The DIY Pantry (7 page)

1. Place
   ¹
   ⁄
   ₂
   cup of water in a medium bowl and stir in honey until dissolved. Sprinkle the yeast over the water mixture and let sit until bubbly, about 5 minutes.
   
2. Add 3 cups of flour as well as the salt, onion powder (if using), butter, eggs, vinegar, and the remaining water. Combine using the paddle attachment on an electric mixer. Once everything is incorporated, turn the mixer to high and beat the dough for about 2 minutes. Switch to the dough hook and stir in the remaining flour on low.
   
3. Once all the flour is incorporated, turn the mixer to medium-high and knead the dough for another 2–3 minutes. Add water or flour as needed, 1 tablespoon at a time. The end result should be soft but not sticky.
   
4. Place the dough in a lightly greased bowl and cover with a tea towel. Let the dough rise until it’s puffy, about 1 hour.
   
5. Scrape the dough onto your work counter and divide it into twelve pieces.
   
6. To make hamburger buns, shape the dough into balls and place them on an unfloured surface. Cup your hand over each ball and twist gently counterclockwise. Place the balls on a parchment paper–lined baking sheet and gently flatten each piece until it’s about 4" wide.
   
7. To make hot dog buns, shape the buns into oblong, oval-shaped balls and press down in the middle with the side of your hand to create an indentation. Pull the sides of the dough up and set aside on the baking sheet.
   
8. Cover the dough on baking sheet with a tea towel and let it rise for another 1–1
   ¹
   ⁄
   ₂
   hours, until puffy.
   
9. Preheat the oven to 350°F. Brush each bun with melted butter.
   
10. Bake until the buns are just beginning to brown, 20–22 minutes.
    
11. Remove the buns from the oven, transfer to a rack, and brush with the remaining melted butter.
    
12. Allow the buns to cool completely. Store in an airtight container at room temperature for up to 3 days.
    

This is another great recipe for all those days you’re craving an easy, filling breakfast free of overly refined grains. The bite-size pieces will give you that crunch that makes nugget-style cereals so great, and the barley malt syrup in this recipe gives you that nutty, malty flavor that you’ll find in your favorite name brands.

1. Preheat oven to 375°F.
   
2. If using milk and lemon juice, stir together and let mixture sit for 5 minutes to thicken.
   
3. Mix all ingredients together with an electric mixer until smooth. Add a few more tablespoons of buttermilk if the mixture is crumbly.
   
4. Scrape dough onto a parchment paper– or silicone-lined baking sheet. With well-greased hands, press the dough into all corners of the sheet. Bake for 15–20 minutes, or until a toothpick comes out clean. Cool completely.
   
5. Once cool, preheat the oven to 200°F and break the bread into large pieces. Pulse in a food processor until the pieces are bite-size.
   
6. Return pieces to baking sheet or a large sheet cake pan. Bake for 1
   ¹
   ⁄
   ₂
   –2 hours, or until very crisp and just slightly brown. Make sure to stir the pieces every 15 minutes to ensure even crisping.
   
7. Cool completely and store in an airtight container for up to 1 month.
   

This grain-free cereal is popular with kids and adults alike and is sure to be a new favorite in your breakfast and snack line-up. And a word to the wise: to get the best crunch, the best “last-ability” in milk, and the best flavor, bake the crumbs for as long as you can without over-browning them. The toasted nut flavor is irresistible.

1. Preheat oven to 325°F.
   
2. If using milk and lemon juice, stir together and let the mixture sit for 5 minutes to thicken.
   
3. Mix all ingredients together with an electric mixer until smooth. Add a few more tablespoons of buttermilk if the mixture is crumbly.
   
4. Spread dough onto a parchment paper– or silicone-lined baking sheet. Bake for 30–35 minutes, or until the edges are well browned and the entire top is dry to the touch. The inside may still be soft. Cool completely.
   
5. Once cool, preheat the oven to 250°F and tear the almond bread into large pieces. Pulse in a food processor until the pieces are bite-size.
   
6. Return crumbs to baking sheet or a large sheet cake pan. Bake for 2–3 hours, or until very crisp and slightly brown. Make sure to stir the pieces every 15 minutes to ensure even crisping.
   
7. Cool completely and store in an airtight container for up to 1 month.
   

Ah, granola, the ubiquitous health cereal. Some traditionalists say oats aren’t healthy unless you soak and dry them first, but honestly, this is a far-cry healthier than the expensive boxes you buy in the store with processed sugars and preservatives. This slightly sweet version has a perky secret ingredient that will satisfy every time and leave you wanting more (and no, it’s not MSG).