Snack | Kimmy's Bake Shop

Coconut Cream Pie Date Balls

A little over a year ago I found myself in the home of a lovely friend and she served me the most delicious date balls. I even shared them with you remember?

What I didn’t share with you was the funny interchange that happened when I asked for the recipe. She looked at me puzzled. A bit like I was lost. “A recipe?” she asked. “You just throw things together!”

Um. I had never had the privilege of making anything of the sort so she obliged and hunted down a recipe that resembled her fantastic creating. It was an instant hit around this house.

After the second or third time of making these date balls I realized why she looked at me so strangely. It really is just as easy as throwing things in the food processor and turning it on. Granted it has to be things that you like and that will go well together but seriously… just throw things in there and whir!

Date balls are a staple around here. So are Lara Bars when I am too lazy to make my own date balls. My absolute favorite Lara Bar flavor is coconut cream pie. Shorty after learning to make date balls I started reading the ingredients on the back of Lara Bars and crafting date balls with similar ingredients.

These are such a win. And so incredibly delicious. The toddler loves them. Nathan and I snack on a couple as a sweet after dinner treat. They come together in an instant and are so very forgiving of proportions or additions and subtractions when it comes to ingredients.

Make a batch. Then be brave and branch out. Use different nuts. Or add cocoa power. Maybe a different dried fruit like cranberries. Oh I bet apricots would be divine!

One year ago today: Rye caraway scones and peanut butter cookies

Date Balls (makes about 30)
Mine

4 cups dates (pitted if they aren’t already)
1/2 cup unsweetened dried coconut plus more for rolling
1 cup cashew (or pieces as they are infinitely cheaper)
1/2 cup coconut oil

Add all of the ingredients (except the extra coconut for rolling) to the bowl of your food processor. Pulse until it is finely ground and is paste like. Scoop out with a spoon and roll into balls. Drop the balls on the extra coconut in a bowl or a plate and roll around till well coated. Place on a tray. Chill in the fridge and enjoy.

Pita Bread

Hummus and pita go hand in hand. Right? Thanks for agreeing with me.

A good mama friend of mine made these a few weeks ago with her littles. I have seen them all over Pinterest for months dying to try them.

For some reason they simply haven’t surfaced on the list of things I needed or wanted to make. Now you can add them to the list of things I will NEVER buy from a store again.

Pitas to me have always been these overly dry tasteless things that you get at the store in a bag. Occasionally at a restaurant you get really good soft and fluffy ones but they aren’t the pocket type pitas. I didn’t even know that pocket pita could be synonymous with soft and fluffy. Delicious.

Easy peasy bread that you kinda throw together and then leave on the counter. Want to know a secret? I forgot about mine and what was supposed to be 1 hour rise turned into I think three. I can’t remember. The recipe called for throwing it in the fridge- I did none of that. Who has the patience?!

And I baked mine in the oven for only three minutes on my pizza stone. All an absolute utter breeze. Have I stressed the fact enough yet that these were delicious? Often homemade things are pretty good but store bought can be passable. This is not one of them. Two different worlds. Go make your own!

One year ago today: Apple Cupcakes with Vegan Buttercream Frosting

Pita Bread (makes 8-12)
From Smitten Kitchen

3 cups plus a scant 1/4 cup unbleached all-purpose flour
2 teaspoons salt
2 teaspoons instant yeast
2 tablespoons olive oil
1 1/4 cups water, at room temperature

In the bowl of a stand mixer, combine all the ingredients. With the paddle attachment, mix on low speed just until all the flour is moistened, about 20 seconds. Change to the dough hook, raise the speed to medium and knead for 10 minutes. The dough should clean the bowl and be very soft and smooth and just a little sticky to the touch. Add a little flour or water if necessary.

Using an oiled spatula or dough scraper, scrape the dough into a 2-quart or larger dough-rising container or bowl, lightly greased with cooking spray or oil. Press the dough down and lightly spray or oil the top of it. Cover the container with a lid or plastic wrap. Let rise for about an hour and a half. Proceed to shaping or place in the fridge for 4 to 12 hours.

When ready to bake preheat the oven to 475°F one hour before. Have an oven shelf at the lowest level and place a baking stone, cast-iron skillet, or baking sheet on it before preheating. Cut the dough into 8 or 12 pieces. Work with one piece at a time, keeping the rest covered with a damp cloth. On a lightly floured counter, with lightly floured hands, shape each piece into a ball and then flatten it into a disk. Cover the dough with oiled plastic and allow it to rest for 20 minutes at room temperature. Roll each disk into a circle a little under 1/4 inch thick.

Quickly place 1 piece of dough directly on the stone or in the skillet or on the baking sheet, and bake for 3 minutes. The pita should be completely puffed but not beginning to brown. How well the pita will puff depends on how much moisture is in the dough. The more moist the better the puff. Allow to cool then enjoy.

Cheese and Rosemary Crackers

Seriously people can we knock it off with the snow already?

This is what it looked like out my window this morning. Not.ok.with.me.

Ok ok ok I know it isn’t your fault but for the love of all that is holy who DID we piss off this year?

We already had an incredible amount of snow (for the Willamette Valley) in December. Snow, which because of sub zero temperatures, stuck around for a week.

Then it came again. Although this time it was out for blood. First four inches, then a nice layer of freezing rain turned that into an ice skating rink. As if that wasn’t enough we then got another 6-8 inches (what the ?!?) topped with off with more freezing rain. Everything was coated with an inch of ice. Lovely.

Mostly we have taken it in stride though. Cold weather always brings out the carb craver in me. We don’t usually have bread around the house unless I make it. We were short on white flour and even shorter on bread flour so attempting a whole loaf of bread wasn’t on my list of things I wanted to do.

Crackers though. Crackers rock. Or flatbread which is what this really is.

These were are breeze. A quick mix and knead and into the fridge. I totally followed the recipe to a T and used my pasta roller. If you have one this is absolutely the way to go. I can’t speak to how easy or hard it is to roll these out by hand since I didn’t even try.

Also this is a great snowy day activity for your littles people. Painting activities at our house involve egg wash. I’m the best kind of mom. Really.

One year ago today: Tuna Noodle Casserole and Peppermint Pattie Cookies

Cheese and Rosemary Crackers (make about 16)
From Martha Stewart Baking Handbook

1 cup warm water
3/4 teaspoon instant yeast
3 tablespoons extra virgin olive oil, plus more for bowl and plastic wrap
15 ounces (about 3 cups) all purpose flour, plus more for dusting
2 teaspoons coarse salt, plus more for sprinkling
2 teaspoons honey
1/4 cup freshly grated aged cheese (I used manchego and parmesan), plus more for sprinkling
1 large egg, lightly beaten
Freshly ground pepper
3 tablespoons fresh rosemary leaves (or 3 tablespoons caraway seeds)

In the bowl of an electric mixer, stir the water and yeast together. Attach your dough hook. Add olive oil, flour, salt, and honey and mix on low speed for 1 minute. Switch to medium speed and mix until dough is soft but not tacky, about 2 minutes. Add cheese and mix for 1 minute more.

Transfer dough to a lightly floured work surface; knead four or five times, forming into a ball. Cover with lightly oiled plastic wrap; let rest for 10 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Refrigerate until well chilled, at least 1 hour or overnight. Meanwhile, line two baking sheets with parchment.

Preheat the oven to 350 degrees. Turn out dough onto a lightly floured work surface. Divide dough into 16 equal pieces. Flatten the dough with your hands into a disk. Using a pasta machine, run it through on either #3 or 4. If you don’t have a pasta roller, just roll out thinly with a rolling pin. Transfer pieces of dough to prepared baking sheets. In a small bowl, whisk the egg with 1 tablespoon water; brush over dough. Sprinkle with salt, pepper, and additional cheese and top with sprigs of rosemary (or with caraway seeds).

Bake, rotating sheets halfway through, until crisp and golden, about 15 minutes. Cool on a wire rack. Repeat with remaining dough. Bread can be kept in an airtight container at room temperature for up to 3 days.

S’more Bars

I can’t believe summer is starting to wind down. It seems odd to be thinking that but Duck football kicks off in less than two weeks, some leaves are already starting to turn, we are closer to September than July, and while my garden is going for broke we are planning which winter crops to plant.

Somehow this summer I also feel like I have not roasted nearly enough marshmallows. These bars were my attempt to remedy the lack of s’mores in my life these past few months.

When I set out to find a recipe to make I didn’t realize the array of s’more bars out there. Some with a brownie base, some with a cookie base, even s’more cakes. I knew exactly the kind of bar I wanted though. You see, there is this lovely camp in southern Oregon I have been going to off and on my entire life. Literally my entire life. They make a bar almost identical to this to serve for an evening snack.

So how does this fit in to my view of eating healthy wholesome foods? It actually fits quite well because I believe in everything in moderation. Are these good for you? In no way shape or form but they are oh so very very good. And sometimes melted marshmallows, chocolate, and graham crackers are a necessity.

So here you go. Rice krispie treats meet s’more. Summer deliciousness in a bar.

Best part? Super portable. These made the trek to the zoo with us and help up beautifully.

Come on. Make them. Indulge with me.

One year ago today: Apple Crumb Bread

S’more bars (makes too many)
From Very Best Baking

8 cups miniature marshmallows, divided
1/4 cup butter
1 3/4 cups (11.5-oz. pkg.) chocolate chips
1/4 teaspoon salt
2 cups whole graham crackers, broken into 1/2-inch pieces

Line 8-inch-square baking pan with parchment leaving an overhang on two sides. Butter the sides of the dish and the parchment. Heat 6 cups marshmallows, butter and salt in large, heavy-duty saucepan over medium- low heat, stirring frequently, for 5 to 10 minutes, until smooth. Remove from heat. Add 1 cup morsels; stir until melted. Working quickly, stir in graham cracker pieces, remaining 2 cups marshmallows and 3/4 cup morsels. Spread mixture into prepared baking pan with greased spatula or buttered hands, pressing down lightly. Cool for 2 hours or until set. Lift from pan; peel off parchment. Cut into squares with serrated knife.

One Year Anniversary Party

I meant to post on Friday but see there was this party and I was kinda busy…

Then I meant to post something Saturday morning but was terribly busy….

So I am sorry. But not really. Because it was totally worth it to miss getting a post up.

Thank you all so very very much who came. Thank you for the lovely kind words from those of you who didn’t make it. What a fun fun day.

The party went off without a hitch. There were hardly any leftovers and yet I think everyone got to try everything they wanted. I could not have been more perfect.

So here are a collection of pictures from right before everyone showed up. I intended to take pictures during but set my camera down as the first guest appeared and didn’t pick it back up.

Those beautiful cards with the names of the dishes? Yeah I am not that crafty. I was blessed to have the talented Jayma Malme visit me and so generously make them. She is amazing. Go check out her blog. I am in awe.

Let’s do this again next year!

Ps. Want the recipes? Here is the cookbook! Enjoy!

Spanish Tortilla

I may or may not have bitten off more than I can chew with this upcoming shindig.

There are about four or five lists on four or five different pieces of paper floating around my kitchen right now. It is the only way I am managing to keep myself organized. In the midst of all this crazy I don’t want to neglect sharing recipes with you.

Problem is I am making recipes that you have already seen. And the recipe I made on Sunday to share with you didn’t quite turn out. Lets just say I am glad that day is over.

In my mania this week all I want is comfort food. I will be doing lots of recipe reading over the coming days as I make recipe after tasty recipe for you to come enjoy on Saturday. Right now I want the dinner to come together all on its own with no effort.

And so that was how we came to have tortilla for dinner on Monday. Having grown up in Spain this is the definition of comfort food for me. Spanish tortilla is sometimes likened to a fritatta which irritates me. I believe it can be compared to nothing except perfection. It is that good. Simply put it is potatoes, onion, and eggs. Yum.

There is something so comforting not only about the taste but about making it. In reality there is something comforting about making anything by feel and memory. I hope the recipe I am giving you makes sense because honestly I have never used a recipe to make this. It was a recipe I learned by watching- watching my mom, watching my adopted spanish mom, and by watching myself (trial and error).

Whenever I make tortilla I feel a bit like a hero. It took me many many tries to get the flipping motion down correctly. I love the rush I get when I go to flip it. But mostly I feel like a hero because of the look my family and friends give me when I tell them I am making it.

Utter joy.

That is honestly how good it is.

What are your go to throw dinner together comfort food dishes you make from memory?

Spanish Tortilla (makes 1 small tortilla)
Mine

2 medium sized russet potatoes
1 cup vegetable oil
1/4 onion
6 eggs
Salt

Chop the potatoes in half. Take each half and slice in half again then finely slice being careful to keep the pieces as uniform as possible. Finely dice the onion. Place the oil in a pan over medium high heat. When the oil sizzle when you drop a piece of potato in add all the potatoes and onion. Salt generously then fry till soft (about 5-8 minutes). Remove from heat and scoop the potatoes and onion out of the pan into a colander to drain.

While the potatoes are cooling break the eggs into a medium sized bowl and whisk to combine. Add the potatoes and mix. Salt well. Heat a 8 inch non stick frying pan over medium heat. Add about a tablespoon of oil and tilt the pan to coat the entire surface. Add the entire egg and potato mixture. Cook on one side for about 5 minutes over medium to medium low heat. Once the sides are mostly set place a plate over the pan. Place one hand firmly on the plate and with the other hold the pan. In one decisive, fluid, quick motion flip the whole thing upside down so the plate is down and the pan up. Lift off the pan (if you greased well nothing should have stuck) and return it to the burner. Gently slide the tortilla raw side down back in to the pan. Continue cooking till cooked through- another 5-8 minutes. Serve warm.

Leftover are great eaten in a sandwich our out of hand in your jammies before bed.

Quinoa, Avocado, and Tomato Salad

Can we be real today?

Sometimes I get super tired of cooking. Like maybe I will just have a slice of cheese for dinner tired.

Nathan is juicing again most weeknights so mostly I am cooking for just Little and me. Little has his opinions about food. Most days I am one of two things: either surprised or exasperated. Surprised that he did in fact eat what I didn’t expect him to or exasperated because something he has eaten for the past three weeks he wont touch. So I end up sticking with safe foods on nights it is just us- fruits, sauteed zucchini, whole wheat pasta, and cheeses.

So that is what leads to me having half an apple and a slice of cheese for dinner. Not the best choice but hey it could be worse.

Often dinner around here looks like this.

A simple salad of quinoa, lime juice, salt, tomato, and avocado. Filling, satisfying, very little cooking. Little will not eat this but eh. I don’t mind. More for me. He can have cheese.

Do you have go to dinners that are quick and simple and NOT a peanut butter and jelly sandwich (cause that happens around here all to often too)? Please do share!

Quinoa, Avocado and Tomato Salad (serves 2 as entrees 4 as a side)
Mine

1 cup dry quinoa
2 cups waters
1/4 tsp salt
1 avocado diced
1 tomato diced
Juice of 1 lime
Salt to taste

Bring the water to a boil over medium high heat. Add the quinoa and salt stir briefly and return to a boil. Reduce to a simmer and cover. Cook for 12-15 minutes or until all the water is absorbed and no longer crunchy. Fluff with a fork and allow to cool slightly. While still warm add the lime juice and salt to taste. Toss with the tomatoes and avocado. Serve.

I prefer it while it is still warm however you can make the quinoa in advance and assemble before eating. Double to serve as a side at a BBQ. It is delicious.

Rye Caraway Scones

This is the last recipe in my scone making blitz. Most scones I have had in life have been sweet (like the orange poppy seed scones I made) but some reason I have much preferred the savory versions of late (like this recipe or the roasted red pepper and feta ones).

I hold a very special place in my heart for rye. I know it is a love/hate thing for most people and I am decidedly in the love camp. Hands down the best sandwich bread out there has to be dill rye bread. Yum.

While perusing other scones recipes I stumbled on this one. The small paragraph at the top of the page suggested filling these scones with ham, cheese, and spicy mustard for mini sandwiches. Sold.

While the scones themselves are incredibly tasty, as mini sandwiches they are superb. Please, please, please do NOT put plain yellow mustard on these though. Either find a big flavored robust mustard or make your own. Because that’s what we do around here.

Can we all just take a second and look at how incredible the above picture is? I didn’t even take it! My sweet friend Kristen did on that fun Friday morning food photo shoot.

And now I need another sandwich.

On another note….

We are quickly approaching one year on this little blog. I have learned so much and come so far this past year. All I really want it to hang out with YOU. If I promise to make these sandwiches (and some other sweet treats) and serve up a classic style tea will you come over?

Mark your calendars. May 18th. Details to follow.

Don’t worry. I’ll remind you as we get closer but I am ridiculously excited about it and can’t wait to see you!

(now I need to go dress shopping….)

Rye Caraway Scones (makes 8)
Adapted from Simply Scones cookbook

1 cup flour
3/4 rye flour
2 Tbs granulated sugar
2 1/2 tsp baking powder
2 tsp caraway seeds
1/2 tsp baking soda
1/4 tsp salt
1/3 cup cold unsalted butter
2/3 cup buttermilk

Preheat oven to 400F. Line a baking sheet with parchment and set aside. In a large bowl combine the flours, sugar, baking powder, caraway seeds, baking soda and salt. Using a pastry blender or two knives cut the cold butter in till the mixture resembles coarse crumbs. Stir in the buttermilk till just combined. Dump the mixture out on to the floured counter and kneed briefly to bring it all together. Pat in to a 8-10 inch wide circle and cut in to eights. Transfer to the baking sheet and bake for 15 to 17 minutes. They will brown slightly. Remove from the baking sheet to a wire rack and allow to cool completely.

On Delivering Dinner

Hopefully we have been friends for a bit. If not no worries. I’m always happy to make new friends.

If we have been friends for a awhile one thing you will know about me is my reaction to pretty much any major life event is to throw food at it. Not literally but figuratively. You moved? Had a death in your family? New baby? Generally speaking an awful week? Birthday? Anniversary? I’m there with food in hand.

Over the years I feel I have become a bit of an expert on what to take to people. There are a few things I try to take into consideration:

1. I never make anything for a someone I wouldn’t feed my family. Good food but also good for you (well besides the cookies maybe). This means whole grains, locally sourced meats, as much organic produce as I can afford, little or no refined oils

2. Aim to include veggies. So often I feel when people drop off dinner the dishes are rich and calorie laden. I always pick main dishes that are chocked full of veggies.

3. Include something for breakfast. Ages ago I read a post about delivering dinner to a new mom and it suggested to take breakfast foods along with the dinner. I tend to make something like muffins or scones for an easy next day breakfast.

4. If you can just bring along some plain fresh fruit- apples, watermelon, grapes, strawberries. you know- whatever is in season. When we are in the midst of a life changing event I don’t think we tend to eat well. Wash and cut up the fruit for easy, mindless snacking.

5. Always ALWAYS ask about allergies, aversions, preferences before deciding on your menu. I don’t like blue cheese but you wouldn’t know that unless you asked. Or know me well.

6. Don’t break the bank. The reason I have such a deep repertoire of recipes is I cook and deliver based on what is in season, on sale, or on hand. Most meals I deliver cost me less than $10 to make. The entire meal- fruit, breakfast, and entree.

7. Only deliver on dishes and in tupperware you don’t want or need back. The last thing these people need is to keep track of your stuff. Make sure they know they don’t need to wash or return anything.

Do you ever make and deliver food to friends and family? This little blog has a long list of recipes that are perfect for delivery. Here is a list of my favorites:

Casseroles:

Black bean and spinach enchiladas– Healthy and hearty. I actually delivered this to a new mama yesterday.

Tuna noodle casserole– First reference #5 above. Not everyone loves tuna casserole BUT if they do this lighter version is packed full of veggies and is sure to please!

Chicken or turkey biscuit pot pie– A twist on pot pie that is a bit quicker to prepare. Still a showstopper and again loaded with veg.

Baked penne with bolognese– This dish packs a veggie punch without you realizing it. Plus there isn’t anything out there as hearty or heartwarming as homemade pasta sauce.

Baked mac and cheese– This recipe offers two ways to make it- both with veggies! And who doesn’t love homemade mac and cheese? Fascists that’s who.

Easy to reheat dinner:

Easy veggie curry– Perfect vegan or vegetarian dish. Make brown rice for an extra hearty fiber punch.

Lentils, sausage and swiss chard– Yes this sounds a bit unusual but make it and I promise the recipient will be impressed. This basic dish has so much flavor.

Soups:

Broccoli cheese soup– Loads of veggies in this lighter version of an all around classic. Be sure to include bread for dipping!

Beef barley stew– Veggies, meat, barley. Yum. Stick to your ribs soul food.

Saffron chicken veggie soup– Did you know saffron is a mood booster? Ideal dish if someone if having a particularly hard time.

Leek and potato soup– One of our standby faves for weeknight dinner. Simple mild soup made with nourishing chicken or veggie broth. A must make for anyone recovering from illness.

Sweet potato quinoa chili– Another great recipe for the vegetarian or vegan. Be sure to make cornbread (suggested recipe below).

Breakfasts:

Banana bread– Does this really need an explanation? A classic favorite.

Cranberry orange muffins– Perfect around the holiday season or if you have frozen cranberries lurking in your freezer.

Homemade granola version one or version two– Cereal lovingly made by someone else is always a welcome treat.

Blueberry muffins– I make this recipe so often I have it memorized. First time I made them was to deliver to a friend at the hospital right after she had her baby.

Sides (to go with soups or casseroles!):

Brown butter rosemary cornbread– I think this would go great with the sweet potato quinoa chili. Just sayin.

Artisan bread– This bread is no effort at all on your part and is a stunner. Sure beats spending $5 on a loaf at the store.

Cheddar scallion drop biscuits– Ridiculously cheesy and flavorful biscuits. Goes great with the saffron veggies soup.

I hope this has given you some ideas and inspiration. What are your favorite recipes to deliver?

Roasted Pepper and Feta Scones

I know I have mentioned many times on here that I try and follow a pretty tight budget. It is hard work but I love the freedom (yes!) to easily save for bigger purchases. Knowing whether or not I can buy something by counting the cash in my wallet is wonderful.

Not wanting to settle for just having less because I don’t have as much money I am finding ways to stretch my dollars. I used to coupon ALOT. Not so much these days. Sure I still watch for sales and stock up when prices are low but the new way I have found to make my grocery budget go further is a local mama co-op.

A co-op (per wikipedia) is simply “an autonomous association of persons who voluntarily cooperate for their mutual, social, economic, and cultural benefit.” In this case the mutual benefit is rock bottom prices on some of the best food around. A selfless mama heads up the crazy produce buy and helps us all put together a massive all oroganic order every week. The quality of the produce is unbelievable. I have been ruined for the ordinary.

Sure, some of the produce is a bit more expensive than conventional (the asparagus I ordered this week is cheaper at Freddies but isn’t organic) but I love getting all my produce once a week, seeing these other lovely mamas, and being part of a fabulous community that works hard to feed our families well for less.

These gorgeous tiny peppers were part of the buy last week. Under $2 for a pound of organic mini peppers. Booyah.

Little got a hold of the clamshell earlier in the week and ate one straight. They were THAT sweet.

However, I over ordered a bit last week and, while I used a few early in the week, by the weekend these were forgotten in the back of the fridge and needing to be used.

Happily this recipe had been waiting in the wings for a couple of weeks now. Sure it called for red peppers but these tiny beauties roasted up perfectly.

And the finished scones? Yum. Yum. Yum.

On another note…. In case you are wondering the answer is yes- scones are clearly my new thing (orange poppy seed scones anyone?). In fact I have a fun “lets get together and take lovely pictures of food” party planned with a friend on Friday morning. And you guessed it- I’m making scones. Savory again but yes more scones.

Roasted Pepper and Feta Scones (makes 8)
Adapted from Joy the Baker

4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons unsalted butter, cold and cut into cubes
1 large egg, beaten
1 3/4 cup buttermilk, cold
1/2 cup coarsely chopped roasted peppers
1/2 cup coarsely crumbled feta cheese
1 teaspoon coarsely ground black pepper

Turn your oven on to broil and place the top rack as high as it will go. Place the peppers on a baking sheet and slide under the broiler. Broil for 5-8 minutes per side till nice and toasty. Remove to a bowl and quickly cover with plastic wrap. Allow to steam and cool for about 20 minutes. Peel the skins off and coarsely chop.

Preheat oven to 425 degrees F. Grease a large (9 or 10-inch) cast iron skillet with butter and set aside (a cake pan would do as well or you can simply roll out, slice, and bake as biscuits)

In a large bowl, whisk together flour, sugar, salt, and baking soda. Add the cold butter and cut in the butter with a pastry cutter. In a small bowl, beat together egg and buttermilk. Add the wet ingredients all at once to the dry ingredients. Stir with till barely mixed. Before the mixture is entirely incorporated, add red pepper and feta cheese. Dump mixture out onto a clean work surface and gently knead together. If the dough is too sticky, add a bit more flour. The dough should be moist but still shaggy. Gather pat in to an 8-inch round. Do not overwork.

Transfer dough to prepared pan. Use a serrated knife to mark an inch deep X into the dough. Brush generously with buttermilk and top with cracked black peppercorns and flaky salt. Place in the oven and allow to bake for 32-35 minutes, or until the top is a deep golden color and a skewer inserted in the center comes out clean. Let bread rest in the pan for 10 minutes before removing. Serve warm.