Category Archives: Bread

Homemade Whole Wheat Pizza Crust

Whole Wheat All-Purpose Pizza Dough

You can make your own healthy, whole wheat pizza dough with a nice, crispy crust – all without any expensive equipment or fancy culinary skills.

Make this simple Martha Stewart dough with half whole wheat flour and half all-purpose white flour, and make 6" rounds for individual pizzas. 

6 inch individual pizza dough

Use whatever you need and freeze the rest in between sheets of parchment.  (Wax paper will stick to the dough.)

Frreeze Ahead Whole Wheat Pizza Dough
This is what the frozen round looks like out of the freezer.  It got a little thin in one spot.  This dough isn't as thick and sturdy as a store-bought pizza crust.  So after about 1 minute, this crust was flopping over.  So no need to let it thaw – you can take it out of the freezer, put your toppings on, and bake.

Crusty Bottom Pizza Dough Baked on a Ceramic Tile

To get a crust crispy and brown on the bottom and edges,  some people turn their oven up to 500o but I don't like to do that – it's just too hot and unnecessary.  To get my crust looking like this…

How to Get your Homemade Pizza Crust Crispy on the Bottom

I preheat my oven to 450o and use baking stones.  If you don't want to spend $30-$50 on a baking stone that's not big enough to hold more than one pizza (and sometimes cracks), use this cheap trick ….

Ceramic Tile Baking Stone

Go to a home improvement store like Home Depot, and purchase two 12"x12" ceramic tiles (floor tiles) for about $3 each, and they should fit perfectly, side by side, across your oven.  Once these stones are heated up, they will crisp your dough up nicely.

The best way that I've found to get fresh, sticky pizza dough in the oven, and a hot, slippery pizza out of the oven, is to place the dough on a piece of parchment paper.  No pizza peel needed.

Oh, and you save money and you save your family nasty, overly-processed ingredients from store bought pizza.

Whole Wheat Pizza Crust

Compliments of JennaDish

from Martha Stewart

MAKES TWO 1-POUND BALLS (about 6-8 six-inch pizza crusts) 

1 1/2 cups warm (115 degrees) water
2 packets (1/4 ounce each) active dry yeast
1/4 cup olive oil, plus more for bowl
2 tablespoons sugar
2 teaspoons coarse salt
2 cups all-purpose flour (spooned and leveled), plus more for

2 cups whole-wheat flour (spooned and leveled)

Place water in a large bowl; sprinkle with yeast. Let stand
until foamy, about 5 minutes. Brush another large bowl with oil.

In bowl with yeast, whisk sugar, oil, and salt. Stir in flours
with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush
top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot
until dough has doubled in size, about 1 hour.

Turn dough out onto a well-floured surface. With floured hands,
knead until smooth, about 15 seconds; divide into two balls.

Set balls on a plate (they should not touch); freeze until firm,
about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in

Divide each ball of dough into 4 pieces. Using your hands,
stretch each piece into a 5-inch disk (if dough becomes too elastic to work
with, let it rest a few minutes).  Jenna's Note:  Spread a little semolina on your working surface, then push the edges of the dough out while constantly rotating it.  Don't flip the dough over which will work the semolina into the dough.  You want to keep the semolina on the bottom which helps it to not stick to your work surface.


Amish Friendship Bread

 Amish Cinnamon Bread

 Amish Bread

Came home from work and fixed dinner.  Looked at my sad-looking plastic bag of Amish Friendship Bread Starter that has been laying around a few days.  Read the bag and discovered that today is Wednesday.  Day 10.  Oh crap. 


This is the big day.  I'm supposed to add to the starter, and make 2 loaves of bread.  I have all the ingredients.  I even have the instant vanilla pudding.  I guess that means I should go ahead and do it.


Helpful Hint:  Since you have to keep the starter outside of the fridge, I kept it in an urn-type holder to keep it protected from getting thrown around on the counter.



 After mixing the batter and pouring in the pans, there are instructions that you can sprinkle a cinnamon sugar mixture on the top, or not.  So I decided to sprinkle it lightly on one and not on the other.  I can't stand overly sweet quick breads.


 You can taste the cinnamon-sugar with both versions because of the sugar-dusted pan…


but the big difference is what it does to the looks of the bread.  Crackled and rustic vs. smooth and pound-cake-like.  Again, both are awesome. 

Amish Friendship Bread Starter

These are the 4 additional (1 cup) starters it makes in addition to the bread.


Amish Friendship Bread

MAKES TWO 9” LOAVES and 4 cups of starter for friends

To be left on counter, not meant to be refrigerated.  Burp bag as needed.

Day 1 – receive the starter and do nothing
Day 2 – Mush the bag.
Day 3 – Mush the bag.
Day 4 – Mush the bag.
Day 5 – Mush the bag.
Day 6 – Add to the bag 1 cup each flour (I recommend unbleached, all-purpose flour), sugar (plain white) and milk (I used skim milk, but usually doesn’t matter). Mush the bag.
Day 7 – Mush the bag.
Day 8 – Mush the bag.
Day 9 – Mush the bag.
Day 10 – Follow these instructions:

1. Pour the entire contents of the bag into a non-metal bowl.
2. Add 1 1/2 cups flour, 1 1/2 cups sugar and 1 1/2 cups milk. Stir.
3. Measure one cup batter into four 1-gallon Ziploc bags and give to friends along with a copy of the recipe. (Keep one for yourself if you want to make bread again in 10 days.)
4. Preheat oven to 325 degrees. (baked mine at 300 degrees on convection  setting)

5. Add to the remaining batter:

3 eggs (bringing eggs to room temperature is a generally accepted practice in baking)
1 cup oil (I used canola oil)
1/2 cup milk
1/2 tsp. vanilla
2 tsp. cinnamon (I used Vietnamese cinnamon)
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 cups flour
1 large (5.1 ounce) box instant vanilla pudding (I used French vanilla flavor)
1/2 tsp. salt (I used fine grain sea salt)

6. Grease 2 large loaf pans (my instructions say glass, but I used metal and turned out great)
7. In a small bowl, mix together 1/2 cup sugar and 1 1/2 tsp. cinnamon. Dust the greased pans with 1/2 of this mixture.
8. Pour the batter evenly into the 2 pans.  Optional: sprinkle the remaining sugar mixture over the tops of the breads. (I lightly sprinkled one loaf, none on the other.  The big difference is that the sugared version cracks and looks beautifully rustic.  The unsugared loaf remains smooth and looks like a pound cake. Both taste great.)
9. Bake 1 hour (until golden brown and firm on top.  I added an extra 5 minutes.) Cool the bread  a few minutes.  Run a knife along the edge of bread and gently turn out of pan onto a cooling rack. 

If you keep a starter for yourself, you will be baking every 10 days. The bread is very good and makes a great gift. Only the Amish know how to create the starter, so if you give them all away, you will have to wait until someone gives you one back. ENJOY!!

Here is a recipe for the starter that I HAVE NOT tried.  Got it from

Amish Friendship Bread Starter
This is the Amish Friendship Bread Starter Recipe that you’ll need to make the Amish Friendship Bread.

1 pkg. active dry yeast
1/4 cup warm water (110°F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110°F)

1. In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.
2. In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.
3. Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. 

Follow the 10-day instructions above for Amish Friendship Bread. The day you make the starter is Day 1.

Chocolate Cherry Bread

Chocolate Cherry Bread

Aaargghhh!! These charred chocolate chips look like bulging frog eyes.  Nasty.  Aside from that small issue, this bread was super!  Impressed some friends at work.  A dusting of confectioner's sugar would help cover the eyes. 

It always surprises me when I take something I baked in to work that I think is flawed, and everyone seems to rave about it. 

I think that when I make this again, I will lose the chips, or I will try to poke them down into the dough.

Chocolate Cherry Bread 2
I also don't like the way the chocolate smears when you cut it.  Untidy.  But again, if your family or guests are not like me – aka normal – these minor imperfections won't be noticed.


The recipe called for pecans also but I left them out this time.

This is a "start the night before" offering, or start darned early in the day for evening bread.

You can bake it in a bread crock,or any small to medium-sized heavy, oven-safe, covered pot, like a dutch oven.

I used my Martha Stewart dutch oven.  And guess what I learned while this was baking …

Chocolate Cherry Bread Dutch Oven
it was recalled.  No, not my bread.  My dutch oven.  Evidently the enamel chips off and could pop off while hot and land on your skin.  I seriously thought about removing my baked bread and pot with some kind of armor … and maybe some goggles (oh wait, I have glasses) or a face mask.  This thought lasted about 3 seconds, then I just shook my head at myself.

No-Knead Chocolate Cherry Bread
Compliments of JennaDish

from King Arthur's Flour online recipes

3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (2 ounces) rye flour, any type
1/2 cup (2 ounces) King Arthur Traditional Whole Wheat Flour
2 1/2 teaspoons salt
1/4 teaspoon instant yeast
1 3/4 cups (14 ounces) cool water
3/4 cup (3 1/4 ounces) chopped dried cherries
1/2 cup (3 ounces) chocolate chips
1 1/2 cups (6 ounces) diced pecans, toasted

Mix flours, salt, yeast, and water in a large bowl. Add cherries, chocolate chips, and pecans. Stir well to make a very soft dough, and cover the bowl with plastic wrap. Let rest at room temperature overnight, or for at least 12 hours; the dough will be bubbly and puffy.

Turn the dough out onto a lightly floured surface, and fold it onto itself a few times. Let it rest 15 minutes, then form it into a ball. Place it in a lightly greased bowl, smooth side down. Cover and let rise at room temperature about 2 hours, until a slight indentation remains when poked with a finger.

During the last 30 minutes of rising, preheat the oven to 450°F and place a bread crock (or a heavy, 4- to 4 1/2-quart oven-safe pot) in the oven while it heats. When the dough is risen, remove the crock from the oven, and turn the dough out of the bowl and into the crock; the smooth side will be facing up. Shake the crock gently to settle the dough, then cover with the lid and return to the oven.

Bake the bread for 20 minutes, then remove the lid and continue to bake another 30 to 40 minutes (Mine almost burned after about 20-25 minutes, so beware), until the bread is deep brown in color and an instant-read thermometer inserted into the center registers about 205°F.  Remove the crock from the oven, turn the bread onto a rack, and cool before slicing. 

Easy Oat Soda Bread

Oat Soda Bread
Irish Oat Soda Bread

Go from this…

and this …

Irish Oat Soda Bread

to this …

Irish Oat Soda Bread
and this 😉

Oat Soda Bread
Compliments of JennaDish

This recipe calls for sifting the flour, however my oat flour would not sift, yet made a very nice loaf.  To make your own buttermilk, for every 1 cup milk, place 1 Tbsp white vinegar, let sit 5 minutes in it's own container. 

adapted from the blog 101 Cookbooks


butter for greasing pan
2 cups oat flour (make your own by processing old-fashioned oats)
1 3/4 teaspoons baking soda
1 1/4 teaspoons fine grain sea salt
2 1/4 cups (10 oz) unbleached all-purpose flour, plus more for dusting/kneading
1 3/4 cups buttermilk plus more if needed and 2 Tbsp for brushing dough
2 Tbsp seeds (white sesame seeds, black sesame seeds, caraway seeds, poppy seeds, etc)

Preheat oven to 400oF with one rack in the middle of the oven and the other in the upper one third.  Butter then line a 9"x5"x3" loaf pan with parchment paper and set aside.  Or bake free form in a round shape.

You can sift or not sift the flours, baking soda and salt in a large bowl.  Make a well in the flour and pour in the buttermilk.  Stir just until combined to form a dough. If dough is dry, add buttermilk a few sprinkles at a time. Turn out onto a well-floured board and knead (fold edges into the middle several times) for 30 seconds to form a loaf.   Place loaf in pan.

Brush loaf liberally with buttermilk on all exposed surfaces.  Sprinkle evenly with seeds, slice a few slashes across the top of the dough.  Bake about 30 minutes, then quickly move the bread to the upper rack to better toast the top.  Bake another 20 minutes, or until a hard crust forms.  Lift the bread out of the pan by the parchment paper and place on cooling rack.  Let cool before slicing or the bread will be doughy and difficult to slice.  Can keep loosely covered on counter for a couple days, or refrigerate it. 

Happy Anniversary JennaDish!

I started this website to nourish my creative soul while getting my Master’s Degree in Education.  It kept me excited to learn many new dishes and to create a journal that my kids and grandkids may be interested in some day.

It was so much fun but now I’m on to new things.  Here are my two short anniversary videos of the fun food I created in my first 2 years. (spoiler alert: cute dog at the end of 1st Year video.) I hope you are fortunate enough to find time to do the things that make you happiest.  Because…

Everybody Has Something They Love to Do.


My Animoto Video

Artisan Bread in Five – Light Wheat Bread

Light Wheat Bread Loaf

Light Wheat Bread

Mix the dough.

Put it in a container like this or 2 plastic pitchers.  After 2 hours it will have risen and formed a flat surface like…

this.  And it will smell "intoxicating.  And it will slowly bubble and breathe which will be kind of cool and kind of creepy.  Then put it in the fridge for at least 3 hours or preferably overnight.

When you take it out of the fridge, the dough will have relaxed and will appear smoother.  Prepare a pizza peel (preferred) or rimless cookie sheet with a generous layer of cornmeal.  Sprinkle flour on the surface of the dough and have some flour handy in another bowl or in a pile on the table.  Get flour on your hand and cut or pull off a big ball of dough (grapefruit size or 1 lb.).  It will be wet so immediately put some flour on the ball, or drop the ball in a layer of flour and within about 30 seconds or less, keeping the surface floured so it won't stick, work the dough into a ball by taking the outer part of the dough and bringing it behind itself and to the middle, rotate 1/4 turn do again, flour, 1/4 turn do again, flour.  You get the point.  This is all working quickly and with plenty of flour but just enough to not allow it to stick to your hands.
  Light Whole Wheat Boule
Place the ball of dough on the cornmeal and let sit for 40-90 minutes. 

Light Whole Wheat on Peel
Read the recipe for timing of starting the oven and other preparation.  Right before putting the dough in the oven sprinkle with flour, cut deeply with knife or scissors.  (Above is a hot cross buns type of cut, and below are about 4 horizontal slices.)

Light Wheat Bread
If you have the Master Recipe for Artisan Bread in 5 Minutes a Day, then you just use that recipe but replace 1 cup of white flour with 1 cup whole wheat flour.

Very tasty.  Extremely delicious.

Here's the recipe if you don't have the book.  Read all the way through to make sure you have the correct equipment and ingredients.

If you have a stand mixer, use it.  However you can use a dough hook or good old wooden spoon and elbow grease.

Artisan Bread in Five Minutes a Day – Light Whole Wheat Boule (free form ball)
Compliments of JennaDish

Makes four 1-pound loaves (recipe easily can be halved or doubled)

3 cups lukewarm water
1 1/2 Tblsps granulated yeast (2 packets) – rapid rise or active dry or fast rise all work equally well
1 1/2 Tblsps coarse salt (if using fine salt, use less – about 1 1/4 Tbsp)
1 cup whole wheat flour (not whole wheat bread flour or pastry flour)
5 1/2 cups unbleached all-purpose flour
whole wheat flour and/or corn meal for pizza peel or back side of a cookie sheet

1. Mixing and storing the dough:  Mix the yeast and salt with the water in the bowl of a stand mixer (if using) or if by hand, in a 5-quart bowl, or a lidded (not airtight) food container.

2. Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy duty stand mixer (with dough hook).  If not using a machine, you may need to use wet hands to incorporate the last bit of flour.

3. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.

4. The dough can be used immediately after the initial rise, though it is easier to handle when cold.  Refrigerate in a lidded (not airtight) container and use over the next 14 days.

5. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit size) piece.  Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.  Allow to rest and rise on a cornmeal-covered pizza peel (or rimless cookie sheet) for 40-90 minutes.

6. Twenty minutes before baking time, preheat the oven to 450oF, with a baking stone (or ceramic tile from the hardware store about $3) placed on the middle rack.  Place an empty broiler tray on a rack at any level below the bread.

7. Sprinkle the loaf liberally with flour and make slashes in the dough with parallel slashes or cross hatches, with a sharp knife or sharp kitchen shears.  Leave the flour in place for baking; tap some off before eating.

8. Slide the loaf directly onto the hot stone with a quick jerk (have spatula in hand to help nudge a stubborn ball of dough).  Pour 1 cup of hot tap water into the broiler tray and quicly close the oven door.  Bake for about 35 minutes, or until deeply browned and firm.  Smaller or larger loaves will require adjustments in baking time.

9.  Allow to cool before slicing and eating.  Warm bread is nice but don't blame me if you find it's doughy because you didn't allow it to cool COMPLETELY.  Enjoy.

Artisan Bread in Five – Rye Bread!

No Knead Bread Rye
No-Knead Rye Bread from Artisan Bread in Five Minutes a Day.

No Knead Bread Rye 2
Again, this is the Master Recipe, but exchanging 1 cup of rye flour for 1 cup of all-purpose flour and adding caraway seeds to the dough inside and out.  Use a cornstarch wash before baking rather than a dusting of flour.   Another successful no-knead recipe from Artisan Bread in Five Minutes a Day.


Master Recipe: Deli-Style Rye Version

3 cups lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast)

1 1/2 tablespoons ( 2 packets) granulated yeast (you can use any kind of yeast including: instant, rapid rise, bread machine, active dry or cake yeast*

 *If you use cake yeast you will need 1.3 ounces.

1 1/2 tablespoons Kosher Salt (use less salt to suit your taste or eliminate it all together)

5 1/2 cups unbleached all-purpose flour (recipes tested with Gold Medal and Pillsbury flour. If you use King Arthur or other high protein flour add 1/4 cup water)

1 cup rye flour

1 1/2 tablespoons caraway seeds, plus more for sprinkling on top

     Cornmeal for pizza peel

     Cornstarch wash for the crust (mix 1/2 teaspoon cornstarch with small amount of water to dissolve, then add 1/2   cup water – microwave 1/2 to 1 minute or boil until glassy – set in fridge to cool until ready to use)

In a 5 or 6 quart bowl or lidded food storage container, dump in the water and add the yeast and salt. Or put all ingredients (water through caraway seeds) in the bowl of a stand mixer.  It doesn’t matter that the salt and yeast are thrown in together.

If you are using the fresh cake yeast break it up.

If mixing by hand in the storage container, to make things easier you can get a Danish Dough Whisk which I hear helps tremendously (and is cheaper than a stand mixer).

The dough will be wet. These pictures are from the regular master recipe.

Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape.

Let sit at room temperature for 2 hours.  Dough will expand greatly.

This is what it will look like.  Very cool.

The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled.

The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container.

Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out.

Cut off a 1-pound piece of dough (grapefruit size) and form it into a ball. Do this within about 1 minute by stretch from the middle outward and turn a quarter turn then stretch to back, turn 1/4 turn, doing this a few times, adding a little flour to your hands as needed just enough to prevent sticking.  Place the ball on a sheet of parchment paper… or rest it on a generous layer of corn meal on top of a pizza peel. 

This is the regular boule after it was finished resting and after dusting and slashing.

Artisan Bread Boule
And here's the rye before the cornstarch wash or the slashing.


Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom. ) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal.  Don't worry if it's a little flat.  It will rise much in the oven.

Preheat the oven to 450 degrees with a baking stone or pizza stone or unglazed ceramic or porcelain tiles on the center rack, with a broiler tray on the bottom, which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.)

I just bought these unglazed porcelain tiles at Lowe's for $2 each.

Cut the loaf with 1/4-inch slashes using a serrated knife.  Make sure the slashes are deep.

Slide the loaf into the oven onto the preheated stone (keep on parchment paper if used earlier instead of cornmeal) and add a cup of hot water (actually I need 2-3 cups because 1 cup dries up too quickly) to the broiler tray. Bake the bread for 30-35 minutes or until a deep brown color.

If you used parchment paper you will want to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone for the last 5-10 minutes.

Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. It is hard to wait, but you will be happy you did! Make sure you have a nice sharp bread knife that will not crush the bread as you cut. Or you can tear it apart like the Europeans!

If you have any leftover bread just let it sit, uncovered on the cutting board or counter with the cut side down. If you cover a bread that has a crust it will get soggy.

Artisan Bread in Five – Rosemary Bread

Made the regular Master Recipe but added 1 Tblsp fresh rosemary to the whole mix.  For some reason the dough was especially cooperative this time.  Could it have been the rosemary?  Or did I mix it longer?  Or was it the distilled water?  Or was God tired of laughing at me and took a break one day?

You know the saying:  Man plans,God laughs

Look at how the bread baked, pushing out the deep slits in the dough.  Fun City. 

And how bout those turkey potholders?  My mother-in-law sent them just today.  Wasn't that thoughtful!  She also sent glittery silk fall leaves to lay around the table and cute fall kitchen towels.

Turkey Salt n Pepper Shakers

Speaking of cute… Love my little Mr. and Mrs. Turkey.  And speaking of Thanksgiving salt n pepper shakers, you should watch Pieces of April with Katie Holmes.  I watch it every year.  Oh, and Planes,Trains and Automobiles – a hilarious trying-to-get-home for Thanksgiving story.

Rosemary Bread

The texture was perfectly easy to form into a smooth boule.  I was amazed.  It was wettish like it should be yet not sticky.  How can that be?  Oh well.


A Child's View
Anyone notice that I like to take pictures of bread on the cooling rack at this angle?  I set the camera on the table and stoop down and shoot.  The shot is better in low light if the camera is very still.  I like this angle because of the bread crumbs but also, doesn't it look like a child's eye view? 

I'm still on my quest, with each loaf of bread, to figure out what the secret is to the dough not sticking to the peel.  I had read that some people try things like dry grits.  Yuk.  Who wants grits on the bottom of their bread?  So I considered using oatmeal but that just seemed silly cause they're way too big.   Or are they?

I wound up mixing whole wheat flour, cornmeal and a teeny bit of oats to the peel and guess what?  It didn't stick! 

The other thing that worked out well was I used a little spray bottle with warm water to spritz the dough balls before sliding them into the oven.  I spritzed, sprinkled dried rosemary on the outside and a little dried thyme, and made three deep slits in each.

And here's more fall cuteness…

SCPA had Homecoming at Music Hall this year.  Now that's high falootin'!


Artisan Bread in Five – Jill’s First Loaf

Jill's First Loaf Crumb

Good Job Jill!

You needed to document a process and create a school presentation.

You baked a loaf of bread, sliced it, and took it to your class for kids to taste while you presented how you did it.


You took the dough out of the fridge that we mixed a couple days before.  (You can keep the dough up to two weeks).  It actually tastes a bit better each day.

You put cornmeal on the paddle, shaped the dough quickly into a ball without kneading, let it rest 40 minutes, sprinkled flour on the top, slashed it so the crust could expand without splitting…

then scooted it onto a preheated baking stone in a preheated oven.

Poured 1 -2 cups hot water in a heavy metal tray below the bread to create steam to make a nice crustand baked for about 30 minutes.

Lifted it off the stone with an extra wide spatula and cooled it on a rack.

Ah look.  It has a tail.

And of course, you took lots of pictures.  Wasn't that fun?  I hope you got an A!

Artisan Bread in Five Minutes a Day – Pumpernickel!

When I bought my sourdough starter from King Arthur's Flour (for a separate recipe), it was $6.95 plus about $6 shipping.  My "shopping cart" said I could add another $10 or so for the same shipping cost.  So of course, I looked for other items.

One item was Vietnamese Cinnamon.  Said it's a bold cinnamon taste.  They were right.

The other item I chose was an 8 oz plastic bag of some Pumpernickel Plus Bread Base.  Described as featuring the flavor of pumpernickel flour, rye sourdough and caraway.  It looks like a bag of someone's ashes.  Seriously.

The very brief instructions say to add 1/4 to 1 cup to your basic bread recipe.  So I replaced a cup out of the 6 1/2 cups of flour in the Artisan Bread Master Recipe.

Mmm.  Looks chocolatey. 

Then I looked in the Artisan Bread cookbook under their own Pumpernickel recipe which was VERY different.  Included chocolate and honey and said they didn't use pumpernickel flour because it's so unpredictable in the amount of moisture it absorbs.  Great! 

But it all turned out fine. 


You have to put cornmeal on the pizza paddle to slide the dough onto the baking stone in the oven.  This is where I open the oven and get hit in the face with a huge heat wave which steams up my glasses and blinds me.  Then I give the paddle a jerk to remove the dough and it gets stuck, making my boule more like a blob. 

That's also when I use all my curse words in one sentence.  Each time, I try to do the cornmeal thing slightly different in order to learn what works. 

This time, as the photo shows above, I decided to put the cornmeal heavily near the edge of the paddle so the dough wouldn't have to scoot as far.  This worked well because while my glasses were steamed up and I was blinded, I gave it a big shove and it landed too far to the back of the stone nearly smacking up against the back wall of the oven.  I was so p.o.'ed at that stupid dough, because I knew it was just being difficult so it could laugh at me. 


Because I was baking this thing while I was also being a short-order cook, making omelets for two and spaghetti for one, I forgotted to slash the dough to prevent it from breaking the crust.

I thought about it 10 minutes into baking, so I turned the oven light on and peeked in to find a pitiful looking cow patty type blob that looked dried out and miserable. 

I opened the oven, holding a big ol chef's knife in my hand, waited for my steamed glasses to clear up (2 seconds) and slashed away.  My did it look like a disaster.

But it all worked out.  Tasted like pumpernickel.  Great crust and crumb.  A little softer interior than the regular.  But tasty.

RECIPE:  Go to, go to the bottom and get the Master Recipe, then swap out 1 cup of the King Arthur's Pumpernickel Base (which looks like Uncle Joe's ashes on the mantel) for 1 cup of regular flour.

Simple as that.

Or go to and look for their own particular Pumpernickel recipe which is very different from what I did so I can't attest to it.