the Pence family cookbook

Recipes in Category “Bread”

Mommawater’s Crazy Dough

bread pizza


  • 1 kg. flour
  • 500 ml milk
  • 200 ml yogurt
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1 tsp. yeast
  • 2 eggs
  • 1/4 c. vegetable oil


Put the flour into a huge bowl and add the salt.

Set aside. Heat the milk until lukewarm. In a separate container, add the yeast and sugar, and pour in half of the lukewarm milk. Let sit for five minutes for the yeast to rise.

In a separate bowl, mix the yogurt, eggs, and vegetable oil.

Make a well in the middle of the flour, and add the yeast mix, followed by the rest of the milk, followed by the yogurt mixture. Mix thoroughly (electric mixer works).

Once everything is consistent, move it to a large bowl (or even a big clean bag). Let sit for at least five hours, or (better) overnight in the fridge.

When you take it out, it’s ready to work with. You’ll have to punch it down, and it will take dry flour to work with it because it’s sticky. It works for pizza dough, panzerotti, calzones, crazy bread, doughnuts, etc.


Easy Artisan Rolls



  • 4 c. bread flour, plus extra for shaping
  • 2 tsp. kosher salt
  • 1 tsp. active dry yeast
  • 2 c. room temperature tap water


In a medium-large bowl, whisk together the bread flour, salt, and yeast. Make a well in the center and add the water. Mix with a sturdy rubber spatula until all flour is incorporated. Don’t worry, the dough will be wet and sticky, that’s how it should be. Cover bowl with a plastic wrap and leave to rise at room temperature overnight or for up to 12 hours.

The following morning (or after 8-12 hours), the dough will have risen, but it may still look shaggy and it’s surface will be covered with bubbles.

Line a sheet pan with parchment paper. Preheat the oven to 425ºF.

Spread a generous ¼ cup of flour on a work surface. Dump the dough out onto the floured surface and turn it several times to coat with flour. I like to use a bench scraper for this.

Divide the dough into 12-16 equal portions, turning each piece in the flour to coat. (The bench scraper is also great for cutting the dough). Shape each piece into a ball, pulling edges under and pinching together to make a smooth top. Invert balls and place on prepared pan, pinched side up. This will give you craggy, rustic textured rolls. If the dough is sticky as you’re shaping, just roll the piece in more of the flour. Let shaped rolls rise for 20 minutes.

Transfer pan to the oven. Bake 15 minutes. Rotate pan. Bake 5 minutes more or until nicely golden. Transfer rolls to cooling rack to cool completely.

If making in advance, remove from oven when pale golden brown (about 3-4 minutes less). Cool completely, then freeze on a baking sheet. Once frozen, transfer rolls to a large zip lock bag and store in the freezer. To serve, allow rolls to thaw, then heat for 8-10 minutes at 350˚F.

Café Sucre Farine

Jamaican Coco Bread

bread jamaican untested


  • 6 tablespoons unrefined coconut oil, plus more melted oil for greasing and brushing
  • 1 cup full-fat well-shaken and stirred coconut milk (from a 13.5-ounce can)
  • 1/4 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
  • 1 large egg, lightly beaten
  • 3 1/2 cups (about 14 7/8 ounces) all-purpose flour, plus more for dusting and rolling


Lightly grease a large bowl with melted coconut oil, and line a large rimmed baking sheet with parchment paper. Add coconut oil, coconut milk, sugar, and salt to a medium-size microwaveable bowl; microwave on HIGH until sugar is dissolved and oil is melted, about 1 minute. (Or heat mixture in a small saucepan over low heat for 1 minute.) Stir to combine. Stir in yeast and egg. Add flour to coconut milk mixture, and stir together to form a soft dough.

Transfer dough to a lightly floured surface, and gently knead until dough is smooth and well combined, about 2 minutes. Resist the urge to add more flour—the softer the dough, the lighter and more tender the coco bread. Place dough in greased bowl; cover lightly with a clean kitchen towel. Let dough rise in a warm place (75F), until doubled in size, about 1 hour.

Preheat oven to 350°F, placing rack in middle position. Punch down dough, and transfer to a lightly floured surface. Using a bread knife or bench scraper, cut dough in half; cut each half into 4 equal portions. Shape each portion into a ball, and roll each into a 6- to 7-inch oval about the size of your hand. Oval should be about 1/4-inch thick. Brush surface of each oval with melted coconut oil, and fold in half crosswise to form a semicircle. Brush tops with more melted coconut oil. Place folded dough 1 to 2 inches apart on prepared baking sheet; let rest at room temperature 15 minutes. Bake in preheated oven until light brown, about 17 minutes. Let cool 5 minutes before serving. Serve warm.

Food & Wine

Lemon Poppy Seed Cake

dessert breakfast bread lemon untested


  • 1 c. whole wheat pastry flour (or all-purpose)
  • 1 package (2 1/4 tsp., 1/4 oz., 7g) yeast
  • 3/4 c. sugar (divided)
  • 1/2 tsp. salt
  • 1/2 c. warm milk
  • 6 tbsp. butter
  • 4 eggs, at room temperature
  • 1 1/4 c. all-purpose flour
  • 1/4 c. Greek yogurt or sour cream
  • 2 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • zest of 2 lemons
  • 2 tbsp. poppy seeds
  • juice of 2 lemons + 1 tbsp.
  • 1 c. powdered sugar
  • 1 tbsp. milk


Grease and flour a 10-cup bundt or tube pan. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, combine the whole wheat pastry flour, yeast, 1/4 c. of the sugar, and salt.

In a microwave-safe bowl or saucepan, heat the milk and butter to 120 to 130°F. Stir the liquid together well before taking the temperature, and for best results, use a digital read thermometer. The liquid should feel hotter than lukewarm, but not so hot that it is uncomfortable or burns.

Add the milk mixture to the flour and beat on medium speed for 2 minutes. Add the eggs, all purpose flour, Greek yogurt, vanilla extract, almond extract, lemon zest, and poppy seeds. Beat on high for 2 minutes.

Spread the dough/batter evenly into the prepared pan. Cover and let rise in a warm, draft-free place for 1 hour. Towards the end of the cake’s rising time, place a rack in the center of the oven and preheat the oven to 375°F.

Bake the cake for 20 to 25 minutes, until toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes, then turn out onto a wire rack.

While the cake is baking, make the lemon soak: Place the juice of your two lemons and the other 1/2 c. sugar in a small saucepan. Heat over medium until the sugar dissolves, stirring occasionally. Let stand at room temperature while the cake bakes. Once the cake is turned out of the pan, pour half of the soak all over the outside of the warm cake, let absorb for 30 seconds, then pour the remaining half over.

To prepare glaze: whisk together the powdered sugar, lemon juice and milk in a small bowl, until smooth. Drizzle glaze over cooled cake and serve.

Red Star Yeast


bread indian


  • 3 cups (426 grams) unbleached all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 3/4 cup (180 milliliters) whole or low-fat buttermilk, at room temperature
  • About 3/4 cup warm water
  • Canola oil, for greasing the baking sheet
  • 1 to 2 tablespoons melted ghee or unsalted butter, for brushing


In a large bowl, whisk together the flour, baking powder and salt. Pour the buttermilk over the flour mixture and quickly stir it in. The flour will still be fairly dry, with some wet clumps.

Pour a few tablespoons of the warm water over the flour, stirring it in with a spatula or wooden spoon. Repeat until the flour comes together to form a soft ball. You will use about 3/4 cup of the warm water in total, but it may need a little more or less depending on your exact measurements or the weather. You want the dough to be very soft, close to being slightly sticky, so if you add an extra tablespoon or so, it won’t hurt. Using your hands, gather the ball, picking up any dry flour in the bottom of the bowl, and knead it to form a smooth, soft ball of dough, 1 to 2 minutes. If it’s a little too sticky to handle, dust your hands with flour, but do not add any more flour to the dough, if possible.

Lightly grease a rimmed baking sheet with the canola oil. Cut the dough into 6 equal portions (the dough will be roughly 700 grams, so aim for about 116 grams each). Shape each portion into a round, cupping and tucking the edges underneath as best you can to make it smooth. (Don’t sweat this too much, as the dough is pretty forgiving and you’re going to roll it out anyway.) Place on the baking sheet. Brush the rounds with the melted ghee or butter and cover with plastic wrap or a slightly dampened clean dish towel. Let sit at room temperature for 30 minutes. The dough needs to rest, but will not rise or change much in appearance.

With about 10 minutes left in the dough resting time, preheat a 12-inch cast-iron skillet over medium heat.

Lightly dust a work surface with flour. Place one of the dough rounds on the surface and then turn it over so that both sides are floured. (Keep the remaining dough rounds covered.) Using a lightly floured rolling pin, roll the dough into an 8- to 9-inch circle, rotating the dough 90 degrees after each motion to create an even round. Dust the work surface and rolling pin with just enough flour to keep things from sticking; you don’t want to overdo it.

When the skillet is sizzling-hot (check by sprinkling a few small drops of water; if they bounce and quickly evaporate, it’s ready), add the first portion of rolled dough. Cook for 2 to 3 minutes, until lots of bubbles appear on the top and the bottom dries out and is freckled with brown spots.

Using tongs — or your fingers if you’re careful — flip the dough and cover the skillet with a lid or large, rimmed baking sheet if you don’t have a top that fits the pan. Cook for another 2 minutes, until the dough is cooked through and there are plenty of very dark, almost charred spots on what was the top and now the bottom of the naan. You may find you need to reduce the heat or cook time slightly as the skillet gets very hot throughout the batch. While the first naan cooks, roll out the second.

Remove the finished naan from the skillet, transfer to a baking sheet or serving platter, and brush with more of the melted ghee or butter. Cover with foil or a clean dish towel to keep warm. Transfer the second naan to the skillet, and continue to roll and cook the remaining dough. Serve warm.


Strawberry Muffins

breakfast bread muffin strawberry


  • 2 c. (240 g) all purpose flour, plus extra
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 c. (4 oz) butter, softened
  • 1 c. (200 g) granulated sugar
  • 2 eggs
  • 1 1/2 tsp. vanilla
  • 1/4 tsp. almond extract
  • 1/2 c. milk
  • 2 1/4 c. diced strawberries (divided)
  • 2 tbsp. turbinado sugar


Preheat the oven to 375 F/190 C, and prepare your muffin tin.

Mix together the flour, baking powder, and salt. In another bowl, beat the butter and sugar for about 2 minutes. Add eggs one at a time, beating well after each. Add the vanilla and almond extracts. (The batter may be a bit grainy.) Add the dry ingredients in three additions, alternating with the milk.

Toss the strawberries with 2 tsp. of flour. Set 1/2 c. of them aside, and fold the rest into the batter. Do not overmix.

Scoop batter into muffin tins. Scatter the reserved berries on top, then sprinkle with sugar. (Don’t let the sugar touch the edges or they will stick.)

Bake for 30 minutes (for normal-size muffin tins, longer for jumbo), until a toothpick comes out clean. Let cool in the pan before transferring to a rack.

Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking). Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.

Once Upon a Chef

English Muffin Bread



  • 2 1/4 teaspoons instant yeast
  • 1/3 cup warm water
  • 1 tablespoon granulated sugar, divided
  • 3 cups (384g) all-purpose flour
  • 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1/4 teaspoon baking soda
  • 1/2 cup chopped scallions, whites and greens
  • 1 cup grated sharp cheddar cheese
  • 1 cup (225g) thick buttermilk, at room temperature
  • 2 tablespoons plus 1 teaspoon vegetable oil


Lightly grease or spray a 9x5-inch metal loaf pan with shortening or nonstick cooking spray. Wipe away any excess that pools in the corners. Line the pan with a piece of parchment paper that hangs over the edges. Grease the parchment paper. Dust the pan with 2 tablespoons coarse cornmeal and tap around the pan and paper to coat.

In a small bowl whisk together yeast, warm water, and a pinch of sugar. Let rest and froth for a few minutes.

In the bowl of an electric stand mixer fitted with a paddle attachment, whisk together the flour, remaining sugar, salt, black pepper and baking soda. Add the scallions and cheddar and stir to combine.

Add the buttermilk, oil, and yeast mixture. Stir with a spatula to lightly incorporate. Place on the mixer with the dough hook and mix on low speed for 4 to 6 minutes. Until all of the ingredients are combined and the mixture is soft and sticky.

Lightly grease your fingers and scrape the dough out of the bowl into the prepared pan. With oiled fingers gently press the dough evenly into the pan, corner to corner. Sprinkle the top of the dough with remaining cornmeal.

Cover loosely with plastic wrap and allow to rest in a warm place until doubled in size, about an hour. The dough will come to about 1 inch or a smidge closer to the top of the pan.

Place a rack in the center of the oven and preheat oven to 400 degrees F. When bread has doubled, place it in the oven and allow to bake for 22 to 25 minutes, until golden brown and the bread sounds hollow when tapped in the center.

Joy the Baker

Schlotzskys Bread



  • 1/2 cup warm water
  • 1 packet quick rise active dry yeast (2 1/4 teaspoons)
  • 1 tablespoon granulated sugar
  • 3/4 cup warm milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon cornmeal
  • 1 tablespoon melted butter


In a medium-sized bowl, gently whisk together the yeast, warm water, and sugar. Let it stand for 5 minutes until bubbly.

Whisk in the warm milk, baking soda, salt, and 1 cup of the flour until smooth. Then mix in the remaining flour.

Spray two 9-inch cake pans (or pie pans) with nonstick cooking spray and dust the bottoms with cornmeal. Divide the dough between the pans and spread it out a little. The yeast will do the rest. Spray plastic wrap with nonstick cooking spray and lightly cover each pan. Proof (let rise) in a 150-175 degree oven (or a warm, draft-free place) for 1 hour.

Preheat the oven to 375 degrees F. Remove the plastic wrap and bake for 20 minutes, or until golden brown. Brush the tops of bread lightly with melted butter and cool in pans completely.

Dust off the loose cornmeal. Slice the bread loaves in half horizontally.

The Schlotzsky’s “original” has yellow mustard, garlic/Caesar dressing, cheddar cheese, grated Parmesan, ham, salami, lettuce, tomato, and lots of sliced black olives.

A Spicy Perspective

Pain d’Épices Belge

dessert bread


  • 400 g of flour; preferably 50/50 white and rye
  • 1 packet of chemical leavening (FIXME: how much is this?)
  • 200 g honey (preferably creamy, if available)
  • 50 g brown sugar
  • 20 cl milk
  • 1 tsp. ground anise
  • 1 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1 pinch ground nutmeg
  • 1 pinch ground clove
  • 1 pinch of grated orange zest
  • 100 g of candied citrus zest or ginger (optional)
  • 1 tbsp. sliced almonds


Gently heat the milk in a pot and add the honey and sugar to melt. Whisk to ensure it’s completely combined. Let cool around 10 minutes.

In a bowl, add the flours, leavening, and powdered spices and grated orange zest. Mix well. Add the milk mixture in batches, mixing well. If desired, add candied fruit/ginger.

Butter a large cake pan and add the dough. Let rest 1 hour before baking. Top with sliced almonds, if desired.

Bake at 285F/140C for around 90 minutes. The cake is cooked when the tip of a knife comes out clean. If it browns too quickly, cover the top with aluminum foil.

Remove from the pan and let cool on a rack. It tastes better if you let it rest 48h before eating.

two random recipes I found online, translated

Homemade Bisquick

bread miscellaneous


  • 4 c (480 g) all purpose flour
  • 2 tbsp baking powder
  • 1.5 tsp salt
  • 2 tsp sugar
  • 1/2 c (4 oz) melted butter or shortening


Mix dry ingredients, then add melted butter and mix well.