Baked With Love

The key to their hearts -- homemade bread

By Jennifer Bajsel

TOMATO & PROSCIUTTO FOCACCIA (CAPRICCIOSA)

SERVINGS: 12 | PREP: 1 HR. 20 MIN. | COOK: 20 MIN. TOTAL: 1 HR 20 MIN.

INGREDIENTS: Bread: 1 cup water, 110° | 1 Tbsp. honey | 1 package (2 ¼ tsp.) dry activated yeast | 2 ½ cup 00 Flour | ¾ Tbsp. kosher salt | 2 Tbsp. rosemary | 1 Tbsp. thyme | 3 Tbsp. extra virgin olive oil, divided Topping: 1 cup cherry tomatoes, halved | 8 oz. prosciutto | ¼ cup fresh basil, torn | 1 cup arugula (optional) | 3 Tbsp. extra virgin olive oil

DIRECTIONS: ADD the honey and warm water to the bowl of a stand mixer and stir to combine. SPRINKLE the yeast on top. Let it sit for 5 minutes. COMBINE the flour and salt in a separate bowl. ADD the flour mixture to the yeast mixture and add 2 Tbsp. of olive oil. TURN the stand mixer on medium speed with a dough hook until the mixture is smooth and elastic, about 5-7 min. TURN the dough onto a lightly oiled surface and swirl it so it is lightly coated with oil. COVER the bowl and let the dough rise for 1 hour in a warm area. PREHEAT the oven to 400° and lightly oil a jelly roll pan or 1/4-sheet pan. REMOVE the dough from the bowl and knead it a few times. PLACE the dough in the lightly oiled jelly roll pan and spread it out to fit the pan. COVER it and let it rest for approximately 15 min. SPREAD the dough again if needed. USING your fingertips or knuckles, make indentations in the dough. BRUSH the dough with the remaining tbsp of olive oil. SPRINKLE with rosemary and thyme. PLACE in the preheated oven for 15-20 min. until golden. REMOVE the focaccia from the oven and top with cherry tomatoes, prosciutto, basil, and arugula (optional). DRIZZLE with olive oil before serving.

TIPS & TRICKS: Dough should be wet and sticky. Stretch and fold the dough instead of traditional kneading.

HONEY WHEAT BREAD

SERVINGS: 2 LOAVES | PREP: 2 HR. 20 MIN. | COOK: 40 MIN. | TOTAL: 3 HRS.

INGREDIENTS: 1 cup water | 2 (4 ½ tsp.) packages active dry yeast | 2 ½ cups all-purpose flour | 3 cups whole wheat flour | 1 cup milk | ¼ cup honey | 4 Tbsp. butter, melted | 4 tsp. salt

DIRECTIONS: HEAT water to 110°degrees. POUR water into the bowl of a stand mixer. SPRINKLE with yeast. LET sit for 10 min. until the yeast blooms. COMBINE the flour in a separate bowl. SLOWLY add the flour to the stand mixer on a low speed with the dough hook. ADD the milk, honey, melted butter, and salt, and beat for 3 min. until the dough is formed. CONTINUE kneading in the stand mixer for another 7 min. TURN the dough onto a floured surface and shape it into a ball. PLACE the dough in a greased bowl. COVER and let rise for 1 hr. until doubled in size. PREHEAT oven to 375°. PUNCH down the dough and form into two loaves. PLACE them in greased 8x4 in. bread pans. COVER and let rise for another hour until doubled in size. PLACE three large ice cubes in a pan in the bottom of the oven. BAKE bread for 40 min. until golden. REMOVE from oven and cool on wire racks.

TIPS & TRICKS: Add a pinch of sugar to warm water before adding the yeast to feed it.

JALAPEÑO CHEDDAR BISCUITS

SERVINGS: 16 | PREP: 20 MIN. | COOK: 15 MIN. | TOTAL: 35 MIN.

INGREDIENTS: 2 ½ cups all-purpose flour | 1 Tbsp. baking powder | ½ tsp. baking soda | 1 ½ tsp. salt | ½ cup (8 Tbsp.) butter, cubed | 1 cup buttermilk, plus 2 Tbsp. | 1 cup shredded cheddar | 4 Tbsp. pickled jalapeños

DIRECTIONS: PREHEAT  oven to 425°. PREPARE a baking sheet with parchment paper, spray it with baking spray, and set it aside.  COMBINE flour, baking powder, baking soda, and salt in a food processor. ADD butter, 1 Tbsp. at a time, pulsing until the mixture resembles coarse crumbs. POUR in buttermilk, cheddar cheese, and jalapeño. MIX until just combined. TURN the dough onto a floured surface. KNEAD 3 to 4 times. PAT or lightly roll to a ¾ inch thickness. CUT with a floured 2 ½ inch biscuit cutter. PLACE biscuits on a greased baking sheet. BRUSH with the remaining 2 Tbsp. buttermilk. BAKE for 13-15 min. until golden.

TIPS & TRICKS: Keep ingredients ice cold and handle the dough very little.

ABOUT OUR CHEF

Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence. In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow her, go to JenniferBajsel.com or find her on Instagram @JENNIFER_BAJSEL