Ingredients

  • 1 cup plus 2 tablespoons warm water (approximately 105 degrees)
  • 1 1/2 teaspoons active dry yeast
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted
  • 3 1/2 cups bread flour (16 ounces)
  • 1 1/2 teaspoons salt
  • 2 tablespoons butter, melted
  • 1 tablespoon garlic salt

Steps

  1. In the bowl of a stand mixer attached with the dough hook, add water, yeast and sugar and allow to proof for approximately 5 to 7 minutes until foamy.
  2. Add butter, bread flour and salt and mix to combine.
  3. Increase speed and knead for 7 to 8 minutes until dough appears shiny and elastic and pulls away from the bowl.
  4. Transfer dough to a large well oiled bowl and cover with plastic wrap. Place in a warm spot and allow dough to double in size, for approximately 2 hours.
  5. Line two baking sheets with silicone baking sheets and set aside.
  6. Divide the dough into 12 portions and on a lightly floured surface, roll into logs approximately 8 by 2 inches.
  7. Divide the logs onto the two prepared sheets and cover with a kitchen towel.
  8. Allow the breadsticks to double in size, approximately another hour and a half.
  9. Preheat the oven to 400. Bake proofed breadsticks for 10 to 12 minutes until golden and remove from the oven.
  10. Immediately brush with butter and top with garlic salt and allow to cool for a few minutes before serving. Enjoy with your favorite salad or soup.

Ingredients

  • 1 1/2 cups warm water (approximately 105 degrees)
  • 1 tablespoon sugar
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 2 cups bread flour
  • 1 3/4 cups whole wheat flour
  • 1 tablespoon cocoa powder
  • 2 teaspoons espresso powder
  • 1 teaspoon salt
  • 1/4 cup honey
  • 2 tablespoons molasses
  • Dark brown food coloring (optional, for color)
  • 1/4 cup cornmeal, for dusting
  • 1/2 cup oats, for topping

Steps

  1. In a small bowl, activate yeast by mixing warm water, sugar and yeast. Allow to bloom for 5 to 7 minutes until foamy.
  2. In a stand mixer bowl fitted with the dough hook, mix bread flour, wheat flour, cocoa powder, espresso powder and salt until combined.
  3. Add yeast mixture, honey and molasses. Mix on low speed until combined and dough is slightly tacky and thick. Add brown food coloring until desired color is reached.
  4. Increase speed to medium and knead the bread for 8 to 10 minutes until dough is slightly tacky but does not stick to the bottom of the bowl.
  5. Remove and transfer to a large oil lined bowl and cover with a kitchen towel. Place in a warm spot and allow dough to double in size, for approximately 2 hours.
  6. Line two baking sheets with parchment paper or a silicon baking sheet. Place cornmeal on a large plate.
  7. On a lightly floured surface, divide the dough into 6 equal pieces. Form each piece into a mini baguette shape, approximately 6 by 2 inches.
  8. Dip the bottom portion of the baguette in the cornmeal and place on the prepared baking sheet. Repeat with the remaining portions and divide the loaves in threes on each sheet.
  9. Gently brush the tops of the loaves with water and sprinkle with oats. Cover the loaves with a kitchen towel and allow to proof for 60 to 80 minutes until they double in size again.
  10. Preheat the oven to 350 degrees. Bake proofed loaves for 25 to 30 minutes until the outside is golden, but soft to the touch. The internal temperature of the bread should read 190 degrees.
  11. Remove loaves from the oven and allow to cool for at least 10 minutes before eating. Serve with butter.

Ingredients

Ocean Roach Cheddar Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 cup buttermilk, cold
  • 1/2 cup butter, melted
  • 1 1/2 cups shredded cheddar

Topping

  • 3 tablespoons butter, melted
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon garlic powder, for topping

Steps

Ocean Roach Cheddar Biscuits

  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment paper.
  2. In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne.
  3. In a separate bowl, add buttermilk and butter and gently combine without over mixing. Fold in cheddar just until combined.
  4. Scoop biscuits with a 1/4 cup ice cream scoop and bake for 10 to 12 minutes until golden.
  5. Remove biscuits from the oven and brush with topping mixture. Serve warm.

Topping

  1. While biscuits are baking, combine melted butter, parsley and garlic powder in a small bowl.