Made with a mix of sunflower, pumpkin, and sesame seeds, this no-knead three-seed bread is a snap to mix together and yields a hearty loaf, great for toast but light enough for sandwiches as well.
This three-seed bread originally appeared in my cookbook, Bread Toast Crumbs. For practicality purposes, I’ve rewritten the recipe to work in a single loaf pan.
This bread, as you can gather, has three seeds — sesame, pumpkin, and sunflower — and in the book, I have you toast them. At some point in recent years, I decided to skip the toasting-of-the-seeds step and discovered that it doesn’t matter: toasted or not, the seeds impart the same amount of nuttiness to the loaf while lending a heartiness as well.
Just as the oatmeal-maple loaf is coated with oats, here the pan is coated with seeds, the same mix that goes into the bread. This coating step is unnecessary, but the exterior seeds make the loaf look very pretty and add a textural crunch to the crust.
Like the oatmeal-maple loaf, this one makes excellent toast, but it’s also light enough to be used for sandwiches. I love it for this chickpea “tuna” salad and this favorite egg salad . Hope you do, too.
How to Make Three-Seed Bread, Step by Step
First, gather your ingredients: flour, salt, sugar, yeast, water, olive oil, and three seeds: sunflower, pumpkin, and sesame.
Combine all of the dry ingredients in a large bowl.
Then whisk to combine.
Add the water followed by the olive oil.
And stir with a spatula until you have a sticky dough ball.
Cover and let rise in a warm place for 2 to 3 hours or until doubled in volume.
After it doubles…
… slick the surface with a tablespoon of olive oil, then release it from the sides of the bowl. I do this with my hand.
Flip the dough so that the oil side is down, then roll into a coil or loaf shape.
Butter a standard loaf pan (8.5×4.5 or 9×5 inches). Optional: coat with the same seed mix that is in the dough.
Place the dough in the pan and sprinkle with more seeds, if you wish.
Let rise again until doubled or nearly doubled.
This is an 8.5×4.5-inch pan.
I like it because it makes a slightly taller loaf than a 9×5-inch pan.
Bake for 45 minutes at 375ºF.
Warning: The seeds make a bit of a mess because not all of them stay adhered to the dough, but aren’t they fun?
Let the bread cool for 30 to 60 minutes before slicing.
This bread is excellent for both toast and sandwiches.
Description
Adapted from my cookbook, Bread Toast Crumbs.
Changes from the original recipe include:
- The vessel: This one is baked in a single loaf pan as opposed to two 1-quart Pyrex bowls. You can use an 8.5×4.5-inch pan or a 9×5-inch pan. I prefer the 8.5×4.5-inch pan for this one because it creates a slightly taller loaf.
- Quantity of flour : I increased the flour by 1/4 cup just to make a slightly loftier loaf in the loaf pan. I have not adjusted the amount of water to compensate for the extra flour, and I do not think the small amount of added flour adversely affects the texture of the bread.
- Toasting the seeds: I don’t do it! Doesn’t seem necessary.
- Oil: I’ve reduced it. I now use just 1 tablespoon of oil in the dough itself and an additional tablespoon for coating the loaf after the first rise.
Yeast:
- Yeast: SAF Instant Yeast is my preference. I store it in my fridge or freezer, and it lasts forever. The beauty of instant yeast is that there is no need to “proof” it — you can add the yeast directly to the flour. I never use active-dry yeast anymore.
- To use active-dry yeast : In a small bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for 10 to 15 minutes or until the mixture is foamy and/or bubbling, then proceed.
Final note: As noted in the post above, the seeds do not stay as glued to the loaf as I would like. If I come up with a better way to make the seeds stay adhered, I’ll report back, but in the meantime, you can save those toasty seeds and throw them into a salad or toss them over roasted vegetables.
- 3.25 cups ( 416 g ) unbleached bread or all-purpose flour
- 1.5 teaspoons ( 5 grams ) kosher salt
- 1.5 teaspoons ( 7 grams ) sugar
- 1.5 teaspoons ( 5 grams ) instant yeast
- ¼ cup ( 40 g ) sunflower seeds
- ¼ cup ( 40 g ) pumpkin seeds
- ¼ cup ( 35 g ) sesame seeds
- 1.5 cups ( 340 grams ) lukewarm water
- 2 tablespoon extra-virgin olive oil, divided
- Softened unsalted butter, for greasing
- 1/2 to 3/4 cup seeds, optional, for coating the pan: I mix another 1/4 cup each of sunflower, pumpkin, and sesame seeds
- In a large bowl, whisk together the flour, salt, sugar, and instant yeast. Add the seeds and whisk to combine. Add the water, followed by 1 tablespoon of the oil. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. You may have to knead briefly with your hands to get it to form a dough ball.
- Cover the bowl with a damp tea towel or a cloth bowl cover or plastic wrap and set aside in a warm spot to rise for 2 to 3 hours, until the dough has doubled in volume.
- Preheat the oven to 375ºF. Grease an 8.5- x 4.5-inch (or 9×5-inch) loaf pan generously with softened butter. Pour the remaining 3/4 cup seeds into the loaf pan, if using, and turn the pan so that the seeds coat the pan on all sides. Pour out the remaining seeds and set aside.
- When the dough has doubled, drizzle the tablespoon of olive oil over the top and use your hand to rub the oil over the surface to coat. Use your hand again to release the dough from the sides of the bowl, then flip the ball over so that the oil side is down. Roll the dough into a coil or into a loaf shape, then transfer to your prepared pan seam side down. Pour the reserved seeds over the top — you may not need all of them — then spread with your hand or shake the pan to distribute them.
- Let the dough rise on the countertop (preferably in a warm, draft-free spot) for 45 minutes to an hour or until the dough has risen significantly in the pan — it should be doming above the rim of the pan by about one inch. See photos for reference.
- Transfer the pan to the oven and bake for 45 minutes, or until the top is evenly browned. Remove the pan from the oven and turn the loaf out onto a cooling rack. Let the loaf cool for at least 30 minutes before slicing.
- Prep Time: 5 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: Oven
- Cuisine: American
Made with a mix of sunflower, pumpkin, and sesame seeds, this no-knead three-seed bread is a snap to mix together and yields a hearty loaf, great for toast but light enough for sandwiches as well.
This three-seed bread originally appeared in my cookbook, Bread Toast Crumbs. For practicality purposes, I’ve rewritten the recipe to work in a single loaf pan.
This bread, as you can gather, has three seeds — sesame, pumpkin, and sunflower — and in the book, I have you toast them. At some point in recent years, I decided to skip the toasting-of-the-seeds step and discovered that it doesn’t matter: toasted or not, the seeds impart the same amount of nuttiness to the loaf while lending a heartiness as well.
Just as the oatmeal-maple loaf is coated with oats, here the pan is coated with seeds, the same mix that goes into the bread. This coating step is unnecessary, but the exterior seeds make the loaf look very pretty and add a textural crunch to the crust.
Like the oatmeal-maple loaf, this one makes excellent toast, but it’s also light enough to be used for sandwiches. I love it for this chickpea “tuna” salad and this favorite egg salad . Hope you do, too.
How to Make Three-Seed Bread, Step by Step
First, gather your ingredients: flour, salt, sugar, yeast, water, olive oil, and three seeds: sunflower, pumpkin, and sesame.
Combine all of the dry ingredients in a large bowl.
Then whisk to combine.
Add the water followed by the olive oil.
And stir with a spatula until you have a sticky dough ball.
Cover and let rise in a warm place for 2 to 3 hours or until doubled in volume.
After it doubles…
… slick the surface with a tablespoon of olive oil, then release it from the sides of the bowl. I do this with my hand.
Flip the dough so that the oil side is down, then roll into a coil or loaf shape.
Butter a standard loaf pan (8.5×4.5 or 9×5 inches). Optional: coat with the same seed mix that is in the dough.
Place the dough in the pan and sprinkle with more seeds, if you wish.
Let rise again until doubled or nearly doubled.
This is an 8.5×4.5-inch pan.
I like it because it makes a slightly taller loaf than a 9×5-inch pan.
Bake for 45 minutes at 375ºF.
Warning: The seeds make a bit of a mess because not all of them stay adhered to the dough, but aren’t they fun?
Let the bread cool for 30 to 60 minutes before slicing.
This bread is excellent for both toast and sandwiches.
Description
Adapted from my cookbook, Bread Toast Crumbs.
Changes from the original recipe include:
- The vessel: This one is baked in a single loaf pan as opposed to two 1-quart Pyrex bowls. You can use an 8.5×4.5-inch pan or a 9×5-inch pan. I prefer the 8.5×4.5-inch pan for this one because it creates a slightly taller loaf.
- Quantity of flour : I increased the flour by 1/4 cup just to make a slightly loftier loaf in the loaf pan. I have not adjusted the amount of water to compensate for the extra flour, and I do not think the small amount of added flour adversely affects the texture of the bread.
- Toasting the seeds: I don’t do it! Doesn’t seem necessary.
- Oil: I’ve reduced it. I now use just 1 tablespoon of oil in the dough itself and an additional tablespoon for coating the loaf after the first rise.
Yeast:
- Yeast: SAF Instant Yeast is my preference. I store it in my fridge or freezer, and it lasts forever. The beauty of instant yeast is that there is no need to “proof” it — you can add the yeast directly to the flour. I never use active-dry yeast anymore.
- To use active-dry yeast : In a small bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for 10 to 15 minutes or until the mixture is foamy and/or bubbling, then proceed.
Final note: As noted in the post above, the seeds do not stay as glued to the loaf as I would like. If I come up with a better way to make the seeds stay adhered, I’ll report back, but in the meantime, you can save those toasty seeds and throw them into a salad or toss them over roasted vegetables.
- 3.25 cups ( 416 g ) unbleached bread or all-purpose flour
- 1.5 teaspoons ( 5 grams ) kosher salt
- 1.5 teaspoons ( 7 grams ) sugar
- 1.5 teaspoons ( 5 grams ) instant yeast
- ¼ cup ( 40 g ) sunflower seeds
- ¼ cup ( 40 g ) pumpkin seeds
- ¼ cup ( 35 g ) sesame seeds
- 1.5 cups ( 340 grams ) lukewarm water
- 2 tablespoon extra-virgin olive oil, divided
- Softened unsalted butter, for greasing
- 1/2 to 3/4 cup seeds, optional, for coating the pan: I mix another 1/4 cup each of sunflower, pumpkin, and sesame seeds
- In a large bowl, whisk together the flour, salt, sugar, and instant yeast. Add the seeds and whisk to combine. Add the water, followed by 1 tablespoon of the oil. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. You may have to knead briefly with your hands to get it to form a dough ball.
- Cover the bowl with a damp tea towel or a cloth bowl cover or plastic wrap and set aside in a warm spot to rise for 2 to 3 hours, until the dough has doubled in volume.
- Preheat the oven to 375ºF. Grease an 8.5- x 4.5-inch (or 9×5-inch) loaf pan generously with softened butter. Pour the remaining 3/4 cup seeds into the loaf pan, if using, and turn the pan so that the seeds coat the pan on all sides. Pour out the remaining seeds and set aside.
- When the dough has doubled, drizzle the tablespoon of olive oil over the top and use your hand to rub the oil over the surface to coat. Use your hand again to release the dough from the sides of the bowl, then flip the ball over so that the oil side is down. Roll the dough into a coil or into a loaf shape, then transfer to your prepared pan seam side down. Pour the reserved seeds over the top — you may not need all of them — then spread with your hand or shake the pan to distribute them.
- Let the dough rise on the countertop (preferably in a warm, draft-free spot) for 45 minutes to an hour or until the dough has risen significantly in the pan — it should be doming above the rim of the pan by about one inch. See photos for reference.
- Transfer the pan to the oven and bake for 45 minutes, or until the top is evenly browned. Remove the pan from the oven and turn the loaf out onto a cooling rack. Let the loaf cool for at least 30 minutes before slicing.
- Prep Time: 5 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: Oven
- Cuisine: American
Made with a mix of sunflower, pumpkin, and sesame seeds, this no-knead three-seed bread is a snap to mix together and yields a hearty loaf, great for toast but light enough for sandwiches as well.
This three-seed bread originally appeared in my cookbook, Bread Toast Crumbs. For practicality purposes, I’ve rewritten the recipe to work in a single loaf pan.
This bread, as you can gather, has three seeds — sesame, pumpkin, and sunflower — and in the book, I have you toast them. At some point in recent years, I decided to skip the toasting-of-the-seeds step and discovered that it doesn’t matter: toasted or not, the seeds impart the same amount of nuttiness to the loaf while lending a heartiness as well.
Just as the oatmeal-maple loaf is coated with oats, here the pan is coated with seeds, the same mix that goes into the bread. This coating step is unnecessary, but the exterior seeds make the loaf look very pretty and add a textural crunch to the crust.
Like the oatmeal-maple loaf, this one makes excellent toast, but it’s also light enough to be used for sandwiches. I love it for this chickpea “tuna” salad and this favorite egg salad . Hope you do, too.
How to Make Three-Seed Bread, Step by Step
First, gather your ingredients: flour, salt, sugar, yeast, water, olive oil, and three seeds: sunflower, pumpkin, and sesame.
Combine all of the dry ingredients in a large bowl.
Then whisk to combine.
Add the water followed by the olive oil.
And stir with a spatula until you have a sticky dough ball.
Cover and let rise in a warm place for 2 to 3 hours or until doubled in volume.
After it doubles…
… slick the surface with a tablespoon of olive oil, then release it from the sides of the bowl. I do this with my hand.
Flip the dough so that the oil side is down, then roll into a coil or loaf shape.
Butter a standard loaf pan (8.5×4.5 or 9×5 inches). Optional: coat with the same seed mix that is in the dough.
Place the dough in the pan and sprinkle with more seeds, if you wish.
Let rise again until doubled or nearly doubled.
This is an 8.5×4.5-inch pan.
I like it because it makes a slightly taller loaf than a 9×5-inch pan.
Bake for 45 minutes at 375ºF.
Warning: The seeds make a bit of a mess because not all of them stay adhered to the dough, but aren’t they fun?
Let the bread cool for 30 to 60 minutes before slicing.
This bread is excellent for both toast and sandwiches.
Description
Adapted from my cookbook, Bread Toast Crumbs.
Changes from the original recipe include:
- The vessel: This one is baked in a single loaf pan as opposed to two 1-quart Pyrex bowls. You can use an 8.5×4.5-inch pan or a 9×5-inch pan. I prefer the 8.5×4.5-inch pan for this one because it creates a slightly taller loaf.
- Quantity of flour : I increased the flour by 1/4 cup just to make a slightly loftier loaf in the loaf pan. I have not adjusted the amount of water to compensate for the extra flour, and I do not think the small amount of added flour adversely affects the texture of the bread.
- Toasting the seeds: I don’t do it! Doesn’t seem necessary.
- Oil: I’ve reduced it. I now use just 1 tablespoon of oil in the dough itself and an additional tablespoon for coating the loaf after the first rise.
Yeast:
- Yeast: SAF Instant Yeast is my preference. I store it in my fridge or freezer, and it lasts forever. The beauty of instant yeast is that there is no need to “proof” it — you can add the yeast directly to the flour. I never use active-dry yeast anymore.
- To use active-dry yeast : In a small bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for 10 to 15 minutes or until the mixture is foamy and/or bubbling, then proceed.
Final note: As noted in the post above, the seeds do not stay as glued to the loaf as I would like. If I come up with a better way to make the seeds stay adhered, I’ll report back, but in the meantime, you can save those toasty seeds and throw them into a salad or toss them over roasted vegetables.
- 3.25 cups ( 416 g ) unbleached bread or all-purpose flour
- 1.5 teaspoons ( 5 grams ) kosher salt
- 1.5 teaspoons ( 7 grams ) sugar
- 1.5 teaspoons ( 5 grams ) instant yeast
- ¼ cup ( 40 g ) sunflower seeds
- ¼ cup ( 40 g ) pumpkin seeds
- ¼ cup ( 35 g ) sesame seeds
- 1.5 cups ( 340 grams ) lukewarm water
- 2 tablespoon extra-virgin olive oil, divided
- Softened unsalted butter, for greasing
- 1/2 to 3/4 cup seeds, optional, for coating the pan: I mix another 1/4 cup each of sunflower, pumpkin, and sesame seeds
- In a large bowl, whisk together the flour, salt, sugar, and instant yeast. Add the seeds and whisk to combine. Add the water, followed by 1 tablespoon of the oil. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. You may have to knead briefly with your hands to get it to form a dough ball.
- Cover the bowl with a damp tea towel or a cloth bowl cover or plastic wrap and set aside in a warm spot to rise for 2 to 3 hours, until the dough has doubled in volume.
- Preheat the oven to 375ºF. Grease an 8.5- x 4.5-inch (or 9×5-inch) loaf pan generously with softened butter. Pour the remaining 3/4 cup seeds into the loaf pan, if using, and turn the pan so that the seeds coat the pan on all sides. Pour out the remaining seeds and set aside.
- When the dough has doubled, drizzle the tablespoon of olive oil over the top and use your hand to rub the oil over the surface to coat. Use your hand again to release the dough from the sides of the bowl, then flip the ball over so that the oil side is down. Roll the dough into a coil or into a loaf shape, then transfer to your prepared pan seam side down. Pour the reserved seeds over the top — you may not need all of them — then spread with your hand or shake the pan to distribute them.
- Let the dough rise on the countertop (preferably in a warm, draft-free spot) for 45 minutes to an hour or until the dough has risen significantly in the pan — it should be doming above the rim of the pan by about one inch. See photos for reference.
- Transfer the pan to the oven and bake for 45 minutes, or until the top is evenly browned. Remove the pan from the oven and turn the loaf out onto a cooling rack. Let the loaf cool for at least 30 minutes before slicing.
- Prep Time: 5 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: Oven
- Cuisine: American
Description
Adapted from my cookbook, Bread Toast Crumbs.
Changes from the original recipe include:
- The vessel: This one is baked in a single loaf pan as opposed to two 1-quart Pyrex bowls. You can use an 8.5×4.5-inch pan or a 9×5-inch pan. I prefer the 8.5×4.5-inch pan for this one because it creates a slightly taller loaf.
- Quantity of flour : I increased the flour by 1/4 cup just to make a slightly loftier loaf in the loaf pan. I have not adjusted the amount of water to compensate for the extra flour, and I do not think the small amount of added flour adversely affects the texture of the bread.
- Toasting the seeds: I don’t do it! Doesn’t seem necessary.
- Oil: I’ve reduced it. I now use just 1 tablespoon of oil in the dough itself and an additional tablespoon for coating the loaf after the first rise.
Yeast:
- Yeast: SAF Instant Yeast is my preference. I store it in my fridge or freezer, and it lasts forever. The beauty of instant yeast is that there is no need to “proof” it — you can add the yeast directly to the flour. I never use active-dry yeast anymore.
- To use active-dry yeast : In a small bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for 10 to 15 minutes or until the mixture is foamy and/or bubbling, then proceed.
Final note: As noted in the post above, the seeds do not stay as glued to the loaf as I would like. If I come up with a better way to make the seeds stay adhered, I’ll report back, but in the meantime, you can save those toasty seeds and throw them into a salad or toss them over roasted vegetables.
- 3.25 cups ( 416 g ) unbleached bread or all-purpose flour
- 1.5 teaspoons ( 5 grams ) kosher salt
- 1.5 teaspoons ( 7 grams ) sugar
- 1.5 teaspoons ( 5 grams ) instant yeast
- ¼ cup ( 40 g ) sunflower seeds
- ¼ cup ( 40 g ) pumpkin seeds
- ¼ cup ( 35 g ) sesame seeds
- 1.5 cups ( 340 grams ) lukewarm water
- 2 tablespoon extra-virgin olive oil, divided
- Softened unsalted butter, for greasing
- 1/2 to 3/4 cup seeds, optional, for coating the pan: I mix another 1/4 cup each of sunflower, pumpkin, and sesame seeds
- In a large bowl, whisk together the flour, salt, sugar, and instant yeast. Add the seeds and whisk to combine. Add the water, followed by 1 tablespoon of the oil. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. You may have to knead briefly with your hands to get it to form a dough ball.
- Cover the bowl with a damp tea towel or a cloth bowl cover or plastic wrap and set aside in a warm spot to rise for 2 to 3 hours, until the dough has doubled in volume.
- Preheat the oven to 375ºF. Grease an 8.5- x 4.5-inch (or 9×5-inch) loaf pan generously with softened butter. Pour the remaining 3/4 cup seeds into the loaf pan, if using, and turn the pan so that the seeds coat the pan on all sides. Pour out the remaining seeds and set aside.
- When the dough has doubled, drizzle the tablespoon of olive oil over the top and use your hand to rub the oil over the surface to coat. Use your hand again to release the dough from the sides of the bowl, then flip the ball over so that the oil side is down. Roll the dough into a coil or into a loaf shape, then transfer to your prepared pan seam side down. Pour the reserved seeds over the top — you may not need all of them — then spread with your hand or shake the pan to distribute them.
- Let the dough rise on the countertop (preferably in a warm, draft-free spot) for 45 minutes to an hour or until the dough has risen significantly in the pan — it should be doming above the rim of the pan by about one inch. See photos for reference.
- Transfer the pan to the oven and bake for 45 minutes, or until the top is evenly browned. Remove the pan from the oven and turn the loaf out onto a cooling rack. Let the loaf cool for at least 30 minutes before slicing.
- Prep Time: 5 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: Oven
- Cuisine: American
Find it online : https://alexandracooks.com/2023/03/11/no-knead-three-seed-bread/
Below you will find my favorite Easter recipes, from baked ham with mustard sauce to rack of lamb with tzatziki to scalloped potatoes and punch to buttermilk pull-apart rolls and hot cross buns . This post is organized as follows:
Hot Cross Buns
Easy-To-Peel Hard-Boiled Eggs
Easter Brunch Punch
Easter Brunch (Sweet)
Easter Brunch (Savory)
Easter Dinner
Scalloped Potatoes
Salads
Dessert
Bread
Hot Cross Buns
Made with a mix of brown sugar and white and a dash of nutmeg, these Hot Cross Buns are perfectly sweet and subtly spiced. Halved and spread with butter, they are so, so delicious. Easy too: Assemble the pan of buns the night before and stick it in the fridge. On Good Friday morning, simply pop the pan in the oven. Recipe includes a currant variation, too:
Easy-Peel Hard-Cooked Eggs
If you’re dyeing eggs for Easter and are dreading the post-holiday peeling process, dread no more! Here are two easy-to-peel egg-cooking methods: stovetop and Instant Pot . In both, the eggs are steamed, which makes the shells slip right off. While I love my instant pot, more and more I favor the stovetop steaming method, which I use in this deviled eggs recipe and this egg salad sandwich .
Classic Deviled Eggs
Easter Brunch Punch
If you’ve never made a “house” punch, I highly recommend it, and I highly recommend this one: Philadelphia Fish House Punch , a mix of brandy, cognac, rum, fresh lemon juice, and simple syrup.
Punch bowl!
Brunch (Sweet)
Brioche Cinnamon Buns
Prep these buns on Easter Eve. Rise to frosted brioche bliss … (and to very happy humans).
Buttermilk Blueberry Breakfast Cake
Ten years after posting this recipe, buttermilk blueberry breakfast cake continues to be one of the most popular recipes on the site:
Overnight French Toast
This is the easiest French toast you will ever make, and I believe it’s one of the best, too. It’s crisp on the exterior and custardy on the interior. It emerges from the oven piping hot, ready for syrup, fruit, powdered sugar, or all three. Recently I made it with homemade brioche , and it was exceptional.
Blueberry Scones, Blueberry Muffins
Fresh Lemon-Blueberry Scones
The Best Lemon-Blueberry Muffins
Brunch (Savory)
Sausage, Egg, and Cheese Casserole with Spinach
Herb and Gruyère-Topped Baked (Shirred) Egg
How to Make Croque Monsieur and Croque Madame
Tartine’s Quiche, Potato Crusted
Dinner
If you’ve ever toiled over a roast turkey — from the brining to the basting to the carving — a baked ham feels like a complete dream. For one, there’s no marinating or brining. Second, you can’t overcook it, because it’s already cooked! You’re simply heating it through. Find all of my baked ham tips here .
We’ll be baking a brown sugar glazed ham this year and serving it aside my grandmother’s mustard sauce (the best). If you make a ham, be sure to save the bone and make this split pea and ham soup with it afterward.
Simple Baked Ham Recipe with Brown Sugar Glaze
My Grandmother’s Mustard Sauce (AKA: “The Ham Sauce”)
Split Pea and Ham Soup made with the ham bone and leftover ham:
Easiest Rack of Lamb
Broiled Lamb Chops with Nigella’s Mint Sauce & Roasted Asparagus
Roasted Chicken with Clementines
One-Pan Chicken with Potatoes & Tarragon
Keftedes (lamb meatballs) & Roasted Cabbage
Pan-Seared Lamb Chops with Toasted Bread Crumb Salsa
If you’re making lamb, here are two nice condiments:
Tzatziki (Greek Cucumber-Yogurt Sauce)
Olive Tapenade with Capers & Parsley
Potatoes
Alice Waters’s Potato Gratin
Hasselback Potato Gratin (No-Peel, Make Ahead)
Crispy Pan-Seared Fingerling Potatoes
Creamy (No-Cream) Buttermilk Mashed Potatoes
Crispy Roasted Fingerling Potatoes
Holiday Bread
Though I am partial to rolls on the holiday table, it’s hard to beat this overnight, refrigerator focaccia in terms of effort-to-reward ratio. It’s truly so easy and so delicious.
But if you’re up for making rolls, both of the recipes below are no-knead, and each dough can be made ahead of time and stashed in the fridge until you are ready to bake.
Find a few more ideas below and here → Favorite Bread Recipes
Popovers 🎉
Rolls 🎉
Crusty Bread 🎉
Biscuits 👏
Bread 🎉
If making rolls is a page-turner for you, you could make a batch of this no-fuss focaccia . The beauty of this recipe is that it’s best made the day before and tucked in the fridge — on Easter morning, you would just let it rise at room temperature for 3 to 4 hours. You can bake it when the ham is out of the oven.
Salads & Sides
With so many rich foods on the Easter table, a simple green salad on the side is nice. I’ve been loving this lemon vinaigrette , which is light and bright, and which I’ve been using to dress simple salads composed of tender spring greens, shaved carrots and radishes, feta, and walnuts.
If you’re looking for a heartier salad or vegetable side dish, here are a few more ideas:
Simple Roasted Asparagus with Balsamic and Parmesan
Dessert
The Ultimate Carrot Cake
I recently revisited an old carrot cake recipe , which I have long loved but which has gotten lost in the archives. I added weight measurements, simplified the mixing process, baked it in a 9×13-inch pan (as opposed to two 8-inch pans), and I frosted it with my favorite whipped cream-cream cheese frosting, which I use in this one-bowl birthday cake recipe. This carrot cake was just as delicious as I remember, and the family devoured it. Highly recommend!
Lemon-Ricotta Cheesecake
Tiramisu
Chez Panisse Almond Torte
Flourless Chocolate Cake
Rhubarb Custard Cake
Flourless Chocolate-Almond Cake (Torta Caprese)
Orange and Olive Oil Cake
