Peppery Leek Flatbread

Peppery Leek Flatbread

Not that you need a reason to love hot crispy bread oozy with cheese but dunk Peppery Leek Flatbread into your favourite soup and you’ll want it for all your dunkable dinners. Peppery Leek Flatbread using Jungle Farm leeks is super easy using pre-made bread dough, but for those of you who have more time try the version with homemade dough. Either way you choose to go it’s a great crispy, cheesy side hot from the oven.

I like to make fresh dough using a stand mixer fitted with a dough hook.  It makes having fresh dough easy for recipes like this Peppery Leek Flatbread.  As easy and manageable as I believe it is to make the dough from scratch I know time is a precious commodity and therefore have included a variation using pre-made frozen bread dough.  Making meals day in and day out for your family can be daunting, so I would rather you have cheesy hot bread from purchased dough rather than no bread at all.  The reality is that sometimes convenience trumps homemade.  I’m okay with that.

This recipe using pre-made dough or homemade dough makes two flatbreads that serve 3-4 people each depending on appetites. Any leftovers can be warmed and topped with a runny egg or be a side to your salad. The overdose of freshly cracked pepper marries well with the subtle sweetness of the sautéed leeks and the cheese brings creaminess and salt, and let’s faces it, cheese makes everything better. I love this Peppery Leek Flatbread because frankly, I’m to crispy and cheesy like a dog is to a cheese wrapper. Yup, a complete lover of the crispiest, cheesiest bite and I can get my fill with Peppery Leek Flatbread. Enjoy!

Peppery Leek Flatbread
Print Recipe
    Servings
    6-8 people
    Servings
    6-8 people
    Peppery Leek Flatbread
    Print Recipe
      Servings
      6-8 people
      Servings
      6-8 people
      Ingredients
      Leek and cheese topping using either dough method
      Using homemade dough
      Using pre-made dough
      Servings: people
      Instructions
      leek topping using either dough method
      1. Preheat oven to 450℉, position two oven racks in the most central oven positions. Rinse leek thoroughly, making sure to rinse any loose leaves. Trim ends of leek and cut into 1/8' slices. In a medium size skillet heat 2 tbsp olive oil over medium heat. Add leeks and 1/4 tsp salt and sauté until starting to soften, but do not brown, approximately 4-5 minutes. Remove from heat and set aside.
      using homemade dough
      1. In the bowl of a stand mixer fitted with a dough hook, stir together water, yeast and sugar. Allow to ferment for 5-10 minutes. Stir in 1 cup of flour, 2 tbsp olive oil, black pepper and salt. Knead on low adding remaining flour by the 1/4 cup, allowing each to be absorbed before adding more. Knead for about 7 minutes or until dough is smooth and pulls away from the side of the bowl. Place dough in a large oiled bowl and cover with plastic wrap or kitchen towel. Allow to rise in a warm draft free area until double in size, approximately 1 hour. Knead dough with your hands 2-3 times to deflate and divided into two rounds.
      2. Line two large baking sheets with parchment paper and drizzle each with 1 tbsp olive oil. Using half the dough for each baking sheet, flatten out dough onto parchment using your fingers. Press and stretch dough into an approximate 9"x7" rectangle. If dough continues to shrink back after stretching, allow to rest for a few minutes and then continue to press out to desired shape.
      3. Sprinkle a quarter of the mozzarella cheese evenly over each dough round and top each with half of the sautéed leeks. Add another quarter of mozzarella cheese and half of the parmesan cheese to each dough round. Season both rounds with freshly cracked sea salt. Bake for 18-20 minutes until golden and cheese is starting to bubble. Swap trays on racks for uniform baking half way through if baking both at the same time. Remove, cut into slices or wedges and serve immediately.
      using pre-made dough
      1. Line two large baking sheets with parchment paper and drizzle each with 1 tbsp olive oil. Using half the dough for each baking sheet, combine dinner rolls into one ball. Flatten out dough onto parchment using your fingers. Press and stretch dough into an approximate 9"x7" rectangle. If dough continues to shrink back after stretching, allow to rest for a few minutes and then continue to press out to desired shape.
      2. Sprinkle half the ground black pepper evenly over each dough round. Sprinkle a quarter of the mozzarella cheese evenly over each dough round and top each with half of the sautéed leeks. Add another quarter of mozzarella cheese and half of the parmesan cheese to each dough round. Season both rounds with freshly cracked sea salt. Bake for 18-20 minutes until golden and cheese is starting to bubble. Swap trays on racks for uniform baking half way through if baking both at the same time. Remove, cut into slices or wedges and serve immediately.
      Recipe Notes

      Sand tends to be stuck in between the leek leaves so be sure to rinse very well. Alternatively you can rinse the leek whole, slice and rinse slices in a colander.  This recipe makes two 9"x7" flatbreads. You can easily cut recipe in half to make only one.  Roll extra room temperature dough into a ball, flatten slightly, wrap well and freeze for use later.

      Recipe Source:  Compelled To Cook

      Sweet Orange Ginger Rolls

      Sweet Orange Ginger Rolls

      Have the napkins handy because these gooey and sticky Sweet Orange Ginger Rolls will have your fingers in a mess.  With a cup of jam these rolls are overloaded with sticky sweetness and a delicious way to get a little messy.

      The yeast rolls themselves are light and tender with a hint of orange and ginger.  The added orange zest and zest of the orange marmalade give a little contrast to the abundance of sweetness.  In this recipe I used a combination of orange marmalade and apricot jam because that was what I had on hand.  Either will work fine on their own but feel free to use one for the filling and the other for the topping if desired.

      Using a sharp knife is essential when cutting the dough into rolls, otherwise the dough will squish down and the filling will ooze out.  A little of this is bound to happen but too much and the rolls will become sloppy.  So have a little patience and cut slowly and gently.  You also want to make sure you flip the rolls over and out of the pan when they come out of the over; otherwise they start to stick in the pan as the sugar hardens around the edges making it more difficult to turn them out.

      I love these Sweet Orange Ginger Rolls because they’re a sunny brunch wrapped up in a yeast roll.  Also great with a cup of coffee and a lazy morning.  Enjoy!

      Recipe Source:  Compelled To Cook

       

      Sweet Orange Ginger Rolls are sticky sweet and tender yeast rolls.
      Sweet Orange Ginger Rolls
      Print Recipe
      Yeast rolls sticky and sweet with marmalade, brown sugar and cream.
        Servings
        12 Rolls
        Servings
        12 Rolls
        Sweet Orange Ginger Rolls are sticky sweet and tender yeast rolls.
        Sweet Orange Ginger Rolls
        Print Recipe
        Yeast rolls sticky and sweet with marmalade, brown sugar and cream.
          Servings
          12 Rolls
          Servings
          12 Rolls
          Ingredients
          Rolls
          Filling
          Servings: Rolls
          Instructions
          Rolls
          1. Warm buttermilk in microwave to an approximate 100℉. In the bowl of a stand mixer fitted with a dough hook whisk together buttermilk, orange juice, honey and yeast. Allow to rest for 10 minutes.
          2. To the bowl whisk in egg, butter, ginger, salt, orange zest and 1 cup of flour. Place bowl on mixer and knead in remaining flour a 1/4 cup at a time, making sure each is absorbed before adding more. Knead for approximately 5-7 minutes until dough is pulling away from the sides, adding small amounts of additional flour if required.
          3. Grease a large bowl with oil or non stick spray and turn out dough into bowl, flipping dough to cover with oil. Cover bowl and allow to rise in a warm draft free area until double in size, approximately 1-1 1/2 hours. If your oven will allow, proof at 85℉-90℉.
          4. Deflate dough by gently kneading. Lightly dust your rolling surface with flour and roll out dough to an approximate 14"x11" rectangle. Spread filling marmalade evenly onto dough and sprinkle with brown sugar.
          5. Starting with the long end, roll dough jelly roll style placing seam at the bottom. Using a sharp knife cut a small amount of approximately 1/2" off of each end to clean up the roll. Cut roll into approximately 1"-1 1/4" slices. Place cut rolls into prepared pan with topping. Cover and allow to rise for 30 minutes in a warm draft free area.
          Topping
          1. Preheat oven to 375℉. In a small bowl whisk together all topping ingredients and pour into a 9"x13" pan sprayed with non stick spray. Place cut rolls on top of topping mixture, spacing out evenly. Cover with plastic wrap and allow to proof for 30-40 minutes in a warm draft free area.
          2. Remove plastic wrap and bake rolls in preheated oven for approximately 25 minutes until topping is bubbling around the rolls and rolls are puffed and starting to brown. Remove from oven and immediately invert pan onto a slightly larger baking sheet. Allow to cool slightly before serving.

          Apple Spice Bagels

          Apple Spice Bagels

          Pumpkin pie spice isn’t just for pie or pumpkin for that matter.  Today it spices tender chewy bagels laced with apples and pecans.  If autumn  had a bagel, this would be it!  Apple Spice Bagels have warming spice, sweet apples and crunchy pecans that resinate with the turning of the leaves and fill your house with the aroma of fall.

          I have to admit that I’ve been plagued with keeping my bagels fully puffed throughout the boiling and baking process but I’ve stumbled upon a little trick and for this recipe have done a little experimenting. In the past I’ve always fully proofed my bagels, at times probably a little too much in hope of plump, uniformly round bagels.  The problem with this process is that they will continue to puff when boiled, essentially over proofing, so when they make it to the oven they deflate as they bake.  The little trick here is to form and boil directly after punching down after the first full rise. Essentially not given the dough time to fully re-inflate. This forces the bagel to rise only when boiled, therefore not over proofing.  They are cooked enough to hold the basic proofing so when baked they do not deflate and hold there shape better.

          With all that being said, one of my favourite bagels is Chef John’s San Francisco Style Bagel which is boiled from a warm proofed state.  They do tend to be a little flatter than a traditional bagel, but the result when toasted is this fabulous crispy and chewy bagel that doesn’t have too much doughy centre.  Piled high with all your favourite things it acts as an accent and not the main event.  I really love them, so there is definitely a time and place for both methods.  Back to the bagel at hand…..

          I love this recipe because boiling after the first full rise eliminates a step and helps to simplify.  It’s similar to a cinnamon raisin bagel yet the apple, nuts and spice are different enough to be a welcome change.

          Recipe Source:  Compelled To Cook

           

          Apple Spice Bagels are tender chewy bagels laced pumpkin pie spice, apples and pecans.
          Apple Spice Bagels
          Print Recipe
          Tender and chewy bagels that are lightly spiced and loaded with apples and pecans.
            Servings Prep Time
            10 bagels 25 minutes
            Cook Time Passive Time
            30-35 minutes 90 minutes
            Servings Prep Time
            10 bagels 25 minutes
            Cook Time Passive Time
            30-35 minutes 90 minutes
            Apple Spice Bagels are tender chewy bagels laced pumpkin pie spice, apples and pecans.
            Apple Spice Bagels
            Print Recipe
            Tender and chewy bagels that are lightly spiced and loaded with apples and pecans.
              Servings Prep Time
              10 bagels 25 minutes
              Cook Time Passive Time
              30-35 minutes 90 minutes
              Servings Prep Time
              10 bagels 25 minutes
              Cook Time Passive Time
              30-35 minutes 90 minutes
              Ingredients
              Bagels
              Topping
              Servings: bagels
              Instructions
              Bagels
              1. In the bowl of a stand mixer whisk together water, yeast, 3 tbsp brown sugar and 1 1/2 cups flour. Cover and allow to ferment for 30 minutes.
              2. Fit mixer with dough hook attachment. To the mixing bowl add 1 cup flour, 1 tsp salt, spices, butter, vanilla and whisk to combine. Knead mixture, adding 1/4 cup of flour at a time, ensuring the flour is absorbed before adding more. Knead and add flour until dough starts to pull away from the side of the bowl, approximately 5-7 minutes. Add pecans and apple, continue to knead until incorporated. Place dough in an oiled bowl, cover and allow to rise until double in size in a warm draft free area.
              3. Preheat oven to 400℉. Fill a large shallow pot with water, add remaining 3 tbsp brown sugar and 1 tsp salt. Bring to a simmer.
              4. Deflate dough by kneading 3-4 times. Divide dough into 10 equal portions. Roll each portion into a smooth ball. Punch a finger through the centre of the dough ball, gently stretch the hole making it approximately 1 1/2"- 2" in diameter (the hole will shrink). Once the water is boiling drop in 3-4 bagels, depending on the size of your pot. Cook for 1 minute on each side. Remove to a wire rack. Continue to boil bagels. Sprinkle each bagel generously with sugar topping. Place bagels on a parchment lined baking sheet and bake in preheated oven for approximately 25 minutes until golden. Remove from oven and allow to cook completely on a wire rack.
              Topping
              1. In a small bowl stir together all ingredients.
              Recipe Notes

              Add enough flour when kneading to be able to handle the dough with bare hands.

              Everything Onion Buns

              Everything Onion Buns

              Do you love “everything” bagels? If so, you will adore these homemade Everything Onion Buns. Topped generously with onion, garlic, poppy seeds and sesame seeds and studded on the inside with sautéed onions.  A fantastic bun that’s begging to be filled with shaved pastrami or your favourite juicy hamburger.

              My favourite thing about this recipe is the sautéed onions nestled throughout the soft interior. For those who don’t know yet, my husband HATES onions, meaning here that these are all mine to eat.  I may have made them deliberately for this reason…..just maybe.

              I can honestly say that it pains me to buy store bought bread and buns that are loaded with preservatives when making these fantastic buns is so easy. Unfortunately convenience trumps homemade when there’s just not enough hours in the day. When you have the time, you won’t regret spending it to make these Everything Onion Buns. They freeze well in a sealed bag and will keep for several weeks in the freezer or 3 days on the counter.

              For these buns I chose to shape them into a Kaiser knot so the topping had a few more edges to cling to. To form in Kaiser fashion, roll dough ball into an approximate 10” rope. Literally tie the rope into a knot, and tuck one loose end over the top and the other loose end under the bottom.

              Everything Onion Buns
              Print Recipe
              Aromatic with a flavourful crunchy topping and a soft interior studded with onions.
                Servings
                12 buns
                Servings
                12 buns
                Everything Onion Buns
                Print Recipe
                Aromatic with a flavourful crunchy topping and a soft interior studded with onions.
                  Servings
                  12 buns
                  Servings
                  12 buns
                  Ingredients
                  Everything Topping
                  Sautéed Onions
                  Buns
                  Servings: buns
                  Instructions
                  Everything Topping
                  1. Combine all ingredients in a small bowl and set aside.
                  Sautéed Onions
                  1. In a medium sauté pan over medium heat melt butter. When butter is hot add onions and salt, sauté until softened and slightly caramelized, about 12 minutes. Remove from heat and set aside, allow to cool to room temperature.
                  Buns
                  1. In the bowl of a stand mixer stir together water, sugar and yeast. Allow to sit for 10 minutes until foamy. To the yeast mixture add sautéed onion, 1 egg, butter, salt and 2 cups of bread flour. Stir to thoroughly combine. Set mixing bowl on stand mixer fitted with dough hook and knead mixture at low speed adding flour a 1/4 cup at a time. Allow all flour to be absorbed before adding more. Knead until dough pulls away from the sides and bottom of bowl, approximately 8-10 minutes.
                  2. Coat a large bowl with oil or non stick spray. Form dough into a ball and place in greased bowl. Cover and allow to rise in a warm and draft free area until doubled in size, approximately 1 hour.
                  3. Remove dough and knead 2-3 times to deflate and remove any air. Divide dough into 12 equal portions. They should be approximately 88 grams each. Roll buns into desired shape. I used a kaiser knot so the topping had more crevices to adhere to, however a simple round roll will also work. Place shaped buns onto a parchment lined 18"x13" baking sheet and cover with greased plastic wrap or damp kitchen towel. Allow to rise in a warm draft free area until they have doubled in size, approximately 45-60 minutes.
                  4. Preheat oven to 400℉. Whith a fork whisk egg with 1 Tbsp of water. Brush egg wash over the entire top of the buns and sprinkle generously with the Everything Topping mixture. Bake for approximately 23-25 minutes until golden brown and the internal temperature has reached 200℉. Remove from oven and slide buns onto a cooling rack and allow to cool.
                  Recipe Notes

                  85℉ is optimal for proofing if your oven has a proof setting or the ability to be set that low.

                  Recipe Source:  Compelled To Cook

                  Shredded Wheat Bread

                  Shredded Wheat Bread

                  Today I am compelled to cook something with “Shredded Wheat”, because who wouldn’t, right? We’ve all heard of Oatmeal Bread so why not another cereal.  This recipe has peaked my interest in testing other cereals in the same manner, no doubt there will be another post on the subject.

                   

                  When I saw the name of the recipe Shredded Wheat Bread I just knew I had to make it for the name alone. I’m very glad I did! Since the “sandwich” is a weekday staple always found at the bottom of my husbands lunch bag I am forever on the hunt for new breads to try.

                  I found that this delicious bread is ideal for sandwiches or buttery toast. What I like about this bread is that it’s light and spongy like white bread while still having some fibre content. For all the lunch packing parents, this would be a great kid friendly bread.

                  Recipe Source:  Adapted from the Cookbook Let’s Break Bread Together, circa 1989.

                  Shredded Wheat Bread
                  Print Recipe
                  A tender yeast bread great for sandwiches.
                    Servings Prep Time
                    1 loaf 20 minutes
                    Cook Time Passive Time
                    35 minutes 2 hours
                    Servings Prep Time
                    1 loaf 20 minutes
                    Cook Time Passive Time
                    35 minutes 2 hours
                    Shredded Wheat Bread
                    Print Recipe
                    A tender yeast bread great for sandwiches.
                      Servings Prep Time
                      1 loaf 20 minutes
                      Cook Time Passive Time
                      35 minutes 2 hours
                      Servings Prep Time
                      1 loaf 20 minutes
                      Cook Time Passive Time
                      35 minutes 2 hours
                      Ingredients
                      Servings: loaf
                      Instructions
                      1. Crumple shredded wheat biscuits in a medium size bowl, add molasses and boiling water. Allow mixture to soften and cool to 100°F-110°F.
                      2. In a stand mixer bowl combine 1/2 cup water at 100°F-110°F and the yeast, stir gently and allow to ferment for 10 minutes or until foamy.
                      3. When the yeast mixture is ready add to it the softened shredded wheat biscuits, salt, butter and 1 cup of flour. Stir with a wooded spoon until well combined. Attach dough hook and gradually add remaining flour in 1/4 cup increments until the dough is smooth and supple and pulls away from the sides of the bowl, about 7-8 minutes.
                      4. Place dough into a greased bowl, cover and allow to rise in a warm (85°F) draft free area until double in size, approximately 1- 1 1/2 hours.
                      5. Gently deflate dough and press into a 12 ̋x9 ̋ rectangle. Roll up rectangle into loaf shape starting at narrow end.
                      6. Place into a greased 9 ̋x5 ̋x3 ̋ loaf pan. Cover and allow to rise until dough is 1 ̋ above the rim of the pan, approximately 45 minutes. Make 3 slashes across the top of the loaf.
                      7. Place loaf into a preheated 400°F oven and bake for 35-40 minutes or until it registers 190°F-200°F.
                      8. Remove from oven and turn out onto a wire rack to cool completely before slicing. Enjoy!