Portuguese Rolls (Papo Secos)

Yield:

• 10 rolls

Time:

• Prep 1 hour, cook 20 minutes, total 4 hours

Difficulty:

• Easy 

Ingredients

• 1/2 cup lukewarm water (105°F to 110°F | 41°C to 43°C)
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon granulated sugar

• 5 cups bread flour, plus up to 3 tablespoons more, if needed
• 1 1/2 cups lukewarm water (105°F to 110°F)
• 1 tablespoon table salt
• 2 tablespoons salted or unsalted butter
• Cornmeal (optional)
  

Instructions

1. In the bowl of a stand mixer fitted with the dough hook, mix the water, yeast, and sugar on low speed until combined. Let sit for 10 minutes until foamy.
2. Add the flour, water, and butter and stir on low until the ingredients are combined and a cohesive dough forms, 3 minutes. Cover with plastic and let sit for 30 minutes.
3. Sprinkle the salt over the top of the dough and mix on low (speed 2) for 5 minutes. If the dough rides up the hook, use a spatula to scrape it down.
4. Bump the mixer to medium-high and knead for 2 minutes more. The dough should pull away from the sides of the bowl and be slightly sticky. If the dough hasn’t released from the bottom of the bowl, add some more flour—a tablespoon at a time—until it does.
5. Remove the bowl from the mixer, cover it with plastic wrap, and place in a warm (68°F to 72°F | 20°C to 22°C), draft-free spot. Let the dough double in size, about 1 hour.
6. Reach down 1 side of the bowl and gently but firmly pull the dough up and fold it over itself. Don’t punch it down. Rotate the bowl a quarter turn and repeat. Continue turning and folding 2 more times. Cover and let rest until doubled in size, about 30 minutes.
7. Repeat the turning and folding process, cover with plastic, and let the dough rest until doubled in size, about 30 minutes more.
8. Divide the dough into ten equal pieces, about 4 1/4 ounces (120 grams) each. Lightly flour your hands. Cup one hand over a chunk of dough and roll it on your work surface in a circle to tighten the ball. Repeat with the remaining dough.
9. Place the balls on a baking sheet lined with a floured non-terrycloth kitchen towel or a baker’s couche. Cover them with a kitchen towel. Let rest for 20 minutes.
10. Transfer the balls to your work surface. Heavily dust the towel again.
11. Flour your hands. Flatten a dough ball into a 6-inch (15-cm) disc. Using the side of your hand, make a deep crease (think karate chop) across the middle of the disc.
12. Grab both ends of the crease and gently tug them to elongate the dough into a slight oval.
13. Fold one half of the dough over the other along the crease. The dough will have a half-moon shape.
14. Twist the ends of the half-moon into fat points and, using your thumbs, flatten them a bit to seal.
15. Gently transfer the papo seco to the towel, seam-side down. As you shape more rolls, arrange them in a row, few inches apart. Pull the towel up between each row to create a ridge that will hold the shape of the rolls during proofing. Repeat the shaping and lining up the papo-secos, folding up the towel between rows.
16. Cover the rolls with a towel and let rise in a warm place until almost doubled in size, about 30 minutes.
17. Meanwhile, position a rack in the middle of the oven and slip in a baking stone or tiles. Place an empty metal tray on any rack that won’t interfere with the rising papo secos. Set oven to 500°F (260°C).  Have a cup of very hot tap water at the ready.
18. Coat a baking peel or rimless baking sheet with cornmeal. Turn a few of the rolls seam-side up on the peel, and transfer to baking stone.  Repeat with remaining rolls. .
19. . Quickly but carefully pour the hot water into the metal tray and immediately shut the oven door to trap the steam. Immediately reduce the heat to 425°F (218°C).
20. Bake the rolls until they’re puffed and golden brown, 15 to 20 minutes. Remove them from the oven and let them cool on a rack. 
21. To get that characteristic crusty outside, let the roll sit out several more hours prior to eating.

Notes:

• If your baking stone can’t fit all of the rolls, bake them in batches. As the Portuguese say, Não faz mal. No problem!
  
• I found the instructions 1-4 to be a bit fussy, and just put all the ingredients in the mixer and kneaded with the dough hook till sticky,  It worked fine.

Source: https://leitesculinaria.com/282693/recipes-papo-secos-portuguese-rolls.html

Jewish Rye Bread

Yield: one large loaf, 18 slices

Time: Prep 50 minutes, rise overnight, bake 40 mins. to 50 mins

Difficulty: Moderate

Ingredients:

Rye sour

• 15g fed ("ripe") sourdough starter
• 240g organic rye flour
• 200g room-temperature water (70°F)

Old bread soaker

• 75g cubed rye bread (or other old/stale bread)
• 75g cool water

Dough

• 425g King Arthur Organic All-Purpose Flour or King Arthur Unbleached All-Purpose Flour
• 425g rye sour from above*
• 240g water (80°F)
• 85g old bread soaker from above, at room temperature
• 1 tablespoon caraway seeds (optional)
• ¼ to ½ teaspoon ground caraway seeds (optional)
• 2 teaspoons salt
• 1 teaspoon instant yeast

Instructions

1. To make rye sour: Mix ingredients until all the flour is fully moistened; the mixture will be very stiff. Place the sour in a nonreactive container, sprinkle with a light coating of pumpernickel flour, cover, and let rest for 13 to 16 hours, preferably at a temperature of 70°F.
2. To make old bread soaker: Cut bread into 1" cubes and place in a lidded container. Add the water, shaking container to fully moisten bread. Store the mixture overnight in the refrigerator. Next day, squeeze out excess water and stir bread until it breaks down and becomes the consistency of stiff oatmeal. Measure out 1/3 cup (3 ounces, 85g), and bring to room temperature.  (or warm briefly in the microwave).
3. To make dough: Place ingredients in a mixing bowl. Using the dough hook, mix on lowest speed for 3 minutes, then speed 2 for 3 minutes. Ideal dough temperature after mixing is 78°F.
4. Place dough in an oiled bowl, cover, and allow to rise in a warm spot (78°F) for 1 hour.
5. Deflate and cover the dough and allow it to rest for 10 minutes on a floured surface, folded side up.  Preheat oven and baking stone for 1 hour at 460°F. 
6. Shape the loaf into a bâtard or football shape, taking care not to rip the surface of the dough. Use flour on your hands and the table to help prevent sticking. Pinch the bottom seam closed, if necessary.
7. Place the loaf on a lightly greased piece of parchment paper, sprinkling the parchment with coarse cornmeal, if desired. Cover and let rise for 40 to 45 minutes in a warm spot (78°F).
8. Spray or brush the top of the loaf with room-temperature water and sprinkle with caraway seeds, if desired. Score loaf with 5 horizontal cuts across the top of the loaf, holding blade perpendicular to the surface of the loaf. The cuts should slightly diminish in length as they approach the tips of the loaf.
9. Carefully place the parchment onto a peel (or the bottom on a baking sheet), and slide parchment and loaf onto the hot stone.
10. Bake for 10 minutes at 460°F, then reduce oven temperature to 430°F and bake for 30 to 35 more minutes, checking often for color. The finished loaf should be a deep golden brown when done; its internal temperature should be at least 205°F.
11. Spray or brush the loaf with water again after removing it from the oven. Cool the bread on a rack overnight before slicing.

Notes:

• Leftover bread soaker can be stored in the refrigerator for up to a week.
• If you're not baking on a stone, simply transfer the parchment and loaf to a baking sheet, and place in the oven — cover partially with a stainless steel bowl.
• For extra crispy crust, preheat a cast iron frying pan on the shelf below the baking stone, and pour ½ cup boiling water into the pan when putting bread in oven, partially covering the loaf with a stainless steel bowl to catch the steam.  
• For best steam, cover the loaf with a large metal bowl, with the front of the bowl hanging over the front of the baking sheet or stone so the steam from the frying pan below can vent into the bowl. Remove the bowl after 10 minutes, when you reduce the heat (to avoid burns, use a butter knife to lift it, then grip and remove.)
• This dough is difficult to knead by hand because it's very sticky. If you're up for the challenge, stir all the ingredients together in a bowl until the mixture forms a shaggy mass. Turn the dough out onto an unfloured work surface. Using a bowl scraper to help, knead by hand for 10 minutes, or until the dough is relatively smooth. Scrape the kneading surface frequently to help prevent sticking; the dough will continue to be sticky throughout the process. Wetting your hands, rather than adding more flour, will help prevent sticking without making the dough too dry.
• Be sure to save a large slice in the freezer to make old bread soaker the next time you want to bake this recipe.
• For more detailed information see http://www.kingarthurflour.com/blog/2016/03/23/make-jewish-rye-bread-part-2/

Variations:

• Instead of sprinkling with caraway, try charnishka, available at Indian groceries or through Penzeys.com.  
• Add chopped dill to dough before kneading (or substitute ¼ cup pickle juice for water).

Source: http://www.kingarthurflour.com/recipes/jewish-rye-bread-recipe

No-Knead Sourdough Bread

Yield:

• 1 small loaf  [double all amounts for lrge loaf]

Time:

• Active: 4 hrs; Total:48 hrs

Difficulty:

• Moderate

Ingredients

• Levain:
  
  
• 28g (1 ounce; 1/4 cup) unbleached all-purpose flour
• 28ml (1 ounce or 2 tablespoons) water
• 28g (1 ounce or 2 tablespoons) mature sourdough starter
  
  
• Dough:
  
  
• 270g (9 1/2 ounces) unbleached all-purpose flour, plus more for dusting
• 56g (2 ounces or 1/2 cup) sifted whole-wheat flour
• 240ml (1 cup) water
• 8g salt

Instructions

1. Prepare levain: Stir flour, water, and starter in 1-cup container until smooth. Cover and ferment as close to 78-80°F (26-27°C) as possible until roughly tripled in volume, about 5 hours (you can use a rubber band to help mark the starting volume).
2. When the levain has 1 hour of fermentation time left, whisk all-purpose flour and whole wheat flour in large bowl until combined, about 30 seconds. Using a wooden spoon or rubber spatula, stir in water until dough forms and no dry spots remain. Cover with plastic wrap and let rest 1 hour at room temperature.
3. Set bowl of dough on digital scale and tare scale to zero. Using a clean wet hand or small rubber spatula, scrape 65g (about 2 1/3 ounces) levain onto dough. (Use leftover levain to continue feeding your starter.) Then, using wet fingers of one hand, dimple levain into dough surface, making sure to evenly distribute it and drive it down into the dough. Massage dough using your fingers and thumb to efficiently incorporate levain. With cupped hand, use a scooping motion to mix dough until starter is well incorporated, about 2 minutes. Cover with plastic wrap and rest for 30 minutes as close to 75°F (24°C) as possible.
4. Sprinkle salt evenly all over dough. Using clean wet fingers, dimple salt thoroughly into dough. With cupped hand, use a scooping motion to mix dough until salt is well incorporated and dough becomes smooth, 2 to 3 minutes. Transfer dough to 8-inch square baking dish. Cover with plastic and rest until dough is loose enough to begin the coil foldings, about 45 minutes at 75°F (24°C). If dough is still too taut, give it more time to relax.
5. First Folding: Using two clean wet hands, slide hands under left and right sides of dough, then lift dough slowly while bringing it towards you slightly; the dough will stretch over your hands while maintaining contact with the top and bottom sides of the vessel. Continue lifting the dough until the dough releases from the top side of baking dish. (If dough stretches and stretches and doesn't lift from top side of baking dish, gently lay the dough you're holding back down, then repeat this lifting and stretching step once more; the top side of dough should release on the second try.) Once top side of dough detaches from baking dish, lay the dough you're holding down onto the top side of the baking dish; the dangling dough will naturally fold under itself when you do this. Rotate vessel 180 degrees. Repeat folding process once more. Rotate dish 90 degrees and repeat folding process with third edge. Rotate dish 180 degrees and repeat folding once more for fourth edge. At this point your dough should have an even square shape. Cover and proof for 60 minutes at 75°F (24°C).
6. Second Folding: Repeat folding instructions from Step 5. Cover and proof for 90 minutes at 75°F (24°C).
7. Third Folding: Repeat folding instructions from Step 5. Cover and proof at 75°F (24°C) until dough has increased in size by roughly 60 percent, and is slightly domed and puffy, 90 to 180 minutes.
8. Shaping: Dust oval banneton lightly with rice flour (if using banneton without liner, dust heavily). Lightly dust dough and counter with all-purpose flour. Uncover dough and invert onto floured counter. Using floured hands, gently pinch right side of dough, stretch it outward about 4 inches, then gently fold over so that edge meets the middle of the dough. Repeat stretching and folding on left side. Starting from top of dough, use both hands to lightly stretch dough about 2 inches, then roll over toward middle of dough; continue to gently roll dough toward yourself until seam is on underside and dough is an even, roughly 9-inch long oval shape. Using your fingers, pinch ends to seal. Using a bench scraper, gently flip dough so that seam is facing up. Using two floured hands, gently pick up dough so that it is cradled lengthwise in cupped palms, then gently lay it seam side up in prepared banneton. Cover and proof at room temperature for 15 to 20 minutes.
9. Place proofed dough in refrigerator set no higher than 38°F (3°C). Let rest overnight, at least 12 hours and up to 16 hours.
10. Scoring and Baking: Cut 9-inch by 7-inch rectangle of parchment paper; trim corners to produce approximate oval shape. Place top and bottom of combo cooker on a rimmed baking sheet set on rack in middle position in oven, and heat oven to 485°F (250°C) for 45 minutes. Remove dough from refrigerator, uncover, and place prepared parchment rectangle on top of banneton. Place a cutting board over parchment. Using both hands, invert so that bottom of banneton is facing up, leaving shaped dough on the parchment; remove banneton. Remove cooker bottom from oven and place on heatproof surface. Using a spray bottle, mist dough lightly with water. Holding bread lame or sharp knife at 10- to 30-degree angle to loaf, make one long, 1/2-inch deep slash running the length of dough. With one hand, hold cutting board with dough and parchment over the combo cooker, and with your other hand, grab parchment by one end, and carefully slide into pan (both parchment and dough). Cover pan with cooker top and place in oven. Bake bread for 20 minutes.
11. Once bread has baked for 20 minutes, remove lid, and reduce oven temperature to 450°F (230°C). Continue to bake until bread is dark brown, blistered, and exposed side shows gradient of browning, about 15 to 20 minutes longer. Transfer pan to a heatproof surface, carefully remove bread from pan, and transfer to a wire rack. Allow bread to cool for at least 2 hours before slicing and serving.

Notes:

• Standard sourdough techniques apply -- e.g.,, old dough, additional curing, etc.

Variations:

• Add some rye, buckwheat, etc., to taste.

Source: https://www.seriouseats.com/how-to-make-sourdough-bread

Pita Bread

Yield:

• 6 pitas

Time:

• 20 minutes active, 2 hrs total

Difficulty:

• Easy

Ingredients

• 1 cup water (8 ounces; 240ml), 105–110°F (41–43°C)
• 1 tablespoon (15ml) extra-virgin olive oil, plus more for oiling the bowl
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons instant yeast
• 1 teaspoon kosher salt
• 1/2 cup whole wheat flour (2 1/2 ounces; 70g)
• 2 cups all-purpose flour (10 ounces; 280g), plus more for dusting

Instructions

1. In a medium mixing bowl, combine water, oil, sugar, yeast, salt, and whole wheat flour with a wooden spoon until combined and smooth. Stir in all-purpose flour until the mixture comes together into a shaggy mass.
2. Using clean hands, knead the dough in the bowl for 10 minutes or until it becomes smooth and very elastic, adding only very small amounts of extra flour if dough is extremely sticky (see note). Alternatively, knead dough at low speed in a stand mixer fitted with the dough hook attachment until dough is very elastic and smooth, about 8 minutes.
3. Turn dough out onto a lightly floured work surface and form into a smooth ball. Lightly oil a clean mixing bowl and place dough inside, then rub oiled hands over the top of the dough. Cover bowl with a damp cloth and let rise in a warm place for 1 hour.
4. Meanwhile, place a baking steel or 12-inch cast iron skillet on the top oven rack and preheat oven to 500°F (260°C). Line a plate with a large, clean kitchen towel and set aside.
5. Punch down the dough, transfer to a lightly floured work surface, and cut into 6 even pieces. Form each dough piece into an even ball. Cover with a damp towel and let rest for 10 minutes.
6. Roll each piece of dough into about a 7-inch circle, no more than 1/4 inch thick, taking care not to tear dough and keeping the thickness even all around. Place dough disks on a lightly floured surface, cover with a damp towel, and let proof until slightly puffy, about 30 minutes.
7. Working with as many pitas as will fit on the steel at once, pick up each pita and place on the steel top side down. (If using a cast iron skillet, bake one pita at a time.) Immediately close the oven door and bake until pitas have puffed and are slightly golden around the edges, about 3 minutes. Be careful not to over-bake.
8. Place baked pitas onto towel-lined plate and wrap with the overhanging towel. Repeat with any remaining pitas.
9. For an extra-charred finish, heat a cast iron skillet on the stovetop over high heat until smoking. Working with one pita at a time, briefly heat each side until charred in a few spots, about 30 seconds. Return pita to towel and cover. Repeat with remaining pitas and serve immediately.

Notes:

• Make sure to roll out thin, and flip when adding to oven so that air bubbles distribute properly.
• Wrap baked pitas in towel to prevent drying out.

Variations:

Source: https://www.seriouseats.com/perfect-pita-bread-recipe

Sonnenblumenbrot [German Sunflower Seed Bread]

Yield:

• 1 large loaf or 2 small loaves

Time:

• 16-20 hours including overnight ferment

Difficulty:

• Moderate

Ingredients

• 130 g rye flour 
• 130 g water (50 ° C)
• 26 g rye sourdough 
• 2.6 g salt
• 100 g whole wheat flour
• 100 g of water (50 ° C)
• 26 g wheat sourdough starter
• 260 g sunflower seeds (roasted)
• 100 g of water
• 100 g wheat flour 1050
• 310 g rye flour 1370
• 10 g sunflower seed flour (roasted)
• 260 g of water (70 ° C)
• 10 g salt
• Sunflower seeds for rolling

Instructions

1. Mix the rye meal with half the amount of water and knead it vigorously in the kneading machine or by hand until the dough has sufficient binding.  Then add the remaining water, the salt and rye starter and mix to a homogeneous mass. Ripen for 12-16 hours at room temperature.
2. Mix the wheat sourdough ingredients and let it mature at room temperature for 10-14 hours.
3. Roast sunflower seeds at 180 ° C for a few minutes, allow to cool and mix with water into old dough, if using. Let it swell for 4-12 hours.
4. Knead all ingredients except old dough for 5 minutes at the lowest level and a further 5 minutes at the second stage. Then incorporate old dough (bring to room temperature first).
5. Let rest for 45 minutes at room temperature.
6. Work the dough round and long, roll into sunflower seeds and put it in a greased box shape with the bottom end down.
7. Ripen for 80-90 minutes at room temperature.
8. Bake at 350° with steam for approx. 70-80 minutes.

Notes:

• I tried mixed rye and wheat ferment together; better results to ferment separately.
• Resting dough in refrigerator for a day before forming and baking makes for a better flavor.
• 2 small loaves make a more pleasing size for this dense bread, and bake more quickly.
• Pan of hot water in the oven makes for the right amount of steam.
  

Source:  Modified from a recipe found on Plötzblog.de.

Naan

Yield:

• 6 servings

Time:

• Prep time 2 hours 30 minutes, cook time 10 minutes

Difficulty:

• Easy

Ingredients

• 3/4 cup warm water
• 1 tsp active yeast (if using fast acting, cut rise time in half)
• 1 tsp organic cane sugar
• 2 cups unbleached all-purpose flour 
• 1 tsp fine sea salt
• 3/4 tsp baking powder
• 3 Tbsp plain yogurt [either dairy or vegan]
• 2 Tbsp oil
• Fresh cilantro 
• Additional salt, oil, garlic, and herbs for garnishing as desired
  

Instructions

1. Combine warm water, yeast and sugar. Stir and set aside about 10 minutes.
2. In the meantime, add flour(s), salt, and baking powder to a large mixing bowl and whisk to combine.
3. Add yogurt and oil to yeast mixture, and stir to combine. Add to dry ingredients and use a fork to mix - the dough will be sticky.
4. Turn onto a floured surface and add just enough flour to gently knead for 5 turns and form into a loose ball. Place back in mixing bowl, cover and let rise for  and rub with a bit more oil and turn to coat. Cover with a damp towel or plastic wrap and set in a warm place for 2-4 hours. 
5. Remove dough from bowl and turn onto a floured surface. Knead for 30 seconds  and divide into 6 pieces.  Form each piece into a loose ball, cover and let rest for 10 minutes.
6. In the meantime, begin heating a cast-iron pan and prepare any garnishes for topping (i.e. melted vegan butter or coconut oil, sea salt, minced garlic, or cilantro).
7. Once the dough has rested, roll each piece into a circle or oval, dusting with flour as needed.  Working one piece at a time, brush with water and place wet-side down on the hot pan.
8. Cook for 1 minute or until the edges of the dough look dry and it’s beginning to bubble. Flip the dough with a spatula and cook until the underside is dark brown. 
9. Repeat until all naan is cooked. Then brush with melted butter, margarine, or coconut oil, and sprinkle with herbs and sea salt (optional). Serve immediately.
10. Cover leftovers and store at room temperature for about 2 days or in the freezer up to 1 month. Reheat in the microwave or oven until warmed through.

Notes:

• I mixed all ingredients together without bothering to foam the yeast; it was fine. 
• For even cooking on bottom side, press down lightly with spatula after flipping.

Variations:

• Whole-grain: instead of all-purpose, substitute 1 cup whole wheat and 1 cup bread flour
• For garlic naan, press in minced garlic immediately after brushing with water.
• Optional flavorings to add when making dough: ¼ tsp ground cumin or curry powder, ½ tsp fenugreek leaves, 2-3 cloves of garlic, grated. 

Source: The Minimalist Baker.

Traditional English Muffins

Yield:  9 muffins

Ingredients

• 3 c King Arthur unbleached all-purpose flour
• ¾ t instant yeast
• 1 ¼ t salt
• 1 t sugar
• 1½ T unsalted butter, melted
• ¾ c milk, warm
• ½ c water, warm

Instructions

1. Place all of the ingredients in a large bowl, and stir vigorously for about one minute. Fold in from sides of bowl with plastic scraper. The dough will be too soft for kneading.
2. Cover and rise at room temperature for about one hour. Preserve the rise by cutting and pulling from underneath.
3. Turn the dough out onto a well floured surface. Divide into 9 pieces. 
4. Gently shape into rounds, and place in greased and cornmeal-dusted rings if baking. If cooking on griddle, use semolina or cream of wheat.
5. Dust tops with cornmeal or semolina, cover, and let rise for 35 to 45 minutes, until puffy.
6. Cook at 300 degrees on a non-stick or lightly greased griddle for 8-10 minutes per side. Alternately, bake in a 425 degree oven for 15-18 minutes, flipping them halfway through.
7. Allow to cool, and then split and toast before serving.

Notes:

• When dividing dough, triangles are best.  Fold corners in and make a kind of dumpling.
• For flatter tops, place an additional sheet of parchment and pan on top of muffins for first 10 minutes of the bake.

Source:  King Arthur Flour via Susan Karcz.

Vegan Challah

 

Yield:  2 large loaves

Time: 1 ½ hours, not counting time to rise

Ingredients

• 2 cups warm water, plus additional as needed
• 2 packets (4 ½ t) instant yeast
• ½ c sugar
• ½ c oil
• 2 t kosher salt [1½ t if using table salt]
• 2 lbs bread flour 
• ⅛ cup soy milk
• poppy or sesame seeds 

Instructions

1. Dissolve yeast and sugar in warm water.  Combine with flour, salt, and oil in electric mixer, and mix until combined, adding additional tablespoons of water until dough gathers into a ball. Add two more tablespoons of water and continue to mix until well kneaded.
2. Cover mixing bowl with damp dishtowel and let rise until doubled in bulk. 
3. Punch down, divide into six parts and form into one large or two small braided loaves.  Set on baking sheets or parchment and let rise a second time. Preheat oven to 350 degrees.
4. Brush risen loaves with soy milk, and sprinkle with seeds.  Bake 45 minutes or until golden brown and baked through.

Notes:

• OK to refrigerate overnight after 1st rise, even do the rise in the refrigerator. This is now my standard Thursday night routine.
• You can also make with 50% bread flour and 50% all-purpose. (Or even 100% all-purpose if you have no bread flour.)  The dough is a little easier to handle, and the crumb is firmer.
• Adjust salt and sugar to your family's taste.
• One large loaf will take a little longer to bake than two small.
• 
  

Variations:

• Add golden raisins and form into round loaf or braided ring for Rosh Hashanah, or for a sweet bread at any time of year. 

Source: Adapted from a recipe found in various places on the Internet and attributed to a Rebbetzin Batsheva Esther Kanievsky [who used an egg wash instead of soy milk].

Classic Sourdough Waffles Or Pancakes

Yield: 1 dozen 8" waffles or about 2 dozen medium pancakes.

Ingredients

Overnight Sponge

• 2 cups King Arthur Unbleached All-Purpose Flour
• 2 cups buttermilk
• 1 cup sourdough starter, unfed
• 2 tablespoons sugar

Waffle or Pancake Batter

• all of the overnight sponge
• 2 large eggs
• 1/4 cup vegetable oil or melted butter
• 3/4 teaspoon salt
  
• 1 teaspoon baking soda

Instructions

1. To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.
2. In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.
3. Cover and let rest at room temperature overnight.
4. In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
5. Add the salt and baking soda, stirring to combine. The batter will bubble.
6. Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
7. Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.

Notes:   For pancakes, batter is very thick; add additional milk or water to thin.

Source: http://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe

Classic Scones

Time: 20 minutes



Yield: 8 to 10 scones


Ingredients:

• 2 cups cake flour, more as needed
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 3 tablespoons sugar
• 5 tablespoons cold butter, cut into pieces
•  1 egg
• 1/2 to 3/4 cup heavy cream, more for brushing.  

Instructions

1. Heat the oven to 450 degrees. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.
   
2. Add the egg and just enough cream to form a slightly sticky dough. If it’s too sticky, add a little flour, but very little; it should still stick a little to your hands.
    
3. Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
   
4. Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.

Source:  The Minimalist.

Challah

Yield: 2 loaves

Ingredients:

• 2 ½  cups lukewarm water
• 1 package yeasr
• ⅓ cup sugar or honey
• 3 eggs
• 1 T salt
• ¼ c oil
• 1 c raisins (optional)
• 8 to 9 cups flour
• poppy and/or sesame seeds

Instructions:

1. Dissolve yeast in water.  Add sugar or honey, oil, 2 eggs, and whisk together.  Add raisins if using.   
2. Add flour in 1 cup, and then ½ cup, measures, until dough is firm and no longer sticky.  Knead for 5 - 10 minutes.
3. Let dough rise in oiled bowl until double in bulk.
4. Punch down, knead for 5 minutes, and divide into half and then again into thirds.  Roll each piece into a rope about 1½ " in diameter, and form two braided loaves.  
5. Let rise on oiled baking sheet for 45 minutes [or in refrigerator for up to 3 days.]
6. Brush loaves with beaten egg and sprinkle with poppy or sesame seeds.   Bake for 30-40 minutes in preheated 350° oven.  Remove and cool on rack.

Notes:   Unbaked loaves can be prepared in advance and stored in airtight bag in refrigerator.

Variations:

• Extra large challah for a crowd:  divide dough into unequal parts before braiding, place smaller braid on top of larger before rising.  Baking time may be up to 10 minutes longer.

Source:  Mollie Katzen, Still Life with Menu