Bread

Subterms

    Latest story

    Cinnamon Roll Focaccia

    ha scritto per te

    Though focaccia is traditionally topped with just olive oil and herbs, we’ve found our new favorite breakfast bread by swapping savory for sugar and spice.

    Cinnamon Roll Focaccia

    Makes 1 (13×9-inch) loaf

    1¾ cups (420 grams) water, room temperature (70°F/21°C to 75°F/24°C)4 tablespoons (56 grams) extra-virgin olive oil, divided4¼ cups (540 grams) bread flour3½ teaspoons (10.5 grams) kosher salt1 tablespoon (12 grams) granulated sugar1 (0.25-ounce) package (7 grams) instant yeast*⅓ cup (73 grams) firmly packed light brown sugar2 tablespoons (12 grams) ground cinnamon3 tablespoons (42 grams) unsalted butter, melted2 ounces (57 grams) cream cheese, room temperature⅓ cup (40 grams) confectioners’ sugar2 tablespoons (30 grams) whole milk

    In a large bowl, combine 1¾ cups (420 grams) room temperature water and 2 tablespoons (28 grams) oil; add flour, salt, granulated sugar, and yeast. Stir with a rubber spatula or wooden spoon until a cohesive dough forms. (Dough will be shaggy and tacky.) Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center; repeat on all sides of dough. (See more below))Line a 13×9-inch baking pan with parchment paper, letting excess extend over sides of pan. Brush remaining 2 tablespoons (28 grams) oil onto parchment.Turn out dough into prepared pan; using just your fingertips, gently stretch dough to about a 10×8-inch rectangle. (If dough is tight and will not stretch completely, let stand for 5 to 10 minutes and then try again.)In a small bowl, stir together brown sugar and cinnamon. Sprinkle half of sugar mixture (about ¼ cup or 43 grams) onto dough. Starting at one short side, carefully roll up dough into a log. Place dough lengthwise, seam side down, in pan. Let stand for 10 minutes. Using your fingertips, gently stretch dough to fill pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and jiggly, 45 minutes to 1 hour.Preheat oven to 425°F (220°C).Dimple dough using your fingertips, touching pan through dough without tearing dough.Add melted butter to remaining brown sugar mixture, whisking until combined. Spoon onto dough.Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 15 to 20 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan.In another bowl, whisk together cream cheese and confectioners’ sugar; whisk in milk until smooth. Drizzle onto warm focaccia. Serve warm. Store in an airtight container for up to 3 days.

    NO NEED TO KNEAD
    The traditional practice of kneading is replaced with a simple folding technique in focaccia dough

    Oil a large bowl. Place dough in bowl. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. As the name implies, a high-hydration dough is relatively wet, so before folding, wet or oil your hands to prevent sticking. Reach under one side of dough, and gently stretch the edge of the dough as high as you can without tearing. Once you reach the top, fold the dough over the center. This motion strengthens the gluten network and is the preferred method to build elasticity for doughs that have high hydration levels. Repeat three more times around bowl to complete one round of folding. Fold the dough in the bowl every 30 minutes for a total of 1½ hours. By the last fold, you should notice the dough has become smooth and elastic. LEGGI TUTTO

    consigliato per te

    • in Recipes

      Harissa and Brie Focaccia

      ha scritto per te

      The soft and chewy interior makes this loaf perfect for an afternoon snack or even as a sandwich bread. Drizzled with hot honey, this cheesy focaccia is bursting with rich, spicy flavor in every bite.

      Harissa and Brie Focaccia

      Makes 1 (13×9-inch) loaf

      1¾ cups (420 grams) water, room temperature (70°F/21°C to 75°F/24°C)6 tablespoons (84 grams) extra-virgin olive oil, divided4¼ cups (540 grams) bread flour3½ teaspoons (10.5 grams) kosher salt1 (0.25-ounce) package (7 grams) instant yeast*½ cup (120 grams) harissa paste½ cup (80 grams) ¼-inch-sliced onion4 ounces (113 grams) Brie cheese, cut into small wedgesFlaked sea salt, for sprinkling¼ cup (85 grams) honey1 teaspoon (5 grams) apple cider vinegar¼ teaspoon crushed red pepper

      In a large bowl, combine 1¾ cups (420 grams) room temperature water and 2 tablespoons (28 grams) oil. Add flour, kosher salt, and yeast. Stir with a large rubber spatula or wooden spoon until a cohesive dough forms. (Dough will be shaggy and tacky.) Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center; repeat on all sides of dough. (See more below))Line a 13×9-inch baking pan with parchment paper, letting excess extend over sides of pan. Brush 2 tablespoons (28 grams) oil onto parchment.Turn out dough into prepared pan; using just your fingertips, gently stretch dough to about a 10×8-inch rectangle. (If dough is tight and will not stretch completely, let stand for 5 to 10 minutes and then try again.) Spread harissa onto dough. Starting at one short side, carefully roll up dough into a log. Place dough lengthwise, seam side down, in pan. Let stand for 10 minutes. Using your fingertips, gently stretch dough to fill pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and puffed, 45 minutes to 1 hour.Preheat oven to 425°F (220°C).Dimple dough using your fingertips, touching pan through dough without tearing dough. Drizzle with remaining 2 tablespoons (28 grams) oil. Top with onion and cheese; sprinkle with sea salt.Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 20 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan.In a small microwave-safe bowl, heat honey, vinegar, and red pepper on high in 10-second intervals, stirring between each, until honey is fluid. Drizzle onto warm focaccia. Serve warm. Store in an airtight container for up to 3 days.

      NO NEED TO KNEAD
      The traditional practice of kneading is replaced with a simple folding technique in focaccia dough

      Oil a large bowl. Place dough in bowl. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. As the name implies, a high-hydration dough is relatively wet, so before folding, wet or oil your hands to prevent sticking. Reach under one side of dough, and gently stretch the edge of the dough as high as you can without tearing. Once you reach the top, fold the dough over the center. This motion strengthens the gluten network and is the preferred method to build elasticity for doughs that have high hydration levels. Repeat three more times around bowl to complete one round of folding. Fold the dough in the bowl every 30 minutes for a total of 1½ hours. By the last fold, you should notice the dough has become smooth and elastic. LEGGI TUTTO

    • in Recipes

      Yeasted Bavarian Plum Cake

      ha scritto per te

      Known as pflaumenkuchen or zwetschgenkuchen depending on what variety of plums are used, this coffee cake-meets-flatbread is popular throughout Germany, Austria, and Switzerland, and it’s frequently served with a cup of strong coffee for breakfast, a sweet wine for dessert, or a spiced beer for an afternoon snack. Peaches, plumcots, and apricots all work well in place of plums. LEGGI TUTTO

    • in Recipes

      Roasted Strawberry Bubble Bread

      ha scritto per te

      For dough: In a small saucepan, heat milk and ½ cup (120 grams) water over medium heat until bubbles begin to form around sides of pan and an instant-read thermometer registers 180°F (82°C). Remove from heat, and add butter. Let cool, stirring occasionally, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (250 grams) flour, granulated sugar, salt, and yeast. Add warm milk mixture, and beat at low speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 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, slightly sticky dough forms, about 24 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a clean surface; knead 5 to 6 times, 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, 1 to 2 hours.Preheat oven to 375°F (190°C).For strawberries: On a small rimmed baking sheet, stir together strawberries, 2 tablespoons (24 grams) granulated sugar, and salt until well combined; spread in a single layer.Bake until berries are very soft and fragrant and have released ample juices, about 30 minutes, stirring every 10 minutes. Strain strawberries and juices through a fine-mesh sieve set over a small saucepan. Let strawberries cool for 15 to 20 minutes. Cut into ¼-inch pieces. Transfer any additional berry juices to saucepan.In a medium bowl, stir together chopped strawberries, ¼ cup (57 grams) melted butter, and vanilla bean paste.In a small bowl, place ½ cup plus 2 tablespoons (124 grams) granulated sugar.Add 3 tablespoons (45 grams) water, remaining ¼ cup (57 grams) melted butter, and remaining ¼ cup (50 grams) granulated sugar to juice in saucepan.Lightly punch down dough. Cover and let stand for 10 minutes. Spray a 3-quart baking dish with baking spray with flour.Turn out dough onto a lightly floured surface, and divide in half (about 495 grams each). Roll each portion into a 30-inch rope. Cut each rope into 1-inch-long pieces (about 16 grams each). Working in batches, dip dough pieces in strawberry mixture; dredge in granulated sugar, gently shaking off excess. Place dough pieces in pan in even layers. Pour remaining strawberry mixture all over dough. 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).Bring juice mixture in saucepan to a boil over medium-high heat, stirring occasionally until butter is melted and sugar dissolves; cook for 2 to 3 minutes. Pour all over dough.Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 30 to 35 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool on a wire rack for 20 minutes.For glaze: In another medium bowl, whisk together confectioners’ sugar, milk, melted butter, and vanilla bean paste until smooth. Drizzle all over warm bread. Serve immediately. Cover and refrigerate for up to 3 days. LEGGI TUTTO

    • in Recipes

      7 Sensational Sandwich Breads

      ha scritto per te

      Tired of the same old slices? Upgrade your sandwiches with these seven bread recipes that will transform your next meal from ordinary to extraordinary. From soft-textured sourdough to soft slider buns, we have the perfect canvas for your dream sandwich.

      The large, open crumb that’s characteristic of ciabatta bread comes from a high hydration level in the dough as well as a poolish, which is a type of preferment (a fermentation starter or, sometimes, a “mother dough”) that gives bread a slightly nutty flavor and thin crust. Pile these rolls high with salami, provolone, and other Italian ingredients for perfect panini! 

      Both Tampa and Miami have long fought to be named the birthplace of pan Cubano, or Cuban bread, and there’s no denying the appeal of this delectable bread. With a crisp outer crust and incredibly soft crumb inside, a warm, fresh-baked loaf of Cuban bread is an experience in and of itself. However, when filed with your favorite sandwich toppings and pressed, this bread reigns supreme.

      Using mashed potato in the dough creates a tighter crumb structure while also giving the rolls extra moisture and a soft texture. These pillowy rolls absorb all the flavors of your patties and toppings for your ultimate burger.

      You probably envision sourdough bread as a crusty, chewy boule, but this version is a richly flavored, soft-textured loaf. It’s the perfect bread for your ultimate grilled cheese. Another option is to rub fresh garlic on a slice of toasted sourdough and top it with perfectly ripe tomatoes drizzled with olive oil and fresh basil. Or enjoy the most wonderful slice of toast simply slathered with butter and sprinkled with flaked salt.

      Sliders get their name from United States Navy sailors who would say that their small size lets them “slide down” easily. Sour cream adds fat and moisture to the dough and helps create short gluten strands, which means a tender, rich bread. Try them topped with pulled pork.

      We love this Rye Sandwich Bread loaf because of its unbeatable texture, deep rye flavor, and versatility. It can be baked in a standard loaf pan, a Pullman pan, or hand-shaped into a rustic batard or boule. This kind of versatility makes a perfect starter loaf for the timid baker!  LEGGI TUTTO

    • in Recipes

      Deep-Dish Pizza Bread

      ha scritto per te

      Preheat oven to 400°F (200°C)Using a paring knife, cut ¼ inch off top end of garlic, keeping cloves intact. Place garlic, cut side up, on foil. Drizzle with 1 teaspoon (5 grams) oil, and sprinkle with ¼ teaspoon salt. Wrap in foil.Bake until deep golden brown, about 40 minutes. Unwrap garlic, and let cool completely. Squeeze pulp into a small bowl, and mash with a fork. (You should have about 2½ teaspoons or 25 grams roasted garlic paste.)In the bowl of a stand mixer fitted with the paddle attachment, place ¾ cup plus 1 tablespoon (195 grams) room temperature water and 3 teaspoons (15 grams) oil. Add roasted garlic paste, flour, parsley, 1½ teaspoons (4.5 grams) salt, rosemary, and yeast. Beat at low speed for 4 minutes; scrape paddle and bottom and sides of bowl. Beat at medium speed until dough pulls away from sides of bowl and forms a smooth, slightly sticky ball around paddle, 3 to 4 minutes, stopping to scrape sides of bowl and paddle. (Dough should be elastic enough to not tear when gently pulled.)Oil a medium bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center. Repeat 3 more times around bowl.) (Dough will double in size.)Brush a 6-cup charlotte cake pan with remaining 2 teaspoons (10 grams) oil. Turn out dough into prepared pan, and using greased fingertips, gently stretch dough to completely fill pan. (If dough is tight and will not stretch completely, let stand for 5 to 10 minutes and then try again.) Cover and let rise in a warm, draft-free place (75°F/24°C) until dough fills pan about halfway, 30 to 45 minutes.Preheat oven to 425°F (220°C).Bake until top of dough starts to brown and an instant-read thermometer inserted in center registers 205°F (96°C), 12 to 15 minutes. Remove from oven, and let cool in pan for 10 minutes. Leave oven on. Invert bread onto a baking sheet. Top with Pizza Sauce and cheese.Bake until cheese is melted, about 5 minutes. Top with basil leaves. Let cool on pan for 5 to 10 minutes.For topping: In a small bowl, stir together tomatoes, basil, and oil; spoon onto cheese. Serve immediately. LEGGI TUTTO

    • in Recipes

      Ciabatta Rolls

      ha scritto per te

      The large, open crumb that’s characteristic of ciabatta bread comes from a high hydration level in the dough as well as a poolish, which is a type of preferment (a fermentation starter or, sometimes, a “mother dough”) that gives bread a slightly nutty flavor and thin crust. Pile these rolls high with salami, provolone, and other Italian ingredients for perfect panini!  LEGGI TUTTO

    • in Recipes

      Honey-Wheat Bread

      ha scritto per te

      Using a combination of all-purpose and whole wheat flours gives the bread a tender crumb and a subtle toasty, nutty flavor. With a sweetness that doesn’t overwhelm, this versatile bread is a great base for all kinds of sandwiches, whether a grilled cheese, turkey and Swiss, or classic peanut butter and jelly. LEGGI TUTTO

    • in Recipes

      Potato Rolls

      ha scritto per te

      In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, sugar, yeast, and salt.In a medium saucepan, heat mashed potato, ½ cup (120 grams) milk, butter, and ¼ cup (60 grams) potato water or water over medium heat, stirring occasionally, until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm potato mixture to flour mixture, and beat at medium speed until combined. Beat in 1 egg (50 grams) until combined. With mixer on low speed, gradually add 1¾ cups (219 grams) flour, beating just until combined and stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 10 to 12 minutes; add up to remaining ¼ cup (31 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, 45 minutes to 1 hour.Line a rimmed baking sheet with parchment.Turn out dough onto a lightly floured surface. Divide into 6 portions (about 138 grams each). Shape each portion into a round. Place rounds, seam side down, at least 2 inches apart on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.Preheat oven to 350°F (180°C).In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) milk. Gently brush top of dough with egg wash. Using a sharp paring knife or lame, score an “X” shape into top.Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes. Let cool on pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 5 days. Tightly wrap in plastic wrap, and freeze for up to 3 months. LEGGI TUTTO