BRIOCHE

1 package active dry yeast 

1 1/2 cups warm milk (105 degrees to 115 degrees F) 

1/2 cup sugar plus 1 tablespoon sugar 

2 Tablespoons extra virgin olive oil 

2 egg yolks 

4 1/2 to 5 cups unbleached all-purpose flour 

1/2 teaspoon salt 

1 egg white 

In a large bowl, dissolve the yeast in the warm milk. Stir in 1 tablespoon of the 1/2 cup sugar and the olive oil. Set aside until foamy, about 10 minutes. 

Whisk the egg yolks into the yeast mixture until it’s well blended. Whisk in 1 cup of the flour, the rest of the 1/2 cup sugar, and the salt. Cover with plastic wrap and let stand in a warm place for 1 hour. Whisk in the remaining flour 1/2 cup at a time, switching to a wooden spoon when necessary, until too stiff to stir. Turn the dough onto a floured work surface and knead until smooth, about 5 minutes, adding more flour 1 tablespoon at a time as necessary if the dough is sticky. 

Place the dough in a lightly oiled bowl and turn the dough to coat it. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled, about 1 hour. 

Divide the dough into 12 portions, shaping each into a ball. Place each ball in a muffin cup and let rise in a warm place until doubled, about 1 hour. 

Preheat the oven to 375 degrees F. In a small bowl, whisk the egg white and sugar just until the sugar is dissolved. Set aside. 

Bake the rolls for 18 to 20 minutes, or until golden. Remove from the oven and brush with the egg white mixture while still warm. Let cool in the pan. 

To serve, slice in half and fill with a scoop of sorbetto. 

1 1/2 cups warm water (110 degrees F) 

1/2 cup homemade butter 

6 cups all-purpose flour 

2 packages of yeast

1/2 cup white sugar 

2 teaspoons salt 

3 eggs 

1 Tablespoon vegetable oil 

In a small bowl, melt butter in the warm water. 

In a separate bowl, mix 4 cups flour, yeast, sugar, and salt. Add eggs and melted butter mixture to form dough. Knead for 5 to 10 minutes, slowly adding more flour. Watch for blisters on the dough, and do not knead too much. Oil the top of the bread. Let it rest in a warm place for 2 to 3 hours. Push the dough down, and let it rise again. Don't let the bread rise too high, or the bread will be tough. Shape the dough and put it into 2 clean, greased bread pans. Let loaves rise for 30 more minutes. 

Bake the bread in a preheated 350 degree oven for 35 minutes.

1 package yeast 

1 cup lukewarm water 

1/2 cup sugar 

2 eggs 

1/2 cup vegetable oil 

1 teaspoon salt 

Mix the yeast into small amount of lukewarm water to dissolve and set aside. Wisk 2 eggs in a very large bowl until mixed well. Pour 1 cup warm water and dissolved yeast into the large bowl with the eggs and mix. Stir in 1/2 cup sugar and 1/2 cup vegetable oil. Mix well. Combine 1 tsp. salt and 4 cups all purpose flour in a separate bowl. Add the flour and salt, a little at a time, to the liquid mixture to form dough. When the dough becomes too thick to stir, knead the dough thoroughly. Cover the bowl with cheesecloth or soft towel and let stand 8 hours or overnight in a warm kitchen. When the dough has doubled in size, divide it into 3 parts. Roll out dough one part at a time, as if making a pie crust. Cut each part into 8 sections using a serrated edge knife. Roll each piece into a crescent, starting on the wide side and rolling toward the point. Place each crescent roll on a greased cookie sheet and cover with cheesecloth or soft cloth that won't stick to the dough. Let the crescent rolls rise for 6 hours or until doubled in size. Preheat oven to 375 degrees, and bake crescent rolls for 10 to 12 minutes. Use a timer. You don't want to burn them.

1 Tablespoon honey

2 cups warm water 

1 package active dry yeast 

2 Tablespoon kosher salt 

1 Tablespoon extra-virgin olive oil 

1/2 cup diced onion 

5 cups all-purpose flour, or as needed 

1/4 cup extra-virgin olive oil 

1/2 cup fresh chopped rosemary 

1/2 cup freshly grated Parmesan cheese 

1 Tablespoon kosher salt 

Dissolve the honey in the warm water in a large bowl, then sprinkle yeast over the top. Let this stand for 5 minutes or until the yeast softens and begins to get frothy. Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour. Mix this until the dough comes together. Knead the dough on a well floured surface until it’s smooth and elastic. Lightly oil a large bowl, place the dough in the bowl and turn it to coat it with oil. Cover the bowl with a damp cloth and let the dough rise in a warm place until it has doubled in volume, about 20 minutes or so. Preheat oven to 415 degrees F. Place the dough on an oiled baking sheet, and use a rolling pin to flatten the dough so that it covers the whole baking sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the Foccaccia bread with 3 Tablespoons olive oil and then sprinkle rosemary, Parmesan cheese, and remaining 1 Tablespoon of kosher salt over the top. Cover and let rise for 10 minutes Bake in preheated oven 20 minutes until golden brown.

6 cups all-purpose flour 

2 1/2 packages active dry yeast 

1 1/2 teaspoons salt 

2 cups warm water  

1 Tablespoon cornmeal 

1 egg white 

1 Tablespoon water 

Pour 2 cups of warm water into a bowl and place the yeast in it, let it sit for 5 minutes or until it’s frothy. On a flat surface combine 2 cups flour and salt. Stir in the yeast and water mixture. Using your hands mix the flour and such until a dough ball is formed. Lightly flour the surface, knead in enough flour to make stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place the dough in a greased bowl, and turn once so that the dough ball has oil all over it. Cover it with a damp cloth, and let rise in a warm place until doubled.  Punch down the dough, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Rollout each half into a large flat rectangle. Then you start with the long side and roll it up like you would a carpet. Moisten the edges with water and seal it. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes. 

With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Brush on some beaten egg white and bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. Cover loosely with foil to prevent over browning. When baking is complete remove from baking sheet, and cool on a wire rack.

2 packages of dried yeast 

3/4 cup cornmeal

4 3/4 cups water

1 Tablespoon salt

3 Tablespoons olive oil

2 Tablespoons sunflower seeds (shelled)

2 Tablespoons of crushed walnuts 

2 Tablespoons pumpkin seeds

1/4 cup honey

1 cup rye flour

1 cup whole wheat flour

1 cup soy flour

7 cups unbleached flour

The night before you make the bread take the seeds and place them in a bowl. Pour 1 cup of boiling hot water over them and let them sit until morning. Start the next day by taking the yeast and placing it in a small bowl and pouring1 3/4 cups of warm water over it. Mix it and let it sit for 5-10 minutes. It will get nice and frothy. While the yeast is reacting take 2 cups of water and place the Cornmeal in it until the water is absorbed. Pour the rye, whole wheat, soy flour and 4 cups of unbleached flour into a bowl. Make a well in the center and pour the yeast, the oil, salt and honey into it. Drain the seeds and add the seeds, nuts and cornmeal. Mix it all up adding the unbleached flour to make a nice dough ball. Knead this for about 8-10 minutes. Place in a greased bowl and cover with a damp towel. Place it in a warm area of the house for about an hour or until doubled in size.

Punch the dough down and knead for 5 more minutes. Cut the dough in half and place both into greased bread pans. Let the loaves rise again until double in size.

Place it in the oven at 325 degrees for about 40 minutes.

Dough:

1 1/2 cup warm water 

1 package of yeast

1 Tablespoon sugar

1 Tablespoon vegetable oil

2 teaspoon malt syrup

2 teaspoon salt

4 1/2 cups unbleached bread flour (more if needed)

Kettle Water:

6 quarts water

2 Tablespoon malt syrup or powder

1 teaspoon salt

Toppings: (optional)

Sesame seeds

Poppy seeds

Minced fresh garlic

Minced fresh onion

Caraway seeds

Coarse salt

Corn meal for sprinkling baking sheets 

In a large mixing bowl, stir together water, yeast, and sugar. Let stand for 5 minutes. With a wooden spoon, stir in oil, malt and one cup of the flour. Add salt, then enough of remaining flour to make stiff dough. On a lightly floured surface, knead for 10 to 12 minutes. Cover with a floured dish towel and allow dough to rest on a board for about 15 minutes. Divide dough into 8 sections and form each section into 10-inch long strips. Roll the ends together to seal and make a ring. Place on a lightly floured surface, cover, and let bagels rest 15 to 20 minutes, rising about halfway and becoming slightly puffy. Meanwhile, fill a large cooking pot or Dutch oven three quarters full with water. Add the malt syrup and salt. Bring water to a boil. Preheat oven to 450F. Line two large baking sheets with baking parchment and, if desired, sprinkle generously with corn meal. Set aside. 

Line two other baking sheets with a kitchen towel, set near your stove. Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot). Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet. Carefully place bagels on the parchment-lined baking sheets. Bake bagels plain or sprinkle with a topping of your choice. Place in the hot oven, immediately reduce heat to 425F, and bake about 17 to 25 minutes. When almost baked, turn bagels over (a pair of tongs do the job easily). If you have a baking stone, finish bagels on the stone directly. Transfer bagels to wire rack to cool. These freeze well, which helps to retain a just-baked taste, if they aren't all eaten on the first day. To freeze, slice cooled bagels first, place a small strip of plastic between the bagel halves and place in a plastic self-sealing freezer bag. When you're ready for a bagel, they'll come apart easily, ready to pop into the toaster/oven and enjoy.

2 cups boiling water

1 cup rolled oats

1/2 cup honey

2 tablespoons butter

2 teaspoons salt

1 package active dry yeast

1/2 cup warm water (110 degrees)

4 cups whole wheat flour

2 tablespoons honey, warmed slightly

2 tablespoons rolled oats

In a large mixing bowl, combine the boiling water, oats, 1/2 cup honey, butter and salt. Let this stand for about 1 hour. When the hour is up take a small bowl pour the warm water in it and dissolve the yeast in it. Let it stand until it's frothy, or about 5 minutes. 

Pour the yeast mixture into the oat mixture and add 2 cups of flour; mix well. Stir in the remaining flour, 1/2 cup at a time. When it becomes a dough ball, turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees. Bake at 375 degrees for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaves from pans, brush tops of loaves with 2 tablespoons honey and sprinkle with oats.

1 package active dry yeast 

1 teaspoon sugar 

1 and 1/2 cups warm water 

1 teaspoon salt 

3 and 1/2 cups bread flour, plus more for dusting 

1 teaspoon olive oil 

Combine the yeast, sugar, and warm water in a non reactive bowl. Let the yeast stand until foamy, about 5 to 10 minutes. 

Stir in the salt. Add the flour, 1/2 cup at a time, using a wooden spoon at first and then use your hands until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 minutes. 

Turn the dough onto a lightly floured work surface and knead until it's smooth and elastic. Transfer the dough to a lightly oiled non reactive bowl, roll it over to coat with oil, and cover with damp cloth. Allow the dough to rise until double in size, about 1 1/2 hours. 

Place a large pizza stone on the lower oven rack and preheat the oven (and stone) to 500 degrees F. 

After the dough has risen punch it down and divide it into 8 pieces. Roll each piece into a ball each piece into a ball. Allow the balls of dough to sit; covered by a damp cloth for 15 to 20 minutes, they will be much easier to roll out. 

Roll each dough ball out into a circle using a rolling pin. Each disk should be about 8-inches in diameter and 1/4-inch thick. Each disk should be perfectly smooth no creases or seams should be seen. Creases and seams can prevent the pitas from puffing up properly. Cover the disks with a damp towel as you roll them out, but do not stack them up. Put 2 pita disks on the hot pizza stone and bakes for 3 to 4 minutes. The bread will puff up like a balloon. Be careful they bake very quickly. Remove the bread from the oven and place on a rack to cool for 5 minutes; at this point they will naturally deflate, leaving a pocket in the center. 

7 cups unbleached flour 

1 Tablespoon salt 

2 packages active dried yeast 

1 Tablespoon raw sugar 

4 Tablespoons extra-virgin olive oil 

2 1/2 cups lukewarm water 

Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, folding the flour in, and when it all starts to come together, work the rest of the flour in with your clean hands. Knead until you have smooth, springy dough. 

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size. 

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas. 

Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator. 

2 package active dry yeast

1 1/4 cup warm water

2 teaspoons salt

1/3 cup molasses

1 Tablespoon caraway seeds

1 Tablespoon shortening

2 cup whole rye flour 

2 1/4 cup white flour

2 teaspoon cornmeal

1 egg white

3/4 teaspoon caraway seed

Dissolve yeast in water and in a glass bowl and allow it to get nice and frothy. Then add salt, molasses, caraway seed and shortening. Stir in the rye flour and 2 cups of white flour. Use your hands to blend in flour at end. Add the remaining 1/4cup of white flour if necessary to make dough easy to handle. Knead 5-8 minutes on floured work surface until elastic and not sticky. Place in greased bowl. Cover with a towel and let rise 1-1 1/2 hours. Punch down, divide in two pieces and place on floured surface. Shape each piece into long narrow loaf. Lightly grease the inside of a bread pan. Sprinkle cornmeal in each section. Shake the pan to evenly distribute the cornmeal, make sure it is well coated with no lumps left in places. Place the loaves in the pan. With a sharp knife, make 3-4Diagonal slashes on the top of each loaf. Brush with egg White, and sprinkle with caraway seed. DO NOT COVER! Let the dough rise 30 minutes so that it is double in size. Bake the loaves in a preheated 350 F oven for 30-35 minutes. Remove from pan as soon as it is done.

Rye bread consists of two parts: 

A Rye 'sour' 

And the actual dough of the bread which you bake. 

In order to make the dough, you need to have some rye sour on hand. After you've made the bread, you should have some sour left over. You can store this extra sour in your refrigerator and use it whenever you want to make another loaf or two of rye. 

To begin the rye bread, combine all the following ingredients in a large bowl and mix until smooth: 

1/2 cup rye flour 

1/8 teaspoon dry yeast 

1 cup warm water 

1 Tablespoon crushed caraway seeds 

1 teaspoon minced onion 

This is called a 'starter'. 

To begin the rye bread, put the yeast and water in a bowl and let sit for 5 minutes. Then combine the rye flour the crushed caraway seeds and minced onion in a large bowl and mix until it is smooth. 

Cover this mixture with a damp towel and let it stand in a warm spot for 24 hours. 

Now, when you come back the following day to your starter, you are going to begin to develop your rye sour. It is done in three stages, each one 4 to 8 hours long. 

Stage One:

Add to the starter: 

1/2 cup water 

1 cup rye flour 

Mix until smooth. Let it stand, covered with a towel, in a warm spot, for at least 4 hours until it has doubled.

Stage Two:

Add to your starter: 

1/2 cup warm water 

1 cup rye flour 

Mix until smooth. Let it stand, covered with a towel, in a warm spot, for at least 4 hours until it has doubled.

Stage Three:

Add to your starter: 

1/2 cup warm water 

1 cup rye flour 

Mix until smooth. Let it stand, covered with a towel, in a warm spot, for at least 4 hours until it has doubled. You may if you wish refrigerate the sour during any of the stages, it will develop overnight. You may also refrigerate the leftover sour. The following week the leftover sour can be used to start a new batch of sour. 

This way new sour doesn't have to be made every time you make rye bread.  

Future Batches of Sour:

The next time you want to make rye bread, you can use your leftover sour.

Just simply take the leftover sour; add one tablespoon of crushed caraway seeds, and one tablespoon of minced onions. Then you may go to stage one. 

Storing your sour:

Rye sour should be stored in the refrigerator in a plastic covered bowl with one end of the lid popped open to give it air. It's best to stir the sour down every few days so a crust doesn't form. 

The Bread

These are your ingredients: 

1 cup warm water 

1 package dry yeast 

3 cups rye sour 

4 to 5 cups white flour 

1 teaspoon salt 

1 Tablespoon whole caraway seeds. 

(If you wish to make a whole wheat batch, instead of 5 cups white flour, substitute 3 cups wheat flour and 2 cups rye flour.) 

In a large bowl:

Dissolve the yeast in the water wait 5 minutes until it is frothy. Add the 3 cups sour and stir in. 

Mix in 3 cups of the white flour, the salt, and the caraway seeds. Then mix in another cup of the white flour with your hand. The dough should be forming now and coming away from the sides of the bowl. Turn the dough out onto a clean board or counter for kneading. 

KNEADING.

Dust your kneading surface with flour. It doesn’t matter which kind. Don’t mix in too much flour, rye dough should be soft and will have a tendency to be somewhat sticky

Kneading should be done for about 10-15 minutes. The dough is ready when it develops a springy, elastic consistency, and resists you slightly when you try to press it out. Let the dough sit and rest for 15 minutes when you are finished kneading it. Then, punch down the dough and shape it into two medium sized loaves. Place your loaves on a well oiled baking sheet. Cover them with a towel, let them double in size about 45 minutes to an hour should do. 

Check on them in 45 minutes and when they have doubled in size sprinkle with rye flour and bake them at 375 degrees Fahrenheit for 35-45 minutes. Knock on the bottom crust. If you hear a hollow sound, the loaf is finished. 

Sourdough Bread Starter Recipe:

1 Tablespoon fresh active dry yeast

1 cup lukewarm water (around 110 degrees) 

1 cup all-purpose flour

1 Tablespoon sugar

In a quart sized Mason jar or a glass bowl dissolve the yeast in the lukewarm water. Stir in the flour and sugar. Loosely cover the bowl or jar and let the mixture stand at warm room temperature (70-80°) for 2-3 days. When ready, the mixture will be bubbly and a little frothy, and smell sour. If bubbles have not started forming after 24 hours, start over again. Your water may have been too hot, or your yeast not fresh and active. Makes about 1 1/2 cups of starter.

San Francisco sourdough bread 

Sponge (see below)

2 1/2 teaspoon salt

4 3/4 - 5 1/4 cup all purpose or bread flour

Cornmeal 

1 egg white blended with 1 teaspoon water for glaze

SPONGE:

1 1/2 cup Warm water 

1 teaspoon sugar

1/3 cup Non fat milk powder

1 cup Basic Sourdough starter

2 cup all purpose or bread flour

Prepare your Sponge. In a bowl pour in the warm water, add the sugar, non fat milk powder and mix them up. Then add the sourdough starter and 2 cups of flour. Let this sit until it is fermented and bubbly. When the sponge is ready, add salt and enough flour to make soft dough. Turn out dough onto a lightly floured surface. Knead dough 10 to 12 minutes or until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover with a warm damp towel. Let rise in a warm place, until it is twice its original size. Grease 2 large baking sheets or 2 (2 quart) casserole dishes. If desired, lightly sprinkle cornmeal over baking sheets or bottoms of dishes. Punch down dough; knead 30 seconds. Divide dough in half. Shape the dough for the baking dishes you chose. Place in the prepared dish. Cover with a dry towel. Let rise until doubled in bulk, about 1 1/2 hours.

Place a shallow roasting pan on lowest shelf; pour in 2 cups boiling water. Preheat oven to 425 degrees. Slash the loaves on top and brush slashed loaves with egg white glaze.

Bake 15 minutes; brush again with egg white glaze. Remove roasting pan from oven. Bake loaves 15 to 20 minutes longer. Brush loaves a third time with egg white glaze, 5 minutes before removing from oven. Remove from dishes or baking sheets. Cool on racks. Makes 2 loaves.

3 cups all-purpose flour 

2 teaspoons baking powder 

2 teaspoons salt 

3/4 cup shortening 

3/4 cup hot water 

Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist. 

With your hand, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round ball. Let the dough rest for an hour or so in the bowl with a damp cloth covering it. Take the dough, and pull it apart into 10 to 12 balls. Sprinkle flour your rolling area, and roll each ball with a rolling pin into a disk that is about 1/8 inch thick. 

Place each tortilla on a medium hot cast iron skillet( you can use stainless steel as well but cast iron is so much better). Cook for about 1 to 2 minutes on each side, or until the tortilla has a tortilla look to it not doughy. 

6 cups chicken stock 

1 cup chopped celery 

3/4 cup chopped carrots 

3/4 cup diced onions 

2 teaspoons poultry seasoning 

1/2 teaspoon dried oregano

1 teaspoon parsley flakes 

1 small bay leaf 

1/2 teaspoon salt  

Salt and freshly ground black pepper 

6 cups cubed French bread 

Preheat oven to 350 degrees F. 

In a medium stock pot combine all the ingredients except the French bread and boil the mixture for 15 minutes. Spread the French bread cubes evenly over the bottom of a roasting pan. Pour the stock slowly over the French bread and let it sit for 3 minutes. Using a spoon, mix the stock and bread together. Place in the preheated oven and bake for 30 minutes or until golden brown.