BBBuddybadgemarch2016Every once in a while I see a recipe and get “the itch.”  It will not leave my mind until I make it. Not only I catch myself thinking about it in the middle of the day, but I often dream about it. In my dreams, I might gather the ingredients and jump into action, or sometimes get into an almost nightmare mode in which I cannot read the ingredients or find them in my pantry. The mind works in odd ways. I have no idea why some recipes do this to me, but the most recent example was the Auberge Walnut Bread blogged by Karen, as part of the Bread Baking Babes group. It is a fun virtual event, also happens monthly as The Secret Recipe Club, but in this case a member of the group picks one bread recipe and everyone makes it. This month’s bread was chosen by  Elizabeth, hostess of From OUR Kitchen.  I highly recommend you stop by and indulge in her blog. She is hilariously witty, and keeps a wonderful site!  Back to BBB, I have thought about joining the group because c’mon, who would not like to be a “Babe?” However, I don’t think I can handle another monthly commitment. Instead, I watch them from a safe distance and marvel at all the breads they bake.  Until  now, that is.  When I saw Karen’s post, I got the itch, and because it is a bread that doesn’t require a sourdough starter, I made it right away. You should too. You won’t need to knead it by hand, you won’t need to fold it, baby it, watch it, nothing. It is one of the easiest bread recipes to tackle, and the result will blow your mind: a soft, moist, flavorful crumb, with a darker color than you would expect from a bread made only with white flour. Smells amazing as it bakes, tastes amazing with anything you’d like to pair it with.  But I advise a little blue cheese.  To quote Karen

Oh Em Gee…  😉

Auberge Pecan Walnut Bread

(slightly modified from Karen’s Kitchen Stories)

120 grams pecan pieces
50 grams walnut pieces
7 grams (one package) active dry yeast
85 grams (1/4 cup) honey (I used acacia)
320 grams (1 + 1/3 cups) warm water
30 grams (2 tablespoons) olive oil
500 grams (3 + 3/4 cups) bread flour
7.5 grams (1 + 1/2 tsp fine sea salt)
Heat the oven to 400 F. Spread the pecan and walnut pieces in a baking sheet and toast them in the oven for about 7 minutes. Let them cool. Pulse them in a food processor until you have both crumbs and medium pieces.
In the bowl of a stand mixer, add the yeast, honey, and warm water. Stir and let stand for about 10 minutes. Add the olive oil, flour, sea salt, and walnut pieces. Stir with a dough whisk or wooden spoon until the ingredients are combined. Knead with the dough hook for about 5 minutes, until the dough is fairly smooth. Place the dough into an oiled bowl and cover with plastic wrap. Let rise until doubled, about 75 minutes.
Lightly flour your work surface and turn the dough out without deflating it.  Shape the dough into a ball and place in a floured banneton for the final rise. Cover with oiled plastic wrap and let rise until doubled, about 60 minutes.  While it rises, heat the oven, with a baking stone (if you have one) on the middle rack, to 400 degrees F.  When the dough has doubled, invert it on a sheet of parchment paper, slash the surface with a razor blade and quickly place it over the baking stone.  Use your favorite method to generate steam (I invert the lid of a Dutch oven slightly moist and bake the bread covered for about 20 minutes). Bake at 400 F for 10 minutes. Reduce the oven temperature to 350 degrees F and bake for an additional 40 minutes.  Cool on a wire rack.
to print the recipe, click here

As you know, I love sourdough baking, but there’s something wonderful about having a loaf of bread cooling less than 3 hours after gathering the flour.  In fact, the dough was quite fast to rise, it did not need 75 minutes for the bulk fermentation, in 65 min it was more than doubled, so I shaped it. And instead of allowing a full hour for the final rise, I decided it was good and ready at the 50 min mark.  I toasted the nuts the evening before, and added them to the food processor right before mixing the dough. Easy as pie, except for the fact that the goal was to make a walnut bread and it turned into a pecan bread with a hint of walnuts.  It is my personal saga, a perverse Flour-Vinegar-Nut trilogy. When it comes to those items, I am always stumped by the difference between what “I think I have”, and what “I do have” in the pantry.  But, I can tell you that pecans worked very well, and the bread tasted terrific! Very moist, I am sure it would have lasted for several days at room temperature, but since it’s just the two of us, on the second day it was sliced and frozen for   future enjoyment.

Auberge Pecan Walnut Bread2

Elizabeth, it was great to “meet” you! Looking forward to following your adventures… And of course, Karen, you never cease to inspire me with your bread baking and cooking in general… Nice to have one more recipe from your site showcased in the Bewitching Kitchen…




You know you’ve been blogging for too long when you’ve got several focaccia recipes in your site…  Granted, I had no intention of trying a new recipe. Instead, for our Halloween party I was set on using one of my tried and true blogged about not too long ago. However, in typical Sally fashion, I never bothered to check the recipe the day before.  I knew I would be up very early and c’mon, how long can a focaccia dough take?  It turns out that very long. For the recipe I had in mind, the dough goes through a fermentation overnight in the fridge. Bummer.  A quick plan B was set into motion, and a frantic calm and collected google search took me to one of Anne Burrell’s recipes from years ago. Not surprising when Anne is concerned, her focaccia calls for a substantial amount of olive oil, more than any other I’ve ever made.  I actually cut the amount a little and it was still delicious and with a crust that left our guests going back for seconds. And thirds. A very simple recipe to put together even if you decide to bake focaccia on a whim.

Anne Burrell Focaccia

(slightly modified from Food TV Network)

1 3/4 cups warm water
1 package active dry yeast
1 tablespoon sugar
5 cups all-purpose flour, plus additional for kneading
1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
2 tsp Herbes de Provence
3/4  cup extra-virgin olive oil, divided (1/2 cup + 1/4 cup)
a little more olive oil for a final drizzle on top

Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low-speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a jelly roll pan with the remaining 1/4  cup olive oil. Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough.

Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.

Liberally sprinkle the top of the focaccia with some coarse sea salt and Herbes de Provence, then lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.


to print the recipe, click here


Comments: Anne Burrell’s original version calls for a full cup of olive oil, half of it for the dough and half poured on the baking sheet. I simply could not bring myself to use so much oil, so I wrote the recipe with 3/4 cup total, but it could have been just a little less than that.  It was still decadent. You know how a good croissant leaves your fingers a bit coated with butter?  This focaccia will do the same. As Anne likes to say… accept it and move on.  Also, my personal advice for the move on part: increase your running distance a little bit next day, or add a few more push-ups and bicep curls to your routine…


This recipe is not:







South-Beach friendly



However, it is MIGHTY TASTY! 


Anne Burrell Focaccia2

ONE YEAR AGO: Double Chocolate and Mint Cookies

TWO YEARS AGO: Cappuccino Panna Cotta

THREE YEARS AGO: Chicken Parmigiana, the Thriller

FOUR YEARS AGO: Wild Mushroom Risotto

FIVE YEARS AGO: Tartine Bread:  Basic Country Loaf 

SIX YEARS AGO:  Pugliese Bread


These are serious contenders for the prize of World’s Cutest Bread… Plump, golden brown, topped with sesame seeds, they are simply irresistible! I found the recipe in Karen’s site, and fell in love at first sight.  I almost made them for the Nobel reception we hosted, but that day was frantic enough without bread baking. In a way, I’m glad I did not push the envelope and tried squeezing in one more culinary project.  But a couple of weeks later, I rolled my sleeves up and went to work.  Not only these are adorable little entities, but they are a ton of fun to make. Surprisingly easy too. I hope I convinced you to bake a batch soon.  You’ll need one exotic ingredient, though. Mahlab. Totally worth searching for, or if you want to make it easy on yourself, click on this link. 

KaKat Snack Bread

(from Karen’s Kitchen Stories)

2 T sugar
2 tsp active dry yeast
2 cups warm (105 to 115 degrees F) water
17 to 21 ounces of bread or unbleached all-purpose flour, divided
1 1/2 tsp salt
1/4 tsp ground mahlab
1 large egg, beaten
3 to 4 tsp sesame seeds
In the bowl of a stand mixer, whisk the sugar, yeast, and water. Add 12 ounces of the flour, and mix on low with the dough hook for about 3 minutes. Cover the bowl with plastic wrap and let it sit for about 10 minutes.
Add the salt and mahlab, mix on low. Gradually add flour until you have a dough that is cohesive (I used all of the flour). Mix on low for about 10 minutes. Let the dough rise in an oiled bowl until doubled, about 60 to 120 minutes.
Line two baking sheets with parchment. Divide the dough into 32 equal pieces. Roll each piece into a 6 inch rope. Form the ropes into rings and place them onto the baking sheets. Keep the rings covered with oiled plastic wrap. Cover and let rise for about 30 minutes.
Heat the oven to 400 degrees F and place the oven racks in the upper third of the oven. Brush the Ka’kat with the egg wash, and sprinkle with sesame seeds. Bake the Ka’kat for about 20 minutes, until golden. Rotate the pans halfway through.  Let cool on the pans for about 5 minutes before serving warm.
Leftovers can be reheated in a hot oven.
to print the recipe, click here

As you know, I have way too many cookbooks, and quite a few are related to bread baking. Still, I could probably get rid of all of them and be happy baking along Karen’s yeast-steps. Yeap, I made up the word. How’s THAT for taking liberties with a second language? Daring is my middle name! Seriously, though. Karen bakes the most amazing breads, and I find myself bookmarking almost every single one of her posts “to make very soon.” Ka’kat was such a nice baking adventure! The dough is smooth, pliable, the smell of the mahlab giving that subliminal message… this is going to be one tasty bread…

Shaping the rings is very easy, although when the dough rises the central hole may or may not be closed… As Karen, I decided not to even worry about it…

A nice coating with egg wash followed by sesame seeds sprinkled on top…


And there you have it, a batch of Ka’Kat ready to be enjoyed, shared with friends, or stored in the freezer for later…

KaKat Platter

I cannot recommend this recipe highly enough, it would be a great project to tackle with kids, they would have fun forming the little dough ropes and then the rings. If you don’t have mahlab, don’t let that stop you from making the bread, but I must say the seeds add a flavor that will leave everybody wondering “what’s in it?”

Karen, thank you once again for inspiring me!  I have so many breads I want to bake from your site, it’s not even funny… but I bet you knew that already…

ONE YEAR AGO: Spinach and Chickpea Curry

TWO YEARS AGO: Sautéed Zucchini with Sun-dried Tomatoes and Basil

THREE YEARS AGO: Orzo with Heirloom Tomato Relish

FOUR YEARS AGO:  Headed to Brazil!

FIVE YEARS AGO: The Rhubarb Brouhaha: Revelation Compote

SIX YEARS AGO: Love me tender…


For those who like it really hot…

Diablo Bread

It’s been a while since I blogged about bread, in fact I have a nice bread post waiting patiently in a long line to show up here, but last weekend I stumbled upon a very interesting recipe, and made it right away. I  simply could not wait to share because it’s so unusual and intriguing. A very simple no-knead dough using instant yeast, but here is the devilish twist: the dough is flavored with red pepper flakes and…. ready for this? Sriracha sauce!  Can you imagine it? Now, I am a certified Sriracha-cheerleader, but never imagined adding it to bread. Apparently no one had, until DeKay did a search in google for Sriracha and no-knead bread, and came up empty-handed. He took matters into his own hands (sorry, lousy pun), and made this version.  I could not wait to try it. It turned out awesome, and I think any Sriracha lover will fall in love with the devil after trying a piece.  Ok, if not with the devil himself, definitely with his bread..  But, before I give you the recipe, let me share a cartoon that cracked me up the other day. Perfect!

(Photo credit: Benjamin Schwartz/The New Yorker Collection/The Cartoon Bank)

Conde Nast TagID: cncartoons031905/Photo via Conde Nast

Conde Nast TagID: cncartoons031905/Photo via Conde Nast

(adapted from The Mad Scientist Labs)

400 grams unbleached all-purpose flour
7 grams table salt
1/2 teaspoon instant dry yeast
1 tablespoon crushed red pepper flakes
260 grams cool water (55 – 65 °F)
60 grams (4 tablespoons) Sriracha sauce (go for it!)
Wheat bran for dusting

Mix the flour. salt, yeast, and pepper flakes together in a medium-sized bowl. Add in the water and Sriracha sauce. Mix using a wooden spoon or your hand until all of the flour is incorporated and the dough is sticky. This should only take 30 seconds or so. Add more water if the dough seems too dry.

Transfer the dough to another bowl lightly oiled or sprayed with cooking spray. Leave one hour at room temperature, remove the dough to a lightly flour surface and knead it 8 to 10 times.  Place it back in  the bowl, cover with oiled plastic wrap and leave it at room temperature for 3 more hours.  Place it in the refrigerator overnight (about 12 hours).   Remove the dough from the fridge,  dump it into a lightly floured surface, and shape it as a ball.  Place it in a banneton or another appropriate container seam side up, dusted with wheat bran for its final proofing, two hours at room temperature.

Heat the oven to 450 F.  After the shaped bread proofed for 2 hours, invert it on a sheet of parchment paper, so that the seam side is now down. Slash the surface with a serrated knife, and place it in the oven, using your favorite method to generate steam (I bake my bread inside a large Dutch oven, and cover it with a wet lid).

After 30 minutes, open the lid and allow the bread to brown for 10 to 15 minutes longer.  You can lower the oven to 425 F in case it is browning too fast.

Once the loaf is a nice dark brown, take it out of the pan and set it on a wire rack to cool for at least an hour.


to print the recipe, click here


Be honest with me. Have you ever seen a more awe-inducing color of a bread dough in your whole life? I know, you can hardly continue reading, you want to run away and call your family and close friends over, then your neighbors, and anyone else wandering the streets.  It is pure Sriracha beauty. My dear friend Denise saw this photo and said “you expect to see a flamingo flying out of the dough any minute”. I could not have said it better myself.

My basic change to the recipe was to take it from “no-knead” to “minimal knead.”  I’ve made enough no-knead breads to realize that just one small cycle of minimal kneading or folding does wonders to improve the texture of the crumb.  It is almost as though with no kneading whatsoever you’ll get a slightly harsher crumb, not very well structured.  One cycle of kneading gives the dough a little extra body that pays off in the final product.  Of course, you can skip it and go for a completely knead-free production, you won’t hurt my feelings…

The smell as this bread baked was something!  Sriracha on opioids. I fully agree with  DeKay on the taste, though. It is not overly spicy, baking seems to mellow some of its peppery nature, but make no mistake, it is hot. If you don’t like Sriracha, this bread is not for you. As to the red pepper flakes, I think I like the amount I added, not more.  Every once in a while you bite into a flake and get that hush of heat that lasts just a second or two.  Perfect.   I think this bread would be great paired with a bowl of chili in the winter, but if you toast it lightly and add some tomatoes, mozzarella cheese and run it under the broiler for a minute it is sinful.  Sinful. But then again, what else could you expect from The Bread of the Devil


Crumb1If you’ve been naughty enough, you can have several slices….

ONE YEAR AGO: Heart of Palm Salad Skewers

TWO YEARS AGO: Potluck Frittata and Lavoisier

THREE YEARS AGO: Home-made Corn Tortillas

FOUR YEARS AGO: Whole-Wheat Spaghetti with Peanut Sauce

FIVE YEARS AGO: Brigadeiros: A Brazilian Party!

SIX YEARS AGO: Lemony Asparagus


As I recently mentioned, Celia sent me a perfect birthday gift last month. I shared with you my first homework under the guidance of Josey Baker, a loaf of his Olive Bread. It was a super simple no-knead recipe. So simple that a 5-year old under the influence of too much candy and a cup of coffee stolen from Mom would be able to make without any problem.  The following weekend I baked a variation of that loaf with sesame seeds in the dough.  But, that time I decided to incorporate one cycle of folding at the end of proofing.  Just that single cycle of folding gave quite a bit more structure to the bread, so consider doing that if you like to experiment with his recipes. And, here it is…


Josey suggests coating the bread in sesame seeds before baking, but I did not do that because I find that many seeds go to waste as they fall off during baking. Also, I prefer the texture of the crust without them. The little seeds you see here and there are just saying hello from inside the dough. Be polite and say hello back to them, ok?

Sesame Loaf2

You can find the recipe, published with permission from Josey Baker, by following this link.




It was time for me to go the whole nine yards putting my sourdough starter to work after a long hiatus in the freezer. What could be better than a very unusual formula using black pepper and chunks of Parmigiano in the dough? I modified it slightly, using Asiago cheese instead, and adding almost twice the amount of cheese called for in his formula.  Part of it shredded, most of it in small chunks.  Take a look at my baby, as it cooled over the rack:

and the crumb…. did you notice the chunks of cheese in all their glory? how about the tiny pepper specks?



This was a pretty spectacular loaf of bread. I had never thought of adding black pepper to bread dough, but it provided a very mysterious taste, not clearly associated with pepper. That flavor intensified in the following days, by the way.  A winner. Definitely a winner. This bread baking adventure got me soooo excited that I baked another loaf next day, can you imagine that?  So, without further ado…



This was a special loaf because I baked it for a colleague from the Department of Biology. She is originally from Germany and often complains that it’s impossible to find great bread in our town. Ok, we do have a Panera, but I imagine she shares the same views we do on their breads. Barely ok.  Nothing to compare with those incredibly delicious, hearty breads from bakeries in Europe.  So, Phil thought we should surprise her by baking a special sourdough loaf as a gift.  Once my Black Pepper Asiago bread turned out so well, I immediately mixed another batch of dough, but kept it simple just to be safe. On a Monday morning, 5am, there I was baking this loaf, which stayed overnight in the fridge after shaping. As I said before, Josey provides all types of alternative schedules to allow you to bake bread.  You can find a slightly modified version of the recipe with a jump here.

I can tell you that nothing beats the smile of a person who is at the receiving end of a loaf of bread, still warm from the oven!  Especially when she had no idea it was coming. A great way to start our week…

I hope you enjoyed this triple bread series. Of course, I should thank Celia once again for her gift that ended up introducing me to Josey Baker’s world.

Screen Shot 2015-04-21 at 9.47.58 AM

Life is good!


ONE YEAR AGO: Chestnut Flour Sourdough Loaf

TWO YEARS AGO: Kinpira Gobo and Japanese Home Cooking

THREE YEARS AGO: Walnut Sourdough

FOUR YEARS AGO: Thai Chicken Curry

FIVE YEARS AGO: Zen and the art of risotto


A while ago – June 2013, to be precise – I made a type of Italy-meets-Mexico-focaccia using a sauce with tomatillos. It turned out so tasty that I wanted to re-visit the same type of fusion cuisine again. It took me a while, but here is my second take on the subject.  I used my default recipe for the dough, topped with a mixture of olive oil, avocado oil, New Mexico chiles, and Cotija cheese. Some sun-dried tomatoes for a bit of concentrated sweetness, and voilà…

(from the Bewitching Kitchen)

1 recipe of focaccia dough
Green New Mexico chiles, thinly sliced
Cotija cheese, crumbled (you can use feta, or even Mozzarella)
sun-dried tomatoes
olive oil
avocado oil
salt & pepper

Open the dough on a well-oiled baking dish, stretching with your hands, and making plenty of dimples all over its surface.

Add a good coating of olive and avocado oil, mixed about 50:50. Distribute the slices of chile, cheese, and sun-dried tomatoes all over the dough.  Season with salt and pepper.

Bake as directed in the original foccacia post.

Cut in slices and serve.


I am not offering a printable version, since the main recipe for the dough is from a previous post. The toppings don’t really need any type of precise measurement, so add as much or as little of each component you feel like. Black olives could be wonderful too, by the way…

For the chiles, I used the brand featured in this post, a gift from our friends V & K. They have amazing flavor, and of course go very well with Cotija cheese, one of those matches made in heaven.  Like V & K.


The focaccia squares freeze well, I like to wrap 3 to 4 squares in small packages and enjoy them for weeks. Simply remove from the freezer 30 minutes before your meal, and heat them in a low oven until warm and fragrant.

I am submitting this post to Susan’s Yeastspotting event…

ONE YEAR AGO: Crispy Chickpea and Caper Spaghetti 

TWO YEARS AGO: Leaving on a jet plane

THREE YEARS AGO: Crispy Herb-Crusted Halibut

FOUR YEARS AGO: Almond Butter Cake



Time running out to enter the Bewitching giveaway… click HERE to join the fun!

WheatBerryCarawayBreadMom and her kids…

This bread was featured by the bloggers at Bread Baking Babes. I do not participate of this group event, but Ilva – from Lucullian Delights – does and when she blogged about this recipe, I made it on the following weekend, no time wasted.  The original recipe from Peter Reinhart called for wild rice and onions, but she decided to use barley and caraway.  I went with a modified version of her modified recipe, keeping the caraway but replacing the barley with wheat berries.  A soft crumb, permeated with just enough crunch with the wheat berries, and that great flavor given by caraway seeds.  You would almost think about rye bread as you savor this bread, since caraway is so often used in European rye concoctions. But it is definitely different.  A wonderful dough to work with, rose like a balloon…. what a great sight this is for a bread baker, whether or not she is a babe…  😉


(adapted from Ilva’s recipe)

6 cups (765 g) bread flour
2 + 1/4 teaspoons (17 g) salt
2 tablespoons (19 g) instant yeast
1 cup (170 g) cooked wheat berries
1/4 cup (56.5 g) brown sugar
1+1/2 cups (340 g) lukewarm water
1/2 cup (113 g) lukewarm buttermilk
1 Tablespoon caraway seeds
1 egg white, for egg wash (optional)
1 tablespoon water, for egg wash (optional)

The day before baking:
Combine all of the ingredients, except the egg wash, in a mixing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute. If mixing by hand, use a large spoon and stir for 1 minute. The dough should be sticky, coarse, and shaggy. Let the dough rest for 5 minutes. Switch to the dough hook and mix on medium-low speed, or continue mixing by hand, for 4 minutes, adjusting with flour or water as needed to keep the dough ball together. The dough should be soft, supple, and slightly sticky.

Transfer the dough to a lightly floured work surface. Knead the dough for 2 to 3 minutes, adding more flour as needed to prevent sticking. The dough will still be soft and slightly sticky but will hold together to form a soft, supple ball. Place the dough in a clean, lightly oiled bowl, cover the bowl tightly with plastic wrap, and immediately refrigerate overnight or for up to 4 days.

On Baking Day:
Remove the dough from the refrigerator about 2 hours before you plan to bake. Shape the dough into one or more loaves, in any shape you like, free form or in a loaf pan (if using a 5 by 9 inch pan, use 1kg of dough). For sandwich loaves, proof the dough in greased loaf pans. For freestanding loaves and rolls, line a sheet pan with parchment paper or a silicone mat and proof the dough on the pan.

Mist the top of the dough with spray oil and cover loosely with plastic wrap. Let the dough rise at room temperature for 1.5 to 2 hours, until increased to about 1.5 times its original size. In loaf pans, the dough should dome at least 1 inch above the rim. If you’d like to make the rolls more shiny, whisk the egg white and water together, brush the tops of the rolls with the egg wash just before they’re ready to bake.

Heat the oven to 350°F and bake the loaves for 10 to 15 minutes, then rotate the pan. Total baking time is 45 to 55 minutes for loaves, and only 20 to 25 minutes for rolls. The bread is done when it has a rich golden color, the loaf sounds hollow when thumped on the bottom, and the internal temperature is above 185°F in the center.

Cool on a wire rack for at least 20 minutes for rolls or 1 hour for loaves before slicing.


to print the recipe, click here

Comments:  This recipe makes A LOT of dough…  Peter recommended using only 2 ounces (around 57g) dough per small roll.  My rolls were definitely bigger than that.  Normally I do not weigh dough when shaping. For this recipe I more or less cut the dough in half, shaped one as a large ball, and divided the remaining dough in 6 pieces, eyeballing the process.   For hamburger-type sandwich, they were the perfect size.

The crumb is super soft, and since I used a reasonably small amount of caraway seeds, the flavor was not overpowering.  I love caraway, but in breads I like it to be a mild presence.  This bread was perfect with our Black Bean Burgers of a recent past…

FINAL REMARK:  Remember that this bread takes TWO days to prepare.  On the first day you will mix the dough, and place it in the fridge.  Next day you resume shaping and baking.  The fact that the dough can be kept in the fridge for a few days will make it easy to have freshly baked bread on a whim.  Or almost on a whim…


I thank Ilva for the inspiration, and Susan for her Yeastspotting venue so I can share this bread with other bread baking “babes’…


ONE YEAR AGO: Mexican Focaccia 

TWO YEARS AGOSunny Kamut Salad with Roasted Lemon Vinaigrette

THREE YEARS AGO: Pane de Casa & Crostini

FOUR YEARS AGO: Down-home Dig-in Chili

FIVE YEARS AGO:  Cinnamon Rolls