Stamped Bread

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MXCSOY107_9x16_07_Garden-Focaccia

A classic saying goes “The best thing since sliced bread.” With these 7 artistic bread hacks, we’re changing the phrase to “the best thing since stamped bread”! Elevate your loaves and discover how artistic baking can be. From painted challah to turtle crackle bread, make bread with wow factor!

Recipe 1/4

Birthday Enchiladas

60 Min

Easy

6-8 Servings

Ingredients:

  • 1.5 pounds (680g) pork ribs, divided into individual ribs
  • 1 small carrot (2 ounces; 60g)
  • 1 small yellow onion, halved (4 ounces; 120g)
  • 5 black peppercorns
  • 2 bay leaves

Directions:

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Borsch

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Recipe 1/7

Stamped Conchas

1 hour 40 minutes

Medium

8 conchas

Ingredients:

  • For the dough:
  • 3 ⅔ cup flour
  • 2 tsp dry yeast
  • 1 tsp salt
  • 4 eggs
  • ½ cup butter
  • ½ cup sugar
  • 1 ½ cup water
  • For the topping:
  • 4 Tbsp vegetable shortening
  • 2 Tbsp butter
  • 1 cup flour
  • 1 cup powdered sugar

Directions:

  1. First, make the dough. In a stand mixer, combine flour, yeast, salt and eggs. Begin mixing and add water gradually until a ball forms. 
  2. Add sugar and butter in batches. Once the dough is soft and stretchy, about 15 minutes of kneading, place in a lightly oiled bowl and proof until it doubles in size. 
  3. For the topping, cream together the vegetable shortening and butter in a food processor. Then, add the powdered sugar, followed by the flour. Be sure to start the mixer on low to prevent splattering. Mix until everything is integrated and you can grab the mix without it sticking to your fingers. 
  4. Divide concha dough into balls and shape into circles. Place a smaller ball of topping mixture in plastic wrap and flatten, place on top of the concha dough and score (either using a knife, razor or concha cutter).
  5. Proof a second time until they double in size. Meanwhile, preheat the oven to 350ºF. 
  6. Bake for 15 minutes. The bread should be slightly golden but the topping should not be. 

Recipe 2/7

Puppy Bagels

1 hour 30 minutes

Medium

5 bagels

Ingredients:

  • For the dough:
  • 2 tsp dry yeast
  • 2 tbsp brown sugar
  • 3 ½ C flour
  • 2 tsp salt
  • 1 ¼ C water
  • 1 tbsp olive oil
  • 2 tbsp cocoa powder
  • food coloring, black

Directions:

  1. To make the dough: Add the yeast, sugar, flour and salt to a stand mixer fitted with the hook attachment, and add half of the water and olive oil. Mix until a dough forms, then add the rest of the water while the mixer is running. If needed, add a little more water.
  2. Divide the dough in half. Proof the first half in an oiled bowl. Divide the other half in two. Add cocoa powder to one, two drops of black food coloring to the other, and mix both well. Proof these colored batches.
  3. Cut the plain dough into small rolls. Add spots using the colored dough, then stretch until the roll is about 5 inches long. 
  4. Using a small dough circle, shape the head and ears of the dog. Stick to one end of the roll and make a loop for a bagel shape. Proof again until they double in size.
  5. Preheat oven to 350ºF. 
  6. Boil the bagels in salted water for about 15 seconds on each side. Place on a tray and bake for 10-15 minutes. Once out and cooled, use melted chocolate to paint a face on those cute puppies!

Recipe 3/7

Painted Challah

1 hour 30 minutes

Medium

1 challah

Ingredients:

  • 4 cups flour
  • 2 tbsp dry yeast
  • ¼ cup vegetable oil
  • 1 tsp salt
  • 3 eggs + one yolk
  • 1 tbsp Honey
  • Food coloring, in colors of your choice
  • 1 tbsp rum (or neutral spirit)
  • egg wash

Directions:

  1. Combine flour, yeast, oil, salt, eggs, and honey in a stand mixer and beat with the hook attachment. Add water slowly until the dough comes together and becomes soft and stretchy. 
  2. Let proof in an oiled bowl until it doubles in size.
  3. Divide the dough in up to six strands and braid. Let proof a second time. 
  4. Preheat oven to 350ºF.
  5. Combine 2-3 drops of food coloring with a drop of rum. Use brushes to paint designs on the challah. 
  6. Bake for 10 minutes. Remove from the oven and carefully apply egg wash. Bake for another 10 minutes until golden. Let cool and enjoy your challah!

Recipe 4/7

Sesame Crusted Bread

3 hours 20 minutes

Medium

1 loaf

Ingredients:

  • 6 ⅔ cup all-purpose flour
  • 1 tbsp dry yeast
  • 2 teaspoons salt
  • 2 teaspoons honey
  • ½ cup sesame seeds
  • ½ cup black sesame seeds

Directions:

  1. Mix all ingredients together, except for the sesame seeds, inside stand mixer. 
  2. Beat with hook until the dough comes together and is no longer sticky.
  3. Remove from mixer and knead by hand for about 5 minutes. Fold and let rest for 15 minutes on the surface, covered with a damp cloth. 
  4. Shape into a loaf and let proof for 30 minutes.
  5. Preheat oven to 375ºF.
  6. Place sesame seeds in desired pattern on a tray. Spray bread with water and roll on sesame so that it sticks. 
  7. Bake for 30 minutes, until slightly golden. 

Recipe 5/7

Turtle Crackle Bread

1 hour 40 minutes

Easy

8 servings

Ingredients:

  • For the dough:
  • 3 1/3 cup flour
  • 2 tsp dry yeast
  • 1/2 cup sugar
  • 1 tsp salt
  • 3 Tbsp matcha powder
  • 1 egg
  • ¼ cup butter
  • ¼ cup milk
  • 1 ½ cup water
  • 1 cup white chocolate chips
  • For the crackle topping:
  • 1 ½ tsp dry yeast
  • ¼ C warm water
  • 1 Tbsp sugar
  • 1 tsp canola oil
  • 1 Tbsp cocoa powder
  • ¼ cup rice flour

Directions:

  1. Combine all dough ingredients, except for the water, in a stand mixer. Mix well and add water slowly until the dough comes together. Beat for 10 minutes. 
  2. Once the dough is soft and stretchy, place in an oiled bowl and proof until it doubles in size. 
  3. Make a medium dough ball for the body and smaller balls for the head and legs. Open the medium ball and fill with chocolate. Seal well and roll. Use water to glue them together and proof for about 30 minutes.
  4. In a bowl, combine all crackle ingredients together. Once they are all mixed let rest until the bread dough is done proofing. 
  5. Preheat oven to 350ºF. 
  6. Once bread is ready, spread the crackle dough evenly on the shell surface. Paste sesame seeds on the head for the eyes. 
  7. Bake for 20 minutes. 

Recipe 6/7

Fancy Jelly Loaf

1 hour 40 minutes

Medium

8 servings

Ingredients:

  • for the loaf:
  • 6 ⅔ cup all-purpose flour
  • 7 Tbsp butter, softened
  • ½ cup sugar
  • 1 tsp salt
  • 1 tsp salt
  • 3 eggs
  • 2 cup water
  • Vegetable oil
  • Butter for greasing
  • for the filling:
  • 2 Tbsp Gelatin powder
  • 2 cup water
  • 1 tsp Flavored gelatin (in desired color)
  • 2 slices melon
  • 2 slices green melon
  • 3 peaches, sliced

Directions:

  1. For the bread, in a mixer, combine the flours, sugar, and salt. Mix them briefly, as the yeast should not directly contact the salt, and then add the yeast. Add butter and eggs.
  2. Beat the ingredients using a dough hook attachment. Once everything is combined, add water gradually.
  3. Let the mixer run until the dough starts to climb up the hook. Once it does, check the dough. It should be light, slightly moist, and flexible. Test it by stretching, and if it doesn’t break, it’s ready.
  4. Place the dough in a bowl with a little oil and let it proof. The dough should double in size at least.
  5. Grease baking dish with butter and flour. Add the dough and press it down, then proof a second time.
  6. Bake at 350°F for about half an hour. Allow to cool, and then remove it from the pan.
  7. Hydrate the gelatin. Then, heat up and add to water.
  8. Use small cookie cutters to shape fruits. 
  9. Cut bread in half and remove the center using a knife, so that there’s a thick layer of bread and crust and a hole in the middle. 
  10. Fill ¼ of the loaf with gelatine mixture. Add the shaped fruits, and top with another ¼ of the mixture on top. Continue doing so until the bread is filled, refrigerate. 
  11. Cut the bread into slices and enjoy!

 

Recipe 7/7

Garden Focaccia

2 hours

Medium

One 12”x9” loaf

Ingredients:

  • for the dough:
  • 6 ⅔ cup all-purpose flour
  • 1 Tbsp dry yeast
  • 2 tsp salt
  • 1 tsp honey
  • ½ cup olive oil
  • 1 ¾ cup water
  • 1 red bell pepper, sliced
  • 1 shallot, sliced
  • ½ cup cherry tomatoes, halved
  • 1 bunch chives
  • 1 bunch basil

Directions:

  1. To make the dough: combine all dough ingredients, except water, in a stand mixer. Mix well, then add water slowly until the dough comes together. Beat for 10 minutes. 
  2. Once the dough is soft and stretchy, place in a lightly oiled bowl, and proof until doubled in size. 
  3. Grease a deep 12”x9” pan and place dough inside, pressing to fill the entire pan. Proof again, about 30 minutes. 
  4. Preheat the oven to 350ºF. 
  5. Use your fingers to gently depress the bread and give it texture, but not so hard it deflates. Brush with oil, and arrange the vegetables on top in a fun design. 
  6. Bake for 20-30 minutes, until the top is golden. Cut into squares to share!

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