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Salted sage honey butter brioche rolls
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Wednesday, January 17.
No time to waste
@enneoleo
Hi Tumblr! It’s been a minute, but I gotta tell you my DEBUT COOKBOOK Small-Batch Breads: 50 Recipes for Loaves, Buns, and Flatbreads Made with One Cup of Flour is now available for pre-order!
PRE-ORDER HERE
When I started The Practical Kitchen in 2019 I never saw myself writing a cookbook. It seemed like something that ~other people~ who were more organized or bigger dreamers got to do. But when you fell in love with my small-batch bread recipes and kept making them go viral and asking for more and more and more of them, I quickly found myself building a list of enough small-batch bread recipe ideas to fill a…well, a whole cookbook. And now I get to tell you that it’s available for pre-order!
Inside you’ll find FIFTY RECIPES across FIVE chapters:
🍞 Chapter 1: Little Loaves
🍞 Chapter 2: Buns and Rolls
🍞 Chapter 3: Twists, Sticks, and Braids
🍞 Chapter 4: Flatbreads, Crackers, and Pizza
🍞 Chapter 5: Biscuits, Pastries, and Quickbreads
Shooting the cover was so much fun. We wanted to highlight the variety of small-batch breads you'll find inside the book, so clockwise from top left, you'll see: pillowy cinnamon rolls, crisp rosemary olive oil crackers, crusty bread, buttery crescent rolls, soft sandwich bread, a perfect bagel, a single foot-long(-ish) baguette, the OG mini focaccia, a twisty chocolate babka, and a hard French dinner roll!
Every single small batch bread recipe has a gorgeous full-size photograph of the finished bake so you never have to wonder what it's “supposed” to look like, plus there are 100+ process shots throughout the book to guide you through each recipe with confidence, step-by-step!
The recipes are written with weight measurements by default because #TeamKitchenScale but there are cup/teaspoon measurements for every recipe too. Doing these conversions was one of the hardest parts of writing the book but I wanted to make sure literally everyone can make these small batch bread recipes so it was worth it to me to give both!
"Like a glass door; unhinged."
5 Ingredient Bread
Ingredients
1 tablespoon active dry yeast 3 1/2 cups warm water 1/2 cup honey 1 tablespoon salt 8 cups bread flour
Instructions
1 Add warm water, honey and yeast to a stand mixer with a whisk attachment. Stir together briefly. 2 Let the yeast mixture sit for 2-4 minutes. Add salt to the bowl and slowly stir in 3 cups of flour one at a time. The mixture will be runny and questionable. (Trust the process.) 3 Cover the mixing bowl and put it in a warm, sunny place for 20 minutes till the mixture appears sponge like. 4 Put mixing bowl back on the stand mixer with the hook attachment. Slowly add the remaining 5 cups of flour to the bowl and mix together. (When the mixture is at the right consistency the dough will start to crawl up the hook engulfing the mixer.) The dough will still be very sticky/tacky. 5 Remove the hook and scrape dough from the sides of the bowl. Again cover the bowl and place in a warm spot until dough doubles, in size, roughly 1.5 - 2 hours. 6 Punch down the dough and allow the dough to rise again for another 30 minutes. 7 Pre-heat the oven to 400° F. Grease two baking pans well with butter. 8 Punch down the dough a second time and form into two loaves and place in the prepared bread pans. 9 Place the loaf pans on the center rack of the oven and bake for 20 minutes. 10 Turn down the oven to 325° F and allow loaves to bake for an additional 40 minutes. 11 When nice and golden brown remove the loaves from the oven and slide them out of the loaf pan. 12 Cover bread with a light towel and allow to cool completely before storing or slicing.
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🍞 Lammas ~ Split Loaf Recipe 🍞
Ingredients:
- 7x4 inch Loaf Pan
- 5 cups of Flour
- 2 tsp Salt
- 2 1/4 tsp Yeast
- 1 cup Water
- 1/4 cup Milk, warm
Instructions:
1. Spray the loaf pan with cooking spray or with shortening to prep and set aside.
2. Sift the flower and salt together.
3. In a small bowl next the yeast with half the water and let’s sit for about 10 minutes at room temperature.
4. Make a well in the flower and pour in the water mixture stirred in the remaining water. Let it sit to sponge.
5. Wait 20 minutes and then add the milk and mix move the dough to a lightly flowered work surface and need until smooth and elastic, which takes about 10 minutes.
6. Then place the dough in an oiled bowl and cover with a piece of plastic wrap, that’s lightly sprayed with cooking spray so it doesn’t stick when it rises. It will take about two hours until the dough has doubled in size.
7. After you waited, the two hours, take your dough out and punch down the dough. Then turn it all into a lightly flowered work surface, shape the dough into a rectangle and roll it up lengthwise tucking the ends to form a loaf.
8. Set the dough in the loaf pan sea side down cover and let rise for 30 minutes. The dough should rise over the top of the pan.
9. Use a sharp knife to score the top of the loaf. Let the loaf sit for 10 minutes while the oven preheat to 450°F.
10. Bake for 25 minutes or until the loaf is golden and sounds hollow when thumped on the bottom.
How to Make Fry Bread – A Traditional Recipe 🍞🔥
