Easy slow-rise oatmeal bread
This bread is simple, foolproof, easy to double, and just plain good. It’s very adaptable to a working person’s schedule; it can rise at room temperature, or for longer periods of time in the refrigerator, and it makes great sandwiches and toast.
YIELD 1 (9-inch; 23cm) loafSERVING 1 or 2 slicesPREP 10 mins plus 2 (5- to 8-hour) risesCOOK 45 mins
3/4 cup rolled oats
3 cups plus 2 or 3 TB. all-purpose flour
1 tsp. kosher salt
1/2 tsp. granulated cane sugar
1/2 tsp. active dry yeast
11/2 cups very warm (110°F; 43°C) water
1 tsp. nondairy milk
1In a food processor fitted with a metal blade or in a blender, grind rolled oats to a coarse flour.
2In a large bowl, combine oat flour, 3 cups all-purpose flour, kosher salt, granulated cane sugar, and yeast. Slowly stir in warm water to form a shaggy dough. Sprinkle with an additional 1 or 2 tablespoons all-purpose flour, and knead for 50 turns. Dough will be sticky but cohesive. Place back in the bowl, cover with plastic wrap that’s been lightly sprayed with cooking spray, and let rise at room temperature for 6 to 8 hours.
3Butter or oil a 9-inch (23cm) loaf pan.
4Punch down dough, knead for 1 or 2 minutes with an additional sprinkling of flour. Shape dough into an approximate loaf form, and fit it into the prepared loaf pan. Cover with plastic wrap or a tea towel, and let rise at room temperature for about 5 more hours or until doubled.
5About 20 minutes before you want to bake your bread, preheat the oven to 400°F (200°C).
6Using a sharp knife, slash center of loaf. Brush loaf with nondairy milk, and bake for 45 minutes or until loaf is golden and sounds hollow when tapped on the bottom. Cool completely in the pan on a cooling rack before slicing.
For Rosemary Raisin Walnut Bread, steep 1 sprig rosemary in 11/2 cups hot water. Let water cool to warm, strain, and proceed with recipe as directed, using rosemary water to mix dough. During the first kneading, work in 1/2 cup raisins and 1/2 cup toasted, chopped walnuts.
Pizza dough
There’s nothing like the fresh-from-the-oven flavor of homemade pizza. You can top this versatile dough with anything from olive oil and fresh herbs for a simple focaccia, to tomato sauce and your favorite sautéed veggies for a pizza supreme.
YIELD 1 (11×17-inch; 28×43cm) crustSERVING 1/8 crustPREP 15 mins, plus 2 hours rise timeCOOK 25 mins
21/2 tsp. active dry yeast
12/3 cups very warm (110°F; 43°C) water
3 TB. extra-virgin olive oil
4 cups all-purpose flour
1 TB. kosher salt
1To “proof” yeast, sprinkle it over warm water and set aside for 10 minutes or until foamy.
2Whisk in extra-virgin olive oil.
3In a large bowl, combine all-purpose flour and kosher salt. Slowly pour yeast mixture into flour mixture, and use a rubber spatula to gently combine. When dough comes together in a shaggy mass, use your hands to knead dough against the side of the bowl for about 3 minutes, gently pressing it to ensure all flour is incorporated.
4Cover the bowl with plastic wrap, and set aside to rise in a warm place, such as your unlit oven with the light turned on for about 1 to 11/2 hours or until doubled in size.
5Preheat the oven to 450°F (230°C). Lightly grease a (11×17-inch; 28×43cm) baking sheet.
6Using a spatula, turn out dough onto the baking sheet. Using floured hands, gently stretch and press dough into the baking sheet until it reaches the corners. Cover dough with oiled plastic wrap, and let rise for another 30 minutes.
7Gently add toppings to crust, and bake for 25 minutes or until bottom of crust is golden brown.
For Simple Focaccia, drizzle dough with extra-virgin olive oil, and top with 1 tablespoon chopped fresh rosemary and 1/4 cup pitted, chopped oil-cured olives.
Herbed mushroom and leek tart
Puff pastry is topped with tender, sweet leeks and sautéed mushrooms in this beautiful free-form rectangular tart. Serve it with a salad for a light meal, or cut it into small squares for a party-worthy appetizer.
YIELD 2 (61/2×41/2-inch; 16.5×11.5cm) tartsSERVING 1/2 tartPREP 15 minsCOOK 30 mins
8 TB. extra-virgin olive oil
1 bunch leeks, sliced (3 cups)
1 TB. nutritional yeast
1 (6-oz.; 170g) pkg. cremini (baby bella) mushrooms, thinly sliced
1 (6-oz.; 170g) pkg. shiitake mushrooms, stemmed and thinly sliced
2 cloves garlic, finely chopped
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 TB. chopped fresh thyme
1 TB. minced fresh chives
1 TB. finely chopped fresh Italian flat-leaf parsley
1 sheet puff pastry
1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2In a large sauté pan over medium heat, heat 2 tablespoons extra-virgin olive oil. Add leeks, and cook, stirring 2 or 3 times, for 10 minutes.
3Stir nutritional yeast into leeks, transfer to a small bowl, and set aside.
4Wipe the sauté pan clean, and set over medium-high heat. Add 4 tablespoons olive oil. When hot, add cremini mushrooms, shiitake mushrooms, and garlic, and cook, stirring frequently, for 10 minutes, adding more of remaining 2 tablespoons olive oil if necessary.
5Stir in kosher salt, black pepper, thyme, chives, and Italian flat-leaf parsley. Remove from heat, and set aside to cool slightly.
6On a floured surface, roll out puff pastry to a 14×10-inch (35.5×25cm) rectangle. Cut in half crosswise, and transfer both halves to the prepared baking sheet. Fold outer 1/2 inch (1.25cm) of pastry inward, forming a border, and press to seal tightly. Prick single layer of pastry inside border all over with a fork.
7Spread leek mixture evenly over pastry, and add mushroom mixture. Bake for 20 minutes or until pastry is puffed and golden. Slice and serve immediately.
Leeks
To make this in a tart pan, line a 10-inch (25cm) tart pan with a removable bottom with 1/2 recipe Pie Pastry, folding the edges inward. Fill pastry with leek mixture, followed by mushroom mixture. Bake for about 40 minutes or until pastry is golden.
Pissaladiere (Provencal onion tart)
Tender dough is piled high with sweet caramelized onions, briny capers, and olives in this Provencal treat. Pissaladiere can be served hot or at room temperature, so if you’re making it for a party or picnic, you can prepare it in advance.
YIELD 1 (11×17-inch; 28×43cm) tartSERVING 1/8 tartPREP 90 minsCOOK 30 mins
2 TB. extra-virgin olive oil
4 lb. (2kg) yellow onions, halved and thinly sliced
2 tsp. fresh thyme leaves
1 batch Pizza Dough
2 TB. salted capers, rinsed and drained
30 pitted Niçoise olives
1In a very large, wide skillet with a lid over medium-high heat, heat extra-virgin olive oil. Add yellow onions all at once, and cook, stirring, for 5 minutes. Cover, reduce heat to low, and cook, stirring occasionally, for 20 minutes.
2Uncover and cook, stirring 2 or 3 times, for 20 to 30 minutes or until onions have caramelized into a soft, golden mass. Stir in thyme, remove from heat, and set aside to cool slightly.
3Preheat the oven to 425°F (220°C). Lightly oil a rimmed baking sheet.
4Roll out Pizza Dough to fit the baking sheet, gently pressing it into the corners. Cover with oiled plastic wrap, and let stand at room temperature for 20 minutes.
5Remove plastic wrap, spoon onions evenly over dough, scatter capers and Niçoise olives evenly over onions, and bake for about 30 minutes or until crust is golden brown. Serve hot or at room temperature.