Knead 5 minutes. Proof until double. Divide into 2 loaves. Braid, brush with egg wash. Sprinkle with sesame or poppy seeds. Let rise again. Bake at 350° 40-45 minutes.
Dry ingredients in a sifter. Melt butter – add sugar/eggs/vanilla then mash bananas. Stir wet and dry together. Add apples.
Options: Add chocolate chips or nuts
Fill muffin cups. Bake at 375° for 20-25 minutes.
Whisk together the flour, salt, and instant yeast. Add the water, mix until the liquid is absorbed and forms a sticky ball. Rub the surface lightly with olive oil. Cover the bowl with plastic wrap and let it proof in the refrigerator for 12 hours or as long as three days. This creates a chewy texture. You can skip the wait if you’re in a hurry – just let it rise in a warm place for about an hour or until doubled in volume.
Spread the dough across a parchment paper lined baking tray, rub the surface with olive oil and cover with the plastic wrap. Press it toward the edges through the plastic wrap. Let rise about an hour then remove plastic wrap. Rub olive oil all over your hands and punch holes across the surface. Sprinkle with rosemary and flaky sea salt.
Bake at 425° for 25 – 30 minutes
2 teas instant yeast
1 teas sugar
4 cups A/P flour
2 teas Kosher salt
2 ¼ – 2 ½ Cups warm water
Flaky Sea Salt
Combine sugar, flour, Kosher salt and yeast. Add water and bring to a wet, sticky dough. Cover and let rest 30 minutes. Stretch and fold over itself in the bowl. Cover and let proof for an hour. When it has doubled and very bubbly, gently tip the dough out onto a generously floured work surface. Divide into 3 or 4 (depending on how many loaves your baguette tray holds) sections with a well-floured bench scraper. Flour your hands, twist and stretch the loaf until it almost fills the baguette tray. Pinch the ends. If there is enough flour on the dough – no need to oil the baguette tray. Sprinkle with flaky sea salt if desired. Bake 25-30 minutes at 450°.
Dissolve yeast in 60 grams warm water to form a sponge. Sift the flour and salt into the KitchenAid bowl. Combine the sponge and olive oil with the flour/salt. Use the dough hook on lowest speed. Knead until a small piece can be stretched without tearing – about 15-20 minutes. Divide into 4 balls. Let rise in a warm location or proof in fridge for use later. Makes 4 10-inch pizzas.