yeast bread

• Grease a large container with some olive oil. Line two large baking sheets with parchment paper.
• In a mixer with a dough hook (or with a dough whisk and arm muscle), combine the bread flour and sea salt. Add yeast, followed by the measured olive oil and most of the warm water. Mix on low speed. As the dough comes together, slowly add the rest of the water. Continue to mix on medium speed for about 7 or 8 minutes. Add the herbs and make sure they are evenly distributed. Dough should be quite elastic and easy to work with.
• Dump the dough into the oiled container. Cover with plastic wrap and let rise until at least doubled, about an hour. Dough should be bouncy and shiny.
• Dust a work surface with extra flour and cornmeal (or semolina). Tip the dough onto the surface. It should be loose and flowing. Divide dough in half.
• Place each piece of dough on the prepared parchment. Spread into a flat oval, then use a pizza cutter to slice twice down the middle (to make a stem) with six cuts on the side of each leaf (see photograph for example). Gently stretch out the dough to emphasize the holes.
• Cover both loaves with plastic wrap and allow to set for 20 minutes as the oven preheats to 430-degrees.
• Brush or spray additional olive oil atop each leaf, then sprinkle on the dried oregano.
• Bake for about 7 minutes, then switch positions of bread on the oven racks. Continue baking another 8 minutes or so (15 to 20 minutes total) until each fougasse is golden and sounds hollow when tapped on the bottom. Remove from oven. Immediately brush more olive oil on top, followed by a sprinkling of sea salt.
• Bread is delicious fresh or at room temperature. Loaves can be well-wrapped and frozen for later enjoyment.

OM NOM NOM!

Make the dough:

• In a large bowl (such as a Kitchen Aid bowl), combine sugar, ground cinnamon, ginger, salt, and 1 3/4 cups of flour. Stir in yeast.
• In a small saucepan, warm milk and butter. Cook until butter is melted and the milk/butter is between 105 and 110-degrees.
• Pour the milk mixture into the flour mixture. Stir. Add the egg and molasses, and stir well.
• Use a dough hook on a stand mixer or arm power to beat the dough. Gradually add the remaining 1 3/4 cups flour, kneading until the dough is smooth and pliable. Using a dough hook, this will be 4 to 5 minutes.
• Transfer dough to a lightly buttered or greased bowl and cover with plastic wrap or a towel. Let rise until doubled in size, about 1 hour.

Make the filling and assemble rolls:

• After the dough has risen, butter or grease a 9x13 OR 8x8 OR 9x9 casserole dish.
• In a small bowl, combine the filling ingredients: brown sugar, butter, cinnamon, ginger, and cloves.
• Prepare a clean stretch of counter or table with a dusting of flour. Roll out the dough to about a 12x16 rectangle. Spread the filling all over, but not quite to the edges. Starting with the long side, roll into a log.
• If using a 9x13 pan, cut the rolls into 12 equal rounds; if using a smaller pan, cut into 9. A piece of unwaxed dental floss makes this easy; wrap around dough log, then pull two ends of floss opposite directions to slice through.
• Once the pan is full of rolls, cover with plastic wrap or a towel and let rise again until doubled, about an hour.
• Preheat oven at 375-degrees. Once it comes to temperature, place rolls inside. Bake for about 12 minutes then cover with foil to reduce browning, then bake about 8 to 12 minutes. Let cool a bit.

Glazing:

• Combine the glaze ingredients to each a thick yet loose texture. Add more milk or confectioners' sugar, as needed, to reach a good consistency. Spoon and spread over the rolls.
• Eat immediately, or cover with foil and keep at room temperature. Enjoy right from the pan or warmed slightly in the microwave. Best within a day or two.

OM NOM NOM!

• In a small saucepan, heat milk and butter over medium until the butter is melted. Set aside to let cool until it's just warm, about 15 minutes.
• In a large bowl, whisk together the flour, sugar, yeast, and salt. Add in the milk mixture followed by the eggs and vanilla extract. Stir together until just combined.
• Refrigerate the batter for at least 4 hours, or up to 3 days.
• Preheat waffle iron. Gently stir the batter to reconstitute. Use about scant 1/2 cup of batter for each waffle; the waffles will expand as they cook, and the iron might overflow on the first attempts you get a feel for the right amount to pour in.
• Return any unused batter to the fridge for later enjoyment. Cooked waffles can also be frozen.
• OM NOM NOM!

To make the tangzhong:

• Combine the starter ingredients in a small saucepan on low heat. Whisk until no lumps remain and continue to beat until it's thick and the whisk leaves no lines across the bottom of the pan; this takes 3 to 5 minutes. Pour it into a cup and set it aside to cool to room temperature.

To make the dough:

• Combine the remaining dough ingredients and add the tangzhong. Continue to knead by hand, mixer, or bread machine until a smooth, elastic dough forms. Add more milk or flour if necessary to achieve the right texture.
• Shape the dough into a ball and set it in a lightly greased covered bowl for about 60 to 90 minutes. It should be puffy, not necessarily doubled in size.
• Prepare a small cake pan by lining the bottom with a cut round of parchment paper. Use nonstick spray on the base of the pan so the parchment stays in place, then spray the top of the paper and the sides of the pan.
• Gently deflate the dough and divide it into 8 equal pieces. Shape each piece into a ball and place them in the pan. Cover it with plastic wrap and let the rolls rest for 30 minutes to an hour; keep an eye on them in case they rise fast!
• Preheat the oven at 350-degrees. Gently brush the rolls with milk or an egg wash (1 egg beaten with 1 Tablespoon water).
• Bake the rolls for 25 to 30 minutes, until they are golden brown on top. To check for doneness, use a digital thermometer inserted into the center of the middle roll to see if it is at least 190°F. If the rolls must cook longer, cover them with foil if they are very brown.
• Remove rolls from the oven. Let them cool in the pan for 10 minutes, then transfer them to a rack to cool completely.
• OM NOM NOM!

If making with a stand mixer

• Pour 1 1/2 cups warm water into your mixer; use the standard paddle attachment. Add 6 tablespoons melted butter, 2 tablespoons brown sugar and 1 tablespoon instant yeast. Mix on low for 30 seconds or so. (If using active yeast, let it sit for about five minutes to get frothy.)
• Add 2 1/2 teaspoons salt and 2 cups of the flour; put dough hook on mixer. Turn mixer to low and add the rest of the flour, 1 cup at a time as the mixer runs. The flour is adequate when the dough pulls itself away from the sides of the bowl.
• Turn mixer to medium speed and let it knead for 5 minutes.
• Remove bowl from stand and cover with plastic wrap. Let the dough rise for 1 hour, or until doubled in size.

If making with a bread machine

• Place ingredients in machine in specified order. In many, that means liquids first. Add in brown sugar, melted butter, salt, 4 1/2 cups flour, and yeast.
• Set machine on a basic dough cycle. Monitor as it starts mixing and add more dough as needed to produce a soft, non-tacky dough; this will likely be 1/4 to 1/2 cup more. Let machine complete dough cycle and rise.

Now, regardless of how you start the dough

• Rub counter space with butter or apply cooking spray, and likewise prepare two rimmed cookie sheets. Using a sharp knife or pizza cutter, slice the dough into eight equal portions. Let dough rest for 5 to 10 minutes.
• While the dough is resting, pour 12 cups of water into a large pot; bring to a boil. Pour in 3/4 cup baking soda; it will get very frothy. Turn down the heat if necessary, keeping the water to a low boil.
• Preheat oven at 425-degrees.
• Return to the dough and roll each piece into a long rope. Cut each rope into little chunks about 2 inches wide.
• Carefully drop the chunks into the boiling water. Let them boil for 1 minute. Do a dozen or so at a time.
• Use a strainer or slotted spoon to remove dough pieces from the boiling water. Place pieces on the prepped cookie sheets. Continue until all the bites have had their bath.
• Brush the beaten egg over the top of each dough piece and then sprinkle a bit of salt over the tops.
• Bake the bites for 10-14 minutes or until golden brown. They cook fast, so keep an eye on them.
• Let pans cool at least 10 minutes before you begin to indulge. Pretzels bites taste best eaten within a day, but can also be kept frozen for a few weeks and they thaw quickly. Eat at room temperature or slightly warmed.

OM NOM NOM!

• In the large bowl of a stand mixer, combine the flour, spices, sugar, ginger, salt, and yeast.
• In a separate bowl, stir together the pumpkin, eggs and melted butter. Add the wet ingredients to the dry ingredients. Continue to stir until the dough begins to come away from the sides of the bowl. Knead the dough for 2 minutes; let it rest for 15 minutes. Knead for an additional 5 to 7 minutes, or until it's smooth. Add the raisins and candied ginger, and continue kneading just until they're incorporated.
• Transfer the dough to a lightly oiled bowl. Cover it with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours, until about doubled.
• Lightly grease a surface and turn out the dough onto it. Divide the dough in half, then divide each half into three pieces. Roll each piece into a 10-inch log.
• Place three logs together on a parchment-lined baking sheet. Braid them together, making sure to pinch together the ends or tuck them underneath. Repeat the process with the other three logs on another baking sheet. Lightly cover them with plastic wrap and let them rise another hour. They should be puffy, not necessarily doubled in size.
• Bake the loaves in a preheated 375-degree oven for 25 to 30 minutes, until lightly browned. A cake tester inserted in the center should come out clean. Brush butter over the loaves to give them a nice shine.
• Let the braids cool on a wire rack. Serve them warm or at room temperature. Loaves can also be frozen for later enjoyment.
• OM NOM NOM!