Dough

• 1 2/3 to 1 3/4 cups (379g to 397g) lukewarm water*
• 2 1/4 teaspoons active dry yeast or instant yeast
• 4 cups + 3 tablespoons (510g) King Arthur Unbleached Bread Flour
• 2 teaspoons kosher salt or 1 1/2 teaspoons table salt

*Use the smaller amount of water in summer, or when it’s humid; the larger amount during the winter, or in a dry climate.

Glaze

• 2 teaspoons King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon sugar
• 1/2 teaspoon vegetable oil
• 1/3 cup (74g) cool water

Topping

• 1 teaspoon sesame seeds
• 1 teaspoon nigella (black onion) seeds*

*Substitute poppy seeds or the seeds of your choice if you can’t find nigella seeds.

To make the dough: Mix the water, yeast, flour, and salt until well combined. Knead the mixture — using your hands, a stand mixer, or your bread machine set on the dough cycle — until you’ve made a smooth, fairly soft dough. The dough should barely clean the inside of the bowl, if you’re using a stand mixer, perhaps sticking just a bit at the bottom.

Put the dough in a lightly greased large bowl, cover the bowl, and let the dough rise until it’s nearly doubled in size, about 1 hour.

Gently deflate the dough, and divide it into two pieces. Shape each piece into a rough log abut 9″ long. Tent the logs with lightly greased plastic wrap, and allow them to rest for 30 minutes.

While the dough is resting, prepare the glaze.

To prepare the glaze: Combine the flour, sugar, oil, and water in a small saucepan, bring to a bare boil, and cook over medium heat, stirring constantly, until the mixture thickens and coats the spoon; this should take less than a minute. Remove the glaze from the heat, and set it aside.

Preheat the oven to 450°F. If you have a pizza stone, set it on the lowest rack or oven floor.

Working with one piece at a time, gently deflate the dough, and pat/flatten it into a 14″ x 5″ rectangle. Use your fingers (or the handle of a long wooden spoon) to press five lengthwise grooves into the dough. Press firmly, but don’t cut through the bottom of the dough.

Spread half the glaze onto the dough, rubbing it all over. Sprinkle with half the seeds.

Slide the bread onto the stone and bake it for 15 to 18 minutes, until it’s golden brown. If you’re not using a stone, place the bread on a baking sheet and bake it on your oven’s middle rack. Remove the bread, and cool it on a rack.

While the first loaf is baking, prepare the second loaf. Bake as directed.

• 1 cup milk
• 2 tablespoons butter
• 2 teaspoons instant yeast or active dry yeast
• 2 tablespoons sugar
• 1 1/4 teaspoons salt
• 3 cups flour

Heat the milk to a simmer, and pour it over the butter in a large mixing bowl. Let the mixture cool to lukewarm, then add the yeast and sugar.

Once the yeast softens, add the remaining ingredients and stir until the dough starts to leave the sides of the bowl.

Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Add a bit of additional milk or flour if needed — the dough should be soft, but not sticky.

Transfer the dough to a lightly greased bowl, cover, and allow it to rise until puffy though not necessarily doubled in bulk, about 1 hour.

Transfer the dough to a lightly oiled work surface, and shape it into an 8″ log. Place the log in a lightly greased 8 1/2″ x 4 1/2″ loaf pan, cover loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1″ above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 30 to 35 minutes, until it’s light golden brown. Test it by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with a digital thermometer (it should register 190°F at the center of the loaf).

Remove the bread from the oven, and cool it on rack before slicing.

• 3/4 cups warm water
• 1 tsp yeast
• 1 Tbsp sugar
• 2 cups all-purpose flour
• 1 tsp salt
• 1 Tbsp olive oil

• Dissolve the yeast and sugar in the warm water. Allow the yeast water to sit for about 5 minutes, or until a thick layer of foam develops on top.
• While you’re waiting for the yeast, add 1 cup of the flour and the salt to a large bowl, then stir well to combine.
• Add the olive oil to the yeast water, then pour the mixture into the bowl with the flour and salt. Begin adding more flour to the bowl, ¼ to ½ cup at a time, until it forms a ball of dough that can no longer be stirred with a spoon.
• Turn the dough out onto a lightly floured work surface, then knead for about 5 minutes, adding a little flour as you go to keep it from sticking.
• At this point you have three options: use the dough tonight (one hour after kneading), use it tomorrow (allowing it to rise in the refrigerator over night) or within a month (freezing the dough).

To Use the Pizza Dough Same Day

• Place the kneaded dough back into the mixing bowl, drizzle with a little oil, then turn the dough to coat it with oil. Cover the bowl loosely and let the dough rise in a warm place for one hour, or until it is double in volume.
• Once risen, stretch or roll the dough out to a 14 to 16-inch circle, place on a pizza pan, and top with your favourite sauce and toppings. Bake the pizza in a preheated 450ºF oven for 10-12 minutes or until the edges are brown and crispy.

To Use the Pizza Dough the Next Day

• Allowing the dough to proof (rise) slowly in the refrigerator for 18-24 hours gives the dough even more flavor. Form the dough into a ball and coat with oil. Place the dough in a covered container and refrigerate for 18-24 hours. Allow the dough to come to room temperature before stretching, topping, and baking.

To Freeze the Dough for Future Use

• Form the kneaded dough into a ball, coat it with oil, wrap tightly in plastic wrap, then place in a freezer bag and transfer to the freezer. When you are ready to use the dough, simply place it on the counter for one hour prior to use. The dough should be at room temperature before stretching, topping, and baking.

• 1¼ cups warm water
• ¼ cup sugar
• 2 Tbsp. instant yeast
• ⅓ cup oil
• 1 tsp. salt
• 1 egg
• 3½ cups flour

1. Dissolve yeast in warm water and sugar in a large bowl. Add in oil, salt, egg and flour until combined. (Add a little extra flour if dough is too sticky.)
2. Shape immediately into about 15 rolls and place in a greased 9×13″ cake pan. Let raise for about 15-20 minutes.
3. Preheat oven to 375ºF. Bake rolls for about 15-20 minutes. Spread butter on the tops of cooked rolls for a finishing touch.

• 3/4 to 1 cup lukewarm water*
• 2 tablespoons butter, at room temperature
• 1 large egg
• 3 1/2 cups King Unbleached All-Purpose Flour
• 1/4 cup sugar
• 1 1/4 teaspoons salt
• 1 tablespoon instant yeast

1. Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
2. Cover the dough, and let it rise for 1 to 2 hours, or until it’s nearly doubled in bulk.
3. Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3″ across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
4. Brush the buns with about half of the melted butter.
5. Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
6. Cool the buns on a rack.
7. Yield: 8 large buns.

• 1/4 cup lukewarm water
• 1 cup warm milk (100 to 110°F)
• 3 tablespoons unsalted butter, melted and divided
• 2 whole eggs, lightly beaten
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons fine salt
• 2 1/4 teaspoons (1 packet) instant yeast
• 4 1/2 cups (572 grams) bread flour
• Flake sea salt, for sprinkling

Combine the water, milk, 1 tablespoon of the melted butter, eggs, sugar, salt and yeast in the bowl of a stand mixer. Add 2 cups of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass. Attach the dough hook to the mixer, turn to medium-low speed, and gradually add the remaining flour, kneading until a mass of dough begins to forms. Continue kneading on medium-high speed for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.

Lightly spray a large clean bowl with cooking spray and place the dough in the bowl. Cover the bowl lightly with plastic wrap. Let rise for about 45 minutes to 1 hour at room temperature or until the dough is big, puffy, and about doubled in size.

Spray a 13×9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan. Brush with the remaining 1 tablespoon of melted butter and sprinkle with flake sea salt. Lightly cover the dough with plastic wrap and let the rolls rise for 30 minutes, or until about doubled in size.

Preheat the oven to 375°F.

Bake the rolls for 20 minutes, or until golden brown. Brush with remaining 1 tablespoon melted butter.

• 3 1/2 cups all-purpose flour, divided, plus more for dusting work surface
• 1 tsp. active dry yeast
• 1 tsp. sugar
• 1/4 tsp. salt
• 3 Tbs. olive oil

1. Mix 1 cup flour, yeast, sugar, and 1 cup lukewarm water in large bowl with fork. Cover with clean kitchen towel, and let stand in warm place 30 minutes, or until mixture is thick and bubbly. This is the “sponge.”
2. 2. Stir 2 cups flour, salt, and 1/2 cup water into yeast mixture. Knead 2 to 3 minutes with hands or dough hook of electric mixer until dough is smooth. Add remaining 1/2 cup flour and olive oil; knead 2 to 3 minutes more, or until dough comes together. Transfer to floured work surface, and knead 5 to 7 minutes more, or until dough is no longer sticky. Shape into ball, place in floured bowl, and cover with kitchen towel. Let rise 1 hour, or until dough has doubled in size. Punch down dough, cover, and let rise 30 minutes more.
3. 3. Shape dough into 10 2-inch balls on floured work surface. Cover with kitchen towel, and let rise 30 minutes. Roll balls into 1/4-inch-thick circles. Cover, and let stand 30 minutes more.
4. 4. Brush cast iron skillet with canola oil, and heat over high heat. Place 1 dough circle on skillet. Cook 1 to 1 1/2 minutes per side, or until pita is puffed, pushing on puffed pita with spatula to cook edges. Repeat with remaining dough circles, oiling skillet as necessary.

• 2 cups lukewarm water (105-degrees Fahrenheit)
• 1 package active dry yeast (2-1/4 teaspoons)
• 1/2 tablespoon salt
• 4-1/3 cups all-purpose flour , divided
• 1 cup olives, chopped
• 1 teaspoon garlic powder
• 2 tablespoons olive oil , divided
• coarse salt
• dried parsley

1. In a large mixing bowl, combine water and yeast.
2. Add 1 cup of flour and salt; stir with a wooden spoon until combined.
3. Stir in olives, herbs, garlic and garlic powder.
4. Add remaining flour, one cup at a time, stirring until thoroughly combined.
5. Cover with plastic wrap and set in a warm spot to rise for 1 hour.
6. Add a tablespoon of olive oil in an 8-inch cast iron skillet; using a napkin or your fingers, coat bottom and sides of skillet with the olive oil.
7. Flour your hands; remove plastic wrap and using your hands, transfer dough to prepared skillet and shape into a disk.**
8. Cover with a kitchen towel and let stand for 30 minutes.
9. Preheat oven to 400 Fahrenheit.
10. Drizzle remaining olive oil over the top and sprinkle with salt and parsley.
11. Score the top of the loaf with a knife.
12. Bake for 30 to 35 minutes, or until top is nicely browned.
13. Remove from oven and turn the bread out onto a wire cooling rack.***
14. Leave to cool.