Jamaican Patty: Spices, Herbs, & Meat in a Flaky Turmeric Crust

Jamaican Meat Pies
Jamaican Meat Pies

Mini dough encrusted meat or veggie pies are the ultimate street food or appetizer. This Jamaican Patty recipe contains the most common spices and herbs found in Jamaican cuisine. You get the Caribbean heat from the spicy, seasoned meat. The yellow, golden, flaky pie crust is a result of turmeric and mix of butter and shortening. Now that’s a savory pie worth making! This post is all about the Jamaican meat patty (pie) by way of the British from India and Africa.

Hand Pies In Abundance Worldwide

Wherever you go, you can find hand-held indulgences such as the Asian Samosa, Greek Spanakopita, the Spanish & Latin American Empanada, & Israeli Knish as examples.

Uniqueness of the Jamaican Patty

The traditional Jamaican mini meat patties (or pies) consist of a uniquely flavored pie dough spiced with turmeric for a beautiful, yellow coloring and filled with a spicy, seasoned ground beef. They are officially called and referred to as “Jamaican Patty”. These pies have world influences from the Cornish pasty inspired dough from England along with turmeric and curry from India and West Africa. My recipe contains many of the most common herbs and spices found in Jamaican cuisine including the scotch bonnet chili pepper (if you can find it), along with allspice, thyme, ginger, curry, cumin, & cayenne pepper. Whether you like spice or not, you can make these pies with little to lots of heat.

What is a Scotch Bonnet Chili Pepper?

Scotch Bonnet Chili Pepper
Scotch Bonnet Chili Pepper

The Scotch bonnet chili pepper is native to Jamaica and islands in the Caribbean as well as West Africa. It acquired its name from the traditional Scottish hats the peppers resemble. Habaneros are comparable heat substitutions. On the Scoville scale of heat, both Scotch bonnet and habanero peppers measure between 100,000-350,000 units (off the scale hotter than jalapenos). The heat varies depending on the age of the pepper and whether the seeds and veins are included. Seeds and veins can be a bit bitter and certainly add to the overall heat. They range in color from green, red, yellow, orange, to even brown. If you like the heat, don’t skip this ingredient. 😉

Jamaican Food is a Love Letter to the World

I think Jamaica got it right in creating a hearty, street food that satiates and provides a taste of the world. There’s no wonder why Jamaican’s national motto is “Out of many, one people”. They honor their international roots with their traditional dishes.

The Jamaican Patty (Mini Meat Pie) Ingredients

The pie dough includes all-purpose flour, salt, turmeric, cold butter, shortening, ice-cold water, & an egg to use as an egg wash.

all-purpose flour, salt, turmeric, cold butter, shortening, ice-cold water, & an egg
all-purpose flour, salt, turmeric, cold butter, shortening, ice-cold water, & an egg

The filling includes vegetable oil, butter, onion, garlic, fresh ginger, ground beef (or ground turkey, chicken, lamb, etc.), curry powder, cumin, allspice, thyme, scallions, Italian parsley, beef broth (or other broth or water), salt, black pepper, and finally cayenne pepper, & scotch bonnet chili pepper or habanero for heat, if you can find them.

vegetable oil, butter, onion, garlic, fresh ginger, ground beef (or ground turkey, chicken, lamb, etc.), curry powder, cumin, allspice, thyme, scallions, Italian parsley, beef broth (or other broth or water), salt, black pepper, and finally cayenne pepper, & scotch bonnet chili pepper or habanero
vegetable oil, butter, onion, garlic, fresh ginger, ground beef (or ground turkey, chicken, lamb, etc.), curry powder, cumin, allspice, thyme, scallions, Italian parsley, beef broth (or other broth or water), salt, black pepper, and finally cayenne pepper, & scotch bonnet chili pepper or habanero

Step 1: Make the Pie Dough

Pie Dough Prep

Before mixing the dry ingredients for the pie dough, ensure your butter has been refrigerated and is cold. I like to put my shortening in the fridge for at least 30 minutes to begin to get that coldness as well.  Add ice and at least 1 cup of water to a measuring glass and set aside.

Mix Dry Ingredients & Cut in Butter & Shortening

In a large bowl, combine 480 grams (4 cups) flour, 1½ teaspoons of salt, and 2 teaspoons of turmeric (the secret ingredient in this pastry dough). Use a pastry blender (cutter) to cut in 8 tablespoons (4 ounces) of butter and 8 tablespoons (4 ounces) of shortening until the mixture resembles small peas or coarse cornmeal. You could use a food processor or rub the fat between your fingers.

TIP: While you can use your hands to rub in the butter and shortening, remember the heat of your hands can cause the fat to melt. The point of cold ingredients is to keep the fat from melting. Solid fat is what creates flaky pie crust. When heat melts the fat in the oven, it creates air pockets causing layers within dough.

toss dry ingredients together
cut in butter & shortening
petite peas / coarse cornmeal size

Add Ice Cold Water Slowly

Slowly pour in the water beginning with ⅔ cup. Use a fork to toss the dry and wet ingredients together. Push the mixture against the side of the bowl to ensure the water moistens the ingredients. Continue adding water until all the mixture is just moistened but not wet or dry.

Just enough water for dough to come together... not wet or dry
Just enough water for dough to come together… not wet or dry

Remove the dough from the bowl and divide it in half. Wrap each half loosely in plastic wrap. Shape each dough half into a disk and place them in the fridge for at least 30 minutes.

Divide dough in half & flatten slightly
Divide dough in half & flatten slightly

Step 2: Make the Meat Pie Filling

Mise en Place for Cooking

While the pie dough is staying cold in the fridge, it’s filling time. With so many ingredients in this step, it’s best to have the “mise en place” for cooking the meat filling. This is French for having your ingredients measured out, diced (if needed), and ready to add as soon as it’s time. For a dish like this, I even have my ingredients in order of when they will be added to the sauté pan.

Begin with Onion, Garlic, & Ginger

In a large (12-inch) skillet, add 1 tablespoon each oil and butter and heat on medium heat until the butter has melted and is sizzling. Add 1 medium diced onion (or half of one large onion) and cook until softening and translucent, about 5 minutes. Add 4 minced garlic cloves and 1 tablespoon of fresh minced ginger. Cook until they are fragrant, about 1 minute.

TIP: I like the combination of both fats, the richness from the butter and continuous liquid matter of oil. However, you can simply use 2 tablespoons of oil (shortening) OR butter if that’s what you have on hand. If using oil only, the oil is hot enough when a piece of diced onion is placed in the pan and the oil sizzles around it.

Mise en place of ingredients: all ingredients are measured out and in order
Mise en place of ingredients: all ingredients are measured out and in order

Add Remaining Ingredients in Order

Brown Meat & Cook the Hearty Spices & Herbs

Add 1 pound of ground beef, 1 teaspoon each of curry and cumin. Add ½ teaspoon of allspice, 1 tablespoon of fresh thyme (or 1 teaspoon of dried), and 1 hot chili pepper, if using. Break up the meat and mix all ingredients together. Cook for about 10 minutes until the beef has browned and the spices are fragrant.

TIP: If spice is not part of your diet (like mine), leave out the Scotch bonnet (or habanero) and cayenne pepper. I have made this dish without any of these, and the meat mixture was still very flavorful and enjoyable. The spice isn’t necessary, but it’s traditional.

Time for the Fresh, More Delicate Ingredients

Once the meat is cooked, I switch to using a clean utensil to mix in the remaining ingredients. I don’t know if cross-contamination is common, but I try to avoid it wherever I can. Then, add 4 chopped scallions (both white and green parts), ¼ cup of fresh chopped parsley (or 1 teaspoon of dried), and ½ cup of broth, stock, or water, 1 teaspoon of salt, ½ teaspoon of black pepper, and ¼-½ teaspoon of ground cayenne pepper depending on your heat preference. When the mixture begins to boil, decrease the heat and simmer uncovered for about 10 minutes or until the meat mixture has thickened and the liquid has evaporated. Taste the mixture and add more seasoning as desired. Set aside to cool before filling the pie dough.

TIP: If using water in place of broth or stock, increase salt to 1½ teaspoons.

Meat filling is cooked and ready to cool
Meat filling is cooked and ready to cool

Step 3: Shape Pie Dough & Assemble the Patty or Mini Meat Pies

Preheat Oven & Prepare Pan

Preheat the oven to 375˚F (190˚C). Line a large baking sheet with parchment paper and set aside. Beat the egg into a small bowl and set aside.

Roll Dough & Cut Rounds

Remove one dough half from the fridge. On a lightly floured work surface, roll out the dough into an ⅛-inch thick circle (typical pie crust thickness). Cut out rounds using a wide mouth drinking glass or round bowl that measures 4-6 inches in diameter. You may also want to roll out each dough round even more once cut out to ensure a thin round.

TIP: If you use a bowl that you can’t grasp very easily to lift up after pressing down, use a knife to cut through the dough around the opening and lift the bowl (no pressing required).

cut out rounds using 4-6-inch glass, bowl, or cutter
my rounds are still too thick; may roll out even more

Add Meat Pie Filling, Fold, & Seal

Spoon 1½ -2 tablespoons of meat mixture onto one-half of each circle leaving ½ -inch space from the edges. Brush the circle edges with the egg wash. Fold the other half over so the edges meet creating a half-moon. Use fork tines dipped in flour to crimp and seal the dough edges.

TIP: Use any technique you prefer to seal the edges. You could twist the edges or use a spoon to scallop them. Be creative, if you’d like. The sealed edges contain the filling within the dough and provide a decorative edge.

add 1-2 tbsp filling leaving ½ inch from edge
brush egg wash all around edge
fold one side over
edges should meet forming half-moon
seal using fork tines dipped in flour
finished product of one pie

Add Meat Patty Final Touches & Bake

Place each filled pastry about ½-inch apart on the parchment-lined baking sheet. You can cover the pies with plastic wrap (to keep from drying out) until the baking sheet is full and ready to bake. Lightly brush the tops of each pastry with the beaten egg.

Place the pan in the oven and bake for 30 minutes or until the pastries are golden brown.

While the first half of the pastries are baking, repeat the same steps with the other half of the dough and meat mixture making the remaining half of the recipe. Bake this second batch when the first batch is done baking.

brush each pie with egg wash
pies are read to bake

Jamaican Patty Done!

The meat pies are hot out of the oven. Check them out.

Jamaican Meat Pies
Jamaican Meat Pies

Jamaican Patty Close-up

These meat pies are easy to hold, illustrating they make great street food or appetizers. The turmeric enhances the natural yellowing of the baked dough. The fork tines seal creates a nice decorative edge. The pie dough is crispy from the butter and flaky from the shortening. Clearly, meat is the dominant ingredient. The pie crust to meat ratio is just right. The scallions and parsley add a nice pale green color to the meat mixture.

Easy to hold street food
Easy to hold street food
Nice yellow coloring from the turmeric; decorative edge from the fork tines seal; crispy from the butter & flaky from the shortening
Nice yellow coloring from the turmeric; decorative edge from the fork tines seal; crispy from the butter & flaky from the shortening
pie crust to meat ratio is just right
pie crust to meat ratio is just right
scallions and parsley add a nice pale, green color to the meat mixture
scallions and parsley add a nice pale, green color to the meat mixture

How do Jamaicans Eat Their Patty?

Once baked, serve the meat pies immediately and enjoy them! In Jamaica, they are often served with a simple, yeast bun called “coco” bread. There is neither coconut nor cocoa powder included. Coco bread is a simple folded yeast roll about the size of (or a little bigger than) a meat pie. It’s not uncommon to place a meat pie in the bun and eat it like a sandwich! What! A sandwich & pie in one bite! Wow! AND don’t forget the hot sauce for more heat.

Vegetarian, Vegan, or Gluten-Free? No Problem!

You could sub the ground meat with your favorite veggies like zucchini and mushrooms to make this dish vegetarian. I enjoy eating the ground meat over rice without the crust. The meat mixture goes GREAT with coconut rice! My fav.!

Jamaican Patty Final Thoughts

What a fun dish to create and make! Granted, this is NOT the easiest dish in the world because of all of the steps, but they are not difficult. I love the addition of turmeric to the pie dough; so pretty! The meat mixture was actually easy to put together once you have your ingredients ready to go; this is a BIG, important step to consider before beginning to cook the meat. Overall, this is a great dish that truly represents Caribbean cuisine focusing on Jamaica more specifically.

Baker’s Final Thoughts on the Jamaican Patty

While there are many steps, I don’t think you can mess up this dish following the directions. The keys to making successful mini meat pies are planning and patience. One of the best secrets in professional cooking (from my understanding) is the “mise en place”. Before you begin cooking, try to measure out your ingredients and cut, chop, dice, and/or mince any and all ingredients. The prep will make the actual cooking process go smoothly and move more quickly. Win!

Finally, I like that this recipe can be flexible. If you LOVE spice, go for it! Add as much spice as you want. If you don’t like spice, no worries… leave it out! For vegetarians, replace the meat with your favorite veggies in the same amount as the meat. The filling is so flavorful, I honestly don’t think you need the pie crust, great news for gluten-free folks, too!

Taster’s Final Thoughts on the Jamaican Patty

To reinforce the idea of these being the perfect street food, these mini pies are super easy to eat on the go. Scott has even been taking them to the gym as a post-workout snack. I have a feeling I’ll be getting requests for more of these sooner than later. 😉 As for flavor, I loved the meat filling with or without the spice. If you use a high-quality meat with fresh, quality herbs and spices, the filling is quite tasty. Scott said he couldn’t taste the turmeric in the pie dough, but honestly, the turmeric is mostly for color anyway. The cold butter and shortening provide a nice flake and crust to the dough as an appealing contrast to the meat filling. This recipe is a keeper in my book. I WILL be making more. In fact, I can’t wait to make these for our friends and guests in the future.

Check out my YouTube video on making this dish. “Jamaican Patty: Spice & Herb Meat Filling Wrapped in a Buttery & Flaky Turmeric Crust”
Print Recipe

Jamaican Patty: Spice & Herb Meat Filling Wrapped in a Buttery & Flaky Turmeric Crust

Mini dough encrusted meat or veggie pies are the ultimate street food or appetizer. This recipe contains the most common spices and herbs found in Jamaican cuisine. You get the Caribbean heat from the spicy, seasoned meat and golden, flaky pie crust from the turmeric and mix of butter and shortening. Now that’s a savory pie worth making!
Prep Time50 minutes
Cook Time1 hour
Total Time1 hour 50 minutes
Course: Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine: Jamaican
Keyword: Jamaican meat pies, hand pies, spicy meat pies, Jamaican ingredients, savory pies
Servings: 24 mini patties
Author: Summer

Ingredients

Pie Dough:

  • 480 g (4 cups) all-purpose flour fluffed, scooped, & leveled off if using measuring cup
  • 1½ tsp (12 g) salt
  • 2 tsp (8 g) turmeric
  • 4 oz (8 tbsp) cold butter
  • 4 oz (8 tbsp) cold shortening place in fridge overnight or for at least 30 min. before beginning recipe
  • ⅔- ¾ cup ICE cold water place ice & water in a measuring glass before beginning recipe
  • 1 egg to brush over the dough

Meat Filling:

  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 1 medium onion small dice
  • 4 garlic cloves minced
  • 1 tbsp fresh ginger minced
  • 1 lb ground beef or ground turkey, chicken, lamb, etc.
  • 1 tsp curry powder
  • 1 tsp cumin
  • ½ tsp ground allspice
  • 1 tbsp fresh thyme chopped (or 1 tsp dried thyme)
  • 1 scotch bonnet chili pepper or habanero seeded and finely chopped (opt.)
  • 4 scallions white and green parts chopped
  • ¼ cup fresh Italian parsley chopped (or 1 tsp dried parsley)
  • ½ cup beef broth chicken or veggie broth/stock or water
  • 1 tsp salt add 1½ tsp if using water in place of broth/stock
  • ½ tsp ground black pepper
  • ¼ -½ tsp ground cayenne pepper based on heat preference

Instructions

Prepare Pie Dough:

  • Dice the butter and keep it in the refrigerator. Add shortening to fridge. Add ice and at least 1 cup of water to a measuring glass and place it in the fridge.
  • In a large bowl, combine flour, salt, and turmeric. Use a pastry blender (cutter) to cut in the diced butter and shortening until the mixture resembles small peas or coarse cornmeal. You could use a food processor or rub the fat between your fingers.
    TIP: Avoid touching the dough as the heat from your hands could warm up the butter and shortening potentially limiting the flakiness as it bakes.
  • Slowly pour in water beginning with ⅔ cup. Use a fork to toss the dry and wet ingredients together. Push the mixture against the side of the bowl to ensure the water moistens the ingredients. Continue adding water a tablespoon at a time until all the mixture is just moistened.
  • Remove the dough from the bowl and divide it in half. Wrap each half loosely in plastic wrap. Shape each dough into a disk and place them in the fridge for at least 30 minutes.

Cook Meat Filling:

  • In a large (12-inch) skillet, add oil and butter and heat on medium heat until the butter has melted and is sizzling. Add diced onion and cook until translucent, about 5 minutes.
    TIP: Use 2 tbsp of either butter or oil depending on what you have. If using oil only, the oil is hot enough when a piece of diced onion is placed in the pan and the oil sizzles around it.
  • Add garlic and ginger and cook until fragrant, about a minute.
  • Add ground beef, curry, cumin, allspice, thyme, and hot chili pepper, if using. Break up the meat and mix all ingredients together. Cook for about 10 minutes until the beef has browned and the spices are fragrant.
  • Add scallions, parsley, and broth or water, salt, and both peppers. When the mixture begins to boil, decrease the heat and simmer uncovered for about 10 minutes until the meat mixture has thickened. Taste mixture and add more seasoning as desired. Set aside to cool before filling the pie dough.

Shape Pie Dough & Assemble

  • Preheat oven to 375˚F (190˚C). Line a large baking sheet with parchment paper and set aside. Beat the egg into a small bowl. Set aside.
  • Remove one dough half from the fridge. On a lightly floured work surface, roll out the dough into a ⅛-inch thick circle. Cut out rounds using a wide-mouth drinking glass or round bowl that measures 4-6 inches in diameter. You may also want to roll out each dough round even more once cut out to ensure a thin round.
  • Spoon 1½ -2 tbsp of meat mixture onto one-half of each circle leaving ½ -inch space from the edge. Brush the circle edges with the egg. Fold the other half over so the edges meet creating a half moon. Use fork tines dipped in flour to crimp and seal the dough edges.
  • Place each filled pastry ½-inch apart on the parchment-lined baking sheet and cover with plastic wrap (to keep from drying out) until the baking sheet is full and ready to bake. Lightly brush the tops of each pastry with the beaten egg. (While half of the pastries are baking, repeat above steps with the other half of the dough and meat mixture making the remaining half of the recipe.)
  • Bake each pan for 30 minutes or until the pastries are golden brown. Serve immediately and enjoy!

Video

Notes

Storing:
-Store the pies in the fridge for up to 3 days.
-For longer storage, freeze the fully baked mini pies. After baking and fully cooled, place them individually on a baking sheet and freeze for a couple of hours. Then, place them in a freezer bag or wrap in foil and freeze for up to a couple of months. When ready to consume, thaw in the fridge overnight and reheat in a 325°F oven for 20 minutes or until heated through.
Optional Substitutions (Make this Vegetarian or Gluten Free):
-Consider using a different meat. Pretty much any ground meat would work in this recipe. You can use ground turkey, chicken, pork (sausage), lamb, etc.
-Consider making this vegetarian. You could use 8 oz of diced mushrooms and 1 diced zucchini in place of the ground meat. Use any preferred veggie combination to equal 1 pound (equal meat replacement).
-If you aren’t interested in making the pie dough, this meat mixture makes a great loose meat sandwich with cheese. You can also serve the meat by itself over your favorite rice sans pie dough. It’s great with coconut rice!

You might be interested in these other savory recipes.

The Berry Rolls (My Grandma’s Recipe)

Venezuelan Ham Bread (Pan de Jamón)

Chinese Shaobing Flatbread

Challah Bread

Filipino Ensaymada Rolls

Colombian Pandebono Gluten Free Cheese Rolls

Mexican Bolillo Rolls

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

Simple, No-Knead Sourdough Bread: Only 15 Active Minutes!

Simple, No-Knead Sourdough Bread
Simple, No-Knead Sourdough Bread

Your sourdough starter is finally growing. It has matured and now it’s time to use it to make the bread you’ve been waiting for, right? After all, isn’t that why you began the sourdough? Even if you’re not a baker and are hesitant about kneading dough, you can still make a great tasting sourdough bread. Since sourdough starter is meant to be easy only containing flour and water, I decided to create and make a bread that was just as easy. A truly no fuss recipe, my “Simple, No-Knead Sourdough Bread”.

Thoughts on Sourdough

Russian Rye Sourdough
New Zealand Potato Sourdough
Simple Sourdough

I’ve been working with sourdough starters for a while now… rye, potato, and now regular flour. To be honest, I don’t keep them. I use them for a bit, make bread, and use them in discard recipes. When I’m tired of them, I use them up and don’t keep any to store. With so many different types of bread recipes I make and create, sourdough is just not one I make often. However, I do think it’s a great, simple bread to keep most people happy, particularly if you’re not a baker. The hardest part is getting the sourdough starter going and being patient with it until it matures. Once it matures, you’re pretty much set for life. In fact, (gossip corner here) I heard that Martha Stewart uses her grandmother’s (or mother’s) sourdough starter that is decades, if not a hundred years old. Now that’s crazy!!

My Take on Creating a Sourdough Bread Recipe

I’ve always enjoyed eating sourdough bread, but I don’t care to make it often. So, in thinking about creating my own sourdough bread recipe, I knew I wanted something relatively small. In truth, once your sourdough starter matures, there’s enough sourdough starter to make bread every couple of days. The bread should be consumed quickly, unless you freeze it, or it will dry out and become stale. I also wanted a really easy bread that didn’t require much work to make. The idea behind sourdough starter is to have it ready to go when you’re ready for bread. That was my aim for the bread. It’s simple enough that you can make it every few days and not stress over finding time to be in the kitchen to bake.

Sourdough Bread Recipe

Since this is a no-knead recipe, the dough needs significant time to develop and the natural yeast to grow. The time needed is inactive requiring nothing on your part. The ingredient list is quite simple and only uses the basics of good bread baking. The ingredients include water, honey, salt, bread flour, and active sourdough starter that was last fed 6-12 hours prior to making the recipe. This sourdough starter in this recipe is the mature, active starter NOT the discard.

water, honey, salt, bread flour, and active sourdough starter
water, honey, salt, bread flour, and active sourdough starter

Sourdough Bread Making Duration

This process of making this bread requires a night and following day to equal about 15 hours total. The only active part takes 15 minutes; the rest is inactive with the dough resting, rising, and baking. That’s it!

I have found it’s best to start the night before the day you want to bake the bread. You should have fed your sourdough 8-12 hours before you begin this recipe with your sourdough at its peak rise. That means it’s active, has doubled or more in size, and ready to work. The night before going to bed, all you do is mix the ingredients. Super simple!!

Night Before Baking Day: Make the Dough

Combine Wet Ingredients

In a very large bowl, whisk together 12 ounces (1½ cups) of room temperature, filtered water. My filtered water comes from a cold fridge, so I heat it up for 20 seconds in the microwave to warm it keeping it under 100˚F (38˚C). To that, whisk in 1 tablespoon of honey and 2 teaspoons of salt. Then vigorously whisk in in ¾ cup of active sourdough starter.

TIP: If you find your sourdough starter didn’t rise or bubble much, add 1 teaspoon of active dry yeast to the mixture. That should help give your sourdough the structure, rise, and lift it needs.

whisk water, salt, & honey
ACTIVE sourdough starter- tripled & bubbly
whisk in ¾ cup sourdough starter

Add in Flour

Finally, whisk in 240 grams (2 cups) of bread flour until smooth. Use a spoon to stir in the remaining 240 grams (2 cups) of bread flour until dough is mixed well. The hardest, most time-consuming part of this entire process is done!

whisk in 2 cups flour
stir in remaining 2 cups flour
all ingredients combined into a dough

Cover & Allow Time for Rising

Grease the top of the dough by rubbing on cooking spray or oil. Cover the bowl with plastic wrap or a towel and leave it on the counter or in a cold oven with light on overnight for at least 8-12 hours or until the dough has doubled in size. I’ve made multiple loaves where mine tripled in size… whew! If your environment is cool, it may take a little longer. I find leaving the dough in the oven with an incandescent light bulb on works wonderfully!

TIP: Oil rubbed on top of the dough prevents the dough from crusting over as it sits.

dough covered to rise overnight

Baking Day: Rise & Bake the Dough

This next step is easier than the first. Ideally, this will be the next morning after the dough had time to rise overnight. Now, scoop out the dough onto a floured work surface. Shape the dough into a ball by pulling up the edges towards the center until you have a nice round ball. Roll the dough in flour on the work surface until it’s covered with flour all around. Return the dough with the folds facing up to the bowl. Cover the bowl and allow the dough to rise in a warm area for 2-3 hours or until doubled in size.

TIP: If you’re short on time, deflate the dough in the bowl and use a spoon to roll it into a ball, pulling up the edges with the spoon toward the center. Sprinkle flour over the dough and roll the dough ball in the flour until it is covered all around.

dough doubled/tripled
scoop out dough onto floured surface
fold up edges to form a ball
rub flour all over ball
return dough to bowl with creases up
cover bowl to rise another 2-3 hours

2-3 HOURS LATER: Prepare Pan & Dough to Bake

Preheat the Oven & Baking Dish

With 30 minutes left in the rise, place an 8- 9 ½ -inch cast iron skillet or small oven-safe Dutch Oven dish in the oven center. Preheat the oven to 450˚F (232˚C).

TIP: Preheating the cast-iron baking dish (like a skillet or Dutch Oven) will give the bread a crusty exterior.

Small 8-9½-inch skillet OR oven-safe Dutch Oven
Small 8-9½-inch skillet OR oven-safe Dutch Oven

Prepare the Parchment Paper

Tear off a sheet of parchment paper longer than the baking dish. Make sure it’s wide enough to use as handles to pick up the sourdough bread. Crumple up the sheet of paper tightly into a wad in your hands to loosen up the fibers. Doing this makes the paper easier to form around the dough and in the baking dish. Open it up being careful not to tear it. Place the opened, wrinkly parchment paper on the counter and sprinkle it well with flour.

TIP: I like to use a small sifter in sprinkling on flour as it disperses it well.

sheet of parchment paper larger than baking dish
crumple up paper tightly into a wad
open up paper carefully not to tear it
dust on flour

Remove Baking Dish: Shape, Score, & Bake Dough

When the oven has preheated, use oven mitts to remove the skillet or Dutch Oven from the oven.

Carefully slide the risen dough out of the bowl onto the floured parchment paper. Shape the dough quickly & roughly into a ball; a rubber spatula works well. For an artisan look, dust a little flour over the top of the dough. Then, use a floured knife or clean razor blade to cut a crisscross shape (or any preferred design) about ¼-inch deep into the top of the dough to allow steam to escape and the dough to rise. Pick up the parchment paper edges (or corners, whatever works) and place in the skillet or Dutch Oven.

Bake for 40-55 minutes or until the internal temperature reaches 205˚F (96˚C).

dough doubled in size
scoop dough out onto floured paper
dust flour over the top for an artisan look
cut ¼-inch slits in top
use paper as handles to transfer dough
flatten out any bulging paper

Sourdough Bread Done!

Once bread is baked, remove it from the baking dish using the parchment paper as handles. Place it onto a cooling rack or wood block to cool completely (at least an hour) or the bread may be gummy. Wait until cools before cutting into it.

use paper to lift bread out of baking dish
place bread on cooling rack for an hour

Sourdough Bread Close Ups

Since I intentionally created a small loaf of bread, I would describe this recipe as a sourdough loaf bread that resembles an Italian ciabatta in size. Check out the crusty exterior and crumb holes.

rustic sourdough loaf
lots of holes!
Sourdough Bread Sliced & Ready to Eat
Sourdough Bread Sliced & Ready to Eat
No-Knead Sourdough Bread Slice
No-Knead Sourdough Bread Slice

Store Mature Sourdough Starter for Future Bread Baking

You can store your sourdough starter in the fridge… forever. Feed it when you place it in the fridge. Then, on the same day every week, remember to discard all but about ½ cup and feed it as usual. With your sourdough starter stored in the fridge, you can have homemade bread pretty much anytime you’re ready; just plan a little ahead. When you’re a couple of days away from baking bread, allow the starter to sit out on the counter for a day or two and feed it twice a day to activate it before using it in a bread.

TIP: If you’re dying for sourdough bread and your sourdough starter isn’t quite as active as you’d like, just add a teaspoon of commercial (active dry) yeast and you’ll get a good rise and great tasting bread.

Don’t Throw Away that Sourdough Discard!

Be sure to use your sourdough discard to make some fantastic recipes. Check out my many sourdough discard recipes such as sourdough herb crackers, sourdough pizza dough with my zesty tomato pizza sauce recipe, granola bars, blueberries & cream sourdough muffins, sweet sourdough pancakes, cheese & chive sourdough biscuits, and even sourdough discard bread. Now that’s a sourdough menu!

Sourdough Bread Final Thoughts

This is a simple bread for really any type of baker. The recipe only has 5 ingredients, and the steps are pretty easy. If you like sourdough bread and want a recipe that’s hassle free, this one might be up your alley.

Baker’s Perspective

I like the limited time in the kitchen to make this bread. In addition, that limited time is broken up into several different stages. The best part is letting the dough chemistry do what it is meant to do without much assistance. Granted, this dough doesn’t rise a lot during the baking process, but it consists of all the sourdough elements that is traditional to a sourdough bread. Easy recipe, little work, and no kneading… win.

Taster’s Perspective

With this bread consisting of simple, basic ingredients, you can accurately guess what it tastes like. Scott’s response after tasting the bread was… “Well, it’s a sourdough bread.” That was exactly the reaction I was hoping for and expecting. The chewy exterior and wide-hole crumb make a great soup dunker. Keep in mind that sourdough bread will have some sour flavoring. Depending on your sourdough starter’s maturity level, you may have some loaves of bread with a bit more sourness than others. The more mature the sourdough the more sour the bread will taste. Because of the sourness, you may find you prefer it only with certain foods. Regardless, it’s a simple, chewy white bread.

For detailed visuals of this recipe, check out the YouTube video. “Simple No-Knead Sourdough Bread: Basic Ingredients & ONLY 15 Active Minutes!“.

Print Recipe

Simple No-Knead Sourdough Bread

This simple, no-knead sourdough bread is about as easy as it gets. Mixing the ingredients is the hardest, most time-consuming stage. With a mature sourdough starter, you get a simple, rustic looking loaf that resembles an Italian ciabatta bread. This recipe produces a loaf, full of holes that are great for soaking up accompanying food juices and holding in toppings. This is an easy bread to make every few days!
Prep Time15 minutes
Cook Time40 minutes
Resting & Rising Time15 hours
Total Time15 hours 55 minutes
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: American
Keyword: sourdough bread, how to make sourdough bread, simple sourdough bread, no-knead sourdough bread recipe
Servings: 8
Author: Summer

Ingredients

  • 12 oz (1½ cups) water filtered at room temperature
  • 1 tbsp honey
  • 2 tsp (8 g) salt
  • ¾ cup active sourdough starter
  • 480 g (4 cups) bread flour fluffed, scooped, & leveled off, if using cup measurements

Instructions

Night before Baking Day: Make the Dough

  • In a large bowl, whisk together water, honey, and salt. Add active sourdough starter and whisk vigorously. Whisk in 240 g (2 cups) of bread flour until smooth. Use a spoon to stir in remaining 240 g (2 cups) bread flour until dough is mixed well. It will be a firm dough.
  • Grease the top of the dough by rubbing on cooking spray or oil. Cover the bowl with plastic wrap or a towel and leave on the counter (or in a cold oven with light on) overnight (8-12 hours) or until the dough has doubled in size.

Baking Day: Rise & Bake the Dough

  • Scoop out dough onto a floured work surface. Shape the dough into a ball by pulling up the edges towards the center until you have a nice round ball. Roll the dough in flour on the work surface until it’s covered with flour all around. Return the dough to the bowl. Cover the bowl and allow the dough to rise in a warm area for 2-3 hours or until doubled in size.
    TIP: You can also perform above tasks in the bowl. Use a spoon to deflate the dough and pull up the dough sides towards the center. Then, sprinkle flour on top and roll the dough ball in the flour, adding more flour as needed, until it's covered.
  • With 30 minutes left in the rise, place an 8- 9 ½ -inch cast iron skillet or small oven-safe Dutch Oven dish in the oven center. Preheat the oven to 450˚F (232˚C).
  • Tear off a sheet of parchment paper long/wide enough to use as handles to pick up the sourdough bread. Wad up the sheet of paper in your hands tightly to loosen up the fibers making it easier to form around the dough and in the baking dish. Open it up being careful not to tear it. Place the opened, wrinkly parchment paper on the counter and sprinkle it well with flour.
    TIP: A small sifter helps to disperse the flour evenly.
  • When the oven has preheated, use oven mitts to remove the skillet or Dutch Oven from the oven.
  • Carefully slide the dough out of the bowl onto the floured parchment paper. You can use your hands or a rubber spatula. Shape the dough quickly into a ball; a rubber spatula works well. Use a floured knife to cut a crisscross shape (or any preferred design) ¼-inch deep into the top of the dough to allow steam to escape and the dough to rise. Pick up the parchment paper edges and place the dough on parchment paper into the skillet or Dutch Oven.
  • Bake for 40-55 minutes or until the internal temperature reaches 205˚F (96˚C).
  • Once baked, pull the bread out from its baking dish using the parchment paper as handles. Place it onto a cooling rack or wood block to cool completely (at least an hour) or the bread may be gummy. Cut and serve as desired.

Video

Notes

*If your sourdough starter isn’t as active as you would like, you can add 1 tsp of commercial yeast to the water, honey, and salt mixture before adding the sourdough starter. Then, continue to follow the directions as described.

Interested in some sourdough recipes? Check these out!

Simple Sourdough Starter for Beginners: Water & Flour Only

Cheese & Chive Sourdough Biscuits

Sourdough Herb Crackers

New Zealand Potato Sourdough Starter & Bread

Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

Simple Sourdough Starter for Beginners: Flour & Water Only

From Sourdough Starter to Sourdough Bread
From Sourdough Starter to Sourdough Bread

A sourdough starter only needs two ingredients and time. Flour and water combined with a little warmth and patience yields a naturally occurring, wild yeast. The only commitment on your part is feeding it and discarding the extra starter daily. We’re talking only a few minutes a day, tops! This post is all about showing and teaching how to begin and feed a simple sourdough starter to maturity. There are lots of visuals and comparisons between a young and mature starter. You’ll learn to read your starter and know when your starter is ready to make sourdough bread. Let’s get started!

How Long Does it REALLY Take to Create a Mature Sourdough Starter from Scratch?

Depending on how well your starter grows and how attentive you are to the initial growth process, you can make homemade bread with a mature sourdough starter anywhere from 7-14 days. I’ve actually heard of sourdough starters taking 21 days to reach its first sign of maturity. YIKES! But warmth helps tremendously! For perspective, I’ve had sourdough starters tripling in size within 4 days of beginning it; however, 10-14 days is normal for me to reach the tripling growth size that’s perfect for making sourdough bread.

Patience is a Virtue in Creating a Successful Sourdough Starter

You have to remember that you are CREATING yeast from scratch. That takes time as it needs to develop and reach complexity before making a really good bread. There are so many unforeseeable factors that affect the starter. Just know that if you decide to begin a starter, don’t get impatient and expect to make bread on day 7. You might! But, you might not. That’s not to say you can’t make sourdough bread using your sourdough discard. Check out my previous post on using sourdough discard to make an actual sourdough bread.

Let’s Begin a Simple Sourdough Starter From Scratch!

The ingredients for a simple sourdough starter are as easy as it gets. All you need are water and whole wheat flour on the first day. The subsequent days use either bread or all-purpose flour and water. That’s it!

Water, whole wheat flour (day 1 only), and bread or all-purpose flour (days 2 plus)
Water, whole wheat flour (day 1 only), and bread or all-purpose flour (days 2 plus)

DAY 1: Make the Starter

Begin with an Appropriate Container

You’ll need a quart-size container, at a minimum. You could use a Mason jar, a large canister, or a large bowl. I find a see-through glass container works best so you can easily monitor your sourdough growth after each feeding.

TIP: I like to use a wet/erase marker to mark my bowl at each feeding, so I know how much it’s growing each time.

Pick your container: quart size at a minimum
Pick your container: quart size at a minimum

Add Whole Wheat Flour & Water

In the container, add 120 grams (1 cup) of whole wheat flour. If using a measuring cup, be sure to fluff, scoop, and level off the flour in the cup.

TIP: Whole wheat flour is important to use to begin the starter because it contains the whole grain that includes lots of nutrients to activate and feed the starter as it begins.

To the flour add 120 grams (4 oz or 1/2 cup) of room temperature, filtered water. My filtered water is cool from the fridge, so I prefer to heat my water for 20 seconds in the microwave to reach ~100˚F. This extra heat gives the mixture a jump start.

TIP: If you don’t have filtered water, you can use tap water. However, plan ahead and allow it to set out overnight, uncovered on the counter to release any chlorine that may be present. Chemicals like chlorine can negatively affect that baby yeast.

120 g (1 cup) whole wheat flour
120 g (1/2 cup) filtered water

Mix Flour & Water Together, Cover, & Store

Use a fork, spoon, or whisk and stir well. Cover the container loosely with a lid, cheese cloth, or towel. Allow the starter to sit at room temperature for at least 12 hours but you’ll probably need 24 hours or longer.

TIP: If your house is cool, you can place your starter in the cold oven with an incandescent light bulb on continuously to create a constant 80˚F (27˚C) or so warm environment.

mix flour & water well
cover loosely
place on counter or warm environment

Days 2: Discard & Feed the Starter

After 24 hours, you may or may not see bubbles forming. If you don’t see bubbles or a little growth, allow the starter to remain untouched until you see bubbles or growth. This could take another 24 hours. Whenever you see bubbles or the mixture rises, stir and remove all but a ½ cup of the starter. You can eyeball the ½ cup amount. 😉

Add 120 grams (1 cup) of bread (all-purpose) flour and 120 grams (½ cup) of room temperature, filtered water and stir well as you previously did. Cover the container loosely again and allow it sit at room temperature (or in oven with the light bulb on) for another 24 hours.

TIP: You can easily use all-purpose flour to feed your sourdough starter since all-purpose flour is cheaper. I prefer to use bread flour because bread flour has a higher ash content than all-purpose flour. The ash content is higher in less processed flour providing more nutrients to feed your starter and encourage growth.

growth!
stir to deflate & mix
remove all but 1/2 cup
place discard in separate bowl
add 120 g (1 cup) bread/ all-purpose flour
add 120 g (½ cup) water

What is Sourdough Discard?

Sourdough discard is the amount of sourdough starter you remove from the mixture each day. Technically, it’s just sourdough starter. Once your sourdough starter matures, you can use your sourdough discard to make traditional sourdough bread. However, during the early days of beginning the starter, the sourdough mixture you remove is NOT mature enough to create a self-raising bread. So, you can either throw it out, give it to a friend to continue feeding, or use it as an ingredient in other recipes. You can actually treat your sourdough discard (if thin and wet) like buttermilk or sour cream. Thus, you can use it sometimes as subs for the wet ingredients in recipes. Once the sourdough thickens, then you have to consider using it as partial flour and liquid replacements in your baked recipes. See my blog post on how to use sourdough discard in your favorite recipes.

Why is it Necessary to Discard (Remove) Sourdough Starter Daily?

Ultimately, you won’t have a choice whether or not to remove sourdough starter daily. Technically, if you use a really large bowl, you can skip removing the sourdough starter once in a while. Just keep in mind that once the sourdough starter matures, it can grow 4-5 times within 12 hours. You have to remove some to add some, or your house will be oozing sourdough out through the cracks in your windows and doors. 😊The general rule is to simply remove all but a ½ cup of your sourdough starter and store it (in the fridge) until you have enough to use it in a bake.

Days 3-6+: Discard & Feed the Starter 2x Day

Repeat Day 2, discarding and adding flour and water after bubbling. You should start feeding your starter two times a day about 8-12 hours apart. You know when it’s time to feed when the bubbling and rising have peaked, and your starter begins to sink. If you find that your starter is rising more quickly (4-6 hours), feed it more often. As before, remove all but ½ cup of starter and add 120 grams of bread (all-purpose) flour and 120 grams of water. Your starter should smell sweet and tangy (pleasant, sour smell).

TIP: Feed the starter when it’s hungry only. You know when it’s hungry when it stops rising and starts sinking. You can also tell by the texture. If the starter is thick, the mixture is still digesting and isn’t hungry yet. If the mixture is liquid-y, pourable (and even webby, once it matures), then it’s hungry and has metabolized all the flour.

Starter has peaked & sinking; it’s time to feed

Visuals of Sourdough Starter Growth from Days 3-10

Day 3 am: bubbles
Day 3 pm: few bubbles, lots of water
Day 5 pm: lots of bubbles
Day 6: 1st growth
Day 7: lots of bubbles
Day 8: almost doubled
Day 10: thick and bubbling; getting there, but not mature yet

Young Versus Mature Sourdough Starter

For testing purposes, I chose to grow 2 sourdough starters from scratch a couple of weeks apart. See their comparisons with the young one on day 10 (pictured left) and the mature starter on day 21 or so (pictured right).

young starter (left): not as tall or bubbly mature starter (right): tripling in size & lots of bubbles

What a Mature Sourdough Starter Looks Like…

Check out the visuals from Day 1 when I began the starter to Day 14 when the starter matured enough for a really good sourdough bread bake. Remember I was discarding all but a ½ cup each time I fed the starter (1-2 times per day). When your sourdough starter is doubling and tripling in size after a feeding and has the “spider web” effect when pulled away from the bowl using fork, your sourdough starter is PERFECT to use as a natural yeast in baking.

Day 1 to Day 14 comparison (discarding all but ½ cup DAILY)
Sourdough starter is tripling in size & pulling away from the bowl like a spider web; matured & PERFECT to use in baking
Sourdough starter is tripling in size & pulling away from the bowl like a spider web; matured & PERFECT to use in baking

When to Make Bread Using a Mature Sourdough Starter…

Ideally, you’ll feed your mature sourdough starter one last time (6-12 hours) before using the starter to make bread. It will take that long for the starter to reach its peak rise. It should look like the picture above with the “spider web” when it has peaked and ready for making a sourdough bread.

What Should You Do With the Sourdough Discard?

First of all, DON’T throw it out! There’s SO much you can do with it. You can always give it to a friend with directions on how to keep it going. My favorite, easy way to use sourdough discard is to make my sourdough discard biscuits. I also use it to make my weekly sandwich bread using my bread machine. You can also use it to make herb crackers, pizza dough, granola bars, muffins, and pancakes. Check out my post on “How to Use Your Sourdough Discard” for more information.

Blueberry Muffins, Sweet Pancakes, & Cheese & Chive Biscuits
Pizza crust, Granola Bars, & Herb Crackers

Tired of Sourdough Starter? Save it for Later.

If you need a break from your starter, don’t throw it away. Feed the starter like normal and store it covered in the fridge. Feed it the same day every week, discarding down to ½ cup and adding 120 grams each bread (all-purpose) flour and water. Continue this process until you’re ready to bake again. Then, allow the starter to sit out at room temperature on the counter (or in a cold oven with an incandescent light bulb on) for 1-3 days to reactivate. Remember to feed it 1-2 times a day until it’s actively bubbly and rising again.

General Thoughts About Sourdough Starter

Your starter is ready to use to make loaves of bread when it has doubled or tripled in size after feeding. You need a minimum of 6 days to ensure your starter has lots of flavor and complexity, even if it’s doubling at a quicker rate. If your mixture is growing too fast, place the mixture in a cooler environment to slow down the starter’s metabolism (preferably not the fridge, though). The mixture should continually smell slightly sweet with a little tang.

That’s pretty much it. Time and patience are critical in making a sourdough starter. As long as you read your dough daily and tend to its needs, you can make bread continuously for as long as you want. When you get tired of it, feed it, store it in the fridge, and you’ll always have homemade yeast to make bread.

For more visuals check out my YouTube video on the creating and feeding a simple sourdough starter. “Simple Sourdough Starter for Beginners: Flour & Water Only!“
Print Recipe

Simple Sourdough Starter: Flour & Water

Sourdough starter only needs two ingredients and time. Flour and water combined with a little warmth and patience yields a naturally occurring, wild yeast. The only commitment on your part is feeding it and discarding the extra starter daily. We’re talking only a few minutes a day tops!
Prep Time30 minutes
Rising Time7 days
Total Time7 days 30 minutes
Course: Appetizer, Breakfast, Dessert, Main Course, Side Dish, Snack
Cuisine: American
Keyword: sourdough starter, sourdough starter discard, flour and water sourdough starter, sourdough bread
Author: Summer

Ingredients

Sourdough Starter Ingredients:

  • 120 g (1 cup) whole wheat flour
  • 5 lb bag bread flour

Day 1 Starter Ingredients

  • 120 g (1 cup) whole wheat flour fluff, scoop, and level off if using measuring cup
  • 120 g (½ cup) filtered water, room temperature (or tap water that has set out overnight uncovered to release any chlorine)

Days 2- 6+ Starter Feeding Ingredients

  • 120 g (1 cup) bread (or all-purpose) flour fluff, scoop, and level off if using measuring cup
  • 120 g (½ cup) filtered water, room temperature (or tap water that has set out overnight uncovered to release any chlorine)

Instructions

Days 1-6+ Feeding Directions:

    Day 1: Make the Starter

    • In a quart-size Mason jar, canister, or bowl (any container that is at least a quart size), use a fork to stir well together flour and water. Mix all flour well into the water. Cover the container loosely with a lid, cheese cloth, or towel. Allow the starter to sit at room temperature (or in the oven with an incandescent light bulb on) for at least 12 hours or until bubbles form.
    • TIP: Heat water in the microwave for 20 seconds to reach ~100˚F. This little heat will help to keep the internal temperature of the mixture warm after you loosely cover it with the lid.

    Day 2: Discard & Feed the Starter

    • After 24 hours, you may or may not see bubbles forming. If you don’t see bubbles, allow the starter to remain untouched until you see bubbles. This could take another 24 hours. Whenever you see bubbles or the mixture rises, remove all but a ½ cup of the starter. Add 120 g of bread flour and 120 g of room temperature, filtered water and stir well as you previously did. Cover the container loosely again and allow it sit at room temperature (or in cold oven with light bulb on) for another 24 hours.
    • TIP: Use the discard in making other recipes. You can store your discard in the fridge for a couple of days until you have enough to make something. You usually need about a cup.

    Days 3-6+: Discard & Feed the Starter 2x Day

    • Repeat Day 2, discarding and adding flour and water after bubbling. You should start feeding your starter 2 times a day about 8-12 hours apart. You know when it’s time to feed when the bubbling & rising have peaked, and your starter begins to sink. If you find that your starter is bubbling & rising more quickly (4-6 hours), feed more often. As before, remove all but ½ cup of starter and add 120 g of flour and 120 g water. Stir well and cover lightly storing on the counter or in a warm area for 12 hours.
    • TIP: Feed the start when it’s hungry only. You know when it’s hungry when it stops rising and starts sinking. You can also tell by the texture. If the starter is thick, the mixture is still digesting and isn’t hungry yet. If the mixture is liquid-y and pourable, then it's hungry and has metabolized all the flour.
    • Once the sourdough starter is at least 6 days old, is bubbling and doubling or tripling in size, then you can make a traditional sourdough loaf of bread.

    Video

    Notes

    *Your starter is ready to use to make loaves of bread when it has doubled in size after feeding. You need a minimum of 6 days to ensure your starter has lots of flavor and complexity even if it’s doubling at a quicker rate. If your mixture is growing too fast, place the mixture in a cooler environment to slow down the starter’s metabolism. The mixture should continually smell slightly sweet with a little tang.
    When to make bread:
    Ideally, you’ll feed your mature sourdough starter one last time (6-12 hours) before using the starter to make bread. It will take that long for the starter to reach its peak rise.
    Storage for Later Use:
    Store the starter after feeding it covered in the fridge. Feed it the same day every week, discarding down to ½ cup and adding 120 g each bread (all-purpose) flour and water. Continue this process until you’re ready to bake again. Then, allow the starter to sit out at room temperature for 1-3 days to reactivate. Remember to feed it 1-2 times a day until it’s active bubbly again.

    Interested in some sourdough discard recipes? Check these out!

    Sourdough Granola Bars

    Cheese & Chive Sourdough Biscuits

    Sourdough Herb Crackers

    Sourdough Pizza Crust (dough)

    Blueberries & Cream Sourdough Muffins

    Sweet Sourdough Pancakes

    New Zealand Potato Sourdough Starter & Bread

    Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

    Easy Sourdough Discard Bread: Perfect for the Bread Machine

    Easy Bread Machine Sourdough Discard Bread
    Easy Bread Machine Sourdough Discard Bread

    You began your sourdough starter a couple of days ago. It’s growing, but it’s not ready or complex enough in flavor to use in a traditional, sourdough bread. Believe it or not, you can actually use it now to make sourdough bread. The only caveat is that you need to rely on commercial yeast for help. Here’s my Easy Bread Machine Sourdough Discard Bread Recipe. We’re talking homemade fresh bread with very little work!

    Bread Machine?

    My Trusty 6-Year Old Bread Machine: Still Kicking!
    My Trusty 6-Year-Old Bread Machine: Still Kicking!

    Yes, I love using my bread machine to make loaves of bread. I have made everything from savory whole wheat to cheesy Italian and sweet pumpkin to cranberry. In fact, I have made at least 500 loaves in the machine you see. If you do the math, I make 1-2 (mostly 2) loaves a week using this machine and have been for the past 6 years. By the way, this is my third bread machine which means I have made MANY more loaves than 500! 😉

    Bread machines can be finicky because you really don’t have much control once you add your ingredients. However, if you have a good, base recipe, you can usually take a peek during the first kneading cycle and add more flour or water to adjust the dough as needed. Being able to do this has been invaluable to me over the years. I have saved many loaves of bread as a result. My simple bread machine sourdough recipe is truly a dump and go homemade bread.

    Bread Machine Sourdough Discard Bread Ingredients

    My sourdough discard bread recipe is pretty basic and uses the typical bread machine ingredients. The uniqueness of this recipe is the sourdough discard addition. For the recipe ingredients, you’ll need bread flour, granulated sugar or honey, salt, butter, sourdough starter discard, milk, and yeast.

    bread flour, granulated sugar or honey, salt, butter, sourdough starter discard, milk, water, and yeast
    bread flour, granulated sugar or honey, salt, butter, sourdough starter discard, milk, water (not pictured), and yeast

    Follow your bread machine’s directions for the order of adding the ingredients. Usually, you’ll add the liquids first, then the dry ingredients with the yeast last. If your machine has a built-in yeast dispenser like mine, then the order may be reversed or differ.

    The order of ingredients you see below is the recommended order outlined in my bread machine directions. For my machine, I actually add dry ingredients first, followed by the wet ingredients with the yeast in the dispenser.

    Dump & Go Process!!

    Add the Ingredients (As Outlined in the Bread Machine Directions)

    Ensure the paddle attachment is connected to the pan of the bread machine. To the pan, add 3 cups (390 g) bread flour that has been fluffed, scooped, and leveled off in the measuring cup, 1½ tablespoons of sugar, 1½ teaspoons (6 g) of salt, 2 tablespoons (1 oz) of butter, 1 cup of sourdough starter discard, and 8 ounces of a milk and water mixture (¼ cup (2 oz) of milk with ¾ cup (6 oz) of water). Add 1 teaspoon of yeast to the machine yeast dispenser or on top of your dry ingredients assuming your wet ingredients are on the bottom.

    Set Machine & Go!

    Set the bread machine to the regular “Bake” cycle (my regular cycle is 4 hours long). Select loaf size to large or extra-large. Press the color preference (I prefer light). Then, push “Start”. You’re on your way!

    Your machine may have a rest period before it begins kneading. You can check your instruction manual for that info. My machine does, so I have a rough idea when my dough begins the first knead cycle. It’s 30-35 minutes after I hit the start button.

    Check Dough Consistency

    During that first knead cycle AFTER the yeast has been mixed in, open the machine lid, and look at the dough. If the dough looks wet and spread out, add 1 tablespoon (or more, as needed) of flour. If your machine is moving around a lot on the counter as it’s kneading and the dough hook is working really hard, that means your dough is likely too dry, add 1 tablespoon or so of water. Once you’ve checked the dough and it looks good, close the machine lid, and let the machine do its thing. There’s nothing else you can do. You’re free until the bread is done.

    35 minutes after pushing “Start”. The dough is just right. IF the dough has spread out, add 1 tbsp or so of flour.

    Sourdough Discard Bread Done!

    My machine tells me the bread is baked after 4 beeps. That’s my signal. Once the machine beeps, use oven mitts to remove the bread pan from the machine. Carefully remove the bread from the pan to a cutting board to cool completely. I have found that sliding the bread out is easier and less damaging to the top. If you turn the pan upside down and force it it out, you will have a cracked top due to it hitting the board when it releases.

    Slicing, Serving, & Storing

    You can certainly cut it and eat it hot. Before discovering a gluten intolerance, I was known to cut a slice while still hot and eat it with butter melting in the cracks. I miss that!!

    For sandwiches, it slices much easier once it has cooled. Once cooled, you’ll get cleaner more consistent widths in your slices. I allow my loaf to cool completely (at least an hour) and then slice and bag it. I leave out enough slices to get through 3-4 days and freeze the others. The bread will last 5 days at room temperature.

    Once you’ve sliced and bagged the bread, it’s ready to go for sandwiches for the week. If frozen, you can just remove a few slices at a time. I usually bag half of the bread and freeze the other half. The night before I need the second bag, I just thaw it on the counter. The next day, it’s perfect to use!

    Sourdough Discard Bread Close Ups

    Check out this bread’s consistency. I love the hearty height. The crumb is soft but holds up well as a sandwich bread. The holes are tight, but they should be for a sandwich bread.

    Tall Sourdough Discard Bread Loaf
    Tall Sourdough Discard Bread Loaf
    Interior of the Sourdough Discard Bread Loaf
    Interior of the Sourdough Discard Bread Loaf
    Another View: Interior of the Sourdough Discard Bread Loaf
    Another View: Interior of the Sourdough Discard Bread Loaf

    Sourdough Discard Bread Final Thoughts

    Why buy sandwich bread when you can make it with hardly any effort AND use up that sourdough starter discard that’s taking up space in the fridge? If you have a bread machine, dust it off and get to using it. There’s nothing better (in my opinion) than the smell of fresh, homemade, yeast bread baking. With this recipe, you get all the benefits without the effort. And by all means, don’t throw out that sourdough discard! You’re likely making sourdough starter to make bread, so do it!

    Baker’s Thoughts

    Hmm… could this be any easier for a bread baker? This is a bread I can make in my sleep. In fact, I hardly use recipe’s anymore to make bread in my bread machine. Once you understand the basic ratios (flour, liquid, salt, fat, and sweetener) needed for your machine, you can add any sweet or savory (herbs) flavors on the spot to any good, basic bread recipe. If you’ve been following my blogs and videos, then you know how easy of a recipe this is. I’m sort of embarrassed about sharing this recipe because it’s so simple. However, it is a standard, weekly bread I make in my household and one that we love. It’s just a good, all-around, comforting favorite!

    Taster’s Thoughts

    First of all, the smell of the yeast in this bread permeates the house as the dough kneads, rises, and bakes. Aside from a candle, there really isn’t an easier way to get that fresh, homemade, yeast bread smell throughout your house. It lasts for hours, too!! As for taste, really what can we say? It’s a simple, white bread with sourdough nuances from the discard. Scott loves the size of this loaf. This is the sandwich version of a “Hungry-Man” TV dinner… but OH, NOT just ANY sandwich! It makes a fantastic grilled cheese or any hearty sandwich with meat and veggies. Why not French toast or croutons? You really can’t go wrong with its simple flavor and soft, yet sturdy interior.

    Check out my YouTube video on making this bread. “Easy Sourdough Discard Bread: Fresh, Homemade Sourdough Bread Using Your Bread Machine.”

    Print Recipe

    Easy Sourdough Discard Bread: Perfect for the Bread Machine

    Why not use your sourdough discard to make bread? This recipe contains typical white bread ingredients along with sourdough discard and commercial yeast. That's all you need to produce a great, simple, sourdough bread. It's a FANTASTIC sandwich bread and GREAT for hearty eaters! This recipe should work in most bread machines as long as you adjust the flour and water, as needed, during the first kneading cycle.
    Prep Time10 minutes
    Cook Time4 hours
    Total Time4 hours 10 minutes
    Course: Appetizer, Breakfast, Side Dish, Snack
    Cuisine: American
    Keyword: sourdough bread, bread with sourdough discard, bread machine bread
    Servings: 10 slices
    Author: Summer

    Ingredients

    • 3 cups (390 g) bread flour fluffed, scooped, and leveled off in measuring cup (if not weighing)
    • 1½ tbsp (19 g) granulated sugar or honey / other sweetener
    • 1½ tsp (6 g) salt
    • 2 tbsp (1 oz) butter softened
    • 1 cup sourdough starter discard
    • 1 cup (8 oz) water/milk mixture ¼ cup (2 oz) milk with ¾ cup (6 oz) water
    • 1 tsp active dry yeast

    Instructions

    • Follow your bread machine’s directions for the order of adding the above ingredients. Usually, you’ll add the liquids first, then the dry ingredients with the yeast last. If your bread machine has a built-in yeast dispenser, the order may be reversed or differ.
    • Ensure your paddle is attached to the bread machine pan. To the pan of your bread machine, add bread flour, sugar, salt, butter, sourdough starter, and water/milk mixture. Add yeast to the machine's yeast dispenser.
      TIP: If you don't have a yeast dispenser, then you will likely add the wet ingredients to the pan first, then the dry with the yeast on top of the flour.
    • Set your machine to the regular bake cycle (my regular cycle is 4 hours long). Set to large or extra-large loaf size and light color (or preference). Push “Start”.
    • During the knead cycle after the yeast has mixed in, open your machine lid and look at the dough. If the dough looks wet and spread out, add 1 tbsp or so of flour. If your machine is moving around a lot on the counter and the dough hook is working really hard, that means your dough is likely too dry, add 1 tbsp or so of water.
    • Bread is ready when your machine beeps! Enjoy!

    Video

    Notes

    Storing:
    *Allow the bread to cool on a cutting board or wire rack completely. It’s much easier to slice once the bread has cooled. You can, of course, cut a slice while hot and enjoy it. Once cooled, slice the bread in sandwich-bread style and bag the slices. You can leave them at room temperature for 3-4 days. Freeze any slices that will not be consumed within 5 days. I usually store half of the bread at room temperature and freeze the other half. Remove a bag from the freezer to thaw the night before you want to eat the slices. They are perfect the next day.
    *This bread makes great sandwich bread, French toast, and croutons. Use your imagination!
    Print Recipe

    Sourdough Starter Discard Bread Without a Bread Machine

    No Bread Machine? No Problem! If you don't have a bread machine, you can still make this bread. The ingredients are the same with the primary changes being to activate the yeast and knead by hand or in a stand mixer. See the following steps.
    Prep Time40 minutes
    Cook Time40 minutes
    Rise Time2 hours
    Total Time3 hours 20 minutes
    Course: Appetizer, Breakfast, Side Dish, Snack
    Cuisine: American
    Keyword: sourdough discard bread, use sourdough discard to make bread, sourdough discard bread by hand
    Servings: 10 slices
    Author: Summer

    Ingredients

    • 1 cup (8 oz) water/milk mixture ¼ cup (2 oz) milk with ¾ cup (6 oz) water
    • 1 tsp active dry yeast
    • 3 cups (390 g) bread flour fluffed, scooped, and leveled off in measuring cup (if not weighing)
    • 1½ tbsp (19 g) granulated sugar or honey / other sweetener
    • 1½ tsp (6 g) salt
    • 2 tbsp (1 oz) butter softened
    • 1 cup sourdough starter discard

    Instructions

    • In a measuring cup, add water and milk. Stir together. Heat it in the microwave for 30 seconds or until the temperature reaches 100˚F-110˚F (38˚C-43˚C).
    • To a small bowl, add yeast. Pour in ¼ cup (2 oz) of the warm water/milk mixture. Stir and set the mixture aside 10 minutes to activate (becomes frothy).
    • In a large bowl, combine the flour, sugar, and salt. Mix until combined.
    • Melt the butter and add it to the remaining warm water/milk mixture and stir.
    • Make a well in the center of the flour mixture. Pour the water/milk/butter mixture into the well of the flour mixture. Pour in the sourdough starter discard and the yeast mixture.
    • Stir until the mixture becomes shaggy dough. Turn the dough out onto a floured work surface (or in a stand mixer with the paddle attachment). Knead for 10 minutes adding flour or water, 1 tbsp at a time, until the dough is no longer sticky but tacky.
    • Return the dough to the large bowl and cover with a towel or plastic wrap. Allow the dough to rise in a warm area for 1-2 hours or until doubled in size.
    • Grease or line with parchment paper a loaf pan (1.5 quart/liter like 9×5).
    • Deflate and turn out the dough onto a floured work surface. Knead a few times and place the dough in the loaf pan. Use your hands to roughly shape it to the loaf pan.
    • Cover the loaf pan with a towel or greased plastic wrap and set aside in a warm area for 1 hour or so until risen.
    • Preheat the oven to 350℉ (177℃) during the last 30 minutes of the rise. Uncover the bread and place it in the oven to bake 40-50 minutes or until the internal temperature reaches 190°F (88˚C). The bread should be golden brown all around.
      TIP: If the top begins to brown too quickly, add a piece of tented foil to the top during the last 15-20 minutes of baking.
    • Remove the hot bread from the oven. Place the pan on a wire rack to cool 10 minutes. If using parchment paper, lift the bread out of the pan and place it on a cutting board to cool completely. If using a greased pan, run a knife along the inside pan edges to release the bread and invert it to slide out on a cutting board. Allow the bread to cool completely (1-2 hours) before cutting it.

    Interested in other sourdough discard recipes? Check these out!

    Sourdough Granola Bars

    Cheese & Chive Sourdough Biscuits

    Sweet Sourdough Pancakes

    Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

    Georgian Cheese Bread: A Soft Bread Boat Filled with Bliss

    Georgian Acharuli Khachapuri Cheese Bread
    Georgian Acharuli Khachapuri Cheese Bread

    The country of Georgia is an incredible place for baked bread. The famous Georgian Khachapuri, the country’s national dish, is a unique, cheese-stuffed bread. Khachapuri bread shapes, cheese, and other ingredients vary from region to region. I’m so excited to share my version of the most well-known of the Khachapuri’s, the Acharuli Khachapuri version. Imagine a gondola-shaped boat made of a soft, chewy, yeast dough that’s filled with gooey, white cheese. On top is a runny egg and a pat of butter slowly melting over the yolk as it sits. That is 5 pounds gained just thinking!

    International Connections

    If you love cheese bread, then this bread is definitely for you. In fact, many of Georgia’s regional versions resemble iconic Italian cheese dishes like pizzas, calzones, and lasagnas. I’m referring to appearances only; the flavors are very different. Georgia’s most basic versions of these dishes are all primarily dough and cheese. Sometimes you’ll find eggs and potatoes included and occasionally meat.

    The Georgian Cheese Bread Origins

    The Acharuli Khachapuri version I’m sharing with you originated in the Adjarian region in southwestern Georgia along the Black Sea with Turkey to the south. I bet you can’t guess why the dough is shaped like a boat. Hmm?

    Adjarian region in southwestern Georgia along the Black Sea
    Adjarian region in southwestern Georgia along the Black Sea

    This famous Eastern European bread has been around for centuries. From my understanding, we’re talking 11th century during the Georgian Golden Age. Though it was likely from India via the Silk Trade Route. Nevertheless, the versions eaten today are becoming popular all around the globe.

    Shout-out to Georgia (The Country!)

    Georgia, I love you for making bread and cheese uniquely yours.

    Georgian Cheese Bread Recipe Ingredients

    For my recipe, you’ll need basic bread ingredients with indulgent toppings. These ingredients include yeast, granulated sugar, milk, all-purpose flour, salt, water, olive oil, feta cheese, mozzarella cheese, eggs, and butter. Yum! Well, looks like ingredients for a cheese bread!

    yeast, granulated sugar, milk, all-purpose flour, salt, water, olive oil, feta cheese, mozzarella cheese, eggs, and butter
    yeast, granulated sugar, milk, all-purpose flour, salt, water, olive oil, feta cheese, mozzarella cheese, eggs, and butter

    Activate the Yeast

    Begin by activating the yeast. In a small bowl, whisk together 1 teaspoon of yeast and 1 tbsp sugar. Whisk in ½ cup warm milk heated to 100˚F-110˚F (~30 seconds or so in the microwave). Set aside for 10 minutes or until bubbly and frothy.

    yeast, sugar, & warm milk
    yeast, sugar, & warm milk

    Whisk Dry & Wet Ingredients Separately

    In the bowl of a stand mixer (or large bowl), whisk in 300 grams (2½ cups) of flour and 1¼ teaspoon of salt. Stir together ½ cup plus 1 tablespoon of room temperature water and 1 tablespoon of oil.

    whisk flour & salt
    whisk water & oil

    Combine Dry & Wet Ingredients

    Use the dough hook attachment and turn the machine on low. Slowing pour in the water and oil mixture. Then, pour in the activated yeast mixture. Allow the machine to knead on low (levels 1-2) for 10 minutes, adding more flour as needed. The dough should be tacky and pull away from the bowl. If kneading by hand, knead for 10 minutes until the dough bounces back when you press into it.

    slowly pour in water & oil
    slowly pour in yeast mixture
    add flour as needed
    enough flour added when dough pulls away from bowl
    10 min. kneading done!

    Cover & Rise

    Use a spatula to spoon the dough to the bottom-center of the bowl. Use cooking spray or oil to cover the top and sides of the dough. Cover the bowl with plastic wrap or a towel and set aside in a warm area for 1-2 hours or until the dough has doubled in size.

    spray top & sides of dough
    cover bowl & allow dough to rise 1-2 hours

    Combine Mozzarella & Feta Cheeses

    In a medium bowl, add 8 ounces of shredded mozzarella (grate, if not already) and crumble 1 block (7-8 ounces) of feta. Mix the cheeses together.

    TIP: Blocks or fresh cheese that you shred/grate yourself melts easier and smoother than pre-grated/pre-shredded cheese. Cheese companies coat shredded and grated cheese with cellulose to prevent the shreds from sticking. However, while this cheese does melt, it’s not as smooth as cheese you grate yourself. For a dish like the Georgian Cheese Bread where a good, melty cheese is expected, you should grate/shred your own.

    Mozzarella & Feta Cheese Combined
    Mozzarella & Feta Cheese Combined

    What is the Georgian Sulguni Cheese?

    Sulguni cheese as the traditional Georgian cheese commonly used in this dish. This Georgian cheese is a semi-firm, white cheese, a bit salty, a little tangy, has dimpled texture, and an elastic consistency. Between flavors, consistency, and textures, a good substitute is a combination of mozzarella and feta cheeses. Feta provides the signature saltiness and tang while mozzarella gives the appropriate soft and stretchy texture.

    Preheat Oven & Prepare Pan

    Preheat the oven to 450˚F (232˚C). Line a large baking sheet with parchment paper.

    Divide Dough & Create the Boats

    Deflate Dough & Roll it Out

    Deflate the dough and scoop it out onto a well-floured surface. Divide the dough into 3 relatively equal portions (just eyeball it). For precise measurements, you can weigh your dough. Move aside 2 of the 3 dough portions. Place the third dough ball in the center of your workspace. For each dough portion, use a floured rolling pin to roll out into a circle, 1/8-inch thick (~10 inches in diameter).

    dough risen
    divide into 3 “equal” portions
    roll out each into 10-inch circle

    Create the Boats

    Roll one side of the dough like a cinnamon roll a third of the way. Rotate the dough around and repeat on the opposite side. Then, for each of the two open ends, pinch them (seal them well) together to create a boat shape. Repeat with the other 2 dough portions. Place the dough boats on the lined baking sheet spaced 2-3 inches apart.

    roll up one side 1/3 way
    roll up opposite side 1/3 way
    pinch opposite ends to seal
    pinch ends to seal boat
    place on baking sheet 2-3 inches apart

    Egg Wash

    Whisk together 1 egg with 1 tablespoon of water. Brush the egg wash over the dough tops and sides (not the center). The egg wash adds color to the dough as it bakes. Stuff each boat in the center with the cheese mixture.

    TIP: Brushing on the egg wash before adding the cheese prevents the cheese from falling off onto the parchment paper.

    brush dough edges w/egg wash
    pile on the cheese

    Bake, Add Egg, & Finish Baking

    Bake for 15 minutes. Remove the cheese boats from the oven. Use the back of a spoon to make a well (~3 inches in diameter) in the center of each boat. Crack 1 egg into each well. Add 2 small pieces of butter to the top of each egg. Return the cheese boats to the oven and bake for another 3-5 minutes until the outer egg whites have turned white in color. The egg yolks and white around should be runny. The egg yolks will cook more as they sit in the hot cheese and butter when serving.

    use spoon to make well in center
    crack egg into each well
    add 2 pats of butter to tops of eggs

    Baked! Eat Immediately 😉

    Georgian Cheese Bread is hot out of the oven and ready to eat! You should eat this immediately. Let’s take a closer look. Check out the melted, white cheese with melted butter swimming all around the egg. The egg is runny. The egg whites are cooked; you can see the a bit of white cooked around the yolks.

    Georgian Cheese Bread
    Georgian Cheese Bread

    Up Close & Personal With a Georgian Cheese Bread

    Notice the soft, stretchy bread crumb.

    Georgian Cheese Bread
    Georgian Cheese Bread

    You should see the white cheese, a bit of cooked egg white, runny egg yolk, and the yellow from the melted butter oozing throughout the crevices.

    Georgian Cheese Bread Ready to Serve
    Georgian Cheese Bread Ready to Serve

    HOW to Eat the Georgian Cheese Bread

    Steps for eating the Georgian Cheese Bread.

    1. Use a knife or fork to swirl the egg, butter, and cheeses together to create a sauce in the middle of the boat.
    2. Tear off the outer edge of the bread (the boat arms 😊) and dip the bread into the sauce. Take a bite!
    3. Once the thicker portions of the bread have been torn off, you can use a fork to eat the remainder of the boat.
    Georgian Cheese Bread partially eaten with knife used to create the egg, butter & cheese sauce
    Georgian Cheese Bread partially eaten with knife used to create the egg, butter & cheese sauce

    Georgian Cheese Bread Servings & Storage

    Each boat is about 2 servings. You can serve the boats as appetizers split between several people. These can be eaten for breakfast, a snack, or a meal accompaniment. They should be consumed immediately but can stored it in the fridge for a couple of days and heat it in the microwave just until warm. Scott suggests eating them right away. He enjoyed these for breakfast, but found the egg and cheese weren’t as runny when consumed as leftovers. He enjoyed them regardless, but they are not meant to be a make-ahead bread.

    Georgian Cheese Bread Final Thoughts

    What a fun bread to make and eat! I have wanted to make this bread for YEARS after discovering it about 5 years ago from some cooking show. I was super excited to finally take the time to learn about it and create a recipe following Georgia’s traditions. The process takes about two and a half hours, but that’s really not long for freshly baked bread. This is a great, cheesy bread option with the bonus of richness from the egg and butter.

    Baker’s Thoughts

    I have to say that I had fun making the bread boats. They were quite simple given all that you see in the final product. The bread recipe itself is pretty standard. While I wish I could have used the traditional Sulguni cheese, I think the mozzarella and feta were the closest options to resemble taste and texture. What a unique idea to add a runny egg and pats of butter to create individual sauces at the table. I can see this as a great appetizer for a meal with a group of friends (2 per boat, that is). Maybe after this, a side salad would be it!

    Taster’s Perspective

    Without eating this bread, I wanted to compare it to pizza. Scott was quick to inform me that the Georgian Cheese Bread is NOTHING like pizza. In fact, the soft, chewy texture of the bread reminded him of a soft pretzel (which I contributed to rolling the dough). The bread was secondary to the butter, egg, and cheese sauce which was salty and rich. While the bread was nice in texture, it was really just the vehicle for the other ingredients. When asked his opinion, he didn’t hesitate to say how much he enjoyed this bread. I don’t think it’s something you could eat often because it’s rich, but it’s a fantastic treat and a must for guests or a special occasion. However, it’s quite the popular food in Georgia! Great recipe… check! A total keeper… check!

    Check out my YouTube Video for details of making this bread. “Georgian Khachapuri Cheese & Egg Bread: A Soft & Chewy Bread Boat Filled w/Cheese & Topped w/Egg.”

    Print Recipe

    Georgian Khachapuri Cheese & Egg Bread

    The famous Georgian Khachapuri, the country’s national dish, is a unique, cheese-stuffed bread. This recipe follows the traditional Acharuli Khachapuri version. Picture a gondola-shaped boat made of a soft, chewy, yeast dough that's filled with gooey, white cheese. It's topped with a runny egg and a pat of butter that slowly melts over the yolk as it sits. Heaven on a plate!
    Prep Time1 hour
    Cook Time20 minutes
    Rising Time1 hour
    Total Time2 hours 20 minutes
    Course: Appetizer, Breakfast, Main Course, Side Dish, Snack
    Cuisine: Georgian
    Keyword: Georgian Acharuli Khachapuri Cheese Bread, Cheese Bread
    Servings: 3 boats
    Author: Summer

    Ingredients

    Dough:

    • 1 tsp active dry yeast
    • 1 tbsp granulated sugar
    • ½ cup (4 oz) milk heated to 100˚F-110˚F (38˚C-43˚C)
    • 300-360 g (2½ -3 cups) all-purpose flour fluff flour, scoop, & level off if using cup measurement
    • 1¼ tsp salt
    • ½ cup + 1 tbsp water room temperature
    • 1 tbsp olive oil

    Filling:

    • 7-8 oz (1 block) feta cheese
    • 8 oz mozzarella cheese, fresh shredded
    • 4 eggs 1 per cheese boat +1 for egg wash
    • 3-4 tbsp (2 oz) butter cut into 6 chunks (2 per boat)

    Instructions

    • In a small bowl, whisk together yeast and sugar. Whisk in warm milk heated to 100˚F-110˚F (~30 seconds or so in the microwave). Set aside for 10 minutes or until bubbly and frothy.
    • In the bowl of a stand mixer (or large bowl), whisk in 300 g (2½ cups) flour and salt.
    • Stir together water and oil.
    • Use the dough hook attachment and turn the machine on low. Slowing pour in the water and oil mixture. Then, pour in the activated yeast mixture. Allow the machine to knead on low (levels 1-2) for 10 minutes adding more flour as needed. The dough should be tacky and pull away from the bowl.
    • TIP: If kneading by hand, add flour as needed and knead for 10 minutes until the dough bounces back when you press it.
    • Use a spatula to spoon the dough to the bottom-center of the bowl. Use cooking spray or oil to cover the top and sides of the dough. Cover with plastic wrap or a towel and set aside in a warm area for 1-2 hours or until doubled in size.
    • In a medium bowl, add shredded mozzarella (grate, if not already) and crumble the feta. Mix together.
      TIP: Grating a block or fresh cheese is preferred since pre-grated cheese is coated with cellulose powder preventing a very smooth textured cheese once melted. However, you can still use a pre-grated cheese, it just might not be as smooth.
    • Preheat the oven to 450˚F (232˚C). Line a large baking sheet with parchment paper.
    • Deflate the dough and scoop it out onto a floured surface. Divide the dough into 3 relatively equal portions (just eyeball it). Move aside 2 of the 3 dough portions. Place the other in the center of your workspace.
      TIP: For precise measurements, you can weigh the dough using a food scale. Just take the total weight of the dough and divide by three.
    • For each dough portion, roll out into a circle, 1/8 inch thick (~10 inches in diameter).
    • Roll one side of the dough like a cinnamon roll a third of the way. Rotate the dough around and repeat on the opposite side. Then, for each of the two open ends, pinch them (seal them well) together to create a boat shape. Repeat with the other 2 dough portions.
    • Place the dough boats on the lined baking sheet spaced 2-3 inches apart.
    • Whisk together 1 egg with 1 tbsp of water. Brush the egg wash over the dough tops and sides (not the center). Stuff each boat in the center with the cheese mixture.
    • Bake for 15 minutes. Remove the cheese boats from the oven. Use the back of a spoon to make a well (~3 inches in diameter) in the center of each boat. Crack 1 egg into each well. Add 2 small pieces of butter to the top of each egg. Return the cheese boats to the oven and bake for another 3-5 minutes until the outer egg whites have turned white in color. The egg yolks and white around should be runny. The egg yolks will cook more as they sit in the hot cheese when serving.
    • As you serve the bread, use a knife or fork and stir together the runny egg and cheese and serve immediately.

    Video

    Notes

    Traditionally, this bread is eaten without utensils. Tear the exterior bread off and dip it into the egg and cheese sauce. You should eat it immediately, but you can store it in the fridge for a couple of days and heat it in the microwave just until warm. If heated, the egg will not be as runny since it will cook as it’s heated.

    You might be interested in some of these individual bread roll favorites.

    Sour Cream Pocketbook Rolls

    The Berry Rolls (My Grandma’s Recipe)

    Mexican Conchas (Lightly Sweetened Roll)

    Filipino Ensaymada Rolls

    Columbian Pandebono 30-Minute Cheese Rolls (Gluten Free)

    Mexican Bolillo Rolls

    Chinese Steamed Flower Rolls

    Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!

    Simple Chinese Shaobing Flatbread: Sesame Roux Layered Pastry

    Chinese Shaobing Flatbread
    Chinese Shaobing Flatbread

    Lunar New Year and the Beijing Winter Olympics are near. I can’t think of a better way to celebrate than with a bake to represent both. The basic Chinese Shaobing Flatbread (or pastry) truly is an international bread worthy of recognition. It’s the representation of bread bakes from the east to west and every country in between. In fact, even within China it has more than 100 styles and flavors including sweet and savory versions with or without fillings. Imagine an American Hot Pocket with a flaky, French croissant-style pastry filled like pita bread with layers covered in sesame flavors of China! Now that’s a true international bake!

    My Version of the Chinese Shaobing Flatbread

    The Chinese Shaobing flatbread version that I’m sharing with you is more like a European pastry without all the work. There are no multiple kneads or folds to get that layered look. The Shaobing is a puffy, layered (with a toasted sesame roux) flatbread that can be filled after baking, like pita bread, with braised meats, veggies, or eggs. It’s a bread for any meal eaten as a side or main course. Traditionally, it’s eaten at breakfast in China.

    A Little Chinese Shaobing History

    Believe it or not, the Chinese Shaobing bread has been around for thousands of years, at least since the Han Dynasty as early as 206 BC. It was traditionally baked in clay ovens. Today, the ingredients and method of baking vary as much as there are countries represented in the Olympics.

    Han Dynasty Horse Relic
    Clay Oven for Baking

    I have fallen in love with making this bread. The preparation is quite simple given the complexity of flavors and layers in the finished product. NO kneading and NO rising! What?! Here’s my shout out to China for the inspiration of my recipe. Thanks China for this really cool take on a flatbread!!

    Chinese Shaobing Ingredients

    We really don’t have many ingredients. My Chinese Shaobing recipe includes yeast, granulated sugar, all-purpose flour, salt, toasted sesame oil (or a neutral oil like avocado or canola), and sesame seeds (white, black, or a combination). You can fill the baked bread with your favorite fillings and eat it like a sandwich.

    yeast, granulated sugar, all-purpose flour, salt, toasted sesame oil, and sesame seeds
    yeast, granulated sugar, all-purpose flour, salt, toasted sesame oil, and sesame seeds

    Activate the Yeast

    As usual, begin by activating the yeast. In a small bowl, whisk together 1 teaspoon of yeast, 1 tablespoon of sugar, and ¾ cup of warm water (heated 20-30 seconds in the microwave until the temperature reaches 100˚F-110˚F (38˚C-43˚C). Set the mixture aside for 10 minutes until bubbly and frothy.

    before activation
    after activation

    Mix Dry Ingredients & Combine Wet & Dry

    In the meantime, in a large bowl, sift in 240 grams (2 cups) of flour and stir in ½ teaspoon of salt until well combined.

    Make a well in the center of the flour and pour in the activated yeast mixture. Stir until a soft dough forms. Knead just enough in the bowl with a spatula or spoon until the dough comes together and is smooth. It should be rather sticky.

    whisk dry flour & salt
    make a well & stir in yeast mixture
    mix well w/spatula

    Quick Rest Time

    Grease the top and sides of the dough with oil or cooking spray. Cover the bowl with plastic wrap and allow the dough rest for 30 minutes. Although we have yeast, we are NOT expecting or needing any rise. We are more interested in the layers than the rise. So we only need a short rest here.

    Cover bowl to rest 30 minutes

    Make the Roux

    It’s roux time! Roux is a French cooking term that simply refers to cooking together fat and flour to make a paste. It’s used as a thickener in sauces. For this recipe, our roux consists of toasted sesame oil and flour.

    In a small saucepan, pour in ¼ cup + 1 tablespoon (2.2 ounces) of oil. Heat on low to medium heat until the oil is hot. Whisk in 80 grams ((⅔ cup) flour and ¼ teaspoon of salt. Whisk continuously and cook the mixture for 2 minutes, if using toasted sesame oil. If using any other neutral oil like canola or avocado, whisk and cook for ~5 minutes until the flour darkens and has a toasty aroma. The roux will be a thick paste. Spoon it into a small bowl (or the measuring cup you used to measure out the oil) and set it aside to cool.

    whisk oil, flour, & salt
    after cooking 2 minutes
    cool in a small bowl

    Oven Prep & Roll the Dough

    Preheat the oven 425˚F (220˚C) and line a large baking sheet with parchment paper.

    On a heavily floured work surface, scoop out the dough with a spatula. With lightly floured hands, shape the dough into a rough rectangle. Use a floured rolling pin to roll out the dough into 1/8-inch thickness (~16×12-inch rectangle).

    use hands to shape into a rough rectangle
    roll out with rolling pin to 16×12-inch rectangle

    Spoon on Roux & Roll Dough like a Cinnamon Roll

    When the roux has cooled, use a spatula to spread the roux in a thin layer over the dough leaving a ½-inch space all around the edges.

    Begin at one long end and roll up the dough like a cinnamon roll to the other end. Don’t worry if some of the roux oozes out, just keep rolling. Pinch the long seam at the end to seal it and rotate the roll with the seam facing up. The dough will spread a little as it sits, but don’t worry.

    spoon on sesame roux
    roll up like a cinnamon roll
    seal end seam & place seam up

    Divide Dough & Seal Cut Edges

    Use a knife and divide the dough into 8 relatively equal roll pieces. Just eyeball the cuts.

    Move all but one roll of dough out of your way leaving space in the center of your workspace. Seal the cut edges as you move them. Place one roll in the center of your work surface. Pinch to seal the cut sides.

    cut into 8 equal pieces
    notice sesame roux swirl
    seal cut edges

    Roll each Piece & Fold Each into Thirds

    To make the flaky, layered center, rotate one roll (if not already) so the center seam is facing up while the cut and sealed edges are at a right angle facing your left and right. Roll the dough away from you and towards you out to 5 inches in length.

    Make a trifold (envelope shape) with the top and bottom. Fold the top side down a third of the way. Fold the bottom side up a third of the way.

    Repeat the same process with the same roll of dough. Rotate the dough so the cut and sealed edges are facing away from and towards you (one side is farthest away from you while the other is towards you). Roll the dough out again to 5 inches in length and repeat with the trifold (envelope shape). Ultimately, you are rolling and folding each dough piece 2 times. side and continue the process with the remaining 7 rolls of dough.

    center seam facing up & cut edges facing left & right
    roll out to 5 inches
    fold top down a third
    fold bottom up a third
    rotate cut edges facing up & down (repeat rolling out & trifold)

    Quick Rest & Sesame Seed Prep

    Cover the rolls with plastic wrap and allow the rolls to rest for 10 minutes.

    Meanwhile, place the sesame seeds in a small flat plate or dish. I chose to use white sesame seeds on 4 rolls and a mix of white and black sesame seeds on the other 4 rolls. You can use whatever you have or like.

    Cover rolls & rest 10 minutes
    Cover rolls & rest 10 minutes

    Place Dough Rolls in Sesame Seeds & Roll out Again

    With damp hands, lightly dampen the smooth side of a roll dough and place the smooth side down on top of the sesame seeds. Gently press the dough roll in the seeds. Remove the dough from the seeds. With the sesame side facing up, roll the dough into a 6×3-inch rectangle. Use a spatula or bench scraper and lift the dough. Place the rectangle on the large parchment-lined baking sheet. Repeat with the remaining 7 rolls of dough. Space each rectangle 1-2 inches apart on the baking sheet.

    dab smooth side w/ water
    press smooth side into sesame seeds
    turn sesame seeds face up
    roll out to 6×3-inch rectangle
    scoop up & place on baking sheet
    add black sesame seeds to white (opt)

    Baking Time!

    Place the baking sheet in the oven on the center rack and bake for 12-15 minutes or until the tops are golden brown.

    All 8 Chinese Shaobing Flatbreads are ready for the oven
    All 8 Chinese Shaobing Flatbreads are ready for the oven

    Check Out the Baked Chinese Shaobing Flatbread!

    Chinese Shaobing Flatbreads baked and ready to eat
    Chinese Shaobing Flatbreads baked and ready to eat

    You can serve and enjoy them immediately. Notice how nicely the sesame seeds stay on each roll. Check out the rolled look at the ends.

    Chinese Shaobing Flatbread
    Chinese Shaobing Flatbread

    The Chinese Shaobing Close Up

    There’s a thin, crunchy outer layer with soft, sesame flavored inner folds.

    Chinese Shaobing Opened Up
    Chinese Shaobing Opened Up
    Chinese Shaobing Outer Crunchy Layers
    Outer Crunchy Layers
    Chinese Shaobing View of Inner Layers
    View of Inner Layers

    How to Eat & Store the Chinese Shaobing Flatbread

    You can cut the edge with a knife or scissors and open the bread up like a book. Stuff the pastry like a sandwich (or pita) with your preferred meats, eggs, or veggies. Keep it simple and just eat the rolls as they are. You can store them at room temperature or freeze them, thaw, and toast them in the toaster oven.

    Chinese Shaobing Final Thoughts

    If you’re looking for a “fancy” feeling, layered bread to make, this is a good option. The final product looks complex, but it really isn’t compared to making French pastries. The lack of kneading and rising with very little time to rest makes this process go very quickly. During the two short resting times, there are other steps to do, so there’s no wasted time. For homemade bread, it comes together fairly quickly. The flavors of sesame are a nice change. However, if you want to add ingredients like cheese, you may want to use a neutral oil in place of toasted sesame.

    Baker’s Perspective

    While I don’t mind kneading dough for homemade bread, sometimes I don’t want to spend all day in the kitchen making bread. This bread is not like that at all. During the 30 minutes resting time, you’re busy making the sesame oil roux which happens in less time. I’ve never made bread that used a roux as a layered spread; what a unique step! The rolling and folding are very easy and the assembly line is a mindless process. Overall, great, unique bread to make that doesn’t take all day. I say, go for it!

    Taster’s Perspective

    Scott enjoyed the sesame flavors and crusty exterior with layered interior. He enjoyed eating this bread by itself (as a meal accompaniment) and as a sandwich bread with an egg and scallion omelet. It makes a good sandwich bread particularly for those who aren’t fans of thick sandwich bread. The toasted sesame oil was the dominate flavor. However, if you would prefer a mild, simple flavored bread, use a neutral oil (like canola or avocado) instead. Overall, this is a good homemade bread and a nice change from a typical western flatbread.

    For visuals in making this bread, check out my YouTube video. “Chinese Shaobing Flatbread: A Sesame Roux Layered, Flaky Pastry.”

    Print Recipe

    Chinese Shaobing Flatbread

    Continents and countries come together in this Chinese Shaobing flatbread. It looks like an American Hot Pocket, has layers like a French croissant, and can be filled like a Middle Eastern pita bread with traditional sesame flavors from Asia. This is a no-knead bread without any rise time that can be eaten alone, with a meal, or as a sandwich with braised meats, veggies, or eggs. Eat it for breakfast, lunch, or a snack. YUM!
    Prep Time1 hour
    Cook Time15 minutes
    Total Time1 hour 15 minutes
    Course: Appetizer, Breakfast, Side Dish, Snack
    Cuisine: Chinese
    Keyword: Chinese Shaobing flatbread, sesame flatbread, Chinese bread
    Servings: 8 rolls

    Ingredients

    Dough:

    • 1 tsp (4 g) active dry yeast
    • 1 tbsp (13 g) granulated sugar superfine is preferred
    • ¾ cup (6 oz / 177 g) water heated to 100˚F-110˚F (38˚C-43˚C)
    • 240 g (2 cups) all-purpose flour (sifted) fluffed, scooped, & leveled off in cup
    • ½ tsp (4 g) salt

    Roux:

    • ¼ cup + 1 tbsp (2.2 oz) toasted sesame oil or neutral oil like avocado, vegetable, etc.
    • 80 g (⅔ cup) all-purpose flour
    • ¼ tsp (2 g) salt

    Topping:

    • ¼ cup sesame seeds white, black, or combination

    Instructions

    Make the Dough:

    • Activate the yeast. In a small bowl, whisk together yeast, sugar, and warm water (heated 20-30 seconds in microwave). Set aside for 10 minutes until bubbly and frothy.
    • In a large bowl, sift in the flour and stir in the salt until well combined.
    • Make a well in the center of the flour and pour in the activated yeast mixture. Stir until a soft dough forms. Knead with a spatula just enough in the bowl until the dough comes together and is smooth. It should be rather sticky.
    • Grease the top and sides of the dough with oil or cooking spray. Cover the bowl with plastic wrap and allow the dough to rest for 30 minutes.

    Make the Roux:

    • In a small saucepan, add oil and heat on low- medium heat until hot. Whisk in the flour and salt. Whisk continuously and cook the mixture for 2 minutes, if using toasted sesame oil. If using any other neutral oil, whisk and cook for ~5 minutes until the flour darkens and has a toasty aroma. The roux will be a thick paste.
    • Spoon the roux into a small bowl to cool.

    Roll, Fill, Shape, & Bake the Flatbread:

    • Preheat the oven to 425˚F (220˚C). Line a large baking sheet with parchment paper.
    • On a heavily floured work surface, scoop out the dough with a spatula. With lightly floured hands, shape the dough into a rough rectangle. Use a floured rolling pin to roll out the dough into an 1/8-inch thickness (~16×12-inch rectangle).
    • Use a spatula to spread the roux over the dough leaving ½-inch space all around the edges.
    • Begin at one long end and roll up the dough like a cinnamon roll to the other end. Pinch the seam at the end to seal it and rotate the roll so that the seam faces up.
    • Use a knife and divide the dough into 8 relatively equal roll pieces.
    • Move all but one roll of dough out of the way from the center of the workspace. Seal the cut edges as you move them. Place one roll in the center of the work surface. Pinch to seal the cut sides again, if needed.
    • To make the flaky, layered center, rotate one roll (if not already) so the center seam is facing up while the cut and sealed edges are at a right angle facing your left and right. Roll the dough away from you and towards you to 5 inches in length.
    • Make a trifold (envelope shape) with the top and bottom. Fold the top down a third of the way. Fold the bottom up a third of the way.
    • Repeat the same process with the same roll of dough. Rotate the dough so now the cut and sealed edges are facing away and towards you (one side is farthest away from you while the other is towards you). Roll the dough out again to 5 inches in length and repeat with the trifold (envelope shape).
    • Set the roll aside and continue the process with the remaining 7 rolls of dough. Cover and allow the rolls to rest for 10 minutes.
    • Meanwhile, place the sesame seeds in a small flat plate or dish.
    • With damp hands, lightly dampen the smooth side of a roll dough and place the smooth side down on top of the sesame seeds. Press down on the dough lighlty so the seeds stick to the dough. Remove the dough from the seeds. With the sesame side facing up, roll the dough into a 6×3-inch rectangle. Place the rectangle on the large parchment-lined baking sheet. Repeat with remaining 7 rolls of dough. Space each rectangle 1-2 inches apart on the baking sheet.
    • Place the baking sheet in the oven on the center rack and bake for 12-15 minutes or until the top is golden brown.

    Video

    Notes

    *Serve and enjoy or cut the edge with a knife or scissors and stuff like a sandwich (or pita) with preferred meats, eggs, or veggies. They are great served as a sandwich with a simple egg and green scallion omelet.
    Storing:
    Freeze the Shaobing after the rolls cool. Thaw and toast to return to the crispy exterior.
     

    You might be interested in some of these other individual bread roll favorites.

    Sour Cream Pocketbook Rolls

    The Berry Rolls (My Grandma’s Recipe)

    Mexican Conchas (Lightly Sweetened Roll)

    Filipino Ensaymada Rolls

    Columbian Pandebono 30-Minute Cheese Rolls (Gluten Free)

    Mexican Bolillo Rolls

    Chinese Steamed Flower Rolls

    Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!

    Rich & Sweet Hazelnut Spread: Gluten-Free & Vegan Nutella Alternative

    Homemade Hazelnut Spread: A Gluten-Free & Vegan Nutella Alternative
    Homemade Hazelnut Spread: A Gluten-Free & Vegan Nutella Alternative

    A new year, a “better” you. Isn’t that what a new year means? Hmm… I’ve never been a New Year’s Resolution kind of girl. I get it, though. It’s clearly a convenient time to hit the reset button and make positive changes. Have you considered a change in your favorite, processed foods, as in making them in a “healthier”, more sustainable way? I’m not referring to a diet change, but I am drawing attention to the ingredient lists of your favorite, staple, processed foods. Take Nutella, for example, have you ever looked at the ingredient list? Try your hand at a homemade hazelnut spread, a great Nutella alternative.

    A Little Nutella History

    Pietro Ferrero
    Pietro Ferrero

    Hazelnut spread, commonly called Nutella, has become a world-wide sweet sensation, particularly in the last 20 years. It has been around since the 1920s, almost a hundred years, thanks to an abundance of hazelnuts in the Piedmont region of northwest Italy. At that time, people didn’t know what to do with them. So, Pietro Ferrero, an Italian baker, created the “pastone”, a chocolate and hazelnut paste (cocoa and hazelnuts only) that was a perfect snack to eat with bread. Now days, you can find his sweet, modern Nutella version in 160 countries (as of December 2021) and counting.

    Piedmont region of Italy
    Piedmont region of Italy

    Nutella in My Heart

    My love of hazelnut spread (Nutella) started in France during the first of many trips and living as a university student in the 1990s. It was unlike any “chocolate” I had ever eaten. Nutella to Europeans was/is like peanut butter to Americans. For the love of chocolate, I thought Europeans were sitting on a gold mine. I mean, I would’ve taken Nutella any day over peanut butter! My discovery of Nutella was during a time before it became readily available in the U.S. It really was that coveted, sweet treat Americans brought back from Europe in their suitcases, at least I did.

    My Homemade Nutella Alternative Inspiration

    THE list of ingredients on a Nutella jar: sugar, palm oil, hazelnuts, skim milk, cocoa, (soy) lecithin as emulsifier, vanillin: an artificial flavor
    THE list of ingredients on a Nutella jar: sugar, palm oil, hazelnuts, skim milk, cocoa, (soy) lecithin as emulsifier, vanillin: an artificial flavor

    In looking at the ingredient list on a jar of Nutella, I was surprised at the order of ingredients knowing the list was in order of prominence in the recipe. Then, I wondered how this product with “7 carefully selected, high-quality ingredients” could be a good breakfast option (primarily for kids) with THESE ingredients… in THIS order. Granted, the Nutella website mentions Nutella as a “special breakfast”. You know, it’s not the 1980s when sugar cereals were all the rage. Surely, parents can see through this, right?  Well, reality is… probably not. You have to take the time to read the ingredient label and understand what it means. And to be honest, is this a problem worth caring about when there is so much going on? Besides, a little Nutella now and then won’t hurt, right? Regardless, I think we can do better. So, I said to myself, “There must be a cleaner, healthier, more sustainable, yet just as satisfying version.”

    My First “Cleaner” (really not, though) Discovery was NOT Homemade

    A while back, I discovered (lucky 50% off sale) a gluten-free, dairy-free hazelnut spread from Italy called Valsoia. I was completely shocked at how good it was. Unfortunately, it is normally very expensive ($12.90 versus Nutella’s $3.99) and still has similar ingredients. In comparing Valsoia to Nutella, my best description is that Nutella is the fast-food version of hazelnut spread while Valsoia is the sit-down, classy, restaurant version. No comparisons in my book as to which tastes better. But, I won’t discount Nutella; after all, it’s the most popular, preferred brand worldwide.

    Ugh! Too Expensive and Still Too Processed

    Once I realized how good Valsoia was and expensive, I knew I had to figure out how to make a homemade version that was just as good. After looking at the ingredients, similar to Nutella, it was clear I could make my own. My version has ingredients you likely already have in your pantry, minus the hazelnuts. However, you can use any nut in this recipe and still get a good tasting chocolate, nut spread.

    Processed Foods from Scratch?

    While this post focuses on making your own hazelnut spread (Nutella alternative), the bigger picture is to become aware of the ingredients in our favorite, processed foods. Maybe we should be asking ourselves why we eat them, and why aren’t we making them from scratch (unless you already do)? Spoiler alert, go ahead and eat them, but maybe we should make them from scratch, particularly those foods we eat routinely. In most cases, they are much easier to make than you might think and require very few ingredients. In fact, the internet is flooded with recipes for making homemade Pop Tarts and Twix candy bars, for example. Seriously!

    Why Scratch Baking/Cooking/Preparation?

    I began making our favorite processed foods and treats from scratch years ago. It started with nut milk because I didn’t know half the words in the ingredient list and my goal was to eat less processed foods on a daily basis. That led to making my own nut butters, granola bars, mixed spices, crackers, and so forth. Recently, it has been Nutella. Though Nutella is not a sweet treat we often eat in my household, it is commonly eaten by many routinely. I think it’s a great simple and easy food item to start with, when it comes to making from scratch go-to processed foods in a sustainable, “healthier”, yet satisfying way.

    But Hazelnuts are Good for You, Right?

    raw hazelnuts with skin
    raw hazelnuts with skin

    Well, in theory “yes”, but by themselves and in moderation. However, Nutella, for shelf-life reasons and our evolved sugar and fat cravings, contains more than 50% sugar, palm oil, dairy, soy, and synthetic vanilla. Hazelnuts are just a small portion (only 13%) of the spread. Eating this treat occasionally is fine, but this spread has become a staple in many of our diets. Having said that, an RD (Registered Dietitian) friend once said, “The more you learn about nutrition, the less food you feel can be a part of a healthy diet.” I understood that to mean… “Eat (whatever) in moderation.” Unfortunately, as a society, we are NOT doing this. In general, I think our quick, come-and-go, get in-and-out, drive-through culture has done nothing but… “Eat in excess”, particularly in preservatives (sugar, fat, and sodium) that we have come to crave and even think we need (in excess, I mean). After all, aren’t we supposed to listen to our bodies and eat what we think it needs?

    Taste Bud Evolution

    There has been a taste bud shift over the past 50-70 years due to the additional sugar, fat, and salt preservatives found in processed foods to obtain a longer shelf life. I think World War II was sort of the catalyst for this processed food spike. During the war, canned milk and meats were needed. After WWII, there was an economic boom in conjunction with a baby boom. HA! Busier families needed more time in a day with more women beginning prominent, professional lives outside the home. We can’t forget the ongoing need for shelf-sustainable foods in food desert areas and countries where fresh is still difficult to come by. Since then, our bodies have come to crave these additional, yet unnecessary, sugars, fats, and sodium. Thus, we tend to gravitate towards these store-bought processed foods (cookies, crackers, chips, cakes, sauces, condiments, dips, etc.). Another friend of mine once said, “You crave what you eat.” I know this to be true from personal experience!

    Eating 3 Square Meals a Day Isn’t Traditional

    Before the industrial revolution, workers’ rights for routine breaks, and the general need for a noon snack, three meals a day were uncommon. People ate when they could eat. Our bodies were designed to store those important macronutrients like fat, carbohydrates, and protein to sustain us during those many hours, even days, when food wasn’t accessible. With sedentary lifestyles and readily accessible food we’ve been accustomed to since the early 20th century, we’ve become dependent on eating whatever and whenever we want. The extra calories (resulting primarily from sugar, fat, and protein), our cultural, social norm of eating three large square meals a day (with super-size portions and snacks), and a lack of movement are some commonsense reasons to explain the obesity epidemic in the world today.

    Yeah, So?

    The point of this long, multifaceted explanation is just a reminder to look at the food labels of your favorite, processed foods. Can you actually eat what you want without the health downsides of preservatives that come with it? The answer is “yes”, in moderation, of course. However, why not take small steps to make some of those foods from scratch? Why not start with homemade nut butters, granola bars, and homemade hazelnut spread using my recipe below? The best part of making your food from scratch is that YOU control the amount of sugar, fat, and sodium in the recipes.

    Homemade Hazelnut Spread Ingredient Breakdown COMPARED to Nutella

    Check out the differences in ratios of each ingredient. While Nutella has a “secret” recipe, due to lawsuits (in the U.S.), the Ferrero company has released some information related to their ingredients. My personal jar pictured below has the following ingredients listed in order of prominence in the product. The percentages in the chart below are some I found from an Italian Nutella label. Keep in mind that the percentages below are slightly off due to the other, very minor ingredients such as salt (my version), vanilla (or vanillin a synthetic vanilla), and soy emulsifier (Nutella version). Nevertheless, the first three ingredients are pretty good predictors of the prominent flavors (and significant product quantities) in both products.

    Ingredient list on a jar of Nutella: sugar, palm oil, hazelnuts, skim milk, cocoa, (soy) lecithin as emulsifier, vanillin: an artificial flavor
    Ingredient list on a jar of Nutella: sugar, palm oil, hazelnuts, skim milk, cocoa, (soy) lecithin as emulsifier, vanillin: an artificial flavor
    Homemade Hazelnut SpreadApprox. Percentage %
    (calculated by weight in grams)     		Nutella Hazelnut SpreadApprox. Percentage %
    (acquired from an Italian Nutella food label)
    hazelnuts~46%sugar~56%
    powdered sugar~31%palm oil~19%
    cocoa powder (or cacao)~12%hazelnuts~13%
    neutral oil (avocado)~11%skim milk6-7%
    cocoa5-6%
    These are approximate percentages of ingredients comparing my homemade version to Nutella

    Homemade Hazelnut Spread Ingredient Calculations

    I calculated the homemade hazelnut spread by weighing each ingredient in grams. After calculating the total mass in grams, I divided each ingredient’s total gram weight by the total recipe weight. That gave me the percentage amount I reported in the chart above. See the Taster’s Perspective below for the comparisons in flavor and texture of both products.

    Potential Health Benefits of Hazelnuts

    In case you’re wondering, hazelnuts have great health benefits. Keep in mind, as with most nuts and seeds, they are high in healthy fats, so eat responsibly. 😉 Here’s the quick breakdown.

    raw hazelnuts with skin
    raw hazelnuts with skin
    • Lots of vitamins, minerals, and nutrients: manganese, copper, vitamin E, vitamin B6, folate, potassium, zinc, omega-3, -6 & -9 fatty acids, protein, & fiber for good bowel movements 😉
    • Antioxidants: Hazelnuts with skin on contain a healthy number of antioxidants.
    • Cardiovascular benefits: several controlled clinical trials found that an intake of 29 -69 grams of hazelnuts per day for 28 – 84 days showed a significant decrease in total cholesterol and LDL cholesterol

    Cocoa Powder Versus Cacao Powder, Differences?

    Yes, there are differences, and each serves a different purpose. I used cacao powder in my recipe mainly because that is what I keep on hand. However, of the two, cocoa powder is likely the preferred, most found ingredient in the pantry. In general, cocoa powder is sweeter and better for baking. Cacao powder is a little stronger, less processed, and maintains more of the nutrients. Ultimately, in cooking and baking, use the suggested cocoa or cacao ingredient in the recipe as the different acid in each can affect the recipe’s outcome. For this hazelnut spread recipe; however, use what you have.

    • Cocoa powder: the ground up powder is from roasted and fermented beans processed at a high temperature that reduces its nutritional value. Acid is often added to reduce the bitterness and make it more soluble when added to liquids in cooking and baking.
    • Cacao powder: the ground up powder is from raw, unroasted (but fermented) beans including all parts of the bean and processed at a low temperature to maintain its nutritional value and traditional bitter flavor.

    Homemade Hazelnut Spread Recipe

    Given all the information on Nutella and hazelnuts, let’s move into the homemade hazelnut spread recipe. There are six ingredients. These ingredients are listed in order of prominence in the recipe. Hazelnuts are the star followed by sugar and cocoa. The list includes hazelnuts, powdered sugar, cocoa powder, a neutral oil (like canola or avocado, but hazelnut would be great), vanilla, and salt.

    hazelnuts, powdered sugar, cocoa powder, a neutral oil, vanilla, and salt
    hazelnuts, powdered sugar, cocoa powder, a neutral oil, vanilla, and salt

    Roast the Nuts

    This recipe comes together very quickly. It’s a lot like making homemade nut butter. It’s all about roasting the nuts, processing them, and adding the ingredients. That’s it! From start to finish we’re talking 20 minutes, tops!

    I find roasting the nuts really brings out the oils and adds flavor to the spread. Preheat the oven or toaster oven to 350˚F (177˚C). Spread 170 grams (1¼ cup) of plain, raw, whole hazelnuts in a single layer on a dry roasting pan. Roast for 6-10 minutes. Check at 6 minutes to ensure they aren’t burning. Remove them when they turn brown, and smell roasted.

    roast hazelnuts on a dry pan for 6-10 minutes
    roast hazelnuts on a dry pan for 6-10 minutes

    Process the Nuts

    Add the warm nuts to a food processor or blender. Blend until the nuts are smooth and creamy. You’ll see them go through several stages. First, they will become (stage 1) crumbly (small pieces). Then, they turn to a (stage 2) powder. After that, you’ll see a (stage 3) clumpy paste (small ball mass). Finally, the mixture will become (stage 4) smooth like peanut butter. Blend through all the stages until you reach that smooth, very creamy (peanut butter) consistency. This will take about a total of 10 minutes.

    • add warm nuts to processor
    • Stage 1: crumbly (pieces)
    • Stage 2: powdery
    • Stage 3: clumpy
    • Stage 4: smooth
    • very creamy

    Add Remaining Ingredients

    To the creamy hazelnut mixture, add all remaining ingredients to include 112 grams (1 cup) of powdered sugar, 45 grams (½ cup) of cocoa powder, 40 grams (3 tbsp) of oil, 1 teaspoon of vanilla, and ¼ teaspoon of salt.

    remaining ingredients piled on top
    remaining ingredients piled on top

    Blend All Ingredients Until Smooth

    Blend all ingredients until the mixture is smooth and creamy like peanut butter. The mixture will return to the dry crumbly stage. Continue to blend through the stages again until the mixture returns to the creamy, nut butter stage. If the ball stage isn’t smoothing out after 2-3 minutes, add another ½-1 tablespoon more of oil and continue blending. It should smooth out within a minute or so.

    Notice how thin the mixture is. The warm machine almost makes the mixture pourable. Once it cools, it will thicken some. The powdered sugar and oil keep the mixture soft and smooth.

    • back to crumbly
    • back to clumpy
    • beginning to smooth out
    • needs a little more oil (1/2 tbsp)
    • final product… smooth and almost pourable

    Homemade Hazelnut Spread Final Product!

    Check it out! Notice its smoothness, texture, and color. It’s a little darker than Nutella. The consistency will be similar once it cools.

    homemade hazelnut spread versus Nutella
    homemade hazelnut spread versus Nutella

    How to Store Homemade Hazelnut Spread

    Scoop the mixture into a jar or container and cover with a lid. Store it in the refrigerator for up to a week or so (if it lasts that long). 😊 I have actually stored mine as long as 2 weeks. Longer storage is not recommended, but it was fine for me. With the amount of nuts in this recipe, the oils can become rancid and need refrigeration.

    Homemade Hazelnut Spread (Nutella Alternative) Final Thoughts

    What a successful, easy, more sustainable way of making that favorite, processed food many of us love! The best part is that the homemade version tastes incredibly good and you can adjust the ingredients to fit your preferred flavors. If you would rather have a less sweet spread, decrease the sugar by half and add more as you see fit. You can use a liquid sweetener (like honey or maple syrup) instead of powdered sugar but be aware that an ingredient change could affect (good or bad) the overall flavor of the spread.

    Baker’s Perspective

    Easy peasy! The only “time” factors are roasting the nuts and the 8-9 minutes it takes to blend from the powdery stage to smooth. Keep in mind that hazelnuts are NOT cheap. I bought a large package from Amazon that will last me MANY hazelnut spreads. If you can’t find hazelnuts, they are too expensive for you, or you just don’t like them… no worries! Guess what? You can still make this spread using a different nut OR seed! The only difference is that the hazelnut flavor will become the flavor of the nut or seed you use. I’ve made this same recipe using almonds and it was fantastic! With a nut change, think of this recipe as a chocolate, nut spread… or nut butter with chocolate. Isn’t that the creamy version of a Reese’s cup? 😉

    Taster’s Perspective

    Taste test on!! Scott and I both tasted and compared the homemade version with Nutella. Overall, we both prefer the homemade version. Surprise! Nutella is very smooth and has a nice mouth feel. The homemade version is comparable. I have a sweet tooth, and nothing is too sweet for me, whereas Scott doesn’t care for a lot of sugar. Nutella is sweeter for him than he prefers, but we both thought the homemade version was sweet enough for me and not too sweet for him. WIN!! As an aside, my recipe is FULL of sugar, hence “healthier” in quotations, but you can totally decrease the sugar to fit your needs.

    Homemade Hazelnut Spread Versus Nutella

    Hazelnut Spread Texture & Taste Comparison Chart

    Homemade Hazelnut SpreadNutella Hazelnut Spread
    Appearance “dark” chocolate- due to cacao powder and lack of dairy milk chocolate- due to regular cocoa powder and milk
    Texturesmooth & creamysmooth & creamy (but fattier feel on tongue)
    Prominent flavors1. hazelnuts 2. sugar (closely followed by) 3. cocoa (cacao powder is stronger & more bitter than cocoa)1. sugar 2. & 3. cocoa & hazelnuts (toss up) cocoa powder isn’t as strong as cacao powder
    Sweetness factorsweet enough for a sweet tooth (me); not too sweet for Scottsweet enough for a sweet tooth (me); a little too sweet for Scott
    Homemade Hazelnut Spread Versus Nutella: A Comparison
    Check out my YouTube video on making homemade hazelnut spread with lots of commentary at the end and discussion. “Rich, Sweet, & Sustainable Homemade Hazelnut Spread: A Gluten-Free & Vegan Nutella Alternative“
    Print Recipe

    Homemade Hazelnut Spread: A Gluten-Free & Vegan Nutella Alternative

    Hazelnutty, chocolatey, and sweet. This recipe is gluten-free and vegan friendly. It uses sustainable ingredients that you likely already have in your pantry. If you don’t have or can’t eat hazelnuts, you can substitute with any nut or seed. After eating this, you may decide the store-bought version is history.
    Prep Time14 minutes
    Cook Time6 minutes
    Total Time20 minutes
    Course: Breakfast, Dessert, Snack
    Cuisine: Italian
    Keyword: hazelnut spread, Nutella alternative, nut butter with chocolate, homemade chocolate hazelnut spread recipe
    Author: Summer

    Ingredients

    • 170 g (1¼ cup) whole, raw, unsalted hazelnuts
    • 120 g (1 cup) powdered sugar
    • 45 g (½ cup) cocoa or cacao powder
    • 40 g (3 tbsp) oil (hazelnut or neutral like canola or avocado) may need another ½-1 tbsp
    • 1 tsp vanilla
    • 1 g (¼ tsp) salt

    Instructions

    • Preheat the oven (or toaster oven) to 350°F (177°C). Spread nuts in a single layer on a dry baking sheet or roasting pan. Roast them for 6-10 minutes. Check at 6 minutes to ensure they aren’t burning. Remove them when they turn brown and smell roasted.
    • Add the warm nuts to a food processor or blender and blend until the nuts are smooth and creamy. You’ll see them go through several stages: crumbly, powdery, a thick paste (clumpy ball) and finally smooth. Continue to blend through all the stages until you reach a smooth, very creamy (peanut butter) consistency. This will take several minutes (8-10 total). Stop the machine periodically and scrape down the sides of the bowl.
    • To the creamy hazelnut mixture, add all remaining ingredients to include powdered sugar, cocoa powder, 3 tbsp oil, vanilla, and salt.
    • Blend again until the mixture is smooth and creamy like peanut butter. The mixture will return to the dry crumbly stage. Continue to blend through the stages until the mixture returns to the creamy stage. If not, after a couple of minutes, add another ½ to 1 tbsp of oil. The machine will be warm, thus heating the mixture making it scoopable, almost pourable. Once the mixture cools, it will thicken.
    • Scoop the mixture into a jar or container and cover with a lid. Store in the refrigerator for up to a week or so.

    Video

    Notes

    -If you can’t find hazelnuts (I purchase mine from Amazon), you can sub with any nut or mix of nuts. I’ve made this recipe with almonds, and they work great, too. Just remember that whatever nut you use, that will be the nut you taste, so it will no longer be a hazelnut spread.
    -If you find the spread too sweet, cut back by half on the sugar and use a ½ cup only.
    -Powdered sugar is best. If you use granulated sugar, the mixture will be gritty.
    -You could use a liquid sweetener like honey, but the taste might be altered.
    -Any cocoa powder will work. I prefer to use cacao powder since it has more health benefits (it contains the whole cocoa bean and is stronger in flavor).

    Interested in some other recipes? Check these out.

    Nutella Swirl Pumpkin Pie with Gingersnap Cookie Crust

    Gingersnap Cookies

    Austrian Apple Strudel

    Latin American Tres Leches Cake

    Italian Strawberry Tiramisu

    Mexican Conchas

    Australian & New Zealand Pavlova

    French Macarons 3 WaysFrench Macarons

    New Zealand Kiwi Quick Bread

    Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

    Classic Italian Focaccia: Salty, Herby, Soft, & Crispy, Delectable Flatbread

    Classic Italian Focaccia Flatbread
    Classic Italian Focaccia Flatbread

    When many of us think of Italian food, we think of our favorites like pizza and pasta. In Italy, flatbreads have quite the reputation and are an Italian staple with recipes varying from region to region. The Italian Focaccia flatbread might sound simple enough, but each regional version has its own rules and name for it. I’m really excited to share my version inspired by the Focaccia Genovese and Toscana styles. This recipe has the traditional ingredients with optional toppings, a crispy bottom, and soft interior flavored with lots of olive oil, salt, and herbs.

    Focaccia Meaning

    Focaccia comes from the Latin words “panis focacius” meaning “the center of the fireplace bread”, which is where the bread was once baked. In its most basic form, Focaccia is a very simple, thin bread, like a pizza crust, made of flour, water, olive oil, yeast, and salt.

    Classic Italian Focaccia Thin Flatbread
    Classic Italian Focaccia Thin Flatbread

    Italian Regional Differences of Focaccia

    You can find both savory and sweet versions of Focaccia in Italy. Check out some examples below of Focaccias found throughout the country. There are many more versions including those specific to the islands of Sicily and Sardinia.

    • Focaccia Genovese: (Genoa, in the Liguria region of Italy): soft center with crusty bottom brushed with Salamoia (mixture of extra-virgin olive oil, warm water, and salt) known as a brine.
    • Focaccia Sardenaira: (Sanremo, also in the Liguria region of Italy): topped with sardines and anchovies, or onions, olives, and sage.
    • Focaccia al formaggio: (Recco, also in the Liguria region of Italy): laced with the famous Italian Stracchino (aka Crescenza) cheese which is a soft, creamy, cow’s milk, spreadable cheese like a young Brie cheese.
    • Focaccia Toscana (aka schiacciata):(Tuscany, Italy): savory version is unsalted and topped with fresh rosemary needles. The sweet version has a lightly sweetened dough topped with grapes.
    • Focaccia in Florance & Prato: sweet version has a lightly sweetened dough topped with grapes
    • Focaccia fujasa di Susa: (Piedmont, Italy): lightly sweetened dough with a soft center and crispy exterior with a caramelized sugar topping similar to a French crème brulée.
    • Focaccia in the Po Valley & Veneto Region: topped with pork cracklings, salami, or fried pancetta.
    • Focaccia Barese (Bari, Italy): contains boiled potatoes in the dough and topped with tomatoes and oregano.

    Which Version did I Choose?

    Honestly, it was a bit intimidating and overwhelming deciding on a Focaccia version to make. There are about as many Focaccia versions as there are chips in an American grocery store. HA! Ultimately, I decided to go back to the basics and classics of Focaccia, keeping it simple. I created a recipe inspired by the traditional Ligurian (Genovese) Focaccia using a Salamoia brine with fresh rosemary (since that’s my favorite herb) inspired by Focaccia Toscana. In my recipe, I give you lots of suggestions for toppings so you can incorporate flavors from all over Italy.

    Big Thanks to Italy for My Recipe’s Inspiration

    Many, many thanks to Italy for inspiring my Focaccia recipe. I opted for a high hydration level (74%) which is higher than the usual 55%-65% found in many of Italy’s recipes. However, it’s not uncommon to go as high as 80% to get that ciabatta type crumb. I also included a small amount of yeast to limit the otherwise very long, rise time (like sourdough) needed for some traditional light and airy crumb styles of Focaccia. As for flavor, I wanted lots of it without too many toppings. The Ligurian and Tuscany versions together seemed to fit the bill and speak to me. You’ll finds lots of olive oil, salt, and herbs in my version.

    Italian Focaccia Recipe Ingredients

    For my Italian Focaccia recipe, you’ll need: all-purpose flour, bread flour, salt, yeast, a very good extra-virgin olive oil, butter, rosemary (which is optional), and barley malt or honey. I used barley malt in creating this recipe because it’s often used in Italian bread baking, and I had some in my refrigerator thanks to previous bakes! However, I have also used honey to make this bread recipe. You can’t go wrong with either one, barley malt or honey, since this ingredient is quite minor in this recipe. Use what you have!

    TIP: Consider a fine salt for the dough recipe and a coarse salt for the topping. The coarse salt on top adds texture in both taste and appearance. If you only have coarse salt, and you want fine salt, just whiz it up in a food processor.

    all-purpose flour, bread flour, salt, yeast, a very good extra-virgin olive oil, butter, rosemary, and barley malt or honey

    Prepare the Pan

    Begin by preparing the pan. I’m following the Italian recommendation of a 2cm- (¾-inch) tall classic flatbread. To get that height, I use an 18×13-inch baking sheet for this recipe. You could also use a 17×12 baking sheet, though your flatbread might be a little taller (who cares, really!). 😉

    Oil the Pan, Add Parchment Paper, & Oil Again

    To the baking sheet, add about 1 tablespoon of oil and rub it all over the bottom and sides of the pan including the corners. Add a sheet of parchment paper that extends a little over the pan ends (~2 inches) to allow for lifting out the bread once it’s baked. Press the parchment paper down so that it adheres to the oil and flattens against the pan bottom and edges. Rub a little more oil on top of the parchment paper to coat it, rubbing the oil all over the pan again.

    TIP: The oil under the parchment paper keeps it flush with the pan. Oil on the parchment paper browns the bottom crust and makes it crispy along with providing flavor (Genovese style!).

    18X13-inch pan oiled, parchment paper flush to pan, oiled AGAIN
    18X13-inch pan oiled, parchment paper flush to pan, oiled AGAIN

    Combine Dry Ingredients

    To the bowl of stand mixer, sift in both 240 g (2 cups) each of all-purpose and bread flours. I’m using both because the traditional Italian flour (“00 flour”) is very light in structure and takes a long time to develop the gluten. I find that a combination of American flours helps to keep the dough light AND provide that glutinous structure in less time.

    Then, add 1½ teaspoons of salt and 1¼ teaspoons of yeast. Add the paddle attachment to the machine and mix on low for 10-15 seconds until combined.

    TIP: Sifting the flours helps to create a light and airy crumb. Opt for sifting if making light breads even if the directions don’t advise it.

    • both flours sifted
    • salt and yeast added

    Heat & Combine Wet Ingredients

    Heat 1 ½ cups (12 oz) of water in the microwave for ~30 seconds or so until the temperature reaches 100 ˚F -110˚F (38˚C-43˚C) Stir in 1 ounce (2 tbsp) olive oil, and 2 teaspoon of barley malt or honey. With the mixer on low, slowly pour in the water mixture and continue to mix. Add in 1 ounce (2 tbsp) softened butter (diced and heated for about 10 seconds in microwave, if needed). Mix for 2 minutes until the dough is smooth. It should be very wet and sticky. If not, add 1 teaspoon of water at a time.

    • heat & combine wet ingredients
    • pour wet into dry
    • add softened butter
    • all combined & sticky

    Time for a Short Rest & Quick Mix

    Use a spatula (dipped in water, if needed) and scrape down the sides of the bowl so the dough comes together in the center of the bowl. Allow the dough to rest for 5 minutes uncovered.

    1 Minute Quick Mix

    Turn the mixer on at medium speed for 1 minute to mix the dough again.

    TIP: If not using a stand mixer, stir the mixture with a spoon or spatula.

    • 5-minute rest
    • after 1 minute mix

    Stretch & Fold Technique

    The Stretch & Fold Technique is great to use for light breads that require lots of air. It’s often used to make ciabattas and baguettes and an alternative to kneading. Add ~ 2 teaspoon of olive oil to a work surface and rub it in the areas where the dough will be manipulated.

    Stretch & Fold Description

    Scoop the dough out onto the work surface. Rub a little more oil on your hands and a bench scraper (if you have one). Hold one side of the dough in place with one hand and stretch the opposite side with the oiled bench scraper or your other oiled hand pulling away from you. Fold the dough over in half (the stretched side to the other side that’s in front of you). Rotate the dough to a right angle so the folded side is facing either to your right or left. You only need to repeat the process 5-7 times until you see the dough change in texture and become a smooth, elastic dough. That’s it!

    TIP: The reason this method is best here because the stretch and fold technique adds pockets of air to the dough needed to get that soft and light center to the bread.

    • hold w/1 hand
    • stretch opposite end
    • fold over
    • ends touching after fold
    • rotate fold to right angle (facing left or right)

    Rest, Rise, & Scoop

    Add oil or cooking spray to the bowl and return the dough to the bowl. Cover the bowl and allow the dough to rise in a warm area for 1-2 hours until doubled or more in size.

    After the rise, without deflating the dough, scoop it out onto the prepared baking pan. Drizzle 1 tablespoon (½ oz) of oil over the dough and rub it all around.

    TIP: The oil will keep the dough moist as you stretch it out in the pan.

    • return dough to bowl
    • after ~2 hours of rising
    • rub oil over dough

    Shape Dough to the Pan

    Begin carefully pushing the dough out to fit the pan to the edges and corners. Careful not to deflate the dough and try to maintain the same thickness. If the dough retracts, stop for a few minutes, and allow it to rest some before continuing. The dough needs time to conform to its new shape as you stretch it. You should see bubbles and lots of air pockets trapped under the dough’s surface as you push it out to the ends. This is a result of the stretch and fold and lack of deflating it.

    • push out dough to fit pan
    • ready to cover & rise

    Cover & Rise

    Cover the dough loosely with oiled/sprayed plastic wrap. Allow the dough to rise again in its new shape in a warm area until doubled in size for 30-60 minutes. During the last 20 minutes of rising, preheat the oven to 450˚F (230˚C).

    Italian Focaccia Dough Risen
    Italian Focaccia Dough Risen

    Add the Toppings

    Prepare the Salamoia

    Once the dough has risen and ready for the oven, add the Salamoia. In the Focaccia Genovese style from the Genoa area of Italy, add a simple olive oil brine which is traditional to this region. It’s called “salamoia” which just means “brine”. Simply whisk together 3 tablespoon of warm water (tap water is fine) and 3 tablespoon of extra virgin olive oil. Usually, you add salt at this point, but I’m going to sprinkle course salt over the top for that visual appeal instead of adding it to the mixture.

    Brush on the Salamoia

    Brush the “salamoia” over the dough. Use 3 fingers (a traditional method here) to press dimples into the dough moving from side to side, beginning at the opposite end away from you, and moving down to the end in front of you. The purpose of the dimples is to keep the dough from rising too much keeping it that 2-cm tall flatbread. It’s also great for holding the olive oil, salt, and toppings. Sprinkle with coarse salt and rosemary, or any other toppings, if using.

    Brush on salamoia
    Brush on salamoia
    • use 3 fingers to add dimples
    • sprinkle on coarse salt
    • sprinkle on rosemary

    Bake Time!

    Bake in preheated oven for 15-20 minutes or until golden brown on top.

    Italian Focaccia Flatbread Ready for the Oven
    Italian Focaccia Flatbread Ready for the Oven

    Final Touches

    Now that it’s out of the oven, brush on more extra virgin olive oil. Eat it while it’s hot!

    Italian Focaccia Flatbread Baked & Brushing on Olive Oil
    Focaccia Baked & Brushing on Olive Oil

    Italian Focaccia Final Product

    Italian Focaccia Flatbread Final Product
    Focaccia Flatbread Final Product
    Italian Focaccia Flatbread Internal View
    Internal View of the Italian Focaccia Flatbread

    Italian Focaccia Close Up

    Check out the crispy bottom, glossy olive oil top, specks of coarse salt, and rosemary. Notice the soft, light, and airy interior.

    Crispy bottom
    Crispy bottom
    Glossy olive oil top, salty, & herbaceous (rosemary)
    Glossy olive oil top, salty, & herbaceous (rosemary)
    Airy interior, salty and rosemary top
    Airy interior, salty and rosemary top

    Storing the Bread

    You can store this bread at room temperature for a couple of days. Keep in mind that it dries out as it sits. I prefer to slice and freeze this bread as soon as it cools and remove slices as we want them. Just heat in the microwave or wrapped in foil in the oven for ~15 minutes. If you include meat and cheese in your toppings, you should store the bread in the freezer as soon as it cools.

    Italian Focaccia Flatbread Final Thoughts

    I LOVED creating and making this bread. The stretch and fold technique is a pretty incredible method of “kneading” a dough without actually kneading. I used this same technique for my French baguette recipe with the exception of oil instead of water in this recipe. I hope you take the time to give this bread a look and bake. It would be a tasty accompaniment with soup, salad, pizza, pasta, or dipped in marinara sauce. Yum! Now that’s a great way to warm up during this cold winter.

    Baker’s Perspective

    This classic Italian Focaccia recipe takes time to make, but as with many yeast breads, the time is mostly inactive. What I really like about this bread is the soft and airy crumb you get from the inactive time without really any kneading. It makes enough for a large pan and can be made ahead of time. Once it’s made, you can slice and freeze it until you’re ready to eat it. It thaws and heats quickly. This bread is perfect for family gatherings served with any Italian dish. The many optional toppings are hard to beat.

    Taster’s Perspective

    The resident taster, Scott, claimed that it is his favorite flatbread. Now, that’s saying something since he has eaten a vast amount of flatbreads over the years. This bread is so flavorful in his opinion that it didn’t need any other toppings. He has eaten this bread as a sandwich, alongside soup, by itself, and with other dishes. By far, he preferred eating this bread by itself… that’s how wonderful and flavorful it is. The butter, olive oil, and salt within and outside of the dough made it rich. The rosemary on top added freshness. What more could you want?

    Check out my YouTube Video for more visuals of making this bread. “Classic Italian Focaccia Flatbread (Ligurian & Toscana Styles): Salty, Herby, Soft, & Crispy.”

    Print Recipe

    Classic Italian Focaccia Flatbread

    This classic, soft on the inside with a crispy exterior Focaccia recipe was inspired by the Focaccia Genovese style in Italy. There's a basic flour, water, yeast, olive oil, and salt dough with a few extra ingredients. The toppings can vary, but a simple brine of olive oil, water, and salt are all you need for a great, flavorful Focaccia flatbread to eat as a snack or to go with your next meal.
    Prep Time45 minutes
    Cook Time20 minutes
    Resting & Rising Time3 hours
    Total Time4 hours 5 minutes
    Course: Appetizer, Side Dish, Snack
    Cuisine: Italian
    Keyword: Italian Focaccia, traditional Italian flatbread, flatbread recipe, yeast bread
    Author: Summer

    Ingredients

    Dough Ingredients:

    • 240 g (2 cups) all-purpose flour fluffed, scooped, & excess raked from cup
    • 240 g (2 cups) bread flour fluffed, scooped, & excess raked from cup
    • 1½ tsp (9 g) salt
    • 1¼ tsp (5 g) yeast
    • 1½ cups (12 oz) warm water 100°F-110°F (38˚C-43˚C)
    • 3 tbsp (1½ oz) extra-virgin olive oil divided (plus more for oiling the work surface & pan)
    • 2 tsp barley malt or honey
    • 1 oz (2 tbsp) butter, softened

    Salamoia (brine) and Topping Ingredients:

    • 3 tbsp extra virgin olive oil plus extra for brushing on after baking
    • 3 tbsp warm water
    • coarse salt to sprinkle over the top
    • ¼ cup fresh rosemary, roughly chopped to sprinkle over the top optional

    Optional Traditional Italian Topping Ingredients:

    • ¼ cup fresh herbs, chopped (rosemary, oregano, basil, sage, etc.)
    • ½ cup sliced black or green olives
    • ½ cup Mozzarella or Parmesan cheese grated or small chunks
    • ½ cup tomato slices or halved cherry tomatoes
    • ½ cup slivers of sliced onion

    Instructions

    • Prepare the pan. Add about 1 tbsp of oil to an 18×13 or 17×12-inch baking sheet and brush or rub it over the bottom and sides of the pan. Add a sheet of parchment paper that extends a little over the pan ends (~2") to allow for lifting out the bread once it has baked. Press the parchment paper down so that it adheres to the oil and flattens against the pan bottom and edges. Add a little more oil on top of the parchment paper to coat it.
    • To the bowl of stand mixer, sift in both flours. Add salt and yeast. Use the paddle attachment and mix on low until combined.
      TIP: Without a stand mixer, whisk dry ingredients in a large bowl.
    • Heat water in the microwave for ~30 seconds or so until the temperature reaches 100°F-110°F (38˚C-43˚C). Stir in 1 oz (2 tbsp) olive oil, and malt or honey. With mixer on low, slowly pour in the water mixture and continue to mix. Add in the softened butter and mix for 2 minutes until the dough is smooth. It should be very wet and sticky. If it isn’t, add 1 tsp of water a time.
      TIP: Stop once or twice after adding the butter to scrape down the bowl edges.
      TIP: Use a spoon or spatula if stirring without a stand mixer.
    • Use a spatula (dipped in water if needed) and scrape down the sides of the bowl so the dough comes together in the center of the bowl. Allow the dough to rest for 5 minutes uncovered.
    • Turn the mixer on to medium speed for 1 minute to mix the dough again.
      TIP: Without a stand mixer, stir by hand.
    • Add ~ 2 tsp of olive oil to a work surface and rub the oil along the areas where you will manipulate the dough.
    • Scoop the dough out onto the work surface. Rub a little more oil on your hands and a bench scraper (if you have one). Hold one side of the dough in place with one hand and stretch the other side with the oiled bench scraper or your other oiled hand pulling away from you. Fold the dough over in half (the stretched side to the other side that’s in front of you). Rotate the dough to a right angle so the folded side is facing either to your right or left. Repeat the process 5-7 times until you see the dough change in texture and become a smooth, elastic dough.
      TIP: For this recipe, the stretch and fold technique works well because folding instead of kneading helps to trap air in the dough resulting in a light a airy flatbread.
    • Oil or spray the bowl with cooking spray and place the dough back into the bowl. Cover the bowl and allow the dough to rise in a warm area for 1-2 hours until doubled or more in size.
    • Without deflating the dough, scoop it out onto the prepared baking pan. Drizzle 1 tbsp (½ oz) of oil over the dough and rub it all around. The oil will keep the dough moist as you stretch/push it out in the pan.
    • Begin carefully pushing the dough out to fit the pan to the edges and corners. Careful not to deflate the dough and try to maintain the same thickness. If the dough retracts, stop for a few minutes, and allow it to rest some before continuing. You may need to stop several times during the stretching. You should see bubbles and lots of air pockets trapped under the dough’s surface all through the dough as you push it out to the ends.
    • Cover the dough loosely with oiled/sprayed plastic wrap. Allow the dough to rise in a warm area until doubled in size, ~30-60 minutes.
    • Preheat the oven to 450˚F (230˚C) during the last 20 minutes of rising and prepare the Salamoia. Whisk together warm water and extra virgin olive oil and set aside until ready to use it.
    • Once the Focaccia has doubled in size, brush the Salamoia over the dough. Use 3 fingers to press dimples into the dough moving from side to side beginning at the end away from you and moving down to the end in front of you. Sprinkle with coarse salt, herbs, and any other toppings, if using.
    • Bake in preheated oven for 15-20 minutes or until golden brown on top. Once out of the oven, brush the Focaccia with additional extra virgin olive oil to taste. Cut and serve.

    Video

    Notes

    Storage
    Without toppings except for salt and herbs, you can store the bread in slices wrapped in a zip-top bag for a couple of days at room temperature. Bread dries out as it sits at room temperature, so consume it quickly or freeze it for later. With toppings, you should freeze any uneaten slices after it has baked. If freezing, slice in desired serving pieces, wrap well in a zip-top bag and freeze it as soon as it has cooled to preserve freshness. Remove desired slices as needed, allow to thaw on the counter for about an hour, and microwave for ~30 seconds. You can also wrap desired slices in foil and heat in a 350˚F (180˚C) oven for ~15 or so until bread is heated through.
    Suggested Uses:
    -Slices of the Focaccia bread make great sandwich bread, particularly grilled cheese.
    -While Focaccia is not a pizza crust, you can certainly add pizza toppings before baking. Keep in mind that the bread is a softer flatbread than pizza crust, so heavy sauces and lots of toppings are not the best options for this bread. It is also a very flavorful bread, so it doesn’t need any or many additional flavorings.
    Suggested Topping Variations:
    -½ cup (6 slices) of bacon or pancetta, chopped and lightly browned
    -½ cup roughly chopped nuts, walnuts
    -slices of Prosciutto
     

    Looking for Some Other Savory Bread Recipes? Check these out!

    Venezuelan Ham Bread (Pan de Jamón)

    The Berry Rolls (My grandma’s recipe)

    Sour Cream Pocketbook Rolls

    Filipino Ensaymada Rolls

    Colombian Pandebono Gluten Free Cheese Rolls

    Mexican Bolillo Rolls

    Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

    Spanish King Cake: A Fruit Topped Sweet Bread with Surprise!

    Spanish Roscón de Reyes (King Cake)
    Spanish Roscón de Reyes (King Cake)

    For Western cultures, particularly in Western Christian Churches, January 6th is often a celebratory day. It’s known as Epiphany, among other names, and has many different meanings. It can also denote the last day of Christmas as the 12th day. For many countries, families and friends take part in eating the well-known “King Cake” to remember this day. It was this day when the Magi visited baby Jesus bringing gifts to recognize him as the Savior of the Gentiles. It’s important to know this, so you understand the meaning behind the hidden treasure in the cake. What could that be?

    The Spanish Version of Epiphany & The King Cake

    With “King Cake” being a part of many Western Christian cultures, I want to share the Spanish version as this country has a long Christmas season. The Spanish call it the “Roscón de Reyes” (roh scone day ray yays) which is translated as “King Cake”. While it’s called a cake, it’s technically not. It’s an enriched, yeast bread shaped in a ring, like a wreath, and topped with candied fruit, nuts, and sugar. To round out the cake’s description, there’s always a hidden treasure.

    What’s the Hidden Treasure?

    Sometimes, there are two hidden treasures! There’s always a lucky, small, toy baby (plastic or ceramic) to represent Jesus and occasionally an unlucky dried bean. In some cases, people will use something other than a baby for the lucky treasure. Regardless, the lucky person to receive the slice with the baby or other toy is crowned King or Queen for the day. The unlucky individual who finds the dried bean in his or her slice is tasked with providing the following year’s King Cake. If you purchase a King Cake from a bakery, often there is a paper, gold crown supplied with the cake for the lucky person to wear for the day.

    The Spanish Tradition of Epiphany

    For countries that participate in the “King Cake” celebration, many of them follow a similar tradition. However, the meaning and some events of the day can vary. In fact, in Barcelona, Spain, it’s common for the Magi, the 3 wise men, to participate in a Cavalcade parade on Jan. 5th and deliver gifts to children. The Christmas period in Spain can be quite long. Nevertheless, January 6th is the last day of the Christmas season.

    Thank you Spain for the Inspiration!

    Here’s my shout-out to the Spanish history, culture, and many “Roscón de Reyes” recipes for inspiring my recipe I’m excited to share with you.

    My Spanish Roscón de Reyes (King Cake) Recipe

    Spanish Roscón de Reyes (King Cake) Ingredients

    For this recipe, I created an enriched, sweet, brioche-type dough with traditional citrus flavors. The homemade candied fruit on top adds a sweet, elegant touch. For the ingredients, you’ll need: yeast, milk, granulated sugar, all-purpose flour, salt, butter, eggs, orange zest and juice, lemon zest, rum (brandy or additional orange juice), and candied fruit (store-bought or homemade). I’m using my homemade candied citrus slices with the recipe below at the end of the post. You’ll also need a bean, a very small toy, or a baby (to represent baby Jesus) to place in the bread after it’s baked.

    yeast, milk, granulated sugar, all-purpose flour, salt, butter, eggs, orange zest and juice, lemon zest, rum, candied fruit, and baby Jesus
    yeast, milk, granulated sugar, all-purpose flour, salt, butter, eggs, orange zest and juice, lemon zest, rum, candied fruit, and baby Jesus

    Spanish Roscón de Reyes (King Cake) Process

    Activate the Yeast

    As homemade yeast breads go, start by activating the yeast. In a small bowl, whisk together 1½ tablespoons of yeast, 1 tablespoon of sugar (removed from the total ¾ cup), and ¾ cup of warm milk heated to 100˚F-110˚F (~30 seconds in the microwave). Set the mixture aside for 10 minutes to become bubbly and frothy.

    TIP: If yeast does NOT activate, the yeast is likely too old and needs to be thrown out. If so, restart the activation process with new yeast.

    Activating the yeast
    Activating the yeast

    Prepare Dry Ingredients

    In the bowl of a stand mixer or a large bowl if mixing my hand, sift in 480 grams (4 cups) of flour. Whisk in ¾ teaspoon of salt (if using salted butter) or 1 teaspoon of salt (if using unsalted butter). Add remaining sugar and 1 tablespoon each of orange and lemon zests (just use all zest from 1 large orange and 1 large lemon).

    All dry ingredients added
    All dry ingredients added

    Add Eggs to Activated Yeast & Stir into Dry Ingredients

    Once the yeast mixture has activated, whisk in 2 large beaten eggs. Make a well in the dry ingredients. Pour in the yeast mixture and stir using a spatula scraping the bottom of the bowl to incorporate all the dry ingredients.

    • add 2 beaten eggs to yeast mixture
    • stir yeast mixture into dry ingredients

    Add Softened Butter & Liquid Flavorings

    Add the dough hook attachment to the stand mixer and with the machine on low, add 4 oz (1/2 cup or 1 stick) of softened, room temperature butter (diced and heated in the microwave for 10-15 seconds, if needed), 2 tablespoons of orange juice and 1 tablespoon of rum. You can substitute the rum with another tablespoon of orange juice.

    • add softened butter and knead a little
    • add the remaining liquid ingredients

    Quick Kneading Time

    Mix on low (speeds 1-2) or stir in a bowl adding flour, 1 tablespoon at a time, until the dough is still sticky, light, and soft. It should not be dense or dry. Mix the dough until it pulls away from the bowl edges. You want a very light and airy dough. Use a spatula to scrape down the bowl edges as needed. Knead or stir for about 5 minutes until the ingredients come together.

    • too wet; add 1-4 tbsp of flour & knead 5-7 min.
    • dough pulling away from bowl; kneading done

    Rise Time!

    After the ingredients are well combined, scrape down the bowl edges and spoon the dough into a ball in the center of the bowl. Spray the top and sides of the dough with cooking spray since the dough is a little sticky. Cover the bowl with plastic and/or a towel. Allow the dough to rise in a warm area for 1-3 hours or until doubled in size. You may need 3 hours since the dough is fairly wet. It will take a little longer than normal to rise.

    • ready to rise
    • rise done; ~3 hours later

    Knead By Hand, Roll, & Shape the Dough

    After rising, use a spatula to deflate the dough and scoop it out onto a well-floured surface. Add more flour if the dough is pretty sticky.

    Knead the dough by hand for 2-3 minutes. Transfer the dough to a sheet of floured parchment paper cut to at least 24 inches long. Use a floured rolling pin and roll the dough out into a 24x 6-inch rectangle.

    Start at one long edge and roll the dough up like a cinnamon roll. Bring the ends together to create a wreath or doughnut shape with a hole in the center. Pinch to seal the ends together. You can cover up the seal with fruit before baking it.

    Carefully lift the parchment paper ends with the wreath and place it on a round or long baking sheet that’s wider than the wreath.

    • knead 2-3 min.
    • flatten out into rough rectangle
    • roll out w/rolling pin
    • 24×6-inch rectangle
    • roll up tightly like cinnamon roll
    • bring ends together
    • pinch to seal ends
    • cover and allow to rise

    2nd Rise Time!

    Cover the dough and place it in a warm area to rise for 45-60 minutes or until doubled in size. With 20 minutes or so left in the rise, preheat the oven to 350˚F.

    Add Egg Wash & Decorate

    Before placing the dough in the oven, add an egg wash by beating the remaining egg with a tablespoon of water. Brush the egg wash over the top, sides, and center edges of the dough. Place the candied fruit (almonds and sugar, if using) over the top and gently press the toppings into the dough, so they don’t fall off during baking.

    • brush w/egg wash
    • top with candied fruit
    • ready for oven

    Bake Time!

    Bake for 30-40 minutes or until golden brown. The internal temperature should reach 190˚F. After removing the bread from the oven, transfer it on the parchment paper to a wire rack to cool completely. Once cooled, you can add the optional toy baby (and bean, if using) by pushing it up through the bottom of the bread to hide it. Then, sift on powdered sugar for additional flavor and color.

    • fresh out of the oven
    • cooled and dusted w/powdered sugar

    Final Product!

    Spanish Roscón de Reyes (King Cake) Final Product

    Up Close & Personal with a Slice of Spanish Roscón de Reyes (King Cake)

    Notice how well the fruit stayed on top of the slice even after cutting it. The baking caused the fruit to brown some. The bread is light with small air pockets. Can you spot the fruit zests? With little kneading and being tightly rolled, this bread appears to be a bit layered.

    Slice of Spanish Roscón de Reyes (King Cake)
    Slice of Spanish Roscón de Reyes (King Cake)
    Close up Slice of the Spanish Roscón de Reyes (King Cake)
    Close up Slice of the Spanish Roscón de Reyes (King Cake)

    Suggestions for Serving the Bread

    In Spain, it’s common to slice the bread in half (like a bagel) and sandwich with fresh whipped cream. It’s great served with hot chocolate or a thick chocolate dipping sauce.

    How to Serve the Bread with the Baby & Bean

    Cut the bread into slices and serve to your family or guests. The lucky person who has the slice with the baby/toy is King or Queen for the day. You can provide a paper crown for them to wear, if you choose. If you added a bean to the bread, the unlucky person who has the slice with the bean is tasked with providing the bread or cake for next year’s King Cake celebration.

    Storing the Bread

    The bread can be stored at room temperature on the counter for several days. For longer storage, slice and store in a freezer bag until ready to consume. Allow slices to thaw at room temperature for 30-60 minutes. Serve and enjoy.

    Spanish Roscón de Reyes (King Cake) Final Thoughts

    While this bread is made with an enriched dough, the addition of rum, orange juice, and zests certainly elevate the flavor. The lack of heavy kneading along with rolling the dough adds layer and an element of crumble and flake. The wreath shape brings elegance and novelty. The candied fruit contributes to color and sweetness. Overall, this bread is quite unique even though the base is pretty traditional of a sweet bread.

    Baker’s Perspective

    I love making and baking with enriched dough. I seem to create quite a few of them. While the base is pretty routine, the extra flavorings, different techniques in kneading and shaping make them each unique. They truly are all different. The long rectangle shape rolled up like a cinnamon roll in this recipe was fun, easy, and surprisingly added interesting layer and flake to the final crumb of the bread. The wetter than normal dough took a bit longer to rise than a traditional bread dough, but it contributed to the gluten development and overall lightness to the baked bread. I enjoyed baking a different type of enriched dough, particularly one with a visually appealing final product.

    Taster’s Perspective

    As usual, Scott was the taste tester of this bread. I confused him when I called it a cake, since it’s really a bread. Once he understood it was a bread, the texture and flavors made sense to him. He found the texture crumblier than a normal bread. I assume that’s a result of the rolled dough and lack of heavy kneading. However, he did like it. He enjoyed the candied fruit and powdered sugar on top as that sweetness made it more of a sweet breakfast, snack, or dessert bread. He could detect the citrus flavors and sweetness in the bread; however, he could not taste the rum. Thus, I believe if you replaced the rum with something else, you would not compromise the intended flavor. Overall, this is a good bread to make to begin the new year.

    Spanish Roscón de Reyes & Candied Citrus Fruit Recipes

    Check out my YouTube video for detailed visuals of making this bread. “Spanish Roscón de Reyes King Cake: A Fruit Topped, Sweet Bread with a Hidden Surprise!“
    Print Recipe

    Spanish Roscón de Reyes King Cake to Celebrate Epiphany

    The "King Cake” for Epiphany, January 6th, is an important part of many Western Christian cultures celebrating the end of Christmas. The Spanish “Roscón de Reyes” version, while called a cake, is NOT. It’s an enriched, yeast bread shaped in a ring like a wreath, and topped with candied fruit, nuts, and/or sugar. To round out the cake’s description, there’s always a hidden treasure within. Serve this on Epiphany to end the Christmas season or anytime of year you want a sweet treat.
    Prep Time40 minutes
    Cook Time30 minutes
    Rising Time3 hours
    Total Time4 hours 10 minutes
    Course: Breakfast, Dessert, Snack
    Cuisine: Spanish
    Keyword: Spanish Roscon de Reyes, King Cake, Epiphany cake, yeast bread, holiday bread, dessert bread
    Servings: 10 slices
    Author: Summer

    Ingredients

    Bread Dough:

    • 1½ tbsp (2 pkg /16 g) active dry yeast
    • 6 oz (¾ cup) whole milk heated to 100˚F-110˚F (38˚C-43˚C)
    • 140 g (¾ cup) granulated sugar 1 tbsp removed to activate the yeast
    • 480 g (4 cups) all-purpose flour + 1-4 additional tbsp for thickening dough
    • ¾ tsp (4½ g) salt, if using salted butter 1 tsp salt, if using unsalted butter
    • 4 oz (½ cup/1 stick) butter softened (room temperature)
    • 2 large eggs beaten & at room temperature
    • 1 tbsp orange zest from 1 large orange
    • 1 tbsp lemon zest from 1 large lemon
    • 1 tbsp (12 ml) rum or brandy or orange juice
    • 2 tbsp (24 ml) orange juice from zested orange

    Dough Toppings:

    • 1 egg
    • 1 tbsp (12 ml) water
    • Candied fruit- assorted colors: citrus cherries, dates, etc. (store-bought or homemade)
    • Slivered or sliced almonds optional
    • Pearl sugar optional

    Optional Additions:

    • Powdered sugar dust on after baking
    • Bean &/or small toy or baby to push through underside of bread after it’s baked

    Instructions

    • In a small bowl, whisk together yeast, 1 tbsp sugar removed from the ¾ total, and warm milk heated to 100˚F-110˚F (38˚C-43˚C). Set aside for 10 minutes to become bubbly and frothy.
    • In the bowl of a stand mixer, sift in 480 g (4 cups) flour. Whisk in salt, remaining sugar, and zests.
      TIP: You can use a large bowl and mix the ingredients as described using spoon or spatula.
    • Once the yeast mixture has activated, whisk in the beaten eggs.
    • Add the dough hook attachment to the stand mixer and with the machine on low, pour in yeast mixture. Add the softened butter (diced and heated in microwave for 10-15 seconds, if needed), rum, and orange juice.
    • Mix on low (speeds 1-2) for 5-7 minutes adding flour, 1 tbsp at a time, until the dough is still sticky, light, and soft but not dense or dry. You want a very light and airy dough. The dough should pull away from the bowl. Use a spatula to scrape down the bowl edges as needed.
      TIP: If using a bowl and spoon, mix everything very well (there’s no kneading.)
    • After the ingredients are well combined, scrape down the bowl edges and spoon the dough into a ball in the center of the bowl. Spray the top and sides of the dough with cooking spray. Cover the bowl and allow the dough to rise in a warm area for 1-3 hours or until doubled in size.
    • After rising, use a spatula to deflate the dough and scoop it out onto a well-floured surface.
    • Knead the dough by hand for 2-3 minutes adding flour as needed. Transfer the dough to a sheet of floured parchment paper cut to at least 24 inches long. Use a floured rolling pin and roll the dough out into a 24x 6-inch rectangle.
    • Start at one long edge and roll the dough up like a cinnamon roll. Bring the ends together to create a wreath or donut shape with a hole in the center. Pinch to seal the ends together. You can cover up the seal with fruit before baking it.
    • Carefully lift the parchment paper ends with the wreath and place it on a round or long baking sheet that’s wider than the wreath.
    • Cover the dough and place it in a warm area to rise for 45-60 minutes or until doubled in size.
    • With 20 minutes or so left in the rise, preheat the oven to 350˚F (177˚C).
    • Just before placing the dough in the oven, beat the remaining egg and water and brush it over the top and sides of the dough. Place the candied fruit (almonds and pearl sugar, if using) over the top and gently press the toppings into the dough so they don’t fall off during baking.
    • Bake for 30-40 minutes or until golden brown. The internal temperature should reach 190˚F (88°C). After removing the bread from the oven, transfer the bread on the parchment paper to cool completely on a wire rack. Once cooled, you can add the optional bean & /or toy by pushing it up through the bottom of the bread to hide it. Dust of powdered sugar, if using. Cut and serve.

    Video

    Notes

    Serving Suggestions:
    Slice the bread in half (like a bagel) and sandwich with fresh whipped cream. Serve with hot chocolate or a thick chocolate dipping sauce.
    How to Serve the King Cake with the Baby & Bean:
    -Cut the bread into slices and serve. The lucky person who has the slice with the baby/toy is king or queen for the day. You can provide a paper crown for them to wear, if you choose. If you added a bean to the bread, the unlucky person who has the slice with the bean is tasked with providing the bread/cake for next year’s King Cake celebration.
    Storage:
    The bread can be stored at room temperature on the counter for several days. For longer storage, slice and store in a freezer bag until ready to consume. Allow slices to thaw at room temperature for 30-60 minutes. Serve and enjoy.
    Print Recipe

    How to Make Candied Citrus Slices

    Looking to sugar-coat citrus slices? It's as simple as simmering sliced oranges and lemons in a simple sugar water and dredging in sugar crystals. You need a little time to accomplish the task, but most of the work is passive. Allow the fruit to dry overnight and enjoy however you see fit.
    Prep Time10 minutes
    Cook Time1 hour
    Total Time9 hours 10 minutes
    Course: Snack
    Cuisine: American
    Keyword: how to make candied fruit slices
    Author: Summer

    Ingredients

    • 2¼ cups granulated sugar plus additional sugar for dredging after cooking the fruit
    • 2 cups water
    • 2 oranges, sliced 1 large navel & 2 small mandarin (organic preferred)
    • 1 lemon, sliced (organic preferred)

    Instructions

    • In a Dutch oven, stir sugar and water together. Bring the water to a boil.
    • Add citrus slices and reduce the heat to a simmer (low). Cook until slices are translucent and soft This could take an hour. Turn the slices every 15 minutes.
    • After an hour, remove the slices using a slotted spoon or tongs. Place the slices in a single layer on a wire rack over a cookie sheet to cool.
      OPTIONAL: Before placing the slices on the wire rack, dredge each in a bowl of sugar. Shake off extra sugar, then place on the wire rack.
    • Allow the slices to dry overnight on the counter at room temperature. You can save the fruit syrup to sweeten beverages.
    • Use the fruit slices to decorate sweet breads, cakes, or beverages. Or eat them as an snack and enjoy.

    Notes

    Storage:
    Store the fruit slices in a sealed container in the refrigerator for a few days.

    You might be interested in these other sweet treats.

    Greek Vasilopita New Year’s Cake

    French Pain d’Epices (Spice Bread)

    Austrian Apple Strudel

    Nutella Swirl Pumpkin Pie w/Gingersnap Cookie Crust

    Italian Strawberry Tiramisu

    Latin American Tres Leches Cake

    Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.

    Greek New Year’s Cake: Rich & Buttery with a Hidden Treasure

    Greek Vasilopita New Year's Cake
    Greek Vasilopita New Year’s Cake

    New Year’s Day is probably the only day of the year that every country and culture celebrates. Granted, some countries and cultures use a different calendar. Regardless of the actual day, there are so many different traditions for bringing in the New Year. In fact, even in the same country, people celebrate in different ways. This New Year’s (January 1st ), I want to highlight one of the Greek traditions focusing on the Greek Vasilopita New Year’s Cake. This family celebration and cake honor Saint Basil. The fun, family event of cutting into the cake to find the hidden treasure makes for an exciting event and a joyous act for bringing in the New Year.

    “Vasilopita” Meaning

    Traditionally, many Greeks bring in the New Year eating a “Vasilopita” which means “Saint Basil’s Bread”. This cake or bread, depending on the region of Greece, is eaten on the day of Saint Basil’s death, January 1st (379 A.D.). Every January 1st, Greek families honor Saint Basil by cutting into a special “pita” (meaning bread, cake, or pie) that contains a hidden coin to represent luck for the new year.

    What Does this New Year’s Cake Taste Like?

    The Vasilopita cake (whether a cake or bread) is relatively dense. The best way I know to describe this cake is that it’s a cross between a bread and cake. It’s doesn’t have that typical glutinous stretch as bread, but it’s also not as light as cake. The cake resembles a buttery, sweet, egg-y pound cake with orange and nutmeg nuances. It can be eaten for breakfast, dessert, or snack. The only topping is powdered sugar and maybe some sugared cranberries for color.

    Why a New Year’s Cake?

    The sweetness in the cake or bread symbolizes hope for the coming year to be filled with life, liberty, health, and happiness for all who participate in the Vasilopita Observance. The most important part of Vasilopita is the lucky coin baked in the cake. The lucky person to receive the slice with the coin is thought to have 1 year of good luck and blessings. Ultimately, the cake serves as a reminder of what Saint Basil did for Greece and the early Greek Orthodox Church.

    The Legend of the Hidden Treasure

    There are several legends that describe the history behind this cake. One of them suggests that Saint Basil, who was a bishop, wanted to distribute money to the poor in the churches his served. To preserve their dignity, he cleverly devised a plan so no one would feel pitied. He sought the assistance of local women to bake sweetened bread. He gave them gold coins to place in each loaf prior to baking. Then, each family received a loaf. As the families cut into the bread, they were pleasantly surprised to find the coins.

    What Kind of Coin Should You Use?

    Gold coins are traditional
    Gold coins are traditional

    Traditionally, the Greeks use (used) a gold coin. However, these days, silver is not uncommon. Greece uses the Euro as its monetary currency. If you happen to have some euros, use one of those. If not, use whatever you have. I have euros from my travels, so that is what I bake into my cake. The “gold” euro coin baked in the cake should be small. If you live in a country where euros cannot be spent, like in the United States, then it makes a great little keepsake. I like to use the 10-cent euro coin (which is about 15 cents in the US) because it’s small. It will sink to the bottom, but that’s OK if you want to keep track of where it is because you can see it when the cake is flipped over after it cools.

    My Version of the Greek Vasilopita (New Year’s Cake)

    When I discovered the Greek Vasilopita cake, I was first intrigued by the similarities between that cake and an American pound cake. What made it appealing to me was the holiday flavorings of orange and nutmeg. In addition, I loved the story of Saint Basil and the hidden coin. Other countries like France and Spain have a similar version (with a hidden object) for Epiphany. In fact, I’ll be sharing my Spanish King Cake recipe in my next post. Stay tuned for that!

    Thank you Greece for the Inspiration!

    In honor of our Greek friends and one of their traditions, I want to share my version of the Greek Vasilopita cake instead of a bread; either one is traditional. In addition, I have a handout below providing the history and rules for cutting and serving the cake along with finding the coin.

    Greek Vasilopita New Year’s Cake Making & Baking Process

    Greek Vasilopita New Year’s Cake Ingredients

    The ingredients for this cake are pretty standard for a cake. However, you’ll find a little bit of technique involved with beating the egg whites separately to provide some lightness to the batter. All of the ingredients include: all-purpose flour, baking powder, salt, ground nutmeg, orange zest & juice, butter, granulated sugar, vanilla, milk, eggs, powdered sugar, and 1 coin (cleaned with soap and water, dried, and wrapped tightly in foil).

    all-purpose flour, baking powder, salt, ground nutmeg, orange zest & juice, butter, granulated sugar, vanilla, milk, eggs, powdered sugar, and 1 coin
    all-purpose flour, baking powder, salt, ground nutmeg, orange zest & juice, butter, granulated sugar, vanilla, milk, eggs, powdered sugar, and 1 coin

    Preheat the Oven & Prepare the Pan

    Since the batter comes together quickly, you can go ahead and preheat the oven to 350˚F (177˚C). Prepare the pan by greasing a 10-inch round cake pan (or springform pan) with butter or cooking spray. Place a round sheet of parchment paper (cut to fit the pan bottom) over the butter in the bottom of the pan and smooth it out to conform to the pan. If using a springform pan, add foil to encircle the outside bottom where the two sections meet to prevent batter from oozing out the bottom and burning. Then, set it aside.

    TIP: Don’t be tempted to use a 9-inch cake pan as that size is a tad too small for this cake. If you don’t have a larger cake pan, pour most of the batter in the 9-inch pan and leave a little out (~1/2 cup, perhaps). You can bake the remaining batter separately in a tiny baking dish or muffin tin.

    Grease pan and line with parchment paper
    Grease pan and line with parchment paper

    Sift the Flour & Whisk the Dry Ingredients

    In a medium bowl, sift together 420g (3½ cups) flour. Then add 1½ teaspoon of baking powder, and ¼ teaspoon of salt. Add ½ teaspoon of nutmeg and 1 tablespoon of packed orange zest (1 whole navel orange). Whisk it all together and set it aside.

    TIP: The sifted flour adds a little lightness to the relatively heavy cake batter.

    Whisk all dry ingredients together
    Whisk all dry ingredients together

    Whip Butter, Sugar, & Add Other Wet Ingredients

    In the bowl of a stand mixer, whip 8 ounces (2 sticks) of softened butter until smooth. Slowly pour in 400 grams (2 cups) of granulated sugar as the machine is running. Whip until smooth, pale, light, and fluffy. Start on low and increase the speed to medium. This could take a couple of minutes. Separate the 5 egg yolks from the 5 egg whites. Place the yolks in a small bowl and the whites in a larger bowl, large enough in which you can whip them into soft peaks. Turn the stand mixer on low and add 5 egg yolks, one at a time, mixing well between each addition. Add 1 teaspoon of vanilla and 2 tablespoons of orange juice (from ½ an orange). Mix well until combined.

    TIPS: To quickly soften butter, dice it and place it in the microwave for 10-15 seconds. If you don’t have a stand mixer, you can whip the butter and wet ingredients in a large bowl with an electric hand mixer.

    • butter & sugar whipped until pale, light, and fluffy
    • ALL wet ingredients (NO egg whites) mixed

    Add Dry Ingredients & Milk Alternately to the Wet Ingredients

    With the stand mixer on low speed, alternate adding the flour mixture and 8 ounces of milk beginning and ending with the flour mixture until the ingredients are combined. Consider adding ½ cup of flour at a time using a ½-cup measuring cup to prevent a mess from flying flour. Add between ¼- ½ cup of milk at a time.

    TIP: Alternating flour and milk allows time for the flour to absorb the milk. Beginning and ending with flour keeps the batter from being too wet.

    • add 1/2 cup flour at a time
    • add ~1/2 cup milk at a time
    • flour & milk added

    Whip the Egg Whites to Soft Peaks & Fold Into the Batter

    In a large bowl, use an electric mixer to whip the 5 egg whites until soft peaks. Gently fold egg whites into the cake batter until well combined. Fold by making a figure 8 with your spatula scraping the batter up into the egg whites. Refrain from stirring or the egg whites will deflate. The fluffy egg whites help to lighten the cake batter.

    TIP: Be sure to scrape up the batter hanging out at the bottom of the bowl. It needs to be carefully folded into the egg whites. If not, you’ll end up with heavy batter in sections of your cake.

    • soft peak (curls over) in bowl
    • fold in egg whites
    • fold in ALL batter

    Pour Batter into Prepared Pan & Add the Coin

    Pour the batter into the prepared pan. Push the wrapped coin into the cake batter. Use a spatula to smooth out the top.

    TIP: Coins are dirty! I like to clean my coin with soap and water and then dry it. Then, wrap the coin in a small layer of aluminum foil to provide an added sanitary component. Whoever finds the coin in the cake will have to unwrap it, but that’s part of the fun because they won’t know what kind of coin they’re getting. 😊

    • pour batter into pan
    • take the cleaned coin
    • wrap the coin tightly in foil
    • push the coin lightly in batter (NOT deep)
    • cover coin with batter

    New Year’s Cake Baking Time!

    Bake the cake for 60-70 minutes or until a long toothpick or dry spaghetti stick inserted in the center comes out clean without any wet batter clinging to it.

    Cake batter with coin inserted is ready to bake
    Cake batter with coin inserted is ready to bake

    New Year’s Cake is Baked!

    Once the cake is baked, allow it to cool in the pan for 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack.

    TIP: You can take a knife and run it along the edge of the pan to loosen the cake before removing it from the pan. If using a standard cake pan, just turn it upside down on a cooling rack to release it. If using a springform pan like the picture below, just loosen the side buckle and lift the pan sides.

    Time to Decorate!

    Once the cake has completely cooled, cover the top well with a thick layer of powdered sugar (sifting it over the cake is preferred). For more decoration, you can add a pile of sugared cranberries near the edge or in the center.

    TIP: If you want a “clean” plate without powdered sugar resting on it, place thin strips of wax paper under the cake edges prior to sifting on the powdered sugar. Then, remove the wax paper and VOILÀ! clean plate!

    • cake before decorating
    • light color is the coin (it sinks)
    • coat well with powdered sugar
    • cake decorated; add cranberries for color
    • sliced sturdy cake

    Close Up & Personal with a Slice

    Check out the tall slice. There’s a pretty, thick layer of powdered sugar. You can see the tight crumb… lots of little air pockets. The cake has a nice, sturdy structure. Can you spot any orange zest and small dark specks of nutmeg? I can!

    A Great Make-Ahead Cake

    This is a GREAT make-ahead cake. You can make and bake this cake a day ahead of time and cover with powdered sugar after it cools completely or just before serving. The flavors are great the second day, particularly the orange and nutmeg.

    How to Store this New Year’s Cake

    This cake can be stored at room temperature for several days. Keep in mind that the longer it sits, the drier it will become. For longer storage, cut the cake into slices and place them in a freezer bag. Freeze the slices for up to a couple of months. To thaw, allow desired number of slices to sit on the counter for an hour or so and enjoy.

    How to Cut & Serve the Greek Vasilopita New Year’s Cake Via Greek Tradition

    Traditional Rules for Cutting & Serving the Vasilopita

    A family member (usually the “head” or “server” of the household) makes 2 shallow cross cuts in the top of the cake in the shape of a cross. The cross is meant to bring luck and blessings to the home. Then, the cake is cut into enough slices to equal all family members and guests present. All people in the home line up from oldest to youngest. While taking a slice of cake, no one is allowed to look at the slice until everyone is given their piece. Then, the “head” or “server” gives his/her permission for everyone to check so see if they have the coin. Whoever has the coin is the “winner” and is thought to have good luck for the year. After the celebration of the “winner” of the coin, everyone enjoys their slice of cake.

    TIP: If you only have a small number of people, you can cut small slices and serve. If no one finds the coin, then you can try again the next day. If you keep track of the coin, then you can ensure someone will find the coin that day, even without cutting into the whole cake. 😉

    Handout of History & Directions for Cutting and Slicing the New Year’s Cake

    If you intend to make and give this cake as a gift to family or friends, print out the following handout that explains the history of this cake. I also provide you with ALL the directions in detail on how to cut and divvy out the cake slices. In addition, there’s an optional, more religious, method and meaning for slicing the cake.

    Greek-Vasilopita-New-Years-Cake-History-Observance-DirectionsDownload

    Greek Vasilopita New Year’s Cake Final Thoughts

    This is a simple, fun cake that doesn’t take much effort, at least not much more than a regular homemade cake. I love that this cake has an interactive component to get your whole family involved in bringing in the new year. That component along with telling your kids the story behind Saint Basil and the meaning of the elements of the cake make for a fun beginning to the year.

    Baker’s Perspective

    When I created and made this recipe, I certainly had the American pound cake in mind. The ingredients are very much like those ratios with the lovely tasty addition of orange and nutmeg. The fruity aroma in mixing this cake filled the kitchen with the last reminder of holiday smells before moving on into the new year. There are a few steps more than a dump and mix cake (i.e. whipping the butter, sifting the flour, and beating egg whites to soft peaks). But these extra steps create a good texture needed for the hidden coin to stay hidden during the baking and slicing process while giving a lightness to a rather dense cake. It was fun keeping track of the coin, although that is not necessary, but you certainly can if you would like to give the coin to a particular person during the observance.

    Taster’s Perspective

    Scott very much enjoyed eating this cake. As for texture, he described it as a cross between a bread and a cake. As for flavor, he found it to be a good variation of a typical American pound cake with nice orange and nutmeg nuances. For him, this cake is a keeper. If you’re looking for a different take on a pound cake, give this one a try. I’m sure you’ll enjoy it.

    For a visual of all the steps in making this cake along with adding the coin and how to cut and slice it, see my YouTube video “Greek Vasilopita New Year’s Cake: A Buttery Cake With Orange & Nutmeg Nuances“.
    Print Recipe

    Greek New Year’s Cake: Rich & Buttery with a Hidden Treasure

    Greeks bring in the New Year eating a “Vasilopita” which means “Saint Basil’s Bread”. The sweetness symbolizes hope for the coming year to be filled with life, liberty, health, and happiness. The most important part of Vasilopita is the lucky coin baked in the cake. The cake's texture and flavors are reminiscent of a rich, buttery pound cake with the added holiday flavors of orange and nutmeg. Cutting and serving this cake is a game for the whole family!
    Prep Time30 minutes
    Cook Time1 hour
    Total Time1 hour 30 minutes
    Course: Breakfast, Dessert, Snack
    Cuisine: Greek
    Keyword: Greek Vasilopita New Year’s Cake, holiday cake, cake with orange, pound cake
    Servings: 10 slices
    Author: Summer

    Ingredients

    • 420 g (3½ cups) all-purpose flour
    • 1½7 tsp (7g) baking powder
    • ¼ tsp (1½ g) salt
    • ½ tsp (1g) ground nutmeg
    • 1 tbsp packed orange zest from 1 large navel orange
    • 8 oz (2 sticks/1 cup) butter room temperature
    • 400 g (2 cups) granulated sugar superfine/caster sugar is best
    • 1 tsp (4 ml) vanilla extract
    • 2 tbsp (25 ml) orange juice from the zested orange (~½ an orange)
    • 8 oz (1 cup) milk
    • 5 large eggs whites and yolks separated (room temperature)
    • 1 coin cleaned and wrapped tightly in foil
    • ⅓ cup powdered sugar or enough to coat the top once baked and cooled

    Instructions

    • Preheat the oven to 350˚F (177˚C). Prepare the pan by greasing a 10-inch round cake pan (or springform pan) with butter or cooking spray. Place a round sheet of parchment paper (cut to fit the pan bottom) over the butter in the bottom of the pan and smooth it down for conform to the pan. If using a springform pan, add foil to encircle the outside bottom where the two sections meet to prevent batter from oozing out the bottom. Set aside.
      TIP: Don't be tempted to use a 9-inch cake pan as that size is a tad too small for this cake. If you don't have a larger cake pan, pour most of the batter in the 9-inch pan and leave a little out (~1/2 cup, perhaps). You can bake the remaining batter separately in a tiny baking dish or muffin tin.
    • In a medium bowl, sift together flour, baking powder, and salt. Add nutmeg and orange zest and whisk together. Set aside.
    • In the bowl of a stand mixer, whip softened butter until smooth and slowly pour in sugar as machine is running. Whip until smooth, pale, light, and fluffy. Start on low and increase the speed to medium. This could take a couple of minutes. Reduce speed to low and add egg yolks, one at a time, mixing well between each addition. Add vanilla and orange juice mixing until combined.
      TIPS: To quickly soften butter, dice it and place it in the microwave for 10-15 seconds. If you don't have a stand mixer, you can whip the butter and wet ingredients in a large bowl with an electric hand mixer.
    • With the mixer on low speed, alternate adding flour mixture and milk beginning and ending with flour mixture until the ingredients are combined.
      TIP: Consider adding ½ cup of flour at a time using a ½-cup measuring cup to prevent a mess from flying flour. Add between ¼- ½ cup of milk at a time.
    • In a separate large bowl, use an electric mixer and whip egg whites until soft peaks.
      TIP: Soft peaks occur when you lift the beaters and the top of the trail left in the bowl curls over.
    • Gently fold egg whites into the cake batter until well combined.
      TIP: Be sure to scrape up the batter hanging out at the bottom of the bowl. It needs to be carefully folded into the egg whites. If not, you'll end up with heavy batter in sections of your cake.
    • Pour the batter into the prepared pan. Push the wrapped coin gently into the cake batter. Use a spatula to smooth out the top.
      TIP: The coin will sink as the cake bakes, so there's no need to press it in very far.
    • Bake the cake for 60-70 minutes or until a toothpick (or dry spaghetti stick) inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes. Remove it from the pan and let it cool completely on a wire rack.
      TIP: When removing the cake from the pan, you may run a knife along the sides to help release any sticking.
    • Once completely cooled, sift powdered sugar over the top to completely cover the cake. Serve and enjoy!
      TIP: If you want a "clean" plate without powdered sugar resting on it, place thin strips of wax paper under the cake edges prior to sifting on the powdered sugar. Then, remove the wax paper.

    Video

    Notes

    *You can make and bake this cake a day ahead of time and cover with powdered sugar after it cools completely or just before serving. The flavors are great the second day particularly the orange and nutmeg.
    *This cake can be stored at room temperature for several days. Keep in mind that the longer it sits, the drier it will become. For longer storage, cut the cake into slices and place them in a freezer bag. Freeze the slices for up to a couple of months. To thaw, allow desired number of slices to sit on the counter for an hour or so and enjoy.

    You might be interested in these other sweet treats.

    French Pain d’Epices (Spice Bread)

    Austrian Apple Strudel

    Nutella Swirl Pumpkin Pie w/Gingersnap Cookie Crust

    Italian Strawberry Tiramisu

    Latin American Tres Leches Cake

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