• How to Make Bagel Bombs

    How to make Bagel Bombs

    Yield: 16 balls

    Prep Time: 30 minutes

    Cook: 30 minutes

    If you don’t have instant yeast, you can always substitute with the same amount of active dry yeast. Simply add the active dry yeast to the warm water and let it proof for 5 minutes before proceeding with the recipe.

    If you can’t barley malt syrup (which I find on Amazon or at Whole Foods), use brown sugar.

    Ingredients

    For the dough:

    1 tablespoon instant yeast
    4 cups (482 grams) bread flour
    2 teaspoons salt
    1 tablespoon barley malt syrup
    1 1/2 cups lukewarm water

    For the water bath:

    2 quarts water
    2 tablespoons barley malt syrup
    1 tablespoon granulated sugar

    For the filling & topping:

    8 ounces (227 grams) cream cheese, at room temperature
    1 egg white
    Desired toppings

    Directions

    Make the dough:

    Combine all the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Knead on medium-low speed for about 10 minutes (or knead vigorously by hand for 12 to 15 minutes). The dough will be stiff and hold its shape without spreading. Place the dough in a lightly greased bowl, cover, and let rise until puffy but not necessarily doubled in size, 1 to 1 1/2 hours.

    Transfer the dough to a work surface and divide into 16 pieces. Roll each piece into a smooth, round ball. Place on a lined baking pan or lightly greased baking pan and cover. Let them rest for 30 minutes. They may puff up slightly.

    While the dough rests, form cream cheese into sixteen 1-tablespoon balls. Freeze.

    Prepare the water bath:

    Heat the water, malt powder, and sugar to a gentle boil in a large, wide pan. Preheat the oven to 425°F.

    With your hands, stretch and flatten each piece of dough place a frozen cream cheese ball into the center. Enclose the cream cheese with the dough, pinching to seal and rolling into an even ball.

    Boil the bombs for 30 seconds per side then remove to a baking pan.

    Top and bake:

    Brush with the egg wash, coating with desired toppings, and bake for about 20 minutes, or until golden brown.

    To make ahead:

    Individually wrap each bagel bomb in plastic wrap, then place in an airtight container. Freeze for up to 3 months. For best results, let thaw in the fridge overnight then reheat in a 350°F oven until warmed through.

    Inspired by Milk Bar in NYC

  • How to Make Bagels

    How to make Bagels

    Yield: 8 bagels

    Prep Time: 30 minutes

    Cook: 30 minutes

    If you don’t have instant yeast, you can always substitute with the same amount of active dry yeast. Simply add the active dry yeast to the warm water and let it proof for 5 minutes before proceeding with the recipe.

    If you can’t barley malt syrup (which I find on Amazon or at Whole Foods), use brown sugar.

    Ingredients

    For the dough:

    1 tablespoon instant yeast
    4 cups (17 ounces) bread flour
    2 teaspoons salt
    1 tablespoon barley malt syrup
    1 1/2 cups lukewarm water

    For the water bath:

    2 quarts (64 ounces) water
    2 tablespoons barley malt syrup
    1 tablespoon granulated sugar

    For the topping:

    1 egg white
    Desired toppings, see above

    Directions

    Make the dough:

    Combine all the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Knead on medium-low speed for about 10 minutes (or knead vigorously by hand for 12 to 15 minutes). The dough will be stiff and hold its shape without spreading. Place the dough in a lightly greased bowl, cover, and let rise until puffy but not necessarily doubled in size, 1 to 1 1/2 hours.

    Transfer the dough to a work surface and divide into eight pieces. Roll each piece into a smooth, round ball. Place on a silicone mat-lined baking pan or lightly greased baking pan (do NOT use parchment paper) and cover the balls with plastic wrap. Let them rest for 30 minutes. They may puff up slightly.

    Prepare the water bath:

    Meanwhile, prepare the water bath by heating the water, malt powder, and sugar to a gentle boil in a large, wide pan. Preheat the oven to 425°F.

    Use your index finger to poke a hole through the center of each dough ball then twirl the dough around your finger to stretch the hole to a 2-inch diameter. Place each bagel on a parchment-lined baking sheet. Transfer the bagels, 4 at a time, to the simmering water. Increase the heat to bring the water up to a gentle boil if necessary. Cook the bagels for 2 minutes, gently flip them over, and continue cooking for another minute. Use a skimmer to remove the bagels back to the baking sheet and repeat with remaining 4 bagels.

    Top and bake:

    Beat the egg white with 1 tablespoon of water and coat each bagel with the mixture. Sprinkle any desired toppings evenly over the bagels.

    Bake the bagels for 20 to 25 minutes, or until they reach their desired brown color. Remove the bagels from the oven and cool completely on a wire rack.

    Serve or store in an airtight container for up to 3 days. Stored bagels are best served toasted. You can also freeze the bagels in an airtight container for up to 2 months.

  • Monkey Bread

    How to make Monkey Bread

    Yield: 8 servings

    Prep Time: 2 hours

    Cook: 30 minutes

    Ingredients

    For the dough:
    1 package quick rise active yeast
    1 1/2 cup milk, warm (120 degrees F)
    1/4 cup + 1 tablespoon sugar
    5 tablespoons butter, melted (no hotter than 120 degrees F)
    1 large egg
    1 teaspoon salt
    4 1/2 cups flour
    For the sugar coating:
    10 tablespoons butter
    2/3 cup brown sugar
    2/3 cup granulated sugar
    2 1/2 teaspoons cinnamon
    For the glaze:
    1/4 cup heavy whipping cream
    2 tablespoons butter
    1/2 teaspoon vanilla
    1 1/2 to 2 cups powdered sugar

    Directions

    For the dough:
    Mix together warm milk, yeast, and 1 tablespoons sugar in a bowl of a standing mixer fitted with a dough hook (you can also just do this by hand) and let it dissolve for 5 minutes. Mix in the 1/4 cup sugar, butter, egg, and salt. Start adding in the flour while mixing, adding 1 cup at a time until you’ve added 4 cups (scrape sides of bowl as needed). Mix on low for 5 minutes, adding a couple tablespoons of flour at a time if the dough gets too sticky. Place dough in a large greased bowl and turn the dough over so the top is greased. Cover with a towel and let it rise for an hour.
    Grease a bundt pan and set aside.
    Melt the 10 tablespoons butter in a bowl. In another bowl, mix brown sugar, granulated sugar, and cinnamon.
    Pinch or cut off dough into 1 1/2 inch pieces. Roll into balls (use flour as needed), dip in the melted butter, and roll in the sugar mixture. Place the coated balls of dough into the greased pan. Mix any remaining butter and sugar mixture together and pour over the balls. Cover the pan with plastic wrap and let rise for 30-45 minutes.
    Preheat oven to 350 degrees F. Bake for 25-30 minutes until golden. Let cool for 5 minutes and then remove onto a platter.
    For the glaze:
    Heat cream and butter together in the microwave until melted. Beat in vanilla and powdered sugar until desired consistency. Pour over the warm Monkey Bread. Serve.

  • No Knead Rosemary Parmesan Skillet Bread

    How to make No Knead Rosemary Parmesan Skillet Bread

    Yield: 1 loaf

    Prep Time: 15 minutes

    Cook: 40 minutes

    If you don’t have instant yeast, you can always substitute with the same amount of active dry yeast. Simply add the active dry yeast to the warm water and let it proof for 5 minutes before proceeding with the recipe.

    Ingredients

    2 1/4 teaspoons (1 package) instant yeast
    2 cups lukewarm water
    4 1/2 cups (574 grams) all-purpose flour
    2 tablespoons chopped fresh rosemary, plus more for sprinkling
    1 1/2 teaspoons fine salt
    3 tablespoons olive oil, divided
    1/4 cup grated parmesan cheese

    Directions

    In a large mixing bowl, combine the yeast and water. Add half the flour in and stir with a wooden spoon. Add the rosemary, salt and remaining flour and stir until combined. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

    Brush 2 tablespoons olive oil over the bottom of a 10 or 12-inch cast iron skillet. Sprinkle the dough and your hands with flour before shaping it into a disk. Dough will be sticky, it doesn’t have to shape perfectly. Place in the skillet, cover loosely, let rise until puffy, about 30 minutes.

    Meanwhile, preheat the oven to 400°F.

    Drizzle additional olive oil over the top of the bread. Slash the dough with a sharp knife to create an X shape. Sprinkle with rosemary leaves. Bake for 20 minutes. Remove from oven and sprinkle all over with the Parmesan cheese. Return to oven and bake for an additional 20 minutes, or until golden brown.

    Adapted from Baker Bettie.

  • Potato Burger Buns

    How to make Potato Burger Buns

    Yield: 6 burger buns

    Prep Time: 30 minutes

    Cook: 30 minutes

    Ingredients

    For the dough:

    2 cups (255 grams) all-purpose flour
    1 cup (128 grams) bread flour
    1/2 cup plain mashed potato
    1/4 cup (35 grams) nonfat dry milk
    3 tablespoons light brown sugar
    1 1/4 teaspoons salt
    1 large egg
    2 teaspoons instant yeast
    4 tablespoons (58 grams) unsalted butter, melted
    1 cup (227 grams) lukewarm water

    For the topping:

    1 tablespoon unsalted butter, melted

    Directions

    In the bowl of a stand mixer fitted with the dough hook, combine all the ingredients. Stir until combined. Turn the mixer on medium low speed and knead until a soft yet tacky dough forms, about 5 minutes.

    Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until it’s almost doubled.

    Turn the dough onto a lightly greased surface, gently deflate it, and divide it into 6 equal pieces. Roll each piece into a ball.

    Place the balls on a parchment-lined baking sheet, leaving about 2 to 3 inches between them and flatten gently. Cover and let rise until the buns have doubled in size 45 to 60 minutes minutes. Towards the end of the rising time, preheat the oven to 350°F.

    Bake the buns for 25 to 30 minutes, or until they’re light golden brown. Remove them from the oven, and brush them with melted butter, if desired.

    Transfer the buns to a rack to cool. Store buns, well-wrapped, at room temperature for several days or in the freeze for up to 2 months. Defrost to room temperature then reheat in a 300°F oven or toast.

  • Best Ever Focaccia Pizza

    How to make Best Ever Focaccia Pizza

    Yield: 4 servings

    Prep Time: 20 minutes

    Cook: 2 hours 45 minutes

    You can use the same amount of active dry yeast in place of the instant yeast. Simply allow the active dry yeast to proof for five minutes with the water before adding in.

    Ingredients

    For the dough:

    3/4 cup plus 2 tablespoons warm (110-115°F) water
    1 teaspoon instant yeast
    1 1/2 teaspoons granulated sugar
    2 1/2 cups (11.3 ounces) all-purpose flour, plus more for kneading
    1 1/2 teaspoons kosher salt
    1/2 cup extra-virgin olive oil, divided

    For the toppings:

    1 (15 ounce) can crushed San Marzano tomatoes
    1 clove garlic, finely minced
    Salt and pepper, to taste
    4 ounces fresh Mozzarella cheese, sliced
    Fresh basil
    Pizza toppings

    Directions

    In the bowl of a stand mixer, combine the water, yeast, sugar, and half the flour. Stir to combine. Fit the mixer with the dough hook and on low speed add in the remaining flour, salt, and 1/4 cup olive oil. Once the dough comes together, increase the speed to medium and knead for 5 to 6 minutes, or until smooth and soft. If the dough is really sticky, add in another tablespoon or two of flour.

    Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, at least 1 hour. OR place the dough in a large plastic bag and refrigerate for up to 3 days or freeze for up to 1 month. If frozen, thaw overnight in the fridge or for a few hours at room temperature. Proceed with the recipe.

    Coat a 9 by 13-inch pan with the remaining 1/4 cup olive oil. Put the dough onto the pan and begin pressing it out with your fingertips to fit the size of the pan. Coax and stretch the dough to fit the entire pan, or just about. Spread your fingers to make little holes all the way through the dough.

    Cover the dough with plastic and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, preheat the oven to 425°F.

    In a medium bowl combine the tomatoes, garlic, and salt and pepper to taste. Brush the focaccia with the olive oil on the pan. Spread 1/2 cup of the tomato sauce over the dough. Reserve the remaining sauce for another use (it freezes pretty well). Top with the cheese and other desired toppings. Sprinkle with salt and pepper to taste.

    Bake until golden brown, 20 to 25 minutes. Remove from the oven and let cool slightly before cutting and serving.

  • How to Make Crusty Bread Rolls

    How to make Crusty Bread Rolls

    Yield: 8 rolls

    Prep Time: 5 minutes

    Cook: 3 hours 30 minutes

    You can use the same amount of active dry yeast in place of the instant yeast. Simply allow the active dry yeast to proof for five minutes with the water before adding in.

    Ingredients

    2 1/2 cups (11.3 ounces) bread flour
    1/2 teaspoon instant yeast
    1 teaspoon fine salt
    1 1/4 cups (10 ounces) lukewarm water

    Directions

    In a large bowl combine all the ingredients. Stir until the mixture is thick and sticky. No kneading is necessary!

    Cover with plastic wrap and let rise until puffy and bubbly on top, about 3 hours. MAKE AHEAD: Alternatively, you can also let the dough rise overnight in the fridge.

    Using a scraper, fold the dough over about 12 times, adding enough flour so that it doesn’t stick. Use the scraper to cut the dough into 8 equal pieces. Flour your hands before shaping each piece into a ball.

    Place the dough balls on a parchment-lined baking sheet and cover with a clean towel. Let rise until puffy, about 35 minutes. Meanwhile, preheat the oven to 450°F.

    Bake for 20 to 25 minutes, or until golden brown. Serve warm.

    MAKE AHEAD: Store bread rolls in a container at room temperature for up to 2 days or in the freezer for up to 1 month and re-crisp in a 325°F oven for 5 minutes from room temperature or about 15 minutes from frozen.

    Adapted from Jenny Can Cook

  • Whole Grain Oat Rolls

    How to make Whole Grain Oat Rolls

    Yield: 9 rolls

    Prep Time: 20 minutes

    Cook: 2 hours 10 minutes

    White whole wheat flour works best here because you get all the nutrition of whole wheat without all the dense texture and intense wheat flavor. However, if you can’t find it, feel free to use regular whole wheat flour. You can also use active dry yeast in this recipe, just be sure to let it proof with the liquid mixture for 5 minutes.

    Ingredients

    2 tablespoons unsalted butter
    1/2 cup whole milk
    3/4 cup water
    3 teaspoons instant yeast
    2 tablespoons honey, plus more for serving (if desired)
    1 cup (4.5 ounces) white whole wheat flour
    1 cup (3.2 ounces) oat flour
    1 1/2 cups (6.75 ounces) all-purpose flour
    1 teaspoon fine salt

    1 large egg
    Old fashioned oats, for sprinkling

    Directions

    In a small saucepan combine the butter, milk, and water. Set over low heat until the butter is melted. Let the mixture cool to about 110°F, or just warm to the touch. Stir in the yeast and honey.

    In the bowl of a stand mixer fitted with the dough hook (or by hand), combine the white whole wheat flour, oat flour, all-purpose flour, and salt. Add the milk mixture and stir until combined. Knead on medium low speed until the dough comes together in a smooth, elastic, and slightly sticky ball. If the dough is unbearably sticky, add more flour 1 tablespoon at a time. Avoid adding extra flour if possible, sticky is better than dense.

    Remove the dough to a well-oiled bowl, turning to coat completely in oil. Cover with plastic wrap and let rise until doubled in size, about 1 hour.

    Turn the dough out onto a floured work surface and divide into three equal pieces. Divide each piece into three pieces, for a total of 9 rolls. Form each piece into a smooth tight ball by stretching the corners around the bottom and rolling between your palm and the counter.

    Grease an 8 by 8-inch baking dish. Place each ball of dough in the dish and cover with plastic wrap. Let rise again until puffy, about 30 minutes.

    Meanwhile, preheat the oven to 400°F.

    Beat the egg with 1 tablespoon of water and brush over the rolls. Sprinkle with oats. Bake the rolls for about 18 to 20 minutes, or until golden. Serve with honey and butter, if desisred.

    To make ahead:

    Wrap the completely cooled rolls tightly in foil then place in an airtight container. Freeze for up to 1 month.

    To thaw:

    Let the rolls thaw at room temperature overnight before rewarming in a 300°F oven for 10 minutes.

    To make straight from the freezer:

    Loosen the foil around the rolls place directly on the oven rack of a 300°F oven. Bake for 20 minutes, or until warmed all the way through. Serve immediately before the rolls dry out from reheating.

  • How to Make Sourdough Bread

    How to make Sourdough Bread

    Yield: 2 small loaves

    Prep Time: 15 minutes

    Cook: 4 hours 45 minutes

    If you have questions about feeding the starter or how you should time your sourdough making, see the helpful schedule directly above.

    Ingredients

    150 grams active, fed starter
    250 grams bottled water
    25 grams olive oil
    500 grams bread flour
    10 grams fine sea salt
    Cornmeal, for dusting

    Directions

    In a the bowl of a stand mixer combine the starter, water, olive oil, and bread flour. Mix with your hands until it comes together in a shaggy mass. Let it rest for 30 minutes.

    Attach the dough hook to the mixer and begin kneading the dough on low speed. Add in the salt. Increase the speed to medium and knead for about 5 minutes, or until the dough is smooth and soft.

    Place the dough in a lightly oiled bowl. Cover the bowl with plastic wrap and a clean kitchen towel. Let it rise in a warm place until doubled in volume. In a warm climate, this will take about 3 hours. In a cold climate, this can take up to 12 hours. You can let the dough rise overnight in the fridge.

    Remove the dough from the bowl and place on a lightly floured work surface. Cut the dough in half to make 2 smaller loaves. Cover and store the extra dough in the fridge or freezer until ready to bake.

    Gather the dough, one side at a time, and fold it over into the bottom center. Place the dough seam side down. Use your palms to roll it around into a tight ball. Coat the bottom of a Dutch oven with cornmeal and place the dough inside. Cover and let rise again for 1 to 2 hours, or until puffy.

    Meanwhile, preheat the oven to 450°F. Use a very sharp knife to make a 2-inch long shallow slash in the center of the dough.

    Cover the dough with the Dutch oven lid and place in the oven. Reduce the temperature to 400°F and bake for 20 minutes. Remove the lid and continue to bake uncovered for an additional 40 minutes, or until very golden brown. During the last minute or baking, crack the oven door open just enough to allow moisture to escape for a crisper crust. The sourdough is done when the internal temperature reaches about 205°F.

    Remove the bread from the oven and let cool on a wire rack for an hour before slicing and serving.

    Adapted from The Clever Carrot and The Bread Bible

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