Anadama Bread

 Ingredients:

2 tablespoons warm water
2-1/4 teaspoons yeast
1 cup + 2 tbsp warm water
1/4 cup butter, melted
1/4 cup molasses
1/2 tablespoon sugar
1 teaspoon salt
1-1/2 bread flour
1/2 cup + 2 tablespoons cornmeal
2 cups whole white flour

Allow the yeast to bloom in the two tablespoons of water.

Meanwhile, combine remaining water, butter, molasses, sugar, and salt in a bowl. Stir well.

Gradually add the yeast and remaining ingredients to the bowl and knead until dough pulls away from the bowl. 

Cover and allow to rise for 1 hour. Punch out and place in a loaf pan or on a parchment paper. Cover and let rise until doubled in size and bake at 375 for 30-40 minutes.

Chickpea Squash Flatbread

Ingredients:

1 cup chickpea flour
1 cup water
3 tablespoons oil
1 teaspoon paprika
1 teaspoon herbs de provence 
1 tablespoon parsley, chopped
1 teaspoon salt
1 cup butternut squash, finely grated

Combine chickpea flour, water, oil, paprika, herbs de provence, parsley, and salt in a bowl. Cover and refrigerate 4 hours to overnight.

Lightly grease an iron skillet or prepare a baking stone and spread the batter thinly onto the pan or stone.

Bake 30-45 minutes, turning halfway. Cut into slices.

If desired, top with a mixture of charred red bell peppers, tomato, and smoked paprika and/or avocado slices and parsley.

Cilantro and Red Onion Bread

Ingredients:

1/2 cup brazil nut milk (or almond milk)
1-1/2 tablespoons sugar
1 tablespoon vegan butter
1/2 cup water
2-1/4 teaspoon yeast
1-1/3 bread flour
1/2 red onion, finely diced
a handful of cilantro, chopped
cracked black pepper
sea salt
fine sugar

Heat the milk and stir in the sugar and butter.

Heat water to room temperature and add the yeast. Set aside.

Combine flour and liquids. Add more flour as needed and the onion and cilantro. Let rise for 45 minutes. Transfer dough to lined loaf pan and sprinkle the surface with black pepper, sea salt, and sugar.

Bake for 1 hour at 350. Sprinkle with more cilantro if desired and let cool.

Rye Caraway Breadsticks

Ingredients:

1 teaspoon yeast
1 teaspoon agave
3/4 cup warm water
2 tablespoons oil
1/2 cup rye flour
1/2 cup whole wheat flour
1/2 cup bread flour
1/2 teaspoon salt
1-1/2 tablespoons caraway seeds

Combine yeast, agave, and water and set aside until foamy. Add the remaining ingredients and knead the dough, adding more bread flour, as needed. Cover and set aside for 1-1/2 hours.

Divide dough into 6 pieces and roll into strips. Place strips on parchment paper sprinkled with cornmeal and bake at 400 on a baking stone for about 25 minutes or until golden brown.

Sesame Flatbread

Ingredients:

1 teaspoon yeast
1 teaspoon sugar
2/3 cup warm water
1-1/2 cup bread flour
1/2 cup whole wheat flour
1 teaspoon salt
3 tablespoons oil
2 tablespoons sesame oil
2 tablespoons sesame seeds
coase sea salt

Combine yeast, sugar, and water. Set aside until foamy. Add the flours, salt, and oil. Knead until smooth and elastic. Cover and set aside for 1-1/2 hours.

Divide dough into 6 balls. Roll each into an 8 inch circle and brush with the sesame oil. Fold in the edges and roll out again. Brush with more sesame oil and sprinkle with sesame seeds and fold in the corners again. Roll out and brush the surface with sesame oil and sprinkle with salt.

Bake 7-10 minutes at 450 until golden.

Sweet Potato Buns

Ingredients:

1-1/4 cup mashed sweet potato
2-1/4 teaspoon yeast
1/2 cup warm water
1/2 cup bread flour

3 tablespoons maple syrup
1 teaspoon maple extract
1-1/2 teaspoon salt
1/4 cup grapeseed oil
1 teaspoon baking powder
2-1/2 - 2-3/4 cup bread flour

1/2 tablespoon almond milk
1/2 tablespoon maple syrup


Boil and mash the potato. Allow to cool.

Combine yeast, water, and flour. Set aside for 20 minutes.


Add the potato and all remaining ingredients to the yeast mixture, gradually adding the flour as it is kneaded.  Cover dough and allow to rise for 1 hour. Divide dough into into 1-1/2 inch diameter balls and place on a well greased pan about 1/2 inch apart from each other.

Combine the almond milk and maple syrup. Brush over the dough. Cover and allow to rise for 15 minutes.

Bake at 400 for 15-20 minutes.

Hembesha

Ingredients:

1 teaspoon salt
2 cloves garlic
1-1/2 cup bread flour
1/2 cup wheat flour
2 teaspoons yeast
1 teaspoon fenugreek
1 teaspoon coriander
1 teaspoon cardamom
1 tablespoon oil
1/2 cup warm water
1 aquafaba egg replacer

Cream the salt and the garlic together until it becomes a paste. Combine with all remaining ingredients and set aside for an hour.

Flatten dough to 1/3 inch thickness and score the surface in a spiral pattern. Let rise 30-45 minutes on parchment paper.

Bake on a baking stone at 350 for 15-20 minutes.

Bagels

Ingredients:

1 tablespoon sugar
2-1/2 teaspoons yeast
1 cup lukewarm potato water
2 teaspoons salt
3-1/2 cups bread flour

4 cups water
1 tablespoon baking soda
1 teaspoon salt
2 tablespoons sugar

Optional toppings or mix in ingredients:
*poppy seeds
*caraway seeds
*dried onion
*sesame seeds
*cinnamon sugar
*blueberries

Combine sugar and yeast and stir in the water. When it begins to foam, add the salt, and 1/2 cup flour at a time until dough is no longer sticky. Knead for 5 minutes, cover, and set aside for 1 hour.

Prepare parchment paper. Divide dough into 8 balls, add any mix in ingredients, and poke a hole through to create a ring. The hole should be about 2 inches. Cover and refrigerate overnight.

Preheat baking stone and boil the water. Add the soda, salt, and sugar. Submerge the bagels and boil for 1 minute on each side.

Return the dough to the parchment paper and sprinkle with toppings of choice. Bake at 450 for 15 minutes.

Apple Country Bread

Ingredients:

1 teaspoon yeast
1 tablespoons warm water
1 teaspoon sugar
3/4 cup sparkling cider or apple juice
1 cup whole wheat flour
1/4 cup plus 1 tablespoon AP flour
1/4 cup plus 1 tablespoon bread flour
1/3 cup rye flour
1 teaspoon salt
2/3 cup granny smith apple, peeled and finely chopped
1 teaspoon cinnamon (optional)
1/2 cup walnuts, chopped (optional)

Combine warm water, yeast, and sugar and set aside until it foams. Add the juice, flours, and salt and knead until smooth. Cover and refrigerate overnight.

Bring dough to room temperature for a few hours. Roll out the dough and push some of the apple, cinnamon, and walnut into it. Fold over and repeat until all the apples are incorporated. Cover and allow to rise for 2-3 hours.

Deflate the dough and shape into a ball. Transfer to a cornmeal lined parchment paper. Cover and allow to rise for 45 minutes.

Meanwhile, heat a baking stone and prepare a water bath in the oven. Cut a few slits into the dough and place into the oven.

Bake at 450 degrees for 15 minutes, then turn down to 400 and bake for another 20 minutes, spraying the dough with water often until it is dark brown.

Burger Buns

Ingredients:

1/2 tablespoon yeast
2 teaspoons sugar or agave
1/4 cup water
1/4 cup almond or coconut milk
1 flax egg
1 tablespoon coconut oil
1/2 teaspoon salt
1-1/2 cup bread flour
sesame seeds (optional)

Combine yeast, sugar, and water. When it starts to foam, add the milk, flax, coconut oil and salt. Then Add the flour and knead until smooth.

Cover and let rise for an hour. Divide into 4 balls and transfer to baking tray. Brush with a bit of oil and sprinkle with sesame seeds. Allow to rise for another 30 minutes then bake at 375 for 15-20 minutes.

Quick Injera

Ingredients:

1 cup teff
1-1/2 cup warm water
1/2 teaspoon salt
1 teaspoon yeast
1/2 teaspoon baking powder
2 teaspoons apple cider vinegar

Combine teff, water, salt, and yeast. Loosely cover and set in a warm place for 1-2 days.

Remove liquid floating on top of the batter and stir in the baking powder and vinegar. Pour the batter into a pitcher and use it to evenly pour the batter onto a hot frying pan. Cover and let the injera steam. Remove from heat when the edges start to pull away from the pan.

Bacon Onion Walnut Loaves

Ingredients:

1 teaspoon yeast
1 teaspoon sugar
2 tablespoons almond milk
1-1/4 cup bread flour
3 tablespoons coconut oil
pinch of salt
1/4 almond milk
1 aquafaba egg
2 vegan bacon slices, minced
1 small red onion, minced
3 tablespoons minced walnuts
1 sprig thyme, chopped
1/2 teaspoon rosemary
2 tablespoons parsley, chopped
vegan egg wash (coconut oil and almond milk)
sesame seeds (optional)

Combine yeast, sugar, and lukewarm almond milk. Set aside until it foams. Add the flour, oil, salt, and almond milk.

Fold in aquafaba and remaining ingredients. Cover and allow to rise for an hour and a half. Divide dough into pieces and place free form or in muffin tins. Brush with the egg wash and sprinkle with sesame seeds. Allow to rise for 30 minutes.

Bake at 400 for 30 minutes or until golden. Serve warm or room temperature.

Double Pesto Twists

Ingredients:

1/2 batch pizza dough
2 tablespoons basil pesto
2 tablespoons tomato pesto
1 teaspoon sesame seeds (optional)

Divide dough in half and roll out into two rectangles. Spread each with one of the pesto sauces and roll up. Seal the edges. With a sharp knife, cut lengthwise all the way through the rolls. Loosely twist one green half with one red half, open side up, against each other and seal the edges. Cover and allow to rise for about 30 minutes before sprinkling with sesame seeds and baking in the oven for 20-30 minutes or until golden.

Serve with soup.

Pita Bread

Ingredients:

3 teaspoons yeast
1 teaspoon sugar
1 cup warm water
2-1/2 cups bread flour
1 tablespoon oil
1 teaspoon salt

Combine yeast, sugar and warm water and set aside for 10 minutes. Add the flour, oil, and salt and knead for about 7 minutes. Cover and let rise for an hour.

Divide dough into 8 balls and allow to rise for half an hour.

Flatten dough balls into about 1/4 inch.

Heat baking stone and prepare a water bath below it.

Cook the bread on the stone, flipping halfway, until it is puffed and golden.

Kringle

Ingredients:

1 tablespoon yeast
1 tablespoon sugar
3/4 cup almond milk, heated
2-1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons vegan butter or coconut oil

3 tablespoons vegan butter or coconut oil
1/2 cup almond meal
3 tablespoons sliced almonds
3 tablespoons brown sugar
1 teaspoon vanilla
3 teaspoons cinnamon
a pinch of salt

2 teaspoons agave
1 teaspoon coconut oil
2 tablespoons sliced almonds
1 tablespoon sugar
small handful of mini chocolate chips (optional)

Combine the yeast and sugar and pour lukewarm almond milk over it. Set aside for 10 minutes or so and then stir in the remaining dough ingredients. Cover and allow to rise for an hour.

Combine all filling ingredients and set aside.

Roll out the dough as thin as possible and spread the filling over it, leaving a 1/2 inch border. Roll the dough up and then cut down the center lengthwise to expose the layers inside. Braid them over each other and then pinch both ends together to shape into a circle.

Whisk the agave with the coconut oil and brush over the surface of the dough. Sprinkle with the sugar, sliced almonds, and chocolate chips. Allow to rise again for about half an hour.

Bake at 350 for about 25 minutes.

Potato Focaccia

Ingredients:

2 teaspoons yeast
2 teaspoons sugar
3-1/2 cups bread flour
1-1/2 cup warm water
1/2 cup potato, mashed
1/4 cup olive oil
2 teaspoons salt
2 teaspoons garlic powder (optional)
1 sprig rosemary, chopped (optional)
1 small potato, sliced with a mandolin (optional)


Combine dry ingredients and add the water, potato, oil, half the salt and garlic powder. Knead adding more water or flour as needed until dough is tacky.

Cover and let rise 1-1/2 hours or overnight.

Punch down the dough and place on a hot stone or greased baking sheet, making indentations with fingers. Drizzle with a bit more olive oil and top with the potato, rosemary, and more salt.

Bake at 425 for 20 minutes.

Coco Bread

Ingredients:

2 teaspoons yeast
2 teaspoons sugar or agave
1 cup coconut milk, heated
2 tablespoons coconut butter
1 teaspoon salt
2-1/2 cups bread flour
1 teaspoon coconut oil

Combine yeast and sugar. Add warm coconut milk and set aside for 10 minutes. Stir in the coconut butter, salt, and flour. Knead for ten minutes, adding more flour as needed, then cover and set aside to rise for 1-1/2 hours.

When dough is risen, divide into 2 or 4 pieces. Roll the dough out and brush with the coconut oil. Fold the dough over in half and brush the top with more coconut oil.

Cover and set aside to rise again then bake for 15-20 minutes at 375.

Scallion Pancakes

Ingredients:

1-1/2 cup bread flour
3/4 cup boiling water
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon oil
1 tablespoon sesame oil
1 tablespoon flour
1/2 cup green onions, chopped
2 tablespoons sesame seeds, toasted

Stir water into flour, salt, and garlic powder and knead until slightly tacky. Cover and allow to relax for about half an hour.

Combine oil, sesame oil, and flour. Set aside.

Divide dough into quarters and roll each into a flat circle. Brush with the oil mixture and sprinkle with the green onions. Roll it and swirl each log into a bun. Set aside for about 20 minutes.

On a lightly floured surface, roll each bun out. Heat a bit of oil in a frying pan and cook pancake in each side until golden brown. Cut into wedges and serve hot.

If desired, serve pancakes with dipping sauce consisting of  1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, 1 teaspoon ginger, and sriracha to taste.

Zatar Buns

Ingredients:

3-1/2 cup flour (can substitute 1/2 cup whole flour)

2 tablespoons sugar

1 tablespoon yeast
1 tablespoon ground flaxseed (optional)

1/4 cup butter, melted

1 cup milk, lukewarm

1 teaspoon salt

1 egg

2/3 cup olive oil

2/3 cup zatar

2 tablespoons sesame seeds

Combine flour, sugar, yeast, and flaxseed. Add the butter, milk, salt, and the egg. Knead until smooth and springy, adding water as needed. Cover and let dough rise for 30 minutes. 

Divide dough in half. Roll each out into a rectangle. Mix the oil and zatar and spread evenly and generously over the dough. Sprinkle with half the sesame seeds. Roll the dough and cut into one inch slices. 

Place in a greased or parchment lined pan. Sprinkle with remaining sesame seeds and let rise for 1 hour. Bake for 20-30 minutes at 400.

Serve with tomatoes, cucumber, labneh, and cheese.

Chapati

Ingredients:

2 cups flour
1 teaspoon honey
1 teaspoon salt
2 tablespoons butter
1 cup water
2 tablespoons coconut oil

Combine flour and salt. Make a well in the center and add honey, butter, and half the water. Start kneading and add more water as needed until dough comes together. Continue kneading dough for a few minutes until smooth. Allow dough to rest for a few minutes.

Separate dough into four balls and roll them out. Scrunch the dough up like a fan and roll into a coil. Allow to rest again.

Roll out the dough on a floured surface.

Heat a bit of oil in a skillet and cook the dough on one side for about 3 minutes and flip over and cook until other side is also golden. Serve warm.