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      Parker House Rolls

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      Legend has it that Parker House rolls were created by accident as a disgruntled baker slammed a tray of rolls in the oven. The jolted rolls emerged with their signature folded appearance, and the guests raved about them. It’s that pocket-like fold that creates a crispy golden exterior with a steaming hot and tender interior.

      Parker House Rolls

      4 to 4¼ cups (500 to 531 grams) all-purpose flour, divided
      ⅓ cup (67 grams) granulated sugar
      1 tablespoon (9 grams) kosher salt
      2¼ teaspoons (7 grams) instant yeast
      ¾ cup (180 grams) whole milk
      ⅔ cup (160 grams) water
      ¼ cup (57 grams) unsalted butter, cubed
      1 large egg (50 grams), room temperature
      ⅓ cup (76 grams) unsalted butter, melted
      Flaked sea salt, for sprinkling

      In the bowl of a stand mixer fitted with the paddle attachment, beat 1⅓ cups (167 grams) flour, sugar, kosher salt, and yeast at medium-low speed until well combined.
      In a medium saucepan, heat milk, ⅔ cup (160 grams) water, and cubed butter over medium heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium-low speed for 2 minutes, stopping to scrape sides of bowl. Add egg; beat at medium-high speed for 2 minutes, stopping to scrape sides of bowl. With mixer on low speed, gradually add 2⅔ cups (333 grams) flour, beating just until combined and stopping to scrape sides of bowl.
      Switch to the dough hook attachment. Beat at medium-low speed until a soft, somewhat sticky dough forms, 6 to 8 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. (Dough should pass the windowpane test [see Note] but may still stick slightly to sides of bowl.) Turn out dough onto a very lightly floured surface, and gently shape into a ball.
      Spray a large bowl with cooking spray. 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, 35 to 50 minutes.
      Position oven rack in top third of oven. Preheat oven to 350°F (180°C). Line 2 light-colored metal baking sheets with parchment paper.
      Punch down dough; cover and let stand for 5 minutes. Divide dough in half, covering 1 portion with plastic wrap. On a lightly floured surface, roll uncovered half into an 11-inch square, about ¼ inch thick. Using a 2¾-inch round cutter, cut dough, discarding scraps. Gently stretch each circle into a 3×2-inch oval; place smoothest side of oval facing downward. Brush each oval with melted butter. Using the back of small knife, make a crease crosswise in center of each oval; fold ovals in half along crease, pressing to seal. Place at least 1 inch apart on a prepared pan. Repeat procedure with remaining dough. Cover and let rise in a warm, draft-free place (75°F/24°C) until nearly doubled in size and dough holds an indentation when poked, 20 to 25 minutes.
      Brush tops of rolls with melted butter.
      Bake, one batch at a time, until lightly golden, 12 to 15 minutes. Brush warm rolls with remaining melted butter, and sprinkle with sea salt. Serve warm.

      To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.

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      Folding Classic Parker House Rolls
      1. After cutting dough into 2¾-inch rounds, gently stretch each circle into a 3×2-inch oval, placing the smoothest side facing downward.2. Using the back of a small knife, make a crease crosswise in the center of each oval. Take care not cut through the dough. The indentation will mark where to fold the roll.3. Before folding, brush the top of each oval with melted butter. Fold each oval in half along the crease, pressing to seal.

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      Previous articleStrawberry and Almond Buttermilk Cake LEGGI TUTTO

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      Sour Cream Fantails

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      To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again. LEGGI TUTTO

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      Honey Pear Loaf

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      The perfect sweet finish to an autumnal evening, this pear-packed honeyed loaf has a decadent, fluffy texture due to a boost from Platinum® Yeast from Red Star®. Save Recipe Print Honey Pear Loaf   Makes 1 (9-inch) loaf Ingredients Dough: 2¾ cups (344 grams) all-purpose flour 1 (0.25-ounce) package (7 grams) Platinum Yeast 1¾ teaspoons […]
      The post Honey Pear Loaf appeared first on Bake from Scratch. LEGGI TUTTO

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      Southern Cornbread

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      This classic, savory Southern cornbread is just begging for a bowl of chili or a plate of ribs. Made with all cornmeal, straight buttermilk, and no added sugar (like it should be!) in a cast iron skillet, this cornbread is an easy dinner side dish.

      Anytime you put the words “Southern” in front of a dish, it’s likely to stir up controversy, and cornbread is no exception. It seems like every person I’ve ever known from the South has their favorite way of making homemade cornbread, and every way is different.

      What Makes a Southern Cornbread
      The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.
      Northern cornbreads tend to be more cake-like, on the sweet side, with a finer crumb due to more flour in the mixture. Southern cornbread is flavored with bacon grease, and cooked in a cast iron skillet, a perfect side for barbecues, or chili. It also tends to be rather crumbly.

      A Cornbread Experiment
      With this cornbread recipe, we experimented both with all cornmeal, and with just three-quarters cornmeal and one-quarter flour. We also experimented with including or leaving out an egg.
      Result: Either way works! Though the version with some of the cornmeal swapped out with flour, and including an egg, holds together better and is a little more tender.

      About this Cornbread Recipe
      If you are new to making southern cornbread, take note of the following:
      Sugar is optional
      Whether to include sugar or not in a southern cornbread recipe is an issue for debate. We’ve included as an option a tablespoon which just intensifies the flavor of the cornmeal; it doesn’t make the cornbread sweet.
      The choice is yours as to whether or not to include it. (See this excellent article from Serious Eats on why traditional southern cornbread does not include sugar.)
      “All cornmeal” versus “cornmeal and flour”
      You can either use all cornmeal or a combination of cornmeal and flour to make this cornbread. If you go the all cornmeal route, note that the result will likely be very, very crumbly. That’s just how the Southern cornbread crumbles. If you would like cornbread with a little more structure, I recommend using a combination of cornmeal and flour.
      Why use bacon drippings and butter
      You’ll notice there are both bacon drippings and butter in this cornbread recipe. The butter adds needed richness to the bread itself, and the bacon drippings help brown the crust, keep it from sticking to the skillet, and add a lovely bacon flavor to the bread.
      Make cornbread in a cast iron skillet
      Finally, the method that works best with using a well-seasoned cast iron skillet is to preheat the skillet with the fat and then add the batter to the hot skillet. This helps brown the crust and with the pan already hot, the cornbread cooks more quickly.
      Need to season your cast iron pan? Check out this guide to seasoning cast iron.
      To our fine readers from our Southern states, how do you like your cornbread? Please let us know in the comments.

      From the editors of Simply Recipes

      Leftover Cornbread
      Cornbread will keep at room temperature for a day or two. After that, it tastes stale.
      Can you freeze cornbread? Yes, for up to two months if you wrap it well, though because it’s very crumbly, it’s best to freeze it only if you plan to use it as crumbs, or in cornbread dressing.
      Speaking of, leftover cornbread is excellent in cornbread stuffing.
      Try These Other Cornbread Recipes, Too!

      Updated November 6, 2020 : Some readers were noticing a metallic flavor in the cornbread, so we tinkered with the amount of baking soda to make sure this recipe was perfect. Updated ingredient amounts are reflected in the recipe.

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      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

    • in Recipes

      Zucchini Bread

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      Zucchini bread is a perennial favorite and what to make when the gardens are overflowing with this summer veggie. This easy bread is tender and gently spiced.

      I still remember the first time I encountered zucchini bread as a teenager. I had a hard time getting my mind around the concept. At the time, zucchini was something my mom made me eat, and not anything you would bake into something sweet.
      Fortunately, the pathway into my naturally resistant-to-new-foods teenage mind had already been cut with carrot cake. Heck, if you could get something that good out of carrots, why not zucchini?
      After one bite, I was sold forever. Grated zucchini, mixed into the batter, brings moisture and tender texture to what is essentially a spice cake.
      VIDEO! How to Make Zucchini Bread

      No need for a mixer
      This is a favorite, tried-and-true zucchini bread recipe. It couldn’t be easier; you don’t need a mixer!
      It’s basically our zucchini muffin recipe in a bread form. It’s a standard quick bread recipe that starts with grated zucchini, about 3 to 4 cups of it. It is pretty forgiving. If you use 4 cups, it will result in a more moist and dense bread.

      How to Prepare the Zucchini for Zucchini Bread
      Grate the zucchini on a standard box grater. No need to peel!
      After grating, place the grated zucchini in a sieve over a bowl to drain any excess moisture while you prep the other ingredients.
      Note that different zucchini can really vary in their moisture content, depending on if they were garden picked in season or store-bought off season.
      A tip I learned from my grandmother is if I grate zucchini and it is on the dry side, to sprinkle water over it, and then let in drain in a sieve.
      What Can I Add to Zucchini Bread?
      Walnuts and pecans are especially good in zucchini bread, and so is dried fruit. I like raisins or dried cranberries, but you can also add shredded coconut, a handful of mini chocolate chips. A bit of orange zest would work too, or grated apples or carrots.
      By the way, I used to also show a second recipe on this page for a version with crushed pineapple. You can now find that recipe here: Zucchini Bread with Pineapple.

      How to Store and Keep Zucchini Bread
      This bread will keep at room temperature in an airtight container or wrapped in plastic wrap for several days. If you would like to freeze it, wrap it in aluminum foil and place it in a ziptop freezer bag, pressing out as much air as possible.
      Frozen zucchini bread will taste best if you eat it within 3 months. Thaw it on the countertop, still wrapped, or in a low oven. (More freezing and thawing advice in this post.)
      HERE ARE 5 MORE QUICK BREADS YOU MAY LIKE

      Updated July 26, 2020 : We added a video to help guide you through making this recipe. Enjoy! LEGGI TUTTO