2 Bread Recipes That Are Complete Meals

Josh’s Texas Klobasneks

Josh's Texas Klobasneks

Prep time: 30 minutes plus 2 hours 15 minutes for rising

Bake time: 18 minutes

Yield: 16 servings

Ingredients

242 grams (1 cup) half-and-half

8 tablespoons (1 stick) unsalted butter, divided

9 grams (1 tablespoon) active dry yeast

50 grams (1/4 cup) sugar

3 grams (1/2 teaspoon) kosher salt

420 to 480 grams (3-1/2 to 4 cups) all-purpose flour, divided

50 grams (1/4 cup) active sourdough starter

28 grams (2 tablespoons) vegetable oil

2 egg yolks

56 grams (1/2 cup) grated colby jack cheese

1 jar (32 slices) pickled jalapeños

1 pound smoked kielbasa sausage, cut into 16 pieces (2 inches long and quartered lengthwise)

Directions

1. In a microwave-safe measuring cup, heat the half-and-half for 1 minute 30 seconds. Add 4 tablespoons of the butter and stir to cool the milk slightly.
2. In the bowl of a stand mixer with a dough hook attached, stir together the yeast, sugar, salt, and 1-1/2 cups of the flour.
3. Pour in the warm cream mixture and sourdough starter.
4. Mix until the ingredients come together.
5. Cover and let rest for 30 minutes.
6. Add in the oil and egg yolks, and blend until fully incorporated.
7. Slowly stir in enough of the remaining 2 to 2-1/2 cups flour until the dough comes together and is not sticky.
8. Knead on speed 2 for 6 minutes, or until smooth. The dough will be soft and not stiff.
9. Place the dough in a lightly oiled bowl and cover.
10. Allow to rise until doubled in size, 1 to 2 hours.
11. Line a baking sheet with parchment paper.
12. After the dough has risen, press out the gas and divide into 16 even pieces (45 to 50 grams per roll).
13. Roll each piece of dough into balls and then flatten them into 3-inch circles.
14. In the center of each piece of dough, place 1/2 tablespoon of the cheese, 1 slice of jalapeño, and a piece of sausage.
15. Fold one side of the dough over the other and roll; then seal by pinching all seams together.
16. Place on the baking sheet 1 inch apart, seam side down.
17. Cover and allow to rise for 45 more minutes.
18. Preheat the oven to 375 degrees F.
19. In a microwave-safe dish, melt the 4 tablespoons of butter in the microwave on high for 1 minute.
20. With a pastry brush, brush the tops of the klobasneks with melted butter and top with an additional jalapeño slice on top of each.
21. Bake, uncovered, for 18 minutes or until golden.

Store in an airtight container in the refrigerator for up to 3 days.

Flammkuchen (German Pizza)

Flammkuchen (German Pizza)

Prep time: 25 minutes plus 8 hours 15 minutes for rising

Bake time: 8 minutes

Yield: 6 servings

Ingredients

300 grams (2-1/2 cups) all-purpose flour

3 grams (1 teaspoon) active dry yeast

11 grams (1-3/4 teaspoons) salt

30 grams (2-1/4 tablespoons) extra-virgin olive oil

140 grams (1/2 cup) water

500 grams (2 cups) crème fraîche or sour cream

2 grams (1 teaspoon) ground black pepper

12 grams (4 tablespoons) chopped chives

12 slices cooked bacon, finely chopped

1 large red onion, thinly sliced

Directions

1. In the bowl of a stand mixer with a dough hook attached, place the flour, yeast, 5 grams (3/4 teaspoon) of the salt, the olive oil, and the water.
2. Knead together all the ingredients on speed 2 for 6 to 8 minutes until elastic and smooth.
3. Cover and let rise in the refrigerator for 8 to 12 hours.
4. The next day, cut the dough into 6 equally sized pieces.
5. Hand-knead each piece of dough for 2 minutes, round each dough piece, and press it flat.
6. Cover the dough with a tea towel and let rest for about 15 minutes.
7. Meanwhile, preheat the oven to 500 to 550 degrees F.
8. Line 2 baking sheets with parchment paper.
9. Roll the dough out very thin, about 1/4 inch in thickness.
10. Place the dough onto the prepared baking sheets.
11. Spread 1/3 cup crème fraîche or sour cream over the surface of the dough.
12. Sprinkle with the remaining 6 grams (1 teaspoon) of salt, pepper, chives, and bacon, and then equally distribute the onion slices.
13. Immediately place the prepared flammkuchen into the hot oven and bake for 8 minutes.

Store in an airtight container in the refrigerator for up to 2 days.

Flammkuchen is a specialty from the Alsace and Lorraine regions of France, but it’s also made in Saarland, Pfalz, and Baden in Germany. There are countless variations. The classic topping is made with cream, sour cream, or crème fraîche; raw (red) onions; and bacon (speck).

Variations on a theme

Leek and cheese (with or without diced bacon)

• Cream topping as in the classic version
• Thinly sliced leek
• Shredded Swiss cheese

• Cream topping as in the classic version
• Goat cream cheese
• Thinly sliced (red) onion

• Cream topping as in the classic version
• Goat cream cheese
• Sliced fresh figs
• Thinly sliced red onion
• Serrano ham

• Cream topping as in the classic version
• Sliced boiled potatoes
• Rosemary, olive oil, and salt (optional) for sprinkling

• Cream topping as in the classic version
• Thinly sliced pears
• Gorgonzola (or goat cream cheese)
• Walnuts
• Thinly sliced onion
• Arugula as topping after baking (optional)

• Cream topping (without salt and pepper)
• Thinly sliced apple
• Cinnamon and sugar for sprinkling