Sourdough Popovers

This deliciousness was dangerously easy to throw together. :/

This recipe was adapted from King Arthur Flour. I used a popover pan and modified the baking time for a convection oven. We ate them with rocket soup and green salad but they would also be incredible for breakfast- maybe even with jam.

Instructions for sweet and savory variations are below the recipe.

Yield: 6 popovers

  1. In the microwave or in a small saucepan, warm the milk until it feels just slightly warm to the touch.
  2. Combine the warm milk with the eggs, sourdough starter and salt, then mix in the flour. Don’t over-mix; a few small lumps are OK. The batter should be thinner than a pancake batter, about the consistency of heavy cream.
  3. Heat a muffin or popover pan in the oven while it’s preheating to 450°F, preferably on convection.
  4. Carefully remove the hot pan from the oven, and spray it thoroughly with non-stick pan spray, or brush it generously with oil or melted butter. (To use melted butter: Melt 2 T butter and then distribute 1/2 tsp to the base of each popover cup before adding batter.)
  5. Quickly pour the batter into the cups, filling them almost to the top. If you’re using a muffin tin, fill cups all the way to the top. Space the popovers around so there are empty cups among the full ones; this leaves more room for expansion.
  6. Bake the popovers for 15 minutes, then reduce the oven heat to 375°F and bake for an additional 10 (in a convection oven) or up to 20 minutes in a standard oven, until popovers are golden brown.
  7. Remove the popovers from the oven and serve immediately.

Variations:

  • For sweet, cinnamon-sugar popovers: Prepare and bake the popovers as instructed. When the popovers come out of the oven, brush them with melted butter (about 1/4 cup per batch), and roll them in cinnamon-sugar (about 1/4 cup per batch).
  • For savory, cheddar-herb popovers: Mix 2 teaspoons herbes de Provence and 1/4 cup shredded Vermont cheese or cheese powder to the flour before stirring it into the sourdough-egg mixture. Finish the popovers according to the recipe instructions.

English Muffin Bread

I have another special breakfast to share. Having a treat to start the day brings a little sunshine. 🙂

I am not really a bread person, but I do really enjoy English muffins. I often have a whole wheat “British muffin” from Trader Joe’s for breakfast. Naturally, this bread full of nooks and crannies caught my eye.

The recipe is from Shauna Sever’s Midwest Made: Big, Bold Baking from the Heartland. It is easy and relatively quick to prepare, with only one rising time. She suggests baking the loaf in a German Rehrucken (crimp loaf pan) or standard loaf pan. I baked the loaf in my favorite Pullman loaf pan and modified the baking time accordingly.

The original recipe recommends making it a day ahead to serve it toasted the next day. We ate warm from the oven, slathered with salted Irish butter and our homemade strawberry-vanilla bean jam. We did toast the leftovers! Perfect.

Yield: One loaf

  • nonstick cooking spray, for pan
  • 3 T (30 g) yellow cornmeal, divided
  • 2 1/4 tsp instant yeast
  • 1/3 cup (75 g) warm water (110° to 115°F/43° to 46°C)
  • 3 tsp granulated sugar, divided
  • 3 cups (384 g) unbleached all-purpose flour, spooned and leveled
  • 1 1/2 tsp fine sea salt
  • 1/4 tsp baking soda
  • 1 cup (225 g) well-shaken buttermilk, at room temperature
  • 2 T plus 1 tsp (32 g) vegetable oil (I used canola oil)
  • 1 T unsalted butter, melted
  1. Lightly spray a 9×5-inch (23×12.7 cm) metal loaf pan, German Rehrucken crimp loaf pan, or Pullman loaf pan with nonstick cooking spray. Wipe away any excess that pools in the edges.
  2. Dust the pan all over with about 2 tablespoons of cornmeal; tap out the excess.
  3. In a small bowl, whisk together the yeast, warm water, and 1 teaspoon of the sugar. Let rest for a couple of minutes.
  4. In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flour, the remaining 2 teaspoons of granulated sugar, salt, and baking soda.
  5. On low-speed, stir in the buttermilk, oil, and finally the yeast mixture. Mix until incorporated. (It is very important that the buttermilk is at room temperature so that the dough can rise well.)
  6. Increase the speed to high and mix for 1 minute, stopping halfway through to scrape down the bowl. The dough will be soft and sticky.
  7. Scrape the dough into the prepared pan.
  8. Oil your hands lightly and pat the dough gently and evenly into the pan.
  9. Sprinkle the top with the remaining tablespoon of cornmeal.
  10. Cover with plastic wrap and let rise until doubled and the dough comes about 1 inch from the top of the pan, about 1 hour. (I used a proofing oven.)
  11. During the rise, position a rack in the center of the oven and preheat it to 400°F/200°C.
  12. Bake the bread until golden and risen, with a hollow sound when tapped int he center, 22 to 25 minutes for a standard or crimped loaf pan, or 18 to 20 minutes for a Pullman loaf pan. The internal temperature should register at least 190°F/88°C on an instant-read thermometer.
  13. Turn out the bread onto a wire rack. Brush lightly all over with the melted butter. (I only brushed the top.)
  14. Let cool completely before slicing- if you can wait!

Cinnamon-Date Sticky Buns with Vanilla Glaze

The photo of this special breakfast is on the cover of the April issue of Bon Appétit. I made it almost immediately after seeing the magazine! I really liked the idea of using dates in the filling to add a little bit of natural sweetness and fiber- and to reduce the amount of sugar. Yum.

This recipe is from Bon Appétit, contributed by Molly Baz, Sohla El-Waylly, and Sarah Jampel. It was included in an article titled, “Butter, Sugar, Flour, Magic: A Basically Guide to Better Baking.” There are a lot of other delicious treats included in the article. 🙂 I made the dough and the date filling the day before assembling and baking.

It would be a lovely breakfast to serve on Easter morning.

Yield: 9 sticky buns

For the Dough:

  • 3/4 cup buttermilk or whole-milk plain yogurt
  • 7 T vegetable oil, divided
  • 1 large egg
  • 1/4 cup (50 g) packed dark brown sugar
  • 1/4-oz (2 1/4 tsp) envelope active dry yeast
  • 3 cups (375 g) all-purpose flour
  • 1/4 tsp baking soda
  • 1 tsp kosher salt

For the Filling and Assembly:

  • 1 cup (180 g) packed Medjool dates, halved, pitted
  • 2 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 3 T vegetable oil, divided
  • 1/4 cup (50 g) packed dark brown sugar
  • 3/4 cup (83 g) Confectioners’ sugar
  • 3 T buttermilk or plain whole-milk yogurt
  • 1 tsp vanilla paste or extract

To Make the Dough:

  1. Combine the buttermilk and 6 tablespoons of oil in a small microwave-safe bowl. (It won’t get smooth.) Heat in the microwave in three 10-second intervals until just about body temperature, or when it registers 98°F with an instant-read thermometer. (Alternatively, the mixture can be heated in a small saucepan on medium-low for about 1 minute.)
  2. Whisk egg, brown sugar, and yeast in a liquid measuring cup to combine, then whisk in the buttermilk mixture.
  3. Pulse the flour, baking soda, and salt in a food processor to combine.
  4. With the motor running, stream in the buttermilk mixture. Process until about 80% of the dough comes together in a ball, about 2 minutes. (The mixture will look very wet at first, then the sides will begin to pull away.)
  5. Using a bowl scraper or rubber spatula, scrape the dough onto an unfloured surface. (It will be wet and sticky.)
  6. Knead, pushing it away from you, then pulling it back toward you, until a smooth ball forms, about 3 minutes. (You can lightly oil your hands if the dough is too sticky.) The dough will grow silkier, tighter, and easier to work with as you knead.
  7. Roll out the dough into a rough 8-inch square.
  8. Fold dough over onto itself to make and 8×4-inch rectangle, then flatten it slightly and fold over once more to make a 4-inch square.
  9. Roll dough back out into an 8-inch square.
  10. Repeat the folding process (Step 8); you will finish with a 4-inch square.
  11. Pour remaining 1 tablespoon of oil into a medium bowl and add dough (still folded); turn to coat.
  12. Cover bowl tightly and chill dough until doubled in volume, at least 8 hours and up to 1 day. (I refrigerated my dough overnight.)

To Make the Filling and Assemble:

  1. Place dates in a small bowl and pour in 1 1/2 cups hot water to cover. Let soak until softened, about 10 minutes.
  2. Drain dates and transfer to a food processor; discard soaking liquid.
  3. Add cinnamon, salt, and 2 tablespoons of oil.
  4. Purée, scraping down sides as needed, until smooth, about 4 minutes. (You should have about 1/2 cup purée.)
  5. Grease a 10-inch cast-iron skillet with remaining 1 tablespoon of oil.
  6. Transfer dough to a clean, unfloured surface and roll out to an 8-inch square.
  7. Fold in half into an 8×4-inch rectangle, then fold rectangle over itself to form a 4-inch square. If dough feels tough and uncooperative, let it sit for about 5 minutes to relax and try again.
  8. Roll out dough into a 12-inch square, about 1/4-inch thick.
  9. Dollop date purée all over. Using a small offset spatula, spread evenly over dough, leaving a 1/2-inch border without purée along edge farthest from you.
  10. Sprinkle brown sugar over purée.
  11. Starting at the edge closest to you, roll up dough into a tight log.
  12. Using a sharp serrated knife and long sawing motions, trim about 1/2-inch of dough from both ends. (These ends can be discarded, but I baked them in a separate small ramekin.)
  13. Slice log crosswise into 3 sections, wiping knife clean between cuts.
  14. Slice each section crosswise into 3 buns. (I used a ruler.) You should have 9 buns total that are each about 1-inch thick. Transfer buns to prepared pan as you go.
  15. Cover pan tightly with plastic wrap or foil. Place in a warm, dry spot. (I used plastic wrap so that I could monitor the rising process. I also placed the pan in a warming drawer.)
  16. Let buns rise until they’re doubled in volume and spring back when poked, leaving only a small indentation, 1 to 1 1/2 hours, depending on the humidity and warmth of your kitchen.
  17. Remove plastic wrap, if using, and cover pan with foil.
  18. Place a rack in the middle of the oven; preheat to 350°F, preferably on convection.
  19. Bake buns, still covered, until puffed, pale, and mostly set, about 20 minutes. (I baked the small ramekin with the extra end pieces, covered with foil, at the same time.)
  20. Remove foil and continue to bake until golden brown, about 15 minutes if you prefer a soft and squishy bun and up to 25 minutes for a more toasted bun. Let cool slightly. (I baked the small ramekin with the extra end pieces at this point for about 5 minutes- uncovered.)
  21. Meanwhile, whisk powdered sugar, buttermilk, and vanilla in a medium bowl to combine.
  22. Brush glaze over warm buns and serve in skillet.

Do Ahead: Purée can be made 3 days ahead. Place in an airtight container, cover and chill. Bring to room temperature before using.

Portuguese Rolls

My husband came home from work with special homemade rolls that one of his co-workers had brought in for a pot luck celebration. We couldn’t believe that any of them were leftover! They had an amazing texture and were absolutely delicious.

Thankfully, she was happy to share the recipe with me. 🙂 I’ve made them several times. Easy and perfect.

Yield: 8 rolls

  • 250g bread or all-purpose flour
  • 200g cold water
  • 10g bread yeast
  • 5g coarse salt
  • 10g granulated sugar
  1. Combine all ingredients in a bowl. (I use a stand mixer and knead the dough on medium speed for 2-6 minutes.)
  2. Lightly oil the top surface of the dough and turn to completely coat the outside of the dough.
  3. Cover the bowl with plastic wrap and place in a proofing oven or warm spot for 1 hour.
  4. Remove dough from the bowl and place on a lightly floured surface. Divide into 8 equal pieces.
  5. Roll into rounds or oval shapes.
  6. Place on a parchment paper-lined rimmed baking sheet. Let rest for 15-20 minutes in a proofing oven or a warm spot.
  7. Bake at 400 degrees, preferably on convection, for 15-20 minutes.

Sheet Pan Crispy Mushroom-Parmesan Sandwiches

I must confess that we’ve eaten these delicious sandwiches on a couple of occasions already. They are a fabulous variation of the more common vegetarian alternative “parm” sandwich, eggplant parmesan. Worth using the oven in the summer! 🙂

This recipe was adapted from Meatless Sheet Pan Suppers: 100 Surprising Vegetarian Meals Straight from the Oven by Raquel Pelzel. I served them with both challah and potato rolls, on different occasions. The original recipe recommends sub rolls. I modified the proportions, used part-skim mozzarella, and substituted fontina for the provolone cheese. Fabulous!

Yield: 4 sandwiches

  • 8 T extra-virgin olive oil
  • 6 garlic cloves, finely grated
  • 1/2 cup panko bread crumbs
  • 1 tsp plus a pinch of kosher salt
  • 3/4 cup grated low-moisture part-skim mozzarella cheese
  • 3/4 cup grated fontina or provolone cheese
  • 6 T finely grated Parmigiano Reggiano cheese
  • 4 large or 6 medium portobello mushrooms, stemmed and sliced 1/4 inch thick
  • 1/2 cup store-bought or homemade marinara sauce (I used Trader Joe’s Marinara Sauce with Barolo Wine), or more, as desired
  • 4 rolls, such as challah, potato, or sub rolls
  1. Adjust an oven rack to the middle position and preheat the oven to 400 degrees, preferably on convection roast.
  2. Combine the olive oil and garlic in a microwave safe bowl, and warm in the microwave at high power until the garlic is fragrant, about 30 to 45 seconds.
  3. Pour 3 T garlic oil into a small bowl and add the panko bread crumbs and a pinch of kosher salt. Rub together with your fingers to combine and set aside, reserving the remaining garlic oil. (Add up to an additional tablespoon of garlic oil, as needed.)
  4. In a separate bowl, combine the mozzarella, fontina (or provolone), and Parmigiano Reggiano cheeses.
  5. Place the mushrooms in a medium-sized bowl and toss with 2 T garlic oil and the remaining 1 tsp kosher salt.
  6. Transfer the mushrooms to a parchment paper-lined, rimmed sheet pan and roast until tender, 10 to 12 minutes. Do not flip them. Transfer the mushrooms to a plate and set aside.
  7. Line a second sheet pan with aluminum foil (or the same pan if it is cool enough to handle). Adjust the oven rack to the upper-middle position and preheat the broiler to high.
  8. Open the rolls and lightly brush the interior of each with some of the remaining garlic oil.
  9. Place the rolls, face up, on the prepared sheet pan and broil until the bread is golden brown, 1 to 2 minutes. Watch carefully! Remove the rolls from the oven, keeping the broiler on, and divide the tops of the rolls among 4 plates. Leave the bottom of the rolls on the sheet pan.
  10. Arrange the mushrooms over the bottom halves of the rolls and top each with 2 (or more) T marinara, spreading it out a bit.
  11. Divide the cheese over each mound of vegetables and return the sheet pan to the broiler. Broil until the cheese is melted, 1 to 3 minutes, watching carefully.
  12. Sprinkle the reserved panko bread crumbs evenly over the cheese and return to the broiler until the crumbs are golden and crisp, 1 to 2 minutes.
  13. Transfer each portion to a plate and top with reserved roll top. Serve hot.

Buckwheat Popovers

My family is happy to eat soup and salad for dinner with a bribe like a warm, eggy popover. This version was earthy and delicious. I had to make them a couple of times to get the baking temperature and cooking times just right. (No worries, we ate the less than perfect ones too. 😉 )

This recipe was adapted from the New York Times, contributed by Melissa Clark. We enjoyed them with Spiced Red Lentil Soup, but they would also be wonderful for breakfast with butter and jam.

Yield: 6 Popovers

  • 1 cup/236 milliliters whole milk, at room temperature
  • 3 large eggs, at room temperature
  • 2 tablespoons unsalted melted butter, plus more for pans (or use cooking spray)
  • 1 teaspoon granulated sugar
  • ½ teaspoon fine sea salt
  • ¾ cup/90 grams all-purpose flour
  • 2 tablespoons buckwheat flour
  • 2 tablespoons whole-wheat flour

  1. Heat oven to 425 degrees, preferably on convection.
  2. Brush cups of a popover pan (or muffin tin) with butter or coat with cooking spray. (I have had more success with cooking spray.)
  3. In a large measuring pitcher with a spout (this makes pouring easier later), or in a bowl, whisk together milk, eggs, butter, sugar and salt until frothy.
  4. Add flours and whisk until mostly smooth, though a few clumps may remain in batter, which is fine. (If you prefer you can mix everything together in a blender instead of a bowl.)
  5. Pour batter into prepared cups. Bake 15 minutes.
  6. Turn heat down to 350 degrees and bake another 10 minutes until popovers are golden brown and puffed. (Reduce baking time by 5 minutes if using a muffin tin.) Keep tabs on their progress by looking through the window in the oven door. Do not open the oven door until the last 5 minutes of baking or they won’t puff.
  7. Serve warm.

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Irish Soda Bread Buns

Just when I thought that I was running out of variations of soda bread to make for St. Patrick’s Day, I found this new one in the New York Times. 🙂 The genius idea from Melissa Clark was to bake the dough in small buns to maximize the amount of the fabulously crunchy outer crust. Yum!

I weighed the dry ingredients, used raisins instead of currants, and, despite pleas from my kids, included the caraway seeds. (I love them!) Happy St. Patrick’s Day!

Yield: 8 buns

  • 3 T unsalted butter, chilled and cubed
  • 155 grams all-purpose flour (1 1/4 cups), more as needed
  • 95 grams whole wheat pastry flour (3/4 cup)
  • 55 grams granulated sugar (1/4 cup)
  • 7 grams baking powder (1 1/2 teaspoons)
  • 5 grams coarse salt (1 teaspoon)
  • 5 grams baking soda (3/4 teaspoon)
  • ⅔ cup buttermilk, more for brushing
  • 1 large egg
  • 90 grams dried currants or raisins (about 2/3 cup)
  • 8 grams caraway seeds (about 1 1/2 teaspoons)

  1. Heat oven to 375 degrees, preferably on convection. Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flours, sugar, baking powder, salt and baking soda.
  3. Using a pastry cutter or your fingers, work in butter until mixture forms coarse crumbs.
  4. In a small bowl or measuring cup, whisk together buttermilk and egg. Stir wet mixture into dry one until they just form a moist dough.
  5. Stir in raisins/currants and caraway seeds.
  6. Turn dough out onto a lightly floured surface. (I lightly floured a piece of parchment paper to minimize the mess.)
  7. Shape into a 7-inch round about 1-inch thick. Cut into 8 wedges.
  8. Using lightly floured hands, roll each wedge into a ball and transfer to the prepared baking sheet.
  9. Using kitchen shears, snip a small “x” into the top of each bun. (You can also use a knife.)
  10. Brush tops with a little buttermilk, and dust lightly with flour.
  11. Transfer baking sheet to oven. Bake until buns are golden brown and firm, 20 to 25 minutes. (I baked mine for 22 minutes on convection.)
  12. Cool 10 minutes before serving.

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