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    Sesame-and-Green Onion Knots

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    In the bowl of a stand mixer, whisk together 2 cups (254 grams) flour, sugar, 1 tablespoon (9 grams) salt, and yeast by hand.In a medium saucepan, heat milk, 1⁄2 cup (120 grams) water, and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add hot milk mixture to flour mixture; using the paddle attachment, beat at medium speed until combined. Add 1 egg (50 grams), beating until combined. With mixer on low speed, gradually add 2 cups (254 grams) flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at low speed until a soft, smooth, somewhat sticky dough forms, 20 to 23 minutes; add up to remaining 1⁄4 cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.Spray a 12-cup muffin pan with baking spray with flour.Punch down dough, and let stand for 5 minutes. On a lightly floured surface, roll dough into an 18×12-inch rectangle, one long side facing you.In a small bowl, stir together green onion, sesame oil, garlic, and remaining 1⁄4 teaspoon salt.Using a pastry brush, brush melted butter onto dough. Sprinkle green onion mixture evenly onto bottom half of dough, leaving a 1⁄2-inch border along bottom long side. Fold top half down, lightly pressing to adhere. Trim 1⁄8 to 1⁄4 inch off short sides of dough; cut crosswise into 12 strips (about 1½ inches wide each).Leaving 1⁄2 inch intact at folded end, cut 1 dough strip into 3 strands. Loosely braid strands, pinching end to adhere. Carefully tuck loose end of braid under to create a knot. Place in a prepared muffin cup. Repeat with remaining dough strips. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.Preheat oven to 375°F (190°C).In another small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Using a pastry brush, gently brush egg wash onto rolls; sprinkle with sesame seeds.Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), about 20 minutes. Let cool in pan on a wire rack for 10 minutes. Serve warm. Store in an airtight container for up to 3 days. LEGGI TUTTO

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      Smoky Pepper Dutch Oven Bread

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      In a large bowl, whisk together bread flour, whole wheat flour, salt, paprika, yeast, garlic powder, and black pepper; stir in cheese until coated in flour mixture. Add 13⁄4 cups plus 2 tablespoons (450 grams) warm water, and stir until water is fully incorporated and a sticky dough forms. Cover and let rise in a warm, draft-free place (75°F/24°C) for 2 hours.Refrigerate dough for at least 2 hours or up to overnight.Lightly dust a work surface with bread flour; turn out dough onto prepared surface, and gently press dough just to level and even it out. Starting on left side of dough and working clockwise, fold edges of dough toward center, pressing lightly. Turn dough ball over, and using both hands, cup dough and pull it toward you. Rotate dough 90 degrees, and repeat until you have a smooth, tight, sealed round.Heavily dust a sheet of parchment paper with bread flour; place dough, seam side down, on prepared parchment. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough holds an indentation when gently pressed, 1 to 1 1⁄2 hours.When dough has about 30 minutes left to rise, place a 6- to 7-quart Dutch oven with lid in a cold oven. Preheat oven to 500°F (260°C).Using a lame or sharp knife, score top of dough as desired. (See Note.) Trim parchment so it extends 2 to 3 inches around sides of dough.Carefully remove hot Dutch oven from oven, and remove lid; using parchment as handles, quickly place dough in Dutch oven. Cover with lid, and place in oven.Immediately reduce oven temperature to 450°F (230°C). Bake for 30 minutes. Remove lid, and bake until an instant-read thermometer inserted in center registers 190°F (88°C), about 10 minutes more. Immediately but carefully remove loaf from Dutch oven, and let cool completely on a wire rack. Store in an airtight container for up to 3 days. LEGGI TUTTO

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      Croissant French Bread

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      Mimicking the crisp, flaky texture of croissants, these Croissant French Bread loaves are everything you love about puff pastry without the intensive time and labor. The layers of buttery goodness rise throughout the length of the baguettes, creating a golden-brown crust meant for tearing and sharing. Croissant French Bread Line 2 baking sheets with parchment […] LEGGI TUTTO

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      Cranberry Danish

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      Our buttery Cranberry Danish pastry gets layered with a rich cream cheese spread and a deep red berry jam and drizzled with a sweet orange glaze, creating a delectable fruit-filled treat. These are best served the day they’re made, but we doubt you’ll have leftovers anyway! Cranberry Danish Line 2 baking sheets with parchment paper. […] LEGGI TUTTO

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      Mincemeat Wreath

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      The history of mincemeat itself is as rich as this fruit-filled bread. Mincemeat was first created as a method of preserving meat, but around the 19th century, the meat was left out, and eventually, it became the fruity mixture known today. The history of mince wreaths and pies can be traced back to the Crusades, […] LEGGI TUTTO

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      Spiced Sugar Twists

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      There’s nothing like the aroma of warm spices filling the kitchen during the holidays. Sweet strands weave together in these sophisticated Spiced Sugar Twists that elevate simple flavors into eye-catching treats. Spiced Sugar Twists In a small bowl, whisk together cinnamon, nutmeg, cardamom, and allspice. In a medium bowl, stir together brown sugar and room […] LEGGI TUTTO

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      Gluten-Free Tomato and Leek Focaccia

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      This Gluten-Free Tomato and Leek Focaccia bakes up just as airy, chewy, and pillowy as the original. Focaccia is a perfect vehicle for most any topping you like, but we stuck to classic flavors with this gluten-free version. 1½ cups (360 grams) warm water (105°F/41°C to 110°F/43°C) 4 teaspoons (16 grams) granulated sugar, divided 1 […] LEGGI TUTTO

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      Caprese Pull-Apart Loaf

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      This Caprese Pull-Apart Loaf is a savory sensation. The word “caprese” instantly denotes the trio of sliced fresh tomato, whole basil leaves, and fresh mozzarella served as an appetizer or salad. This iteration makes use of soft oil-packed sun-dried tomatoes, chopped basil, and shredded fresh mozzarella layered between thin pieces of dough that bake golden […] LEGGI TUTTO

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      English Muffin Loaf

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      Featuring a lightly crisp exterior and an airy, chewy interior, this English Muffin Loaf is everything you love about English muffins. Top toasted slices with butter and jam for breakfast, or layer on ingredients for your best-ever sandwich. English Muffin Loaf Cornmeal or semolina flour, for sprinkling 2½ cups (318 grams) bread flour 1 tablespoon […] LEGGI TUTTO