My Favorite International Recipes

I was an incredibly picky eater as a child; it was a rare meal that didn't end with a piled of rejected items on the side of my plate (mushrooms, onions, broccoli, beans, etc.), or at least the larger part of a serving of something I was expected to sample but couldn't bring myself to finish. Fortunately, in my adulthood I have become something of an adventurous eater, enjoying unusual dishes from escargot to rabbit to calamari to Brussels sprouts to frogs' legs to chicken feet (well, that last one was admittedly more "tolerating" than "enjoying"). Add in watching a lot of cooking and baking shows from all over the world, featuring chefs trained in the culinary arts all over the world, plus living in a community with a rich variety of cultures, and I have amassed a collection of recipes, both traditional and adapted, from a variety of culinary heritages. Here are some of my favorites!

Chicken Pad Thai (Thailand/China)

Fun fact: Pad Thai was created by Chinese immigrants to Thailand in the early 20th century. It was popularized in the early years of World War II by Thai Prime Minister Plaek Pibulsonggram, who encouraged it as an inexpensive, nutritious, and filling meal. 

5 ounces rice noodles
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 cup red bell peppers, sliced into thin strips
2 cups carrots, peeled and sliced into matchsticks
1/2 cup chopped onion
1 tablespoon minced garlic

1 cup bean sprouts
2 eggs

For the sauce:

1 tablespoon peanut butter (creamy or crunchy)

2 tablespoons honey
2 tablespoons lime juice
1-1/2 tablespoons rice vinegar
2 tablespoons fish sauce
1/4 cup soy sauce (regular or low sodium)

For garnish:

1/4 cup green onions, sliced thinly
1/3 cup peanuts, chopped
red pepper flakes (optional)

lime wedges (optional)

cilantro (optional)

In a large saute pan, heat the oil over medium-high heat. Add cubed chicken and cook for 12-15 minutes, until browned and completely cooked through. While chicken is cooking, whisk together all the ingredients for the sauce in a small bowl and set aside. When chicken is done, remove from pan and place in a large bowl, covering to keep warm. In the same pan, with any remaining oil (adding a little more if needed), add in peppers, carrots, garlic, and onion and saute uncovered for 10 minutes. While vegetables are cooking, cook noodles according to package directions. Drain and set aside when done. After vegetables have cooked for 10 minutes, stir in bean sprouts and cook for 2 more minutes.  Push vegetables to the side of the pan and crack the eggs into the center of the pan, scrambling with a spoon until cooked, about 2 minutes. Stir the vegetables and eggs together then add to bowl with chicken and toss together. Add the sauce to the (unwashed) saute pan and bring to a boil, then boil for 1 minute, stirring constantly, until thickened. Add chicken/vegetable mixture and noodles to pan and toss until evenly coated, then return to bowl to serve. Garnish serving dish or individual servings with peanuts and other desired garnishes. 

Notes:

• You can substitute cooked shrimp for the chicken.
• Although the bean sprouts add a nice fresh juiciness and crisp texture, they may be omitted if you prefer. 
• You can substitute cider vinegar or white vinegar for the rice vinegar.
• The fish sauce adds a nice flavor, but if you don't want to buy a whole bottle for one recipe, you can substitute additional soy sauce, or even Worcestershire sauce. 
• The eggs can also be omitted (or increased). 

Shepherd's Pie (England)

Fun fact: Shepherd's Pie is made with lamb; if it's made with beef, it's called Cottage Pie. 

2 tablespoons olive oil
1 pound ground lamb
2 teaspoons salt, divided
2 teaspoons pepper, divided
1 large white onion, grated or finely chopped
1 large carrot, finely grated
1 to 1-/2 cups frozen peas and/or corn, optional
2 cloves (2 teaspoons) garlic, minced
2 tablespoons Worcestershire sauce
1-1/2 tablespoons tomato paste
1 cup dry red wine
2 sprigs fresh thyme, chopped
1 sprig fresh rosemary, chopped
1 cup chicken stock
2 pounds Russet potatoes, peeled and chopped into 1-inch cubes
2 tablespoons butter
2 egg yolks
1 cup grated parmesan, plus additional for topping

 Heat the olive oil in a heavy skillet over high heat. Place the ground lamb in the pan and press it into a single layer (i.e., do not crumble it yet). Allow to crisp, then use a spatula to flip it over and crisp the other side. Once the meat is thoroughly browned, break it up with a spoon or the spatula. Season with ` teaspoon each of salt and pepper. Add in onion, garlic, carrot, and frozen vegetables (if using) and cook for 2-4 minutes, until vegetables are soft. Add Worcestershire sauce and tomato paste and stir until combined. Add red wine, thyme, and rosemary, and cook until most of the wine has cooked off. Add the chicken stock and cook for 3-4 more minutes. Remove from heat and set aside. 

Place the cubed potatoes in a stockpot of water. Bring to a boil, then reduce heat and cook for about 20 minutes, until soft. While the potatoes are cooking, preheat the oven to 350 degrees. Mash potatoes and season with the remaining salt and pepper. Stir in butter, egg yolks, and stir very quickly, then add the parmesan and stir until well mixed. 

Spoon the lamb into a casserole dish and spread the potatoes evenly over the top, smoothing with a rubber spatula or the back of a spoon. Sprinkle with additional parmesan, if desired, and then roughen the top of the potatoes with the tines of a fork, so the potatoes will crisp nicely. Bake for 18-20 minutes, uncovered, then remove from oven and allow to cool for 5-10 minutes before serving. 

Croque Monsieur (France)

Fun fact: Adding a fried or poached egg to the top of a Croque Monsieur turns it into a Croque Madame.

For the bechamel sauce:
1 cup milk
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 to 1/4 teaspoon white pepper, to taste
1/8 to 1/4 teaspoon nutmeg (optional), to taste

For the sandwich:
2 slices hearty white bread
1 tablespoon butter, softened or clarified
2 teaspoons Dijon mustard, or more to taste
1/2 cup grated Gruyere cheese
1/2 cup bechamel sauce
2-3 slices ham

Make the bechamel: Heat the milk in the microwave (or in a saucepan on the stove) until hot but not boiling and set aside. In a saucepan over medium heat, melt the butter. Whisk in the flour under well-blended and allow to cook for 2 minutes, whisking constantly, until golden. Gradually whisk in hot milk and cook over medium heat, whisking constantly, until sauce begins to boil and thicken, about 1 minute. Reduce heat to low and simmer, whisking frequently until sauce is smooth and thickened, about 5 minutes.  Season with salt, pepper, and nutmeg and set aside.

Make the sandwich: Position an over rack 6-8" below the broiler and turn on the broiler. Trim the crusts off the bread, making the slices as squared off as possible. Spread both slices with butter. Turn over and lightly spread the other side with Dijon. In a small bowl, combine the cheese and and half the bechamel sauce and stir until the cheese is fully coated. Spread the cheese evenly on the mustard side of one slice of bread and lay the ham on the mustard side of the other slice, then press both sides together, butter side out. Spray a non-stick pan or griddle with cooking spray and heat over medium-high heat. When hot, cook the sandwich for about 2 minutes, until the bottom side is golden brown. Flip sandwich, reduce heat to low, and cover the pan. Cook for a minute or two, until the other side is golden brown and the cheese is melted. Transfer to a baking sheet and top with the remaining cheese mixture, then spoon the remaining bechamel over the top. Place the tray under the broiler and broil for 1 to 3 minutes, until nicely browned. Serve immediately. 

Spicy Beef and Cheese Empanadas (Spain/Mexico)

Fun fact: Empanadas began in Persia, as far back as 100BC, then made their way to Spain and Portugal, then to Mexico. The Spanish recipe used bread dough, the Mexican recipe used corn masa dough. Today, different regions of Mexico have different recipes, featuring either wheat or corn flour, and being either baked or deep fried. But they are always crescent-shaped and can have either sweet or savory fillings. 

For the dough:
3-1/4 cups flour
6 ounces (1-1/2 sticks) cold butter, sliced
1-1/2 teaspoons salt
2 eggs, plus an additional one for egg wash
1/2 cup ice-cold water
1-1/2 tablespoons cider vinegar

For the filling:
1 pound ground beef
1/2 onion, chopped
2 cloves garlic, minced
2-3 chipotles in adobo
1 tablespoon adobo sauce
1-2 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
black pepper, to taste
1 cup shredded Monterey Jack or mozzarella cheese

For the dough, whisk salt into flour, then pour into a large mixing bowl. Add the sliced butter and use a pastry blender or two butter knives to break up the butter into small chunks. Consistency should be crumbly with a few visible chunks of butter. In a small bowl, combine 2 eggs, vinegar, and ice water. Pour into flour and use a fork or rubber spatula to combine. If mixture is overly sticky, add a little more flour. Work into a ball, cover with plastic wrap, and chill for at least 2 hours. 

For the filling, heat a little oil in a saucepan over medium-high heat and saute the onion for a few minutes, then add ground beef and cook, stirring frequently, until thoroughly browned. Drain fat. Add minced garlic and cook for one minute, then add remaining ingredients except cheese. Add a splash of water and allow to simmer over medium heat, stirring frequently.

Preheat oven to 400 degrees. Divide the chilled dough in half and turn one half out onto a lightly floured board (return the other half to the refrigerator) and roll out with a floured rolling pin to a thickness of no more than 1/4-inch. Cut circles of dough using a large biscuit cutter or a small, narrow-edged bowl. Arrange circles on baking sheets lined with non-stick foil. Place a handful of shredded cheese and a spoonful of meat in the center of each circle, then fold the dough in half and gently pinch together the edges to seal tightly. If desired, use the tines of a fork to score the edges of each empanada. Break the remaining egg into a small bowl, add a teaspoon or two of water, and whisk with a fork. Use a pastry brush to coat each empanada. Repeat with second half of dough. Bake for 20-25 minutes, until golden brown. Allow to cool for several minutes before serving. 

Note: You can use any kind of seasoning for the beef; if you don't like spicy foods, try using mild taco seasoning and add a tablespoon or two of tomato paste or sauce. You can also use ground turkey, chicken, or lamb. 

Kartoffelpuffer (Germany)

Fun fact: These German potato pancakes are a simpler version of traditional Jewish latkes, and likely share a common root. Latkes often include matzo meal, baking soda, and milk, whereas Kartoffelpuffer contain only potatoes, egg, flour, and sometimes onion. 

2-1/2 pounds starchy potatoes (raw), peeled and very finely grated
1 small yellow onion, finely grated
2 eggs
1/4 cup flour
1 teaspoon salt
oil for frying

Thoroughly wring out the liquid in the grated potatoes by pressing them in a sieve or colander or by squeezing them through cheesecloth. Place in a large mixing bowl and add remaining ingredients (except oil), working with your hands to form a tacky mixture. Add a little more flour if needed. Do not allow to sit for long before frying. Heat a few tablespoons of oil in a non-stick pan or griddle over medium-high heat. When hot, spoon in 1/3 to 1/2 cup of potato mixture and flatten with the back of the spoon. Fry for 3-5 minutes on each side, until golden. Drain on paper towels. Serve immediately with applesauce, herbed yogurt, or creme fraiche, or as a side dish with a meal. 

Pescado Pinto (Costa Rica)

Fun fact: This is a dish of my own creation that combines a recipe for a Costa Rican dish of black beans, rice, and peppers called "gallo pinto," which means "spotted rooster," with a Costa Rican tilapia recipe usually served over rice with beans and tomatoes. I have dubbed it "Pescado Pinto," or "spotted fish," and it's a big hit with my picky family. 

1-1/2 cups water
1 tablespoon butter 
¾ cup long grain rice (uncooked)
Juice of 2 fresh limes (~3 tablespoons)
3 tablespoons olive oil, divided
4 tablespoons chopped fresh cilantro or parsley
4 teaspoons minced garlic, divided
kosher salt
¼ teaspoon sugar
1 to 1-1/2 pounds haddock (or cod or tilapia) fillets
1 medium onion, chopped
1 red bell pepper, chopped
1 (15 oz.) can black beans, rinsed and drained
1 teaspoon dried oregano
½ teaspoon fresh ground black pepper
¼ tsp cayenne pepper (optional)

Add ½ teaspoon salt and the butter to the water and bring to a boil. Add rice; reduce heat to low and simmer for 20 minutes, until water is fully absorbed. Keep warm until ready to use. In a shallow dish large enough for all the fillets, combine lime juice, 1 tablespoon olive oil, 2 tablespoons parsley or cilantro, and 1 teaspoon minced garlic. Marinade fillets for 15-30 minutes, flipping over halfway through. Heat the remaining olive oil in a large skillet. Saute onion, pepper, and remaining garlic for 5 minutes, until tender. Add black beans, oregano, cayenne, and salt and pepper to taste. Cook for an additional 5 minutes until heated through, stirring occasionally. Place rice in baking dish large enough for fillets. Add bean mixture and blend together. Lay fillets on top and pour over excess marinade. Bake uncovered at 400 degrees for 16-20 minutes, until fish is fully cooked (thicker fillets may take a few extra minutes). 

Chicken Satay (Indonesia)

Fun fact: Although satay, or marinated meat strips that are skewered and grilled, originated in Indonesia, it is popular throughout southeast Asia, including in Thailand, Malaysia, Philippines, Brunei, and Singapore. It is traditionally served with a peanut-soy sauce. The English term "satay" derives from the Malay "satai" and the Indonesian "sate," both of which are believed to originate from a Tamil word meaning simply "flesh" or "meat." 

For the chicken:
1/2 cup soy sauce
1/4 cup coconut milk
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon lime zest
4 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 teaspoons curry powder
1-1/2 pounds boneless, skinless chicken thighs or breasts, sliced into 1-inch wide strips
2 tablespoons olive oil

For the peanut sauce:
1/2 cup creamy peanut butter
6 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1/4 cup hot water
salt, to taste

Optional garnishes:
chopped peanuts
cilantro
lime wedges

In a large ziplok bag, combine all chicken ingredients except chicken and oil.  Add chicken, seal bag, shake to cover well, and refrigerate for at least one hour, up to overnight. While chicken is marinating, soak wooden skewers in water and prepare peanut sauce: Whisk together all ingredients except water. Slowly drizzle in water, whisking constantly, until desired consistency is reached. 

When ready to cook, preheat grill to medium-high heat for 10-15 minutes, or heat some oil in a large frying pan on the stovetop over medium-high heat. Thread the chicken onto skewers and brush with oil. Grill or fry for 3-5 minutes on each side, until crispy and cooked through. Serve with peanut sauce and desired garnishes. 

Aloo Chole (India)

Fun fact: "Aloo Chole" is a Punjabi dish whose name means simply potatoes (aloo) and chickpeas (chole). In other regions, it is called "Chana Aloo," using the Hindi word for chickpeas (chana).  

1 (15-oz) can chickpeas, drained and rinsed
1 tablespoon olive oil
1 bay leaf
2 onions, roughly chopped then pureed with an immersion blender
2 teaspoons ginger-garlic paste (I used a teaspoon of ginger paste and a teaspoon of minced garlic)
2 tomatoes, roughly chopped then pureed with an immersion blender
1 large or 2 small potatoes, peeled and diced into 1-inch cubes
1 teaspoon chili powder
1 teaspoon Kashmiri chili powder (or 1/2 teaspoon additional regular chili powder and 1/2 teaspoon smoked paprika)
1 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon garam masala
1 teaspoon salt
1 cup water, divided
2 tablespoons chopped coriander leaves (I substituted spinach)
1 tablespoon lemon juice

In a deep frypan, heat the oil over medium-high heat, then add the bay leaf and pureed onions. Saute for several minutes, the ginger-garlic paste and reduce heat to medium-low. Cook for 5-10 minutes, stirring frequently, until fragrant. Add tomatoes and cook and stir 5-10 additional minutes, until thickened. While the tomato mixture is cooking. parboil the potatoes in salted water for about 5 minutes. Drain and add to pan, then stir in spices and salt. Add 1/2 cup water, mix well, and bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 10 minutes, or until potatoes are tender. In a small, deep bowl, combine 1/4 cup chickpeas with remaining 1/2 cup water and blend with an immersion blender until smooth. Add puree and remaining whole chickpeas to pan, stirring until smooth. Simmer until desired consistency is reached. Remove from heat and garnish with coriander leaves and drizzle with lemon juice. Serve with naan (recipe below) or jasmine rice.

Naan (India)

Fun fact: Countries throughout the world have traditional variations of flatbread. Mediterranean countries have pita bread; Middle Eastern countries have lavash and matza; Italy has focaccia; India has naan, roti, dosa, and chapati (a term which is also used in East Africa); Latin America has tortillas and arepas; Scotland has bannock; and the list goes on and on. 

1 package active dry yeast (2 rounded teaspoons)

1 cup warm water

1/4 cup white sugar

2 tsp salt

1 egg, beaten

3 tbsp milk

4+ cups flour

1/4 cup butter, melted

In a large bowl, dissolve the yeast in the warm water and allow to sit for 10 minutes. Add sugar, salt, egg, and milk and blend well. Gradually add enough flour to make a soft dough. Knead for 6-8 minutes on a lightly floured board (or in the mixing bowl) until smooth and elastic, adding flour if needed. Turn dough out into an oiled bowl, cover with a towel, and allow to rise in a warm place until doubled, about 1 hour. Punch down dough, then pinch off golfball-sized handfuls of dough and form into smooth balls. Place balls on a cookie sheet lined with non-stick foil. Cover with a towel and allow to rise an additional 30 minutes.

Spray a griddle or frypan with oil and preheat to high heat. Flatten each dough ball into a thin circle with rolling pin or hands. Cook for 2-3 minutes, until lightly browned and puffy. Brush the uncooked side with butter and flip with tongs. Cook the second side for an additional 2-3 minutes, until browned.

Borshcht (Russia)

Fun fact: Ukrainian borshcht often includes pork or sausage, a splash of vinegar for a more sour flavor profile, and a garnish of fresh dill, whereas Russian borshcht contains more cabbage and is generally sweeter. Russian borshcht is also is usually vegetarian, but if it does contain meat it is most likely beef.

3 fresh beets, peeled and grated 

3 or 4 medium carrots, peeled and grated

1 cup medium onion, chopped

2 cups water

1/2 teaspoon salt

3-1/2 cups beef broth

1 cup shredded cabbage

1 tablespoon butter

Sour cream, optional

In a saucepan, bring the beets, carrots, onion, water, and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Top each serving with a dollop of sour cream if desired. Serve with rye bread, if desired. 

Ukha (Russia)

Fun fact: "Ukha" is the Russian word for "ear," but it is also used as a slang term for a fortified broth (although no one seems to know why). In Belarus, it began as a rich fish broth served with heartier dishes like fish pie or pirogi, but over time potatoes and other vegetables were added, creating a dish that can stand on its own. 

2 medium potatoes, peeled and cubed

1 onion, chopped
small bunch fresh parsley, chopped (set aside a few sprigs for garnish, if desired)

1/2 to 1 pound white fish and/or salmon (I used a mix of cod and salmon), cut into bite-sized cubes (if using salmon, remove skin)

1 tablespoon lemon juice

salt and pepper to taste

In a stockpot, bring 4 cups of water to a boil, then add potatoes, onion, and parsley. Reduce heat to low and simmer for 15 minutes. Add cubed fish and simmer for an additional 10 minutes, until fish is fully cooked. Add lemon juice and salt and pepper. Garnish individual servings with parsley sprigs, if desired. Serve with hearty bread. 

Gazpacho (Spain)

Fun fact: Gazpacho is from the Andalusian region of Spain, thought to have been brought there by the Romans, and its name is derived from the Latin word "caccabus," which means "cauldron." 

1 cucumber, halved and seeded (not peeled)

2 red bell peppers, cored and seeded

4 plum tomatoes

1 red onion

3 cloves garlic, minced

3 cups tomato juice

1/4 cup white wine vinegar

1/4 cup olive oil

1/2 tablespoon kosher salt

1 teaspoon freshly ground black pepper

Chop the cucumbers, red bell peppers, tomatoes, and onion into 1-inch cubes. Place the sliced vegetables separately into a food processor with a steel blade. Pulse the processor until the veggies are coarsely chopped. Do not overprocess. (Can also chop by hand.) Combine in a large bowl. Add remaining ingredients. Stir everything together until well combined. Chill before serving to allow the flavors to develop and meld together.

Serve with a slice of warm, crusty bread as a main dish, or serve in shot glasses as an appetizer. 

African Chicken Peanut Stew (Nigeria)

Fun fact: This recipe is inspired by the types of chicken and peanut stews that are common throughout western (and some parts of southeastern) Africa. The western versions tend to be spicier, but it is easy to adjust the level of heat by adding more or less spice, either to the entire pot or to individual servings. 

2-3 pounds chicken legs, thighs and/or wings

3 tablespoons vegetable oil

1 large yellow or white onion, sliced

3-inch piece of ginger, peeled and minced

6-8 garlic cloves, chopped roughly

2-3 pounds sweet potatoes, peeled and cut into chunks

1 15-ounce can of crushed tomatoes

1 quart chicken stock

1 cup peanut butter

1 cup roasted peanuts

1 tablespoon ground coriander

1 teaspoon cayenne, or to taste

Salt and black pepper

1/4 to 1/2 cup of chopped cilantro

Heat the vegetable oil in a large soup pot over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Cook in batches, if needed, to avoid overcrowding the pot. Set the pieces aside as they brown. In the same pot, add the onions and saute for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine. Add the chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Add the chicken. Bring to a simmer and adjust salt to taste.

Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender. Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if desired, or chop and return to pot. 

Shred the meat off the bones and put the meat back in the pot.

Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. For a spicier stew, feel free to add hot sauce such as tabasco or sriracha. Stir in the cilantro and serve by itself, with simple steamed rice, or with any type of flatbread (African flatbread is often called "chapati" and is similar to naan).

French Onion Soup (France)

Fun fact: According to legend, King Louis XV's father-in-law, Stanislas Leszczynski (the exiled King of Poland), brought the recipe to Versailles after enjoying it at a roadside inn. The version we know today dates from the mid-19th century. The longer the soup simmers, the more rich the flavors become. 

2-3 large yellow or red onions, sliced thinly (about 2 pounds, or 5 cups)

2 tablespoons olive oil

1 tablespoon butter

1/2 teaspoon sugar

salt

1 clove garlic, minced
1/4 cup dry vermouth or dry white wine

4 cups beef stock (or beef bouillon; you can also replace 1/2 to 1 cup with red wine)

1 bay leaf

2 teaspoons dried thyme (or a few springs of fresh thyme)

1/4 teaspoon freshly ground black pepper

1 tablespoon brandy (optional)

4 (or more) 1-inch thick slices of French bread or baguette (if using a small baguette, you may want to use several slices to cover each serving)

3/4 cup shredded Gruyere

grated (or shredded) Parmesan

In a large stockpot, heat about 1-1/2 tablespoons of olive oil over medium, then add the sliced onions and stir to break apart and coat. Cook for 15-20 minutes, stirring often. Increase heat to medium-high and add an additional 1/2 tablespoon of olive oil and a tablespoon of butter. Cook for an additional 15 minutes, stirring often, until onions start to brown. Sprinkle with the sugar and 1 teaspoon salt and continue to cook until uniformly well-browned, about 10-15 minutes. Add the garlic and cook for one more minute. Add the vermouth and deglaze the pan, scraping up and browned bits. Add the beef stock (and red wine, if using), bay leaf, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.

While the soup is simmering, preheat oven to 450 degrees with an oven rack in the top third of the oven. Line a cookie sheet with parchment paper or foil and lay the bread slices in a single layer. Brush with olive oil on both sides. Bake for 5-7 minutes, until golden brown. Remove from oven and top with shredded Gruyere, pressing down slightly to keep the cheese in place. Sprinkle with Parmesan. Leave oven on.

When the soup is finished simmering, remove the bay leaf and add salt and pepper to taste, and brandy, if desired. Ladle into individual serving bowls. Return the cheesy bread to the oven for 3-4 minutes, until cheese is bubbly and golden. Float slices on bowls and serve.

Baking for Beginners: Sweets and Treats

In recent blogs, I've covered "College Cooking," featuring recipes requiring minimal experience, skills, equipment, and ingredients; and "Bread Baking for Beginners," featuring recipes for breads and rolls that are relatively simple to make and fairly foolproof. But there's a lot more to baking besides yeast breads! So today's entry is all kinds of baked goods, a dozen of my favorites from muffins to cookies to sweet bread to cake. These recipes require a little more precision and technique that either of the previous entries, but with a little care and confidence, these are all manageable for even an inexperienced baker. 

These recipes generally call for more ingredients and supplies than the recipes in the previous entries, but here are my recommendations for items to keep stocked if you plan to bake on a regular basis. 

Pantry Items

• flour (all-purpose)
  
• granulated sugar (when the recipe just says "sugar," it means granulated)
• powdered sugar (also called confectioner's sugar)
• brown sugar (brown sugar is moist, so when measuring it, be sure to pack it down with the back of a spoon for accuracy)
• baking powder
• baking soda
• salt
• vanilla extract
• cinnamon
• molasses
• Dutch cocoa (unsweetened cocoa powder)
• chocolate chips

Refrigerated Items

• butter
• milk
• eggs

Equipment & Supplies

• large wooden or plastic cutting board
• mixing bowls (large, medium, and small)
  
• electric mixer
• large spoon (wooden or silicone)
• rubber spatula (for scraping the bowl)
• metal spatula (for removing cookies from the baking sheet)
• wire whisk
• baking sheets (sheets with raised rims have multiple uses for both baking and cooking)
• parchment paper
• plastic wrap
• non-stick cooking spray
• sifter or mesh strainer with handle
• 9x13-inch baking dish
• 8x8- or 9x9-inch square and/or 8- or 9-inch round cake pans
• pie plate
• muffin tins (metal or silicone)
• loaf pans (metal or glass)
• measuring cups (4-, 2-, and 1-cup)
• measuring spoons
• wire cooling racks
• cookie cutters
• rolling pin
• cookie tins or Tupperware storage boxes

Baking Powder Biscuits

3 cups flour*
3 tablespoons sugar
1/2 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon cream of tartar
3/4 cup (1-1/2 sticks) cold butter, cut into slices
1 egg
1 cup milk
melted butter, optional

*Tip: When combining flour with small amounts of other dry ingredients, measure the flour into a large measuring cup, then dump the remaining dry ingredients on top and blend in the cup using a wire whisk.

Preheat oven to 450 degrees. In a large mixing bowl, combine all ingredients except egg and milk. Using a pastry blender or a pair of table knives used like scissor blades (helpful tutorial here!), cut the butter into the flour mixture until the bits of flour are the size of small peas. Add milk and egg and stir just until combined. Don't overwork the dough! Turn the dough out onto a floured board and knead 10-15 times, sprinkling with flour if needed. Pat the dough out to a 3/4- to 1-inch thickness with your fingers, and cut into circles using a biscuit cutter, round cookie cutter, or a thin-rimmed glass or acrylic drinking glass, dipping into flour periodically to avoid sticking. Line a baking sheet with parchment paper or spray with non-stick spray and bake for 10-15 minutes, until golden brown on top. If desired, brush with melted butter while still warm. 

Snickerdoodle Muffins

6 tablespoons butter, softened
1/2 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
1-1/2 cups flour
1-1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon cinnamon

For topping:
1/3 cup sugar
1 teaspoon cinnamon
2 tablespoons butter, melted

Preheat oven to 350 degrees and spray a muffin tin with non-stick spray. In a medium bowl, beat butter and sugar with an electric mixer until fluffy. Add egg, milk, and vanilla and beat until combined. Whisk together remaining ingredients and gradually beat into egg mixture, just until combined. Pour batter into muffin tins, filling each cup about 3/4 full. Bake for 14 to 16 minutes. While muffins are baking, combine topping sugar and cinnamon in a small bowl. When muffins finish baking, tip them out of the tin and dip the tops in the melted butter and then the topping mixture. Serve warm. 

Raspberry Almond Shortbread Cookies

1 cup (2 sticks) butter, softened
2/3 cup sugar
1/2 teaspoon almond extract (can use vanilla instead)
2 cups plus 2 tablespoons flour (255g, if you have a kitchen scale)
1/2 cup seedless red raspberry jam

For the glaze:
1 cup powdered sugar
3 to 4 teaspoons water
1 teaspoon almond (or vanilla) extract

In a medium bowl, beat butter with an electric mixer for about 30 seconds, the scrape down sides of bowl with a rubber spatula. Add the sugar and almond extract and beat for about 30 seconds or just until combined. On low speed, beat in the flour a little at a time, scraping the sides as necessary until dough is formed. Using a spatula, stir in any remaining flour that may be in the bottom of the mixing bowl, but do not overwork the dough. Working quickly, scoop spoonfuls of dough and form 1-inch balls. (If the dough starts to get warm, chill it in the fridge for a few minutes.) Arrange the dough balls 2 inches apart on a baking sheet lined with parchment paper, and use your knuckle to make an indentation in the top of each. Chill in the refrigerator for at least an hour before baking. (You can move them to a paper plate to save space and return them to the baking sheets when ready to bake.) If you refrigerate them for longer than an hour, cover with plastic wrap to avoid drying out. [Note: If you do not chill the dough, the cookies will flatten out and become crispy or burnt on the edges during baking.]

When ready to bake, preheat oven to 350 degrees. Spoon about 1/4 teaspoon of jam into the indentation of each cookie and bake for 11-13 minutes, until edges are a very light brown. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. While cookies are cooling, prepare the glaze: In a small bowl, combine the confectioner's sugar [Note: sifting the confectioner's sugar will keep the glaze smooth] with one teaspoon of water and the almond extract, whisking with a wire whisk or a fork. Add enough additional water to get a "drizzling" consistency. Once cookies are completely cooled, use a fork to drizzle glaze over the cookies. [Tip: Drizzle the cookies while on the cooling rack, and line the counter under the rack with paper towels or parchment paper for easier cleanup.] Allow the glaze to completely set before moving cookies. 

[Note: As a fun variation of these cookies, you can replace the almond extract with vanilla extract and use jellied cranberry sauce in place of the raspberry jam.] 

Oven Pancake (Dutch Baby)

4 eggs
1 cup milk
1 cup flour
dash vanilla
1/2 teaspoon salt
4 tablespoons melted butter, divided ("divided" means part of this ingredient will be added in a separate step)
Optional toppings: fresh berries, maple syrup, powdered sugar

Preheat oven to 450 degrees. Using an electric mixer, beat together all ingredients except 2 tablespoons of the butter (and the toppings), until smooth and free of lumps. Pour remaining butter into in a heavy oven-safe skillet or deep baking dish or pie plate and swirl to coat bottom and sides. Pour batter into prepared dish. Bake for 18 minutes, until deep golden brown and puffed around the edges. Cut into wedges and serve warm with maple syrup, powdered sugar, and/or berries.

Grandma Martha’s Gingerbread

½ cup butter, softened
2/3 cup sugar
2 eggs
2/3 cup molasses
2 cups flour
¾ teaspoon salt
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon ginger
¾ teaspoon cinnamon
1/8 teaspoon cloves
¾ cup boiling water

Preheat oven to 350 degrees. Using electric mixer on medium-high, cream together butter and sugar. Add eggs one at a time. Gradually add molasses, beating constantly. Sift together dry ingredients and blend into wet mixture at low speed. Add boiling water and mix until smooth. Pour into greased & floured* 8” or 9” square pan. Bake for 35-45 minutes, until a toothpick inserted in the center comes out clean. Serve warm, topped with whipped cream or vanilla ice cream. 

* Spray pan with non-stick spray or rub with butter, then spoon in a tablespoon or so of flour and shake it around the bottom and sides of the pan, tapping to remove all but a light coating of flour. Discard excess flour. 

Fudge Party Cake with Frosting

2 cups sugar
2 cups flour
1 cup butter, softened
1 cup hot water
½ cup Dutch cocoa
2 eggs, slightly beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
½ cup buttermilk (can add 1 tablespoon white vinegar to a scant ½ cup milk)

Preheat oven to 400 degrees. In large mixing bowl, blend together sugar and flour with electric mixer. In a heavy saucepan over medium heat, bring butter, hot water, and cocoa to a full boil. Pour over sugar and flour and beat well. Beat in eggs. Add remaining ingredients, beating between each addition. Pour into greased and floured (see note in previous recipe) 9x13” pan and bake for 20-25 minutes, until toothpick inserted in center comes out clean. Do not overbake.

While cake is baking, make frosting: 

6 tablespoons butter
6 tablespoons milk
1-1/2 cup sugar
1 cup semisweet chocolate chips

Combine butter, milk, and sugar in a heavy saucepan over medium heat. Bring to a full boil and boil rapidly for 30-60 seconds. [Note: Frosting will be grainy if it doesn't boil long enough.] Remove from heat and stir in chocolate chips, stirring hard until completely smooth. Pour over warm cake while frosting is still warm - you will not need to use the entire batch of frosting. (The leftovers are great for making graham cracker sandwiches and dipping apple slices.) Sprinkle with colored sprinkles while frosting is still warm, if desired. Cake should be served directly from the pan. 

Molasses Cookies

2-1/4 cups flour
2 teaspoons baking soda
2 teaspoons ginger
1-1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/4 teaspoon allspice
1/2 teaspoon salt
3/4 cup butter, softened
1 cup brown sugar 
1 egg
1/4 cup molasses
sugar, for rolling

Preheat oven to 375 degrees. Whisk together flour, baking soda, ginger, cinnamon, cloves, allspice, and salt, and set aside. Beat together butter and brown sugar on medium speed, until incorporated (about 30 seconds), then scrape bowl with rubber spatula. Beat on medium-high for 3 minutes, scraping bowl halfway through, until light and fluffy. Add egg and molasses and beat on medium-low until incorporated. Add flour and spice mixture and beat on medium until well-incorporated. Using your hands, roll dough into 1-1/2” diameter balls, then roll in a bowl of sugar to coat. Place on baking sheet, about 2” apart. Bake for 8 minutes. Remove from oven and cool on baking sheet for 5 minutes, then move to cooling racks. 

Alton Brown's Sugar Cookies 

3 cups flour
¾ teaspoon baking powder
¼ teaspoon salt
1 cup butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling

Sift together flour, baking powder, and salt and set aside. Using an electric mixer, cream butter and sugar in large bowl. Add egg and milk and beat to combine. On low speed, gradually add flour and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees. Sprinkle surface where you will roll out dough and rolling pin with powdered sugar. Roll out dough to 1/4-inch thick. (If dough is too stiff or starts to crack, allow to sit at room temperature for several minutes before rolling out.) Move the dough around and check underneath frequently to make sure it is not sticking. Cut into shapes with cookie cutters and place at least 1-inch apart on baking sheet lined with parchment paper or sprayed with non-stick spray. Bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes then move to wire rack until completely cooled. Serve as is or decorate with royal icing or colored frosting.

[Note: You can also decorate these cookies with colored sugar and sprinkles prior to baking.]

Whoopie Pies

For the cookies:

1 egg

6 tablespoons Crisco*

1 cup sugar

2 cups flour

½ teaspoon salt

½ Dutch cocoa

1-1/4 teaspoon baking soda

1 cup milk

1-1/2 teaspoons vanilla

For the filling:

6 tablespoons marshmallow Fluff

Scant ¾ cup Crisco*

1 cup powdered sugar

1 teaspoon vanilla

*If using Crisco from a tub, rather than in measured sticks, fill a 2-cup measuring cup with 1 cup of cold water and spoon Crisco into the water until it rises to the level of 1 cup plus the desired amount, then spoon Crisco out and let excess water drain off.  

Beat together egg, Crisco, and sugar. Sift together flour, salt, cocoa, and baking soda. Beat into egg-sugar mixture. Add milk and vanilla and beat well. Drop by rounded teaspoons onto baking sheet. Bake at 375 for 10-15 minutes. While the cookies are baking, beat together all filling ingredients. When cookies are cool, match pairs and fill with filling to form sandwiches. 

Pecan Pie

1 cup whole pecans

1 9” unbaked pie shell (make your own or buy a refrigerated or frozen crust - thaw before filling if using a frozen crust)

3 eggs, beaten

1 cup light corn syrup

1 tablespoon butter, melted

½ teaspoon vanilla

1 cup sugar

1 tablespoon flour

Arrange pecans in pie shell. Beat together eggs, corn syrup, melted butter, and vanilla. Combine sugar and flour and blend into egg mixture. Pour into pie shell. Bake at 350 for 45 minutes.

Pumpkin Bread

1 (15-oz) can pumpkin 
3 cups sugar
1 cup vegetable oil
2/3 cup water
4 eggs
3-1/3 cups flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 if using metal loaf pans and to 325 if using glass loaf pans. In a large mixing bowl, stir together pumpkin, sugar, oil, water, and eggs until well combined. Whisk together remaining ingredients and gradually add into pumpkin mixture, stirring until completely combined. Spray two loaf pans with non-stick spray and divide batter evenly between the two pans. Bake for 55-75 minutes, until a toothpick inserted in the center comes out clean. Place pans on wire racks and allow to cool in pans for 15 minutes. Remove from pans and cool completely on wire racks. Slice and serve as is or with butter. 

Ina Garten's Lemon Bars

For the crust: 
2 sticks butter, softened
1/2 cup sugar
2 cups flour
pinch salt

For the filling:

6 eggs
3 cups sugar
2 tablespoons lemon zest
1 cup lemon juice
1 cup flour
powdered sugar, for dusting

Preheat oven to 350 degrees. Line a 9x13-inch pan with parchment and spray lightly with non-stick cooking spray. With an electric mixer, cream butter and sugar. Mix in flour and salt until a dough forms. Press into bottom of pan and build up a 1/2-inch crust on all sides. Bake for 15-20 minutes, until lightly golden brown. Allow to cool slightly, then chill in refrigerator. Whisk together all filling ingredients except powdered sugar and pour into the cooled crust. Bake for 30-35 minutes, until filling is set. Allow to cool to room temperature or chill overnight. Dust with powdered sugar before cutting and serving directly from pan. 

[Note: This recipe is very rich and sweet, so cut into small squares. Because it is also quite sticky, use a sharp knife and clean it frequently while cutting.]

Happy baking!

Bread Baking for Beginners

I love baking bread. Not only is it cheaper and tastier than store-bought bread, it makes your kitchen smell amazing, and kneading bread is (for me, at least) incredibly satisfying, even therapeutic. But baking bread can be a little intimidating when you first start. How do you define "soft and elastic"? How warm is "warm"? What on earth does "punch down" mean? How much flour am I supposed to add while kneading? Can I even make this recipe without a stand mixer? Fortunately, there are a lot of great recipes out there which are very forgiving. And the more you make bread, the more you get a feel for it. So let's start with some basic definitions and tips. 

1) Most bread recipes start with putting yeast (and sometimes sugar) into "warm water." So how warm is "warm"? Do you really have to get a thermometer and measure it? Technically, the water should be between 105 and 115 degrees Fahrenheit, and although you could check the temperature with a thermometer, 105-115 degrees is basically the temperature range most people use when washing their hands. When in doubt, go a little cooler. Too hot water will kill the yeast; slightly too cool water will just slow it down. Instant yeast does not require proofing (although it doesn't hurt to do it), and it rises faster than active dry yeast, which does require proofing. If you buy packets of yeast, one packet is roughly 2-1/4 teaspoons. 

2) Why do recipes call for a range of measurement for the flour, e.g., "4 to 4-1/2 cups"? Dough is weird and a little temperamental. The consistency varies with temperature, humidity, slight variations in the amount of liquid, the phase of the moon, whether Venus is in retrograde, etc. Also, if you are kneading by hand (as opposed to using a stand mixer), you may add a significant amount of additional flour during the kneading process. Always start with the low end of the range, and don't worry too much if you feel you're adding more than is called for. As long as you're adding it gradually, it's unlikely you'll overdo it. 

3) Speaking of flour, always sift as you measure. I have a hilarious memory of my dad once making homemade pizza dough, but he packed the flour - it's like brown sugar, right? [Spoiler: WRONG.] The result was...extremely firm. Fluff your flour, don't pack it. If you happen to have a food scale, weighing flour gives you more accuracy. If your recipe doesn't give weights (most American recipes don't), 1 cup of flour weighs 120 grams. I put my measuring cup on top of the board I'll use to knead, then use a mesh strainer with a handle (like the 5.5" one from this set) to sift the flour into the cup, which is a messy process (at least, it is when I do it). The flour that falls outside the measuring cup just serves to dust my kneading board. I use a wooden spoon with a flat end (like these) to even off the top of the flour. Also, all the recipes listed here call for all-purpose flour, but you can also use bread flour, which is higher in gluten and results in a chewier texture. It's really just your own personal preference. 

4) Most doughs need to rise "in a warm place." The ideal rising temperature is about 80-85 degrees. If you live in a warm climate or the weather is warm, so the ambient temperature is at least in the mid to high 70s, your countertop is probably just fine. But if your kitchen is cool or drafty, you may want to try someplace warmer. Some ovens have a "warming" or "proofing" drawer. (You probably use it to store pots and pans.) If you are a unicorn with clear and accessible space on top of your refrigerator, that tends to be nicely warm. I usually turn on my oven to its lowest temp (mine happens to be 135 degrees) when I start the dough, then turn it off after a couple of minutes. If it feels too warm by the time the dough is ready to proof, I just open the oven door and let it cool a bit. 

5) To avoid the dough drying out on top, I like to cover it with plastic wrap. If it's just a short rise and the air is relatively humid, a tea towel (I avoid linty terrycloth towels) is fine. Unless the recipe specifies otherwise, I rise my dough in a mixing bowl. While I'm kneading my dough, I fill the mixing bowl I used to make the dough with warm water and give it a quick wipe, then spray with non-stick spray, toss the dough ball in, then flip it over and spray the top with non-stick spray. That way, if it rises high enough to touch the plastic, it won't stick, plus it seals in the moisture even more. If I'm rising the dough on the counter, I'll sometimes throw a tea towel over the plastic wrap as added insulation.

6) Kneading dough can be tricky at first, but with a little practice, you'll get a feel for it. Start with a floured board - I use the mesh strainer again to get a thin, even covering of flour. Putting a thin towel or damp paper towel under the board will help it not to slip. Once your dough comes together into a ball in your mixing bowl and it isn't hugely sticky, turn it out onto your board. Scrape the bowl with a rubber spatula and dump any little bits of flour and dough on top of the main dough ball. If you wear rings, take them off before kneading! Grab the far edge of the dough with your fingertips, fold it into the center, and push the edge into the dough with the heels of your hands. Then rotate the dough 90 degrees and repeat. If the top of the dough is sticky, use your strainer to coat it with a little flour. If the board starts to get sticky, lift the dough ball and sweep some flour under it, or sift some onto the board with the strainer. As you continue kneading, the dough will start to feel smooth and stretchy. A good sign that the dough has been kneaded enough is when the part you fold over doesn't really meld into the rest of the dough ball, and the outside of the dough is smooth, with no "stretch marks". 

7) When a recipe says to "punch down" the dough after it rises, it means exactly what you think! Dust your knuckles with a little flour and press your fist, knuckles down, into the ball of dough to deflate it. It doesn't need to be fast, like a punch, just pressing all the way into the dough. 

8) When baking your bread, keep the rack in the center of the oven. If your rack is too high, the crust might over-brown or even burn before the bread is thoroughly baked. The color of the crust is usually a good indicator of done-ness: it should be golden brown and firm to the touch. The general wisdom is that the bread should sound hollow when you tap it, but that's never worked for me. If you have a quick-read thermometer, the internal temperature should be 200 degrees Fahrenheit. When the bread comes out of the oven, immediately move it to a mesh cooling rack, whether it was baked in a loaf pan or as a free-form loaf. (Leaving it on or in a hot pan will continue to bake the bottom and might make the crust too firm.) Don't try to slice it until it's completely cooled! Warm bread squashes when you slice it. If you want to eat it warm (which I highly recommend), rip off a piece instead.  

9) You don't need a lot of equipment, tools, or supplies for the recipes I've included here, but this is a list of the basics:

• Large and medium mixing bowls (I prefer glass)
• Electric hand mixer with dough hooks
• Large board for kneading (wooden or plastic)
• 4-cup, 2-cup, and 1-cup measuring cups (I prefer glass)
• Measuring spoons
• Sifter or mesh strainer
• Rubber spatula
• Large spoon (wooden or silicon)
• Baking sheet (free-form loaf recipes)
• Loaf pans (shaped loaf recipes)
• 9x13-inch baking dish (roll recipes)
• Rolling pin (for a few recipes)
• Cooling rack
• Plastic wrap
• Parchment paper
• Sharp knife
• Not necessary, but handy to have: instant read thermometer, pastry brush, flat-ended wooden spoon, tea towels, rotary pizza cutter

Now that you know the basics, here are some great - and easy - recipes to practice on!

One-Hour French Bread

2 cups warm water
2 tablespoons instant yeast
2 tablespoons sugar
3 tablespoons vegetable oil
2 teaspoons salt
5-1/2 to 6 cups flour

In a large mixing bowl, combine water, yeast, and sugar and allow to stand for 3-5 minutes. Stir in oil and salt. Using an electric mixer with a dough hook, gradually blend in about 5 cups of flour, occasionally scraping the sides of the bowl with a rubber spatula. When the dough forms a ball, turn out onto a lightly floured board and knead, adding flour as needed, for 5-7 minutes, until smooth and elastic. Place dough in a bowl, cover with a damp towel or plastic wrap, and allow to rise in a warm place for 15-20 minutes. Remove the towel and punch down the dough. Turn the dough out onto the floured board. Use a sharp knife dipped in flour to cut the dough into two pieces, the long way, shaping each into a loaf. Line a baking sheet with parchment paper and place the two loaves on it, then use the knife to make 5 or 6 diagonal slashes in the top of each loaf. Cover the loaves with a tea towel and allow to rise on the baking sheet while the oven preheats to 375. When the oven comes to temperature, bake for 26-28 minutes. Remove from oven, transfer to cooling rack, and allow to cool for at least 5 minutes before slicing. 

One-Hour Dinner Rolls

1-1/2 cups warm water
1 tablespoon active dry yeast
2 tablespoons sugar
2 tablespoons butter, softened
1 teaspoon salt
4 cups flour
3 tablespoons melted butter (for brushing on top)
coarse salt (optional, for sprinkling on top)

In a large mixing bowl, dissolve the yeast and sugar in the warm water and let stand for 5 minutes, until foamy. Using an electric mixer with dough hooks, beat in the softened butter and salt, then gradually beat in the flour, until the dough pulls away from the sides of the bowl but is still slightly sticky. Turn out onto a lightly floured board and knead for about 5 minutes, until smooth. Cover and allow to rise for 20 minutes. and spray. When dough has risen, punch down and divide into 12 or 15 equally-sized pieces* and arrange in a 9x13-inch pan coated with non-stick spray. Brush tops of rolls with melted butter, sprinkle with coarse salt, if desired, and let rise for an additional 15-20 minutes. While dough is rising, preheat oven to 400 degrees. Bake for 13-15 minutes, until golden brown. Remove and brush tops with butter. Allow to cool slightly before serving. 

* If you have a food scale, weigh the ball of dough and divide by 12 or 15. If not, for 12 rolls, divide the dough into quarters then divide each piece into three roughly even pieces. Since 15 is harder, I divide the dough into quarters, then quarters again, then cut up one piece and add it to several other pieces. It's much easier than trying to eyeball dividing the dough into 15 pieces! When adding a piece of dough, press the small piece into the top of the larger piece, then pull the sides around to enclose it and turn it upside down so the seam is on the bottom.  

Herbed Bread Sticks

1 cup warm water
1 tablespoon active dry yeast
2 tablespoons butter, softened
1 egg, room temperature
3-1/4 cups flour
1/4 cup sugar
1 teaspoon salt

Topping:
3 tablespoons butter, melted
garlic salt and Italian seasoning (or any fresh or dried herbs you prefer), to taste

In a large mixing bowl, dissolve the yeast in the warm water and allow to sit for 3-5 minutes. Using an electric mixer with dough hooks, blend in the softened butter and egg, then gradually blend in flour, until the dough pulls away from the side of the bowl. Turn out onto a lightly floured board and knead for 5-7 minutes, until smooth and elastic, adding additional flour as needed. Cover and allow to rise for 90 minutes, until doubled in size. Turn dough out onto the floured board and roll into a roughly 12x16" rectangle. Slice into 16 strips with a sharp knife or pizza cutter. Fold long edges underneath to form a log shape with the seam on the bottom. Line a baking sheet with parchment paper and arrange the sticks neatly (it's okay if they're close together, but you can also split them between two baking sheets). Cover with a towel and allow to rise for 30 minutes. Bake at 350 degrees for 15-18 minutes, until golden brown. Brush with melted butter and sprinkle with seasonings while warm.

Easy Challah

One packet (2-1/4 teaspoons) active dry yeast
1 cup warm water
1-1/2 tablespoons honey
1 teaspoon salt
3 eggs plus 1 egg yolk, room temperature
3-1/2 cups flour, plus more for kneading

Stir yeast into warm water and allow to sit for several minutes. Break three eggs into a small bowl and beat lightly with a fork. Stir honey and salt into yeast until dissolved. Stir in beaten eggs. Using a large spoon or an electric mixer with dough hooks, gradually add flour. Dough will be quite sticky. Turn onto a floured board and knead for about 5 minutes. Return to mixing bowl and cover with a damp cloth. Allow to rise in a warm place for 2 hours, until about doubled. (Do not under-proof, or braid will expand and lose definition during baking.) Punch down dough and turn out onto floured board. Divide the long way into three equal sections and roll the sections into equal length cylinders, about 12-15 inches long. Braid the cylinders together, tucking ends underneath when finished. Transfer to a baking sheet lined with parchment paper. Separate the remaining egg and brush the yolk onto the loaf with either your fingers or a pastry brush. Bake at 350 degrees for 35-45 minutes, until crust is firm and golden. 
 

Molasses Oatmeal Bread

1-1/4 cups boiling water
1 cup quick oats
1/2 cup molasses
1/3 cup butter (can substitute margarine or oil)
scant tablespoon salt
1 tablespoon instant yeast
1/2 cup warm water
5-1/2 to 6 cups flour
2 eggs, beaten
additional oats for coating loaf (optional)

In a medium bowl (or large glass measuring cup), combine oats, molasses, butter, and salt. Pour boiling water over, stir to combine, and allow to cool to lukewarm. In a large mixing bowl, combine warm water and yeast and allow to sit for several minutes. Add cooled oat mixture, about 2 cups of flour, and eggs, and beat with an electric mixture with dough hooks for 3 minutes. Gradually add additional flour, occasionally scraping down sides of bowl, until a soft dough forms. Turn out onto a floured board and knead for 3-5 minutes, until smooth and elastic. Place dough in a bowl and cover with a damp towel, then allow to rise in a warm place until doubled, about an hour. Spray two loaf pans with non-stick spray and sprinkle with oats, tipping pan to coat bottom and sides. Turn out risen dough onto a floured board and cut in half with a sharp knife. Roll each half into an oblong shape and roll up, starting with the short end. Place each roll in a prepared loaf pan with the seam on the bottom. Cover with a damp towel and allow to rise in a warm place for 30 minutes, or until doubled. While loaves are rising, preheat oven to 375. When risen, lightly brush the top of each loaf with water and sprinkle with oats. Bake 30-35 minutes, until nicely brown. Immediately remove from loaf pans and allow to cool on a wire rack. 

Pita Bread

1 tablespoon instant yeast
1-1/4 cups warm water
1 teaspoon salt
3 to 3-1/2 cups flour

In a large mixing bowl, combine water, yeast, salt, and about 1-1/2 cups flour and beat with an electric mixer with dough hooks. Gradually beat in additional flour until dough comes together in a ball. Turn out onto a floured board and knead for 8-10 minutes, until smooth and elastic. Divide dough into six (roughly) equal pieces, roll each piece into a ball, and arrange on a two baking sheets lined with parchment paper. Cover with a tea towel and let rest for 10-15 minutes. (Dough will not rise noticeably.) Using a rolling pin or your fingers, flatten each ball into a disk about 1/4-inch thick, keeping thickness even throughout. Cover lightly and allow to rest for 30-40 additional minutes. While the disks are resting, preheat oven to 425. When disks have finished resting, flip each disk over and moisten the tops with with water using a pastry brush, a damp paper towel, or a mister. Bake 1 sheet at a time for 10 minutes, until they start to brown slightly on the top. Transfer to a wire rack to cool completely. 

Garlic-Herb Dinner Rolls

6 tablespoons butter, divided
3/4 cup milk
1/2 cup water
4 to 4-1/2 cups flour
1/4 cup instant potato flakes
1 tablespoon instant yeast
1/4 cup sugar
1-1/2 teaspoons salt
2 teaspoons garlic powder
1 tablespoon chopped fresh rosemary (or 1/2 tablespoon dried)
3 tablespoons chopped fresh parsley (or 1-1/2 tablespoons dried), divided
1 egg, room temperature
1-2 cloves garlic, minced (or 2 teaspoons prepared minced garlic)
pinch salt

In a 2-cup glass measuring cup, combine 4 tablespoons butter, milk, and water and heat for 60 seconds, until warm to the touch. Set aside. In a large mixing bowl, stir together flour, potato flakes, yeast, sugar, salt, garlic powder, rosemary, and about 2/3 of the parsley. With an electric mixer with dough hooks set to low, slowly drizzle in egg and milk mixture. When combined, increase speed to medium-low and beat together for several minutes, until dough pulls away from sides of bowl. Add more flour, 1/4 cup at a time, as needed. Cover bowl with plastic wrap and allow to rest for 10 minutes. While dough is rising, spray a 9x13-inch baking dish with non-stick spray and set aside, and preheat oven to 180 degrees Fahrenheit. When dough has risen, turn out onto a lightly floured board and roll out into a 15-inch circle. Using a sharp knife or pizza cutter dipped in flour, divide the dough into 12 or 16 equal pieces. Roll each wedge into a ball, starting at the pointed end and tucking the ends underneath to form a smooth ball. Place seam side down in prepared baking dish. Use a pastry brush or your fingers to brush the top of the rolls with water. Turn the oven OFF and and place the dish in the oven (uncovered) for 20 minutes. DO NOT OPEN THE OVEN during rising. Remove dish from oven and allow to sit at room temperature while the oven preheats to 375. Bake at 375 for 14-22 minutes (less for 16 rolls; more for 12), until the tops are golden. While rolls are baking, combine the remaining 2 tablespoons of butter and the minced garlic in a small saucepan and heat over medium heat until melted and fragrant. Stir in remaining parsley and a pinch of salt. Brush over the tops of baked rolls while still warm. 

Homemade English Muffins

1 cup warm water
1 packet (2-1/4 teaspoons) yeast
1 cup milk
2 tablespoons sugar
6 cups flour
1 egg
1/2 teaspoon salt
3 tablespoons butter, softened
cornmeal, for dusting

Measure the warm water in a 2-cup glass cup measure, stir in yeast, and allow to sit for several minutes. Pour the milk into a large glass mixing bowl and warm it slightly in the microwave, then stir in the sugar until dissolved and set aside to cool. Add about half the flour, egg, salt, butter, and yeast mixture to the cooled milk mixture and beat with an electric mixer with dough hooks until combined. Scrape sides of bowl and add remaining flour 1/2 cup at a time, until a soft dough forms. Turn out onto a lightly floured board and knead for about 10 minutes. Place in an oiled bowl and let rise until doubled. Line two baking sheets with parchment paper and dust with cornmeal. Punch down risen dough, then turn out onto a floured board and divide into 18 pieces. Roll each piece into a ball and flatten it into a 3-inch diameter muffin. Place on parchment and sprinkle with additional cornmeal. Cover and allow to rise for 30 minutes. Heat a griddle or large frypan over medium-low heat and spray lightly with cooking spray. Cook muffins for about 10 minutes on each side, until lightly browned. Use a fork to pry muffins open. They can be eaten immediately or toasted. 

Naan

1 package active dry yeast (2-1/4 teaspoons)
1 cup warm water
1/4 cup white sugar
2 tsp salt
1 egg, beaten
3 tbsp milk
4+ cups flour
1/4 cup butter, melted

In a large mixing bowl, dissolve the yeast in the warm water and allow to sit for 10 minutes. Add sugar, salt, egg, and milk and blend well. Gradually add enough flour to make a soft dough. Knead for 6-8 minutes on a lightly floured board (or in the mixing bowl) until smooth and elastic, adding flour if needed. Turn dough out into an oiled bowl, cover with a towel, and allow to rise in a warm place until doubled, about 1 hour. Punch down dough, then pinch off golfball-sized handfuls of dough and form into smooth balls. Place balls on a cookie sheet lined with parchment paper. Cover with a towel and allow to rise an additional 30 minutes. Spray a griddle or large frypan with oil and preheat over medium-high heat. Flatten each dough ball into a thin circle with rolling pin or hands. Cook for 2-3 minutes, until lightly browned and puffy. Brush the uncooked side with butter and flip with tongs. Cook the second side for an additional 2-3 minutes, until browned, and remove from griddle.

Pizza Dough

2-1/2 cups warm water
1/4 cup sugar
3 teaspoons instant yeast
1/4 cup vegetable oil (or canola, or olive)
2 teaspoons salt
6 cups flour

In a large mixing bowl, combine water, sugar, and yeast and allow to sit for several minutes. Stir in oil and salt. Using an electric mixer with dough hooks, gradually add flour until dough pulls away from the sides of the bowl but is still quite sticky. Turn out onto a floured board and knead for just a few minutes. Grease a large bowl, put dough in bowl and flip to coat, then cover with plastic wrap or a towel and allow to rise at room temperature for one hour, until doubled. Turn out onto a floured board and divide into three even portions. At this point, the dough can be used immediately, or wrapped in plastic and refrigerated for up to 24 hours before using. 

When ready to make pizza, preheat oven to 450 then turn the dough onto a floured board, flip over to coat both sides with flour, then press and stretch to desired shape and thickness, dusting with flour as needed. Line a baking sheet with parchment paper and drizzle lightly with olive oil. Gently transfer the dough to the baking sheet and adjust shape and thickness, as needed. bake plain crust for 7 minutes at 450, then remove from oven and increase temperature to 500. Brush the edges of the baked crust with olive oil and spoon sauce (you can use Pizza Squeeze or make this easy recipe) onto crust, then add cheese and any other desired toppings. Sprinkle crust with salt and parmesan, if desired. Bake at 500 for 7-10 minutes, until cheese is completely melted. Remove from oven and allow to cool slightly before slicing.