What do you do when you love cinnamon rolls and pizza? Of course, you combine them to make a delicious hybrid treat that includes the best features of both. A super puffy, light, and soft dough rolled into a swirl and filled with freshy made tomato sauce, mozzarella, and spicy pepperoni. Place a dollop of sauce on top, decorate with a basil leaf and tuck in!

This is another remake of an old recipe that I posted a couple of years ago. As ever, it is improved and simplified. This unique snack takes little effort to make and requires pretty much no skill. But if you watch this channel regularly, then you’re all good in the skill department anyway.

You can customize this recipe to your taste. Use any cheese and meat/veggie filling that you fancy. Change the sauce. As long as you stick to the given quantities and don’t make it too wet it’ll work. This recipe makes 6 rolls which will be enough for two people.

Watch the video down below for detailed instructions.

Ingredients

For the sauce –

200g (7oz) good quality tinned tomatoes

2 cloves garlic, chopped

2g (0.07oz) salt

10g (0.35oz) olive oil

Oregano

Basil stalks

For the dough –

140g (4.9oz) water

3g (0.1oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.32oz) fresh yeast

5g (0.17oz) salt

15g (0.5oz) olive oil

250g (8.8oz) white bread flour

For filling –

120g (4.2oz) grated mozzarella

120g (4.2oz) chopped pepperoni

To learn more about no-knead bread dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

Method

1. Make the sauce. In a small pan on medium-high heat cook the chopped garlic in olive oil stirring occasionally for around 2 minutes or until the garlic starts browning. Add the salt, oregano, and tinned tomatoes. Turn the heat down to medium and keep cooking for 15 minutes stirring occasionally. Add the basil towards the end. Blitz the sauce with a blender and leave to cool down completely. If you do not have a blender, then you can keep it chunky.

2. Make the dough. Combine the water, yeast, salt, and olive oil. Mix well to dissolve the salt and yeast. Add the flour and mix to a dough. *Desired dough temperature around 24C (75F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust fermentation time accordingly.
3. Cover and ferment for 45 minutes.
4. Fold.
5. Ferment for 45 minutes.
6. Roll the dough out to a rectangular shape. Spread two tablespoons of sauce over the dough leaving an edge at the top. Brush the edge with water to make it sticky.
7. Sprinkle the pepperoni and the cheese evenly over the sauce. Press the fillings in using the palms of your hands. Roll the dough up.
8. Trim the edges and cut the roll into 6 equal pieces. Place them on a non-stick paper lined baking tray. Press to flatten.
9. Cover and proof for 1 – 1.5 hours.
10. Bake at 180C (355F) fan on or 200C (390F) fan off for 20 minutes.

Leave to cool down slightly. Serve with the remaining sauce and fresh basil.

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

I’ve never leaned towards snack foods which are marketed as high in protein. Usually, they’re full of other unnecessary junk that would work against my gains. Whole complete protein sources are, of course, the best in terms of quality and efficacy. Protein sources such as lean meat, seafood, eggs, and dairy. Cottage cheese is one of the dairy products that I consistently consume on a daily basis. It is high in protein, low in fat, and I love how it tastes straight out the jar.

Recently my friend suggested that I looked into protein bagels since I love incorporating yogurt in my bakes. As it turns out blitzing cottage cheese turns it into a liquid mass with the consistency of thick yogurt. So, I decided to give it a go.

These protein bagels turned out very good. There are equal amounts of cottage cheese and flour in this recipe. Even with such a high liquid content the dough is easy to handle. It’s a quick recipe with a fun twist.

There isn’t that much protein in a single bagel, but if you load it up with protein rich fillings, then it will all add up. You will definitely not get jacked by eating these, but they do make a great snack.

I’ve reduced the amount of added salt because the cottage cheese contains salt too. You can use any seeds that you like. And you can skip the egg glaze if you don’t eat eggs. Brush the bagels with some of the cooking liquid instead.

This recipe makes 4 bagels. To make more simply multiply all the ingredients.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

250g (8.8oz) full fat cottage cheese

3g (0.1oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.32oz) fresh yeast

4g (0.14oz) salt

15g (0.5oz) honey

50g (1.75oz) whole wheat bread flour

200g (7oz) white bread flour

For boiling –

1kg (2.2lb) water

30g (1oz) honey

For topping –

1 egg for glazing

Seeds to sprinkle on top. I used linseeds, poppy seeds, and caraway seeds.

To learn more about no-knead bread dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

Method

1. Blitz the cottage cheese with a blender or a food processor. Pour the cottage cheese in a bowl and add the yeast, salt, honey, and whole wheat flour. Mix well to dissolve the salt and yeast. Add the white bread flour and mix to a dough. *Desired dough temperature around 24C (75F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust fermentation time accordingly.
2. Cover and ferment for 40 minutes.
3. Fold.
4. Ferment for 40 minutes.
5. Divide the dough into 4 pieces. Shape into balls, cover, and leave to rest for 20 minutes.
6. Shape the bagels. Place them on a non-stick paper lined baking tray. Proof for 30 minutes.
7. Boil the bagels in the water and honey mix for 20 seconds per side.
8. Place the bagels back in the baking tray. Brush with egg and top with seeds.
9. Bake at 180C (355F) fan on or 200C (390F) fan off for around 18 minutes.

Leave to cool down and make yourself a high protein snack!

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

Here’s another great recipe from the old days of the channel. This deli rye bread is an excellent example of a lean dough sandwich bread recipe. It has a subtle caraway and rye flavour, a soft crust and a sturdy and bouncy crumb. It slices beautifully and it carries and elevates savoury toppings really well.

I posted a recipe for this bread a couple of years ago – back when I still used to make breads with pre-ferments and was very much into actively kneading the dough by hand. Those days are over.

As we all know now – every recipe can be made without kneading, and we can save some effort by cold fermenting the whole dough instead of making a pre-ferment. All of which result in a loaf that is just as good if not better, and it takes way less effort to make. And it makes me happy to revisit some of my older recipes and remake them to fit my current baking style.

The original Jewish style deli rye bread recipe was adapted from Jeffrey Hamelman’s book ‘Bread: A Baker’s Book of Techniques and Recipes’. It’s one of the best bread books ever written, in my opinion, and it has had a great influence on my baking. I’d recommend it to anyone who wants to become a better baker. You can find it in my Amazon store.

This loaf fits in a 2lb (900g) bread tin.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

330g (11.6oz) water

5g (0.17oz) instant dry yeast or 6g (0.21oz) active dry yeast or 15g (0.53oz) fresh yeast

10g (0.35oz) salt

8g (0.3oz) caraway seeds

80g (2.8oz) wholegrain (dark) rye flour

420g (14.8oz) white bread flour

To learn more about no-knead bread dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

Method

1. In a large bowl combine the water, yeast, salt, caraway seeds, and rye flour. Mix well to dissolve the salt and yeast. Add the white bread flour and mix to a dough. *Desired dough temperature 23C – 24C (73F – 75F).
2. Cover and refrigerate for 30 minutes.
3. Fold.
4. Cold ferment for 18 – 24 hours.
5. Pre-shape and rest for 30 minutes.
6. Final shaping . Place the loaf in a bread tin and cover it.
7. Final proof 5 – 3 hours.
8. Moisten the top of the loaf and sprinkle it with some caraway seeds. Gently press them into the dough.
9. Bake at 190C (375F) fan on or 210C (410F) fan off for 40 minutes.
10. Remove the loaf from the tin and bake it for 10 more minutes or until the crust is golden brown all over.

Leave to cool down before slicing.

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

Corn bread is one of the simplest yet most rewarding breads you could make. It’s more cake than bread because the dough is more like a batter. And it is chemically leavened which means that the rising agents used are baking powder and baking soda. A quick and easy bread which requires no experience to make.

It is moist, bouncy, and full of flavour. Serve it with your favourite soup or stew or a spicy bowl of chili. Or bake it in muffin tins and pipe some herby cream cheese on top for a nice little savoury snack.

It can be customized to your taste. Use any cheese that you like. Swap the whole wheat flour for white flour to make a lighter version. Throw some other ingredients in there. If you can’t find buttermilk, then use a 1:1 mix of yogurt and milk.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

120g (4.25oz) coarse cornmeal

80g (2.8oz) whole wheat flour

6g (0.21oz) baking powder

6g (0.21oz) baking soda

3g (0.1oz) salt

60g (2.1oz) butter

40g (1.4oz) honey

2 eggs (100g; 3.5oz)

200g (7oz) buttermilk

120g (4.25oz) grated cheese. I used Red Leicestershire because of its strong flavour.

200g (7oz) tinned sweetcorn

40g (1.4oz) pickled jalapenos

60g (2.1oz) chopped spring onions

Method

1. In a large bowl combine the cornmeal, whole wheat flour, baking powder, baking soda, and salt. Mix well.
2. In a separate bowl combine the melted butter, honey, eggs, and buttermilk. Wisk together.
3. Pour the wet ingredients into the dry ingredient bowl. Mix together. Add the grated cheese, sweetcorn, jalapenos, and spring onions. Mix everything together.
4. Pour the mix into deep baking tray lined with non-stick paper. Spread it out.
5. Bake the bread at 160C (320F) fan on or 180C (355F) fan off for 35 – 40 minutes.

Leave to cool down, cut into portions and serve.

This recipe is inspired by the humble bialy. Classic bialys are made with a poolish, and the filling only contains onions and breadcrumbs, and the dough is baked without glazing or decoration. The basic bialy is a great little treat, but I wanted something extra, and I wanted it today. So, we’re ditching the pre-ferment and we’re adding some cheese to the filling, and we’ll be glazing these little bad boys and sprinkling them with seeds to create quick, cute, and absolutely delicious crowd pleasers.

This recipe makes 5 portions. To make more simply multiply all of the ingredients.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

160g (5.65oz) water

3g (0.1oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.32oz) fresh yeast

6g (0.21oz) salt

250g (8.8oz) white bread flour

For the filling –

200g (7oz) diced onions

Salt & pepper

Olive oil

100g (3.5oz) grated cheese. I used cheddar, but you can use any cheese you like.

For glazing and topping –

1 egg, whisked

10g (0.35oz) linseeds

10g (0.35oz) poppy seeds

10g (0.35oz) sesame seeds

To learn more about no-knead bread dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

Method

1. Make the filling. Cook the onions with olive oil, salt, and pepper on medium heat for 10 – 15 minutes stirring occasionally. Once golden-brown remove from the heat and transfer to a small bowl to cool down. After cooling down the onions add the grated cheese and leave on the side for later.
2. Make the dough. In a large bowl combine the water, yeast, and salt. Mix well. Add the flour and mix to a dough. *Desired dough temperature 24C (75F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust fermentation time accordingly.
3. Cover and ferment for 40 minutes.
4. Fold.
5. Ferment for 40 minutes.
6. Divide the dough into 5 equal pieces. Shape into balls.
7. Cover and proof for 1 hour.
8. Make an indentation in the middle of the dough ball and stretch it out like a little pizza. Brush with egg and sprinkle with seeds. Add the filling.
9. Bake for 12 minutes at 210C (410F) fan on or 230C (445F) fan off.

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

Semolina is a type of wheat flour. Whereas most bread flours are made ‘common wheat’, semolina is made from ‘durum’ wheat. It has a beautiful yellow colour, which can be lighter or more intense, and an earthy sweet aroma. The texture of semolina can range from quite rough and coarse to sandy and smooth. Semolina should not be confused with polenta which may look similar but is made from corn and is totally gluten free.

Different types of semolina can be used for different purposes. Most commonly it is used in pasta and cous-cous preparation. It gives those products their distinct yellow colour. Other uses include cakes, pie and tart cases, and even some desserts or porridge. My mother used to make semolina porridge for me when I was growing up in Latvia. It was cooked with milk and eaten with jam.

Although semolina has a high protein content and it can form strong gluten, it may not aways be the best type of flour for breadmaking. Its coarser texture can hinder gluten development. You must choose the right semolina for the job. Try to find extra fine or double milled semolina. If it is specifically advertised as for bread making, then it should definitely do the job. Saying all that, you can make this recipe with regular fine semolina.

This dough can be used in a variety of ways. Boules, batards, baguettes, buns, rolls, and anything else that you may use a standard white flour dough for.

If you want to bake it on the same day, then bulk ferment for 1.5 – 2 hours with two folds at equal intervals, pre-shape and rest for 20 minutes, shape and proof for 45 – 60 minutes.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

400g (14.1oz) extra fine semolina

4g (0.14oz) instant dry yeast or 4.8g (0.17oz) active dry yeast or 12g (0.42oz) fresh yeast

8g (0.28oz) salt

12g (0.42oz) olive oil

280g (9.9oz) water

To learn more about no-knead bread dough temperature control click here.

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

Method

1. In a large bowl combine the water, yeast, and salt. Mix well to dissolve the salt and yeast. Add the olive oil and semolina. Mix to a dough. *Desired dough temperature 25C (77F).
2. Cover and refrigerate for 30 minutes.
3. Fold #1
4. Refrigerate for 30 minutes.
5. Fold #2
6. Cold ferment for 18 – 24 hours.
7. On the next day remove the dough from the fridge. Pre-shape, cover, and rest for 30 minutes.
8. Shape the loaf, moisten its surface and cover with seeds. Place in a proofing basket.
9. Final proof 1 – 1.5 hours. *During the final hour of fermentation pre-heat the oven and the baking vessel (if you’re using one) to 220C (430F) fan on or 240C (465F) fan off.
10. Score, steam, and bake with the lid on for 25 minutes.
11. Remove the lid and place the bread back into the oven for 10 – 15 minutes until you’re happy with the colour of the crust.

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

Brötchen are little breads that are perfect for serving alongside soups or stews. They can also be part of a breakfast offer with butter and other spreads. Of course, you could use them for sandwiches, but there are better breads for that application.

Making miniature loaves of bread is quite fun. You can test your shaping skills and pretend that you’re a giant at the same time.

The rye flour can be replaced with more whole wheat, and you can mix in some caraway seeds for extra flavour. This recipe makes 8 breads. To make more simply multiply all the ingredients.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

320g (11.3oz) white bread flour

40g (1.4oz) whole wheat bread flour

40g (1.4oz) wholegrain (dark) rye flour

8g (0.28oz) salt

3g (0.1oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.32oz) fresh yeast

280g (9.9oz) water

To learn more about no-knead bread dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

Method

1. In a large bowl combine the water, yeast, salt, whole wheat flour, and rye flour. Mix well to dissolve the salt. Add the white bread flour and mix to a dough. *Desired dough temperature 25C – 26C (77F – 79F).
2. Cover and refrigerate for 30 minutes.
3. Fold.
4. Cover and cold ferment for 18 – 24 hours.
5. Divide the dough into 8 equal pieces. Pre-shape and rest for 20 minutes.
6. Shape and place on a non-stick paper lined baking tray.
7. Cover and final proof for 30 minutes. Remove the covering halfway through the final proof. My kitchen was very warm that day. It may take you longer.
8. Score the loaves and spray them with water.
9. Bake at 220C (430F) fan off for 25 minutes.

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

Pullman bread is characterized by a lot of crumb in relation to crust. It has a soft, white and smooth interior and a beautifully golden-brown exterior. It is one of the most basic sandwich breads. But simple ingredients make great breads. A little bit of milk, sugar, and butter work wonders in the softness department.

We’ve made a similar bread in the past which contained milk powder and potato starch. Both are quite uncommon ingredients, so I decided to stick to the basics and replace them. Instead of milk powder we’ll use milk. And we’ll add more flour to replace the potato starch.

If you want to try the other version click here. It can also be made without kneading. Simply follow the instructions of the recipe below.

This loaf will fit in a 2lb (900g) Pullman tin. If you’re using a 2lb (900g) cake tin, then reduce the amount of every ingredient by 20%.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

280g (9.9oz) water

50g (1.75oz) milk

7g (0.25oz) instant dry yeast or 8.4g (0.3oz) active dry yeast or 21g (0.75oz) fresh yeast

10g (0.35oz) salt

10g (0.35oz) sugar

25g (0.9oz) butter

500g (1.1lb) white bread flour

To learn more about no-knead bread dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

Method

1. In a large bowl combine the water, milk, yeast, salt, sugar, and butter. Mix well to dissolve the salt and sugar. Add the flour and mix to a dough. *Desired dough temperature 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust fermentation time accordingly.
2. Cover and ferment for 45 – 60 minutes.
3. Fold.
4. Cover and ferment for 45 – 60 minutes.
5. Shape and place in a greased tin. Brush the top with butter.
6. Cover and proof for 1 hour.
7. Bake at 180C (355F) fan on for 40 minutes.
8. Remove from the tin and place the bread back into the oven for another 5 minutes to finish baking the crust.

Cool down and enjoy. You can slice it and freeze it for instant toast!

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

I know the channel is heavy on enriched dough recipes full of eggs, butter, fats, and plenty of recipes with special methods like scalding, soaking, and porridge. So, I decided to step back a bit and make a basic lean dough for once. Great breads can be made with simple ingredients. Some even argue that it’s not bread if it is made up of anything but flour, water, salt, and yeast. For me it’s all good. I prefer breads made with various ingredients and methods. It’s what keeps it interesting for me. A lean dough is welcome occasionally though.

Both recipes in the video are made up of the same ingredients. The only difference is the slight variation in hydration and the amount of yeast. Either one can be cold fermented or fermented at room temperature.

If you want to get maximum crispiness in the crust, then you should go with cold fermentation and bake with steam at a high temperature.

You can adjust the recipes by changing the amounts of flour or swap in some other type of flour. Keep in mind that you must increase the hydration as you increase the amount of whole grain flour. Seeds can be added too.

Watch the video down below for detailed instructions.

Ingredients

For the room temperature buns –

205g (7.24oz) water

3g (0.1oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.32oz) fresh yeast

6g (0.21oz) salt

4g (0.14oz) caraway seeds

20g (0.7oz) wholegrain rye flour

280g (9.9oz) white bread flour

For the cold fermented buns –

220g (7.76oz) water 

2g (0.07oz) instant dry yeast or 2.4g (0.085oz) active dry yeast or 6g (0.21oz) fresh yeast

6g (0.21oz) salt

4g (0.14oz) caraway seeds

20g (0.7oz) wholegrain rye flour

280g (9.9oz) white bread flour

To learn more about no-knead bread dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

Method

1. To make the room temperature fermented buns. In a large bowl combine the water, yeast, salt, caraway seeds, and wholegrain rye flour. Mix well. Add the white bread flour and mix to a dough. *Desired dough temperature 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust fermentation time accordingly.
2. Cover and ferment for 30 minutes.
3. Fold.
4. Ferment for 30 minutes.
5. Divide the dough into 6 equal pieces. Pre-shape and leave to rest for 15 minutes.
6. Final shaping.
7. Cover and proof for 45 – 60 minutes.
8. Bake at 210C (410F) fan on for 15 minutes covered and 5 – 8 more minutes uncovered.

To make the cold fermented buns mix the dough the same way as described above. *Desired dough temperature 24C (75F). Cover and refrigerate for 30 minutes. Fold. Cold ferment for 18 – 24 hours. Divide, pre-shape, rest 15 minutes. Shape, proof 45 – 60 minutes, bake at 220C (430F) fan on for 15 minutes covered and 10 more minutes uncovered.

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.