Cornbread – Native American; African cultures

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 12
Yield: 1 (9-inch) round cornbread

Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
⅔ cup white sugar
3 ½ teaspoons baking powder
1 teaspoon salt
1 cup milk
⅓ cup vegetable oil
1 large egg
Directions

1. Gather the ingredients.
2. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch round cake pan.
3. Whisk flour, cornmeal, sugar, baking powder, and salt together in a large bowl.
4. Add milk, vegetable oil, and egg; whisk until well combined.
5. Pour batter into the prepared pan.
6. Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 20 to 25 minutes.
7. Slice and enjoy!

Pita – Greece

Prep Time: 30 mins
Cook Time: 10 mins
Additional Time: 2 hrs 35 mins
Total Time: 3 hrs 15 mins
Servings: 8
Yield: 8 pita breads

Ingredients
1 (.25 ounce) package active dry yeast
1 cup warm water (100 degrees F / 38 degrees C)
1 cup all-purpose flour
1 ½ tablespoons olive oil
1 ¾ teaspoons salt
1 ¾ cups all-purpose flour, or as needed
1 teaspoon olive oil, divided
Directions

1. Gather all ingredients.
2. Place yeast in the bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together, then let sit until mixture bubbles and foams, about 15 minutes.
3. Add 1 1/2 tablespoons olive oil and salt into the yeast mixture, followed by 1 1/2 cups flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
4. Turn dough out onto a floured work surface and form into a ball.
5. Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to lightly cover with oil; cover bowl with foil and let rise until dough has doubled in size, about 2 hours.
   Recipe Tip: Preheat your oven to 100 degrees F and turn off, then let the dough rise in the oven. Or use your oven’s proof setting if you have it.
6. Once dough has doubled, remove from bowl and place onto a lightly floured work surface. Lightly pat into a flat shape about 1-inch thick. Use a knife to cut dough into 8 equal pieces.
7. Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
8. Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
9. Transfer the dough balls to a lightly floured work surface and sprinkle the tops with flour. One at a time, gently pat the dough with your fingers, forming a flat, round disc about 1/4-inch thick. Let the shaped dough rest for 5 minutes.
10. Brush a cast iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay one round of dough into the hot skillet; cook for 30 seconds, then flip and cook for 1 to 2 minutes. Flip again and cook the first side for 1 to 2 minutes more, until both sides are golden brown.
    Recipe Tip: While cooking, the bread will begin to puff up and fill with hot air, though results of each pita will vary. You can encourage a pocket to form by pressing lightly on the dough with a spatula or clean tea towel as it is cooking.
11. Stack cooked breads on a plate; when cool enough to handle, slice breads in half and open the pocket inside for stuffing.

Focaccia Alla Genovese – Italy

Prep Time: 3 hrs 30 mins
Cook Time: 35 mins
Total Time: 4 hrs 5 mins
Servings: 4
Yield: 1 – 8×8 inch loaf

Ingredients
½ cup warm water
½ teaspoon active dry yeast
2 ½ cups unbleached bread flour
½ teaspoon salt
½ cup cold water
1 tablespoon extra-virgin olive oil
1/4 cup Biga
1 tablespoon additional extra-virgin olive oil for brushing
2 teaspoons cornmeal for dusting
Directions

1. Place 1/2 cup warm water in a small bowl, and sprinkle yeast over the surface. Let stand until yeast is absorbed, about 10 minutes.
2. Combine flour and salt in a large bowl. Make a well in the center, and pour in the cold water, yeast mixture, 1 tablespoon olive oil, and biga. Stir together using a sturdy wooden spoon.
3. When the dough comes together, turn out onto a floured surface, and knead vigorously for about 20 minutes. Take a few 1 to 2 minute breaks if you like. The dough will be somewhat sticky until it is fully kneaded. Form dough into a ball. Rub the inside of a clean bowl with oil, and place the dough in it. Turn to coat the ball with oil. Cover with a towel and let rise at room temperature until doubled in size. This will take about 1 1/2 hours.
4. Punch down the dough by folding the edges into the center and turning it over so the top is once again smooth. Cover the bowl again, and let the dough rise a second time until doubled, about 45 minutes.
5. Turn the dough out onto a floured surface and gently flatten into an 8 inch square using the palms of your hands. Cover and let rise again.
6. Preheat the oven to 425 degrees F (220 degrees C). Place a baking stone in the oven while it preheats. Dust a bakers peel with cornmeal, and gently slide it under the dough square. Use your fingers to make a dimpled surface by pressing them about 3/4 of the way down into the dough. Mist with water.
7. Sprinkle a little cornmeal over the surface of the baking stone. Slide the square off of the peel onto the baking stone. Mist some water into the hot oven, and quickly shut the door.
8. Bake for 30 minutes in the preheated oven, until the top is golden brown. Remove from the oven to cool on a wire rack. Brush the surface with remaining olive oil while the focaccia is still hot.
   If you do not have a peel or baking stone, the bread may be formed and baked on a baking sheet dusted with cornmeal.

Challah
Ceremonial bread for Jews; Central & Eastern Europe

Prep Time: 40 mins
Cook Time: 30 mins
Additional Time: 1 hr 30 mins
Total Time: 2 hrs 40 mins
Servings: 32
Yield: 4 loaves

Ingredients
4 (.25 ounce) packages quick-rise yeast
4 cups warm water (110 degrees F/45 degrees C)
2 tablespoons salt
¾ cup white sugar
1 cup pareve margarine, melted
4 eggs
12 cups bread flour, or as needed
1 egg
½ teaspoon vanilla extract
¼ cup sesame seeds, divided

Directions

Bake in the preheated oven until tops are shiny and golden brown, about 30 minutes. Let cool before slicing.

Sprinkle yeast over water in a large bowl and stir gently to moisten yeast. Stir in salt, sugar, margarine, and 4 eggs; beat well. Gradually mix in flour, 1 cup at a time, up to 12 cups, until dough becomes slightly tacky but not wet. Turn dough out onto a floured surface; knead until smooth and elastic, 8 to 10 minutes.

Grease baking sheets, or line them with parchment paper and set aside.

Cut dough into four equal-sized pieces (or 2 pieces to make 2 large loaves). Cut each piece into thirds for 3-strand braided loaves. Working on a floured surface, roll small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until loaf is braided; pinch ends together and fold them underneath for a neat look. Repeat for remaining loaves.

Place loaves onto the prepared baking sheets; let rise until double in size, 1 to 1 1/2 hours.

Preheat the oven to 350 degrees F (175 degrees C). Whisk 1 egg with vanilla extract in a small bowl; brush loaves with egg wash. Sprinkle each loaf with about 1 tablespoon of sesame seeds.