Whisk together the flour, yeast, and salt in a large bowl. Stream in the water, stirring as you go, until the ingredients are incorporated. Barely stir or mess with the dough. Cover the bowl with plastic wrap and then a kitchen towel, and let the dough rest/rise/get less weird for 12 hours or so.

When the dough has risen, place a large (4-7 quarts) Dutch oven plus the lid in the oven. Preheat the oven AND the pot to 450F for 30 minutes. Meanwhile, choose your bread method:

FLOUR METHOD: Place a large piece of parchment paper on a flat surface. Sprinkle flour on the parchment paper and flour your hands. Gently scrape the dough onto the parchment paper and fold it one or two times to make a ball. It might spread out, no worries. No knead, either. Drape the plastic wrap or towel you used to cover the bowl over the dough and let it rest for 30 minutes while the pot preheats. (continue to step 6)

OIL METHOD: Place a large piece of parchment paper on a flat surface. Drizzle a tiny bit of oil on the parchment and oil your hands. Scrape the dough onto the parchment paper and fold it one or two times to make a ball. Brush a bit more oil on the top of the dough and sprinkle with coarse salt, if using. Drape the plastic wrap or towel you used to cover the bowl over the dough and let it rest for 30 minutes while the pot preheats.

Carefully take the Dutch oven out of the oven once it has preheated. Moving quickly, remove the lid and pick up the bread dough by the edges of the parchment paper. Place the dough ON THE PARCHMENT PAPER in the Dutch oven. Put the lid back on.

Return the Dutch oven to the oven and bake the bread covered for 30 minutes, then uncovered for 15-20 minutes until golden brown and crusty.

Remove the pot from the oven and lift the parchment paper with the bread to a cooling rack. Let the bread cool as long as you can manage, then rip into it.

You did a really, really good job.

NOTES:
Recipe adapted from Mark Bittman, pinky promise that time and flour swaps still yield delicious bread!

The internet tells me that active dry yeast and instant yeast will work almost entirely the same in this particular recipe. I use instant yeast because it’s what I have, and I recommend that you use what you have.

I have let this dough rise for 8-18 hours (I make it a lot, have tested it a ton of ways) and honestly it’s great in all the ways. I prefer to do an overnight rise so I’m not obsessing over it, but that’s a personal issue.

If you don’t have parchment paper, no worries! The flour method or oil method will work fine, the parchment just keeps things tidy. Not worth an extra trip to the store for.

2. In a second medium bowl whisk together the yogurt and milk until fully incorporated. Pour yogurt mixture into the well of the flour mixture and stir to combine until you have a shaggy dough and there is no more loose flour in the bottom of the bowl.

3. Pour mixture out onto a clean surface. Bring it together into a single piece of dough by pressing the shaggy pieces of dough together. Knead for 5 minutes. The dough may be slightly sticky but resist the urge to add more flour. After 5 minutes, your dough should be smooth and supple. Place into the bowl with the 1 teaspoon of olive oil and roll the dough in the oil to coat.

4. Cover the bowl with plastic wrap and let the dough rest for 30 minutes. Place an upside down cookie sheet onto the lower middle third rack of your oven. Turn on your broiler to preheat the tray.

5. Remove the dough from the bowl and, using a bench scraper or knife, cut the dough into 6 pieces by cutting the dough in half and then into thirds. Working two at a time, roll the dough into balls and roll out into rounds that are about ¼-inch (5mm) thick. Lightly coat each side of dough with ¼ teaspoon olive oil. Leave the other pieces covered in the plastic wrap used to cover the bowl,

6. Cook two naans at a time for 3-4 minutes or until they have bubbled and started to blacken on top of some of the bubbles. Remove cooked naan and immediately add the next batch of dough to the tray to start cooking. While still hot, brush each piece of naan with butter. Serve immediately once all naans have been cooked.

In a small bowl, whisk flour, baking soda, salt, and cinnamon.

In a large bowl, using a hand mixer, cream the butter and sugar until light colored and fluffy. Add bananas and beat until they’re well “mashed.” Add eggs and vanilla and beat until well combined.

Add sourdough starter and beat on low just until combined. Then add the flour mixture and beat again on low just until combined. Gently fold in chocolate chips.

Divide batter evenly between the muffin tins. If muffin cups are on the small side, you may need to bake excess batter in a ramekin.

Bake in preheated oven for 25–30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Cool in the muffin tin on a wire cooling rack for 10 minutes. Run a knife around the edges of the muffins to loosen. Invert onto the cooling rack.

Serve with good quality butter. Store any leftovers in an airtight container.

Recipe adapted from my Sourdough Banana Bread recipe, which was adapted from a recipe from Pinch My Salt.

Add all the dry ingredients (wholemeal (whole-wheat) flour, desiccated coconut, coconut sugar, baking powder, baking soda) to a large bowl. Give everything a quick mix to combine.

Next, combine the wet ingredients (coconut milk, coconut oil, honey, eggs, vanilla extract, apple cider vinegar, lemon juice and lemon zest) in a medium-sized bowl. Whisk to combine.

Now, gently fold the wet ingredients into the dry ingredients until just combined, adding the blueberries during the last couple of folds. Avoid overmixing to avoid the muffins becoming too dense.

Scoop the batter into the muffin tin. You can be generous when filling! To decorate, and for extra coconut goodness, sprinkle flaked coconut over the top of each muffin and then bake for 18-20 minutes.

Once baked, remove the muffins from the oven. You’ll know they are cooked to perfection when you poke them with a skewer, and it comes out clean. After 5-10 minutes, remove the muffins from the muffin tin and place them on a wire rack to cool.

Preheat a cast iron skillet over high heat. If you have 2 cast iron skillets, get them both going to cut down on cooking time.

Place the risen dough onto a well-floured work surface. Form into 12-16 balls, depending on how large you want the final naan to be. Roll each ball into a circle that’s 1/8-inch thick and about 6 inches across. 

Place a circle of dough onto the preheated skillet. Cook for 2 minutes, or until the bottom is deeply browned. Flip and cook for 2 more minutes, or until the bottom is very dark (almost black) in places. Remove to a plate and repeat with the remaining dough.

Serve warm or at room temperature. 

Note: An active sourdough starter is one that has been fed 8–12 hours previously and is active and bubbly. I keep my sourdough starter at 100% hydration, which means I feed it equal weights (not volumes) of water and flour.

Pulse the oats in food processor until roughly chopped. Put in a mixing bowl and mix with all of the other dry ingredients: almond flour, salt, cinnamon, ginger, cloves, and nutmeg.

In a separate bowl, wisk all of the wet ingredients together: pumpkin, maple syrup, and coconut oil. Fold wet ingredients into dry ingredients and blend. Add chocolate chips if you would like!

Use a 1/4 measuring cup to drop the batter onto the baking sheet. Space one inch apart and press down lightly.

Bake in the center of the oven for 30–35 minutes or until sides and bottom are golden brown.

Mix until the dough is smooth and the dough holds together when you try to shape it into a ball. Add the extra flour a bit at a time if you notice too much dough sticking to the bottom of the mixer as it’s kneading. There should be a bit of dough sticking to the bottom of the bowl but not too much.

Coat the dough ball in some vegetable oil to prevent the dough ball from drying out. Then, cover the bowl with some saran wrap and place it in a warm place to allow it to rise (about 30–40 minutes).

Meanwhile, preheat oven to 300ºF and prepare the condensed milk filling by mixing the butter and condensed milk until it turns into a relatively smooth paste.

Once the dough is done rising, roll it out into a rectangle and evenly spread the filling all over the dough.

Cut the sheet of dough into 4 even pieces. Then, stack them on top of each other. Divide into 8 even pieces. Arrange each piece in a loaf pan. Cover with plastic wrap and allow to rise for another 30–40 minutes or until double in size.

Bake for around 35 minutes or until it turns light golden brown. When done, lightly dust with icing sugar.

Sift flour and baking powder into a large mixing bowl. Add sugar, salt, and quick oats. Stir until combined.

Place blueberries in a small bowl. Spoon a tablespoon of dry ingredients over the blueberries to coat. Set aside.

Whisk eggs, oil, and mashed bananas in a large mixing bowl. Slowly add dry ingredients. Stir until just combined. Fold in blueberries.

Pour batter into the greased pans. Sprinkle almonds over the top of each.

Bake for 60 minutes or until a toothpick inserted in the loaves comes out clean. Remove the loaves from the oven and allow to cool in the pan for 10 minutes. Gently remove the loaves from the pans and allow to cool completely before storing in an airtight container or wrap.

Place sliced strawberries on a paper towel and cover with a second paper towel. Press gently and set aside while you prepare the dough.

Mix almond flour, coconut flour, baking powder, baking soda, salt and Swerve in a medium bowl until well-combined. Add diced butter to the flour. Using your hands, mix until butter is coated and dough becomes crumbly. Set the bowl in the freezer while you prepare the other ingredients.

Beat egg in a small bowl. Mix in vanilla extract, almond milk, and apple cider vinegar.

Remove the bowl of batter from the freezer and add the wet ingredients to the dry. Using your hands, mix the dough just enough to evenly combine everything. Gently fold sliced strawberries into the dough and form into a ball.

Place the ball of dough in the centre of your tray and press to spread. Shape into a circle, making sure the edges are secure and not too crumbly. Slice into 8 even pieces and gently separate the pieces so there is a bit of space between each scone.

Place the tray in the oven and bake for 20 minutes. The tops and edges of the scones should be golden brown. Remove tray from oven and place on a wire rack to cool. Do not handle the scones until they have completely cooled. Serve with butter and/or whipped cream!

In the morning, turn the dough out onto a lightly floured surface and knead again for 2–3 minutes. The dough should be very soft, tender, and pretty sticky. Shape it into a ball again, cover lightly with a clean towel, and let it rest while you brown the butter.

In a small nonstick skillet, melt the butter over medium heat and stir continuously as it begins to foam. It’ll turn to a dark yellow as the foam subsides and then an amber color. Turn the heat off at this point and let the butter finish browning for one more minute. Transfer the browned butter to a small bowl to cool completely. Meanwhile, remove the pits and finely chop the dates, and grease a 8-inch pie pan or cake pan with butter.

Roll the dough out into a 14×16 rectangle, or as close to that as possible. Brush the browned butter over the surface, reaching all the way to the edges. Sprinkle the cinnamon, brown sugar, sea salt, and dates over the top. Carefully pick up one of the long edges of the rectangle and roll it tightly over to the other side. Tuck back in any of the filling that slips out. Starting in the center and working your way out to each of the edges, use a sharp knife to lightly mark 8 even rolls.

For best results when cutting the rolls, I like to use a thin thread of twine or unflavored dental floss. Simply slide the string under the rolls, pull each end up and in, and squeeze to slice the 8 rolls where you’ve marked. Transfer these to the baking dish of your choice, cover, and let rest at room temperature for 2 hours until doubled in size.

Preheat oven to 350ºF and bake for 22–24 minutes. The edges will be golden brown and the center will be slightly more pale. They should be just soft to the touch and give a little bit when poked. Cool them completely in the baking dish to finish baking.

Meanwhile, make the frosting. Combine all ingredients in a mixing bowl and beat on high until smooth and fluffy. Remove the cinnamon rolls from the pan once they’ve cooled and spread a spoonful (or 3) of frosting over the ones you plan to serve and eat immediately. Leave leftovers unfrosted, and store the frosting and rolls in separate airtight containers in the fridge. The rolls will last for a week and are best when reheated in the microwave for 30–40 seconds. The frosting will last for a couple months! It’s good on everything.

Enjoy!