Bread Project (32)
Autolyse (it rhymes with "auto-cheese") is a relatively new theory that was introduced into bread-making in the 1970's. The purpose of autolyse is to allow the flour to absorb the water and begin to form gluten strands and mature without any foreign components.
Bagels are easy to make. This easy recipe can produce a finished Bagel in less than 1 hour. This recipe makes 1 single bagel.
When you need an immediate fix of Pumpkin Bagels, but the local Bagel Shop is sold out, this easy recipe can give you a finished Bagel in less than 1 hour. This recipe makes 1 single bagel.
Turkish Flatbread is a flavorful pita. It can be filled with hummus, fresh tomatoes and feta cheese, or shawarma.
Sometimes, you just want to make a basic loaf of bread. This bread is a great companion to serve with Stew or to make a Grilled Cheese Sandwich.
Breadsticks can be served as a side dish or as an appetizer. These buttery, tasty Breadsticks can escalate the quality of any pasta dish. Serve them with your favorite dipping sauce.
This handy recipe will take less time to mix than it would take to run to your corner grocer and grab a box of cake mix. Additionally, you can skip all the dyes and preservatives that are usually included in your box.
Ćevap Lepinje (pronounced /'Che-vap Lay-'pin-yay/) are "Balkan Kebab Buns". A quick and easy bread that can be eaten alone or with any meat dish. Serve the Ćevap Lepinje with kebab meat, burgers, pulled pork, or shredded chicken.
The traditional Southern Style of Corn Bread uses Lard. The traditional Northern Style of Corn Bread is more of a sweet cake than bread. My Corn Bread recipe is neither of those. The Creamed Corn will provide a sweetened taste, and the Greek Yogurt will provide a nice tang.
This is possibly the easiest bread you will ever make. This flatbread is a nice and easy addition to Shawarma.
This easy to make semi-flat bread recipe is ready to go in only 15 or 20 minutes. It will add a rustic dimension to any meal.
Garbage Bread is the ultimate brunch food. Variations of this recipe can be found in Brooklyn Delis, called Proscuitto Bread.The yield for this recipe is 2 medium-sized loaves. They can be cut into 2 inch cubes and served with a charcuterie board or eaten as a snack.
Whether you call them Hoagies, Grinders, Po Boys, or Submarine Sandwiches, a good sandwich starts with the bread. This from-scratch bread is easy to make. The bulk of the "Prep" time is spent waiting for the bread to rise. If desired, a cold-ferment, (refrigerating the dough for 1 to 5 days) will produce a final bread with a more mature flavor.
Bake your favorite Ice Cream into a flavorful cake using this fun and easy recipe.
Naan is an Indian flatbread, traditionally cooked in a Tandoori, a large brick oven, reaching temperatures near 800° to 1000° Fahrenheit. Naan is difficult to make at home, since the heat requirements are typically beyond the capability of the average Conventional Oven. This recipe uses a conventional oven, utilizing a Pizza Stone to provide the perfect finish to your Naan. In order to ensure maximum heat, I typically re-heat the oven between each batch.
Koláč or Kolach /kəˈläch/ (the singular form), meaning a "cake", is a traditional Czech pastry, filled with fruit compote and/or quark cheese or soft new cheese. Koláčé or Kolache /kəˈlächē/ (the plural form) was brought to the United States during the European Texas migration of the late 1800's. Contrary to the menu at any donut shop in Texas, there is no dish called a savory Kolach. A savory Kolach should be called a Klobásník /kləˈbäsnik/ (the singular form), meaning a "small sausage" or Klobásníky /kləˈbäsˈnik ē/ (the plural form). Surprisingly, the Klobásník is not a traditional Czech dish, although it was invented by a Czech immigrant, living in Texas. This dough recipe can be used to make both Kolache and Klobásníky.
Lavash is a traditional Armenian Cracker or Flatbread that has become popular throughout the Mid-East. The earliest Lavash recipes were more cracker then bread, but many regional Lavash variations do include yeast. This Lavash recipe stays true to the original Armenian tradition, providing a tasty cracker that is easy to make. In order to reach the desired consistency, bake for 10 minutes with a pot of boiling water in the oven, then remove the water and bake again to get the ideal browned and crisp texture.
Lavash is a traditional Armenian Cracker or Flatbread that has become popular throughout the Mid-East. The earliest Lavash recipes were more cracker then bread, but many regional Lavash variations do include yeast. This Lavash Flatbread includes yeast, providing a flatbread that is great as a wrap or as a rustic pizza dough.
How do you improve on the perfect Cinnamon Roll recipe? By making a single large Roll. This recipe is a variation of Grandma's Famous Cinnamon Rolls recipe. The finished Cinnamon Roll will contain around 4 pounds of cinnamon-sugary goodness.
Khobz is a Moroccan White Bread that is best eaten the same day it is baked. In order to ensure that you have "freshly baked bread", the dough can be refrigerated for up to 5 days. This easy bread recipe is great for making sandwiches or eating with Shawarma.
Generally, Pizza Dough is best cooked at high temperatures, like 800° to 1500° F. However, most in-home ovens can only reach temperatures of 500° or 550° F. Although a Pizza Stone or a Cast Iron Pan does not increase the heat levels in your oven, it will hold the heat within your oven longer, allowing the dough to cook into a perfect crust. Add sauce to this dough, some meat and vegetable toppings, and a freshly shredded Mozzarella. 10 minutes later, it is Pizza time! Sugar is a commonly used to help yeast growth. Diastatic Malt Powder (NOT malted milk powder) is modified flour that can replace the sugar (3:1) and produce more active yeast with a higher rise and a finer crumb.
I initially discovered Pitot at a Jewish Vegetarian restaurant in Lower Manhattan. It is the perfect companion for Shakshouka, Hummus, or as a wrap for a tasty Gyro.. After a bit of trial and error, I have reverse engineered the recipe so that you can create these in your own kitchen.
This Turkish Pita Bread is a simple recipe, with a "time to table" of only about 1 hour. Pita is a great addition to Shawarma, just make sure that you have plenty of Tzatziki.
Ricotta, strictly speaking, is not cheese. Ricotta is technically a cheese by-product. Ricotta can be made by straining any remaining solids from the whey, while making cheese. Although Ricotta is commonly used as a filling for lasagna, it can also be used as an ingredient for bread. The Ricotta in this bread recipe produces a soft crumb.
These oven-baked sheet pan Pancakes are the perfect versatile breakfast treat. If you are using Blueberries, mixing them into the batter will dye your batter a blueish-gray color. This can be prevented by dropping in each Blueberry after all the mixing and pouring is complete. The Flavorings in this recipe can be replaced with any other Pancake add-in: Strawberries, Chocolate and Caramel, Candies, whatever you like.
Burek (pronounced /booˈ-ɾec/) is a traditional meal, where an unleavened dough, similar to phyllo, is filled with meat, potatoes, spinach, cheese, or other fillings. Burek is common throughout the region previously controlled by the Ottoman empire. In the Baltics, Burek is rolled into a large spiral pastry and baked. It is often cut into pie wedge sections for serving. A Bosnian cheese-filled Burek is called "Sirnica" (pronounced /Seer'-nitz-a/), meaning "cheesecake" or "cheese pie". Sirnica is filled with a Bosnian soft cheese, "Sitnog sira", which is similar to cottage cheese. I like the nice "soft, tangy" flavor profile caused by using a mixture of cottage cheese, feta cheese, and neufchatel cheese. Make this into a tasty Sirnica dessert by adding Homemade Raspberry Syrup into the cheese filling.
These Pretzels are easy. It is fun to try and make the "traditional Pretzel knot" with a single hand motion. This recipe should make 15 Pretzels.
Strombolis and Calzones, for the uninitiated, are like a pizza, that is wrapped up like a burrito. Calzone purists claim that a Calzone should be made without sauce as an ingredient. Instead, the sauce is served on the side. In my opinion, a sauce-free Calzone is unecesarily dry, even with the inclusion of a marinara dipping sauce. Additionally, the Calzone is typically folded over, while a Stromboli is rolled up. This recipe includes sauce as an ingredient. Similar to pizza, the possible options for filling your Calzone is endless. You should note that the order that toppings go onto the Calzone is different from a pizza. Start with cheese, then add sauce, then a layer of meat and/or vegetables, and finally top it all off with the seasonings.
Ekmek, meaning "bread" in Turkish, is a traditional Turkish Flatbread. Ekmek is typically made into round flat loaves and eaten as an accompaniment to any meal.
This soft and fluffy "Milk Bread" is a wonderful compliment to Shawarma or with a bowl of Chili. The finished bread has a soft, spongey texture that holds its shape and bounces back when squeezed.
Turkish Pide is a boat-shaped Turkish bread that can be served plain or stuffed with meat, vegetables, cheese, and/or herbs. Pide is a versatile dish that can be a snack, an appetizer, or a main course.
Measuring flour by volume can produce a wide range of results, depending on how tightly or loosely the flour is packed in the measuring container. A more consistent method for measuring flour is by weight. However, this becomes even more complicated because the weight of the flour will vary by brand and by type of flour.
