Hot Baked Bread Recipes

10/31/2023

It's more satisfaying when you bake your own bread.

Best sandwiches in town available on this page.

10/19/2023

Skillet Cornbread (Recipe in the comments).

Best sandwiches in town available on this page.

10/18/2023

Brioche Bread (Recipe in the comments).

Best sandwiches in town available on this page.

10/17/2023

Irish Brown Bread (Recipe in the comments).

Best sandwiches in town available on this page.

10/16/2023

Challah Rolls

Ingredients
4 c. all-purpose flour, plus more for work surface
2 tsp. kosher salt
3 large eggs, separated
3 large egg yolks
1/3 c. vegetable oil
6 tbsp. honey
2 (¼-ounce) packages instant yeast (4½ teaspoons)
Nonstick spray
2 tsp. sesame seeds

Directions
SAVE TO MY RECIPES
Step 1
In the bowl of a stand mixer fitted with a dough hook, combine flour, salt, 2 eggs, egg yolks and vegetable oil. In a medium bowl combine ¾ cup warm water, honey and yeast. Pour yeast mixture into the stand mixer and begin to mix on low.
Step 2
Knead dough on low until it pulls cleanly away from the bowl and is only slightly sticky, 6 to 8 minutes. Turn out dough onto a lightly floured surface and knead with your hands until it’s smooth on the outside and springs back when pressed with your fingers.
Step 3
Spray the inside of a large bowl with cooking spray, place the dough in the bowl and cover with plastic wrap. Let dough proof until nearly doubled in size, 90 minutes. Line two large baking sheets with parchment paper. Punch the dough down once then turn it out onto a work surface.
Step 4
Divide the dough into 16 equal pieces. To form each roll take two pieces of dough and roll them out into ropes of equal length, about 14 inches long. Lightly pinch the ends of the two ropes together then twist the ropes together until they are fully combined into one twisted rope.
Step 5
Spiral the braided rope on itself to create a round roll. Tuck the remaining end under the challah to make sure the spiral doesn't come loose. Repeat with the remaining dough.
Step 6
Transfer the completed rolls to the baking sheets, spaced evenly, and cover rolls loosely with plastic wrap. Let rest nearly doubled in size again for an additional 60 minutes.
Step 7
Toward the end of this final proof, preheat oven to 375º F and beat the remaining egg with a fork.
Step 8
Remove the plastic wrap from the rolls and brush them thoroughly with egg wash, making sure to coat all the braided nooks and crannies. Sprinkle with sesame seeds.
Step 9
Bake until the exterior of the rolls reaches a deep caramel color and a thermometer inserted into the center of a roll reaches 190ºF, 20 to 25 minutes.
Step 10
If you want to bake in batches, make sure to move the unbaked rolls to the fridge to stop them from proofing further.
Step 11
Remove rolls from the oven and let cool completely.

10/16/2023

Focaccia Bread

Ingredients
1/2 c. extra-virgin olive oil, divided, plus more for greasing
700 g all-purpose flour (about 5 3/4 heaping c.)
1 tbsp. kosher salt
1 (1/4-oz.) packet active dry yeast (2 1/2 tsp.)
660 g lukewarm water (about 2 3/4 c.)
3 sprigs rosemary, leaves picked
2 tsp. flaky sea salt

Directions
SAVE TO MY RECIPES
Step 1
Coat a large bowl with 1/4 cup oil. In another large bowl, whisk flour, kosher salt, and yeast to combine. Add water and mix with a spatula or your hands until a wet dough forms. Transfer to prepared bowl. Cover with plastic wrap and let sit at room temperature until risen and doubled in size, 3 to 4 hours, or refrigerate up to 24 hours.
Step 2
Grease a 13"x9" baking pan with 1/4 cup oil. Transfer dough to prepared pan and spread as much as possible to each corner. If it’s not completely stretched out, that’s okay; the dough will relax with time and end up stretching out on its own. Grease a piece of plastic wrap large enough to cover pan with oil. Cover pan oiled side down and let sit in a warm place until doubled in size, 1 to 3 hours. Gently poke dough with your finger—if it slowly comes back to its original place, then it’s good to go. You don’t want the dough to not spring back.
Step 3
Preheat oven to 450°. Grease your fingertips with oil and dimple dough all over. Top with rosemary and sprinkle with sea salt.
Step 4
Bake focaccia, rotating pan halfway through, until puffed and golden brown, 20 to 30 minutes. Let rest 5 minutes, then serve warm.