Tag: bread


To go with the smoked lamb, I made pita and tzatziki sauce. The pita was a basic dough recipe (although fairly wet dough!)

2 1/2 tsp active dry yeast
1 2/3 cups warm water about 95 degrees F
1 tsp maple syrup
1 1/4 tsp kosher salt
4 cups unbleached all purpose flour

Maple and water were mixed together & yeast added. The mixture sat on the counter for about twenty minutes and was really frothy. Salt and flour combined in the mixer, then the liquid added and dough kneaded for about ten minutes. Left to rise for about an hour, then split into eight balls, rolled out, and baked at 500F until puffed (4-5 minutes).

Duck Egg Challah

We’ve got a lot of duck eggs, so I’ve been trying to find recipes where the extra rich egg … and I thought of challah because most recipes I’ve seen call for an extra yolk or two. Using duck eggs instead of the chicken eggs produced a really delicious, buttery loaf of bread.

4 1/2 cups all purpose flour
1 Tbsp yeast
2 tsp salt
3/4 cups warm water
6 Tbsp olive oil
4 Tbsp maple syrup
3 duck eggs (one was a double yolk)

Put the yeast in the warm water and let it sit until it becomes frothy.

Mix the dry ingredients, add the oil, maple, and yeast water and knead until a smooth dough ball forms.

Allow to raise until doubled in size, gently punch down. Shape and allow to raise again until doubled. Mix one egg with a tablespoon or two of water and brush over the dough.

I was making rolls for some fancy sausages we got from the farmers market — so I formed them into oval rolls and baked them at 375F for about 20 minutes. You can make ropes and braid a normal challah loaf — that would bake at 350F for about 35 minutes.

Buttermilk Waffles


  • 1 3/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 3/4 cup well-shaken buttermilk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 stick unsalted butter, melted and slightly cooled


  1. Preheat the waffle iron to medium-high.
  2. In one bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  3. In a separate bowl, whisk together the buttermilk, eggs and vanilla.
  4. Whisk the wet ingredients into the dry ingredients. Do not overmix — a few lumps are OK.
  5. Pour some batter into waffle iron and cook for about five minutes.

These are great for breakfast, but I’ll make these as a quick sandwich bread when we’re out of bread too. Add savory add-ins like green onion and cheddar cheese.

Buttermilk Corn Bread

Buttermilk Corn Bread

Recipe by LisaCourse: SidesCuisine: AmericanDifficulty: Easy


  • 1/2 cup salted butter

  • 2/3 cup sugar

  • 2 eggs

  • 1 cup buttermilk

  • 1/2 tsp baking soda

  • 1 cup cornmeal

  • 1 cup all-purpose flour

  • 1/4 tsp salt


  • Preheat oven to 375 F and grease an 8″ square pan
  • Melt butter. Stir in sugar. Add eggs and beat until well blended. Combine buttermilk with baking soda and stir into butter mixture.
  • Add cornmeal, flour, and salt. Blend until well mixed (may be a few lumps remaining). Pour into prepared pan.
  • Bake 30 – 40 minutes.

Recipe: Whole Wheat Bread

I’ve been experimenting with whole wheat flour — white wheat, not red — and have happened across a technique for making light, fluffy dough. ~4 cups of flour, ~1 Tbsp yeast, ~1/2 cup of wheat gluten, ~1 tsp salt, ~1/4 c oil, ~1/4 c honey, and 2 Tbsp of lemon juice. Supposedly the healthy stuff in the whole wheat makes it difficult for gluten to form the long, stretchy chains that make bread light and bubbly. Lemon juice helps the gluten, and the resulting bread is less dense than a traditional whole wheat bread. I add enough water to make a soft dough, then leave the dough rise in a warm location (the house this time of year, or the oven with the light on). Gently deflate, form (either form a loaf or spread out a pizza crust), let rise again. Then bake however long that sort of loaf needs to bake. Using my pullman loaf pan, that’s 30-35 minutes.

It’s a great sandwich bread!

Maple Cinnamon Rolls

I made an enriched bread (4c flour, 3/4c milk, 1/4c maple syrup, 1T yeast, 1 double-yolk egg, 1/4c butter, and 1t salt). Let it rise overnight, then rolled it out into a sheet about 1/4″ thick.

Then spread about 1/3c of softened butter across the entire thing.

Sprinkled 1T of cinnamon over it.

Then sprinkled 2/3c of maple sugar over it.

Then rolled it to form a log.

I pressed the seam to seal the log.

Then sliced rounds from the roll.

Each round is placed into an orange shell. They’re going to rise in the fridge overnight, and tomorrow we’ll cook them on the grill. 400F for about 15 minutes.

55 Days of Grilling: Day 11

Tonight, we made cubano sandwiches using the pork roast from last night. Pork, ham, swiss cheese, and pickle on Cuban bread. Butter outsides of bread before … well, normally pressing in a panini press. But, in this case, before grilling for a few minutes to get the bread toast and melt the cheese.

Cuban bread uses a poolish — 1/4 cup flour, 1/4 cup water, and 1/2 tsp yeast. That sits overnight (12+ hours). Add 1 cup water, 1.5 tsp salt, 1.5 tsp sugar, 1 Tbsp oil (traditionally lard), 1.5 tsp yeast, and 3 cups flour. Mix and kneed — add up to an additional 1/2 cup flour to form a dough ball. Let sit in a warm place for 1-2 hrs to raise. Deflate the dough and let raise for another hour. Form into two logs and embed a metal skewer in the top. Cover with a clean towel and let raise for 30 minutes. After 30 minutes, preheat oven to 400F. Bake for 25 minutes.

Remove skewers

Hogie / Sub Roll Recipe

  • 4 cups all purpose flour
  • 1 cup warm water (may need to add more water to get proper dough consistency)
  • 2 Tablespoon sugar
  • 2 1/4 teaspoon active dry yeast
  • 1 teaspoon kosher salt
  • 4 Tablespoon cold butter, cubed
  1. Add the yeast, sugar, and 1/2 cup of warm water in a bowl of a stand mixer.
  2. Mix and let sit for about 10 minutes until the yeast is bubbling.
  3. Add in 2 cups of flour and remaining water. Start off on low. Mix for 4 minutes.
  4. Add in the salt and 1 cup at a time of the remaining flour and mix for 5-6 minutes. If needed, add water a tablespoon at a time.
  5. Add in the butter 1 Tablespoon at a time and mix until almost fully incorporated before adding more.  Mix for 3 minutes until the dough is smooth and shiny. Cover and allow to rise for one hour.
  6. Punch the dough down and place on a very lightly floured board. Divide into 4-8 pieces and shape.
  7. Preheat oven to 375 F.
  8. Place on a baking tray lined with a silicone baking mat. Allow to rise again until almost doubled. ~30-45 minutes.
  9. Slash bread using a lame.
  10. Bake for 16-23 minutes or until golden brown.

Garlic Knots

I made garlic knots to go with broccoli cheddar soup tonight — it’s just a basic dough like pizza crust (I made a half recipe — ~2 cups of flour). After the first rise, I cut the dough into eight pieces and rolled them out into long strands. Anya tied the knots, then we let them sit and rise for half an hour or so. Basted the knots with garlic butter before and after baking them at 400F for about 15 minutes.