Bread Basket Recipe
Make Bread Basket Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Seeded Artisan Rolls (6 rolls)
Garlic-Herb Focaccia Squares (1 sheet)
Mini Pain d'Épi (wheat) (6 stalks)
Compound Butter & Extras
Method
Seeded Artisan Rolls (6 rolls)
- 1
Mix and Knead
Whisk warm water, instant yeast, and sugar in a bowl. Let sit 3–5 minutes until foamy. In a large bowl combine flour and salt. Add yeast mixture and 2 tablespoons olive oil. Stir until a rough dough forms, then turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If dough is too sticky, sprinkle up to 2 tablespoons more flour.
- 2
- 3
Shape and Seed
Deflate dough gently and divide into 6 equal pieces (~90–100 g each). Shape each piece into a tight roll. Beat the egg with 1 teaspoon water for an egg wash and brush each roll lightly. Mix sunflower, pumpkin and sesame seeds on a plate and press the tops of the rolls into the seed mix to coat. Place rolls on a parchment-lined baking sheet, spaced 1–2 inches apart.
- 4
Second Rise and Bake
Cover rolls loosely with lightly oiled plastic wrap and let rise until puffy, about 30–40 minutes. Preheat oven to 400°F (200°C) with rack in middle. Brush rolls again with any remaining egg wash. Bake 18–22 minutes until golden brown and hollow sounding when tapped. Remove to a wire rack and cool 10 minutes before serving.
Garlic-Herb Focaccia Squares (1 sheet)
- 5
Mix and Bulk Rise
Whisk warm water and instant yeast in a bowl; let sit 3–5 minutes until foamy. In a mixing bowl combine bread flour and salt. Add yeast mixture and 3 tablespoons olive oil; mix to a shaggy dough. Turn dough into a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 60 minutes.
- 6
Stretch into Pan and Top
Generously oil a 9x13 inch (or equivalent) sheet pan with 2 tablespoons olive oil. Turn risen dough onto the pan and gently stretch and press with oiled fingertips to fill the pan. If it resists, let rest 10 minutes and try again. Use your fingertips to dimple the surface. Sprinkle minced garlic and chopped rosemary evenly over the dough and drizzle with remaining 1 tablespoon olive oil. Sprinkle coarse sea salt on top.
- 7
Final Rise and Bake
Cover loosely and let rise 20–30 minutes until slightly puffed. Meanwhile preheat oven to 425°F (220°C). Bake focaccia 18–22 minutes until golden brown on top and edges. Remove from oven, drizzle with a little extra virgin olive oil if desired, cool slightly, then cut into squares for the basket.
Mini Pain d'Épi (wheat) (6 stalks)
- 8
Mix and Bulk Rise
Combine warm water and instant yeast; let sit 3–5 minutes until foamy. In a bowl combine flour and salt. Add yeast mixture and 1 tablespoon olive oil; mix until a soft dough forms. Turn onto a floured surface and knead 6–8 minutes until smooth. Place in a lightly oiled bowl, cover and let rise until doubled, about 45–60 minutes.
- 9
Shape into Baguette Pieces
Divide dough into six equal pieces. Roll each into a 10–12 inch mini baguette (thinicyl shaped). Place on a parchment-lined baking sheet dusted with the 1/4 cup flour to prevent sticking. Cover and let rest 15–20 minutes to relax.
- 10
Make the Épi Shape and Bake
Preheat oven to 430°F (220°C) and position rack in upper third. Using kitchen shears, make diagonal cuts along each mini baguette at 1–1.5 inch intervals, cutting 2/3 through. Gently push alternating cut segments to opposite sides to form an 'wheat stalk' (épi) shape. Lightly brush with olive oil. Bake 12–16 minutes until golden and crisp. Cool on a rack.
Compound Butter & Serving
- 11
Make Herb Butter
In a small bowl combine softened unsalted butter, finely chopped parsley, lemon zest, minced garlic and flaky sea salt. Mix until evenly distributed. Transfer butter to parchment and form into a log or place in a ramekin. Chill until firm, about 20 minutes, or serve soft.
- 12
Assemble Bread Basket
Arrange 2 seeded rolls, 2 focaccia squares, and 2 mini pain d'épi per 2 people in a basket or on a platter. Provide slices of compound butter, a small dish of extra virgin olive oil with optional balsamic vinegar for dipping. Serve warm—reheat rolls and épies for 5–7 minutes at 300°F / 150°C if necessary to refresh crust.
