Coriander Paratha

© Katherine Stetson

Really fun to make!

  • 1 cup whole wheat flour
  • ½ cup all-purpose flour
  • 2 tablespoons olive oil
  • ¼ cup finely chopped cilantro
  • ½ teaspoon cumin seeds
  • ¼ teaspoon turmeric
  • ¼ teaspoon sea salt
  • ¼ teaspoon cayenne
  • ½ – ¾ cup spring water

In a food processor, fitted with a steel blade, pulse the dry ingredients several times. Add the cilantro, olive oil and water and process until dough comes together in a ball. Move the dough to a bowl and cover for 15 minutes.

Divide the dough into 6-8 equal sized balls. Roll each on a lightly floured surface to approximately 7 inches in diameter.  Cover as needed with plastic wrap to prevent them drying out.

Heat a cast iron griddle or skillet over medium to medium-high heat. Lightly brush a Paratha with olive oil and cook it, oiled side down, until blistered with brown spots. Brush top surface with olive oil and flip to cook the other side. Wrap cooked Paratha in a tea towel and serve immediately.

Buttermilk Biscuits

© Katherine Stetson

The secret to mile-high biscuits is twofold: 1) never over mix or over handle the dough, and, 2) direct the biscuit cutter straight through the dough with no twisting!

For 12 2-inch biscuits:

  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • ¼ teaspoon baking soda
  • 6 tablespoons very cold butter, cubed
  • 1 cup buttermilk

Preheat oven to 450 degrees.

In a food processor fitted with a steel blade, combine dry ingredients and pulse several times. Add the cold butter and process until mixture resembles coarse crumbs. Add the buttermilk and process just until dough mass comes together.

Tip the dough out onto a lightly floured surface and pat into a disc about ½ inch thick. Fold the dough over and pat it out again. Fold and pat two more times. Roll the dough to a thickness of 2/3 inch. Cut out the biscuits and place on an ungreased baking sheet.

Bake for 11-13 minutes until lightly browned on top.

Caraway Rye Bagels

© Katherine Stetson

Please review Bread Essentials for valuable tips.

Makes eight bagels.

Dry Ingredients:

  • 2 cups unbleached flour
  • 1 cup rye flour
  • 2 teaspoons sea salt
  • 2 ¼ teaspoons active dry yeast
  • 2 tablespoons Rye Bread Improver, from King Arthur, optional but recommended
  • 1 tablespoon caraway seeds
  • 1 teaspoon diastatic malt powder, optional but recommended

Wet Ingredients:

  • 1.5 cups spring water

Boil Ingredients:

  • 1.5 tablespoons baking soda
  • 4 cups water

Mix the Dough

Combine dry ingredients in a 1 quart bowl and whisk together gently.

Pour the wet ingredients into a 2 quart proofing bowl and warm in the microwave to 100 degrees.

Pour the dry ingredients on top of the wet ingredients in the proofing bowl and stir to combine.  Ensure that all the dry ingredients are incorporated into the dough mass.  Dough will be somewhat stringy and tough, but only a minute or two of mixing is necessary.

Cover the proofing bowl with cello-wrap or a fitted lid.

Proof the Dough

Place the proofing bowl in an 80 degrees, draft-free location with an instant-read thermometer resting on top.  The center of the oven warmed by the interior bulb is ideal.

Check the temperature of the instant-read thermometer periodically to ensure that the temperature does not exceed 90 degrees or dip below 70 degrees.

After two to three hours, the dough will have nearly doubled in volume with a flat and dimpled surface.

Work and Shape the Dough

Liberally flour your counter top and fingertips.  Tip the proofing bowl and gently extract the dough onto the counter.  The dough will be quite sticky.  Keep your fingertips floured as needed.

Smooth the surface of the dough with a little flour and turn it over.

Gently pat the dough into an oblong, approximately 4” by 8”.  Fold both ends inward, like a business letter.  Turn dough over and gently pat the dough into an oblong appromiximately 4” by 8”.  Use a bench knife or sharp knife to divide the dough into eight equal portions and cober and left rest for 10 minutes.  On a lightly floured surface, gently roll dough portions into an 8-9 “ tube and swing ends around and attach to create a bagel shape.  Cover and let rise on greased parchment or wax paper for 30 minutes.

Boil and Bake the Bread

Place a baking stone on the center oven rack.  Preheat oven to 375 degrees.  Bring boil ingredients to a boil and reduce heat to a gentle simmer.  Drop bagels, one at a time, into boil mixture for 30 seconds on each side.  Place boiled bagels on parchment paper atop an inverted or edge-free cookie sheet or pizza peel and top while wet with desired crunchy adornments.

Slide the bagels and its parchment directly onto the baking stone.  Bake for 24 minutes, rotating parchment halfway through.  Turn bagels over and cook and additional 15 minutes or until nicely browned on both sides.

Remove bagels to a cooling rack.  Enjoy straight from the oven or toasted or cooled and stored in a plastic bag.

Overnight Method

This method creates a bread with greater air holes and a hint of sourdough flavor.

Decrease the amount of yeast to ¼ teaspoon.  Increase the proof time to 12-14 hours.

Follow all other instructions as indicated.

Sourdough Bread

© Katherine Stetson

The extended cool rise develops the degree of sourness.

Please review Bread Essentials for helpful tips and tricks.

Makes one large boule, two baguettes, four torpedoes, or eight rolls.

Dry Ingredients:

  • 3 cups unbleached bread flour
  • 1 tablespoon sea salt
  • ¼ teaspoon active dry yeast

Wet Ingredients:

  • 1½  cups spring water
  • ½ cup ‘fed’ sourdough starter

Mix the Dough

Combine dry ingredients in a 1 quart bowl and whisk together gently.

Pour the wet ingredient into a 2 quart proofing bowl and warm in the microwave to 100 degrees.

Add the sourdough starter and the dry ingredients on top of the wet ingredient in the proofing bowl and stir to combine.  Ensure that all the dry ingredients are incorporated into the dough mass.  Dough will be somewhat stringy and tough, but only a minute or two of mixing is necessary.

Cover the proofing bowl with cello-wrap or a fitted lid.

Proof the Dough

Place the proofing bowl in a cool, draft-free location for 15-18 hours or until doubled in bulk and dimpled with small air pockets.

Work the Dough

Liberally flour your counter top and fingertips.  Tip the proofing bowl and gently extract the dough onto the counter.  The dough will be quite sticky.  Keep your fingertips floured as needed.

Smooth the surface of the dough with a little flour and turn it over.

Gently pat the dough into an oblong, approximately 4” by 8” (1 inch high).  Fold both ends inward, like a business letter.  Upend the dough and gently shape into a small oblong, approximately 3” by 5” (3 inches high).  This is your finished dough.

Shape the Dough

For a boule, leave the finished dough form as is for a long boule or gently tuck the ends under for a round boule. Place boule onto parchment paper atop an inverted or edge-free cookie sheet or pizza peel, cover and let rest for 2-3 hours until doubled in bulk.

For baguettes, slice the finished dough in half lengthwise (a bench scraper works best, but a sharp knife is also fine).  Using your hands, roll each piece into an 8 to 10 inch tube.  If the dough is uncooperative, let it rest for ten minutes and try again. Place baguettes onto parchment paper atop an inverted or edge-free cookie sheet or pizza peel and let rest for 2-3 hours until doubled in bulk.

For torpedoes, slice the finished dough in quarters lengthwise (a bench scraper works best, but a sharp knife is also fine).  Using your hands, roll each piece into a 5 to 6 inch tube, tapering the ends as you go.  If the dough is uncooperative, let it rest for ten minutes and try again. Place torpedoes onto parchment paper atop an inverted or edge-free cookie sheet or pizza peel and let rest for 2-3 hours until doubled in bulk.

For rolls, slice the finished dough in half lengthwise (a bench scraper works best, but a sharp knife is also fine) and slice each piece into four equal pieces for a total of eight.  Leave the pieces as is for a rustic look or gently shape into a more symmetrical ball.  Place rolls onto parchment paper atop an inverted or edge-free cookie sheet or pizza peel and let rest for 2-3 hours until doubled in bulk.

Bake the Bread

Place a baking stone on the center oven rack.  Place a broiler or roasting pan on the lowest rack.  Preheat the oven to 450 degrees.

Using a pastry brush, gently brush the entire surface of the bread with your choice of glaze or wash and sprinkle with seeds or nuts as desired.

Make several decorative slashes across the top of the bread with a very sharp knife.

Slide the dough and its parchment directly onto the baking stone.  Pour one cup of water into the broiler or roasting pan.  Set timer for 15 minutes.

Carefully open the oven door (it’s a steam bath), and rotate the bread 180 degrees.  Set the timer for 15 minutes.

Use oven mitts or potholders and carefully tip the bread onto its top.  Bake for an additional 10-15 minutes until the (exposed) bottom of the bread is browned evenly.

Remove the bread to a cooling rack and let cool for several hours.  When ready to serve, use a serrated knife for slicing.

 

 

 

 

Fool-proof Pizza Dough

© Katherine Stetson

Don’t be alarmed by how dry the ingredients are when first mixed.  A few minutes of kneading bring it all together.

This dough is especially easy to roll, making it ideal for calzones or hand pies of any kind or size.

For two 10-inch pizzas:

  • 3/4 cup warm spring water (105°-115°F.)
  • 1 1/2 teaspoons active dry yeast
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil

Combine warm water and yeast in a small bowl and allow yeast to dissolve.  In a medium bowl, whisk together the flour and salt.  Stir in the yeast mixture.  The dough will be very dry.  Pour the contents of the bowl onto a clean counter top and knead the dough for five minutes, pulling in the flour scraps as you go.

Pour the olive oil into a clean bowl and place the dough ball inside, turning it to coat in the olive oil.  Cover with plastic wrap and let rise in a warm place for 2-3 hours, or until doubled in size.

Divide dough in half, shape into balls and cover with a clean cloth and let rest for 30-40 minutes.  Roll out the dough and apply desired pizza toppings.  Bake in a preheated 500 degree oven for 20 minutes.

Best Bread Ever

© Katherine Stetson

This one-bowl dough creates a very chewy and porous crumb.  Its shapes, variations and uses are only limited by one’s imagination.

Overnight Starter:

  • ½ cup all purpose flour
  • ¼ teaspoon active dry yeast
  • 1/3 cup spring water

In a two-quart glass or ceramic bowl, mix ingredients well.  Cover with plastic wrap and place in a draft-free 70-80 degree location for 8-16 hours.

Basic Dough:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon active dry yeast
  • 2 teaspoons sea salt
  • 1 ¼ cups spring water

Mix ingredients, except for salt, into the overnight starter and stir well.  Cover with plastic wrap and let rest for 20 minutes.  Stir in the salt, cover and let rest for 30 minutes.  The dough will be very sticky and wet.  Lightly oil a spatula and gently fold the dough inward three or four times while rotating the bowl.  Cover and let rest for 30 minutes.  Repeat the folding step twice more at 30-minute intervals.

Preheat the oven to 500 degrees.  Place a baking stone on the center rack and a baking dish or broiler pan on the lowest rack.

Prepare a baking peel or upside-down baking sheet with a piece of parchment paper.  Put one cup of water close to the oven.

Liberally dust the counter with flour and tip the dough out.  Gently dust and shape the dough and tuck under the ends.  Lift it carefully onto the parchment paper and slide the parchment paper onto the baking stone.  Pour the water into the baking dish or broiler pan and reduce the temperature to 450 degrees.

Bake for 30-35 minutes, rotating the parchment paper halfway through.  Cool on a rack for at least 30 minutes.

French Buttermilk Boule

© Katherine Stetson

It’s the buttermilk that gives this loaf its je ne sais quoi.

Please review Bread Essentials for valuable tips.

Makes one large boule.

Dry Ingredients:

  • 3 cups unbleached bread flour
  • 2 teaspoons sea salt
  • 2 ¼ teaspoons active dry yeast

Wet Ingredients:

  • 1 cups spring water
  • ½ cup buttermilk

Mix the Dough

Combine dry ingredients in a 1 quart bowl and whisk together gently.

Pour the wet ingredients into a 2 quart proofing bowl and warm in the microwave to 100 degrees.

Pour the dry ingredients on top of the wet ingredients in the proofing bowl and stir to combine.  Ensure that all the dry ingredients are incorporated into the dough mass.  Dough will be somewhat stringy and tough, but only a minute or two of mixing is necessary.

Cover the proofing bowl with cello-wrap or a fitted lid.

Proof the Dough

Place the proofing bowl in an 80 degrees, draft-free location with an instant-read thermometer resting on top.  The center of the oven warmed by the interior bulb is ideal.

Check the temperature of the instant-read thermometer periodically to ensure that the temperature does not exceed 90 degrees or dip below 70 degrees.

After two to three hours, the dough will have nearly doubled in volume with a flat and dimpled surface.

Work and Shape the Dough

Liberally flour your counter top and fingertips.  Tip the proofing bowl and gently extract the dough onto the counter.  The dough will be quite sticky.  Keep your fingertips floured as needed.

Smooth the surface of the dough with a little flour and turn it over.

Gently pat the dough into an oblong, approximately 4” by 8”.  Fold both ends inward, like a business letter.  Turn dough over and gently pat the dough into desired boule shape, oval or oblong.  Place boule onto parchment paper atop an inverted or edge-free cookie sheet or pizza peel and let rest, covered, for 45 minutes.

Bake the Bread

Place a baking stone on the center oven rack.  Place a broiler or roasting pan on the lowest rack.  Preheat the oven to 450 degrees.

Using a pastry brush, gently brush the entire surface of the bread with your choice of glaze or wash and sprinkle with seeds or nuts as desired.

Make several decorative slashes across the top of the bread with a very sharp knife.

Slide the dough and its parchment directly onto the baking stone.  Pour one cup of water into the broiler or roasting pan.  Set timer for 15 minutes.

Carefully open the oven door (it’s a steam bath), and rotate the bread 180 degrees.  Set the timer for 15 minutes.

Use oven mitts or potholders and carefully tip the bread onto its top.  Bake for an additional 10-15 minutes until the (exposed) bottom of the bread is browned evenly.

Remove the bread to a cooling rack and let cool for several hours.  When ready to serve, use a serrated knife for slicing.

Overnight Method

This method creates a bread with greater air holes and a hint of sourdough flavor.

Decrease the amount of yeast to ¼ teaspoon.  Increase the proof time to 12-14 hours.

Follow all other instructions as indicated.

Buttermilk English Muffins

© Katherine Stetson

Please review Bread Essentials for valuable tips.

This recipe calls for an electric pancake griddle for cooking the muffins, but a cast iron pan can also be used, although only half a batch can be cooked at one time.

For muffins that are ready to cook first thing in the morning, follow the overnight method noted at the bottom of the recipe.

Makes eight muffins.

Dry Ingredients:

  • 3 cups unbleached bread flour
  • 2  teaspoons sea salt
  • 2 ¼ teaspoons active dry yeast

Wet Ingredients:

  • 1 cup spring water
  • ½ cup buttermilk

Extras

  • Olive oil
  • Corn meal

Mix the Dough

Combine dry ingredients in a 1 quart bowl and whisk together gently.

Pour the wet ingredient into a 2 quart proofing bowl and warm in the microwave to 100 degrees.

Pour the dry ingredients on top of the wet ingredient in the proofing bowl and stir to combine.  Ensure that all the dry ingredients are incorporated into the dough mass.  Dough will be somewhat stringy and tough, but only a minute or two of mixing is necessary.

Cover the proofing bowl with cello-wrap or a fitted lid.

Proof the Dough

Place the proofing bowl in an 80 degrees, draft-free location with an instant-read thermometer resting on top.  The center of the oven warmed by the interior bulb is ideal.

Check the temperature of the instant-read thermometer periodically to ensure that the temperature does not exceed 90 degrees or dip below 70 degrees.

After two to three hours, the dough will have nearly doubled in volume with a flat and dimpled surface.

Work the Dough

Liberally flour your counter top and fingertips.  Tip the proofing bowl and gently extract the dough onto the counter.  The dough will be quite sticky.  Keep your fingertips floured as needed.

Smooth the surface of the dough with a little flour and turn it over.

Gently pat the dough into an oblong, approximately 4” by 8” (1 inch high).  Fold both ends inward, like a business letter.  Turn dough over and gently pat the dough into a rectangle approximately 4” by 8”.

Shape the Dough

Prepare a resting surface by covering a cookie sheet with wax paper or parchment.  Brush the paper with a thin coating of olive oil and sprinkle with  corn meal.  Set aside.

Slice the finished dough in half lengthwise (a bench scraper works best, but a sharp knife is also fine) and slice each piece into four equal pieces for a total of eight.  Gently shape into small mounds by tucking under any edges.  Ensure each piece is lightly floured and place on the prepared cookie sheet.  Brush tops of muffins with olive oil and sprinkle with corn meal.  Cover with a clean tea towel and let rest for 45 minutes.

Preheat a pancake griddle to 325 degrees.  When dough has finished resting, place the muffins on the griddle.  After about 8 minutes, rotate the muffins a half-turn and continue cooking another 8 minutes.  Turn muffins over and gently press on each with a pancake spatula to flatten slightly.  Cook an additional 16 minutes, rotating them half way through.

When cooked, move muffins to a baking rack to cool.  Use a fork to split the muffins and toast or reheat as desired.

Overnight Method

This method creates a muffin with greater air holes and a hint of sourdough flavor.

Decrease the amount of yeast to ¼ teaspoon.  Increase the proof time to 12-14 hours.

Follow all other instructions as indicated.

Olive Branch Fougasse

© Katherine Stetson

Please review Bread Essentials for valuable tips.

Makes two fougasse.

Dry Ingredients:

  • 3 cups unbleached bread flour
  • 2 teaspoons sea salt
  • 2 ¼ teaspoons active dry yeast

Wet Ingredients:

  • 1.5 cups spring water
  • 1 tablespoon olive oil

Toppings:

  • olive oil
  • sliced Spanish olives
  • dried oregano

Mix the Dough

Combine dry ingredients in a 1 quart bowl and whisk together gently.

Pour the wet ingredients into a 2 quart proofing bowl and warm in the microwave to 100 degrees.

Pour the dry ingredients on top of the wet ingredients in the proofing bowl and stir to combine.  Ensure that all the dry ingredients are incorporated into the dough mass.  Dough will be somewhat stringy and tough, but only a minute or two of mixing is necessary.

Cover the proofing bowl with cello-wrap or a fitted lid.

Proof the Dough

Place the proofing bowl in an 80 degrees, draft-free location with an instant-read thermometer resting on top.  The center of the oven warmed by the interior bulb is ideal.

Check the temperature of the instant-read thermometer periodically to ensure that the temperature does not exceed 90 degrees or dip below 70 degrees.

After two to three hours, the dough will have nearly doubled in volume with a flat and dimpled surface.

Work and Shape the Dough

Liberally flour your counter top and fingertips.  Tip the proofing bowl and gently extract the dough onto the counter.  The dough will be quite sticky.  Keep your fingertips floured as needed.

Smooth the surface of the dough with a little flour and turn it over.

Gently pat the dough into an oblong, approximately 6” by 10”.  Use a bench knife or sharp knife and divide the dough in half.  Cover and let rest for 10 minutes.  Prepare a baking sheet with parchment paper.

Roll, stretch or pat each dough sheet into an oval.  With a sharp knife, cut a slice in the middle (for the trunk) and several diagonal cuts in the sides (for the branches).  Use your fingers to spread the space between cuts and move to the baking sheet.  Cover and let rest for 30 minutes.

Preheat oven to 400 degrees.  After dough has rested, lightly brush with olive oil and top with the sliced olives and a sprinkling of oregano.  Bake for 30-40 minutes, rotating the pan halfway through cooking.

Allow to cool briefly on a rack.

Bake the Bread

Place a baking stone on the center oven rack.  Place a broiler or roasting pan on the lowest rack.  Preheat the oven to 450 degrees.

Using a pastry brush, gently brush the entire surface of the bread with your choice of glaze or wash and sprinkle with seeds or nuts as desired.

Make several decorative slashes across the top of the bread with a very sharp knife.

Slide the dough and its parchment directly onto the baking stone.  Pour one cup of water into the broiler or roasting pan.  Set timer for 15 minutes.

Carefully open the oven door (it’s a steam bath), and rotate the bread 180 degrees.  Set the timer for 15 minutes.

Use oven mitts or potholders and carefully tip the bread onto its top.  Bake for an additional 10-15 minutes until the (exposed) bottom of the bread is browned evenly.

Remove the bread to a cooling rack and let cool for several hours.  When ready to serve, use a serrated knife for slicing.

Overnight Method

This method creates a bread with greater air holes and a hint of sourdough flavor.

Decrease the amount of yeast to ¼ teaspoon.  Increase the proof time to 12-14 hours.

Follow all other instructions as indicated.

Sticky Pecan Rolls

© Katherine Stetson

Please review Bread Essentials for valuable tips.

Makes12 rolls.

Dry Ingredients:

  • 3 cups unbleached bread flour
  • 2  teaspoons sea salt
  • 2 ¼ teaspoons active dry yeast

Wet Ingredients:

  • 1 cup spring water
  • ½ cup buttermilk

Filling:

  • 1 stick unsalted butter, very soft, divided
  • ½ cup dark brown sugar
  • 2/3 cups chopped pecans, divided

Mix the Dough

Combine dry ingredients in a 1 quart bowl and whisk together gently.

Pour the wet ingredient into a 2 quart proofing bowl and warm in the microwave to 100 degrees.

Pour the dry ingredients on top of the wet ingredient in the proofing bowl and stir to combine.  Ensure that all the dry ingredients are incorporated into the dough mass.  Dough will be somewhat stringy and tough, but only a minute or two of mixing is necessary.

Cover the proofing bowl with cello-wrap or a fitted lid.

Proof the Dough

Place the proofing bowl in an 80 degrees, draft-free location with an instant-read thermometer resting on top.  The center of the oven warmed by the interior bulb is ideal.

Check the temperature of the instant-read thermometer periodically to ensure that the temperature does not exceed 90 degrees or dip below 70 degrees.

After two to three hours, the dough will have nearly doubled in volume with a flat and dimpled surface.

Work the Dough

Liberally flour your counter top and fingertips.  Tip the proofing bowl and gently extract the dough onto the counter.  The dough will be quite sticky.  Keep your fingertips floured as needed.

Smooth the surface of the dough with a little flour and turn it over.

Gently pat the dough into an oblong, approximately 4” by 8” (1 inch high).  Fold both ends inward, like a business letter.  Turn dough over and gently pat the dough into a rectangle approximately 4” by 8”.   Cover and let rest for 10 minutes.

Shape the Dough

Prepare a 12-cup non-stick muffin tin by lightly greasing insides of cups with some of the soft butter.  Sprinkle a teaspoon of chopped pecans in the bottom of each cup.  Set aside.

Roll dough into a rectangle approximately 8” by 12”.  Gently spread surface of dough with the soft butter.  Sprinkle on brown sugar and pecans.  Roll up tightly from the long side, squeezing and shaping as you go to ensure an evenly sized log.  Slice log into 12 pieces and place in the muffin cups.  Cover and let rise for 30 minutes.

Bake the Bread

Preheat oven to 375 degrees.  Place muffin tin on a cookie sheet and bake on the center rack for 30-40 minutes, rotating pan halfway through cooking.

Cool briefly on a rack and then turn out upside down onto a plate.

Overnight Method

This method creates a muffin with greater air holes and a hint of sourdough flavor.

Decrease the amount of yeast to ¼ teaspoon.  Increase the proof time to 12-14 hours.

Follow all other instructions as indicated.

Copyright © Katherine Stetson, all rights reserved.