I never turn down a doughnut. Or two. Maple bars are my guilty pleasure, and I go back and forth between preferring cake doughnuts and raised, but one thing is clear to me: they must be fried to be irresistible. Baked doughnuts are fine, but . . . they just aren’t the same.
I love apple cider cake doughnuts, and was pondering the possibility of adding apple to a raised doughnut. (No, no, not chunks like apple fritters.) Would the addition of applesauce interfere with the rise of the yeast? The Man thought it was a bad idea, but rapidly changed his mind when he taste-tested a half dozen or so.
Here are some glazed and some sugared. See that dark doughnut kind of in the middle? I may have left that one in the oil too long. Still tasted good though!
This recipe creates a very soft dough. Soft and supple, and . . . well . . . I want to write poetry about the way it feels! It demands a little delicacy in handling, but the payoff is an incredibly light, fluffy doughnut. Actually, a whole lot of them; you’ll get about 24 doughnuts and a pile of doughnut holes. They’re best the day they’re made, but can be frozen for a few weeks, so don’t feel like you have to sit down and eat two dozen of them (though I did my best).
Oh, and there’s a reason store bought doughnuts come in a cardboard box! If you put these in an airtight plastic bag, they will get gooey. I find that they do well loosely covered with foil.
cooking oil - lots of it! At least 2 inches deep in pot. (I use peanut oil.)
2 cups powdered sugar
¼ cup apple cider (a little more if needed to create a thin glaze)
1 teaspoon meringue powder (optional for a firmer glaze)
SUGAR TOPPING (OPTIONAL)
mix 1 cup sugar and 1 tablespoon cinnamon and roll warm doughnuts in mixture.
In a medium saucepan on medium high heat, scald milk by bringing it almost to a boil. Remove when you see bubbles all around the edge of the pan.
Add ⅓ cup sugar, apple sauce, apple cider, cinnamon, nutmeg, and salt. Set aside.
In a large bowl (a sturdy stand mixer is recommended) combine the warm water, yeast, and remaining ½ teaspoon sugar. Let it sit until foamy - about 5 minutes.
Add the milk mixture to the bowl and stir to combine. Add eggs, one at a time, beating well with between eggs.
Add 5 cups of the flour, one cup at a time (switch to a dough hook if using a stand mixer) and beat for 2 minutes.
Add butter, one slice at a time, beating after each addition.
Slowly add remaining flour and knead by machine for 5 minutes. (If kneading by hand, spoon dough onto generously floured surface and knead for 7-8 minutes.) Dough will be very soft and will not form a ball. Scrape into a large greased bowl and cover. Let rise until double, about 1 hour.
Turn dough out onto a generously floured surface. Flip over to cover both sides lightly with flour, and pat into a rectangle. Roll gently out approximately ⅓-inch thick. Using a doughnut cutter or a large and small round cutter, cut out the doughnuts. Try to keep them close together. Use a spoon to remove the holes as you go, placing them on lightly floured surface.
Once all of the doughnuts are cut out, remove the scraps. They can be re-rolled once, but I don't recommend cutting out doughnuts. They will be a little tough, and not very attractive. But you can cut more holes out of the scraps.
Cover the doughnuts with a dishtowel and let them rise until puffy. (About 45-60 minutes.)
Heat oil to 365 F. Use a thermometer often, adjusting heat as necessary to keep the temperature consistent. Use a thin metal spatula to slide a few doughnuts at a time into the hot oil, always leaving them room to float and move in the oil. Cook until golden brown (about 1 minute) and flip the doughnut over to cook the other side. Remove with a slotted spoon or spider, and place on cooling racks covered with paper towels.
While still warm, whisk together the glaze ingredients (if using) and dip the top of each doughnut, placing on a rack to dry.
Alternatively, you can simply combine sugar and cinnamon and roll the warm doughnuts in the mixture.
I didn’t have apple cider, so used apple juice. It is a little sweeter, but still worked well.
Add applesauce, spices, and apple cider to scalded milk.
Combine warm water, yeast, and sugar and let it bubble. Stir in the milk mixture.
Mix in eggs one at a time.
Add 5 cups of the flour, but not like this! I’m sure you won’t be so busy taking photos that you forget to put the guard on the mixer, right? (You should have seen ME. And the FLOOR!)
NOW add the butter, bit by bit. I know, seems strange, huh? But adding the butter after the majority of the flour makes a huge difference in texture. Trust me. Then you’ll add the remaining flour to make a very soft dough.
See how soft the dough is? It won’t come cleanly from the bowl, but if you use your fingers to coax it out into the greased bowl it shouldn’t stick to your hands. Soft but cooperative!
Once the dough has risen, dump it onto a floured surface. Turn it over to coat both sides with flour and roll it gently – about 1/3-inch thick.
Cut ’em out! Rather than re-rolling (which makes for less-than-desirable results) cut more doughnut holes with the scraps. Or any little shapes. I used a small flower cutter on some.
Cover and let rise until puffy – about 45-60 minutes.
Use a metal spatula to slide into deep oil – at least 2 inches – about 365 F. Cook a few doughnuts at a time, just until golden brown. Remove with slotted spoon or spider.
The doughnut holes are the best part!
Place on cooling racks covered in paper towels.
Whisk up some glaze and dip the warm doughnuts. (The meringue powder is totally optional. I just like a firmer glaze.) Or roll the doughnuts in cinnamon sugar.
Don’t quote me on this, but I’m pretty sure doughnut holes have no calories.
Here’s to a warm, cozy, indulgent holiday season. Wishing you joy,
I’m on a bit of a sourdough kick right now, and couldn’t resist creating a sourdough version of my Pumpkin Rye Bread. This is a little denser, chewier . . . just the way I like it. It also takes longer that the yeast version (though it is not a bit harder to make), so I recommend you start this bread in the evening and let the dough rise overnight in a cool spot.
I use a cast iron Dutch oven with a domed lid for baking sourdough bread. The pan helps the bread keep its shape and the lid holds the steam in and gives the loaf a wonderful crust. If you don’t have one, you can simply put a pan of water in the bottom rack of your oven when you start preheating. The bread can go on a baking sheet on the rack above the water and the steam will give your bread that magical sourdough crust.
This loaf has been dropped into a preheated (OH so hot) Dutch oven. Lid goes on for baking. (You’ll notice for this loaf I put the orange strip down first with the dark dough on top of it, then rolled, for a lighter colored loaf.)
This is ideal for Thanksgiving or Christmas, but you know I can’t just leave a recipe alone, right? So . . . with Halloween as an inspiration, I made a batch with food coloring for more contrast, and cut designs on an outer layer of rye dough. I love the way it turned out!
With the exception of food coloring, the ingredients are the same; it’s just formed differently. The loaf at the top of the post was rolled up like a cinnamon roll, and the Halloween version was made of a ball of brown dough wrapped in orange dough, wrapped in the remaining brown dough.
Get creative. As long as you handle the dough gently to keep as many of those precious air bubbles in it as possible, you can play to your heart’s content. I think a whole lot of balls of dough pressed together and then formed into a smooth ball or covered with a layer of dough would be fun. Next time!
1 teaspoon unsweetened cocoa powder (2 if you're going for darker dough)
1 teaspoon espresso powder
Food coloring (optional) for richer colors
Begin this bread in the evening and bake the next day. The first rise takes 8-10 hours.
In a large bowl, combine sourdough starter, pumpkin, and water. (Add orange food coloring here, if desired.) Stir in 3 cups of bread flour, and salt until completely blended.
Pile 1 cup of bread flour on work surface and drop half of the dough onto it. Using a bench scraper to help if necessary, knead until dough is smooth and doesn't stick to hands - about 5 or 6 minutes. You will use up most of the flour. Form dough into a ball and place in greased bowl.
To make the rye dough, you can either knead by hand or machine. If kneading by hand, add caraway seeds, molasses, cocoa powder, and espresso powder. Mix well, then place 1 cup of rye flour on work surface, drop the dough onto it, and proceed as you did with the orange dough. You may need a little additional flour; if so, don't use more rye flour - use bread flour. If kneading by machine, use a dough hook. Add rye flour and the remaining ingredients and knead for 5 minutes. Add a little more bread flour if dough is overly sticky. Form into ball and place next to the orange dough in the bowl.
Cover with plastic wrap and let the dough sit in a cool place overnight.
The next day, carefully separate the two balls of dough (don't worry if a little of one color sticks to the other.) Handle the dough as gently as possible so you don't lose all the bubbles. Press, stretch, or gently roll each piece into a long wide strips, about 3 inches wide by 14 inches.
Place one on top of the other. If the dark strip is on the bottom, more dark will show on the outside of the loaf, and vice versa. Roll the two pieces up together and pinch the end to seal.
Turn so the swirl is on top and use the sides of your hands to tuck the dough under a little, scooching the bread along the work surface to smooth the bottom.
Place in a bowl lined with floured plastic wrap or a floured dishcloth. Cover and let rise until doubled. Depending on your sourdough starter, this could take anywhere from 1 - 4 hours.
Baking in a Dutch oven: Set the bottom half of Dutch oven on second lowest rack in oven and preheat to 450 for at least 30 minutes. (No grease is necessary if it is well seasoned.) Open oven and pull out rack. Gently lift dough from bowl and CAREFULLY drop it into the VERY hot pan. Use a scissors or sharp knife to make three quick cuts across the bread, cover with the lid, and return it to the oven. Reduce heat to 425 and bake for 20 minutes. Remove lid and bake for an additional 20 minutes, or until the bread is beginning to brown.
BAKING on BAKING SHEET: Put a large pan of water on bottom rack of oven and preheat to 450 F. for 30 minutes. Dust the center of a baking sheet with flour or corn meal. Lift dough from bowl and place on baking sheet. Open oven door carefully (the steam is very hot) and quickly put the bread on a rack above the water. Reduce heat to 425 F and bake about 40 minutes, or until bread is beginning to brown.
Remove from oven and tip out onto cooling rack. The bottom of the bread should be brown and sound hollow when tapped. Allow bread to cool before cutting.
NOTE: Photos are for the original recipe. Halloween bread photos and instructions will be at the bottom of the post
Combine sourdough starter, pumpkin, and water.
Stir in 3 cups bread flour and the salt. It will be kind of . . . gloppy. That’s okay!
On work surface, drop half of the dough onto 1 cup bread flour and (using a dough scraper to begin with, if necessary) knead until smooth (about 5 – 6 minutes).
It should hold its shape and shouldn’t stick to your hands or the work surface. It will use most of the flour to reach this point.
To remaining dough, add molasses, caraway seeds, cocoa, and espresso powder. Mix well.
This is where there should be a photo of me, kneading the rye dough on a bed of rye flour. The photographer (ahem) was negligent. Sigh. Just figure it’s the same as incorporating the flour in the orange dough, only you MAY need a little more flour (because of the molasses). If so, use bread flour, not more rye.
Snuggle them up, cover with a cloth or plastic wrap, and let them rise in a cool place overnight.
Next day, pat each ball of dough into a long strip, about 3 inches wide, and 14 inches long. (Longer makes smaller marbling, shorter makes big, bold streaks.)
Lay one piece on the other (whichever color you want to show most on the outside should be on the bottom) and roll it up. Pinch the end to seal. Turn so the swirl is on the top and use the sides of your hands to tuck the bottom underneath a little, while “scooching” the bread toward you and turning.
Line a bowl with plastic wrap or a dish towel, and sprinkle generously with flour. Place dough in the center. Cover, and let rise until doubled. Depending on your starter this could take anywhere between 1 – 4 hours. Mine took 2.
This loaf has been dropped into a preheated (OH so hot) Dutch oven. Lid goes on for baking.
Use the same ingredients but add a generous squirt of orange coloring when you add the pumpkin and water, and then add black food coloring to the remaining dough when you add the molasses. Follow the recipe instructions for adding the remaining flour and tuck them into the bowl to rise.
Waiting to be put to bed for the night.
The next day, instead of forming two strips and rolling them together, divide the dark dough into two pieces. Roll one into a ball, place on slightly flattened orange dough and bring the orange dough up to completely cover the dark dough. Pinch together well and flip it over, smooth side up.
Pull orange dough up and over the ball made with half of the dark dough.
Flatten, gently stretch, or carefully roll out the remaining dark dough, large enough to completely encase the orange ball. Lay it over the orange dough ball and tuck under the bottom. Gently “scootch” the ball toward you, spin a little to the right, pull toward you again. Repeat until the dough is smooth.
Drape the remaining dark dough over the ball. (That’s my hand under there. I may have gotten carried away and made it a little too big. The stuff stretches! The extra dough just got tucked under, creating a thicker dark marbling at the bottom. You can’t go wrong with this!
Line a bowl with a dishtowel or plastic wrap, dusted in flour, and set the dough in the bowl. Cover and let rise until doubled. This can take anywhere from 1-4 hours, depending on the enthusiasm of your sourdough starter.
Ready to rise
Lift out and, using scissors, knife, or razor, cut designs in the dough, snipping deeply enough to see the orange, and even the brown center. Bake as instructed in the recipe.
Okay, WHEW. I think I’m ready to move on from bread now.
I make these recipes seem WAY more complicated than they are, because I don’t want to leave any questions in your mind when you’re elbow-deep in flour. If I had a little more technological ability I’d just do a video. (Maybe in the future, but don’t hold your breath.)
As Julia Child said: “Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”
Two of my favorite breads have been marbled together to create a crusty, flavorful symbol of autumn harvest. This loaf could be:
The focus of a charcuterie board.
A Thanksgiving centerpiece.
The foundation for the best turkey or grilled cheese sandwich ever.
A Halloween masterpiece. (Add a little orange and black food coloring.)
I actually made two versions—this, and one using sourdough. I loved the chewy texture of the sourdough loaf, but I can only put one recipe in a blog, and this one was quicker to make. (You’re welcome!) I will, however, post the sourdough recipe too in a few days. Check back!
It takes a little more effort to make this than a normal loaf of bread, because you will have to knead the orange half by hand. (The rye half can be kneaded by machine if you wish.) But there is nothing hard about this at all.
Optional: 1 egg white whisked with 1 teaspoon water and flaked rye (or oatmeal)
Food coloring - orange and black to create Halloween colors
In a large bowl combine very warm water, sugar, and yeast. Let sit until bubbles begin to form - about 5 minutes.
Add pumpkin, 3 cups of bread flour, and salt. Mix until completely combined. Mixture will be a heavy batter.
Spread the remaining 1 cup of bread flour on work surface and drop half (about 1½ cups or 1 pound) dough on the flour. Sprinkle some of the flour on top of the dough and knead until just slightly sticky - about 5 minutes. It's very soft to begin with; use a dough scraper if necessary. Form kneaded dough into a ball and place in a greased bowl. Leave any leftover flour on work surface.
The remaining dough in the bowl will be your brown rye bread. To knead by hand, stir in caraway seeds, molasses, cocoa, and espresso powder,. Push bread flour aside and place 1 cup rye flour on the work surface, then drop the dough onto the top and knead as you did the orange dough. If more flour is needed, don't add more rye - use bread flour. (If kneading by machine, simply add the remaining ingredients to the dough and switch to a dough hook and knead for 5 minutes.) Form a ball and place it into the bowl next to the orange dough.
Cover and let rise for 1 hour.
On floured surface, press or roll the rye dough into a rectangle approximately 12 inches long, with the width a little shorter than the length of your bread pan. Repeat with the orange dough. Place orange dough on top of brown dough. (It doesn't have to fit perfectly.)
Fold the bottom third up and then the top third down over the bottom third. Pinch edges closed. Using the edges of your hands, gently tuck the dough under all the way around, several times until you achieve a smooth loaf. If the orange dough shows through the top a little, that's fine.
Place in prepared loaf pan, cover with a cloth or plastic wrap, and let rise until double - about 1 hour.
Heat oven to 375 F and lightly grease a large loaf pan. (I like to spray with a flour/oil spray like Baker's Joy.)
If desired, brush the top of the loaf with egg white wash and sprinkle with flaked rye (or oats). Make several slits diagonally or straight across the top using a sharp knife, razor, or scissors.
Bake for approximately 40-45 minutes, or until light brown. When released from the pan the bottom should sound hollow when tapped. .
For best results, let the bread cool before cutting.
Combine water, sugar, yeast, and let it sit until you see a few small bubbles forming (about 5 minutes).
Add flour, pumpkin (sheesh, that looks RED!) and salt. Mix well. It will be more like a heavy batter than a dough.
Place half the dough on top of 1 cup flour on work surface. Knead for about 5 minutes. You probably won’t need all the flour, but that will depend on if you divided the dough evenly. If it isn’t sticking to your hands, it has enough flour!
Form into a ball and place in greased bowl.
To the remaining half add molasses, cocoa, espresso powder, and caraway seeds. If using the machine to knead, add rye flour. If kneading by hand, don’t add the flour yet. Dump the wet dough onto a cup of rye flour. Knead well and form into a ball.
Snuggle them up, cover with a cloth or plastic wrap, and let them rise.
The orange dough is softer and will rise a little more. That’s okay!
Press or roll each ball into a rectangle about 12 inches long and not quite as wide as the length of your pan. Lay orange dough on brown.
Flip bottom third up, then top third down over the bottom third.
Pinch it all the way around the edges.
Use the sides of your hands to gently tuck the bread under ALL the way around until you have a smooth loaf. Place it in the pan to rise until doubled.
Once it has risen, you can brush the top with an egg wash and sprinkle with flaked rye if you’d like.
Snip! Snip! Cut a few slits in the top, straight or diagonal, with a sharp instrument of choice.
Put down that butter! Try to restrain yourself (I know it’s hard) and wait until it’s cooled off to cut it, otherwise you’ll let out all that important steam. Warm is okay.
This is going to be a fall tradition around here from now on. Hope you and yours enjoy it too!
Who needs soda crackers in their soup when it’s so easy to make edible spoons? Yes, you can have your spoon and eat it too! Surprisingly, one spoon will make it through an entire bowl of soup without falling apart, but if you give each person two or three, they can crunch away as they go, which is half the fun.
I used a little yeast in this simple dough to keep the spoons light; we wouldn’t want to break a tooth on them, right? The dough won’t rise much, but it will be easier to work with after an hour of rest. While I worked with half of the dough (I don’t have four dozen spoons) the other half was covered with plastic wrap, rising a bit again as it waited its turn. Once the spoons are covered with dough they go straight into the oven, because you don’t want them to rise at that point.
If you don’t need four dozen spoons, you could turn the remaining dough into breadsticks by cutting the dough into strips, brushing with melted butter and then sprinkling with garlic salt and Italian cheese. Give them a twist and bake until light brown and crunchy.
I can fit 18 spoons on a cookie sheet, which was plenty for me! If you get tired of making spoons, turn the rest of the dough into crunchy breadsticks.
I tried many different methods for shaping the dough to see which was fastest and easiest for me, and settled on rolling the dough out very thin, then cutting rough spoon shapes with a sharp knife. You may prefer to roll small pieces into ropes (skinny on one end, fat on the other), but the important thing is to cover the spoon with a very thin layer of dough. If it’s too thick it won’t be as crisp, and it will puff up, which won’t leave enough room in the bowl of the spoon for soup.
Thin, thicker, thickest! The spoon on the left would be for a light soup. The spoon on the right would work for chili.
In a large bowl, combine the water, salt and sugar.
Add flour and yeast. (If using a stand mixer, switch to a dough hook.) Mix until dough comes cleanly away from the sides of the bowl, adding a little more flour if necessary.
Place dough on a floured surface and knead a few times until dough isn't sticky. Place in greased bowl or a plastic bag. Let dough sit for 1 hour. It will rise a little, but will not double.
Heat oven to 375 F. Cover two baking sheets with parchment. (The spoons slip around easily; use baking sheets with sides, if possible.) Gather STAINLESS teaspoons and tablespoons and place them upside down on the baking sheets. Coat the backs lightly with a thin coating of butter.
Divide dough in half. Return one half to bowl or plastic bag while you work with the other half.
On a floured surface, roll dough out very thin . . .no more than ⅛ inch. With a sharp knife cut out shapes roughly the size and shape of a spoon. Don't worry about being exact; you can stretch and pat the dough to fit.
Start with the bowl of the spoon, pressing the dough to fit all the way to the edges. Press with the palm of your hand to make it even, trimming any excess around the edge with scissors if necessary.
Twist the dough at the bottom of the bowl, where it turns into the handle, and press firmly onto the spoon, then cover the handle with the dough, cutting off the end or twisting it decoratively. You can also twist the whole handle, or braid . . . have fun and experiment!
When all of the spoons are covered with dough, place the baking sheet into the oven. Bake approximately 18-20 minutes, depending on the thickness of your dough and the weight of your silverware. Look for a rich golden brown around the edges.
Remove from oven and leave the dough on the spoons for 5 minutes. Remove and allow stainless spoons to cool before repeating with the remaining dough.
Best if used promptly, but if you are making them ahead, make sure they are completely cool before storing.
You can also freeze them. If you want to serve them warm, just pop them in the oven for a few minutes at 375 F.
Place dough in greased bowl or plastic bag and let it sit for 1 hour. It will rise a little, but won’t double.
This dough was a little thick. Thin is better, but if you want sturdy, be sure to bake it a little longer.
Ready for the oven.
Baked. Let them sit on the spoons for 5 minutes.
We’re moving into my favorite time of year. Pears and apples, nutmeg and cinnamon, maple everything . . . I love Fall! The garden goes to sleep and I have time to play in the kitchen and linger in my happy place. I just bought forty pounds of Honeycrisp apples and some gorgeous pears, so I guess you know what’s coming next.
I love dense, chewy rye bread, but wanted something lighter for sandwiches and rolls. With yeast in short supply in many places right now, I was pleased to find that using sourdough starter and just 1/4 teaspoon of yeast created two wonderful loaves of bread. I tried a batch without any yeast, and it was really good, but it took a little longer to rise and was slightly denser.
You probably know by now that I don’t always play by the rules. Experimenting is half the fun! Purists will hiss through their teeth when they see I’ve added yeast to my sourdough sponge, but it made lovely, light loaves of bread. I just used it as insurance, but if you have a robust sourdough starter and don’t mind a little more rise time, by all means skip the commercial yeast!
If you aren’t familiar with using a sponge when making bread, I really urge you to give it a try. It isn’t complicated or difficult. In a few minutes you can mix it up, tuck it in, and go to bed. When you wake up in the morning it will be ready to go to work.
A sponge creates a lighter loaf of bread, with more flavor, and is worth the extra bit of effort.
For this recipe you will need sourdough starter, rye flour, and bread flour. Bread flour makes a big difference. Rye flour is very low in gluten, and between that and the minimal amount of yeast in the recipe, the dough needs the extra ‘oompf’ bread flour offers.
Try to resist cutting into it while it’s hot, because it’s still baking inside. But DO get some while it’s warm!
Actual hands-on time for this bread is maybe 30 minutes, (a few more if you knead by hand) but it takes a long time to rise, so start your sponge the night before and just hang out the next day so you can let your dough set the pace.
1 cup sourdough starter (approximate; if you have a little less, that's fine)
1 teaspoon sugar
¼ teaspoon active-dry yeast
1 cup bread flour
1 cup warm water
¾ cup warm water
½ cup very strong coffee
⅓ cup molasses
2 tablespoons cooking oil
3 cups rye flour
1 tablespoon salt
3½ cups bread flour
1 heaping tablespoon caraway seed (optional)
SPONGE: Start this the night before. Combine sourdough starter, sugar, yeast, bread flour, and warm water in a medium bowl. Stir well, cover with plastic wrap and let it sit overnight.
DOUGH: In a large bowl (a sturdy stand mixer with dough hook is recommended) combine the sponge, warm water, coffee, molasses, and cooking oil.
Add rye flour and beat for 1 minute.
Add salt, bread flour, and caraway seeds. Knead by machine for 5 minutes, or by hand on a floured surface for 7 to 8 minutes. Dough will be slightly sticky. If kneading with the mixer, dough should come cleanly away from the side of the bowl. If not, add more bread flour 1 tablespoon at a time. If kneading by hand, use a lightly floured surface and add a little flour at a time, just enough to make it easy to handle. A dough scraper will help.
Move dough into a large greased bowl. Use slightly damp hands to form it into a ball and turn to coat the surface. Cover with a towel and let the dough rise until double. Depending on many factors this may take two to three hours.
Prepare a large baking sheet by sprinkling it with cornmeal, then punch down the dough and form into two long loaves. Cover with a towel and allow to rise until double . . . 2 to 3 hours.
Heat oven to 375 F.
Slash across each loaf several times with a razor blade or a very sharp knife. Bake for 40 minutes, or until dark brown and the bottom sounds hollow when thumped with your knuckles.
Slide loaves onto cooling rack, brush with butter if desired, and allow to cool before cutting.
Add bread flour and salt last. (And caraway seeds, if desired. Some people use fennel too.)
The dough is a little sticky. You may need to use a rubber spatula to scoop into greased bowl. Damp hands work well to coax it into a ball.
Risen, and ready to punch down and form into two loaves.
My dough doesn’t look very smooth, partly because of the caraway seeds (I love them and tend to get carried away) and partly because I grind my own rye berries. This time I left them a little coarse. I’m pretty sure you’ll buy your rye flour at the store, which will be a little less . . . rustic.
You do YOU, of course, but here is how I form my loaves:
First I pull all of the edges up to the top to make a rough ball.
Then, start from one side and roll it like a sleeping bag. Pinch the ends into submission (make them round and pretty) and place seam down on baking sheet.
Ready to cover and let rise.
Slash the bread! Dusting with flour (my preference) is optional.
Try different shapes if you’d like. Just adjust the baking time for smaller loaves.
Before you dig in, you may want to sacrifice part of a loaf for absolutely killer croutons! What a treat. I had to hide some for salads because The Man was eating them hand over fist.
I love this bread. It’s fast and easy, uses only a few ingredients, and tastes like heaven . . . soft and fluffy inside, crispy and crackly outside, though for this recipe I added a little olive oil and skipped the steam bath in the oven, because as much as I adore that crackly crust, it wasn’t the look I was after.
The recipe makes enough for a large basket, flower decorations, and lots of rolls to fill your basket with. If you just want to make the basket and skip the rolls, cut the recipe in half.
Making the basket really isn’t hard at all. If you’ve ever made a lattice pie crust, you’ve got this! You know, under and over. Under and over. If there are any unattractive spots, cover them with flowers! I made roses for one and daisies and wild flowers for the other, then painted them with colored cream.
This recipe looks intimidating, but that’s just because I had a really hard time explaining the details of weaving with dough, Just look at the pictures; you’ll figure it out!.
Makes a large basket, flower decorations, and enough rolls to fill it to overflowing. If you only want to make the basket, cut the recipe in half! YOU WILL NEED AN OVEN-SAFE BOWL
2½ cups very warm water
2 packages active-dry yeast
1 teaspoon sugar
6 cups bread flour
2 teaspoons salt
1 tablespoon olive oil
heavy cream and food coloring if desired for flower decorations
Cover the outside of an oven-safe mixing bowl with foil, pressing firmly to smooth out wrinkles. (I used an 8-inch bowl because that was all I had, but a larger one would be great.) For best results, spray foil lightly with a flour/oil baking spray.
In a large bowl (a sturdy stand mixer is highly recommended) combine warm water, yeast, and sugar. Allow to sit for 5 minutes to soften yeast.
With mixer running on low and using a dough hook, gradually add flour and salt. Once combined, add olive oil.
Knead by machine for 5 minutes, or by hand on lightly floured surface for 7 minutes. Dough should be smooth and buttery, not sticky.
Place dough in greased bowl. Cover and let rise until doubled - about 1 hour in a warm kitchen.
Heat oven to 375 F.
Punch down dough. Divide in half. Return one half to the bowl and cover to rise again. Place the other half on a lightly floured surface and roll out approximately 16 inches by 13 inches.
Use a sharp knife or pizza cutter to cut 8 long strips, about ⅓-inch wide. Turn prepared bowl upside down on a baking sheet and place one strip across the bowl, letting it drape down both sides to the baking sheet, leaving at least 1 inch extra at the bottom. Cut off any extra. (Keep scraps under plastic wrap to use later.) Repeat with the other 7 pieces, keeping them evenly spaced. I find it's easiest to start with one horizontal, then one vertical, and then fill in the gaps.
Cut 7 more strips. (Hint: If the long strips are too awkward to work with, cut them in half. You can hide a jointed piece under any vertical strip.) Lifting every other piece, weave the dough strip under and over the vertical strips at the top of the bowl. (Which is actually the bottom of the bowl, right? So confusing.) Add another ring, then press them down firmly. Once baked, this will be where it sits, so it needs to be firm and flat.
Continue down the side of the bowl. Try not to stretch the dough.
When you get to the bottom, Fold the vertical strips over the bottom ring and pinch firmly. (Some will go up and over, some with go under. Use your thumb to press around the bottom, at each vertical strip and in the space between.
To make roses, cut strips 4-5 inches long and roll up, pinching to thin dough as you go. Press firmly onto basket. Cut out and add other flowers and leaves using small cutters. (Remember to point the leaves down, because it will be flipped over when it's baked.) Paint with a little heavy cream colored with food coloring.
Bake for approximately 15-17 minutes, until it begins to turn golden brown. Remove from oven and allow to sit until almost cool. Gently pull pan and foil away from basket.
HANDLE: Twist two ½-inch wide strips of dough together. Place over upside down bowl and trim at the bottom, tucking the ends under the bowl. Place on baking sheet. Bake for about 12 minutes, until it starts to turn golden. Remove and let cool.
ROLLS: Increase temperature of oven to 400 F.
Punch down remaining dough. Cut into equal-size pieces (about 2 ounces each) and shape into balls. Use the scraps to make more rolls. Place 1 inch apart on parchment covered baking sheets and let rise for 30 minutes. Cut an "X" into the top of each and bake until tops are golden - about 15-17 minutes.
Handle can be attached with toothpicks, or simply set into the basket, supported by the rolls.
Place dough in greased bowl. Let it rise until doubled.
Fat and sassy! It took an hour to rise in my (very) warm kitchen. If your place is cooler, it could take longer.
I rolled mine long and skinny. Doesn’t matter, as long as it’s about 1/4-inch thick.
Lay 8 strips across bowl, evenly spaced. Leave at least 1 inch at the bottom. (Use more if you want a tighter weave.)
Weave the first strip, over and under. Pinch together where they meet.
2nd strip. Press down with hand before working your way down the bowl. The basket will sit on this, so make it nice and flat!
Fold extra dough (trimming if necessary) over bottom ring.
After folding ends over bottom ring, press around the bottom edge at junction of horizontal and vertical pieces and once in between each vertical piece. Just makes it purty.
Cut flowers and leaves using cookie or gum paste cutters, or press dough into fondant molds
Roll strips of dough to create roses.
Press decorations firmly onto basket. Paint with heavy cream and food coloring.
After basket is baked and removed from bowl, twist two pieces of dough together and lay across bowl, tucking ends under to hold in place. Bake. This is the handle. (Totally optional.)
I added some little dove rolls and decorated “egg” rolls to this basket. The egg rolls were uncooperative. Maybe a different bread dough would be better. The doves were fun and sweet. But that’s a blog for another day.
The world is going crazy right now, but I wish you a blessed Easter. For the record, baking is supposed to be very calming to the spirit. I recommend it highly!
Pull off a branch of this Christmas tree and bite into tender bread layered with creamy dark chocolate and ground walnuts. I couldn’t resist adding maraschino cherries to make the bread even more festive. It’s rich without being too sweet, and the chocolate flavor really stands out.
This dough needs to chill overnight, so make it in the evening, let it rise, and then put it in the fridge until the next day.
I’m sure you’ve seen variations of this idea, often using puff pastry and hazelnut spread. (Check out YouTube for this option.) It would have been much easier, but I wanted to make things difficult, of course, preferring a soft, puffy 3-D appearance.
I’m posting this at the last moment, but inspiration just struck today and I had to bake this. If you’re too busy this Christmas, the strips of layered dough could easily be woven into a heart for Valentine’s Day. Or you could simply roll the dough out, spread with the chocolate mixture, roll up and slice, and bake like cinnamon rolls.
This is undeniably messy to make. You will get chocolate on your hands, on the counter, and on the bread itself. But your hands and the counter will wash, and the chocolate smears on the dough just makes the bread prettier, honest!
Since this is a last minute slam-dunk, I’ll dispense with my usual chit chat and just go right to the recipe!
10 ounces chocolate (I used semi-sweet mini chips)
1 tablespoon flour
2 cups ground walnuts (grind in a food processor for 10 seconds)
Maraschino cherries, if desired, blotted well with paper towel
Egg wash: 1 egg and 1 teaspoon milk or water, whisked together well
Powdered sugar and water glaze, if desired
In a small bowl, combine the warm water, yeast, and pinch of sugar. Allow to sit until bubbly - about 5 minutes
In a small pan place 2 cups milk, 2 tablespoons butter, and 2 tablespoons sugar. Heat on medium until butter is melted. It should be warm to the touch, but not hot.
Pour warm milk mixture, yeast mixture, and eggs into large bowl. (A stand mixer with dough hook is recommended) and mix until combined.
Add flour and salt and mix well.
Add 2 tablespoons softened butter and knead by machine for 5 minutes. (Dough will be too soft to knead by hand. If you don't have a stand mixer, stir with a heavy spoon.)
Scrape dough into a generously greased bowl, cover, and let rise until double - about 1 hour.
Punch down the dough, cover with plastic wrap, and refrigerate overnight.
FILLING: The next day, in a medium pan on low heat, combine the cream, butter, and chocolate. Stir often until chocolate melts. Once the mixture is smooth, add the flour and ground nuts. Stir well and set aside. Mixture will need to set up a little. If you plan on starting the bread right away, place the pan in a cold water bath. (Put the pan of chocolate filling in a larger pan and add cold water to the bottom pan, bringing it halfway up the side of the pan of chocolate.) Stir occasionally until thickened.
ASSEMBLY: Place a sheet of parchment in a 12x17 rimmed baking pan. Remove dough from the refrigerator and drop onto floured surface. Form a long roll, flatten, and roll into a 24-inch by 14-inch rectangle. Spread with the filling and cut into three 8x14-inch pieces. Roll each up from the long side, stretching slightly to create rolls that are 18 inches long.
Cut two of the rolls LENGTHWISE down the middle, exposing the chocolate layers. You will have 4 long skinny pieces and one whole piece (for the trunk).
Note: Remember that dough will rise as it bakes, If all of your branches touch the sides of the pan, the tree will look square. Only let the bottom, bigger branches touch the sides of the pan.
Pick up one of the cut pieces (yes, this will get messy) and twist it. Place it down in an upside-down 'V' shape, at the bottom (short end) of the pan. leaving room for a trunk. It will be too long; cut extra off with a scissors or knife.and set scrap aside. About an inch above the bottom branch, add another twisted piece, cutting off extra. This piece will be smaller, so the scrap will be larger. Repeat two more times, getting progressively smaller with each branch.
Using the palms of your hands, roll the uncut piece to make it longer and skinnier, tapering it at one end, and place it in the center of the branches, putting the skinny end at the top and going from top to bottom, creating a trunk. Cut off excess, and cut the scrap down the middle to use for branches.
Twist and stretch the remaining scraps to make them a little thinner, then fill in your tree, laying branches across the trunk. Pull and twist to shape the tree to your satisfaction. Cut some vertical lines down the trunk to look like bark.
If you're using maraschino cherries, tuck them into the branches. Cover bread with a towel and allow it to rise for 30 minutes..
Heat oven to 350 F. Brush bread with egg wash and bake for approximately 40 minutes. (Cover lightly with foil if bread is getting too dark.) Remove from oven and cool on rack.
Use glaze to add "snow" to the branches, if desired.
Tomato soup with a crisp, buttery grilled cheese sandwich has always been one of my favorite lunch combinations. True comfort food; a staple of the 60s. As strange as this may sound, I rolled the two flavors into one light, fluffy, killer loaf of bread. It’s tasty eaten plain, incredible toasted, and absolutely over the top when it’s grilled, with even more cheese. (After all, fall is here and big sweaters are back. Eat the cheese and pull the sweater down a little more. No one will notice, and I won’t tell.)
The tomato flavor is distinct, yet subtle. I experimented, using tomato soup (reconstituted from condensed) in one batch and spicy tomato vegetable juice in the other. The vegetable juice won the taste test hands down. I didn’t detect any heat from the spicy juice, but surprisingly it had more tomato tang than the soup.
Butter and sharp cheddar cheese add another layer of flavor. I used lots of grated cheese in this bread, but it was even better when I added some chopped chunks to the dough to create little gooey pockets. (Optional, of course.)
It’s so simple to make, it really is! And apparently the acid in the tomato juice gives it that fluffy, even texture—something that’s important in a sandwich bread. Wow, it slices up nicely.
1 cup tomato vegetable juice (I used the spicy variety)
¼ cup butter
¼ cup very warm water
½ teaspoon sugar
1 package active-dry yeast
3¼ - 3½ cups bread flour
1 teaspoon salt
1 tablespoon dried basil (or to taste)
2 cups grated sharp cheddar cheese
Additional chopped cheese, up to ½ cup (optional)
Lightly grease (or use baking spray) a large bread pan. This makes a tall loaf of bread, so if your pan is on the small side, you may want to make a turn ¼ of the dough into a small personal-size round loaf or a couple of rolls. Form them on a small baking sheet. (Baking time will be shorter.)
Heat tomato juice and butter together on low heat until butter is melted. Remove from heat and allow mixture to cool to lukewarm.
In a small bowl combine warm water , sugar, and yeast. Let it sit until bubbly - about 5 minutes.
Put lukewarm tomato mixture into a large bowl. (A stand mixer with dough hook is recommended.)
Add yeast mixture, 3 cups bread flour, salt, and basil. Beat for 1 minute. Slowly add enough of the remaining flour to make dough come cleanly away from the side of the bowl. Dough will be soft and slightly tacky, but should not be sticky. Knead by machine for 5 minutes, or by hand on a lightly floured board for 7 minutes.
Knead in the cheese. Form a ball with the dough and place in a lightly greased bowl. Cover and allow to rise until double - about 1 hour.
Once risen, form into a loaf and place in prepared bread pan. Cover and let rise until doubled - about 45 minutes.
Heat oven to 375 F. Bake bread in center of oven for approximately 45 minutes. Top will feel very firm and bread will sound hollow when turned out of pan and thumped on the bottom. Allow bread to cool before cutting.
Making this bread dough is a snap; it just doesn’t get any easier than this. If you are efficient, the dough can be ready to rise in 15 minutes flat. And with a few swipes of garlic butter, a sprinkle of cheese, and a couple of cuts and twists, you can make 16 incredible cheesy garlic knots that will make you very popular. (Disclaimer: I used a lot of garlic in this recipe. If you want to maintain that popularity, don’t breathe on anybody after eating one. Or maybe swish first with a lovely red wine . . .)
I made these three ways. The easiest—Cheesy Garlic Knots—is also my husband’s favorite, so that’s the recipe I’ll give you. Instructions for the other two variations (Saucy Salami, and Olive and Fig) will be at the bottom of the post . . . worth scrolling for!
Makes 16 knots. Use whatever kind of cheese you enjoy. I like to use cheddar and jack, with a little Parmesan and Asiago for a flavorful kick.
1½ cups very warm water
1 teaspoon sugar
1 package active-dry yeast
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon garlic salt
3½ cups bread flour
2 tablespoons butter, softened
1 tablespoon olive oil
4 large cloves garlic, pressed or finely minced
½ teaspoon salt
2 cups grated cheese, lightly packed
In a large bowl (a stand mixer is recommended) combine warm water, sugar, and yeast. Allow mixture to sit until slightly bubbly - about 5 minutes.
Add olive oil, salt, garlic salt, and bread flour. Mix well using a dough hook (or if mixing by hand, use a sturdy spoon) then knead by machine for 5 minutes, or by hand for 7 minutes. Form dough into a ball and place in a greased bowl. Cover and let rise until doubled - about 1 hour.
FILLING: Combine softened butter, olive oil, pressed garlic, and salt. Mix well. Set aside 1 tablespoon for brushing over knots.
Divide dough into 4 equal pieces. Working with one at a time, roll into a 12-inch by 7-inch rectangle. Spread ¼ of the garlic butter mixture over the dough. Cover with ¼ of the cheese. Beginning at long side, roll snugly. Cut the roll in half, creating two 6-inch pieces. Cut each of these in half LENGTHWISE, exposing the layers.
Stretch each piece gently while twisting until dough is approximately 9-10 inches long. Tie in a knot and place on prepared baking sheet. Repeat with all of the dough, yielding 16 knots. Cover lightly with a towel and let the knots rise for 30 minutes.
Heat oven to 400 F. Bake knots 12 minutes, or until golden brown. Remove from oven and brush with reserved garlic butter mixture. Serve slightly warm.
Once yeast is bubbly, add oil, salt, and flour. Knead well and let rise until doubled.
Combine butter, oil, and garlic. (Make sure you save a little for brushing on hot knots.)
Spread one piece of dough with garlic butter and cover with a generous amount of grated cheese.
Roll snugly and cut in half.
Cut the halves in half, but LENGTHWISE this time to expose the layers. Twist and stretch, then tie in a knot
Cheesy Garlic Knots, ready to rise and bake.
Wait ’til you smell these! And if you think these are good, try one of the other variations below. Hint: don’t be too generous with the sauce or fig spread; it’ll make a big mess when you try to twist and knot!
Saucy Salami version: spread spaghetti sauce over garlic butter. Salami is added on top of the cheese. (Ignore the size; this was taken before I got smart and rolled the dough in smaller pieces.)
Saucy Salami: In addition to the Cheesy Garlic Knot recipe above, you’ll need 1/2 cup spaghetti (or pizza) sauce, and 1/2 cup finely chopped Italian dry salami.
Make knots as described in the recipe above, except after spreading the garlic butter, cover with a thin layer (about 2 tablespoons per each piece of dough) spaghetti sauce. (Pizza sauce would be good, too.) Don’t use too much or the dough will be much harder to twist and knot. Sprinkle 2 tablespoons of finely chopped Italian dry salami over cheese. Roll, cut, and bake as described in the Cheesy Garlic Knot recipe.
Olive and Fig version: Add store bought kalamata/fig spread. So good! (Yes, you can make your own olive/fig tapenade if you’d like. There are lots of lovely recipes for that on Google.)
Olive and Fig: You’ll need a jar of olive fig spread. I bought this jar of spread at the grocery store, but they have a lot of brands online.
Make knots as described in the recipe above, except after spreading the garlic butter, cover with a thin layer (about 1 tablespoon per each piece of dough) olive fig spread before adding the cheese. The kalamata olives are so flavorful, and figs add a touch of sweetness. Delightful!
These are dangerous – at least around here. I can’t stop at one, and I swear they’re even more flavorful the next day if they’re stored in an airtight container. Don’t say I didn’t warn you!
May is Burger Month, and this post is part of a fantastic burger grill giveaway hosted by Girl Carnivore, where we all try to outdo each other to produce the best burger imaginable . . .but the burger you’re about to see is all my own. (So are the inevitable opinions and tasteless jokes.)
Play along for a chance to win an impressive grilling package. The entry link is at the bottom of the post. Be sure to follow along every day for the entire month of May for chances to win the Ultimate Burger Grilling Giveaway and check Burgermonth.com daily for all of the tantalizing burgers.
This zesty burger is filled with cheese, smothered in a crispy cheese skirt, and surrounded by a cheese and pickle bun. So much cheese! And that dilly bun is amazing, with a surprisingly restrained dill undertone, although a generous amount of chopped dill pickle and some fresh dill is added to the dough. Even those who aren’t pickle fans will like this bun.
And it’s all about the bun for me. I mean, I’m The Rowdy Baker, not The Rowdy Grillmaster. Hamburgers are simply a wonderful excuse to scarf down big, fat, fresh buns!
We’ve had some munificent sponsors who have sent us products to try. What a kick!
One of our wonderful sponsors, Red Duck, sent me a bottle of their Red Duck Smoky Ketchup, and I added a lavish amount to the burger before grilling, along with some chopped onions and a dash of balsamic vinegar. The result was a mildly sweet, slightly savory burger. I drizzled a little more of the ketchup over my burger; it’s that good.
I could afford to be generous with the cheese, thanks to Cabot Cheese, who sent me six different varieties. They were all wonderful, even the (whooEEEE) Fiery Jack. Through experience I can assure you that the quality of your cheese really matters when making cheese skirts. I experimented, and my usual brand (which shall not be named) made a greasy mess.
And for the pièce de résistance, a bag of hickory chips arrived from Western BBQ Products, which made a huge difference in the flavor of my burgers. I didn’t know you could use them in a gas grill, but it turns out you can! I put some in a stainless bread pan and let the grill get all smoky before the burgers went in there. You’ll want to go to their website to see all of the tempting flavors. I’m dying to try the Maple, Pecan, and Jack Daniels chips. It’s like they know me!
Bun recipe makes 8 Burger recipe makes 6. Don't complain - just eat the extra buns!
1 cup very warm water
1 package active-dry yeast
1 teaspoon sugar
¼ cup milk powder
¼ cup oil (light olive, canola, peanut oil all work well)
3 cups bread flour
1 teaspoon salt
1 cup grated sharp cheddar cheese
1 large (or 4 spears) dill pickle (more to taste)
1 tablespoon chopped fresh dill (more to taste)
1 cup water
¼ cup baking soda
2½ pounds lean ground Angus beef
⅓ cup Ketchup (I used Red Duck Organic Smoky Ketchup)
½ cup finely chopped sweet onion
1 tablespoon balsamic vinegar
Coarsely ground black pepper, to taste
1 pound cheese, grated (I used Cabot Pepper Jack)
Whatever condiments float your boat!
BUNS: Prepare two large baking sheets by covering in parchment, or by greasing lightly.
In a large bowl (a sturdy stand mixer with a dough hook is recommended), combine very warm water, sugar, and yeast. Let it sit until foamy - about 5 minutes.
Add egg, milk powder, and oil. Mix well.
Add flour and salt. Mix well and continue to knead by machine for 5-6 minutes (7-8 minutes on floured surface if kneading by hand).
Mix in the grated cheese.
Place dough in a greased bowl, turning to coat the surface. Cover and let rise in a warm place until doubled - about an hour.
Quarter the dill pickle (or use pickle spears). With a sharp knife, remove the soft, seedy centers. Finely chop the remaining pickle. You should have about ½ cup of chopped pickles. Roll in several layers of paper towel and squeeze firmly to remove as much of the juice as possible.
On floured surface work the chopped pickles and fresh dill into the dough, along with pepper if you choose to add it. (Dust with flour as you work, if necessary.) Divide dough into 8 equal pieces and form each into a ball, placing 4 on each prepared baking sheet.
Press to flatten, using the palm of your hand or the bottom of a salad plate, aiming for 4 inches across. cover and allow to rise in a warm place until puffy - about 40 minutes.
Heat oven to 375 F.
In a small bowl, thoroughly whisk together the cup of water, the baking soda, and the egg. Using your hand, carefully pick up a bun and drop it top-down in the soda mixture.Remove quickly by gently pressing on one side as you lift the other, flipping it upright. Place it back on the baking sheet. Sprinkle with sesame seeds or cheese if you wish, and bake for 12-14 minutes, until top is a rich golden brown. Cool on baking racks.
In a medium bowl, combine burger, ketchup, sweet onion, vinegar, and pepper. Divide into 12 equal portions.
Flatten each into thin 5-inch patties. Place a small handful of grated cheese in the center of 6 patties. Cover each with one of the remaining patties, pressing edges together firmly. Using your hands, press around the outer edge, toward the center, creating a nice, round, plump patty. Cook to desired doneness.
To create cheese skirt: place each cooked burger on greased (don't skip that step!) piece of foil. Place a large handful of cheese on the top and close the lid to the grill (or cover each patty with a foil tent). Check often - the cheese should be melted in a lovely pool around the burger. Once it starts to get crispy, remove from the heat.
Construct your burger, adding whatever vegetables or condiments you like.
Once dough rises add chopped pickle, fresh dill, and pepper (optional). Combine, but be careful not to overwork your dill dough. (Snort) So many jokes regarding buns and dill dough. I know, I know. I’ll stop now.
Divide dill dough into eight equal pieces. I’m a nerd; I weigh them.
Form into balls and flatten on baking sheet.
Once the buns have risen, dip in baking soda mixture. Be careful – don’t squeeeeze!
Add goodies to your meat. Here’s the Red Duck Ketchup going in.
Make twelve thin patties. Add cheese to six of them.
Cover with the remaining patties and pinch the edges.
Grill your burgers, then set each one on a greased piece of foil. Cover with a mound of cheese.