No-Knead Walnut Raisin Bread

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.


Walnut Raisin Bread

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.


Breadsticks

Breadsticks

Breadsticks

  • 380 g (2 3/4 cups) bread flour
  • 3 gr (1 tsp) active dry yeast
  • 190 ml 3/4 cup lukewarm water
  • 65 ml (1/4 cup) olive oil
  • 30 g (2 tbsp) butter, melted and cooled
  • 7 gr (1 tsp) salt
  • olive oil, sesame seeds, grated cheese

Place everything in a mixing bowl and mix until well combined – about 3 minutes. Let rest 5 minutes.

Increase speed to medium and mix for another 5 minutes. Cover bowl and let rise for an hour at room temperature.

Preheat oven to 375F. Line two sheet pans with parchment paper.

Divide dough into 16 pieces, each weighing about 40g. Roll each piece into a thick pencil shape about 10″ long. Brush with olive oil and roll in cheese or sesame seeds.

Place on sheet pans and bake for 20-25 minutes or until light golden and crisp rotating pans halfway through. Cool and enjoy!


Aleppo Tomato Bread

Aleppo Tomato Bread

Aleppo Tomato Bread
Aleppo Tomato Bread

  • 1/3 cup warm water
  • 1 pgk dry yeast
  • 2 tbsp aleppo pepper
  • 1 cup tomato juice and pulp from 3 or so fresh tomatoes
  • 4 cups flour
  • 3 tbsp softened butter
  • 1 tsp salt

Place yeast and warm water in mixing bowl. Let proof about 5 minutes.

Add juice, salt, 3 cups flour, and aleppo pepper. With dough hook, mix well, adding softened butter a bit at a time to make a soft but not too sticky dough. Mix for about 10 minutes.

Turn dough out to a floured surface and knead briefly.

Roll into a ball and place in an oiled bowl. Cover and allow to rise until doubled.

Punch down and form into a round or oblong loaf. Place on a well-floured or corn meal-covered bread peel – if using a baking stone – or onto a floured or corn meal-covered sheet pan and let rise again, until doubled. Make a slit across the top about a half-inch deep.

Place into a 350°F oven and bake about 45-55 minutes.


Crusty Italian Sourdough

Crusty Italian Sourdough

Crusty Italian Sourdough
Crusty Italian Sourdough

This bread requires a starter to be made the day before making the bread, so do plan accordingly!

Day One:

  • 2 cups bread flour
  • 1/4 teaspoon active dry yeast
  • 1 cup warm water

Mix well and knead to form a shaggy dough. Cover and leave out on the counter overnight.

Day Two:

  • 3 cups bread flour
  • 1 tsp active dry yeast
  • 1 1/3 cups warm water

Mix in bowl of stand mixer – or, by hand.

Cover loosely with plastic wrap and let rest for 30 minutes.

After resting, add

  • 2 teaspoons salt

Next, add the dough from the night before.

Turn the mixer on low and knead for a few minutes, ensuring that everything is mixed together well. Continue mixing for about 5 minutes.

Cover and let the dough rise for an hour at room temperature.

After an hour, gently fold one side of the dough to the other, fold the top to the bottom, and flip it over in the bowl. You are NOT punching down the dough, but rather gently folding it upon itself.

Recover and repeat this process twice more for a total of 3 hours rising.

Lightly flour your counter and turn the dough out. Lightly dust the dough and cut in half for two loaves. Shape each piece into a rectangle and then gently roll the dough into a log shape. Place the seam side down, and tuck the ends underneath.

Transfer the loaf or loaves onto a baking sheet onto which you previously sprinkled with cornmeal.

Cover loosely and let rise one hour.

Preheat your oven to 500°F. When risen, cut a 1/2″ deep slit lengthwise in the loaf, stopping and starting 2″ from ends of the loaf.

Bake for 15 minutes at 500°F.

Lower heat to 400°F and bake for another 30 minutes until the bread is a deep golden brown.


Russian Black Bread

Adapted From King Arthur Flour

  • 1 1/8 cups (255g) lukewarm water
  • 2 tablespoons (28g) apple cider vinegar
  • 1 cup (106g) pumpernickel or rye flour, plus more for dusting
  • 1 1/4 teaspoons salt
  • 2 tablespoons (28g) unsalted butter
  • 2 tablespoons (43g) dark corn syrup or molasses
  • 1 tablespoon (14g) brown sugar
  • 3 tablespoons (18g) black cocoa
  • 1 teaspoon espresso powder or instant coffee powder
  • 1 teaspoon fennel seeds
  • 1 teaspoon rye berries
  • 1 3/4 teaspoons instant yeast
  • 2 1/2 cups (298g) bread flour, divided

Place in the large bowl, reserving 1 cup (4 1/4 ounces, 121g) of the bread flour.

Mix to make a thick batter-like dough.

It may still be somewhat sticky to the touch. Cover the bowl and let the dough rise until doubled, 45 minutes to 1 hour.

After the first rise, shape the dough into an oblong loaf. Place in a greased standard loaf tin, with greased plastic cover, and up until almost doubled, about 60 to 90 minutes.

While the dough is rising, preheat the oven to 375 ° F. When the dough has almost doubled, brush or spray the top with water, dust with pumpernickel or rye flour, and score (slash) the top.

Bake the bread for 35 minutes, until it sounds hollow when you thump the bottom.

Remove the loaf from the oven and cool it on a rack before slicing.


Pita

Pita

Pita

  • 1 cup lukewarm water
  • 1 tsp honey
  • 2 tsp yeast
  • 1 1/2 cups ’00’ flour
  • 1 cup bread flour
  • 1/2 cup sprouted wheat flour
  • 1/2 cup rye 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 flours 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 7 minutes.


Rye Bread

Rye Berry Rye Bread

Rye Bread

Adapted from the Hairy Bikers

Ingredients

  • 175ml (3/4 cup) full-fat milk
  • 175ml (3/4 cup) water
  • 2 tbsp brown sugar
  • 7g fast-action dried yeast
  • 250g rye flour
  • 200g bread flour
  • 1/4 cup rye berries, cooked and cooled
  • 1 tbsp salt

Method

Put the milk, water and sugar in a small saucepan and heat very gently, stirring constantly, for just a few seconds until the liquid is lukewarm and the sugar has dissolved. Remove the pan from the heat and pour the mixture into a bowl.

Stir in the yeast and leave for 10 minutes until there is a light froth floating on the surface.

Put all the flour, rye and white, and the cooled rye berries in a large bowl, stir in the salt. Pour the warm yeast mixture on to the flour and mix to form a soft, spongy dough.

Knead for 10 minutes or until it is smooth and elastic.

Put the dough in a large, lightly oiled bowl and cover loosely. Leave to rise in a warm place for about 1½ hours or until it has doubled in size.

Put the dough on a floured work surface and knock it back with your knuckles, then knead for another minute.

Shape the dough into a fat oval or round loaf, pulling the dough from the top and sides and tucking it underneath to make a neat shape.

Place the loaf on a baking tray lined with baking parchment and score the surface 4 times with a sharp knife. Cover it loosely and leave to proof for a further 40–50 minutes until it has doubled in size once more.

Preheat the oven to 180°C/350″F. Bake the loaf in the centre of the oven for 40 minutes or until it is well risen and the base sounds hollow when tapped sharply. Cool for at least 20 minutes before serving.


Hamburger Buns

Hamburger Buns

Hamburger Buns

adapted from King Arthur Flour

  • 3/4 to 1 cup lukewarm water
  • 2 tablespoons butter, at room temperature
  • 1 large egg
  • 3 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 1/4 teaspoons salt
  • 1 tablespoon instant yeast

Directions

Mix and knead all of the dough ingredients to make a soft, smooth dough – about 10 minutes.

Cover the dough, and let it rise for 1 to 2 hours, or until it’s nearly doubled in bulk.

Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3″ across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.

Brush the buns with egg wash – 1 egg white and water.

Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven and cool on a rack.


Rustic Red Fife Bread Flour

Rustic Red Fife Bread Flour

Rustic Red Fife Bread Flour
Rustic Red Fife Bread Flour

This flour comes from Anson Mills in Columbia, South Carolina. It’s an heirloom variety that is really outstanding.

This recipe can be used for loaves or rolls. Bake rolls for about 18-20 minutes.

  • 2 pgk yeast
  • 6 cups flour, divided
  • 1 cup milk
  • 1 cup water
  • 1/4 cup neutral oil
  • 1/4 cup honey
  • 1 tbsp salt
  • 1 egg

Stir together 2 cups flour and 2 packages dry yeast.

Heat over low heat, 1 cup milk, 1 cup water, oil, honey, and salt until warm – about 125 ° F.

Cool slightly and stir into flour / yeast mixture and mix until smooth – about three minutes.

Beat in 1 egg.

Slowly add remaining flour to make a moderately stiff dough.

Let rest about 10 minutes.

Knead until smooth and satiny – about 10 minutes.

Cover and let rest about 20 minutes.

Divide dough in two and form loaves. Place into greased loaf pans and brush tops with oil.

Let rise until doubled – 60 to 75 minutes.

Bake in a preheated 400 ° F oven for 35 to 45 minutes.

Immediately remove from pans and brush tops with melted butter, if desired, for a softer top crust. Cool on racks.