Pour warm water and yeast into a large mixing bowl and add 1 cup of all-purpose flour. Stir, then add another cup, and repeat until both types of flour are incorporated. Add salt, minced garlic, chopped rosemary, and drizzle in ¼ cup of the olive oil. Continue mixing until dough is smooth. If you have a stand-mixer, use this with the paddle attachment on medium speed until the majority of the dough easily pulls away from the sides of the bowl. Some of the dough will stick at the bottom, but that’s only because of gravity and the high moisture content of the dough.

Transfer the dough to a lightly greased large non-reactive bowl. Cover tightly with plastic wrap and let sit for one hour at room temperature (between 70-85ºF is ideal). Transfer the bowl to the refrigerator for 48 hours. This process slows the yeast fermentation and allows the garlic and rosemary to infuse into the dough for a longer period of time, resulting in a deeper, richer flavor.

After 48 hours, remove the dough from the fridge and let it come to room temperature to make it easier to work with. Drizzle remaining ¼ cup of olive oil over a large rimmed baking sheet. Transfer the dough to the baking sheet and gently press it out to the edges and corners of the baking sheet. It will naturally spring back just a little bit, but if it springs back to where it started, give it a few more minutes to rest and come to a warmer temperature, then try again.

Cover the baking sheet with plastic wrap and let it rise again at room temperature (70-85ºF) for 30–45 minutes. Preheat oven to 400ºF in the meantime. After the second rise, bake at 400ºF for 25–27 minutes, or until golden brown on the top and sounds hollow when tapped in the enter. Cool completely before cutting—this will let the bottom continue to cook and crisp in the baking sheet.

Slice into 16-20 squares and serve immediately with homemade red sauce. Store leftovers in an airtight container at room temperature for up to 2 weeks (quality will decrease the longer it sits) or in the fridge for up to 2 months.

For the red sauce:
About 1 hour before you bake the bread, make the sauce. Heat olive oil in a large saucepan over medium heat. Toss 1 or 2 slices of garlic in the oil—if the garlic sizzles, the oil is hot enough for you to add the rest of the garlic and diced onion along with a pinch of salt. Reduce heat to medium-low and cook, stirring occasionally, until garlic and onion are translucent and soft.

Whisk in tomato paste. Stir in fire-roasted tomatoes and bring to a low boil, then reduce to a simmer and cook for about 45 minutes. Stay in or near the kitchen because you’ll need to stir the sauce every few minutes. Taste and season with salt and pepper to taste, and crushed red pepper flakes, if desired.

After 45 minutes, turn off heat and transfer sauce to a bowl if serving immediately, or an airtight container (preferably ceramic or glass or other heat-safe container) if serving later on.

Store leftover sauce in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 2 months.

In a large mixing bowl, mash the bananas until very few lumps remain and make sure you have enough to fill 1 cup. If you have less, supplement the remaining amount needed with buttermilk. Beat in eggs, sugar, and melted and cooled butter until almost smooth. Add vanilla and baking soda and beat again for another 1–2 minutes. Set aside.

In a medium bowl, combine dry ingredients: flour, baking powder, sea salt, and spices. Stir to combine. Working in batches, add large spoonfuls of the dry ingredients to the wet ingredients alternating with buttermilk. Stir until just combined after each addition. Stop mixing when all of the flours is incorporated, then stir in the dark chocolate chips and walnuts.

Transfer most of the batter to the large loaf pan, then transfer the rest to whichever baking vessel you selected. Garnish each with a handful of dark chocolate chips and walnuts. Bake the large loaf for 46–48 minutes, or until a toothpick poked through the center comes out almost clean. Check the other pans holding the excess at 10-minute intervals. Given the amount of batter leftover, this batch likely won’t need to bake for longer than about 20 minutes.

Remove both pans from the oven and allow to cool for 45–60 minutes before removing from the pans. Slice and serve immediately, or store the leftovers in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 2 months. Enjoy!

Use a hand mixer or stand mixer to beat eggs, coconut sugar, honey, and olive oil for 6–7 minutes until smooth. It’s important to whisk these well to provide structure and rise for the bread. Stream in almond milk and lemon juice while still mixing at a lower speed. Add baking soda, mix again, and set aside.

In a separate bowl, stir flour, baking powder, spices, and sea salt until combined. Slowly add this to the wet ingredients, mixing after each addition. Next, stir in zucchini and blueberries, being careful not to burst any blueberries.

Pour batter into bread pan and use a rubber spatula or large spoon to smooth out the top. Sprinkle lightly with coarse sprinkling sugar and bake for 35–40 minutes, or until a toothpick comes out clean.

Set aside to cool completely before slicing. Store leftovers in an airtight container in the fridge for up to 2 weeks. Enjoy!

In a large mixing bowl, mix mashed bananas, kefir, agave nectar, and egg until combined. Stir in baking soda.

To the wet ingredients, add 1 cup of flour, sea salt, 1 teaspoon cinnamon, and baking powder. Stir. Add remaining flour and stir until just combined—don’t overmix!

Divide batter in half—keep half in the mixing bowl and transfer the other half to another mixing bowl. Into one of the bowls, stir coconut sugar, remaining cinnamon, ground coffee, and cacao powder until well incorporated. This batter will be a much darker color to create a contrast for the swirl.

Drop about 3 spoonfuls at a time of each batter, alternating between the dark and light, into the baking pan. When all the batter is transferred into the pan, use a skewer or thin chopstick to create a couple figure-eights through the batter. You don’t want to create any more than 3 or 4, as doing so may mix the batters together too much and eliminate the contrast in colors for the swirl.

Bake at 350ºF for 55–60 minutes. At the 55-minute mark, poke a toothpick through the center of the loaf—if it comes out with just a couple crumbs, the loaf is finished baking. If it comes out with some uncooked batter, leave it in the oven for 3–5 more minutes and check again with a toothpick.

Cool completely before removing the loaf from the pan and slicing. Serve immediately and store leftovers in an airtight container in the fridge for up to 1 week, or in the freezer for about 2 months.

Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface. Knead 5–10 minutes or until dough is smooth and elastic.

Place dough in greased bowl, cover, and let rise in a warm place 40–60 minutes or until doubled.

Grease 2 loaf pans. Punch dough down and divide in half. Flatten each half and roll into a 18×9 inch rectangle. Roll dough up tightly, starting at the 9 inch side, to form a loaf. Pinch seam together to seal and fold in ends. Place seam side down in greased pans.

Brush loaves lightly with melted butter. Cover and let rise in a warm place 35–50 minutes or until doubled. Move oven racks to lowest positions so that tops of pans will be in the center of oven. Heat oven to 375ºF.

Bake 40–45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter, cool.

Helpful hint: Place a pie plate filled with water on the bottom oven rack. This helps to keep the crust soft. Super important when making a wheat bread!

Knead either with a dough hook or by hand until dough is smooth and elastic. You may have to add more flour while kneading.

Place dough in an oil in glass bowl for rising and cover. Since it is sourdough, you do not want to use a stainless steel or metal bowl. Since sourdough provides the only leavening for this loaf, plan on a longer rise. If it works better in my schedule, I have covered it with plastic wrap and allowed it to rise overnight in the refrigerator. Another option is to cover and let rise at room temperature for about 2 hours. In my experience, the dough does not double but it does expand nicely.

Punch down dough and divide into two pieces. Shape into loaves and place into oiled loaf pans. Cover and allow to rise again at room temperature for about 2 hours (more is okay). My dough did not completely fill the large loaf pans even after rising.

Preheat oven to 375ºF. Bake for 35–40 minutes or until nicely browned and loaves sound hollow when tapped.

Be sure to have a hefty slice while still slightly warm, slathered with butter. Yum!

Preheat oven to 350ºF and grease an 8×8 baking dish with oil or butter. Pour soaked bread cubes with remaining liquid into the pan and spread into an even layer. Sprinkle dark chocolate chunks/chips on top and press them into the pan to ensure that they are evenly distributed throughout. Sprinkle sea salt on top.

Bake for 20 minutes covered (aluminum foil works) and 12–15 minutes uncovered, or until lightly browned and firm on top. Remove from oven cool before slicing and serving.

Boil potatoes for the mash until they are very soft. Drain well and mash with olive oil until nice and smooth. (You will want about 1 1/4 cups mashed potatoes.) In a large mixing bowl, stir mashed potato into grated potato.

To the potato mash, add egg, egg white, olive oil, and milk. Stir until well-combined.

In another medium bowl, stir sesame seeds, sunflower seeds, pumpkin seeds, linseeds, whole wheat flour, cornflour, baking powder, and salt. Add dry ingredients to the wet ingredients and stir until mixture comes together to form a soft dough. It will be a little bit sticky but you should be able to gently form it into a rough ball.

Place the dough on the baking sheet and gently press it into a 9 x 8 inch oval. Using a sharp knife, cut a large “X” into the top of the dough.

Bake for about 45 minutes until nicely golden brown. It should sound hollow when tapped.

Once cooked, remove from the oven and let the bread sit on the baking sheet for 5 minutes before placing on a cooling rack to cool completely. Allow to cool for about 1 hour before slicing.

Pinch off balls of 1-inch diameter. Roll out into discs.

Heat about 2 inches of oil for frying. Fry rolled-out pooris on both sides, until they puff up and turn golden. Watch carefully because they fry quickly!

Drain on a paper-towel-lined rack. Serve with curry.

With the dough hook, knead 5–7 minutes on low speed. Alternatively, knead by hand until dough is smooth.

Cover bowl with plastic wrap and place a towel over the top. Let rise in a warm place until double in size (about 1 hour). Once dough has doubled, divide into 8-10 pieces. Form each piece into a ball and allow to rest 15 minutes.

After 15 minutes, roll each ball into a flat circle approximately 6 inches in diameter. Rest flattened dough for 15 minutes.

While dough is resting, place an empty baking pan in oven and preheat oven to 500ºF.

Place 2-4 dough circles onto preheated baking pan and bake 2–3 minutes. Flip the pita and bake for another 1–2 minutes, or until lightly golden. Repeat with remaining dough.

Transfer hot pita breads onto a plate and cover immediately with a dry kitchen towel to keep them soft.