It sounds like you’re asking for two recipes: pan bread and “hole” cookies, which I assume refers to cookies with a hole in the middle (often called thumbprint cookies). Below are the recipes for both!
Pan Bread (Simple Homemade Bread)
This pan bread recipe is for a soft, fluffy loaf of bread that’s easy to make at home. It’s perfect for sandwiches, toast, or just served warm with butter.
Ingredients:
- 3 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon salt
- 1 cup warm water (about 110°F or 45°C)
- 2 tablespoons olive oil (or vegetable oil)
- 1 tablespoon melted butter (optional, for a richer flavor)
Instructions:
- Activate the Yeast:
- In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and stir gently. Let it sit for about 5-10 minutes until it becomes frothy. If it doesn’t bubble up, your yeast might be old or the water too hot or cold, so try again with new yeast and water at the right temperature.
- Make the Dough:
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil. Stir to combine, and then knead the dough for about 8-10 minutes on a floured surface until the dough is smooth and elastic. If you have a stand mixer, you can use the dough hook and knead on low speed for about 5-7 minutes.
- Let the Dough Rise:
- Grease a large bowl with a little oil. Place the dough in the bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for about 1 hour, or until it doubles in size.
- Shape the Dough:
- Once the dough has risen, punch it down to release the air. Shape the dough into a loaf and place it into a greased 9×5-inch loaf pan.
- Second Rise:
- Cover the pan with a cloth and let the dough rise again for 30-40 minutes, or until the dough has risen just above the rim of the pan.
- Bake:
- Preheat the oven to 375°F (190°C). Bake the bread for about 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom. You can also check the internal temperature with a thermometer; it should read about 190°F (88°C).
- Cool:
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
“Hole” Cookies (Thumbprint Cookies)
These thumbprint cookies are buttery, shortbread-like cookies with a little “hole” in the center that’s filled with jam, chocolate, or even caramel. They’re easy to make and perfect for any occasion!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 cup jam (such as raspberry, apricot, or strawberry) or chocolate ganache, for filling
Instructions:
- Prepare the Dough:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Add the egg yolk and vanilla extract, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be a bit crumbly, but it should come together when you press it.
- Shape the Cookies:
- Scoop out tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb or the back of a spoon to gently make an indentation in the center of each cookie, creating a small “hole.”
- Fill the Cookies:
- Fill each indentation with about 1/2 teaspoon of jam or your favorite filling (such as chocolate chips, Nutella, or caramel). If you’re using jam, be sure not to overfill, as it may overflow during baking.
- Bake:
- Bake the cookies in the preheated oven for about 12-15 minutes, or until the edges are golden and the cookies have set.
- Let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Serve:
- Once cooled, the cookies are ready to enjoy. You can dust them with powdered sugar for a finishing touch if you like.
Tips for Success:
- For the bread:
- If you want a crispier crust on your bread, place a small pan of water in the oven while baking. The steam will create a crustier exterior.
- Let the bread cool completely before slicing to ensure the texture holds.
- For the thumbprint cookies:
- If the dough is too sticky to handle, refrigerate it for about 30 minutes before rolling it into balls.
- You can fill the “holes” with just about anything! Try different jams, chocolate, or even lemon curd for variety.
- If you prefer a more uniform appearance, gently press the dough balls into an even, round shape before adding the indentation.
Both of these recipes are easy to make and can be enjoyed by the whole family. The pan bread is perfect for sandwiches, toast, or as an accompaniment to soups, while the thumbprint cookies offer a sweet treat for any occasion. Enjoy!
