Artisan Bread Recipes

from the National Honey Board

HONEY GARLIC FOCACCIA WITH ROSEMARY AND ROASTED PEPPERS

Yield: 24 small (3 ounces each) or 12 large (6 ounces each)

INGREDIENTS Bread (high-gluten) flour Instant yeast* Kosher or sea salt Water Honey Olive oil Finely chopped garlic Polenta Chopped, roasted red bell pepper, well drained Chopped, fresh rosemary

WEIGHTS/MEASURES 2 pounds 5 ounces (8 cups) + as needed 1-1/2 tablespoons 1-1/2 tablespoons + as needed 2-1/2 cups + as needed 6 ounces (1/2 cup) + as needed 1/4 cup 1 ounce (1/4 cup) As needed to sprinkle sheet pan 8 ounces (1 cup + 2 tablespoons) 2 tablespoons

METHOD 1. Mix flour, yeast, and salt. 2. Add 2-1/2 cups water, honey, olive oil, and garlic; mix to form a soft dough. Add a little additional water if the dough is too dry or a little additional flour if the dough is too sticky. 3. Knead until the dough is soft and elastic, about 10 minutes. 4. Put the dough into a bowl filmed with olive oil; turn to coat. Cover with plastic wrap. 5. Let dough rise in a warm place until doubled in bulk, about 1 hour. 6. Punch down dough; divide into 12 (6 ounce) or 24 (3 ounce) pieces as desired. Shape pieces into egg-shaped rolls. Cover with plastic wrap; let rest 15 minutes. 7. Flatten and shape each piece of dough into a long oval, about 3/8-inch thick. 8. Arrange on a parchment-lined sheet pan that has been sprinkled with polenta. 9. Sprinkle large pieces with a 1-1/2 tablespoons roasted pepper and 1/4 teaspoon rosemary. (Use half these amounts for 3 ounce pieces.) 10. Lightly cover with plastic wrap. Let rise in a warm place until double in bulk, about 45 minutes. 11. Bake at 325F until lightly browned, about 20 minutes for the 6 ounce size and about 12 minutes for the 3 ounce ones. Remove from oven. 12. Carefully brush each focaccia with warmed honey and lightly sprinkle with salt. *To use active dry yeast proof 2 tablespoons in 1/2 cup lukewarm water (deducted from the 2-1/2 cups in the ingredient list); add to dry ingredients with liquids.

HONEY-BLACK PEPPER FLAT BREAD

Yield: 24 flat breads

INGREDIENTS Flour Baking powder Kosher or sea salt Hot water Honey, divided Cold water Chilled vegetable oil, such as canola Freshly ground black pepper

WEIGHTS/MEASURES 2 pounds 13 ounces (10 cups) + as needed 2 tablespoons 1 tablespoon + as needed 2 cups 12 ounces (1 cup) 1 cup + as needed 1-1/3 cups As needed, about 1 tablespoon

METHOD 1. 2. 3. 4. 5. 6. 7. Mix flour, baking powder, and salt; reserve. Combine hot water and 1/2 cup honey; mix into dry ingredients. Combine cold water and oil; mix into dough. Add a little additional water if the dough is too dry or a little additional flour if the dough is too sticky. Knead 2 or 3 minutes, adding more flour as necessary to handle. Dough will be soft. Divide dough into 48 portions, about 1-1/2 ounces each; shape into balls. Let rest 5 minutes. Roll each ball into a rough circle about 1/8-inch thick, dusting with flour, as necessary. Cook on an oiled flat top grill or in a saut pan filmed lightly with canola oil (re-oil as necessary just to keep from sticking), over medium heat, turning a couple of times until lightly browned in spots about 3 minutes total. Warm remaining 1/2 cup honey. Brush top of each round with a scant teaspoon of honey; then lightly sprinkle with a large pinch of both black pepper and salt. To serve, set two rounds one atop another to form a sandwich.

8.

HONEY WHOLE WHEAT AND PINE NUT BREAD

Yield: 3 loaves (1-1/2 pounds each)

INGREDIENTS Bread (high-gluten) flour Whole wheat flour Instant yeast* Kosher or sea salt Ground ginger Water Honey Buttermilk Pine nuts, lightly toasted

WEIGHTS/MEASURES 1 pound 7 ounces (5 cups) + as needed 1 pound 2 ounces (4 cups) 2 tablespoons 2 tablespoons 1 teaspoon 2-1/2 cups + as needed 6 ounces (1/2 cup) + as needed 1/2 cup 7 ounces (1-1/2 cups)

METHOD 1. Mix flours, yeast, salt, and ginger. 2. Add 2-1/2 cups water, honey, and buttermilk; mix to form a soft dough. Add a little additional water if the dough is too dry or a little additional flour if the dough is too sticky. 3. Knead until the dough is soft and elastic, about 10 minutes. 4. Put the dough into a bowl; cover with plastic wrap. 5. Let dough rise in a warm place until doubled in bulk, about 1 hour. 6. Punch down dough; knead in pine nuts. 7. Divide dough in thirds. Shape into three balls; flatten slightly. 8. Place loaves on doubled sheet pans (to prevent over browning of bottoms) covered with parchment paper; cover with plastic wrap. Let rise in a warm place until double in bulk, about 45 minutes. 9. When the dough has proofed, make 4 slashes about 1/2-inch deep in a crosshatch pattern on top of each loaf. 10. Bake loaves at 325F until they are well browned and sound hollow when tapped, about 40 minutes. Remove from oven; brush with warmed honey. Cool. *To use active dry yeast proof 2-1/2 tablespoons in 1/2 cup lukewarm water (deducted from the 2-1/2 cups in the ingredient list); add to dry ingredients with liquids.

HONEY APRICOT-CINNAMON BREAD

Yield: 3 loaves (1-1/2 pounds each)

INGREDIENTS Bread (high-gluten) flour Instant yeast* Ground cinnamon Kosher or sea salt Milk Unsalted butter, softened Water Eggs, lightly beaten Honey Dried apricots, chopped finely

WEIGHTS/MEASURES 2 pounds 9 ounces (9 cups) + as needed 2 tablespoons 1-1/2 tablespoons 1-1/2 tablespoons 1-1/4 cups 4 ounces (1/2 cup) 3/4 cup + as needed 2 6 ounces (1/2 cup) + as needed 8 ounces (1-1/2 cups)

METHOD 1. Mix flour, yeast, cinnamon, and salt; reserve. 2. Heat milk to lukewarm; stir in butter. 3. Add milk mixture, water, eggs, and honey to reserved dry ingredients; mix to form a soft dough. Add a little additional water if the dough is too dry or a little additional flour if the dough is too sticky. 4. Knead until the dough is soft and elastic, about 10 minutes. 5. Put the dough into a bowl; cover with plastic wrap. 6. Let dough rise at room temperature until double in bulk, about 1-1/4 hours. 7. Punch down dough; knead in chopped apricots. 8. Divide dough into 9 equal portions about 8 ounces each; cover with plastic wrap. Let rest 1/2 hour. 9. Roll each portion into a cylinder about 10-inches long. 10. Pinch together ends of 3 lengths of dough; braid, pinching ends to finish. Place loaf on doubled sheet pans (to prevent over browning of bottoms) covered with parchment paper. Make two more loaves with remaining pieces of dough; place on sheet pans. 11. Cover dough with plastic wrap. Let rise in a warm place until doubled in bulk, about 45 minutes. 12. Bake at 325F until loaves are golden brown and sound hollow when tapped, about 40 minutes. Remove from oven; Brush with warmed honey. Cool. *To use active dry yeast proof 2-1/2 tablespoons in 1/2 cup lukewarm water (deducted from the 2-1/2 cups in the ingredient list); add to dry ingredients with liquids.