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Ingredients
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Dough
Filling (savory-sweet little book style)
Finish & glaze
Method
Dough
- 1
Activate and mix
In a large mixing bowl whisk together the warm whole milk (should register about 105–110°F / 40–43°C), granulated sugar and instant yeast. Let sit 2–3 minutes until foamy. Add the melted butter and the large egg and whisk until combined.
- 2
Combine dry and wet
Add the all-purpose flour and 1 tsp fine sea salt to the wet mixture. Stir with a wooden spoon or dough hook on low speed until the dough comes together and pulls away from the sides of the bowl, about 2–3 minutes. If the dough is very sticky, add up to 2 more tablespoons of flour, 1 tablespoon at a time.
- 3
Knead
Turn the dough out onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and slightly springy. (If using a stand mixer, knead on medium-low with a dough hook for 5–6 minutes.)
- 4
Filling (savory-sweet little book style)
- 5
Prepare filling
While the dough rises, combine the ricotta cheese, grated cheddar, chopped chives, honey, 1 tsp fine sea salt, and 1 tsp freshly ground black pepper in a bowl. Taste and adjust salt/pepper or honey balance — the filling should be creamy with a gentle sweet note and a savory finish.
Assembling the little books
- 6
Divide and rest
After the dough has doubled, gently deflate it and turn it out onto a floured surface. Divide the dough into 8 equal pieces (about golf-ball to slightly larger size). Let the pieces rest, covered, for 10 minutes to relax the gluten.
- 7
Roll and fill
Working with one piece at a time, roll each piece into a 4x6 inch oval about 1/4 inch thick. Place about 2 tablespoons of the ricotta-cheddar filling in the center of each oval, leaving a 1/2 inch border. Fold the dough over the filling like a small book: fold the left third over the center, then fold the right third on top so the final shape is a small rectangular packet with seams on the bottom (similar to a closed book). Pinch the seams gently to seal.
- 8
Second rise
Place the filled little books seam-side down on a parchment-lined baking sheet about 1 inch apart. Cover loosely with lightly oiled plastic wrap or a kitchen towel and let rise for 25–30 minutes until slightly puffy.
Finish & bake
- 9
- 10
Bake
Bake the little books in the preheated oven for 15–18 minutes, rotating the pan once halfway through, until golden brown on top and the filling is set. Internal temperature of the bread should register about 200°F (93°C) if you want to check.
- 11
