If you’re looking to impress your guests with last-minute fresh bread, then these are bound to be your simplest go-to recipe. Make them with unbleached flour and they’re airy and light like clouds—ready in a couple of hours. Make them with whole wheat flour and you’ll have equally delicious buns with a touch more density. Make them with gluten-free flour blends and you’ll have a dense bun with more added texture. Each is a matter of preference and with its own great flavour. Jazz up any mixture with finely chopped fresh or dried herbs, garlic, and a dusting of Parmesan.
For up to a month longer storage, wrap in plastic and freeze.
Use an equal amount of gluten-free flour, if you wish. Buns will be denser and are best served the same day they are made.
In large bowl of electric stand mixer, add 2 cups (500 mL) flour, sugar, yeast, herbs (if using), and salt. Using paddle attachment, blend until mixed. Add hot water and continue to stir with paddle attachment until blended in. Add 1 whisked egg and oil, continuing to stir until fully blended. Dough will be very shaggy. Switch paddle attachment with dough hook and add remaining flour. Continue kneading dough with dough hook for 10 minutes. Dough will be quite soft and sticky.
Generously coat large bowl with oil and transfer dough to greased bowl. Tightly seal with greased plastic wrap. Set aside in warm place to rise until doubled in size, about 1 to 2 hours.
Punch dough down and transfer to lightly floured surface. Roll into long rope about 14 in (35 cm) long. Divide dough into 12 equal-sized pieces and shape each into a ball.
Lightly grease 9 x 13 in (23 x 33 cm) metal baking dish and evenly distribute balls in pan. Cover with greased plastic wrap and damp cloth and set aside in warm place to rise again until doubled, about 45 minutes.
Preheat oven to 375 F (190 C). Lightly brush surface of buns with remaining whisked egg. Sprinkle with Parmesan, if using. Bake, uncovered, in preheated oven for 15 to 18 minutes, or until golden on top and buns sound hollow when lightly tapped. Turn out onto rack to cool. Separate buns and serve warm with savoury soup.
This recipe is part of the New Breads collection.
A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.
Up your omega-3 intake with these easy-to-make salmon parchment pockets. The sockeye fillets are first rubbed with a marinade of juniper berries, citrus zest, and garlic before being enclosed in parchment. Juniper has a strong and piney flavour and lends a unique tang to this dish. It also contains antioxidants with anti-inflammatory properties. Be sure to capture the juices that arise during steaming. No mortar and pestle? Crush juniper berries by laying them between two sheets of parchment and bashing them gently with a rolling pin.
Escarole is a bitter green that stands up to heat and is suitable for grilling, braising, or using in soups. In this salad, it’s broiled with radishes before being dressed in a sweet, garlicky dressing that cuts the bitterness. Escarole is high in folate (vitamin B9), important in red blood cell formation, and vitamin A, important in immune function and eye health. Like kale and other cruciferous vegetables, it’s also very high in vitamin K, which assists in blood clotting. Bitter green substitutes If you can’t find escarole, use frisée (also called curly endive), mustard greens, or radicchio. Romaine also stands up to heat well and makes a good substitute, but it lacks the characteristic bitterness of the others.
In Japan, it’s a custom to eat kabocha squash on the day of the winter solstice as a symbol of good health. In fact, kabocha squash contains cancer-fighting antioxidants such as beta carotene and lutein. It’s also full of fibre and vitamins A and C. We’ve made a roasted version dressed in a sweet and tangy marinade that’s sprinkled with sesame seeds before roasting in the oven. The remaining marinade, full of ginger, tamari, and red pepper flakes, is used as a dressing to further flavour the squash. Know your squash You’ll recognize kabocha squash by its dark green rind and round shape. Its yellowish-orange flesh is sweeter than other types and has been likened to a cross between sweet potato and pumpkin. The rind is quite hard but is edible when cooked. Wash squash well and take care while cutting. You can microwave the whole squash for 4 to 5 minutes prior to cutting to help soften the rind and make things a bit easier.