Sourdough Bread Loaf

Note: This recipe assumes you already have an established sourdough starter and a kitchen scale.

Ingredients

• 160g sourdough starter
• 290g filtered water (1 1/4 cup)
• 20g salt
• 410g all-purpose flour (King Arthur's recommended)

Directions/Rough Timeline

1. Feed starter 3 hours before you intend to begin mixing the dough.
   This makes the most of the natural fermentation during dough rising.
   
   
2. Combine starter, water, and salt. Mix to combine. 
   
   
3. Add flour. Mix with spatula or danish whisk to combine.
   Fully incorporate flour (use your hands if needed).
   
   
4. Cover with plastic and let rest for 30 minutes at room temp.
   
   
5. 4 sets of stretch & folds, 20 minutes apart each.
   (Wet hands with cold water to help with sticking)
1. First 2 sets are regular "stretch & fold"
2. Second 2 sets are coil folds
3. Cover in between sets
   
   
6. Cover and let rise for 3-4 hours.
   
   
7. Shape and place in lined banneton dusted with flour.
   (Add inclusions here, if desired).
   
   
8. Cover and let rise for 2 hours.
   (This is where you can cold proof if you need more time before baking, though I don't recommend).
   
   
9. Begin preheating oven and dutch oven 1 hour into final rise 460 F. Allow to preheat for 1 hour.
   (If cold proofing dough, remove dough at least 2 hours before baking).
   
   
10. After preheat is complete, tip dough out of banneton onto parchment paper. Score for expansion.
    
    
11. Place dough in dutch oven. Add 2 ice cubes between parchment paper and dutch oven walls for steam. Cover.
    (Can use two bread pans with one as a "cover" if you don't have a dutch oven or if you want to make bread for sandwiches).
    
    
12. Bake for 30 minutes. Remove cover, reduce temp to 440 F, bake for additional 10 minutes.
    
    
13. Remove from oven/dutch oven and allow to cool on rack for at least 1 hour before cutting.

Zucchini Bread

 Ingredients (makes 2 loaves)

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 teaspoons baking soda
• 1 tablespoon cinnamon (or nutmeg, pumpkin spice...etc)
• 1 teaspoon salt
• 3 large eggs
• 2 ½ cups grated zucchini
• ¾ cup vegetable oil
• 1 tablespoon vanilla extract
• 1 ½ cups chopped walnuts, pecans, or mini choc chips

Directions

1. Preheat the oven to 350˚F. Grease two 8×4-inch loaf pans or line with parchment paper.
2. In a medium bowl, combine flour, sugar, baking soda, cinnamon, and salt with a whisk. Set aside.
3. In a large bowl, beat the eggs. Add the grated zucchini, oil, and vanilla. Mix well to combine.
4. Add the dry ingredients and the walnuts to the zucchini mixture. Gently stir just until combined.
5. Divide the batter evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.
6. Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.

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Original recipe found on SpendWithPennies. Posted by Emilee.

Pumpkin Corn Bread

 Ingredients

• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs, well beaten
• 1 cup canned unsweetened pumpkin puree
• 1/2 cup packed dark brown sugar
• 1/4 cup canola oil
• 1 cup coarsely chopped pecans (optional)

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
2. In a large bowl, stir flour, cornmeal, baking powder, baking soda, and salt and make a well in the center. In a small bowl, stir together the eggs, pumpkin, sugar, and oil.
3. Make a well in the center of the dry ingredients and pour in the egg mixture. Stir just until blended; do not over mix. Fold in pecans. Divide the batter evenly among prepared muffin tin cups.
4. Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.

Basic Bread Pudding

Ingredients:

• 1 10oz loaf stale French bread (or 7 c any type bread), crumbled
• 4 c milk (no less than 2%, can replace a portion with irish cream, pina colada mix, etc.)
• 2 c sugar
• 8 TBS butter, melted
• 4 eggs
• 2 tsp vanilla
• 1 c raisins (or blueberries or whatever)
• 1 c coconut (or whatever)
• 1 c chopped pecans (or whatever)
• 1 tsp cinnamon
• 1 tsp nutmeg

Directions:

1. Combine all ingredients...texture should be that of cream of wheat: very moist, but not soupy
2. Pour into buttered 9x12 baking dish or larger (or try making it in a muffin tin - cute!)
3. Place into non-preheated oven and bake at 350 for approx. 1 hour, or until the top is golden brown.  Serve warm with sauce

Whiskey Sauce

Ingredients:

• 8 TBS butter
• 1 ½ c powdered sugar
• 2 egg yolks
• ½ c Bourbon (to taste) (substitute fruit juices or liquors to complement the pudding)

Directions:

1. Cream butter and sugar over medium heat until all butter is absorbed.
2. Remove from heat and blend in egg yolk.  
3. Pour in bourbon gradually to your own taste, stirring constantly.  Sauce will thicken as it cools.  Serve warm over bread pudding.

Makes 16-20 servings

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Original recipe: I took a cooking class as like a touristy thing to do in New Orleans and this was their recipe

Posted by Jasmine

Apple, Honey & Brie Cheesy Pull-Apart Bread

INGREDIENTS

• 1 round loaf sourdough bread (or other round crusty bread)
• ½ cup (1 stick) unsalted butter
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• Pinch of sea salt
• ½ apple, sliced thin
• ½ lb brie cheese, cut into thin 1 inch slices
• 2 Tbsp honey
• Thick sea salt (optional)

DIRECTIONS

1. Preheat oven to 375 degrees. Line a baking sheet with tin foil.
2. In a microwave safe bowl, melt butter at 30 second intervals. Add fresh thyme and generous pinch of salt.
3. Using a serrated knife, cut the top of bread diagonally in one direction, then diagonally in the other direction, creating a criss-cross. Be careful not to cut all the way through. Gently fan the bread out slightly to accentuate the squares of bread.
4. Pour butter mixture all across the top of bread and into the crevices.
5. Place slices of brie and apple in between all the squares of bread. There is no such thing as too much in this step. Just stuff as much as you can.
6. Drizzle with honey and top with thick sea salt if desired. You can also add some additional herbs at this point on top, but it’s not necessary.
7. Place bread on top of foil lined baking sheet. Cover loosely with another piece of tin foil. Bake for 10 minutes.
8. Remove piece of foil. Bake another 10 minutes, until bread is golden and crisp, and cheese is oozing. Serve immediately.

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Original recipe: Kveller

Posted by Jasmine

Honey Oat Bread Part II: Rustic Wheat

Best for sandwiches (when cooled) or eating warm with spreads on top

Rise time: 1 hour, 30 min (divided)

Bake time: 40 min

Ingredients

• 2 cups warm water (105-110°F)
• 2¼ tsp (one packet) active dry yeast
• ¼ cup honey
• ¼ cup olive oil
• 1 cup old fashioned oats
• 1 tso salt
• 2 cups all-purpose flour
• 2-2½ cups whole wheat flour

Instructions

1. In a large bowl, mix water, yeast, and honey. Let stand for 5-10 minutes until bubbly.
2. Mix in olive oil, oats, and salt.
3. Mix in all-purpose flour.
4. Mix in whole wheat flour ½ cup at a time. You might not need all of it, and I find this works better if you use your hands instead of a spoon. Dough should be tacky, but not overly sticky.
5. Knead dough for 5-10 minutes.
6. Place dough in a greased bowl, cover with a towel, and let sit for at least one hour until doubled.
7. Gently deflate dough by pressing your fist into the center of the dough. 
8. Divide dough in two and shape into two loaves. Place loaves into greased bread pans. Cover with a clean towel and let rise for 30 minutes. [1]
9. Place in an oven preheated to 375°F and bake for 40 minutes. [2]
10. Let cool in pan for 5 minutes. Remove and place on a baking rack until completely cooled.

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Posted by Piera

Original recipe: Beyond the Chicken Coop

[1] You could also put this in the fridge overnight (covered) and bake in the morning. Because yum.

[2] If you'd like, just before baking you can brush loaves with water (or egg white mixed with 1 tbsp of water) and sprinkle with oats.

Honey Oat Bread Part I: Hearty White

Best for sandwiches

Rise time: 1 hour, 20 min (divided)

Bake time: 40 min

Ingredients

• 1¾ cups warm water (105°F to 110°F)
• 1 tbsp dry yeast
• ¾ cup quick-cooking oats
• ⅓ cup honey
• 3 tbsp olive oil
• 2½ tsp salt
• 4-5 cups all-purpose flour

Instructions

1. Stir ¼ cup warm water and yeast in large bowl. Let stand 10 minutes to dissolve yeast. Stir in remaining 1½ cups water, oats, honey, olive oil, and salt. Stir in 3 cups of flour (1 cup at a time). Turn rough dough on to a floured surface and gradually add final cup-ish of flour, kneading as you go. Your dough will be ready when it has a smooth skin and doesn't leave sticky residue. (It will still be a bit sticky though.)
2. Coat another large bowl with oil. Transfer dough to oiled bowl and turn to coat. Cover bowl with a kitchen towel and let rise at room temperature until doubled in volume, about 1 hour.
3. Oil two loaf pans. Punch down dough and shape into 2 loaves, placing one in each pan. Cover and let rise in warm, draft-free area until almost doubled in volume, about 20 minutes. [1]
4. Preheat oven to 350°F. [2] Bake until brown on top and tester inserted into center comes out clean, about 40 minutes. Cool completely. Or until your patience gives out (it's just a bit harder to slice when it's warm).

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Posted by Piera

Original recipe: Epicurious

[1] OR you can put this in the fridge overnight (covered!) and bake it in the morning. It's a delightful way to wake up.

[2] If you want, you can whisk an egg and brush it over the top of the loaves and then sprinkle them with additional oats. 

Basic White Tin Bread

This is an excellent recipe if you are new to breadmaking; it's easy to follow and explains the steps as you go along. It's basically the same as the White Cob Loaf, only this one is smaller and is made in a bread tin (so it's easier to cut into slices). Google has easy weight-to-volume conversions if you need them.

Rise time: 2 hours, divided

Bake time: 30 min

Ingredients

• 400g strong white bread flour (or all-purpose flour)
• 8g salt
• 7g active dry yeast
• 25 unsalted butter, softened
• 250ml cool water (about 15-20° celsius -- basically room temp)
• Olive oil for kneading and oiling the tin

Instructions

1. Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Don't put the salt directly onto the yeast, as you may kill the yeast or at the very least slow it down.
2. Add the butter and three-quarters of the water, and turn the mixture round with your fingers. Continue to add the remaining water, a little at a time, until you've picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more -- you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.
3. Coat the work surface with a little oil; using olive oil rather than flour on the work surface to prevent sticking keeps the dough soft. Then tip the dough onto the surface and begin to knead. Keep kneading for 5-10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.
4. When your dough feels smooth and silky, put it into a lightly oiled large bowl. Cover with a tea towel and leave to rise until at least doubled in size -- this means at least 1 hour, but it's fine to leave it for 2 or even 3 hours. [1] Resting the dough strengthens it and helps develop a robust crumb structure.
5. Prepare a 1kg loaf tin or two 500g loaf tins [2] by rubbing olive oil over the inside.
6. Tip your dough onto a lightly floured surface. If you are making 2 smaller loaves, divide the dough in half.
7. First shape into a ball by folding the dough inwards repeatedly until all the air is knocked out and the dough is smooth. Then form into an oblong by flattening the dough out slightly and folding the sides into the middle. Roll the whole lot up -- the top should be smooth with a join running along the length of the base. Put your dough into the prepared tin, making sure the join is underneath.
8. Put the tin(s) inside clean plastic bag(s) and leave it to prove [3] for about 1 hour, until the dough is at least doubled in size and springs back quickly if you prod it lightly with your finger. Meanwhile, heat your oven to 220°C and put a roasting tray [4! important!] in the bottom to heat up.
9. Dust the risen, springy dough with flour and slash the top with a knife -- a sharp serrated blade is ideal. Fill the roasting tray in the oven with hot water to create steam and put the bread into the oven.
10. Bake for 30 minutes or until the bread is cooked through. Check by tipping the loaf out of the tin and tapping the base -- it should sound hollow. Cool the loaf. out of the tin, on a wire rack.

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Posted by Piera

Original recipe: How to Bake by Paul Hollywood of the Great British Bake Off. I copied the recipe without any modifications, for the British charm. Click the "Read More" link for photos of the original.

[1] The oven (but turned off!) is a good place for this.

[2] I'm still not super clear about how these sizes correlate to the typical American bread pan. I have one larger pan and one that seems "normal"-sized, so I follow the instructions for the 1kg tin and it seems to work out.

[3] This is British for "cover and let rise." The Brits, I am told, have plastic bags specifically designed for covering bread dough, and "prove" is the Queen's English for "rise" (because the yeast has to prove its worth). Anyway, I cover it with the same tea towel from step #4 and have had no problems. Only more-American bread.

[4] Metal! Use metal! Do not use glass, trust me on this.

White Cob Loaf

Best for dipping, eating warm, recipes that call for "crusty bread"

Rise time: 2 hours, divided
Bake time: 30 min

Ingredients

• 500g bread or all-purpose flour
• 10g salt
• 10g active dry yeast
• 30g unsalted butter, softened
• 320ml cool water (about 15-20° celsius -- basically room temp)
• olive oil for kneading

Instructions

1. Tip the flour into a large mixing bowl. Add salt to one side of the bowl and yeast to the other. Add the butter and three-quarters of the water, and turn the mixture round with your fingers. Continue to add the remaining water, a little at a time, until you've picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more -- you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.
2. Coat the work surface with a little olive oil, then tip the dough onto it and begin to knead. Keep kneading for 5-10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin. When your dough feels smooth and silky, put it into a lightly oiled large bowl. Cover with a tea towel and leave to rise until at least doubled in size -- at least 1 hour, but it's fine to leave it for 2 or even 3 hours. [1]
3. Line a baking tray with baking parchment or silicone paper.
4. Once risen, the dough should be bouncy and shiny. Scrape it out of the bowl onto a lightly floured surface. First shape into a ball by folding it inwards repeatedly until all the air is knocked out and the dough is smooth. Then form it into a smooth, round cob shape.
5. Put the dough on the baking tray and place in a clean plastic bag [2]. Leave to prove for about 1 hour, until the dough is at least doubled in size and springs back quickly if you prod it lightly with your finger. Meanwhile, heat your oven to 230°C (about 450°F) and put a roasting tray [3] in the bottom to heat up.
6. Dust the dough with some flour, then slash deeply with a knife. Fill the hot roasting tray in the oven with hot water: this will create steam and give your bread a lighter crust. Put your bread into the oven and bake for 30 minutes or until it is cooked through and sounds hollow when tapped on the base. Cool on a wire rack.

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[1] Leave it somewhere warm and dark. I like to put it in the (turned-off) oven.
[2] this is British for "cover to let rise" (aka "prove"). I guess plastic proofing bags are a thing there? Anyway, I use a tea towel and put it in the turned-off oven (the same thing as step 2). Alternatively you can put it in the fridge overnight, which is really useful if you want fresh bread in the morning.
[3] make sure the roasting tray is metal. Glass ... does not work so well. Trust me on this.

Posted by Piera

Original recipe: How to Bake by Paul Hollywood of the Great British Bake Off. I copied the recipe without any modifications, for the British charm. Click the "Read More" link for a photo of the original.

Muffin Pan Popovers

Ingredients

• 4 large eggs
• 1 1/2 cups whole milk, lukewarm
• 1/4 teaspoon salt (optional - the recipe called for unsalted butter, but ain't nobody, so I just use reg.  The extra salt doesn't bother me, but you can leave it out if you want)
• 1 1/2 cups all-purpose flour
• 3 Tablespoons butter, melted, plus more for greasing pan

Instructions

1. Preheat the oven to 450°F and position the oven rack on a lower shelf. (The 450 temp is important.  If you've noticed your oven burns hot, lower the temp, or else they won't rise)
2. Place the whole eggs in a bowl of hot water for 10 minutes. (Just to get them warm)
3. Generously grease a standard 12-cup muffin pan all over (including the areas around the cups) with butter.  (We're talking a full 1/2 TBS per cup, pooled in the bottom)
4. In a large bowl, whisk together the eggs, milk and salt until the mixture is well combined. Add the flour and continue whisking until the mixture is frothy. (There shouldn’t be any large lumps.)
5. Quickly whisk in the melted butter until combined then divide the batter among the muffin cups, filling them 2/3 to 3/4 full.
6. Bake the popovers for 20 minutes *without opening the oven door.* 
7. Reduce the heat to 350°F (again without opening the door), and bake the popovers for an additional 10 to 15 minutes, until they're a deep, golden brown. 
8. Remove the popovers from the oven, release them from the pan and serve immediately with jelly or preserves

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Original recipe: Just a Taste

Posted by Jasmine

Easy Drop Biscuits

Ingredients

• ¼ c cold butter
• 2 c all-purpose flour
• 1 tbsp baking powder
• ½ tsp kosher salt
• 1 c milk
• 3 tbsp plain Greek yogurt
• 1 tsp honey (optional)
• Optional Mix-Ins:
• Grated parmesan, fresh chives, a pinch of garlic powder (added to the dry ingredients)
• Shredded sharp cheddar and ground black pepper
• Shredded gruyere and finely chopped fresh rosemary or thyme

Instructions

1. Place a rack in the center of your oven and preheat to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat. Dice the butter into small pieces and place it in the freezer while you prepare the other ingredients.
2. In a large mixing bowl, whisk together the flour, baking powder, and salt. (If adding any herbs or spices, do it here.)
3. Scatter the cold butter pieces over the top. With a pastry blender (or your fingers), cut in the butter until the mixture resembles coarse crumbs. Some pieces may be the size of small pebbles and others as large as peas.
4. In a separate bowl, whisk together the milk, Greek yogurt, and honey until smoothly combined. Pour the milk mixture into the dry ingredients a little at a time, stirring lightly between additions. (If adding cheese, add it slowly as you add the milk.) Stop stirring as soon as the dough holds together. It will be very moist and seem wet.
5. Drop the batter by spoonfuls onto the prepared baking sheet. Bake for 10-13 minutes, until the tops are golden and spring back lightly when touched. Enjoy warm.

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Original recipe: Well Plated
Posted by Piera. Please note that I have only ever made this for the Chicken and Biscuits recipe, so I can't speak to baking times or what they are like with the mix-ins. But they have a very high chance of being amazing.

Yorkshire Pudding

INGREDIENTS

• 3 large eggs
• ¾ cup whole milk
• ¾ cup all-purpose flour
• ¾ teaspoon kosher salt
•  About 1/4 cup rendered beef or pork fat, olive oil, or melted butter

PREPARATION

1. Preheat oven to 400 degrees. 
2. In a medium bowl, whisk together eggs, milk, flour and salt. Do not overmix. 
3. Allow the batter to rest 30 minutes at room temperature.
4. Add a teaspoon of fat to each cup of a 12-cup muffin tin and transfer to the oven to heat, about 5 to 7 minutes. 
5. Once hot, divide batter equally to fill the cups about halfway, and return the muffin tin for 10 to 12 minutes, or until the puddings are golden brown and crisp. 
6. Serve immediately, usually with a roast and gravy, put the meat inside them, it's delicious

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Original recipe: I think NYT?  Not sure

Posted by Jasmine