Recipes
Sofi’s Chocolate Chunk Cookies
Yield: 1 dozen large cookies
14 T butter
1/2 c white sugar
3/4 c brown sugar
1 1/4 t salt
2 t vanilla extract
1 egg
1 egg yolk
2 c Sonoran Blend Flour
1/2 t baking soda
1 1/2 c chocolate chunks
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Step 1
Preheat oven to 375˚. Melt butter and let boil for 3–5 minutes. Transfer to a mixing bowl.
Step 2
Mix in sugars, salt, vanilla, and eggs.
Step 3
In a separate bowl, combine the flour and baking soda. Stir into the butter mixture. Add chocolate chunks and mix until combined.
Step 4
Line a baking sheet with parchment paper. Form dough into golf ball size balls. Bake for 14 minutes – do not overbake. Cool and serve.

Barrio Pita Bread
Yield: 12 – 6″ pitas
3 c Barrio Blend Flour
1 pkg (2 t) rapid rise yeast
1 T honey or sugar
1 t salt
1 ½ c warm water
1 T olive oil + extra
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Step 1
In a large bowl, combine all dry ingredients. Add wet ingredients and mix with wooden spoon until a shaggy dough forms. Knead dough, adding more flour as needed to prevent sticking, 8–10 minutes or until smooth and elastic.
Step 2
In the same bowl, drizzle more olive oil and coat dough ball. Cover with damp kitchen towel or plastic wrap and let rise in warm place for 1 hour or until double.
Step 3
Preheat oven to 450˚. Turn dough onto floured surface and cut into 12 equal portions. Roll each into a ball, flatten by hand, then roll to 6” in diameter with rolling pin.
Step 4
Place pitas on parchment lined sheet pan and allow to rest 10 minutes.
Step 5
Bake on center rack for 7–8 minutes. Pita should puff up and be lightly golden.
Cooked Grains
Yield: 4 servings
3 c Barrio Grains
(wheat berries)
1 T Olive oil
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Step 1
In a 4- to 6-cup saucepan, combine grains with a large pinch of salt and enough water to cover them by at least 2 inches and let soak for 2 hours or overnight.
Salt
Step 2
Stir the grains then bring to a gentle boil. Adjust heat so mixture simmers. Cook, stirring occasionally until tender, about 45 minutes to an hour. Add hot water as necessary to keep grains from drying out.
Step 3
When the grains are tender, strain off excess water. Toss with 1 T olive oil or follow a further recipe’s instructions.
Barrio Scones
Yield: 8 Scones
2 c (9 oz) Sonoran Blend Flour
1/3 c white sugar
1 Tablespoon baking powder
1/2 teaspoon salt
6 Tablespoons (3 oz.) cold unsalted butter, cubed
3/4 c heavy cream
2 large egg yolks, lightly beaten
1/2 c (2.75 oz) dried fruit such as cranberries
Finishing:
1 egg + 1 Tablespoon milk
Raw turbinado sugar
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Step 1
Preheat oven to 400˚ and place rack in lower third. Line baking sheet with parchment.
Step 2
In a large bowl, whisk flour, sugar, baking powder, and salt. Add dried fruit and toss until coated with flour.
Step 3
Cut in the butter with a pastry blender or your fingers until it is the size of peas.
Step 4
In a small bowl stir the cream and egg yolks just to blend. Add all at once to flour, stir with a fork and then use your hands to gather a moist, shabby ball. Don’t over knead. This dough is sticky.
Step 5
Set the rough ball in the center of the baking sheet and pat into a 1-inch thick round (about 7” diameter). With a sharp knife, cut the round into 8 wedges and separate them slightly.
Step 6
Brush the scones with the egg-milk glaze. Sprinkle with sugar.
Step 7
Bake 18–22 minutes, or until deep golden brown. Slide the parchment onto rack and let cool 10–15 minutes before serving.

Barrio Donuts
Yield: 8 doughnuts + donut holes
1 ¼ c Precision Blend Flour
½ c All-purpose flour
1 package Active dry yeast
¼ teaspoon salt
2 Tablespoons honey
1/3 c milk, slightly warm
1 large egg
1 egg yolk, lightly beaten
2 T butter, room temperature, cubed
4 c canola oil or other high-temperature frying oil
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Finishing:
1 ½ c powdered sugar
½ teaspoon vanilla extract
2–3 Tablespoons milk
Step 1
Using stand mixer fitted with dough hook, combine Precision Blend Flour, all-purpose flour, yeast and salt on low speed. Add honey, milk, beaten eggs and butter, and mix on low speed 3–4 minutes, or until a soft dough ball forms and begins to pull away from the sides of the bowl.
Step 2
Place dough in lightly greased large bowl and cover with plastic wrap. Let rise until dough has doubled in size (about 3–4 hours).
Step 3
Line a sheet pan with parchment paper. On a floured cutting board, roll dough out to 1/2-inch thick. Cut out donuts using either a donut cutter or biscuit cutters, and place on pan. Cover with kitchen towel and let rise 1 hour, until slightly risen.
Step 4
Heat oil in large, heavy-bottomed pot (use enough oil for about 3 inches depth) to 350˚. In batches of about 3 donuts and holes at a time, fry 1–2 minutes (flipping once) until donuts and holes are golden brown in color. (Holes take about 1 minute; donuts about 2.)
Step 5
Remove to a cooling rack placed over a sheet pan to cool slightly. While donuts cool, whisk together in a small bowl, powdered sugar, vanilla and milk until smooth.
Step 6
One at a time, dip donuts in glaze and place on cooling rack until glaze dries. Recipe can easily be doubled for a larger batch.
Barrio Whole Grain Sourdough Bread
Yield: one loaf
375–400 g water
125 g sourdough starter
500 g flour
12 g salt
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Step 1 – at time mark 0:00
(8–10 hours before you plan to make your dough)
Mix together 75g sourdough (seed) culture, 75g flour, and 75g water. Cover with a piece of plastic and let it rest on your counter for 8–10 hours until it has roughly doubled in size.
Step 2 – at 08:00
Combine water, sourdough starter, flour and salt in a large bowl and mix until completely incorporated. Allow dough to rest 20 minutes.
Step 3 – at 08:30
Knead dough by hand for 5 minutes until the dough is smooth on the outside. Use bench knife to scrape down the sides of the bowl. Once the dough is smooth, cover bowl with a towel or piece of plastic and leave for one hour.
Step 4 – at 09:30
Stretch and fold and let rest.
Step 5 – at 10:30
Stretch and fold and let rest.
Step 6 – at 11:30
Stretch and fold and let rest.
Step 7 – at 12:30
Once dough has rested for 4 hours and doubled or tripled in size, turn it out onto a floured work surface. Handle dough carefully to avoid degassing it.
Step 8 – at 12:35 – Bench rest
Handling the dough lightly, shape into an approximation of whatever form you plan on baking. Place the dough on a floured work surface, cover with a piece of plastic, and let sit in the bench rest state for 30 minutes.
Step 9 – at 13:00 – Shape and proof
Shape the loaf and place it seam-side up in the proofing basket. Cover with linen cloth or plastic. For a cold proof, put the baskets in the refrigerator and leave for at least 12 hours. (If you want to bake the loaves sooner, do a room temperature proof on the counter for 1 hour.)
Step 10 – at 25:00 – Prepare to bake
Place your Dutch oven in a cold oven and preheat to 500º. Remove the hot Dutch oven. Take the dough from the fridge. Flip the proofing basket over and carefully place the dough in the hot pan so it is right side up. Score the dough using a razor blade. Place lid on.
Step 11 – at 25:05
Bake for about 30–35 minutes with the lid on. Remove the lid and bake for another 15–20 minutes until the crust is golden brown.
Note: This step-by-step guide is a companion to the video course at breadlessons.com
