Pull-Apart Yogurt and Green Onion Rolls

These roll are amazingly soft and tender. The original recipe calls for sour cream and chives, but it’s not easy to find chives where I live, and I never have sour cream in my fridge. So here are yogurt green onion rolls!

Original recipe

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Pull-Apart Yogurt and Green Onion Rolls
Adapted from Bon Appetit

Yield: 24 rolls

• ½ cup plus 2 tablespoons milk
• 5 ⅓ cups (667 g) bread flour, divided, plus more
• 1 ½ teaspoons active dry yeast OR instant yeast
• 1 cup plain Greek yogurt OR sour cream, room temperature
• ¼ cup (50 g) sugar
• 1 1/2 teaspoons salt
• 3 large eggs
• 4 tablespoons unsalted butter, cut into pieces, divided, room temperature
• ½ cup finely chopped green onion
• Flaky sea salt
• Freshly ground black pepper

1. Whisk ½ cup milk, ⅓ cup flour (42 g), and ½ cup water in a small saucepan until smooth. Cook over medium heat, whisking constantly, until a very stiff paste forms (it should resemble mashed potatoes), about 2 minutes. Remove from heat; scrape tangzhong into the bowl of a stand mixer fitted with the dough hook or into a large mixing bowl.
2. Microwave remaining 2 tablespoons milk in a small bowl until lukewarm. Add yeast, and whisk until dissolved. Let sit until mixture is foamy, about 5 minutes.
3. Add yogurt OR sour cream, sugar, salt, 2 eggs, butter, and remaining 5 cups bread flour (625 g) to tangzhong.
4. Scrape in yeast mixture and mix on low speed OR stir with a wooden spoon until a shaggy dough forms.
5. If using a machine, increase speed to medium and mix, scraping down sides of bowl occasionally and adding more flour by the tablespoonful if sticky, until dough is smooth and supple, 8–10 minutes. Scrape dough onto a work surface. If making by hand, turn dough out onto a lightly floured work surface and knead until it passes the window pane test.
6. Form dough into a smooth ball, dust lightly with flour, place inside a clean large bowl, and cover with plastic wrap or a silicone lid.
7. Let sit in a warm, draft-free spot until doubled in size, 1–1½ hours. Meanwhile, grease a 13″ x 9″ pan, preferably metal.
8. Uncover dough and punch down lightly to expel some of the gas.
9. Turn dough out onto a lightly floured surface and stretch into a square.
10. Roll out, dusting with more flour as needed to prevent sticking, to a 12″ square and sprinkle green onion evenly over dough.
11. Starting at one end, loosely roll up dough. Flatten with the heel of your hands into a long rectangle. Roll out dough again, dusting with more flour as needed, into a 16″ x 6″ rectangle.
12. Using a wheel cutter, bench scraper, of chef’s knife, cut dough into twenty-four 2″-squarish pieces (an 8×3 grid).
13. Working with 1 piece of dough, gather all the corners and pinch together to form a teardrop shape. Place seam side down on work surface. Cup your hand over dough and drag across surface, moving your hand in a rapid circular motion, to form dough into a tight ball. Do not add flour, as you want friction between the dough and the surface. Place ball in prepared pan and repeat with remaining pieces of dough, spacing to make a 6×4 grid. At this stage, you can cover and chill in the fridge for up to 1 day. Let rise at room temperature before baking (this can take up to 3 hours).
14. Cover pan with plastic wrap and let sit in a warm, draft-free spot until rolls are nearly doubled in size, 45–60 minutes.
15. Meanwhile, place a rack in middle of oven; preheat to 375°F.
16. Using a fork, whisk remaining egg in a small bowl until no streaks remain. Uncover pan and gently brush tops of rolls with egg, then sprinkle with sea salt and pepper. Bake rolls until tops are deep golden brown, 25–30 minutes.
17. Remove pan from oven and let cool for 5 minutes. Slide a knife or an offset spatula around sides of pan to loosen rolls, then slide a metal spatula underneath to loosen the bottom. Slide entire grid of rolls out and onto a wire rack. Serve warm or let cool.
18. Store airtight at room temperature for up to 3 days.

Flour Bakery Ciabatta

This ciabatta recipe takes a little advance planning, but it is so delicious and worth it!

Baking Notes:

• I like to make the poolish around 8pm on the first day, then start the bread around 9 am the second day.
• The whole process on the second day, including cooling time, takes about 4 hours so you can eat the bread around 1pm for a late lunch.

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Flour Bakery Ciabatta
Adapted from Pastry Love

Yield: 1 loaf or 2 mini-loaves

For the poolish:

• 140 g (1 cup) bread flour
• Pinch of active dry yeast
• 150 g (1/2 cup + 2 tablespoons) water, at room temperature

For the dough:

• 150 g (1/2 cup + 2 tablespoons) water, at body temperature
• 1 1/2 teaspoons olive oil (a flavorless vegetable oil such as canola also works)
• 1/4 teaspoon active dry yeast
• 235 g (about 1 1/2 cups + 8 teaspoons) bread flour
• 1 teaspoon salt
• 1 tablespoon cornmeal, for sprinkling
• All-purpose flour, for sprinkling

Day 1: Make the poolish

1. In a large container, such as a 7-cup Rubbermaid box, stir together flour, yeast, and water with a wooden spoon.  You will get a very wet, soupy dough.
2. Cover container with its lid, plastic wrap, or a towel and let sit at room temperature for 12-16 hours.

Day 2: Make the dough

1. In a large mixing bowl, whisk together water, oil, and yeast until yeast dissolves.
2. Add poolish, bread flour, and salt, and mix with your hands until thoroughly combined.  The dough will be soupy and loose.
3. Cover bowl with plastic wrap or a lint-free towel and let sit at room temperature for about 40 minutes, until the dough looks more billowy and airy.
4. Fold the dough: Take the top, bottom, left, and right edges of the dough and fold them into the center.  Repeat and then turn dough over.
5. Cover bowl and let sit for another 40 minutes.
6. Fold dough again: Take the top, bottom, left, and right edges of the dough and fold them into the center.  Repeat and then turn dough over.
7. Cover bowl and let sit for another 40 minutes.
8. In the meantime, line a large baking sheet with parchment paper and sprinkle with cornmeal.
9. Fold dough a third time: Take the top, bottom, left, and right edges of the dough and fold them into the center.  Repeat.  At the end, the dough will be soft, floppy, and loose.
10. Flour a work surface generously and turn the dough out onto it.  Stretch dough into a rectangle that is 6″ wide and 12″ long from top to bottom.
11. Fold dough like a letter: Fold the top third down over the middle third, then fold the bottom third up on top of that.
12. Repeat the letter fold, working in from the short ends.
13. Turn the whole thing over, then gently pick it up and stretch it a few times until it’s 4″x9″.  You can bake it in this shape for a normal-sized loaf.  Alternatively, you can stretch it a bit more to 6″x9″ and use a chef’s knife to cut it in half lengthwise to form two mini-loaves.
14. Transfer loaf or mini-loaves to the prepared baking sheet.  Space the mini-loaves several inches apart.  Dust the tops with all-purpose flour.
15. Cover dough with plastic wrap or a lint-free towel and let sit at room temperature for 30 minutes.
16. Meanwhile, center a rack in the oven and preheat to 450°F.
17. Bake for 30-35 minutes, rotating the baking sheet halfway through, until the crust is deep golden brown.  I personally like a crunchier crust, so I bake the normal loaf for 35 minutes and the mini-loaves for 32 minutes.
18. Remove from oven and let cool directly on a wire rack.

Cranberry Walnut Rye Bread

This rye bread has become a favorite in my family. It’s a hearty, sweet bread that is good for breakfast or for snacking on.

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Cranberry Walnut Rye Bread
Adapted from Pastry Love

Yield: 1 loaf

• 210 g water, at body temperature
• 3 g active dry yeast
• 70 g unsulfured molasses OR honey OR maple syrup
• 1 tablespoon flavorless vegetable oil, such as canola
• 225 g bread flour
• 70 g rye flour OR whole wheat flour if you’re out of rye flour
• 55 g whole wheat flour OR rye flour
• 45 g fine cornmeal
• 1 tablespoon Dutch-processed cocoa powder
• 1 teaspoon salt
• 1 cup dried cranberries
• 1 cup walnut halves
• All-purpose flour, for sprinkling
• 1 tablespoon cornmeal, for sprinkling

1. In a large mixing bowl with a wooden spoon, combine water,  molasses, oil, and yeast.  Mix until yeast has dissolved.
2. Add bread flour, rye flour, whole wheat flour (if using), cornmeal, cocoa powder, and salt.  Stir until all the flour is incorporated and the dough comes together into a shaggy mess.
3. Cover bowl with plastic wrap and let sit in a warm spot for 10 minutes to hydrate the flour.
4. Flour a work surface, turn out the dough onto it, and knead for 5-7 minutes or until the dough is soft and somewhat tacky.  It will look rough, but it will smooth out while proofing.
5. On the counter, mix together the cranberries and walnuts.  Flatten the dough into a rough oblong and press about half of the cranberry-walnut mix into the top with your hands.  Pick up the dough and press the bottom onto the remaining cranberry-walnut mix.  Gather and press the dough back into a ball.
6. Put dough back in the bowl, cover with plastic wrap, and let sit in a warm place for 1 hour.
7. Lift the edges of the dough and fold them into the middle.  Flip over the dough, cover, and let sit for 1 hour, or until it doubles in size.
8. Line a baking sheet with parchment paper and sprinkle with 1 tablespoon cornmeal.  Set aside.
9. Now shape the dough into a boule: Bring the edges of the dough into the center, flip it over so the seam faces down, and round the dough against the work surface. Use the friction of the work surface to help shape the boule by cupping the dough in your hands and pressing down slightly as you push the boule outward counterclockwise. As you push round and round, the dough will start to gather and smooth out. Try to work quickly, or the dough will stick to your hands.
10. Place boule on prepared baking sheet and sprinkle some flour on top to keep the plastic wrap from sticking.
11. Cover with plastic wrap and let proof in a warm place for 1 – 1 1/2 hours, or until the boule has grown a little and is a bit jiggly when you poke it.
12. In the meantime, center a rack in the oven and preheat to 400°F.
13. Dip the blade of a sharp paring knife in water to keep it from dragging and slash an “X” about 1/2″ deep all the way over the top of the boule (a little like you would for soda bread, but don’t cut as deep).
14. Bake for 35-45 minutes, rotating the baking sheet halfway through, or until the bread is burnished brown on top and sounds hollow when you thump the bottom.  It will not rise much.
15. Cool bread directly on a wire rack.  Cool completely before you slice and serve.
16. Bread can be stored in a paper bag or airtight container at room temperature for up to 3 days.  Toast to refresh.

Rosemary Focaccia Bread

Rosemary garlic focaccia is fluffy and delicious, almost a cross between a cake and bread. You can have it for breakfast, brunch, as a snack, or to accompany dinner.

Original recipe

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Rosemary Garlic Focaccia Bread
Adapted from Gimme Some Oven

Yield: 8-12 servings

For dough:

• 1 1/3 cups warm water
• 2 teaspoons sugar OR honey
• 1 (0.25 ounce) package OR 2 1/4 teaspoons active dry yeast
• 3 1/2 cups all-purpose flour
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1 teaspoon salt

For topping:

• Leaves from 2 sprigs fresh rosemary, roughly chopped
• Flaky sea salt, for sprinkling
• 2 cloves garlic, minced
• Pepper, for sprinkling

1. In the bowl of a stand mixer fitted with the dough attachment, stir together warm water and sugar OR honey.  
2. Sprinkle the yeast on top of the water.  Give the yeast a quick stir to mix it in with the water.  Then let it sit for 5-10 minutes until the yeast is foamy.
3. With a wooden spoon, stir in flour, olive oil, and salt so they don’t fly out when you start the mixer.
4. Mix dough on medium-low for 5 minutes.  (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
5. Remove dough from the mixing bowl, and shape it into a ball.  
6. Grease the same bowl or a clean one with olive oil or cooking spray, then place the dough ball in the bowl. Cover it with a damp towel or plastic wrap.  Place in a warm location and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
7. Line a 9″x13″ baking pan with aluminum foil for ease of cleanup. Press the dough into the pan to fill it.  Cover with plastic wrap and refrigerate anywhere from 1-24 hours to let it develop flavor.
8. When you’re ready to bake, center a rack in the oven and preheat to 400°F. While oven is preheating, remove dough from refrigerator and leave it on the counter for 20 minutes. 
9. Use your fingers to poke dents all the way to the bottom of the pan, all over the surface of the dough.  Drizzle a tablespoon of olive oil evenly all over the top of the dough, and sprinkle evenly with rosemary, sea salt, garlic, and pepper.
10. Bake for 20 minutes, or until the dough is slightly golden and cooked through. Slice, and serve warm.

Cranberry Pecan Bread

This is a wonderful, festive bread to make for the holidays. If you want it to be sweeter, you can use all dried cranberries. If you like pops of sourness, you can use fresh plus dried cranberries.

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Cranberry Pecan Bread
Adapted from Pastry Love

Yield: 1 loaf

For the sponge:

• 70 g all-purpose flour
• 1/16 teaspoon (a pinch) active dry yeast
• 120 g room-temperature water

For the dough:

• 135 g water, at body temperature
• 140 g all-purpose flour
• 112 g bread flour
• 1/8 teaspoon active dry yeast
• 42 g honey
• 1 teaspoon salt
• 50 g (1/2 cup) pecan halves
• 45 g dried cranberries
• 50 g fresh cranberries, roughly chopped OR more dried cranberries
• Cornmeal, for sprinkling baking sheet

Day 1: Make sponge sometime in the afternoon or evening

1. In a container with a cover, such as a 7-cup Rubbermaid box, add flour, yeast, and water and stir together thoroughly. It will be pretty runny.
2. Cover and let sit at room temperature for 4-8 hours.
3. Give it another stir if you remember, cover, and refrigerate overnight.

Day 2: Start around 8:30 a.m. if you want bread to be ready to eat around 7 p.m.

1. Pull sponge out of refrigerator and leave on the counter for 2 hours to come to room temperature.
2. In the bowl of a stand mixer fitted with the dough hook, stir together water, flours, yeast, and sponge with a wooden spoon so the dry ingredients won’t fly out. Mix on low speed for 2 minutes, until you get a shaggy, stiff dough.
3. Cover bowl with plastic wrap and let sit for 10 minutes so the flours can absorb water.
4. Add honey and salt. Mix on medium-low for 6-8 minutes, until dough comes together and is somewhat sticky but still smooth and has the texture of an earlobe. If the dough doesn’t come together, let it sit for a few minutes to allow the flour to be absorbed into the dough more, and mix for a few more minutes. If the dough still doesn’t come together after that and is very soupy, you can add a few tablespoons of all-purpose flour and mix until incorporated.
5. Add pecans and cranberries and mix on low for 3-4 minutes, until they are evenly distributed through the dough. You may need to stop the mixer to pull off any dough that has gathered around the hook or on the sides of the bowl.
6. Lightly oil a large, clean bowl and transfer dough into it. Cover with an oiled piece of plastic wrap and place in a warm place for 2-3 hours. The dough won’t rise much, but it will feel a little loose and relaxed and somewhat sticky.
7. Line a large baking sheet with parchment paper and sprinkle generously with cornmeal.
8. Generously flour your hands and a work surface. Turn dough onto it and shape into a rough 8″x8″ square. This next part sounds more complicated than it actually is: Fold the upper right and left corners into the center of the dough, then fold the top of the dough down to meet the corners in the center. Hold the top part of the dough in both hands, cradling the folded-over part with your fingers, and line up your thumbs in the center of the dough along the seams in the middle. Push at the seam, nudging away from you with your thumbs to create a taut surface on the outside of the dough. Cup the outer part in your fingers again and bring your thumbs against the seam again as you nudge the dough away from you. Roll your hands toward you to create more surface tension on the dough as you roll it down to the bottom of the square. Continue nudging and rolling until you have a long loaf that is fat in the middle and tapered at the ends. (Mine was about 12″ long.)
9. Place loaf seam side down on baking sheet and cover loosely with plastic wrap. Prove at room temperature for 2-3 hours, until the dough has loosened up and seems relaxed. It won’t rise much but will seem much softer.
10. Place racks in the center and bottom third of oven, and preheat to 400 degrees F. Pour 2 cups of water into a shallow baking pan.
11. Sprinkle top of loaf with flour and slash with a knife, razor blade, or lame. You want to make two long cuts that run along the bread and overlap slightly in the middle. As the bread rises in the oven, these cuts will twist sideways and end up running diagonally across the top of the loaf.
12. Place baking sheet on center rack and pan of water on the bottom rack. Bake 30-35 minutes, rotating halfway through, or until the bread is dark golden-brown on top.
13. Transfer bread to a wire rack and let cool for at least 1 hour.
14. The bread can be stored in a paper bag at room temperature for up to 3 days. Just slice and toast before eating.

Rustic Caraway Bread

This is a surprisingly simple and delicious bread to make. Better yet, if you make the dough after dinner, the bread will be ready for lunch the next day!

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Rustic Caraway Bread
Adapted from Baking with Kim-Joy

Yield: 1 loaf

• 500 g bread flour
• 2 teaspoons caraway seeds
• 2 g (1/2 teaspoon) active dry yeast
• 8 g salt
• 350 g water, at room temperature

Day 1: Start after dinner, around 7-8 pm

1. In a large mixing bowl, using a wooden spoon, stir together flour, caraway seeds, yeast, and salt.
2. Add water and stir until the dough comes together into a rough ball and there is no dry flour remaining.
3. Cover with oiled plastic wrap and leave at room temperature for 8-10 hours or overnight.  (I left mine for over 13 hours, and it was fine.)

Day 2: Start around 8:30-9am and it will be ready before noon

• In the morning, flour a banneton/proving basket or line an 8-inch mixing bowl with a well-floured linen cloth or kitchen towel.
• Flour counter.  Knock back the dough and shape it into a round with a smooth surface and any seams/creases underneath.
• Place dough seam-side up into the banneton or bowl and prove at room temperature for 1-2 hours, or until nearly doubled in size.
• Meanwhile, put a large baking sheet in the oven and preheat both to 450 degrees F.
• Tip dough gently onto a piece of parchment paper.  Remove baking sheet from oven and transfer parchment paper onto the baking sheet.
• Bake 15 minutes.  Rotate baking sheet, turn oven down to 425 degrees F, and bake for another 25 minutes.
• Transfer bread to a wire rack and let cool.

Multigrain English Muffins

If you’re like me and bought random flours to experiment with, you can use your spelt flour in these multigrain English muffins!  They’re pretty time consuming, so they’re more of a fun weekend project.

 

Multigrain English Muffins
Adapted from Pastry Love

Yield: 10 large English muffins

For the poolish:

• 1 cup (140 g) all-purpose flour
• Pinch of active dry yeast
• ½ cup (120 g) water, at room temperature

For the dough:

• ¾ cup (180 g) fat-free buttermilk OR ¼ cup plain yogurt+1/2 cup milk, at room temperature
• ¾ cup (180 g) water, at room temperature
• 1 ½ cups (210 g) bread flour
• 1 cup (145 g) whole wheat flour
• 1 cup (140 g) spelt flour
• ½ cup (50 g) rolled oats
• 3 tablespoons (40 g) sugar
• 1 tablespoon (9 g) active dry yeast
• 3 teaspoons salt
• 4 tablespoons (60 g) unsalted butter, at room temperature, cut into 4 pieces
• Cornmeal, for sprinkling

 

Day 1: Make the poolish around 6 pm:

1. At least 16 hours before you plan to make the English muffins, put all-purpose flour, yeast, and water in a bowl or a lidded container (such as a 7-cup Rubbermaid box) that is big enough for the mixture to double in size.
2. Using a wooden spoon, stir ingredients together.
3. Cover and leave at room temperature overnight. The poolish is ready to use when it has doubled in size and gas bubbles cover the top.
4. At this point, you can refrigerate it for up to 1 day. If you refrigerate it, bring it back to room temperature before using.

Day 2: Make the English muffins, starting around 10 am:

1. Measure out the buttermilk OR yogurt+milk and butter. Let them come to room temperature.
2. In a stand mixer fitted with a dough hook, combine poolish, buttermilk OR yogurt+milk, and water.
3. Mix on low speed for a few seconds.
4. Add bread flour, whole wheat flour, spelt flour, oats, sugar, yeast, and salt.
5. Mix on medium speed for 4-5 minutes, scraping once or twice to make sure no flour or oats remain in the bottom of the bowl.
6. When the dough is smooth and pulls away from the sides of the bowl, add butter 1 tablespoon at a time.
7. Continue to mix for 1-2 minutes, or until the butter is completely incorporated.
8. Coat a large bowl with butter, oil, or baking spray and place dough in it. Cover with plastic wrap or a lint-free kitchen towel and let rest in a warm spot for 45 minutes.
9. Fold dough by pulling up the far edge of the dough and folding it into the center. Repeat with the bottom, right, and left edges.  Flip dough over in bowl.  It should be a smooth, round ball.
10. Cover and let rest for 45 minutes.
11. Repeat dough folding and flip dough over again.
12. Cover and let rest for 30 minutes.
13. Line two large baking sheets with parchment paper and sprinkle with cornmeal. Set aside.
14. Divide dough into 10 equal pieces. It will be very sticky.  If it’s too hard to handle, refrigerate for 10-15 minutes.
15. Flour your hands and shape each piece into a ball.
16. Place balls on the prepared baking sheets, leaving 2-3 inches between balls.
17. Sprinkle the tops with cornmeal and press firmly to flatten and stretch each ball into a 1-inch-thick disk.
18. Cover with plastic wrap or a lint-free kitchen towel and let sit at warm room temperature for 1 hour, or refrigerate for 4 hours. When muffins are done proofing, they should have doubled in size.  If you poke the dough with your finger, the indentation will fill back in slowly about 80% of the way.  If they are not done proofing, leave them at room temperature for up to 1 more hour.
19. Heat a cast-iron griddle or skillet on the stove over medium-low heat. Center a rack in the oven and preheat to 350°
20. Using a spatula, carefully transfer muffins to the griddle or skillet, leaving 2-3 inches between them if you have space. Work in batches if you need to.  Griddle for 4-5 minutes per side, until golden-brown.  They will puff up a little as they cook.  Because I only have a 10-inch skillet, I had to cook the muffins 2 at a time and put them fairly close to each other.  Since the dough is very soft prior to cooking, I found it best to stagger the cooking so that 1 muffin would be on its 2^nd side (and hence stiffer and easier to move around) when I put in the second muffin.
21. Transfer muffins back to the baking sheets as you finish cooking them.
22. Once they’re all done, bake for 10-15 minutes, rotating the sheets front to back and top to bottom halfway through. I found that the muffins didn’t change color significantly while baking.  If you have an instant-read thermometer, the center should be 205°F.
23. Cool completely on a wire rack and let them sit overnight. If you eat them fresh, they’ll taste doughy.

Day 3: Eat!

1. Split English muffins, toast, top, and enjoy.
2. They can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 weeks. Just thaw, split, and toast them.

Rye Bread

This delicious rye bread is dense and sweet, with pops of flavor from the caraway seeds.  It takes about 5 1/2 hours from start to finish, meaning that if you start in the morning, you can eat it with dinner.

 

Rye Bread
Adapted from Pastry Love

Yield: 1 loaf

• 210 g water, at body temperature
• 55 g unsulfured molasses
• 1 tablespoon flavorless vegetable oil, such as canola
• 3 g active dry yeast
• 225 g bread flour
• 70 g rye flour
• 55 g whole wheat flour OR rye flour
• 45 g fine cornmeal
• 1 tablespoon Dutch-processed cocoa powder
• 1 1/2 teaspoons caraway seeds
• 1 teaspoon salt
• All-purpose flour, for sprinkling
• 1 tablespoon cornmeal, for sprinkling

 

1. In a large mixing bowl with a wooden spoon, combine water,  molasses, oil, and yeast.  Mix until yeast has dissolved.
2. Add bread flour, rye flour, whole wheat flour (if using), cornmeal, cocoa powder, caraway seeds, and salt.  Stir until all the flour is incorporated and the dough comes together into a shaggy mess.
3. Cover bowl with plastic wrap and let sit in a warm spot for 10 minutes to hydrate the flour.
4. Flour a work surface, turn out the dough onto it, and knead for 5-7 minutes or until the dough is soft and somewhat tacky.  It will look rough, but it will smooth out while proofing.
5. Put dough back in the bowl, cover with plastic wrap, and let sit in a warm place for 1 hour.
6. Lift the edges of the dough and fold them into the middle.  Flip over the dough, cover, and let sit for 1 hour, or until it doubles in size.
7. Line a baking sheet with parchment paper and sprinkle with 1 tablespoon cornmeal.  Set aside.
8. Now shape the dough into a boule: Bring the edges of the dough into the center, flip it over so the seam faces down, and round the dough against the work surface. Use the friction of the work surface to help shape the boule by cupping the dough in your hands and pressing down slightly as you push the boule outward counterclockwise. As you push round and round, the dough will start to gather and smooth out. Try to work quickly, or the dough will stick to your hands.
9. Place boule on prepared baking sheet and sprinkle some flour on top to keep the plastic wrap from sticking.
10. Cover with plastic wrap and let proof in a warm place for 1 – 1 1/2 hours, or until the boule has grown a little and is a bit jiggly when you poke it.
11. In the meantime, center a rack in the oven and preheat to 400°F.
12. Dip the blade of a sharp paring knife in water to keep it from dragging and slash a an “X” about 1/2″ deep in the middle of the boule.
13. Bake for 35-45 minutes, rotating the baking sheet halfway through, or until the bread is burnished brown on top and sounds hollow when you thump the bottom.  It will not rise much.
14. Cool bread directly on a wire rack.  Cool completely before you slice and serve.
15. Bread can be stored in a paper bag or airtight container at room temperature for up to 3 days.  Toast to refresh.

Peanut Butter Almond Twist Bread

This is a tender peanut butter-flavored bread with a sweet almond-flavored topping.  It’s great for breakfast or as an afternoon snack.

 

Peanut Butter Almond Twist Bread
From Teacher Meng

Yield: 2 small loaves

Total time: ~4 hours 

For the sponge:

• 220 g bread flour (all-purpose flour works in a pinch)
• 3 g (3/4 teaspoon) instant OR active dry yeast
• 135 g room-temperature water
  

For the dough:

• 30 g bread flour (all-purpose flour also works)
• 30 g granulated sugar
• ¼ teaspoon salt
• 20 g room-temperature water
• 70 g creamy peanut butter (don’t use chunky)

For the topping:

• 30 g egg white (just use 1 large egg white)
• 30 g powdered sugar
• 20 g almond flour

 

Make the sponge:

1. In the bowl of a stand mixer fitted with a dough hook, stir together flour, yeast, and water. The mixture will come together into a shaggy mess.
2. Mix on low speed until dough comes together into a ball.
3. Cover with plastic wrap and let rise for 90 minutes. At the end, the sponge will have large holes and look, well, like a sponge.

Make the dough:

1. Add 30 g flour, sugar, salt, and 20 g water to the sponge and mix on low speed until the dough comes together.
2. Increase speed to medium and mix until the dough is smooth and soft. (If you’re using all-purpose flour, the dough might still be very sticky at this stage.)
3. Add peanut butter and mix on low speed until it is fully incorporated. Don’t worry if the dough falls apart at first; it will come back together.
4. Increase speed to medium and mix until the dough is smooth and soft and passes the windowpane test. You may need to stop the mixer periodically to push the dough back together.
5. Cover the bowl with plastic wrap and let dough proof at room temperature for 50 minutes.

Shape the bread:

1. Line a baking sheet with aluminum foil for ease of cleanup and set aside.
2. Divide the dough into 2 equal portions.
3. Shape each into a ball and leave on the counter (which you do not need to flour) to relax for 10 minutes. Cover with plastic wrap.
4. On the unfloured countertop, gently flatten one ball of dough and roll it into a rectangle about 12 inches long. The exact width is not important.
5. Gently roll up the dough rectangle starting from one of the long sides, until you have a long, snake-like log. Pinch the edges together.  Pinch and seal together the ends too.
6. Gently flatten the log until it’s about 2 inches wide.
7. Starting about 1 inch from one end, use a sharp chef’s knife to cut the log lengthwise into 2, like a pair of very long, skinny pants.
8. Press the uncut end down to “tack” it to the counter, and twist the two “pants legs” around each other, about 4-5 twists.
9. Pinch the ends together. Transfer to the prepared baking sheet.
10. Repeat for the other ball of dough.
11. Cover with plastic wrap and let rise for 30 minutes.
12. Preheat oven to 350°F.

To make the topping:

1. In a small bowl, use a spoon to stir together the egg white and powdered sugar. If your powdered sugar is clumpy, just stir longer; there’s no need to sift it.
2. Add almond flour and stir until the mixture forms a smooth, thick paste.
3. Brush topping evenly over the surface of the twists. Try not to let it run down the sides onto the foil, because it will stick while baking.  (But don’t worry if it does happen; you’ll just have a slightly harder time pulling the bread off the foil later.)
4. Bake for 22 minutes, or until the loaves are golden-brown on top. Remove from oven and eat while still warm.  (You can slice and eat it immediately.)
5. To store: Cool completely, put in an airtight container, and keep at room temperature or freeze.

Whole Wheat Rolls

These whole wheat rolls are soft and tender and happen to be the perfect size for burgers!

 

Whole Wheat Rolls
Adapted from Pastry Love

Yield: 12 rolls

For the sponge:

• 315 g (2 1/4 cups) all-purpose flour
• 320 g (1 1/3 cups) milk, at body temperature
• 1 teaspoon active dry yeast

For the dough:

• 150 g (1 cup) whole wheat flour
• 45 g (1/3 cup) all-purpose flour
• 40 g (3 tablespoons) sugar
• 1 3/4 teaspoons salt
• 1 large egg yolk (about 20 g), at room temperature
• 5 tablespoons (70 g) unsalted butter, at room temperature

 

Make the sponge (2 hours before):

1. In a small bowl or in a lidded plastic box, mix together flour, milk, and yeast with a wooden spoon until the mixture is a doughy paste – a little sludgy and wet.
2. Cover with plastic wrap, a lint-free towel, or the box lid, and let sit at warm room temperature for 2 hours, or until the sponge is aerated and a bit frothy.
3. Prepare the butter and egg yolk and set aside to bring to room temperature.  Cover the egg yolk so it doesn’t dry out.

Make the dough:

1. Either use a stand mixer fitted with a dough hook or make by hand with a wooden spoon.  Place the sponge in the bowl and add whole wheat flour, all-purpose flour, sugar, salt, and egg yolk.
2. Mix on low speed or with the wooden spoon until the dough comes together, 1-2 minutes with the mixer, 3-5 minutes by hand.
3. Add butter and mix until fully incorporated, 2 minutes by mixer, 5-10 minutes if kneading by hand.  At the end, the dough should be pliable, smooth, stretchy, and a little sticky.
4. Cover dough with plastic wrap or a lint-free towel and let it sit in a warm place for 1 1/2 hours, or until it doubles in size.  Alternatively, you can leave the dough on the counter and turn the bowl upside down over it.
5. Line a 13″ x 18″ baking sheet with parchment paper and flour lightly.
6. Divide dough into 12 equal balls by weight.
7. To shape, bring the edges of a ball into the center to make a tight pouch, then turn it upside down on a clean work surface.  Cup it with the palm of your hand.  Using a circular motion and pushing the ball into the table, round the ball into a tight roll.
8. Place rolls on the baking sheet in 3 rows of 4, spacing 2 inches apart.
9. Lightly dust the tops of the rolls with all-purpose flour and cover with plastic wrap or a lint-free towel.
10. Proof in a warm place for 1-2 hours, or until the rolls are soft and round and are 1/2″-1″ apart.
11. Center a rack in the oven and preheat to 400°F.
12. Bake 25-30 minutes, rotating the sheet halfway through, until the rolls are entirely golden-brown on top.
13. Let cool before serving.
14. Rolls can be stored in a paper bag at room temperature for 2 days.  Refresh in a 300°F oven for 6-8 minutes.