From Maggie’s kitchen
House recipes worth baking more than once.
These are the loaves I return to, adjust, scribble notes about, and serve at home. Each recipe includes the numbers, the method, and the practical details I want nearby on baking day.
Lean, high-hydration house sourdough
The Casa Dos Osos House Sourdough Loaf
My flexible house dough: bake it as a Dutch-oven artisan loaf, a soft-sided sandwich loaf, or two small café loaves.
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Soft sourdough pan bread
Honey Oat Sandwich Loaf
A softly sweet, oat-studded pan loaf with enough whole wheat for character and a crumb built for toast and sandwiches.
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Honey-sweetened inclusion sourdough
Cinnamon Raisin Sourdough Loaf
A warmly spiced raisin loaf made for toast, queso crema, and unapologetically generous drizzles of honey.
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Lightly enriched chocolate sourdough with dried fruit
Chocolate Cherry Sourdough Loaf
A lightly enriched chocolate sourdough packed with dried cherries and dark chocolate chunks—dessert-adjacent, but still unmistakably bread.
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