breadhead

A simple way to use up the last of your heirloom tomatoes. This recipe combines fresh ingredients for a classic summer taste, and because this rustic tart is free-form you don't have to worry about the rolling out the edges to perfection.

Note: Be sure to reference the Baker's Tips below before beginning! We help you make adjustments for the summer heat so your tart is *chef's kiss* perfect.

Ingredients: 

1/2 recipe Flaky Pie Pastry 1/2 cup Basil Pesto 3/4 cup bread crumbs 4-6 tomatoes (preferably organic and local), cut into 1/4" thick slices 4 (4 oz.) fresh mozzarella balls (preferably mozzarella di bufala), sliced thick 4 tablespoons freshly grated Pecorino Romano cheese 1 bunch fresh basil leaves, washed, dried, and torn 1 tablespoon kosher salt 1/2 teaspoon cracked black pepper 2 tablespoons balsamic vinegar 5 tablespoons extra-virgin olive oil 1 large egg 1 tablespoon heavy cream 1/4 cup pine nuts, finely ground (optional)

Yield: 1 (10") tart, 6-8 servings

Baker’s Tips to read before you begin:

1. This recipe calls for 4-6 tomatoes cut into thick slices. We will be layering them with the mozzarella inside the tart, so use your best judgement in terms of sizing. If you have 3 large heirloom tomatoes, that should be just fine -- but if they are on the smaller side, you may need 4-6.

2. This summer has been a HOT one, and that makes an impact on things in the kitchen. When you make the Flaky Pie Pastry, be sure you are using frozen butter cubes and ice water for your dough. This will keep things at temperature longer. The recipe also calls for 5 tablespoons of water, but again -- use your best judgement here. You want the dough to be hydrated, but not wet. If you can press your thumb into the dough and it leaves an indentation with little to no crumble, don’t add any more water.

Directions: 

1. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper. 

2. On a floured surface, roll the pastry to a 12 or 13″ circle. Transfer the pastry to the prepared sheet. Spread the pesto over the pastry, leaving a 1 1/2″ to 2″ border around the edge. Sprinkle 1/2 cup of the bread crumbs over the pesto, this will soak up some of the juices from the tomatoes.

3. Arrange half the tomato and mozzarella slices in slightly overlapping concentric circles. Sprinkle the top with 2 tablespoons of the Pecorino, half the basil, 1/2 tablespoon of the salt, 1/4 teaspoon of the pepper, 1 tablespoon of the vinegar, and 2 tablespoons of the oil. Repeat with a second layer of the remaining tomatoes and mozzarella, as well as the remaining Pecorino, basil, salt, pepper, vinegar, and oil. 

4. Starting at one point of the circle, fold the edge of the pastry over the filling, forming a pleated border. In a small bowl, whisk together the egg and cream; brush on the pastry border. In another bowl, toss together the breadcrumbs, pine nuts (if using), and remaining oil. Sprinkle the mixture over the tart. 

5. Bake for 35-40 minutes, or until golden brown. Serve warm or at room temperature. 

Get ready for your new favorite side dish: Roasted Corn Salad.

Roasting the corn heightens its natural sweetness, while the ricotta salata (a firmer, more aged version of creamy ricotta) adds texture. With perfectly ripe tomatoes and a simple dressing of extra-virgin olive oil and vinegar, this salad is a satisfying addition to your plate on these hot, late summer days.

Ingredients: 4 ears yellow corn, shucked 2 tablespoons extra-virgin olive oil Juice of 1/2 lemon 1 tablespoon rice wine vinegar 1 tablespoon minced garlic 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 plum tomato, seeded and diced 3/4 cup diced ricotta salata 1/2 cup finely diced red bell pepper 1 green onion, thinly sliced

Yield: 3 CUPS

Directions: 

1. Preheat the oven to 400 degrees. Cut the bottom and ends of each corn cob. Stand 1 ear of corn on its end on a cutting board, holding the ear near the top. With a large knife parallel to the cob, cut the kernels off. Repeat with the remaining corn. Place the kernels on a baking tray and drizzle with 1 tablespoon of oil. Roast for 15 minutes or until the corn starts to turn golden. Set aside to cool. 

2. In a large bowl, whisk together the remaining 1 tablespoon oil, lemon juice, vinegar, salt, garlic, and black pepper. Add the corn, ricotta, tomato, bell pepper, and green onion; toss to combine. 

Pesto Ingredients: 5 garlic cloves 4 cups (2 large bunches) packed, fresh basil leaves, washed and dried 1/2 cup toasted pine nuts (see notes below) 1 cup extra-virgin olive oil 1/2 cup freshly grated Parmesan cheese 1 teaspoon orange juice 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper

Toasting Nuts: Toasting nuts releases their natural oils. If toasted too long, nuts become bitter, so it is best to toast lightly. Preheat the oven to 325 degrees. Spread nuts evenly on a baking sheet. Bake on the center oven rack for 10-12 minutes, or until fragrant and toasted. Cool.

Yield: 2 1/4 cups pesto

Directions: 

In a food processor, process the garlic until coarsely chopped. Add the basil and pine nuts; pulse until combined. With the machine running, gradually add in the oil in a thin, steady stream through the feed tube, and process until the mixture is blended. Add the Parmesan, orange juice, salt, and pepper; process until smooth. 

Tip: Adding orange juice helps slow down oxidation, which causes the pesto to discolor. 

Crust Ingredients:  1 1/2 cups (3 sticks) cold unsalted butter 3/4 cup granulated sugar 3/4 teaspoons kosher salt 1 large egg yolk 1 teaspoon vanilla extract 3 cups all-purpose flour

Custard Filling Ingredients:  4 cups granulated sugar Grated zest of 3 lemons 1/2 cup plus 1 tablespoon all-purpose flour 1/4 teaspoon kosher salt 1 3/4 cups fresh lemon juice 12 large eggs 3 tablespoons confectioners' sugar

Yield: 2 dozen bars

Ingredients: 

1. In the bowl of a heavy-duty mixer with a paddle attachment, beat the butter until creamy. Add the granulated sugar and beat until light and fluffy. Beat in the egg yolk and vanilla. At low speed, add the flour and salt and mix until just combined. Shape dough into disk, wrap in plastic wrap, and refrigerate for 20 minutes.

2. Preheat the oven to 350 degrees. Butter a 17″ x 11″ x 1″ baking pan.

3. On a lightly floured surface, roll out the dough to a 17″ x 11″ rectangle. Carefully roll up the dough around the rolling pin. Lift the rolling pin over 1 short end of the prepared baking pan, then unravel the dough so that it covers the pan. Press the dough into the corners and up the sides of the pan. Refrigerate for 20 minutes.

4. Bake the crust for 15 minutes or until light golden brown.

5. Prepare the custard filling: Combine 1 cup of the granulated sugar and the lemon zest in a food processor; process until the sugar becomes infused with the lemon (about 30 seconds). Pour the sugar into a large bowl. Add the remaining 3 cups of granulated sugar, flour, and salt, stirring well (this will help avoid lumps of flour in the filling). Whisk in the lemon juice until the mixture is smooth, then whisk in the eggs until blended. Pour the topping evenly over the crust. Bake on the center oven rack for 22-25 minutes, or until the topping is set. Cool completely on a wire rack. Cut into 24 bars, then sprinkle lightly with confectioners’ sugar.

Happy July! This recipe is perfect for a summer holiday picnic. We’ve included both the Flaky Pie Pastry recipe as well as the Strawberry-Rhubarb Pie recipe here in one place so you have everything you need for your weekend baking. Enjoy!

Flaky Pie Pastry Ingredients: 3 cups all-purpose flour 1/4 cup granulated sugar 1 1/2 teaspoons kosher salt 1 cup (2 sticks) plus 2 tablespoons cold unsalted butter, cut into small cubes 1/4 cup plus 1/2 tablespoon vegetable shortening, frozen 10 tablespoons ice water

Yield: Dough for 2 pies

Directions for Flaky Pie Pastry: 

1. In the bowl of a heavy-duty mixer, combine the flour, sugar, and salt. With a paddle attachment at low speed, mix the butter into the flour mixture until it resembles a coarse meal. Cut the frozen shortening into small cubes and add to the flour. Mix just until evenly distributed. (Larger bits of shortening should remain visible.) Gradually add the water, 1 tablespoon at a time, just until the pastry begins to come together. (The pastry will begin to stick to the paddle attachment. It will look crumbly but feel moist.)

2. Transfer the pastry to a work surface; divide in half and gather gently into 2 balls. Tightly wrap the pastry in plastic wrap and flatten each into a thick disk Refrigerate at least 1 hour or overnight. 

Strawberry-Rhubarb Pie Ingredients: 1 recipe flaky pie pastry (see above) 1/2 cup granulated sugar 2 tablespoons water 3/4 pound rhubarb, trimmed and cut into 1" pieces (4 cups) 2 tablespoons unsalted butter 2 cups strawberries, hulled and cut in half 1/4 cup orange juice 2 tablespoons cornstarch 1 1/2 tablespoons grated orange zest 1/4 teaspoon kosher salt 1/8 teaspoon ground cinnamon 1 large egg 1 teaspoon heavy cream 1 teaspoon crystal (or other) sugar

Yield: 1 pie

Directions for Strawberry-Rhubarb Pie:

1. Preheat the oven to 375 degrees. Line an 8 1/2″ x 2″ tart pan with a removable bottom with 1 pastry disk. Line with parchment and pastry weights (or rice, beans, etc.) and blind bake for 8-10 minutes for a partially baked crust. Remove the weights and let cool completely. Reduce the oven temperature to 350 degrees.

2. On a lightly floured surface, roll remaining pastry disk into an 8″ x 10″ rectangle. Transfer to a large baking sheet and refrigerate until ready to use. 

3. In a large sauté pan, bring the sugar and water to a boil over medium-high heat. Cook the syrup 1 minute. Stir in the rhubarb and butter. Cook just until rhubarb is tender, about 3 minutes. Transfer the rhubarb to a bowl and cool. 

4. In a large bowl, toss together the strawberries, orange juice, cornstarch, orange zest, salt, and cinnamon. Fold in the cooled rhubarb. Pour the filling into the crust. Set aside.

5. Line a large baking tray with parchment paper. In a small bowl, whisk together the egg and heavy cream. 

6. With a fluted pastry wheel, cut the pastry rectangle into eight 1″ strips. Lightly brush the edges of the pastry with the egg wash. Place 4 strips equidistant over the pie. Brush the strips lightly with the egg wash. Place the remaining 4 strips at a 45 degree angle over the top to create a lattice pattern. Brush with the egg wash. Secure the ends of the strips to the crust; trim the overhang. Spring the pie with the crystal (or other) sugar. Bake 45-50 minutes, until golden brown and juices are bubbling. Cool completely on a wire rack.

With a grey, drizzly day outside, an afternoon baking these chewy, moist, oat-filled cookies with a cup of tea sounds about perfect to us. Bakers tip: toasting the pecans releases their natural oils, bringing out a robust, nutty flavor.

Ingredients: 3/4 cup plus 1 teaspoon all-purpose flour 1 teaspoon ground cinnamon 1 teaspoons kosher salt 1/2 teaspoon baking soda 1 2/3 cups old-fashioned oats 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 1/3 cup firmly packed dark brown sugar 1/2 cup plus 2 tablespoons granulated sugar 1 large egg 1 tablespoon vanilla extract 1 1/4 cup dark raisins 1/2 cup pecans, toasted and coarsely chopped

Yield: 2 dozen cookies

Directions:

1. Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper or use non-stick baking sheets.

2. In a large bowl, combine the flour, cinnamon, salt, baking soda, and oats. In a large bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg, then the vanilla. At low speed, stir in the flour mixture just until combined. Fold in the raisins and pecans. 

3. Drop the dough by 2-tablespoon portions, 2″ apart, on the prepared baking sheets. Bake 15-20 minutes, rotating the baking sheets between the upper and lower oven racks halfway through baking, until light golden brown. Transfer the cookies to wire racks to cool completely. Repeat with the remaining dough. 

Note on toasting pecans:

Toasting nuts releases their natural oils. If toasted too long, nuts become bitter, so it is best to toast lightly. Preheat the oven to 325 degrees. Spread nuts evenly on a baking sheet. Bake on the center oven rack for 10-12 minutes, or until fragrant and toasted. Cool. 

The Millet Muffin is a classic Metropolitan item. Loved by staff and customers alike, this breakfast staple was inspired by a visit to Cafe Fanny in Berkeley, California. The toasted millet adds a crunchiness to an already delicious brown sugar muffin. We know you will love it as much as we do!

INGREDIENTS 4 cups all-purpose flour 2 1/2 teaspoons baking powder 1 1/2 teaspoons kosher salt 1 teaspoon baking soda 2 cups millet, lightly toasted and cooled 6 large eggs 1/2 cup milk 2 teaspoons vanilla extract 3/4 cup (1 1/2 sticks) unsalted butter, softened 2 cups firmly packed dark brown sugar

YIELD: 2 dozen muffins

Directions: 

Note on toasting millet: Preheat the oven to 350 degrees. Spread the millet in an even layer on a baking sheet. Bake on the center oven rack 12-15 minutes, or until golden brown. Let cool before using in recipe.

1. Preheat the oven to 375 degrees. Butter 24 muffin-pan cups. 

2. In a large bowl, sift together the flour, baking powder, salt, and baking soda. Stir in the cooled millet. In a small bowl, whisk together the eggs, milk, and vanilla. 

3. In the bowl of a heavy-duty mixer with a paddle attachment, beat the butter and brown sugar until light and fluffy. At low speed, add the flour mixture alternatively with the egg mixture, beginning and ending with the dry ingredients. Mix until just blended.

4. Spoon the batter evenly into the prepared muffin-pan cups. Bake 15-20 minutes, rotating the muffin pans between the upper and lower oven racks halfway through baking, until a skewer inserted into the center of a muffin comes out clean. Cool the muffins in the pans for 5 minutes before transferring to wire racks to cool completely. 

James perfected this scone recipe while he was the Pastry Chef at the White Dog Cafe. The currants, buttermilk, and orange zest add a subtle dimension to this traditional teatime food. Scones taste best when the dough is made the day before and refrigerated 12 to 24 hours before being baked. 

Ingredients: 

4 cups all-purpose flour 1/2 cup granulated sugar 2 teaspoons baking powder 2 teaspoons baking soda 1/4 teaspoon kosher salt 1 cup (2 sticks) cold unsalted butter 1 1/2 cups dried black currants 3/4 cup buttermilk 2 large eggs grated zest of 2 oranges 2 tablespoons heavy or whipping cream

Yield: 14 scones

Directions:

1. In the bowl of a heavy-duty mixer, combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Add the butter to the flour mixture and toss. With a paddle attachment at low speed, mix the butter into the flour mixture until the mixture resembles a coarse meal. Stir in the currants. 

2. In a small bowl, whisk together the buttermilk and eggs; pour over the flour mixture and beat at a low speed until the dough is evenly moistened and comes together. Scoop the dough onto a piece of plastic wrap; flatten into a 21″ x 4″ rectangle. Wrap the dough and refrigerate 2 hours (or ideally overnight). 

3. Meanwhile, if making the same day, preheat the oven to 375 degrees. Line 2 large baking sheets with parchment paper or use nonstick baking sheets. 

4. Unwrap the chilled dough; place on a cutting board. Cut the dough crosswise into 7 (3″) strips, then cut each strip into 2 triangles. Brush the tops with cream. Separate the triangles then transfer, 2″ apart, to the prepared baking sheets. Bake 20-25 minutes, rotating the baking sheets between the upper and lower oven racks halfway through baking, until golden. Cool on wire racks. Serve slightly warm. 

Want an excuse to eat cake for breakfast? Not that you need one. This Crumb Cake solves that problem, doubling as a delicious dessert and a morning treat to have with coffee or tea.

A staff favorite, trust us when we say you'll want to bake this cake yourself so you can save some of the crumb topping for later!

Cake: 1 cup plain yogurt 1 cup sour cream 2 large eggs 1 tablespoon vanilla extract 2 1/4 cups all-purpose flour 1 tablespoon plus 3/4 teaspoon baking powder 1/2 teaspoon kosher salt 1 cup (2 sticks) unsalted butter, softened 1 3/4 cup granulated sugar Grated zest of 1 lemon 2 cups fresh berries or other fruit (optional)

Crumb Topping: 3/4 cup plus 2 tablespoons all-purpose flour 1/2 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/4 teaspoon baking powder 6 tablespoons unsalted butter, melted and cooled Confectioners' sugar, for garnish

Directions:

1. Preheat the oven to 350 degrees. Butter a 9″ x 3″ round cake pan; line the bottom with a parchment paper circle. Lightly butter the parchment paper. 

2. In a bowl, stir together the yogurt, sour cream, eggs, and vanilla. In another bowl, soft together the flour, baking powder, and salt. 

3. In a large bowl of an electric mixer, beat the butter and sugar until light and creamy. Add the lemon zest; beat 1 minute. Add the yogurt mixture alternatively with the flour mixture, beginning and ending with the dry ingredients. Beat well after each addition. Spread the batter in the prepared pan, sprinkle berries or fruit if using. Bake the cake on the center oven rack for 40 minutes. 

4. Meanwhile, in a bowl, stir together the flour, sugar, cinnamon, salt, and baking powder for the crumb topping. Add the butter and toss until mixture becomes crumbly. 

5. Remove the cake from the oven, sprinkle the crumb topping over the cake. Bake the cake 15-20 minutes more, until a skewer inserted in the center comes out clean. Cool the cake on a wire rack. Run a knife around the edge of the cake. Place a plate over the pan and invert. Remove the pan and parchment paper. Invert the cake, right side up, onto a serving plate or cake stand. Garnish with confectioners’ sugar if desired.

Another week of baking down! This Country Bread is one of our favorites, pure and simple in flavor with just a hint of nuttiness from the natural grains. Don't be afraid to bake this bread to a deep golden brown. The darker the loaf, the more sugars in the crust are caramelized and the better the flavor.

Preferment:  1/3 cup active Whole Wheat Starter 1 cup plus 1 tablespoon water (68 degrees) 1 1/2 cups bread flour

Dough:  1 cup water (74 degrees) 1 teaspoon malt extract 3 cups bread flour, plus extra flour for preparation 1 tablespoon fine sea salt

Yield: 1 large loaf

First, directions for the preferment: 1. In a large bowl, dissolve the starter in water. With a wooden spoon, stir in the flour until a pancake-like batter is formed. Cover the bowl tightly with plastic wrap; let ferment at room temperature for 8 hours.

Directions for the dough: 2. With a rubber spatula, scrape the preferment into the bowl of a heavy-duty mixer; add 3/4 cup of the water, the malt extract, and the flour. With a dough hook attachment at low speed, mix until the dough forms a shaggy mass, about 4 minutes. Sprinkle the salt over the dough. Let rest for 15 minutes. 

3. At low speed, mix the salt into the dough for 2 minutes. Increase the speed to medium. Knead the dough for 8 minutes, gradually adding the remaining 1/4 cup water, 2 tablespoons at a time, until thoroughly incorporated after each addition. Test for gluten development. The dough should be smooth and elastic, and pull away from the sides of the bowl. The temperature of the dough should be 78-80 degrees. Transfer the dough to a lightly oiled bowl or container at least twice its size and cover tightly with plastic wrap. Let rise in a cool, draft-free place until doubled in size, 4-5 hours. 

4. Generously coat a cloth-lined proofing basket with sifted flour, or line a small open based with a towel and flour it. Set aside. 

5. Turn the dough out onto a lightly floured surface and flatten to a disk. Turning the disk counterclockwise, pick up the edges and fold over into the center until a complete revolution has been made. Repeat this process again, so that the size of the disk is half of what it was and a rough ball has been formed. Turn the ball seam-size down, round the dough in your hands until it is compact and firm. Seal the bottom and turn the ball seam-side up; transfer to prepared basket. Cover the basket tightly with plastic wrap and let the dough rise for 1 hour at room temperature. Transfer the basket to the refrigerator; let the dough rise slowly overnight. 

6. Remove the dough from the refrigerator, let come to room temperature (about 2 hours). Meanwhile, at least 20 minutes before baking, place a large baking stone (if available) on the center oven rack. Preheat the oven to 500 degrees. 

7. Sprinkle a baker’s peel or the bake of a baking sheet with cornmeal, if available. Carefully invert the dough, remove the basket. With a lame or a sharp knife, score the top of the loaf in whatever decorative pattern you choose. Working quickly, spray the inside of the oven with water to create steam. Slide the loaf onto the baking stone and close oven door. Reduce the oven temperature to 425 degrees. Bake for 3 minutes. Open the oven door and spray all around the loaf. Close the door. Bake 3 minutes. Repeat this process for 40-50 minutes, or until the loaf is dark golden and sounds hollow when tapped on the bottom. Transfer the loaf to a wire rack and cool completely. 

Day One (First Refreshment): 

1/2 cup ripe Chef

1/2 cup whole wheat flour

1/4 cup water (68 degrees)

In a large glass bowl with a wooden spoon, stir together the Chef, flour, and water until the dough is firm and smooth. Cover the bowl tightly with plastic wrap and let the mixture ferment at room temperature for 6 hours or until bubbly. Then refrigerate the starter overnight. 

Day Two (Second Refreshment): 

1 cup whole wheat flour

1/2 cup water (68 degrees)

Check to see that the starter has doubled in size. With a wooden spoon, stir in the flour and water. Cover the bowl tightly with plastic wrap and let the starter ferment at room temperature for 6 hours or until bubbly. Then refrigerate the starter overnight. 

Day Three (Third Refreshment): 

2 cups whole wheat flour

1 cup water (68 degrees) 

Check to see that the starter has doubled in size. With a wooden spoon, stir in the flour and water. Cover the bowl tightly with plastic wrap and let the starter ferment at room temperature for 6 hours or until bubbly. Then refrigerate the starter overnight. 

Day Four: 

While we’re back to slinging pizzas at our cafe location Wednesday-Saturday, if you are not in the Philadelphia area -- give this recipe a try from our co-owner and head baker, James Barrett! Check out the YouTube video in our next post where you can watch him make this delicious meal start to finish. 

Ingredients:

Dough: 230 g (8.10 oz) Bread Flour 230 g (8.10 oz) All Purpose Flour 12 g (1 oz) Dark Rye Flour, Coarsely milled 403 g (14.2 oz) Water 75 degrees 20 g (.70 oz) EVOO 12 g (.45 oz) Sea Salt 6 g (1 oz) Malt 4 g (.15 oz) Fresh Yeast

Sauce: 2 Each 28 oz cans San Marzano style Tomatoes 1 tps Kosher Salt 1 tps Sugar 2 Sprigs Fresh Thyme 2 Garlic Cloves, smashed 1 tbsp Tomato Paste ¼ cup EVOO

Method of Preparation: 

Dough: In the bowl of an electric mixer with the dough hook attachment, stir together the water, yeast, EVOO and malt. Allow the yeast to proof for 5 minutes. Mix in flour until a shaggy mass is formed. Sprinkle salt on top and leave rest for 20 minutes. On low speed, mix in the salt. Continue to mix on low speed for 4 minutes. Turn mixer to high speed and knead the dough for 4 minutes until the dough is shiny and elastic. The dough will appear softer when you move it from the mixing bowl than it does in the video. 

This is a well-hydrated dough so it will not clean the bottom of the bowl. Next, place dough in a lightly oiled container. Cover and let rise 1 hour. Fold the dough into itself 2X. (Book fold) Cover and let rise for 1 hour. Fold dough into itself (book fold.) Cover and refrigerate dough overnight.

Preheat oven to 500 degrees. Remove dough from the refrigerator and place in oiled 10” x 14” Steel pan (Detroit Style.) Brush the dough with olive oil and cover with plastic wrap. Place pan in a warm spot. Stretch and dimple dough out every ½ hour until dough fills the pan evenly. This will take approximately 1 ½ hours.

Place dough in preheated oven for 6 – 8 minutes. Remove pan and top with cheese, spreading to the edge. This will create the caramelized cheese crust. Continue to place toppings on the pizza.

Reduce oven temperature to 475 degrees. Bake until pizza is cooked through and toppings are cooked. This will take approximately 18 – 20 minutes. Remove pan and carefully cut pizza from the pan. Slide pizza out of pan onto a cutting board. Garnish pizza with further toppings such as ricotta cheese, basil etc. Cut and serve pizza drizzled with EVOO.

Sauce: Preheat oven to 300 degrees. Place all ingredients into a baking dish. Stir gently to dissolve the tomato paste. Stir ingredients over medium heat until warm. Place pan in lower third of the oven.

Slowly bake for 3 to 4 hours stirring every ½ hour. The sauce is finished when it is deep red, shiny and jewel like. Remove from oven and cool slightly. Remove thyme sprigs and crush the sauce with a potato masher to desired consistency.

Suggested Toppings: Cheeses: Mozzarella, Fontina, Asiago, Ricotta Meats: Pepperoni, Prosciutto, Sausage Vegetables: Peppers, Onions, Tomatoes, Squash, Mushrooms

As promised, here’s our Potato Rosemary Bread -- a delicious way to use your White Starter from last Friday. 

This bread is really a meal unto itself. The potatoes, rosemary, and olive oil are a classic marriage, and the potatoes give the final bread a wonderful moistness. This is a long one, but we promise it’s worth it. Make, eat, enjoy! 

Ingredients: 

1 1/2 pounds Russet potatoes

1 cup water (68 degrees)

3/4 cup active White Starter (see recipe from Friday, April 3)

4 1/4 cups bread flour, plus extra flour for preparation 

2 tablespoons whole wheat flour

1/4 cup extra-virgin olive oil

1 tablespoon coarsely chopped fresh rosemary

1 tablespoon fine sea salt 

Yellow cornmeal, for preparation 

Yield: 2 loaves

Directions: 

1. Preheat the oven to 400 degrees. Place the potatoes on a baking tray, and bake under tender -- about 50-60 minutes. Cool completely, peel the skins, and discard. 

2. In the bowl of a heavy-duty mixer, combine the potatoes, water, and starter. With a dough hook attachment, mix at low speed until the potatoes are slightly broken up (about 2 minutes), then stop the mixer. Add the bread flour, whole wheat flour, oil, and rosemary. At low speed, mix until a firm, but moist, dough is formed (about 4 minutes). Sprinkle the salt over the dough and let rest for 15 minutes. 

3. At low speed, mix the salt into the dough for 2 minutes. Increase the speed to medium and kneed the dough for 8 minutes. Do a window-pane gluten development test. The dough should be smooth and elastic and pull away from the sides of the bowl, and the temperature of the dough should be 78 or 80 degrees. Transfer the dough to a lightly oiled bowl or container at least twice its size, and cover tightly with plastic wrap. Let rise in a cool, draft-free place until doubled in size (about 4-5 hours). 

4. Generously coat 2 cloth-lined proofing baskets with sifted flour, or line 2 medium open baskets with a towel and flour them. Set aside. 

5. Turn the dough out onto a lightly floured surface. Divide the dough into 2 equal pieces. Shape each into a round load. Turn each loaf seam-side up; transfer to the prepared baskets. Cover the baskets tightly with plastic wrap. Refrigerate to rise slowly overnight or up to 12 hours. 

6. Remove the loaves from the refrigerator; let come to room temperature (about 1 hour). 

7. Meanwhile, at least 20 minutes before baking, place a large baking stone on the center oven rack. Preheat the oven to 450 degrees. 

8. Sprinkle a baker’s peel or the back of a baking sheet with cornmeal. Carefully invert 1 loaf onto the peel; remove the basket. With a lame or sharp knife, lightly score the surface of the loaf in a criss-cross pattern. If your stone is large enough to accommodate both loaves, invert the second loaf onto the peel and remove the basket; score the top. Generously spray the oven with water to create steam, and quickly slide the loaf or loaves onto the baking stone. Close the oven door, bake for 3 minutes. Open the oven door and spray all around the loaf. Close the oven door, bake for 3 minutes. Repeat (about 40 minutes baking time) until the loaf is dark brown and sounds hollow when tapped on the bottom. Transfer the loaf to a wire rack and cool completely. 

Although this is our most popular cake all year, it is especially appreciated this month. Try it at home for your Passover and Easter celebrations! 

12 tablespoons (1 1/2 sticks) unsalted butter, cut into small cubes

6 ounces bittersweet chocolate, chopped

1/2 cup unsweetened Dutch-process cocoa 

3/4 cup granulated sugar

4 large eggs, separated

1/4 teaspoon kosher salt

1 tablespoon vanilla extract

Confectioners' sugar, for garnish 

1. Preheat the oven to 350 degrees. Butter an 8" x 3" round cake pan; line the bottom with a parchment paper circle. Lightly butter the parchment paper.

2. Combine the butter and chocolate in a large heatproof bowl. Set the bowl over a saucepan halfway filled with barely simmering water. 

3. Meanwhile, sift the cocoa and sugar into another bowl. In a large bowl of an electric mixer, combine the egg whites and salt. With a whip attachment set at medium-high speed, beat the whites until soft peaks form. Set both aside.

4. Remove the melted butter and chocolate from the simmering water. Stir until smooth and to release the heat. Add the cocoa mixture, egg yolks, vanilla, and one-quarter of the beaten whites. Stir with a whisk until the mixture is smooth. With a rubber spatula, gently fold in the remaining whites just until blended. Pour the batter into the prepared pan. Bake the cake on the center oven rack for 30 to 35 minutes, until a skewer or toothpick inserted into the center of the cake just barely comes out clean.