Food 2: Bread Rolls & Pizza

Showing posts with label Bread Rolls & Pizza. Show all posts

Monday, December 9, 2013

Knotted Dinner Rolls

Soft, rich, and worlds better than store-bought, these gorgeous, buttery dinner rolls are easier to make than you may think. In fact, describing how to shape them is more difficult than actually doing it. Look here for step-by-step photos for shaping them or watch our video on shaping and baking these dinner rolls, as well as Cloverleaf, Parker House, and Butterflake, all made with this same dough.

For the dough

1-1/2 cups whole milk; more as needed

1 packet (1/4 oz. or 2-1/4 tsp.) instant or active dry yeast

1/4 cup vegetable oil; more as needed

1 oz. (2 Tbs.) unsalted butter

1/4 cup granulated sugar

1 lb. 7 oz. (5-1/4 cups) unbleached bread flour; more as needed

1-1/4 tsp. table salt or 2 tsp. kosher salt

1 large egg

For shaping and baking

Vegetable oil spray

1 large egg

Poppy or sesame seeds for garnish (optional)

Make the dough

In a small saucepan, heat the milk until lukewarm (about 95°F). Remove from the heat and whisk in the yeast until it dissolves. Add the oil and butter—the butter may begin to melt, but it’s OK if it doesn’t melt completely—and then whisk in the sugar. Let rest until the yeast just begins to float to the surface, about 5 minutes.

In a stand mixer fitted with the paddle attachment (or in a large bowl), combine the flour, salt, and egg. Add the yeast mixture and mix on low speed (or with a large spoon) until a coarse ball of dough forms, about 1 minute. Let rest for 5 minutes.

Replace the paddle attachment with the dough hook and mix on medium-low speed (or knead by hand on a lightly oiled work surface) until the dough feels soft, supple, and pliable, about 3 minutes; it should feel tacky to the touch, but not sticky, and pull away from your finger when poked instead of sticking to it. If the dough is too sticky, add 1 Tbs. flour at a time, kneading to incorporate. If it’s stiff, knead in 1 Tbs. of milk at a time.

Rub a little vegetable oil on a work surface to create an 8-inch circle and put the dough on this spot. Stretch and fold the dough over itself from all four sides to the center, crimping it where the folded ends meet, to form it into a tight, round ball.

Put the dough seam side down in a lightly oiled bowl that’s twice the size of the dough. Tightly cover with plastic wrap. Let sit at room temperature until doubled in size, about 90 minutes.

Shape the rolls

Tip:

Need help shaping your rolls? Check out our step-by-step guide on how to shape knotted dinner rolls.

Line two 13x18-inch rimmed baking sheets with parchment or nonstick baking liners and lightly mist them with vegetable oil spray.

Using a bench knife, divide the dough into eighteen pieces (about 2-1/4 oz. each).

With your hands, roll one piece into a 12-inch-long rope. If the dough starts to stick, mist your work surface lightly with vegetable oil spray or wipe it with a damp towel. Don’t use flour.

Wrap the dough around your fingers into a loose knot; there should be about 2 inches of dough free at each end. Wrap the left end of the dough up and over the loop. Wrap the right end down and under the loop. Lightly squeeze the two ends of dough together in the center to secure them.

Gently squeeze the whole piece of dough into a nice rounded shape. Put the roll, pretty side up, on a baking sheet. Repeat with the remaining dough. Mist the top of the rolls with vegetable oil spray and cover loosely with plastic wrap.

Let the rolls sit at room temperature or refrigerated until they just begin to swell, 30 minutes to 1 hour for room-temperature dough, 1 to 1-1/2 hours for refrigerated dough.

Bake the rolls

Position racks in the upper and lower thirds of the oven. If using a convection oven, heat it to 375°F; if using a conventional oven, heat it to 400°F.

Thoroughly whisk the egg with 1 Tbs. water and brush all over each roll. Sprinkle poppy or sesame seeds (if using) on the rolls.

While the oven heats, let the rolls continue to rise at room temperature, 20 to 40 minutes. They should be 1-1/2 to 2 times their original size before they go in the oven. (Once in the oven, they will rise about 20 percent more.)

Put the baking sheets in the oven and bake for 6 minutes. Rotate the sheets 180 degrees and swap their placement on the racks. Continue baking until the rolls turn rich golden-brown on top and develop some browning underneath, another 6 to 8 minutes. Let the rolls cool on the sheets or on a cooling rack for 15 minutes before serving.

Yufka (Turkish Flatbread)

This easy-to-make flatbread is sturdy enough to hold the filling for a shawarma sandwich, but thin enough that it doesn’t overwhelm them.

7-3/8 oz. (1-2/3 cups) unbleached all-purpose flour; more as needed

1 tsp. kosher salt

2/3 cup lukewarm (90°F to 100°F) water

2 Tbs. olive oil; more as needed

In a medium bowl, whisk the flour and salt. Make a well in the center and pour in the water and oil. Using your fingers, draw the flour in from the sides, working the mixture into a sticky dough. Turn the dough out onto a floured surface and knead, adding more flour as necessary to prevent sticking, until the dough is smooth and elastic, about 3 minutes. Transfer to the mixing bowl, drizzle with a little bit of oil, and turn to coat. Cover the dough with plastic wrap and let rest at room temperature for 4 hours or refrigerate overnight.

On a floured surface, divide the dough into 6 equal pieces (about 2 oz. each). Roll each piece into a ball. Cover the dough balls with a clean kitchen towel and let rest at room temperature for 15 minutes.

Cut seven 10-inch squares of parchment. On a floured surface with a lightly floured rolling pin, roll the balls into very thin 9-inch rounds, using more flour as needed to prevent sticking. (If the dough resists rolling, let it rest for another 15 minutes.) Layer the rounds between pieces of parchment in a stack.

Heat an 11- to 12-inch nonstick or cast-iron skillet or griddle over medium heat. Lightly oil the skillet. Peel a dough round from the parchment and drop it into the skillet, carefully using your fingertips to lay it flat, if necessary. Cook until light golden and puffed in spots, about 2 minutes. Using your fingers or a spatula, flip and cook until the second side is light golden in spots, 1 to 2 minutes. Transfer to a plate. Repeat with the remaining dough, stacking the cooked flatbreads so they steam a bit and stay warm.

Irish Soda Bread

Soda bread has been an Irish household staple since baking soda became commercially available in the early 19th century. It uses just four ingredients that most people kept on hand: flour, salt, baking soda, and buttermilk (raisins and caraway seeds are an American addition). A real soda bread is a simple loaf with a beautifully browned, craggy crust and a nice chew, best eaten liberally smeared with salty Irish butter.

1 lb. (3-1/2 cups) unbleached all-purpose flour; more as needed

3/4 tsp. baking soda

1/2 tsp. table salt

1-1/2 to 1-3/4 cups buttermilk

Position a rack in the center of the oven and cook’s tip heat the oven to 450°F. Lightly flour a large rimmed baking sheet.

Sift all of the dry ingredients into a large, wide mixing bowl. Make a well in the center and pour in 1-1/2 cups of the buttermilk. Stir with one hand, fingers apart, moving in circles to incorporate the buttermilk into the dry ingredients. If necessary, add more buttermilk 1 Tbs. at a time until the dough just barely comes together. (The absorption rate varies depending on the brand of flour.) The dough should be soft—don’t overwork it.

Turn the dough out onto a well-floured surface and pat into a round about 6-3/4 inches in diameter and 1-1/2 inches high in the center. Invert the round so the floured side is on top. With a thin, sharp knife, score a cross on the dough about 1/4 inch deep and extending fully from one side to the other.

Transfer the dough to the prepared baking sheet and bake for 15 minutes. Lower the oven temperature to 400°F and bake until the bread is browned and sounds hollow when tapped on the bottom, another 20 to 30 minutes.

Cool to room temperature on a rack, about 2 hours, before slicing and serving.

Pickled Mushroom and Gruyère Pizza

An unexpectedly delicious combination of nutty Gruyère and tangy pickled mushrooms makes this simple pizza a knockout. Served with a green salad, it makes a quick vegetarian dinner for two.

1 lb. pizza dough, at room temperature

All-purpose flour for rolling

Olive oil for brushing

1-1/2 cups Pickled Mushrooms with Garlic and Herbs, drained

1-1/2 cups grated Gruyère

2 Tbs. chopped fresh flat-leaf parsley

Position a rack in the lowest part of the oven and heat the oven to 500°F.

Divide the pizza dough into two balls. On a lightly floured surface, roll one of the balls out to a 10-inch circle. Put the dough on a pizza pan or baking sheet and brush with olive oil. Bake until the dough is just beginning to color, 8 to 10 minutes.

Meanwhile, chop the mushrooms into bite-size pieces. Remove the pizza from the oven and sprinkle half of the Gruyère, mushrooms, and parsley over the pizza, leaving a 1/2-inch border. Continue to bake until the edges of the pizza are brown and the cheese is thoroughly melted, 5 to 7 minutes.

Repeat with the other half of the dough and toppings.

Cinnamon-Swirl Raisin Bread

Packed with plump, juicy raisins and rich cinnamon swirls, this easy-to-make bread is guaranteed to please, especially when slathered in Homemade Butter and served warm with a cup of freshly brewed coffee.

2 cups dark raisins

Canola oil, for the bowl

18 oz. (4 cups) unbleached all-purpose flour; more for dusting

6 Tbs. granulated sugar

6 Tbs. ground cinnamon

1 packet (1/4 oz. or 2-1/4 tsp.) instant yeast

2 tsp. fine sea salt

1/2 cup whole milk

1 large egg

3-1/2 oz. (7 Tbs.) unsalted butter, softened; more for the pans

Make the dough:

Put the raisins in a small bowl and add enough hot tap water to cover them. Let sit for 5 minutes; drain and set aside.

Lightly oil a large bowl. In a stand mixer fitted with the dough hook, combine the flour, 2 Tbs. each of the sugar and cinnamon, the yeast, and salt. Combine on low speed, about 1 minute. Add the milk, egg, 3 Tbs. of the butter, and 3/4 cup room temperature water; mix on medium speed, scraping the bowl as necessary, until the dough comes together, about 1 minute. Increase the speed to medium high and continue to mix until the dough is smooth, slightly sticky, and clinging to the hook, about 5 minutes. Scrape down the dough hook with your hand, and remove the bowl. Gently knead in the raisins by hand, just until incorporated.

Turn the dough out onto a well-floured surface, roll it into a ball, and put it in the oiled bowl. Cover loosely with plastic wrap and let sit at room temperature until the dough looks slightly puffy, about 30 minutes.

On a well-floured surface, use your hands to flatten and spread the dough out until it’s about 3/4 inch thick. Fold the dough in half from top to bottom, then in half again from left to right. Return the dough to the bowl, cover, and let sit until it has risen slightly, about 30 minutes more.

Shape and bake:

Generously grease two 8-1/2x4-1/2-inch loaf pans with butter. In a small bowl, combine the remaining 4 Tbs. each cinnamon and sugar; set aside. In a small saucepan over low heat (or in a bowl in the microwave), melt 2 Tbs. of the butter; set aside.

On a lightly floured surface, divide the dough in half and use a rolling pin to shape each half into an 8-1/2x16-inch rectangle that's 1/4 inch thick. Use a pastry brush to spread the melted butter on the dough. Sprinkle the cinnamon-sugar mixture evenly over both rectangles.

Starting from the short side, gently roll each rectangle into an 8-1/2-inch-long cylinder. Put the cylinders in the pans, seam side down. Cover loosely with plastic wrap. Let rest at room temperature until the dough has risen slightly and springs back when pressed lightly, 1 to 1-1/2 hours.

Position a rack in the center of the oven and heat the oven to 375°F. Bake the loaves, rotating and swapping the positions of the pans halfway through baking, until dark brown and hollow-sounding when thumped on top and an instant-read thermometer inserted in the center of the loaves registers about 190°F, 30 to 35 minutes. Transfer the loaves in their pans to a rack.

In a small saucepan over low heat (or in a bowl in the microwave), melt the remaining 2 Tbs. butter. Brush the top of each loaf with the butter.

When cool enough to handle, remove the loaves from the pans.

Grilled Onion and Sage Flatbread

Serve this easy-to-make flatbread as a hearty appetizer or for lunch or dinner with a salad and soup.

1 large red or yellow onion, trimmed, peeled and sliced crosswise into 1/2-inch-thick rounds (6 slices)

3 Tbs. extra-virgin olive oil, more as needed

Kosher salt and freshly ground black pepper

1 lb. pizza dough, at room temperature

12 fresh sage leaves, finely chopped

Position a rack in the center of the oven and heat the oven to 450°F.

Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Brush the onion slices with oil and season with salt and pepper.

Grill the onion slices until grill marks form on one side, about 7 to 8 minutes. Flip the slices and continue to grill until tender, about 7 to 8 minutes more. Stack the onions on a large piece of foil, wrap the onions up, and let them sit for 10 minutes to soften further. Coarsely chop the onions.

Generously coat a 9x13-inch rimmed baking sheet with oil. Oil your hands, then evenly press the pizza dough onto the sheet all the way to the corners. Using your knuckles, make dimpled depressions in the top of the dough.

In a small bowl, mix 2 Tbs. of the oil with 1 tsp. salt and 1 tsp. water; brush the dough with the mixture.

In a medium bowl, toss the sage and onion with 1 Tbs. of the oil. Top the dough with the onion mixture. Bake in the center of a 450°F oven until the flatbread is browned and the onions are slightly browned on the edges, 20 to 25 minutes. Season to taste with salt and pepper, slice, and serve.

Mini Baguettes

If you've been intimidated by the thought of baking bread, take heart: It's not hard, especially if you consider this: First, it's okay to "cheat" by working the dough in a stand mixer. Professional bakers do it all the time. Second, make it mini. This recipe yields six baguettes; that's six opportunities to practice your technique and get it right.
For best results, weigh the flour and water. This dough is very sticky, so when working with it, lightly flour your fingers and use only as much flour as you need to keep it from sticking to the work surface. If the dough sticks, use a plastic bowl scraper to loosen it and lightly flour the work surface.

1 lb. (3-1/3 cups) bread flour; more for dusting

2-1/2 tsp. active dry yeast

1-1/2 tsp. fine sea salt (or table salt)

Semolina (pasta flour) or fine cornmeal for sprinkling on the baking sheet

Tip:

We tested this recipe with grocery store bread flour—King Arthur and Gold Medal brands worked fine. Artisan bread flours may have a higher protein content, which can cause them to absorb more water. If you want to experiment with them, feel free—just note that you might need to add more water to the dough than this recipe requires.

Mix the flour, yeast, and salt with a spoon in the bowl of a stand mixer. Fit the mixer with the dough hook. Weigh 12 oz. (1-1/2 cups) of lukewarm water (when you dip your finger in, it should feel neither hot nor cold) and add it to the flour mixture. Mix on medium-low speed for 1 minute. With a rubber spatula, scrape the sides and bottom of the bowl and the dough hook; the dough will be very sticky. Mix, scraping down the bowl and hook every 2 minutes, until the dough looks smooth and pulls away from the sides of the bowl, about 6 minutes more.

Remove the dough hook and scrape any dough clinging to the hook into the bowl. Using a plastic bowl scraper, scrape all the dough out of the bowl onto a lightly floured work surface. Lightly flour the dough and your fingers.

Tip:

To get dough off your fingers, just rub them together with a little flour over the sink or garbage can.

Working around the dough, fold the edges into the middle in about 7 folds, pressing the edge down firmly into the center of the dough with your fingertips after each fold.

Remove the dough from the work surface, using the bowl scraper to loosen it if necessary, and put it seam side down in a medium bowl. Cover with a linen or other flat-weave towel and let the dough rest in a draft-free spot until roughly doubled in size, 1 to 2 hours.

Line a large (17-1/2 x 13-inch) rimmed baking sheet with a linen or other flat-weave towel and generously flour the entire surface of the towel.

Using the bowl scraper, scrape the dough out of the bowl onto a lightly floured work surface, smooth top side down. Fold one side of the dough into the middle and press down firmly along the length of the seam. Fold in the opposite side and press again firmly along the length of the seam, forming a rectangle. Turn the dough over so the smooth side is up. With the bowl scraper, cut the dough into 6 equal pieces by making one lengthwise and two crosswise cuts. Weigh them; they should each be about 4-3/4 oz. Equal them out by cutting a bit off the heavier pieces and tucking it under the lighter pieces.

Make a line of flour on your work surface to dredge the baguettes. Working with one piece of dough at a time, put it smooth side down on a lightly floured work surface.

Tip:

Want to see this in action? Check out our video on how to shape baguettes.

Press it into a rectangle about 1/3 inch thick.

Fold a long edge of the dough into the center, pressing firmly with your fingertips along the seam all the way down to the work surface, folding with one hand and pressing with the other, working from one end to the other. Fold the other long edge into the center in the same way.

Continue to fold and press alternate edges until the baguette is 11 to 12 inches long, 5 to 6 folds.

Dredge the smooth side of the dough (the seam is on top) in the line of flour.

Set the baguette floured side up (seam down) on the towel and make a little fold in the towel to separate it from the next baguette.

Repeat with the remaining dough, setting the baguettes on the towel with a fold separating them. Cover with a linen or other flat-weave towel and let sit until roughly doubled in size, 1 to 1-1/2 hours.

While the dough sits, position oven racks in the top and bottom thirds of the oven and heat the oven to 500°F (if you have a convection oven, use it). Have ready a small spray bottle of water.

Generously sprinkle two heavy-duty rimmed baking sheets (with or without sides) with semolina. When the baguettes are ready, carefully transfer them to the baking sheets with your hands, arranging 3 lengthwise per sheet. With a thin, very sharp knife, make 4 to 5 slashes on a sharp diagonal, 1/8 to 1/4 inch deep, on the tops of each baguette.

Open the oven and quickly spray about 10 squirts of water into the bottom and sides of the oven to make steam. Put the baguettes in the oven, spray again into the bottom and sides of the oven, and quickly close the door to trap the steam. Reduce the oven temperature to 475°F. Bake the baguettes for 6 minutes and then quickly turn them over on their baking sheets. Swap the sheets’ positions and bake for another 5 minutes.

Remove the baguettes from their baking sheets and put them scored side up directly on the oven racks (if making the baguettes ahead, don’t return them to the oven; see the box below). Bake until the baguettes are dark golden brown, about 5 minutes more. Transfer to a rack to cool.

Bavarian-Style Soft Pretzels

And an oil mister comes in handy because it releases less oil than a can of cooking spray does. Whichever you use, mist only as necessary to prevent the dough from sticking or drying out; too much will make the pretzels greasy.

1-1/2 tsp. active dry yeast

19-1/2 oz. (4-1/2 cups) unbleached bread flour; more as needed

2 Tbs. packed light brown sugar

1 Tbs. vegetable oil

2-1/4 tsp. kosher salt

Oil mister filled with vegetable oil (or cooking spray)

1-1/2 Tbs. food-grade lye microbeads, or 3 Tbs. baking soda

1 large egg, lightly beaten (only if using baking soda instead of lye)

1 Tbs. pretzel or coarse salt

Tip:

A few key ingredients will help you make excellent pretzels at home. Food-grade lye microbeads are essential for a flavorful, mahogany-brown crust (you can also use baking soda, but the results won’t be the same). Pretzel salt is a bright white compressed salt that adheres well to the unbaked dough; kosher or coarse sea salt is a good substitution.

Make the dough

Tip:

An oil mister comes in handy for making pretzels because it releases less oil than a can of cooking spray does. Whichever you use, mist only as necessary to prevent the dough from sticking or drying out; too much will make the pretzels greasy.

In a stand mixer fitted with the dough hook (or in a large mixing bowl with a whisk), combine the yeast and 1-1/2 cups lukewarm (90°F to 95°F) water and let stand until dissolved, about 5 minutes. (The mixture should smell yeasty. If it doesn’t, start over with a fresh batch of active dry yeast.) Add the flour, sugar, oil, and salt. Mix on low speed (or with a wooden spoon) until the ingredients are hydrated and form a coarse ball of dough, 2 to 3 minutes. Add more water as needed, 1 tsp. at a time, if all of the flour is not incorporated into the dough.

Increase the speed to medium low and mix (or transfer the dough to a work surface misted with oil and knead by hand) until the dough becomes smooth, supple, and elastic, about 3 minutes. The dough should be soft but only slightly tacky; if it seems sticky or very tacky, sprinkle in more flour, as needed. If using a stand mixer, transfer the dough to a lightly oiled work surface and knead by hand for a few more seconds. Form the dough into a ball, transfer to a large, lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until it’s about 1-1/2 times its original size, 1 to 1-1/2 hours.

Lightly mist a work surface with oil and transfer the dough to it. Divide the dough into 6 equal pieces (about 6 oz. each). Form each piece into a smooth, round ball, lightly mist with oil, and cover with plastic wrap; let rest on the work surface at room temperature for 20 to 30 minutes to allow the gluten to relax.

Shape the pretzels

Line a large baking sheet with lightly oiled parchment or a silicone baking mat and set aside.

Lightly mist a work surface and, using your palms and fingers, roll each piece of dough on the work surface into a rope that’s about 30 inches long and 1/3 to 1/2 inch thick. If the dough resists or shrinks back, let it rest for a few minutes while you work on other pieces; short rests will let the gluten relax enough to allow for the full rollout.

Working with 1 dough rope at a time, shape it into a large U that’s 5 to 7 inches across with the curve closest to you. Take the 2 ends of the rope in your fingers and cross one over the other so the ends overhang the cross by about 3 inches. Twist the ends of the rope, shortening the overhang to about 2 inches. Next, pull the twisted end section toward you and fold it down over the bottom curve of the U so the ends are a couple of inches apart and overhang the bottom by about 1/4 inch.

Carefully transfer the pretzels to the prepared baking sheet, spacing them evenly and reshaping as needed. Cover with plastic wrap and freeze until hard, at least 2 hours and up to 3 weeks.

Dip the pretzels

If using lye, put on protective gloves. Pour 2 cups cool water into a small stainless-steel bowl just wide enough to hold one pretzel.

Add the lye and stir with a stainless-steel whisk or spoon until completely dissolved.

If using baking soda, bring 2 cups water to a boil in a small saucepan. Remove from the heat, add the baking soda, and stir until completely dissolved. Transfer to a bowl and let cool to lukewarm, about 30 minutes.

Using stainless-steel tongs or a stainless-steel slotted spoon, dip one pretzel at a time in the lye (or baking soda) bath and soak for 5 seconds. If the liquid doesn’t completely cover the pretzel, turn it over and submerge the other side for 5 seconds. Remove the pretzel from the liquid, allowing the excess to drip off, and return it to the baking sheet. To discard the lye bath, slowly pour it down the sink drain and flush with cool running water for a few seconds. If you wore non-disposable gloves, wash them in cool soapy water and rinse well. If you used a baking soda bath, brush the tops and sides of the pretzels with some of the beaten egg.

Let the pretzels thaw and rise at room temperature until they are soft and puffy, 1-1/2 to 2 hours.

Bake the pretzels

Position a rack in the center of the oven and heat the oven to 400°F. Brush baking-soda-dipped pretzels once more with egg.

Lightly sprinkle the pretzels with the salt. Set the baking sheet of pretzels on another baking sheet (double-pan them) to prevent the bottoms of the pretzels from browning too quickly. Bake, rotating the pan halfway through, until rich, deep mahogany-brown for lye-dipped pretzels or dark golden-brown for baking-soda-dipped pretzels, 20 to 22 minutes. Transfer the pretzels to a rack and cool for at least 15 minutes before serving.

Caramel Monkey Bread

Gooey caramel poured into the bottom of the pan creates just enough stickiness to hold together the nut-and-sugar-coated balls of sweet dough. The result is a pull-apart treat that is fun and festive to eat. It is hard to resist getting your fingers seriously sticky as soon as you see it in its glossy, bumpy glory.
You’ll wind up with more caramel than you’ll need. Store it in an airtight container in the refrigerator for up to 2 weeks, and gently reheat it in a small saucepan when you want to dress up some ice cream.

For the dough

17.64 oz. (4 cups) unbleached all-purpose flour

1⁄3 cup granulated sugar

2-1⁄2 tsp. instant yeast

1-1⁄4 tsp. fine sea salt or kosher salt

1 cup room temperature milk (70°F to 78°F)

1⁄3 cup room temperature water (70°F to 78°F)

1.21 oz. (2-1⁄2 Tbs.) unsalted butter, softened

1 large egg

For the coating

4 oz. (1 stick) unsalted butter, melted and cooled

3⁄4 cup packed light brown sugar

1⁄2 cup finely chopped pecans

2 tsp. ground cinnamon

For the caramel

2 cups granulated sugar

1⁄4 cup water

1⁄4 cup heavy cream

Make the dough

Grease the bottom and sides of an 8-inch springform pan. Combine the flour, granulated sugar, yeast, and salt in the bowl of a standing mixer fitted with the dough hook. Add the milk, water, butter, and egg. Give the mixture a few turns with a rubber spatula to moisten all of the ingredients, and then mix on medium speed until smooth and shiny, about 2 minutes. Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until it has doubled in volume, 1-1⁄2 to 2 hours.

Make the coating

Place the melted butter in a bowl and combine the brown sugar, nuts, and cinnamon in another bowl. Set aside.

Make the caramel

Combine the sugar and water in a deep, heavy pot. Cook over medium heat, stirring, until the sugar is dissolved. Increase the heat to medium-high and bring to a boil, occasionally brushing down the sides of the pan with a wet pastry brush to prevent the sugar from crystallizing (don’t worry if your sugar does crystallize—some crunchy bits in the bread won’t be noticeable). Boil the syrup without stirring until it turns an amber color, 5 to 7 minutes, swirling the pan occasionally for even cooking.

Remove the syrup from the heat and stir in the cream with a long-handled wooden spoon. The mixture will bubble up (thus the need for the deep pot and the long-handled spoon). Keep stirring until the caramel is smooth. Pour a thin layer of the hot caramel into the greased springform pan so that it coats the bottom of the pan. (Let the leftover caramel cool, and then refrigerate for up to 2 weeks in an airtight container; warm the caramel in a microwave oven or on top of the stove.)

Assemble the bread

Turn the dough out onto a lightly floured countertop and cut into 1⁄2-inch pieces. Dip the balls in the melted butter and then roll in the cinnamon-sugar-nut mixture. Place the balls in the prepared pan. You will have 2 layers and a few extras to place on top. Cover the cake with plastic wrap and let rise until doubled in volume, about 1 hour.

Heat the oven to 350°F. Bake until deep brown and bubbling, 35 to 40 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Then run a sharp paring knife around the perimeter of the bread, release the sides of the springform pan, and let cool for another 20 minutes on the rack. Serve warm. Caramel Monkey Bread is best served on the day it is baked.

Chocolate Babka with Mascarpone

Babka is an Old World Jewish favorite that has become an almost mythical bakery item because it is so difficult to find these days. Daniel Leader's grandmother was a great baker who regularly turned out rugelach, mandelbrot, macaroons, and honey cake. She made a fabulous chocolate babka that he remembers with a mixture of nostalgia and regret, since he enjoyed it so much but never asked her to teach him how to make it. When he finally got around to coming up with his own babka recipe, he tried to make it just as wonderfully chocolatey and crumbly as hers. Babka is often made with cream cheese, but Daniel likes mascarpone for the hint of nutty flavor that it gives to the dough, but you may use regular cream cheese in its place if it’s more convenient.

2⁄3 cup room temperature milk (70°F to 78°F)

2 Tbs. mascarpone cheese

1 cup sugar

2 large eggs

2 large egg yolks

1 tsp. pure vanilla extract

1⁄2 tsp. fine sea salt or kosher salt

20 oz. (4 cups) unbleached all-purpose flour

1 Tbs. instant yeast

5 oz. (1-1⁄4 sticks) unsalted butter, softened and cut into bits

8 oz. bittersweet chocolate, finely chopped

2 Tbs. heavy cream

Tip:

Best-quality European chocolate, such as Callebaut, is essential for this babka.

Combine the milk, mascarpone cheese, 1⁄2 cup of the sugar, eggs, 1 of the egg yolks, vanilla, and salt in the bowl of a standing mixer. Stir with a rubber spatula to combine. Add the flour and yeast and stir a few times until a rough dough forms. Mix on low speed for a few minutes with the dough hook.

With the mixer running, add the butter, 1 piece at a time, until it is all incorporated. Turn the mixer to medium speed and knead until it comes together in a sticky but cohesive mass, 4 to 5 minutes.

Grease a 9 by 5-inch loaf pan. Combine the chocolate and the remaining 1⁄2 cup sugar in a medium bowl.

Deflate the dough by gently pressing down on it with your palms. Turn it onto a lightly floured countertop and roll it into a rough 16 by 8-inch rectangle, with the long side facing you.

Sprinkle the chocolate and sugar mixture over the dough. Starting with the long side closest to you, roll the dough into a snug log. Pinch the outside edges to seal.

Fold the log in half and twist it once in the center (giving it a shape like an awareness ribbon). Gently place the folded and twisted dough into the prepared pan. Lightly drape with plastic wrap and let rise until increased in volume by 50 percent, 1 to 2 hours (alter-natively, refrigerate the dough overnight and bring to room temperature before letting it rise and baking it).

Preheat the oven to 350°F. Lightly beat the cream and the remaining egg yolk together in a small bowl. Brush the top of the babka with the egg wash. Bake until the top of the babka is deep golden brown and baked through, about 40 minutes. Overturn the loaf onto a wire rack, and re-invert. Let cool completely before slicing and serving. Chocolate Babka will keep at room temperature in an airtight container for up to 3 days. For longer storage, wrap in plastic wrap and then aluminum foil for up to 1 month. To defrost, place on the countertop for several hours, and reheat in the oven at 350°F for 10 minutes before serving.

Grape Schiacciata

This is one of those seasonal recipes that I can’t wait to make each fall, when tiny champagne grapes (also known as Black Corinth grapes) are briefly available at my local farm stand. After a casual meal, I serve squares of this traditional Tuscan flatbread with a selection of Italian cheeses, including an aged pecorino and a soft taleggio (or some of the soft goat cheese I get from my friend Lisa’s farm), and small glasses of sweet Vin Santo instead of dessert. If champagne grapes are not available, don’t be tempted to use regular table grapes. They have a nice crunch when you eat them out of hand, but they have more water than flavor inside. Instead, try my variations, which also pay homage to Tuscany and also pair well with cheese and Italian dessert wine.

15.67 oz. (3-1⁄2 cups) unbleached all-purpose flour

2-1⁄4 tsp. instant yeast

1⁄2 tsp. fine sea salt or kosher salt

1 Tbs. honey

2-1⁄2 Tbs. olive oil

1 Tbs. red wine

1 large egg

1 cup water

1 tsp. grated orange zest

3 cups champagne or Concord grapes

Combine the flour, yeast, salt, honey, oil, wine, egg, water, and orange zest in the bowl of a standing mixer fitted with a dough hook. Give the mixture a few turns with a rubber spatula until a rough dough forms. Knead on medium-high speed until smooth and silky, 6 to 8 minutes.

Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature for up to 1-1⁄2 hours.

Oil the bottom and sides of a rimmed baking sheet. Turn the dough onto a lightly floured countertop and divide into 2 equal pieces. With a floured rolling pin, roll 1 of the pieces into a rectangle measuring about 15 by 12 inches. Place the rectangle on the prepared baking sheet and press the dough so that it covers the bottom and comes up the sides of the sheet.

Sprinkle three-quarters of the grapes evenly over the dough. Roll out the remaining piece of dough and place it on top of the grapes, stretching it to cover. Sprinkle the remaining grapes evenly over the dough. Allow the schiacciata to sit, uncovered, for 20 minutes.

Preheat the oven to 400°F. Bake the schiacciata in the middle of the oven until well-browned, 45 to 50 minutes. Let cool on the baking sheet for 10 minutes, and then lift it with a large spatula onto a wire rack to cool completely before cutting into squares. Grape Schiacciata will keep at room temperature in an airtight container for up to 2 days.

Pan de Muerto

In the Mexican tradition, this sweet, buttery bread is a fixture at Day of the Dead celebrations. Serve the sugar-topped loaves with Mexican Hot Chocolate or coffee for dipping.
Watch an audio slide show where Fany makes Pan de Muerto and explains her process step by step.

For the bread

1/2 cup whole milk

2-3/4 oz. (5-1/2 Tbs.) unsalted butter, cut into small pieces

Two 4x1-inch strips of orange zest (use a vegetable peeler; avoid the white pith)

1 Tbs. orange blossom water

3 large eggs, lightly beaten

1/4 oz. (1-3/4 tsp.) active dry yeast

15-3/4 oz. (3-1/2 cups) unbleached all-purpose flour; more as needed

1/4 cup granulated sugar

1 tsp. kosher salt

Vegetable oil as needed

For the topping

2 oz. (4 Tbs.) unsalted butter, melted

1/4 cup granulated sugar

Make the dough

Put the milk, butter, and orange zest in a small saucepan over medium heat; stir until the butter melts, 2 to 3 minutes. Remove from the heat and let cool until warm. Discard the orange zest, add the orange blossom water, and whisk in the eggs.

Dissolve the yeast in 1/4 cup lukewarm water (no hotter than 110°F) and let stand until the mixture bubbles slightly, 5 to 10 minutes. (If the yeast doesn’t bubble, discard it and start again with new yeast.)

Mix the flour, sugar, and salt on a work surface. Make a well in the center. Gradually pour the yeast mixture and the milk mixture into the well while mixing with your hand . Knead until you have a nice, uniform dough, about 10 minutes. The dough should be smooth but still slightly sticky. If it seems too sticky, add more flour as needed.

Put the dough in a large, lightly oiled bowl, cover with plastic wrap or a towel, and leave in a warm place (about 70°F) until doubled in size, 1 to 1-1/2 hours.

Shape the bread

Cut off a piece of dough about the size of a lemon and reserve. Divide the remaining dough in half and shape the pieces on a lightly floured surface into 2 rounds. Lightly oil a heavy-duty rimmed baking sheet or line it with parchment; put the dough rounds on it and flatten the tops with your hands.

With some of the reserved dough, form 2 balls the size of large marbles; set aside and cover with plastic. Divide the remaining dough into 6 pieces and roll them with your hands from the center out, making ropes that are slightly longer than the width of the loaves. As you’re rolling, press with your index and middle fingers spread about 1 inch apart to make knobs that represent bones. Arrange 3 of the ropes on top of each dough round, overlapping the ropes in the center. Cover loosely with a cloth or plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.

Meanwhile, position a rack in the center of the oven and heat the oven to 350°F.

Dab a little cold water on the top center of each round where the ropes meet and put the reserved dough balls on top, pressing slightly so they adhere. Bake until the loaves have an even golden color, 30 to 40 minutes. Cover the loaves loosely with foil and continue to bake until their bottoms are browned and the internal temperature is 190°F, 10 to 15 minutes more. Remove from the oven and cool for a few minutes on a wire rack.

Top the bread

Brush the loaves all over with some of the melted butter. Holding one from the bottom (if it’s too warm, use an oven mitt or a piece of cardboard), sprinkle half of the sugar all over the top, tilting the loaf slightly to help coat it evenly. Repeat with the other loaf and remaining sugar. Cool to room temperature before serving. The bread is best eaten within a day of baking.

Cinnamon-Swirl Raisin Bread

2 cups dark raisins

Canola oil, for the bowl

18 oz. (4 cups) unbleached all-purpose flour; more for dusting

6 Tbs. granulated sugar

6 Tbs. ground cinnamon

1 packet (1/4 oz. or 2-1/4 tsp.) instant yeast

2 tsp. fine sea salt

1/2 cup whole milk

1 large egg

3-1/2 oz. (7 Tbs.) unsalted butter, softened; more for the pans

Make the dough:

Put the raisins in a small bowl and add enough hot tap water to cover them. Let sit for 5 minutes; drain and set aside.

Shape and bake:

In a small saucepan over low heat (or in a bowl in the microwave), melt the remaining 2 Tbs. butter. Brush the top of each loaf with the butter.

When cool enough to handle, remove the loaves from the pans.

Authentic Brioche

True brioche—the classic French yeast bread that’s rich and golden with butter and eggs, boasting a paper-thin crust and a silky, tender crumb—is a rare and wonderful thing. But as special as it is, brioche isn’t difficult to make.Extra: Watch and listen to a slide show featuring step-by-step instructions on how to make mini brioches à tête.

1 lb. 2 oz. (4 cups) unbleached all-purpose flour

1/3 cup granulated sugar

1/2 oz. (4-1/2 tsp.) active dry yeast, preferably Red Star brand

1/2 oz. (2 tsp.) table salt, plus a pinch for the egg wash

4 large eggs, at room temperature, plus 2 large eggs and 1 large egg yolk for the egg wash

4 oz. (1/2 cup) whole milk, at room temperature

8 oz. (1 cup) unsalted butter, cut into 16 pieces, slightly softened; more for the pans

Make the dough

In a stand mixer fitted with the paddle attachment, mix the flour, sugar, yeast, and salt on low speed until well combined. Add 4 of the eggs and the milk and continue mixing on low speed to combine. As soon as the dough starts to clump together, remove the paddle attachment and attach the dough hook. (There will still be unmixed egg and flour in the bowl.) Mix on medium speed for 2 minutes. Using a plastic dough scraper or strong plastic spatula, scrape the bowl and hook. Continue to mix until the dough is firm and elastic, about 2 minutes more. The dough may stick to the hook at this point, but that’s OK. Scrape the dough off the hook again.

With the mixer on medium-low speed, add half of the butter, a few pieces at a time. Scrape down the bowl and dough hook, and remove the dough hook. Give the dough a few kneads by hand in the bowl, repeatedly folding the dough over on itself, to help incorporate the butter. Reattach the dough hook and add the remaining butter, a few pieces at a time, mixing on medium-low speed. Once all of the butter has been added, increase the mixer speed to medium and mix for 4 minutes. Scrape the dough hook and the sides and bottom of the bowl. Mix again until the dough is smooth, soft, and shiny, about 4 minutes more. You’ll hear the dough slap against the sides of the bowl when it’s ready. (If your kitchen is warm, the dough may seem too loose at this point. Resist the urge to add extra flour, or the brioche may be tough.)

Let the dough rise

Use a plastic dough scraper or a spatula to turn the dough out onto a clean, very lightly floured work surface. The dough will be very moist. Knead it by hand a few times and then form it into a ball by folding the sides into the middle at 12, 3, 6, and 9 o’clock. Flip the dough over, place your palms on either side of the dough, and tuck it under itself, turning the dough as you tuck to form a loose ball with a smooth top. Transfer the dough, smooth side up, to a clean large bowl. Cover loosely with plastic and let the dough rise in a warm, draft-free spot until doubled in size, about 1 hour.

Let the dough rise again

Use the dough scraper or spatula to turn the dough out, smooth top down, onto a very lightly floured work surface. Again, form it into a ball by folding the sides into the middle at 12, 3, 6, and 9 o’clock. Flip the dough over, place your palms on either side of the dough, and tuck it under itself, turning the dough as you tuck to form a loose ball with a smooth top. Transfer the dough, smooth side up, back to the bowl. Cover tightly with plastic. At this point, for best flavor refrigerate the dough overnight. Or let it sit out until doubled in size, about 1 hour. The warmer the room, the faster the brioche will rise, so keep an eye on it.

Shape the brioches

If the dough was refrigerated, let it warm to room temperature, about 2 hours.

Butter sixteen 3-inch brioche à tête molds (use molds that are 3 to 3-1/4 inches wide across the top and at least 1-1/4 inches high).

Turn the dough out, smooth top down, onto a clean work surface. Form the dough into a ball by folding the sides into the middle at 12, 3, 6, and 9 o’clock. Using a scale and a bench knife, divide the dough into 2 equal pieces, about 1 lb. 3 oz. each. Divide each half into 8 equal pieces of about 2-1/2 oz. each, for a total of 16 pieces of dough. Cover the dough with plastic to prevent it from drying out.

Roll each piece of dough into a tight ball by cupping your hand over the dough and moving it in a circular motion with the fingers of that hand slightly tucked in.

To form the “tête,” or head, hold your hand perpendicular to the work surface, with your fingers straight and tightly together (like you’re going to do a karate chop). Working with one ball of dough at a time (keeping the others covered with plastic), press down onto the ball with the side of your hand about one-third of the way from one of the edges of the dough ball (leaving one-third of the dough to one side of your hand, and two-thirds of the dough to the other side of your hand). Saw back and forth with your hand almost all of the way through until you get a shape that looks like a bowling pin, or a head and body connected by a very thin, almost translucent neck. Holding the dough by the “head,” turn the dough upright so the body is resting on the work surface. Lower the head down into the body, pressing deeply into the body and spreading it with your thumbs and index fingers to make a nest for the head. Tighten the body around the nestled head by tucking and lifting the body up around the head. Gently place the dough in one of the prepared molds, body down. Repeat with the remaining dough. Transfer the molds to a large rimmed baking sheet.

Proof the brioches

Cover the brioches very loosely with plastic. Let the dough rise until almost doubled in size and filling the molds, about 1 hour. It should spring back when gently poked with a finger.

Meanwhile, position an oven rack in the center of the oven and heat the oven to 375°F. It is important that the oven be thoroughly heated so the brioches bake evenly.

Bake the brioches

In a small bowl, make the egg wash by beating the remaining 2 eggs plus 1 egg yolk and a pinch of salt. Lightly brush the top of the brioches (without letting the egg wash drip down into the molds or pans, which would make the brioches stick to their molds). Bake until dark golden-brown on top and golden on the sides (you can lift the brioche slightly to peek in at the edge of the mold), about 18 minutes. (The internal temperature should be 190°F.) Let the brioches cool on a wire rack for 10 minutes before unmolding. Serve while they’re still warm to the touch.

Whole Wheat Challah with Apricots

As an organic baker specializing in whole grain breads, I often wondered what challah would taste like if made with stone-ground whole wheat flour. This may sound outlandish, considering that challah is the whitest of white breads. But it makes sense if you remember that observant Jews baked and ate this bread hundreds of years ago, before millers began to sift the bran from flour, and all flour was whole wheat. So I went ahead and developed this recipe. Since I was already bucking the norm, I decided to add some chopped apricots to temper the bite of the whole wheat.
Instead of braiding the dough, you may divide it and bake it in two greased 9 by 5-inch loaf pans or shape it into a round and bake it on a baking stone. Loaf pan challah is wonderful sliced and battered to make French toast.

8.47 oz. (2 cups) whole wheat flour, preferably stone-ground

7.23 oz. (1-3⁄4 cups) unbleached all-purpose flour

2-1⁄4 tsp. instant yeast

1-1⁄2 tsp. fine sea salt or kosher salt

3⁄4 cup room temperature water (70°F to 78°F)

3 large eggs, at room temperature

1⁄2 cup olive oil

1⁄4 cup honey

1⁄4 cup finely chopped dried apricots

Combine the whole wheat flour, all-purpose flour, yeast, sea salt, water, 2 of the eggs, olive oil, and honey in the bowl of a standing mixer fitted with a dough hook. Give the mixture a few turns with a rubber spatula to moisten all of the ingredients, and then knead on medium-high speed until your dough is smooth, 4 to 6 minutes. It will cling to the hook and clear the sides of the bowl. Add the apricots and knead until they’re just incorporated, another minute or two.

Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until it has doubled in volume, 1-1⁄2 to 2 hours.

Gently press on the dough while it’s still in the bowl to deflate it, and then turn it onto a lightly floured countertop. Divide it into 3 equal portions and, with the palms of your hands, roll each portion into a 15-inch-long rope, just the way you used to roll clay into ropes when you were a kid.

Line a baking sheet with parchment paper and place the 3 dough ropes side by side on the sheet. Pinch the ropes together at one end, tucking them under the loaf. Braid the ropes together, right over center and then left over center, as tightly as you can, until the ropes are too short to braid. Pinch the ends of the braid together and tuck them under the loaf as you did with the other end.

Dust the loaf lightly with flour, drape with plastic wrap, and let rise at room temperature until almost doubled in volume, 1 to 2 hours (alternatively, refrigerate the covered loaf overnight and bring it to room temperature before letting it rise completely).

Heat the oven to 350°F. Lightly beat the remaining egg and brush it all over the top of the loaf. Bake the challah until the top is deep golden brown and the bottom makes a hollow sound when tapped, about 40 minutes. Transfer the bread to a wire rack to cool completely before slicing and serving. Whole Wheat Challah with Apricots will keep at room temperature in an airtight container for up to 2 days. For longer storage, freeze in a zipper-lock plastic bag for up to 1 month. To defrost, place on the countertop for an hour or two, and reheat in the oven at 350°F for 5 minutes before serving.

Caramel Monkey Bread

For the dough

17.64 oz. (4 cups) unbleached all-purpose flour

1⁄3 cup granulated sugar

2-1⁄2 tsp. instant yeast

1-1⁄4 tsp. fine sea salt or kosher salt

1 cup room temperature milk (70°F to 78°F)

1⁄3 cup room temperature water (70°F to 78°F)

1.21 oz. (2-1⁄2 Tbs.) unsalted butter, softened

1 large egg

For the coating

4 oz. (1 stick) unsalted butter, melted and cooled

3⁄4 cup packed light brown sugar

1⁄2 cup finely chopped pecans

2 tsp. ground cinnamon

For the caramel

2 cups granulated sugar

1⁄4 cup water

1⁄4 cup heavy cream

Make the dough

Make the coating

Place the melted butter in a bowl and combine the brown sugar, nuts, and cinnamon in another bowl. Set aside.

Make the caramel

Assemble the bread

Grilled Pita Bread

While cooking, a pocket forms inside these classic flatbreads. Enjoy them filled with sliced grilled meat, lightly dressed greens, and a dollop of Greek yogurt.

1 Tbs. honey

2 tsp. active dry yeast

15-3/4 oz. (3-1/2 cups) unbleached all-purpose flour; more as needed

2-1/2 oz. (1/2 cup) whole-wheat flour

1-1/2 tsp. kosher salt

2 Tbs. olive oil; more for the bowl

In a small bowl, mix the honey with 1/2 cup lukewarm water and stir in the yeast. Let sit until the yeast has started to foam, 2 to 3 minutes.

Put both flours and the salt in the bowl of a stand mixer fitted with the dough hook. With the mixer running on low speed, mix in the olive oil until fully incorporated, about 2 minutes. Add the yeast mixture and 1 cup lukewarm water and mix until fully incorporated, 2 to 3 minutes more. Raise the speed to medium and knead the dough until it comes away from the sides of the bowl and forms a ball that is smooth, elastic, and no longer sticky, 4 to 5 minutes. If the dough seems too wet, add more all-purpose flour, 1 tsp. at a time. Raise the speed to medium high and continue to knead for 5 minutes. Oil a medium bowl, transfer the dough to the bowl, and roll to coat it with the oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Turn the dough onto a lightly floured surface and knead two or three times to remove any air bubbles. Form into a log and divide it evenly into 10 pieces. Form each piece into a ball and then roll into disks about 1/4 inch thick and 6 inches in diameter. Lightly oil two rimmed baking sheets. Put the disks on the baking sheets, cover with plastic wrap, and let rise until just doubled in thickness, 30 to 45 minutes.

Prepare a medium-high gas grill fire, leaving one burner off, or prepare a charcoal fire with a hot zone and cool zone by pushing the coals to one side of the grill.

Brush a cast-iron griddle or skillet lightly with olive oil and put it on the grill over the cool zone. When very hot, cook the pitas in batches on the griddle until starting to brown, 2 to 3 minutes. Flip and continue cooking until lightly golden on the bottom and the pitas are cooked through, 2 to 3 minutes more. Cool on a wire rack. If stuffing, cut the pitas in half and carefully separate the layers with a fork.

Grilled Naan Filled with Herbs and Cheese

Wonderful plain or filled with melting cheeses, spices, fresh herbs, and citrus zest, these tender, chewy, and perfectly charred breads are ideal to wrap around burgers, soak up juices, or scoop up homemade dips. Just be sure you have some extra dough on standby--once the first batch has disappeared, everyone will be at the grill for more.

For the dough

1 Ib. 7-1/2 oz. (5-1/4 cups) unbleached all-purpose flour; more as needed

4 tsp. baking powder

4 tsp. kosher salt

2 tsp. granulated sugar

1/2 cup plain whole-milk yogurt

1 large egg

1/4 cup peanut or canola oil; more for brushing

For the filling

1-1/2 cups roughly chopped fresh cilantro

1/2 cup roughly chopped fresh mint

1/4 cup unsalted cashews or blanched almonds

2 cloves garlic, chopped

1 Tbs. chopped fresh ginger

1 tsp. kosher salt

6 Tbs. peanut or canola oil; more as needed for the grill

2/3 cup farmer cheese or queso fresco, crumbled (3-1/2 oz.)

Melted butter for brushing

Kosher salt for sprinkling

Make the dough

Combine the flour, baking powder, salt, and sugar in the bowl of a stand mixer fitted with the dough hook. Whisk the yogurt and egg in a medium bowl, then whisk in 1-1/2 cups of lukewarm water and the oil. Pour the egg mixture into the flour mixture and mix on low speed until a soft, sticky dough starts to clump around the hook, about 5 minutes. If the dough seems too wet, add more flour, 1 tsp. at a time. Line a baking sheet with parchment and dust lightly with flour. Turn the dough out onto a lightly floured surface and divide it into 10 equal pieces. Form each piece into a ball and arrange them on the baking sheet. Lightly brush the dough with oil, cover with plastic, and let rest at least 1 hour and up to 2 hours before shaping.

Make the filling

Combine the cilantro, mint, nuts, garlic, ginger, and salt in a food processor. Pulse until the ingredients are finely chopped. Scrape the sides of the bowl, turn the processor back on, and pour the oil through the feed tube, mixing until incorporated. Transfer to a medium bowl.

Make and grill the bread

On a lightly floured surface, roll a dough ball into a 5-inch circle. Spread about 2 tsp. of the filling in the center, leaving a 1/2-inch border. Scatter 1 Tbs. of the crumbled cheese over the filling. Gather the border to form a pouch, pinching it to seal in the filling. Turn the pouch pinched side down and, using very light pressure, roll it into a 6-inch circle. Transfer to a parchment-lined baking sheet. Continue filling and shaping the dough, layering parchment between the breads if you stack them.

Prepare a medium charcoal or gas grill fire. Brush the grill grates with a stiff brush, then wipe with a lightly oiled paper towel. Grill the breads in batches pinched side down, covered, until they look puffy and the undersides brown lightly in places, 2 to 3 minutes. Turn over and cook the other side, covered, until grill marks form and the breads are cooked through, 2 to 4 minutes. Just before taking them off the grill, turn the breads pinched side down and brush lightly with the butter. Sprinkle with a pinch of salt. Cut each bread in half and serve warm.

Grilled Flatbreads

You can roll these breads out using a rolling pin, but shaping by hand is less fussy. And I like how it creates an appealing rustic appearance with variations in thickness.

2-1/4 tsp. (1/4-oz. packet) active dry yeast

1/3 cup plain whole-milk yogurt

1 Tbs. granulated sugar

1 Tbs. extra-virgin olive oil; more as needed

9 oz. (2 cups) bread flour; more as needed

2-1/4 oz. (1/2 cup) whole-wheat flour

1 tsp. table salt

Kosher salt for sprinkling

Put 3/4 cup warm water (105° to 115°F) in a food processor and sprinkle with the yeast. Let sit for a few minutes so the yeast begins to dissolve. Add the yogurt, sugar, and oil and process for 3 seconds to blend. Add the bread flour, whole-wheat flour, and table salt. Process for about 20 seconds and then scrape down the sides of the bowl with a spatula. Continue to process for another 30 seconds. The dough should form a mass, pulling away from the bowl's sides. If it's sticking to the sides, add more bread flour, 1 Tbs. at a time, just until the dough forms a cohesive, if slightly sticky, mass. (Try not to process more than 1 minute total.)

Tip:

For easier cleanup, knead and shape the dough on a flexible cutting board or silicone baking liner dusted with flour instead of on your countertop.

Turn the dough out onto a lightly floured work surface (see the tip at right). Knead by hand, flouring your hands if the dough is too sticky to handle, until it feels smooth and elastic, about 1 minute. Put the dough in a lightly oiled medium bowl and cover tightly with plastic wrap. Let rise in a warm, draft-free place until doubled in size, 45 to 60 minutes. (If you're making the dough ahead, punch it down after it doubles, cover it tightly with plastic wrap, and refrigerate for up to 2 days.)

Prepare a medium-low grill fire; scrub the grill grate clean with a wire brush.

Turn the dough out onto a lightly floured surface. Using a bench knife or chef's knife, divide the dough into 12 equal pieces and shape each into a ball. Let the balls rest, covered with a clean towel, for about 10 minutes.

Using your hands, gently stretch the balls into disks (4 to 5 inches in diameter) and put them on two large lightly oiled rimmed baking sheets. Let the disks rest, covered with a clean towel, for 5 minutes. Brush the tops with olive oil and sprinkle lightly with kosher salt.

Grill, salted side down first, until the bread develops golden-brown grill marks on both sides, 1-1/2 to 2 minutes per side (depending on the size of your grill, you may need to grill the bread in two batches). Serve immediately with the Lemon-Garlic Oil with Herbs for dipping.

Grilled Olive-Orange-Fennel Flatbread

Serve this Mediterranean-inspired flatbread with a seafood stew or grilled fish kebabs.

1 Tbs. honey

18 oz. (4 cups) unbleached all-purpose flour; more as needed

2 tsp. active dry yeast

1-1/2 tsp. kosher salt

2 Tbs. olive oil; more for the bowl and for brushing

1 medium orange

3/4 cup olive oil; more for brushing

1 Tbs. fennel seeds, coarsely ground

1/2 cup coarsely chopped green olives

2 tsp. coarse sea salt

1/4 tsp. fennel powder (finely ground fennel seeds)

Dissolve the honey in 1-1/2 cups lukewarm water. Using a stand mixer fitted with the dough hook, mix the flour, yeast, and salt on low speed for 2 minutes. With the mixer running, gradually add the honey water and the olive oil. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and is smooth yet slightly tacky to the touch, about 5 minutes. If the dough seems too wet, add more flour, 1 tsp. at a time. Return to low speed and mix for 2 minutes more.

Let the dough rest in the mixer bowl for 5 minutes and then turn the mixer to medium-high speed and mix for 3 minutes more, as the dough vigorously slaps against the sides of the bowl.

Lightly oil a large bowl. Transfer the dough to the bowl and turn the dough to coat it with the oil. Cover with a damp cloth or plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1-1/2 hours.

Using a vegetable peeler, peel four 1x4-inch strips of orange zest, avoiding as much of the white pith as possible. Juice the orange and reserve 1/4 cup of the juice.

Put the orange zest in an 8-inch skillet and cover with the olive oil. Bring to a gentle simmer over medium-low heat and simmer until the edges of the peel start to frizzle, about 4 minutes total. Remove from the heat and let cool for 5 minutes. Remove the orange zest from the oil and drain on paper towels. Reserve the orange-infused oil.

While the oil is cooling, soak the coarsely ground fennel in the orange juice for 15 minutes. Drain and discard the orange juice (or use to make vinaigrette with some of the orange-infused olive oil). Finely chop the strips of zest and, in a small bowl, combine with the olives and soaked fennel. In another small bowl, mix the sea salt with the fennel powder.

With lightly floured hands, gently deflate the dough. Add the olive mixture to the top of the dough, and using a plastic bowl scraper, reach down to the bottom of the bowl and gently fold the dough onto itself 4 times, rotating the bowl with each fold, to incorporate the mixture. Turn the dough out onto a lightly floured surface, stretch slightly to form a log, and cut into 6 equal pieces. Shape each piece into a ball by gently stretching and tucking the dough underneath itself to form a “belly button” on the bottom. Gently roll in the palm of your hand to reshape into a uniform ball, then set each ball, belly button side down, on a well-floured baking sheet. Lightly brush each top with olive oil. Cover loosely with a towel or plastic wrap and let rise until doubled in size, about 1 hour.

Meanwhile, prepare a medium gas grill fire or a charcoal fire with a hot zone and a cool zone (an oven thermometer placed over the hot zone should register about 450°F). Brush the grill grates with a stiff brush, then wipe with a lightly oiled wad of paper towels.

On a lightly floured surface, roll out or press and stretch each piece of dough with your fingertips until about 1/4 inch thick and about 8 inches in diameter. Put the flatbreads on 2 lightly floured baking sheets and lightly brush the tops of the dough with the reserved orange-infused olive oil, being careful not to get oil on the baking sheet.

Put the flatbreads oiled side down on the grill (over the hot zone of the charcoal fire), cover, and cook until puffed and golden brown, 3 to 5 minutes. Flip the flatbreads and turn the burners of a gas grill down to low (or move the breads over the cool zone of the charcoal grill), and brush the grill-marked side with more of the oil. Cover and finish cooking until the bottoms are golden and the breads are cooked through, about 3 minutes more. Transfer the breads to a cutting board, drizzle with more of the oil, and sprinkle with the sea salt mixture—you may not use it all. Cut each into halves or wedges and serve warm.