Breads

1. In a large warmed pottery bowl place the first 1 cup of lukewarm water. Dissolve into it 1 t. white sugar and sprinkle the yeast over it.
2. After about 10 minutes the yeast should be frothy and have risen to the surface of the water. Stir until blended, making sure all the yeast is dissolved.
3. Into the yeast mixture stir the remaining water, white sugar,1 heaping T. of salt and oil.
4. Beat, then stir in, 1 cup at a time, the flour.
5. Mix until it requires muscle. You may not need all the flour. The dough should hang together and be easy to handle, but still a little moist.
6. On a floured surface, place the dough, sprinkle with more flour as needed, and knead until the dough is smooth and elastic. This usually takes about 8 minutes.
7. Place the dough back in the bowl, cover with plastic and a nice heavy towel, and let rise in a warm draft free place. ( I usually only bake bread on sunny days.).
8. Let dough rise for 1-2 hours or until it's doubled in size. When you stick your finger in the dough the imprint should remain.
9. Punch the dough down and form into loaves.
10. Place the loaves into well greased loaf pans, cover and let rise again- about an hour.
11. Bake in a 400 degree oven for about 20 minutes, until golden top and bottom, and the loaf sounds hollow when tapped on the bottom.
12. Remove from pans and let cool on a rack.
13. * To make hamburger buns,roll about 1/2 inch thick, cut the dough with a wide glass(I use the top of a martini shaker)and place buns on a greased cookie sheet, not quite touching. I usually add a good portion of grated old cheddar cheese to the dough before cutting the rounds and letting it rise for the second time. Just before baking at 425 for 10-15 minutes, I make an egg wash with one egg mixed with 1 T. water and sprinkle with sesame seeds, poppy seeds, or for a real treat Montreal Steak Spice. They freeze very well. Makes about 20 buns.

1. In a medium bowl, stir together the flour, table salt, sugar and yeast. Add the water and, using a wooden spoon, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 10 to 18 hours (24 hours if you have a cold cold home.)
2. When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Fold the dough over itself to her three times and gently shape it into a somewhat flattened ball. Brush the surface of the dough with some of the olive oil and sprinkle with ¼ teaspoon of the coarse salt (which will gradually dissolve on the surface).
3. Grab a large bowl (large enough to hold the dough when it doubles in size. you could also use a large pot) and brush the insides of the bowl with olive oil. Gently place the dough, seam side down into the bowl. Cover bowl with a towel. Place in a warm draft free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.
4. Half an hour before the end of the second rise, pre-heat the oven to 500F, with a rack in the center. Oil a 13″ x 18″ x 1″ baking sheet.
5. Cut the dough into quarters. Gently stretch each piece evenly into a long, thin, baguette shape approximately the length of the pan. Place on the pan, leaving about 1 inch between the loaves. Embed the garlic cloves, olives or cherry tomatoes into the loaves, about five pieces per loaf. Drizzle, tab or brush olive oil on each loaf. Sprinkle sea salt or kosher salt over each loaf, remember to go light on the olive loaf since the olives are salty.
6. Bake For 15 to 25 minutes, until the crust is golden brown. Cool on a pan for five minutes, then use a spatula to transfer the baguette to a rack to cool thoroughly.
7. Note: The baguette may become a bit soggy in just a few hours because of the salt on the surface. If that happens, reheat the loaves in a hot oven until crisp.

-Add all ingredients to the bowl of your stand mixer. 

-Using the hook attachment mix on low for 5 minutes or until the ingredients are all incorporated. 

-Turn the speed up to like a medium to medium fast for 15-30 minutes. 

-You want to work up as much gluten as you can. 

-When your dough is smooth and pliable, it needs to rest. In the winter you canshape it into a rectangle, leave on your counter covered in plastic or a tea towel for 30 minutes. In the summer I like to shape it into a rectangle, cover it with plastic and let it rest in the fridge for 30 minutes to an hour until it is cool but not yet cold/hard. 

-Roll the dough into a large rectangle, it should end up being about 1cm (⅓ inch) thick. 

-Spread the filling onto the dough. 

-Sprinkle on a generous amount of the cardamom sugar 

-fold into thirds 

-Roll out and start to portion 

-Shape as desired 

-In the bakeries I’ve worked in the buns are usually around 100g, but this feels very large at home, 80-90g works well. 

-Place on a baking tray, cover, and let rise until double in size. In the winter this can take me over three hours. But lately, since it July and therefore very warm and humid, it can take as little as 45 minutes to an hour. 

-Bake at 200C (400F) for about 9 minutes or until golden brown. I like to check mine and rotate the tray at the 5 or 6 minute mark so they don’t get overbrown. -Brush with egg wash as soon as they come out of the oven. 

-Immediately sprinkle them with cardamom sugar. 

-Let cool (if you can wait that long!) 

-Enjoy!

Also - https://ceciliatolone.com/kardemummabullar-swedish-cardamom-buns/

Butter Filling:

This can be made up to a week in advance. There is no need to refrigerate it if you plan to use it within a week of making. It MUST be very soft when you go to spread it. If it has been sitting out at room temperature and is still tricky to spread, microwave it a bit. You don’t want to tear the dough trying to spread on the filling 

Cardamom Sugar: 

You can use less cardamon if you would like. This is the ratio I have learned in Sweden but it is quite intense (not to mention pricey!) so do what works best for you. Cardamom: The cardamon used in Swedish baking is just the black seeds (like what is linked below) none of the green husk. It is roughly ground, not a fine powder. This gives the dough very pretty black flecks instead of a grayish tinge. Any cardamom will be fine though taste wise. 

MAKE THE BUNS
1. Whisk the buttermilk, 1⁄2 cup of the melted butter, and eggs together in a medium bowl.
2. Put the flour, sugar, yeast, and salt into the bowl of a stand mixer fitted with the dough hook or a large bowl (if using a hand mixer). Turn the mixer to low and pour the liquid ingredients into the flour mixture. Increase the speed to medium and mix until the dough starts coming away from the sides of the bowl, about 2 minutes. (If the dough doesn't pull away from the sides after a few minutes, add another tablespoon of flour and mix again.)
3. Transfer the dough to a floured surface and knead it until it is soft and elastic, about 5 minutes. Add a little flour as you go if it starts to get sticky.
4. Grease a large bowl with olive oil. Put the dough in the bowl and turn it over a few times so the oil lightly coats its surface. Cover the bowl with plastic wrap and set it in a warm place to rise until it has doubled, about 3 hours.
5. When the dough has risen, turn it out onto a lightly floured surface and gently stretch it out (without ripping it) to form a 12 x 20-inch rectangle. The longer side of the rectangle should be facing you, with the shorter ends on the sides.

6. Brush the surface of the dough with the remaining 2 tablespoons melted butter. Mix the brown sugar and cinnamon in a small bowl, then sprinkle them onto the dough, covering the dough all the way to the bottom and sides of the rectangle but leaving about 1 inch of uncovered dough along the top (the side
farthest from you).
7. Working from the end closest to you, gently roll the dough up into a tight spiral. The edge with no filling (at the top) will stick to the roll; pinch it lightly so
that it seals.
8. Grease two 12-cup muffin tins with olive oil.
9. Use a knife to make 24 even marks along the roll (this is easiest if you start with a mark in the center, then mark the halfway point on each side, then the halfway point of those sections, and so on). Use a piece of dental floss to cut each roll from the dough log: scoot the string under one end of the log and cross it over the top, then pull both ends so that the string cuts through the log evenly. Transfer the cut section to one well in the muffin tin, with the spiral up. Repeat, moving down the log, to cut and place all 24 rolls.
10. Cover the tins with plastic wrap and let the rolls rise until doubled in size, 1 to 2 hours (or refrigerate them overnight, then bring them up to room temperature; make sure they've doubled in size before baking).
11. Preheat the oven to 350°F.
12. Bake for 10 to 12 minutes, until the rolls are golden brown. Remove the rolls from the oven and let them cool to room temperature.

MAKE THE FROSTING
1. Beat the cream cheese with a hand mixer in a medium bowl until it's light and fluffy, then beat in the powdered sugar, 1⁄2 cup at a time. Add the milk and beat on high until you have a smooth mixture that leaves a thick coat on the back of a spoon but still runs easily; mix in a bit more powdered sugar or milk
if necessary to get the right consistency.
2. When the buns have cooled to room temperature, spread the frosting evenly over the tops. Store the buns in an airtight container for 2 to 3 days.

For the Bacon, Scallion, and Cream Cheese Stuffing:

1. Cook 3.5 oz bacon in a skillet over medium heat until it's auburn brown and crunchy. Remove it from the pan and chop it into small pieces; set aside. In another pan, set aside the bacon grease (the stuff that leeches out of the meat while it is cooking... yum. Right?)
2. Put 14 oz cream cheese in the bowl of a stand mixer fitted with a paddle attachment and cream it on medium speed. Pour in the reserved bacon fat and continue creaming at a lower speed. Scrape down the sides of the bowl before adding the chopped bacon, chopped bunch of scallions, 2 teaspoons sugar, and 1 teaspoons salt. Continue mixing at a low speed briefly to incorporate the dry ingredients.
3. Scoop the cream cheese mixture onto a sheet pan in 16 even lumps. Freeze until rock hard (about 1 to 3 hours).

For the Mother Dough Bread Buns:

1. Stir together 3 1/2 cups flour, 1 tablespoon salt, 1 1/8 teaspoons active dry yeast in the bowl of your stand mixer -- do it by hand, using the dough hook like a spoon. Continue stirring by hand as you add 1 3/4 cup water, mixing for 1 minute, until the mixture has come together in a shaggy mess.
2. Engage the bowl and hook and have the machine mix the dough on the lowest speed for 3 minutes, or until the ball of dough is smoother and more cohesive. Then knead for 4 more minutes on the lowest speed. The dough should look like a wet ball and should bounce back softly when prodded.
3. Brush a large bowl with 1 tablespoon vegetable oil and transfer the dough ball into it. Cover with plastic wrap and let the dough proof at room temperature for 45 minutes.

For the Egg Wash Topping and Putting It Together:

1. Preheat the oven to 325 (F).
2. Punch down and flatten the dough on a smooth, dry countertop. Use a dough cutter to divide the dough into 16 equal pieces. Use your fingers to gently stretch each piece of dough out into a mini pizza between 2 and 3 inches wide.
3. Put a frozen cream cheese glob in the center of each dough circle. Bring up the edges of each round and pinch to seal so that the cream cheese plug is completely contained, then gently roll the ball between the palms of your hands to ensure that the bomb has a nice, round, dinner roll-y shape. Arrange the bombs 4 inches apart on a parchment or Silpat lined baking sheet.
4. Whisk 1 egg together with 1/2 teaspoon of water to create the egg wash. Brush a generous coat of this wash on the buns. In a small, separate bowl, stir together 4 teaspoons poppy seeds, 3/4 teaspoons kosher salt, 1/2 teaspoon onion powder, and 1/4 teaspoon garlic powder. Sprinkle a heavy, even coating of this mixture all over the bagel bombs.
5. Bake the bagel bombs for 20 - 30 minutes. While in the oven, the bombs will become a deep golden brown and a few may have cream cheese explosions. You can use your fingers to tuck the cream cheese inside, or leave them as is. Continue baking until you see this happen. When they are ready, serve immediately.

1. In a medium bowl, whisk the flour, sugar, and salt together.
2. Cut the cold butter into cubes and toss the cubes in the flour mixture to coat. Put the mixture in the bowl of a food processor and pulse in short bursts until the pieces of butter are the size of hazelnuts.
3. While pulsing in quick, 4-second bursts, drizzle the ice water into the food processor through the feed tube.
4. As soon as the dough comes together in a ball, remove it from the food processor and divide it into two equal balls. Flatten to a disk and wrap each disk first in parchment paper and then in plastic wrap. Refrigerate the disks until firm, about 1 hour. (The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw in the refrigerator before proceeding with the recipe.)

1. Stir the warm water and yeast together in a small bowl. Let sit until frothy, 5-7 minutes. Whisk in the sugar, salt, oil, and honey and egg + yolk. Stir 1 cup of flour in until full incorporated. Add another 3 cups and stir with a wooden spoon until a shaggy dough forms. Dump bowl onto a lightly floured surface and knead, adding up to another ½ cup of flour if needed, for no less than 10 minutes. The dough should be extremely supple and smooth. Cover with an inverted bowl and let rise for 20 minutes.
2. Divide dough into 18 equal portions. Stretch or gently roll, using finger tips, each portion of dough into an 8 inch rope and bring the ends together to form a circle. Pinch the ends together and then roll gently with the heal of your hand to seal. It’s important the ends are well secured otherwise they’ll open when boiling. Place bagels on 2 parchment-lined baking sheets and cover with a clean towel for 20 minutes.
3. Pour the sesame seeds into a large shallow dish.
4. While the bagels rise, bring 16 cups of water to a boil in a large pot or dutch oven. Add the baking soda and honey and turn down to a simmer. When ready, add the bagels 2 at a time to the simmering water. Let cook for 1 minute on each side. Remove with a deep-fryer spoon or slotted spatula/spoon, drag through the sesame seeds on both sides and place back on the baking sheet. Repeat with all bagels.
5. Preheat oven to 500. Place 1 sheet of bagels in for 10-12 minutes or until starting to brown on the bottom. Flip bagels and cook for another 5-8 minutes, watching closely after 5 minutes so they don’t over cook. They should be golden brown. Serve warm with cream cheese, lox, tomatoes & bacon, or anything else your heart desires.
6. Keep in airtight container in the fridge for 1 week.

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, pepper, chipotle powder, sugar, baking powder, cream of tartar, and the 1 teaspoon of salt.
3. Add the butter and, using your hands or the back of a wooden spoon, work the butter into the dough. The mixture should look like coarse sand. Add the cheese and stir to thoroughly incorporate it into the dough.
4. In a small bowl, whisk together the buttermilk and egg. Add to the flour mixture and stir until just incorporated. Do not overmix.
5. Use a small ice cream scoop or a 1/4-cup measuring cup to scoop the dough and drop it in mounds onto the prepared baking sheet about 2 inches apart. Sprinkle with kosher salt and bake in the center of the oven for about 20 minutes, rotating the baking sheet halfway through the baking time, until golden brown and a toothpick inserted in the center of a biscuit comes out clean.
6. Transfer the biscuits to a cooling rack. The biscuits can be served slightly warm or at room temperature (we like them slightly warm).
7. Store the biscuits in an airtight container for up to 2 days.

Step 1 Line a baking sheet with a silicone mat or parchment paper. Step 2 Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes. Step 3 Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups). Step 4 Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour. Step 5 Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath. Step 6 Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours. Step 7 Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before. Step 8 Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour. Step 9 Preheat oven to 375 degrees F (190 degrees C). Step 10 Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds. Step 11 Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.

Start the dough by combining the water, sugar and yeast in a large bowl and let sit for a few minutes. If the yeast goes foamy, it's alive and you're good to proceed (if it doesn't, it's dead and you need new yeast). Add the olive oil and salt and 5 cups (600g) of bread flour. Mix until just combined, then start kneading. Add just enough additional flour to keep the dough workable (i.e. not too sticky) and kneed until you can stretch some of the dough into a thin sheet without it tearing. (NOTE: You will probably need to add a lot more flour. The quantity I give here is just a base line to get your started.) Divide the dough into four equal balls and put them in four containers (ideally glass) and lightly coat the balls and the interior of their containers with olive oil. Cover, and either rise at room temperature for two hours, or put them in the refrigerator and let them rise for 1-7 days. (I prefer the long, cold rise.) When you want to bake, put a pizza stone or pizza steel into your oven (mine works best on a high rack position but every oven is different) and preheat to your highest possible temperature, ideally convection, for a full hour.