Rustic Bread

This simple yet delicious loaf from baker Adam Leonti of Brooklyn Bread Lab relies on an overnight rest and fresh cake yeast to develop some of the sour, tangy flavor and chewy texture of sourdough bread with a much more streamlined process.


Makes 1 loaf
500 grams bread flour (about 4 cups)
13 grams kosher salt (about 2 1/2 teaspoons)
5 grams fresh cake yeast (about 1 packed teaspoon), crumbled
All-purpose flour (for dusting)

Using your hands, mix bread flour, salt, yeast, and 2 cups (450 grams) room-temperature water in a medium bowl. Lightly knead, grabbing corners of dough, gently pulling upward, and pushing toward the center, until dough comes together. Dust another bowl with all-purpose flour and transfer dough to bowl. Cover with plastic wrap and chill 12–18 hours.

Turn out dough onto a lightly floured work surface, dust with flour, and press into a 8×5″ rectangle. Fold rectangle in half lengthwise, then roll up tightly at narrow end (like a burrito). Place both hands on top of dough; working against friction of work surface, pull gently down toward yourself to create a rounded boule shape.

Transfer dough to a lightly floured parchment-lined rimmed baking sheet and cover loosely with a clean flour-dusted towel. Let rise at room temperature 4 hours, or chill 6–12 hours.

One hour before baking, arrange rack in middle of oven; preheat to 500°F. After dough has risen, slash dough with a razor blade or very sharp knife in 3 parallel slits at least 1/4″ deep. Transfer baking sheet to oven, reduce oven temperature to 450°F, and bake bread until crust is very brown and an instant-read thermometer registers 190–200°F, 30–40 minutes. Let cool before slicing, about 2 hours.


I realized that real intimacy comes from the knowing of things that are only to be discovered through the sharing of mundanity, insights that are only to be glimpsed over the sharing of breakfast — seeing the shape of a person by how they peel an orange, how much butter they put on their bread. Do you prepare your coffee with a French press? Drip? Percolator or perhaps a moka? Pass the honey as you tell me about the thing you heard on the radio and the not-so-funny joke the professor made about Kierkegaard. What you had for lunch yesterday and what you saw on your commute. Let me pretend I can reveal you to me by the study of these habits: the small magic of the mundane, the beauty of the overlooked.

One thing I am convinced of it is this: that a person can be revealed in these seemingly tiny and insignificant occurrences, seen through — witnessed — in the threadbare ordinalities of life.

Real Intimacy


Respect Others


Lemon Curd Rolls



For the Lemon Curd:

  • 1 whole egg, room temperature
  • 3 egg yolks, room temperature
  • 1 cup granulated sugar
  • ⅔ cup lemon juice (about 2-3 lemons)
  • zest of 2 lemons
  • 4 tablespoons unsalted butter, room temperature and cubed

For the Dough:

  • 1 cup whole milk (about 115 degrees F)
  • ½ cup granulated sugar
  • 3 teaspoons yeast
  • ⅓ cup unsalted butter, melted and slightly cooled
  • 2 eggs, room temperature
  • 5 cups all-purpose flour
  • 1 teaspoon kosher salt

For Assembly:

  • 3 tablespoons unsalted butter, melted
  • juice of 1 lemon
  • 1½ cups of powdered sugar


To Make the Lemon Curd:

  1. In a medium sized pot, whisk together your egg and egg yolks, then whisk in the granulated sugar, lemon juice, and lemon zest. Place your pot over medium heat and whisk constantly for 8-10 minutes, until the mixture has thickened.
  2. Remove the mixture from the heat and add in your cubed butter, a piece at a time, until it has been fully incorporated. Press the curd through a mesh sieve to remove any extra bits of zest or butter into a bowl, cover with plastic wrap, and chill for at least 1 hour. The curd will keep well in an airtight container in the refrigerator for up to 1 week.

To Make the Dough:

  1. Place your sugar in the bowl of your stand mixer (or just a regular bowl if you are doing this by hand). Heat up the milk to about 115 degrees F. Add the warm buttermilk to the sugar, then sprinkle your yeast on top. Allow the yeast to sit for 8-10 minutes, until it becomes foamy (sometimes this may take more than 10 minutes if you have older yeast, but if it doesn’t foam at all, you’re going to have to start over).
  2. In a small bowl, whisk together the melted and cooled butter, eggs, and salt, then add them to the bowl with the foamy yeast and milk. Mix until well combined. In another bowl, whisk together 3 cups of flour and salt, then gradually add that to the bowl, until just moistened.
  3. Using a dough hook, turn the mixer to low and add in an additional cup of flour, and when that has been incorporated, add in the 5th cup of flour. Continue to knead for 8 minutes or so, until the dough is smooth and elastic. Lightly grease a large bowl and place the dough in that bowl, cover tightly with plastic wrap, and place in a warm spot. Allow the dough to rise for 90 minutes, until about doubled in size.

For Assembly:

  1. Generously butter two 8-inch cake pans. When you’re ready to roll out your dough, lightly flour your work surface, your hands, and your rolling pin, and punch down the dough. Roll out the dough into an 18×20-inch rectangle, adding more flour as needed. Brush your 3 tablespoons of melted butter over the dough, leaving about 1 inch of space around the outside. Spread your lemon curd over the dough, again, leaving a little room around the edges so that all of the curd doesn’t squeeze out as your roll it up.
  2. On the long edge, roll the dough up tightly and lay the dough seam side down (some curd will have squeezed out in the process – it’s fine). Cut the rolls into 1-1/2 inch pieces, and place them in your prepared pans. Cover with plastic wrap and/or a kitchen towel and allow to rise for another 45 minutes.
  3. Preheat your oven to 400 degrees F, and when you’re ready, remove the towel and plastic wrap from the rolls and bake for 25-30 minutes, until nicely golden. Whisk together your lemon juice and powdered sugar, and drizzle the glaze over the warm rolls. Serve warm or room temperature. These will keep well, covered with foil and refrigerated, for up to 2 days.



Smoky Barbecue Sweet Potato Chickpea Burgers

Delicious plant-based Vegan Sweet Potato Chickpea Burgers with smoky barbecue sauce! Made with wholesome ingredients, are oil-free, vegan, gluten-free and loaded with flavor!


There is nothing that makes me salivate more than barbecue sauce. I’m so not even kidding, I literally start salivating at the first smell and sign of it. Maybe it’s because I grew up on barbecue, I’m not sure, but it remains my favorite flavor component of a meal to this day. When you add it to vegan sweet potato chickpea burgers, it becomes insane.


  • vegan
  • gluten-free
  • low-fat
  • oil-free
  • full of flavor
  • easy
  • healthy
  • crispy exterior
  • smoky
  • satisfying
  • moist
  • simple and quick to make
  • baked

— Read on thevegan8.com/smoky-barbecue-sweet-potato-chickpea-burgers/


HERB BREAD – Diabetic Gourmet


1 teaspoon Fast-rising yeast OR 2 teaspoons Active dry yeast
2 cups Bread flour
1 tablespoon Dry milk
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Dried chives
1 teaspoon Marjoram
1 teaspoon Thyme
1 teaspoon Basil
1 tablespoon Margarine or butter
7/8 cup Water (77-95F)


Place all ingredients in the bread machine in the order suggested in your operator’s manual. (If using fresh herbs, double the amount called for.)
Select the white bread mode; press start. This recipe can be made with regular, rapid or delayed-time bake cycles.
Makes one 1-pound loaf, for 16 servings.

Recipe Yield: Makes one 1-lb loaf, 8 slices“16 servings (1/2 slice is 1 serving)

Calories: 64
Fat: 1 grams
Sodium: 145 milligrams
Protein: 2 grams
Carbohydrates: 12 grams