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    Peach Flatbreads with Hot Honey Ricotta

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    In the bowl of a stand mixer, whisk together flour, thyme, yeast, and salt until combined. Add ¾ cup (180 grams) warm water, oil, and 2 teaspoons (14 grams) honey. Using the paddle attachment, beat at low speed until a shaggy dough forms, 1 to 2 minutes.Switch to the dough hook attachment. Beat at medium-low speed until dough is smooth and elastic, 10 to 13 minutes. Dough will be slightly tacky but should come away from sides of bowl.Lightly spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.Position oven rack in bottom third of oven. Preheat oven to 450°F (230°C). Place a rimmed baking sheet upside down in oven to preheat for 30 minutes.In a medium bowl, stir together ricotta, red pepper, and remaining 2 teaspoons (14 grams) honey.Gently punch dough down, and divide in half. Working with one portion of dough at a time, press and flatten into a 12×9-inch oval or rectangle; place dough on a parchment paper-lined baking sheet. (If dough does not stretch easily, cover and let stand for 10 minutes and then try again.) Top with 6 slices mozzarella. Carefully slide dough on parchment onto preheated baking sheet.Bake until crust is golden brown and cheese is melted, 10 to 15 minutes. While first flatbread is baking, repeat procedure with remaining dough and remaining cheese.Top hot flatbreads with peach slices, and dollop with ricotta mixture; top with arugula, thyme, and honey. Serve warm. LEGGI TUTTO

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      Fireworks & Frosting: 14 Treats for Your Fourth of July Gathering

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      Fireworks, laughter, good company—and of course, delicious desserts! What better way to celebrate the Fourth of July than with a spread of scrumptious treats? This year, ditch the store-bought cakes and impress your guests with homemade delights bursting with flavor and festivity.
      From light and refreshing berry bars to decadent chocolate ice cream, and even a surprising savory option, this list has 14 amazing recipes to make your Fourth of July unforgettable. Whether you’re planning a backyard barbecue or an elegant gathering, you’ll find the perfect dessert to end the day on a sweet note.

      , we paired a slightly salty pretzel cake base with a cream filling and topped it off with a scattering of fresh berries. 

      What better way to celebrate tomato season than a savory cornbread bursting with summer flavor. Featuring a caramelized tomato top, our crisp Upside-Down Heirloom Tomato Cornbread from our May/June 2020 issue is made all the more delicious with smoked white Cheddar cheese and fresh corn in the batter. Buttermilk keeps this quick bread moist, and minced jalapeño adds just a pinch of heat. Whether serving as an impressive appetizer or stunning side dish, you can’t go wrong with this impressive dish at your table.

      Fresh, juicy peach halves give this vanilla and buttermilk Peach Almond Cake bursts of color and concentrated sweet-tart flavor, while the addition of brandy to the homemade marzipan lends just the right amount of kick. 

      Almond flour is finer than standard all-purpose. It absorbs more moisture from the dough, giving the buttermilk crusts of these Blueberry-Almond Galettes added crispness. A hint of tart lemon zest balances out the sweetness of the blueberries.

      Traditional only in method, this Strawberry Raspberry Cobbler has a Middle Eastern flare with cardamom and rosewater. This cobbler made with cake batter soaks up the fruit’s flavorful juices as it bakes and develops a light, spongy crumb. Pistachios create a slightly crunchy texture that pairs well with the tender baked fruit. 

      Traditional apple pie gets an updo with a creamy crème fraîche custard filling in this Apple Crumb Pie. Layers upon layers of crisp sweet apples are topped with a creamy base and baked until soft. With a splash of spiced rum and a crunchy Almond Streusel topping, this recipe begs for ice cream.

      In this sweet summer remake, red velvet cake gets a healthy helping of fresh strawberries added into the buttercream to create a Strawberry Red Velvet Cake that rivals the classic.

      Classic Key lime pie gets a spicy upgrade with our Gingersnap Crust flecked with crystallized ginger. The filling gets extra volume and its whipped consistency from a trio of  creamy ingredients: coconut cream, crème fraîche, and whipped cream. True to the original, this icebox pie is bursting with tangy, sweet-tart Key lime flavor.

      Ditch the extravagant garnishes and towering layers for this simple and sophisticated one-layer cake that is guaranteed to impress. With a layer of cherries baked beneath the Ginger-Lime Crumb Topping, our elevated take on the cherry-limeade cake (a summertime classic) is even more beautiful after you cut into it. You’ll get a juicy burst of cherry in every bite.

      By swapping the traditional cream cheese filling with vanilla bean-scented Mascarpone Cream and replacing the congealed topping with fresh strawberries, we’ve given this classic pastry a modern salty-sweet makeover.

      This cake may be based on the classic 1-2-3-4 cake, but it’s anything but basic! Much like pound cake, the 1-2-3-4 cake gets its name from the proportions of its base ingredients: 1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs. LEGGI TUTTO

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      Cinnamon Roll Focaccia

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      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

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      Harissa and Brie Focaccia

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      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

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      Greek Feta Bread

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      In the bowl of a stand mixer fitted with the paddle attachment, beat flour, 1½ cups (360 grams) warm water, ¼ cup (56 grams) oil, sugar, salt, and yeast at low speed until a shaggy dough forms, about 2 minutes.Switch to the dough hook attachment. Bead at medium-low speed until a smooth, elastic dough forms, about 10 minutes. (Dough will be very soft but should not be overly sticky.)Oil a large bowl. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 30 minutes.Line a rimmed baking sheet with parchment paper.Turn out dough onto a lightly floured surface, and pat into a 15-inch circle that is thinner around edges than in center. Crumble feta onto dough, leaving a 1-inch border around edges; sprinkle with parsley and dill. Lightly press into dough to adhere. Fold sides of dough over filling to center, pinching seams to seal.Carefully turn dough over, and place on prepared pan. Press dough into a 13×10-inch rectangle. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 45 minutes.Preheat oven to 425°F (220°C).Brush remaining 2 tablespoons (28 grams) oil onto dough; sprinkle with sesame seeds. Using your fingertips, dimple dough and flatten any air pockets. LEGGI TUTTO

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      Yeasted Bavarian Plum Cake

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      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

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      Roasted Strawberry Bubble Bread

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      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

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      Strawberry Pistachio Shortcakes

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      These Strawberry Pistachio Shortcakes are layers of sweet, juicy berries, fluffy whipped cream, on a perfectly tender pistachio shortcake.

      For me, classic strawberry shortcake is the ultimate summer dessert. Fresh, sun-ripened strawberries piled on a tender, biscuit-like shortcake and topped with homemade whipped cream — it’s so simple. The best things are! This is my slightly new take on the classic dessert. It seems that pistachios are having a real moment right now – on social media, on restaurant menus, and beyond.
      I’ve always adored pistachios. And I always keep them on hand to incorporate in my favorite desserts – like these affogatos. I’m glad they are having a new moment – it inspired me to make these Strawberry Pistachio Shortcakes. That little pop of roasted, salted pistachio flavor is so nice in both the shortbread dough and sprinkled over freshly whipped cream.

      Shortcake and its Southern Cousin
      Forget about those spongy, yellow cake pucks that you find in the grocery store produce section next to the strawberries. This is the real deal. Shortcake is so much like the tender, flaky, southern buttermilk biscuit, it feels like a southern thing to me. But shortcakes have history traced back to England. That’s where they began as a lightly sweetened biscuit, served with cream and fruit. A version of the dessert crossed the Atlantic when British settlers arrived in the American southeast. It’s such an un-fussy, homey, slightly rustic dessert, that it is right at home here in Appalachia.

      It’s Berry Time!
      First, toss freshly chopped strawberries with granulated sugar. Cover them and let them stand at least two hours. Longer is better. Ideally, you’ll do this the night before serving the shortcakes. This gives the berries ample time to macerate, and give off plenty of juices for pouring over the finished shortcakes.

      Make the Shortcakes
      Next, make the shortcake dough. Grate butter in a big bowl, then freeze it so those little butter pieces are all super cold. Then, add a flour mixture that contains leavens and salt. Add some chopped roasted, salted pistachios. Stir everything together until the flour mixture has fine pieces of butter and pistachio pieces throughout. Then, add some cold heavy cream. Stir together until a stiff dough forms.
      Roll the dough out onto a lightly floured surface to about 1/2″ thickness. Next, stamp out rounds using a 3″ cookie cutter or pastry ring. Re-roll scraps for as many rounds as possible -I usually get about 8. Brush each round with heavy cream, and then bake at 375° for about 16 minutes. Cool them completely before filling.

      Make the Whipped Cream
      Whip heavy cream until slightly thickened. Then add just two tablespoons of confectioners’ sugar as you continue to beat the cream to stiff peaks. This dessert isn’t overly sweet. The biscuit shortcake base and cream are just barely sweet. Which makes the syrupy sweet strawberries the true star of the show.

      Assemble the Shortcakes
      Use a serrated knife to cut a shortcake in half horizontally. Spoon the macerated strawberries over the bottom half, along with some of the strawberry juices.

      Layer On
      Dollop or pipe on a nice big swirl of the whipped cream. Follow up with a generous sprinkle of chopped pistachios.
      Side note: Food Network recently asked me to whip up a pistachio-centric dessert video for their audience, which you can see it right here on Facebook, if you’re interested.

      Toppings
      Place the shortcake top on the whipped cream and press down slightly. Add another little swirl of whipped cream on top, with another sprinkle of chopped pistachios. If you’re feeling fancy, garnish with a strawberry half with the greens still attached.

      Although rustic, I find these little shortcakes to be quite beautiful. The red strawberries flecked with green pistachios – it’s so pretty together! This is not a difficult dessert to make, and if you ask me, it’s pure summer on a plate.
      Related recipe: Strawberry Cream Pie with Chocolate Crust

      Strawberry Pistachio Shortcakes

      Heather Baird

      This recipe for Strawberry Shortcake uses all the dessert’s classic elements with the addition of chopped pistachios in the shortcake dough and for garnish. This gives the dessert beautiful, nutty flavor and the salty note from the pistachios really enhances the sweetness of the strawberries. If you’re a purist, you can simply omit the pistachios from this recipe for truly authentic strawberry shortcake as close to the original as it can possibly get. Plan ahead. The strawberries need to macerate with sugar for at least 2 hours, but overnight is better.

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      Prep Time 30 minutes minsCook Time 16 minutes mins2 hours chill time 2 hours hrsTotal Time 2 hours hrs 46 minutes mins

      Course DessertCuisine British

      Servings 8

      Equipment3” round cookie cutter of pastry cutterSmall grater or box graterpiping bag with large open star tip optional
      Ingredients  Strawberry filling1 1/2 lbs. fresh strawberries hulled and sliced1/2 cup granulated sugarPistachio shortcakes4 tablespoons unsalted butter chilled1 3/4 cups all-purpose flour1 tablespoon baking powder1/4 teaspoon fine grain salt1 tablespoon granulated sugar1 cup heavy cream plus more if for brushing pastries1/4 cup roasted salted whole pistachios finely choppedWhipped cream and garnish1 1/2 cups heavy cream chilled3 tablespoons powdered sugar1/4 cup roasted salted whole pistachios finely chopped4 whole strawberries halved with greens intact
      Instructions Strawberry fillingPlace the berries in a large bowl and pour the sugar over them. Toss the berries in the sugar to coat.Refrigerate the berries for at least two hours to macerate, stirring them occasionally. Longer is better, if you have time, let them stand in the fridge overnight for optimal syrup from the berries.Pistachio shortcakesPreheat the oven to 375°F. Line a large baking sheet with parchment paper.Grate the butter in a large bowl using the large side of a box grater. Freeze for about 15 minutes, or until the butter pieces are completely frozen.Meanwhile, combine the all-purpose flour, baking powder, salt, and sugar in a separate bowl Whisk to combine.When the butter is frozen, pour the flour over the butter and work together with a fork, until fine pieces of butter are visible throughout the dough. (You can also use your fingertips, but make it quick! You don’t want to warm the butter too much.)Pour the pistachios in the mixture and stir them in with a fork to combine. Add the cream and stir until a stiff dough forms. If the dough seems too dry, add additional heavy cream to the bowl 2 tablespoons at a time, mixing well, until a thick coherent dough forms.On a floured work surface or sheet of parchment, pat the dough into a round about 1/2-inch thick. Using a 3” cookie cutter or pastry ring, stamp as many shapes as possible from the dough. Re-roll scraps and cut again. Do this as many times as possible until all the dough is used.Transfer the rounds to the prepared baking sheet and brush the tops with heavy cream. Transfer to the oven and bake for about 16 minutes. Turn the oven to broil and brown the tops for 2 minutes, watching the shortcakes the entire time to prevent burning.Remove the shortcakes from the oven; transfer to a wire rack to cool.Whipped creamAdd the cream to the bowl of an electric mixer and beat until slightly thickened. Gradually add in the powdered sugar. Whip until stiff peaks form. Transfer to a piping bag fitted with a large French pastry tube (open star tip). Or simply grab a spoon to dollop it on the cakes.Assemble the shortcakesCut the shortcakes in half horizontally so that you have a flat bottom and top. Fill them with the strawberry mixture, including some of the strawberry juices. Top with a swirl or dollop of whipped cream and sprinkle with the chopped pistachios.Place the shortcake ‘lid’ on top of the whipped cream. Pipe another small swirl or dollop of whipped cream on top of the shortcake, followed by more chopped pistachios. Finish with a strawberry half on top of each cake.Just before serving, spoon strawberry syrup over the tops.
      NotesWhat to expect: All the flavors of classic strawberry shortcake are in this dessert, along with the nutty flavor of pistachios. It’s an authentic shortcake with a biscuit-like base (made from dough with short gluten strands) sweet, syrupy berries, and whipped cream to tie it all together. 
      Assemble these right before serving. If making ahead, it’s easy to store each element separately, with the strawberries and cream kept cool in the fridge. The shortcakes can be kept at room temp in an airtight container. You’ll notice in the video that the finished shortcake gets a generous drizzle of strawberry syrup – don’t skip this part! It’s so delicious and the traditional way to eat strawberry shortcake.

      Keyword chopped pistachios, classic dessert recipe, coconut whipped cream, fresh strawberries, macerated strawberries, shortcake dough, strawberry pistachio shortcakes, unsalted butter

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      Bundtwich Party Sandwich and a Father’s Day Feast (with Recipes)

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      This giant party sandwich, or “Bundtwich” is made for sharing! Layers of your favorite sandwich toppings are all assembled on a scratch-made white bread bun that has been baked in a bundt pan.

      Father’s Day is coming up, and I’ve been cooking up a new menu for an all-around crowd pleasing feast. This giant party sandwich, or “Bundtwich” is the main attraction, and just perfect for the occasion. Not only is it a delicious sandwich piled high with deli meats and cheeses, it also makes a pretty great party centerpiece. Just look at it! Also, the special dads in my life are true sandwich connoisseurs, so this was a no-brainer.
      So, what’s a Bundtwich? Plainly, it’s a giant ring-shaped sandwich made by baking bread in a bundt pan and then slicing it horizontally to fill with various sandwich ingredients. Reportedly, it was invented in 1986 by Dorothy Dalquist, wife of bundt pan inventor and Nordic Ware founder H. David Dalquist. It has since been made popular by Pillsbury, utilizing their canned breads to make the bundt-shaped sandwich buns. Much as I love a shortcut, this bundtwich bun is made using a scratch-made Amish white bread recipe. It’s sturdy and slightly sweet, which makes it perfect for splitting and stacking on all kinds of savory deli meats, cheeses, and dressings. And it’s not too hard to make – promise!

      Feasting Ahead
      Along with the big, beautiful, bundtwich, there are appetizers and sides linked in this post – in case you need help making your own Father’s Day spread. Although there are some heavy, meaty items on the menu that are widely considered “Dude Food”, I think the appeal is much wider. The fare is meant to feed your guests well. And any of these would be right at home at a family reunion, potluck, picnic, birthday – you get the idea.
      Or if you’re totally up for the Father’s Day theme – complete with adorable Necktie Wreath (pictured) – then you can find Rachel Nelson’s DIY right here. It’s a no sew project to boot!
      But first – let’s make a bundtwich bun.

      Make the Dough
      Start by mixing up warm water, sugar, and yeast in the bowl of a stand mixer fitted with the paddle attachment. After 5 minutes, when the yeast is activated, add in bread flour a little at a time until a shaggy dough forms. Then, switch the the dough hook. Mix, adding just enough flour to form a cohesive soft dough. Knead for about 7 minutes. For more visuals, see the video just above the recipe card in this post.
      Let the dough rise until doubled, which takes about an hour.

      Shape the Dough
      Knock the air out of the dough. Then, turn it out onto a lightly floured surface and pat it down, keeping its circular shape. Use a 3″ cookie cutter or pastry ring to cut a hole in the center of the dough.

      Put it in a Bundt Pan and Bake
      Place the dough in a greased and floured bundt pan, threading the hole in the bread over the bundt pan’s center tube. Use your fingertips to lightly tamp the dough down evenly. (Kind of like poking focaccia, but not as forceful.) Then, cover the pan and let rise until the dough reaches the top of the pan. About 45 minutes.

      Bake and Butter the Bun
      Bake the dough for 35-40 minutes, or until an instant read thermometer tests to 190°F (mine baked in 36 minutes). Turn the giant bun out onto a wire rack and brush it with melted butter. Not only does this add flavor, but it removes excess flour from the loaf. I chose to sprinkle the top with some sesame seeds (and you can too!) – bake for 5 more minutes to toast and set them.

      Add Your Favorite Fillings
      Prep the bun: Cut it in half and set the top aside. Use a fork to remove some of the middle of the bread to hollow it out. This makes more room for all the fillings. And save the bread scraps! They make excellent breadcrumbs.
      Begin your fillings with some mayo or other dressing to keep the sandwich bread moist and flavorful (I also like blue cheese dressing on my sandwiches). Next, fill the hollow with shredded lettuce, or other veggies. I’m a self proclaimed ‘Two Salad Sue’ so I topped mine with even more greens, some leaves of romaine.

      Create a Sampler Bundtwich
      Add a variety of meats and cheeses for the ultimate party sub sampler. Here I’ve assembled a trio of Black Forest ham, roast turkey, and roast beef deli meats. Also three cheeses: Swiss, Colby jack, provolone. Of course, you can simplify it with only one type of meat and cheese. The curation is all up to you!

      Add red onion and tomato – and anything else you’d like, such as a shake of Italian seasoning, oil and vinegar – to your party bundtwich. Let your favorite sandwich shop sub be your inspiration.

      This Bundtwich is large and in charge! It’s both a tasty sandwich and party centerpiece. It will feed at least a dozen guests, or 8 very hungry people with big appetites.

      Here’s the entire spread – complete with some easy sides, appetizers, and desserts. Following is a rundown of some menu items – with some favorite recipes from the Sprinkle Bakes archives linked.

      Pepperoni Pizza Monkey Bread
      This super scrumptious and EASY Pepperoni Pizza Monkey Bread is made with ready-made pizza dough from the grocery store. Each little pizza dough nugget is stuffed with mozzarella cheese and pepperoni. The original recipe is baked in a bundt pan, but it’s just as easy to make them in a muffin tin. Instructions for making them into muffins is in the recipe’s notes right here.

      Jalapeno Poppers
      Delicious and and oh-so snackable – these Bacon Wrapped Jalapeno Poppers are real crowd pleasers. They’re not hard to put together, and you can assemble them a day ahead and store them in the refrigerator. So cheesy! Remove the jalapeno seeds for less heat, or keep them in for a real kick! One of our favorite appetizers, ever.

      Blondies and Brownies
      My dad loves peanut butter anything! So these a pan of Peanut Butter Chocolate Chip Blondies is a must! They’re so chewy and satisfying. Or, for the beer enthusiast in your life, try my Five Ingredient Guinness Brownies which are so fudgy in their centers with crackled tops. The Guinness flavor is subtle, and somehow, makes the cocoa in the brownies taste even more chocolaty!

      A Few Convenience Foods
      To maximize the spread and shortcut the work, consider getting a couple of things ready-made from the grocery store. Pigs in blankets and potato skins from the freezer section just need a short bake in the oven. Salsa and chips and mixed nuts are party favorites, and simply need to be plated.

      I like to serve a couple of special beverages, aside from sweet tea (house wine of the south) and pitchers of ice water. Bottles of dad’s favorite beer, and mixed drinks such as well-garnished bloody mary cocktails will get the party started. For those who don’t imbibe, I often serve bottled soft drinks such as Mexican Coca-Cola and root beer.

      This Bundtwich is endlessly customizable! It’s so easy to switch up with your favorite sandwich dressings and fillings. I think an Italian themed bundtwich would be delicious, dressed with pesto, provolone, and salami. How about a Philly cheesesteak version? Or a vegetarian version loaded with crunchy veggies, greens and cheeses? I’m totally up for all of them!
      The real MVP of this dish is the scratch-made white bread bun. It holds everything together beautifully. The recipe will yield one bundt bun, or can be made into two 9×5 inch loaves. If you’re just hankering or some really good, lightly sweet white bread.
      Enjoy!
      Publisher note: From a small online publisher to freelancers and publishers for larger kitchen-centric blogs – If you are mining my blog for content ideas, please wait a few weeks to publish your very similar content so it’s not so obvious. That said, I’m truly grateful for anyone who chooses to read my blog, and I understand that online creators inspire each other. Sincerely, -h.
      Related Recipe: Make Ahead Party Food with Recipes

      Bundtwich Party Sandwich

      Heather Baird

      This giant party sandwich can be endlessly varied to include your favorite deli meats and cheeses. The scratch-made white bread is a very basic recipe but really delivers on flavor – and, when baked in a bundt pan, it has all the structure needed to hold many savory sandwich fillings.The amounts of deli meats, cheeses, and dressings listed in this recipe are suggestions. Add more or less according to your taste or guest list. The bread recipe can also be baked in two 9×5 inch loaf pans. See the recipe notes for instructions and bake times.

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      Prep Time 30 minutes minsCook Time 36 minutes mins2 hours rise time 2 hours hrsTotal Time 3 hours hrs 6 minutes mins

      Course Main CourseCuisine American

      Servings 12

      Equipment12 cup bundt panPastry brushinstant read probe thermometer
      Ingredients  White Bread Bun2 cups warm water 110°F2/3 cup granulated sugar1 1/2 tablespoons active dry yeast1/4 cup vegetable oil1 1/2 teaspoons fine grain salt6 cups bread flour1/4 cup salted butter melted1 tablespoon sesame seeds optionalSandwich Fillings1/2 cup mayonnaise1 1/2 cups shredded lettuce such as romaine or iceberg10 whole romaine lettuce leaves3/4 lb. Black Forest ham deli meat3/4 lb. roast turkey deli meat3/4 lb. roast beef deli meat6 slices Swiss cheese6 slices Colby jack cheese6 slices provolone cheeseRed onion to taste (I used 10 rings 1/4-inch thick)2 medium tomatoes cut into 1/4-inch slices
      Instructions White Bread BunIn the bowl of an electric mixer fitted with the paddle attachment, combine the warm water and sugar. Stir until dissolved. Stir in yeast. Let stand 5-7 minutes, or until yeast is well bloomed with a foamy, bubbly appearance.Add the oil and salt. Mix briefly. Turn the mixer on low and add 4 cups of flour. Mix until a shaggy dough forms. Replace the paddle attachment with the dough hook. Turn the mixer on low and add more flour a little at a time. You may not have to use all of the flour (I used about 5 1/4 cups).When a cohesive soft dough forms cleans the sides of the bowl (but may stick a little in the bottom of the bowl) turn the mixer to medium speed. Knead for 7 minutes with the dough hook. Remove dough to a greased bowl and turn over once to coat. Cover with a piece of plastic wrap that has been lightly misted with cooking spray.Place the bowl in a warm place to rise until doubled, about 1 hour. Punch down the dough. Turn the dough out onto a lightly floured surface. Use a 3-inch wide round cookie cutter to stamp a round hole in the center of the dough.Grease and flour a large 12 cup bundt pan (or use flour-based baking spray). Place the dough into the prepared pan, threading bundt pan center through the hole in the dough. Use fingertips to lightly press the dough evenly into the pan, kind of like poking focaccia, but not as forceful (see video for action). Cover the pan with a piece of plastic wrap that has been lightly misted with cooking spray. Transfer the pan to a warm place to rise until it comes to the top of the pan, about 40-45 minutes.Preheat the oven to 350°F.Bake for 35-40 minutes, or until the top is golden brown and the bread is fragrant. The bread is done when it reaches 190°F on an instant read thermometer (insert the thermometer into the deepest part of the well in the bundt pan). Let cool in the pans 5 minutes, and then turn out onto a wire rack. Brush with melted butter. Sprinkle on sesame seeds if desired. If using sesame seeds, bake the bread for 5 minutes more in the oven to toast the seeds, and to set them on the bread.Allow the bread to cool completely before filling.Assemble the SandwichUse a large serrated knife to cut the bread loaf in half horizontally. Remove the top. Use a fork to remove some of the middle of the bread to create a hollow in the loaf. Spread half of the mayonnaise over the bottom half of the loaf, and spread the other half over the cut side of the loaf top.Fill the hollow with shredded lettuce, then top with romaine leaves. Place Black Forest ham over 1/3 of the sandwich, followed by roast turkey over another 1/3, and then the roast beef over the final 1/3 of the sandwich.Arrange Swiss cheese over the ham, Colby jack over the turkey, and provolone over the roast beef. Top with red onion and tomatoes. Place the bun top over the tomatoes and press down lightly.Cover the sandwich with plastic wrap and store in the refrigerator until ready to serve. This can be made a few hours ahead of serving, but should be served the same day it is assembled.
      NotesWhat to Expect: A giant, delicious sub-inspired sandwich with all the fixings. The bread has a light but obvious sweetness, which is nice alone, but it disappears once the entire sandwich is assembled with all those savory fixings. 
      Flour Amounts: As stated in the recipe, you may not need to use all the flour in the dough. Add just enough to make a cohesive soft dough that isn’t sticky. 
      Cutting the Sandwich: You’ll want to skewer each sandwich piece as you slice it, so individual servings don’t fall apart. So be sure to pick up some long party picks to use for serving.
      Bake as 9×5  Loaves: After the first rise, deflate the dough. Knead briefly, just a few turns, then divide in half. Shape the dough into loaves by flattening each piece into a rectangle, then folding/rolling it into thirds, until a rectangular loaf shape is achieved. Bake the loaves in the preheated oven until golden brown, about 30 minutes. 
      Amish Bread Recipe: The Amish white bread recipe I used is from allrecipes with my shaping methods adapted for bundt pan baking. 

      Keyword Amish bread recipe, black forest ham, bundtwich, bunt pan sandwich, colby jack, deli cheeses, deli meat, giant party submarine sandwich, party sandwich, provolone, roast beef, roast turkey, swiss cheese, white bread recipe

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