Freshly made pita bread is what dreams are made of! We love this easy recipe from King Arthur Flour, that showed us how easy it is to make. They’re a must-have for dinnertime at least every other week!

• 3 cups (360g) all-purpose flour  
• 2 tsp instant yeast 
• 2 tsp granulated sugar
• 1 1/2 tsp (9g) salt
• 1 cup (227g) water
• 2 Tbsp (25g) vegetable oil

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine flour with the rest of the ingredients, mixing to form a shaggy/rough dough.

Knead the dough, by hand (10 minutes) or by mixer (5 minutes) or by bread machine (set on the dough cycle) until it’s smooth.

Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it’ll become quite puffy, though it may not double in bulk. If you’ve used a bread machine, simply let the machine complete its cycle.

Turn the dough onto a lightly oiled work surface and divide it into 8 pieces.

Roll two to four of the pieces into 6″ circles (the number of pieces depends on how many rolled-out pieces at a time can fit on your baking sheet).

Place the circles on a lightly greased baking sheet and allow them to rest, uncovered, for 15 minutes, while you preheat your oven to 500°F. (Keep the unrolled pieces of dough covered. Roll out the next batch while the first batch bakes.)

Place the baking sheet on the lowest rack in your oven, and bake the pitas for 5 minutes; they should puff up. (If they haven’t puffed up, wait a minute or so longer. If they still haven’t puffed, your oven isn’t hot enough; raise the heat for the next batch.)

Transfer the baking sheet to your oven’s middle-to-top rack and bake for an additional 2 minutes, or until the pitas have browned.Remove the pitas from the oven, wrap them in a clean dishtowel (this keeps them soft), and repeat with the remaining dough.

Recipe source: King Arthur Flour

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Everyone needs a delicious banana bread recipe on hand and ready to use at a moment’s notice. It’s always a favorite, especially when topped with a cinnamon crumble . . . perfection!

• 1-1/3 cups all-purpose flour
• ¾ tsp salt
• ½ tsp baking soda
• ¼ tsp baking powder
• 5-1/3 Tbsp unsalted butter
• 2/3 cup sugar
• 2 large eggs, lightly beaten
• 1 cup mashed ripe bananas
• ½ cup coarsely chopped walnuts or pecans (optional)

Cinnamon Crumble Topping

• 1/2 cup flour
• 1/2 cup brown sugar
• 5-6 Tbsp butter, melted
• 1 tsp cinnamon

preheat oven to 350 degrees F. Lightly oil a loaf pan.

Whisk together flour, salt, baking soda and baking powder.

In a large bowl, beat the butter and sugar on high until lightened in color and texture, about 2 minutes.

Beat in the flour mixture until blended and the consistency of brown sugar. Gradually beat in the eggs. Fold in the bananas and nuts, if using, until combined. Transfer the batter into a pan. 

Make the crumble by mixing all ingredients, until it comes together loosely. Add more butter if needed. Sprinkle crumble mixture on top of the batter in the pan.

Bake 50 – 60 minutes, until a toothpick inserted in the center comes out clean, about 50-60 minutes.

Let cool in pan 5-10 minutes before unmolding, then cool completely on the rack.

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The gooey, chocolate-hazelnut spread elevates this pastry-like bread to new levels. Best if served slightly warm, but honestly, I’ll take it any way its served to me.

• 1 lb (grapefruit size) portion of the master recipe (the one I use for a crusty boule)
• 1/2 cup Nutella, softened
• 1 egg
• 1 Tbsp water
• 1 Tbsp sparkling or granulated sugar

Hold dough and dust top with flour, quickly shape into ball by stretching surface of dough around to bottom on all four sides, rotating dough a quarter as you go.

On a floured surface, roll dough into 11 X 10″ rectangle.

Microwave Nutella in small bowl 10 to 20 seconds, or until soft and slightly melted. Spread over dough, leaving 1/4″ border uncovered. Roll dough into a log, starting at the long end, then pinch the seam together.

Gently shape the log until it measures about 16″ long. Bring ends together to form about a 6-1/2″ diameter ring. Pinch ends together. Place on parchment paper-lined baking sheet.

Cover loosely with lightly floured plastic wrap; let stand in warm draft-free place 45-60 minutes, or until dough is slightly puffed and no longer feels chilled.

Meanwhile, heat oven to 375 degrees F. Whisk egg and water in small bowl. Lightly brush over top of ring. Sprinkle with sugar.

With kitchen shears, snip 1/2-inch-deep cuts 2 inches apart on top of ring.

Bake 25 minutes, or until golden brown. Cool on wire rack 30 minutes to serve warm, or cool completely.

Recipe from cooking club.com

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This classic European-style loaf has a crispy crust and hearty crumb. Perfect with soups, salads, and cheese.

Master Recipe

• 3-1/2 cups lukewarm water
• 4 tsp active dry yeast
• 4 tsp coarse salt
• 7-1/4 cups unbleached, all-purpose flour.

Combine water, yeast and salt in a large bowl. With spoon, or mixer with paddle attachment, stir in flour. Dough will be wet.

Place dough in a large bowl, covered with cloth, or in a 5-quart lidded container covered with lid, but do not snap airtight. Let rise at room temperature 2 hours.

Refrigerate overnight or up to 14 days.

To Make the Loaf

Use 1 lb. (grapefruit size) portion of Master recipe.

Hold dough and dust top with flour. Quickly shape into a ball by stretching surface of dough around bottom on all four sides, rotating dough a quarter turn as you go.

Place dough (smooth side down) into a well-dusted proofing bowl. (Alternately, Place dough on pizza peel or baking sheet liberally sprinkled with corneal or lined with parchment paper.) Cover loosely with lightly-floured plastic wrap. Let stand in warm, draft-free space for 1 hour, or until dough is slightly puffed and no longer chilled.

30 minutes before baking, place a baking stone on center oven rack, place empty broiler pan on bottom oven rack. Heat oven to 450 degrees F

If using, turn out dough from proofing basked onto a a pizza peel lined with parchment paper. Lightly dust loaf with flour. With a lame, make 2-3, ¼-inch-deep slashes on top of the loaf. Slide loaf, with parchment paper, onto the baking stone. Immediately pour 1 cup hot water into broiler pan; quickly close oven door to trap steam. 

Bake 30 minutes or until deep golden brown and loaf sounds hollow when tapped on bottom. Cool completely on wire rack.

Bake in loaf rounds, or you can also prepare buns. If preparing buns, check after 20 minutes of baking.

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Start the tradition in your own home. Here is a delicious recipe for you to enjoy these soft, and slightly sweet buns this Good Friday.

Hot Cross Buns

• 1 cup milk
• 2 packages active dry yeast
• ½ cup sugar
• 2 tsp salt
• 12 Tbsp unsalted butter, melted and cooled.
• ¾ tsp ground cinnamon
• ¾ tsp ground nutmeg
• 4 large eggs, beaten slightly
• 5-1/2 cups all-purpose flour
• 1-1/3 cups currants or raisins
• 1 large egg white, for glaze

Frosting

• 1-1/2 cups confectioners’ sugar (or more for consistency)
• 2 Tbsp lemon juice
• 1 Tbsp milk

In a small saucepan heat 1 cup milk until it is warm.

Pour warm milk into the bowl of an electric mixer. Using the dough hook, with mixer on low, add the yeast, sugar, salt, butter, cinnamon, nutmeg, and eggs.

Continuing on low speed, adding the flour 1 cup at a time until a soft, slightly sticky dough forms (about 3 minutes). Continue to knead until smooth, another 4 minutes. Add the currants/raisins and knead until combined. Turn dough out onto a heavily floured surface and knead by hand until the currants/raisins are evenly distributed.

Shape dough into a ball, and place in a buttered bowl, turning to coat the dough. Cover the bowl with plastic wrap and allow the dough to rise in a warm place until it doubles in bulk. This should take about 1-1/2 hours. You can also let it rise in the refrigerator overnight.

Butter a large baking sheet. Knead the dough on a lightly floured work surface for about 1 minute.  Divide dough into 24 equal pieces, and shape each piece into a tight ball. Place on the baking sheet, approximately ½ inch apart. Cover with plastic wrap and let rise in a warm place until doubled in bulk, 45 minutes to 1 hour (they will be touching).

Position the oven rack in the center, and heat oven to 375 degrees F.

Make the egg wash combining egg white, 1 Tbsp water and a pinch of salt, then brush the top of the buns. Slice a cross into the top of each bun using a sharp knife or kitchen scissors.

Bake in the oven until golden brown, approximately 25 minutes. Transfer the pan to a rack to cool.

To make the glaze, whisk together the confectioners’ sugar, 1 Tbsp milk and lemon juice. Apply the cross to the top of each bun using a knife, or piping.

Makes 24 buns

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This quick bread recipe is delicious to enjoy all year round, not just around St. Patrick’s Day. We love to pair it with just about everything from a warm soup to a Sunday roast . . . although, oftentimes we gobble it up before it has a chance to cool.

• 2 ¼ cups unbleached bread flour, plus extra for dusting
• ½ cup old-fashioned rolled oats
• ¼ cup wheat bran
• 1 ½ tsp baking soda
• 1 tsp salt
• ¼ cup cold, unsalted butter, cut into small pieces
• 1 ½ cups plain low-fat yogurt

Place a heavy baking sheet in the oven and preheat to 425 degrees F.

In a large bowl, combine the 2 ¼ cups flour, the oats, bran, baking soda and salt. Add the butter and rub it in with your fingertips until the mixture resembles coarse meal. Add the yogurt and stir to blend as evenly as possible, forming a rough ball.

Turn out the dough onto a lightly floured work surface and knead gently for about 30 seconds, dusting with just enough flour to avoid sticking. The dough should be soft.

Sprinkle a little flour on a clean work surface and set the ball of dough on it. Flatten slightly into a 7-inch dome and sprinkle with flour, spreading it lightly over the surface with your fingertips. Using a large spatula, transfer the loaf to a preheated baking sheet and bake until well risen, brown, crusty and the loaf sounds hollow when tapped on the bottom, 30-35 minutes. Transfer the loaf to a wire rack to cool.

Makes one, 1 ¼-lb loaf.

Source: Breads, from Williams-Sonoma Kitchen Library, Time-Life Books, 

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Makes 16-17 ounces, enough for 1 batch of French Bread.

• 1-1/8 cups unbleached all-purpose flour (5 oz)
• 1-1/8 cups unbleached bread flour (5 oz)
• ¾ tsp salt
• ½ tsp instant yeast
• ¾ cup to ¾ cup plus 2 Tbsp water, at room temperature

Stir together the flours, salt and yeast in a 4-quart bowl (or in bowl of an electric mixer). Add ¾ cup of the water, stirring until everything comes together and makes a coarse ball (or mix on low speed for 1 minute with paddle attachment). Adjust the flour or water, according to need, so that the dough is neither sticky nor too stiff. (It is better to err on the sticky side, as you can adjust easier during kneading. It is harder to add water once the dough firms up.)

Sprinkle some flour on the counter and transfer the dough to the counter. Knead for 4-6 minutes (or mix on medium speed with the dough hook for 4 minutes), or until the dough is soft and pliable, tacky but not sticky. The internal temperature should be 77-81 degrees F.

Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap and ferment at room temperature for 1 hour, or until it swells to about 1-1/2 times its original size.

Remove the dough from the bowl, knead it lightly to degas, and return it to the bowl, covering the bowl with plastic wrap. Place the bowl in the refrigerator overnight. You can keep this in the refrigerator for up to 3 days, or freeze it in an airtight plastic bag for up to 3 months.

Note: You can use this on the same day that you make it, if you ferment it at room temperature for 2 hours, instead of refrigerating it. Author prefers to give it the overnight treatment as it seems to bring out even more flavor.

Source: The Bread Baker’s Apprentice, by Peter Reinhart. Ten Speed Press C 2001

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The Stollen is a Christmas specialty is made from a rich, sweet yeast dough that is mixed with milk egg, sugar and butter (sometimes lemon), then raisins, currants, candied peel and almonds are worked into the dough.

This is a recipe from King Arthur Flour

You can read more about the history of the Stollen in my article Delight in Dresden: Traditions of the Season.

Sponge

• 1 cup all-purpose flour
• ½ cup water
• 2 tsp instant yeast

Dough

• 2-1/2 cups all-purpose flour
• ¼ cup butter, diced
• 1 large egg
• ¼ cup milk
• 1/3 cup sugar
• 1-1/4 tsp salt
• 4 tsp instant yeast
• 1 tsp almond extract
• 1 tsp vanilla extract
• ½ cup chopped dates
• ½ cup golden raisins
• 1/3 cup candied cherries, coarsely chopped
• 2 Tbsp all-purpose flour
• ½ cup slivered almonds, toasted

Topping

• 1-1/2 Tbsp butter, melted
• Confectioners’ sugar

To make the sponge, combine the flour, water and yeast in a large bowl, stirring until smooth. Cover and let the mixture rest overnight a room temperature.

To make the dough, add the flour, butter, egg, milk, sugar, salt, yeast, almond extract and vanilla to the sponge. Stir to combine, then knead thoroughly, using your hands, a mixer, a food processor or a bread machine, until the dough is very smooth and supple.

Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 to 1-1/2 hours. It probably won’t double in bulk, but will become puffy.

While the dough is rising, stir together the dates, raisins, cherries, flour and almonds. Transfer the dough to a clean, lightly greased work surface. Knead the fruit into the dough until it is well distributed; a good way to do this is to pat or roll the dough into a rough 12” X 15” rectangle, press the fruit and nuts evenly over its surface, then roll it up like a jelly roll, starting with the log edge. Divide the roll into 2 pieces, shape each piece into a rough 9” log, cover the logs and let them rest for 10 minutes.

Pat each log into a 10” X 8” oval. The fruit may try to ‘fallout’ of the dough; that’s OK, just stick it back in. Fold each oval lengthwise, bringing one side over the over, but leaving a 1” gap, as if you were making a Parker House roll (in other words, fold the dough not quite in half). Press the edge of the top half to seal it to the bottom half, tent the dough with a lightly greased wrap, and allow it to rise for 2 hours, or until it’s noticeably puffy.

Preheat the oven to 350 degrees F.

Bake the stollen for 30-35 minutes, tenting it with aluminum foil after 20 minutes if it appears to be browning too quickly. The finished loaves should be golden brown, and their internal temperature should register 190 degrees F on an instant-read thermometer.

When the stollen are cool, dust them heavily with confectioners’ sugar.

Wrap well and store for up to 2 weeks at room temperature, or freeze for up to 3 months.

The post Christmas Stollen appeared first on Family Eats.

On my recent trip to Germany to visit the Christmas markets, I planned a trip to Dresden for one of the country’s oldest Christmas markets — the Dresden Striezelmarkt. The first Striezelmarkt lasted only one day in 1434, but is still going strong today. It truly is a magical place to be. As luck had it (or, maybe my fabulous planning), as soon as we stepped out of our hotel, we could find ourselves immersed in the Dresden Striezelmarkt. There were delights at every turn — lights, handmade gifts, gluhwein, and local foods, including the famous stollen.

The name Striezelmark goes back to the cake – Dresden Christstollen. In old German, ‘strutzel’ or “striezel’ has a characteristic oblong shape, that is tapered at each end, and a ridge down the center – a shape that is said to represent the Christ Child in swaddling clothes. It is linked to Dresden and its cultural heritage, first recorded as being prepared in medieval times. At that time, fasting foods were less than sumptuous, made only from flour, yeast and water – the Catholic church didn’t allow butter or milk to be used (a sign of abstention during advent). In later times, the government asked Pope Innocent VIII to revoke the ban on butter. He did grant their wish, and his butter missive (called the Butterbrief) was sent to Dresden in 1491. From that time on, stollen bakers were also allowed to use richer ingredients. The rest is history, and the Dresdener Stollen gained a reputation for being fit for kings.

While Mom and I made it to Dresden this year, we were unable to be there for the 25^thStollen Festival (December 8), which featured a parade through the Old Town, and The Royal Master Baker and the Dresden Stollen Girl cut the first slice of the giant stolen. A parade of hundreds of people stretches from the cities loveliest sights carrying a stollen weighing 12 kilos – 1.6 meters in length, to the festival. The cake is cut using a special Stollen knife, and the pieces of the cake are then sold –The Stollen Association donates most of the proceeds to a charity and to support the upcoming generation of young bakers.

This Christmas specialty is made from a rich, sweet yeast dough that is mixed with milk egg, sugar and butter (sometimes lemon), then raisins, currants, candied peel and almonds are worked into the dough.

Dense and somewhat heavy, Mom and I each brought back our own Dresden Stollen to enjoy at home. And, because I didn’t get a chance to be there during the 25^thannual Stollen Festival, I’ve also decided to try my hand at making my own, perhaps starting a new family tradition here in Northern California –although it wasn’t 12 kilos in size!

This is a recipe I used, from King Arthur Flour

Stollen

Sponge

• 1 cup all-purpose flour
• ½ cup water
• 2 tsp instant yeast

Dough

• 2-1/2 cups all-purpose flour
• ¼ cup butter, diced
• 1 large egg
• ¼ cup milk
• 1/3 cup sugar
• 1-1/4 tsp salt
• 4 tsp instant yeast
• 1 tsp almond extract
• 1 tsp vanilla extract
• ½ cup chopped dates
• ½ cup golden raisins
• 1/3 cup candied cherries, coarsely chopped
• 2 Tbsp all-purpose flour
• ½ cup slivered almonds, toasted

Topping

• 1-1/2 Tbsp butter, melted
• Confectioners’ sugar

To make the sponge, combine the flour, water and yeast in a large bowl, stirring until smooth. Cover and let the mixture rest overnight a room temperature.

To make the dough, add the flour, butter, egg, milk, sugar, salt, yeast, almond extract and vanilla to the sponge. Stir to combine, then knead thoroughly, using your hands, a mixer, a food processor or a bread machine, until the dough is very smooth and supple.

Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 to 1-1/2 hours. It probably won’t double in bulk, but will become puffy.

While the dough is rising, stir together the dates, raisins, cherries, flour and almonds. Transfer the dough to a clean, lightly greased work surface. Knead the fruit into the dough until it is well distributed; a good way to do this is to pat or roll the dough into a rough 12” X 15” rectangle, press the fruit and nuts evenly over its surface, then roll it up like a jelly roll, starting with the log edge. Divide the roll into 2 pieces, shape each piece into a rough 9” log, cover the logs and let them rest for 10 minutes.

Pat each log into a 10” X 8” oval. The fruit may try to ‘fallout’ of the dough; that’s OK, just stick it back in. Fold each oval lengthwise, bringing one side over the over, but leaving a 1” gap, as if you were making a Parker House roll (in other words, fold the dough not quite in half). Press the edge of the top half to seal it to the bottom half, tent the dough with a lightly greased wrap, and allow it to rise for 2 hours, or until it’s noticeably puffy.

Preheat the oven to 350 degrees F.

Bake the stollen for 30-35 minutes, tenting it with aluminum foil after 20 minutes if it appears to be browning too quickly. The finished loaves should be golden brown, and their internal temperature should register 190 degrees F on an instant-read thermometer.

When the stollen are cool, dust them heavily with confectioners’ sugar.

Wrap well and store for up to 2 weeks at room temperature, or freeze for up to 3 months.

The post Delight in Dresden: Traditions of the Season appeared first on Family Eats.

Fresh or canned, loaf or muffins, pumpkin bread is delicious to eat any time of the year. What is great about this recipe is that you can make this with any cooked squash, yams or sweet potatoes.

• 1-1/2 cups all purpose flour
• 1-1/2 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp baking powder
• 1/3 cup water of milk
• 1/2 tsp vanilla
• 6 Tbsp unsalted butter
• 1-1/3 cups sugar, or 1 cup sugar plus 1/3 cup packed light or brown sugar
• 2 large eggs
• 1 cup pumpkin puree
• Optional: 1/2 cup chopped walnuts or pecans; or 1/3 cup raisins or chopped dates

Whisk together thoroughly the flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves and baking powder.

In another bowl, combine 1/3 cup of water or milk

1/2 tsp vanilla

I a large bowl beat butter until creamy, gradually add the sugar and beat on high speed until lightened in color and texture, 3-4 minutes.

Beat in eggs 1 at a time, then add pumpkin puree and beat on low speed until blended.

Add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low speed until smooth.

Fold in nuts, raisins or dates, if using.

Bake in a greased 8-cup loaf pan, or muffin tins for about 1 hour, until a toothpick inserted in the center comes out clean.

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