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Doughlabs, 5225 Bedford Road, Jacksonville, FL (2026)

01/26/2024

Marmite bread with seaweed butter🍞🍞🍞

-This Marmite bread with seaweed butter is a fusion of bold and distinctive flavors, perfect for those who enjoy experimenting with unique taste combinations. Adjust the quantities of Marmite and seaweed butter based on your personal preferences for a delightful culinary experience.

Ingredients:

225g strong white bread flour
20g unsalted butter, plus extra for the tin
15g caster sugar
1 tsp fast-action dried yeast
15g Marmite
1 egg
½ tbsp olive oil

SEAWEED BUTTER:

125g unsalted butter, softened
¾ tsp spinach powder
1 tsp seaweed powder

Directions:

-In a stand mixer bowl combine the flour, butter, sugar, yeast and 1 tsp salt, and use your fingertips to turn into a rough, breadcrumb-like consistency. Add the egg and Marmite, and mix using the dough hook attachment for about 1 min until you get a very rough dough ball. Slowly pour in 70ml warm water, still mixing. Continue to mix the dough once all the water has been added for another 3-4 mins or until the dough is shiny, stretchy and tacky to the touch but not overly sticky.

-Butter a six-hole muffin tin. Divide the dough into six and shape into balls before transferring to the muffin tin. Loosely cover with buttered cling film and transfer to a warm place, leaving for 1 hr until doubled in size.

-Heat the oven to 190C/170C fan/gas 5. Transfer the muffin tin to the oven and bake for 10 mins. Then move the buns to a baking tray and cook for a further 5 mins. Once out of the oven, brush with oil to add shine and leave to cool.

-Meanwhile, briefly beat the butter in a food processor until smooth. Add the seaweed powder, spinach powder and ¾ tsp sea salt, and beat together. Serve the Marmite bread split, with a dollop of seaweed butter.

08/29/2023

Brioche Buns🍞🍞🍞

-Brioche buns are soft, buttery, and slightly sweet bread rolls that are perfect for making burgers, sandwiches, or enjoying as a side. They have a rich flavor and a tender crumb that sets them apart from regular bread buns.

Ingredients:

2 3/4 c. all-purpose flour
2 tbsp. granulated white sugar
1 1/4 tsp. kosher salt
1/2 c. whole milk, warmed (100–110 degrees F)
1 tbsp. instant yeast
3 whole eggs + 1 yolk (reserve extra egg white for egg wash)
10 tbsp. unsalted butter, room temperature

Directions:

-Add everything except the butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well combined, and then switch to the hook attachment. The dough will be quite shaggy at first but will become very smooth over the course of mixing, about 10 minutes.

-When the dough is smooth, pull it off of the dough hook to rest in the bottom of the bowl for a minute before you begin adding the butter. Continue mixing with the dough hook and add the butter a few tablespoons at a time, waiting for the butter to incorporate before adding the next piece. (You’ll have to stop and occasionally scrape down the sides.) You can switch back and forth between the paddle and dough hook to fully incorporate the butter. When the butter is all added, make sure the hook attachment is in and continue mixing until the dough starts to make a slapping sound against the bowl, about 5 minutes.

-Once smooth and soft, transfer the dough onto a lightly floured work surface. Form it into a ball and place it in a large, lightly-oiled bowl. Cover with a towel and let rise for 1 hour.

-While still in the bowl, punch down the dough and shape it back into a ball. Cover with a towel and let rise again for 1 hour.

-After the second rise, preheat the oven to 375° and line a baking sheet with parchment paper.

-Portion the dough into 6 equal-sized balls, making sure the tops are as smooth as possible. Place the dough balls 2” to 3” apart on the baking sheet. Let the dough rise, covered with a towel, for an additional 30 minutes.

-Use a pastry brush to apply a thin layer of egg wash (from the reserved egg white) over each dough ball. Bake for 20 minutes, rotating the baking sheet halfway through.

-Let the buns cool completely before cutting and serving.

06/28/2023

Zucchini, walnut and cranberry bread❤️❤️

-Quiche is no longer the ideal lunchtime food; savory breads are. The ideal meal is a savory fruit-and-nut toast with soft cheeses and prosciutto.

Ingredients:

2 2/3 cups (400g) plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon mixed spice
1 1/3 cups (295g) caster sugar
1/2 firmly packed cup (100g) brown sugar
3 eggs, beaten
200ml sunflower oil
2 teaspoons vanilla extract
3 large zucchini, grated
3/4 cup (75g) walnuts, toasted, chopped, plus 6 whole walnuts to garnish
1/3 cup dried cranberries (craisins)
Soft cheese (such as Brie), to serve

Directions:

-Preheat oven to 150°C. Grease and line a 2-litre loaf pan. Sift flour, soda, baking powder and spices into a large bowl. Stir in sugars, then add egg, oil, vanilla, zucchini, nuts, cranberries and a pinch of salt.

-Stir with a wooden spoon until well combined, then spread into the prepared pan. Top with extra nuts. Bake on middle shelf of oven for 1-1 1/4 hours or until a skewer comes out clean. Cool slightly in pan, then turn out onto a wire rack to cool completely. Slice and serve with cheese.

05/16/2023

Buttermilk Oatmeal Bread❤️❤️

-A sweet, ye**ty, and incredibly aromatic loaf of bread results from this. The dough is more tasty than any we've ever tasted and would create a superb Pullman (sandwich) loaf. Ours was molded into a circle, and it resulted in a hefty, traditional rural boule. The rich yet delicate crumb makes the ideal platform for salted butter shavings. Note: When kneading the dough, we only used about 1/4 cup of flour.

Ingredients:

1 teaspoon of sugar
2 ¼ teaspoons active dry yeast, or 1 ½ teaspoons of “rapid-rise” or instant yeast
7/8 cup buttermilk (lowfat is fine)
½ cup rolled oats (old fashioned or quick)
2 tablespoons melted butter
3 tablespoons honey
1 ½ teaspoon salt
3 – 3 ¼ cup bread flour (You may need just a bit more for kneading.)
1/4 teaspoon baking soda
Olive oil for brushing the dough before baking

Directions:

-Proof the yeast by putting it in a small measuring cup with 3 tablespoons of water that is warm (no hotter than 115 degrees Fahrenheit), with a pinch of sugar. Set it aside for at least ten minutes.

-Mix together the buttermilk, oats, melted butter, salt, honey, 1 cup of flour and the baking soda. Beat well until combined.

-Beat in another half cup of flour, then add the yeast and water mixture along with another half cup of flour, and beat some more, until combined. The dough should start to feel a bit stretchy.

-Stir in another half cup of flour as best you can and then dump the contents of the bowl onto a lightly floured work surface.

-Set the remaining ¾ cup of flour close to your work area. Knead, adding flour a bit at a time as necessary, using a bench scraper to lift from your work surface any dough that is sticking.

-Knead for about ten or twelve minutes, adding only as much flour as you need to keep the dough from sticking hard to your hands. You don’t need to add the entire amount stated in the ingredients list. Remember, this dough has oatmeal in it, which will continue to soak up the liquids in the bread during the rise. (I put a small pile of flour – no more than a few tablespoons – off to the side, and use my bench scraper to pull over a teaspoon or two at a time, as needed.)

-Let the dough rest for a few minutes while you prepare the bowl and your rising area, if necessary.

-Wash in hot water the same bowl that you used for mixing the dough. Dry it and drizzle in the bottom a teaspoon or two of good, fruity olive oil. You can also use butter to coat the bowl, if you prefer.

-Gently form the dough into a ball, put into the bowl topside down, and then flip it over to coat with the oil.

-Cover the bowl with a piece of parchment and a tea towel. Allow to rise until doubled, for about an hour to an hour and a half.

-Punch down gently, knead a few times, and set aside on the parchment you used to cover the bowl.

-Allow to rise a second time about 45 minutes or until nearly doubled in size. (If you want to use this bread for sandwiches, you may find it beneficial not to let it rise quite as much. A loaf that’s a bit more dense is easier to slice, and holds up better when constructing sandwiches.) See notes below about shaping, and about using a clay pot for loaf bread.

-Brush with olive oil, slash the dough a few times with a sharp knife, and bake at 350 Fahrenheit (for regular ovens) for about 55 minutes, or until the loaf sounds hollow when the bottom is gently tapped.

-Allow to cool on a rack for about an hour before slicing. Enjoy !

03/24/2023

Monkey (Ginger)Bread❤️❤️

-This festive meal enjoys all the benefits of gingerbread and monkey bread without being overly sweet or spicy. Its flaky, aromatic crust is coated in a caramelized brown sugar glaze. It tastes best when eaten warm with coffee and salted butter.

Ingredients:

1 packet active dry yeast
pinch sugar
1/3 cup warm water (110 degrees)
2 tablespoons unsalted butter
1 cup whole milk
1/4 cup molasses
3 1/4 cups all purpose flour
2 teaspoons kosher salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 cup all purpose flour (if needed)
2 tablespoons butter, softened
1 stick butter, melted
1 cup packed dark brown sugar

Directions:

-In a small bowl, combine yeast and a pinch of sugar with the warm water. Set aside to sit for 10 minutes, until foamy.

-In a small saucepan, combine 2 tablespoons butter, milk, and molasses and heat until the butter is melted. Set aside to cool briefly.

-In the bowl of a stand mixer, combine flour, salt, ginger, cinnamon, cloves, and nutmeg with a whisk or spoon.

-Attach the dough hook and turn the mixer to low speed. Slowly add the molasses mixture and then the yeast mixture. After the dough comes together mix for 7 minutes, or until smooth. The dough will be sticky (it should stick to the bottom of the bowl), but if it seems too wet add up to 1/4 cup additional flour, one tablespoon at a time.

-Turn dough onto lightly floured surface and knead by hand for an additional minute to form a smooth ball. Lightly oil a large bowl. Place the dough in the bowl and turn to coat in oil. Cover with plastic wrap and put it in a warm spot to rise until doubled in size, about 1 to 1.5 hours.

-Butter the bundt pan with 2 tablespoons softened butter. Put the melted stick of butter in one small bowl, and the brown sugar in another.

-When the dough has risen, transfer to a lightly floured surface and gently pat into an 8-inch square. Cut dough into 64 pieces and roll the pieces into balls. One at a time, dip the balls in butter, then roll in brown sugar, and place in the bundt pan, making all attempts to distribute the balls evenly.

-Cover the bundt pan with plastic wrap, place in a warm spot, and allow to rise for 1 more hour. (Or you could be a gambler and refrigerate the dough overnight, and then let it come to room temperature in the morning just before baking for breakfast). The balls should be puffy and about an inch below the top of the pan.

-Preheat the oven to 350 degrees. Bake the monkey bread for 30-35 minutes, until the top is golden brown. Remove from the oven and cool in pan for 5 minutes (but no longer!). Invert onto a cake stand and cool for another 5-10 minutes. Devour!

01/19/2023

Marmite bread with seaweed butter❤️❤️

-The addition of Marmite to the dough gives these glossy bread rolls from Etch restaurant in Hove a moreish umami flavor, and a salty seaweed butter intensifies the flavor.

Ingredients:

225g strong white bread flour
20g unsalted butter, plus extra for the tin
15g caster sugar
1 tsp fast-action dried yeast
15g Marmite
1 egg
½ tbsp olive oil

SEAWEED BUTTER:

125g unsalted butter, softened
¾ tsp spinach powder
1 tsp seaweed powder

Directions:

-In a stand mixer bowl combine the flour, butter, sugar, yeast and 1 tsp salt, and use your fingertips to turn into a rough, breadcrumb-like consistency. Add the egg and Marmite, and mix using the dough hook attachment for about 1 min until you get a very rough dough ball. Slowly pour in 70ml warm water, still mixing. Continue to mix the dough once all the water has been added for another 3-4 mins or until the dough is shiny, stretchy and tacky to the touch but not overly sticky.

-Butter a six-hole muffin tin. Divide the dough into six and shape into balls before transferring to the muffin tin. Loosely cover with buttered cling film and transfer to a warm place, leaving for 1 hr until doubled in size.

-Heat the oven to 190C/170C fan/gas 5. Transfer the muffin tin to the oven and bake for 10 mins. Then move the buns to a baking tray and cook for a further 5 mins. Once out of the oven, brush with oil to add shine and leave to cool.

-Meanwhile, briefly beat the butter in a food processor until smooth. Add the seaweed powder, spinach powder and ¾ tsp sea salt, and beat together. Serve the Marmite bread split, with a dollop of seaweed butter.