Baking recipes
Scroll through our posts below to try all sorts of delicious baking recipes from our instagram baking videos. New baking videos are posted the first week of each month on Instagram and Facebook.
To easily find one of our recipes type below:
Lavash Crackers
What’s better than cheese and crackers…cheese and HOMEMADE crackers! Lavash crackers are a super thin flatbread that you can top with any type of spices and seeds to customize to your liking. They look beautiful on a cheese board as you can break them into large pieces that you can place in a glass for added height.
Crunchy Crackers!
Lavash Crackers
Yield: about a 15”x10” rectangle
Preheat oven to 400*F when you are shaping the dough.
Dough:
3/4 cup Flour
1/4 teaspoon instant Yeast
1/3 cup water, warm
1 teaspoon Honey
1/2 teaspoon Salt
Topping:
Olive oil and seasoning of your choice - I used a pre made spice blend normally used for steak, but whatever you like is great! Or you can just use coarse salt.
In the bowl of your mixer combine all the ingredients for the dough.
Mix with the dough hook on your mixer for about 10 minutes, or until a non-sticky dough ball forms.
Place your dough ball into a grease bowl with a lid for about 1-2 hours at room temperature.
Once your dough has rested roll it out as thin as you can with a rolling pin, then place on the BOTTOM side of a baking tray that you have greased and use your hands and rolling pin to stretch and pull the dough as thin as you can.
Drizzle your dough with a little olive oil and smear it over the dough so it is fully covered.
Sprinkle the dough with your seasonings.
Bake in the preheated 400*F oven for 5-10 minutes, keep an eye on these as they can go from unbaked to burnt very quickly, I check the crackers every minute or two. My crackers took 9.5 minutes. The dough will be crispy and golden, thinner pieces will be a bit darker but that is fine.
Let your crackers cool for at least 10 minutes before cracking into pieces and eating!
Cheese-y Garlic Knots!
It’s like garlic bread and dinner rolls were KNOT together in perfect harmony! These tender buns get the addition of delicious cheese, because cheese makes everything more delicious! No pizza parlour required!
Knots of deliciousness!
Cheese-y Garlic Knots
Yield: 8 buns
2 cups Flour
1 teaspoon Salt
1 teaspoon Instant yeast
2 Tablespoons Sugar
1/2 teaspoon Garlic Powder (or one chopped garlic clove)
1 cup Milk, warm
3 Tablespoons Butter, melted
1/2 cup Shredded Cheddar Cheese
1 Tablespoon Parmesean
Glaze:
2 Tablespoons Butter, melted
1 Clove of Garlic, chopped (optional)
pinch of Pepper (optional)
pinch fo dried parsley (optional)
In the bowl of your mixer combine the dry ingredients - flour, salt, yeast, sugar, and garlic powder. Stir to combine.
Add the warm milk and melted butter, then mix with a dough hook on your mixer for about 8 minutes or until the dough ball isn’t sticking to the sides of the mixer.
Add your cheese to the dough and knead for one more minute, until fully combined.
Let your dough rest at room temperature for about an hour until doubled.
Place your dough onto a lightly floured surface and cut into 8 equal pieces.
Roll each piece of dough into a wormie about 6-8” long, then tie them together by criss crossing both ends, once crossed, then pinch the ends together and place them onto a lined baking tray.
Once all your dough is knotted, cover your baking tray with a clean dish towel and let rise at room temperature for 30 minutes to an hour, or until doubled in size.
Combine your glaze, mix the melted butter with the garlic, pepper and parsley.
Glaze each bun with the garlic butter glaze, then bake in a preheated 350*F oven for about 20 minutes, or until golden brown and when tapped on the bottom, they sound hollow.
Enjoy!
Focaccia! *Imagine an Italian Nona saying that*
I have about 20 Italian vacations planned in my Pinterest. Unfortunately I never have time to go to Italy…and now that I have time, I am not supposed to leave my house…how rude! So to fake my dream vacation we are making focaccia and watching movies in Italy in hopes that if I drink enough vino I might almost think I am there…almost! This crispy bread takes a few hours to make but you don’t need to do that much work, basically just move it from one bowl to another every few hours, nothing too crazy! I mean we have time on our hands now, but we don’t want to be labouring away for 6 hours, I have netflix shows to watch!
Focaccia Bread!
Focaccia Bread
Yield: 1 skillet sized pan, or a 9” cake pan, or whatever you’ve got!
Once you get to the final rise you will need to Preheat your oven to 450*F
1 cup Warm Water (needs to be warm to awaken our yeast)
1 teaspoon honey, sugar, or maple syrup
1 teaspoon yeast, I used instant yeast, but use what you got, we’re in quarantine!
2 Tablespoons Olive Oil
1 1/2 teaspoons salt
1 teaspoon dried herbs (optional)
2 1/2 cups Flour
Topping:
2 Tablespoons Olive Oil
1/2 teaspoon Coarse Salt (if not just a sprinkle of regular salt should do the trick!)
Toppings such as: parmesan cheese, chopped garlic, sundried tomatoes, pepperoni, herbs, sliced onion, olives, pesto, really anything you want!
In the bowl of your mixer pour your warm water and honey, stir to combine.
Sprinkle your yeast on top of the warm water, then let it sit at room temperature for about 10 minutes or until foamy.
Now add your olive oil, salt, dried herbs and flour and combine using the dough hook on the mixer.
Using the mixer with dough hook continue to mix the dough for 10-15 minutes, or until the dough pulls away from the sides of the bowl and sticks together around the hook in a ball. If you need to, you can finish kneading this by hand, but I didn’t because it came together in the bowl.
Place the dough ball into a greased bowl and cover it with a lid, saran wrap, or a tea towel and let sit at room temperature until doubled in size, mine took 1.5 hours.
Now grease your pan (I used a cast iron skillet) using about 1-2 Tablespoons of olive oil, this is going to seem like a lot, but the olive oil is there to kind of fry the edges of your bread and make them crispy in the oven!
Place your dough ball into the greased pan and using your fingers spread it out to fill the pan.
Now cover your pan with a tea towel and let sit at room temperature for about 1 hour, until the dough rises up about 1/2"-1” (doubled). If you don’t want to eat this today, you can also pop your focaccia into the fridge instead of letting it rise and bake it off tomorrow or later in the day, just make sure you let it sit at room temperature until it’s risen after taking it out of the fridge.
Preheat your oven to 450*F while the dough is resting in it’s pan.
Using your fingers dimple the dough ALL over so it has lots of imprints, then drizzle it with olive oil, a sprinkle of salt, and any of the toppings you want. This isn’t a pizza, so you want to be able to see some of the dough peeking through, but a nice smattering of garlic or sundried tomatoes or olives is delicious! You can also bake this just with the olive oil and salt.
Pop the pan into your hot oven and bake for 18-20 minutes, or until golden brown!
Now pour yourself some vino, turn on “Under the Tuscan Sun” and eat your focaccia while pretending your on vacation. Heaven!