small round sourdough

no starter, just rye

or wheat chef right out of the


1 c rye or wheat chef, pinch yeast, 1 t kosher salt, 2/3 c water, scant 2 c flour

stir, adding water if needed; chill, covered, 15 hours; fold 5x to form ball, proof 4 hours, covered, room temperature; oil & sprinkle with sea salt; bake in preheated dutch oven, lid on, 450 F, 45 minutes

big round sourdough

this bread can be made

without sourdough starter

just mix and let rise

1 c rye chef+1 c rye flour+1/2 c water, covered, rested 8 hours, room temperature; 4-5 c white flour, pinch yeast, 1 t kosher salt, 1 c room temperature water

knead to combine; chill, covered, overnight; fold 5x, rest, covered, room temperature, 3 hours; bake in oiled preheated dutch oven, lid on, 450 F, 60-70 minutes

stuffed flatbread

white throated sparrows

say “old peabody;” their heads

come in two colors

source, 6 servings

dough: 1 packet yeast+1 t honey+2 c warm water, 2 c white whole wheat flour, 3/4 c plain yogurt, 1 T olive oil, pinch salt, 3 c white flour; filling: 1 c feta, crumbled+2 T oregano leaves+1/2 c basil blended with 1 t minced garlic, s&p, 1 T olive oil

stand yeast mixture 5 minutes, knead in rest; rise 1.5 hours; form 6 disks on floured wax paper, fill and pinch closed, brush with olive oil, rest 30 minutes; bake seam side down on oiled parchment on a cookie sheet, 400 F, 25 minutes

bread knots

drizzle oil last

so the rest of the toppings

don’t slide off the sides

12 servings, 225 calories

2 c aquafaba wrist temp, 1 packet yeast, 1 T sugar, 1 t kosher salt, 5 c flour; toppings: 2 T maple syrup, 1 t kosher salt, 2 T olive oil

knead 5 minutes, rise 1 hr; make 12 knots, place on silpat on 2 rimmed baking sheets, add toppings, rest 30 minutes; 400 F, 25 minutes

caramelized shallot swirl bread

a cookie sheet with

raised sides will make the baking

a less stressful thing

2 c warm water, 1 T sugar, 1 packet yeast, 2 c white whole wheat flour, 1 t kosher salt, 2 c white flour; 3 large shallots caramelized in 1 stick vegan butter & 1 t kosher salt

knead all but shallots with dough hook 5 minutes, rise 30 minutes; stretch into 10×14 rectangle, spread shallots, roll up, put some shallots on top; rest 30 minutes on parchment-covered cookie sheet; 425 F, 30 minutes

cinnamon rolls

stretch out the dough with

hands to avoid having to

wash the rolling pin

source, 8 servings, 320 calories

dough: 1 packet instant yeast, 2.5 c flour, 1 T sugar, 1 T maple syrup, 1/2 t salt, 3/4 c warm water, 1/4 c aquafaba, 2 T canola oil; filling: 1 T canola oil, 1/3 c brown sugar, cinnamon, cardamom; topping: 1 T canola oil

knead dough with dough hook 5 minutes; form 10×14 rectangle, top with filling, roll up, slice, place in parchment-lined baking dish, cover with topping, stand 30 minutes; 350 F, 28 minutes


freeze before proofing

and then proof overnight for

the next day’s breakfast

source, 24 servings

1.5 c warm full-fat nut milk, 2 packets yeast, 1/4 c brown sugar, 4.5 c flour, 1 t salt, 3 frozen sticks earth balance buttery sticks, fillings: chocolate, jam

slice butter, layer on wax paper to 5×8″, smooth or pound with rolling pin, keep chilled; in stand mixer combine milk, yeast, sugar, stand 5 minutes; add salt & 3.5 c flour, dough hook 7 minutes; mix in rest of flour with dough hook; form a rectangle, wrap & chill 1 hr; roll out to 10×16″ on silpat, place butter in center, fold in 3 like a letter, roll out to 10×15″, fold in 3, wrap & chill 1 hr; repeat rolling, folding, chilling 3 more times; after 4th time wrap & chill 8-18 hours; divide dough, keeping half chilled; roll out each half to 12×16″ on silpat, cut into 12 triangles, fill, roll up; proof 2.5 hours on baking sheets with silpat, covered; heat oven to 425, place baking sheets in oven with ice cubes, reduce to 400 F, 10 minutes; 325 F, 10 minutes

baguettes with whole wheat

adjust the water

temperature in case the food

processor heats up


3/4 c white whole wheat flour, 1 packet instant yeast, 3 c flour, 2 t salt, 1.5-2 c warm water

food processor, adding water until a ball forms; flour ball, rise 2 hours; form 3 logs with floured hands, rest 20 minutes; form baguettes, slash tops; bake on heated stone, 465 F, 30 minutes

pumpkin curry & yeasted naan

vegan or dairy

yogurt and milk for the naan

use plain and full fat

curry source, naan source, 4 servings

naan: 4 c flour, 2 T canola oil, 4 T yogurt, 1 packet yeast, 1 T sugar, 1 t kosher salt, 1 t powder, 1 c warm milk; curry: olive oil, 1 sliced onion, 1 T minced garlic, 2 sliced jalapeƱos, 1 bay leaf, 1 t dried ginger, 2 t garam masala, 2 t cumin, 1 t turmeric, 2 cans chickpeas, rinsed & drained; 1 can pumpkin, 1 can coconut cream, juice of 1 lime, cilantro; toppings: cilantro, lime wedges, rice

naan: knead to form shaggy dough, adding warm water if needed, rest 30 minutes; cook 8 flattened balls on both sides on hot heavy nonstick pan; curry: heat oil, spices, garlic, onion, jalapeƱos, cook 5 minutes; add chickpeas, pumpkin, cream, lime juice; simmer 10 minutes, adding water if needed; add cilantro; serve with naan and toppings

thin crust pizza

chill dough overnight

then leave at room temperature

for a few hours

source, 2 servings

dough: 2.5 c flour, 1 t kosher salt, 3/4 t yeast, 1 t olive oil, scant c warm water; sauce: canned tomatoes blended with kosher salt, olive oil; toppings: basil, olive oil, kosher salt, red pepper flakes, miyokos fresh vegan mozzarella

knead dough 3 minutes, rest 15 minutes, knead 3 minutes, chill overnight, bring to room temperature; form 2 rounds, add sauce, toppings; bake singly on preheated stone, 500 F, 5-10 minutes or until browning