscuits for 10 to 20 minutes until cold. Bake the biscuits on the top rack of the oven for a total of 10 to 12 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another packing pan underneath to add insulation and retard the browning. Continue baking another 4 to 6 minutes until the biscuits are light golden brown. When the biscuits are done, lightly brush the tops with butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.

These biscuits may be frozen, unbaked or baked, and reheated.

If you look closely you can see the butter glisten off the tops. Sweet Mother Mary, but they are good.

Rosemary & Sea Salt Rolls in a Jar {Recipe Dress-up}

NOVEMBER 22, 2011 BY HEATHER 23 COMMENTS

Yesterday I was shopping for all my Thanksgiving goodies and totally remembered a FABULOUS roll idea. I thought I would repost this great little goody Rosemary & Sea Salt Rolls in a Jar so that you could use it for Thanksgiving if you would like. It's crazy easy and absolutely STUNNING on the table. So here you go

I am almost embarrassed to post this recipe it is sooooo easy and a total FAKE OUT!! Its not really a recipe, more like a dress-up. Like if you were to take your old boring dinner rolls out for a night on the town dressed in her favorite heels and her finest pearls. Its really that good. It all started like this

Sweet Suzanne asked me to make some herb rolls for the Love is in the Details photo shoot bahaaaa! You would think that having a blog that incorporated food would mean that I know how to bake bread I confess I have never made bread or rolls or anything of the sort. Not really sure why, just hasnt been in the cards. Well, not wanting to disappoint Suzanne I set out to try and figure out how to make a fantastic and also beautiful roll worthy of Suzannes styled photo session. I remembered seeing something spectacular at one of my favorite food blogs Baked Bree and thought I would attempt her masterpiece. Alas, I was still intimidated!! So here we have it frozen with fear. What do I do I run to the frozen section of the grocery store and yes I bought frozen dinner rolls, lets hear it GASP!!! Lets be honest here Think of your next dinner party and if all you had to do to create a stunning dinner roll without hardly any work, would you take it? That way you can focus on your other courses and not have to worry about the rolls! So here it is Rosemary & Sea Salt Rolls in a Jar 1 bag of frozen dinner rolls {I used Rhodes 100% Whole Wheat Texas Rolls} 2 T. olive oil Several sprigs of rosemary Course sea salt Small wide mouth jelly jars Olive oil cooking spray Spray jars with olive oil cooking spray and then place the rolls in the jars, prepare according to the package directions up to right before you bake them. Take several sprigs of rosemary and pull the leaves off the stem and finely chop {save the tips of the sprigs to garnish the top of the rolls} Mix the finely chopped rosemary with the olive oil. Once the rolls have risen brush the tops of the rolls with the olive oil and rosemary mixture and place the sprig of rosemary sticking out of the top of the roll. Sprinkle the top of the roll with course sea salt and bake according to package directions. Thats it in hardly no time at all you have some stunning dinner rolls that taste FANTASTIC and look stunning as well. Youre guests will NEVER know!!

Garlic rolls

First time Ive seen a recipe for garlic buns was here (recipe in Romanian) then, right after Christmas Ive seen another recipe on Torview. Nisa was kind enough to let me know about her version on eggless garlic buns. I was craving some garlic buns so bad but I just could not find the time to make these delicious buns. Few days ago I laid my eyes on Chelseas homemade garlic buns and I knew I just had to have some. Yesterday I finally turned the oven on. Oh my, I could have eaten half of them in one sitting. I love garlic and these were exactly as my heart desired.

Lets get baking Garlic Rolls

In your mixer bowl add 1 1/2 cups lukewarm milk ( 95% of the time I make bread using milk but you can use water if you like). Sprinkle 1 package dry yeast over and mix well.

Add 2 eggs lightly beaten.

Mixing at low speed add 5 cups all purpose flour.The dough will be slightly sticky, dont be tempted to add more flour.

With greased hands shape the dough in a ball and place it into a oiled bowl. Leave to rest at room temperature until doubled.

Meanwhile cream 1 stick of butter with some minced garlic (I used around 8 cloves) and some dry herbs. (if you have fresh herbs chop them finely)

When the dough is risen roll it onto a greased surface and brush the garlic butter on top.

Roll it firmly from one side. To get a clear cut I use a piece of thread. It works perfect.

Place the buns on a baking sheet and leave at room temperature for another 20-30 minutes or until almost doubled.

Meanwhile heat the oven at 375F. Bake the buns for 18-20 minutes or until golden.

GARLIC ROLLS

Ingredients

1 1/2 cup lukewarm milk or water 1 package dry yeast 2 eggs 5 cups all purpose flour 1/2 cup butter garlic cloves dry or fresh herbs

Instructions
1. In your mixer bowl add 1 1/2 cups lukewarm milk or water. Sprinkle 1 package dry yeast over and mix well.
2. Add 2 eggs lightly beaten 3. Mixing at low speed add 5 cups all purpose flour.The dough will be slightly sticky, dont be tempted to add more flour 4. With greased hands shape the dough in a ball and place it into a oiled bowl. Leave to rest at room temperature until doubled 5. Meanwhile cream 1 stick of butter with some minced garlic and some herbs 6. When the dough is risen roll it onto a greased surface and brush the garlic butter on top 7. Roll it firmly from one side. To get a clear cut I use a piece of thread 8. Place the buns on a baking sheet and leave at room temperature for another 20-30 minutes or until almost doubled 9. Meanwhile heat the oven at 375F. Bake the buns for 18-20 minutes or until golden

POPOVERS

Popovers - I am SERIOUSLY addicted to these. Such an easy and eggy yeast free quick bread. My recipe: Preheat to 425. Butter 6 lg muffin cups. Mix 2 eggs with 1 c milk and 1 T melted butter. Stir in 1 c flour and 1/2 t salt until batter is smooth...do not overbeat (mix all by hand). Bake 35 m or until golden. Serve HOT w butter.

Cheddar Jalapeno Cornbread Muffins Recipe

October 28, 2012 By Robyn 7 Comments

Cheddar Jalapeno Cornbread Muffins. It takes longer to type the name than to eat one. Promise.

I grew up with cornbread or biscuits on the table for supper just about every single night. That is probably where my addiction to bread originated, if the truth be known. I always loved to watch Mama as she flipped her skillet over a plate, leaving a perfect, crispy cake of cornbread that she then slice into wedges. Sometimes, shed add items to her cornbread, but usually, she made the classic, delicious cornbread recipe that is just hard to beat. The other night, after a day full of coughing and just feeling cruddy from allergies, I was craving soup like nobodys business. Thick, rich, creamy soup that would make everything feel better, I felt sure. But, to go with it, I wanted these spicy, warm cornbread muffins and absolutely wouldnt settle for anything less.

And boy did they do the trick! Heres my recipe for Cheddar Jalapeno Cornbread Muffins. You can enjoy them even when you dont feel cruddy!

Cheddar Jalapeno Cornbread Muffins Recipe

Prep time
5 mins

Cook time
15 mins

Total time
20 mins

Cheddar Jalapeno Cornbread Muffins come together quickly and go perfectly with soups, stews, and salads! Author: Robyn Stone | Add a Pinch Serves: 6

Ingredients

vegetable shortening 2 cups cornmeal 1 cup flour, self-rising 2 eggs 2 cups buttermilk 1 cup cheddar cheese, grated 1 jalapeno, deseeded and diced finely

Instructions
1. Preheat oven to 425 degrees. 2. Coat muffin tins or skillet with vegetable shortening. 3. Mix together all ingredients and pour into coated muffin tin or skillet. 4. Bake about 10-15 minutes until bread has risen and center springs to the touch. 5. Serve directly from skillet or allow to stand about 5 minutes and flip onto a plate from skillet or muffin tins for serving

Back to Basics ~ tips and techniques to create a great loaf in 5 minutes a day.

Some people get excited by a football game or a new pair of shoes, but for me it is finding fresh cake yeast at my local grocery store. I havent played with fresh yeast since I was in culinary school many years ago. I certainly hadnt tested the recipes in our books with it, because I assumed it was too difficult to find. There it was sitting next to the cream cheese in the dairy section of the store. I admit I yelped and did a little dance right there in the aisle. I will most certainly continue to use granulated yeast, but thanks to Red Star there is a fresh option available for those of you who want to give it a try. It is very easy to use and for those with a sensitive palate you may detect a difference in the flavor. I loved working with it and the bread was wonderful. The only draw back is that fresh yeast has to be used when it is FRESH. Most only survives about 10 days in your refrigerator and Carol at Red Star Yeast says that freezing it is

tricky business. For those of you who get excited about trying new techniques and ingredients I highly recommend you give it a go. Recently we have seen lots of new readers on the website who are asking wonderful questions about how to perfect their loaves. First Id like to say welcome to the site and thank you for trying the bread. As I bake through the basic Master recipe from ABin5 I will try to answer some of the most frequently asked questions and also introduce you to a few new pieces of equipment Ive recently started to use that make the whole experience just a little easier. The goal is to create a large batch of dough that stores in the refrigerator for up to two weeks. Thats why our method saves you so much time all the mixing and prep is divided over four one-pound loaves.

Master Recipe from Artisan Bread in Five Minutes a Day: 3 cups lukewarm water (you can use cold water, but it will take the dough longer to rise. Just dont use hot water or you may kill the yeast) 1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, rapid rise, bread machine, active dry or cake yeast*. I buy the 2-pound bulk package of Red Star Yeast to drive down the cost. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.) *If you use cake yeast you will need 1.3 ounces. 1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here) 6 1/2 cups (2-pounds) all-purpose flour (we tested the recipes with Gold Medal flour. If you use a higher protein flour check here) Mixing the dough:

In a 5 or 6 quart bowl or lidded Food Storage Container, dump in the water and add the yeast and salt. Because we are mixing in the flour so quickly it doesnt matter that the salt and yeast are thrown in together.

(If you are using the fresh cake yeast break it up like I did above.)

Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk, which is one of the tools that makes the job so much easier!

Stir it until all of the flour is incorporated into the dough, as you can see it will be a wet rough dough.

Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (I had my husband put a little hole in the top of the lids so that I could close the lids and still allow the gases to get out. As you can see it doesnt take much of a hole to accomplish this.)

Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container.

But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.) DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself.

The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next two weeks, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics.

The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container.

Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out.

You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching like this your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.)

Cut off a 1-pound piece of dough using kitchen shears* and form it into a ball. For instructions on how to form the ball watch one of our videos. Place the ball on a sheet of parchment paper (or rest it on a generous layer of corn meal on top of a pizza peel.) *I actually use a pair of Sewing Shears because I like the long blade. I just dedicated a pair to the kitchen.

Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom. ) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for our dough. You can also try our refrigerator rise trick, shaping the loaves and then immediately refrigerating them overnight. By morning, theyll have risen and are ready for the oven after a brief room -temp rest while the oven preheats (click for instructions).

Preheat the oven to 450 degrees with a Baking Stone* on the center rack, with a metal broiler tray on the bottom (never use a glass vessel for this or it will shatter), which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.) *(or Cast Iron Pizza Pan- which will never crack and conducts heat really well. Be careful to dry it after rinsing with water or it will rust)

Cut the loaf with 1/4-inch slashes using a serrated knife. (If your slashes are too shallow you will end up with an oddly shaped loaf and also prevent it from splitting on the bottom.)

Slide the loaf into the oven onto the preheated stone (the one Im using is the cast iron) and add a cup of hot water to the broiler tray. Bake the bread for 30-35 minutes or until a deep brown color. As the bread bakes you should notice a nice oven spring in the dough. This is where the dough rises. To insure that you get the best results it is crucial to have an Oven Thermometer to make sure your oven is accurate.

If you used parchment paper you will want to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone for the last 5-10 minutes.

Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. It is hard to wait, but you will be happy you did! Make sure you have a nice sharp Bread Knife that will not crush the bread as you cut. Or you can tear it apart as they do in most of Europe.

If you have any leftover bread just let it sit, uncovered on the cutting board or counter with the cut side down. If you cover a bread that has a crust it will get soggy. Enjoy and have fun baking. Bread that is made with love and joy tastes better!

Queso Blanco Pull-Apart Bread

Tue, Feb 26, 2013 Appetizers and Dips, Baking, Beer, Bread, Rolls and Biscuits, Featured Articles, Recipes, Tex-Mex, Top 3
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Get ready, it is time for cheesy carbs and free stuff!

First, the free stuff! I have been a busy girl over the last year writing and photographing my own cookbooks, and shooting the photos for other cookbooks. It has been a labor of love and many, many cuss words. That said, I am giving away two of these books, one written by me the other photographed by me. The first is a signed copy of Moufflet, my cookbook featuring recipes for sweet and savory muffins, spreads and toppings. The second is Martha Pullens Southern Family Cookbook, a book that is filled with recipes and stories from Marthas family in Alabama. I am proud of the work I did on these books and that is why I want you have a chance to win a copy of each! You can get all the details for the contest as well as enter here. Good luck! Now, lets discuss this recipe for a moment. I have been craving bread lately. Stress is a carb trigger for me, and I care not who knows it. There is nothing that can beat the flavor of homemade bread fresh out of the oven. In fact, my favorite homemade bread is jalapeno cheese bread where the bread is streaked with cheddar cheese and bits of spicy jalapeno. I have been kicking the idea of a pull-apart bread around for a while now, and decided to take my beloved jalapeno cheese bread and transform it. This bread combines beer, a blend of tangy white cheeses, and (probably too much) butter to make a loaf of bread that is addictive and unforgettable.

This is the kind of bread you will want to share with others. It would be perfect for an informal party perhaps for a sporting event or even the holidays where you want your guests to dig in and get hands-on with their food. Possibly the best part of this recipe is the crispy edges, where the cheese melts against the sides of the buttered pan and becomes crispy and brown. Just thinking about it is giving me a mild case of the vapors! I served this bread with 8 ounces of cream cheese whipped with 1/3 cup of extra spicy salsa, which is also great on tortilla chips and can do double duty on the appetizer table. Serve this bread warm for the best results. It is much easier to pull apart warm, and the cheese gets gooey! If you want to make it earlier in the day which is fine, too just wrap it in foil and heat it for 15 minutes at 350 F just before you plan to serve it. Ingredients
8 tablespoons butter, divided 2 jalapeno peppers, seeded and minced 2 serrano peppers, seeded and minced medium onion, finely chopped (about cup) 1 teaspoon chili powder teaspoon cumin teaspoon coriander teaspoon smoked paprika 2 cloves garlic, minced cup beer, heated to 110F (any ale will do) 2 tablespoons water 1 teaspoons dry active yeast 2 cups all-purpose flour 1 teaspoon Kosher salt teaspoon baking powder cup shredded sharp white cheddar cheese cup shredded Monterrey jack cheese

Instructions
1. In a medium skillet over medium heat add 1 tablespoon of butter.

Once the butter foams add the diced peppers and onions. Cook, stirring frequently, until the mixture begins to soften, about 1 minute. Add the chili powder, cumin, coriander, and smoked paprika and cook until the spices are very fragrant, about 1 minute. Add the garlic and cook for 30 seconds. Divide the mixture in half, placing one half in the work bowl of a stand mixer and the other half in a medium sized mixing bowl. Allow to cool to room temperature.

2. In a small bowl combine the beer, water, and yeast. Let the mixture stand until very foamy, about 10 minutes. Pour the yeast mixture into the work bowl with the pepper mixture along with 2 tablespoons of melted butter, flour, salt, and baking powder. Mix with the dough hook for 3 minutes on low speed. Check the hydration the dough should form a smooth ball that is fairly sticky. Add additional flour if needed to achieve the right consistency. Increase the speed to medium and continue mixing for 5 minutes.

3. Turn the dough out onto a lightly floured surface and shape into a smooth ball. Place the ball into a bowl that is lightly coated with non-stick cooking spray. Spray the top of the ball lightly, cover and let the dough proof until double in bulk,

about 2 hours.

4. Once the dough has proofed turn it out onto a lightly floured surface. Dust the top of the dough lightly with flour, and with the palm of you hand lightly press out any large air bubble. Roll the dough out into an approximately 1812-inch rectangle.

5. Melt the remaining butter and brush half of the melted butter on the dough. Spread over the remaining pepper mixture and both the shredded cheeses. Slice the dough into 8 strips and place the strips into two stacks of four strips each. Cut each stack into 4 equal pieces.

6. Brush the inside of a 10-inch loaf pan with the melted butter. place the stacks into the buttered pan so the cut sides face up. Pour over any remaining butter, cover, and let rise until the dough holds a finger mark when gently pressed about 1 hours.

7. Heat the oven to 350 F. Bake the bread for 25 30 minutes, or until the bread is golden brown and sounds hollow when gently thumped on the top. Allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool. Serve warm.

Enjoy, and dont forget to enter that contest!

 2013, Evil Shenanigans Baking & Cooking Blog. All rights reserved.

Dutch Oven Artisan Bread

There are several recipes out there. This is just my first attempt. I was drawn to this one because, unlike most of the Dutch oven artisan bread recipes out there, it could be started and finished in an afternoon. Most of the recipes call for making an easy dough at night but then letting it rest over night before cooking

(basically the dough has to rise for 8 hrs). Now sometime I plan to prepare in advanced for that but basically, I am on a fly-by-the-seat-of-my-pants basis around here and to be honest... "ain't nobody got no time for that" ...oh please tell me someone got the reference... I am sure the time difference offers some benefit, but this much faster bread was pretty stinkin' good. Loaf was gone after one meal and an early snack the next day. We paired it with a yummy yummy soup I will be sharing this week for Slow Cooker Saturday. This bread is the perfect addition to...okay well any meal really. I mean who doesn't like bread? Not this girl and I have the fanny to prove it. If you have a Dutch oven, you can let the artisan bread baker inside of you out. There will be no turning back. I am already planning on making this again AND trying some new versions.

Dutch Oven Artisan Bread

slightly adapted from Cornflower Blue Print Recipe 4-4 1/2 cups bread flour 2 Tablespoons yeast 2 Tablespoons sugar 2 cups warm water 1 1/2 Tablespoons salt Proof yeast by combining the yeast and the sugar in the bottom of the bowl of a stand mixer and then pour the warm water over it. Whisk it by hand lightly. Let is rest for 10 minutes until it is foamy. In a separate bowl mix 3 cups of the flour with the salt. Add the flour mixture one cup at a time to the yeast mixture in the stand mixer attached with the dough hook. The dough will start to come together, but still be sticky. Add in the rest of the flour in 1/2 cup increments until the dough completely comes together in a ball. Let the mixer knead the dough for a few minutes. Then dump the dough onto the counter and continue to knead for about five minutes, or until the dough is smooth. Place the dough in a greased bowl and cover the top with a lightly damp kitchen towel. Let is rise for 20-30 minutes. Preheat the oven to 400 degrees with the Dutch oven inside. Do not punch down the dough. Simply take out the ball of dough, that should have risen. Lightly coat both the bottom and the top of the loaf with flour. Carefully remove the Dutch oven from the oven and just as carefully drop the dough in the center of the Dutch oven. Cut three slits in the top of the loaf. That will give it that artisan top. Cook for 30 minutes covered. Then take off the lid and cook for another 7-10 minutes, until the top is golden and crunchy looking. Remove from the Dutch oven onto a cutting board. Let it cool slightly. Then slice into its artisan bread glory.

Confession: I am addicted to 5-minute artisan bread

It's official: My husband and I are both addicted to the basic boule from the must-own book Artisan Bread in Five Minutes a Day. Authors Jeff Hertzberg and Zoe Francois have changed our lives. Well, okay, maybe that's a slight exaggeration. But we have been eating a lot of awfully good bread at home with very little effort. The "aha" principle is this: Gluten, which gives good bread its lovely chewy texture, develops with either agitation or time. Knead the dough, develop gluten. Alternatively, mix up a thick soup of water, yeast, salt and flour, let it sit in the refrigerator for a few days (or weeks), and what do you get? Gluten. Plus that great sourdough flavor. Oh, and it takes about five minutes to mix up the dough, five minutes to shape a loaf, and a few "Bob's your uncle"s later, you've got bread.

I do depart from their recipe in a few ways. First, I let my loaf rest on the counter after shaping for a good long time - four or five hours, sometimes. And second, when I heat the oven, I stick my cast-iron Dutch oven in there, let it get good and hot, and then bake the loaf right in the iron pot. I bake it covered for half an hour to trap the moisture, then remove the cover for the last 15 minutes to let the loaf brown. Trust me: Anyone can make this bread. The only part that takes practice is shaping the loaves before baking, and it's just not that hard. So, in case I wasn't clear enough at the beginning, buy this book. You will not be sorry.

CRUSTY BREAD

I must begin by saying where the recipe originated, if in fact it originated anywhere...really. I think bread has been baked for centuries using flour, salt, water, and yeast or other form of leavening. As far

as I know the recipe for "No-Knead" bread dough was printed in the New York times. I don't know what month, day, or year. The originator is Jim Lahey of Sullivan Street Bakery. That's all I know. I found the recipe in a booklet using enamel cast iron pots. At the time I posted the recipe I had no Jim Lahey even existed or I would have definitely given the man full credit for this wonderful bread and idea. That said....

Remember before beginning to create, that this bread is highly forgiving. Don't stress over the fact that you haven't proofed the yeast or that you're not giving the dough a second rising time. It's super duper sticky and will stick to your hands, feet and hair or anything else it comes in contact with. Play with the recipe for your location. Altitudes differ and that can affect the bread. This recipe is not your ordinary bread recipe. Just chill and follow the instructions Breathe.

You do NOT have to have an enamel covered cast iron pot. You can use anything with a lid that can take the heat. I use a 5.5 quart cast iron pot. My oval pots are about 7 quarts. You DO NOT need to oil the pot. At least not in a enamel covered cast iron or regular cast iron pot. I have never had problems with the bread sticking.

In a large mixing bowl add 3 cups white unbleached flour.

To the flour add 1 3/4 teaspoon salt (I use kosher I like it) and 1/2 teaspoon rapid rise or instant yeast. Note: Regular active yeast can be used in place of the instant or rapid rise yeast. It will need to be activated in 1/4 cup warm water. Stir and let sit for 5-10 minutes. However, most of the comments I have received state that the rapid raise works the best. You choose.

Whisk the flour, salt and yeast together.

Add 1 1/2 cups water.

Mix in the water. I love these "spoonula's". I use them all the time.

That's it! The dough will look like a shaggy mess. That's ok.

Cover the bowl with plastic wrap and let it set for 12 - 18 hours on the counter top. DO NOT REFRIGERATE. This is not optional. It takes that much time to proof the dough. The reason why you need a large bowl, is because the dough will start to rise.

After 12 hours the dough will look like this. It's pretty sticky, but that's ok it's supposed to be.

Meet my blue Le Creuset. It's so awesome. Preheat your oven to 450 degrees. As soon as it has heated to 450 degrees place your pot with the lid in the oven and pre-heat the pot for 30 minutes.

Right after you put the pan in the oven to preheat, dump the dough out onto a HEAVILY floured surface. I love my pastry cloth. Use it for everything. Now, please disregard that this dough has stuff in it. I'll get to that later. I just forgot to take a picture of the plain version. This dough has also been doubled so it's twice the size of a single batch. After you dump the dough on to a floured surface shape it into a round ball. This will rest for 30 minutes while the pan is heating.

After you shape the dough cover it with the plastic wrap that was over the bowl. Yes, I know I have two loaves of bread. It's because I doubled the recipe. You can do that.

Remove the pot from the oven and carefully pick up the ball of dough and drop it into the pot. You may want to flour your hands, because the dough is going to stick like crazy. Remember the pan is now 450 degrees hot! Be careful. Put the lid on the pot and return it to the oven for 30 minutes.

I am baking two loaves at once. Please notice how used my Le Creuset pots are. Everything is my kitchen is heavily used. If you have any advice as to how I can clean my babies, please let me know.

Close the oven door and bake for 30 minutes. Wait until you see the next picture. This will blow you away!

Holy cow! Can you believe how gorgeous that is. When you put the dough into the pan, it looks like a shaggy mess and when you take of the lid, you have a masterpiece. Remove the lid from the pot and continue to bake for another 15 minutes. This is when you can start patting yourself on the back while telling yourself how awesome you are...because you ARE.

I just have to show you more pictures of the bread after the lid has been taken off. Scroll down and enjoy the beauty.

This is the finished product. Remove from the oven and carefully remove bread from the pot. Remember the pot is HOT. I use a couple of hot pads and carefully pull out the bread.

Place the bread on a cooling rack until completely cooled. That's it! You did it! How easy was that? Now I'm going to show you just how much fun you can have with this recipe. It's time to start creating different flavors. I'm going to show you two different kinds of bread that I have made.

The first is Rosemary, Lemon and Gruyere. This is the recipe I doubled. So now all those chunks in the dough will make sense in the earlier picture.

Remember I doubled the recipe. In the large bowl I have 6 cups flour, 3 1/2 teaspoons salt and 1 teaspoon yeast. After I wisked those ingredients together I added the zest from two lemons, some chopped rosemary (I didn't measure, sorry) and about 2 1/2 cups shredded Gruyere.

Mix all the ingredients together well and add 3 cups water (remember doubled). Stir until you have a shaggy dough. Cover with plastic wrap and let set 12 - 18 hours.

This is what the dough looks like after 12 hours. Now you can do what I did earlier. Heat the oven to 450 degrees. After the oven has heated put the covered pot in and heat for 30 minutes....... If you can't remember the rest, scroll up and refresh your memory.

Next flavor.

Cranberry, orange and almond. I didn't double this batch. In my large bowl I have 3 cups flour, 1 3/4 teaspoon of salt and 1/2 teaspoon yeast. Add about 3/4 cup cranberries, orange zest from one orange and about 1/2 cups sliced almonds. Mix it together well and add 1 1/2 cups water. Stir to form and shaggy dough.

Cover with plastic wrap and let set 12 - 18 hours. Bake as directed above. I think this is my favorite flavor. Loved it!

I will now show you pictures of the bread I have baked. Just scroll through the beautiful loaves of bread.

Two loaves I added shredded sharp cheddar. One is plain.

Cheddar sliced.

Cranberry, orange, almond in front and the back loaf is a seeded loaf with pumpkin seeds, sunflower seeds and poppy seeds.

Here are the two loaves of Rosemary, lemon and Gruyere, the cranberry, orange, almond and a plain loaf.

I really don't need 4 loaves of bread so I'm wrapping them up in a dish towel and I will deliver them to four wonderful blondes that I start my morning with everyday.

That's a cute little gift.

I'm now going to give you some homework. Start creating new bread flavors. I'll share with you the bread my son and I have made. Oh, just to let you know, we have been creating so much that I have gone through 75 lbs. of flour since January. NO, I haven't eaten it all. I give it away.

Our bread flavors: Pepper jack cheese, Jalapeno cheddar, Raisin walnut cinnamon, Pumpkin sunflower poppy seed, Sharp cheddar, Rosemary lemon Gruyere, Lemon thyme Asiago, Asiago, Mixed herb with rosemary, chives and thyme and plain. Now I have to tell you that I have experimented using wheat flour. Whole wheat was WAY too heavy. I tried adding just 1 cup wheat flour in place of 1 cup of white...ahh it was ok, but not great.

I can't wait to hear from you. Let me know about your fabulous creations.

Crusty Bread
3 cups unbleached all purpose flour 1 3/4 teaspoons salt 1/2 teaspoon Instant or Rapid-rise yeast 1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool. Print this recipe.

I have created a new page for all questions that you might have regarding this recipe. On this page you can send in your creation ideas or helpful hints. I hope this will make it easier to receive questions to answers that you might have regarding this recipe. Click on this link to ask any question you may have: http://simplysogood.blogspot.com/2012/08/crusty-no-kneadbread-forum.html
FAQ's Q: Do I have to use an enamel covered cast iron pan? A: NO. You can use anything that can take the heat. The following have been used that I know of: Clay pots with lids, Pizza stone with a bowl to cover the bread, insert from a crockpot, pyrex baking dish

with a lid, stainless steel pot with a lid, baking dish covered with aluminum foil, old cast iron dutch oven.

Q: Do I have to use unbleached flour? A: I always use unbleached flour. You can try bleached flour.

Q: Can I use self rising flour? A: I don't know. I would just stick to all-purpose.

Q: What size is my pan? A: My smallest pan is 5.5 quart. You can use as small as a 3 quart.

Q: What type of yeast do I use? A: I use SAF instant yeast. Any yeast should work.

Q: Why is my bread turning out flat? A: I don't know. You could try using less 1/4 cup less liquid. Or add a bit more flour. Make sure you dough appears to be dry when you first mix it. It will have more moisture during the rising time.

Q: Can my dough sit out longer than 18 hours? Does it HAVE to be between 12-18 hours? A: I have let some dough sit as long as 24 hours and the bread was beautiful.

Q: Have you tried Gluten-free? A: No. I'm still waiting for someone to venture into the realm of Gluten-free. If you try it, let everyone know.

Q: Do I have to grease or oil the pan? Will my bread stick? A: No you don't need to grease the pan. I have never had the bread stick when using a cast iron pot. I haven't tried anything else. The best way to be certain that the bread won't stick is to form the loaf on a

sheet of parchment paper and lift the bread into the pan using the sides of the parchment. Leave the paper in the pan. It's won't burn. When the bread has baked, just lift the sides of the parchment out of the pan. Voila!

This note added 3/15/12: I tried Rye bread. It was delicious. I tried two different recipes. One was 1/2 rye flour and 1/2 white flour then added 1/2 teaspoon caraway seeds. For the first time it didn't rise much. The loaf was about 2-inches high. Made great focaccia, however. The second loaf was 1 cup Rye flour and 2 cups white flour, 1/2 teaspoons caraway seeds. I sprinkled caraway seeds on top. It turned out wonderful and made some fabulous pastrami, Swiss and grilled onion panini's.

This note added 3/14/12: for all of you that have commented within the past few days, please scroll to the bottom of the comment page. Notice "load more" click on that and more comments will appear. I have been trying to keep up with all comments. I just want you to be able to find your comment and my answer. If all else fails send me your email address and I'll shoot you a response. Thank you so much for all the comments and ideas. Love them!

(Added 3/10/12) Let me start by saying that you DO NOT need to oil, grease or PAM your cooking pot. I have not had the bread stick yet. You're going to have to trust me on that advice. I have had many people ask what size pot I use. In this post I am using a 5.5 quart enamel cast iron pot. This size is perfect. I am also using an oval pot that is about 7.5-8 quarts. I have had comments that ceramic deep dishes work well. Scan down through the comments to see other options for baking

Rosemary Walnut Bread

Rosemary Walnut bread recipe: 3 t. yeast 1 t. sugar 3 T olive oil, plus 2 t. extra for oiling and glazing 2 c. bread flour 1 t. salt 6 oz. chopped walnuts 1 T. finely chopped fresh rosemary Sea salt or pretzel salt Use any basic yeast bread method to make this addictive bread

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Battle of the Butter: Salted vs. Unsalted

Original recipe makes 1 dozenChange Servings

2 cupsall-purpose flour

1 tablespoonbaking powder

2 teaspoonswhite sugar

1/2 teaspooncream of tartar

1/4 teaspoonsalt

1/2 cupmelted butter

1 cupmilk
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Directions
1. 2. 3. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, combine flour, baking powder, sugar, cream of tartar and salt. Stir in butter and milk just until moistened. Drop batter on a lightly greased cookie sheet by the tablespoon. Bake in preheated oven until golden on the edges, about 8 to 12 minutes. Serve warm.

CHEESEY POTATO STICKS

225 g boiled potatoes 225-250 g durum wheat semolina (fine) 100 ml lukewarm water tsp salt 1 tsp grind fenugreek seeds (or methi, or cumim, or) 1 tsp active dry yeast 200 g finely grated cheese (emmental, fontina) Some extra semolina for shaping the sticks In a bowl mash the lightly cooled boiled potatoes using a potato masher. Add the semolina, yeast and spices, followed by water and salt. Mix with a fork or use a processor for few minutes. Depending on the potatoes you may need to add more semolina. Cover the bow and leave to rise for 1 hour. Transfer to a floured surface and knead for a minute. Form thin ropes 1 cm diameter and cut in 5 cm longer. Roll every piece in the cheese an bake for 12-15 minutes at 200.

READY IN3 hr

Syrian Bread Read Reviews (81) 169

"Mix the dough in your bread machine and bake in the oven. A versatile Middle Eastern style flat bread that you can serve with lunch or dinner." Sue Litster

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Bread Machine Bread

<img id="imgVideo" title="Gluten-Free White Bread" title="Gluten-Free White Bread" dataoriginal="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_2114735149001_th1832630971001.jpg?pubId=1033249144001" data-lazyload="true" src="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_2114735149001_th1832630971001.jpg?pubId=1033249144001" alt="Gluten-Free White Bread" style="height:70px;position:absolute;top:0;left:0;" />

Gluten-Free White Bread

<img id="imgVideo" title="Traditional White Bread" title="Traditional White Bread" dataoriginal="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_2084065990001_th1920500063001.jpg?pubId=1033249144001" data-lazyload="true" src="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_2084065990001_th1920500063001.jpg?pubId=1033249144001" alt="Traditional White Bread" style="height:70px;position:absolute;top:0;left:0;" />

Traditional White Bread

<img id="imgVideo" title="Indian Chapati Bread" title="Indian Chapati Bread" dataoriginal="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_1980237713001_th1966864254001.jpg?pubId=1033249144001" data-lazyload="true" src="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_1980237713001_th1966864254001.jpg?pubId=1033249144001" alt="Indian Chapati Bread" style="height:70px;position:absolute;top:0;left:0;" />

Indian Chapati Bread

<img id="imgVideo" title="French Bread Rolls To Die For" title="French Bread Rolls To Die For" dataoriginal="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_2036227389001_th1967018577001.jpg?pubId=1033249144001" data-lazyload="true" src="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_2036227389001_th1967018577001.jpg?pubId=1033249144001" alt="French Bread Rolls To Die For" style="height:70px;position:absolute;top:0;left:0;" />

French Bread Rolls To Die For

<img id="imgVideo" title="French Bread" title="French Bread" dataoriginal="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_1756257108001_th1729060991001.jpg?pubId=1033249144001" data-lazyload="true" src="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_1756257108001_th1729060991001.jpg?pubId=1033249144001" alt="French Bread" style="height:70px;position:absolute;top:0;left:0;" />

French Bread

<img id="imgVideo" title="Types of Cooking Oil" title="Types of Cooking Oil" dataoriginal="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_1545687622001_ari-

origin05-arc-153-1333494344218.jpg?pubId=1033249144001" data-lazyload="true" src="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_1545687622001_ari-origin05arc-153-1333494344218.jpg?pubId=1033249144001" alt="Types of Cooking Oil" style="height:70px;position:absolute;top:0;left:0;" />

Types of Cooking Oil

<img id="imgVideo" title="Sugar and Sweeteners" title="Sugar and Sweeteners" dataoriginal="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_1547354647001_th1545475637001.jpg?pubId=1033249144001" data-lazyload="true" src="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_1547354647001_th1545475637001.jpg?pubId=1033249144001" alt="Sugar and Sweeteners" style="height:70px;position:absolute;top:0;left:0;" />

Sugar and Sweeteners

<img id="imgVideo" title="Types of Salt" title="Types of Salt" dataoriginal="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_1545757569001_th1545515871001.jpg?pubId=1033249144001" data-lazyload="true" src="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_1545757569001_th1545515871001.jpg?pubId=1033249144001" alt="Types of Salt" style="height:70px;position:absolute;top:0;left:0;" />

Types of Salt

<img id="imgVideo" title="Measuring All-Purpose Flour" title="Measuring All-Purpose Flour" dataoriginal="http://brightcove.vo.llnwd.net/d22/unsecured/media/1033249144001/1033249144001_1712840009001_th1365878615001.jpg?pubId=1033249144001" data-lazyload="true" src="http://brightcove.vo.llnwd.net/d22/unsecured/media/1033249144001/1033249144001_1712840009001_th1365878615001.jpg?pubId=1033249144001" alt="Measuring All-Purpose Flour" style="height:70px;position:absolute;top:0;left:0;" />

Measuring All-Purpose Flour

Original recipe makes 8 small loavesChange Servings

1 1/8 cupswater

2 tablespoonsvegetable oil

1/2 teaspoonwhite sugar

1 1/2 teaspoonssalt

3 cupsall-purpose flour

1 1/2 teaspoonsactive dry yeast

Check AllAdd

to Shopping List

Directions
1. 2. 3. 4. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Preheat oven to 475 degrees F (245 degrees C). Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into eight equal pieces and form into rounds. Cover the rounds with a damp cloth and let rest. Roll dough into thin flat circles, about 8 inches in diameter. Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes. Repeat for remaining loaves

READY IN3 hr

Syrian Bread Read Reviews (81) 169

"Mix the dough in your bread machine and bake in the oven. A versatile Middle Eastern style flat bread that you can serve with lunch or dinner." Sue Litster

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Grandma VanDorens White Bread

Italian Bread Bowls

<img id="imgVideo" title="No Knead Beer Bread" title="No Knead Beer Bread" dataoriginal="http://brightcove.vo.llnwd.net/d22/unsecured/media/1033249144001/1033249144001_1712840183001_th1363288509001.jpg?pubId=1033249144001" data-lazyload="true" src="http://brightcove.vo.llnwd.net/d22/unsecured/media/1033249144001/1033249144001_1712840183001_th1363288509001.jpg?pubId=1033249144001" alt="No Knead Beer Bread" style="height:70px;position:absolute;top:0;left:0;" />

No Knead Beer Bread

<img id="imgVideo" title="Bread Machine Bread" title="Bread Machine Bread" dataoriginal="http://brightcove.vo.llnwd.net/d22/unsecured/media/1033249144001/1033249144001_1573743773001_th1567265697001.jpg?pubId=1033249144001" data-lazyload="true" src="http://brightcove.vo.llnwd.net/d22/unsecured/media/1033249144001/1033249144001_1573743773001_th1567265697001.jpg?pubId=1033249144001" alt="Bread Machine Bread" style="height:70px;position:absolute;top:0;left:0;" />

Bread Machine Bread

<img id="imgVideo" title="Gluten-Free White Bread" title="Gluten-Free White Bread" dataoriginal="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_2114735149001_th1832630971001.jpg?pubId=1033249144001" data-lazyload="true" src="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_2114735149001_th1832630971001.jpg?pubId=1033249144001" alt="Gluten-Free White Bread" style="height:70px;position:absolute;top:0;left:0;" />

Gluten-Free White Bread

<img id="imgVideo" title="Traditional White Bread" title="Traditional White Bread" dataoriginal="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_2084065990001_th1920500063001.jpg?pubId=1033249144001" data-lazyload="true" src="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_2084065990001_th1920500063001.jpg?pubId=1033249144001" alt="Traditional White Bread" style="height:70px;position:absolute;top:0;left:0;" />

Traditional White Bread

<img id="imgVideo" title="Indian Chapati Bread" title="Indian Chapati Bread" dataoriginal="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_1980237713001_th1966864254001.jpg?pubId=1033249144001" data-lazyload="true" src="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_1980237713001_th1966864254001.jpg?pubId=1033249144001" alt="Indian Chapati Bread" style="height:70px;position:absolute;top:0;left:0;" />

Indian Chapati Bread

<img id="imgVideo" title="French Bread Rolls To Die For" title="French Bread Rolls To Die For" dataoriginal="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_2036227389001_th1967018577001.jpg?pubId=1033249144001" data-lazyload="true" src="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_2036227389001_th1967018577001.jpg?pubId=1033249144001" alt="French Bread Rolls To Die For" style="height:70px;position:absolute;top:0;left:0;" />

French Bread Rolls To Die For

<img id="imgVideo" title="French Bread" title="French Bread" dataoriginal="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_1756257108001_th1729060991001.jpg?pubId=1033249144001" data-lazyload="true" src="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_1756257108001_th1729060991001.jpg?pubId=1033249144001" alt="French Bread" style="height:70px;position:absolute;top:0;left:0;" />

French Bread

<img id="imgVideo" title="Types of Cooking Oil" title="Types of Cooking Oil" dataoriginal="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_1545687622001_ariorigin05-arc-153-1333494344218.jpg?pubId=1033249144001" data-lazyload="true" src="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_1545687622001_ari-origin05arc-153-1333494344218.jpg?pubId=1033249144001" alt="Types of Cooking Oil" style="height:70px;position:absolute;top:0;left:0;" />

Types of Cooking Oil

 <img id="imgVideo" title="Sugar and Sweeteners" title="Sugar and Sweeteners" dataoriginal="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_1547354647001_th1545475637001.jpg?pubId=1033249144001" data-lazyload="true" src="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_1547354647001_th1545475637001.jpg?pubId=1033249144001" alt="Sugar and Sweeteners" style="height:70px;position:absolute;top:0;left:0;" />

Sugar and Sweeteners

<img id="imgVideo" title="Types of Salt" title="Types of Salt" dataoriginal="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_1545757569001_th1545515871001.jpg?pubId=1033249144001" data-lazyload="true" src="http://brightcove.vo.llnwd.net/d21/unsecured/media/1033249144001/1033249144001_1545757569001_th1545515871001.jpg?pubId=1033249144001" alt="Types of Salt" style="height:70px;position:absolute;top:0;left:0;" />

Types of Salt

<img id="imgVideo" title="Measuring All-Purpose Flour" title="Measuring All-Purpose Flour" dataoriginal="http://brightcove.vo.llnwd.net/d22/unsecured/media/1033249144001/1033249144001_1712840009001_th1365878615001.jpg?pubId=1033249144001" data-lazyload="true" src="http://brightcove.vo.llnwd.net/d22/unsecured/media/1033249144001/1033249144001_1712840009001_th1365878615001.jpg?pubId=1033249144001" alt="Measuring All-Purpose Flour" style="height:70px;position:absolute;top:0;left:0;" />

Measuring All-Purpose Flour

Original recipe makes 8 small loavesChange Servings

1 1/8 cupswater

2 tablespoonsvegetable oil

1/2 teaspoonwhite sugar

1 1/2 teaspoonssalt

3 cupsall-purpose flour

1 1/2 teaspoonsactive dry yeast

Check AllAdd

to Shopping List

Directions
1. 2. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Preheat oven to 475 degrees F (245 degrees C).

3. 4.

Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into eight equal pieces and form into rounds. Cover the rounds with a damp cloth and let rest. Roll dough into thin flat circles, about 8 inches in diameter. Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes. Repeat for remaining loaves

Soft Pretzel Rolls Recipe

By Aida Mollenkamp 911

Email

Saved302Save to profile302 5.0 (23) WRITE A REVIEW Difficulty: Medium | Total Time: 1 hr 40 mins | Active Time: 35 mins | Makes:8 (3-ounce) rolls

Soft pretzel rolls that you get at the ballpark or from a street vendor are easy to re-create at home. This recipe uses a basic dough thats good to try your hand at if youre a bread-making novice. And the trick to the malty flavor so key to a good pretzel? The dough takes a dip in a baking soda solution before going into the oven. Try these rolls on their own, dipped in our Sweet Hot Mustard, or toasted in a grilled cheese.
INGREDIENTS

1 cup warm water (105F to 115F) 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons) Vegetable oil

2 3/4 cups bread flour, plus more for dusting the work surface 1 tablespoon granulated sugar 1 teaspoon kosher salt, plus more for sprinkling 6 cups water 1/4 cup baking soda

INSTRUCTIONS 1. Place the warm water in the bowl of a stand mixer and sprinkle the yeast on top. Set aside to rest until the mixture bubbles, about 5 minutes. (If the mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.) Meanwhile, coat a large mixing bowl with a thin layer of vegetable oil and set aside. 2. Place the flour, sugar, and measured salt in a large bowl and whisk briefly to break up any lumps and combine. Once the yeast is ready, fit the bowl on the mixer, attach a dough hook, and dump in the flour mixture. Mix on the lowest setting until the dough comes together, then increase to medium speed and mix until the dough is elastic and smooth, about 8 minutes. 3. Form the dough into a ball, place in the oiled mixing bowl, and turn the dough to coat in oil. Cover with a clean, damp dishtowel and let rest in a warm place until the dough doubles in size, about 30 to 35 minutes. Line a baking sheet with parchment paper, coat the paper with vegetable oil, and set aside. 4. Once the dough has risen, punch it down and knead it on a floured, dry surface just until it becomes smooth and springs back when poked, about 1 minute. Divide the dough into 8 pieces and form into oblong rolls. Place the rolls on the baking sheet and cut 4 (2-inch) diagonal slashes across the top of each. Cover with a damp towel and let the dough rise in a warm place until almost doubled in volume, about 15 to 20 minutes. Meanwhile, heat the oven to 425F and bring the 6 cups of water to a boil in a large saucepan over high heat. 5. Once the rolls have risen, stir the baking soda into the boiling water (the water will foam up slightly). Boil two or three rolls for 2 minutes per side. Using a slotted spoon, remove the rolls, drain, and place on the baking sheet, cut side up. Sprinkle well with salt and repeat with the remaining rolls. 6. Once all the rolls are ready, place in the oven and bake until golden brown, about 10 to 12 minutes. Serve hot