Recipe List - Bread

Jun
14

Garlic Naan

Although traditionally baked in a tandoori oven, naan is easily baked in a pan or griddle. Slather in turmeric, ghee, or butter and enjoy with your favorite Indian meal!

Apr
30

French Bread – Cool Control Method

French bread is the ultimate juxtaposition of refinement and simplicity – just fresh ground flour, water, salt, and yeast. While making bread can challenge home bakers (part of the fun!), the purpose of our “cool control” technique is to eliminate heartbreak and make your baking endeavors easy and delicious.

Apr
30

Original Deli Rye

The bread behind the iconic New York City Deli sandwich. It typically contains 20-30% rye flour, fermented with sourdough starter, giving it a subtle tang and malty rye notes, while the wheat flour lends a soft crust and tender, even crumb. Amazing stacked with pastrami, corned beef, or smoked whitefish.

Apr
30

Honey-Kissed Brioche Buns

The arrival of summer screams for the most classic of all backyard grillable foods – the burger! These buns are quick and easy (25 minutes) to make and keep well in the freezer. Golden brown on the outside, sweet and soft on the inside, these whole grain buns are the perfect base for a classic beef or bean burger, portabella mushroom or grilled chicken breast.

Apr
29

Ancient Grain Challah

Challah is an ancient bread with sacred origins in the Jewish culture. Enriched with honey or sugar, and often topped with sesame or poppy seeds, this style of bread has become popular worldwide, inside and outside the Jewish community.

Apr
29

Italian Rolls

This type of roll was popularized by Italian American immigrants, who filled them with Italian-style cured meats, cheese and pickled vegetable antipasti (like giardinera). The original “Italian” sub inspired many variations that are now famous in their own right, like the Philly Cheesesteak (recipe below!).

Apr
29

Sourdough Pain Au Levain

This style of sourdough bread is what opened my eyes to the aesthetic and transformative side of bread making. It’s biology, chemistry, engineering, pleasure and adventure all at once.

Apr
28

Miche – Whole Wheat Sourdough

These enormous dark and crusty whole wheat loaves can be made any time you like. They don’t have to be big, but they are at their best when they are a larger loaf. The balance of flavors and textures, the tangy, cool, and moist crumb, and the chewy, dark molasses crust make for a satisfying slice of toast, or loaded with your favorite sandwich toppings.

Apr
27

Ancient Grain Bagels

Before developing my recipe and process for making bagels at my bakery, I toured the famous bagel houses of New York and Montreal, each with their own unique style. This recipe is akin to the New York style, with a dense, chewy crumb and toothsome crust.

Apr
26

Whole Wheat Lavash

This paper thin flatbread is prepared much like pita, except the dough is rolled and stretched as thin as possible and baked in under two minutes on a very hot pan, griddle or tandoor oven. Delicious served in a wrap with Falafel and hummus, bhabaghanoush and  cucumber tomato salad.

Apr
1

Ancient Emmer Pita

Of all the ancient wheats, emmer is particularly well suited for making grilled flat breads like pita. Emmer has an elastic dough structure which makes it easy to shape and toss around a fire – but it’s easy to make on the stove too!

Feb
4

Southern Skillet Cornbread

This style of cornbread is crisp, crumbly and contains no wheat or sugar! It goes incredibly well with savory foods like bacon and collards or chili con carne, or you can mix them into the batter for an all-in-one cornbread meal.

May
2

King of Calzones

The original Italian hot pocket, the calzone was popularized by street venders in 18th century Naples as a pizza-on-the-go. Our ultimate King of Calzones is loaded with ricotta and cheddar, fresh broccoli, caramelized onions, garlic and red peppers, folded into a bubbly cheese crust.

Nov
6

Whole Grain English Muffins

If you enjoy english muffins, and have never made them at home, you’re in for a real treat! Whether you serve them with butter and jam, sausage, eggs and cheese, or go the distance and make Eggs Benedict, you will never regret a batch of homemade English muffin.

Nov
2

Sourdough Starter

the quality and vitality of your culture determines the texture and tang of your sourdough. It’s important to become familiar and comfortable with your starter before making bread as it is very discouraging to have a bread failure due to poor starter.

Nov
2

Philly Cheesesteak

Like many of the world’s most scrumptious food inventions, this iconic sub, born in the city of brotherly love, inspires passion and debate. From its humble origins in the 1930s as “frizzled beef and onions” at Pat and Harry Olivieri’s hotdog cart, the Philly Cheesesteak was a winner. It was such a hit that by 1940, the brothers had made enough money…

Nov
1

Buttermilk Biscuits

Crispy on the outside, soft and buttery on the inside, buttermilk biscuits are in many ways similar to croissants, only much quicker and more practical to make at home! The layered texture is the result of repeated stacking and rolling (steps 8 and 9 in the following recipe).

Oct
5

Ancient Einkorn Pita Bread

This is my favorite way to make pita bread. Pure, fresh-milled, Ancient einkorn wheat makes a fine, soft, golden yellow flour. While the dough is a little more tender and sticky than a modern wheat dough, making it a bit harder to handle, it’s incredible flavor and soft texture is well worth the extra effort. Einkorn pitas are a delicious plain, with hummus, yogurt, or as base for gyros and other wrap sandwiches.

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