This is truly the easiest treat you can bake. The emphasis is on fruit flavor, so the dough must assume a subordinate role. Hence, it's made with brown rice flour, enriched with ground pecans and made slightly chewier with tapioca starch.
Deeply complex flavor from minimum ingredients is one way to describe Japanese cooking, and these cookies fit that bill. They're very tender and moderately sweet with a tiny touch of mushroom and a parade of indescribable but excellent tastes. You'll be amazed by how easy, and how rewarding, they are.
Making koji rice is an involved and finicky process, but it can often be found in Asian supermarkets.
The batches I've made are much sweeter than commercial varieties; you'll want to taste what you obtain, and if not sweet, add 1/3 more sugar.
True love in the form of soft crumb and tender crust, this bread is a gluten-free treasure. The secret is an ingredient called tangzhong, which roughly translated is "water roux". This is a small amount of flour that's gelatinized by cooking in a mix of water and milk. Added to bread dough it dramatically tenderizes, softens and moistens the finished loaf.
Yield: One, 22-ounce loaf.
Time to make: 45 minutes prep. 2 hours proof. 75 minutes oven dwell.
These soft, delicious, savory-and-sweet dinner rolls are a perfect accompaniment to any meal. Rich with butter, buttermilk and egg, and stuffed with sweet-tart dried fruit, they take shape over two or more days in paced but easy steps. The recipe size is based on the appetites of two adults but can be doubled or quadrupled for larger gatherings.
Yield: Six, 3-ounce dinner rolls - suitable for 2 adults.
Fresh-ground rice flour and a nice blast of five-star anise make a genuine treat in these buttery, colorful cookies. A hand or motor driven burr grinder, set to its finest number, turns black Thai sticky rice into an aromatic, fluffy, lavender-colored powder. The rest is quick and easy, and thoroughly traditional.
Yield: About a dozen, quarter-ounce cookies
Time to make: 40 minutes active, 15 minutes oven dwell.
An enriched, fruit-stuffed bread that in many homes is the quintessence of a Christmas treat, panettone is deeply flavorful. This recipe is not difficult but patience is required. The dough is leavened with a blend of natural sourdough and commercial yeast, requiring a long slow rise. The payoff is deep flavor in a moist, dense, slow-staling bread. Substitution options abound and are noted.
Yield: one 6-inch diameter, 20 ounce round, enriched bread. Serves 4 - 6.
Sometimes described as a way to dispose of extra sourdough starter, these English Muffins are far too sophisticated to be thus diminished. They're infused with tartness - which you can control, see instructions below - and tenderized by the biology of natural leavens. Most importantly, they're chock-a-block with nooks and crannies, and they taste exceptional!
Yield: Six, 2-ounce English Muffins.
This home-made take on the French classic will likely not be as pretty as the ones purchased from a Parisian bakery (mine are always too pudgy), but it's a lot more accessible. Made using One-Shot Sourdough and a blend of the 9 Grains Flours, this baguette is not only gluten-free, but subtly tart, tender in the crumb, and crunchy in the crust.
Yield: One 16-ounce baguette
Untraditional in every sense, this sourdough flatbread is a tasty delight: smoky, tart, spicy and cheesy with sweet notes. With a teff sourdough starter, a dough spiced with abundant black pepper, and a topping of cheddar cheese, bacon, and pear juice, (among other ingredients) it references multiple countries of origin and gratifies in unexpected ways. This recipe will yield two, 12-inch flatbreads or one, 20-inch one.
This tart, tasty and easy-to-make sourdough starter is designed to be a commercial yeast replacement for most savory applications. It requires only occasional feeding, if refrigerated, and adds a pretty lavender color to breads, rolls, buns, pancakes