Breakfast rounds

Ingredients

420 g Gusto Artisan Bread Mix 

315 g warm water (105-115F)

8 g instant or active dried yeast, or 2 1/4 tsp or 1 pack

1 1/2 Tbsp light oil (olive oil is delicious here)

1/4 cup packed brown sugar

1/2 Tbsp apple cider vinegar

3/4 cup add-ins* see below

* I like dried fruit such as soaked & drained cranberries, raisins, chopped dates or blueberries.

Or chop some dried apples slices, add cinnamon & seeds or nuts. Try Cranberry almond, cranberry orange or top with flax, hemp & sunflower seeds. Freeze-dried fruits are great too! Blueberries come to mind. Get the sharp burst of fruit without the sogginess.

Directions

There are 2 ways to cook these. Both are great.

1. Cover dried fruits, if using, with hot water and set aside.

2. In the bowl of a stand mixer fitted with a paddle attachment , add the yeast, 1 tbsp sugar, water, vinegar and oil. Allow to sit for 3 minutes until foamy.

3. Add the flour, mix for 2 minutes (or mix by hand & wooden spoon,) & allow to rest 2 minutes to hydrate.

4. Remove dough to a lightly floured work surface & form dough into a large ball. Divide into 9-10 pieces. Shape each piece into a ball bringing the edges together in the center & pinching to form a tight ball. Rest seam side down.

5. OPTION 1

6. Preheat oven to 400F. Spray a large baking sheet with cooking spray or a parchment lined sheet, and set aside.

7. Roll each ball into a circle about 5-inches in diameter and about 1/4-inch thick. Place round onto the prepared baking sheet. Repeat with the remaining dough pieces.

8. Brush top of each round with water, then pierce the dough 5 or 6 times with a fork or skewer.

9. Cover with a towel or seran. Rest on the edge of the stovetop for 25-30 minutes until puffy.

10. Bake in preheated oven for 7 minutes, then flip the rounds and bake for an additional 4-5 minutes, until baked and golden.

11. Remove from oven and immediately remove rounds to a wire cooling rack to cool almost completely. (these are yummy just a little warm)

12. I like to brush very lightly with a little butter or rub a stick of butter over the top. Eat fresh that day or freeze.
    

• OPTION 2

• Preheat oven to 450F. Place a pizza stone or baking steel on middle shelf.

• At step 6, lay rounds on a lightly oiled parchment sheet or 6” parchment squares.

• Once dough has proofed, transfer 3-4 rounds to the hot pizza stone, cook for 3 minutes, flip and cook the top side for another 2 minutes. Proceed from step 11-13.

  
  

  Want a quick breakfast/snack for 1-2 people?

• 140 g Gusto Artisan Bread Mix

• 105 g warm water

• 2.7 g dried yeast

• 1/2 Tbsp oil

• 1 Tbsp plus 1 tsp brown sugar

• 1/2 Tbsp apple cider vinegar