Bread

NO-KNEAD BREAD

Instructions: Combine 3 cups bread flour, 1/2 tsp yeast, 1 1/4 tsp salt with 1 5/8 cup water, cover with plastic and let sit 12-18hrs. Fold on floured surface 1-2 times then let sit covered for 15 min Shape into ball, sprinkle with cornmeal and cover with cotton towel and let sit seam down for 2 hours Preheat dutch oven pot in 450 degree oven Turn dough over in pot (seam up) and cook covered for 30 min, uncovered for 15-30min until browned

Enjoyment tip: eat warm with a jar of Nutella!

Benjamin Family

Student: Isabella Benjamin (3)

Culture of Origin: USA

Why this recipe is meaningful:

Our family loves bread and we often make this bread as a gift over the holidays. It also goes perfectly with Nutella, a family favorite!

BISCUITS

Bailey Family

Students: Bo Bailey (2), Emma Bailey (1)

Culture of Origin: Southern US

Why this recipe is meaningful:

The maternal side of our family has strong Appalachian roots making homemade “scratch” biscuits for many generations. We still have the children’s great great grandmother’s old wooden cook stove where meals were prepared before heading out for hunting or farming. Our family recipe never contains sugar and is routinely made without following a recipe at all. We never use “sweet” milk, always buttermilk. Ingredients: • 2 cups all purpose flour • 2 1/2 tsp baking powder • 1 tsp salt • 1 1/2 cups of buttermilk • 2 tbsp butter (softened) • 1/3 cup shortening

Instructions: Mix dry ingredients together then use a fork or pastry cutter to slice in the shortening and add butter. Slowly pour in buttermilk until consistency of a wet dough. Don’t use too much milk. Pat your hands with flour and roll biscuits into 3 inch circles. Bake at 400 degrees until brown. For a nice golden color, brush some melted butter on biscuit tops near end of baking cycle.

NO KNEAD CRANBERRY WALNUT BREAD

Ingredients: • 3 cups bread flour • 1 1/4 teaspoons salt • 1/2 teaspoon instant or active dry yeast • 3/4 cup chopped walnuts • 1/3 to 1/2 cup dried cranberries • 1 1/2 cups water

Instructions: In a large bowl, stir together all the dry ingredients. Cover the bowl with plastic wrap and let sit at room temperature (~70 degrees F or 21 degrees C) 12-18 hours. Cover a flat surface with more flour or cornmeal. Scrape the dough out of the bowl and place onto the surface area. Fold it over once, forming into a rounded ball. Prepare for the second rise: Place a tea towel or other thin cloth on your work area. Dust with additional cornmeal. Gently place the dough ball onto the cloth and cover loosely. Let rise until doubled in size, 1-2 additional hours. Preheat the oven to 475 F. Place a dutch oven with a lid in the oven so it also heats up at the same time (you want it to be super hot when you put the dough in). When the oven is fully heated, remove the dutch oven (with oven mitts or a towel!!). Remove the lid, quickly place the dough inside and recover. The faster you work the more heat will stay inside. Bake for 30 minutes with the lid on. Remove the lid and bake for another 15-30 minutes until the bread is a deep brown color (or sooner if you like it not as done).

Liang Family

Student: Katherine Liang (PF)

Culture of Origin: USA

Why this recipe is meaningful:

We used to buy bread similar to this recipe at Trader Joe's. It was challenging to go shop and stand in lines there during COVID lock down. We found this recipe online and tried to make it ourselves instead. It turned out so well and our family likes it even better. This has been one of our favorites. It is especially tasty when it's warm and straight out of the oven.

ROSEMARY GARLIC FOCACCIA BREAD

Patel Family

Students: Ashaan Patel (4), Jashen Patel (1)

Culture of Origin: USA Ingredients: • ⅓ cup extra virgin olive oil • 4 cloves garlic, finely minced • 1 tablespoon fresh rosemary, chopped • 2 teaspoons active dry yeast • ¼ teaspoon granulated sugar • 1 cup lukewarm water • 2 ½ cups all-purpose flour • ½ teaspoon salt

Instructions: • In a small saucepan, add olive oil, garlic and rosemary, and cook over low heat. Stir to cook until garlic starts to sizzle, about 2 minutes. Remove from heat and set aside.

• In a large bowl, dissolve yeast and sugar in lukewarm water and stir to mix together. Add flour and salt, and whisk to combine. • Cover the bowl with plastic wrap and let it sit at room temperature for 2 hours, until doubled in size. • Spread a tablespoon of the rosemary garlic oil into an 8x8-inch baking tray. Transfer the dough into the tray and spread it to cover the tray (if needed, you can use some oil to help with handling the dough). Press the dough with your fingers to make dimples. Drizzle the remaining rosemary garlic oil on top. Let the dough rise for another 30 minutes. • Preheat oven to 425 F and bake for 30 minutes until golden brown. Let cool for 20 minutes before slicing.

PAO DOCE (PORTGUESE SWEET BREAD)

Use dough setting of bread machine. Ingredients: • 3 cups bread flour • 2 1/2 teaspoons bread machine yeast • 1/3 cup granulated sugar, plus extra to sprinkle on top • 2 tablespoons instant nonfat dry milk • 2 tablespoons dry mashed potato flakes • 1/4 cup unsalted butter • 1/2 teaspoon salt • 1/2 teaspoon vanilla extract • 3 large eggs, 1 held for glaze • Zest and juice of 1/2 lemon • 3/4 cup water

Instructions: Combine all the ingredients (except the egg for the glaze and the sugar for sprinkling) in the bread machine pan and process on the dough setting. Once the cycle is completed, remove the dough to a lightly floured surface and punch it down, adding additional flour if it seems too sticky to handle. Turn the bread pan on top of the dough and let it rest for 15 minutes, then form the loaf. Make a coiled loaf by rolling the dough into a 30-inch long rope. Spritz a 9 or 10 inch pie pan with cooking spray, then coil the dough into the pan, beginning at the outside edge and ending in the center. Twist the rope as you lay it in the pan. Sprinkle the top of the loaf with granulated sugar and set the loaf aside to rise until nearly doubled in bulk, about 40 minutes. Preheat oven to 350 degrees Fahrenheit. Beat the remaining egg and brush it over the loaf. Sprinkle the top with more granulated sugar and bake in the preheated oven until brown, 25 to 30 minutes.

Boucher Family

Student: Gabrielle Boucher (4)

Culture of Origin: Portugal

Why this recipe is meaningful:

Gabrielle’s grandmother is Portuguese and has shared Portuguese sweet bread with our family for years. When we found this bread machine recipe, we decided that COVID was a good time to start making it! We all love it.