1In a large mixing bowl, whisk together warm water, warm milk, honey, oil, salt, and yeast.
2In a large mixing bowl, whisk together warm water, warm milk, honey, oil, salt, and yeast.
3In a large mixing bowl, whisk together warm water, warm milk, honey, oil, salt, and yeast.
4Let the mixture sit for 5-10 minutes until foamy/bubbly.
5Let the mixture sit for 5-10 minutes until foamy/bubbly.
6Let the mixture sit for 5-10 minutes until foamy/bubbly.
7Add in all purpose flour and mix until a shaggy dough comes together; the dough should be slightly sticky.
8Add in all purpose flour and mix until a shaggy dough comes together; the dough should be slightly sticky.
9Add in all purpose flour and mix until a shaggy dough comes together; the dough should be slightly sticky.
10Knead or use a mixer with a dough hook for 8-10 minutes until the dough is smooth and elastic.
11Knead or use a mixer with a dough hook for 8-10 minutes until the dough is smooth and elastic.
12Knead or use a mixer with a dough hook for 8-10 minutes until the dough is smooth and elastic.
13Place dough in a lightly greased bowl, cover, and let it rise in a warm place for 1-2 hours until doubled in size.
14Place dough in a lightly greased bowl, cover, and let it rise in a warm place for 1-2 hours until doubled in size.
15Place dough in a lightly greased bowl, cover, and let it rise in a warm place for 1-2 hours until doubled in size.
16Punch the dough to let air out and separate it into 2 pieces (or 3 if you want smaller loaves).
17Punch the dough to let air out and separate it into 2 pieces (or 3 if you want smaller loaves).
18Punch the dough to let air out and separate it into 2 pieces (or 3 if you want smaller loaves).
19Flatten each piece into a rectangle and roll it loosely into a log shape.
20Flatten each piece into a rectangle and roll it loosely into a log shape.
21Flatten each piece into a rectangle and roll it loosely into a log shape.
22Pinch the seam and roll it into a tree shape.
23Pinch the seam and roll it into a tree shape.
24Pinch the seam and roll it into a tree shape.
25Place the dough on a parchment lined baking sheet and repeat with the second piece of dough.
26Place the dough on a parchment lined baking sheet and repeat with the second piece of dough.
27Place the dough on a parchment lined baking sheet and repeat with the second piece of dough.
28Cover the dough and let it rise for 30-45 minutes until doubled in size.
29Cover the dough and let it rise for 30-45 minutes until doubled in size.
30Cover the dough and let it rise for 30-45 minutes until doubled in size.
31Spray the dough with water.
32Spray the dough with water.
33Spray the dough with water.
34Generously top the dough with the Italian herbs and cheese mixture (grated parmesan cheese, cheddar cheese, garlic powder, oregano, Italian seasoning).
35Generously top the dough with the Italian herbs and cheese mixture (grated parmesan cheese, cheddar cheese, garlic powder, oregano, Italian seasoning).
36Generously top the dough with the Italian herbs and cheese mixture (grated parmesan cheese, cheddar cheese, garlic powder, oregano, Italian seasoning).
37Create about four scores on each loaf using a blade.
38Create about four scores on each loaf using a blade.
39Create about four scores on each loaf using a blade.
40Bake at 350*F for 15-20 minutes until golden brown on top.
41Bake at 350*F for 15-20 minutes until golden brown on top.
42Bake at 350*F for 15-20 minutes until golden brown on top.
43Let the bread cool before slicing.
44Let the bread cool before slicing.
45Let the bread cool before slicing.
46For the chocolate chip cookies, in a large bowl, combine sugars, salt, and cooled melted butter.
47For the chocolate chip cookies, in a large bowl, combine sugars, salt, and cooled melted butter.
48For the chocolate chip cookies, in a large bowl, combine sugars, salt, and cooled melted butter.
49Add vanilla and egg, and mix until just combined.
50Add vanilla and egg, and mix until just combined.
51Add vanilla and egg, and mix until just combined.
52Add flour and baking soda; fold in until just combined and add chocolate chips, being careful not to overmix.
53Add flour and baking soda; fold in until just combined and add chocolate chips, being careful not to overmix.
54Add flour and baking soda; fold in until just combined and add chocolate chips, being careful not to overmix.
55Scoop dough into balls.
56Scoop dough into balls.
57Scoop dough into balls.
58If baking the same day, freeze the cookie dough balls for at least one hour; if preparing a day in advance, refrigerate overnight.
59If baking the same day, freeze the cookie dough balls for at least one hour; if preparing a day in advance, refrigerate overnight.
60If baking the same day, freeze the cookie dough balls for at least one hour; if preparing a day in advance, refrigerate overnight.
61Before baking, press more chocolate chips into the cookie dough balls.
62Before baking, press more chocolate chips into the cookie dough balls.
63Before baking, press more chocolate chips into the cookie dough balls.
64Bake for 10 minutes at 350*F and let them sit for 20 minutes before eating.
65Bake for 10 minutes at 350*F and let them sit for 20 minutes before eating.
66Bake for 10 minutes at 350*F and let them sit for 20 minutes before eating.
67Sprinkle flaky salt on top of the cookies.
68Sprinkle flaky salt on top of the cookies.
69Sprinkle flaky salt on top of the cookies.
70Assemble the sandwiches by slicing the bread in half.
71Assemble the sandwiches by slicing the bread in half.
72Assemble the sandwiches by slicing the bread in half.
73Add turkey and various seasonings.
74Add turkey and various seasonings.
75Add turkey and various seasonings.
76Heat the sandwiches for a few minutes to melt the cheese and crisp the bread.
77Heat the sandwiches for a few minutes to melt the cheese and crisp the bread.
78Heat the sandwiches for a few minutes to melt the cheese and crisp the bread.
79Add the rest of the seasonings.
80Add the rest of the seasonings.
81Add the rest of the seasonings.
82Serve with chips.
83Serve with chips.
84Serve with chips.
Ingredients
400 g all purpose flour
400 g all purpose flour
400 g all purpose flour
200 g warm water (110*F)
200 g warm water (110*F)
200 g warm water (110*F)
70 g warm milk (110*F)
70 g warm milk (110*F)
70 g warm milk (110*F)
30 g honey
30 g honey
30 g honey
20 g oil
20 g oil
20 g oil
8 g salt
8 g salt
8 g salt
7 g active dry yeast
7 g active dry yeast
7 g active dry yeast
grated parmesan cheese
grated parmesan cheese
grated parmesan cheese
cheddar cheese
cheddar cheese
cheddar cheese
garlic powder
garlic powder
garlic powder
oregano
oregano
oregano
italian seasoning
italian seasoning
italian seasoning
150 g all purpose flour
150 g all purpose flour
150 g all purpose flour
0.5 tsp baking soda
0.5 tsp baking soda
0.5 tsp baking soda
100 g granulated sugar
100 g granulated sugar
100 g granulated sugar
160 g light brown sugar
160 g light brown sugar
160 g light brown sugar
0.5 tsp salt
0.5 tsp salt
0.5 tsp salt
1 stick cooled, melted unsalted butter
1 stick cooled, melted unsalted butter
1 stick cooled, melted unsalted butter
1 egg room temperature
1 egg room temperature
1 egg room temperature
1 tsp vanilla
1 tsp vanilla
1 tsp vanilla
semi sweet chocolate chips (I used Ghirardelli)
semi sweet chocolate chips (I used Ghirardelli)
semi sweet chocolate chips (I used Ghirardelli)
turkey slices
turkey slices
turkey slices
various seasonings
various seasonings
various seasonings
chipotle bbq chips
chipotle bbq chips
chipotle bbq chips
flaky salt
flaky salt
flaky salt
Equipment
large mixing bowlmixer with a dough hook (optional)lightly greased bowlparchment lined baking sheetblade (for scoring bread)
Tips
Be careful not to over mix cookie dough.
For same-day baking of cookies, freeze dough balls for at least one hour.
For preparing cookie dough a day in advance, refrigerate overnight.
Press more chocolate chips into cookie dough balls before baking.
Sprinkle flaky salt on top of cookies after baking.