Tag Archives: bread

No-knead english muffins

Makes 1 dozen

  1. 16oz bread flour, sifted
  2. 2tb sugar
  3. 1tsp salt
  4. 1-1/4tsp yeast
  5. 2 cups milk
  6. 6tb butter, melted
  7. 1/2 cup cornmeal
  • Combine 1-4 and stir in milk and 4tb butter. Rise at room temperature for 10-12 hours or until tripled.
  • Dust baking sheet with cornmeal. Deflating as little as possible, place 12 1/3 cup (about 2-3/4oz) portions of dough on baking sheet and chill for 10-24 hours.
  • Remove muffins and heat a cast-iron skillet brushed with butter on medium. In batches, transfer muffins to skillet, gently widening to about 3-1/2in. Cook for 8 minutes per side, brushing with remaining butter before flipping. Cool for 10 minutes, split carefully by hand and toast.

Crusty dinner rolls

Makes 1 dozen

  1. 1-1/2 cups water, 1 cup warm and 1/2 cup room temperature
  2. 453g flour
  3. 1/2tsp yeast
  4. 2tsp salt
  5. 1 egg white + 1tsp water
  • Combine room temperature water with 127g flour and yeast and rise for 12 hours.
  • Knead mixture with remaining 1-2 and salt and rise for 2-1/2 hours.
  • Divide into 12 rolls and rise for 1-1/2 hours or until doubled.
  • Slash rolls, lightly mist and bake at 425 degrees for 15 minutes. Brush with egg wash and bake for 5-15 minutes. Transfer to rack and cool for 1 hour.

English muffins

Do not knead by hand.

Makes 1 dozen

  1. 16-1/4oz flour
  2. 1tb instant yeast
  3. 2tsp salt
  4. 1 cup room temperature whole milk
  5. 1/2 cup room temperature water
  6. 2tb butter, melted
  7. 1tb sugar
  8. 1-3/4oz cornmeal
  • Whisk 1-3 and set mixer on low speed. Slowly stream in 4-7 and knead on low for about 2 minutes or until dough begins to form. Increase speed to med-low and knead for about 8 minutes or until dough is smooth and elastic. Rise for 30 minutes.
  • Fold dough over itself four times and rise for 30-60 minutes or until doubled.
  • Deflate dough, divide into 12 2-1/2oz pieces and loosely cover. Roll into balls, place 2in apart on a baking sheet sprinkled with half of the cornmeal and gently top with plastic wrap and a second baking sheet. Rise for 30 minutes.
  • Transfer to fridge for 12-24 hours.
  • Remove baking sheet and plastic and rise for 1 hour.
  • Top with remaining cornmeal. In 3 batches, brown without pressing down in a 12in skillet for 3-6 minutes per side or until browned and puffy and bake on second baking sheet in the lower-middle of a 350 degree oven for 10 minutes or until internal temperature reaches 205 degrees. Transfer to rack and cool for 15 minutes. Slice, toast and serve. Lasts 3 days at room temperature or 1 month in freezer.

One-pan sausage, potatoes, toast and eggs

Serves 4

  1. 2lb yukon potatoes, cut into 1in pieces
  2. 1tb oil
  3. 12oz breakfast sausages
  4. 4 slices bread
  5. 3tb butter
  6. 4 eggs
  • Toss 1-2 and roast at 475 degrees for 20 minutes.
  • Add sausages and bake for 12 minutes.
  • Meanwhile, butter bread on one side with 2tb butter and cut out 2-1/2in rounds from center. Push potatoes and sausages to the side, add remaining butter, add bread buttered-side up and return to oven for 4 minutes.
  • Flip bread, crack eggs in holes and return to oven for 3-4 minutes. Remove from oven, rest on sheet for 2 minutes and serve.

Cheesy confit garlic bread

Serves 4

  1. 1 head peeled garlic
  2. 8tb butter
  3. 1 cup parmesan
  4. 1tsp oregano
  5. 1/2tsp red pepper flakes
  6. 1/4tsp salt
  7. 1 baguette, halved lengthwise and crosswise
  • In a small covered pan on low-med heat, combine 1-2 for 15-20 minutes. Let cool and mash with 3-6.
  • Broil bread cut-side down for 2 minutes and cool slightly. Spread with garlic mixture and broil for 2 minutes. Serve.


Skillet olive bread

Serves 2-4

  1. 7-1/2oz flour
  2. 2tb basil
  3. 1/2tb baking powder
  4. 1/2tsp salt
  5. 2-1/4oz parmesan
  6. 3/4 cup milk
  7. 5-1/2tb sour cream
  8. 1-2 eggs
  9. 3tb olive oil
  10. 1 clove garlic
  11. 6tb chopped olives
  • Whisk 1-4 and 2/3 cup parmesan. Separately, whisk 6-8. Set aside.
  • Cook 9-10 in a 10in skillet for 1 minute. Add garlic and all but 2tsp oil to milk mixture and return skillet to burner. Fold milk mixture into flour mixture along with olives.
  • Pour batter into skillet, top with remaining parmesan and transfer to the lower-middle of a 450 degree oven for 15-20 minutes. Rest in skillet for 5 minutes. Serve.

English muffin loaf

Makes 1 loaf

  1. 390g bread flour
  2. 7g yeast
  3. 6g salt
  4. 6g sugar
  5. 1/2tsp baking soda
  6. 1-1/2 cups whole milk, warmed to 120 degrees
  7. Cornmeal
  • Whisk 1-5. Whisk in milk. Cover and rise for 30 minutes or until doubled.
  • Grease a 8-1/2in x 4-1/2in loaf pan and dust with cornmeal. Transfer dough to pan, cover and rise for 30 minutes.
  • Bake at 375 degrees for 30 minutes or until internal temperature reaches 200 degrees, rotating halfway. Remove from pan and cool on rack for 1 hour. Slice and toast before serving.