Archive | Bread

Spicy Chicken Wrap

From Baking Without Borders by Sarah Henry | Illustrations by Margo Rivera-Weiss

The filling for Reem Assil’s Middle Eastern flatbread pays homage to traditional Palestinian cooking (roast chicken and sumac) with a nod to the Golden State (hello arugula). It’s a flavor-filled cross-cultural wrap. Pair with your preferred hot sauce, as desired.

Makes 4

1 tablespoon sugar
1½ teaspoons active dry yeast
Kosher salt (use 2 teaspoons Diamond Crystal or 1 teaspoon Morton brand)
3¼ cups bread flour, plus more for surface
2 tablespoons vegetable oil, plus more for bowl

Chicken and assembly
2 tablespoons olive oil, divided, plus more for drizzling
1 small onion, chopped
1 pound skinless, boneless chicken thighs (about 4)
1 tablespoon ground sumac (find at Middle Eastern markets and specialty foods stores)
Kosher salt (use 2 teaspoons Diamond Crystal or 1 teaspoon Morton brand)
¼ teaspoon bahārāt*
Bread flour (for dusting)
1 cup trimmed arugula
2 tablespoons pomegranate seeds

To make dough

Whisk together the sugar, yeast, and ½ cup warm water (105°–110°) in a medium-size bowl until yeast is dissolved. Let sit until foamy, 5 to 10 minutes.

Meanwhile, whisk together salt and 3¼ cups flour in a large bowl. Make a well in the center and pour in yeast mixture, 2 tablespoons vegetable oil, and ¾ cup warm water.… Read More

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Madame Huang’s Bunny and Hedgehog Buns



Meet Carolyn Phillips (aka Madame Huang), the author of All Under Heaven: Recipes from the 35 Cuisines of China. Watch her make Chinese steamed buns in the shapes of bunnies and hedgehogs.

Makes 16 buns

1 recipe Fast Mantou (below)
1 recipe Red Bean Paste with Walnuts (below)
For decorating: red food coloring, cocoa powder, egg white, and black sesame seeds
Equipment: basket steamers, toothpicks, sharp kitchen shears
Fast Mantou (fast steamed bread)

For a long time, this was my go-to recipe for steamed bread. And it is pretty darned good, if I do say so myself. My ample pride in this recipe was corroborated by the unexpected praise I received from the daughter of a famous northern warlord: When she came over for dinner a long time ago, I served her these breads shaped into flower rolls alongside a big plate of Beijing-style smoked chicken. Delighted at their taste, she asked for the recipe, and I can’t think of higher praise than that.

Note: These rolls can be prepared up to 3 days in advance if they are refrigerated after steaming, or up to a few weeks in advance if frozen.

2 teaspoons active dry yeast
2 tablespoons sugar
1 1/4 cups warm water
3 cups Chinese flour, plus more for kneading (see Tip)
1 teaspoon sea salt
Peanut or vegetable oil for bowl and dough
2 teaspoons baking powder
Spray oil, optional

Dissolve the yeast and sugar in the warm water.… Read More

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Earl’s Honey Cornbread with Honey Butter Caramel Sauce

From DIY: Do It For the Bees


EARL’S Honey Cornbread

Beekeeping is what Earl Flewellen would be doing every day, had he not spawned so many other endeavors in Port Costa. Depending on who’s talking, the Louisiana native is either devil or saint in these parts for introducing the outside world to this badly neglected historic California town. Whatever your position, Earl suggests a uniquely Southern remedy to all conflicts: Foes can be made friends and familial fueds laid to rest over some sweet-ass cornbread.


Photos by Erin Scott

Serves 8–10

½ cup sugar
1 cup flour
½ cup cornmeal 
1 tablespoon baking powder
1 teaspoon salt
¾ cup unsalted butter
1 cup milk
1 egg
2 California bay laurel leaves (Dried are best. If freshly picked, use only one, since flavor will be quite strong.)
¼ cup dried cranberries
¼ cup chopped walnuts

Preheat the oven to 350°.

Combine sugar, flour, cornmeal, baking powder, and salt in a mixing bowl. Set aside.

In an 8- or 10-inch cast-iron skillet over medium heat, brown the butter along with the bay leaves, being careful not to overheat. When the foam has subsided and the butter is lightly browned, transfer ½ cup of the butter into a Pyrex glass measuring cup, leaving the rest in the skillet.… Read More

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Fresh Pita


From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia

2–3 cups whole wheat, spelt, or other wholegrain flour
1 cup warm water
1 tablespoon yeast or one packet
1 tablespoon olive oil
1 teaspoon sugar
2 teaspoons salt

Place the yeast and the sugar into a bowl. The sugar can be substituted with honey or molasses. Do not use a sugar substitute. The water needs to be warm to touch, but not uncomfortable. Remember yeast is a living organism and likes things warm and sweet, not hot. Add the water and leave the yeast stand until it bubbles, about 15 minutes. Once it bubbles, add one cup flour. Stir with a wooden spoon, then add salt.

At this point stirring this soupy mixture establishes the spongy matrix of the bread. Add olive oil and stir. Gradually add in enough flour to make a dough. When the dough begins to pull away from the sides of the bowl, turn the dough out onto a lightly floured surface. Knead and add flour until you have a round ball that is not too stiff or moist and springs back when pushed. Make 1-inch balls and place them on a clean board and dust with flour.… Read More

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Buckwheat Apricot Bread

From the story ANCIENT FLOURS RISE AGAIN by Anna Mindess

This dairy-free, wheat-free bread, a creation of Laverne Matias, is so versatile you can enjoy it for breakfast or dinner. Earthy, moist, and nutty, with just a hint of sweetness, it’s great toasted and topped with apricot preserves or avocado.

1 cup buckwheat flour
1 cup tapioca flour
4 teaspoons baking powder
½ teaspoon sea salt
¼ cup flax seed meal
¼ cup psyllium husks
½ cup unsulfured dried apricots, finely diced
¾ cup hot water
4 eggs, at room temperature, separated
2½ tablespoons olive oil
¼ cup molasses (or maple syrup)
1 cup pitted fresh ripe apricots, chopped

Preheat oven to 375°. Oil an 8½-inch x 4½-inch loaf pan.

In a large bowl, whisk together buckwheat and tapioca flours, baking powder, and salt until the mixture attains a uniform color, then set aside.

In a small bowl, mix the flax meal, psyllium husks, dried apricots, and hot water until well blended, then let rest for 7 minutes.

In a separate bowl, stir together egg yolks, oil, and molasses until blended.

Transfer the flax meal mixture to a food processor and purée, adding fresh apricots and pulsing until the apricots are cut into small pieces and well integrated.… Read More

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