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  • Written by Madelaine Bullwinkel




Ingredients for 6 - 8 buns:


3 1/2 cups unbleached flour

1/2 teaspoon sea salt

1 tablespoon instant or Quick-Rise yeast

4 tablespoons unsalted butter, melted and divided

1 large egg, at room temperature, beaten

3/4 - 1 cup water (100 degrees)


  • Blend the flour, salt and yeast in a mixing bowl or workbowl of a mixer. Stir 2 tablespoons butter into the beaten egg and add 3/4 warm water. Stir this into the dry ingredients by hand or with a mixer paddle. Add remaining 1/4 cup water as needed if there are dry bits of unincorporated flour in the bottom or along the sides of the bowl.


  • Knead the dough in the mixer bowl or by hand until it is smooth and elastic. If it sticks to the table or sides of the mixer bowl, add flour sparingly. Set the dough in a clean bowl to rise. Cover with plastic wrap and wait until it has almost doubled in size, an hour or more.


  • Preheat the oven to 375 degrees. Deflate the dough by pressing down in the center. Fold in the sides and turn out onto a lightly floured work surface. Divide the dough into 6 to 8 buns. Roll each piece of dough into a ball and place on parchment on a baking sheet. Flatten with your hand and allow the buns to rise until noticeably puffed.


  • Brush the top of each bun with the remaining butter. Bake for 15 -18 minutes. Internal temperature should reach 200 degrees. Brush the buns again with butter and remove to a rack to cool completely.


Recipe adapted from King Arthur Flour website.

  • Written by Madelaine Bullwinkel

English Muffins

1 package active dry yeast or 2-1/2 teaspoons instant yeast

1 tablespoon sugar

1 3/4 cup water

3 cups unbleached white flour

2 teaspoons salt

Dissolve yeast and sugar in ½ cup warm water (100° F.) in the workbowl of an mixer or large mixing bowl. Let a foam develop.  Add a cup of water, the flour and salt to the bowl.

Beat at medium speed with a paddle attachment or by hand as a dough forms. Watch to see that the dough sticks equally to the beaters or hand-held spatula and the sides of the bowl. If the consistency is stiffer, add some of the remaining 1/4 cup water. Beat for 1 minute by hand or in an electric mixer.  Let the dough rise, covered, at room temperature for 1 hour.

Heat a cast-iron griddle or a heavy aluminum 12-inch skillet. Oil the interior of several muffin rings and fit them into the skillet. (You can make your own rings from pet food tins by removing the tops and bottoms.) Punch down the risen dough and pull off a 1/3-cup piece. It will be sticky and stretchable. Set it in a muffin baking ring on the hot surface. Fill remaining rings this way.

Bake muffins 10 minutes on each side, and continue turning at 5 minute intervals until an instant-read thermometer inserted through the center of the muffin reaches 200 degrees. Release the muffins from the rings, reoil and continue baking muffins. Let baked muffins cool for 15 minutes on a wire rack, pull them apart with fingers or fork. 


  • Written by Madelaine Bullwinkel

No-Knead Challah



Ingredients for 1 large braided loaf or 2 medium loaves:


3 1/2 cups unbleached white flour

1/2 tablespoon sea salt

2 teaspoon Rapid-Rise or SAF yeast

7/8 cup water at 100 degrees

2 large eggs at room temperature

4 tablespoons unsalted butter, melted and cooled

1/4 cup mild honey


1 large egg yolk ½ teaspoon water

2 tablespoons poppy or sesame seeds




Dough: Stir together the dry ingredients.  Mix the water, eggs, butter and honey separately.  Stir the wet ingredients into the dry ones until they are just mixed.  Allow to rise until doubled, at least 2 hours.  Refrigerate at least 3 hours, overnight or several days.


Shaping: Remove the chilled dought to a lightly floured work surface. Lightly flour it.. Divide the dough into thirds.  Working quickly and adding more flour to your hands as needed, roll each piece into a 12” long rope.  Braid them together starting in the middle and bringing the ends around to form a wreath.  Lift the bread onto a sheet of parchment.  Let it rise for 1 hour and 20 minutes.


Baking:  Preheat the oven to 450 degrees 30 minutes before baking.  Glaze the top with egg wash and sprinkle on the poppy seeds.  Bake in a heavy covered pot or directly on a stone.  If using a stone, preheat a cast-iron skillet in the bottom of the oven and add ice cubes when you put the dough in the oven.  Bake for 30 minutes or until the interior temperature reaches 200 degrees.


  • Written by Madelaine Bullwinkel










2 cups unbleached white flour


1 1/2 cups bread flour


1 teaspoon Iodized sea salt


2 teaspoon Rapid-Rise or SAF yeast


1 1/4 cups water at 100 degrees


3 tablespoons walnut oil


1 /2 cup dried cranberries


1/2 cup toasted walnuts, coarsely chopped




  • Mixing: Stir flours, salt and yeast together in a 3 quart bowl. Gradually add 1 1/4 cups warm water and walnut oil. Mix until the flour is completely moistened. Stir in the cranberries and walnuts. Cover with plastic wrap.




  • Same Day Baking: Hold the dough at room temperature until it doubles in size: two or more hours. Refrigerate for 3 hours.




  • Next Day Baking: After the dough has risen refrigerate overnight or several days.




  • Shaping: Unmold the cold dough onto a lightly floured work surface. Dust it lightly with flour. Fold it over in half, turn the seam under and tuck under the sides of the dough to form a ball and stretch tight the surface of a ball. Transfer the dough to a sheet of parchment. Let the dough rise, uncovered for 40 minutes.




  • Baking: Preheat the oven to 450 degrees. Lift the dough on its parchment onto a stone/bake sheet or into a heavy pot in the oven. Score the top, mist generously, cover and bake for 30 - 40 minutes, or until the interior temperature reaches 200 degrees. Cool on a rack.


  • Written by Madelaine Bullwinkel

Caramelized Onion and Herb Rolls



Ingredients for 8–10 rolls:


1 recipe No-Knead Boule made with unbleached white flour

3 tablespoons unsalted butter

12 ounces (3 cups) diced Spanish onions

2 tablespoons fresh thyme, finely chopped

1/2 teaspoon kosher salt




Dough Prepare the dough according to the Master Recipe using unbleached white flour in place of bread and semolina flours.  Allow the dough to rise and refrigerate it 3 hours or overnight.


Onions and Thyme filling:  Melt the butter in a large skillet.  Add the onions and cook them until they wilt.  Stir in the thyme and salt.  Continue cooking until the onions turn a light caramel color.  This will take 15 to 20 minutes.  Scrape the onion mixture into a bowl and let cool.


Shaping: Unmold the cold dough onto a lightly floured work surface.  Dust the top and pat it into an 8” round.  Cut the dough into 8 - 10 pieces as if it were a pie.  Take each triangular piece, flatter it lightly and spread on the onion mixture (reserve1/2 cup).  Roll it up from the apex, tuck under the ends and shape it into a ball with the seam side underneath.  Place each bun in a muffin tin or on a bake sheet.


Baking: Preheat the oven to 450 degrees.  Place a cast iron skillet in the bottom of the oven. Let the rolls rise uncovered for 20 minutes.  Cut a cross in the top of each bun and spoon in remaining filling.  Place pans in the oven.  Add a dozen ice cubes to the skillet to produce steam.  Bake for 15 minutes or until the internal temperature of the buns reaches 200  degrees. Cool on a rack.