CHALLAH ROLLS WITH DRIED FRUIT
ACTIVE: 45 min l TOTAL: 4 hr (plus cooling) l MAKES: 16
¾ cup plus 2 tablespoons warm water (100˚ to 110˚)
1 ¼-ounce packet active dry yeast (2¼ teaspoons)
1 teaspoon plus 2 tablespoons sugar
4 cups bread flour, plus more as needed
1 tablespoon kosher salt
3 large eggs plus 1 egg yolk
¼ cup honey
¼ cup vegetable oil, plus more for the bowl
1 cup mixed dried fruit (such as cherries, cranberries, raisins, currants and/or chopped apricots)
1. Combine the warm water, yeast and ½ teaspoon sugar in a small bowl or liquid measuring cup. Set aside until slightly foamy, 5 to 10 minutes.
2. Combine the flour, 2 tablespoons sugar and the salt in a stand mixer fitted with the dough hook and mix on medium speed. Add 2 whole eggs, the egg yolk, honey, vegetable oil and the yeast mixture and turn the mixer to low; the wet mixture will gradually bring all of the flour in from the sides and a shaggy dough will form. Increase the speed to medium-high and knead the dough with the mixer until smooth but slightly sticky, about 5 minutes. If the dough is too sticky, knead in up to 2 more tablespoons flour. Mix in the dried fruit until evenly distributed throughout the dough.
3. Lightly oil a large bowl and put the dough in the bowl, gently turning to coat in the oil. Loosely cover the bowl with plastic wrap and set aside until the dough has nearly doubled in size, 1 to 2 hours.
4. Line 2 rimmed baking sheets with parchment paper. Transfer the dough to a work surface and cut into quarters. Lightly dust the surface with flour, then roll each piece of dough into a 10-inch-long log. Cut each log into 4 equal pieces. Roll each piece into an 8-inch-long strand; loosely tie in a knot. Carefully place the knots about 3 inches apart on the baking sheets. Cover loosely with plastic wrap and let them rise until they’re slightly puffed, 1 to 1½ hours.
5. Preheat the oven to 375˚. Beat the remaining whole egg and ½ teaspoon sugar in a bowl. Brush all over the dough (you will not need all the egg wash). Bake, switching and rotating the baking sheets halfway through, until the rolls are golden brown, 12 to 15 minutes. Let cool completely on a rack before serving.
MINI CORNMEAL BISCUITS
ACTIVE: 35 min l TOTAL: 50 min l MAKES: 20 to 24
¾ cup buttermilk, plus more for brushing
⅔ cup stone-ground yellow cornmeal
1 teaspoon sugar
1⅓ cups all-purpose flour, plus more for dusting
2½ teaspoons baking powder
¼ teaspoon baking soda
1¼ teaspoons kosher salt
6 tablespoons cold unsalted butter, diced
Coarsely ground pepper and flaky sea salt, for sprinkling
1. Preheat the oven to 450˚. Line a baking sheet with parchment paper. Stir the buttermilk, cornmeal and sugar in a medium bowl until well combined. Let the cornmeal hydrate, at least 5 minutes.
2. Meanwhile, combine the flour, baking powder, baking soda and kosher salt in a food processor; pulse until evenly combined. Add the butter and pulse until it is in even pea-size pieces. Pulse in the cornmeal mixture until combined and the dough is just starting to form a ball.
3. Turn out the dough onto a lightly floured surface; pat into a ½-inch-thick rectangle. Fold the dough into thirds like a letter. Pat the dough again into a ½-inch-thick rectangle (7 by 9 inches). Cut out about 20 biscuits with a 1¾-inch fluted round cutter and arrange on the baking sheet. Press the scraps together, cut out more biscuits and add them to the baking sheet.
4. Brush the tops of the biscuits with buttermilk, then sprinkle with pepper and flaky salt. Bake until lightly browned, about 15 minutes. Transfer to a rack and let cool slightly.
SAGE AND ONION FOCACCIA
ACTIVE: 40 min l TOTAL: 4 hr 40 min l SERVES: 8
1½ cups warm water (100˚ to 110˚)
1½ teaspoons active dry yeast
1 teaspoon honey or sugar
3 cups all-purpose flour
2 teaspoons kosher salt
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh sage, plus small leaves for topping
½ small red onion, very thinly sliced, separated into strips
Flaky sea salt, for topping
1. Stir together the warm water, yeast and honey in a liquid measuring cup. Set aside until foamy, 5 to 10 minutes.
2. Whisk the flour and salt in a medium bowl until evenly combined. Make a well in the center and pour in the yeast mixture. Stir with a rubber spatula (the dough will be sticky and wet).
3. Drizzle 1 tablespoon olive oil in another medium bowl and swirl to coat the bottom. Scrape the dough into the oiled bowl and drizzle with 1 more tablespoon olive oil; rub all over the top of the dough. Cover and let sit at room temperature until it’s puffed and doubled in size, 1½ to 2 hours.
4. Butter a 9-by-13-inch baking sheet. Uncover the dough. With your fingers, grab the edge of the dough farthest away from you, pull it upward, then fold it into the center of the dough. Rotate the bowl a quarter turn and repeat grabbing and folding the dough into the center. Continue folding the dough a total of 8 times, rotating the bowl each time.
5. Gently scrape the dough into the center of the prepared baking sheet. Let it rest, uncovered, until it’s puffed and has mostly reached the sides of the pan, about 1½ hours.
6. Meanwhile, preheat the oven to 450˚. When the dough has risen, sprinkle the top evenly with the chopped sage. With oiled fingertips, make dimples on the surface of the dough, pressing firmly but being careful not to deflate the dough. Scatter the onion slices and sage leaves on top. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with flaky sea salt. Bake until the focaccia is golden brown on the top and bottom, about 30 minutes. Let cool 15 minutes before slicing.
YEAST BASICS
Make a Flavored Butter