Bread

Bread Dough

• 1/2 cups (120ml) slightly warm water
• 1 cup (240ml) slightly warm whole milk
• 15g (1tbsp) butter melted
• 1 tbsp sugar
• 1 1/2 tsp salt
• 1 packet dry yeast (7g)
• 1/2 cup (70g) whole wheat flour
• 3 cups (420g) all purpose flour

Topping

• 1 cup (178g) rice flour
• 1 packet (7g) dry yeast
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 1 tbsp neutral oil
• 3/4 cup (180ml) warm water

Instructions for 8 rolls

Mix water, milk, butter, sugar, salt and yeast. Add the whole wheat flour and 2 cups of the all purpose flour and mix until it forms a thick batter. Switch to the dough hook and add the remaining flour. The dough should clear the sides of the bowl and cling to the dough hook.

Knead on medium speed for 5 minute until the dough is smooth and elastic.

Transfer the dough to a lightly oiled bowl, turning once to coat. Cover the bowl and set aside to rise until doubled in volume, about 1 hour.

While dough is rising, make the topping.

Whisk together the dry ingredients. Add the oil to the warm water then add it to the dry ingredients.

Whisk until combined. Set the topping aside for 20 minutes until bubbly.

Finish

After dough has doubled, turn the dough out onto a lightly floured surface and divide into 8 equal portions.

Roll each piece of dough into a smooth ball and set on a parchment lined baking sheet.

Cover with a damp kitchen towel and set aside to rest for about 5 minutes.

Preheat the oven to 400°F.

Brush the topping generously onto the rolls. Let the rolls rise about 40 minutes.

Bake until golden brown, about 20-25 minutes.

based on several internet recipes

• 1 cup lukewarm water
• 1 tsp honey
• 2 tsp yeast
• 3 cups flour
• 1 tsp salt
• 2 tbsp olive oil

Combine the water, honey, and yeast. Let it stand for about 10 minutes until foamy.

Combine the flour and salt with the yeast and water mixture, and stir to form a soft dough.

Add the olive oil and knead for about 10 minutes until smooth and elastic. Form it into a ball and place it in a lightly oiled bowl. Cover the bowl and leave the dough to rise in a warm place for about 1 hour until it doubles in size.

Preheat oven to 400°F. Place a baking stone or baking sheet in the oven as it heats.

Knead the dough briefly and divide it into 8 balls. Place the balls on a lightly oiled baking sheet, cover, and let stand for about 15 minutes.

On a lightly floured surface, flatten each ball of dough and roll it into a circle 1/8-inch thick and about 7-8 inches in diameter.

Place on baking stone and bake until lightly browned and crisp, about 6 minutes.

Ingredients

• 500ml/18fl oz whole milk
• 1 heaped tsp fast action dried yeast
• 500g/1lb 2oz strong white bread flour
• 2 tsp salt
• 2 tsp caster sugar
• 50g/1¾oz butter, softened
• 55g/2oz Asiago, Parmesan, and Romano cheeses, grated
• 1 free-range egg, beaten

Method

Warm 150ml/5fl oz of the milk in a small pan to blood temperature then mix in the yeast and set it aside until the mixture becomes frothy.

Sift the flour and salt into a bowl and make a well in the centre. Add the yeast mixture, the butter, cheese blend, and the remaining milk and knead the mixture for about 10 minutes, adding a little more flour if needed.

Place the dough in a large, clean bowl, cover with a dry tea towel and set aside in a warm place until it has doubled in size – about one and a half hours.

Remove the dough from the bowl, divide it into six equal portions and roll each into a long strand. Pinch the strands together at the top, plait together loosely and place on a greased baking tray.

Brush the loaf with the beaten egg and place in a cold oven. Turn the oven to 170C/325F/Gas 3 and bake the loaf for 45-50 minutes or until the loaf is golden-brown and the bottom sounds hollow when its tapped.

• 450 g AP flour
• 50 g cocoa powder
• 25 gr sugar
• 100 g milk
• 220 g brewed coffee
• 1 tbsp vanilla
• 100 g dark chocolate, chopped into chunks
• 100 g milk chocolate shaved into fine pieces
• 12 g salt
• 12 g instant yeast
• 1 egg white mixed with a bit of water
• coarse sugar

Knead the flour, cocoa, salt, sugar, and yeast with the milk, vanilla, and the coffee for at least 10 minutes.

Add the two chocolates and mix well. The milk chocolate will kinda melt into the dough while the dark chocolate remains in chunks.

Place the dough in a bowl, cover with plastic wrap, and refrigerate for at least 4 hours – or overnight.

Form into a round loaf and place it on a floured parchment-lined sheet pan. Cover and let rise for 1 hour at room temperature and then for 2 hours back in the ‘fridge.

Preheat oven to 425°.

Remove loaf from ‘fridge and let rest at room temperature for about 20 minutes.

Brush with egg white and sprinkle with sugar.

Make a slash down the center and bake at 425°F for 15 minutes, then lower the heat to 400°F for another 20 or so minutes.

adapted from the Washington Post

For the filling:

• 8 ounces (227 grams) mild or sweet Italian sausage, removed from casing
• 200 grams diced Pecorino Romano
• 3 leeks (10 ounces/283 grams), diced
• 1/2 teaspoon fine salt
• 1 tablespoon olive oil (optional, if needed)

For the dough:

• 4 cups (500 grams) all-purpose flour, plus more for dusting
• 2 tablespoons granulated sugar
• One (1/4-ounce/7-gram) package instant yeast (2 1/4 teaspoons)
• 2 teaspoons herbes de Provence
• 3/4 teaspoon fine salt
• 3/4 cup (180 milliliters) water
• 1/4 cup (60 milliliters) extra-virgin olive oil, plus more as needed
• 4 large eggs, divided

Make the filling: In a medium or large skillet over medium-high heat, add the sausage and cook, stirring and breaking the meat into small pieces with a spoon or spatula, until no longer pink, about 5 minutes. Using a slotted spoon, transfer the meat to a medium bowl, leaving the rendered fat in the skillet.

Add the leeks and salt to the skillet and cook, stirring occasionally, until they start to soften, about 8 minutes. (If your sausage didn’t render much fat and the leek starts sticking to the skillet, add the olive oil.) Add the leeks to the sausage and stir to combine; set aside to cool until needed. Dice cheese and set aside separately.

Make the dough and bread: In the bowl of a stand mixer fitted with a dough hook attachment — or using a large bowl, if mixing by hand — stir together the flour, sugar, yeast, herbes de Provence and salt until combined.

In a large glass measuring cup, microwave the water for 30 to 60 seconds, until it reaches a temperature between 120 and 130 degrees. Add the olive oil and 3 of the eggs, and whisk to combine.

Turn the mixer on low speed and slowly pour in the egg mixture. Increase the speed to medium-low and knead for 3 to 4 minutes, until the dough is uniform and sticky. (If mixing by hand, stir with a wooden spoon or hand mixer with dough hooks until the dough comes together and is uniform and sticky, about 4 minutes.)

Lightly flour your work surface and scrape the dough onto it. Adding about a quarter of the sausage and cheese mixtures at a time, knead the dough, dusting with more flour as needed, until all of the sausage mixture and cheese are incorporated and evenly combined. (The dough will be quite sticky, so a bench scraper is a great tool to help with folding the dough over itself.) Don’t fret if it looks a little messy — that’s how it’s supposed to be.

Lightly grease a large bowl with olive oil. Transfer the dough to the greased bowl, gently turn it to coat it lightly on all sides with oil, cover tightly with plastic wrap or a large plate, and let it rise until it has approximately doubled in size, 45 to 60 minutes.

Line a large sheet pan with parchment paper and lightly flour your work surface. When the dough is ready, gently punch it down and transfer to the prepared surface. Divide in half – each should weigh about 715 grams – and shape each into a ball. Transfer to the prepared sheet pan with at least 2 inches of space between the loaves. (You may need to position them diagonally to allow for enough space.) Cover with plastic wrap or a kitchen towel and let rise again for 30 minutes.

While the loaves are rising, position a rack in the middle of the oven and preheat to 350°F.

In a small bowl, beat the remaining egg until combined, and brush over the loaves. Bake for 45 minutes, rotating the pan front to back halfway through, or until nicely browned and the internal temperature of the loaves registers at least 190°F. Let cool on the sheet pan set atop a wire rack for at least 15 minutes before slicing and serving.

adapted from Chef Braakman

Pre-ferment (made about 12-18 hours ahead)

• 200g flour
• 160g water
• ¼ tsp sugar
• ⅛ tsp instant yeast

Final dough

• 300g flour
• 190g water
• 10g salt
• 20g honey
• 20g unsalted butter (at room temperature)
• 6g yeast

Instructions

Mix the ingredients for the pre-dough, cover and allow to sit at room temperature for 12-18 hours. You should observe loads of air bubbles and an unmistakably aroma of fermentation.

Add all the ingredients of the final dough into a mixer bowl and combine with the pre-dough. Mix with a stand mixer on low speed till all ingredients are incorporated. Increase speed one level up and mix till dough is smooth and elastic. Use the dough hook. If kneading by hand, mix dough in bowl till thick stiff and tacky, transfer to a well-floured surface and knead till dough is elastic and smooth.

Lightly oil a bowl, shape dough in a ball, and set into the oiled bowl. Cover and let rise for about 1 – 1½ hours, the warmer your home, the faster the dough will rise. The dough should be doubled in size. Half way through rising, uncover bowl and knock all the air out of the dough and let it rise again covered. This is called folding and helps to improve the structure of the bread.

Preheat oven to 200˚C/390°F and set a pan of water at the bottom to create steam (in the likely event that your home oven does not have a steam injector)

Turn dough out to well-floured surface and divide into 4 portions of about 220g each to make the long sandwich bread shape, alternatively, bread can be shaped into smaller round balls. 8 balls about 110g each.

Let the dough rise again for about 30 minutes.

Score loaves with a sharp razor blade or serrated knife just before placing in the oven. (Scoring is basically slashing the loaves strategically to control how the dough expands in the oven).

Bake with steam for about 15 minutes (for 4 loaves) and remove steam (remove the pan of water) and bake a further 10 minutes or until bread is nicely browned. Baking with steam creates a nice golden crust, if you choose not you use steam its not the end of the world.

Transfer immediately to a cooling rack.

adapted from Travel Food Atlas

• 1 cup white corn flour
• ½ cup sorghum flour
• 1 Tbsp Instant dry yeast
• 4 cups self-raising flour
• ¼ cup sugar
• 1 tsp salt
• 4 cups lukewarm water

In a large bowl, mix the white corn meal, sorghum flour, yeast and half of the water, making sure it is properly combined. Leave for one hour.

After one hour add in the self-rising flour and sugar, then slowly start adding the remaining water as you mix to get a smooth, lump-less texture for your batter.

The key to achieving the classic anjero taste is fermentation. The mix should rest in a warm place to allow the fermentation to take place. The minimum time would be a few hours but to achieve a more authentic, sour anjero taste, you can let the batter ferment for up to two days. For this recipe you can let the batter ferment overnight.

In a non-stick frying pan on a medium heat, ladle the batter mix into the pan according to preferred portion size, making sure that the batter spreads fully across the surface of the pan.

Cover the pan and cook for a few minutes per portion. The desired colour is a golden brown, and the texture should be spongy with no liquid remaining.

Plate the pancake and continue process until you each person has around 3 each.

Refrigerate leftover batter and use for lunch or for tomorrow’s breakfast.

from International Cuisine

• 10g yeast
• 4g sugar
• 300g all purpose flour
• 15g salt
• 500ml water – you may not need all of it!
• water in a spray bottle to spritz the bread just before going into the oven.

Heat pizza stone or cast iron skillet in the oven to 320°F/150°C.

In a bowl, mix the dry ingredients together.

Gradually add water until you make a soft dough (you may not use all the water)

Knead the dough for 10 minutes until smooth and elastic.

Oil the dough and cover with cloth and let it rise to double the size.

Divide the dough into four rounds and flatten with your hand and let rise 10 minutes

Remove the skillet or stone from the office and dust with flour.

Place the dough on the stone and spray the dough with water just before placing the stone or skillet back in the oven.

Bake until puffed up, about 7-10 minutes don’t open the oven door beforehand.

Remove and enjoy hot.

• 4 to 4-1/3 cups bread flour
• 2-1/4 teaspoons active dry yeast
• 1-1/2 teaspoons salt
• 1 cup milk
• 1/2 cup butter
• 1/4 cup sugar
• 2 large eggs, lightly beaten

In mixer bowl, combine 3 cups flour, yeast and salt. In a small saucepan, heat milk, butter and sugar to no more than 110°F. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat to combine. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Knead on medium speed until smooth and elastic, 6-8 minutes. Place in a buttered bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough. Turn onto a lightly floured surface. Divide into 24 portions; shape into balls. Place in a greased 13×9-in. baking pan. Cover and let rise in a warm place until almost doubled, about 1 hour.

Bake at 375°F until golden brown, 15-18 minutes.

adapted from King Arthur Flour website

• 3 1/4 cups (390g) King Arthur Unbleached Bread Flour
• 1 cup (113g) King Arthur Whole Wheat Flour
• 2 teaspoons (12g) salt
• 1/2 teaspoon instant yeast
• 1 3/4 cups (397g) cool water
• 3/4 cup (85g) dried cranberries
• 1/2 cup (85g) golden raisins
• 1 cup (113g) coarsely chopped pecans or walnuts

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to bring the sticky dough together, making sure to incorporate all of the flour.

Work in the fruits and nuts.

Cover the bowl with plastic wrap and let the dough rest at room temperature overnight, or for at least 8 hours; it’ll become bubbly and rise quite a bit, so use a large bowl.

Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14″ to 15″ long lidded stoneware baker; 9″ x 12″ oval deep casserole dish with cover; or 9″ to 10″ round lidded baking crock.

Place the dough in the lightly greased pan, smooth side up.

Cover and let rise at room temperature for about 2 hours, until it’s become puffy. It should rise noticeably, but it’s not a real high-riser.

Using a sharp knife or lame, slash the bread in a crosshatch pattern. Place the lid on the pan, and put the bread in the cold oven. Set the oven temperature to 450°F, and put the bread into the oven.

Bake the bread for 45 to 50 minutes (start the timer when you place the bread into the cold oven). Remove the lid and continue to bake for another 5 to 15 minutes, until it’s deep brown in color, and a digital thermometer inserted into the center registers about 205°F.

Remove the bread from the oven, turn it out onto a rack, and cool completely before slicing.

Store the bread, well wrapped, at room temperature for several days; freeze for longer storage.